Jaymes

I was a travel agent for over fifteen years, owned my own agency for eight, and lived in Alaska for three, where I worked at (no kidding) Santa's Travel World in North Pole, Alaska. Should add that the agency was (and, I believe, still is) located on Santa Claus Lane.

Actually, that's not typical. Although it's not a long way from Vancouver to Ketchikan (so, technically speaking, one could cruise to "Alaska" in two days), it takes seven days to get from Vancouver up to Seward on the Kenai Penninsula. Assuming you want to get up farther than, say, Juneau, it would take you two weeks of cruising to do the roundtrip, if you go "all the way." Also, of course for the most part, you'd go right by the same stuff you already saw, although most of those longer roundtrip itineraries go by Juneau and the inside passage on one way, and Sitka and the outside route the other. Older people who have plenty of money and time on their hands will, indeed, opt for the longer cruises, as will those who are afraid to fly. On the other hand, people with much more limited finances will take a shorter "round-trip" to Juneau or sometimes Skagway, because it is often much cheaper since you don't have to pay for the air. In addition, those cruises are not as popular (because you don't see and do as much) and don't fill up as fast so you frequently can find them deeply discounted. But by far the most "typical" is to cruise the seven days one way, either up there or back to Vancouver, and fly the other way with, often, a 4-6 day "land tour" of interior Alaska. Another very popular option with the "small ships" is to fly to Ketchikan or Juneau and get on one of the "Explorer" or "Expedition" ships....sail around a bit up there (eliminating the long haul from Vancouver into Alaskan waters) and then fly home. The best food in Alaska BY FAR is generally considered to be at Gustavus, at the legendary Gustavus Inn, which is included in some of the smaller ships' itineraries.

ALL of the cruiselines plying those waters offer shore excursions, including fishing for salmon, and there is nothing to stop you from dragging one into your boat and sinking your teeth into it immediately, if that's what you want to do. Also, ALL of the upscale lines (and probably even Carnival as well...sorry Carnival) have an option whereby if you notify the chef ahead of time, he will cook that day's catch of whatever you catch however you wish it prepared... ie, poached, baked, etc., including offering you suggestions as to his favorite way of preparing it. If you don't wish to eat it in the boat immediately after you catch it, or that evening, or if you just catch too much to do so, they will also prepare it for you for shipping....or freeze it, or do whatever you wish with it. Most of the Alaskan fishing towns (Ketchikan, Homer, Seward, etc.) also have companies that will trade with you your catch for already processed fish....smoked, canned, whatever. They are well prepared for you. You will find that you are far from the first tourist to travel north and catch a big mess o' fish, so they know what to do to make it easy for you. The type of salmon you catch on the shore excursions depends on what is running when and where you are fishing. If you have some really big preference among chum (the Alaskans call it "dog salmon" because that's what they feed their dogs) or reds or silvers or kings, or whatever, you should contact the Alaska Fish & Game Department and ask what is running when and where and time your excursion accordingly. All the cruiselines offer considerable salmon dishes on their regular menus on that itinerary, and the types vary. But it seems to me that every Alaska cruise I've ever been on has had some type of salmon available every single day as one of the choices. Like the rest of life, the level of service you receive depends in large measure on how upscale the cruise line is, but most of them are very happy to honor special requests and you will, most likely, get to know your waiter and maitre d' pretty well and can inquire into special methods of preparation. Furthermore, it is very interesting to arrange for a galley tour, especially if it includes the storage areas down below the main galley. You can walk through the freezers and see just how complicated a process it is. Also, I am sure that if you wish to chat up the head chef, that can be arranged as well. In addition to all of this, I know you didn't ask, and may well have already booked your trip, but you said you were interested in cruises that depart Vancouver for Alaska. That leads me to believe that you are planning on cruising up and flying home. Unless you live in the western portion of the U.S. or Canada, I'd STRONGLY urge you to book it the other way around. Fly up, tour if you wish, and then cruise home. And believe me, I know what I'm talking about.

Do I have this straight? Your grandmother's recipe was just beet juice from a can, yoghurt and lemon juice? If so, You Go Granny! A girl after my own heart. Something fabulous without spending so much time in a hot summer kitchen that by the time you're finished fixing it, you're sick of the entire thing. And just want to take to bed with your limoncello.

