Friday, November 28, 2014
Homemade Vegan Sweet Potato Pies, a special pair of random holiday tater pics from my good friend and French Fry Diary contributor Robin Renee. Mmmmm...
Wednesday, November 26, 2014
If you're still wondering what you'll be making tomorrow for Thanksgiving beyond the turkey and the cranberry sauce, I might have something for you.
Click here for thirty-five amazing mashed potatoes recipes from the nice folks at The Cooking Channel. Enjoy!
Tuesday, November 25, 2014
TCM Classic Cruise on board the Disney Magic), both The Bride and I had the munchies, so we figured what better time to get room service, especially with the new limited hours of the restaurants and the no-go anti-self-service policy Disney had initiated on the cruise so far. If we wanted food or drinks, it was room service or we were out of luck.
I was hoping for steak fries but got natural cuts. That's okay, they were soft, hot, and good. While I had my usual room service fare of a hot dog, The Bride got her macaroni and cheese. The food came quickly, even by Disney Cruise standards, along with a fancy variety of condiments. We were pleased with out late night treat.
Monday, November 24, 2014
Parrot Cay, always one of my favorite restaurants on board with Carioca's. It has roughly the same flavor, only now with an animated mascot.
By name, Jose Carioca was one of the original Three Caballeros, with Donald Duck and Panchito, from the film of the same name, Saludos Amigos, and other features and shorts. Jose is unfortunately one of those characters forgotten to the mists of time, but thankfully, and hopefully on his way to a comeback. I'll miss Parrot Cay, but still this isn't bad.
There has been really only slight remodeling and repainting. They have added lots of Chinese lanterns a la Tangled hanging from the ceiling, but really not much else. The restaurant still a tropical flavor, all it's really had is a name change,
On the surface however, one thing that hasn't changed much is the menu. This may as well have been Parrot Cay. I got the Roasted Honey BBQ Chicken Breast, and it was very good, and the sauce was also very good. If there was any crushed sweet potato, as advertized, on the plate, I couldn't find it, or rather, taste it. I probably should have gotten a side order of fries like I did the previous night if I wanted to appease my tater jones.
Friday, November 21, 2014
This four foot tall Mr. Potato Head is in the Toy Story section of Disney's Oceaneer Club, the Disney Magic day care center. It also houses the non-potato-related Avengers Academy. But back on topic, just think how many French fries you could make out of this guy!
Thursday, November 20, 2014
an earlier post, you may no longer serve yourself. *
If say, a huge percentage of the reason you choose Cabanas is for the breakfast potatoes, you can only get a small serving of them. And if you ask nicely for more please, they will give you a proper non-verbal shaming before finally, after an appropriate pause, giving you another small serving.
The same goes for the wonderful breakfast potatoes on board. These are great chunked broiled, spiced, and marinated small red potatoes that are a number one reason to go to Cabanas for breakfast. Suppose you want them soft one day and crispy the next, the server will just plop a small spoonful on your plate willy-nilly, crispy or soft. The image you see is three servings by the way.
What I did get was very good, but you should never have to leave an all-you-can-eat buffet hungry, right? I did. And don't even get me started on asking for those tiny paper cartons of milk, especially if you want one for cereal and one or two to drink. Talk about a server stink-face! Perhaps it's not just health reasons, maybe Disney is running out of food…
* The situation did resolve itself, check here.
Wednesday, November 19, 2014
TCM Classic Cruise, so many of the Disney aspects have been toned down. Such was the case with our first dinner of the cruise at Animator's Palate. We still got a bit of a show, animations on the walls, but nothing so spectacular as the Crush interactive show, or the animation show on the bigger boats, or the regular AP show on the Magic either. I'm not complaining, just saying.
here and here) I have ordered the same dish and each time it has not turned out to be what I wanted or liked. Sometimes I have liked it, and some times… well… However, enough time passes between cruises that I forget that I don't like that. Such is the case with the Baked Potato and Cheddar Cheese Soup with Bacon Bits and Chives.
It's a trap, to quote Admiral Ackbar. It always looks good, and I always order it. And I usually am not so thrilled with it. This time, it was not good. It's a good thing I ordered a side of fries with dinner. Along with those great baked steak fries the Disney Cruise is famous for, I got the Ginger-Teriyaki dusted Angus Beef Tenderloin, with Wasabi Mashed Potatoes with Bok Choy and a Tamarind-Barbecue Reduction. The entrée was just terrific, with the potatoes having just enough heat.
Dinner was very good, except for the soup. We made new friends with our table mates and had a pleasant time. I just have to remember no soup when we return to the Disney Cruise next year.
Tuesday, November 18, 2014
TCM Classic Cruise on board the Disney Magic. It was my fiftieth birthday gift from The Bride.
After you board, you have time on your hands as your rooms take some time to get ready, and sometimes your luggage takes some time to arrive as well. The Disney Cruise lets you make the most of your wait time by opening their huge buffet up on the top deck, Cabanas. It's like a Florida tourism feeding frenzy.
First things first, buffets on the Disney Cruise work different than traditional buffets. They are station based as opposed to line based. If you want French fries, you go right to the French fries as opposed to waiting in a single line until you get to the French fries. Also, new on this trip, due to supposed health reasons, they have servers who get the food for you. You can't do it yourself any more. Not so happy about that, and I'll talk about it in another post. I get it, but it is what it is.
The fries were very good, but you can see how folks are being shamed into smaller portions by the powers that be. Happy, but not happy, if you know what I mean.
Monday, November 17, 2014
South Jersey Writers' Group member Jessica Walsh. What day do potatoes fear the most? Friday. Ba dum dum.
Jessica is the co-editor, along with Amy Holiday, of the new SJWG speculative fiction anthology Reading Glasses, and she also found us this great place for the aftermeetings of the SJWG - Dominic's Tavern.
What I usually get are these terrific big chicken tenders with a spicy kick. They're called jumbo tenders and they kinda remind me of the Cap'n Crunch Chicken that Planet Hollywood used to have back in the day. And the tenders come with large natural cut regular cut French fries on the side. They are a bit greasy but crisp on the outside, and hot and soft on the inside, the way a good fry should be.
Krista Magrowski, Amy Holiday, Mieke Zamora-Mackay, Janice Wilson, Karen Harbin, Mark Doenges, and others have had a great time at Dominic's in our aftermeetings, recommended. And (shameless plug) don't forget to click on their names to see the terrific work of these great local writers. Good food, good conversation, good friends, good times.
Friday, November 14, 2014
As usual I opted for the Barbecue Flavored variety of Wholesome Goodness Kettle-Cooked Potato Chips. They have no transfats, no MSG, no cholesterol, and even though they are cooked in vegetable oil (containing one or more of the following: canola, corn, or sunflower). They are also kosher, all natural, and have no preservatives.
True to their word however the hardest ingredients to pronounce are paprika and torula yeast. They seem to have a problem with many ingredients, and are quite proud to go so far as to ban one hundred and twenty-six ingredients used by other companies.
Upon opening the bag I was struck by a wonderful smokey barbecue aroma. The taste of the chips themselves did not disappoint either. The barbecue flavor is subtle and understated, it's nice with no burn. They have the twisted shapes promised by kettle cooking that is so perfect for dipping. These chips were really good.