90scruzer Posted September 22 #126 Share Posted September 22 Just now, clo said: So you just don't like the taste of duck? As far as pates, is it the texture you don't care for. Although even that runs the gamut from smooth and silky to coarse. it's not the flavor or texture. it's the organ. like/love the flavor (not sure which as it's been too long), but knowing just what gizzards and liver are doing, moved them off the menu for us. fortunately, it's an option we can follow. 1 Link to comment Share on other sites More sharing options...
clo Posted September 22 #127 Share Posted September 22 2 minutes ago, 90scruzer said: it's not the flavor or texture. it's the organ. like/love the flavor (not sure which as it's been too long), but knowing just what gizzards and liver are doing, moved them off the menu for us. fortunately, it's an option we can follow. I'm sorry. I have no idea what you're talking about. I've cooked (and eaten) gizzards but only saw them once in a restaurant in Brazil. And I really don't know that they DO anything once they're no longer running around. I'm sincerely confused. Help me please. 1 Link to comment Share on other sites More sharing options...
90scruzer Posted September 22 #128 Share Posted September 22 1 minute ago, clo said: I'm sorry. I have no idea what you're talking about. I've cooked (and eaten) gizzards but only saw them once in a restaurant in Brazil. And I really don't know that they DO anything once they're no longer running around. I'm sincerely confused. Help me please. no worries - keep on eating them. We've just elected not to. Kind of like smalec - fantastic stuff, but definitely something only in moderation for us. though many probably would find it repulsive if they knew what it is -- and if you like pate on bread, personally I like the flavor of smalec on bread a lot better. Everyone is different. YMMV. Link to comment Share on other sites More sharing options...
clo Posted September 22 #129 Share Posted September 22 4 minutes ago, 90scruzer said: no worries - keep on eating them. We've just elected not to. Kind of like smalec - fantastic stuff, but definitely something only in moderation for us. though many probably would find it repulsive if they knew what it is -- and if you like pate on bread, personally I like the flavor of smalec on bread a lot better. Everyone is different. YMMV. Although most pates are made from meat and fish, there are even vegetarian ones. And I still don't get the duck thing. Link to comment Share on other sites More sharing options...
Rare Harters Posted September 22 #130 Share Posted September 22 4 minutes ago, clo said: there are even vegetarian ones Although most of the pates/terrines I make at home use meat (usually pork), there's this mushroom pate that's pretty good - certainly better than the one I buy at the supermarket https://www.rivercottage.net/recipes/mushroom-pate 4 Link to comment Share on other sites More sharing options...
clo Posted September 22 #131 Share Posted September 22 2 minutes ago, Harters said: Although most of the pates/terrines I make at home use meat (usually pork), there's this mushroom pate that's pretty good - certainly better than the one I buy at the supermarket https://www.rivercottage.net/recipes/mushroom-pate That sounds really good. Really. And, yeah, most pates I've had have been pork IIRC. Link to comment Share on other sites More sharing options...
90scruzer Posted September 22 #132 Share Posted September 22 6 minutes ago, Harters said: Although most of the pates/terrines I make at home use meat (usually pork), there's this mushroom pate that's pretty good - certainly better than the one I buy at the supermarket https://www.rivercottage.net/recipes/mushroom-pate so if most are pork, you would probably like smalec 😄 I would eat this mushroom pate. hadn't thought about the vegetarian side of this. thanks for the pointer! Link to comment Share on other sites More sharing options...
Rare Harters Posted September 23 #133 Share Posted September 23 10 hours ago, 90scruzer said: you would probably like smalec I'd not heard of it previously but I've just done a quick Google and you're right - I'd absolutely like it. It had me at "lard". 😀 I think my best ever vegetarian pate was a three layer one I made at Christmas over 30 years ago. Basically three purees, set with egg, - carrots, parsnips and Brussels sprouts. Really festive looking. Unfortunately I lost the recipe years back but maybe I should try to recreate it. 1 Link to comment Share on other sites More sharing options...
