Transcript
Speaker: time is it? Food time. What time is it? Food time. Damon's not here, so our mission is clear. It's food time. Food time.
Speaker: Team food is ready unless it has dairy. Because it's food time. Food time. With Tom and Trevor, this take forever. Because it's food time.
Speaker: Food time. Food and wine. We have the time. Because it's food time. Food time.
Speaker: It's food time. Welcome to Food Time by Welcome Home Podcast. I'm Tom. That's Trevor right next to me Right over there. And we're excited to talk about food and wine, right? yeah. It's food and wine time.
Speaker: It feels like this came out late. It does, right? we've We've been busy talking about a lot of like fall stuff, but you know food and wine is It's a big part of fall at Disney, and it feels like they've been focusing on everything else except food and wine. But now we've got the food and wine list, so let's talk about it. Yeah, I am very excited. we We've been teasing this for a while, and we we we haven't done a food episode in a food time episode in a little bit here, so we're excited to to talk through this and and talk through some of this food. and yes So let's get right into it, Trevor. Let's let's get into this right now. all right
Speaker: Let's do it. All right, so... This is the International Food and Wine Festival, everybody's favorite festival to, you know, go and drink and eat and spend lots of money at, right? um I mean, it's there's a lot of really good food. And there's a lot of good returning food. And I'm excited to see what the new stuff is as well.
Speaker: I am always excited to see what they come up with and what they keep because like there's certain things they just have to keep. Right. Yeah. So they just have to. But first of all, you know, we'd be remiss if we mention. So they have the little what would you call these? They're like key chains kind of like for it's a wristlet.
Speaker: I should say it's like a wristlet. Where you can load these guys up and you can ah use them as like a little, ah you know, scan as you go for to pay. So like you, you, you hook these up to their Disney gift card and then you attach them to your wrist. And then, you know, Disney's making as easy as humanly possible to spend as much money as they possibly as you possibly can. So they always have these every year, but this is obviously a ah new design, right? So.
Speaker: Yeah. And it it makes sense because they, yeah you know, specifically around food and wine is people will load up gift cards and yeah do all of their, all of their spending off of a gift card. And instead of like, I i remember,
Speaker: i mean you know, I'm sure you did this too at some points. is You know, you have like, you bought like five or 10 gift cards throughout a year. You try to spend them all at Disney. Yeah. And, you know, trying to remember like, oh, which, which card did or which card got it.
Speaker: Yeah. where So they're trying to make it, like you said, as easy as possible. And, yeah and Hey, you know, they're, they're giving, uh, or it, it becomes yet another, i guess, collectible thing that they're doing as well, where, you know, it gives you another,
Speaker: Another thing to kind of i guess it's your trophy from food. trophy Yeah, like I spent lots of money at food and wine. Yeah, I got the trophy to prove it.
Speaker: Yeah, yeah, exactly. All right. So, yeah, so this is this the new wristlet design, but we're going to start off a world celebration at the Brew Wing Lab. OK, so this is with but the wings. Now, we're going to start with the fried pickle spears. These are returning this year.
Speaker: ah These are, you know, pretty straightforward. i don't know if I, I don't think I have these. I'm not a pickle person. none us then So, I mean, you can fry it even, and I'm still not going to really want to eat pickles. See, I love fried pickles.
Speaker: Yeah, yeah fried fried pickles are great. And, I mean, yeah, they they they kind of tick all the boxes for fried pickles. They don't have to be complicated, but. No, no. um Yeah. and And to be fair, because this is, yeah, brewing, um you know, fried pickles and wings for me just kind of go together. They go together. Yeah. yeah it's So, you know, if if I'm ordering a bunch of wings, which are, you know, look fantastic. You mean like these garlic Parmesan wings, which are returning. But if I mean, if these are drenched in sauce like this, I'm all about this because I love garlic par, man. Like that's my go to. And I mean, that just looks delicious. you know yeah Oh, yeah.
Speaker: And like said, pair them with the yeah with the um ah fried pickles. and I mean, that's a meal before you you know before you have lunch. but yeah We also have returning the Impossible Chicken Tenders, which are tossed in buffalo sauce and have a ah ranch and a plant-based bluere blue cheese crumble, which you know you probably would dig into because it's dairy-free. Yeah.
Speaker: I'm not even the matter that, I mean, i would sacrifice for the fact that if it was dairy, I would be like, fine, you know, I can do this every once in a while. yeah um the The fact that it's Buffalo blue cheese, like, I don't know about you, but Buffalo blue cheese is like one of my favorites.
Speaker: so I don't like blue cheese, so no. okay I like Buffalo, though. But just because, of like, that flavor combination to me is, yeah, i would i would I would get into these regardless of them being plant-based. I don't care about it being plant-based. The dairy-free is definitely ah a So, but here's the new stuff.
Speaker: Here's yeah. Who's here's the new item this year, yeah which is ah go ahead. You want to read this one? So create Korean barbecue wings with gochujang barbecue sauce and toasted sesame, which these have you had gochujang?
Speaker: So I have because I've been to a ah what a Korean fried chicken place. So and they and they put that sauce on there. Right. So I mean, this is pretty standard. You know, yeah. You see, I have gochujang in my fridge.
Speaker: and And I use it like it's it. I use it as much as I can. i actually I do like um I'll ah I'll make like ah a cucumber salad and I'll put go to Jang in it because it's just good.
Speaker: And so, yeah, yeah. you Like like this, this to me feels like like I could go to. This booth and get these wings, the the impossible wings and the fried pickles.
Speaker: And I would be happy. You'd a happy camper. You just leave me there and come back and get me like an hour later. Yeah. yeah we We also we also so that's the new item, but they do still have the unnecessarily spicy yet extremely tasty Carolina Reaper pepper curry wings, which, you know, I think it's you could also say unnecessarily long name.
Speaker: i Yeah, youve and I don't get the whole Carolina Reapers. i I mean, listen, if you want, is there are people that love the the really hot, you know, the really, really hot things. like So the Carolina Reaper was actually developed by a farmer not far from me, like maybe 20 minutes away from me. so Have you had a conversation with him about why you did that?
Speaker: and No, I don't because I have no desire to have a Carolina Reaper, despite the fact I live in the Carolinas. I don't feel a need for any sort of state pride here. Yeah, I don't know. Do do super spicy?
Speaker: No, like I said, gochujang is spicy, but that's about my limit. like It's not like super spicy, though. Yeah, like i I'm more about the flavor than the heat. like Like the heat is like, if it's good heat, that's fine. But if it's like, oh, this is just like causing me pain. that's ah Yeah, that's not fair. Yeah, like I don't i don't want that. so So this to me is, I, you know, leave that for people that are, you know, into that.
Speaker: Yeah. We also have a, we don't usually do drinks too much, but this is a frozen pomegranate and raspberry tea. But we also have the returning pickle shake. The pickle milkshake is returning this year.
Speaker: i Listen, I've heard some people really liked it. I don't know. my My wife loves pickles. ah Like, she's a pickle nut, man. I just finished saying I like deep fried pickles, but a pickle shake? What? Oh, man.
Speaker: oh No, like I don't have milkshakes on a good day and then you're throwing a pickle in it. and I you. I understand it is a little bit ah different,
Speaker: but's say right and by i yeah and i mean the the novelty of it is one thing i yeah I'm not convinced this is going to be good. I feel like it's it's entirely a novelty.
Speaker: Well, this is from last year, though. So this is returning. Some people have had this already, you know, but I don't feel like it's going to be any better this year. Oh, no, probably not. It's probably exactly the same. I way i would assume it's exactly same. All right, so let's move on over again in World Discovery. We're going to go over to Coastal Eats.
Speaker: ah So this one features a lot of seafood. So it's Trevor Town for this one. Not you know not for me, but it's okay. i just had wings, though. What am I? yeah know were Now we're going over to the coast, man. So we got a lump crab.
Speaker: This is the same as last year. Not a new item. Classic thing for a fish menu. But we do have a new item, which is Peruvian ceviche with mahi-mahi shrimp, sweet potato, chulpe.
Speaker: Chocolo? Chocolo? I don't know. Leche de Tigre? I probably got most of those words right. All I know is my wife saw this. She's a big seafood eater. and She was like, I need to eat that now. So, yeah, I mean, it's it looks interesting. I'll be honest. It's not entirely my speed of... Not a big ceviche guy or like... Yeah, I'm not a big... Like, I don't like ceviches per se. Like, I like my...
Speaker: my seafood prepped other ways. The morning mahi, I'm sure is good. I do like mahi mahi, but yeah, I mean, it's, it looks like a lot of, I mean, it's just a lot of stuff thrown together. i don't, I don't have a point of reference for what this flavor would turn out.
Speaker: Yeah, that's fair. That's fair. I don't really know what it would taste. Yeah, I get it. Well, what about the seaside pot pie with shrimp scallops, crawfish tails, lobster bisque topped with puff pastry?
Speaker: You know, it's funny. um The one thing that actually is kind of turning me off on this is the scallops. Oh, okay. Interesting. though so of all the So, like, shrimp, crawfish, lobster, yep, all good.
Speaker: Scallops, not, as far as seafood goes, is not my favorite. um Okay. And the fact that it's served as a pot pie, um I mean, I'm wondering, looking at this picture, I'm wondering how big this actually is yeah It does look small. they Yeah. Cause sometimes the photography is probably like, you know, like this big kind of thing.
Speaker: I don't know though. don't have a frame of reference, right? Sometimes it makes it look smaller than it is. You know, I'm i'm looking at the composition and it looks like, you know, the fact that the background is blurred and everything. I feel like somebody like really purposely did this.
