Latest / Revelio: A Wizarding World Podcast / Episode 47: Theme Park Food

Transcript

Episode 47: Theme Park Food · Revelio: A Wizarding World Podcast

• 0:12
  Speaker 1: Hello, and welcome to episode forty seven of Revellio for June.
• 0:16
  Speaker 2: Twenty fifth, twenty twenty six. I'm Amy and.
• 0:31
  Speaker 3: I'm Nicole, and this episode we have a special guest
• 0:36
  Speaker 3: host named McCormick. So welcome McCormick to Revellio. And yeah,
• 0:44
  Speaker 3: we're glad to have you. And so because this is
• 0:46
  Speaker 3: your first time on the show, we'd love to have
• 0:48
  Speaker 3: you like introduce yourself and tell us you know your
• 0:50
  Speaker 3: Hogwarts house, how you got to Harry Potter basically, you
• 0:53
  Speaker 3: know the Harry Potter FYI introduction to the Laura, all
• 0:59
  Speaker 3: the backstory.
• 1:00
  Speaker 2: McCormick.
• 1:01
  Speaker 4: Yeah, so I got into Harry Potter pretty much when
• 1:04
  Speaker 4: it came out. My mom and my grandma both got
• 1:06
  Speaker 4: me the book and I still have their sets that
• 1:10
  Speaker 4: they gave me. They would like inscribe the cover with
• 1:14
  Speaker 4: like a little note. So those are my favorite sets
• 1:16
  Speaker 4: that I have. They're very big into like reading as
• 1:20
  Speaker 4: important people. So I'm like very thankful to have that
• 1:25
  Speaker 4: instilled in me, and me and my mom read them together,
• 1:30
  Speaker 4: like out loud to each other. And so that's like
• 1:33
  Speaker 4: one of my favorite memories of the series is like
• 1:35
  Speaker 4: finding everything out together and I like from the story.
• 1:42
  Speaker 4: Once they started releasing Merch, I pretty much started collecting
• 1:46
  Speaker 4: that right off the bat too. I have probably too
• 1:49
  Speaker 4: much now. It's a pretty extensive collection. But my parents,
• 1:54
  Speaker 4: like in two thousand, when they started releasing the pre
• 1:57
  Speaker 4: movie Merch, which is my favorite one Christmas, they just
• 2:02
  Speaker 4: got me a ton of stuff like bookends, towls, bags,
• 2:06
  Speaker 4: like whatever they had at the time. And ever since then,
• 2:10
  Speaker 4: I just kind of kept going and I still have
• 2:14
  Speaker 4: all that original stuff, which is one of my favorite pieces.
• 2:17
  Speaker 4: And my house is Gryffindor mostly, but I've been dabbling
• 2:22
  Speaker 4: into Slytherin lately, which I kind of resisted at first,
• 2:26
  Speaker 4: but then people kept telling me that I was, and
• 2:29
  Speaker 4: I decided to take that as a compliment.
• 2:32
  Speaker 3: It is. I could see it as a Lytherin. It
• 2:35
  Speaker 3: is absolutely compliment. And I also resisted Clutherin for a
• 2:40
  Speaker 3: lot of years and lived most of my life as
• 2:42
  Speaker 3: a raven claw. So I just say, embrace it if
• 2:47
  Speaker 3: it's calling to you.
• 2:49
  Speaker 4: And I know some people are very opinionated on the
• 2:51
  Speaker 4: like you can only have one house thing, and I'm
• 2:55
  Speaker 4: still very much loyal to Gryffindor. I feel like that's
• 2:58
  Speaker 4: mostly me, but there's just a lot of Slytherin in
• 3:01
  Speaker 4: there too, So I've just learned to accept my fate.
• 3:04
  Speaker 4: And now I have a bunch of Slytherin clothes, so.
• 3:08
  Speaker 2: We all have a little bit of everything in us well.
• 3:11
  Speaker 3: And I think we talked one at one time, like
• 3:14
  Speaker 3: several episodes ago. Like whenever we're talking, we think about
• 3:17
  Speaker 3: like another episode idea, and then like if we don't
• 3:20
  Speaker 3: put it in the dock, like I feel like we
• 3:21
  Speaker 3: forget about it. But we talked about doing like an
• 3:23
  Speaker 3: episode maybe about like primary and secondary houses and analyzing
• 3:27
  Speaker 3: that because I think we also agree that we're not
• 3:30
  Speaker 3: all just like one house. But yeah, yeah.
• 3:33
  Speaker 1: Like I'm definitely Hufflepuff, but like I do feel like
• 3:37
  Speaker 1: I do have a little bit of like Slytherin Petty
• 3:39
  Speaker 1: in me.
• 3:40
  Speaker 3: I thought you were gonna say raven Cloth.
