Jump to content


  • Content count

  • Joined

  • Last visited

  • Days Won


shoreline99 last won the day on May 23 2017

shoreline99 had the most liked content!

About shoreline99

  • Rank
    Hero Fiend
  • Birthday January 1

Profile Information

  • Tag
    You're it.
  • Gender
  • Location
    The Tri-State Area

Recent Profile Visitors

3,953 profile views
  1. I believe long term parking at HPN is $30/24 hours, at least that’s what we paid the last time.
  2. We spend a lot of time up in the Adirondacks, it's so nice up there. Let me know when you're getting close and I can give you some recommendations for things to do in the area.
  3. But it's the Best Kept Disney Secret!
  4. Totally agree. I wonder how long it will be before DVC starts feeling the crunch. It's certainly no value anymore, unless the intent is to herd their 'loyal repeat visitors' even more towards DVC purchase to maintain the 'discounts' that they already enjoy (free parking, no resort fees, etc). It's funny how many people we know with younger kids making their first trips to WDW and totally overspending on everything now. Disney gives the hard sell on the dining plan, especially the top tier one - who the heck can eat two or three sit down meals a day? Heck, who can get the reservations? And all the add-ons that you MUST purchase for your kids: dessert parties, boutique trips, etc etc etc. It's going to be all about milking the first timers and the slow death by 1,000 extras. My gosh, I think I'm getting as cynical as TCD.
  5. This totally sucks. I'm going to state bluntly that the mouse has totally turned me off with a lot of the stuff they are doing lately, and I think this is the straw that breaks the camel's wallet. Pretty sure I'm going to spend the next few years checking out other parts of the country and skiing in the winter as opposed to giving them my $$. Might squeeze in a Food & Wine trip, but it's getting to the point that I can't justify the costs for the benefits any more. Especially with a large family and limited lodging options. Maybe after the 50th hoopla has come and gone we'll plan a family trip again, but for the immediate future I think I'm out.
  6. Instant Pot

    I brew beer, and my first thought was to try this for making hard cider as well!
  7. Instant Pot

    In the article the author said they though it was better than 2 buck Chuck, but hey. Might be worth a try just to see...
  8. Instant Pot

    Shut the front door - you can make wine in your instant pot? https://foodnservice.com/instant-pot-wine/
  9. Guinness Beef Stew and Colcannon recipes

    The stew recipe is great. So is the colcannon, although I can't say I've ever had a real, traditional version. If you're not a fan of the cabbage crunch in the colcannon, saute all the cabbage instead of holding half out. My kids seem to be ok with the 50/50, but some people don't like the crunch.
  10. Since it's getting towards St. Paddy's day, I figured that i would throw this up for all y'all. Our family doesn't like corned beef, so after several attempts over the years at making it (from scratch, even) we've switched to making this Guinness beef stew recipe. You can make it on the stovetop, or you can complete the first three steps and dump it into a slow cooker and head off to work. Either way, it's super good once it thickens up. We make the attached colcannon recipe, which is great together with the stew. Sit down with a plate of the two and put on the Quiet Man. Beef and Guinness Stew Ingredients 4 slices bacon, cut into small pieces 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces 1 teaspoon salt, or more to taste freshly ground black pepper to taste 2 onions, coarsely chopped 1/2 teaspoon salt 4 cloves garlic, minced 1 (14.9 ounce) can dark beer (such as Guinness(R)) 1/4 cup tomato paste 4 sprigs fresh thyme 3 carrots, cut into 1-inch pieces 2 stalks celery, cut into 1-inch pieces 1 teaspoon white sugar 1/2 teaspoon freshly ground black pepper, or to taste 2 1/2 cups chicken stock, or as needed to cover 4 cups mashed potatoes (optional) Directions Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes. Colcannon Ingredients 5 medium Yukon Gold potatoes (about 1¾ pounds) Kosher salt 6 tablespoons unsalted butter, divided 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise 2 garlic cloves, thinly sliced 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided 1¼ cups milk ½ cup heavy cream Freshly ground black pepper 1 scallion, thinly sliced Directions Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel. Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with sliced scallions.
  11. River Country Again

    I think the previous proposal was at least 6 stories, so it was similar to WL. If they choose to compact it into a smaller footprint with the same number of rooms and amenities, it will obviously get taller. Pretty sure someone here mentioned seeing test balloons a while back in that area.
  12. River Country Again

    This phase of the work is just for the borings. That's why it is considered temporary. Disney has a way, if I'm not mistaken, through its corporate structure as an improvement district of shifting around wetlands and mitigating them elsewhere on the property.
  13. River Country Again

    Ugh. I saw this pop up the other day and had a lot of the same thoughts that you all did, on both how much things have changed in our family over the last several years as well as how greedy the current regime is. We all knew this was going to happen, I’m pretty sure the bean counters were just biding their time until the easy DVC’s were done. This one poses more of a logistical challenge in many ways, but to me the question is how big do they go with it?
  14. So, if I'm reading this correctly, the 'ASS' () is a copy of the Mater tractor ride at DCA?