Speaker: It's probably his loss of like $8. I mean, the prices are out. I didn't mean to append prices to this, but. Yeah. i let the i I mean, prices you'll have to figure out as you go. and It's, you know. Yeah. I mean, it's always going to be expensive at Food & Wine. We know that. But, we're you know, you're there to try things. You're not there to eat on a budget.
Speaker: yeah that's a that Yeah. Don't go. do you Don't. yeah i mean, you can have a budget here. But, I mean, you know, it's. youre youre Yeah. I mean. I know you're saying like, like, yeah, seafood is definitely up my alley, but, um, hot pie is not my goat or like the the couple of things are offering here. These are not like my go-to like ways I eat some food.
Speaker: So I don't know that I would necessarily be on board with this because, uh, um I mean, yeah, I just, pot pie is like a weird thing for me. And actually, you know you know what it is?
Speaker: I don't eat pot pie unless it's like the dead middle of winter and it's just really cold outside. Are you like hot hearty thing to keep you warm? ah Yeah, exactly. like Like, that's what I think of with pot pie.
Speaker: Yeah. So like, and I'm standing in the middle of Epcot, like, um, I don't, I'm not going like, i need a pot pie right now. It's hot. It's. yeah Yeah. Right. like Yeah.
Speaker: yeah Yeah. Yeah. I, so I want to move on to our next booth, which is a new booth for this year's festival. And I could not be more tickled by this. This is amazing.
Speaker: Gyoza's of the galaxy menu. So they're doing a yeah guardians of the galaxy themed booth. Like Gyoza. geos Yes. Which is dumplings.
Speaker: Which is dumplings. That's correct. I'm sure you you like gyoza, don't you? I mean, how could you not? They're delicious. All right. Okay. Let's started here, man. Right off the bat with buffalo style dumplings. You want to read that one?
Speaker: so So, you know, back to the point about do I like buffalo blooches? Yes. Oh, my goodness. This is... butff Okay, chicken dumplings with buffalo sauce, celery root puree, blue cheese cream, crumbled blue cheese, shaved carrot, and micro... What is micro celery?
Speaker: The whole micro... Just tiny celery, that's all. I guess. Or just... They didn't let it grow long enough. I guess so. Yeah. but I mean, these look good.
Speaker: Yeah, so so so buffalo blue cheese and dumplings, I never thought I... want that but it seems like a good buffalo delivery system 100 right dumpling dumplings feel like like it's you know these are i don't even need to grab a fork and knife i can just you know pick them up and and eat them you know have the have the blue cheese and everything yeah that's that's an easy win right there in my opinion By the way, not to go back for a moment, but this booth is not opening with the rest of Food & Wine. Food & Wine opens on August 28th. This does not open until September 28th.
Speaker: So just keep that in mind. So this one is a little bit delayed, ah but you know there it will be it will be later on in the festival. But you know you'll have plenty of time between September and November to try some of these. ah we got they They got really creative here, Trevor. So the next one we have is a French onion soup-style dumpling.
Speaker: A pork and beef soup dumpling with caramelized onion, sherry beef broth, onion and gruyere soubets, parmesan cracker, and microchives.
Speaker: So what we have here, yeah, so this is this is like a nice little bowl of the the of of these soup dumplings. And it's got this nice parmesan cracker in the middle. And this this looks delicious. I would get this.
Speaker: Yeah. And, you know, i guess how often do you have French onion soup? Because I like, again, French onion soup for me is not like it's not an all time thing. And again, it's also very, um very like fall winter kind of thing for me as well. Like it's it's definitely like a medium when it's cold. But yeah.
Speaker: that Like, dumplings in soup is just, it's so good. but like like And not even, like, don't know if you've ever had, like, um like where you where you cook the dumplings in the soup. Like, like you just kind of, like, drop them in and they they puff up. and my My wife loves soup dumplings. I've had never really partaken, but I don't see any reason why I would not them. Yeah.
Speaker: so Yeah, these are a little bit different because it's more like it's the Asian style dumplings. But I feel that that's going to be just as good. And yeah, it's ticking a lot of boxes for like, like, like it feel this feels like comfort food.
Speaker: It does. Yeah. You don't you don't really think about that when you're in the parks, per se. But um i I guess I feel like this is something like, you know, you've been walking around a bunch throughout the day.
Speaker: you're You're tired. It's like, you know, come in 7, 8 o'clock at night. Like, you're getting ready to watch, you know, Luminous or something. And I'm getting dumplings. like yeah Yeah, I get some dumplings. Yeah.
Speaker: yeah The next one, though, is super creative from them. And I feel like Disney has been a little obsessed street corn lately. I don't know why. feel like everybody is. Well, listen, I love street corn. Yeah, I love street corn, too.
Speaker: But to make a dumpling out of this is incredibly interesting. ah To me, right? Because it's a chicken dumpling with tomatilla salsa verde, street corn salad, cotilla cheese, lime crema, and cilantro.
Speaker: This is, i love, I really do love street corn. So I would tear into this. Like this one is right up my alley. I mean, it feels like you're just really replacing a taco shell with a dumpling is all it is. Like like you're you're just having like a, like...
Speaker: Yeah, pretty much. Because it's like a chicken taco with it was street corn. And okay. Like, yeah. i mean i mean, yeah. it it It seems... The combinations seem weird at first when you think about It's like they're they're really just changing up.
Speaker: Like I said, you know, it's it's a dumpling shell for a taco shell. I'm sure this good. It's got to be, right? It's got to be delicious. Although I hate cilantro. I take that and I just, you know, throw that right away. you're one of those people that has the...
Speaker: The soap thing? Yeah. Too bad. I'm not a fan, but I would eat this for sure. This looks delicious to me. Even the tomatillo salsa on the bottom. I mean, it's got this nice looking green sauce on the bottom. And I mean, you can't you really can't even see the dumplings because it's covered in ah so much corn and salsa and crema, and which is fine. I give me all of that. I want all of it.
Speaker: Right. So. All right. So that's I mean, listen, that's that's a strong showing for a new booth, man. Yeah, that that is a cool booth. And definitely like. So is this supposed to be over by Guardians of the Galaxy? Yeah. It's going to be near the creation the creation shop. So which is right by Guardians.
Speaker: All right. Yeah. They don't say exactly where they just say near creation shop. So, you know, take that for what you will go find creations you'll find it. ah right All right, so we're going move over now to ah flavors from fire.
Speaker: we work it i The fry basket is back again, by the way, with the the same fries. No changes this time. You know, the same fries all around. So you want to learn about the fries, go you know go go check those out. But we've got flavors from fire, which is, you know, kind of like a grilling themed one over by Creation Shop.
Speaker: So returning this year is what you have on your screen right now, which is ah the Montreal style burger. So that one's back. That's an impossible beef burger. So, ah you know, for all you non meat eaters out there. But for the meat eaters, we do have a new item, which is ah the which is the Rhodesio style grilled beef skewer.
Speaker: So, i yeah, it comes with marble potatoes, charred shallots, roasted baby peppers and chimichurri. Okay. Looks pretty. I mean, i don't know, like basic, but I mean, it's a skewer, right? So, but it's not even on the skewer. They've taken it off the skewer, right? Yeah. yeah I mean, I guess, yeah yeah, I guess if they're serving it like a kebab and you eat it, you know, you just eat it off the skewer and That's fine. um Yeah, it doesn't doesn't look like much of anything, I'll be honest. like it's yeah I guess if you're just looking for literally meat and potatoes, fine. yeah but
Speaker: But this is not drawing me away from anything else that we've talked about. i also don't see any potatoes in this picture. i feel like they're there and off to the right hand side. that a potato to the right? okay Yeah. It's like a mashed potato.
Speaker: All right. right ah Yeah. yeah Nothing... This booth is not interesting me like the other ones. yeah the The dumpling one so far is winning for me.
Speaker: um i know we weren't keeping score, but... Yeah. Yeah, I just want to stop for one second here. and just ah Tom is curiously looking through...
Speaker: No. pages for For anyone listening, we've got dead air there. and no there's no dead air. Everything's fine. Tom is trying his best to find. I don't know what he's looking for. No, I'm just getting to this next one. That's all. I'm just getting to the Remy shake over here.
Speaker: ah Remy shake. Because we didn't really need to talk about Earth Eats. There was nothing new there. it was all the same stuff, right? So there was a lemon poppy seed cake that I had on the screen a minute ago. with it's It's the same as we had before, yeah we Yeah, we don't need to rehash stuff. No, no. Okay, so Remy's milkshake has a strawberry cheesecake milkshake topped with cookie, mini cheesecake, white chocolate Eiffel Tower, and a strawberry.
Speaker: Hmm. So... Hmm. I just like that reaction. Yeah. I'm just, I'm trying to I'm trying to piece. So, okay. Strawberry cheesecake milkshake is the, is the flavor.
Speaker: Yeah. So fine. I, I get that, you know, it's, it's good. But then the cookie and the, okay. The mini cheesecake is literally that block of cheese. So that's. Yeah, but I bet it's a cheesecake that just looks like a piece of cheese, right? I mean, it's not. So, okay. That's a joke. I get it now. Yeah.
Speaker: That's what we're doing. Yeah. Cause. This is another one of these milkshakes where it's like they throw a bunch of stuff on top and I'm like, is it, I don't really know what I'm getting. Yeah. They put a cookie on there for some reason other than, you know like there's no reason for the cookie. yeah its Yeah. Yeah. well I think, well, the cookie is a means of holding all this other stuff. So it's not, it's like a plate.