When I had three kids at home and was always trying to shove into them something good for them, but still quick and easy to prepare, I often put tuna in my Spaghetti Carbonara. Broccoli in the mac & cheese. Etc. Sometimes moms gottabe sneaky.

But you'll have to do what I do....hide the Fritos bag when you are cooking for company

One of my very favorite summer "starters" is cold cherry soup served in cantaloupe "bowls" with a dob of sour cream on top, and a mint leaf stuck in the sour cream.

Haven't, but absolutely will. Am off to the grocery tomorrow and will look for it. Thanks for the tip!

Actually, always have both in the fridge. When I have time, which is very rare these days, make my own mayo. And I grew up that way as well. In our fridge were always one jar of store-bought mayo and one of Miracle Whip and several of homemade varieties that my dad had just prepared over that weekend. We selected among these several varieties according to what we were using it for, which is what I still do today. Miracle Whip has more "tang" than mayo, unless it's homemade mayo to which you've added extra lemon or something. I guess that, just as you so succinctly pointed out, I am indeed very, very lucky to have grown up with so many options, not just limiting my horizons (nor prepared spreads) to only one or two that are considered "correct."

Hope Rachel has the plate writing logo of eGullet (complete with dancing mouse-in-tummy guy) down pat. You'll probably be wanting to do that exact design for all upcoming festive dinners in Jason's honor, right?

No ya ain't, Colonel. When I'm not trying to make something sorta different and impressive, like several of the recipes already mentioned... I mean, when I'm just trying to sling together something quick for lunch, I make my "regular," and thats: Always Miracle Whip (for that little tangy touch), sweet pickle relish, onion, dash of Durkee's Famous Sauce (natch) and, about half the time, a little chopped up apple. I also like celery and hardboiled eggs in my tuna salad, but don't usually take the time to add them. But Miracle Whip, sweet pickle relish and onion are my "Big Three." I also like this: Apple Tuna Toss 1 head iceberg lettuce 2 C chopped apples....strong-flavored variety, not Fuji or mild types 1 11-oz can mandarin oranges 1 large can tuna (drained) 1/3 C walnuts For the dressing: 2 tsp soy sauce 1 tsp lemon juice 1/2 C mayo (or Miracle Whip for us "Whippers" ) Mix dressing ingredients and refrigerate hour or two or, preferably, overnight. Also, refrigerate other ingredients, tuna, oranges, etc. At serving time, drain oranges and set aside. Chop lettuce, add dressing and toss with apples, tuna, walnuts. Add drained oranges last and combine carefully in order to avoid breaking up oranges. This is a very nice light lunch for tuna lovers.

Thanks for the advice about the corn. I'll try it!

You are, of course, an acknowledged expert in Italian cuisine. Of the world's other greatest cuisines....French, Chinese, Peruvian, etc.... Which most pique your interest. Is there a little-known cuisine that you are interested in exploring? And, Miss Lidia, why? But, most important, thank you so much for your time. A grateful eGullet turns its hungry eyes to you.

i just want to take this opporutunity to remind everyone that my name is not "alan." Makes you wonder what Alan got for HIS birthday. Probably a plate that said HAPPY BIRTHDAY TOMMY!! Perhaps. But perhaps the chef, having been alerted beforehand that this particular birthday dinner was in honor of Tommy, an internationally-known food writer (which he certainly is, writing daily about food to a worldwide eGullet audience), decided instead to prepare a croquembouche, "choux" (or creampuffs) filled with crème patissière and strategically "glued" together with cooked sugar to form a mountain, and then, before adding the final spun sugar strands, to frost it with meringue at the top and a pale brown chocolate ganache at the bottom to resemble Mt. Vesuvius, and decorate it with small “trees” of candied rosemary, oregano and thyme, fronted by deep-aqua-coloured marzipan in an exact replica of the Bay of Naples, complete with small chocolate fishing boats, then to drizzle it with the traditional spun sugar strands and finally, to top it off with a jigger of warmed brandy shoved down into its lofty peak, which the chef, in a grand flourish and, being careful to avoid his toque, he then lighted, and proudly presented to a stunned Alan.

