Nice Dessert

A while back my wife and I went on a cruise. The ship was small, and old and that was okay.

It was Cunard, and so we booked a nice room on the small ship. It wasn't like the big ships of today, but much smaller. Our "upgraded" cabin was a simple porthole. It sucked. I digress.

Again, it was a small Cunard ship. There were no casinos, no pools, just some libraries with books and a whole lot of people from the UK.

My wife had requested a "Captain's Table", and paid whatever the deposit was. ($200 I think).

So, we sat down at the table with a 4-stripe officer of the boat. Turns out, he was the Chief Engineer (and 2nd in Command of the boat)

Anyway...

So there's 15 people sitting around this table, all trying to impress this guy. He's not impressed. Most of the people are from the UK. They're kissing this guy's behind. I'm pretty much...clueless.

After out dinner this "captain" orders some "cheese". The wait staff looks at him like he has three heads.

He want's some Stilton, Bleu, Gorganzola, Gouda...and some "Port".

Well, a flag officer will get what he wants, right? And he did.

So, I tried some of this "cheese"...and it was Fabulous!!!!!

I thought it was some kind of crazy joke, but it wasn't.

That was many years ago....before I traveled the world and learned about real foods and real peoples.

That is all.

a reply to: Flyingclaydisk

I like all of those cheeses, especially stilton. It goes great with a glass of port. And then I like a nice glass of hot brandy served in a large snifter, on its own tiny alcohol burner to keep it warm, between sips.

I also love aged Camembert and brie

I did the same at a captains table once.

I snapped my fingers and called over the waiter.

I asked for a bottle of bubbling grape juice, some velveeta and some peperjack cheese and some aged slim jims.

Table was impressed, speechless in fact.

Even ended up hooking up with the 8th hottest hostess in the room that night.

a reply to: MisterSpock

What's that old say? "Class always tells"

a reply to: Flyingclaydisk

I believe I heard on one of these threads you had Family in Buffalo?

Here's a good one.

Sponge Candy Medley!

Arrange 25-30 pieces of sponge candy on a hot dish..Drizzle with caramel and bake at 350 for 4-5 minutes.

Pull it out, and cover with confectioner sugar..then Your Ice Cream of choice.

200 bucks to sit at the captains table? Wow.

I wouldn't pay two hundred bucks to go on a cruise,

a reply to: Flyingclaydisk
Port and Stilton is a traditional combination. According to legend, it might be part of the butler's job, in Victorian times, to dig a hole in the top of a large round of Stilton and pour Port into it, day by day, until the whole cheese was suffused with it. The official view of the modern Stilton industry is that this is not the way to treat their product, and they deny that it ever happened.

You punctuate '"Port" as if a new discovery at the time. The British attachment to Port goes back a long way, to mediaeval trade treaties with Portugal ("our oldest ally"). This was before Gladstone's treaty made it possible to import wine cheaply from France, and before the late Victorians discovered Whiskey. The nineteenth-century elite drank so much Port and suffered so much from gout that they assumed the first was the cause of the second (modern doctors disagree). I rather like a small glass of Port myself, as a nightcap.

I remember my wife got me a Stilton. Don't know where she bought it but the taste is so vile.

a reply to: Flyingclaydisk

Those are cheap cheeses , if the guy had any class he would have been ordering smoked cheese