Speaker: Yeah. s Sinking into your, into your yeah thing. But, but I also feel too like, like, you know, you're handed one of these things and it feels very like it's going to fall everywhere. Yeah. I mean, probably, yeah yeah. I don't see how, like, unless they've, like, you know, glued these to the the cookie with icing or something.
Speaker: They have to be held on by something. Yeah. It just, okay. Unless they hand this to you very carefully. yeah i guess if I was to go for, like, a drink or, like, a milkshake or something like that, I'm going for a milkshake. I'm not going for, like,
Speaker: a small charcuterie platter. Yeah. yeah but and she's listen Strawberry cheesecake sounds good though. It's a milkshake, you know, like that's, that's a concept for a milkshake, you know? Yeah. And I appreciate, yes, that, you know, they're doing the the little cheese, the cheese cheesecake is it's a cute thing. And, you know, you know they're they're putting some some effort into presenting something different.
Speaker: Yeah. I just feel like like that, you know, putting it with a milkshake, I feel they could have found another way to do this. Like they could have made a dessert. They could have done something else.
Speaker: Yeah. Like if I got handed this, I would be like, what am I, what am I doing? but but like yeah it just I get you. like It feels like they they just kind of threw bunch of stuff together on top of a milkshake for the sake of selling. Because like, I guess the question is that they have to put all this other stuff on top of a milkshake. Is the milkshake good?
Speaker: Yeah. Yeah. That's, that's a good point. That's a good point. Well, why don't we leave? Why don't we get away from Sunshine Seasons here and head over to Australia in the World Showcase? Now, Australia may not have a pavilion at at Disney, but and at Epcot, but they do have a booth.
Speaker: and we And we do have some returning things like this ah bushberry spice shrimp skewer. So that's back this year. We also ah have a roasted lamb chop back this this year. Again, not ah not a new item, but you know you got some you know vinegar potato chips crushed on the outside of that. Very different. Very interesting.
Speaker: The new item this year is a mixed berry pavlova with a crunchy meringue shell, macerated berries, and a whipped cream. I can't help but think, Trevor, that they are specifically doing this because of how often they mention pavlova on Bluey.
Speaker: ah so I mean, it could be. Yeah, I guess, you know, and as an Australian thing, but you know, pavlova is is a common dessert there as well. ah Yeah, it just, I don't know. it just They talk about pavlova in several bluey episodes. Yeah, and but because you're you're in tune with that, you're getting, yes, I can see that.
Speaker: um I mean, as far as what it is, i don't know about you, i meringues are one of my favorites. I like meringues. Yeah, I like a meringue. Especially like a good crunchy meringue. Like that's just like yeah it's like perfect. Yeah, and so if you're just listening to us, it's like a little swirl of meringue and then there's some berries and stuff in the middle of it. It's pretty simple, but it's probably delicious.
Speaker: They say with whipped cream, but all I'm seeing right now is the meringue and the berries. i'm Maybe whipped cream's in the middle. yeah Yeah, or they or they you put it on top at the end. which Oh, maybe, yeah. Yeah. And they didn't want to put in the picture. Yeah, exactly.
Speaker: ah But yeah, I mean, a meringue with berries is like that's after I've eaten, you know, way too many wings and dumplings. i You know, let's top it off with some sugar. So. Exactly. Exactly. ah You know, that's exactly what you want to do.
Speaker: Yeah. ah So let's ah truck on over to Mexico, you know, right next door to to Australia. And Mexico is always, I feel like, a fan favorite. And they do tend to change year to year. Now, we do have one returning item, which is this flauta de barbacoa, which is, ah you know, this is from last year. so we're not going to get too much into this, but it's a barbacoa thing, flauta thing, right?
Speaker: um But we do have some new items. What are you going say, Trevor? Yeah. No, just as standard standard stuff from the the Mexico booth. So new item for this year, tostada de carnitas.
Speaker: Braised pork atop a fried corn tortilla with chipotle black beans, salsa ranchera, crema mexicana, and queso fresco. This looks good. this is This is new, though. I feel like we've had something like They've probably had tostadas before, but this particular combination of things is new.
Speaker: Okay, maybe maybe it's been, maybe there's been like a beef version of it There might have been a beef one. Yeah. Like they did. I'm pretty sure they did a tostada last year, but it wasn't this death to exact exact tostada. Right. right Yeah. I guess that's where it's kind of funny to me is that I feel like, but like you said, you know, going to the Mexico pavilion, it's like, oh, I know.
Speaker: i know what I'm getting. Like it's. Yeah. Yeah. always, you know, you know, this, you know, tostada or tacos or something like that. And I'll be honest, know, you know, youre reading through this is like, hey, it's ah it's a pork taco. You know, I'm sure it's good.
Speaker: do i Am I bothered about what's in it? Probably not. What you mean bothered, though? I just want Mexican food, and I'm sure it's delicious. but yeah i don't the The funny thing is it doesn't feel it doesn't feel new there It doesn't feel like like there' they're out. anything different there. Yeah, they're they're not doing anything you know unique or daring. Like like the dumpling place is like, oh, this is like this interesting takes on things. This is just like, okay, we're doing a different...
Speaker: What are you going to do? It's Mexican food. It's not bad. I'm not saying it's bad. It's just like there's a weird intersection of food and wine where it's like there is the predictability of kind of knowing what you're getting from the different booths, but Part of me also wants some adventurous stuff to happen too, right? and And this is not, doesn't feel particularly adventurous, but I guess you're right. It doesn't necessarily need to. It's, you know, no you know the Mexico pavilion is always busy, so they don' ah they don't need to worry about it.
Speaker: we ah We do have a new dessert, though, at the Mexican Pavilion, or the Mexican, I should say, booth. And that is Flan de Cajeta, which is creamy Mexican custard with caramel sauce and toasted almonds.
Speaker: Listen, it's basically flan with caramel on top. But that's fine. Flan's delicious. Yeah. yeah I mean, flan's delicious. There's nothing with having some flan, right? Yeah.
Speaker: Yeah. I don't have an issue with this. I would i would tear into some flan with some some nice little shaved toasted almonds on there. Look how tiny those are. They're nice and thinly shaved. They got a little bit of powdered sugar on the top of them. It looks less delicious.
Speaker: Looks delicious. Yeah. yeah So let's wing on over to China. Air with my meringue. Yeah, exactly. Let's wing on over to China. We do have some new items in China, and I know China and Japan tend to be ah you know high on Trevor's list here. Yeah, my brother and I really enjoyed the the ah China booth at Food and Wine Festival, so...
Speaker: ah Well, you know, you guys were at Flower and Garden, though, right? Sorry. Yeah, I meant to say Flower and Garden. Yeah. For food and wine. Yeah. Food and wine. Yeah. Because we're talking about food and wine, right? Yeah. So you want to read this one, this new dish from China?
Speaker: You know, I don't think so. Bixing's zhajiang noodles with stir-fried minced beef, cucumber, chili, carrots, and a savory daobom. Daobom? Dubon. Yeah. Dubon. Yeah. Yeah. um Which i I usually don't go for noodle stuff or I mean, it it kind of almost looks like spaghetti.
Speaker: but It kind of Yeah. But yeah i I don't go for these kinds of noodles usually like um like. Yeah. I don't know. It's. Yeah, the the more I'm looking at it, it just it looks like noodles or looks like spaghetti with shaved carrots on top.
Speaker: It's funny, when I looked at it, I didn't see it that way, but now that you've said it, I can't unsee it. yeahing and have that The more that I'm looking at i'm like it, like i could I could make some spaghetti like this and just put some cucumbers and carrots on it.
Speaker: You just need that sauce. It's all about the sauce, Trevor, I think. that's That's where it's at. That that is fair. I mean, i mean to to be fair, i don't know what this I don't know what kind of flavor this sauce is giving. yeah um I've not had anything like it to refer to. So, um yeah, I mean, I guess if if I was in the mood for spaghetti, maybe...
Speaker: But, I mean, I'm not always in the mood for spaghetti. That's fair. That's fair. Well, let's let's let's go on to our next thing. So this is the returning chicken dumplings, which I think are our favorite.
Speaker: And then the smoked duck bao bun, which is also returning. So these these are not new items. Yeah. and These are similar to what we had at Flower and Garden as well. so Yeah. Yeah. Bao buns are always good.
Speaker: oh he's Always, always, always a favorite. Now, the India booth doesn't have anything new. They are returning their potato and pea samosas as well as the chicken tikka masala. ah So obviously those were popular enough items that ah that those are sticking around. So no new items for India.
Speaker: have Have you ever had tikka masala before? I have actually. Yeah, I like tikka masala. Yeah, it's yeah. Tikka masala is really good. So yeah, i like I like it. Yeah, great. Like I said, it's a returning thing, obviously.
Speaker: you know back to the point of, you know, they don't always have to go out of their way to do something new. Like, if it if it's working, it's working. you know, I can't can't be mad about that. No, you can't be mad about that, right? that's if it's If it's something good that people like, why not bring it back, right? Yeah. But there is a there's a i think there's think there's drink here. this is a i don't know which one this is, but I think this is the Mango Lossy. But this, again, is returning.
Speaker: So let's go to the new item over at the Refreshment Outpost. This is not even one of the dedicated dedicated ones. this is the ah Well, it is dedicated, but it's it's the Refreshment Outpost. And this is a, what is it?
Speaker: you want to read this one? Bareberry spiced beef stew, sweet potato, and I don't know what that is. Mealy pap? Mealy pap and kachumbari. Kachumbari. Yeah.
Speaker: Slaw. Hmm. I'm trying to figure out where this would be from. Yeah, that's i don't I have no idea what bareberry is. i don't I'm not sure. i I need to do some movies. yeah yeah I just like that it's, yeah, I mean, I don't know what what that is. It's ah Ethiopian.
