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Episode 329: Holiday Food Time at WDW, Disney Springs, Disneyland & Festival of the Holidays
714 Plays11 days ago
On This Episode
Holiday Food Time takes over the show and the guys go over all the holiday food at Walt Disney World, Disney Springs, Disneyland and Festival of the Holidays at Disneyland.
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Episode Links
- Theme Parks and Disney Springs Holiday Foodie Guide
- Resorts at WDW Holiday Foodie Guide
- Disneyland Resort Holiday Foodie Guide
- Disneyland Festival of the Holidays Foodie Guide
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Transcript
Introduction and Technical Challenges
00:00:03
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
Holiday food time.
00:00:55
Speaker
It's food time brought to you by Welcome Home Podcast. Hey, Trevor, how's it going? More food time. Yeah, we're we're trying this again because we we did this last week and we enjoyed it, but also it didn't quite go the way that we wanted it to. So let's let's be honest. i didn't It wasn't perfect and that's fine.
00:01:14
Speaker
we We had fun with it, and that's what mattered. i'm I'm waiting for someone to notate on the on the YouTube video about how I freeze in the middle of it. And that's fine. Listen, said we're aware, okay? we ask We had technical issues last week, but we got it out still. It's still out there. I hope everybody enjoyed it.
Disney's Holiday Food Guides and Amorat's Temptations
00:01:32
Speaker
The funny thing is, though, Trevor, right? Like, right after we were done recording that episode... Disney put out like a whole bunch of more food guides. And in fact, there's not even really any news going on outside of food for the holidays.
00:01:46
Speaker
So we're doing it again. We're doing food time and it's just our regular episode this week. So it's a it's a it's a melting of food time and and the regular episode.
00:01:57
Speaker
And you get two back to back food time episodes, which is like, yeah, but that I don't want to preface that this is going to be a regular thing that's going to happen. No, definitely. But but yeah, it's you know, it's it is kind of fun that we're actually doing, you know, a couple of of video episodes. So. So, yeah, yeah, it should be it should be interesting.
00:02:17
Speaker
I think I think it will kill me if we keep doing food times back to back like this. Yeah, I can't. I can't keep doing food time. Like like if if we're going to do video episodes, I think, you know, we will branch out beyond food time. But yes, yes. yeah You know, you know, there is a lot to talk about here, but we'll we'll figure out. So much more food.
00:02:35
Speaker
I mean, no joke. i yeah Trevor, I know you had a busy week. I had a busy week. i When I went to come do the episode this week, I looked and I'm just like, they put out four more food guides? Like, there's four there's that much more food for the holidays? Like, that's crazy.
00:02:50
Speaker
Right. Which it I listen. It's not a bad thing. It's great to have all this food. I mean, I can't I'm not going to complain. I like doing food time. And I think people out there like us doing food time. And so that that makes me happy that we can do more of it.
00:03:03
Speaker
um But, you know, why don't we get right into it, Trevor, because there's a lot of food out there. Right. Like there's a lot to talk about. So. So. So where are we starting? We are going to start at ah the the... So it's interesting how they broke this up. look saying They're saying the holidays at Walt Disney World theme parks and Disney Springs.
00:03:20
Speaker
Now, you might say, well, wait a second. You just did the the party. that You just did the parks, right? We really didn't, though. We did the parties. That's a different thing. Yeah. There's more to the to the stuff. Yeah.
00:03:33
Speaker
Yeah. that This is covering everything else. everything This is all everything. Everything. Right. So. and So, yeah. So let's let's do this. Ready. So we're going to start. We're going to start at Walt Disney World.
00:03:44
Speaker
We're going to have some Disneyland later. We got lots of good stuff going on here. So we're going to start the Disney Springs and at
Dessert Details and Designs at Amorat's
00:03:50
Speaker
the parks. And by the way, there's so much stuff on here, Trevor. We usually will cover both the new and the existing, you know, the returning stuff.
00:03:58
Speaker
There's no returning stuff because there's so much new stuff. So we're just going to talk. We're skipping all there There's lots of stuff returning. You can obviously go and look at this stuff um if you want in the in the food blogs and everything. But, yeah, for the sake of time, because, you know, Tom and I talked about this before the episode, there is too much.
00:04:15
Speaker
there's There's too much stuff. So we're just covering the new stuff on this one. Just the new stuff. So we're going to start off here at Amorat's, which always has amazing stuff. And Amorat's has an entirely new holiday menu here.
00:04:31
Speaker
Like just a whole set of new holiday stuff. And every time I see Amorat's, I'm just like, I must eat everything that's there. And part of me wants to take a little stop, you know, the day after my little excursion.
00:04:44
Speaker
it's ah at Disney Springs and stop at Amorat's and get some of these things because they just look so good. I mean. So what's stopping you from doing that? I don't know. I mean, it's going to be the day before Thanksgiving. I know my mom's already fretting a little bit about getting home and getting all the Thanksgiving stuff started. So, you know.
00:05:03
Speaker
But, I mean, but you have to drive the car, right? That's true. That's true. They're dependent on me. i saw Oh, the car just drove itself to Disney Springs. How did that happen? Yeah. And also, you know, hey, you know, we're starting with this first one here, which is a butterscotch Christmas candy. yeah I feel like you could hold this, you know, while you're driving and just, you know, eating.
00:05:24
Speaker
yeah else it might be a mess. I don't know. But we'll we'll see. I mean, there's a moose in it. Yeah. If you're just listening to the audio version of the show, right? When don you say butterscotch Christmas candy, it's not really a butterscotch Christmas candy.
00:05:37
Speaker
It is a butterscotch mousse, brown butter cake, and salted caramel crispy pearls. I'm not team entirely sure where those crispy pearls are. I'm going to guess it's on the inside. i don't know. but it And it looks like a little butterscotch candy. It's got the little wraps on the end. It's got the whole thing.
00:05:54
Speaker
This you could eat. This is a hand cake. You can just you think so? You can just pop this in your mouth. Do you know what's actually breaking my brain about this? ah This thing is I noticed this as as you were describing it.
00:06:06
Speaker
see but There's a little chocolate ah medallion on the top. Yeah, a little. Yeah. And and I thought it was just like i was like, oh, that's kind of a neat design. It actually says Merry Christmas. Oh, my gosh, it does. I didn't notice that either because it's yeah muddled a little bit.
00:06:19
Speaker
OK. Yeah, because it it's like it's kind of blended in with like the little stars and everything. But I was like, oh, my God. Oh, like that's actually like like very intricate. It is. Yeah. Yeah. It's it was breaking my brain there for a second. All of a sudden I was like, it says Merry Christmas. Oh, my God. It does, though. It's it''s awesome.
00:06:37
Speaker
But we shouldn't we should move on to this next one, which is pretty, I have to say, this is a little basic for Emirates. but That was a huge letdown. It's huge drop off. it's yeah yeah Yeah. You're going from this fancy dessert to a cookie.
00:06:52
Speaker
So it's going to be a roller coaster. oh No, no, no. There's a lot of good stuff in here. Okay. So let's. But okay. This it doesn't have look like anything other than a regular chocolate cookie.
00:07:03
Speaker
It looks like a cookie I've made at my house before, right? Like it's not anything special, really, I don't think. So but like let's say it's a chocolate chunk cookie made with M&M's and M&M's winter blend, which just means that they're they're blue and white and light blue and some chocolate chunks and some sea salt.
00:07:20
Speaker
Okay. It looks good. Basic cookie. Let's go to other things that If you're going all the way to Amaratt's for a cookie, fine. Yeah. yeah but you're gonna free it just If you're going all the way to Amaretz, just go go to Gideon's instead. Just go to Gideon's, get a Gideon's cookie.
00:07:35
Speaker
Although i didn't see Gideon's anywhere on this Disney Springs list, which I thought was interesting. But, you know, that's either here or there. so So we have this this Christmas present cake bar. which is a gingerbread cake combined with milk chocolate mousse, caramel crispy pearls, and it's got Chip and Dale on it.
00:07:50
Speaker
But I'm guessing the caramel crispy pearls are on the inside, right? like I'm assuming whenever they say crispy pearls, yeah. it's So it's like you bite into it and it's a texture thing, right? So you get the crispy...
00:08:01
Speaker
the the it's like rice crispy inside of whatever yeah you have do you have carvel up in canada trevor are you familiar with i don't know what that is okay because so carvel is like an ice cream place that's like i it's feel like it's very much an east coast thing too but they are they were known for these little crispy chocolate things that they put inside they make ice cream cakes and they put these like little crispy chocolate pieces inside their ice cream cakes and that's like the greatest thing ever And I, it kind of reminds me almost of like these, these crispy pearls, even though we can't see them, but this would be really, I mean, this is a really yummy sounding thing. Yeah. What a pain, by the way, this must be to cut out these pieces with chip and Dale on them. Cause it's like, like it's got a lot of contours.
00:08:43
Speaker
Yeah. I was, I'm wondering if it's like a, like if they've got like a press thing for it or cause yeah, it almost, you're It almost looks like somebody like cut it out of a, out of a shape or something. So.
00:08:55
Speaker
Yeah, it looks like somebody had to sit there with like an exacto knife and kind of just go like, yeah, yeah, it's not. ah Yeah, actually, yeah too yeah, you're right. It's not just the, you know, usually they'll do to just like it's printed and it'll just be like a square or circle. Like they've actually taken him the time to to cut it out. So it has some it has some design to it. or there's There's some effort put into this. I i usually get on those those printed things, but I feel that's a better use of it.
00:09:20
Speaker
I agree. i agree. Yeah. Okay. So moving moving on now. So this is a beautiful looking dessert, first of all. Like, let's say that. um It is the Frosted Winter Rose. It is a chocolate biscuit with a dark chocolate mousse and raspberry filling, but it looks like a light blue rose.
00:09:36
Speaker
Which I've seen, they've done the rose. They've done the roses before. Yeah. So, cause was going to say, I've seen this before just in red. So it's, it's the same. I, or yeah, it looks like it's the same dessert. It's just, you can get it in blue instead of red.
00:09:51
Speaker
Yeah. But it's, I mean, it's also a dark chocolate mousse and raspberry filling. Those, both of those things sound really good, but. I don't know. i don't know what was in the original one to be fair. I feel like it was. It's probably a chocolate mousse, right?
00:10:02
Speaker
Yeah. Something similar. Something similar to that. Yeah, I would i would think so. ah What else we got here? Oh, this thing, man. Oh, wow. This is this is awesome. So this is a gingerbread house petite cake. And listen, Amarats is known for these little cakes that they do, right?
00:10:18
Speaker
That tend to be really intricate and really cool looking. This one is so cool. It looks like a little round gingerbread house. Gingerbread chiffon, marshmal marshmallow mousse, milk chocolate mousse.
00:10:31
Speaker
Milk chocolate and marshmallow moves, by the way, Trevor. Right. And then you got the gingerbread in there. It's almost smorzy. Right. Like, but yeah, ginger with gingerbread instead of the the graham cracker. Yeah. And then you have the pearls. Yeah. Crispy pearls somewhere in there.
00:10:45
Speaker
And then some M&Ms across the top. But it's got like a little wreath on It's got a door. It's got a little gingerbread man. it looks It's got windows. it's This is awesome. it Yeah, that is incredibly... It looks like a lot, but I feel like you're going to get it and be like...
00:11:03
Speaker
it wasn't enough. I feel like I want more. should be bigger. Yeah, probably. I mean, you're probably about that. Because it is a petite cake, right? So it's probably only like this big. Like, it just looks huge in the picture. So it's interesting. Yeah. I mean, you're probably right. I've never gotten one of these petite cakes before, so I don't know how big they actually are. mean, I think they're fairly small. I just don't know. Yeah. I mean, feel like they're called petite cakes for a reason. Yeah.
00:11:31
Speaker
But also, like, you don't want, like, you know, a massive cake that you can't eat. So, you know, these, ah yeah, like, like the the the funny thing is, is this is a forced perspective thing where it just looks like this thing would be amazing. But then you get it and it's like, I wish
Unique Flavors and Festive Desserts Debate
00:11:45
Speaker
I had more of it.
00:11:46
Speaker
Right. We need something to compare it to. Right. Like we need it. We need to we need a cap comparison photo because it's hard to tell how big it actually is. I need a fork next to it. So I know I know what I'm dealing with. Yeah. Yeah. That works. That makes sense.
00:11:58
Speaker
I need that cookie next to it. Yeah. Although that cookie was the size of a plate. So know. Maybe it was a big cookie. I don't know. So Trevor, this is one that like I'm actually really like interested in is and I'm not really. Are you a creme brulee person? do you like creme brulee?
00:12:13
Speaker
I do like creme brulee. It's. hot Hot cocoa creme brulee. Like, I guess creme brulee to me is just like that, like caramel kind of flavor, right? So i don't I don't know that I need hot cocoa creme brulee, but I will say that the yeah the star, or the not star, the snowflake on top of this, I mean.
