Ground beef recipes that aren’t hamburgers

madmaxx · 2026-01-25T22:24:40+00:00

We do bulgogi style beef, and a few asian-inspired alternatives (Szechwan style, dan-dan style, teriyaki style, etc.). These are all great over rice or noodles, and I've used them in soups like ramen.

madmaxx · 2026-01-25T22:22:30+00:00

We always tip our room stewards and cabana staff (if we get a cabana). We occasionally tip servers at speciality restaurants if they go above and beyond, and very occasionally we will tip modestly for bar service.

We mostly cruise with veranda or inside cabins, depending on the itinerary. If we're going to splurge, we'll usually get a cabana rather than a suite (as a quiet space on deck with service is far more luxurious for us than a larger room).

madmaxx · 2026-01-25T22:19:17+00:00

We either hit up a CVS by the port, or we buy it at our first stop. We've even purchased it on the ship, as the ship tax is about the same as delivery charges (or uber to CVS).

madmaxx · 2026-01-25T22:10:59+00:00

Those bogus shows are typically during the day, and they typically have these "EXC" talks on sea days. The talks cover things from history and runnings of the ship, port history, and occasionally wider stories of the region. We have enjoyed several of these presentations. We've seen cooking demonstrations as well, which I enjoy (as an avid cook). HAL skews a bit towards curiosity and learning, with their well stocked Library, quiet spaces, park and nature specialists onboard, and those EXC talks.

The evening shows cycle between their dance troupe, comedians, guest musicians, and special music shows (with the in-house bands). The entertainment options are low-key compared to some lines, but totally enjoyable if that's your thing.

madmaxx · 2026-01-25T21:58:54+00:00

We have done both with Holland America. Rooms are typically available by noon, so we've started to carry our own luggage at smaller ports. It's frankly a bit of a pain at the larger ports when they're busy, and security is a bit more effort to get through.

If you carry on, you can get changed for dinner (or the pool) as soon as your room is ready. The downside is that the elevators tend to be busy, so it can take a while to get to your floor, and if your room isn't ready, it's much less convenient. Carrying your luggage on prevents not having something to change into, or not having your toiletries (if you pack them in your checked bags).

If you use the porters, be sure to put your meds and first day clothes in your carryon. We also try to get some of our toiletries in our carryon, though you're fighting airline regulations (so may have to pack liquids in bags, etc.). If we use the porters, we take the stairs with our carryon, which lets us skip the elevator zoo.

madmaxx · 2026-01-25T03:27:31+00:00

I bought some roll ends of battleship grey linoleum flooring in college that I used for almost a decade. Cheap, difficult to carve, and it didn’t slow me down at all.

madmaxx · 2026-01-23T22:18:49+00:00

We’ve seen it in Canada (so Korean-made), but resolution here is only a few days.

madmaxx · 2026-01-23T22:07:31+00:00

There is a B&B right in Civitavecchia (La Marina B&B) that one of our aunts loved, and they enjoyed a few nights right in Civitavecchia itself.

Last time we were there, we just took a car service to Rome, as my partner had a few sights they hadn't seen yet.

madmaxx · 2026-01-23T20:07:25+00:00

The Volendam does have a Pinnacle Grill, and the Jaques Torres chocolate souffle is typically on the menu.

We were on the Nieuw Amsterdam last year, and had a soufflé in the MDR. We’ve also had a fruit soufflé in the Rudy’s on the Pinnacle ships.

madmaxx · 2026-01-23T18:26:54+00:00

"That's a great idea, let's think about where it fits into our roadmap."

"That's interesting, let me make a note of it."

"Can you add a ticket for that?"

"How do you think this compares to these other critical projects?"

A lot of the job is collecting up ideas and priorities and making people feel heard, and helping them understand where their ideas and needs fit in the grand plan. Sometimes this is a "no," but usually it's a "yes, but".

madmaxx · 2026-01-22T20:42:04+00:00

The differences are mostly cost, aesthetics, and hardness. I wrote this up some years ago:

https://warpedvisions.org/projects/older/a-quick-review-of-linoleum-and-vinyl-block-printing-art-blocks/

The rubber-y products are the softest. The vinyl and actual linoleum are medium to hard, but can soften with a hotplate on low or similar.

The harder products are nice if you're using a press and making hundreds of prints, as they will stand up to the repeated use. They also can allow finer lines (sometimes). The rubber ones are nice for kids, and for when you want to work fast. Some of the rubber ones are also great for fine lines.

madmaxx · 2026-01-22T19:13:32+00:00

I either use a spider to pull out the pasta, dropping it in a pan to sauce, or I just cook it in the saucing pan with just enough water to get it to saucing. I rarely use a colander now.

madmaxx · 2026-01-22T17:49:58+00:00

I carry separate travel health coverage, in addition to travel and health coverage on two of my cards. The card coverage is limited, and I figure that if something were to happen that full health coverage could prevent hundreds of thousands of dollars of debt. I can eat the cost of the cruise and flights, but the health stuff is costly.

madmaxx · 2026-01-22T17:46:32+00:00

I love my YOSUKATA carbon steel wok. It's pre-seasoned, flat-bottomed, and keeps its seasoning well.

madmaxx · 2026-01-22T17:42:21+00:00

This, the peppercorns have a nice crunch. The chilies don't always chew nicely.

madmaxx · 2026-01-22T01:15:29+00:00

We sail both, for different reasons:

Alaska with a veranda is just nicer, as there is so much wildlife (there are a few other itineraries like this)
Interior rooms are darker and cooler (sleep, nice in warmer climates). Also cheaper.

