food-centric travelogue

Third full day at sea:

Two days ago we took the galley* tour and met the executive chef of the Seabourn Odyssey.  His dining-room creations as well as the obvious organizational skills have impressed us so far, so when we heard that he is conducting a demonstration ... well, i didn't want to miss it!

Jes made his version of Tom Kah Gai, "spicy Thai chicken, coconut, galangal soup;"  though he didn't have galangal he substituted fresh ginger.  We got to sample it when it was completed, and it was VERY good!

I was particularly glad to hear his mini-tutorial on how to use lemon grass -- for some reason, i've found the written descriptions confused and intimidating.  Actually, the way he described and demonstrated its use, it was remarkable simple.  "Top and tail" the stalk, peel off the outer leaves, then batter it thoroughly with the flat of a heavy knife.  Then, take it in your hands and twist and bend it, tie it in a knot, and throw it in the pot.  The flavor comes through, and it's now easy to pull out of the soup, so that the diners don't end up picking tough strands out of their teeth.  ;-)

Chef Jes promised to have at least one more demonstration on this crossing, which we'll be looking forward to attending.  I approached him to ask his favorite use of black cod, as he had been discussing fish during the talk, and he gave me two great ideas; if i would send a note to him through Guest Services, he said he'd provide recipes -- nice guy!

It's both easy and difficult to "be good" with one's diet here -- easy, because the food choices are so broad, and difficult because there are temptations around every corner.  J ordered danish on our breakfast room-service try, and i was proud of myself for not even wanting to indulge.  I had the smoked salmon again, and the most "evil" thing i consumed was tomato juice ... today.  ;-)  The first morning i had a [gasp] CROISSANT!  I've also indulged in two souffles so far.  At least i've not indulged in any of the sugar-bomb drinks, but i can't claim any particular virtue there -- they just don't wind my clock.

Well, the pool-side lunch counter is opening for business -- i'd better go see what the choices are.  Ciao!
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* possibly, the most impressive thing we saw were the four HUGE stock-pots, and his description of how he makes his in-house reductions!  One pot was simmering away, full of lamb ribs.  I think i'm in love!  ;-)