Some trivia (funny one though) for you all for brightening up on a Monday morning. I could never forget my first 

debarkation talk on the Carnival Spirit. Our cruise director decided we needed a little humor and proceeded to tell 

us some of the questions he had been asked from past passengers…..Most of them were funny and stupid. But I 

would not term them questions as stupid only because I want to give some respect to the passengers. LOLZ ;)

1.  Does this elevator go to the front of the ship?  (This isn’t Star Trek.)

2.  Does the crew sleep onboard?  (Um, versus being flown off at night in a helicopter?)

3.  What do they do with the ice sculptures once they melt?  (They make ice tea with it?)

4.  What time is the midnight buffet?  (Hmmmmmm…….)

5.  In the photo gallery, a passenger exclaims, “How will I know which pictures are mine?!”

6.  Does the ship make it’s own electricity? (Don’t you see the extra long extension cord off the back of the ship??)

7.  Do I put my luggage outside my stateroom before or after I go to bed?

8.  Is the water in the toilet salt or fresh?  (WHY do you want to know?!)

9.  Is this island completely surrounded by water?

10. Two women were sitting by the pool. One of the ladies asked the cruise director what kind of water did they fill the pool with — fresh water or sea water? The cruise director answered, “Sea water.” She then asked, “Does that explain why the pool is so rough today?”

Some more from Carnival Pride:

1. A lady was having a difficult time finding her way around the ship. While getting on an elevator, she asked, "Does this elevator go to the front of the ship?"

2. Two elderly women were staring at the numbers of the floors listed above the elevator door. When asked if they needed any assistance, One lady asked, "How are we going to be able to reach way up there to push the button for our floor."

3.There was some kind of mix up with a woman's room and the room steward was trying to arrange for her to move to a different one.  He asked, "Would you like an inside cabin or an outside cabin?" She replied, "Well, it looks like it might rain today. Can I have an inside cabin?"

4. Two women were sitting by the pool. One of the ladies asked the cruise director what kind of water did they fill the pool with -- fresh water or sea water? The cruise director answered, "Sea water." She then asked, "Does that explain why the pool is so rough today?"

5. A young man after seeing for the first time the beauty of an ice sculpture asked, "What do you do with the ice sculptures after they melt?"

6. While walking around on the ship during the first day of her cruise, a young lady was impressed with so many crew members working so hard. She stopped a passing officer and asked, "Does the crew sleep onboard?"

7. "What time is the midnight buffet?" (Reply: I don't know, would you like to guess?)

8. "Do you generate your own electricity?" (Reply: No, there's a long underwater extension cord plugged in at Miami!)

9. "Is this island totally surrounded by water?" (Reply: Let me see, is "island" the key word in your question?)

10. "Is the water in the toilet salt or fresh?" (Reply: Why? Are you planning to drink it?)

11. What language do they speak in Alaska? (Reply: Let me see, in what country is Alaska located?)

12. "How high above sea level are we?" (This question was actually asked while floating on the sea.)

13. The walls of the photo display room were covered with hundreds of passenger photos. Without thinking, someone blurted out, "How do we know which pictures are ours?"

Some more from Carnival Destiny:

"Does the crew sleep on board?"

"How far above sea level are we?"

"Is the island surrounded by water?"

"Are all Caribbean islands the same size?"

"How does the captain know which port to go to?"

"Can we get off in the Panama Canal?"

"Does the ship generate its own electricity?"

"Does the elevator go up as well as down?"

"Why is the sauna so hot?"

"Are there two seatings at the midnight buffet?"(Probably because there were 2 seatings for dinner normally.)

"Do we have to stay up until midnight to change our clocks?"

"Does the chef cook himself?"

"What happens to the ice sculptures after they melt?"

"What time's the 2 o'clock tour?"

"Where's the bus for the walking tour?"

"Can you see the equator from the deck?"

"Does the ship dock in the middle of town?"

"I'm married, but can I come to the single's party?"

"How many knots does the ship go to the gallon?"