• 3:42
  Speaker 4: And also raven Cloth, yes, yes, yeah, I feel like
• 3:46
  Speaker 4: raven Claw is the one that I least identify with
• 3:51
  Speaker 4: because at first I was like, oh, Hufflepuff would be
• 3:53
  Speaker 4: my secondary house for sure, but then like, and this
• 3:57
  Speaker 4: is no shade to Hufflepuff. I don't even want to say,
• 4:00
  Speaker 4: because they're going to come for me, but like I.
• 4:03
  Speaker 2: I'm gonna.
• 4:05
  Speaker 3: Right now.
• 4:07
  Speaker 2: This is gonna friendship ending.
• 4:09
  Speaker 4: I just saw the common room like renditions of it,
• 4:12
  Speaker 4: and I was like, I'm just not feeling it. So
• 4:14
  Speaker 4: I don't think I don't think it's it.
• 4:17
  Speaker 3: No. I mean, also maybe I'm a little biased, but
• 4:21
  Speaker 3: Slytherin has the coolest common room.
• 4:23
  Speaker 2: Just say it.
• 4:24
  Speaker 4: It would be pretty cool to be under the lake basically, yes.
• 4:30
  Speaker 2: Wow, yeah, that proximity to the kitchens is I know.
• 4:35
  Speaker 4: That's why I was like, oh, for sure, like that
• 4:38
  Speaker 4: speaks to me.
• 4:41
  Speaker 3: I mean, but like you're like a witch or a wizard,
• 4:44
  Speaker 3: so you could just like conjure up some food, Like
• 4:46
  Speaker 3: why do you have to keep in the kitchen?
• 4:47
  Speaker 2: But Gamp's law?
• 4:50
  Speaker 3: Okay, yeah that's true.
• 4:53
  Speaker 4: Okay, well well what what is gamps law? You can
• 4:57
  Speaker 4: summon it if you know where it is, and you
• 4:58
  Speaker 4: can increase the co entity of it if you have it.
• 5:01
  Speaker 4: I feel like I would always make sure I knew
• 5:03
  Speaker 4: where some food.
• 5:04
  Speaker 3: Was, which is like obviously in the exactly you know
• 5:10
  Speaker 3: where it is. All right, welcome again, and glad to
• 5:19
  Speaker 3: hear that you're leaning a little towards Slytherin. You're welcome
• 5:22
  Speaker 3: here anytime.
• 5:25
  Speaker 4: I do. I do like it here. I tried to
• 5:28
  Speaker 4: resist at first, but it just feels like betraying Gryffindor
• 5:31
  Speaker 4: a little.
• 5:33
  Speaker 3: Yeah.
• 5:34
  Speaker 4: I've come to terms though. Any your merch, like Slytherin
• 5:38
  Speaker 4: merch is good.
• 5:40
  Speaker 3: It's the best.
• 5:42
  Speaker 4: That is. When I went to the New York store
• 5:46
  Speaker 4: a few months ago, I bought like all Slytherin stuff
• 5:48
  Speaker 4: instead of Gryffindor, because when I was comparing the two,
• 5:51
  Speaker 4: I was like, dude, why is it better?
• 5:54
  Speaker 3: Because the greens are always especially if you're a fan
• 5:56
  Speaker 3: of the green, It's just like always the most like
• 5:59
  Speaker 3: perfect shades of green. I just the snake always looks
• 6:03
  Speaker 3: so cool.
• 6:05
  Speaker 2: Yeah, yeah, yeah, it's not right. They can't seem to
• 6:12
  Speaker 2: get consistent with the color for Hufflepuff and it bothers me.
• 6:18
  Speaker 4: But yeah, I know, I feel like Hufflepuff and Ravenclaw
• 6:22
  Speaker 4: get the worst as far as like matching and like
• 6:27
  Speaker 4: continuity goes across clothing.
• 6:35
  Speaker 1: Well anyway, anyway, that's the house episode. In this episode,
• 6:44
  Speaker 1: we'll be discussing all things food at the Orlando Wizarding
• 6:48
  Speaker 1: World theme parks.
• 6:50
  Speaker 2: But first.
• 6:55
  Speaker 3: Listening to w WN the Wizarding Wireless Network. Now for
• 7:01
  Speaker 3: the latest headlines. So we have like again like a
• 7:04
  Speaker 3: pretty slow news week, but like a little bit more
• 7:07
  Speaker 3: than like the last episode, so like maybe we're kind
• 7:10
  Speaker 3: of ramping up. We learned that a new fireworks Fountain
• 7:17
  Speaker 3: show is coming to Epic Universe, which I mean, we
• 7:20
  Speaker 3: knew that this was probably gonna happen. It's like the
• 7:23
  Speaker 3: best spot for it. I think they've been like teasing
• 7:26
  Speaker 3: a nighttime show coming there for a while, but this
• 7:28
  Speaker 3: is the first time we've gotten like official confirmation of
• 7:31
  Speaker 3: like this is what it's gonna be, this is when
• 7:34
  Speaker 3: it's gonna start. So the show is called Universal Celestial
• 7:38
  Speaker 3: good Night, and it'll be premiering in obviously Celestial Park
• 7:42
  Speaker 3: right in front of like the Helios Helios Hotel. And
• 7:45
  Speaker 3: this show is going to be starting on July seventh.
