What is Your Favorite Meal at Home you Miss while you're Sailing.......

[BklynBoy8]

23 hours ago, CGTNORMANDIE said:

I used to eat raw oysters until I developed an intolerance to raw seafood.  I will gladly eat fried oysters or broiled oysters…Florentine, Rockefeller, Casino…or any variation.

We enjoy Rockefeller and Casino when we go to Cape May NJ with all their seafood.

[clo]

1 hour ago, BklynBoy8 said:

I enjoy a twist of lemon but a good formed cocktail sauce....

You mean like ketchup, horseradish, Worcestershire  and lemon juice? I'll occasionally make that for a shrimp cocktail (it's actually the only thing I use ketchup for!) but not for shrimp. I love the briny flavor too much.

[rkacruiser]

On 8/17/2021 at 1:46 PM, clo said:

That included steak, Vidalia onion, grilled red bell pepper and yellow crookneck squash.

 

Let me know when I should arrive for dinner and I will be there!  😁

[rkacruiser]

On 8/15/2021 at 11:09 PM, CGTNORMANDIE said:

Basil and garlic…what’s not to like??  I need my pasta to be al dente when having it with pesto.  Fresh pasta doesn’t work for me…too soft.  Dry pasta absorbs the flavor better than fresh pasta.  

 

That's what I learned.  The pasta was delicious.  MSC says that their pasta is freshly made, so, I assume what was served to me was.  It was al dente; I didn't find it too soft.  

 

On 8/16/2021 at 6:24 AM, CGTNORMANDIE said:

Some restaurants cook al dente that is actually too underdone.  This gives al dente a bad rep

 

Correct!  I ordered Fettuccine Alfredo on Royal Princess one evening (this is a Princess specialty "always available" entree).  It was the absolute worse preparation of that dish I have ever had!  Pasta was poorly cooked; the sauce was watery with "where's the cheese"???, I wondered.  Since this was entree #2 for the evening (I had rejected my first entree.  It was Pork Belly that was nothing more than a greasy mess.  If I had consumed it, my digestive tract would have been in full rebellion for the rest of the night.)  I ate it without any joy.  

[rkacruiser]

On 8/15/2021 at 11:38 PM, BklynBoy8 said:

Oysters I prefer them Fried especially when they blowup. And clams made Casino style. BTW.....Oysters Rockefeller made right also GREAT!

 

I agree.  Clams Casino are delicious.  

 

I enjoy well prepared Prince Edward Island Mussels.  Mussels, wherever they are from, properly prepared, are also enjoyed by me.  

 

On 8/17/2021 at 4:55 PM, CGTNORMANDIE said:

 I will gladly eat fried oysters or broiled oysters…Florentine, Rockefeller, Casino…or any variation.

 

I will as well.  I really like preparing an Oyster Stew, particularly when Oysters are in season.  I use a recipe that my Mother used.  Simple; but delicious.  

 

On 8/17/2021 at 1:54 PM, clo said:

I don't believe I've ever thought of oysters as being sushi.

 

I lumped raw seafood into too large of a classification.  You are correct.  Raw oysters are not sushi.  When I was in Rome during my first visit, I was served an Antipasto that included Baby Octopus.  Maybe marinated?  Cooked?  No, I was pretty sure, they weren't.  I tried them.  And, I liked them.  They are like Calamari for me.  As a Zoology major in college, I "know too much" about them for me to initially say when I am served them to say:  "Goody, Goody!"  But, when I try them, if the preparation is good, I enjoy them.  Calamari, particularly, it's the preparation that makes the difference for me.  Well prepared, they don't taste or chew like "rubber bands".  

[rkacruiser]

On 8/15/2021 at 9:20 PM, ilikeanswers said:

and on cruises I find they are either really bland, over cooked or like my last cruise their idea of cooked vegetables was potatoes done in a hundred different ways. I love a potato but a little variety would have been nice. 

 

Regarding your comment about potato dishes:  agree.  When was the last time did I see Potato Lyonnaise on any cruise line menu?  Particularly, at Breakfast:  on the major cruise lines, "hash brown potatoes" means the "McDonald's Hash Brown Potato Patty".  

 

Choice of vegetables?  Green Beans and/or Carrots keep appearing on my plate.  Brussels Sprouts are making an occasional appearance, but that is due to a food trend, I think.  Or Broccoli?  How could I forget about Broccoli?  Often a lonely vegetable choice as a side in a ship's specialty restaurant.  Unlike President George H. W. Bush, I like Broccoli, but what about Cauliflower or some other interesting choice?  

[clo]

2 hours ago, rkacruiser said:

 

Let me know when I should arrive for dinner and I will be there!  😁

My pleasure 🙂 

[clo]

1 hour ago, rkacruiser said:

I enjoy well prepared Prince Edward Island Mussels.  Mussels, wherever they are from, properly prepared, are also enjoyed by me.  

