Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
2025 EPCOT International Festival of the Holidays Menus
708 Plays7 days ago
On This Episode
Holiday Food Time takes over the show (again) and the guys go over all the holiday food for the 2025 EPCOT International Festival of the Holidays.
Podcast Sponsors
- DVC Resale Market - #1 DVC Reseller in the World
- DVC Rental Store - Largest and fastest-growing Disney Vacation Club rental service in the US
- Monera Financial - #1 in DVC Financing
- Welcome Home Patreon - Support the Show through Patreon and get exclusive perks!
Episode Links
Contact the show
- Call or text the show with your DVC tips and trip reports at (833) WHP-TIPS and we may play them on the show!
Recommended
Transcript
Introduction and Holiday Food Enthusiasm
00:00:02
Speaker
What time is it? Holiday food time! Holidays are here, so our mission is clear. It's holiday food time, holiday food time!
00:00:19
Speaker
Trace have been laid and Trevor took some lactate. Because it's holiday food time, holiday food time. With Tom and Trevor, this will take forever. Because it's holiday food time, holiday food time.
00:00:32
Speaker
Jingle bells chime, but I'm stuck in line. Because it's Holiday Food Time! Holiday Food Time!
00:00:46
Speaker
Holiday Food Time! Holiday Food Time! Holiday Food Time!
00:00:55
Speaker
It's food time. Welcome to food time by welcome home podcast.
Year-End Disney Food Menu Coverage
00:00:58
Speaker
I'm Tom. I've got Trevor here next to me and we're here to talk about all the new and delicious food at Disney. We have had so many food time episodes in the past three weeks.
00:01:08
Speaker
Disney keeps putting up food menus. Okay. Okay. Let, let, let's just start off. I, I, we need to say this up front. I think it's fair to say this is the last one we're going to do this year. i You know there's going to be another foodie guy that comes out. No, no, no. Magic Kingdom holiday food or something. No, no, no, no. we We've covered everything. There's way. This to last one.
00:01:28
Speaker
yeah And if there is more, it's going to wait until the new year. Like, you know, hey, I guess this is an early Christmas gift for everybody is you've gotten three video episodes from us in three weeks, which we didn't think we were going to be doing. but it did not.
00:01:41
Speaker
Here we are. Yeah. This was not a plan of ours. we We... Honestly, we did the... We did the... ah What
Exploring Epcot's Festival of the Holidays
00:01:48
Speaker
was it called? the The one that we started with. oh Not started with, but the recent one, which was the holiday parties, right? And we thought, oh, we're done, right? And then another one came out. And then... Well, four came out at once.
00:01:58
Speaker
And then now we have another one. Yeah, because... Yeah, because you're right It was the holiday parties. And then it was like... The resort Disney Springs resorts, Disneyland. Yeah. And then and then now we're on the this is the Epcot festival holidays that we're we're looking at today, isn't it?
00:02:15
Speaker
Yeah, we could. I mean, listen, when this came out, I was like, we can't not do this one because this is a this is kind of it's food and wine junior. It's it's holiday. It Yeah. And I mean, honestly, for for the amount of.
00:02:29
Speaker
it like To me, the Epcot festivals are always the most interesting food because you get you get such a huge spread of ah just international food that, you know, ah and not to say that you don't get it bad in the other parks and other festivals and stuff. It's just Epcot just kind of leans into it more.
00:02:47
Speaker
than the rest of them. Exactly. Yeah, it's it's just the whole... it's it's And you get the variety of food, too. you know It's not just all one type of food. it's It's all these different countries and all these different booths and all the specialized food. And so, yeah, there's there's a lot of good stuff on here, Trevor. i don't I don't know if you looked at this before we decided to do the show, but we got a lot of good stuff ah that's that's in this list here. So why don't
Innovative Cookies at Epcot
00:03:08
Speaker
we get rid it? I had a quick browse, and then I stopped because I... I actually, the the funny thing was now that we're doing this on video, it's like, ah sometimes, yeah'll you know, I'll browse through ahead of time when we're doing the podcast. And I, it's easy to react with my voice to things, even if I've already seen them. But I kind of want to save my visual reaction for the show, which if I've gone and looked at everything, we're not really reacting to it. Right. And and that's not to say what always has to be like, you know, reaction stuff, but I think it's more fun that way.
00:03:40
Speaker
I agree with you. I think it's a lot more fun when you can react to things in real time, you know, instead of instead of just like planning ahead of time and and knowing exactly what you're going to say. So but yeah, this is this is the the Epcot International Festival of the holidays. I have to say, Trevor, after ah looking at this, i'm I'm disappointed I'm not going to be participating in this in any way. um But let's let's get let's get going here. We'll go. Yeah, i was going to say, guess you don't have the time to hop on the monorail and get over there, do you? I just really don't.
00:04:08
Speaker
I don't. I would love to Maybe another day. Oh, don't do that to me i so we were sorry ok I'm sorry. Karen's going to get mad at me. i'm So this is an aside. This is an aside, just really quick. So like my sister and I, ah well, I guess it was last year, decided we were going to stop exchanging gifts at Christmas time. We just, it got monotonous, right? Because it was just, it was like too much to just continue doing that with all the other people to buy for, right? So we decided we were going to start doing like,
00:04:36
Speaker
uh, like an activity, you know, like around Christmas. Right. So like last year we did this, we did this thing. I, I talked about it on the, on the main show. Um, but this year we're going to be in Florida for Thanksgiving and my sister's not going to come till after Christmas. So i was like, well, maybe we should do something while we're in Florida. Now my mom lives in the middle of nowhere. There's nothing around her, like literally nothing around her for us to do. That's fun.
00:04:58
Speaker
And ah so I was like, well, we could always drive down to Orlando and go do the Back to the Future escape room over at a Universal CityWalk. And I was like, do we really want to drive that far, though, for a round trip for one night? Probably not.
00:05:12
Speaker
You know what I mean? Yeah. but Yeah. that That's a little extra. For really like, because ah an escape room is what, like an hour of your time? Yeah. Yeah. So. yeah Yeah, I was surprised there was actually availability. So for that week, I i would think it would booked up, but it was there was lots of availability. I was surprised. But anyway, food, we're talking about food. We're talking about Epcot. Let's do that. so let's go yeah
Favorites of Festivals Past
00:05:33
Speaker
Let's get into it. Let's do that.
00:05:36
Speaker
Ah, I went too far. Okay. I'm already skipping. I'm already going to start off. Okay. right So this is this is going to be the over CommuniCore Hall, Trevor. And we're going to start off with something new here. so But this is called the the Experimental Prototype Cookies of Tomorrow menu, which I i very much appreciate the...
00:05:54
Speaker
the The joke there, i really like it, that they're doing Epcot, but instead of the C is cookies. Instead of community. Yeah, exactly. ah Well, we're going to start off with this prototype cookie, which is a sugar cookie with orange, cranberry icing, and dark chocolate. It's got this really cool chocolate piece on the top that just looks like Spaceship Earth. And it looks like, yeah. god It's iridescent. from what i like like Looking at the way the lighting is hitting it, it like it's going to have a shimmer to it, which it looks like that yeah is... is super cool and obviously very fitting of the name
00:06:27
Speaker
and This, again, you know you know, I get very hung up on, you know, cheaping out on, you know, visual stuff or, you know, using the the chocolate wafers. The funny thing is, is that this is still like, it's like a printed chocolate thing. but
Holiday Hearth Desserts
00:06:43
Speaker
But the the way that it's done is it is next level. Like, like you know, the fact that they're doing an iridescent yeah image on it, I'm sure, you know, they're using some kind of glitter or something in it that that gives it that shimmer.
00:06:56
Speaker
And it it has that Epcot or, you know, you know it has the Spaceship Earth design to it, which is, you know, it's not super complex, but now it just looks cool. Like it's it's a very like i almost I almost would not want to eat this cookie. It's too pretty. It's too pretty to eat. It's too pretty to eat. Yeah, yeah it it really is. It's it's just too it's too cool looking to eat. And i the only thing I think that could make this cooler, Trevor, is if they had made it like 3D, like a for real 3D instead of Like a texture to it, yeah. Yeah, like actually made those, like the the the pieces like stick up, you know what I mean? Where it was like, you could actually like rub your hand against it and and it would feel like you're touching the outside skin of Spaceship Earth, you know what i mean?
00:07:42
Speaker
Yeah, I feel like with chocolate, though, that becomes a dangerous thing because if the chocolate gets too thick, then it's not exactly enjoyable to eat, right? That's fair. Yeah, that's ah that's true. The other thing, too, is realized, you know, looking at the flavors of this, I will admit I'm not usually a fan of orange and dark chocolate together. It's just not my favorite flavor profile. But again, because of how pretty this cookie is, I would actually ignore that just for the sake of trying it. Just to try it. Yeah. I'm with you. I'm with you. think this is a cool addition. We also
Returning Favorites and New Innovations
00:08:16
Speaker
have a ginger molasses cookie. Now, this one's a little more boring, but definitely very Christmassy, right? Because you got the ginger, you got the molasses cookie, and then you have the cream cheese icing swirl on the top and then a little bit of Christmas sprinkles thrown on top there.
00:08:29
Speaker
More boring, but still Christmassy, you know? I wouldn't, I wouldn't call it boring. I mean, I mean, I guess for maybe where I was growing up, ginger molasses wasn't, uh, it wasn't an obvious thing. Like, like I didn't really start seeing ginger molasses cookies. I think until I was an adult.
00:08:46
Speaker
Because I, I knew they were a thing when I was a kid, yeah you know, we talked about this before about, you know, eating gingerbread that it's, you know, it's a little too tough sometimes. Yeah. Ginger molasses is, you know, they're those nice soft cookies. Yeah, the nice softness. Yeah. Yeah, exactly. So, so, you know, to me it's like, you know, if I see a ginger molasses cookie, I'm like, oh, I'm going for that first. And then, hey, throw cream cheese icing on top of it. Like, yeah, like easy.
00:09:10
Speaker
I'm having this with the other cookies and you know, that that's perfectly, it it it can be, it's basic, I guess, in that they're not doing anything out of the box, but it's still going to be an enjoyable experience.
00:09:25
Speaker
I 100% agree. i i I would eat. I would get both of them. I need like a flight of cookies from the the yeah what cookie stand. Why are these not in a flight? Right. Or can you get like, can I get get just like a tray of cookies? Yeah, just give me a tray. of cook And there is a third one. Now, this is a returning one. You probably remember from last year, Trevor. So they do have the one that is shaped like Spaceship Earth. that has like sugar on the outside. It's, it's salted caramel spaceship earth cookie. So there's there, it's like a sandwich cookie. There's, there's cookies. I don't, I don't know what kind of cookies on the outside. They don't say, but on the inside, I'm assuming there's some sort of salted caramel and then there's sugar on the top of it. And it, and and nice little ah Mickey kind of, um,
00:10:04
Speaker
Holly, right? Or or oh yeah i whatever that is. Yeah. I didn't even notice the hidden Mickey in the, uh, in the Holly there. That's, I guess that's an easy, that's an easy one. Yeah. Yeah. You got i guess is yeah three, you got three barely put them together. There you go. Mickey done. Yeah, yeah exactly.
