that's nice
DIS Dad #330
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Since I only get 1/2 a point I guess that means I am wrong again! But I must be close... those are crumpets right?
Like...They are Going with STRANGERS?!?! Sayonara Part 1- Join Us on the new thread!
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Since I only get 1/2 a point I guess that means I am wrong again! But I must be close... those are crumpets right?
All7OfUs
<font color=darkorchid>We too are so very NOT into
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No, you got it- second time around. Yes, those are crumpets, which will totally give it away this time- so after careful reconsideration, I'm giving you and Jordy a whole point, since you were the only ones who ventured a correct guess.
Tinkgurl and E squared's Mom made a good effort, but didn't get it.
I"ll post scores in a bit, or tom. AM.
Congrats, you're back on track!
Tinkgurl and E squared's Mom made a good effort, but didn't get it.
I"ll post scores in a bit, or tom. AM.
Congrats, you're back on track!
that's nice
DIS Dad #330
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I knew I never ate there before!!!!! Come to think of it I doubt I'd ever eat here.... although I can drink with my pinky sticking out!!!
eandesmom
I'm with Beast
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Hey I said mine didn't even count as a vote!
I knew it was wrong. I did know those were crumpets but couldn't think of a DRINK to go with them as I always thought they went with tea!
So it stumped me. What is the drink that is served?
I knew it was wrong. I did know those were crumpets but couldn't think of a DRINK to go with them as I always thought they went with tea!
So it stumped me. What is the drink that is served?
All7OfUs
<font color=darkorchid>We too are so very NOT into
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Good job on getting those crumpets right!!
Here's the deal with the drinkypoo:
Fonseca Bin 27 Character Port is what is served. I googled Port, cuz, I really had no idea really what port is. I knew it was a type of dessert wine, but here's what I found off Wiki:
"Port is produced from grapes grown and processed in the demarcated Douro region.[4] The wine produced is then fortified by the addition of a neutral grape spirit known as Aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The fortification spirit is sometimes referred to as Brandy but it bears little resemblance to commercial Brandies. The wine is then stored and aged, often in barrels stored in caves (Portuguese meaning "cellars") as is the case in Vila Nova de Gaia, before being bottled. The wine received its name, "Port," in the latter half of the 17th century from the seaport city of Porto at the mouth of the Douro River, where much of the product was brought to market or for export to other countries in Europe. The Douro valley where Port wine is produced was defined and established as a protected region, or appellation in 1756 — making it the third oldest defined and protected wine region in the world after Tokaj (1730) and Chianti (1716)."
I'll do a more thorough post tomorrow morning on this place, and what we're thinking here. But this should answer your question, meantime.
P.S. Where the heck is everyone??!! There's about 10 regulars who are MIA lately!! YooHOOO!!
pooh'smate
Stuck in the Middle
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Ok I don't know enough about places to eat at DW to play the game but I have been following along. I have to chime in here and say that I love crumpets. Are they hard to make? Yours look delish!
All7OfUs
<font color=darkorchid>We too are so very NOT into
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No, not at all, in fact, they are quite easy. I"ve made them twice this week already.
Tomorrow, I'll post the whole kit and kaboodle (did I just say that?!) for everyone, including a recipe for these tasty little numbers. They are to die for with apricot jam!
eandesmom
I'm with Beast
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Oooh! post the recipe please!
I
port.
Especially a nice tawny...maybe a 10 or 20 year if I feel like splurging. All depends on what you are eating/doing. I prefer a ruby with cheese and a tawny with dessert.
With crumpets huh, who knew!
I
port.Especially a nice tawny...maybe a 10 or 20 year if I feel like splurging. All depends on what you are eating/doing. I prefer a ruby with cheese and a tawny with dessert.
With crumpets huh, who knew!
pooh'smate
Stuck in the Middle
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Pollito916
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Looks like I'm a little late to the game this time again. My guess on your first set of clues was wrong anyway (Norway). But then the talk of jam and crumpets gave it away (Rose & Crown)
Whats the difference between crumpets and scones? Baked and fried? DH makes scones - YUMMMM - if we are really really lucky we can find cinnamon chips and get cinnamon scones.... oh baby!! Are you going to the Grand Floridian High Tea?
This monitor has got to go - I cant read or type in darkest of purple - most everything looks black - but I have 30 min to waste before its time to pick up dd from school!!
Port - YUM I remember the first time dh and I went to a wine tasting (we were newly married) and the guy had just returned from a trip to Spain and bought this Port - it had a lock and key on it!! It wasnt expensive (back then!!) It tasted like raisins, sweet, *snifff ahhhhhh Port!!!