Techno123 Posted September 23 #134 Share Posted September 23 On 9/14/2024 at 6:30 PM, pinotlover said: 😂 meant to say “Southern “ Europeans! 🥹 You did bail from the EU!!🤔 Sadly we bailed from the European Union but we are still part of the continent of Europe (fortunately) so still Europeans 😜 1 1 Link to comment Share on other sites More sharing options...
Techno123 Posted September 23 #135 Share Posted September 23 14 hours ago, Harters said: Although most of the pates/terrines I make at home use meat (usually pork), there's this mushroom pate that's pretty good - certainly better than the one I buy at the supermarket https://www.rivercottage.net/recipes/mushroom-pate I've just saved that recipe 😁 1 Link to comment Share on other sites More sharing options...
nuevowavo Posted September 23 #136 Share Posted September 23 Back to specialty reservations: We just booked our specialties for a December Marina cruise. Looks like they don't offer any 7:00 spots for any restaurant on any day anymore. This must be new as we had 7 pm reservations on Insignia last December. BTW, I did the midnight thing (we're in a PH) on the first day, but today at noon there were 2-tops available in every restaurant , every time slot every day. Link to comment Share on other sites More sharing options...
islabahia Posted September 23 #137 Share Posted September 23 We booked our specialty reservations on 9/13 (we are in a PH2). As soon as the clock showed 12:01 AM I was able to book 2 top seating for all meals. We are not fans of sharing tables. Link to comment Share on other sites More sharing options...
Rare pinotlover Posted September 23 #138 Share Posted September 23 50 minutes ago, nuevowavo said: Back to specialty reservations: We just booked our specialties for a December Marina cruise. Looks like they don't offer any 7:00 spots for any restaurant on any day anymore. This must be new as we had 7 pm reservations on Insignia last December. BTW, I did the midnight thing (we're in a PH) on the first day, but today at noon there were 2-tops available in every restaurant , every time slot every day. Typically, the 7:00 time slot was only for seven (7) day cruises where the first available dinner was 6:00 instead of 6:30. May be the occasional exception, but generally the case. 1 Link to comment Share on other sites More sharing options...
cruiserchuck Posted September 23 #139 Share Posted September 23 I made my reservations at midnight at 45 days out and was able to get 2 top seating for all meals. Link to comment Share on other sites More sharing options...
FolsomMike Posted September 23 #140 Share Posted September 23 13 minutes ago, cruiserchuck said: I made my reservations at midnight at 45 days out and was able to get 2 top seating for all meals. Do you mind sharing at what times? 1 Link to comment Share on other sites More sharing options...
durberville Posted September 23 #141 Share Posted September 23 Just now, FolsomMike said: Do you mind sharing at what times? Yes. I had the same booking time and was ready at midnight. Managed 2 tops but two at 9pm 😬, 1 at 8:30 and the last at 8:00 which felt like a win! Haha! I wouldn’t mind the 9 pms if I thought the restaurants would still be lively - just don’t want to be eating while they are shutting down the place - so uncomfortable. Link to comment Share on other sites More sharing options...
cruiserchuck Posted September 23 #142 Share Posted September 23 (edited) I actually made them at 60 days out - concierge cabin. For some reason I thought the time was 45 days before - luckily I logged into my account a few days before the deadline, and realized it was 60 days, not 45 days. Ember and Toscana at 7:30 pm. Polo at 7:00 pm - sea day Red Ginger at 8:00 pm. Edited September 23 by cruiserchuck 1 Link to comment Share on other sites More sharing options...