00:10:21
Speaker
That's an easy. Yeah. Yeah. Yeah. Again, you know, just put all of these on a plate. Like
Culinary Tour: Mexico to Africa
00:10:26
Speaker
I agree. I want all of them. I want to try all of them again. This is over at CommuniCore. By the way, we should have mentioned, and I, I, this is my fault for not mentioning this, but the ah festival of the holidays ah starts at Epcot ah on November 28th and continues until December 30th. know, right after Thanksgiving. So I couldn't go to this anyway, because i I'm not going to be there for November 30th. So, but it is a very short period of time. You can get these things.
00:10:53
Speaker
ah during the holidays here. So right after Thanksgiving until just about the end of the year. So um yeah I should have mentioned that on the front end. Yeah, I hope that they bring some of these things back like those, the the prototype cookies I hope we see in other festivals. Well, you know, Trevor, it's funny you mentioned that because the next, bo oh wait, there's one more thing here. Okay, wait, I'm sorry. Wait, there's one more thing. There's one more thing, but this is returning, so this is not a new thing. Okay, so so let's, yeah, we we don't need to touch too much on the returning stuff. No, this is just a gingerbread milkshake.
00:11:25
Speaker
Pretty straightforward, right? The next booth, though, is all returning things because this is called the Favorites of Festivals Past menu. So they just have an entire booth at CommuniCore that is just returning things from previous festivals that you can get again. And so you have Ruben Croquettes. Again, these are all returning, so we're not going to go over them for too long. But these look very good.
00:11:49
Speaker
ah There's a brown sugar and mustard glazed ham slider. which again ah looks pretty interesting. That's ham. It doesn't even look like ham, right? Because it's got like, yeah it's got like a glaze. It's the glaze on the outside, I think is what it is. It almost looks like a tofu.
00:12:05
Speaker
It does, right? Yeah, it's weird. okay It's weird looking. But yeah, it's I think it's just because the glaze that's on the outside. You're getting that like weird kind of look to it, especially since it's like mustard. You can see the mustard in there, I feel like. Yeah. um But then you have a ah was a Panatone holiday trifle.
00:12:21
Speaker
So then and again, another returning favorite. So if you want these, you go over to Communicore. Again, you can get the cookies we just talked about and you can get these returning favorites. Go Trevor. where you say And we know that this is a trifle because there's cake in it.
00:12:33
Speaker
We learned that last week. We learned that last week. We learned that last week. Ah, that's a callback. Yeah, that's a good callback. We did learn that last week. So we're going to head over to the Odyssey now, though, Trevor. okay we're going to go over the Odyssey. We're going to go to the Holiday Hearth dessert menu.
00:12:48
Speaker
And that's going to start with just a cranberry oatmeal cookie. Now, listen, nothing special here, but... It's very holiday-themed, right? Mm-hmm. You know? Yeah. nothing Nothing too exciting there. But I mean, who doesn't want a cranberry oatmeal cookie? That sounds good. if If you're just after a basic cookie, I mean, that again, nothing wrong with that. it's Like you said, it's basic. But I guess...
00:13:09
Speaker
yeah You know, maybe like, you know, I'm thinking about it, you know, those other cookies, it's like that might be a little too much sugar. And this might be something to just kind of, you know, calm it down a little bit. is that a little Yeah, maybe. OK, maybe. Yeah.
00:13:22
Speaker
Now, the next item, Trevor, and it's only because we've done so many of these food times already, it's going to look a little familiar to you, but it's still considered new. And that's a red velvet cake pop with festive sparkles. Now, I don't remember where we saw pretty much this exact same thing. think it was Disneyland, maybe? I don't i don't remember. but it was Yeah, yeah yeah there there definitely was a cake pop like this. I don't i don't think it was red velvet, though. I think it was ok i thought it was, and but I could be wrong. I misremembered. Yeah, i yeah but I don't remember. I mean, the green is...
00:13:52
Speaker
I guess I'm looking at it, I'm going like, that's a weird choice for red velvet, but I guess it's also when you bite into it that you get the green and the red. So it makes like, you know, it's, it's that. Festive, it it's a festive bite when you, when you get into it. Right. So.
00:14:07
Speaker
One thing's for sure, Trevor, there's, there's a lot of dyes
European and American Delights
00:14:10
Speaker
going on here. So you're going to have. There is. Yeah. There's going to be interesting situations later on. Cause I can bet you that, that they're not making red velvet um proper way. you are like Why would you say that, though? I would think they would make velvet the proper red velvet the proper way, not just dye it red, you know? Well, a lot of places don't, actually. I know, that's true. A lot of places do. ah Red velvet, in a lot of cases, is actually just dark chocolate with red dye in it.
00:14:36
Speaker
yeah um Yeah. Red velvet actually, I believe it requires vinegar to make it properly. And it's a bit of an involved process. Because there's a chemical reaction that occurs to make it red velvet. Yeah. And that's what makes the red velvet. So, you know, depending, and I i guess I don't want to, it's probably not fair me to assume that that Disney would cut corners, but they also, because they're doing stuff en masse, they sometimes have to cut corners. Sure. And I wouldn't be surprised if, yeah, if this is, you know, dyed red velvet with, you know,
00:15:05
Speaker
green dyed green dyed chocolate. That's fair. Yeah. Yes. That's I mean, that's a a valid point, Trevor. They do have to make these things in in large quantities. But I do find that whenever Disney's doing pastries that they do tend to do things the right way, I feel like. But I could be wrong. I guess I guess i i would love to to know this, ah you know, for anybody that ah that does get a chance to experience this. I would be curious if anybody can.
00:15:31
Speaker
like i was well i as You could tell. I can't. Like, I'm not like sitting there examining my red velvet going like, this is right. This is wrong. I'm not paying that close attention to it. But, you know, if there's somebody that does know and well enough that could, you know, that can tell the difference. Yeah. I would love to know if this is actually proper red velvet or dark chocolate.
00:15:50
Speaker
I agree. I agree. We also have a few returning favorites here, which is a ah reindeer chow, which is a you know bunch of candy and some stuff thrown together. it's you know This is something you make around the holidays. I'm good with it. I mean, you know it doesn't need to be anything special. But there's also an apple caramel crumb cake.
00:16:07
Speaker
Pretty basic looking, but probably delicious. I mean i like it. yeah it just Yeah. I like a good crumb cake. who Yeah, exactly. Exactly. And then we also have a classic chocolate covered toffee brittle, which, you know, again, this is I i i tend to make something like this around the holidays. You know, I always like making ah like this kind of brittle stuff and it always goes really fast around the house. So this is always a classic item. Again, it doesn't always have to be crazy special. It just it can be basic stuff done well, you know.
00:16:38
Speaker
Well, and and, you know, you say it's not crazy, but it's you. these are all you know traditional holiday items i guess that's the way to phrase it they're they're not it's not that they're just like low or you know low hanging fruit or basic it's you know they're offering up you a lot of people like you said you know this is this is like a staple around the holidays or you know it's something that gets you in the mood which you know i i fully appreciate that and i know you know we're leading up to you going on your trip tom for you know you know going to the holiday party And sometimes it's just about getting the holiday vibes. And sometimes you just need the right snack to get the vibes. you yeah You'll know what I mean when you get there. I i already know what you mean, because like I, i you know, there's nothing like a hot cocoa that just like puts me in the mood for the holidays. Right. Like, yeah. hot coco Yeah. That kind of stuff. Yeah. Yeah. some Some of these snacks, I think, are just about the vibes. is all I agree. I agree.
00:17:31
Speaker
right. So we're going to move over to connections now, Trevor. And i've got I've got beef with connections over this because this is like the laziest snack ever. I mean, come on. It's a holiday sugar. And this is returning. This is just the sugar cookie with some some yeah sprinkles thrown on top.
00:17:45
Speaker
What are we doing here?
Traditional Holiday Treats
00:17:47
Speaker
Which grocery store did they get us? Right? like what so are you They just went down to Publix and bought you know right a couple thousand ah you know basic cookies. Yeah.
00:17:57
Speaker
I was going to cite a Canadian grocery store up here and say like, this looks like something, we have a place called Save-On Foods that, you know, for anybody Western Canada knows what it is.
00:18:07
Speaker
um that This looks like something I would find at Save-On Foods, which I'm not saying is bad. I'm just saying it's like, it's but it's not, it's not anything, you know, interesting, but also again, you know, back to the point of the vibes, if you just want to have a cookie like this, fine. It's just funny that, yeah, like you said, there's nothing going on. Nothing special. No. Yeah. Now, this is a little better. And this is, again, returning. These not new items. But there's ah what they're they're calling the yeah a Figment Holiday Sweater liege waffle. And so, ah you know, an homage to ah Figment's holiday sweater.
00:18:41
Speaker
I mainly just like this because it has the the logo in the middle, the Epcot. You know, um I forget which neighborhood that is off top my head. so cool. I guess it's imagination, right? Because they're doing it for figment, right? um But it's just a liege. It's their normal liege waffle. It's got some blue sprinkles on it, and it's got the the logo in the middle. This is actually kind of the thing that Trevor and I always rage against of just throwing a chocolate piece on something that's festive or whatever. The only reason this susceptible to me is because it's an Epcot ah symbol. so
00:19:13
Speaker
And it's also a liege waffle. It's not like, I mean... You know, putting it on like a cupcake or something easy is one thing. This is, you know, at least waffles are not common per se. So, you know, that they are doing something little different with it.
00:19:29
Speaker
But I get that they're trying to do the blue as like a holiday thing. But, you know, saying it's figment, like, you know, you know the logo is there, but it's like, why is there not any purple there?
00:19:41
Speaker
Because it doesn't figment wear that blue sweater during the holidays. Is that what they're doing here? I think I'm I'm going to go have a look now. Yeah, go do that. We're going to but we're going to move on to see you on. Yeah, we're going to move on to savory things, Trevor, and we're going to get to some ah bunch of new items here.
00:19:59
Speaker
And so this is going to be over in Mexico. We're going to make our way over to the World Showcase. And get over to Mexico ah for the yeah Las Posadas holiday kitchen menu. And we're going to start off here with this tostada de carne, which is ah braised beef tips, slowly cooked Mexican ah style, topped a fried corn tortilla with black beans, crispy onions and queso fresco. I feel like the Mexican pavilion always shines in every Every festival. Sorry. You, you, you just can't miss with Mexican food. I feel like it's, you know, it's one of these things that is, I guess this is not, you're like you said, this is something new, but the ingredients that go into it are kind of, you know what you're getting. yeah Like yes it's, it's those Mexican flavors that are always good. You know, it doesn't matter whether it's a taco or tostada or whatever,
00:20:57
Speaker
It's just more kind of looking and going, you know, do i want, you know, beans with this or do I not want beans with this or do I care? Like it's yeah yeah yeah it's just really deciding what goes in it, which, um yeah, like it, you know, looks good. Definitely. I would try it. It's I think every time I walk by the the Mexico pavilion, we have to try something. So.