"Does the island float?"

"Do you send the laundry ashore?"

"Do these stairs go up as well as down?"

"Why is it my 3-year old can wear shorts but I can't?"

"Do we have to eat dinner at both seatings?"

"I know that ships often serve smoked salmon, but I am a non-smoker"

"Can the iced tea be served hot?"

"Can you please change this spoon for a fork? I've already got five spoons."

"Why can't the late-night show be in the morning?"

"Do we have to leave the ship to go on the tour?"

"Does the helicopter tour leave from the upper deck?"

"Will we have time to take the shore excursion?"

"If I don't buy a shore excursion, am I allowed off in port?"

"Are the entertainers paid?"

"Why aren't the dancers fully dressed?"

"How do we know which photos are ours?"

"Will the ship wait for the tour buses to come back?"

"Will I get wet if I go snorkeling?"

"Is the doctor qualified?"

"Who's driving the ship if the captain is at the cocktail party?"

"Does the sun always rise on the left side of the ship?"

"Is trapshooting always held outside?"

"Should I put my luggage ourside the cabin before or after I go to sleep?"

"Does the outside cabin mean it's outside the ship?"

"Is that the same moon we see at home?"

"Why did the Greeks build so many ruins?"

"Windsor Castle is beautiful, but why did they build it so close to the airport?"

"Are the glaciers always there?"

"Where is the good shopping in Antarctica?"

"Was the fish caught this morning by the crew?"

"Can you tell me what time the volcano will erupt? I want to be sure to take a photograph."

Passenger: "What is caviar?"

Waiter: "Fish eggs, sir"

Passenger: "In that case, I'll have two, over-easy!"

It was fun with a change from the whole week. But, I think I should also provide you with an authentic recipe of someone I love very much.... The World Renowned Celebrity Chef of Carnival, Chef George Blanc from France.  Georges Blanc – one of France's most revered and recognized master chefs who has maintained the coveted three stars from Michelin for the past 25 years – is creating a series of one-of-a-kind dishes to be served aboard Carnival Cruise Lines' ships.

"Georges Blanc Signature Selections" include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival's main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs on select vessels.

Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard Carnival's ships.

Blanc, famous for creating dishes that combine classic preparation with contemporary flair, here provides Prow's Edge readers with his recipe Pan Seared Lobster for that next dinner party.

Executive Chef Georges Blanc working with Carnival Cruises shares his recipe here for

 PAN SEARED MAINE LOBSTER , TOMATO CONFIT & PORCINI IN GINGER OIL

Ingredients
Lobster (Maine) 1 lb 1 ea
Fresh Porcini Mushrooms4 pcs
Fresh Tomatoes 2 pcs
Mirepoix 1 cup
Tomato paste 1 Tb Spoon
Cognac 2 Tb Spoon
Grape seed oil 30 ml
Fresh Ginger Root 3 oz
Sauternes Wine 4 Tb Spoon
 

Method
De-shell raw tail, boil claws & save the heads for Nage.

Crush the heads. In a casserole dish; sauté the heads & flambé with Cognac.

Add the mirepoix & fresh tomatoes. Sauté for a while. Deglaze with Sauternes wine.

Add tomato paste, cook for a while & cover with water.

Bring to a boil & let it simmer for 1 hour or more.

Strain & reduce to one tenth the quantity.

Blanch & peel tomatoes. Cut in quarters & throw away the pips. Season with salt, pepper, garlic, thyme, icing sugar & olive oil.
Dry the tomatoes in the oven for about 3 hours at 80 degrees Centigrade.

Prepare ginger oil; Slice ginger, infuse in Grape seed oil for 3 hours at 80 C. Strain & keep.

Slice the Porcini & Sauté in butter till golden brown. Blanch the asparagus tips in salted water.

Cut the lobster tail in half lengthwise. Pan fry in olive oil, reheat the claws in the same pan.

Blend the reduced lobster stock & ginger oil in the proportion of 70:30.

Assemble topped with Sauternes froth & herbs