Well, when you think about it, "poaching" is pretty-much what we do to most pasta, isn't it?

i just want to take this opporutunity to remind everyone that my name is not "alan." Makes you wonder what Alan got for HIS birthday.

Helena - I love your avatar. It looks like a large lady sitting next to a small refrigerator. It's quite reminiscent of me. Wish I had found it before you did

Drop that pasta and no one gets hurt.

Sounds to me like grand fun to try, and then get back to us as to how it turned out. PS - Don't invite the "pasta police" and I mean that literally.

MY recipe for Reuben Sandwich: Get "Reuben craving" and go to Katz's to satisfy. Get "traditional" Reuben after arguing with waiter about what that is. Ask for extra pickle. Ask for doggie bag. Put half of corned beef from sandwich and all of extra pickle into bag. Eat Katz's Reuben. Still have "Reuben craving." Stop by grocery store on way home. Buy rye bread, sauerkraut, Swiss cheese. At home, combine mayo, ketchup, pickle relish to make Russian dressing. Take out nice handful of sauerkraut, arrange into form about size of bread, place between paper towels, and roll with rolling pin until all juice is extracted. Smear Russian dressing on bread. Top with Swiss cheese slices, sauerkraut patty, remaining corned beef from Katz's. Close sandwich. Heat skillet. Melt butter in skillet and smear little more on outside of bread. Grill entire closed sandwich on both sides til cheese is melted and sandwich is nice and warm and crunchy and flat. Serve immediately with extra pickle from Katz's alongside. And Shiner Bock. Lean back and reflect on "Great Reubens I have known." Be glad craving is over. But just know this: It will return... Maybe not today, maybe not tomorrow... but soon, and for the rest of my life.

I find it impossible to eat a PB&J sandwich without a pickle of some type alongside. Usually, with the sweetness of the PB&J, prefer an unsweet pickle, but really love Bread & Butter. When I was a kid, we used to put them on sandwiches made with bread and butter and nothing else. I thought that's why they were called that. But in the "pickle" category, I especially love those sweet/hot ones you can get in Louisiana, and which we Texicans make by adding 1/2 jar chopped garlic, 3 or 4 lbs sugar and four ounces or so of Tobasco (or jalepeños, or other hotsauce) to a gallon jar of drained regular dill slices. My crowd calls them "Texas Sweethots" (but of course, we call ourselves that as well ).

Just curious.... Why don't you do that exact same thing, but with the flat of a fairly wide-bladed knife (I use a chef's knife). Just position and hold the blade over the clove (being sure that the handle extends beyond the board of course, or you get a nasty surprise ). Then whack the blade with the closed fist of your other hand. That way, if you want it really pulverized, after you smash it once, you can chop chop chop, smash again, chop chop chop, etc., until it gets to the consistancy you like. And you don't risk smashing out the bottom of your bottle (al la bar-room brawls).

Was asked to post recipe... Peach Sangria 2 ripe peaches, peeled and sliced (in winter, I use frozen) 1 lemon, thinly sliced, seeds removed 1 orange, thinly sliced, seeds removed 3 T sugar (or to taste, depending on size of lemon) 1/4 Cup Peach Schnaaps 750 ml dry white wine Combine all and chill well, at least one hour. Serves two very jovial people. As is immediately apparent, there is no brandy, so this is a pleasant, light, fresh-tasting summertime drink. Particularly good variety of Sangria when entertaining guests upon pale-colored carpeting. And on occasion I have, at the end of the evening, fished out any remaining peaches (now wonderfully marinated) and served them over ice cream for dessert.

Happy to. It's a real winner. Always a big hit. Light, refreshing, and easy. I'll post it in the "summer drinks" thread.

Do you know the muffin man, the muffin man, the muffin man. Do you know the muffin man who lives on Drury Lane? And hot cross buns? Also, I guess I was a sweets fanatic even in childhood. I simply could not get beyond the candy cottage of the witch in Hansel & Gretel. If I close my eyes, I can see it still. And I'll bet you can, too.