As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
Welcome! We're happy you've found the PassPorter Community -- the friendliest place to plan your vacation to Walt Disney World, Disney Cruise Line, Disneyland, and the world in general! You are now viewing the PassPorter Message Board Community as a guest, which gives you limited access. As our guest, feel free to browse our messages by selecting the forum you want to visit from the list below.
To post messages and ask questions, join our FREE community today and you'll get access to tools and resources not available to guests, such as our vacation countown timers, "living" avatars, private messaging system, database searches, downloads, and a special PassPorter discount code. Registration is fast, simple, and completely free. Just click the Join Our Community link.
If you think you've already joined, log in below now. If you don't remember your member name or password, please visit our Member Name and Password Recovery page. You are also welcome to contact us.
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
We do a fondue every year!!!!!! 20 people get together and we eat for hours starting with the cheese, then moving to the beef, and finishing off with the chocolate!
Here is a proven hit!
8 oz. sharp Cheddar cheese, shredded
8 oz. Swiss cheese, shredded
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 clove garlic
1 can (12 oz.) beer
Dash Tabasco
French bread, cubed
Mix all ingredients except bread and melt. Put in fondue pot and dip bread into fondue. Enjoy!
Mine cheats and uses Velveeta/swiss added to a bechamel...I'll have to find the recipe when I get home, but it was from a place we went to in Switzerland!
We also dip apples, bread, potatoes, l'il smokies, carrots, celery, and cherry tomatoes.
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
I've never made fondue but have always wanted to - cheese and bread are two of my favorite food groups. I might have to try this out! Can I ask what is special about a fondue pot? Do I need one of those or can I use a more common kitchen container? (like, I dunno, a regular pot )
I've never made fondue but have always wanted to - cheese and bread are two of my favorite food groups. I might have to try this out! Can I ask what is special about a fondue pot? Do I need one of those or can I use a more common kitchen container? (like, I dunno, a regular pot )
A fondue pot can be kept on your table, and it keeps your sauce warm while you eat. Some pots are electric ( I have one of those), while others use a portable fuel like Sterno in a can. You could use a regular pot but you would either have to have everyone gather around the stove or you would have to eat really fast before your sauce cooled and thickened! Fondue is great for a dinner party as it is a slow leisurely meal which invites a long evening of conversation and fun. We usually start with a cheese fondue and eat bread, apples etc. Then we switch to an oil fondue and cook meat (steak, chicken, pork) as well as veggies such as mushrooms, peppers, etc. Finally we top it off with a chocolate fondue and eat pound cake, strawberries, bananas etc. One of my friends collects fondue pots, so we use two pots for each course making it easier for people to reach and keep their forks straight. Electric pots work great for the oil as it keeps the oil at a constant heat. For meat you want to make sure that it is cooked thoroughly. Enjoy!
and...if someone drops their food into the sauce/pot, they have to kiss the person to their right or, in some places, the person who fishes their food out for them! (at least in the Swiss restaurants we ate in when I was a kid... ) Heaven forbid that I'd be sitting at a table with a cute waiter when I was a teen...
(I'm still looking for my recipe...I have to make it Wed night!)
Registered Message Board Members save 30% off PassPorter guidebooks! When you register you'll have access to a discount coupon good for 30% off the list price of PassPorter books in our online store.
Alton Brown from "Good Eats" just did an episode on fondue... it looked delightful! Thanks Eileen! Now i want FONDUE!!!
I'm here to help!
I just realized that I picked up a lovely wedge of Gruyere cheese and began salivating. (I went to Gruyere Switzerland as a kid and loved how they did the melted cheese thing.)
I'll check out Alton Brown's website for his recipe. Any others?
Eileen
This is the one I got from a fondue place in Switzerland and yes, it uses Velveeta!
1/4 c. butter
1/4 c. flour
2 cups 1/2 & 1/2
1 clove garlic, crushed
about 6 large slices of Swiss cheese
1 lb (?...it's half the big thing of) Velveeta, cubed
2 T. Worcestershire
salt, pepper & nutmeg to taste
Make a roux with the butter/flour and turn it into a bechamel with the 1/2 & 1/2. Add garlic. Add the cheese slowly and let it melt over low heat, then add Worcestershire and season to taste.
serve with: apples, carrots, celery, sausage (we like Li'l Smokies), potatoes, day old French bread, broccoli, cauliflower, etc.
Anyway, here's the recipe I have. It's a family favorite, and actually one of my requests for my birthday every year.
Cheese Fondue:
1 can cheddar cheese soup
1 c. french onion dip
1 c. shredded sharp cheddar cheese
1/2 t. dry mustard
2 dashes cayenne pepper
french bread cubes
Combine all ingredients & cook on low.
We usually double everything.
MMM, I love fondue! The Melting Pot is my favorite restaurant right now, I love it! Let's see if I can remember their cheese fondue that I love. Lager, heat that, put in some garlic and swish it, mustard powder, cheddar and swiss (I forget what kind of swiss, but any of those hard to pronounce ones should be good), some worcestershire sauce, I'm pretty sure that's it. OH, and fresh ground pepper. I haven't tried it at home, I'd need a fondue pot first. I hope it works out for you, I love it!! I especially love the granny smith apple dippers. Yum!
last time i made my fondue . i tried to make a chocolate one and i burnt it is anyone can give me any suggestions on a chocolate one , i'd love to try it again .
thanks all who can help me
jeff
About This Page: 
Like
Thank
Pixie Dust
I might have to try this out! Can I ask what is special about a fondue pot? Do I need one of those or can I use a more common kitchen container? (like, I dunno, a regular pot 
)
Fondue is great for a dinner party as it is a slow leisurely meal which invites a long evening of conversation and fun. We usually start with a cheese fondue and eat bread, apples etc. Then we switch to an oil fondue and cook meat (steak, chicken, pork) as well as veggies such as mushrooms, peppers, etc. Finally we top it off with a chocolate fondue and eat pound cake, strawberries, bananas etc. One of my friends collects fondue pots, so we use two pots for each course making it easier for people to reach and keep their forks straight. Electric pots work great for the oil as it keeps the oil at a constant heat. For meat you want to make sure that it is cooked thoroughly. Enjoy! 
Sorry!
Hybrid Mode
