Posts by Mezzaluna

Kaneohegirlinaz, yes: starboard is the "right" side of the ship, as you face the "front" (bow, or forward); port is on the left as you face the bow. You have the idea! I would ask you which week you're going, but I avoid noting, or...

I'll move this from the Welcome Forum (for introductions) to the Culinary Students' forum, where it's more likely you'll get a broader response. We hope you'l return to the Welcome Forum and introduce yourself.   Good...

I agree with Chefedb: both types of dining have their merits. We now prefer anytime dining (or whatever it's called on the various lines). As for the Coral and Island: Both are 8 years old now, and I don't know what renovations have...

Welcome, Chef! You've come to the right place. Our community's members hail from all over the globe, all areas of expertise and levels of experience. The home cooks also share their knowledge and add another dimension to the mix. We've...

Welcome, Timothy. We hope you'll explore the whole site, including cooking articles, equipment and cookbook reviews, etc. As a culinary student you'll especially want to explore that forum. We have 11+ years' worth of information here,...

Hold the phone! I've cruised about a dozen times, on four or five different lines. Here are my thoughts:   Food safety: IMHO, no different worries than in any land-bound restaurant. I have never been sick from food, nor has my...

Chris, we may have been in the Brookfield store at the same time and not known it. I live between it and the one at Hy. 83. What a great convenience!  I used the Penzeys sweet curry powder in an ice cream I dreamed up a few years...

I have a pretty high post count, and I go back to the "old days". I was fortunate to be able to meet some of the members at a couple of Get Togethers (GTGs) in the past: Nicko and Colleen, Cape Chef, Momoreg, MBrown, Jim, Suzanne, Kuan...

Welcome Redjeepbear! This IS a great place to learn and share. I'm a home cook too, and after about 11 years here, I know I can come here any time and pick up new information on ingredients, dishes, techniques, etc. While we mustn't...

You certainly have broad experience. I also grew up cooking, but it didn't occur to me, a girl, that I could cook for a living. Too bad Chef Talk didn't exist then! I have a brother in the industry and know it can be a hard life.