Speaker: Ethiopian. Oh, okay. that All right. Interesting. That explains a lot. is this is This looks like an Ethiopian-based dish. And it's hot, I guess. Oh, it's spicy? Okay. Yeah.
Speaker: Your berry is hot. so Okay. Okay. And it doesn't look like they were, ah you know, conservative with the the spice on that. It looks pretty, pretty generous in there. Yeah. um this They also have an impossible spicy sausage that's returning and a South African cre creme liqueur.
Speaker: ah Cream liqueur, I guess. I like saying creme better. Creme's fun. um Creme sounds better, yeah. Yeah, it does. It sounds fancier, right? I mean, you know, who doesn't want to be fancier? ah But we're going to we're going to hop on over to the Alps. We're going to hop on the Skyliner and, you know, go up the Alps only because it's the Skyliners gondola.
Speaker: and Stick with me, people. ah Listen, here's the thing. you can't You can't change the Alps menu and remove the warm raclette of Swiss cheese and ham. I know love the raclette.
Speaker: Well, no. I just mean in general, like, it's like a social media thing. Like, when Food & Wine opens, you see a hundred videos of them doing it live in front of you. Because ah it is fun to watch, and it is delicious.
Speaker: You know? They just can't get rid of it. can change stuff. Scraping it off of the cheese block and... yeah Scraping it off, man. but just great I mean, you got a giant thing of Swiss and they just got a big old scraper and they just scrape it right on there. I mean, what could be better, right? So you have that with ham and then you have it without ham and you eat it with the baguette. would get it with the ham.
Speaker: You got to it with the ham, right? You can make a little ham sandwich with it, you know? Yeah, totally. up that Yeah, you got the baguette there. you got the You can even, if you know you want to go crazy and you want to put some of those pickles on there, go ahead and do it.
Speaker: don't know why you wouldn't add the pickles. Yeah. I mean, you know. I'm with you. Sorry, I agree with your wife. Like, just put the pickles on it, Tom. it's I'll have pickles on a sandwich, but a pickle by itself is not the thing I really want.
Speaker: Okay. like Yeah. I'm just saying that. all right i find Yeah, I get it. We do have a new item, though, over at the Alps, and that's a dessert, and it's a Kirschwasser torte, which is a cherry brandy buttercream fondant, sugared almonds, and cherry compote. It almost looks like a little like a rectangle cake with some cherries on top there.
Speaker: It looks, it looks good. I would eat this for sure. Yeah. The, the, the almonds and fondant, I'm sure are very like it. That's a good flavor for sure. Yeah. Yeah. Um, I'm not a cherry person.
Speaker: Ooh. Okay. I love cherries. we We actually, I had this conversation actually with my, my family the other weekend, we were all out for dinner and, uh, and we got dessert and there was cherries with it. And I was like, I, don't want this. And they all kind of looked at me like, really? You don't... What's wrong with you? And I was like, I just... There's just something about cherries. I just don't... Cherries... You know, the fact that the the way they position this is like I could very easily scrape the cherries off and just...
Speaker: I mean, you could. You could. Yeah, you could. You know, certainly possible. i think you, you know, if you really wanted to. But the problem is the buttercream is cherry brandy flavored. So you can't.
Speaker: It's going to be tough for you to escape that cherry flavor. I guess. So it's not necessarily the cherry flavor that I have problem with. I just don't like cherries. texture Yeah, cherries themselves I don't like. Interesting.
Speaker: so I'm a big texture person to Trevor, but cherries don't bother me for some reason. I like that. They're like little explosions of flavor when you bite into, you know, like, even though they're all like, turns me off about them yeah, I like, no, but I like that. i like that part. That's great.
Speaker: Um, let's go over to the ever popular Germany, uh, you know, booth, which doesn't change anything because everything there is delicious. ah The bratwurst on a pretzel roll, always a classic.
Speaker: The pasta gratin is maybe my favorite thing at the festival every year. It's basically just like mac and cheese in like a square, but its and it has ham and onions in it. and It is so good.
Speaker: I absolutely love it. And they give you a giant slab of it. like it You get so much of it. This would destroy Trevor's life because of all the dairy in it. i could not I could not go and enjoy the rest of the booze if I ate too much.
Speaker: Let's, you know, it's fine. And then, of course, apple strudel is still there. Again, it's classic. You can't go wrong. It's good. It is really good. Now, there is ah a Summerfest menu. Now, i don't they don't really specify how this is different, but there is a different item.
Speaker: And I actually, Trevor, because we got criticism on this show or, ah you know, just the main show about pronouncing things, I went to the Internet to find out how to pronounce this word.
Speaker: Okay, let let me see if I can butcher it first. Okay, let's see. You can tell me how close I am. ah Zweibelkuchen? Yeah, you're pretty much there. Zweibelkuchen. Zweibelkuchen. Zweibelkuchen.
Speaker: Yes. All right. All right. I listened to this translation. Yeah, no, I listened to this translation on Google about a hundred times and kept saying it over and over like I was learning a new language. So Zweibelkuchen.
Speaker: ah It is it's a German onion cake with caramelized onions, bacon, herbs and a savory custard. To me, it looks like pizza. yeah This looks like a flatbread. It does. Right.
Speaker: Yeah, I mean, it does, but it looks delicious. Don't get me wrong. I'm not saying it in a bad way. You know, it's it's a little too much onion for me, I think. I think so. they're They're leaning forward with onion cake and caramelized onion. Okay. I don't know that I'm, but this is the hard part is that onions are very like, there are some sweet onions, which are really good. And then there's, you know, you know other onions that can be more bitter and and whatnot. So, yeah, yeah i got I feel like it's like a 50-50 whether or not I would actually enjoy it.
Speaker: That's fair. I do wonder how overwhelming the the onion part is. You know, it's funny because it just looks like regular crust to me. Right. Like, it doesn't look like an onion cake. i don't know what an onion cake is, but I assume that they're mixing onions into the batter. And so you just have like it's and like flavor coming. Yeah.
Speaker: Throughout the yeah throughout the crust. Yeah. Yeah. ah But, you know, that to be said, so we got that for for for for Germany. Germany, always a great booth. Always. Because they keep the same stuff every year and it's always delicious.
Speaker: Going to go on over to Spain now, which has whole new menu, which is great, over between Italy and Germany. So let's take a look at this. I don't know if you want to try this, Trevor.
Speaker: I can try it. You said this is Spain? Yeah, this is Spain, man. Trio de Pinxtos? Pinxtos? Yeah. Hamon croquette, right?
Speaker: It's a ham croquette. Pan con tomate. Oh, that's that's literally grilled cheese with tomato on top of it, right? And tortilla espanola.
Speaker: andola espannola yeah espan I i' am i i do not speak
Speaker: I did. i believe We did our best here. This is a croquette, a a tomato grilled cheese, and it looks like a tortilla with some kind of queso something. But it doesn't look like a tortilla, though. It looks like a piece of bread. Yeah.
Speaker: Huh. All I know is it looks good. i would eat all of this. Yeah. It's it's like a it's an interesting little but again, like ah it's like a charcuterie plate. Yeah, it's a trio. You get all three of these things. They're all together.
Speaker: Yeah, I mean, i i love I think I've talked about this before on this show and other shows. I love croquetas. So give me all the croquetas you have. um I would be very into having some of this. And then, you know, the rest of it looks good, too. I want to try all this.
Speaker: Yeah. Yeah, definitely. a nice mix of different flavors. Like, but like this ah this is what I like to see for new stuff. Yeah. You get a bunch of different flavors. And, you know, it's not that I want to have just like a whole bunch of one thing. i want I do want to try a bunch of different things if I'm at food.
Speaker: Agreed. Agreed. That's the whole point of Food in One, right? But then, Trevor, here we go. little bit of seafood for you. Paella caldosa with rock shrimp, bay scallops, and smoked mussels.
Speaker: you know't yeah The scallops again, though. I know you're not a huge scallop guy. Yeah, the scallops are not. Yeah. mean. Yeah. that Okay. Interesting. um I guess I'd have to see how much the the scallops take it over, right? like It looks like there's a fair amount of scallops in there. Yeah. that that There's a lot of scallops sitting on top there.
Speaker: that yeah And then for dessert, we have a Basque cheesecake with orange sauce. It looks like a pretty straightforward cheesecake and some orange sauce on there. But it looks good. I mean, it looks, listen, it regular cheesecake executed well is still delicious.
Speaker: Absolutely. Yeah, that that that's the bigger thing. It's not, you know, the fact that it's cheesecake, it has to be that right balance of like that the sweet and savory you get with cheesecake, right? Yeah, absolutely.
Speaker: And I'm not a huge cheesecake guy, by the way. and i don't What about orange? Like, orange has a, um and like like, this almost looks like a marmalade. Yeah, it does. I would agree with that, yeah.
Speaker: I mean, i don't know that orange is always my go-to flavor for, like, a dessert either, right? Like, I feel i feel that the cheesecake definitely needs to be done right, but ah orange can be kind of hit and miss, too.
Speaker: You can overdo it with orange, for sure. Yeah. Yeah. yeah Yeah, either gets like if if it's like way too sugary or also if they um like yeah if they're using like the the ah orange peel and stuff that that can come across, you know, more bitterly or citrusy than you necessarily want.
Speaker: So that's very true. That's very true. right, Trevor, it's time for me to channel my Italian heritage and head over to Italy. Now, Italy, I will say, is a is a booth that seems to get criticized a lot every year, which is amazing to me because I don't know how you do Italian food poorly. And every time I've eaten at the Italian booth, I've enjoyed it. I've never had bad Italian food, and maybe I just don't. You can't have it. I've had it.
