We arrived in Salvador Da Bahia Brazil yesterday.  This area was first discovered by Vicente Yahex Pinzon who landed a bit north of here in 1500.  Pinzon was also the captain of the Nina (from the Nina, the Pinta and the Santa Maria fame with Christopher Columbus).  Next to arrive was Cabral who landed at Porto Seguros (or Safe Port) at what is now the town of Porto Seguro.  He landed here to claim Portugal’s rights to the territory and called it Ilha da Vera Cruz (Island of the True Cross) thinking he was on an island rather than a continent.  Oops, slight miscalculation!

Next, Amerigo Vespucci arrived in 1501 AD and he came into the huge bay on which Salvador is located and, because he arrived on All Saints Day, named the bay Bahia de Todos os Santos (Bay of All Saints).  Later his name was given to the entire continent (first South America) via the latinized form of of his name by a mapmaker in 1507.  He must have had a good PR person!

Founded in 1549, Salvador was the capital of Brazil until 1763 when that status was granted to Rio until the baton was passed on to the modern day capital Brasilia. With nearly 3 million residents, over 80% are classified as Afro-Brazilian, due to the huge influx of 1.3 million slaves coming from Africa until slavery was abolished in 1888.  The original Caete Indians were converted to Catholicism but also died of various diseases or fled when the third governor approved a “just” war against them after they ate Brazil’s first bishop (yes, that’s right — they “ate” him…or, a good part of his with the remnants being buried here).  The imported black slaves have had a lasting effect on this area as they brought their colorful religion, culture and customs with them and they exist up to this day as they do in their sister city on Africa’s West coast.

Today, Salvador da Bahia is still the capital of the capital of the Northeastern Brazilian state of Bahia and is also known simply as Bahia.  Surprisingly, it is the third most populous Brazilian city after Sao Paulo and Rio.  The historical center of the city, called Pelourinho, has beautiful and colorful colonial architecture and is a UNESCO World Heritage site.  There is no shortage of Carnival action in this city and there were still signs of it as we toured the city.

The city is divided into an Cidade Alta and Cidade Baixa or Upper and Lower Town and since 1873 an elevator has connected the two sections of town with the “Elevado Lacerda”.  Theold elevator (now abandoned) is above and the new elevator is pictured below.

A quick reason for the title of this blog entry… we almost didn’t even get off the ship.  First, we decided not to take the bus tour (we are “bus toured” out for the moment) and then Margaret took a nap that ended up turning into, let’s say,  a proper “sleep”.  At 4 pm I finally decided to just go out and explore for a bit on my own.  In the end, I found a tour guide named Ernesto (pictured at bottom) just outside the terminal and I took a 2 hour tour with him, partly in his van, but a lot more walking.

I was amazed at the vibrancy in this city and enjoyed it quite a bit despite the heat and humidity.  Hey, once you’re sweating profusely, how much worse can it get?

I was really excited about the colors and angles in the city and the result are some pretty interesting pictures (if I don’t say so myself!).  A number of them, in full resolution, came out looking more like watercoloror acrylic  paintings than photographs.  That’s art!

I was treated to a beautiful sunset as I went down the new elevator complex to return to the ship.  While I have some traditional views of it in the Picture Gallery, I thought that this view reflected in the elevator complex’s windows was unique and visually arrested me (I was immediately released on my own recognizance, of course, although no one seemed to recognize me!).  Seems that I’m developing a photography style (and writing style?) 2/3rds of the way through this trip and one of them is to take pictures reflected in windows.  We’ll see where that gets me.  Hopefully it will at least get me to Ft. Lauderdale!

Salvador, Brazil Picture Gallery: http://travelwithdm.smugmug.com/Travel/South-America/Salvador-Feb-25-2010/25177926_xXk4Wg#!i=2065119033&k=qJfXMVC

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We met this morning at 9 am for the 2nd session of our cooking class.  Today we are creating a dessert!  We will make Poached Fruit with crème brûlée with thyme (the French name is better…but my spell check is having a hard time dealing with it!).

We started by cutting up the fruit — bananas, pears, apples and pineapples.  Chef Franck taught us how to cut the banana so you can use the skin as a garnish (see picture below).  It’s pretty straight forward…but  you have to think about it before you peel the banana.  You can use any fruit you like…but keep in mind the tougher the fruit the more poaching…the softer (like mango or papaya) you don’t need to poach at all.  We used 2 slices of pineapple, 2 granny smith apples, 2 pears and 1 banana.

The fruit will be poached individually so keep the sliced fruit in separate bowls.  In a large pan we made a syrup by adding equal parts water and sugar and letting it simmer and reduce a bit.

To infuse the cream we added a few springs of thyme to the heavy cream (16 fl oz) and covered it and let it simmer for 10 minutes (make sure it doesn’t boil!).  We were told you could also use vanilla bean or other herbs to flavor the cream based on your preference.  We also preheated the oven to 200 F.