• 7:49
  Speaker 2: This is really interesting because there's already the Fountain show,
• 7:53
  Speaker 2: so I wonder if it's the same Fountain show but
• 7:56
  Speaker 2: they're just adding fireworks or do me know, is it
• 7:59
  Speaker 2: like totally revamped.
• 8:02
  Speaker 4: I think it's a little bit different as far as
• 8:04
  Speaker 4: lighting goes. I saw some and who knows with this
• 8:09
  Speaker 4: because I saw some tiktoks of people staying at the
• 8:12
  Speaker 4: hotel who were able to see it. At night them
• 8:15
  Speaker 4: testing it and like working it out after park hours,
• 8:20
  Speaker 4: and it looks very very colorful, and not that the
• 8:23
  Speaker 4: other one wasn't, but I just noticed, like there's so
• 8:26
  Speaker 4: much color and it did look different than testing for
• 8:32
  Speaker 4: the old show, if that makes sense, because I stayed
• 8:36
  Speaker 4: at Helios during the previews and they did a ton
• 8:39
  Speaker 4: of like recalibrating and testing at night after park hours,
• 8:45
  Speaker 4: and it did look a lot different than this. But
• 8:47
  Speaker 4: I don't know if that's just because they were working
• 8:48
  Speaker 4: out the kinks of the whole system at that time,
• 8:52
  Speaker 4: but it just overall the lighting, I was kind of
• 8:56
  Speaker 4: just like, Wow, that's a lot compared to the show
• 8:59
  Speaker 4: I remember seeing, So I don't know if they're like
• 9:03
  Speaker 4: vamping it up. And the guests were saying, like, if
• 9:07
  Speaker 4: you're staying in the hotel, you can't see the fireworks
• 9:09
  Speaker 4: because they're like behind the hotel, right.
• 9:13
  Speaker 2: Right, but it looks really cool for the last show.
• 9:17
  Speaker 1: Being in the hotel was kind of like the place
• 9:19
  Speaker 1: to be, like if you've seen those videos of like
• 9:21
  Speaker 1: because you can see the lights in all the lands
• 9:24
  Speaker 1: going off, whereas if you're sitting in front of the
• 9:26
  Speaker 1: fountain on the ground, you can obviously you can't see that.
• 9:31
  Speaker 3: Yeah, I mean, I think this will be interesting for
• 9:34
  Speaker 3: I'm really curious to see what people like staying at
• 9:36
  Speaker 3: the helios like say about this. And like I'm curious,
• 9:39
  Speaker 3: like what time of night they're going to do this show,
• 9:42
  Speaker 3: like in the summer, is it going to be at
• 9:45
  Speaker 3: like ten o'clock, like you know or something like that,
• 9:47
  Speaker 3: And I just think about is that going to be
• 9:49
  Speaker 3: really not great for staying in the helios, Like if
• 9:52
  Speaker 3: you're trying to like have an early night and go
• 9:54
  Speaker 3: to bed and you're like, here's this massive fireworks show
• 9:57
  Speaker 3: right where I'm staying, and it's going to be loud,
• 10:00
  Speaker 3: right because it's like right behind you. So yeah, it's
• 10:04
  Speaker 3: just interesting.
• 10:06
  Speaker 4: Yeah. I feel like it's got to be before regular
• 10:09
  Speaker 4: park hours end, right, because you would want the guests
• 10:11
  Speaker 4: in the park watching the fireworks.
• 10:14
  Speaker 3: Yeah. I can't remember what time the park closes, and
• 10:16
  Speaker 3: I don't know.
• 10:17
  Speaker 4: If they because it's usually nine or ten.
• 10:19
  Speaker 3: Nine or ten, Yeah, that would make sense. And I
• 10:22
  Speaker 3: think and then obviously I'm thinking of like from a
• 10:25
  Speaker 3: Disney's perspective and like Magic Kingdom fireworks and those times change,
• 10:29
  Speaker 3: so like when it gets as it stays like lighter
• 10:32
  Speaker 3: out longer. Obviously, those fireworks happen later at night, usually
• 10:35
  Speaker 3: at park close, like ten o'clock, and then once it
• 10:39
  Speaker 3: gets winter time and it gets darker earlier, they usually
• 10:42
  Speaker 3: do the fireworks earlier, sometimes at eight or nine o'clock
• 10:44
  Speaker 3: because they can do it earlier. So we'll probably see
• 10:46
  Speaker 3: the time change a little bit too.
• 10:48
  Speaker 1: But which I think that happens already with the Hogwarts
• 10:51
  Speaker 1: light show the time.
• 10:53
  Speaker 2: I think so too, And it's basically just like after dark.
• 10:56
  Speaker 3: Because they have to wait for it to get dark enough.