Speaker: but but Okay. I mean, I guess I've never it. Yeah. so So I'm going to try this. way So this is Bacchetti Kisses di Pizza, right?
Speaker: Traditional nap ah Napoli street food, pizza dough, pepperoni, mozzarella, and tomato sauce. So my local New York pizzeria has a thing called Pinwheels, which is literally this, right? It looks like a salmon roll, but you're using pizza ingredients instead of cinnamon.
Speaker: I also make something like this, especially during football season here where with with ah pesto and pepperoni. They're like little little pepperoni and pesto flours. Very similar to this. Basically, it's just dough and they wrap some cheese and some pepperoni. They made it into like a little wrap and they put some sauce on it. Boom.
Speaker: I mean, I would tear into this because I love these and I appreciate the simplicity of what they're going for here. It doesn't need to be complicated, you know? So, okay, now, I guess help me understand, like like, are these, like, is this just, like, a little thing, or, like, big are these? like, yeah, it's probably just, like, a little, like, you know, a little round thing, like, donut size, maybe.
Speaker: You know, maybe even smaller than that. Okay, about the of Okay. Yeah. All right. Yeah. Yeah. Yeah. So, I mean, listen, i I love this kind of thing. I really do. I get these pinwheel things all the time. It's not exactly the same as Ben, but but it's it's very similar. So then we have, of course, because it's, you know, you can't just have the Italy booth without having tortellini. got tortellini ala vodka, four cheese, tortellini, vodka sauce, Parmesan, collaborat ah Calabrian chili oil.
Speaker: I mean, that just sounds, I love vodka sauce. And it looks like a good, yeah. It's a nice portion. It's just, yeah. So i would I would take one for the team and I would, yeah I mean, you you know me, I have lactate on hand. You have it on hand. You're ready to go. and And this is something that I would be like, okay, you know, I i avoid dairy.
Speaker: This would be where I would get into it for the dairy. And yeah. It looks really good. It does. It looks really good. it's it looks like you get, what, maybe six of them?
Speaker: and And they're covered with the the vodka sauce and the Parmesan and the and the chili oil. I mean what wonder what the – you know when they say like a four cheese? like like i they They don't describe which cheeses they're using. though They never do. I don't know.
Speaker: Because you can have the wrong cheeses in a four cheese. sortly Yeah. Yeah. You can. I mean, i feel like they always use the same four cheeses, but you know, I don't know. They never say though. It's just four cheese, right?
Speaker: Yeah. I feel like it's whatever is available. Like ricotta is definitely, you know, it's like, you know, what's in there, but ah yeah, no, it' I'm going to give that one one of these, ah you know, that's my, my approval ah in an Italian way.
Speaker: um And then we have the, for dessert, we got the chocolate spuma is a chocolate mousse, caramel sauce, like espresso whipped cream, and puffed rice. Huh. Basically a nice little chocolate mousse, man. and it Again, doesn't have to be complicated. Now I might be out on this because of the espresso.
Speaker: I don't like coffee flavor and I feel like this would be very strong in this and I wouldn't be But it's in the whipped cream, though. That's true. things so So, you know, you you can you could pass on the whipped cream or you could tell them, like, you know, you know, just don't put the whipped cream on it and then you could enjoy the rest of it.
Speaker: But yeah yeah, I could do these things, Trevor. Yeah. But but I mean, espresso whipped cream, like yeah I get what you're saying about coffee flavor, but I feel like. It can take stuff over. That's my only problem. Yeah. In in a dessert dessert like this, it looks like it doesn't look like it looks doesn't like they're putting a ton of the whipped cream on there. So I feel like there's probably a good balance of it.
Speaker: And i mean, if you're worried about or I don't know if the caffeine part is a concern. he just Just have it with lunch. You got all day to burn it off. I don't care about the caffeine. I'm a caffeine fiend. So, like, that's not a problem.
Speaker: You just don't do espresso. I just don't do espresso. I don't like coffee flavor. i You know... i you know i You know what I realized, Trevor? This is a general thing about me. I don't like bitter flavor.
Speaker: And I find most coffees that I drink to have a lot of bitterness in it. And I feel like because I don't like bitter, it almost gets enhanced even if it's not that much bitter. You know what i mean? Like it almost is like a little bit of bitter is too much, you know?
Speaker: that's fair I can see that but ah like you know similarly I don't go for like like straight bitter coffee either but you know mixed with like you know the fact that this is mixed in with the mousse and caramel and everything I feel like it you know it's it's that enhancing flavor right it's not it's not the the forefront flavor so yeah would I would try it we don't need to talk about this one really this is just a frozen chipotle pineapple ah lemonade ah you know yeah But you can get it with vodka, so if you want to, you know, drink it up, go ahead.
Speaker: ah But this this is a new drink. We don't need to talk about this one for a lot either. This is from the Regal Eagle menu, which, by the way, have ever been Regal Eagle? Delicious food there. I love Regal Eagle. But, um you know, this is cherry lime slush. I only put this on here because I love cherry lime. i It's one of my favorite flavor combos. I don't know if you, you know, ever get, you know, Sonics up there, Trevor. You know, the...
Speaker: Yeah, we don't have Sonic. Yeah, Sonic always does like a ah ah cherry lime soda, and it's like my favorite thing. i just, I love cherry lime. So, you know, again, we don't need to talk about that.
Speaker: Let's move on to the flavors. Let's move to America, Trevor, okay? Let's get to America, which apparently doesn't, ah you know, America eats very differently than I do in America because it's all seafood.
Speaker: Oh, no, I'm sorry. It's seafood and beef, and I don't eat either one of them. But um well let's start with the Gulf Coast style seafood roll. Again, I showed this to my wife and she literally yelled at me and said, why are we not going to food and wine this year?
Speaker: ah So but we have a warm lobster, rock shrimp, lobster bisque, sherry creme fraiche on a toasted brioche bun. Yeah. Yeah. I mean, okay. I don't eat seafood, but this looks delicious. yeah Like, i you you wouldn't, you wouldn't compromise. Like, I mean, if the lobster roll is good. i Yeah. I don't know, man.
Speaker: Cause I mean, to be fair, I've i've had not good lobster rolls. So yeah. Yeah. um Yeah. But I mean that like, yeah, it's, It's got a nice toast on the outside. It's got the lobster look It looks like little cup of butter there, right? Yeah, there's some butter on the side there to dip it in, which is perfect. so Oh, my gosh.
Speaker: Yeah, that's... Listen, youre're you're you're you're you're channeling my wife right now. The East Coast is representing here, and that's perfectly fine. Yeah, it's it's all East Coast. That's totally true. Because because the next item is ah is a New England slider, which is a slow braised beef pot roast with spicy giardinara.
Speaker: Yeah, that's the word. Horseradish cream and crispy fried onions on a potato roll. I mean, i would probably eat this because there are times where I will eat beef. i'm not im yeah I'm just not like I don't go straight for beef. But if there's something I see that looks good that's made out of beef, I'll eat it. Right? like So, oh, wait. you So you don't do like like beef with horseradish. Well, but horseradish, though. like do you Oh, no. I'm not a horseradish fan. So that's probably I'm out on that, too. But but the rest it, you know.
Speaker: so So, and the the thing is, is that there's different levels of horseradish, right? Like let you can get like, you can get like mild horseradish where it's not like, um you know, it's it's a little bit of heat. and But then, then there's horseradish that like, like you feel like you're going to die for a split second when you eat it. It just like.
Speaker: Is it most wasabi actually horseradish? Isn't that? In America, yes. so Yes. Okay. Wasabi that's used is usually a horseradish. It's not real wasabi. Yeah. and Which, yeah, that that's where like it hits and it's just.
Speaker: I don't mind spicy. I'm not like anti-spicy. I actually like spicy and like, you know, like I like that, but I'm just, I don't know. But yeah, like but on like, but on something like this is ah I'm, I'm expecting it'll go either one of two ways where like the horse rush will be like, oh, that's like a nice flavor or you'll bite into it and you'll black out for a second.
Speaker: to Black out for a second. Yeah. but Yeah. like like It it kind kind of hits you. This isn't your light. like Yeah. it's Yeah. I like that. um i feel like you can go one of two ways.
Speaker: I will say it looks good. I'll say that. um and Returning as well is a freshly baked chocolate pudding cake with Kentucky bourbon caramel. I think that looks delicious. I don't really think we need to say much more about it. Like I said, it's not new.
Speaker: it's It's been there. So let's go down to Japan, though, Trevor. you're ah One of your other favorite places. Yes, it is. so And let's not talk about this. So a... but we we played a We play virtual mini golf and this game we played Walkabout last night released a Tokyo course.
Speaker: And Tom was commenting on the fact that I knew a lot of their references and stuff. Because, yes, I do like Japan culture. Trevor knows a lot about Japanese culture. Like a lot more than I could ever. He was saying words that I've never heard in my life and have no idea what they are.
Speaker: So, yeah. So I do enjoy the Japan pavilion probably more than So I'm going to let you read these new items. So we have a beef Wagyu Don, which is a traditional Japanese rifle bowl with American Wagyu beef, which is not real Wagyu.
Speaker: Well, okay. But also, like, you're the Japan booth and you're doing American. Listen, I understand that that real Wagyu beef is really expensive, right? It's prohibitively expensive. but Yeah, they can't do Wagyu beef in a theme park, i guess. That's fair. It's fair. but but So this one's over steamed white rice served with homemade pickles, shredded togarashi pepper, and pickled ginger.