00:21:17
Speaker
you know Absolutely. there's There's a second option as well, which ah we were talking about this last last episode, and I'm still not incomp completely clear on whether this is tamale or tamale, but we're going say tamale or tamale. So, oh, I i did actually you've got clarification on this. So tamale is the singular tamale is plural.
00:21:35
Speaker
right, so it's tamal de pollo con mole, yeah shredded chicken in mola and mole in corn masa topped with mole negro, queso fresco, crema mexicana, slivered almonds, and sesame seeds.
00:21:50
Speaker
Yeah, so because it's the single tamal, it's, you know, yeah you you just get one, which they're being clear about. But again, yeah, good. Like, like just good mix of stuff and...
00:22:02
Speaker
um You know, I'll get I'll get both of these and just eat them together. And that's that's a meal right there. Right. The almonds is an interesting, to so you know, ah an interesting addition to this, because I don't feel like I usually see that so much in like savory Mexican food with like almonds on the top like that. But I'm not not saying it's bad. I think the crunch is probably good with this, you know? Yeah, agreed. And actually, yeah, that that is a fair point. You know, almonds and sesame seeds both are not something that I see in a lot of.
00:22:29
Speaker
of Mexican cooking. So they're, they're definitely, they're, they're trying something here. And, um, I mean, I don't, I, I don't hate almonds. I, you know, almonds are fine, but I, you know, to your point, you know, it might add some crunch. I don't know that it's actually bringing anything to the dish though.
00:22:48
Speaker
I really just the crunch. I think it's more of a texture, right? You're just bringing that crunch there. Cause I, you know, the, the, the rest of it is probably a little mushy almost, you know, and you're getting, you get a little crisp out of this.
Jewish and French Holiday Inspirations
00:23:00
Speaker
Yeah, I mean, I guess I don't care that much if I'm having a but It's fair. I mean, that's what you expect, right? So it's, yeah there's a certain texture you expect. Now they also do have a dessert item here too. That is new, but not all that different than things we've seen before, which is just a dulce de leche churro sprinkled with cinnamon sugar. This is by the way, a very attractive picture of a churro with the, the, the dulce de leche, just the caramel, you know, dripping out of it. Yeah. Yeah. I want to eat that. I mean, who does it? Yeah. I find it weird that they specifically call out sprinkled with cinnamon and sugar because isn't that how a churro comes by default?
00:23:38
Speaker
yeah but They just needed to put more on the on the yeah description, I guess, right? i guess. I guess they couldn't just go with dulce de leche churro. I mean, if you just said dulce de leche churro to me, I would be like, yeah, okay, I'm in. It's like, all right, yeah, right on, right on. Let's let's do that. that's up good and That All right, so that's that's Mexico. I think there's some good stuff in Mexico.
00:24:00
Speaker
Yep, definitely. All right, what else? ah So are we going, i assume we're going left then. We are going to China, Trevor. I know this is one of your... Okay, we're continuing on the left. This one of your favorites. don't know you want to read this new dish we have up here.
00:24:14
Speaker
Yeah, so we have a barbecue char siu pork fried rice with Chinese la chang sausage, egg, yellow onion, green onion, and sesame. This, like... This looks really good You can't tell me you wouldn't eat this. No, I'd 100% eat this. This looks delicious. I love char soup pork. And, you know, hey, give me a bowl of rice with char soup pork. Yeah, easy. Like, yeah you know, and, you know, i know this is supposed to be holiday stuff. I don't know...
00:24:42
Speaker
and Maybe it's what they eat for the holidays in China. I don't know. Yeah. like Like, I don't know. i don't know if there's anything festive about this. I mean, I i think I would order this any day of the year. So, yeah. Yeah. It's that. But, ah but, you know, and maybe this is one of these things, though where they're using this festival as a place to just try some of these things. And again, I hope that, you know, I kind of hope I see this come back at other festivals because I would really like to try this You want this. You want to eat this now, regardless of of festivals, right? like For forget sure.
00:25:08
Speaker
Forget other festivals. ah They do also have a couple returning ones, which this one's a beef noodle soup bowl, um which, you know, pretty standard fare, I think. And then there's also vegetable spring rolls.
00:25:21
Speaker
Again, nothing easy. Yeah, pretty straightforward. um But we are going to move over to the African outpost, which is not... really a pavilion, so to speak, but it's it's that little area
Canadian Flavors and Critiques
00:25:32
Speaker
over there, right? Yeah.
00:25:34
Speaker
they do have a dish, so... did Yeah, the Africa Outpost has some interesting stuff in it because I don't know that, like, it's not always necessarily African. It's kind of a mix of different things. In this case, it's a spiced shrimp stew with jollof rice, which...
00:25:50
Speaker
I mean, I don't know. i like it it does That doesn't scream anything like African in terms of flavors to me. Maybe I'm wrong. But... it just kind of looks like a basic rice dish. Like, like I know we just finished talking about the the the pork. Like, like the char sioux pork one looks far more interesting. This looks very, um very one note.
00:26:13
Speaker
Yeah. Yeah. yeah I mean, it's probably good, and it's probably like a good kind of stick to your ribs kind of thing, right? Because anytime you got rate rice, it's very, you know, it's very filling dish usually. um But yeah, I mean, it's nothing super special. I mean, maybe it's just in the spices. Maybe the the way the spices are very, you know,
00:26:30
Speaker
Yeah, and and that's, i don't know. That's fair. I mean, I mean, yeah, maybe it's how, you know, how the shrimp stew is spiced. You know, maybe that's where the flavor and the interest comes in it. But, you know, it just doesn't look, it doesn't look like something I want to order, honestly. That's fair. Yeah, I get that. Yeah.
00:26:47
Speaker
I get that. Well, we're going to continue working ah working our way around World world Showcase. We're going to head over to Germany for the Bavaria Holiday Kitchen. Now, no updates in Germany this year. yeah but This is all returning this year, right? That being said, though, all classics, right? They've got classic stuff for this. which i feel like this I feel like this area for you, Tom, is like how the China Pavilion is for me. Yeah, yeah this thomas read this is Tom's place. Pork schnitzel, 100%.
00:27:14
Speaker
Cheese fondue in a bread bowl, heck yeah. like Give me that all day long. hol Hazelnut Linzer cookie. I'm not a huge Hazelnut. I mean, I'm not a huge Linzer cookie fan, but I do love hazelnuts. So.
00:27:28
Speaker
I don't know. Again, maybe you just need to try it. Just for the sake of saying you tried it. aha i just I like any kinds of cookies. The other place that is a me place, Trevor, is Italy.
00:27:39
Speaker
And that's over in the Tuscany Holiday Kitchen. And we do have some new things here. So Italy is always calling my name. Right. And this first one is ah I'm going to butcher this, man. So so so seeia e I mean, kind of pepperoni. Right. I mean, says like pepperoni. Pepperoni. Yeah. Yeah.
00:27:58
Speaker
which is sweet sausage, roasted peppers, and focaccia. So literally, it's just some peppers and some ruas and some sweet sausage and a piece of focaccia. i feel like you can't go wrong with this.
00:28:10
Speaker
I mean, I don't know that I've ever had sweet sausage. So that's kind of interesting to me because, you know, when think about, especially when they say, know, pepperoni, automatically assume like, you know, pizza, pepperoni, which very... Yeah, that spicy kind of, yeah. Yeah, yeah. Right. So, so a sweet, a sweet sausage with, I mean, roasted peppers are sweet too. So this is just like, this is just an all around, you know, sweet dish, which I'm not arguing with.
00:28:36
Speaker
And then, uh, and then, still get the you know, it's just, ah it's just, it's just, yeah, I'm sorry. Yeah. Like, like, yeah it's still savory, but it's, it's closer to, to, you know, a sweet profile. It's not, it's not going to burn your mouth or anything. It's not spicy. No, no, no.
00:28:50
Speaker
And then, you know, serve it with a side of focaccia, which it looks like it's just there for, you know, you know, mopping up all the
Dessert Innovations: Liquid Nitrogen Mousse
00:28:56
Speaker
stuff that you didn't. Yeah, exactly. Yeah. Which is, and listen, there's nothing wrong with that.
00:29:01
Speaker
yeah I mean, we we had some Italian food at my house. um ah You know, we made some ah some Italian food the other night. We didn't have any bread floating around. And I was like, ah, man, there's all this sauce here. I want to eat it all, but I got to stop. Isn't that what, that's the whole purpose of the bread is when you're done eating, you use it to, yeah you know, yeah stop up the sauce. Yeah. You got to do that. Yeah. There's also another new item here too. And this is a sweet item. This is a pizza.
00:29:25
Speaker
E choco, chocolato. chuck I apologize to any listening here that speaks Italian or knows Italian. Chocolato. Chocolato. Chocolata. Yeah, whatever it is. it's house for it's how It's fried house-made pizza dough with sugar, cinnamon, and chocolate. So these are basically almost like little donuts, but made out of pizza dough.
00:29:45
Speaker
All right. Yeah. Okay. i I think I've had something like this before. And and so initially, the the the pizza part was throwing me off. But then when I realized, oh, they're using pizza dough to make basically make... ah Up here, these would be the canadian the Canadian version of this is Timbits, but yeah we don't use pizza dough. But, you know, these are like Timbits made of pizza dough, which, yeah, okay. I, you know...
00:30:09
Speaker
yeah make It makes sense to me. i I would definitely try these. Oh, I would 100% eat these. There's also a savory version of these, too, which ah they've had last year, which was Montanera, as it's called. It's fried house-made pizza dough with pomodoro sauce, parmesan, and fresh basil.
00:30:27
Speaker
Very basic, but it's a more savory version of it. it's almost like ah It's almost just like a little pizza right there, kind of, without the chi like you know the mozzarella. It's just some sauce, some dough, and it's fried up.
00:30:39
Speaker
I mean... Sounds delicious to me. You get both. again Again, this is one of these like pairing things. I'm i'm now looking at this as like, which of the, ah these things are we looking at? What can you put together and like make a meal out of?
00:30:51
Speaker
Get the, the pizza balls, get the dessert pizza balls. You've got a meal and and you could even like, you could roll them all in, you know, you could put them in all in a bag and you just walk around, you know, popping pizza balls and then you don't know what you're getting, right? Yeah. yeah You know, you know, I mean, you're just getting both really. he's Yeah. Yeah. Or I'm getting chocolate eggs. So, you know, you have both and you're walking with a friend and you're both, you know, you know, eating pizza balls.