00:12:33
Speaker
It looks pretty cool, yeah. it's yeah Yeah, it would not be my first pick. I mean, compared to the compared to the gingerbread house cake, I mean, this is like. Hot chocolate creme brulee sounds delicious, though. Chocolate creme brulee with ah chocolate whipped cream, which I don't even see whipped cream. And maybe it's under the snowflake.
00:12:52
Speaker
yeah i'm guessing it Yeah, I'm guessing it's that. It looks like there's a mousse underneath the snowflake there. Yeah, that that just sounds delicious to me. I want to eat that.
00:13:00
Speaker
i I want that to go in my belly. This is still all at Amarant's, right? yeah We're still at Amarant's, man. yeah we we you Okay. where What else do they have? Because we need to we need to keep it moving here. so We have a lot more places to cover.
00:13:14
Speaker
We do. So we have a Mickey Petite Dome cake. as are I'm sorry, not cake. A Mickey Petite Dome. Now, this is another thing Amarant's is known for. They do these domes all the time. White chocolate mousse, dark chocolate mousse, crispy pearls, chocolate chiffon,
00:13:29
Speaker
I just want to call it white chocolate mouse, but you know, that's either here or there. I mean, it it seems like a lot these are just like delivery methods for crispy pearls. And for mousse. Yeah, mousse and crispy pearls.
00:13:42
Speaker
And then, yeah, you know, same thing. is you know It looks like a They call this a sweater hat. Yeah, it's the sweater hat thing, right? like It's a toque. It's a toque.
00:13:53
Speaker
It looks like toque. It is yeah. That's what it is. These are like trendy though, but it's the Mickey sweater hat cake dome. I keep saying cake. Dome cake. ah This is ah gingerbread chiffon.
00:14:04
Speaker
marshmallow mousse, milk chocolate mousse, and salted caramel crispy pearls. It's very similar to the other thing that they had, but it's in a dome form. way That one we talked about earlier, I don't remember what it was now. That was almost like a s'more, you know? Yeah.
00:14:18
Speaker
Yeah. so I mean, yeah. ah ah Yeah. Sorry. these These are feeling very repetitive. Samey. Yeah. Samey to me. Samey? Yeah. Yeah. that sam Amaretts is kind of like, that it feels like they they got a bunch of things and they're like, this is our like lineup of, of Christmas stuff.
00:14:38
Speaker
Here it is in different forms. Yeah. right okay I mean, they're, they're not offering like unique flavors in each of these. Again, it's, you know, you know, raspberry filling, vanilla chiffon, you know Yeah. You know, nothing nothing that I'm like immediately like, oh, that's interesting. Like it's it's all.
00:14:53
Speaker
Yeah. So the one we're looking at right now for for the audio listeners is the make a mini petite dome which is a white chocolate mousse, raspberry filling, vanilla chiffon. It looks exactly as you think it would. It looks like Minnie Mouse and, you know, ah in a dome form. And with but it has on the bow, it's got like some what is that? ah who The mistletoe or holly. hol Yeah. Yeah.
00:15:11
Speaker
sorry yeah Whatever that is. Yeah. Okay. it's ah It's on the bow. With the three berries, I think it's mistletoe. Okay. yeah Okay. Gotcha. Gotcha. But there's also some more here, though, too. There's besides those things.
00:15:23
Speaker
Oh, actually, we're done with. a no, wait. Is there more at Emirates? I think there is actually. Yes. So we have a North Pole bar. Which yeah but well it looks great. It cool.
00:15:35
Speaker
it's It looks like the the, you know, the what you would think the the the bar. I mean, I always associate it with the Santa Claus where, where you know, he lands and then the the little pole comes out and then they take the little code and then the, you know, the sleigh goes down into the workshop.
00:15:49
Speaker
That's kind of what it reminds me of. ah But it's basically like it's so first of all, it's an express espresso Dark chocolate mousse, chocolate chiffon, and cherry jam.
00:16:00
Speaker
Okay. Which I'm assuming the cherry jam is maybe in between the, or is somewhere in the middle there? Yeah, it's going to be like a, like ah like a, like a line of it somewhere, right? Yeah. yeah Yeah, you'll get, you'll get like a wafer cookie, I assume, something like that.
00:16:13
Speaker
that That's what I would think. But so it's in the end. So it's it's it's chocolate on the outside and it looks like a bar. And then there's there's like a um it's like a peppermint swirl thing on the top. Right. Which they don't really say what that's flavored as. I'm going to guess it's just like icing or something. I don't know. I assume it's just vanilla icing with a red red dye in it.
00:16:32
Speaker
Nonetheless, looks delicious, right? yeah I mean, i mean if you tilt your head sideways, it does look like the North Pole in this picture. But yeah. Yeah. yeah Yeah. It's kind of. Yeah, I can see it. Yeah.
00:16:43
Speaker
ah We also have ah a peppermint bark cheesecake. So I know i i know she's oriented things like this. Not always great for you. But I forget.
00:16:54
Speaker
I like like cheesecake. Yeah, I do i do like a cheesecake. I try to enjoy cheesecake when I can. But peppermint and cheesecake, though, I don't know that that really works for me. Peppermint is always a tricky thing, right? It is. Yeah. There's a line that you could cross that gets into toothpaste territory. Exactly. Yeah. Yeah.
00:17:12
Speaker
So, so subtle and and and the the problem is, is that cheesecake is a very strong flavor to begin with. So, like, I feel like if you're going to add peppermint to it, it has to be equally strong, which means then you're getting, you know, overwhelming peppermint, overwhelming cheesecake flavor.
00:17:27
Speaker
I don't know that I'm convinced that this works. It's fair. Yeah. Yeah. but it so then looks nice I didn't even read it, though. like it's It's peppermint bark cheesecake. It says peppermint cheesecake, chocolate cookie crust, dark chocolate mousse, and a dark chocolate peppermint bark on the top.
00:17:45
Speaker
it looks be It looks really, it's a pretty looking dessert, for sure. Yeah, I mean, it's what you would expect to go with with peppermint. as you know a lot of you know Chocolate and peppermint goes well together. I will say that, you know, they, whatever red dye they're using is like.
00:18:00
Speaker
Really really on red. Beyond red. Like every, yeah, again, everything that we've seen so far, like it's just like this bright, bright red that they're doing everything with, which again, you know, feeds into the, you know, the peppermint, you know, or, you know, the the red and white coloring makes sense and all that. It's like you said, it looks great. It's just, I don't know that I want peppermint cheesecake.
00:18:21
Speaker
Yeah. it's It's understandable. I'm not a big cheesecake person, but I would probably try this. I do like peppermint and I don't really even mind if it goes into the toothpaste territory. I like a good minty, minty. Oh, yeah.
00:18:34
Speaker
I'm down for minty stuff, too. But like I said, it's just I feel like this particular case would be like I would have a bite or two and be like, whoa, like that's. Whoa, that's That's too much. yeah Yeah, I get it. I get that.
00:18:45
Speaker
I get that. We also here, we have a ah Santa Mickey gingerbread cookie. And this is ah for again, for audio listeners here, this is a gingerbread cookie shaped like Mickey, of course, ah that is ah dipped in white chocolate on the top. So like half of it's dipped in white chocolate and it's got royal icing to make like the little fringe of the of the Santa hat.
00:19:08
Speaker
Right. And then just some sprinkles. on inside This is this was not that impressive, but a solid option, I would say. Yeah. I like how or I guess so. OK, so the red we've been seeing everywhere is white chocolate.
00:19:21
Speaker
So they're dying their white chocolate like incredibly red. Well, listen, there might be some photos, you know, enhancements going on in here, too. Right. Like where they probably did some processing afterwards. feel this.
00:19:34
Speaker
I feel like you could taste the red dye in this. yeah i You think so? I don't know. it's ever It looks like a water red dye. That's fair. That's fair. Okay, that's fair. We also have a ah snowman pastry, which is what was on our cover photo here, which is is very cool looking, I will say. It's a cookie and cream cookie.
00:19:52
Speaker
a chocolate brownie on the bottom and then dark chocolate, crispy pearls. And he looks like frosty snowman. He's got his little, he's got his little cap, his little, um you know, hat on the top ah that makes him magical. He's got the, the eyes and the nose, no mouth though, oddly enough, ah but a nice little scarf around the middle.
00:20:09
Speaker
But I think it it works. you you You don't need the mouth. um It kind of actually reminds me of like how Mario Party does the snowmen. i don't know if you played a bunch of Mario Party or not, but they they have snowmen in there and and it's kind of the same aesthetic. Yeah, it it is. like it is know, just the eyes and the nose. And yeah, I mean, it works. it's It looks cute. and And I think I would actually go for this over the yeah the peppermint cake.
00:20:39
Speaker
Cookies and cream sounds delicious, right? i mean Cookies and cream, chocolate brownie, dark chocolate crispy pearls. Yeah, makes sense. That sounds pretty good to me. Yeah. We do have one more item. ah Still? Gosh. I know. Okay. Amorats, guys. Come on. They're overachievers over there. Okay. They're overachievers. Okay. We still got to do the rest of this episode, though. Vanilla eclair.
00:21:02
Speaker
and So with it's got chocolate. What is it? Vanilla mousse topped with marzipan, sugar, Christmas lights, and a chocolate coin. I think this is pretty impressive looking just for a basic eclair, you know?
00:21:13
Speaker
the The top. Yeah, I mean, yeah yeah, I guess, you know, as far as eclairs go, it's... it I feel like there's not a lot you can do with an eclair because of just how it's baked and whatnot. It's eclair. You can have different fillings, right? Yeah, it's really that it's the marzipan on top with the Christmas lights and everything that is really... yeah really giving it that festive look.
00:21:35
Speaker
I agree. ah It's ah honestly a very, so like, if you think about it, like, they're they're literally just piping chocolate icing and then putting a couple of little Christmas light looking things. Like, it's a very simple thing, but actually very smart. Very effective.
Dockside Margaritas and Jock Lindsey's Offerings
00:21:49
Speaker
Yeah. Yeah. It's very effective. Yeah. Yeah. I agree. ah agree. All right, so that's enough of Amorettes. The next thing we actually have is is a drink over at Dockside Margaritas. So if you want to do ah a drink, a festive drink, there seems to be a lot of pomegranate going on around the Disney resorts this time of year.
00:22:05
Speaker
So you got a Patron, silver tequila, it Contro Liquor? I got i had a hard time with this last time. Contro Liquor. Contro, yeah. Sweet and sour and a pomegranate juice garnish with lime wedge.
00:22:17
Speaker
Looks like a pretty basic margarita. Just some pomegranate going on there. ah We do go over to Jock Lindsay's after that, who has been just killing it with the holiday food, I feel like, after Halloween.
00:22:28
Speaker
I'm excited to actually talk about, like, a real dish and not just, like... You can't just take his amaranth. That was a lot of sugar up front. That's fair. yeah That's fair. So, Jack Lindsay's has been doing a lot of really cool stuff. And this is a place I still want to go that I haven't gone yet. I really need to go here.
00:22:45
Speaker
um But they have a wreath of Wellington. It's a strip steak mu mushroom. What does that say? Duxelles? Duxelles? What is that? I don't even know what. Yeah. do You said. Yeah.
00:22:58
Speaker
yeah i We're probably saying it wrong and someone will probably tell us. Gruyere wrapped up in a puff pastry, herbed Parmesan and horseradish mustard aioli. This, first of all, visually looks awesome.
00:23:11
Speaker
Right. yeah And then secondly, if they really present it this way with the dome and the with in smoke and and that whole thing, i mean, just the whole thing looks very cool. Now, I'm out on this because of the mushroom, and you also know I'm not a big steak guy.
00:23:27
Speaker
So this isn't something i would eat, but I will tell you it looks awesome. I mean, yeah, that that's unfortunate because I feel like it is always my wife. Yeah. Yeah, cause because, you know, beef Wellington is just really good. You you would enjoy this. I know you say you're not a steak or a mushroom guy. I feel like you would really.
00:23:47
Speaker
You're probably right. yeah but I mean, I i probably would. All right. What else does Jock Lindsay's have going on? We have the boughs of holly deviled eggs, which are deviled eggs with sweet potato filling, fried chicken, herbed butter, cranberry and parsley.
00:24:04
Speaker
I mean. what and that That's kind of hitting all of your... but I would eat all that. Yeah. Yeah. that that's That's like breakfast and lunch together, I guess. It is. Yeah. the that This is... Yeah, I guess its this is brunch.
00:24:18
Speaker
Yeah. I love a good deviled egg, but you throw a piece of fried chicken on the top of it, a little chicken nugget right on there. but Yeah. I mean, I never thought about that, but it i mean, it makes sense. Just, you know, like chicken nuggets with your deviled eggs.
00:24:32
Speaker
Yeah. who I mean, I guess, right? Like, I've never tried it before, so I don't know it's good. Do you suppose it's served in this little, or I guess I Little Christmas tree thing? Yeah, like, I know Jock Lindsay's, their presentation is kind of step above everybody else. I feel like it's going to come out in this little Christmas tree. In this little Christmas tree case.
00:24:53
Speaker
I want it to be revealed to me, Trevor. I want it to be open. Yeah, totally. And then I would go, oh, you know, like... and One thing that I'm not sold on is the whole cranberries. Just because I'm not.