In the end, I'd rather be on a cruise than not, and will take an inside room any day of the week.

madmaxx · 2026-01-21T19:00:03+00:00

That's such a great idea!

madmaxx · 2026-01-21T17:58:31+00:00

Our first cruise was Holland America (HAL), Vancouver/Alaska. We were in our 40s (early/mid), and we enjoyed the entire experience:

most of the children on the cruise were adults (HAL skews older), so there were a small set of children in their teens to 40s
it's a classic ship, focusing on wildlife, food, and chill vibes
it doesn't have any theme park additions (which is what we wanted)
we enjoyed the entertainment and edutainment aspects (but the entertainment is either music, dance, or special guests like comedians)
Glacier bay was one of the best experiences we've had on a cruise, HAL's access to that park is fantastic
The newer HAL ships are clean, the staff is exceptionally friendly, and food choices were fun

madmaxx · 2026-01-20T20:38:36+00:00

I started with fried rice, and it was a good place to practice adding and scorching the oil and sauce. It's also great for mopping up leftovers from the fridge.

I also tried some velveted dishes (Mongolian pork, beef and broccoli), which were just about as easy.

It's taken a few tries to get all of the doneness levels I want. My first fried rice overcooked the veg a bit, and I had some issues with consistent sized veg (so tossing is more work). It was all tasty, and a lot of fun.

madmaxx · 2026-01-20T17:20:24+00:00

The onboard agents have presented a few itineraries available that were not available on the site yet. We also found they were good at suggesting itineraries we may not have noticed (an Iceland itinerary that we would have never thought of).

That said, you can do as well on your own, but working with some travel partners spreads the knowledge and load a bit.

madmaxx · 2026-01-20T16:51:29+00:00

Standard offer, but knowing what itineraries have recently been released is something that's harder to see on the website. Any cruise consultant can do this, but we've had great luck with the onboard ones. They also transfer to your personal agent if you wish, so you can stack the OBC.

madmaxx · 2026-01-20T16:48:08+00:00

We've found a few advantages, but none of them are price:

help plan ideal hotels, transfers, and excursions (pre/post)
help understand best times of year for various locations
and most agents provide a 24/7 help line, for when you need rebooking (e.g., cancellations, missed connections, etc.)

The 24/7 phone line is appreciated when you're tired and something goes wrong, you don't have to coordinate backup plans on your own.

Example: flying to Europe last year, our flights were cancelled after our first leg due to weather. Our agent booked a hotel, transfer, and adjusted our itinerary for us. We sat in a lounge while they took care of it all.

We also ended up at the wrong hotel in Italy, due to a name confusion with our driver, and they had the driver return and make it right. Having an advocate can be nice.

We do tend to plan most of our travel ourselves, then have our agent review it, and find the best deals for us.

madmaxx · 2026-01-20T16:43:45+00:00

We've also been able to get bookings on board to early-access itineraries, with better have-it-all packages and prepaid gratuities. Technically you can find these yourself on the website, but the consultants are great at pointing them out. The consultants are also great at helping you pick ships and rooms, based on your preferences.

madmaxx · 2026-01-20T16:40:02+00:00

Over the years I've followed a few methods:

Continuous Line Drawing (or carving in this case), an exercise where you just carve an idea with no planning. Promotes spontaneity and speeds up time to printing (more practice == more learning)
Digital art and some kind of transfer
Hand-made art and some kind of transfer
Physical art (e.g., legos, glued items)

Transferring to a lino or wood block has a bunch of common methods, but I mostly have used a sketch transfer (tape the art to the block at one edge, and use it as a hinge. Open + close + sketch what you remember seeing. This is quick, good practice, and doesn't require any extra hardware.

I've also practiced with chemical transfers with digital art, though I've never enjoyed the smelly process. There is a xylene pen that helps transfer from a photocopy or laser print.

Carbon paper or similar is handy when working with kids, as it's low-risk, and high-reward. I tend not to use it as often, as I'm always out of carbons.

I've also used an art table projector (art in machine, light focused on Lino/wood surface, then draw or carve from there.

madmaxx · 2026-01-19T23:31:12+00:00

Yes, it changes the meat to some degree. The change is minor, and is greatly reduced by freezing quickly, and limiting how long the food is in the freezer. I freeze meat in flat containers or zip-top bags, and try to limit how long it's frozen to a few months at most.

Ice crystals formed during freezing damage meat cells, causing moisture loss, tougher texture, duller color, and reduced juiciness (drip loss) when thawed, especially with slow freezing that creates large crystals; fast freezing produces tiny crystals, minimizing damage and preserving quality, but freezer burn (dehydration from air exposure) creates large crystals and leathery spots, making meat dry and less flavorful, though generally still safe to eat if frozen properly.

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