Rare Harters Posted March 29, 2023 #26 Share Posted March 29, 2023 19 hours ago, JPR said: British passengers were not complimentary regarding what they deemed the poor attempts at fish & chips, mushy peas, shepherd’s pie, etc. It's food that doesnt travel well. Just like American BBQ. Link to comment Share on other sites More sharing options...
Rare Harters Posted March 29, 2023 #27 Share Posted March 29, 2023 (edited) 20 hours ago, LHT28 said: What type of food was on British night?? Almost guaranteed to be what foreigners think as British food, rather than what we actually eat. Any foreigner who has visited the UK in recent decades and actually got out of London will have encountered the richness of our cuisine, both traditional and seasonal. I find it genuinely funny that the decades old stereotypes about my country are still trotted out. Like ToxM's husband, I'm a northerner. Fish, chips and mushy peas are hard-wired into our DNA. I live about 30 minutes drive to the small town where there's the first record of fish & chips being served, in 1863. Edited March 29, 2023 by Harters 2 Link to comment Share on other sites More sharing options...
JPR Posted March 29, 2023 #28 Share Posted March 29, 2023 I totally agree. Modern British cuisine can be excellent (though other than sweetbreads I am not a big fan of offal cuisine, as made famous by St. John restaurant in London…). Link to comment Share on other sites More sharing options...
Rare LHT28 Posted March 29, 2023 #29 Share Posted March 29, 2023 30 minutes ago, Harters said: Almost guaranteed to be what foreigners think as British food, rather than what we actually eat. Any foreigner who has visited the UK in recent decades and actually got out of London will have encountered the richness of our cuisine, both traditional and seasonal. I find it genuinely funny that the decades old stereotypes about my country are still trotted out. Like ToxM's husband, I'm a northerner. Fish, chips and mushy peas are hard-wired into our DNA. I live about 30 minutes drive to the small town where there's the first record of fish & chips being served, in 1863. Must be in our DNA also except for the mushy peas I am not sure what Canadian food is if we have one other than Indigenous & it is not served in many areas near us I grew up with British/Irish grandparents & Italian s/father I like most cuisines When in the U.K I did not notice much difference in what we have in Canada other than more places serving cream tea DH s parents are British Kippers are not in his DNA he would run screaming from the house when his Dad would cook them 😉 Maybe no British cooks on Oceania to show them the right way to cook things someone needs to show them how to make scones that is for sure Link to comment Share on other sites More sharing options...
Rare Harters Posted March 29, 2023 #30 Share Posted March 29, 2023 19 minutes ago, JPR said: offal cuisine, as made famous by St. John restaurant in London… Offal has always been an important part of British home cooking. But, until recent decades, not so much in restaurants. I suppose it's the sort of thing that, if you were having it at home regularly, you wouldnt really want to be ordering in a restaurant. I reckon chef Gary Rhodes was the pioneer who popularised Modern British cuisine, in the late 1980s, although, to foreigners, Fergus Henderson whose Modern British career started a decade later is probably better known. FWIW, this is the menu of one of several bistro type places within a few minutes of home.It's representativeof the sort of food you'd expect in a neighbourhood place. https://no4dineandwine.com/wp-content/uploads/2023/03/March-menu-23-1.pdf 3 Link to comment Share on other sites More sharing options...
JPR Posted March 29, 2023 #31 Share Posted March 29, 2023 British Night on the cruise is just as appealing as that menu! Not… Link to comment Share on other sites More sharing options...
artlee Posted March 29, 2023 Author #32 Share Posted March 29, 2023 Last night was Polo. I hate to say it but the food was not too good. I had a cobb salad with steak that had lots of gristle and was anything but a salad — literally had one piece of lettuce, lol. The waiter had said it was not traditional cobb but i didn’t think it would be this far away from that. I should have taken a picture. My wife had surf and turf with small portion of lobster and a small filet that she said was tough. This is disappointing. Tonight is Indian night and we are typically fans. Maybe I’ll be brave and try it. 2 Link to comment Share on other sites More sharing options...
Rare Harters Posted March 29, 2023 #33 Share Posted March 29, 2023 33 minutes ago, JPR said: just as appealing as that menu! Not… Comes as absolutely no surprise. Based on playing on an American led food forum, I think many Americans can find Northern European food not to their taste. It must make it difficult for them when they visit. What might be really interesting is if O did an "American Night". I wonder what would be included. And would I recognise it as being American and would it appeal. Perhaps more to the point, would Americans recognise it as being American. 😀 Link to comment Share on other sites More sharing options...
Rare Woofa Posted March 29, 2023 #34 Share Posted March 29, 2023 31 minutes ago, artlee said: Last night was Polo. I hate to say it but the food was not too good. I had a cobb salad with steak that had lots of gristle and was anything but a salad — literally had one piece of lettuce, lol. The waiter had said it was not traditional cobb but i didn’t think it would be this far away from that. I should have taken a picture. My wife had surf and turf with small portion of lobster and a small filet that she said was tough. This is disappointing. Tonight is Indian night and we are typically fans. Maybe I’ll be brave and try it. Artlee, did you send it back/let someone know? 1 Link to comment Share on other sites More sharing options...