00:25:04
Speaker
like Take that off. Yeah. I'm not a fan of whole cranberries. So I would kind of be like, yeah, that's nice. I'm not a fan of the parsley either, to be honest with you. It's just a little sprig of parsley. But I'm just not taking both the cranberry and the parsley. And I'm going to put that. I don't mind the parsley. It's just, yeah, the cranberry would be the only thing I would avoid.
00:25:24
Speaker
That's fair. Now, there also are turkey egg rolls here, which they didn't have a picture for, but they're turkey egg rolls with sweet and sour cranberry dipping sauce. I saw – I did see a picture of those when I looked at the post. Did you? i Yeah, I did.
00:25:38
Speaker
i think – I thought those were something different. No, it yeah, it was the very last picture. And it was actually – so funny enough, i saw those and I immediately thought about when we talked about last week the egg rolls that they didn't cut them in half.
00:25:50
Speaker
Yeah. This time they actually did cut them in half. When I saw these, I thought they were bread. ah they look like They look like decorated bread. That's my bad. Sorry, everyone. All right. so So we don't have a picture, but you can actually see the inside of a turkey roll.
00:26:07
Speaker
bring them And now I also understand why they didn't picture do the picture of the inside of the pastrami because it's it's not the most appetizing view in the world. It really isn't. Yeah. Yeah, that's fair.
00:26:18
Speaker
Turkey egg rolls, sweet and sour cranberry dipping sauce. Apologies for not having a picture. That is my bad. I would go for for some turkey spring rolls. That's fair. Yeah. I mean, I i would i would eat that.
00:26:30
Speaker
I would eat that. I like turkey. You know turkey's a great – I mean, ah you know, if I'm going to have a sandwich, I'd go to turkey go a turkey sandwich. I love Thanksgiving. I love having to some turkey. So, yeah, I'm in for that. i don't I don't associate spring rolls as being festive necessarily, but the the turkey kind of overrides that, I think.
00:26:46
Speaker
I would agree with that. They also just have ah what they're calling cookies with eggnog, which is just eggnog with ah and some rum and ah tree sugar cookie, a snickerdoodle swirl cookie and a chocolate peppermint ah cookie.
00:27:00
Speaker
Yeah, some cookies, whatever. That snickerdoodle looks really good. The cookies do look excellent. yeah I will say that. I will say that, you know, you know i'm sorry, just going back to like how Amoritz was presenting everything. This doesn't, it it's still got like the, you know, all the colors and brightness and everything. It doesn't feel quite as like fire engine overwhelming. Yeah.
00:27:22
Speaker
it's It's a little bit more of a dull red. It's a more of a dull red. Which I think works in this case. I think i think this would be, you know, and after after eating some some spring rolls, yeah, give me a plate of cookies. Yeah, a nice little dessert ah dessert flight here, you know. Yeah.
00:27:41
Speaker
All right, so we're going to go away from Jock Lindsay's. We're going to head over to the Sunshine Churros, a little stand there, ah and for a gingerbread churro. And this is a churro that's rolled in gingerbread sugar, drizzled with buttercream frosting, topped with crushed gingerbread cookie crumbs, and a spritz.
00:28:00
Speaker
Spritz, Trevor, of edible glitter. ah Just a spritz. You know, someone just did a little bit of you know little of that. I don't believe that. does this This is way more than a spritz.
00:28:11
Speaker
This looks like a hot mess. It looks delicious to me. I don't know what talking about, Trevor. This looks delicious to me. Sure, but it's very busy. Oh, it's extremely busy. yeah I guess for me, visually, like there's too much going on here. I know that there's a churro underneath, but it feels it it feels like somebody dropped it in the in the sprinkles vat.
00:28:36
Speaker
and just like they're just like your might maurros And they're just like oh, oh, wait, let's keep this. You know, like sorry. Here you go. Like, yeah, it's ah yeah, that that's I again, I'm sure it's delicious.
00:28:48
Speaker
It's just too much.
Swirls on the Water and Ganasheri's Chocolate Pinata
00:28:50
Speaker
there's There's too many things going on here. really Really quick fun story, Trevor. okay ah When I had my wisdom teeth taken out when I was in college, right i was it was right around the holidays. And and I think you know right when you have your wisdom teeth taken out, you to be careful about eating things that are like small right because they leave like little pockets in the back. right And it was right around Christmas time. And it had been a little while. So i was like, all right, whatever.
00:29:13
Speaker
And I had a cookie that had these little Christmas tree sprinkles that are on here. And one of the Christmas tree sprinkles got lodged in the little pocket where my wisdom tooth was. I had to go back to the doctor to get a Christmas tree.
00:29:24
Speaker
Extracted. Extracted from the pocket where my wisdom tooth was.
00:29:32
Speaker
so So every time I see those, I think about that. So don't don't eat overly busy churros if you've had that wisdom teeth out recently. Exactly. Correct. That's the PSA from Tom.
00:29:43
Speaker
That's the PSA. ah You know, I should have done it in a more serious voice and we should have had like the, have you ever seen the thing, Trevor, the more, you know, where it goes, a little rainbow, you know, right. um Exactly.
00:29:55
Speaker
Anyway. Right. What else we got? Swirls on the water. We're going over to swirls on the water, which does some, you know, Dole Whip and and such. and And it's swirls on the water. We have a Mickey gingerbread cone. It's a gingerbread cone with chocolate soft serve, Dole Whip pomegranate with the chocolate. cheese OK, that feels I mean, I guess chocolate pomegranate. Oh, wait. Yeah, no.
00:30:16
Speaker
Yeah, actually, I've had it. I've had chocolate covered pomegranates. Yeah, it does work. Okay. And then holiday sprinkles around like the little rim and a gingerbread Mickey just thrown on top there. Listen, there's only so much you can do with a cone of ice cream, but I think this is pretty festive. I like it.
00:30:32
Speaker
Yeah, it's it's nice. Again, that the the one thing I don't, or it kind of works is the chocolate and the pomegranate, the the color of the two together.
00:30:42
Speaker
i don't know that it's that appetizing. I feel like once it starts mixing together, it's not going to look good. Right. That's fair. That's fair. But I mean, that just means eat it quickly and, you know, you know, scooping up with the ah the gingerbread cookie.
00:30:57
Speaker
That's a good idea. hadn't thought about that. You know, you get you get the gingerbread cookie and you just kind of like yeah shovel it out of the cone. but I never get cones because I like to kind of slowly eat my ice cream, you know?
00:31:10
Speaker
And like I feel like a cone is always like an emergency situation, right? It's always like that goes fast as you possibly can. So does it doesn't make a mess. Did you ever do the thing where you bite out the bottom of the cone and you suck the ice cream out of the bottom? Yeah.
00:31:22
Speaker
Oh, yeah. I love those. car the um What do you call them? The ones you can buy from the freezer aisle that have the chocolate in the bottom. Oh, the drumsticks. Oh, drumsticks. The best. I love drumsticks, man.
00:31:36
Speaker
Anyway, sorry. Continue swirls on the water. We have a also have a tropical holiday tree sundae, which is a waffle bowl with Dole Whip lime, which is delicious, by the way. I love Dole Whip lime.
00:31:49
Speaker
yeah ah And coconut soft serve, sugar tree lights, and graham cracker crumbs and a sugar piece that looks like Santa wearing sunglasses. Yeah. yeah Yeah. it's It's beach Santa.
00:32:01
Speaker
It's beach Santa. It's Santa after all the presents have been delivered. He goes and takes a little break ah by the beach. Right? yeah Yeah. Super cute. I love that. like And yeah, flavor-wise, coconut and lime is easy.
00:32:15
Speaker
Like, it's ah kind of... it It actually does kind of speak to like, you know, when you're done Christmas and you're like, you want to have that like, you know, yeah beach vacation. This is exactly that in a waffle bowl.
00:32:27
Speaker
Exactly. Exactly. Agreed. Yeah. Perfect. I like it. Yeah. I like it too. I want to go to the ganashery real quick before we move on. But because ganashery is always known for.
00:32:38
Speaker
but we we went to Amaritz. So now we. Yeah. Okay. You got to go to the ganasheri. Listen, I didn't include all this the, the ganasheri just was lazy. Like, you know, they didn't try to compete with Amarats at all. They were just like, we're not going to do anything new except for one pinata.
00:32:51
Speaker
Like, so, and they're known for their pinatas and it's this really cool toy soldier Mickey chocolate pinata. It's, which is a dark chocolate shell filled with gingerbread flavored milk chocolate treats.
00:33:02
Speaker
It's very cool looking. It looks like a little toy soldier Mickey, you know, it's very, I like it. I think it's kind of cool. Yeah, it's it looks nice. It's, you know, like you said, you know, they're they're just this is pretty par for the course with them at this point.
00:33:17
Speaker
um Nothing wrong with it. it I mean, ah honestly, you know, color wise, it's it kind of fits on point with, you know, Nutcracker Sweet is what I'm getting. Obviously, that's that's what it is.
00:33:28
Speaker
Yeah. Yeah, i no no complaints on that. ah And I feel like, do you feel like there's been a lot of gingerbread so far this year?
00:33:38
Speaker
mean, it's Christmas, right? Yeah, but i im I'm trying to think, or well, I guess, yeah, gingerbread is kind of the de facto cookie flavor. ah just, I guess, you know, kind of like we were talking about, you I kind of go towards like mint cookies and
Disney Resorts' Creative Holiday Menus
00:33:51
Speaker
stuff like that. So maybe I'm just like...
00:33:53
Speaker
No, that's fair. i did. We did. You know, this was supposed this was this ah list was a Disney Parks one as well. So there is one more that we have that's from Flame Tree Barbecue over at Animal Kingdom. And that is a cranberry cherry cheesecake pop, which is white chocolate cheesecake with ah cranberry cherry swirl dipped in dark chocolate with a cookie crust.
00:34:13
Speaker
This is delicious. I mean, can't see the inside of it. sure um Yes. sir But sure. Except it's being sold at Flame Tree, which is like. What's wrong with that?
00:34:24
Speaker
I'm not thinking about getting chocolate cheesecake when I'm at Flame Tree. You know, come on. You know how Flame Tree is. you i't I know. you're You're there for the barbecue. You're not going like, ooh, do they have a cheesecake pop? like I mean, it's, you know, it be a nice thing to finish off your your barbecue meal with, do you know?
00:34:43
Speaker
i guess. But let let's be honest here. yeah you know You know, we both know that this thing is not going to be like a main thing. it's It's a weird choice to sell it at Flame Tree of all places. That's That's fair.
00:34:57
Speaker
that's fair yeah All right. Well, let's let's move out of Disney Springs and we'll go to the resorts. So the resorts have their own stuff, right? So we're going to go move over to the resorts. And there's some interesting things going on in the resorts. Now, funny enough, the picture that I have up right now is from Boardwalk Deli, and it's a candy cake cheesecake brownie.
00:35:15
Speaker
It's not on my list because it's not new and we are only doing new things. But Looks delicious nonetheless. I remember this from last year. i would love to eat this. ah It is really a nice looking thing. But we're going to start off here.
00:35:27
Speaker
And by the way, there's not a lot of new stuff at the resorts. So we're not going to spend a lot a lot of time here. So we're going to go over to Gasparilla Island Grill at Grand Floridian. And this is a gingerbread brownie, ah gingerbread spice brownie with a salted caramel ganache.
00:35:43
Speaker
This, I'm surprised that they put a whole little gingerbread house on top of it. I mean, it's pretty cool, though. They, like, constructed, like, a full-on gingerbread house. Yeah. like like i But, again, I feel like it's one of these forced perspective things. So, like, you've got the brownie, and it's going to be, like like, this big.
00:36:00
Speaker
again It's an itty-bitty little house. It's cute, but it's just it's going to be one of those, like, you know, you could pop the whole thing in your mouth in one bite. Is this a gingerbread house for ants?
00:36:13
Speaker
Yeah. one Got to do a Zoolander reference. I don't know why. That's fine. Yeah, I mean, i mean a one-bite gingerbread house is kind of a wild idea if you think about it.
00:36:25
Speaker
i mean, it is. it really is, right? Like, when have you ever seen a tiny little gingerbread house like that before? You just don't. Right? I mean, that's... It looks nice. i Yeah, i just I just love the, you know, just the way that they frame these things. it It makes it look like, oh, you're going to get like a gingerbread house. It's like, no, this is going to be...
00:36:45
Speaker
you know, a, it's going to be a fun bite. Like it's, it's going to be, yeah I'm not saying that it's going to be bad. It's just, you know, i'm I'm not expecting this to be like, you know, sitting, eating gingerbread for five minutes kind of thing. No, absolutely. Absolutely. yeah I get, I agree with you, but we also have, and these are a stolen bites, right? sta and Stolen? Stolen?
00:37:07
Speaker
stolen Yeah. Which I don't know what those are. Do you know what those are? don't know. I've seen these before, but I don't remember where they come from. I feel like it's something from Europe.