Speaker: So this is, I mean, this is a ah Dawn Bowl. Like it's, it's literally just like meat with vegetables over rice and, and some pickles. Yeah. but Well, no, no, not pickles. So pickled ginger is, it says homemade pickles.
Speaker: Okay, sorry, yeah. i did Sorry, I missed that part. Yeah, so it's homemade pickles. And then the pickled ginger adds. um That's actually one of those things, too, that um kind of like cilantro, some people can feel it has a bit of a soapy taste to it.
Speaker: Okay, yeah. I like the ginger flavor. yeah I like ginger. Yeah, but pickled ginger is is a little different. So you you may or may not like it, but this looks, it looks great.
Speaker: I mean, that this would be, i would stop for this in the Japan Pavilion for sure. What about this next one that we got here? Oshikana Karage, which is crispy fried pollock, spicy mayonnaise, and sweet and creamy yuzu sauce. Oh, yeah yeah. This is presented very well, by the way. If if it actually comes out like this, is the presentation is excellent. Yeah. that this This looks fancy. And that yuzu sauce.
Speaker: Lately, like, yuzu's been something that um it's it's a very nice, like, citrusy flavor. And I've seen a lot more of it, like, in the last probably five years or so, like, like a lot of people are cooking it.
Speaker: bit more so um yeah spicy mayonnaise and yuzu sauce like that's i i really don't care what the protein is underneath it like just give like the sauces and you can throw it on anything and it's probably good it's a good looking dish it's a good looking dish and returning we do have the teriyaki uh chicken bun which again you can't go wrong with the steamed buns right especially filled with things like uh minced chicken right so delicious yeah delicious yeah we're going to hop on over We're going to hop on over to Greece, but there's nothing new in Greece. We still have the spanakopita. We still have the moussaka. We still got the griddled cheese with pistachios and honey.
Speaker: We still got the the lamb gyro. Like, it's all all the same. but All there, which, yeah again, that's what you're after, that's that's a great place to, you know, we know what you're getting from food and wine, right? You know, don't always have to be new and adventurous.
Speaker: It doesn't. It doesn't. And it's, you know, these are very, very Greek items. So that's, you know, it's really staying true to that. So then we're going to hop on over to Morocco, though, because we do have a new item over in Morocco.
Speaker: Well, but that's a drink right there. But this is that was a drink. I think it was the ah Greek melon lemonade. OK, so, yeah. So if you want to you want to look at the Greek melon lemonade, go do that.
Speaker: But we have a new thing over at Morocco over at the Tangerine Cafe, which it is a Moroccan wrap. It's a tomato cucumber relish and garlic sauce served in a warm Moroccan flatbread.
Speaker: It looks pretty interesting. It does, but none of those words are actually describing anything to me besides. So tomatoes and cucumbers and garlic. but What actually inside of it, though?
Speaker: Yeah, like like like I don't know what those flavors are. I don't know either. And and it actually they're actually showing three different ah versions of it, right? Oh, wait, okay. Okay, no, no, no. They specify this more. So there's a chicken version, a lamb version, and a falafel version. That's that's what we got there. Okay.
Speaker: So that's yes. So there's the chicken version, the spice, the Moroccan spiced lamb, and then the plant based falafel. Well, which all fall. Yeah. yeah Yeah. I don't know what they didn't need to put plant based there, but whatever.
Speaker: um Yeah. So that's what it's three different choices, I guess. Oh, okay. So, okay. Got it. They didn't make that clear from in the beginning there, but yes, we're, we got there. It's, I mean, it looks like a Moroccan taco.
Speaker: Yeah. I mean, it's literally what it looks like. It looks like Moroccan taco. Yeah. Yeah. That's not necessarily a bad thing. Right. You know, what would you say? ah That's fun to say. Moroccan taco. Moroccan taco. Oh yeah. Kind of. Yeah.
Speaker: Doesn't it? Yeah. It kind of has a weird cadence to it. It does. It does. I mean, would you, I would probably have the chicken of this. I'm not a falafel fan, but. I would try the lamb.
Speaker: Okay. But i like you, I would probably, because I just don't have enough experience with lamb to know whether it or not, but I would, I would, chicken's a safe bet too. Okay. Yeah.
Speaker: They also do still have the stone baked Moroccan bread with dips that comes with it. So that's, that's available to you too, which listen, looks like great bread. Looks delicious. Right. And, and then we also got pistachio cake returning again with, ah with, with cinnamon pastry cream and candied walnuts. Again, really nice looking. I'm not a pistachio person though, but a nice green pistachio color though. It's, it looks good.
Speaker: The presentation is nice. All right, Trevor. Not much to say about it. are we Let's wing over to Belgium. We've got to go to Belgium now. Okay. What's Belgium going? Morocco and France. We're we're walking around here.
Speaker: Now, there's nothing new on the Belgian menu this year. So we have the beer braised beef returning. But listen... That looks delicious. and i morning I would eat this. i would I would, you know, do my beef thing. I'll eat it for this.
Speaker: And of course, you got Belgian waffles. but not not None of this is making me like I would still go over to the dumplings. Listen, love a good beef with some sort of sauce, with mashed potatoes, especially with smoked Gouda in those mashed potatoes. Yeah, please. Just let me eat all of it. I mean, yeah. You know, it's funny. Like, I know you're saying about you don't eat a lot of beef. Like, for me, that's not doing anything.
Speaker: yeah That's fair. Like, I'm just like, yeah it's it's OK. That's fair. And we still got Belgian waffles over there. We got one with berries. We got ah one with warm chocolate ganache. Straightforward. Right. We don't need to change anything up over a Belgian.
Speaker: OK, we also don't need. I know I'm going there for Belgian waffles. Yeah. you I mean, because that's what everyone's going to go there for is a Belgian waffle. Right. Like, that's what you're going to do. If we we hop on over to Brazil, and by the way, this was a, there's a, there's a chill bilgium ah Belgian coffee again, making its return ah with, you know, salted caramel chocolate liqueur, which is, you know, yummy. Okay.
Speaker: um Anyway, but going over to Brazil again, no changes here. Now, The one thing you would change is maybe this dish, which is the black beans with pork belly. But the thing you cannot change, much like you cannot get rid of Small World or Carousel of Progress, is the Brazilian cheese bread. Because if you get rid of the Brazilian cheese bread, people will go crazy.
Speaker: Because that is a fan favorite. Okay. i I've actually never had the Brazilian cheese bread, so I don't know. have you not had the... but what What did you talk about? Cheese is one of the big... Oh, that's right. Cheese.
Speaker: That's right. Brazilian cheese. Right. You can actually buy this now like frozen at Costco. So it's not like all that special, but it's and I don't know if they I doubt that they make it in house. They might just i don't know I don't know. where it comes from.
Speaker: But all I know is that you can buy this now frozen from Costco if you really want it. So. look yeah Okay. So yeah over to France where we got a whole new menu over in France.
Speaker: Whole new, rent brand new, right? All right. Yeah. Whole new menu. first, actually, before we get to France, we do have, there's a there's a little ah frozen ah drink here. It's a frozen capirana.
Speaker: I don't know what that is, but it it I mean, it looks tasty. I would try it. um But let's let's go to some French words. And I'm going to go to my friend here from Canada ah because, you know, he's supposed to know French. Beef bourgeon on.
Speaker: A puree de pommes de terre, which is a red wine braised short ribs with potato puree. Yeah. Crushed it. and Exactly what it is advertised is beefy. ah beef with potatoes.
Speaker: You know what? Beef short ribs are delicious though. I mean, I am red wine, braised short ribs and some potato. i mean, it's really not all that different from, from the the thing we just looked at over in Belgium. I mean, it's, yeah, it, it kind of, yeah. I mean, the, the potatoes are, are pureed instead of like a mashed potato, but, uh,
Speaker: Yeah, I guess, yeah, it's just different different beef flavors. Okay, let's go. Then we got this one. go Good luck with this. Oh, boy. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 words for the title. Okay, give me a second.
Speaker: Brioche, that's an easy one. I could do Brioche. Brioche. is ah best we said yeah guarantee more more on it no yeah chair mornet detois fromage Ooh, even little accent there.
Speaker: Spiced brioche with a three cheese Mornay filling. Why couldn't they just say that? um Yeah, I mean, it's... Listen, I i love... you you You're really like me putting me on the spot here for... Yeah, that's what makes it so fun.
Speaker: ah No, this looks delicious to me. I know this is a lot of this a lot of dairy for you, but i'm is this lactate worthy or no? I mean, brioche with a three cheese. i mean, that filling looks looks luxurious. Yeah, that's – I would have to debate on this one. It's a tough one, right?
Speaker: Yeah. this is i want to I want to create categories, Trevor, for food time. whereas Is it lactate-worthy? Is it risk-it-worthy? Yeah. Right? like Yeah. like like Like, this is the hard part is that, like, I i i feel like I would really want to try this.
Speaker: Yeah. But I don't know if I'm, like, sacrificed. Like, i mean, maybe it's something I have, like, at the end of the day, knowing that, you know, I can... It may mess you up, but... Yeah. yeah is Because the hard part is, i like, I don't want to upset my stomach for the rest of the day if I'm eating something like this.
Speaker: So, hmm. Yeah. Yeah, that's a hard one. I i am on the fence about... ah What I would probably do is ah I would ask somebody to steal a bite from them.
Speaker: i wouldn't I wouldn't get a hold it. it would be a risk it. You would just risk it by taking a bite and then hope it doesn't have any ill effects on you. See yeah see how bad it is. like Usually they can get away with a bite or two. Okay.
