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...

Shut the front door - you can make wine in your instant pot?

https://foodnservice.com/instant-pot-wine/

2 hours ago, BradyBzLyn...Mo said:

Thanks for sharing this, Tim! 

DH is not a fan of corned beef, but is a huge fan of a good beef stew. I think he'd like the colcannon too.

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Colcannon

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.

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.

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?

So, if I'm reading this correctly, the 'ASS' () is a copy of the Mater tractor ride at DCA?

Last time we were there we saw people moving fences and blockades to park their carts. People park wherever and however they feel like, especially in the evenings.

Plus, we've seen people hit other carts and leave. We've actually been the beneficiaries of some bump and go's there.

We were discussing this rumour yesterday.

Assuming this is true, I'm wondering if they realized they couldn't pull off both the tron coaster and the theater before the 50th anniversary? Or, possibly something came up during the site prep/excavations that won't allow a building of that size in that location?

1 hour ago, Tri-Circle-D said:

Isn't that the same click-bait article that started this thread?

TCD

Probably. But come on, you know I would have had to scroll up to read that.

Disney's Cinemagine park? Barf.

https://www.orlandoweekly.com/Blogs/archives/2018/01/30/disney-is-reportedly-considering-changing-the-name-of-hollywood-studios-to-cinemagine-park

Just curious - is the PREFERRED vendor list a pay-to-play operation? Or is there some specific vetting process you need to go through and standards to maintain to be a PREFERRED vendor? First assumption is always that the vendor had complaints or some such, so I'm just curious if there's more to it than that.

40 minutes ago, Travisma said:

What a lot of people do to keep the meats out of the water/juices/grease, is to use a springform pan on top of the wire rack, or a steamer basket. on the rack.  You add the water up to the bottom of the pan or steamer.

Yes, we have one of those trivets. I've used it to make cheesecake, meatloaf and other items that do need to sit up out of the water. I'd say it's a good purchase (along with a 7" springform pan). I have a steamer basket too but haven't tried it in the IP.

The DAK location has been reported as being in the same building where Tiffins is located, which makes sense since that was a new build restaurant and probably has an area allocated to it.

And yeah, $40k for a glorified DVC lounge? Fuhgeddaboutit

4 hours ago, twiceblessed....nacole said:

Ah...thanks for this!  I've done ribs in the IP (cooked them there, then switched them over to the oven/grill after adding the bbq sauce), but never thought of putting bbq sauce IN the IP.  I bet that might work well, for a pulled pork recipe.

Yes, we've done pulled pork in the instant pot in a similar manner. The trick is to mix in a little water so it comes up to pressure easier, or use a thinner (ie vinegar based) sauce. I suppose you could do Dr. Pepper or Root Beer pulled pork pretty easily.

On 1/22/2018 at 1:05 PM, Tri-Circle-D said:

I've read some comments on various WL fan pages, and the consensus is that Disney goofed by trying to combine a bar with a quick serve location. It confuses guests, and the result is that neither the quick serve or bar has operated successfully or efficiently. It's too bad- the uniqueness of GP is what I personally really liked. But at Disney, unique is frowned upon. 

TCD

I get that, it seemed like not really having a designated seating area for the QS restaurant has caused issues. However, they do offer poolside delivery and it would probably streamline operations to have the QS restaurant utilize the GP area during say breakfast and lunch, then switch over to bar service only for dinner. But hey, that's just common sense talking.

Quick and easy Shredded BBQ chicken recipe for dinner:

2 chicken breasts, fresh or thawed

3/4 cup of your favorite bbq sauce

1/4 cup water

1 small onion, finely chopped/diced

for serving:

club rolls

sliced cheese of your liking (we like provolone)

cole slaw

sliced pickles

Put the sauce, water and onion in the bottom of your instant pot and stir together. Place the chicken breasts on top.

Close the lid, set the vent to seal and turn the IP on to the manual setting for 8 minutes on 'high'. When the time is done, allow a natural pressure release.

Open the lid, shred the chicken with two forks to your desired consistency. Stir the chicken into the sauce and let it soak up some of the sauce; if the remaining sauce is not thick enough you can turn the IP on to the saute setting and let it boil for a few minutes to thicken up.

Serve on rolls with accoutrements.

42 minutes ago, Travisma said:

So again the Fort gets the short end of the stick.

Other resorts have rules and certain wings/rooms are dog friendly, but that's too much to ask of the Fort.

Just like their own site says "dogs not allowed in PUPS and tents", but we've seen plenty staying in them.

Just wait until someone gets sick from or bit by a dog and the lawyers will have a field day.

How can they be so thick headed that they can't designate a loop or 2 for dogs to stay in.

It may also be that only certain cabins on each loop are designated 'pet friendly'. I didn't ask the person I spoke with about that, but again who knows what information each CM has about it.

^ what TCD said. Within the last year we have become dog owners and I actually called WDW about it; I was told all the cabin loops are now 'dog friendly'. Not that we're going back any time soon, but if we do we will seriously consider bringing the pupper.

This gives the airlines leverage to boot the person and their pig/horse/giraffe/fruit bat if the animal misbehaves, which is a step in the right direction anyway.

I'm pretty bummed if this is going to be the new normal there. It's a great casual place and we stopped in there several times while we were staying at the WL. I see the menu has changed as well, so that also stinks. While it definitely needed some more variety, a separate menu from the counter service place made it a nicer place to visit.

On 11/2/2017 at 12:12 PM, Travisma said:

Instant Pot Creamy Tortellini, Spinach and Chicken Soup

---

Made this on Sunday night. SO good, especially with some crusty bread to soak up the broth.

Would totally make it again, big hit with the family.

Thanks for the report TCD! Have a great thanksgiving!

https://www.cnbc.com/2017/11/06/21st-century-fox-has-been-holding-talks-to-sell-most-of-company-to-disney-sources.html