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 The software our forums run on is just too out-of-date and it poses a significant security risk.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!
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Over here, whenever I need cheese for a recipe, I use gouda 90% of the time. So I was wondering, which cheeses do you use (or prefer)? I've seen cheddar in lots of American recipes lately - which isn't commonly used over here at all. So I went to our dairy counter and actually found cheddar there! It's twice as expensive as gouda but I do like the taste of cheddar.
Probably mozarella, parmesan, and provolone most often (I am of Italian descent).
We also use cheddar, monterey jack, pepper jack, gouda, brie, which are also in the fridge now.
I like to experiment and will often pick up something new, especially around the holiday. I also like the little bel cheeses and my kids like spreads like Boursin.
We probably use cheddar, mozzarella and parmesan most often.
I like gouda, but don't cook with it often. Runners-up would be provolone, brie and goat cheese (I buy it fresh at our local farmer's market and it is soooo good!).
We go through cheese like crazy around here! DD Lauren loves to eat Parmesan and Romano plain, plus we use: cheddar, colby, munster, gouda, brie, feta (lots of feta), gorganzola, boursin, kasseri, and goat cheeses.
I almost always use what the recipe calls for it if it specifies a cheese, but I'll play around with stuff too.
The three cheeses we always have on hand are cheddar (extra-sharp, please ), parmesan, and mozzerella. I do like provelone if I'm making Italian sandwiches or stromboli though. I guess we're not too ambitious with cheeses. My sister, however, could live on Feta and Bleu cheese alone I think.
Put me down as another who hates (HATES) American cheese. It doesn't even seem like cheese to me...I have no idea what it is.
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MNSSHP 2015: DH (Bane), Me (Batgirl), Genie, and our friends
There are various textures, melting points, and flavors for cheese. It is alright to substitute a cheese that has the same properties. I make a baked burger loaf and found that hard cheeses do not melt so that I get globs of cheese while softer cheeses melt for a different texture. Yes, you can experiment with cheese such as substituting brie for cheddar and you can use what works best for you and your family. I use certain cheeses in small amounts just for special meals while others are everyday use type of cheese.
CHEESE.COM - All about cheese!. is a fun place to play but watch out for advertisements that may look like links to site pages.
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Mom calls to check on me and reminded me to pay the gardener. I love her so much.
Disneyland was fun with flag retreat and pickles. I have a home here, thank you. GAC is NOT a "front of the line pass".
She is gone but keeping signature. Laundry is getting done. My purpose in life is to help poor people in FL. Farewell, will miss you.
We always have cheddar (block and shredded), parmesan, mozzarella and Land O Lakes White american (the only kind I like) on hand. Then we often have Havarti w/Dill to snack on and Blue Cheese for use in recipes as well.
I use shredded mozzarella when making pizza. Shredded cheddar (with taco seasonings) when making tacos/fajitas/quesadillas. Grated parmesan and asiago for pasta. Sliced swiss in sandwiches. Gorgonzola/blue cheese (crumbled) in salads. Sliced white american for grilled cheese.
On occasion, I do use mozzarella, parmesan, feta cheese, and american (although we don't call it that ).
Quote:
Originally Posted by chezp
Cheddar is a major cheese over here as well for recipes. I can't believe it's more than gouda - it's the other way round here!
Gouda is the no. 1 cheese over here hands down. We're right next to the Netherlands, where our gouda is from, so that may be why it's so cheap. Also, people don't seem to be familiar with cheddar - it's more of a specialty (imported) so that adds to the price. I wish it were cheaper as I really like the taste.
I love Gouda! (Have you ever heard how the Dutch pronounce it? We love saying it that way -- cracks us up.)
A wedge of parmesan is always in my fridge. I usually have ricotta and mozzerella too. Cheddar and Monterey Jack are other staples. My son (and dogs) like what we call "sheet cheese" because it melts so well -- and we always have a brick of Velveeta on hand for Mac & Cheese or grilled cheese.
I just wish I could get my son to love fondue as much as I do -- he *hurls* if I put it on the menu, though...
Gouda is hard for me to find in my local stores, so I can't get it often. Sam's club has a new big section that's just cheese though, so I should check there. Hmm.
In my house, we always have parmesan (shaved, usually, not that powdery stuff), mozzerella, cheddar (mild and sharp), and colby jack. We also have some cheese made locally, so goat cheese (curds usually) and whatever they happen to have at the farmer's market.
I use the parmesan for pasta, colby jack or cheddar for sandwiches, mozzerella for pizza and a couple of other things. Those are my 'normal' cheeses.
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but I do like the taste of cheddar.
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