This monitor has got to go - I cant read or type in darkest of purple - most everything looks black - but I have 30 min to waste before its time to pick up dd from school!!
Port - YUM I remember the first time dh and I went to a wine tasting (we were newly married) and the guy had just returned from a trip to Spain and bought this Port - it had a lock and key on it!! It wasnt expensive (back then!!) It tasted like raisins, sweet, *snifff ahhhhhh Port!!!
All7OfUs
<font color=darkorchid>We too are so very NOT into
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This is one of the meals I'm most looking forward to of our whole week of Disney Dining!! In many ways, it is a do-over for me; let me explain...
When I was about 10, my parents took us to the Empress Hotel in Victoria B.C.. It was an elegantly grand setting, full of the air of propiety and tradition. I was in heaven the minute we walked in the door. Alas, it was doomed to be an occassion that begged a re-take, due to the unfortunate behavior of my younger twin sisters. They were naughty beyond belief, embarrassing my parents and I as only spoiled 8 year olds can do, in a place where high class tourists wine and dine. I was mortified and wanted to crawl under the table.
Well, all's been forgiven long ago, but I'll never forget that my one and only experience of trying to have the ultimate high tea experience was wrecked, and I have, ever since then, wanted a chance to savor the ambiance and flavors once again. Here's my chance; I seizing it by the tea cup!
The clues are probably self-explanatory, now that you know where we're going, but if not, let me explain them.
1) The alcohol that is served with one of the meal choices is port. Port, I explained above, is a fortified wine (with a brandy of sorts) that is highly aged and very expensive. I can't wait!!
2) One of the meal choices is called Prince Edward's Tea; another is called the Buckingham Palace. (Posting the menu in a minute)
3) Champagne is served with the lunch called The Grand Tea. From the pictures I see, many people order a glass of champagne with their meal, if they choose a different pre-set meal. Champagne, of course, is served in a "flute". Obviously tea is served in a pot, and with bags. But not here. Tea is served loose with a tea strainer. So, an old bag will never be present.
4) The china pattern used at the GF is called Country Roses. The tea is either served in a pot from this collection or in a press. I'll ask which teas are served with the pretty pot with flowers!!
Okay, onto the food. I posted a picture of the crumpets I made in preparation for this Rations Drop. They are very easy to make, but as with most homemade foods, especially breads, it takes time. Trust me, they are worth it! Give them a try. Crumpets are a lot like an English muffin, but are a bit lighter. They are meant to be eaten warm off the griddle with Devonshire cream and jam. They are fried on a lightly buttered griddle and made with yeast, whereas a scone is leavened with powder or soda and baked. Big difference!
Here's my recipe:
Get 2 or 3 tuna cans ready by cutting out both ends, washing well (let's not be tainting our crumpets, people, with the taste of fish!), and lightly buttering the inside.
Mix the following with a wooden spoon in a mixing bowl:
1 pkg. dry yeast
1 teaspoon sugar
1/4 C. warm water (NOT TOO HOT!)
1/3 C. milk at room temp.
1 egg
4 T. butter, melted
1 C. flour
1/2 t. salt
I always, always, doube, if not triple, this recipe!! There are NEVER leftovers!
After mixed very, very well, your batter should be like a very thick pancake batter. Not runny, but not at all stiff either. It is not bread dough, like you probably know.
Let this sit for about an half hour or an hour, depending on how warm it is in your house. When it is ready to fry it will have bubbles in it and be "spongy".
Now, heat up your griddle on a medium low flame (be careful here, TK had an "unfortunate incident" with the funnel cakes a while back
) and grease it very lightly with butter. When the griddle is pre-heated set your tuna cans on it and fill each with about 1/4 c of the batter. Gently spread to the edges with a butter knife if needed. When the top looks bubbly and a little bit drier, they are ready to flip. Slip the ring off (I had to use a knife around the edge gently) and flip over with a spatula. They should rise a little as they cook. After about 3 more minutes they are done and ready to devour.
So, you ask, where do I get my title of Tea For 3?! maroo has told me that this is the one meal she is not very excited about at all. That's ok, I completely understand the different strokes for different folks thing. So, this may be one of those times she ventures out on her own. Whatever the case, I'm planning on this one being our elegant soiree just before we go to our MNSSHP party, whatever day that ends up being. I say if we hit tea at 2:00 and leisurely waltz our way through it, we can be over at the party by 4:00. But there may be other "experiences" we'll be toying around with doing here as well. Those are yet to be determined.