Speaker: Well, let's crawl very slowly over to this next one, ah which is good. Oh, man. This one's even worse. It is. It's valid there's a bad one. There's a couple ah accent marks in there.
Speaker: Trio d'escargot. Oh, this is fantastic. Sure.
Speaker: Yeah. That sounds right. Yeah. I think. This is a trio of escargot bites. Good. Yeah. Cuisando served with a garlic parsley dip, which is good. yeah So they've got the escargot back. That's why I said crawl slowly over in case you didn't get my joke about snails.
Speaker: um Yeah, that was great. Yeah, really? I'm dad joking it up today. ah Listen, they've had some sort of escargot pretty much. I mean, as long as I can remember for the ah past a bunch of food and wines.
Speaker: It's a novelty thing for sure. Yeah. Yeah. I mean, if you like escargot, escargot is, definitely not a flavor for everybody, but yeah, you know, garlic parsley, it's fine. That's delicious. You drown this in cheese and garlic parsley. I think that in croissants, I mean, there's not much I don't like in here.
Speaker: Yeah, i feel I feel like you're getting enough other things going on that, you know, the escargot is not. Maybe it won't overpower it. I don't know. maybe Maybe. Yeah. And then we got we have a dessert here, too, which, you know, is a pretty classic ah classic dessert here, Trevor. may i I think you got this one. and I think you got it. It's creme brulee vanilla, compter, methyl, and citron.
Speaker: Love it. What is that in English, Trevor? Vanilla creme brulee with blueberry lime compote. Ah. Okay. so it's ah i mean So it's not a standard creme brulee. It's got a blueberry lime compote.
Speaker: I'm sure I terribly butchered that for people. We do learn French up here, but I've not actually actively spoken French. You know it better than I do. Let's put it that way. i know Like, you know, yeah, so some of these are common words. Some of them are, i it takes me a minute to kind of like put together what they're saying. It's like, oh, yeah, it's these words, right? Like, which is funny because like a lot of these things are on light like, like,
Speaker: packaging and stuff i just don't think about what they are i i have two comments on this one by the way number one where's the compote is it like i feel like tremblela or like it would be yeah yeah so because yeah the because you're doing i think of compotes like as being like uh like on the top or like on the side yeah but i mean because ah because you're caramelizing the top with the creme brulee there's probably like layers underneath yeah i had yeah if i had to guess so it so there's like the creme brulee and then you know a layer of compote and then the uh but It's like ah like glass on top, right? Like like they do but yeah sugar on top. and
Speaker: but My second comment is that it's this blueberry lime compote, but those are clearly lemons in this picture. Hmm. Ouch. That's awkward. yeah Yeah. Somebody on their PR team needs to talk. Somebody needs to fix that picture.
Speaker: Listen, you could, I mean, you could easily just Photoshop them green, right? I mean, like. you it's It's funny how somebody somebody probably said, you know, oh, it's blueberry lime. And they went, oh, citrus. And they probably sliced up a lemon and went, There's some lemons on there, right? Blueberry lemon. No, that's not.
Speaker: Now someone's going to write to us and be like, there's yellow limes. And I'll be like, ok fine okay, fine. For marketing purposes, a lime is green. Yes, exactly. Yes, it's not. yeah It's this is very clearly 11. Like, ah but whatever. It's a creme brulee.
Speaker: Can't go wrong with creme brulee. Right. All right. So let's let's go over to Canada where Canada has not changed their menu, has the always delicious cheddar and bacon soup. One of, you know, crowd favorite for everybody. I don't know how Trevor shakes his head because he doesn't know how this is in any way Canadian, but. Yeah, I don't i don't get this. like it's It's delicious, though. it's i'm sure I'm sure it's a thing out east. like like In Western Canada, yeah this has never been a thing.
Speaker: So I don't know. And also returning is the filet mignon with mushrooms and mashed potatoes and the borson. yeah that that that's That's fair. I mean, you you can get a good filet mignon pretty much anywhere.
Speaker: But the cheddar bacon soup, Trevor, if you haven't had that before, is is delicious. I mean, it's it's very, very good. um I'm sure. just i I'm not stopping in the Canada Pavilion at all. and then And then this is Returning, returning. Yeah. This is a poutine of some sort. Braised beef poutine, yes. Over at the Refresher Report.
Speaker: It's fine. that they are They are definitely hitting all the the checkboxes for poutine. They do have the actual cheese curds on there. So that's, yeah, they got that. Right? So... That's important. Now, we do also have this this over at the, this is the Shimmering s Sips menu.
Speaker: This is near the port of entry. ah One new thing over there, the champagne, ah strawberry champagne trifle. Oh, right. Looks pretty tasty. but What usually goes into a trifle?
Speaker: it's like It's like some like ganaches and stuff in there, right? Or like mousses? Yeah, i'm all I can think about is that episode of Friends where or Rachel makes us the trifle, but then she ends up like putting in like be or was a beef and stuff because the pages stuck together on the recipe. Yeah, yeah, yeah. And it was like this monstrosity. When I see tri trifle, I'm always like, m I don't know. I don't know about that. Yeah, I get it. I get it.
Speaker: but I mean, it looks interesting. And it looks like there's champagne poured on the top. And the thing that they have, like the strawberry, like, I even know what you call that, like a crumble of some sort. It's like a. Yeah.
Speaker: It's like a. It's kind of cool. I assume that's like, yeah I assume that's like a white chocolate or. Yeah, something. Yeah. Yeah. It looks like a freeze dried strawberries. almost yes Yeah. Yeah. yeah Yeah. Definitely freeze dried.
Speaker: Unfortunately, there's no description, so I can't tell you what is actually in it. You'll just have go try it. Yeah. ah There's also a bunch of different mimosas. you know if you're into into mimosas, they have you can do you know a little mimosa flight over here.
Speaker: i mean, you know pretty standard. We are going to move over to Hawaii, which was, I believe, a new booth in the past couple of years here. Right. I don't i don think why it was fairly new. It's fairly new.
Speaker: Yeah. Yeah. But nothing new at Hawaii. We still have the slow roasted pork slider, which looks delicious. And I believe remembering hearing good reviews about this. Also, the Hawaiian rice bowl, spam, eggs, eel sauce, spicy mayonnaise. And for it was furikake. Is that you say that?
Speaker: Yeah. Did I actually say that correctly? ah cocky Yeah. Get the heck out of here. Okay. Looks like a, like a poke bowl, but yeah, but that's like a very big thing in in Hawaii. And I know my wife really likes a Hawaiian rice bowl. She's all about it.
Speaker: And this lovely looking pineapple cheesecake that looks like a pineapple and is also a pineapple cheesecake. Yeah. Yeah. These are no, again, no new things here, but still we should talk about the things that, that continue on because, you know, they obviously continue for a reason. And if you're going to food and wine for the first time and watching this, you know, you want to know about this. Yeah. This is all new to you anyway. So yeah, exactly.
Speaker: Exactly. So over to Bramblewood bites. this This is but the walkway between World Showcase and the Imagination Pavilion. ah A returning item, we have the grilled cider brined pork tenderloin. Looks delicious, right? looking at Looking good over there. We do have a new new item, though, which is a cast iron seared river trout with vanilla butternut squash puree, Brussels sprout salad, candied pecans, spiced pumpkin seeds, dried cranberries, and maple dressing.
Speaker: I swear to you, this thing, if you're not watching this, does not look that big to have that many ingredients in it. You know, know what's funny about this? What? This feels very Canadian to me.
Speaker: Well, I mean, you're you're right kind of, it's adjacent to the Canadian Pavilion. Yeah, but like, like know its you know, you've got a trout, you've got, there's there's maple syrup in it, cranberries, pumpkin. Like, these are all things that I find in, like,
Speaker: stuff that I get around here. like Like, it seems like, this seems like something very seasonal that I would get in, like, GAMF. Okay. um Okay. Which, I said, it's funny. it's Like, I get, you know, the different booths and whatever sell different things. But this feels more Canadian to me than the stuff that they're selling other the Canadian
Speaker: That's funny. That's funny. We also, at this does other Canadians can get mad at me for saying that, but that's as a Western Canadian, that feels, that feels very like on point. I get it. I get it.
Speaker: We got some Brussels roasted Brussels sprouts too. Those are awesome returning. I love roasted Brussels sprouts actually. So I would, I would tear into some Russell roasted Brussels sprouts, but let's get over to the milled and mold menu.
Speaker: Okay, that's right this one. And that's the walkway between World Showcase and Imagination Pavilion as well. So you want to read this one? yeah new item There's a whole line of booths so along there. Yeah, there's a whole bunch. It's like a booth row.
Speaker: Yeah, there's there's like a row of booths. um So yeah, this is a butternut squash and ginger bisque. Cinnamon cream, toasted pumpkin seeds, pumpkin seed oil. So butternut squash, I like for sure.
Speaker: Cinnamon in my butternut squash, I don't no I mean, cinnamon goes well with, like, pumpkin, right? I mean, that's... Yeah, okay, yes but yeah. I guess, i guess yeah, butternut squash... and Squash is not that far from pumpkin, right? I mean, i mean that're they're both squashes.
Speaker: yeah you Pumpkin is a form of squash. Okay, and then, yeah, I guess that's fair. I just, I never thought about cinnamon in, and that like, butternut squash dish. But, maybe okay. it's I'm not a squash fan, so I probably would not jump into this.
Speaker: But I am a fan of this next thing, Trevor. right. And that is a apple cinnamon and caramel mini churro sundae. Heck yeah. with With a vanilla bean gelato. So that's not just ice cream on top of it. That's a vanilla bean gelato. Ooh, we're getting fancy with Delicious.
