Thursday, December 17, 2015

Study Leave

     I will be off again, this time to do extensive marine research on Menippe mercenaria in the Conch Republic.  When I return I will report my findings.  Until then, I wish all my readers (both of them) a very Merry Christmas and a Happy New Year!



Wednesday, December 16, 2015

What's Hot, What's Not

During my week long visit to Walt Disney World I had some exceptional meals.  I also had some that I would not order again. Here's my run down of What's Hot, What's Not at the dining venues there:

What's Hot

The Smoked Portobello Bisque Soup at Artist Point in the Wilderness Lodge was amazing.  It was creamy, smokey and earthy all at the same time.  It was a wonderful introduction to the buffalo strip loin.



Ordering the child's portion of the Fish & Chips at the Rose and Crown Pub at the England Pavilion at EPCOT was the way to go for lunch.  It wonderfully crispy and tender and the chips (fries) came to the table still hot from the kitchen.





The Royal Feast served at the Marrakesh Restaurant in the Morocco Pavilion at EPCOT is not to be missed.  The lamb, chicken and couscous provided several meals from the leftovers!


The Flavors of Africa Buffet at Boma in the Wild Kingdom Lodge offers a taste of the Dark Continent in addition to some standard American items.  Be sure to order the pomegranate lemonade with your meal.

A great way to begin your day is by having a Breakfast Pizza at the Trattoria al Forno along the Boardwalk, although I opted out of the over easy egg in the center.

Another tasty breakfast is served at the Kona Cafe in the Polynesian Village.  The Pineapple-Macadamia Nut Pancakes pair well with either sausage or ham and are so sweet that they really don't need any syrup.

Being sensitive to portion size I shared an order of the Calamari appetizer and the Grouper entree at Fulton's Crab House at Disney Springs.  Both were exceptionally good, as was the service.


And of course there's no comparison to the Fried Chicken with Garlic Mashed Potatoes at the 50's All-Star Diner at Hollywood Studios.  Just be sure to mind the waitress when she tells you to keep your elbows off the table!





What's Not

The Poutine on the menu at Le Cellier in the Canada Pavilion at EPCOT was a big disappointment.  It was a poor excuse for the real thing that I enjoyed when touring Montreal last April.

While the child's portion of Tomato Soup was excellent at the Plaza Restaurant at Main Street USA in the Magic Kingdom, the Turkey Club Sandwich was unfortunately very dry.


Perhaps the biggest mystery meal was served at the venerable Brown Derby at Hollywood Studios.  The Oyster and Brie Soup was a little of both but not enough of either.  And the crab cakes were more like marble sized fritters with more filler than crab meat.




I had no complaints about the character breakfast buffet at Chef Mickey's.  The selection was adequate, perhaps a bit heavy on sugar and sweets.  But at $46 per person it was among the most expensive meals I ate the entire week.  And that was just for breakfast!

Tuesday, December 15, 2015

Age Appropriate

     


     At Disney's Magic Kingdom there are lots of rides for children.  But not all of them are suited for toddlers and infants.  For the safety and security of all involved height standards have been set and are in full view on placards by the entrance to each ride.  That's good policy.  I only wish the folks at Disney would create similar standards when it comes to their dining venues.




     While there are literally hundreds of places to eat within the sprawling Disney complex of parks, not all of them are appropriate for small children.  I expected lots of children to be running around excited to meet their favorite cartoon characters at Chef Mickey's buffet breakfast.  But I was less than enthused to be seated next to a table of 4 unruly offspring while dining at the very high-end Artist Point Restaurant in the Wilderness Lodge.  


     It's difficult to savor a $49 aged buffalo strip loin in jus sineann with barley risotto, roasted root vegetables, chanterelles and winter greens when the ambiance is shattered by screams and whines.  Unfortunately this was not an isolated case.  A similar scenario was played out at dinner at the Flying Fish Restaurant at the Boardwalk.  Two young brothers were running rampant through the restaurant, mom attempting to corral them while dad was busy trying to get down every last bite of his meal, totally oblivious to the mayhem.  At another restaurant small children were being so disruptive that I summoned the manager.  He seemed well aware of the unfortunate situation and was apologetic but explained that it was Disney policy "not to offend families."



     But then it's OK to offend the rest of us?  My suggestion is that similar height placards be placed at the reception desk of restaurants, just like the ones in front of the rides.  That would be a simple way to determine the age appropriateness of Disney dining locations.

Monday, December 14, 2015

Something for Everyone

     It was an amazing culinary experience at Walt Disney World!  There is literally something there for everyone.  If you favor red meat you can order up buffalo tenderloin at Artist Point in the Wilderness Lodge.  For a classic vegetarian meal there's the Cobb Salad at the Brown Derby over at Hollywood Studios.  

