ClefsDor Posted March 22, 2023 #26 Share Posted March 22, 2023 Just goes to show that different ships, in different area have access to different quality of supplies. On the Muse in December the steaks in every venue were wonderful - including Atlantide. I never bother ordering steaks on cruise ships but on the Muse it became our go to meal if nothing else on the menu appealed. They really were excellent so maybe try a steak one night, you might be pleasantly surprised. 3 1 Link to comment Share on other sites More sharing options...
Rare irvington Posted May 6, 2023 #27 Share Posted May 6, 2023 thanks this is a helpful thread! 1 Link to comment Share on other sites More sharing options...
AusMum Posted May 11, 2023 #28 Share Posted May 11, 2023 On 3/21/2023 at 7:04 AM, goofysmom99 said: I'll try asking here before opening a separate thread - is there anyone who has firsthand experience with gluten-free (celiac) dining on Silversea? There is virtually nothing on any of the menus posted above. Would that mean that every single meal (except maybe breakfast) would have to be something off-menu and/or preplanned? Seriously considering SS for next year but am apprehensive about every meal having to be preplanned. Are there GF hamburger buns so you can just decide to have a burger? GF bread for a sandwich/toast? I've been known to bring my own but don't know what SS will necessitate. Yes, I read the dietary blurbs on the website but doesn't really describe daily GF life to me. Hoping someone with celiac has experience to share. TIA I'm a diabetic, who takes her health seriously - I'm cringing at the amount of carbs. I might have to do lobster for breakfast, lunch and dinner 🙂 1 Link to comment Share on other sites More sharing options...
Rare Lois R Posted May 11, 2023 #29 Share Posted May 11, 2023 58 minutes ago, AusMum said: I'm a diabetic, who takes her health seriously - I'm cringing at the amount of carbs. I might have to do lobster for breakfast, lunch and dinner 🙂 Hi, I try to watch my carbs and they are always accommodating. For dinner, example, I try to avoid potatoes and tell them to leave them off the plate. Never had an issue. I am usually pleased with the choices. I am a type 2 but can always do better with my eating habits. If it is a choice between a glass of wine and dessert, I pick the wine. There are many times I never do dessert. 1 Link to comment Share on other sites More sharing options...
AusMum Posted May 11, 2023 #30 Share Posted May 11, 2023 16 minutes ago, Lois R said: Hi, I try to watch my carbs and they are always accommodating. For dinner, example, I try to avoid potatoes and tell them to leave them off the plate. Never had an issue. I am usually pleased with the choices. I am a type 2 but can always do better with my eating habits. If it is a choice between a glass of wine and dessert, I pick the wine. There are many times I never do dessert. Luckily I don't have a sweet tooth at all. I was originally diagnosed with type 2, but after a close encounter with septicaemia, the jury agreed that it was my whacky immune system creating mayhem with my BSLs, and began calling it type 1.5. Hubby is a classic type 1, so it probably makes life 'easier' when you have similar needs. Potatoes seem to be a carb I can get away with. We do have a couple of lower carb varieties of potato in Australia, which are awesome (and taste better). I don't like fries anyway. We also have low GI rices now. I struggle with carbs in breads and pastas, but sometimes juggling with 'good fats' can help. Salads will give me worse BSLs than steamed vegetables, Sauces can prove to be tricky. Ketchup is so high in sugars, and Asian sauces like oyster sauce can vary greatly in their carbs . I'm not really a drinker, but some gins can even help to level out sugars. Link to comment Share on other sites More sharing options...
Stumblefoot Posted May 12, 2023 #31 Share Posted May 12, 2023 11 hours ago, AusMum said: …some gins can even help to level out sugars. So THAT’s why JP is so handsome. 😉 1 2 Link to comment Share on other sites More sharing options...
Rare Tothesunset Posted May 12, 2023 #32 Share Posted May 12, 2023 2 hours ago, Stumblefoot said: So THAT’s why JP is so handsome. 😉 Why? Because you've had too many gins? 3 Link to comment Share on other sites More sharing options...
Bellanina Posted May 17, 2023 #33 Share Posted May 17, 2023 On 5/6/2023 at 12:53 AM, irvington said: thanks this is a helpful thread! Yes, it is! I'm reading on to see if there's any mention of Silversea offering King Crab Legs! 1 1 Link to comment Share on other sites More sharing options...
Stumblefoot Posted May 17, 2023 #34 Share Posted May 17, 2023 13 minutes ago, Bellanina said: I'm reading on to see if there's any mention of Silversea offering King Crab Legs! Keep looking. I've seen at least three different species in the past week, or so. 1 Link to comment Share on other sites More sharing options...