Thought2go Posted September 23 #143 Share Posted September 23 13 hours ago, Harters said: I'd not heard of it previously but I've just done a quick Google and you're right - I'd absolutely like it. It had me at "lard". The recipes call it lard but it is rendered into cracklings. In the US we call it cracklings. Quite tasty snacks. If you like pork belly you would like Smalec -especially if it contains some bacon crumbles. 2 Link to comment Share on other sites More sharing options...
mozfoz Posted September 24 Author #144 Share Posted September 24 4 hours ago, Thought2go said: The recipes call it lard but it is rendered into cracklings. In the US we call it cracklings. Quite tasty snacks. If you like pork belly you would like Smalec -especially if it contains some bacon crumbles. Its not polite to hijack a posts for your personal interest. Be kind enough to start your own topic or stay on topic of the original post. In the CC board it called etiquette. 2 1 2 Link to comment Share on other sites More sharing options...
AMHuntFerry Posted September 24 #145 Share Posted September 24 2 hours ago, mozfoz said: Its not polite to hijack a posts for your personal interest. Be kind enough to start your own topic or stay on topic of the original post. In the CC board it called etiquette. Welcome to the O forum where wandering is a way of life 🙂 (as long as you're back by boarding time). 3 5 Link to comment Share on other sites More sharing options...
chloemonkey Posted September 24 #146 Share Posted September 24 Onboard the Marina now and although the 6:30 seating at Polo was “overbooked” their words not mine…..the couple in front of us were able to obtain seating when they asked to have a table of four and were willing to share. Similarly, we were first seating last night at Jacques…..and the place was half EMPTY until 7:30 seating…..at which time there STILL tables available….. Bottom line is that at least on THIS trip…….there does not appear to be a shortage of the earlier time slots in the specialty restaurants…… Link to comment Share on other sites More sharing options...
Rare Harters Posted September 24 #147 Share Posted September 24 6 hours ago, mozfoz said: Its not polite to hijack a posts for your personal interest Here we are on Page 6 of an interesting chat, full of fun and useful bits of info. But almost no-one has stayed strictly on-topic to suggest a fairer way of making reservations for the specialities, as mozfoz had raised. Maybe you should start a separate topic so we can discuss the etiquette of being on-topic or not. 1 1 5 Link to comment Share on other sites More sharing options...
DrHemlock Posted September 24 #148 Share Posted September 24 (edited) 4 hours ago, Harters said: But almost no-one has stayed strictly on-topic to suggest a fairer way of making reservations for the specialities, as mozfoz had raised. "Fair," in this case, seems only to mean "more beneficial to me even though I paid less than those with more options." That's not the way life works. Speaking as a 45-day-out specialty reserver in the middle of the pack, I can't always get what we want -- but if I try sometimes (usually at midnight), I get what we need. Does that mean the folks in penthouses and suites have an unfair advantage? No, they have a perfectly fair advantage that maybe I could have had, too, if only I'd saved more and not had so much fun in years gone by. Edited September 24 by DrHemlock 6 5 Link to comment Share on other sites More sharing options...
Rare ORV Posted September 24 #149 Share Posted September 24 53 minutes ago, DrHemlock said: "Fair," in this case, seems only to mean "more beneficial to me even though I paid less than those with more options." That's not the way life works. Speaking as a 45-day-out specialty reserver in the middle of the pack, I can't always get what we want -- but if I try sometimes (usually at midnight), I get what we need. Does that mean the folks in penthouses and suites have an unfair advantage? No, they have a perfectly fair advantage that maybe I could have had, too, if only I'd saved more and not had so much fun in years gone by. There you go 2 1 Link to comment Share on other sites More sharing options...
Rare Harters Posted September 24 #150 Share Posted September 24 1 hour ago, DrHemlock said: That's not the way life works. Ahha. We’re back on topic. Without re-reading the whole thread, I think you may be making the first contribution that specifically suggests that everything is fine as it is. And I think you’re probably right. Way back upthread, at post #15, I did suggest a couple of alternatives to the current system – either opening reservations at 45 days for everyone so we all take our chances, or open it when someone books the cruise (benefitting early bookers). I’m not convinced either is better than what we have now but they were intended as a reply to the point the OP was raising that, yes, there are workable alternatives. 3 Link to comment Share on other sites More sharing options...
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