Rare ToxM Posted March 29, 2023 #35 Share Posted March 29, 2023 Sadly the worst example of misunderstanding of food on O was halloumi. That great bacon cheese was not even slightly grilled to bring out the bacony superweaponised core and was a rubbery mess when it was slapped onto my plate. i wanted to fling it onto a grill myself and show the chefs how it should be done. It was sad but clearly a case of a chef not understanding the secret of Halloumi. 3 Link to comment Share on other sites More sharing options...
JPR Posted March 29, 2023 #36 Share Posted March 29, 2023 2 minutes ago, Harters said: What might be really interesting is if O did an "American Night". I wonder what would be included. And would I recognise it as being American and would it appeal. Perhaps more to the point, would Americans recognise it as being American. 😀 Well, there could be examples of California Cuisine” popularized by Alice Waters of Chez Panisse (e.g., farmers market items like arugula and other bitter greens with baked goat cheese), various styles of American barbecue and “soul food” as well as New Orleans specialities like gumbo, shrimp etoufffe, blackened redfish, creole dishes, muffelata sandwiches, chili con carne, Nashville hot chicken, Thanksgiving Turkey meals, Maine Lobster, Dungeness Crab, California sand dabs, Grand Central Station Clam Pan Roast, Florida grouper, etc. The new restaurant on Oceania Vista looks like it may take a bit of this approach. Link to comment Share on other sites More sharing options...
Rare Harters Posted March 29, 2023 #37 Share Posted March 29, 2023 (edited) Interesting list, JPR. I've visited all the east coast states over the years, as well as several adjacent ones, but never been further west.. It's good to see that, as in the UK, regional dishes would feature heavily. I'm very familiar with the New Orleans and Cajun dishes, as well as the Nashville Hot Chicken (although I found it a bit too spicy for me, so only had it once - on the last trip to the city). And roast turkey and fantastic simply cooked seafood in New England. And, of course, great pit BBQ right across the Southern states - as I said upthread, that's a cuisine that simply doesnt travel well - even to other parts of the States. Edited March 29, 2023 by Harters Link to comment Share on other sites More sharing options...
Rare LHT28 Posted March 29, 2023 #38 Share Posted March 29, 2023 57 minutes ago, artlee said: Last night was Polo. I hate to say it but the food was not too good. I had a cobb salad with steak that had lots of gristle and was anything but a salad — literally had one piece of lettuce, lol. The waiter had said it was not traditional cobb but i didn’t think it would be this far away from that. It is not what normal people think of when you say Cobb Salad 😉 Link to comment Share on other sites More sharing options...
artlee Posted March 29, 2023 Author #39 Share Posted March 29, 2023 37 minutes ago, Woofa said: Artlee, did you send it back/let someone know? we had late reservations and by the time we got our main courses it was probably 9:30. I just wanted to go to bed and call it a day. You are right that I should have said something but I just didn’t want to deal with it so late in the evening. I wouldn’t have wanted to wait for a replacement. 1 Link to comment Share on other sites More sharing options...
artlee Posted March 29, 2023 Author #40 Share Posted March 29, 2023 It is not what normal people think of when you say Cobb Salad 😉 i didn’t have my phone to take a pix but it was kid of comical. Picture: A piece of lettuce in the middle of the plate Cubes of steak on top (including gristle) 6 cherry tomatoes in a strait line up the left hand side of the plate next to the steak 4 scallion stems in a strait line next to the tomatoes on the left side of the steak stack: 6 1/4 inch cubes of avocado in a strait line up the plate A soft boiled egg at the bottom center of the plate. Something else on the top right I couldn’t distinguish, lol Voila 1 Link to comment Share on other sites More sharing options...
Rare LHT28 Posted March 29, 2023 #41 Share Posted March 29, 2023 3 minutes ago, artlee said: It is not what normal people think of when you say Cobb Salad 😉 i didn’t have my phone to take a pix but it was kid of comical. Picture: A piece of lettuce in the middle of the plate Cubes of steak on top (including gristle) 6 cherry tomatoes in a strait line up the left hand side of the plate next to the steak 4 scallion stems in a strait line next to the tomatoes on the left side of the steak stack: 6 1/4 inch cubes of avocado in a strait line up the plate A soft boiled egg at the bottom center of the plate. Something else on the top right I couldn’t distinguish, lol Voila YUP creative license I guess DH had runny egg on his He was not a happy camper 😉 Link to comment Share on other sites More sharing options...
susiesan Posted March 29, 2023 #42 Share Posted March 29, 2023 2 hours ago, artlee said: It is not what normal people think of when you say Cobb Salad 😉 i didn’t have my phone to take a pix but it was kid of comical. Picture: A piece of lettuce in the middle of the plate Cubes of steak on top (including gristle) 6 cherry tomatoes in a strait line up the left hand side of the plate next to the steak 4 scallion stems in a strait line next to the tomatoes on the left side of the steak stack: 6 1/4 inch cubes of avocado in a strait line up the plate A soft boiled egg at the bottom center of the plate. Something else on the top right I couldn’t distinguish, lol Voila Was it a deconstructed Cobb salad?🥑🥩🍅🥗 2 Link to comment Share on other sites More sharing options...
