Disneyworld restaurants

We just returned from a one week trip to WDW.  We had good experiences at :
  • The Wave (Contemporary hotel)
  • Electric Umbrella (Epcot future world)
  • Pecos Bill Tall Tale Inn and Cafe (Magic Kingdom)
  • Landscape of Flavors (Art of Animation resort)
  • Cape May Cafe (Beach Club resort)
  • Ohanas (Polynesian resort)
Tips for minimizing delays when travelling with multiple allergies:
    • Fill in the special diets form in advance, according to instructions.
    • Travel with a number of epipens and allergy cards (business card with the list of allergies, ideally with a photo and emergency contact information).
  • At quick service restaurants, ask a cashier for an allergy menu and to speak with a chef or coordinator. At table service restaurants, ask to speak with a chef.  Hand the chef/coordinator an allergy card, and review available options.  It helps to identify what you normally have.
  • Order your own meal(s) and pay (if quick service).  Send the rest of your party to grab and clean a table.
  • Wait for allergy meal to be ready, the other meals will follow.  
  • Enjoy and tip appropriately.

Corned beef

3 kg of natural brisket (may need to order ahead) - serves 10-15

Prepare brine 7 days ahead of time:
Boil together, simmer and let cool off in fridge:
16 c. Water (1 gallon) – 6c
400 gr. Kosher/pickling salt (or 1 1/2 cups), NOT iodized salt
2 T. Pickling spice
3-4 cloves of garlic
In pot large enough to hold brisket, combine 1 gallon (16 cups) of water with kosher salt, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt is dissolved.
Remove from heat and let cool to room temperature, then refrigerate liquid until chilled.
Place brisket in brine, weighted with a plate to keep it submerged, and cover.  (altn: in Ziploc bag)
Refrigerate for 5-7 days.

To cook brined brisket:
2 T pickling spice
2 carrots, sliced
2 stalks celery, sliced
1 large onion
1/2 c. Cold water
Preheat the oven to 300 F (150 C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange carrots, celery, and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
Bake for about 4 hours in the preheated oven (or 50 min/lb), or until meat is tender.