EDVM96 Posted July 16, 2023 #51 Share Posted July 16, 2023 1 hour ago, Coral said: It is convention food at best. Come on, scallops, lobster, Wellington & filet mignon is not really convention food. 5 Link to comment Share on other sites More sharing options...
Guest ldtr Posted July 16, 2023 #52 Share Posted July 16, 2023 (edited) 15 minutes ago, EDVM96 said: Come on, scallops, lobster, Wellington & filet mignon is not really convention food. It is if you attend the right conventions. I would use the term hotel banquet quality, though with a larger menu. Especially with what the ship provides as lobster (warm water spiny instead of cold water), and similar compromises on quality on the other item you listed. Edited July 16, 2023 by ldtr Link to comment Share on other sites More sharing options...
DallasGuy75219 Posted July 16, 2023 #53 Share Posted July 16, 2023 2 hours ago, Coral said: Well - at one point, Princess used to say that they made everything from scratch except for the sugar free ice cream. I wasn't going to speculate if they make the pies or not. On Island this week they were still saying that all bread and desserts are baked from scratch onboard daily. 3 Link to comment Share on other sites More sharing options...
Rare Coral Posted July 16, 2023 #54 Share Posted July 16, 2023 (edited) 15 minutes ago, ldtr said: It is if you attend the right conventions. I would use the term hotel banquet quality, though with a larger menu. Hotel banquet quality is probably a better term. I work at a college and the buffet reminds me of college food. Some of it looks good but when you try it, it doesn't really have a taste. Edited July 16, 2023 by Coral 2 Link to comment Share on other sites More sharing options...
Rare Coral Posted July 16, 2023 #55 Share Posted July 16, 2023 16 minutes ago, DallasGuy75219 said: On Island this week they were still saying that all bread and desserts are baked from scratch onboard daily. So if we go one step further - what would not be made from scratch? Bread and desserts would probably be the easiest to buy frozen and then pop in the oven. If it is fresh (and I believe it is) - what is and what isn't? Link to comment Share on other sites More sharing options...
EDVM96 Posted July 16, 2023 #56 Share Posted July 16, 2023 24 minutes ago, ldtr said: It is if you attend the right conventions. Ok. 😄 Link to comment Share on other sites More sharing options...
Rare Coral Posted July 16, 2023 #57 Share Posted July 16, 2023 45 minutes ago, EDVM96 said: Come on, scallops, lobster, Wellington & filet mignon is not really convention food. Before COVID - I attended a rather large convention a few times at Penn State (a large US university with a culinary school). While Lobster and Beef Wellington was not on the menu - their food was outstanding. Their food was much higher quality than anything I have had on Princess. It blew me away. I would take their chicken over Princess's Lobster or Beef Wellington in a heart beat! 2 1 Link to comment Share on other sites More sharing options...
EDVM96 Posted July 16, 2023 #58 Share Posted July 16, 2023 I must have been on the wrong conventions so far. 😄 1 1 Link to comment Share on other sites More sharing options...
MissP22 Posted July 16, 2023 #59 Share Posted July 16, 2023 32 minutes ago, DallasGuy75219 said: On Island this week they were still saying that all bread and desserts are baked from scratch onboard daily. Not according to a friend of mine who's a dessert chef aboard the Enchanted. Princess likes to brag about making everything from scratch. There's something distasteful about saying your being served a portion of frozen pie. No pun intended. 14 minutes ago, Coral said: So if we go one step further - what would not be made from scratch? Bread and desserts would probably be the easiest to buy frozen and then pop in the oven. If it is fresh (and I believe it is) - what is and what isn't? I didn't inquire about the bread and rolls but I will next cruise. Somehow I doubt if they're bought frozen, but who knows? I do wonder about the key lime pie and flan served in the glass terrines? They're always iced cold so they could have easily been shipped frozen. They could add the whipped cream and garnish just before being served. 1 Link to comment Share on other sites More sharing options...
Rare startedwithamouse Posted July 16, 2023 #60 Share Posted July 16, 2023 1 hour ago, DallasGuy75219 said: On Island this week they were still saying that all bread and desserts are baked from scratch onboard daily. If they count baking from scratch using cake mixes... 1 2 Link to comment Share on other sites More sharing options...
Sunwanabe Posted July 16, 2023 #61 Share Posted July 16, 2023 4 Princess cruises. 3 post covid. Another PC coming up in August. No complaints on the food and service. We wouldn't be repeat customers if the food wasn't to our liking. Only complaint is the lack of snack/ casual food. Would love to taste a plate of nachos and wings. 3 Link to comment Share on other sites More sharing options...
Rare startedwithamouse Posted July 16, 2023 #62 Share Posted July 16, 2023 1 hour ago, MissP22 said: Not according to a friend of mine who's a dessert chef aboard the Enchanted. Princess likes to brag about making everything from scratch. There's something distasteful about saying your being served a portion of frozen pie. No pun intended. I didn't inquire about the bread and rolls but I will next cruise. Somehow I doubt if they're bought frozen, but who knows? I do wonder about the key lime pie and flan served in the glass terrines? They're always iced cold so they could have easily been shipped frozen. They could add the whipped cream and garnish just before being served. Bread is made onboard in the ship's bakery. It's the cheapest to make. Link to comment Share on other sites More sharing options...
GoHuskies! Posted July 16, 2023 Author #63 Share Posted July 16, 2023 16 hours ago, capriccio said: In my 15 years sailing on Princess the crews and officers have always been overwhelmingly non-American. Yes, as has also been my experience. But in the past the chefs' seasonings have always been oriented toward the passengers, overwhelmingly US, Canadian or UK, not toward the crew's tastes, wherever they originate. (I am not advocating preparing haggis, however!) 3 Link to comment Share on other sites More sharing options...