00:31:15
Speaker
Yeah, that's that's fair. That's I keep saying that's fair on these. these i would Let's show I noticed I said it like a hundred times and I don't know why I need to stop saying that. So I'm sorry for those that get annoyed by these kinds of things.
00:31:27
Speaker
I will try to stop saying that. But yes, it's true, Trevor. How about that? Tom's agreeing with my my thought process on this. That's all that's happened. That's all. That's all. yeah we we We are going to move to America where in the American adventure over at Fife and Drum, they just always do the most basic thing. However, I'm not going to complain because an apple pie sundae, which is apple pie filling with vanilla ice cream and caramel sauce topped with sh streusel, doesn't need that doesn't need to be anything fancy. That's just going to be delicious.
00:31:58
Speaker
Like, it just is, you know? Unless you don't like apple pie, I guess. Yeah. I mean, i don't know. I feel like, you know, if you're there for a festival of the holidays, or again, maybe it's just me, like, like you know, coming back to to the...
00:32:13
Speaker
you know, holiday vibes is there is always like an apple pie crumble or a strudel or something somewhere. Like you're always having some kind of apple pie somewhere in the holidays. So I agree. Yeah. yeah i was and i Might as well, might as well make it a Sunday, right?
00:32:30
Speaker
You finish your pizza balls and then you you grab a Sunday. It's a walk around apple pie, right? I mean, it's just, you know, it's portable. Yeah, exactly. It's in a cup. So, you know, you're not making a mess with it and you can just go to town. It's fantastic. Yeah. Yeah. We also over and this is this one. I got excited for you, Trevor.
00:32:50
Speaker
Right. Because this is over at Regal Eagle. This is a frozen gingerbread eggnog with gingerbread syrup topped with nutmeg. I remember you talking about the lack of eggnog previously. All right. but this yeah I don't think I've ever seen frozen eggnog before.
00:33:06
Speaker
Yeah. I mean, it's not too far. i mean, eggnog is not, you know, it's cold anyway. So, I mean, frozen is just next step on it. So it's not, yeah I feel like, you know, it makes sense, but...
00:33:21
Speaker
Yeah, ging gingerbread eggnog. I will admit, I usually just have my eggnog by itself. I usually don't think about what else goes with it. But yeah, gingerbread and eggnog. And then also the fact that they topped it with nutmeg. I mean, that that to me is late like, if I'm having eggnog, my wife can attest to this is that like,
00:33:37
Speaker
I'm like digging through the pantry looking for the nutmeg because like you're not using nutmeg. private it Yeah. Yeah. For for the rest of the year, you're not using it but I'm like, I need some nutmeg. You need nutmeg right now. Yeah. Put it on my eggnog. Right. So yeah, I mean, that, that looks great. I, I would, that would be my drink of choice to go with my, uh, my.
00:33:55
Speaker
With your pizza balls. Yeah. Pizza and my apple pie ice cream. and Your apple pie ice cream. you're go to you if you're All the things you've already said you're going to eat, by the time you get to America, you're going to be ill.
00:34:07
Speaker
Yeah, fair. but yeah But it'll be a good ill. It'll be a good ill. It'll be a happy ill. You'll be ill, but also very pleased. of ah We also do have, and there's a there's ah a booth called the American Holiday Table. And this does have a new item in it, which is a chocolate cookie featuring Snickers, because, you know, they got to get the sponsor in there, ah featuring snickers barb Snickers bar pieces and salted caramel.
00:34:35
Speaker
Really nothing too ah crazy about this, but pro again, probably delicious, right? Like, because it's just, yeah it's a chocolate Snickers cookie with salted caramel. I mean, everything on there is amazing.
00:34:47
Speaker
I mean, it, it looks a lot like the cookies you get at caramel couche. don't know if you've had those, but yes, I have. Yeah. yeah Yeah. It's, it, it's giving me that, but it's, uh, you know, obviously, you know, throw some Snickers in there. So you got like the nougat and everything and yeah, it's, gotta the nougat.
00:35:05
Speaker
Yeah. I, I, feel like, You know, this honestly, to be fair, like they are they are, they are upping it a little bit with the salted caramel and everything, but, you know, kind of like some of the other cookies we talked about where it feels, it doesn't feel like anything special per se. Like it's not new and interesting, but, you know, sometimes you just need, you know, a good chocolate cookie.
00:35:28
Speaker
as well. I agree. yeah Basic is fine sometimes. Like, there's nothing wrong with basic, right? I mean, sometimes. If you go too basic, yeah this is a little bit, this is like a little, this is like mid-range. This is not super fancy. It's not basic. It's right in the middle.
00:35:41
Speaker
And actually it it brings up a good point that, you know, you know, thinking about the fact that this is festival, the holidays, um, you know, it, it is a, it is a holiday festival, which as we talked about for a lot of people is very traditional. It's very, it's not meant to be a time where you're doing a lot of experimenting with things, I guess, or, you know, you know, sometimes you sometimes, know, people do try stuff at the holidays, like, you know, you, you know, for dinner, you make a new dish or whatever.
00:36:06
Speaker
And sometimes it's rec received well. Sometimes it's a, you know, it's a dud. Yeah, it feel it feels spectacularly. Yeah. um But i yeah, i feel like maybe what Disney is kind of doing here is that they are making sure that they're offering up a lot of things here, even if they are new, that still feels comfortable and feels like something that...
00:36:25
Speaker
you know, if you're familiar feels familiar yeah it feels right there for the holidays, it's like, you know, you've got you got your Christmas sweater on, you're walking around, and you're just looking for those holiday flavors, right? yeah so Speaking of holiday flavors, Trevor, the other thing that American Holiday Table has is a returning item, which is Your classic slow roasted turkey stuffing and mashed potatoes and some green beans. It's a Thanksgiving ah dinner, you know, just on a plate right there.
00:36:50
Speaker
That's what my my plate's going to look like in a little over a week here without the cranberry sauce, because forget that. Also the stuffing. I'm not a huge stuffing fan. But yeah, i guess I guess that's not cranberry jelly. That's actually cranberry sauce, isn't it?
00:37:02
Speaker
I don't know. It kind of looks jelly-ish, but but we've got that. And then we also have a blackened catfish. Again, this is returning as well. um So, you know, this is this another dish that's in there if you're into fish. This looks delicious. If I liked fish, I would probably eat this. It looks it looks really good.
00:37:17
Speaker
i mean, you should try it someday. I know you say don't use fish. You're speaking my wife's language. I know, but I'm i'm saying I i think you you wouldn't be that put off by this.
00:37:27
Speaker
Yeah. feel Yeah, I don't know. We're going to be saying there's going to be a point where wherere so me and your wife are standing with you in Epcot. Actually, it'll be me me and my wife and your wife.
00:37:38
Speaker
And we'll all be standing there looking at you going, Tom, just try it. this is i You say that like it's not something that occurs weekly in my house. I mean, you know, but i'm saying there's specifically going to be a scene in the future where like all of us are standing in Epcot with like this. I don't respond well to peer pressure, Trevor. OK, I don't respond well to peer pressure. um Well, listen, it also wouldn't be the American adventure if there wasn't a funnel cake and we just happen to have a new funnel cake.
00:38:08
Speaker
ah And this one just looks epic to me, which is a red velvet cookie funnel cake topped with powdered sugar, vanilla ice cream, cream cheese, whipped cream, red velvet cookie pieces, mini chocolate chips and chocolate syrup.
00:38:26
Speaker
what do you What are you laughing about? its this is this size Okay, they lead with funnel cake. This thing is just a mountain of like everything else. And there's like a little bit of funnel cake on the bottom. The funnel cake is is not even, you know, it's just there as a plate. Like it's it's just the plate for everything else that's being served here. Sorry, that is so funny.
00:38:49
Speaker
it is like it's very excessive it looks amazing it does and and it's it's hitting all like you know yeah red velvet cream cheese like chocolate like like yeah it's it's hitting everything but like the funnel cake part feels so unnecessary but i also get yeah it's like buried in there it barely says this is the This is the Matterhorn of funnel cakes. This very like the stereotype of what everyone that doesn't live in the United States thinks every dish in the United States is which yeah they're not.
00:39:27
Speaker
I said lot. like That's not far off, right? like like Yeah. It reminds me like if you've seen like those or like there's sometimes videos on Facebook where it's like they take a hot dog and then they drop it in batter and then they deep fry it and then they. Yeah. Like, like they keep like doing more and more to it. And it's, yeah, this feels like that, but it's just, it's hilarious. Like, like, sorry that as soon as you said you're like funnel cake and I was waiting for like a picture of a funnel cake. where's the funnel cake What is this thing?
00:39:57
Speaker
hey i mean, listen though, you're, you're talking, it has vanilla ice cream and it has cream cheese whipped cream on this. This may kill you, Trevor. Like if you, i look i don't think I could eat this, but I mean,
00:40:10
Speaker
if If I had my way about it, just skip the ice cream and just give me all the cream cheese with cream. All the rest of it. Yeah, I get it. I mean, you know, I feel like I need, like, the national anthem right now playing in the background. Like, just... So proud of this dish. This is just as you're fading into a sugar coma from eating this. This is an American chef kiss right here. This is. Oh, man. I just. This is at the American Pavilion, right? Yes. That's why it's that's it's hilarious. Whoever came up with this was just like, yeah, let's throw some ice cream on there. OK, some red velvet.
00:40:48
Speaker
OK, some cream cheese whipped cream. OK, chocolate chips. No, no, chocolate sauce, too. likes Yeah, this feels like me raiding my fridge at like 1130 at night with like, oh, we've got ice cream. Oh, we've got whipped cream. Oh, like, like let's let's just yeah put it all together. Right. Exactly. Yeah, exactly. So. um yeah So we'll go over to one of your other favorite countries, Trevor, now. Japan. The place that Tom doesn't want nothing to do with. I don't know. This looks pretty good, this new item, which is... ah This is the... What is it? Shiwasu? Is that how you say that? Shiwasu?
00:41:26
Speaker
Wasu. Holiday Kitchen? It's not on my page. It's on the it's on the page, but it's the it's that's the name of the ah the booth. i'll or I'll have a look at it here in a second. But we can talk about the strawberry bun first, which, I mean, i know you don't really go for this kind of stuff, but bao is just... I have no problem with a bow I like a bao.
00:41:49
Speaker
Okay. but and And I can just imagine, like, this cream filling. it Like... I don't know. it Like, there's just something about how like Japanese desserts are done. Like they're usually not overly sweet, which is actually a good thing.