00:37:19
Speaker
Stolen bread. Yeah, don't know. It's a German. Yeah. OK. Yeah. I thought it was. Yeah. Yeah. It's a German Christmas bread. um Yeah. So, yeah, that it's just. Yeah. Actually, I think that's where I saw. I'm pretty sure I saw this on an episode of Great British Bake Off. Yeah.
00:37:34
Speaker
I mean, i won Great British Bake Off, too. I don't remember this. It was like years ago. So like I think like one of the one of the first. okay One of the first seasons.
00:37:46
Speaker
All right. Well, maybe I missed that. Yeah. Stolen's like... It looks very thick and crunchy to me. I don't know. It's like fruitcake, I guess. Oh, okay. Well, fruitcake, but not as dense as fruitcake, I guess. Because there is stuff in it. You know, like fruitcake, you got the fruit and the nuts and all that kind of stuff. It's kind of a similar vibe to that. But then I don't what that is on the outside, though.
00:38:09
Speaker
and let's say It looks like some sort of, it probably like, I don't know, sweet covering of some sort. i mean maybe Probably like marzipan. Marzipan, yeah, that's what I was looking for. Yeah, that that actually, i mean, that looks pretty good.
00:38:21
Speaker
So that's over at Gasparilla at Grand Floridian. Yeah, there is not ah like I said, not a lot of new stuff. So but this is what it actually says on here, various quick service locations. So this is something that's going to be available in a lot of different places, I guess, throughout the different. ah This is various value resorts, actually. is This is a value resort dish.
00:38:43
Speaker
Really? ah Yeah, I know, right? ah Actually, End Zone Food Court, Every Pop ah shopping Shopping and Dining, Intermission Food Court, Landscape of Flavors, Riverside Mill Food Court, and World Premier Food Court. So these are all the value resorts, yeah. Yeah, value resorts. It's a sausage and butternut squash ragu with a fennel sausage, butternut squash, and kale, and a creamy tomato sauce. looks pretty good.
00:39:08
Speaker
That's... That's more than I would expect from a yeah quick service. Yeah, absolutely. I mean, you can get some good stuff at those quick services at the value resorts specifically, too. Like, they have good stuff over there.
00:39:20
Speaker
do you ah Do you do roasted butternut squash at all in the winter? It's all right. I mean, i you know, it's not my favorite. I don't love squash, but I'll eat it. So, yeah, we we do it like it's actually it became for years, actually. It was like in the winter.
00:39:35
Speaker
You just you cut a butternut squash roasted in the in the oven and then you can throw it into like whatever. So actually, like this is kind of giving me the same vibes as that is like, yeah we'd have it in like spaghetti or you know, just mix it in with chicken.
00:39:50
Speaker
yeah like chicken pasta, sausage, whatever. Like it's this. Yeah. I would this would feel like comfort food to me at the resort, which I don't feel like you get a lot of comfort. Don't always.
00:40:02
Speaker
Yeah, no. it depends on what resort you're at, though, too. There's there's something that like specialize in the comfort food kind of thing, you know. But we we also have at the same places. We do have a dessert item, which is a gingerbread cake. ah You were talking about gingerbread, more gingerbread.
00:40:16
Speaker
At least these desserts, by the way, are not like the the lame ones that we complain about all the time where they're just throwing like, you know, it's not a cupcake. Yeah. No, this is a gingerbread cake. It's shaped like a it's shaped like a Christmas tree.
00:40:29
Speaker
It's got a caramel ganache filling, a caramel crispy pearls, eggnog pastry cream and white chocolate. Yeah. You see, you see the fact that it's got the eggnog pastry cream in there. Yeah. Like we haven't seen a lot of that yet. And I think i think that's kind of the flavor that I go towards for Christmas is more eggnog than gingerbread.
00:40:48
Speaker
So this this would be something I would be like, I would kind of stop and go, oh, you know, I'm getting that with dinner. Yeah. So it's very it's a very attractive looking dish, too. I mean, it's it's really nice. They put it they did a really cool like like little swirl with the eggnog cream and they got the little ornaments and little stars on it. It's really it's it's a nice looking dish.
00:41:08
Speaker
Yeah, absolutely. So that's that's a great thing that you can go and get at those food courts. There's also a drink that they have, which is a non-alcoholic drink. It's a milkshake, Trevor, but it's very basic. It is a candy cane shake, vanilla chocolate.
00:41:20
Speaker
They throw some peppermint pieces in there and some whipped cream on the top and cherry. And it's a boom holidays. Look at that, right? Boom holidays. Boom holidays. but I have to say, I'm i'm very impressed that they're they're putting focus on the value resorts for this stuff um like i i will admit i don't have a lot of reason to go to the value resorts at this point um you know how it is yeah because we're bougie we bougie yeah us evc folk don't go to the value resorts fancy now uh But but this, you know, stuff like this, you know, all of the things that they've shown at the value resorts is like, you know, hey, maybe maybe as I'm, you know, leaving Hollywood Studios instead of going, you know, back towards Epcot, you know, maybe pop over, like, you know, get on the Skyliner, go over and go over and check out the food courts at like Pop Century or something. So this is a thing, too, because like a lot of the value resorts will have like these like sneaky, cool menus on the at the quick services. Like they do this fairly often where they have really neat things. They're almost like like you're talking about the way to draw people that are not staying at the value resort to go to the value resort. You know?
Jolly Holiday Bakery and Disneyland's Festive Treats
00:42:33
Speaker
Yeah. um But yeah. But Trevor, we're done with Disney World. No more Disney World. The sponsor of this episode is DVC Rental Store. DVC Rental Store, a world of DVC company, offers magical vacations at incredible value.
00:42:46
Speaker
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00:42:57
Speaker
And as always, DVC Rental Store pays out the most to members looking to rent their points. Want to learn more? Go to DVCrentalStore.com slash welcomehome or call 1-855-DVCRENT.
00:43:08
Speaker
That's 1-855-382-7368. And when you speak to them, be sure to let them know that Welcome Home sent you. We're going to head on over to the West Coast. All right. We're going to do some Disneyland. This is your speed right here. There's a lot of good Disneyland stuff.
00:43:20
Speaker
This is where I keep reminding Tom that he needs to get himself forward at Disneyland so he knows what's up. You know, for all of our Disneyland listeners, you guys know what's up.
00:43:31
Speaker
You guys have a deal. Yeah. Disneyland is different. Don't diss the food at Disney World. don i'm i'm not I'm not dissing it. I'm saying that, you know, there it is different at Disneyland. And because it's a different, you know, we we talked about this pre It's a different vibe, different audience. yeah Yeah, different audience and all that.
00:43:49
Speaker
But because of that, you there are a lot of things that you just will not see in Disney World ever that make their way to Disneyland. So let's let's see what's on the menu. Let's see. Let's see here. Okay, so we're going to start off at ah so is the holidays at Disneyland Resort.
00:44:03
Speaker
So first things first, and this is over at, ah let me find this one really quick because I i don't know where it is. It's over at Jolly Holiday Bakery Cafe. Yep. Okay. Right on Main Street.
00:44:15
Speaker
yeah Yep. It's the Gingerbread Cranberry Cheesecake Trifle. what a What a name, by the way. ah it's Gingerbread Cranberry Cheesecake Trifle. Layers of gingerbread cake, cheesecake, cranberry, comp cranberry compote. Cranberry compote, yeah. Yep.
00:44:29
Speaker
Topped with gingerbread crunch, white chocolate mousse, and a mini gingerbread man. Okay. the The big thing for me with this is initially when it it said, you know, oh, a cheesecake trifle, i always think about like, I don't like, or or sorry, cranberry cheesecake trifle specifically.
00:44:48
Speaker
yeah When you're talking about cranberries, I'm like, I don't like just straight cranberries. They're just not appealing. But like cranberry jelly or like the flavor of cranberry, I really like.
00:44:58
Speaker
The fact that this is a cranberry compote means it's going to be very smooth. And, you know, it's rammed into a trifle, which means you're just like, You're digging in. It's got to get all the layers. Yeah, yeah, yeah. You know, you hit the spoon all the way down to the bottom. get all those layers.
00:45:12
Speaker
um I bet this is going to be just fantastic. Like, it's it's going to hit all those different flavors along the way. And I feel like, you know, looking at it, I feel like i would actually probably want more of the cranberry compote.
00:45:25
Speaker
But... There's only one layer. There's only one layer. yeah The rest of it is, yeah. so i I'm not a huge cranberry fan either, Trevor. But I do feel like I would try this and I feel like it would be good.
00:45:36
Speaker
but But also, I mean, what is a trifle without ground beef as well? yeah What do you mean ground beef? That was a friend's reference. i don't know. I don't know. i don't know. don't know. Friends references. my wife My wife will appreciate You're losing me on friends references. I don't know friends references. I'll explain the joke that Rachel went to make a trifle for dessert one year and she got the pages stuck together. So she started making another recipe that was like a shepherd's pie. You know what? I actually think I saw that one. i yeah know that and And then Joey ended up eating it anyway because, ah but it was like have this half dessert Frankenstein things. Great.
00:46:09
Speaker
Delicious. Yeah. Yeah. You need your ground beef and your trifle, but. We also have at the same location, we have an orange cranberry loaf topped with cream cheese glaze and dried cranberries drizzled with white chocolate.
00:46:23
Speaker
Again, I'm not a huge cranberry fan, but this is delicious. It looks good, but this is on the opposite spectrum is that it's giving me dried cranberries, which I'm like, I don't really want those. So...
00:46:34
Speaker
That's fair. In bread form, though, it might be okay. Yeah, but but get put the compote on it instead. Like, like take the compote out of the trifle and put it on the, you know, give me that with this, and then I yeah might eat it. Yeah, yeah that's fair.
00:46:47
Speaker
Yeah. That's fair. Okay, well, we also, though, we have and this. ah Trevor, you know how I feel about s'mores. i have any of You love your s'mores. I love anything s'mores. So we got a s'mores cheesecake, chocolate cheesecake topped with chocolate ganache, marshmallow mousse, and a torched marshmallow.
00:47:03
Speaker
I'm all over this. I'd eat several of these if I if i had to. It's amazing. So where's, I'm going to call foul on this because they're calling it a s'mores cheesecake. I don't see anything about graham cracker in this.
00:47:18
Speaker
I think it's on the, I see some graham cracker though. they it doesn't say anything, but it's there. it it looks like somebody like flicked graham cracker. on the bottom, maybe on the bottom there's some graham cracker. Yeah, I don't, I'm i'm not convinced. i feel like they're calling it s'mores, but you know.
00:47:34
Speaker
That's fair, that's fair. Yeah. That's fair. Okay. i Listen, i'm not goingnna I'm not going to argue with you. That's fair. ah We also have a sticky toffee bundt cake with toffee sauce ah topped with vanilla chantilly cream. Again, this looks really, really good.
00:47:50
Speaker
yeah i mean, Jolly Holiday just is good, period. So, yeah. like oh yeah Sticky toffee bundt cake. is that that's that's one of those things that i would like stop and be like i i need to eat this at like 7 p.m at night when i'm really tired and which you do like the cartoon thing where you walked by but then your head kind of stayed and like your body kept going yeah yeah It's one of those things for sure. And and yeah, but like I said, that this to me feels like, you know, you've been walking around the park all day.
00:48:22
Speaker
you know, it's getting close to like you're you're you need something to do while you're waiting for the fireworks. Eating a sticky toffee bun cake is the thing to do. Listen, I agree. I totally agree with you.
00:48:34
Speaker
i would absolutely. It looks absolutely fantastic. It is probably delicious. I would love to eat this. Yeah. So we also have what was on our cover photo here, which is a ah a white mocha peppermint tree shaped macaron filled with peppermint buttercream and coffee bun cake center. Is this the right with this is right one? Yeah. Peppermint tree. Yeah.
00:48:56
Speaker
It looks like a macaron. Yeah. Yeah, it's just weird because I don't see the coffee but it's center because it's the the center. and okay oh It's like in the core. Yeah, I would assume that it's yeah, there's like a core of a bun cake in it.
00:49:10
Speaker
This is very confusing to me because I saw this picture and i was like, it matches the description except for the coffee bun cake part. Right. Because it's yeah like a tree. The center is hollowed out. Okay, well, I guess that's... Yeah, I guess so. But, i like, this looks really cool and real really good. They look like good macaroons. You know, they've got the peppermint buttercream in there.
00:49:28
Speaker
I don't know how I feel about the coffee bundt cake, but... See, when I saw center, Trevor, I thought it meant, like, the middle layer. that was i was thinking center... Oh, yeah, yeah. Okay, yeah. You know what i mean? Yeah, thats that's fair. But, really, you you you don't do you don't do coffee cake at all?
00:49:42
Speaker
I don't do coffee at all. Right, but coffee... Okay, but coffee cake is not... But that's... No, but hold on. If it's coffee cake... yes, I'm all about coffee cake because coffee cake doesn't taste like coffee. Yeah, that's what this is.