While this was happening we separated 6 eggs, discarding the whites and started whisking the egg yolks with 2 1/2 oz of sugar.  We learned that you have to start whisking right away as the sugar will start to “cook” the egg!  It turned out the whisking was a bit more work than we expected.  We had to keep whisking until the eggs turned a pale shade of yellow…lots of elbow grease required.

Once the eggs were the “proper” color we added the strained cream (or you can just pick out the thyme pieces if they are still mostly intact…having bits of thyme floating around is fine…just adds more flavor!).  Don’t mix this too much as the next step is to remove the air bubbles from the mixture.  We did this by scraping the top layer of bubbles with a ladle.  Once we had all of the bubbles off we poured the mixture into 6 ramekins (or you can use small porecelin dishes).

We placed parchment paper on the bottom of a shallow roasting pan and placed the ramekins in the pan.  Before transfering it to the over we filled the pan up 1/2 way with water (this serves to “poach” the custard!).

While that cooked we worked on poaching the fruit.  In the syrup, we placed each of the fruits (separately) in the syrup bath — Chef Franck placed a strainer in the syrup first and then put the fruit in the strainer — this made it much easier to take the fruit out all at once.  The fruits didn’t take long (the pineapple took the longest — about 10 minutes because it is more fibrous…).  The pears and bananas took about 3 minutes and the apple about 6.

Once the fruit was cooked we focused our attention again on the syrup.  In order to keep all of the great fruit flavors we needed to reduce the syrup quite a bit…and you have to do this without burning the syrup (or splattering any of it on yourself or those nearby…).  Once the syrup is reduced to…well, a syrupy consistency (you have to keep the pan moving so the syrup won’t burn).  Chef Franck instructed us to “push” the pan back and forth regularly — don’t stir (not sure why we couldn’t stir…but he is the Chef so we didn’t question his instructions).

Just when it was done we added some butter (about 3 tbs) to the syrup and then the fruit was added.  You mix the fruit with the syrup and then it is done!

Throughout this process we checked the custard to see how it was cooking.  You can tell when it is done by gently “wiggling” the bowl to see how much jiggle you get…you want a little jiggle but not too much.

When the custard Chef put it in a “fast chiller” (which none of us have at home) to cool it.  So we would put it in the refrigerator for at least 4 hours…when properly chilled, sprinkled some sugar on top and used a blowtorch to caramelize the sugar!  Great fun.  Finally we stuffed the banana skin with the poached fruit, added some thyme for garnish…decorated the plate with a few drops of the syrup and we were done!  Then we got to eat it!!  Best part for certain.

Cordon Bleu Picture Gallery: http://travelwithdm.smugmug.com/Travel/South-America/Mariner-Cordon-Bleu-Feb-23/25177872_rH2R4v#!i=2187361350&k=7NQfgXf

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Last night, we had a big party on the Pool Deck.  The Food and Beverage crew as well as many other crew members spent much of the day setting up tables around the pool for both guest seating and food display while cooking a vast array of food.  I have a number of pictures that will be in the Picture Gallery when I get to it shortly.

Following dinner we had another of the continuing Samba dance extravaganzas that are being put on by a group of Samba dancers that are staying on the ship until Manaus.

Margaret and I ran into one of the girls in the elevator yesterday and it was an eyeful! The show is complete with wildly (and scantily) dressed female dancers as well as fully clothed male dancers.

Margaret wonders why they male dancers have all their clothes on…are not nearly as scantily clad for some reason.  Unfortunately, I didn’t take any videos to show you how it looks but I did get some decent still pictures.

I practiced using my new Nikon Speedlight SB-900 flash by taking some portraits of various couples we have met on the ship.  Most came out pretty well although I am having some focusing problems from time to time.  But that’s why I’m taking pictures.  You don’t learn without practice, practice, practice!

We’d like to thank the staff for the incredible effort they put into this party.  It was a great time!

Samba Pool Party Picture Gallery: http://gallery.me.com/travelwithdmcontent/100520

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We arrived in Rio this morning to a beautiful view of the beaches, Sugarloaf and the spectacular Christ the Redeemer statue.  There was a bit of “haze” and we learned that this means it will be a swelteringly hot day today…(we are starting to miss the cool of Antarctica!).

One thing unique to arriving into the port of Rio on a cruise ship (so we found out) is the focus placed on colored gemstones.  We like jewelry shopping (and buying) as much as the next passenger, but we weren’t prepared for the “attention” the ship got from some of the major jewelry retailers.  These jewelry companies actually have “representatives” (sales people) who come onto the ship and sail with us as passengers for a period of time…some of them for weeks!  We didn’t realize this and some of the less scrupulous among them hid the fact they were sales people as they worked on befriending us.  Now we know.  They do offer to take you on free tours (that culminate at their jewelry stores of course!).