• 10:58
  Speaker 3: Right in this time of year, it does stay light
• 11:00
  Speaker 3: out until like almost like nine o'clock, so it's like
• 11:02
  Speaker 3: you really can't do a nighttime show until like after
• 11:05
  Speaker 3: nine point thirty. So right, Yeah, Well, I guess we'll see.
• 11:10
  Speaker 3: I'm sure that there'll be a lot of like videos
• 11:12
  Speaker 3: and stuff online of people like recording it, and yeah,
• 11:17
  Speaker 3: I mean I love a good nighttime show, so I
• 11:18
  Speaker 3: think it'll be a good thing for the park, and
• 11:20
  Speaker 3: I think it also helps obviously just have guest stayle
• 11:24
  Speaker 3: close as if there's a show at night, and.
• 11:27
  Speaker 2: That section of the park is already really pretty at night.
• 11:30
  Speaker 2: So yeah, this will just yeah, take it.
• 11:32
  Speaker 4: Up in nights. Yeah, I wonder how long it'll go for.
• 11:37
  Speaker 2: I don't know.
• 11:39
  Speaker 3: That's the thing with Universal is that you don't really
• 11:44
  Speaker 3: know because it's not like you know, you know, like
• 11:46
  Speaker 3: if if Disney were to introduce a new nighttime show
• 11:49
  Speaker 3: at like Magic Kingdom, like that show is happening every
• 11:51
  Speaker 3: night for like yeah, you know, until they replace it
• 11:54
  Speaker 3: with a different show. But I just don't see Universal
• 11:57
  Speaker 3: like doing like an actual night show like for now
• 12:01
  Speaker 3: until Infinity.
• 12:03
  Speaker 4: Especially with the Fireworks, I don't I don't know like
• 12:06
  Speaker 4: how much longevity it'll have. I'm going at the end
• 12:08
  Speaker 4: of August, so I like hope it gets gonna stay.
• 12:12
  Speaker 2: But I would think it would at least be there
• 12:14
  Speaker 2: the whole summer.
• 12:15
  Speaker 3: I would say through the summer because that's like the
• 12:17
  Speaker 3: busy the season. It could also just be like them
• 12:19
  Speaker 3: testing it out, like if it gets to a point
• 12:21
  Speaker 3: where like a lot of people aren't staying for it,
• 12:23
  Speaker 3: maybe they'll kind of revamp it. But yeah, I mean
• 12:28
  Speaker 3: the other Universal like Universal Studios does that like on
• 12:31
  Speaker 3: the the Lake or the Pond, like they do that
• 12:35
  Speaker 3: going on Yeah, like Movie Magic or whatever it's called.
• 12:38
  Speaker 3: And that's yeah, that's been going on. So, yeah, we'll see,
• 12:40
  Speaker 3: but excited for them to get something just new and epic.
• 12:47
  Speaker 4: Mm hmm.
• 12:48
  Speaker 2: Just another reason I got to go back right right.
• 12:52
  Speaker 4: And I like that it's something to kind of rival Disney,
• 12:56
  Speaker 4: not to be competitive about it, but I like that.
• 12:57
  Speaker 4: It's like, I just hope it's as impressive. I don't
• 13:02
  Speaker 4: know how it could be, because you can't replicate the
• 13:04
  Speaker 4: castle right like stuff with the fireworks show, but yeah,
• 13:08
  Speaker 4: it'll just be cool to have something that's kind of
• 13:13
  Speaker 4: getting up to that level at Universal because you really
• 13:15
  Speaker 4: only get fireworks during like special occasions there. It's super rare.
• 13:19
  Speaker 3: Yeah, they don't do fireworks a lot. Yeah, I guess
• 13:23
  Speaker 3: we'll I guess we'll see. But now weekly snow there
• 13:27
  Speaker 3: is definitely something coming, and then just a few like
• 13:33
  Speaker 3: merchandise updates because, like we said, pretty slow news week.
• 13:38
  Speaker 3: So Crocs came out with a new Marauders map design
• 13:42
  Speaker 3: in their classic Croc style. So of course I had
• 13:45
  Speaker 3: to throw this in because you know, several episodes ago,
• 13:49
  Speaker 3: if you've been with us for a while, you'll remember
• 13:51
  Speaker 3: me talking about the house Crocs. I had convinced Tom
• 13:55
  Speaker 3: to eventually get a pair as well, and so yeah,
• 13:59
  Speaker 3: they came out with them map design. They're really cool
• 14:01
  Speaker 3: and they come with six Marauders map different style inspired gibbets.
• 14:08
  Speaker 2: They're called gibbets. To quote Nicole from like a year ago.
• 14:14
  Speaker 3: Yeah, yep, yep, don't remember what episode those.
• 14:17
  Speaker 2: Were, but things got.
• 14:24
  Speaker 3: Yeah, so I see your note in here, McCormick. I
• 14:27
  Speaker 3: assumed when I put them in that they would probably
• 14:29
  Speaker 3: be pretty much gone by the time we recorded, because
• 14:32
  Speaker 3: things like this always sell out like super super quickly.