AusMum Posted June 15, 2023 #35 Share Posted June 15, 2023 What are the in-room dining menus like, especially for breakfast? we are on The Endeavour Link to comment Share on other sites More sharing options...
bitob Posted June 16, 2023 #36 Share Posted June 16, 2023 The quality of food has a lot to do with the itinerary and suppliers available on that itinerary. On a recent Regent cruise from South Africa to Buenos Aires, the escargot in Compass Rose was awful (I usually get a double order on Regent). I commented and that earned me a meeting with the F & B Manager and the Exec Chef. I was told that escargot from South Africa are sub par and I should wait until we stopped in Rio to order escargot again. Spot on. From that point on the escargot was as expected. Link to comment Share on other sites More sharing options...
Rothko1 Posted June 16, 2023 #37 Share Posted June 16, 2023 1 hour ago, bitob said: The quality of food has a lot to do with the itinerary and suppliers available on that itinerary. On a recent Regent cruise from South Africa to Buenos Aires, the escargot in Compass Rose was awful (I usually get a double order on Regent). I commented and that earned me a meeting with the F & B Manager and the Exec Chef. I was told that escargot from South Africa are sub par and I should wait until we stopped in Rio to order escargot again. Spot on. From that point on the escargot was as expected. It's nice they were honest and told you to wait. Link to comment Share on other sites More sharing options...
erikzen Posted June 18, 2023 #38 Share Posted June 18, 2023 If they know it's sub par they should take it off the menu temporarily. 1 Link to comment Share on other sites More sharing options...
bitob Posted June 18, 2023 #39 Share Posted June 18, 2023 10 hours ago, erikzen said: If they know it's sub par they should take it off the menu temporarily. It's a mainstay of Compass Rose. I am betting some folks did not find any issues with them. I am really an escargot fan so my requirements might be different. All I knew is that they were not like the escargot I had gotten on Regent in the past -- which were amazing. Perhaps I would not even have noticed if I had not had them on Regent before. Expectations! 2 Link to comment Share on other sites More sharing options...
LAexNY Posted June 18, 2023 #40 Share Posted June 18, 2023 We are on the Wind now. I have had filet mignon several times in the Grill and it is excellent. Of course I cooked it myself and it was done just right. 2 Link to comment Share on other sites More sharing options...
Stumblefoot Posted June 19, 2023 #41 Share Posted June 19, 2023 12 hours ago, LAexNY said: Of course I cooked it myself and it was done just right. Compare your Hot Rock cooking to JP’s. I’ve seen his 30-second per side method and I’m pretty sure I heard his steak “moo” when he cut into it. 1 Link to comment Share on other sites More sharing options...
Rare drron29 Posted June 19, 2023 #42 Share Posted June 19, 2023 31 minutes ago, Stumblefoot said: Compare your Hot Rock cooking to JP’s. I’ve seen his 30-second per side method and I’m pretty sure I heard his steak “moo” when he cut into it. On Silversea I always tell them to plate my steak as soon as it stops mooing.😁 2 1 Link to comment Share on other sites More sharing options...
LAexNY Posted June 19, 2023 #43 Share Posted June 19, 2023 I like mine medium well. The filet is so thick that after it cooks a while, I slice it down the middle and cook each half separately. 1 1 Link to comment Share on other sites More sharing options...
AusMum Posted June 19, 2023 #44 Share Posted June 19, 2023 3 hours ago, LAexNY said: I like mine medium well. The filet is so thick that after it cooks a while, I slice it down the middle and cook each half separately. is that a lobster on the left hand side? Link to comment Share on other sites More sharing options...
LAexNY Posted June 19, 2023 #45 Share Posted June 19, 2023 Prawns. Link to comment Share on other sites More sharing options...
AusMum Posted June 19, 2023 #46 Share Posted June 19, 2023 7 minutes ago, LAexNY said: Prawns. They look a little bit like scampi? I'm keen to eat them, not matter which crustacean they are 🙂 1 Link to comment Share on other sites More sharing options...
lincslady Posted June 19, 2023 #47 Share Posted June 19, 2023 No to me they look like very large prawns. I wonder if they are what used to be called Nigerian shrimp on Seabourn, a rather peculiar name. 1 Link to comment Share on other sites More sharing options...
AusMum Posted June 19, 2023 #48 Share Posted June 19, 2023 21 minutes ago, lincslady said: No to me they look like very large prawns. I wonder if they are what used to be called Nigerian shrimp on Seabourn, a rather peculiar name. they don't look like tiger prawns or king prawns (like we get down here) Link to comment Share on other sites More sharing options...
Daveywavey70 Posted June 19, 2023 #49 Share Posted June 19, 2023 Agreeing with Lola, they look like Tiger Prawns caught mostly around Asia that we import to the UK. . Ive had these at Hot Rocks before and they were definitely prawns. Link to comment Share on other sites More sharing options...
lincslady Posted June 19, 2023 #50 Share Posted June 19, 2023 And the ones I had on Seabourn were delicious. Link to comment Share on other sites More sharing options...
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