KAT4DISNEY
Glad to be a test subject
- Joined
- Mar 17, 2008
A belated Happy Anniversary @jimmytammy !!!
I agree completely. And I'm afraid that Thea might be a bad hire for GM of the Wilderness Lodge if she thinks that the traditional Whispering Canyon Cafe was out of place or the theming is inappropriate.
OK Disney fans - Two trivia Questions I learned this past trip to The World . . .
What Historical event occurred at the Contemporary Resort?
What Historical event occurred at the Polynesian Resort?
By Historical, I mean we may be aware of the event, but the location is lost in history.
Nixon made his famous "I am not a crook" speech at the Contemporary Resort (thanks DH, wdrl). And John Lennon signed the papers to break up the Beatles.
First, HAPPY ANNIVERSARY, JT!!
Second, while I rarely chose to dine at WCC (the food just isn't appealing to us and we're not huge eaters, either), losing the antics would mean yet another part of the Disney experience that so many love is gone. I don't know the real reason why this decision has been made (if it definitely pans out to have been made), but if it's due to some complaints, that would be a shame. It's part and parcel of the experience there. This action appears to be yet another move to homogenize the Disney experience. I, too, wrote to the GM at WL.
Third, and I've been watching this closely, something's up with Artist Point. Still no availability there starting on 22 Oct and extending as far as the 180-day window goes which is currently 10 Nov. Refurbishment? Perhaps. Computer glitch? Doubtful as I've been trying nearly two weeks to find an opening on any of those dates.
That's it for now! Have a good week, Groupies!
No, hadn't heard there was a new chef. I also hadn't heard any particularly bad reviews of late, either.Do you know anything about the talked about recent decline at AP? It seemed to be reported that there was once again a new chef? I had almost been convinced by you and others to give it a try again but I'm back waiting for more new reports.
Do you know anything about the talked about recent decline at AP? It seemed to be reported that there was once again a new chef? I had almost been convinced by you and others to give it a try again but I'm back waiting for more new reports.
Interesting, sous vide = vacuum packed. Sounds better in french doesn't it?Twinklebug - Sous Vide has been used in most high end restaurants for years. Good or not? According to the latest research, the safest plastics for use with food are high-density polyethylene, low-density polyethylene, and polypropylene. Virtually all Sous Vide bags are made from these plastics, as are most brand name food bags and plastic wraps such as Saran wrap. Polyethylene is widely used in containers for biology and chemistry labs, and it has been studied extensively. It is safe, or so say the experts. I'm not saying I agree, but it is hard to get away from if you eat out at all.
Do you know anything about the talked about recent decline at AP? It seemed to be reported that there was once again a new chef? I had almost been convinced by you and others to give it a try again but I'm back waiting for more new reports.
Most soups come frozen in a big plastic bag and are placed in boiling water until heated — sorry, no love there. I love restaurants that hand patty their burgers or make soup from scratch, I always ask and hope for honesty. Easy to tell with burgers, harder with soup.Interesting, sous vide = vacuum packed. Sounds better in french doesn't it?
LMAO. yum.
Yes, it is impossible to get away from having any plastics touch the food, they are safe to keep cooled at any rate. The problem is when they are heated. Again, per my cousin, there are no "safe" plastics. Just like in anything, there are tolerable/acceptable levels of toxins released and that is what the recommendations come out of. I will ask at each place if they use that method, and if yes will stick to a summer salad or soup.
Once again, owning DVC and having full kitchens is a blessing.