• 14:36
  Speaker 3: But I will say like definitely, Like I ended up
• 14:39
  Speaker 3: getting my Slytherin crocs, like when I thought they were gone,
• 14:43
  Speaker 3: like for good, sold out, and I just happened to
• 14:46
  Speaker 3: like go into like my local croc store, not even
• 14:49
  Speaker 3: looking for those, like I was just going in to
• 14:50
  Speaker 3: like probably look at gibbits or something, I don't know,
• 14:52
  Speaker 3: and they had my size, like in the Slytherin crocs
• 14:57
  Speaker 3: and they were on so wow. Yeah, so it was
• 14:59
  Speaker 3: like his it was I didn't know if I was
• 15:01
  Speaker 3: going to definitely get them, but in that moment, I'm like, Okay,
• 15:03
  Speaker 3: I have to get these. They're on sale, and they
• 15:05
  Speaker 3: have one pair of left and they're sold out everywhere.
• 15:09
  Speaker 3: So if this is something you want to get your
• 15:11
  Speaker 3: hands on. Definitely keep looking out and then also like
• 15:14
  Speaker 3: other stores that like sell Crocs might have them even
• 15:19
  Speaker 3: if the official CROC store doesn't.
• 15:22
  Speaker 4: Yeah, they sold out on Crocs like within minutes on
• 15:25
  Speaker 4: their website.
• 15:26
  Speaker 3: I'm not surprised they.
• 15:28
  Speaker 4: Stayed on Journeys though for quite a while, like all sizes,
• 15:31
  Speaker 4: because I kept checking back every couple days trying to decide,
• 15:33
  Speaker 4: like do I want it? I want to, I don't know,
• 15:35
  Speaker 4: And I was like if I'm indecisive, I'm not in
• 15:37
  Speaker 4: love with them. So yeah, like maybe I'll wait for
• 15:41
  Speaker 4: a deal. But now they only have like two or
• 15:44
  Speaker 4: three sizes left on Journeys as of yesterday, so who
• 15:48
  Speaker 4: knows at this point. But yeah, you can find like
• 15:52
  Speaker 4: I guess it depends what size you are, but the
• 15:55
  Speaker 4: size women's I am, I can fit. It's like equal
• 15:58
  Speaker 4: to certain children's size, which is how I got the
• 16:01
  Speaker 4: Slytherin Crocs. I don't have the Gryffin door, but that's
• 16:06
  Speaker 4: what we're trying to get rid of kids. Yeah, of course,
• 16:11
  Speaker 4: like that's always the most popular house. But honestly, again,
• 16:14
  Speaker 4: like I just liked.
• 16:15
  Speaker 3: The cool especially the the like Lockett Gibbet, it's really big,
• 16:23
  Speaker 3: but that one's like a really nice one.
• 16:25
  Speaker 1: So also maybe, like I don't know if this is
• 16:30
  Speaker 1: true for this Crocs drop, but the Harry Potter stores,
• 16:35
  Speaker 1: like if you live near an official store, at least
• 16:38
  Speaker 1: at the New York store, a lot of the Crocs
• 16:41
  Speaker 1: ended up on the sale rack. So if you're like
• 16:43
  Speaker 1: a weird size that's maybe not super popular. It seems
• 16:47
  Speaker 1: like the New York store at least got like a
• 16:49
  Speaker 1: huge stock of the house ones, so maybe the SAME's
• 16:55
  Speaker 1: true in this drop. So check out one of the
• 16:58
  Speaker 1: official stores and see.
• 17:00
  Speaker 3: Yeah, I was gonna say, if you really want them
• 17:02
  Speaker 3: and they're already sold out kind of everywhere, just like,
• 17:05
  Speaker 3: maybe don't give up yet. And if you have an
• 17:06
  Speaker 3: actual brick and mortar Croc store near you, definitely just
• 17:09
  Speaker 3: go check it out.
• 17:12
  Speaker 2: Because a lot of people are ordering these online and
• 17:14
  Speaker 2: not so much going to stores.
• 17:16
  Speaker 3: So right, And I think the website I can't remember
• 17:19
  Speaker 3: if the Crock website is one of those ones that
• 17:21
  Speaker 3: like shows you like local availability. I feel like it
• 17:25
  Speaker 3: does it, I don't, I can't remember, but like again,
• 17:28
  Speaker 3: I found my Slytherin ones at my local crockstore when
• 17:30
  Speaker 3: I thought they were gone forever, so yeah, but these
• 17:34
  Speaker 3: are really really cool and yeah, and then I saw
• 17:40
  Speaker 3: you added another little merch thing in here, McCormick from
• 17:43
  Speaker 3: something I've never heard of, So if you please tell
• 17:45
  Speaker 3: us about that, because it's about hats, which.