I know it's not on the dining plan, so we'll be paying OOP for this extravagent extra. That's okay, too, it's worth it for me to get to have my re-do!
Oh, yes, I almost forgot the menu for those who might want it. I'm only posting the pre-set meals. But almost everything is also available a la carte.
Afternoon Tea Offerings
The Grand Tea - The classic English tradition of Afternoon Tea, Grand Floridian style. We offer you a variety of tea sandwiches, scones and jam tarts, followed by your choice of our freshly baked tea pastries or English trifle, accompanied by a glass of Domaine Ste.-Michelle sparkling wine and your choice of tea. $25.50 per guest
Prince Edward's Tea - A delicious array of duck and cherry terrine, chicken and pork roulade, country pate en croute, and , and English Blue Stilton, the "King" of English cheeses. Served with marinated fresh berries, and Cumberland sauce. We then offer our delicious fresh-baked scones served with rich Devonshire cream. Your choice of our tea with a glass of our Fonseca Bin 27 Character Port. $21.00 per guest
Buckingham Palace - Our traditional tea sandwiches, scones and jam tarts complemented by fresh strawberries and cream, or a selection of freshly baked pastries, along with your choice of tea. $19.50 per guest
Sally Lunn Tea - Sally Lunn bread dates back to the 18th century where it was baked fresh, then sold on the streets of Bath England by the creator. Here at the Grand Floridian, we have carried on this tradition of this sweet yeast bread served lightly toasted with apricot preserves. This is followed by a choice of either trifle or strawberries and cream, along with your choice of tea. $13.50 per guest.
Mrs. Potts Tea - For the young tea lover in your party, we offer a variety of tea sandwiches, tuna salad, ham and cheese, peanut butter and jelly on white bread. We serve our magical dark tea (chocolate milk), followed by a choice of two pastries $10.50 per guest
When I was about 10, my parents took us to the Empress Hotel in Victoria B.C.. It was an elegantly grand setting, full of the air of propiety and tradition. I was in heaven the minute we walked in the door. Alas, it was doomed to be an occassion that begged a re-take, due to the unfortunate behavior of my younger twin sisters. They were naughty beyond belief, embarrassing my parents and I as only spoiled 8 year olds can do, in a place where high class tourists wine and dine. I was mortified and wanted to crawl under the table.
Well, all's been forgiven long ago, but I'll never forget that my one and only experience of trying to have the ultimate high tea experience was wrecked, and I have, ever since then, wanted a chance to savor the ambiance and flavors once again. Here's my chance; I seizing it by the tea cup!
The clues are probably self-explanatory, now that you know where we're going, but if not, let me explain them.
1) The alcohol that is served with one of the meal choices is port. Port, I explained above, is a fortified wine (with a brandy of sorts) that is highly aged and very expensive. I can't wait!!
2) One of the meal choices is called Prince Edward's Tea; another is called the Buckingham Palace. (Posting the menu in a minute)
3) Champagne is served with the lunch called The Grand Tea. From the pictures I see, many people order a glass of champagne with their meal, if they choose a different pre-set meal. Champagne, of course, is served in a "flute". Obviously tea is served in a pot, and with bags. But not here. Tea is served loose with a tea strainer. So, an old bag will never be present.
4) The china pattern used at the GF is called Country Roses. The tea is either served in a pot from this collection or in a press. I'll ask which teas are served with the pretty pot with flowers!!
Okay, onto the food. I posted a picture of the crumpets I made in preparation for this Rations Drop. They are very easy to make, but as with most homemade foods, especially breads, it takes time. Trust me, they are worth it! Give them a try. Crumpets are a lot like an English muffin, but are a bit lighter. They are meant to be eaten warm off the griddle with Devonshire cream and jam. They are fried on a lightly buttered griddle and made with yeast, whereas a scone is leavened with powder or soda and baked. Big difference!
Here's my recipe:
Get 2 or 3 tuna cans ready by cutting out both ends, washing well (let's not be tainting our crumpets, people, with the taste of fish!), and lightly buttering the inside.
Mix the following with a wooden spoon in a mixing bowl:
1 pkg. dry yeast
1 teaspoon sugar
1/4 C. warm water (NOT TOO HOT!)
1/3 C. milk at room temp.
1 egg
4 T. butter, melted
1 C. flour
1/2 t. salt
I always, always, doube, if not triple, this recipe!! There are NEVER leftovers!
After mixed very, very well, your batter should be like a very thick pancake batter. Not runny, but not at all stiff either. It is not bread dough, like you probably know.
Let this sit for about an half hour or an hour, depending on how warm it is in your house. When it is ready to fry it will have bubbles in it and be "spongy".