Speaker: I want all of that. Apple cinnamon and caramel mini churros. You know, that's one thing about churros. Like, usually churros, they serve them with, like, a chocolate sauce or something. This is... No, you can do caramel with churros, though, too. Okay, it's no, sorry. The ones that I usually find, like, in, in like, Magic Kingdom or whatever, they usually can do with chocolate sauce. don't find them with caramel.
Speaker: Yeah. So this is this is different. And yeah, you know, you know apple cinnamon caramel churro is like, yeah, OK, that it's like it's like an apple.
Speaker: It's like an easy combo. Yeah. Yeah. That's easy. That's easy. Right. yeah that That is very easy. And we also I'm sure it's delicious. Then we also have the fall fruit cheesecake, which is returning again. This is a borson fig and balsamic cheese ah cheesecake with pomegranates and candied pecans.
Speaker: Again, very nice looking dish. This is returning from last year. And ah some nice freshly baked carrot cake that basically just look like muffins that they threw some ah some icing on top Yeah. Yeah.
Speaker: I mean this was a recsitation off yeah mean, the presentation on this one is not top level, right? that this is not This is not their best work. But, you know, it's carrot cake. If you like carrot cake, have at it.
Speaker: Yeah, nothing nothing nothing um nothing amazing there. No, no. Let's go into the forest and field menu, though, because we do have a new ah this is an autumn chili. um So this autumn chili is ah it's got impossible beef in it, Trevor.
Speaker: So this is impossible beef, all vegetables, a plant based cheddar and a plant based sour cream and a bread bowl. Oh, OK. Yeah. you're You're feeling that?
Speaker: I am. And again, not not because it's plant based, but because it's dairy free. Yes. So my my opinion of that, as soon as you said it was plant based, I went from, you know, I'm probably not trying this to, yeah, actually, I'm i'm probably grabbing one of these.
Speaker: Yes. Yeah. Yeah. Because I do like a good bread bowl. Sure. I love a bread bowl, man. Give me a bread bowl anytime. I love a bread bowl. Oh, yeah. This is looking a lot better.
Speaker: Then we also have a pumpkin mascarpone ravioli, which is, again, returning from last year. But there is this new one. And I'm... um
Speaker: Shiata sandwich? i I have no idea how to say this correctly. i Yeah, I don't even know. I think I looked it up and I already forgot. um yeah yeah yeah Yeah, no, I'm not even going to try. There's too many.
Speaker: It looks like a muffaletta sandwich. If you know what a muffaletta is, it looks just like a muffaletta. I don't know if it's a different version of that or, but it looks just like that to me. It has mortadella, prosciutto ham, sun-dried peppers, arugula, this cheese that is the same name as the, well, close to the same name, strata chiella.
Speaker: straki straia tellla Oh my gosh, we're butchering this. We've been good with words this this whole time, that until we got to that one. ah Fall squash mostardo and pistachio ah pistachio pesto on warm focaccia.
Speaker: It looks delicious, regardless of the fact that I can't say all the words in it. This looks fantastic. Oh yeah, totally. I mean, it looks like a sandwich I want to dig into. Yeah, it feels, or so, say anywhere. Oh, okay, it is on warm focaccia. Because I was thinking, like, you know, if this is just, like, if it's a cold sandwich, that's one thing. It has to be a warm sandwich.
Speaker: It does. Right? like Like, if you're getting something like this, it it has to be warm. Okay, according to the internet, the correct way to pronounce this is scachata. Scachata.
Speaker: Okay. Scachata. Interesting. Which means, which literally means squashed or flattened. All right. It's squash. So it's like a, like a grilled cheese or. Yeah, kind of. Yeah. Or like a, or like a panini. I mean, it's not really that.
Speaker: It's not really that smash though. It's, it's, it looks pretty intact, you know? Yeah. And also, yeah, because they're using a focaccia bread, which actually this makes it now that I'm looking, focaccia is usually really thick and yeah, this is very.
Speaker: It is a little thinner. Yeah. Yeah. yeah Yeah. Yeah. Okay. Well, listen, regardless of how poorly we pronounced it, it looks delicious. It's got a lot of good stuff on it and it just, it looks like a nice little size sandwich. So,
Speaker: All right. And then, so Trevor, let's head over to the Swirled Showcase, where they've been doing this thing for a couple years now, where they free stuff in front of you using liquid nitrogen. Mm-hmm.
Speaker: So that is continuing, but this year we have a new item, which is a liquid nitrogen frozen pumpkin cheesecake mousse featuring Philadelphia cream cheese, because, you know, got to be sponsored. Yeah. Totally. Fill it up your cream cheese with candied pecans and maple caramel sauce.
Speaker: Now, I've made this very clear. I'm not huge cheesecake fan, and I very much do not like pumpkin. So both of those things exclude this from me pretty much immediately. like That's too bad.
Speaker: I mean, you know, pumpkin umkin cheesecake is good. Yeah. Okay. Yeah. I mean, it's... You know, the whole freeze drying thing or not freeze drying, but um the liquid nitrogen thing is it's cool and it's a great presentation thing.
Speaker: um i don't know that it makes it the flavors any better. Yeah. Yeah. right like It's, you know, you know, if it's. Yeah, like just thinking about it is I don't know that I would be like the the pumpkin cheese cheesecake or yeah, i guess. Yeah, pumpkin cheesecake flavor. Pumpkin cheesecake. Yeah. If it's, you know, if there's not much else going on with it or if if it's leaning heavily on the caramel sauce to to flavor it, because because that's the thing is I feel like when you when you put stuff in liquid nitrogen, you're freezing it so fast that a lot of times it doesn't like it doesn't really taste like anything like. like you kind of You kind of lose some of you like ruin some of the flavor because you're freezing it immediately. in i could see Yeah, i don't I don't know that it's the the best. again, you know, I get, you know, they're trying to, you know, put something out there that's, you know, different. It presents it presents fancy.
Speaker: But I don't know that it's necessarily the best. Or I'm not thinking like I need to eat that. It's more like, oh, that looks nice. I don't know. It presents hipster to me. That's ah like, yeah, it's like trendy. Like, it's just like a trend. It is. You know, I don't know. Yeah. I mean, OK, sure.
Speaker: Yeah. No, it's not it's not winning me over versus some of the other desserts that we've talked about already. I guess that's the only thing is that it's not. It's not interesting me the same as some of the other ones.
Speaker: I wholeheartedly agree, Trevor. Well, listen, yeah that is the end of the Food and Wine Festival. That's it. Wow. We've done it all. i can't believe that this took an hour and 20 minutes. That we did it an hour. it's ah Well, it's because we mostly just covered the new stuff, right? so we Yeah, but that' still, that's that's a lot of... i'm I'm glad that we've been separating these and not trying to do it in the middle of another episode because...
Speaker: Yeah, it did need its own episode. This needs its, yeah. Listen, it's Food and Wine, man. It needs its own episode. So, you know, this is this is, we need to have this. So, listen, thank you all for joining ah Food Time again. i hope you're enjoying these. We enjoyed doing them. It's a lot of fun to to to talk about this stuff. And listen, if you're hearing us on audio, I ah strongly encourage you to check us out on video because you can see the pictures of everything we're talking about.
Speaker: It makes it a lot more of an interactive experience that we can have here. But, um You know, listen, you can catch this on all of our channels. Go ahead, Trevor. I was just going to say, you know, as we were going through, we we didn't say this at the beginning of the episode, but how you structured the yeah the slideshow is, and, you know, we we're not going to get into this argument per se, but it's starting from the left side of Epcot and going towards the Mexico Pavilion and going around. So so we're going Mexico first into World Showcase.
Speaker: Hold on. Hold on a second. Hold on. I went by Disney's order. So if you want to be mad at anybody, be be mad at Disney. Okay. But, but you don't have to start in Mexico per se, but, but, you know, you know, looking at all these booths, like I said, you know, if if you're, if you're new to food and wine and you're trying to map it out, um,
Speaker: that's the order we went in is like if you're if you're starting from the you know when you walk into Epcot it's the left side you go all the way around World Showcase and then come back up towards living with the land and and Imagination Pavilion all that so keep that in mind if you're if you're planning to visit food food and wine is um you know you hopefully you can also you can use this to help you kind of plan out where some of these things are that we talked about Yeah.
Speaker: Yeah. want to put that out there. That's a great, that's a great point. There's a lot of maps that are out there. There's a great app that Trevor and I use called food and wine that's out there. It's not sanctioned by Disney, but it is a, it is an excellent app where you can mark off your favorites and, uh, or things that you want to go and try. Uh, you know, I feel like I need to get them to sponsor the show because we talk about them so often, but it's a great app. Really, really good. Sorry. Good Trevor.
Speaker: I was just agreeing with you. Yeah, it's actually, it's a great app. I can't, I can't say enough about how good that app is. I wish Disney would put out like the same app. Right. So I could just use that. But yeah. um But listen, if you liked this episode, please make sure that you like and subscribe to the channel because we are going to keep doing them as long as you do that. So share with a friend. If you want to, you know, share this, share this around.
Speaker: We want more people to watch food time and listen to our fun song and, you know, listen to us talk about food and, you know, me talk about things I'm not going eat. And Trevor, you know, talk about things he needs to take lactate for. So so I'm eating all the things Tom doesn't want to eat because I'm yeah more adventurous than Tom. I mean, that's a fact. and Pretty much anybody is Trevor. I mean, i might my seven year old is more adventurous than I am. So um but thanks so much for joining us. This has been food time. We'll talk to you next time.