• 17:48
  Speaker 4: Are my jam Oh yeah, so New Era which is
• 17:52
  Speaker 4: the hat brand, Yeah they are. They released a Harry
• 17:57
  Speaker 4: Potter hat collection and there's only like there was maybe
• 18:01
  Speaker 4: like fifteen to twenty hats, could have been even more.
• 18:04
  Speaker 4: There was like a lot and only one or two
• 18:06
  Speaker 4: have sold out, like there's still a ton left. There's
• 18:09
  Speaker 4: like a Death Theater one, some spell ones, the House ones,
• 18:15
  Speaker 4: all kinds of stuff, so something for everybody, all different colors.
• 18:19
  Speaker 4: I think most of them are snapbacks, yes, yep.
• 18:23
  Speaker 3: So they are this Battle of Hogwarts one that's like intense.
• 18:29
  Speaker 3: There's a Battle of Hogwarts a frame snapback.
• 18:33
  Speaker 4: They're very really cool looking. I was. I was pretty
• 18:36
  Speaker 4: happy with the collection. I didn't get I'm going back
• 18:38
  Speaker 4: and forth on getting the Dark Mark one for horror nights, but.
• 18:46
  Speaker 2: The Ministry of Magic one's cool.
• 18:49
  Speaker 4: Yeah. I was just really happy that they because sometimes
• 18:52
  Speaker 4: when like a merch line drops, it's kind of it
• 18:55
  Speaker 4: feels like a money grab with like not a lot
• 18:57
  Speaker 4: of effort put into it. But this felt like they
• 18:59
  Speaker 4: act actually took the time to figure out what people
• 19:03
  Speaker 4: would like and design a like cohesive collection, but with
• 19:08
  Speaker 4: a lot of different stuff in it, so it wasn't
• 19:10
  Speaker 4: all like the same repetitive, plain kind of thing. Like
• 19:16
  Speaker 4: I've never seen a lot of the hats that they have,
• 19:18
  Speaker 4: Like I haven't seen an equivalent of anywhere else, and
• 19:21
  Speaker 4: there's you know, hats everywhere over the years.
• 19:26
  Speaker 2: Yeah, these are all very different.
• 19:29
  Speaker 3: I love the like Daily Profit style ish like it's
• 19:36
  Speaker 3: like leather and it's a dark arts like full leather,
• 19:40
  Speaker 3: and it has like protect against the dark arts and
• 19:42
  Speaker 3: it's very like, like I said, Daily Profit kind of inspired.
• 19:46
  Speaker 3: The only thing we've talked about that that's one of
• 19:50
  Speaker 3: my favorite graphic designs. The only thing I don't like
• 19:53
  Speaker 3: about this one is it is a snapback, and I
• 19:55
  Speaker 3: don't like snapbacks on me.
• 19:57
  Speaker 4: They just don't person either.
• 20:01
  Speaker 3: But no, definitely really cool.
• 20:05
  Speaker 4: Yeah, I just feel like they paid attention to detail
• 20:08
  Speaker 4: with this line, and I just really appreciated that, regardless
• 20:10
  Speaker 4: of how I feel about snappacks.
• 20:12
  Speaker 3: But yeah, I mean, yeah, I've never like to your point, McCormick,
• 20:15
  Speaker 3: Like a lot of the things that are here, I've
• 20:17
  Speaker 3: never seen these designs on like a hat. So yeah,
• 20:20
  Speaker 3: it looks like the definitely Hallows one is the one
• 20:21
  Speaker 3: that's already sold out, so as well as there's like
• 20:25
  Speaker 3: a tan Hogwarts one that's sold out and a I
• 20:28
  Speaker 3: wonder if this one is glowing the dark It looks
• 20:30
  Speaker 3: like I don't know if it was, but it's like
• 20:31
  Speaker 3: a dark arts glow snapback. That one is also sold out,
• 20:35
  Speaker 3: so very cool. Well, I'm gonna click off this website
• 20:41
  Speaker 3: before I buy something. Yeah, and then the last bit
• 20:46
  Speaker 3: of news we had, which is just again the irony
• 20:48
  Speaker 3: because like, again, if you've been here for a while,
• 20:51
  Speaker 3: you know that we're always talking about how like we
• 20:53
  Speaker 3: record an episode and then after we record some like
• 20:57
  Speaker 3: news breaks. This one's a super big, big, big big
• 21:01
  Speaker 3: news thing. It's just ironic because we were literally just
• 21:05
  Speaker 3: talking about this very thing in the last episode. So
• 21:09
  Speaker 3: I still believe that like they decided to announce this
• 21:13
  Speaker 3: because they like heard our episode and were like, we
• 21:16
  Speaker 3: need to like give them what they're asking for.
• 21:18
  Speaker 1: We're like, oh, no Amy and Nicole are wondering, we
• 21:21
  Speaker 1: better answer this question for them.