00:42:04
Speaker
um You should read with this. So it's a, it's a soft pink dessert bowl containing sweet strawberry cream filling finished with a light coconut sauce. Yeah. And even though they say it's a so sweet strawberry cream, I'm not expecting it to be like, it's not going to be that funnel cake, I guess is the thing. You're talking about the disparity, right? it's yeah Yeah, exactly. like it's yeah And yeah, you know with with coconut and everything, it's yeah this this this looks... ah And actually, yeah this kind of feeds into... um ah In Japan, I know for holiday stuff, um like especially leading up to New Year's, um strawberry is actually a big flavor for them.
00:42:39
Speaker
So this actually, from ah from a Japanese standpoint, this actually makes a lot of sense as like a holiday type thing. It makes sense. Yeah. And yeah, so yeah, shiwasu is the the name of the kitchen.
00:42:52
Speaker
Then we also have a sushi tree roll, which is just straight up like sushi. You hear California roll with, ah yeah looks like spicy mayo on it, and then...
00:43:04
Speaker
Colorful green, ah green. Oh, I'm sorry. Sorry. Colorful rice pearls is what's on rice pearls. Yeah. Okay. So it looks like little Christmas tree, but it's just straight up sushi and a little Christmas tree. And again, this is returning. This is not new.
00:43:16
Speaker
Yeah. And then this last one, which is, ah do you want to read this one? Do you have it? ah The Toshikoshi Soba. Toshi Koshi Soba. That's a fun thing to say.
00:43:27
Speaker
Yeah. Yeah. I like that. um Yeah. So buckwheat soba noodles in hot dashi fish-based soup topped with shrimp tempura and chopped green onions. And yeah, unfortunately, that like the noodles you'll be fine with, I...
00:43:41
Speaker
I like dashi broth. I don't know that you would like dashi broth because it is, there's fish flavor in it. Yeah, probably not. Yeah, no. That's a no-go for me. That's a no-go. This is giving a very coastal flavor. Yeah, yeah. It's very coastal, yes.
00:43:56
Speaker
Yeah, okay. We're going to move on. We're going to move on. We're going to move over going to do less strange things to Tom. The Tangerine Cafe. Again, Tangerine Cafe over at Morocco does not have anything new. So they bring it back to Morocco refs that they had last year. They're also bringing back the stone-baked Moroccan bread.
00:44:15
Speaker
Both of these look like great items. Obviously, if they're bringing them back, they were they were a ah you know top choice for people. So um we are going to move over to the L'chaim. I'm doing doing a little bit of... ah I've been around my wife now long enough who is Jewish to be able to say that correctly. So... yeah This is a between Morocco and France. And and obviously this is ah kind of a Jewish-y themed. I say Jewish-y because I was so talking to my wife about this earlier. right She's like, well, what's at the Jewish booth? And I told her the thing. She goes, because that feels pretty stereotypical Jewish things as opposed to things we actually eat during Hanukkah. And I was like, that is true.
00:44:52
Speaker
However... is it wrong? Like, cause these are all things that you would, you know? And she was like, no. Yeah. Yeah. I was going say, I understand stereotypical, but you could say the same thing about all holiday food. Is it yes yeah stereotypical holiday food?
00:45:07
Speaker
Yeah. I know. Good. The first thing they have on here though, is a Mickey shaped almond, black and white cookie, which I swear they had a black and white cookie last year, but maybe it wasn't Mickey shaped. up Yeah. And, and ah sorry, I thought there's something specific with the black and white cookie in,
00:45:21
Speaker
like Jewish holiday culture, isn't it? or Maybe I'm. I thought it was it's it's very something to do with the end of the year or something or something to do with transition. I don't know. Maybe I don't know if there's anything significant specifically. So I'm more I will tell you all of the items that are at this this this holiday kitchen. remind me just of a Jewish New York deli.
00:45:43
Speaker
Right. And that's that's kind of where the the vibe of what they're doing with this, which is fine because the you know, because they are they are like ah some of them are are Jewish items and and things that, you know, ah the Jewish people do eat around the holidays or just all year long, too. But I mean, a black and white cookie is always one of my favorites. Like I said, I swear that they had one last year. I just remember this, but it said it it says it's new. Maybe it's different. Maybe it wasn't in a Mickey shape last year. I don't know.
00:46:09
Speaker
um But, you know, listen, you can't go wrong with a black and white. I just, you know, going to say that. Thank you. ah That's the only new item at this booth. They have a pastrami on rye, like I was mentioning, Jewish deli. This is very Jewish deli and, you know, ah very, very ah familiar with with this type of thing. So, ah but they do, this is very much a Jewish food, which is a smoked salmon potato latke.
00:46:32
Speaker
Latkes are a big thing around Hanukkah. um So that is, that one does really, really resonate. And then of course the smoked salmon piece, you know, they, there's a lot of smoked salmon that goes on ah with, with ah with, you know,
00:46:44
Speaker
around around this time a time of year ah well just really again year round with my wife uh she'll have locks anytime in the year if she she wants it so um and i always forget how to oh well so there's also just potato latkes by the way which again and they had last year ah again you can't go wrong with a lot i love they're good i love luck i've had them before they're good yeah yeah absolutely and this one i can never say right and i think rugelach rugelach riggalock Someone's going correct me.
00:47:12
Speaker
I butchered it, I'm sure. But it's these pastries. Again, you get these at Jewish delis. ah These are these are really ah really neat little kind of... cake It's like a pastry with... you know It's got some jam and some walnuts and stuff in them and cinnamon. They're very good. I grew up with these too, even though I didn't grow up Jewish. we we you know Because where I was in New Jersey you know growing up, we we had this kind of stuff all around all the time. so kind of Kind of reminds me of ah baklava you've ever had.
00:47:40
Speaker
Yeah, yeah. it's ah it's ah It's a little different because it's not like the layers, but it's like the outer layer of it is. Yeah, yeah like yeah the the outer layer is looking a lot like Baklava to me. but Yeah. yeah So this next one, though, Trevor, we're going to go over to France, um and I'm going to rely on you for all these French but french but pronunciations. because Listen, you're better at this. But this first one looks amazing. I want to just say this. This might be my favorite looking dish of the entire bunch.
00:48:09
Speaker
And that's the... ah Go ahead. Read it. A macaron de Noel. Oh, it's a space space. that's sounds ban i as you say by the way i I don't know. Yeah, that one I'm not sure on, uh, but yeah, so a large gingerbread macaroon with a spiced filling and the The logo on this thing is awesome.
00:48:32
Speaker
Yeah. How are they not selling shirts with that logo? it's It's literally space. It's the round part of Spaceship Earth and then the Eiffel Tower in the middle of it. And then on the outside, it says Happy Holidays. And I'm assuming what what Happy Holidays. Yeah. um And actually, I don't know if that's right.
00:48:49
Speaker
but What? It's not that's incorrect. um Or is it saying something different? ah So I've always thought bonfette meant happy birthday. oh Maybe I'm, oh no, a happy holiday. Okay. So it does. Okay. So it is. okay Yeah. But these look so good. The, first of all, the graphic on them looks perfect, but also just like what the stuff they have piped on the inside, like of it, like it just, it it's a very, very attractive dish.
00:49:19
Speaker
yeah So, I mean, and I feel like, you know, these are, they say that these are large. So I'm assuming that like, you know, macaroons are usually like, you know, bite size. Assuming this is like a, like a sandwich. Yeah. Like a real, a real nice size, you know, like a big one. Right. Yeah. um They do also have another dish there too, that it's a savory dish that I'm going to again, rely on you to read because I don't know what any of these words are.
00:49:44
Speaker
Dinde roti, um which is, I believe that dinde is ah like dinner. Okay. And I'm not sure what roti is. I guess salsa ganache. Serve avec patates douce. I'm going to get some potatoes? Potatoes? Two kinds of potatoes, it looks like.
00:50:09
Speaker
So yeah, we got roasted turkey with mushrooms, pearl onions, bacon, turkey gravy, and roasted sweet potatoes. This looks really good. Yeah, these phrases are breaking my brain because these aren't normally how I... Yeah.
00:50:28
Speaker
Yeah. It's okay, Trevor. I don't expect you to be able to stretch. Sorry, i'm I'm like, I'm looking at this. I'm going, what? That that looks like two, but it actually means, it it yeah, oh the problem is is it could mean like five different things. Oh, okay. Well, well I mean, I assume that the that's the potato part and maybe it means like sweet potatoes or like, I don't know.
00:50:47
Speaker
Yeah. No, it actually means, ah yeah, it means sweet, actually. okay It's one of the meanings of it sweet. So it's, yeah, sweet potatoes. Yeah. It looks good. I mean, it looks really good to me. but Outside of the mushrooms. I don't do mushrooms. but Do you usually do sweet potatoes at the holidays or no?
00:51:03
Speaker
I mean, i it's done in my household, yes. I am not a huge sweet potato fan. I will eat them. I'm more of a regular potato fan. I will i will destroy some mashed potatoes.
00:51:14
Speaker
I love my... You see, i'm I'm usually the one pushing for sweet potatoes in my household. Really? Okay. Yeah, I usually like yams or sweet potatoes with my holiday meals. So this is... Like this is kind of how my my holiday dinner would would play out. yeah That's that's that's I understand that. I get that.
00:51:35
Speaker
ah They do have a returning dish as well, which is ah looks like I'm not going to try to pronounce this one. So let's not struggle through it anymore. This is smoked salmon spread on a sesame brioche roll with cucumber and radishes. This looks disgusting to me, ah but, you know, I'm sure it looks good to somebody.
00:52:00
Speaker
it's pretty much what you said. It is a very... ah yeah yeah That's a lot of words to say smoked salmon on a brioche roll. cuup yeah The roll is very dark. it's ah It's a very dark roll. it's so Yeah, it looks like ah like a pumpernickel something. Yeah.
00:52:15
Speaker
Yeah, they actually don't even say what kind it just says it's a brioche role, but it's not a typical brioche. No, that's not. That's that is that's something else. Yeah. It is. and very Very interesting. Like, it's it's not, I'm not saying I wouldn't enjoy this, but it like, i'm I'm curious about it and I would want to try it.
00:52:35
Speaker
But the yeah, like you said, the the role is kind of making me go like, what am I getting into? Yeah, like, what is it? It almost looks like a, it looks like a Halloween themed thing that they threw, like, just bunch of black dye into, you know? i I think the only thing that's saving it is that the cucumber and radish is giving a bit of the holiday, like the red and green. It's giving a little bit color. Yeah.
00:52:55
Speaker
Yeah. Yeah, kind kind of an interesting, I have to wonder if they're, they're literally, like, ramming did them in there or if it's just like kind of mixed in with the yeah yes doesn't it look like they just like like it good they made like yeah yeah they jump it him in there yeah yeah they made the the ah the salmon and then they're like ah let's just you know so i a me they frisbee them from across the room um yeah so Well, Trevor, the next place we're going to go to is a place you know well, and that's Canada, ah over to the Yukon Holiday Kitchen. now Was that meant to be a double holiday joke there?