Rare Coral Posted July 16, 2023 #64 Share Posted July 16, 2023 1 hour ago, Sunwanabe said: 4 Princess cruises. 3 post covid. Another PC coming up in August. No complaints on the food and service. We wouldn't be repeat customers if the food wasn't to our liking. Only complaint is the lack of snack/ casual food. Would love to taste a plate of nachos and wings. I cruise for the ports, obviously not for the food. Link to comment Share on other sites More sharing options...
Guest ldtr Posted July 16, 2023 #65 Share Posted July 16, 2023 2 hours ago, Coral said: So if we go one step further - what would not be made from scratch? Bread and desserts would probably be the easiest to buy frozen and then pop in the oven. If it is fresh (and I believe it is) - what is and what isn't? The main drivers for making from scratch would be 1. cost 2. supply chain complexity 3. storage requirements 4. shelf life Link to comment Share on other sites More sharing options...
Teechur Posted July 16, 2023 #66 Share Posted July 16, 2023 2 hours ago, DallasGuy75219 said: On Island this week they were still saying that all bread and desserts are baked from scratch onboard daily. Can you tell me if the Island offered a Super Tuscan dinner (or lunch) in Sabatini's? Also was there a winemaker's dinner, or any other specialty meals? Pub lunches? Did you enjoy the Island? We will be on her in 2 months. Link to comment Share on other sites More sharing options...
Rare startedwithamouse Posted July 16, 2023 #67 Share Posted July 16, 2023 2 hours ago, MissP22 said: Not according to a friend of mine who's a dessert chef aboard the Enchanted. Princess likes to brag about making everything from scratch. There's something distasteful about saying your being served a portion of frozen pie. No pun intended. I didn't inquire about the bread and rolls but I will next cruise. Somehow I doubt if they're bought frozen, but who knows? I do wonder about the key lime pie and flan served in the glass terrines? They're always iced cold so they could have easily been shipped frozen. They could add the whipped cream and garnish just before being served. No, they're made onboard and stored frozen. Bakery items never are stored in the refrigerator as they dry out. I bake goods at home from scratch then freeze and thaw to serve. 1 Link to comment Share on other sites More sharing options...
Teechur Posted July 16, 2023 #68 Share Posted July 16, 2023 1 minute ago, startedwithamouse said: No, they're made onboard and stored frozen. Bakery items never are stored in the refrigerator as they dry out. I bake goods at home from scratch then freeze and thaw to serve. Good to know. 👍 Thanks! 1 Link to comment Share on other sites More sharing options...
Sea Hag Posted July 16, 2023 #69 Share Posted July 16, 2023 17 hours ago, startedwithamouse said: Mine never run - I use clear gel and make filling one day ahead of time. Always use fresh fruit too. When making pies, clear gel is definitely your friend. Also great for canning pie filling. 2 Link to comment Share on other sites More sharing options...
ldubs Posted July 16, 2023 #70 Share Posted July 16, 2023 21 hours ago, GoHuskies! said: On our recent RT to Hawaii out of Los Angeles, I was expecting the great food onboard the Sapphire Princess that we have always experienced in the past. I was sadly mistaken. I'm not sure why it is, but across the board nearly all the dishes were flavored in a way that was disappointing. My theory is that the crew and the officers were all non-Americans who brought foreign tastes aboard. I'm not talking about foreign dishes--I love cuisines from around the world. But it seemed that normally American dishes were seasoned in unusual ways, and not to the good. I have always found the west coast cruises to compare unfavorably with Princess cruises from other parts of the world. I can't speculate about why that would be, but I do feel comfortable making the generalization. I doubt that it has anything to do with non-American chefs. That would be common I think across the board, not just for West coast cruises. 1 Link to comment Share on other sites More sharing options...
Guest ldtr Posted July 16, 2023 #71 Share Posted July 16, 2023 3 hours ago, EDVM96 said: I must have been on the wrong conventions so far. 😄 Try medical meetings, such as the Oncology meeting generally held in Whistler each year. Link to comment Share on other sites More sharing options...
Incognito1 Posted July 16, 2023 #72 Share Posted July 16, 2023 2 hours ago, Coral said: I cruise for the ports, obviously not for the food. Depends on the cruise. On a TA, the food is a MAJOR factor. A quickie around Europe, not so much. 1 Link to comment Share on other sites More sharing options...
beg3yrs Posted July 16, 2023 #73 Share Posted July 16, 2023 (edited) I for one had stopped ordering steak (especially the Cowboy Steak) in the MDR as I found the cuts I received to be of poor quality and tough. On our last two cruises (June 2023 Caribbean and Jan 2023 Sapphire) though, I saw DW's steaks and they looked great. I broke my rule and was happy to find that the quality had improved immensely. Edited July 16, 2023 by beg3yrs added dates 2 1 Link to comment Share on other sites More sharing options...
MissP22 Posted July 16, 2023 #74 Share Posted July 16, 2023 2 hours ago, startedwithamouse said: No, they're made onboard and stored frozen. Bakery items never are stored in the refrigerator as they dry out. I bake goods at home from scratch then freeze and thaw to serve. If you say so. Link to comment Share on other sites More sharing options...
Crown Vic Posted July 16, 2023 #75 Share Posted July 16, 2023 3 hours ago, GoHuskies! said: Yes, as has also been my experience. But in the past the chefs' seasonings have always been oriented toward the passengers, overwhelmingly US, Canadian or UK, not toward the crew's tastes, wherever they originate. (I am not advocating preparing haggis, however!) Gracious! What’s wrong with haggis? No need to comment as long as you leave bagpipes outta the conversation. Och aye! Cheers… 3 Link to comment Share on other sites More sharing options...
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