orchestrapal Posted July 6, 2011 #176 Share Posted July 6, 2011 I thought sweetbreads were different than liver. I saw sweetbreads on the menu at Jacques but never considered it to be liver. Is it the same? Thanks. No Sweetbreads are NOT liver they are thymus gland.:) Link to comment Share on other sites More sharing options...
Rare LHT28 Posted July 6, 2011 #177 Share Posted July 6, 2011 I thought sweetbreads were different than liver. I saw sweetbreads on the menu at Jacques but never considered it to be liver. Is it the same? Thanks. an acquired taste http://www.wisegeek.com/what-are-sweetbreads.htm Link to comment Share on other sites More sharing options...
potterhill Posted July 6, 2011 #178 Share Posted July 6, 2011 I think it is more mental than acquired taste. We had them at a tasting dinner and I tried them very gingerly. They were delicious. Kind of sweet and nutty and different but very good. The only time I have tried sweetbreads, but I would not hesitate again, especially on O as they do almost everything very well. Mo Link to comment Share on other sites More sharing options...
CintiPam Posted July 7, 2011 #179 Share Posted July 7, 2011 Not all livers were created equal!For me it's foie gras at Jacques (cold or hot) anyday over veal liver:D Second that motion! (Also, seconds would be nice, although, come to think of it, there is no room for seconds if hoping to make it through the rest of this wonderful menu!:) ) I think I already posted somewhere that my birthday dinner at Jacques was the best meal I ever have had on board a ship. (BTW, thanks, Jim, for the lobster thermidor suggestion; a sublime experience.) Link to comment Share on other sites More sharing options...
Paulchili Posted July 7, 2011 #180 Share Posted July 7, 2011 Also, seconds would be nice, although, come to think of it, there is no room for seconds if hoping to make it through the rest of this wonderful menu!:) Next time do what I did (I am ashamed to admit). Have 2 appetizers - the cold and hot foie gras followed by the lobster thermidor. Make sure the ship's doctor is on stand-by for coronary bypass surgery (or at least double up on your Lipitor) :D Link to comment Share on other sites More sharing options...
tropicalkerry2002 Posted July 7, 2011 #181 Share Posted July 7, 2011 I LOVED the mushroom risotto in Toscana on my past 2 O cruises. Alas, it is off the menu, and the risottos on the menu do not appeal to me. Do you think if I asked our butler, he might be able to convince the chefs to make me some? Or am I asking too much? Marian Link to comment Share on other sites More sharing options...
Paulchili Posted July 7, 2011 #182 Share Posted July 7, 2011 Do you think if I asked our butler, he might be able to convince the chefs to make me some? Or am I asking too much? Marian The staff is very accommodating and it would not hurt to ask; they will do it if they possibly can. Link to comment Share on other sites More sharing options...
Mura Posted July 7, 2011 #183 Share Posted July 7, 2011 Always worth a try, Marian. Are you talking about the risotto with porcini? This was made at a chef demo on last summer's Norway cruise and it was beyond fabulous. I remember talking to the chef about it at dinner that night but don't remember exactly what he said ... But if we're talking about the same dish, it's an ABSOLUTE CRIME that it is gone! Link to comment Share on other sites More sharing options...
CintiPam Posted July 7, 2011 #184 Share Posted July 7, 2011 Next time do what I did (I am ashamed to admit).Have 2 appetizers - the cold and hot foie gras followed by the lobster thermidor. Make sure the ship's doctor is on stand-by for coronary bypass surgery (or at least double up on your Lipitor) :D Oh, Paul, I indeed did have two appetizers there and I am not ashamed to admit it! Is my "significant" birthday a good enough excuse? (Also, were we twins in a previous life?:p) I had both the mussels and the tiger shrimp followed by salad and the lobster thermidor. (I live with someone who does not eat seafood, so I get my innings in while onboard my Oceania cruises!) Pam Link to comment Share on other sites More sharing options...
Paulchili Posted July 7, 2011 #185 Share Posted July 7, 2011 Oh, Paul, I indeed did have two appetizers there and I am not ashamed to admit it! Is my "significant" birthday a good enough excuse? Pam Pam, Any excuse is good enough for me when it comes to (good) food :D It was always a toss up for me at Jacques - I did like the mussels as well (when they had them) and the shrimp too. In fact, Jacques had so many good options for me that it was difficult to choose. Things were less complicated for me in the other restaurants (although I had enough choices and the food was very good). Happy belated "significant" birthday. Paul Link to comment Share on other sites More sharing options...
tropicalkerry2002 Posted July 8, 2011 #186 Share Posted July 8, 2011 i believe it was risotto al funghi or something like that, but probably VERY similar to the porcini one you made. That and veal limone, heaven!!!! I'll keep my fingers crossed! Link to comment Share on other sites More sharing options...
Mparis184 Posted July 8, 2011 #187 Share Posted July 8, 2011 Not all livers were created equal!For me it's foie gras at Jacques (cold or hot) anyday over veal liver:D I agree. The foie gras at Jacques was fabulous. As a matter of fact it was the best part of our meal. We were very disappointed with Jacques. We are cruising on the Marina in January and I have to go back and give them a second chance. We ate at Jacques on the Maiden Voyage and we were the first passengers warming the sests at Jacques on day #1. The food was cold, the service was extremely slow and several menu items we order never arrived at our table. I am eager to return to see how things have improved. Marion Link to comment Share on other sites More sharing options...
