noname111
Contributor Level: Captain

Bringing the taste of cruising home

Most everyone who cruises looks forward to the food and drink.  I was wondering which of us tries recreating the food and/or beverages once back home?  What did you try and do you still make it?

Tags: food beverage

9 Answers

noname111
Contributor Level: Captain

On our recent Princess cruise, I discovered something at the International Cafe. It was named Minty Apple Tea and was served iced. It was easy-peasy to find Bigelow Plantation Mint tea but bit more of drama obtaining Green Apple syrup (Torani). Finally, it arrived yesterday. I am now enjoying a spot of minty apple tea (served hot) on a cool evening. Yum!

Johngold
Moderator
Contributor Level: Captain

I am holding a pack of playing card that we got on our first Princess cruise. It has 52 recipes for Martinis. We got them from the bar where we tried many of the drinks that are on the cards. We still often have Martini  nights.

Johngold
Moderator
Contributor Level: Captain

I am holding a pack of playing card that we got on our first Princess cruise. It has 52 recipes for Martinis. We got them from the bar where we tried many of the drinks that are on the cards. We still often have Martini  nights.

JusMe
Moderator
Contributor Level: Captain

I try and bring the ship dinning experience home with me,   Just like on a ship I do a buffet for dinner now and then and we go to one restaurant enough that the servers and managers know us and say hello every week when we are in for dinner.

 

Just like a cruise I go out to eat most of the time or do room service (Take out).  Only problem is no cabin steward at home. 

BAK1061
Contributor Level: Captain

I just find it really difficult, ( and expensive ) to cook for 2000 + people.

noname111
Contributor Level: Captain

 

Oh woe is me... I don't have that many friends.  You are one wicked popular cool cat, BAK1061. 

 

JusMe
Moderator
Contributor Level: Captain

Didn't you cook for 2,000 in the Big House ?   J/K    Wow,  that just aged me.Wink

Kennicott
Contributor Level: Captain

Why not do it up big time:

--"The pleasures of the table are common to all ages and ranks, to all countries and times: They not only harmonize with all the other pleasures, but remain to console us for their loss." Anthelme de Brillat-Savarin

"There is more to re-creating the final first-class dinner on the Titanic than cooking and serving the dishes. Just as important is the sense of expectation that precedes the event and the sense of occasion as the dinner unfolds." 

--"To set the tone for a proper Edwardian social evening, send your guests formal, handwritten invitations. The replies should also be handwritten and follow the exact form of the invitation being accepted." 

--"It was a brilliant crowd. Jewels flashed from the gowns of the women. The soft, sweet odor of rare flowers pervaded the atmosphere. The orchestra played popular music. It was a rare gathering of beautiful women and splendid men."-- Mrs. Jacques Futrelle.--First Class Passenger.

--"Some said it was poor on its Wagner work; others said the violin was weak. But that was for conversation's sake, for nothing on the board was more popular than the orchestra."--Helen Churchhill Candee-First Class passenger

--"We dined the last night in the Ritz restaurant. It was the last word in luxury. The tables were gay with pink roses and white daisies, the women in their beautiful shimmering gowns of satin and silk, the men immaculate and well-groomed, the stringed orchestra playing music from Puccini and Tchaikowsky. The food was superb: caviar, lobster, quail from Egypt. Plover's eggs, and hothouse grapes and fresh peaches. The night was cold and clear, the sea like glass."--- Mrs. Walter Douglas--First Class-passenger.

Exerpts all from "Last Dinner on the Titanic"

glomarrone
Contributor Level: Admiral

Yes, I did make the Wild Mushroom Soup on HAL but it was hard to find the truffle oil.  It came out pretty good.

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