 

     The best fried chicken in the world is served there as well at the 50s Classic Diner.  And over at Disney Springs the grouper is grilled to perfection at Fulton's Seafood House.  There's also some fine ribs at the Smokehouse.


     Authentic Middle East cuisine is served at the Marrakesh Restaurant in the Morrocan pavilion in EPCOT and British fish and chips are available as you enter the back gate there in England.  
 
 
     Like to try African cuisine?  You can at the Boma buffet in the Animal Kingdom Lodge.  Along the Boardwalk you can order a breakfast pizza like I did at the Trattoria al Forno.  And there are plenty of opportunities for the kids to meet Disney's characters at numerous mealtime restaurants like Chef Mickey's in The Contemporary Lodge.
 


     And if you prefer to grab and go you can eat on the run with a variety of items like popcorn, ice cream, and even turkey legs!  It's all there, for a price.

Thursday, December 3, 2015

Duty Calls

     In order to keep my readership informed and updated I am once again off on another culinary research trip.  This time I plan to investigate more of the dining venues at the "Happiest place on earth."

Upon my return I will provide you with a full report!




Wednesday, December 2, 2015

A Seasonal Spice

     At this time of the year we enjoy a seasonal sip of eggnog.  And there is no better way to top it off than with a dash of nutmeg.  In the Q & A section of Cuisine at home magazine Molly Parr from St. Paul asks, "When a recipe calls for grated nutmeg, can I substitute ground?"

Here is the reply:

     Native to the Spice Islands, nutmeg is the seed from a type of tropical evergreen tree.  Extremely popular throughout much of the world from the 15th to the 19th century, its warm, spicy, sweet flavor led to its role as a major catalyst in the 16th century spice trade.  Grated over eggnog or added to baked goods (or even fruits and vegetables, such as potatoes), this grayish-brown, egg shaped seed can take any dish from good to great.
     
     While yes, you can certainly use ground nutmeg instead, freshly grating your own is the key to the best aroma and flavor.  Whole seeds are sometimes sold with a grinder, but a Microplane or other rasp works great.  A little goes a long way, so use it fairly sparingly.

     If using purchased ground nutmeg, make sure it isn't more than a few months old, as its flavor fades over time.  And if substituting it for grated, add a bit more than the recipe calls for.



Tuesday, December 1, 2015

Food Fighters

     It's now December.  There is a decided change in the air.  No longer am I wearing shorts and a T shirt.  It's now sweat pants and flannel to help keep me warm and as I prepare myself for the onslaught of another cold and flu season.



     The common cold affects adults an average of 2 to 3 times a year, lasting between 7 to 10 days each time, according to the Center for Disease Control.  Colds tend to hit in Winter and Spring, overlapping the longer flu season which typically runs from October to May.  While you may not always be able to escape the effects of colds and the flu, there are some foods and nutrients that can help boost your immune system and help prevent or lessen the effects of these illnesses.

Vitamin C
This one's a no-brainer.  Most often linked with citrus fruits, the antioxidant Vitamin C has been shown to reduce cold symptoms by more than 20%.  Tired of drinking orange juice?  High concentrations of Vitamin C are also found in bell peppers, broccoli, papaya, pineapple and Brussels sprouts.

Leafy Greens
Dark, leafy greens feature an array of vitamins that can help our bodies fight off cold and flu viruses.  From folate to calcium to Vitamin A, greens like kale, endive and arugula are top-notch choices for preventative protection, according to Health.com.

Selenium
Widely found in seafood, such as tuna, shrimp and salmon, selenium boosts your immune system to help fight the flu.  Research has shown that flu viruses in the bodies of people deficient in this mineral can become more dangerous than they otherwise would be, says Prevention.com.

Mushrooms
From shitake to Portobello, mushrooms contain a variety of vitamins and antioxidants that can improve your immune system.  In addition, they help produce cytokines, which are cells that fight infections within the body.  Sometimes it's good to have a fungus among us!

Dark Chocolate
Sweet lovers rejoice!  Unbeknownst to many, cocoa is loaded with zinc and other disease-fighting antioxidants, so says Health.com.  So next time you want to shore up your immune system with a little treat, grab a few squares of rich dark chocolate - the higher the cocoa content, the better.

Orange Foods
Foods that are naturally orange in color, such as butternut squash, carrots and sweet potatoes, are bursting with beta-carotene.  Or bodies turn beta-carotene into the all important Vitamin A which helps protect our immune systems from unwanted bacteria and microorganisms.

So when it comes to protecting yourself from colds and the flu, be a food fighter!