Rare Acrusa Posted March 29, 2023 #43 Share Posted March 29, 2023 A few years ago on Nautica we where served Japines marinated steak. In Brooklyn this would be called a Roumanian Tenderloin tasted great Link to comment Share on other sites More sharing options...
chloemonkey Posted March 29, 2023 #44 Share Posted March 29, 2023 On 3/28/2023 at 9:43 AM, artlee said: food is such a subjective thing. What I hate someone else loves, etc. We are currently on the TA to Trieste. This is day 7 of 23 for us. So far we find the food to be average at best. We sailed Riviera in Dec 21 and were generally pleased which encouraged us to take this cruise. So far we have only been in Toscano’s, Grand Dining Room, Waves, and Terrace Cafe. My wife liked her lobster dish in Toscano’s. My veal piccata was tasty but a bit tough. The Terrace Grill has had several Market takeovers where a theme took over the entire cafe — Indian, British Bermuda, etc. the British one ran 2 strait days. Again its personal taste, but not ours. I didn’t realize British food was a thing? We had mexican night, and asian lunch which were fine but nothing special. During Mexican night the grill at Terrace that had fixed steaks/fish/lobster/chicken was replaced with a Churro stand. My wife had had grilled shrimp and lobster there on another night and was looking forward to more but she would be disappointed. Two nights in the main dining room were fine but I can’t say memorable. Two nights we did not find anything on terrace or the main dining room that appealed to us so we had pizza at Waves which turns into a Pizzeria at night. It was excellent!! Today at lunch a passenger was hand feeding her dog in between her own eating. Not a dog owner so maybe this is ok? Overall, I am finding myself question whether the best cuisine at sea is actually pretty close to the standard fair from Princess/Holland/RCL/NCL/etc. I hope the balance of the trip changes our mind. I was going to book the next cruise while on board but having second thoughts. I’m sure others may have a different opinion and I totally get that, but this is ours so far. art So happy to hear that your experience is very similar to ours having disembarked the day your cruise began....we did two cruises B2B and the last week had resorted to nothing but Polo or Jacques, a few times at Toscano or PIZZA! Thankfully we qualified for so many specialty options....as we had become pretty much over the Grand Dining Room or Terrace Cafe options.....but of course each time that I mentioned this - I received so many responses arguing. As you said, food is subjective. But although we love great food, Michelin Star options on occasion....we are truly happily satisfied with just regular food prepared well....which we found to be hard to find on our last three weeks onboard - with the exception of the specialty restaurants mentioned. Not sure if I am quite as anxious to book that Around the World cruise right now....but of course love the service and suites on Oceania enough to give them another chance or two. 2 Link to comment Share on other sites More sharing options...
Oceangoer2 Posted April 1, 2023 #45 Share Posted April 1, 2023 On 3/28/2023 at 11:10 PM, LHT28 said: Wonder what they would serve on Canadian night ??😄 Beaver tails...LOL. Canadian bacon. Quebecois meat pie. Western steak. Probably more but can't think of them now. Link to comment Share on other sites More sharing options...
Rare LHT28 Posted April 1, 2023 #46 Share Posted April 1, 2023 1 hour ago, Oceangoer2 said: Beaver tails...LOL. Canadian bacon. Quebecois meat pie. Western steak. Probably more but can't think of them now. The do serve Canadian Bacon or at least they used to Beavertails would be good 1 Link to comment Share on other sites More sharing options...
jackdeb Posted April 1, 2023 #47 Share Posted April 1, 2023 O could try to make tourtiere, Habitant pea soup, and poutine 1 Link to comment Share on other sites More sharing options...
AMHuntFerry Posted April 1, 2023 #48 Share Posted April 1, 2023 1 hour ago, LHT28 said: The do serve Canadian Bacon or at least they used to Beavertails would be good They still have Canadian bacon...yum! 1 Link to comment Share on other sites More sharing options...
WayneLaR Posted April 2, 2023 #49 Share Posted April 2, 2023 Everyone does realize that no Canadian, at least any I know, refer to peameal bacon (back bacon) as Canadian bacon? (whether it has the peameal crust or not) 2 Link to comment Share on other sites More sharing options...
Oceangoer2 Posted April 2, 2023 #50 Share Posted April 2, 2023 12 minutes ago, WayneLaR said: Everyone does realize that no Canadian, at least any I know, refer to peameal bacon (back bacon) as Canadian bacon? (whether it has the peameal crust or not) Written for those who know our bacon as 'Cdn bacon', and not Peameal or Back bacon. Link to comment Share on other sites More sharing options...
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