Now, heat up your griddle on a medium low flame (be careful here, TK had an "unfortunate incident" with the funnel cakes a while back
) and grease it very lightly with butter. When the griddle is pre-heated set your tuna cans on it and fill each with about 1/4 c of the batter. Gently spread to the edges with a butter knife if needed. When the top looks bubbly and a little bit drier, they are ready to flip. Slip the ring off (I had to use a knife around the edge gently) and flip over with a spatula. They should rise a little as they cook. After about 3 more minutes they are done and ready to devour. So, you ask, where do I get my title of Tea For 3?! maroo has told me that this is the one meal she is not very excited about at all. That's ok, I completely understand the different strokes for different folks thing. So, this may be one of those times she ventures out on her own. Whatever the case, I'm planning on this one being our elegant soiree just before we go to our MNSSHP party, whatever day that ends up being. I say if we hit tea at 2:00 and leisurely waltz our way through it, we can be over at the party by 4:00. But there may be other "experiences" we'll be toying around with doing here as well. Those are yet to be determined.
I know it's not on the dining plan, so we'll be paying OOP for this extravagent extra. That's okay, too, it's worth it for me to get to have my re-do!
Oh, yes, I almost forgot the menu for those who might want it. I'm only posting the pre-set meals. But almost everything is also available a la carte.
Afternoon Tea Offerings
The Grand Tea - The classic English tradition of Afternoon Tea, Grand Floridian style. We offer you a variety of tea sandwiches, scones and jam tarts, followed by your choice of our freshly baked tea pastries or English trifle, accompanied by a glass of Domaine Ste.-Michelle sparkling wine and your choice of tea. $25.50 per guest
Prince Edward's Tea - A delicious array of duck and cherry terrine, chicken and pork roulade, country pate en croute, and , and English Blue Stilton, the "King" of English cheeses. Served with marinated fresh berries, and Cumberland sauce. We then offer our delicious fresh-baked scones served with rich Devonshire cream. Your choice of our tea with a glass of our Fonseca Bin 27 Character Port. $21.00 per guest
Buckingham Palace - Our traditional tea sandwiches, scones and jam tarts complemented by fresh strawberries and cream, or a selection of freshly baked pastries, along with your choice of tea. $19.50 per guest
Sally Lunn Tea - Sally Lunn bread dates back to the 18th century where it was baked fresh, then sold on the streets of Bath England by the creator. Here at the Grand Floridian, we have carried on this tradition of this sweet yeast bread served lightly toasted with apricot preserves. This is followed by a choice of either trifle or strawberries and cream, along with your choice of tea. $13.50 per guest.
Mrs. Potts Tea - For the young tea lover in your party, we offer a variety of tea sandwiches, tuna salad, ham and cheese, peanut butter and jelly on white bread. We serve our magical dark tea (chocolate milk), followed by a choice of two pastries $10.50 per guest
eandesmom
I'm with Beast
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You know.... I may have to add this to my list of "girls only" things to do!
I'm glad you posted the full description. I'm confused as somehow I got out of the earlier posts this meal was at Rose and Crown...but I love the idea of the tea! I'd never seen the menu before though and had sold it short just based on the description.
I the Empress!
I too have a very favorite Victoria memory.....
I am definitely making those crumpets!
I'm glad you posted the full description. I'm confused as somehow I got out of the earlier posts this meal was at Rose and Crown...but I love the idea of the tea! I'd never seen the menu before though and had sold it short just based on the description.
I
the Empress!I too have a very favorite Victoria memory.....
I am definitely making those crumpets!
that's nice
DIS Dad #330
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This sounds like something you ladies would enjoy. Us guys (umm I still think I am the only one here) might like to drive some SeaRaycers while the tea is being brewed and consumed!!! LOLOL
All7OfUs
<font color=darkorchid>We too are so very NOT into
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Dude! YOu are the night owl extraordinaire! Yeah, I think it's mostly a ladies thang, you can have your SeaRacers! Hey, can you ride one with your pinky finger up? Or is it a different finger that routinely gets lifted during that guy type activity?
that's nice
DIS Dad #330
- Joined
- Nov 23, 2008
- Messages
- 13,517
Dude! YOu are the night owl extraordinaire! Yeah, I think it's mostly a ladies thang, you can have your SeaRacers! Hey, can you ride one with your pinky finger up? Or is it a different finger that routinely gets lifted during that guy type activity?
LOL I think there might be more than one finger lifted up. Maybe all five at once?
I'm been staying up late recently. I think I need to get some better sleep tomorrow night. 12:48am here.
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