Season 2 of Theme Park Food Reviews

Today marks the start of what we consider the start of a new season for our Theme Park Food Reviews.  YouTube Link

Epcot starts their Food & Wine Festival and we plan on being there.    During the summer months, we sort of took a break from the reviews due to it being a high tourist peak time.    If anyone that reads this wants to meet up and do a review with us, send me an email using the contact page.

This year there are many items we will be trying that I personally have never tasted before.  For example, I have never had lamb, but there are a few options.  Same with escargot… never had.  Should be an interesting start to the season.

Here is a list of all the reviews you can expect in the next few weeks.  I will add the links after the item as we go through them all.  It is quite an extensive list this year.  I will link them here before they are even public on YouTube.

Buttered Chicken with Micro Cilantro and Naan Bread
Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap

Grilled Lamb Chop with Mint Pesto and Potato Crunchies [Video]
Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas

Beer-braised Beef served with Smoked Gouda Mashed Potatoes
Belgian Waffle with Berry Compote and Whipped Cream

Escondidinho de Carne: Layered Meat Pie with Mashed Yucca

Canadian cheddar cheese soup served with a pretzel roll
“Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce

The CHEW Collective
Ricotta and Zucchini Ravioli with Rustic Tomato Sauce
Grilled Beef Skewer with Romaine, Apricots and Feta Cheese

Chicken Pot Stickers [Video]
Sichuan Spicy Chicken
Black Pepper Shrimp with Garlic Noodles [Video]

Chocolate Studio
Red Wine Chocolate Truffle
Ghirardelli® Chocolate Raspberry Torte
Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel

Farm Fresh
Chicken and Dumplings: Stewed Chicken with Mushrooms and Spinach
Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions

Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
Boeuf Bourguignon: Cabernet Sauvignon-braised Short Ribs with Mashed Potatoes

Roast Bratwurst in a Hard Roll
Apple Strudel with Vanilla Sauce

Spanakopita (Not sure what this is so its on list)
Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles and Vegan Tzatziki
Chicken Gyro with Tzatziki Sauce featuring Oikos® Greek Yogurt

Spicy Tuna Poke with Seaweed Salad and Nori Rice
Kalua Pork Slider with Sweet and Sour Dole®

Seafood Fisherman’s Pie
Irish Cheese Selection Plate: Irish Cheddar, Dubliner and Irish Porter
Warm Chocolate Pudding with Irish Cream Liqueur Custard

Islands of the Caribbean
Jamaican Beef Patty
Mojo Pork with Black Beans, Cilantro Rice and Pickled Red Onions
Pescado con Coco: Seared Grouper, Pigeon Peas and Rice with Coconut Sauce

Pennete alla Parmigiana: Baked Ziti and Chicken Parmigiana, Tomato Sauce, Mozzarella and Parmesan Cheese

Japan [picking 1 spicy option]
Spicy Sushi Roll: Tuna and Salmon with Kazan Volcano Sauce
Grilled Spicy Edamame tossed with Sesame Oil, Soy Sauce and Chili Powder
Garlic Shrimp: Marinated Shrimp sautéed with Garlic and Butter and served over Rice

Taco de Camarón: Battered Shrimp served over a Flour Tortilla with Crispy Purple Cabbage and Chipotle Mayonnaise
Barbacoa Enchilada: Corn Tortilla filled with Beef Barbacoa and covered with Oaxaca Mole

Spicy Hummus Fries with Cucumber, Tomato, Onions and Tzatziki Sauce

New Zealand
Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs

Beef Empanada
Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée

Kielbasa and Potato Pierogi with Caramelized Onions and Sour Cream

Traditional Scottish Lamb Stew with Neeps and Tatties

South Korea
Korean-style BBQ Beef with Steamed Rice and Cucumber Kimchi [Video]
Vegan Korean BBQ with Steamed Rice and Cucumber Kimchi featuring Gardein™ Beefless Tips [Video]

Greenhouse Guru Hosted by Village Farms
Chilled Tomato Gazpacho with Lump Crab Meat
Herloom Tomato Salad with Goat Cheese, Aged Balsamic Vinegar and Micro-Basil

Wine & Dine Studio
Pork Tenderloin with Cannellini Bean Ragoût and Zinfandel Reduction
Seared Scallop, Truffled Celery Root Purée, Brussels Sprouts and Wild Mushrooms featuring Melissa’s Produce

Define Your New Peak

My last post I did was about 4 months ago where I was talking about what to do once you hit what you define as a peak.  Obviously reaching that peak does not mean you just coast because you will coast right down the peak and getting back up becomes that much more difficult.

For me, I am unable to just rest, or coast for that matter.  I needed to keep growing, needed to continue to grow as a person, father, husband, and friend.  The last 4 months have been incredible, here is a recap, which I will fill with more details in the following posts: Continue reading Define Your New Peak

Updating UFW firewall to use Dynamic IP

I use Ubuntu for server instances however they are all secured using UFW.  The one issue I run into occasionally is when my ISP changes my IP.  It does not happen often, but it does happen and then it becomes a major pain to go through the process of updating all of them.  I did some searching and am putting this together in hopes it will help others. Continue reading Updating UFW firewall to use Dynamic IP