 

We go to Whidbey Island near Seattle and have Penn Cove mussels straight out of Penn Cove a few feet away. Two pounds with garlic bread and a bottle of sauvignon blanc 

 

[clo]

1 hour ago, rkacruiser said:

Calamari

When our older grandson was maybe five his other grandmother had a deal with him. Every time he had tried ten different foods she would take him to his fave toy store to pick one out. One day I got an email from her that he claimed he'd had squid with us at lunch. She told him if I would verify that it would definitely count. I did and it did.

[ilikeanswers]

7 hours ago, rkacruiser said:

 

Regarding your comment about potato dishes:  agree.  When was the last time did I see Potato Lyonnaise on any cruise line menu?  Particularly, at Breakfast:  on the major cruise lines, "hash brown potatoes" means the "McDonald's Hash Brown Potato Patty".  

 

Choice of vegetables?  Green Beans and/or Carrots keep appearing on my plate.  Brussels Sprouts are making an occasional appearance, but that is due to a food trend, I think.  Or Broccoli?  How could I forget about Broccoli?  Often a lonely vegetable choice as a side in a ship's specialty restaurant.  Unlike President George H. W. Bush, I like Broccoli, but what about Cauliflower or some other interesting choice?  

 

I don't mind a hash brown when it is done right, fluffy on the inside, crunchy coating and it shouldn't feel greasy in the mouth. But everyday probably a bit much 😆. 

 

My comment regarding cooked vegetables dishes was to do with their options as a main rather than a side dish but now that you brought it up I would agree that the vegetable sides generally feel neglected. You will have this beautifully cooked protein lovely sauce then you get to the handful of beans on the plate and your lucky if they even put a bit of salt😒. If you are going to put so much care and attention on the protein a little bit should be spared on the veggies. Even just a toss through with butter and garlic, throw in some deglaze from the pan, mix in some chopped herbs or a sprinkling of spices like cumin or sumac, simple things that could elevate these poor neglected vegetables into something just as tasty as any protein😋. 

[BklynBoy8]

2 hours ago, ilikeanswers said:

I don't mind a hash brown when it is done right, fluffy on the inside, crunchy coating and it shouldn't feel greasy in the mouth. But everyday probably a bit much 😆. 

 

My comment regarding cooked vegetables dishes was to do with their options as a main rather than a side dish but now that you brought it up I would agree that the vegetable sides generally feel neglected. You will have this beautifully cooked protein lovely sauce then you get to the handful of beans on the plate and your lucky if they even put a bit of salt😒. If you are going to put so much care and attention on the protein a little bit should be spared on the veggies. Even just a toss through with butter and garlic, throw in some deglaze from the pan, mix in some chopped herbs or a sprinkling of spices like cumin or sumac, simple things that could elevate these poor neglected vegetables into something just as tasty as any protein😋. 

When we sail on the QM2 or a Cunard vessel, we have properly prepared veg's to accompany proteins as you call them. The use of herbs also add flavor to veg's. This time of year, many herbs from the garden are added to our meals.

 

Totally agree a well presented plate is important to complete your Culinary adventure. 

[rkacruiser]

On 8/19/2021 at 6:53 PM, clo said:

We go to Whidbey Island near Seattle and have Penn Cove mussels straight out of Penn Cove a few feet away. Two pounds with garlic bread and a bottle of sauvignon blanc 

 

Thanks for your post and photo!  Not sure that I have ever tried Penn Cover Mussels; one more reason to visit Seattle.  (Along with See's Candy.)  

[clo]

19 hours ago, ilikeanswers said:

I don't mind a hash brown when it is done right, fluffy on the inside, crunchy coating and it shouldn't feel greasy in the mouth. But everyday probably a bit much 😆. 

 

Try this. Grate a peeled potato, add some melted butter, salt and pepper and cook on a waffle iron.

 

Edited August 20, 2021 by clo

[ilikeanswers]

2 hours ago, clo said:

Try this. Grate a peeled potato, add some melted butter, salt and pepper and cook on a waffle iron.

 

Interesting recipe, I was curious how the potato sticks together but then I googled waffle iron and from what I can tell it is a device that presses things together like a jaffle iron so I am assuming it is the pressure combined with heat that keeps the potatoes mixture together? I have neither device nor a deep fryer so my go to is a pan fried rosti. I like to do 1/3 grated 2/3 shredded and I usually use desiree or if I can find them kestrel potatoes. Sometimes I add a bit of leek or onion. Then I mix it with some egg and a little bit of flour though sometimes I substitute with green banana powder, which has a nice nutty flavour when cooked. And of course a sharp yellow cheese😋. Make them into little pancakes fry till golden brown😁. 