00:53:32
Speaker
what how What do you mean? place that you know well? Oh, no, it wasn't, but sure. Yeah, let's pretend like it was. I thought i thought you were there. Okay. No, I'm not clever enough for that, Trevor. Hey, these cookies look familiar. Didn't I send you some of these cookies, Tom?
00:53:47
Speaker
Hold on. it's So Trevor, I spent, I need to tell you this because this is true. So I spent probably an hour last night looking for a good copy of a public domain version of O Canada that I could play over this while we were talking about it. And I could not find a good version of it. And I'm really upset about it because I wanted to, but I also didn't want this video to get flagged for, for using things that don't belong to us. So,
00:54:10
Speaker
ah Unfortunately, i did not find that. I was going to surprise you with that. But but yes, Trevor, you have said, this is a this seems to be a very a fairly common cookie in your grocery stores because you guys sent these to me one time and my stepdad actually became obsessed with them and then started trying to find them on Amazon. But if you buy them on Amazon, they're only coming from Canada and so they cost an absurd amount of money. But these are this a maple leaf. I should have you read it since this is Canada. You read it. Yeah. This is a maple leaf shortbread cookie with maple buttercream, which as Tom knows, these are delicious. They They're just, there're you know, the the maple cream is just great. you know You know, yes, we're Canadian. We love our maple syrup. It goes great in cookies. You know, don't don't don't knock it. Just accept that it's happening.
00:54:58
Speaker
And yeah, like Tom said, you know, we These are something like this looks a little bit of a step up from the ones we get at the grocery store because um the ones at the store grocery store, again, they're they're actually like mass manufactured. So they're they're not um this looks a little more like, so you know, you know, because it's a shortbread cookie. You know, somebody took a little bit more time to, you know, you know, bake these and and whatnot. So it's.
00:55:26
Speaker
Yeah. I mean, I, I feel like, i feel like this would definitely be a step up from the ones that we get. Um, or i actually actually, I don't know if it'd be a step up, but it'd be like, like, this would be the equivalent of like me going into the bakery at the grocery store and looking for these cookies instead of just getting like the ones I sent you admittedly, they were the boxed ones, which, you know, for the sake of ship. Yeah. For the sake of shipping them. yeah You know, the boxed ones are great. and And, you know, like you said, you know, every every grocery store up here has a version of these. Because, like, the ones that I sent you were actually specific to a grocery chain that we have up here.
00:56:02
Speaker
Yeah. um But, like, you can go into any grocery store and find some version of these. Which, I mean, it's always the same. It's always maple buttercream and... a maple cookie and always in the shape of a maple leaf because like you said it, no. Yeah. Do I, do need to start seeing the national anthem here? Are we going to get in trouble?
00:56:19
Speaker
I know. I mean, it's, it's, you know, the, the national anthem, the anthem itself is public domain. So you can, they can't catch you for that, but the, the recordings of it, I have a recording, but it sounds like it was made like in a, you know, well, it was, it was recorded in 1916. So it's over a hundred years ago. And so it's not a good recording. Yeah. But um but yes, I know I was actually happy for you when I saw this Trevor because I know you don't always feel that the food that they have in the Canada Pavilion is representative of the the food of Canada.
00:56:48
Speaker
And this one felt like it is like, you know. Yeah, it is. I mean, you're right. it As silly as it sounds that, you know, this is like just like a cookie we can get at the grocery store.
00:56:59
Speaker
It is very Canadian. And it's something that I think, you know, I kind of took for granted that, you know, I just when I sent those cookies to you, I didn't think about like Oh, you would you would never have seen these before. i was just like, ah, this is like a maple maple something or other. And it's like, yeah, it is actually very Canadian.
00:57:17
Speaker
Just used to it, right? Now, the the other two dishes in Canada are the same ones that they've had the past years. That's a seared salmon. ah So that's a, you know, like it looks good, though. I mean, it looks pretty straightforward.
00:57:28
Speaker
And um then also this beef. um How do you say that correctly, Trevor? Do you know? bo i got yeah I'm looking at the French lyrics for the Canada...
00:57:40
Speaker
You've off the rails now. I've distracted you. um Yeah, but it's a beef bourguignon. Okay, bourguignon. Okay, yeah. But again, they've had this in past years. lot G's in there, Yeah, so there there are a lot of G's in there. But they had this in past years.
00:57:55
Speaker
yeah So now i'm going to take you for from things, Trevor, that are representative of Canadian cuisine and to something that's going to drive you crazy. which is a thing they're calling poutine. This is, again, a returning dish. This is a turkey poutine, sweet potato fries, turkey gravy, cranberry relish, and crispy onions near Canada over at the Refresh Report, which would they always have some sort of poutine. And I'm doing air quotes if you're listening to this ah because Trevor is usually like, that is not poutine. And this might be the furthest one from poutine they've ever called poutine. This is about as poutine as that turkey dinner that we looked at from like the the American pavilion. it Like it's like, OK, one, one, the fries are wrong because they're they're using sweet potato fries. There's no curds. There's no cheese in all of this. Yeah. Yeah. There's no cheese on it. They're like there's there. it's It's turkey gravy, which is the wrong gravy. um It's.
00:58:50
Speaker
That being said, Trevor, looks delicious, wrong right? they didn't call it poutine, you would eat it. it's It just looks like a turkey dinner on a plate with fries, which I mean, sure. Like like instead of instead of having, you know, mashed potatoes, serve me a side of fries with my turkey dinner. Yeah, okay.
00:59:07
Speaker
That's fair. But yeah, trying to trying to sell it as poutine is No. No, no, no, no. You just did well with the maple cookie. Now you're ruining it. Yeah. Like, like I don't get, I don't get how they like, like they hit and then they completely missed.
00:59:25
Speaker
Well, I think this problem is Trevor, is that not everyone is poutine purists like you are, right? Like fair. But, but, and I guess again, you know, like you said, you know, they're selling something here that it looks good. It it looks like, you know, you know, good loaded fries.
00:59:41
Speaker
But yeah, the the the true the entire reason I think, that this is a speculation thing on my part, is that where refreshment port is, is literally right next to the Canada Pavilion.
00:59:53
Speaker
And so because of that, they throw poutine on everything because it's close enough to Canada to go, oh we can just, you know, this is a poutine. And they get away with it because because of proximity to it. And because it's delicious. Yeah, but but it like there's... I know.
01:00:11
Speaker
Ah, yeah. the The more that I look at this, it's like, no, this is like, there's nothing about this is that is poutine. Like nothing. Yeah. Well, I will move away from enraging you to hopefully ah getting you to to be happy with some other food because we're going to go over to Swirled Showcase, which is between World Showcase and Imagination Pavilion. So if you've been following along in your head and you know your Epcot geography, we're basically just going in a big circle.
01:00:36
Speaker
ah we're or backville up to We're back heading up towards towards the front of the park. Yeah, towards the So this is right by the Imagination Pavilion, and this is a ah liquid nitrogen chocolate peppermint mousse with M&M holiday mint chocolate candies. At least they didn't just say the holiday collection. Thank you. know Yes. Get the mint ones on there for once. Yeah.
01:00:58
Speaker
yeah I love the man ones. yeah Yeah. This is that thing they've been doing for a couple of years now where they're did they they're making the ice cream like right in front of you with the liquid nitrogen, which they've actually been doing it for a long time because they i they just have been promoting it more. And I say that because we did a dessert event at Epcot like probably 10 years ago plus where they had a booth and they were doing this. They were doing the liquid nitrogen ice
Mousse vs. Ice Cream Texture
01:01:21
Speaker
cream. And I know it's always a popular thing.
01:01:24
Speaker
um But yeah we, we did it actually, ah we did a, a star Wars event back in like 2017, I want to say where yeah in, in Hollywood studios, yeah, they had the liquid nitrogen then. So yeah, it's like, like said, a good,
01:01:38
Speaker
10 years they've been doing it. The interesting thing, though, is that this isn't just like doing ice cream. They're using mousse, which yeah the thing about mousse is that it's a lot more airy. And so putting into the liquid nitrogen, I feel like it's going to shatter a lot better, if that makes sense. So like when you bite into it, it will you know, it it shatters instead of it just being like hard, if that makes sense. yeah It's going to have an interesting texture for sure. Like yeah the texture is going to be very different than ice cream because and you can kind of see it here where it's almost like it's not smooth. It's almost like it's very lumpy. It's almost like like chunks, you know? Yeah. And, but like I said, I think that it's going to be very, because it's going very light and airy. Yeah. You know, you're going to bite into this and it's going to be like, it's like, uh, if you've ever had like freeze dried candies, right. Or not, yeah or yeah, is it freeze dried? No.
01:02:24
Speaker
yeah yeah feature candies Yeah. Yeah. Yeah. yeah So yeah. Same kind of thing where it's like, you know, you bite into it and it's not like, it's not, um, It's not like a normal, like hard candy where it's like you're, you're, you're really kind of working to get through it. Just kind of almost just breaks apart in your mouth, which, yeah, like I said, for, for something like this, and then also, you know, Hey, double down on you're serving something cold with mint. This is going to be like, you know, as a Canadian, um if you've ever brushed your teeth and then gone gone outside in minus 30 weather, it is the like freshest, um,
01:02:59
Speaker
freshest feeling ever you'll ever get in your life like this is this feels like the same things you get the mint and then you know the cold and you're just kind of yeah you would just just you just put your mouth and just kind of go and inhale and it'll be like oh well that's i recommend trying that yeah gotta try it uh that's the only new thing at swirls showcase but we are going to move over to the holiday sweets and treats menu which is ah it just says near point of entry Okay. Wherever
Hot Cocoa and Cookie Flights
01:03:28
Speaker
that may be. Now, this is just a peppermint Sunday. This is from last year. This is really just straight up chocolate ice cream, whipped cream and peppermint candy.
01:03:36
Speaker
Who cares? yeah I want to talk about the hot cocoa flight, Trevor. Ah, here we are. Yeah. Hot cocoa flight. Yes. All right. I was talking. This is why I got the idea for the cookie flight, because I saw the hot cocoa flight. And i'm like, I also would love a cookie flight to accommodate my to accompany my ah hot cocoa flight.
01:03:55
Speaker
Right. So we have three different types. First of all, I don't even know there were that many types of hot cocoa. was like, what are they doing with hot cocoa? That's different. I don't know. ah But we found out here because we have three different kinds. So we have a Christmas sugar cookie, hot cocoa topped with whipped cream and sprinkles. That's the first one.
01:04:11
Speaker
The second one is a gingerbread hot cocoa topped with whipped cream and gingerbread garnish. We've actually seen this little gingerbread guy at in one of the other dishes. I don't remember where, but one of the other dishes around Disney World has this exact same little gingerbread guy. It might have been Jollywood.
01:04:27
Speaker
And the third one is a cookie butter hot cocoa topped with whipped cream what is that? Speculoos spice? I mean, interesting. I i thought you were going to say like a praline or something, but OK, I don't know what that is.
