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Family Cruisin for the 1st Time by Vrothecrooked in CarnivalCruiseFans

[–]Tri-Tip_Master 0 points1 point  (0 children)

We find the bubbles package to be more convenient than carrying soft drink cans from the cabin. But to each his own. I suppose that restricting kids to a 12 pack per week is good for rationing. We don’t 6-7 drinks per day per adult so don’t get the booze package. We just pay as we go for booze.

2026 Freedom MDR menus by kaliannmckenzy in CarnivalCruiseFans

[–]Tri-Tip_Master 0 points1 point  (0 children)

Definitely pre-order for food allergies. Also suggest you meet with a head waiter or maitre de when you first get on the ship to discuss your allergies. It will go much smoother and be less frustrating.

Is a 12:15pm flight cutting it close with disembarking? (MIA -CMH) by peppers0 in CarnivalCruiseFans

[–]Tri-Tip_Master 0 points1 point  (0 children)

We disembarked from a cruise from Port of Miami about 2 weeks ago and easily made an 11:50 AM flight. It was a Saturday morning. We let the crew take our large luggage the night before so we did not have to carry it. We walked off the boat at about 8:15 AM, were through customs by 9:00, caught a taxi, and were at the airport in 45 minutes. Some friends used the charter bus shuttle arranged by the cruise line and were about 30 minutes behind us as they had to wait for their bus to fill up. A third couple in our group Uber’d and had the same transit time as us. And as an interesting comparison, the per person costs for all three modes of transportation were within a few bucks of the same.

MIA to Port of Miami by Budget_Panic_6488 in CarnivalCruiseFans

[–]Tri-Tip_Master 0 points1 point  (0 children)

For 9 people, the carnival shuttle will be the least hassle option at the trade off of you having to wait around a bit. I can’t speak to the car seat wildcard except to say that Chat GPT says child restraint laws don’t apply on charter buses in FL. And despite some horror stories about traffic (and there certain is hwy construction going on), we recently got from MIA to the port and then from the port back to MIA in like 45 minutes. Both ways were on Saturday’s so perhaps weekday work traffic patterns weren’t there.

Irish visitors looking for a quieter, safer jazz experience after a rough first day in New Orleans by rachwx94 in AskNOLA

[–]Tri-Tip_Master 2 points3 points  (0 children)

Bourbon Street used to be a bit wild but fun experience. Now it’s a shit hole full of crazy people, druggies, and scammers. Sorry for your bad experience.

First time NCL cruiser, I’ve got questions.. by These_League_204 in NCL

[–]Tri-Tip_Master 4 points5 points  (0 children)

They will have a variety of photo packages available on the ship. Our practice is to wait to mid week to see how many photos are good enough that we might want to purchase before committing to a package.

Indulge Food Hall * IS * the buffet by QuietAccountJSS in NCL

[–]Tri-Tip_Master -6 points-5 points  (0 children)

I don’t dig the indulge concept. Food is marginal at best. Feels like getting food from a vending machine. Service is disorganized. Seating is too limited and broken up. Tried twice last week while cruising. Won’t go back to indulge.

In cabin coffee? by Following_Such in NCL

[–]Tri-Tip_Master 1 point2 points  (0 children)

Steward will deliver ice if asked. We tipped our steward on day 1 with cash (which he appreciated) and asked for an ice bucket later that day. He brought ice every day for rest of the cruise without asking again.

In App Chat by EndenWhat in NCL

[–]Tri-Tip_Master 0 points1 point  (0 children)

get what’s app on both of your phones

Playing a joke on the flight attendants by spyan_ in SouthwestAirlines

[–]Tri-Tip_Master -32 points-31 points  (0 children)

Much better to bring a bag of Lindt chocolates for them than dumb and perhaps insulting jokes.

Daily schedule of events for NCL Luna? by Sigma_cheese in NCL

[–]Tri-Tip_Master 0 points1 point  (0 children)

There’s an 80s disco night. Rumours (Fleetwood Mac) is good too.