Most people know that Rio is famous for it’s Carnival, unfortunately we missed this event by 1 week so, while we won’t be able to experience it, but then again…we also don’t have to experience the unbelievable crowds!  We did get to see the stands at the Sambadrome, which is the street where the main Carnival parade competitions take place.  But Carnival type activities are taking place much of the year as the Samba-crazed city never seems to stop showing off!

We started our tour by heading, with our H. Stern sponsored tour guide, straight to Sugarloaf Mountain hoping to avoid the crowds.  It was very hot (in the 90’s) and humid as we went to get our tickets to the great surprise that NO ONE was in line.  We bought out tickets, boarded the cable car and roasted as it climbed to the first of two stops.  You have to get off the car and then walk a bit to the next stop but, along the way, you have spectacular vistas of Rio.

Our tour guide, Priscilla, pointed out that there was a helicopter tour that took off from a helipad right on the mountain side at the first cable car area.  We decided to sign up for the tour but had about a 1 hour wait so we  caught the next cable car up to the top of Sugarloaf, roasting a bit more (by now the sweat is just dripping off you and you’ve given up trying to get cool).  It helps that the view just keeps getting better and better.  There are more viewing areas at the top, some eating and drinking areas and still the crowds were quite modest.  Our plan had worked!

Heading back down we had to wait about 20 minutes for the helicopter.  We ran out to it and got in with Margaret, Sherrie and Nick sitting in the back seat and me, as the designated photographer, sitting in the front.  Keep in mind that this ride is only 15 minutes long so you get on sort of an adrenaline rush for both the ride and the picture taking opportunities.  We zoomed up and around all the major sites in the city and I took pictures constantly.  It was a very hazy day but I think the pictures came out pretty well.  Check them out on the link below.  It was especially cool flying around the Christ statue!  Rio Helicopter Tour: http://gallery.me.com/travelwithdmcontent/100465

How do you top that?  You go to eat at Porcao’s BBQ, right on the water with a view of Sugarloaf.  Here, they have a fantastic buffet complete with incredible sushi and sashimi and then, in Brazilian steakhouse style, they walk around with skewered meat of every type imaginable.  It is totally disgusting and oh so good.

We decided to forgo going to Corcovado mountain, where the Christ statue is located, since we had seen it up close and personal from all angles in the helicopter and the crowds would be significant at this point (and it is REALLY hot today!).  So instead we headed to Copacabana and Ipanema beaches, checked out the Sheraton where Margaret had gone 25 years ago with her family and then went to the H. Stern headquarters store.

At H. Stern we checked in and went through their self-guided tour that gives you their history and shows the process of mining gemstones and preparing them.  It was an interesting and well-done tour of their facilities.  Then, we were divided up with a sales person and spent about an hour talking about what we were interested in and checking out jewelry.

Margaret found a beautiful ring at a great price and after trying to negotiate realized that they really don’t negotiate prices here…  We knew we had found a great piece at a great price so we checked out and went to find Sherrie and Nick.  Sherrie had found a watch she wanted and was quite excited! (PS: Turns out that this WAS a great ring at a great price and Margaret has really enjoyed it!)

With the ladies happy with their purchases we decided to walk around in the high end shopping area of Ipanema to find one of Margaret’s girlfriend back home an official Brazilian bikini.  But, unfortunately, the store our guide had highly recommended had a power failure and we couldn’t even go in!  Ugh.  We came all the way to Brazil for a Rio bikini and were shut out.

We headed back to the Mariner to cool off and get ready for dinner!

Our 2nd day in Rio we went on a tour in open-air 4 wheel drive jeeps that held 8 people each.  It was another blazingly hot day…but, we made the best of it driving in the heavy traffic of Rio, heading to the Jardim botanical gardens and Tijuca park.  Both were interesting and we learned that the Tijuca was, at one time in the 1800’s completely deforested.  A wealthy, far-sighted man decided to invest in reforestation and it is now a full-fledged jungle area!  There were some beautiful waterfalls, some very nice viewing areas and it just kept getting hotter and hotter.  So again we went back to the Mariner to cool off!  It was nice to see this part of Rio — it is an interesting and diverse city.