01:04:42
Speaker
I've heard the term before, but I don't know what the definition of it is, you know, like I couldn't tell you. But I get the feeling, by the way, these are all the same hot cocos and they' maybe they're just like throwing some like syrups in them or something to make them taste a little different, you know?
01:04:56
Speaker
Yeah. Well, I mean, the first one is just straight up hot cocoa, right? And then, and then it's hot cocoa with ginger and then hot cocoa with this spice with, so yeah, like you said, you know, ultimately you're getting three cups of cocoa, but with just slightly different flavor profiles to them.
01:05:14
Speaker
Yeah. Um, Yeah, but I mean, i love it that's a lot of hot cocoa, though. I don't know. if I mean, i guess it depends on like, they're probably small cups, though. I think they're small cups. Yeah.
01:05:24
Speaker
Yeah. I mean, it's fair. It's like when you do, I guess, have you ever done the drinking chocolate at any of the ah the firework parties? Like sometimes I'll the drinking chocolate. That's like, I've never tried that. No. Yeah. So it's just like like little, little shots. Yeah. It's just a little guy. Okay.
01:05:39
Speaker
Yeah. All right. Yeah. i I guess I was thinking like, I'm used to like, when I get a hot cocoa, it's like, you know, a big, a big cup of it. Right. And so I'm thinking like, oh, there's like three big cups of cocoa. That's too much. But yeah, if it's, yeah I forget, you know, flights are meant to be samples, not, not a full drink. So. that's what If you ever do a dessert party again, Trevor, and they have the drinking chocolate, you need to have drinking chocolate. It's so good. I will keep that in mind. Yeah, it's it's it's just, oh, okay. I'm not even going to about it. even going to talk about it because I'm going to want some. So we're going to move on. So this is a returning booth, and this is the Meli Kalikimaka Holiday Kitchen, which is ah between World Showcase and Imagination.
01:06:19
Speaker
ah Nothing new here, though. So this is obviously, you know, as you can tell from the name, like Hawaiian inspired food.
Return of Hawaiian Dishes
01:06:26
Speaker
Um, they are returning with the Kalua pork, uh, and also with this, uh, was it Lomi Lomi salmon yeah and also a coffee mocha cookie, which, uh, again, these are all returning items. This coffee mocha cookie looks pretty delicious. I have to say, uh, you know,
01:06:43
Speaker
i would I would get this. Even though I'm not a coffee fan. I was going to say, I didn't think you were much of a coffee fan. I'm not. But I feel like coffee beans or like coffee infusion a little different than like just drinking straight coffee. Yeah.
01:06:56
Speaker
As long as it doesn't have that strong, bitter flavor that that ah that then you know coffee can have, I'm okay with it. like I'm okay with like the... You can get the flavor of coffee without the bitterness. Exactly. Yeah. yeah yeah But we do we' we are going to go over to Noche Buena,
01:07:13
Speaker
ah which is, again, also between World Showcase. It's that little strip over there where they always have a bunch of booths now. um And this is a pan de jamon, the traditional Latin Christmas bread, rolled ham, raisins, and green olives. i You had me with the first two things. that this This looks like Mike Wazowski.
01:07:39
Speaker
It kind of does, actually. But I mean, listen, is i this is Mike Wazowski bread. But listen, if this is a traditional Latin thing, I'm going to assume that the raisins and the green olives bring like an interesting salty and sweetness to it.
01:07:56
Speaker
that it's It's got to be good if, they you know, this is a traditional bread and it's it's a traditional dish. I'm betting it's good. And I would probably want to try. I would try it still. Like I wouldn't like throw it and be like, no, I'm not doing that because it has. i like raisins. I like olives. Like there's,
Latin Flavors and Fun Comparisons
01:08:11
Speaker
it just feels weird. It feels like an odd combination to have raisins with ham.
01:08:15
Speaker
for For me, raisins are a deal breaker. I just, I cannot do raisins. The olives are fine to me. um Like I said, the the thing that's bugging me is the the way that this thing is staring at me.
01:08:27
Speaker
Like it's just looked ats just just how they positioned it with the olive in the middle. It just looks like it's staring at me. it does it it does. And I don't like it. i am i Like you said, i'm sure it's I'm sure it's an interesting flavor profile. You know, you know if but if it's something traditional, that's fine.
01:08:45
Speaker
It's just how they chose to... How they chose to photograph it? Yeah, it's just, it's not doing it any favors for me. That's fair. That's fair. I said it again, Trevor. Ah, I kind of like, you know, yeah every time I do that, you have to like shock me from across the...
01:08:59
Speaker
across the room somehow i need like a dog collar you know one of those like a shot collars give me one of those i gotta stop saying that anyway so yeah this is an interesting one i look i need to be able to like throw something and have it like hit you in the side of the head that'd be pretty cool actually maybe you have like come up with that's that that uh that effect to where you throw something and then it it comes and hits me yeah that and we have to wait a little bit we need to delay though for it to travel right exactly yeah um Also at Noche Buena, there's a returning item, which is a plant-based chorizo tamale.
01:09:31
Speaker
But again, it's the single tamale, Trevor, and it says tamale, not tamale. It's not tamale, yeah. Okay, whatever. I don't know. Yeah, I don't know either. But there's also... Choices in phrasing. There's also the cinnamon spice chocolate crinkle cookie, which is... Again, it's nothing super special, but this looks like a cookie that my sister would bake around the holidays that I would devour. this you know this is I think something that I i mean i would get. I have no problem with it. Yeah. Yeah. Cinnamon chocolate cookie. Like, we actually haven't hit on that yet in any of the other ones that we've looked at is like combining cinnamon and chocolate together. So it is like, yeah Can I make an observation, Trevor? This a general um observation of all the food times we've done. And I think I have a theory for this. And this might have been happening for a couple of years and I haven't noticed.
01:10:17
Speaker
No peanut butter floating around.
Peanut Butter's Absence in Disney Treats
01:10:19
Speaker
None. That is true. And I think of peanut butter, when i think i think of things with peanut butter in them very much around the holidays. Now, but yeah my theory, Trevor, is I assume that Disney's trying to cater to the fact that a lot of people have peanut allergies and they don't want to have to, you know, potentially deal with contamination and people listen, and I'm not saying like they shouldn't, they should have peanut butter stuff because I i have a family member that has a peanut allergy. That's so bad that if they touch a peanut, they go into like, you know, ah you know, whatever that is, they, don you know, yeah. they yeah and ah and a flash is chuck Yeah. Yeah. Yeah. So,
01:10:55
Speaker
So I understand and I commiserate. I just it's interesting. I just didn't notice until really after like we did the second food, you know food time of the holidays that there was just no peanut butter stuff anywhere.
01:11:06
Speaker
And I mean, I assume that's what it's about, but I don't know. I, I think, I think your theory is correct too. Like, that's kind of my assumption is I know Disney is very mindful of, you know, obviously they can't hit every possible allergy out there, but you know, peanut allergy is a very common one. And it's probably, like you said, it's probably easier for them to not, you know, you know, just make the conscious choice to avoid peanuts altogether because yeah, it does mean, you know, you know, you don't want somebody that It's like, oh, you know, come to our festival of the holidays, but you're having to tiptoe through a minefield of like, yeah is this booth safe? Is this booth not? Right. So, you know, that makes sense. Trevor, next year, they they get a sponsorship with, i don't know, Planters Peanuts, and they make a booth that is just peanut themed things. And that way that, and you keep that totally separate from everybody else.
01:11:57
Speaker
And there's no confusion about this. It's the peanut booth. if you have a peanut allergy, you stay away from that booth. Now, i I feel like. Yeah. I just thinking back about, yeah, I think in the parks, I can't recall...
01:12:11
Speaker
No, there has there has to have been points where there's been peanut butter stuff. This feels like a recent thing. This feels like a recent thing to me. But I feel like it, like, but also thinking back, like, you know, at Disney Springs, I'm pretty sure we saw there was some peanut butter themed dishes.
01:12:26
Speaker
I think that's the only place we saw it, and probably because it's not really Disney, right? Yeah, it's it's it's third party. So, yeah. Yeah, it's, yeah, interesting observation, though, that, yeah, I, again, I feel like Disney is just making a conscious effort to avoid.
01:12:40
Speaker
right now and I appreciate that. I think that's a ah cool thing to do. But I also just like, it's probably killing some chef in the background that they can't use peanut butter and so in some of these dishes. Because like peanut butter is such a common thing in holiday desserts and dishes. Like it's just, it's, yeah you know, and I'm not even a big peanut butter fan. I'm not sitting here being like a peanut butter evangelist or anything. I just thought it was interesting as we were going through all these things, just no peanut butter whatsoever. And i it's it it has to be a conscious choice by them to leave peanut butter out.
01:13:08
Speaker
Uh, because like, it just has to be. So anyway, speaking of peanuts and, and, and nuts, there
Nutty Offerings and Cookie Highlights
01:13:14
Speaker
is nuts. yeah Yeah. So I actually didn't put any of these pictures in cause I kind of wanted to just skip over this. There's a booth called chestnuts and good cheer, which is basically just a bunch of glazed nuts. There's almonds, there's cashews, there's pecans, there's chestnuts. If you want nuts, go to this one.
01:13:27
Speaker
Which again, you know, talking about the whole nut allergy thing is, you know, again, i I know people who have allergies and it's a strange, or it's strange in that, like, I don't fully understand how it works, but it's like, yeah, you know, they can be fine with, with almonds and cashews and stuff, but peanuts are no, like it's specifically, yeah.
01:13:46
Speaker
peanuts right so so yeah kind of it's kind of interesting but but again like you said this is all contained to a single booth so if you want some you know cinnamon glazed varying types of of nuts you know no peanuts though obviously You can get that, but yeah yeah, as a whole, Disney seems to be avoiding it for the rest of the booth, which again is fair.
01:14:07
Speaker
By the way, if anybody's a Costco member out there and really likes glazed cashews, I, the, I, last time I went to Costco, I, they had a bag of Kirkland cashews that were, um, ah they they're like glazed cashews in a big bag and they're like they were so cheap you know cashews are usually expensive as the oco yeah yeah it was like a pound and a half bag of these glazed cashews for you know for like i don't know like eight bucks or something and I was like and they're so good they're so good like I love those things Yeah, the the Kirkland stuff is usually really good. Well, I just love i just love glazed cashews. i You know, anytime there's, it's almost impossible for me to be walking around a Disney park or really anywhere else in life. if i If you smell that smell, and everyone knows what i'm talking about, right?