[getting older slowly]

32 minutes ago, ilikeanswers said:

 

Interesting recipe, I was curious how the potato sticks together but then I googled waffle iron and from what I can tell it is a device that presses things together like a jaffle iron so I am assuming it is the pressure combined with heat that keeps the potatoes mixture together? I have neither device nor a deep fryer so my go to is a pan fried rosti. I like to do 1/3 grated 2/3 shredded and I usually use desiree or if I can find them kestrel potatoes. Sometimes I add a bit of leek or onion. Then I mix it with some egg and a little bit of flour though sometimes I substitute with green banana powder, which has a nice nutty flavour when cooked. And of course a sharp yellow cheese😋. Make them into little pancakes fry till golden brown😁. 

Ahhhh    Mock Fish......     haven't had it for ages....

[ilikeanswers]

25 minutes ago, getting older slowly said:

Ahhhh    Mock Fish......     haven't had it for ages....

 

Never heard that term, what a funny name😂. They are delicious, I totally recommend eating them again👍

[rkacruiser]

20 hours ago, getting older slowly said:

Mock Fish

 

20 hours ago, ilikeanswers said:

 

Never heard that term, what a funny name😂. They are delicious, I totally recommend eating them again👍

 

This is what my Mother made out of leftover Mashed Potatoes.  Never heard the term of "Mock Fish" before and fairly sure that no added ingredients were added to the potatoes before she plopped the patties into the skillet.  Delicious is what I remember.  

[getting older slowly]

On 8/21/2021 at 12:59 PM, ilikeanswers said:

 

Never heard that term, what a funny name😂. They are delicious, I totally recommend eating them again👍

 

Not sure where the name came from  Family and Friends call it that 40+ years ago

 

Grated potatoes and egg, a bit of flour  done in fry pan.....   

eat with tomato sauce

 

Suppose one has not heard of Fly Cemetery...

Currents and Sultanas wrapped in Pastry and cut into squares once cooked  

Edited August 22, 2021 by getting older slowly

[ilikeanswers]

27 minutes ago, getting older slowly said:

Suppose one has not heard of Fly Cemetery...

Currents and Sultanas wrapped in Pastry and cut into squares once cooked  

 

I think Mock Fish sounds more appetising than Fly Cemetery😂. I have had them once or twice, not a fan of sultanas though the name I was given was the unimaginative Fruit Slice. 

[rkacruiser]

16 hours ago, getting older slowly said:

Suppose one has not heard of Fly Cemetery...

Currents and Sultanas wrapped in Pastry and cut into squares once cooked 

 

You are correct.  Why in the world is this pastry called that?  

 

Currents, I knew.  Sultanas?  I had to Google.  

 

In North America, we use Raisins in a variety of foods, for example,  Bread, English Muffins, a sauce used with Baked Ham, etc.  I enjoy a handful of them straight out of the box as a snack.  

[capncarp]

Which _meals_?

Welllllll.....

 

Second Breakfast.

Elevenses.

And Nuncheon.

Although the Windjammer buffet does help one muddle through the the thin times.....

 

[BklynBoy8]

Well after all these great entries I was thinking when I was eating lunch today, did I ever share this on the boards.

 

One of the greatest meals I like and never had on a sailing but does at home is my favorite BLT.....Bacon, Lettuce and Tomato w Crisps and a favorite Half Sour Pickle. I always use a Applewood Bacon, Beefsteak Tomato when available, Store Mayo and Butternut Lettuce. Our olde and favorite bread is a Kaiser Roll lightly toasted. I do like to try other smoked cured bacons.

 

Thru our past experiences sailing I honestly can't remember seeing it on a Menu or ever having it while sailing.

[rkacruiser]

1 hour ago, BklynBoy8 said:

my favorite BLT

 

A BLT is "comfort food".  Just like a bowl of Tomato Soup and a Grilled Cheese Sandwich.  Neither of which I recall ordering during a cruise, but always enjoy when I return home.  

[CGTNORMANDIE]

 

On 8/22/2021 at 4:43 PM, rkacruiser said:

 

You are correct.  Why in the world is this pastry called that?  

 

Currents, I knew.  Sultanas?  I had to Google.  

 

In North America, we use Raisins in a variety of foods, for example,  Bread, English Muffins, a sauce used with Baked Ham, etc.  I enjoy a handful of them straight out of the box as a snack.  

I always considered sultanas to be the larger raisins that are available in some specialty stores.  BJ’s (related to Sam’s Club) offers a bag of mixed raisins yellow and red that are larger than normal raisins.  The name comes from the Ottoman Sultans that only ate the biggest and best raisins.  Since then the word has been reduced to mean just raisins.  When I make Christmas fruit cake I use the larger raisins, sultanas, along with all the other fruits.

[CGTNORMANDIE]

Comfort food we don’t find on cruise ships:  Pot Roast with roasted root vegetables.  Such a simple dish but one that is rarely seen onboard ship.