A very critical view of the food offerings on board the Queen Anne world cruise, warts an all.
A Culinary Tragedy Let me make one thing perfectly clear. I am not a man who requires vast, mountainous portions of food heaped upon my plate like some grotesque offering to the gods of gluttony. No. I prefer to be selective. To choose small, exquisitely prepared morsels, food that is cooked with care, with precision, with respect for the ingredients. And yet, and yet! such a thing appears to be utterly, catastrophically impossible on this floating purgatory you call a ship. The Fish Fiasco Take the fish, for example. A simple request, a piece of fish that is fresh, flaky, moist, and not resembling either a piece of cardboard or something that has been left out in the Sahara for a fortnight. Is that too much to ask? Apparently, it is. Here, the fish exists in two states, and only two states: 1. The Shrivelled Specimen– So thin, so overcooked, it has contracted into a sad, brittle relic of what might once have been edible. ...