00:49:54
Speaker
Well, or is it though, Trevor? Because it says coffee bundt cake. So that makes me think it's coffee flavored. Well, yes, probably coffee infused. But yeah, that's what my problem lies. That's where my problem lies.
00:50:06
Speaker
All right. But yeah i you can you can eat it around the center. You you know, the center is there. You can just eat all the ah peppermint and the macaron around it. Yeah. here's here's a question Here's a question, a a practical question.
00:50:18
Speaker
How in the world do you eat this, Trevor? Well, it's kind of like a sandwich. You can't really sandwich this, do you? But then all the peppermint buttercream is just going to squeeze out like a you know toothpaste tube. it's you know Or, I mean, maybe the answer is you actually slice it in half. Wait, just go layer by layer I wouldn't do it layer by layer.
00:50:41
Speaker
I don't feel like you I feel like I'd either have to cut it half or, yeah, just accept your fate and, you know, touch his feet squish is squish squish it together and pushsh it together. You know, OK, I mean, that's fair. That's fair.
00:50:54
Speaker
ah All right. So we're going to leave there. where We're going to head over. Golly Holiday's got some good stuff, but let's see what else is on the Good looking stuff. Now we're going to an over to the Plaza Inn. This is an apple bundt cake.
00:51:06
Speaker
yeah So this is an apple bundt cake filled with caramelized apples toppped cream topped with cream cheese glaze, green mousse, and finished with chocolate ears and a red bow. Okay. Festive. Feels kind of basic, but there's a lot to it, though.
00:51:21
Speaker
Yeah, it's I mean, the honestly, the you know, the the ears and everything obviously are how they're they're framing it as, you know, it's ah it's a Disney or, you know, it's a Minnie Mouse or dessert.
00:51:33
Speaker
I don't think it needs it, honestly. um You know, just the apple bundt cake with the caramelized apples and the cream cheese glaze would have been enough for me. um They could have stopped there. So I think the green mousse is misplaced. I feel like the green mousse needs to be red mousse, not green. Yeah, the the green mousse is kind of weird.
00:51:50
Speaker
Like in terms of the visual is like the coloring is not quite right. Again, it's, you know, we we talked about this before where like, you know, they tend to go to like that neon green instead of like a dark green. Like a darker green. Yeah. Yeah.
00:52:05
Speaker
And so it's kind of, it's kind of because actually, yeah, even like looking at it compared to the sprinkles on it. the it's very lighter. It's a brighter green. And and then it's like but then it's like the mini ears are in there. So it's is it like mini with green hair?
00:52:20
Speaker
Is that what you're selling me? like I don't know. why Why go green there? Like, I understand it's a Christmas color, but I feel like red would have been perfectly fine and mean sense for mini. You know, you know what it is probably is that because of the red bow, it probably they probably tried it with red and it was probably too muddled.
00:52:39
Speaker
OK, because you because you wouldn't have been able to see the bow. Yeah. OK, I could. okay i could All right. i'm um i'm I'm on board now. I'm on board. Yeah. also Yeah. I see the logic. I don't I still don't agree with it.
00:52:50
Speaker
I still don't agree. This was the thing that I would go and get there. Which is a peppermint chocolate tart. Yeah. You want to read this one? every yeah you can read so yeah We have a chocolate tart shell filled with chocolate ganache and mint marshmallow.
00:53:03
Speaker
Ooh. Filled with chocolate lines, whipped toppings, sprinkles, and chocolate-filled cookie, which they don't want say. Also known as an Oreo. Yeah, it clearly is an Oreo on top, which is funny.
00:53:16
Speaker
I always love when people have, like, a sponsorship deal with the company and they have to do the generic thing, you know, like, hazelnut spread, you know. And before they had the thing with the M&Ms, they would call them, like, chocolate candy pieces or whatever. Yeah. Which is funny because it it like, they didn't even like buy, like they could, you could get like generic Oreos, but they're still buying like actual Oreos. Yeah. They just threw an actual Oreo in there. And it's like, all right. But, but that aside, like, you know, I, I feel like I'm discarding the cookie for this.
00:53:46
Speaker
Like and the, the, You're going to throw away the Oreo? i don't need an oreo I don't need an Oreo with a peppermint chocolate tart. Like this is. yeah It's enough. There is enough here going on. The the Oreo is like.
00:53:58
Speaker
It's just extra. Yeah. And I don't need it.
Rancho de Zocalo and Riverbell Terrace Delights
00:54:01
Speaker
Just give it to my daughter. I'll just hand it to my daughter. Yeah. Here's your cookie. I have my tart. You know. yeah Away we go. That's fair. That's fair.
00:54:09
Speaker
but All right. I'll give that one to you. Yeah. The the the Oreo is kind of ah like I don't actually understand why it's there. It's just a nice little garnish. That's all. Okay. I mean, just random random cookie on things. Okay. Yeah.
00:54:23
Speaker
Let's go away from sweets and get to some, uh, some, um, yeah you know, savory stuff. So this is over at Rancho. Rancho. Okay. You already said, i was going to say this has to be a Rancho de Zocalo.
00:54:34
Speaker
yeah yeah okay go ahead read this one yeah so so it's a an arepa de cochinita cochinita cochinita the bill the bill yeah so yeah crispy corn arepa with refried beans pulled pork um avocado salsa, Kujita cheese, and spicy pickled red onions served with tortilla chips. I mean, wow.
00:54:59
Speaker
ah That's a good looking raisin. yeah, and and I will say this, I've never been disappointed with anything I've had at Rancho de Zocalo over the years. Like, it's just good food. So, like, pulled pork from there, yep, I'm on board.
00:55:15
Speaker
Like, Yeah. I love a good arepa too. Like, yeah work oh yeah. Yeah. And this goes back to that, you know, we were talking about the, you know, the macaron, the sandwich thing. Like this is, this is the same thing. It's going to be messy, but, but accept your fate. Like so you just get a fork and you'll, yeah you scrape up the. night Yeah. yes ah ah Yeah. you you Well, no, no, you don't even need a fork because there's there's tortilla chips on the plate. So that when you're done, when you're done with the arepa, you just scoop up the rest with the tortilla chips and.
00:55:43
Speaker
Good call. Perfect. to hit call. We also have this, ah what is that, pizzole blanco, ah pork pizzole. I don't know if a pizzole. I don't want to throw an accent on it when there isn't one. But um ah onions, cabbage slaw, lime wedge, sliced radish over the court with corn tortilla chips. This is like a soup almost.
00:56:02
Speaker
Yeah, i interesting. i've I've never had like a pork soup before, but it looks like there's a lot of just, you know, fresh vegetables and flavor going on in there.
00:56:13
Speaker
It looks delicious. Yeah, I don't know. I feel like radish is a very dividing thing. I love like radish. So radish is great for me. i love I love like, you know, fresh radish or pickled radish. It's it's good. So.
00:56:26
Speaker
Okay. Yeah, I get that. I'm not a huge radish fan, but I get, i get you know, that that you're into that more. but It's kind of like a pork. It's like pork soup with coleslaw on top is kind of what what you're getting. I mean, essentially, yes. say it But it looks good. I mean, it looks good. i It does does look really delicious. So we're gonna we're goingnna leave we're going to leave your favorite restaurant over here, Trevor. One of my favorites at Disneyland. Yes.
00:56:51
Speaker
We're going to go over to Riverbell Terrace and go back to Sweet again. All right. So we're going to go back to Sweet. We're going to go to this buttermilk chess pie, which has a custard filling, graham cracker crust, vanilla chantilly cream, and raspberries.
00:57:05
Speaker
I love chess pie. Have you if you've done chess pie? I love chess pie. I don't know what chess pie is ah I don't know what it is either, but it's delicious. Okay.
00:57:16
Speaker
what what's in a chest i mean that this looks like a it almost looks like just like a like a um a lemon cake almost but it's like a custardy kind of filling okay yeah yeah and like it's got like um it's yeah it's it's hard to describe but it's i mean this looks delicious to me i would i would tear this up but all right Yeah.
00:57:36
Speaker
I mean, would you not? Sure. I mean, yeah, look it looks good. If I'm, if I'm eating at Riverbell Terrace, I'm probably getting this for dessert. All right. Yeah. Then we also, we've got a breakfast item, Trevor. Yeah. Yeah. river I was going to say, usually Riverbell, we kind of end up there like breakfast or lunch. So, okay, this is this is breakfast, which is gingerbread pancakes, gingerbread, gingerbread pancakes with gingerbread sauce, spiced strudel,
00:58:04
Speaker
Vanilla Chantilly. Struzzles, yeah. Vanilla Chantilly cream and choice of bacon or sausage. I mean, o gingerbread pancakes. I didn't know that I wanted gingerbread pancakes. of do now, though. But I want gingerbread pancakes.
00:58:16
Speaker
I mean, these look really good. Yeah. like Like I know I said, you know, there's been a lot of gingerbread flavor, but pancakes are something else. and And it looks like the they say gingerbread sauce, so the the the syrup is gingerbread flavored as well.
00:58:32
Speaker
Ooh, yeah, yeah. By the way, so this is available to 1.55 p.m. That feels really specific, but... You gotta cut it off at, you know... you People got to know if, you know, you can't do the 201. Wait, do No, you you can't have pancakes. You got to have pancakes. Okay.
00:58:52
Speaker
Fair enough, fair enough. Although I would probably be stopping here right after my first ride on Indiana Jones because it's it's kind
Blue Bayou's Sticky Toffee Cake and Tiana's Comfort Food
00:58:59
Speaker
close. All right, all right. Over at Blue Bayou, we have a little bit something different, which is a sticky toffee cake soaked in bourbon toffee sauce and garnished with candied walnuts and a vanilla ice cream.
00:59:11
Speaker
I have to say this is a very um visually appealing dish. Yeah. But also just sounds really, the this the bourbon toffee sauce. Ooh. o That sounds good. Yeah.
00:59:22
Speaker
And yeah, i I feel like there's it looks like there's cranberries on it, too. They didn't mention it. But are those? No. Yeah. But I did not. I feel like, it again, it doesn't need those because, yeah, sticky toffee cake with.
00:59:37
Speaker
Yeah. Just give me toffee cake. That's fine. You don't need the cranberries on there. It's funny. It says vanilla ice cream, but that totally looks like whipped cream to me. I mean, that I think that that's a photography trip thing. It's probably actually Play-Doh. It's not.
00:59:52
Speaker
It's probably not even real food. Yeah. and It never is. When they when they do these presentations, it's not. yeah Yeah. There's all kinds of tricks to it. that I feel like this is different. I feel like these are different, though, because these do feel like the actual dishes. I feel like it's not like a fast food commercial where it's, you know, but know I don't know.
01:00:07
Speaker
okay I know what you're saying, but there is a certain level of production still going on. Sure. That's true. That's true. All right. So let's move a little bit further here. We're going to go. ah This one is all the way over at Tiana's Palace.
01:00:22
Speaker
I mean, not that far from Blue Bayou. So... Not that far from Blue Bay. You want to read this I'm going to to the same area. So we've got a black-eyed pea stew with chicken and cornbread croutons, a slow-simmered black-eyed peas with smoked turkey, braised chicken, bell peppers, celery, onions, served with heritage rice, and cornbread croutons. So that's just like... That looks delicious.
01:00:44
Speaker
That's just a bowl of, like, happy... yeah Pretty much, yeah. You could just... You can just be happy and, and you know... I'm not even eating this right now, but, like, I feel the warmth of it in me. Yeah, it it is such comfort food. It's, so like, yeah, it's one of those things that – so the one thing that you don't know about Disneyland is that, like, b the temperatures there – you know, Florida is hot all the time. Just all the time. Disneyland, you do get, like, you know, the the mornings can be cool and afternoons and the evenings can be cool too.
01:01:20
Speaker
well like like it happens in disney world but it's really like limited to like january it's it happens a lot more in california and you know even though it's not like like cold cold but this is like you know you're getting into the evening you're you know you're over in in new or or you know um new orleans square yeah like i i think back to when uh One of our trips there with our son, like one of his first trips there, it was like we were – it was cold enough at night. We had hot chocolate, and we were all like like hugging our hot chocolate just so that like it was keeping us warm.
01:01:54
Speaker
And you're used to the cold, so. Yeah, like like it it was it was very chilly. Like it gets very chilly there at night some days. And like this is just like – like you said, it's just warm. Like like this just looks like – it's just a bowl of like – bowl of good everything i don't know like i yeah i would enjoy this a lot it's supposed to be cold here tomorrow trevor and i i have not been able to stop thinking about making like a like a potato soup you know like yeah yeah this is the same kind of thing yeah it's just just like a stew of some sort Yeah, I just want eat some potato soup, throw a little bit of cheese and bacon on there and just, yeah, I just love, I love a good soup, you know? And, you know, cornbread, think about cornbread croutons for a second. I don't know how much you do cornbread. That delicious that is, yeah. Yeah, like, so you get like the crispy outside with the cornbread center, like, yeah, this All right, stop talking, I'm getting hungry.