01:14:52
Speaker
Where they're doing like the the glazing of the of the nuts, you know, like right there, you got to go over and get them, especially when they're warm. Oh, man. Ah, yes. Yes. You can't, it's unavoidable. It's just unavoidable. It's literally, I talked about this before. It's like the cartoon thing where the, you the cartoon aroma like comes, turns into a hand and then just comes and grabs you and pulls you back. That's how it, that's exactly how it is with these things for me. But anyway, uh, onto the last thing, Trevor, very last thing of our, uh, our, our Epcot episode here, ah over at the land, over at, uh, uh, sunshine, seas, sunshine seasons. Gosh, I always have a hard time with this one.
01:15:31
Speaker
ah This isn't a new item. It's a ah peanut butter cookie. Pretty straightforward. Looks good. There's the peanut butter. There's the peanut butter in one
New Cookie Milkshake at Sunshine Seasons
01:15:40
Speaker
place. Okay. We spoke too soon.
01:15:43
Speaker
Yeah. Yeah. Okay. so So again, but it's contained to one place. and One thing. Yeah. Yeah. I just, I would think it would be everywhere. Like that's, I just, that's, I think the only peanut butter dish we've seen yeah in all of the food times we've done outside of that one at Disney Springs, you know?
01:16:00
Speaker
So I don't know. I don't know why they're okay with it at Sunshine Seasons, but whatever. Again, and it's, it may be just, ah it's a lot easier to offer it at just one place. And again, like I said, it kind of cuts into the whole, you know, if you know that that's at Sunshine Seasons and you don't have to worry about anywhere else, like I think, ah I think it's just easier for them to not do it. And and you know what else it could be too, is I know like, you know, the chef's,
01:16:29
Speaker
I feel like every year they kind of pick a theme or they, they like put it to their, their chefs to be like, Hey, you know, this year we're, you know, we want you to use these ingredients. It's kind of like, don't know if you ever watched, um,
01:16:41
Speaker
ah on Cooking Network or Food Network, there was ah Chopped. Yeah, you know they have the themed cook. Yeah, yeah. Yeah, where, you know, they give them a basket. They're like, here's like five ingredients, you know, go make something. I feel like Disney kind of does that every year for their, um but like not for the returning stuff, obviously, but like every year it's like when they challenge they're They're chefs.
01:17:01
Speaker
they're They're like, here's a list of ingredients, work with this, right? and then And then that kind of feeds out into what you see, which means, yeah, you you know, certain things like peanut butter will probably not be used in any particular year.
01:17:15
Speaker
So maybe that's part of it. It is funny. we I was just doing this whole peanut butter thing and that was there, but that's why I actually thought about it because I saw this one and I was like, it's so weird to me that there's just little. This is the only peanut butter thing. yeah It's just like, where where's all the peanut butter? Anyway, sorry. They do have one new thing and it is going to be our last thing of this episode and that is a cookie milkshake, which is a spiced gelato with whipped cream, a cookie wreath on top, a Mickey shaped holly,
01:17:45
Speaker
and sprinkles so yeah we've got uh this is one of those shakes where they just kind of throw a cookie on the top although i'm okay with this one if you're gonna call it a cookie milkshake it better tastes like a cook it better tastes like cookie i agree i i assume that's what the spice gelato is doing yeah i assume it's giving it light like like the same kind of you know taste as the uh the cookie on top but Yeah. If it's just like a regular milkshake and there's a cookie on top, like, yeah, don't, don't do that. No, this adds to it. This adds to it. I have to say, one of the things I really like about this, and I see this more and more often at places that have milkshakes, is the big straw. Not the, the, the really, like the, the really. Like the boba straw. Yeah. Because like so many times if you get a good milkshake, a good milkshake is nice and thick. If you just have like a regular like soda straw,
01:18:37
Speaker
You're going be like, you know, you're hurting yourself trying to get the yeah yeah trying to get the milkshake out of the know blue in the face, you know, like those big wide ones. Oh, that's the way to go if you're going to do this. So good for them for doing that. It is a paper
Navigating Epcot During the Holidays
01:18:49
Speaker
shot. I know people hate that, but, you know, it is what it is. So they're fine.
01:18:54
Speaker
Yeah, they're they're they're fine. right. So Trevor, that's it. That's, that's it. We did whole thing here and we did it in less than like almost, you know, the, an hour 45 minutes, which is what we've been averaging on these things, which is impressive. Well, I mean, to be fair, this one was, it was only the one park and,
01:19:11
Speaker
It was. And we did cut it down a lot, again, you know, just targeting the new stuff. but That is true. Yeah. Yeah, actually, I'm i'm kind of again, you know, like I said at the beginning of this, I'm glad that we we did touch on it because, you know the Epcot does bring a lot of interesting stuff. And, you know, of everything that we've reviewed, not to say that, you know, the other parks have had a lot of very cool things, but...
01:19:32
Speaker
I do very much love be it all the different variation you get at Epcot. I just love, like like you said, you know, you know we you and I have our particular areas that we kind of gravitate towards yeah for Epcot food.
01:19:46
Speaker
And that's what I like about Epcot the most is that, you know you know, whether it's holiday festival or not, is that yeah there's really, if you can't find something to eat at Epcot, like... Unless that thing is peanut butter.
01:19:58
Speaker
Well, but even peanut butter. Even though there's one option. Yeah, but like if you can't find something to eat at Epcot, um like what's wrong with you? That's kind of my take. You should be able to find something to there. And again, there's lots of great... The the holiday spread is just...
01:20:17
Speaker
um There's a lot of really great comfort foods there, but then also ah a lot of like, hey, I've never seen this before. I've seen something from a different culture that, you know, I've never i've never considered before that I would be interested interested to try. Like it it it actually gives me like pause of, you know, I usually go to Disney or in November timeframe because, you know, just timing whatnot. But it's like, hey, maybe a December trip just to go and experience this festival because it is so short.
01:20:46
Speaker
it is sounds it's very It's very small window. yeah That that's seems a little more appealing to me because like i I'm kind of sad that you know I'm going to miss out on a lot of these things, but you know maybe maybe they'll come back in in you know future festivals as well. so Yeah. The other problem with this festival, Trevor, is that it's short and it's during the busiest time of year, right? So, like, yeah you got you got a multi, ah you know, issue there, like, because it's going to be crowded. I mean, there is there is like a week during December that is not bad.
01:21:17
Speaker
but Yeah, there's like one week I feel yeah that I could probably go there and and be okay with it without it being too crowded. Exactly. Yeah, exactly. So, all right. Well, let's let's let's wrap up a food time here, Trevor. I think...
01:21:30
Speaker
I think the most important thing, and Trevor, I actually, i did ah i did a script for us to do this time. So you can. Yeah. All right. So so we're actually going to wrap this up properly this time? We're going to do a proper wrap up. Like this is a real show that we we do real wrap ups for.
01:21:46
Speaker
Um, but you know, you don't, you don't have to mention everything if you don't want to, it's up to you. You know, this is the world's your oyster. Yeah. All right. Well, we're going to try this cause I've not had to actually do this on, uh, on camera
Show Wrap-Up and Listener Engagement
01:21:58
Speaker
before. So this'll be, yeah, this'll be interesting. So, across camera Yeah, it is. It it definitely is. Cause I, I, I can't, uh, I'm, I'm going to try and read off the script here, but do it in a way that hopefully doesn't seem too awkward.
01:22:12
Speaker
So, um, you've been doing it for like seven years. You gotta be, you gotta know it now. I'll say the same thing to you about the stuff that you read, Tom. All right. Fair point. and That's that's again. Oh, yeah. Yeah.
01:22:26
Speaker
Yeah. See, exactly. Why? Why, Trevor? Why? All right, let's finish this. Okay, so, all right. So, you know, if you guys have any questions about stuff that we talked about on this episode or on the show in general, or you just want to share your own trip reports or anything like that with us, you can always find us at WelcomeHomePodcast at gmail.com. Um, we love hearing from you guys and, uh, we are also on social media, so you can find us on Facebook as well. Come on podcast. You can find us on YouTube as welcome on podcast. You can find us on Instagram as welcome on pics on YouTube. um you know, if you're watching this on YouTube, make sure you, uh, like, and subscribe to our YouTube channel because, uh, you know, Hey, we're starting to do more, more video stuff. So you'll get notified of, of those if you, uh, if you do like, and subscribe to it. So, um, you know, keep that in mind. And also it just helps with the, uh,
01:23:11
Speaker
the algorithm and and all that stuff too. So, uh, uh, you know, yeah, please, please, uh, check us out ah in those places. And then if you want to help support the show, you can go to store.Welcome1Podcast.co and you can check out our different merch and, uh,
01:23:26
Speaker
you know maybe Maybe you're planning your own trip for the holiday festivals and you need ah need a shirt or something. We can we can help you out there. we've got We've got shirts and all that, so check that out.
01:23:37
Speaker
Also, we have a Patreon. You can go to patreon.com slash welcomehompod and check out our different levels of Patreon support, which all of our Patreon listeners get. to or all of our Patreon supporters get um exclusive merch that you can only get um through Patreon. So the logo is not, it's not this logo. It's ah if it's actually, is it?
01:23:58
Speaker
It's not this logo either. It's not that logo either. So yeah, and neither of our hats have those. Yeah. Yeah. So, so it's, it's an exclusive Patreon logo. And all of our Patreon supporters get access to the Discord server, which is yet another place that we talk about a lot of the things that you hear from the show. And and our Discord supporters also, um you know, a lot of times we preview stuff that we're doing. So, you know, a lot of the work that Tom's been doing on, you you know,
01:24:22
Speaker
building up, uh, you know, food time, but also doing, yeah, yeah. Doing graphics, doing, uh, doing openings, all that kind of stuff. You'll get previews of that too. So, um, you know, if, if that's interesting to you, you know, please check out, uh, please check out our Patreon and that can get access to discord. And, um,
01:24:41
Speaker
Yeah, I already mentioned it, but, you know, hey, since we're on YouTube, you know, like and subscribe here because, yeah, yeah because, you know, it it just helps us ah help uss get this a little more visible and, you know, maybe we'll be able to do more video episodes like this.
01:24:54
Speaker
Yeah, and i mean, share with your food friends, right? Like, share the share this video. Share all the videos. where we we We want you you know more people to to watch this and and and know about us. So you can also watch this video, by the way. It's on Spotify as well, so you can find it there.
01:25:08
Speaker
um i think you can also watch it on Apple Podcasts, too, if we you know we have it on the videos there, too. So really, you can you can watch this pretty much anywhere you can watch video podcasts. But ah thank you all for joining us on Food Time again. This probably be our last Food Time for a little while.
01:25:23
Speaker
i i i don't want to see her. You never say never. you know You never know what's going to happen. i don't know. it's we're very It's very dictated by ah but what Disney does. But thank you for joining Food Time. Let us know in the comments or in the email if you eat any of the food that we talked about today. we would love to hear your little review of this, and we will ah we will be sure to talk about it next time we talk about Food Time. So this has been Food Time.
01:25:47
Speaker
Thanks for joining us. Holiday Food Time. Holiday Food Time.
01:25:53
Speaker
Holiday food time!