• 21:22
  Speaker 3: Yeah, and so they came out with it, but we
• 21:26
  Speaker 3: have learned who our Peeves casting will be. So it's
• 21:30
  Speaker 3: British actor and comedian Peter Sarah Finowitz has been cast
• 21:36
  Speaker 3: in the role. And yeah, I was I think it was. Yeah, literally,
• 21:39
  Speaker 3: just our last episode we were talking about are they
• 21:41
  Speaker 3: going to cast like an actual like human actor to
• 21:45
  Speaker 3: like portray Peeves or just someone to voice Peeves or
• 21:47
  Speaker 3: were they going to make Peeves cgi like. So hopefully
• 21:50
  Speaker 3: this answers that they have a real, living human being cast.
• 21:55
  Speaker 2: To at least do motion capture, often.
• 21:57
  Speaker 3: To do motion capture.
• 21:59
  Speaker 2: Yeah. So so that's cool.
• 22:02
  Speaker 4: Yeah, and I was wondering why they announced it now.
• 22:07
  Speaker 3: Because of our us. I'm telling you the most logical answer,
• 22:16
  Speaker 3: because we were.
• 22:16
  Speaker 1: Like, well, obviously they filmed it because they keep telling
• 22:21
  Speaker 1: Peeves is going to be in it?
• 22:22
  Speaker 2: Who is peace? Who is playing Peeves?
• 22:25
  Speaker 4: And yeah, and he's he's like, I mean, I don't
• 22:28
  Speaker 4: know what order they film things in, but you know,
• 22:30
  Speaker 4: he's it's not like he's only there in the beginning
• 22:33
  Speaker 4: of the end, like he's throughout the first book. Pops up.
• 22:37
  Speaker 4: So I'm like, I don't I wonder if like they're
• 22:41
  Speaker 4: trying to keep certain people quiet or like what the
• 22:44
  Speaker 4: thought process behind this was if they felt like they
• 22:46
  Speaker 4: had to, I just it was leaking or something. Yeah,
• 22:50
  Speaker 4: keep keep people interested, staggering them, trying.
• 22:54
  Speaker 2: To keep it in the news cycle.
• 22:56
  Speaker 3: Right, well, because again they're probably listening to our episodes like,
• 22:59
  Speaker 3: oh here's where saying another week and no news, so
• 23:02
  Speaker 3: they have to give something. Well, and I think especially
• 23:06
  Speaker 3: with Okay, we're like halfway to like when this is
• 23:10
  Speaker 3: coming out, So I would assume that a lot of
• 23:12
  Speaker 3: his stuff he filmed is probably happened or is already done,
• 23:16
  Speaker 3: because there's got to be a lot of like post
• 23:18
  Speaker 3: for him.
• 23:19
  Speaker 4: Yeah, so like I don't if you're making a ghost right.
• 23:23
  Speaker 3: The timing is very interesting and suspicious. And I'm just
• 23:27
  Speaker 3: gonna say it was because of rebellio because I don't
• 23:30
  Speaker 3: have any other reason. So if you're listening HBO Warner Brothers,
• 23:39
  Speaker 3: you can drop whatever you'd like now for the next episode. Yeah,
• 23:44
  Speaker 3: so that we have news to discuss on the next episode.
• 23:47
  Speaker 1: You know, hopefully like do so in the next week,
• 23:50
  Speaker 1: not after we record next episode.
• 23:52
  Speaker 3: That would be great, Yes, that this episode comes out.
• 23:56
  Speaker 3: When when is it the twenty fifth.
• 23:58
  Speaker 2: So wait until after the twenty fifth.
• 24:02
  Speaker 3: But before I can't remember whenever the next one is,
• 24:05
  Speaker 3: I can't and I can't remember off this to my head.
• 24:07
  Speaker 2: But yeah, I can't do July something.
• 24:10
  Speaker 3: Yeah, you'll figure it out because clearly they're listening to
• 24:14
  Speaker 3: our episodes, right, So they've got the can.
• 24:16
  Speaker 2: And they've got a calendar in front of them and
• 24:19
  Speaker 2: every other Thursday rebellion. Yeah.
• 24:23
  Speaker 4: Yeah, And I'm trying to think of, like who else
• 24:27
  Speaker 4: from I don't want to that's like a big side
• 24:30
  Speaker 4: character hasn't been announced yet, like Baltimore.
• 24:37
  Speaker 3: Yeah, well, I feel like there's main character energy. He
• 24:41
  Speaker 3: is no side character, do you know girl is Now
• 24:47
  Speaker 3: there's a lot, so there's still some Yeah. I don't
• 24:51
  Speaker 3: think we will get a cast announcement for Baltimore. I
• 24:54
  Speaker 3: think they are.
• 24:55
  Speaker 4: I don't either fit under wraps and I hope they do.
• 24:58
  Speaker 4: And I really don't want it to leave because the
• 25:00
  Speaker 4: same I want to be surprised.
• 25:02
  Speaker 3: Same yea. And like all the people that have been rumored,
• 25:05
  Speaker 3: I'm hoping that all of it is like a red hearing.