01:02:45
Speaker
yeah All right. we We need to move on. Tiana's has got you, though, if you need that comfort
Disneyland vs. Disney World Holiday Flavors
01:02:51
Speaker
food. and ah For sure. need to go over to Hungry Bear ah Barbecue Jamboree now, though, because there is mint chip funnel cake fries, which is spiced hot cocoa sugar dusted funnel cake fries, mint chocolate chip ice cream, whipped cream and chocolate chips.
01:03:09
Speaker
This is basic, but looks so delicious to me. Yeah. I mean, i don't to I don't care necessarily about the funnel cake part of it, but I love good mint chocolate chip ice cream.
01:03:22
Speaker
I do too, yeah. And this this, you know, funnel cake is... but okay You know, it's sweet, but it's really just a delivery system for other things. so true. you know You know, this is just getting me my mint chocolate ice cream, which, yeah. It's like typical. You're just, you know, dipping the fries.
01:03:44
Speaker
Yeah. but sounds That sounds delicious. Yeah. We're actually going to... Let's actually have a dessert poutine. Yeah. yeah kind of Yeah, it is. It's kind of dessert poutine. This is at Red Rose Tavern, who only has this as a new item, which is a dessert item, but it's a holiday butter cake sundae, which is a warm chocolate butter cake, peppermint ice cream, chocolate sauce, and crushed peppermint. very Again, basic, but looks delicious.
01:04:09
Speaker
Yeah. Right. I mean, it's got. Yeah, good. Minty. Like, yeah. but i So, yeah, I will say this. I'm noticing the difference between what they're offering at Disney World versus Disneyland.
01:04:20
Speaker
um There's a lot more like peppermint and minty stuff I'm seeing here, like chocolate and pepper versus the the um ah gingerbread. so It's an interesting observation, Trevor. Yeah.
01:04:33
Speaker
And I'm OK. Again, I'm there for it, for sure. Yeah. We're going to go back to savory again. We like keep going back and forth here. And this is a breakfast. It's breakfast item. I'm glad that we're covering this. I i want to make this.
01:04:46
Speaker
um this is This is a Santa breakfast potato, which is a tavern, by the way. we should yeah yeah so yeah Yeah, sorry. Troubadour Tavern in Fantasyland. you can get You can get your breakfast, lunch, and dinner all in one. all in one it's ah It's a baked potato stuffed with scrambled eggs, shredded cheese, country sausage gravy, and green onions.
01:05:10
Speaker
i want but I did not want a breakfast potato until now. Yeah, but now now i want I'm either going to make this myself or I'm going to figure out where I can get a breakfast potato delivered to my house.
01:05:22
Speaker
They have a similar, there's something similar to this at Woody's Lunchbox, just like on the regular menu where they have the potato barrels and then they have like cheese, eggs and and sausage gravy on it. So it's the same thing, but it's not a baked potato, right? it's Yeah. yeah there's Yeah. It's different. There's something about getting it all as a baked potato that is just like, I don't know. It just, it just like it's like, it's just a stuffed potato is just so much better.
01:05:45
Speaker
Can I ask a question that I'm going to regret though? Okay. Why is this a Santa breakfast potato? Yeah. What makes Santa in any way, shape, or form? I don't know. maybe Maybe it's what Santa would eat before he goes does his his rounds. Like, I don't know. i Yeah, I don't know why it's Santa. I don't care to why. You particularly care, right? I mean, you don't care, right? It just looks delicious.
01:06:10
Speaker
I just want breakfast potato now. Listen, I am with you. i am. I'm with you on this. It looks delicious. I want it. I love country sausage gravy. In fact, I make a killer ah sausage gravy myself from scratch. I love I love making sausage gravy. It's a it's one of my favorite things. that In fact, if it were like my, you know, like final meal kind of thing, if I were going to final breakfast, it's sausage gravy and biscuits. That's my favorite breakfast meal. I love sausage gravy and biscuits. Good sausage.
01:06:37
Speaker
And the thing is, you got to get good sausage gravy and biscuits because there's plenty of places that have bad. You can find good. Yeah, you can get like no flavor.
Parfaits, Trifles, and Fried Oreos Debate
01:06:44
Speaker
Yeah. Or like, you know, just like there's like mixes. It's just terrible. I went to breakfast place where it was clearly from a packet. And I was like, get out of here with that. Okay. So far, just so that we know where we're at, we're having a breakfast potato.
01:06:58
Speaker
We're having a breakfast for lunch. And we're going to Tiana's for that stew with the croutons for dinner. Yeah. not That seems to be like the best thing right now.
01:07:08
Speaker
I agree. i don't I don't know how this is holiday over Galactic Grill, but there's a mushroom and Swiss burger, Trevor. Okay. Angus beef. v After everything we just looked at, this is so like, I mean, it looks nice. It's, you know, mushroom Swiss burgers are good.
01:07:25
Speaker
But sorry, continue on. It's so basic. i I mean, you know, whatever. Fine. But this one, at least at least there's a holiday parfait, which has layers of chocolate cake, ah edible edible cookie dough. I was going to say, wait, where was what cookie dough. Okay, edible cookie dough. Got it.
01:07:40
Speaker
Meaning without the eggs in it because. Yeah. And the flour part. I think flour is an issue with that, too. So ah marshmallow mousse, chocolate crunch, chocolate mousse, ganache, finish with ah colored mousse, star glitter and a truffle shell. I am still talking from that description.
01:07:57
Speaker
There's a lot going on in there. If you if you like chocolate, this is a this is a good one for you. I feel yeah I would eat this. I would I would love I love chocolate. I love cookie dough. This is i think this is a great option. I would I would 100 percent eat this.
01:08:09
Speaker
Everybody loves parfait, right? so who doesn't? doesn't? What's the difference between parfait and a trifle? That's a good question, and I don't know the answer to it. All right. Somebody tell us. Because they're both just layered.
01:08:22
Speaker
Yeah. Like, it's just layers of stuff. i Yeah. I don't know why. i feel like there's probably a ah trifle. There's definitely a difference. There's definitely a difference. There's like a prerequisite to call it a trifle. Whereas a parfait, like you can get, like, you can throw pretty much anything in a cup and call it a parfait.
01:08:39
Speaker
sure That's true. That's true. That's true. Back to the safety, Trevor. Over to award wieners. All right. so So we're over in Hollywood. or not hollywood We're in California Adventure. Hollywoodland. Hollywoodland. Yeah.
01:08:51
Speaker
Yes. So a Yuletide carnitas torta, which is warm telera bread with carnitas, chorizo beans, cheetah, lettuce, pickled onions, jalapenos, and guacamole spread served with fries.
01:09:05
Speaker
That is a really interesting fries, too. They're like little spirally fries somehow. Yeah. Yeah. the Yeah. The fry cut is interesting. But but the the sandwich has got a lot going on on it. I'm not going to lie. It's not appetizing looking to me. yeah This does not catch my attention.
01:09:21
Speaker
yeah the The more that I'm looking at, like I'm seeing the guacamole and the pickled onions and everything, it's like, oh, this thing's going to be a hot mess. It's a little too much green going on. I don't know. yeah I mean, it's not even that. It's just I feel like there's going to be like you're going to bite into that and you're not going to be able to process what you're getting. It's just too much going on. Yeah, I get it. yeah I get it.
01:09:43
Speaker
yeah We also have what they're calling Don't Forget the Milk and Cookies, which is just straight up fried Oreos with some like whipped cream they put on there. Now, Trevor, have you ever had fried Oreos? Because fried Oreos are one of my favorite. love fried Oreos. friday i I have passed by fried Oreos many times at the Stampede. You've got try it. and And I just don't.
01:10:05
Speaker
Oh, they're delicious. Yeah, I look at them and I go, it sounds like a good idea, but i i don't know. i I'm sure they are good. It's just it seems they seem very heavy.
01:10:16
Speaker
They're not, though. like they're they're good They're so good. because you For those that don't know, to make a fried Oreo, you take an Oreo and you put it in funnel cake batter and then you fry it. So it's like funnel cake, it's like a funnel cake code but the the Oreo just gets like real soft. and ah the yeah the The icing and everything melts. and Yeah. ah so good It's so good. You're missing out, Trevor. You've got to try it next time. but And, of course, you know for holiday festiveness, they're throwing peppermint candy on it, which...
01:10:44
Speaker
Does it need it? Maybe. i don't know. I don't know. Maybe. Who knows? ah Heading over to Schmoozey's over at Hollywoodland, Trevor, we got just one thing, which is a red velvet Mickey waffle ah filled with cream cheese and topped with a world topping. Now, or whipped topping. um I swear I've seen red velvet. make I think I've eaten red velvet Mickey waffles. Maybe it's just new to this particular place. but Yeah. I was going to say I did. This doesn't, yeah, i you know, they say this is new, but yeah, you're right. I feel like I've heard and seen Mickey or Red Velvet Mickey waffles.
01:11:22
Speaker
100%, right? maybe Maybe it's new maybe they because they filled it with cream cheese. Maybe that's the new part. But i don't know. I mean, usually when you get anything Red Velvet, there's usually cream cheese alongside it somewhere. so it's It's the compliment to it. But we don't need to spend a lot of time on that because i want to go talk about Cozy Cone Motel over here.
01:11:41
Speaker
ah One, first of all. So this is ah an apple pie churro, which is just a regular churro that they put graham cracker sugar on. They put some apple pie filling across the top and then there's some whipped cream on top of that. Now, listen, basic, but probably delicious, right?
01:11:56
Speaker
I mean, i mean, it's it's just like eating an apple pie, but and yeah. Yeah, like it's actually the the weird thing about it is balancing apple pie filling on top of a churro means that this is going to last about five seconds and then it's just going to be everywhere.
01:12:13
Speaker
It's got to be like an extra wide churro, right? Like it can't just be regular churro size. and that It looks like and looks like just a churro with just apple pie filling on top of it. I don't. It would just all fall off immediately, right? Yeah, I don't think what you're going to get here versus what you actually get is going to be just kind of like a plate with like churro and yeah stuff on it.
01:12:33
Speaker
Like, I mean, it's fine. It's just i I feel like you could have just given me an apple pie that point. that's That's fair. they They do also have ah over at Cozy Cone Motel 3. Yeah.
01:12:46
Speaker
yeah so So, for you know, for anyone that has not been there, they have different. So Cozy Cone is like an area and they have like different booths where they sell into or separate things. so Yeah. Yeah.
01:12:58
Speaker
So they have what they're calling Jerry's junk truck cone, which is chopped. You almost said junk trunk. Junk in the trunk. No, it is junk trunk, though. That's what it says. It says junk trunk cone. No, it says junk truck.
01:13:12
Speaker
Junk. What did say? You said you. Trunk. You started saying trunk. I an end in there. Yeah. Okay. Yeah. So Jerry's Junk Truck Cone, which is chopped fried chicken, garlic mashed potatoes, corn, chicken gravy, and cheese topped green onions.
01:13:29
Speaker
You know what this just is, Trevor? What is this? This is a KFC Famous Bowl. i feel Really? It's the exact recipe of a KFC. I mean, not with the chicken gravy, though. It's like a dark gravy for that.
01:13:42
Speaker
And it's not in a cone, of course. But if you go to KFC and you get a Famous Bowl, that's this. You don't know what I'm talking about? You've never had that before? I've never had a famous bull, but I'm i'm taking your word for it. it that That's funny, though, that, yeah you you know, but but hey, it's being served in a cone. So that so there is that.
01:14:00
Speaker
Yeah, it's it looks good. I would eat this. I mean, don't get me wrong. I would tear into this. It's everything I want in a cone, I guess. I mean, I don't know. It feels like it'd be messy. But yeah.
01:14:10
Speaker
Yeah. I don't know how all the cones fare after you like taking a few bites out of them, if they kind of keep their structure or not. See, I feel like I would be the person that would be like eating the stuff with like a fork out of the middle of it and then start eating the cone, I think usually you do get a fork and so you kind of like yeah you start off with the fork and then as you get further down, you just kind of eat the cone.
01:14:28
Speaker
Yeah, yeah. Also over there, it overflows. There's ah there's an apple crumble. You know, just throw it with some Chantilly cream on there, some vanilla Chantilly cream. Nothing. You know, it's whatever.
01:14:39
Speaker
It looks all right. Yeah, it's fine. Nothing amazing. nothing Nothing too exciting, right? There's also, ah so we also have, ah though, a cookie butter, what is that, trifle? It is a trifle. That is a trifle. So again,
01:14:53
Speaker
That is over, though, at I need to find where that's at. Actually, I don't have that one handy here. um That is over at Boardwalk Pizza and Pasta over at Paradise Gardens Park. Yeah. Now, this is a cookie butter base cookie butter cheesecake mousse and a vanilla chantilly cream top. They ah that looks like one of those. What those called?
01:15:12
Speaker
um oh Shoot. It's one of those cookies. The celebration. The Biscoff cookie. OK. Yeah. Yeah. All right. Yeah. Episcophe cookies. So, I mean, listen, it looks pretty good. I like a trifle, right?
01:15:24
Speaker
Yeah. Cookie butter, you know? Sounds pretty good. Okay. So, sorry, I had to look this up because we've had the whole trifle thing. Trifle parfait. Okay. so So, apparently a So, a parfait is like...
