21 hours in Disney for the Dining Gastronomes on Thanksgiving

[Mister Disney]

Mister Disney is the Ludwig von Drake of the Disney fine dining world.
(Hmm, I'd love the Tag Fairy to find that and stick that in his profile. LOL)

BriarRose

If it wouldn't offend you, I may take this by-line as my by-line....its very cool and a bit of trivia for some people.....

Thanks

Bob
a.k.a. Mister Disney
a.k.a. Ludwig Von Drake of Disney Fine Dining!

 

[Maggi May]

Too funny! Carry on, Professor!

 

[scanne]

So are we now to call you "Professor Disney?"

 

[mlill]

Alas, the Tag Fairies don't like me......The all must think I am a food snob or something!

Then to make matters even worse....they go and Tagged the K-Man on his first day on the DIS Board

I shall sit patiently and will NOT resort to begging.

Fear not, Professor Ludwig/Disney, your time will come! I've been on the boards since 2000, and I just got my first tag this morning! WooHoo! I'm sure the Tag Fairy is waiting for the perfect moment to surprise you with your tag!!!

On to the food!!!

Cheers!
-Michelle

 

[gigi1313]

speaking of tags... i hate mine... but i don't know how to change it!! anyone wanna tell me?!

 

[kimkreis]

I've always wondered what tags were and who the tag fairies were and how they operate.

Gentlemen I am loving the food review!

 

[BriarRosie]

BriarRose

If it wouldn't offend you, I may take this by-line as my by-line....its very cool and a bit of trivia for some people.....

Thanks

Bob
a.k.a. Mister Disney
a.k.a. Ludwig Von Drake of Disney Fine Dining!

I am literally tickled pink that you've adopted Ludwig von Drake as your avatar. I am really glad you really enjoyed it enough to take it and go crazy with it! I was too lazy to grab clip art for my post.

Mind if I call you Ludwig from now on?

 

[BriarRosie]

speaking of tags... i hate mine... but i don't know how to change it!! anyone wanna tell me?!

Ok, here's what you do:

Go to User CP (right over the post reply button on the upper left.)
When you click that, click "Edit Profile" on the left toolbar that pops up.

From there, you can change your tag back to what you want, totally
erasing the tag that the fairies gave you.

 

[gigi1313]

THANK YOU!! i did it!! your help is much appreciated!

 

[mom2ee]

more info from the K Man and Professor von Drake please....I leave in 1 week and want to get to the desserts!!!!!

 

[swankybeth]

Great review and pictures. Loving the lessons too!

 

[mom2ee]

just bumping to the top of the page so we can get some pics of desserts PLEASE

 

[Mister Disney]

just bumping to the top of the page so we can get some pics of desserts PLEASE

We have 5 more courses, before we get to the dessert offerings.....

Next Up....

"Yes Virginia, V&A DOES do Turkey and all the trimmings on Thanksgiving!"

 

[shovan]

Professor Von Drake,

I have learned so much this morning! I think my head might explode! Now that would be very UNCOUTH!!!! I think I'll have to go lie down now. I'm trying to absorb all of the gastronomical education, I'm getting here on the DIS!!!!

 

[TigerKat]

Professor Von Drake:

Can't wait for your turkey lesson, I can only imagine how educational it will be!

 

[D&R love Disney]

I figured a few days away from the boards and there would be some new food posts, my lunch is going to be very boring today

Professor Von Drake the natives are getting restless

 

[vascubaguy]

We have 5 more courses, before we get to the dessert offerings.....

Next Up....

"Yes Virginia, V&A DOES do Turkey and all the trimmings on Thanksgiving!"

But, did they serve a VA Baked Ham?!

 

[Mister Disney]

And you were expecting? Plain Sliced Turkey maybe?

For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever.

Each bite reminded me of Willy Wonka's Gum, which featured all of the flavors of a full meal, including the blueberry pie for dessert, which Violet found out about!

The Turkey was incredibly moist, and the stuffing featured not only the cornbread and foie gras, but also some cranberries hidden in there. Every bite was like a full turkey dinner exploding in our mouths. The gravy you may ask? Well, lets just say….I went against one of my cardinal rules when dining at V&A, I asked for a second roll to mop up all that lovely goodness swirling around the bottom of the plate. Not to leave the supporting players in this marvelous dish out, sweet potato puree - 3 words….sweet, creamy, delicious, that baby brussel sprout perfectly al dante, the carrot – sweet and crisp!

Trivia Fact of the Day, part 6

The making of Foie Gras
Information gathered from sonomafoiegras.com

The first evidence of foie gras is found in ancient Egyptian history, some 45 centuries ago. In the wild, ducks and geese gorge themselves prior to migration in order to temporarily store fat in their liver and skin, which they use for energy during their migration. The managed feeding takes advantage of this ability by placing food in the esophagus through a tube, using the duck's physiological built-in capacity to transform the excess feed into fat and store it in the liver.
Each feeding takes only a few seconds and the pressure applied has been studied to be non-injurious to the duck. A tube is inserted down the duck's esophagus which deposits food as it is drawn out of the esophagus. Since ducks do not have a gag reflex, throat or stomach, the food is not “crammed down the throat” or “pumped into the stomach.” Instead, the esophagus serves as a holding area for the feed while it is digested. The duck's esophagus, as with any waterfowl such as the blue heron, which is able to swallow large, live fish, is expandable and pliable. For these reasons, the feeding tube is not harmful to the animal, as proven by scientific studies.
Since the process of producing foie gras is physiological rather than pathological, the fattened liver, or foie gras, created by managed feeding, would return to its normal size if the process were abandoned.

 

[BriarRosie]

[I][B]For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever.[/B][/I] :rolleyes1 :rolleyes1
[/QUOTE]

You'll get no complaints about foie gras from me, Ludwig! :banana:

There was a time when I found foie gras at least once during the Food
and Wine Festival. (I would channel Sam Eagle and declare the F&WF
a "salute to all foods, but especially foie gras".) I find this to be a special
event treat whenever I've had this at WDW. If Hudson Valley foie gras
is at the festival over a weekend, high-tail it to the Party for the Senses,
or maybe California Grill (if no V&A is in the works).

Sorry, I had a "moment". The roulade looked fabulous. :love:
I just think it's a nifty "meat and stuffing pinwheel". ;)

I need to get a mop again...

 

[vascubaguy]

And you were expecting? Plain Sliced Turkey maybe?

For everyone that has immediately turned their nose up at this dish because of the Foie Gras, you would probably be missing out on one of the most incredible offerings ever.

Sounds yummy to me as I actually enjoy Foie Gras... I even got DP to enjoy it at CA Grill (of course I didn't tell him what it was as he was devouring it... then the waiter slipped up as she walked by and said, I'm glad you like that, not many people like liver like that!)....

Hrmm... now you've given me ideas for preparing Thanksgiving dinner next year...

But since I'm from VA... we'll have to have the plain sliced turkey too.