Today we said goodbye to some new friends as Rio is the culmination point for segement 2 of the “Discover South America” cruise.  We are expecting 400 or so new “friends” to join us as they embark on the final leg of the trip — from Rio to Ft. Lauderdale.  Only 21 days left!  But, we leave you with a ton of Rio pictures.  (PS: Galleries 3 and 4 were added later so check them out)

Rio de Janeiro 1 Picture Gallery: http://travelwithdm.smugmug.com/Travel/South-America/Rio-Feb-22-2010/25177252_vJFDZj#!i=2065046447&k=NtNWsP7

 

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  • February 25, 2010 - 1:57 am

    Eric Glander - Cool!!!Hope the beaches are funReplyCancel

  • February 28, 2010 - 12:29 pm

    Astrid - can you please go back to Rio? I forgot to ask for an official Brazilian bikini as well…now that you have to get 2, it will be worth the trip!! thanks! XOXOReplyCancel

  • March 6, 2010 - 3:16 am

    Paul Byrne - Hey Dale and Margaret,
    great summary and wonderful photos of Rio.
    we hope you guys are still enjoying yourselves while we slowly reimmerse ourselves into the real world.
    we enjoyed meeting you guys.
    Paul and Sue ByrneReplyCancel

 We have been very happy with both the wining and the dining on the Mariner.  First, the basic restaurant (which is really not “basic” — white linen table cloths, silver utensils, multiple courses, etc.) has a good menu that varies daily.  They have local foods when possible such as fresh Chilean Sea Bass (from Chile!) and Argentinean beef (from Argentina!).  The seating is “open” on Regent that means you can eat whenever you want (assuming the restaurant is open) or from room service 24/7.

The wine is complimentary on board and it is good wine, some of it better than others, but all of it good.  They buy local wines when possible (when we were in French Polynesia on the Paul Gauguin last year they had mostly French wines and when we were in Chile we had a bunch of Chilean wines, etc.) and it is fun to be able to try local wines!

We really like wine (REALLY) and for folks like us they have a “reserve” wine list where you can purchase wine for a reasonable price.  The other fun thing about buying wine is that they do a sort of “show” where they decant the wine with a candle (to check to see if there is sediment in the bottle), which is a nice extra touch.

They also do a special tasting of some of their best wines – which they call a “Connoisseur’s Tasting” where they get 10 people or so to pay around $150 each to try 5 really good wines.  Most of these bottles are priced from $150-$600 and it’s a great way to try some wines you might not otherwise get to experience.  They also pair each wine with a little bit of food prepared to compliment the wine.

We attended the Connoisseur’s Tasting last week (we missed the first one because we were “stuck” off the boat during Machu Picchu) and had a great time – we tried the following wines:

–  Cristal Champagne, vintage 2002
–  Chateau d’Yquem Sauternes, 1991
–  Solaia (Super Tuscan), 2005
–  Insignia (Napa Valley), 2005
–  Mouton Rothschild (Bordeaux), 2003

We had so much fun at this tasting that we asked John Arias, our Head Sommelier, if we could do another one – but instead of a tasting, we wanted to do it with a full dinner!  He got back to us a few days later and we found out we were on!  There are some other folks on the cruise that also like wine as much as we do and he coordinated with the chef the wine paired menu and reserved us the Captain’s table!

So filled with hopeful expectations we arrived at the Compass Rose restaurant.  John escorted us to the Captain’s table (we don’t see the Captain using it much…he must be busy steering the ship or some other Captain-type duty).  John then proceeded to charm us with a review of our specially printed menu as we were poured champagne and served caviar with the appropriate accoutrements passed out by our wait staff.

The full menu for the night:

1st Course:  Classic Caviar
Wine:  Grand Siècle, “La Cuvee” Laurent Perrier, NV

2nd Course:  Garden Greens and Avocado Salad with Maine Lobster Claw
Wine:  Far Niente Chardonnay, Napa Valley, CA 2007

3rd Course: Truffle and Forrest Mushroom Soup
Wine:  Chapoutier Estate, Chateauneaf-du-Pape “Les Granits”, Rouge, 2004

4th Course:  Choice of:  Pan-Fried Dover Sole Fillet or a Grilled Argentinean Beef Tenderloin
Wine:  Christian Moueix Dominus 2005, Cabernet Sauvignon Blend, Napa Valley

5th Course:  Hazelnut Soufflé with Cinnamon Sauce
Wine:  Far Niente Dolce Late Harvest, Semillon/Sauvignon Blanc, Napa Valley, 2005

The price for this event was $250/couple and we all had a great time and enjoyed both the wines and the food John and our executive chef, Cornel Ruhland, selected.   Many thanks to John, Cornel and to our Dining Room Manager, Anatoli Makaev, for putting this together for us!

We are looking forward to doing it again sometime soon.  John promised to have another event sometime in the coming weeks.  Thanks John!

Wine Tasting on Mariner: http://gallery.me.com/travelwithdmcontent/100486

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  • March 5, 2010 - 6:29 pm

    The Neighbor who misses you both - Ok I am all caught up on the adventures!!! You Lady M must have loved the sea bass cooking class. how fun with the wine tasting , I saw the cheese did you think of me Ha!! Bummer on the Rio bathing suit, thanks for trying. Loved the storries of your travels. The humor too!!!!ReplyCancel