01:15:37
Speaker
Any layered dessert could be, you know, fruit, yogurt, ice cream, and whatever. A trifle specifically has um layers of sponge cake or ladyfinger soaked in sherry, custard, fruit, and whipped cream. So i think I think it's, you know, this obviously isn't necessarily soaked in sherry, but I think the having the cake in there Yeah, makes it a trifle.
01:15:57
Speaker
Yeah, makes it a tra trifle versus a parfait. Okay, okay. Well, glad you looked that up. That was important. Yeah. I mean, it well, because it keeps coming up, but I'm like, i don't know what I don't know what I'm looking at like or like you know where where to make, where to draw that line. So it's like if if your cup has cake in it, I guess it's a trifle.
01:16:18
Speaker
Yeah. Yeah. Exactly. Exactly. Yeah. i So... I also have this thing on here, which is a Dolce De Leche pull apart bread with pecans.
01:16:29
Speaker
Now I'm not going to lie, Trevor, this doesn't look that appetizing to me. It's the sauce on top, whatever it is, right? Yeah.
01:16:40
Speaker
By the way, this is at at various outdoor ah ah dining ah vending locations. So it's not. Okay. And anywhere specific. It's just all around ah California Venture. Like, I believe that this would taste good.
01:16:52
Speaker
But looking at it, it's not an appetite. It looks like someone took like, ah you know, it's the gray stuff drizzled on top. Yeah, but it looks like someone took, like, glue and just kind of, like, went. Yeah, so so that's the funny thing is that, you know you know, the gray stuff on its own, you know, is appetizing. It looks delicious. But if you think about putting putting the gray stuff with anything else, yeah it's it's just, like, gray gray stuff thrown on top of whatever you're eating, which, yeah, like you said, it makes it look questionable. It makes it look like, you know, somebody spilled glue on my bread.
01:17:29
Speaker
Yeah, it's like, you know, it's somebody yeah it's just it's weird looking. Maybe it's just a picture. i don't know. It almost looks like like ah like it could be like that that country gravy.
01:17:40
Speaker
Oh, God. Yeah. right You see it, right? like I do, yeah. It feels like, oh, like there's gravy on this or something. that No, it's gross. but Gross, Trevor, okay? ah yeah You know what? But this is why we talk about these things because they not all of these...
01:17:58
Speaker
you know, dishes that they make necessarily hit yeah the the way that they should. Yeah. We do over at the Grand Californian Great Hall cart. They have a jumbo cake pop, a Christmas jumbo cake pop, which is ah just like chocolate cake pop dipped in white chocolate.
01:18:14
Speaker
Boring. Yeah. know Like little boring. More exciting, though, i think a little bit, you know, is this raspberry coconut wreath, which is an almond shortbread cookie with coconut macaroon ring and filled with raspberry jam. At least it feels a little a little more effort. I feel like, you know, this is festive and flavor wise. I mean, macaroons with raspberry is it's yeah, it's good. cobo It's good flavor. Yeah, it's it's you know, you know, you're going to get a good dessert with this one.
01:18:44
Speaker
I would agree. And then we also have a Santa jumbo cake pop, too, which is just a chocolate cake pop dipped in white chocolate again that looks like Santa instead of a Christmas tree.
Centrico's Tamal and Cornish Game Hen Insights
01:18:52
Speaker
Yeah. more More effort went into the decoration than the actual dessert.
01:18:57
Speaker
Yeah. I would agree with that. Yeah. ah So now we're going to go over because there's so much food going on here. We're going to go over to do you want to guess where this one is, Trevor? and you wait Do you think you can guess it? This feels like it's um Not Pacific Wharf. What is that? I'll give you hint. It's actually downtown Disney. It's downtown Disney.
01:19:16
Speaker
This is in downtown Disney. Oh, it is. Okay. Um, hmm. Where is this? Do you want to tell you? Yeah, please do. It's Centrico. Centrico. This is Centrico? Oh. Yeah.
01:19:28
Speaker
Okay. Centrico. This is a chicken. ah and just says tamal. Yeah. So Oaxacan style tamal, mole rojo, braised chicken, pickled jalapenos, carrots, and squash veggies.
01:19:42
Speaker
Hmm. right. This is really delicious. Yeah. Right? Yeah. that that Whatever that sauce is ah that's the the mole on top, right? Yeah. but Yeah.
01:19:53
Speaker
I bet that's really good. We also have a tamale de rajas? Rajas? Yeah, guess rajas, yeah. Yeah, corn husk tamale. Is that tamale or tamale? I thought tamale has an... I think it's tamale. They're different things, right? Yeah, it is. Yeah.
01:20:09
Speaker
Okay, so somebody yell at me if I'm wrong, but tamale has an E on that, if I remember correctly. They are different things. Okay. But rajas, which I don't know what rajas are. Sorry, it's not. it's That's the original Spanish form of it.
01:20:22
Speaker
as I see if i see remember seeing it in Spanish. Okay. So let's let's go back then. So chicken tamale, right? Oaxacan-style tamale with mole rojo braised chicken, pickled jalapenos, carrots, and squash veggies. Okay.
01:20:36
Speaker
So that I like you said, I, the sauce looks really good on that. And I would, I would definitely have that, but we also had tamale de rajas, which would a rajas. Do we find that out? What is that? I, yeah, here, I'm just going to look stuff up on the side. Just, yeah, listen, just Google things as we're doing this show. And then Mexican cheese blend, pickled jalapenos, carrots, squash, veggies.
01:20:56
Speaker
This also looks very good. Yeah. And oh, and by the way, apparently tamale versus tamale is also used in singular versus plural. So tamale means that means you're getting one, which but that's confusing because what they're showing here is more than one.
01:21:10
Speaker
So I just don't want someone to come to me and be like, you moron, it's tamale. Yeah. But I was like, this tamale has an E on the end of it, I swear. um But whatever. Okay. So, rata in Spanish refers to strips.
01:21:24
Speaker
So, okay it's strips of something. I don't know. Somebody tell us out there. We don't know. simply means strips in Spanish. And, okay, ah poblano pepper strips, I guess, is usually what it's made out of. Okay. Okay.
01:21:40
Speaker
Okay. Cool. Yeah. That sounds good. It's got a little bit of heat. That's fine. Okay. ah there's So, but we're moving away from there now. So we we were done with that place. ah There's some good looking stuff there, though.
01:21:52
Speaker
This is over at a place. guy I'm going to say this is Paseo. Okay. It's a holiday special. Good. Sorry. There are some new places in downtown Disney that I don't. Okay. Know about. Well, necessarily yeah this is a Cornish game game hen stuffed with chorizo date stuffing.
01:22:08
Speaker
Orange. ah Bure. Bure. Bure. Bure blanc. Bure blanc. Pickled jalapeno. Shaved fennel salad with chicken chicharron.
01:22:19
Speaker
All right. That is a lot. yeah Have you ever had a Cornish game hen? I don't think I have. It's really good. I mean, this looks bougie. This looks very fancy.
01:22:31
Speaker
Yeah. This is bougie for sure. Yeah. This is, this is up there, but yeah, it's, yeah. yeah I mean, like, it's, it's kind of like chicken. I guess the best way I can phrase you know, know, Cornish game hen is, it's kind of like eating like a, like a half roast chicken kind of thing. Like, like You put yourself in that same headspace. don't know if you ever do like like half like where you get like half a chicken.
01:22:55
Speaker
OK. Oh, yeah, yeah yeah my yeah, yeah. Yeah, absolutely. Yeah. might We actually went to a barbecue place last night. My wife got half. Yeah. Yeah, exactly. Yeah. So it's kind of like that. But then, yeah, the with the trees of date stuffing and everything, I feel. Yeah. Like you said, that this is going to be very bougie.
01:23:10
Speaker
Um, yeah, it looks good. though It looks good. and Yeah. It's yeah. I'm just, I'm just trying to figure what all the flavors would be. Uh, okay. that this one I'm moving this along cause we got a lot left still, but yeah. Oh yeah. i guess. Yeah. You're right. Alice point brewing brewing company has a prime rib feast, which is 10 ounces, slow roasted prime rib and crusted and fragrant fresh herbs paired with warm potato, apple hash, smoky chorizo crumble and tender broccolini.
01:23:35
Speaker
Now, I'm not a big meat guy, so I'm not really in on this necessarily, but it looks delicious. You you don't do prime rib? Eh, not really my thing. but we'll er So we have lots of steakhouses around here because it's kind of a thing.
01:23:50
Speaker
Prime rib is a thing here. Trevor, we all know about the restaurant in in ah Epcot, okay? So... ah no no No, no, no, no, no. That's not the same thing.
01:24:00
Speaker
but What, it's not? I thought that was, you guys all ate steak. That's why Cellier is over. we We do, but Le Cellier is not a representation of the, like, we have better steak up here. You know I'm just messing with you, right? I know, but yeah. We love La Selle. What do you mean better steak? I'm offended on behalf La Selle. No, you need to come up here and have steak is what I'm saying. Because, yeah, this to me, like, yes, you're right. This looks like a nice prime rib.
01:24:29
Speaker
I don't know that I would spend my time eating prime rib there. That's fair. Yeah, it looks nice. I guess, yeah, if you're if you're looking for a prime rib, there's nothing wrong with it. Yeah. Yeah. There's also, there's also, uh, this is a picture.
01:24:43
Speaker
i don't know why it looks like this. It's it, it looks like it was taken out of a magazine from the 1960s. Yeah. This is so weird. It really is. I don't know why the picture is like this, but it is.
01:24:54
Speaker
Uh, but this is at salt and straw. Um, and it's an almond brittle cake. Yeah. Double fold vanilla ice cream studded with ah Grandma Malick's almond brittle, house made salted ah chocolate ganache topped with sweet and salty clusters of saltine Florentine cookies drizzled with chocolate.
01:25:16
Speaker
And I see what they're doing here, Trevor, why it looks like this, because it feels like a recipe you would have gotten out of a magazine in the 60s, right? Yeah, this looks like a 50s or 60s recipe. like like the This looks like something that my grandmother would have had in her house when I was a kid.
01:25:33
Speaker
Yeah. This was back in the 80s, but it feels like that same that same aesthetic, right? It looks really good. Yeah. Yeah. It does. But yeah, it's just that. Sorry, that's wild that they like everything else has been like these like, you know, high def, nice looking pictures. And then to go from this to that. It's like, yeah, yeah, exactly. I was like, where did this picture come from?
01:25:59
Speaker
But yeah it's weird. I mean, maybe it really did come from a magazine in the 60s and they are just using a recipe. I mean, I don't know, but. This feels like a very deliberate choice, and I applaud Salt-N-Straw for doing this, that it is definitely evoking a certain vibe. Salt-N-Straw does fun things. They do. And again, Almond Brittle Cake seems like, you know, every everything about it seems just delicious.
01:26:26
Speaker
I totally agree. Yeah, totally agree. Yeah. Over at ah Naples, ah and I guess, restaurant and bar,
Naples' Tikka Masala Pizza and Festival of the Holidays Highlights
01:26:33
Speaker
right? This is a Diwali chicken tikka masala pizza.
01:26:37
Speaker
Neapolitan dough, tikka masala sauce, fresh mozzarella cheese, marinated chicken, red onion, Parmesan and cilantro. Now you're speaking my language, Trevor. This looks delicious.
01:26:48
Speaker
I mean, this doesn't honestly look any different from their... their regular offerings regular offerings besides adding the ticc masala sauce to it it's not saying it's yeah i'm not saying it's bad ah but and also like i mean when you walk by that place like oh it's yeah because but if you're walking through downtown disney to get to the main gates you you have to walk right by it so so you'll just be smelling you know all that deliciousness yeah Yeah. nice yeah good I mean, yeah, you know, it's it's a nice, you know, and nice little like I like when they don't um like completely try and reinvent what they're doing. Like a lot of these restaurants in downtown is it's like, you know, they're adding something a little extra to it for the season. But um and also, you know, interesting choice with Diwali, too. Like it's it's it's an Indian but chill like yeah that's celebration. So, yeah, I appreciate that. I i think it's great that they've ah they've done this.
01:27:44
Speaker
We also, i put this in here, even though it's very basic, and just because it's in a cool container. Like, and i'm not even sure how you actually drink this. Yeah. How do you drink this?
01:27:55
Speaker
Unclear, Trevor. Unclear. But it's ah christmasp it's a Christmas cider. it's ah it's It's peanut butter, whiskey, apple cider, hibiscus tea with edible glitter, lemon juice, and lemon juice. Yeah.
01:28:07
Speaker
Okay.
01:28:10
Speaker
I mean, I don't know what to do with that, man. I don't. I'm i'm trying to process what peanut butter whiskey and hibiscus tea and then let. Yeah. Do you drink out of that the stem? So for those that are watching this, this it's it's in an apple.
01:28:26
Speaker
It's inside an apple. I mean, it looks it looks like the side of it, like there's a hole in the side. So I guess you just kind of tip it, and let but then try not to stab yourself in the eye with the stem from the apple.