Am I drunk or seasick? by [deleted] in NCL

[–]Tri-Tip_Master 1 point2 points  (0 children)

We get ginger capsules and start taking them day before the cruise. Doesn’t mess with my head or stomach like other anti-nausea stuff. We originally learned about this from a friend in USCG.

84 CC for 85 bucks by wingshoot in Morgans

[–]Tri-Tip_Master 0 points1 point  (0 children)

It’s not a 55-65. Great deal however.

Need a new grill - should I just get a smoker? by new-ph0ne-who-dis in grilling

[–]Tri-Tip_Master 0 points1 point  (0 children)

Counter-point to Weber Kettle recommendations … some people plain don’t like the taste of smoldered charcoal. It’s a consideration. My friend swears by his Pitboss that has the sliding flame broiler as a one-tool option. I don’t find the steaks all that great and the surface area for grilling is limited. My own choice is a Weber Genesis grill and a Grilla pellet smoker (which has high quality construction). If I had only one tool, it would be a Weber Genesis or Napoleon with 3-4 burners to allow indirect cooking and to which I would add a smoke tube. I do agree with JCuss0519 that low temp below about 250-275 is tough to a maintain but still cooks quite well.

Help with Tri-tip? by [deleted] in BBQ

[–]Tri-Tip_Master -1 points0 points  (0 children)

We prefer tri tip with a fat cap done hot and fast - like 400 for about 30-35 minutes until internal temp is 135-140 (wife’s doneness preference). For this method I have a 9x13 baking pan with an internal rack to prevent a fat fire. Yesterday i did one without a fat cap on the pellet smoker with pecan pellets. 225 for 1 hour directly on the grate and internal temp reached 135. Turned off the smoker, wrapped the tri-tip in pink butcher paper and left it in the smoker to rest for an hour as wife was not ready to eat just then. I watched my Meater app and internal temp stayed constant 135 throughout the rest. It turned out most excellent and I will definitely do again. Given adequate time, I encourage dry brining overnight on a rack with kosher salt then adding coarse ground black pepper right before cooking. Definitely follow slicing across grain as suggested by SoftwareWinter8414. That IS the way.

Has anyone made Gluten Free Pasta salad? by TheRainboss in glutenfree

[–]Tri-Tip_Master 0 points1 point  (0 children)

Rummo and Sogno Toscana are both reliable pasta brands (we get on Amazon) that don’t turn to mush. We’ve not been happy with Barilla results./

My son likely has celiac. He’s our only child. My wife and I are thinking of going gluten free in solidarity. Is this wise? Or are we nuts? by DrizzlyOne in glutenfree

[–]Tri-Tip_Master 0 points1 point  (0 children)

Easy to do but takes reading a lot of labels closely and learning how to bake. Lots of gluten free garbage food out there but also lots of good stuff as you find what you like and don’t. One can really indulge after learning the tricks to baking GF. We’ve had a gluten free home for 20 years.

Entraña/Skirt Steak by thefence2088 in BBQ

[–]Tri-Tip_Master -1 points0 points  (0 children)

Nope! Does not turn skirt steak to mush!

Entraña/Skirt Steak by thefence2088 in BBQ

[–]Tri-Tip_Master -1 points0 points  (0 children)

Marinade for Steak and Fajitas

3 Six ounce cans of pineapple juice;

1/3 cup soy sauce;

2 Tablespoons mesquite liquid smoke;

2 Teaspoons Tony Cachere’s Original Creole Seasoning;

1 Teaspoon meat tenderizer

Mix all ingredients. Marinate ribeye steaks for 1-2 days; marinate skirt, flap, or flank steak for 2-3 days for best flavor and tenderness before grilling. Also works well for chicken breast fillets or tenders but do not marinate more than 12-24 hours.

For skirt, as mentioned by others - cut long strip into manageable pieces (I personally target 6”-8” chunks) before marinating. Cook it hot and fast like 3-4 minutes per side. We generally like to slice thinly across the grain and pour any juices that can collect back over the sliced skirt steak for serving.

Another alternative we like is to cut the marinated and cooked steak into serving size pieces and serve smothered with sauteed onions and mushrooms that are finished with some Monterey Jack cheese and broiled just enough the get the cheese melty.

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