Our Celebrity dining experiences have been positive. It's not the best upscale gourmet NY city thing, but is solidly good food. The service is outstanding. The challenges of cooking at sea are unique, and I think Celebrity does a very good job.
Just don't ask for a doggy bag in Europe!
Squirrels are marvelous creatures with distinct personalities. We are currently feeding "Nadine" and her many offspring. Nadine has a deformed forefoot that makes her look like she's missing a foot. Somehiow, she has taught her offspring to bend a foot back to imitate her appearance in order to get me to go out and throw nuts around. I find this behavior astonishing, and I will never eat squirrel again: these are very smart critters.
Who/what is "Pernil?" I second the Goetta, also love scrapple and true Smithfield ham. If you dan find some Berkshire pig, you're in luck!
Deep-frying? I recently saw a recipe for Chinese deep-fried spare-ribs that sounded interesting. You just season and drop into the hot fat.
I think you'd have to add chervil and tarragon to this list.
I concur that quantity is the feature over quality. You might be interested in checking out the message boards/forums at cruisecritics.com. There is a forum called "cruises and foodies".
Congrats on the cruise - you will love it!
We have a wonderful cruise on Holland America (HAL) to Alaska. If you like salmon you will be a happy, happy, happy camper. You could eat salmon three times a day and they brought it in at port so it was mind-blowingly fresh.
HAL seems to favor quality over quantity. The eggs benedict, for example, was much better-even compared some places on land.
We have been on two cruises with them and they seem less interested in feeding you all the time like other cruises we have been on. Case in point, there was no daily late night buffet.
Was it five-star? No, but I didn't pay for five star. For what I pay for five-star I could pay for a good hunk of a decent cruise.
Re: Celebrity
As I mentioned before, I found Celebrity to be pretty good for cruise food. I asked the head chef (during a demo) why that was and he said that they individually fire every dish as it is ordered and that he had 30 cooks working in the kitchen with him to accomplish this. Nothing is prepared banquet-style. In my opinion, it made a huge difference.
When I was an arrogant, spoiled child I really detested and was embarrassed by anyone I was with taking a doggie bag. As I've aged and have a better appreciation of the value of money, it doesn't bother me a bit.
BTW, buffets almost never allow doggie bags. If they were allowed what would stop people from piling the plate a foot deep and then asking for a doggie bag? The only time I've ever seen anyone take a doggie bag out of a buffet was when a special request for a nearly meatless rib bone was made for a dog-- an actual dog. Who was waiting patiently in the car.
Have no problems asking for a doggie bag for my meal even if there is only less than half left. My cousin once asked for a bag to take the bread home.
As a long time AG reader, I was thrilled to see that you found this in Kate's book! I adore Kate and she makes amazing cakes. Please note that her website is http://www.lovinsullivancakes.com/ not what you have above.
that is a beautiful, amazing squirrel cake. the best i've ever seen.
Simply wonderful. The blue color would have made a great Tiffany's box, but now the squirrel is floating in the sky.
wow! i think you accomplished alot. how many of us can say we've ever seen a squirrel cake, let alone have made one for ourselves. it's is sooo awesome! AND you got a really good story too. I used to have a motto that i'd do anything as long as it made a good story! i've grown up a bit since then - but i did get some good stories.
You make fondant?! Very impressive. I've never found the taste of fondant worth all of its difficulties, but it does make for a smooth, beautiful cake.
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