01:28:37
Speaker
But then these flavors are wild. Yeah, they they really are. And edible. Get the edible glitter out of here. I'm so excited. The edible glitter. Like, yeah, it's a visual thing, but it's not needed.
01:28:48
Speaker
um i don't I don't understand how you get peanut butter and hibiscus together as a flavor. Yeah, it's a weird flavor combination. But I did put another drink on here. though we don't usually we try not to do a lot of drinks, but this is the Santa's Margarita, Trevor. It's the tequila blanco, peach schnapps, margarita mix, cranberry juice, and black raspberry liqueur.
01:29:07
Speaker
The reason I put it on here is because it's got a little Santa belt on it, and it's got two springs of like some sort of tree hanging out. Is that rosemary? Looks like rosemary, yeah. It looks like a Christmas tree to me.
01:29:18
Speaker
but Rosemary does look like a Christmas tree. It does. Yeah. Yeah, yeah exactly. Exactly. So i it's a cool looking drink. But I mean, again, we don't really care that much about drinks. Yeah. No, it's it's cute. Yeah. We're rounding the corner here, Trevor. wherere we're We're finishing up here with the Festival of the Holidays.
01:29:34
Speaker
I will tell you, I don't think that there's a ton of things in this one. ah So, but, you know, still there's some good looking stuff for the festival, the Disney Festival of the Holidays. Yeah. um So, first of all, this is over at ah California Adventure Park, right?
01:29:51
Speaker
ah So, one of the marketplaces, we have a Al Pastor mac and cheese with tortilla crumble and cilantro. Hmm. I'm waiting for your reactions. I think it this looks delicious. I'm sure I'm, I was trying to understand what I was looking at because it looked like it was like, I didn't realize that underneath the Mac was like the Mac and cheese. with the ma Yeah. Okay. Yeah. and the The angle of it it made it look like it was like sitting on like a, like a white, ah I don't know.
01:30:19
Speaker
like Yeah. It's Mac and cheese right there. Yeah, okay. I see it now. I was i was like, what ah what am I even looking at? it it didn't It didn't look super appetizing. But, yeah, I mean, it's mac and cheese, I guess.
01:30:31
Speaker
but i That sounds – you don't like al pastor? I mean, yeah, it's good stuff. i I mean, again, not not my first choice, I guess. Like, i there's there's so many other things here that I would go for over cheese. Like this giant turkey leg, which is somehow a holiday turkey leg. I'm unclear how. With but with cranberry sauce, that's why.
01:30:51
Speaker
i mean That's what makes it holiday? i mean Yeah, you dip it in the cranberry sauce. It's turkey and cranberry sauce. I forget that. It makes sense. I still don't i still don't want a turkey leg. I mean, yeah it looks well-seasoned, but I see people walking around gnawing on them, and I just...
01:31:08
Speaker
i i've always like I've never actually gotten one. I've always wanted to, but I always feel like I would feel like violently ill afterwards. Like I feel like it would ruin yeah my whole day of eating. Yeah. i I just don't, I don't want to eat a turkey leg at any point. And again, you know, it looks like they've seasoned it nicely. Like it's like they got some extra stuff going on. But again, you know, back to what I just said, there's other things I want to eat before yeah i want a ah turkey leg.
01:31:35
Speaker
By the way, this is over at a twist on tradition is the the booth there. So they also, though, have a salted caramel brownie white Russian, which is it's a very nice looking drink here. It's a it's vodka, coffee, liqueur, oat milk, cookie butter and chocolate fudge strips garnished with salted caramel whipped cream and a brownie.
01:31:54
Speaker
That is the only reason I put that on here, Trevor, is because it's not your typical white Russian. There's a lot going on in there. And I thought it was really interesting. I've never had a regular write white Russian, so I don't know what the difference is. That is totally fair.
01:32:07
Speaker
Yeah. that ah That is a fair thing to say, Trevor. Yeah. But, yeah. So, ah this is a holiday M&M eclair filled with milk chocolate mousse and topped with whipped ganache and M&M's milk chocolate minis.
01:32:26
Speaker
Listen, it I mean, we talked about this before. This is, you know, it's a Claire. like What else can you do a Claire? So they say it's an M&M of a Claire. Is it just because it has the M&Ms on top? Like, yeah yeah, I don't know what's like.
01:32:39
Speaker
Yeah. You can't just call it something new. like Like, that would be like saying that that other peppermint thing was like an Oreo cake because you threw an Oreo on top of it. Like, it's. By the way, this is over at.
01:32:50
Speaker
This is at Merry mis Mashups. That's where this is at. Merry merry Mashups. Eh, seems like something I'm walking past. I would eat this. i would I would eat this. is that This looks good to me. I like a good eclair.
01:33:01
Speaker
Milk chocolate mousse? Fair. I just don't know, like, yeah, I don't know what it's bringing to the table besides M&M's.
Tropical Holiday Punch and Closing Remarks
01:33:08
Speaker
How about a habit a tropical holiday punch, Trevor? Okay.
01:33:11
Speaker
this This is more what I'm interested in Okay. Yeah. ahead. Do you want to read this one? Yeah. so So we've got pineapple, orange, and lemon juices, blue raspberry syrup, coconut puree garnished with blue raspberry gummy candy.
01:33:26
Speaker
Ooh. whoo i I will admit I'm a sucker for anytime you get blue raspberry into something that kind of draws my attention. um I am a sucker for blue raspberry. And and again, it's just a lot of a lot of good, you know, pineapple, orange, and lemon is just very Very tropical, whatever. Which, the the funny thing is yes, I know it's not like Christmas-flavored, per se, but I feel like after all the, you know, know you're eating the eclairs and the chocolate, chocolate, peppermint, everything, this is this would be like a good, like, palate reset. Yeah.
01:34:04
Speaker
Yeah, I get that. yeah i get that. That makes sense. and And the blue cut you know kind of feeds into, yeah you know theyre they're using the blue as a um you know is that wintry kind of look to it. um I don't know that it needs the gummy candy either necessarily, but yeah, I mean, it looks looks like a good holiday punch.
01:34:22
Speaker
There's also this this other holiday drink. This is the alcoholic version of that. Yeah, but it has like this really cool like blue sugar-coated pineapple wheel on the top of it ah It's kind of cool. I like it. We don't need to talk about that one that too much. I just thought it looked really kind of neat visually.
01:34:40
Speaker
it's It's the same as the previous one we described. They just have rum in it. this Yeah, exactly. But if we over to Disney Viva Navidad, we're going to do ah we're goingnna have a couple new items here. So we got Tacos Dorado de Cameroun, right?
01:34:54
Speaker
Two shrimp tacos fried to golden brown fried to a golden brown topped with zesty slaw, salsa roja, salsa matcha, yeah notcha And crema served with Spanish rice and refried beans.
01:35:07
Speaker
Not my thing because I'm not into shrimp, but maybe you would be all about this. I don't know. Oh, I love shrimp tacos. I love shrimp tacos. Okay. All right. Fair. Yep. This is a good, um in the same vein as the stuff at Rancho de Zocalo.
01:35:22
Speaker
This is, yeah, ah right in my wheelhouse. This one's a little more my speed, which is the al pastor tora torta, which is pineapple achiote, marinated pork with chorizo beans, ah avo avocado spread, tomatillo salsa, cilantro, and onion served with tortilla chips.
01:35:42
Speaker
i would I would eat most the stuff. I'm not a big bean person or an avocado really either, but the the rest of this sounds delicious. like I mean, it's all coming in on the sandwich. like yeah So it's like, you know, part of the whole flavor profile. Yeah.
01:35:54
Speaker
I get what you're saying. Like, you don't want to just eat beans or. Yeah. On their own. But this is all being delivered as, you know. As a as a sandwich. Yeah. Yeah. That's fair. That's fair.
01:36:05
Speaker
It'd be okay. But another thing we got, we're going over to Taryn Treats, ah which is Avengers Campus. This is a strawberry basil churro. Strawberry sauce, basil dust, and whipped topping.
01:36:16
Speaker
Interesting to me that this is over at Avengers Campus. Because this doesn't scream Avengers to me in any way, shape, or form. I mean, that this, so Avengers has like the Pym.
01:36:27
Speaker
Yeah, they do. Yeah. The Pym kitchen. Yeah. Pym kitchen. Yeah. Which is very like experimental. But this is Terry treats though. This is not Pym. Yeah. um I, I understood, but I feel like it's still close. Like I know you say what should Avengers food be, but you know, they, they can open themselves up to doing anything experimental, honestly.
01:36:49
Speaker
sure It's that there there is no rules around what your superhero food has to be. That's fair. That's fair. Yeah. Over. It isn't a churro. Sorry. That's just, that's weird. Yeah.
01:37:00
Speaker
i it I mean, and listen, you you were saying like, they you know, they do too much. this is That's at least like a different trying, you know? Yeah, exactly. but but Like, i'm like that that's the thing about it is that I'm curious. I'm not like, I'm not immediately going like, oh, that's weird or that's too much. yeah I'm just like, that's interesting. I'm curious about how that would work.
01:37:20
Speaker
Right. Yeah. No, that's I agree. i agree. Then we have air over at Smoke Junkers. Smoke Jumpers. Yes. i is We've just been talking for too long, Trevor. That's what it is. yeah Spicy Cajun loaded fries. Cajun fries topped with hot links, cheddar cheese, corn and bell peppers.
01:37:37
Speaker
this This just looks good. This is delicious. It really does. I mean, I just want to eat this right now. like but the the corn The corn with the sausage alone. And then, yo yeah, hey, fries, sure. like I can have fries with that. You don't even need the fries, dude. like The fries are like not even necessary in this. But I bet they're good. yeah Oh, yeah. No, I want them there. Don't get me wrong.
01:37:59
Speaker
ah But like they I feel like I could just do the corn and the the hot links and the cheddar cheese. all Just give me all that. I'm i'm i'm golden. Yeah. Yeah. so That's just good. That's it, my friend. We're done. oh Wow. Wow. We got through that even with all of our technical issues. Nobody's to know about that.
01:38:18
Speaker
No. Yes, they do. Come on. You know. Okay. we We are not perfect. We do not need to pretend to be perfect. this This episode was a challenge.
01:38:28
Speaker
we let's um learn the last one less yeah yeah let's yeah so So we're learning some things. were Obviously, we are fairly new to doing all this stuff on video. tom Tom is learning a lot.
01:38:39
Speaker
We're both learning a lot. Like Tom had to do a bunch of production stuff. Please, you know, get give Tom his accolades for this. I'm just going to shout this out here. i don't care. Tom does a lot of work on this.
01:38:51
Speaker
And, you know, yeah even for all that the speed bumps we went through, um he still puts this stuff out. So, you know, please, please give Tom's accolades on it. I appreciate that. You can thank me by subscribing to the podcast and to the YouTube channel and telling all of your Disney friends that if they want to know anything about all the holiday food at Disney to go and check out our YouTube channel or go and check out the podcast. That's how you can thank me for this. If you really, really want to do so.
01:39:19
Speaker
There you go. Yeah. Well, thank you guys for checking out food time again. Like we said, ah you know where to find us, right? You can find us on, uh, on, on YouTube here where, you know, if you're watching us, uh, watching us, uh, do, do the show, uh, you can, you know, I, you know, listen, if you're listening to the audio only version of this, I think it's way more fun to watch the YouTube version. So you can follow along with what we're talking about and see the pictures of what we're talking about.
01:39:41
Speaker
Uh, I think that's a lot more fun. Uh, so, you know, definitely check out the YouTube channel. Uh, you know, if you just want to listen to audio only, you can do that too. But, you know, I think we can wrap this up, Trevor, right? I mean, well, thanks again, everybody. Go ahead, Trevor. What were you going to say? was going to say, we don't have the normal rundown wrap-up here. So I don't know what to say.
01:40:03
Speaker
We don't have the food time wrap-up, right? Yeah, we don't. But, you know, since this is the regular episode, you know, make sure you guys, you know, check us out. You know, we're on, can find us on Facebook. You can find us on Facebook.
01:40:16
Speaker
you know Facebook and and YouTube are Welcome Home Podcasts. Instagram is Welcome Home Picks. um We also have a Discord you know if you want to support the show. you know Besides, you know Tom said you know sharing out the show is great, but check out our Discord as well and our store. Our stores stored up store is store.welcomehomepodcast.co and you can get some merch there for the show.
01:40:36
Speaker
and don't have these hats yet, but we will have a hat someday. Yeah. We, yeah, yeah. these These are all old hats. We're going to have new hats at some point. um But yeah. Maybe some food time hats. I want to, I want some food time merch. mean, it's a food time merch. We have lots of ideas that are going to be coming down the pipe here as time goes on. So, you know, stay tuned for that. have more ideas than we have time.
01:40:58
Speaker
Yes. that's That's not a bad thing. It's not a bad thing to have a backlog. So yeah again, thanks everybody for, for listening. And I guess this has been another episode of food time. Thanks, everyone.
01:41:10
Speaker
Holiday food time. Holiday food time. Holiday food time.