Paulchili Posted July 8, 2011 #188 Share Posted July 8, 2011 I agree. The foie gras at Jacques was fabulous. As a matter of fact it was the best part of our meal. We were very disappointed with Jacques. We are cruising on the Marina in January and I have to go back and give them a second chance. We ate at Jacques on the Maiden Voyage and we were the first passengers warming the sests at Jacques on day #1. The food was cold, the service was extremely slow and several menu items we order never arrived at our table. I am eager to return to see how things have improved. Marion I think (I hope) you will be pleasantly surprised :) They probably had growing pains - they deserve a second chance. Link to comment Share on other sites More sharing options...
Dmgmd50 Posted July 9, 2011 #189 Share Posted July 9, 2011 I agree. The foie gras at Jacques was fabulous. As a matter of fact it was the best part of our meal. Marion Does anyone recall how the hot foie gras was prepared. Is foie gras only served at Jacques? Link to comment Share on other sites More sharing options...
Paulchili Posted July 9, 2011 #190 Share Posted July 9, 2011 Does anyone recall how the hot foie gras was prepared. Is foie gras only served at Jacques? It is sautéed with a brioches and some fruit(?). (I am only interested in the foie gras myself).The cold preparation is a pate - smooth as silk. They are both wonderful. :D Only available on regular basis at Jacques. Link to comment Share on other sites More sharing options...
JimandStan Posted July 9, 2011 #191 Share Posted July 9, 2011 It is sautéed with a brioches and some fruit(?). (I am only interested in the foie gras myself).The cold preparation is a pate - smooth as silk.They are both wonderful. :D Only available on regular basis at Jacques. What about those lovely foie gras and mushroom bundles in Polo? Link to comment Share on other sites More sharing options...
Paulchili Posted July 9, 2011 #192 Share Posted July 9, 2011 What about those lovely foie gras and mushroom bundles in Polo? No, in Polo it would be shrimp or crab cakes for me :D I like my foie gras unadulterated and pure - it is so good and rich it needs nothing but a piece of baguette (for pate) or brioche (for sauteed) with a pinch of rock salt. It speaks for itself loud and clear - needs no mushrooms or fruit, IMO :) Link to comment Share on other sites More sharing options...
TKS Posted July 9, 2011 #193 Share Posted July 9, 2011 No, in Polo it would be shrimp or crab cakes for me :DI like my foie gras unadulterated and pure - it is so good and rich it needs nothing but a piece of baguette (for pate) or brioche (for sauteed) with a pinch of rock salt. It speaks for itself loud and clear - needs no mushrooms or fruit, IMO :) Paul, I've heard of midnight snacks, but you were really wishing at 12 A.M. weren't you?:D Link to comment Share on other sites More sharing options...
CintiPam Posted July 9, 2011 #194 Share Posted July 9, 2011 I agree. The foie gras at Jacques was fabulous. As a matter of fact it was the best part of our meal. We were very disappointed with Jacques. We are cruising on the Marina in January and I have to go back and give them a second chance. We ate at Jacques on the Maiden Voyage and we were the first passengers warming the sests at Jacques on day #1. The food was cold, the service was extremely slow and several menu items we order never arrived at our table. I am eager to return to see how things have improved. Marion Hi, Marion, being only three weeks since my fantastic birthday meal at Jacques, I firmly believe with Paul that you will be impressed with how things have improved and enjoy your meal. Both the food and service were seamless, and the pacing perfect for us. Enjoy! Link to comment Share on other sites More sharing options...
Dmgmd50 Posted July 9, 2011 #195 Share Posted July 9, 2011 It is sautéed with a brioches and some fruit(?). (I am only interested in the foie gras myself).The cold preparation is a pate - smooth as silk.They are both wonderful. :D Only available on regular basis at Jacques. Oopps: I'm drooling on my computer just reading about it! Link to comment Share on other sites More sharing options...
TERRIER1 Posted July 9, 2011 #196 Share Posted July 9, 2011 We enjoyed Jacques on our cruise last month. We visited a lot of French Atlantic ports and we went to town at lunch eating mussels and fois gras in the ports. We also love the mussels in Gloucester MA so I have to admit I was disappointed in them at Jacques. The looked great but had a chalky feel. I was expected the best in moules frites but it didn't happen. Link to comment Share on other sites More sharing options...
potterhill Posted July 10, 2011 #197 Share Posted July 10, 2011 Mussels vary a lot. Size, texture, flavour, the whole shebang. I lived in Nova Scotia for most of my life so I do know mussels. Mo Link to comment Share on other sites More sharing options...
Paulchili Posted July 10, 2011 #198 Share Posted July 10, 2011 Mussels vary a lot. Size, texture, flavour, the whole shebang. I lived in Nova Scotia for most of my life so I do know mussels. Mo Mussels in US (Canada?) tend to be farmed and thus larger and plumper; the ones in Europe, available to Marina, are more often wild and thus often much smaller in my experience. Link to comment Share on other sites More sharing options...
lakim Posted July 15, 2011 #199 Share Posted July 15, 2011 For those of us that must watch our sugar intake: The sugar free desert, no sugar added selections are excellent. Available in every venue, all during the day, even the tea service. The best carrot cake anywhere, hands down. Thanks! My DH will be delighted to hear that as carrot cake is his favorite! Link to comment Share on other sites More sharing options...
kihei228 Posted July 15, 2011 #200 Share Posted July 15, 2011 Paul: Did you have a conversation today with my husband David? If so, say hi to Marsha and pass along my email. I'd live to converse with her per you island excurions. All the best, Laurie Link to comment Share on other sites More sharing options...
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