So I have this stuff to make custard. Yes, I know it was not as you may have liked it...but I have to learn to use some of the things on board because I am not familiar with them. Like the custard powder I used for custard tonight. I know how to make custard from scratch...but I don't know how to use some of these mixes, powders, or instant things that make life easier in the kitchen. But thats how you learn. Trial and error...it was a success with some, and a few errors for others.
During the meal I did actually reference a few people of British persuasion what they thought and they gave me good feedback: too thick, but don't make it too runny & it was too sweet.
For the Americans and others here was some feedback: Where's the whip cream? No toppings? Why was it hot/warm?
So here was/is my basic plan: Serve it hot (after I get the right consistency and sugar content) for the people that like it that way, and then prepare it 'pudding style' (cold and thick) with additional 'dessert' like additives for the 'other' people.
But please do realize when I do serve it hot it really does start out a thinner consistency then builds to a thicker one while it sits in those heated pots/dishes. There were literally no measurements to the directions on the product. Its all guesswork.
I would like to thank Noah Peet for his input and giving me better instructions on how to fix the custard. Thank You Noah!
[something to add? submit your suggestions to 'THE Q' or submit to the 'REALITY CHECK']
Thanks Dr. B
One of our crew members is having a medical issue. She went to a local MD and told me about here experience. We both were concerned about the treatment plan, so I called the ER that I used to work at. Thanks be to Jesus, Dr. B was working and was willing and able to answer my questions. It is so nice to have people you trust to ask questions.
animals, sunshine, and waffles
This weekend was quite eventful. Yesterday we went to this zoo full of animals. They had plenty of shows to watch with dolphins, orcas, birds, sea lions. The bird show was terrible. They let the birds zip around the room. It felt like they were going to fly into my head. The grounds were perfectly manicured and full of trees and wonderful flowers. It was so fun hanging out with Tyrone and some of our friends from the ship. Today I walked around town in the sunshine by myself and it was wonderful. I found this cute little bakery where I got a waffle and hot chocolate, it was so tasty. Pretty much a great weekend.
I (now switching to me, tyrone) will try to get some of the pictures we took up to an album or mini slideshow as it is hard to upload large pictures of any kind. So maybe after I resize them, and a little patience...And by the way, the Bird Show was great! I got to see the birds do tricks, fly around scaring people, and squawking...which by the way was what Stephanie was doing in between floor dives, squawking.
Now thats funny.
I (now switching to me, tyrone) will try to get some of the pictures we took up to an album or mini slideshow as it is hard to upload large pictures of any kind. So maybe after I resize them, and a little patience...And by the way, the Bird Show was great! I got to see the birds do tricks, fly around scaring people, and squawking...which by the way was what Stephanie was doing in between floor dives, squawking.
Now thats funny.
Response #1
We are currently able to have fresh lettuce (from what I can see for the most part) while here in Tenerife. From my prior experience in being in Liberia I know that if fresh lettuce or spinach (if you could get that lucky) even if it were available would only come in lump sums at the most to feed 100 people (and thats probably an exaggeration).
I have not seen such bulk spinach here in Tenerife (even at the Makro, spelling?).
Mostly fries/chips will probably be fried at this point, occasionally fish. But I think potatoes will indeed mostly be boiled or baked. And that does include scalloped and other styles which are still baked. One is considered the style and the other is considered the method. Occasionally I am sure they may be fried a certain way like 'homestyle' or wedges.
I have not seen such bulk spinach here in Tenerife (even at the Makro, spelling?).
Mostly fries/chips will probably be fried at this point, occasionally fish. But I think potatoes will indeed mostly be boiled or baked. And that does include scalloped and other styles which are still baked. One is considered the style and the other is considered the method. Occasionally I am sure they may be fried a certain way like 'homestyle' or wedges.
Reality Check
Alright! Someone (I don't use the names publicly) has filled out the questionaire on the Reality Check page.
Let me explain a bit how it works. You fill out a detailed questionaire on the Reality Check page (link at top with the rest) and then submit it. AFM crew members only please.
You do not have to enter your name, but a department or nationality helps define recognizing overall food likes and dislikes. There is also a required question to help identify that you are an actual crew member on the ship (this helps to seperate people from outside the ship from answering it for fun and not being a 'true' participant).
Let me explain a bit how it works. You fill out a detailed questionaire on the Reality Check page (link at top with the rest) and then submit it. AFM crew members only please.
You do not have to enter your name, but a department or nationality helps define recognizing overall food likes and dislikes. There is also a required question to help identify that you are an actual crew member on the ship (this helps to seperate people from outside the ship from answering it for fun and not being a 'true' participant).
Current State of Equipment
In order for you to keep a more informed look at where we are at in the galley (kitchen) from time to time I will post a CSE (Current State of Equipment). Hopefully this will help you understand and be more empathetic and/or sympathetic to our desire to truly bring you the best food we can based off of budget, manpower, & equipment.
Out of the normal 4 ovens, 2 are working. One was permanently removed not long after the sail to Liberia (originally it worked for a little while). One was being fixed and working on and off, but now currently does not work. And one of the two working ovens (these are the newer ovens with steam option) needs a part for the steamer option, but can still bake. BUT you should also know that one of the two ovens that work is also in the bakery. The ovens are really the backbone of our kitchen for hot food. We have other ways of cooking food but none are as productive, tasty, and/or as healthy as roasting/baking food. (the other options being boiling & frying the other two braising pans are really not big enough to cook meats for our crew unless it was done in batches, same with the fryers)
Out of two braising pans, one works.
About 100% of salad team & the baker are now non-food service volunteers. Thank You volunteers for your commitment to work in the food service during your department ‘down time’!
Hopefully this gives you an understanding of what it takes to produce good food and the extra effort and work that goes behind it!
Out of the normal 4 ovens, 2 are working. One was permanently removed not long after the sail to Liberia (originally it worked for a little while). One was being fixed and working on and off, but now currently does not work. And one of the two working ovens (these are the newer ovens with steam option) needs a part for the steamer option, but can still bake. BUT you should also know that one of the two ovens that work is also in the bakery. The ovens are really the backbone of our kitchen for hot food. We have other ways of cooking food but none are as productive, tasty, and/or as healthy as roasting/baking food. (the other options being boiling & frying the other two braising pans are really not big enough to cook meats for our crew unless it was done in batches, same with the fryers)
Out of two braising pans, one works.
About 100% of salad team & the baker are now non-food service volunteers. Thank You volunteers for your commitment to work in the food service during your department ‘down time’!
Hopefully this gives you an understanding of what it takes to produce good food and the extra effort and work that goes behind it!
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