• 25:08
  Speaker 3: Although some of the people that have been rumored, I
• 25:09
  Speaker 3: actually would really enjoy them actually being cast, So I'm
• 25:12
  Speaker 3: kind of like, oh crap, but I'm really hoping that
• 25:17
  Speaker 3: doesn't leak as well. Yeah, it's just I can't imagine
• 25:20
  Speaker 3: it not leaking though in twenty twenty six, Like I
• 25:23
  Speaker 3: just know, I don't know, I don't know. But yeah,
• 25:28
  Speaker 3: So other than that, I haven't really seen too much.
• 25:33
  Speaker 3: It's been kind of all quiet on the Wizarding World front.
• 25:40
  Speaker 1: Want more Revellion Join our Patreon for exclusive perks and content,
• 25:45
  Speaker 1: including digital downloads, extended conversations, and access to the Revellio
• 25:50
  Speaker 1: Hogshead meet up Facebook group. Find out how you can
• 25:53
  Speaker 1: help support the show at patreon dot com slash Revellio Podcast.
• 26:02
  Speaker 3: Okay, so for our main discussion this week, as Amy
• 26:06
  Speaker 3: said at the top of the episode, we thought we
• 26:08
  Speaker 3: would discuss Wizarding World theme park food. We're gonna particularly
• 26:13
  Speaker 3: focus on the Orlando parks in this episode because those
• 26:17
  Speaker 3: are the parks that we've all been to, and we
• 26:19
  Speaker 3: thought it would be really fun to kind of just
• 26:20
  Speaker 3: go through all the kind of different food places that
• 26:22
  Speaker 3: you can eat at at the different parks, talk about
• 26:25
  Speaker 3: their menus a little bit, what you can get there,
• 26:28
  Speaker 3: some of the stuff we've tried, some of our favorite things,
• 26:30
  Speaker 3: that we've tried, so one you can just get to
• 26:33
  Speaker 3: know us a little bit better. And also, if you've
• 26:34
  Speaker 3: never been to the parks, this could be a good
• 26:37
  Speaker 3: reference episode for you, or if you're looking to just
• 26:40
  Speaker 3: try something new at all the food places in the parks,
• 26:42
  Speaker 3: maybe we'll give you inspiration to try something.
• 26:47
  Speaker 2: Between the three of us, we've tried a lot of food.
• 26:49
  Speaker 3: I know. I was looking at the stock and I'm like,
• 26:50
  Speaker 3: we have tried a lot. I'm actually really glad we
• 26:53
  Speaker 3: have you on this episode, McCormick, because Amy and I
• 26:56
  Speaker 3: are just way too similar and so we like things
• 27:00
  Speaker 3: for the most part. So I'm glad that you'll bring
• 27:03
  Speaker 3: in a little bit of variety here.
• 27:06
  Speaker 4: Yeah. My goal is to eat when I go to
• 27:08
  Speaker 4: the parks, Like sometimes if I have a few days
• 27:10
  Speaker 4: in a row, like one of them is just an
• 27:12
  Speaker 4: eating day, like, and I always want to I try
• 27:16
  Speaker 4: and try try stuff that I haven't before. Eventually I
• 27:19
  Speaker 4: want to have tried everything, or at least everything. That's
• 27:23
  Speaker 4: because some stuff I'm like, nah, this.
• 27:26
  Speaker 3: Will never try. We'll see. And you're better than me
• 27:29
  Speaker 3: because I'm somebody who is like I don't I actually like,
• 27:32
  Speaker 3: don't go to universal so much anymore, like as I
• 27:35
  Speaker 3: used to. And so it's one of those things like
• 27:38
  Speaker 3: when I go, I tend to get like my favorites
• 27:41
  Speaker 3: because I don't go enough, and it's like I'll be
• 27:43
  Speaker 3: upset if I don't get my favorites. But which fair, Yeah, yeah,
• 27:48
  Speaker 3: And I think if I have multiple days and like
• 27:50
  Speaker 3: we know that we can like you know, go get
• 27:52
  Speaker 3: lunch of the Leaky Cauldron more than once, that I'm
• 27:54
  Speaker 3: more likely to maybe try something else because I can
• 27:56
  Speaker 3: get my favorite at least one of the times. But yeah,
• 28:01
  Speaker 3: I definitely I have some more things I want to
• 28:03
  Speaker 3: try to which maybe we'll also talk about that too,
• 28:05
  Speaker 3: like some of the things we haven't tried yet but
• 28:07
  Speaker 3: we want to try.
• 28:08
  Speaker 2: Yeah.
• 28:10
  Speaker 3: Yeah, so I guess we'll just get started on our
• 28:12
  Speaker 3: little food tour. This is probably gonna make me really
• 28:16
  Speaker 3: want to book a trip. When we were going through this,
• 28:22
  Speaker 3: he's been like dropping him for like ever, like let's
• 28:25
  Speaker 3: go to a real universal.
• 28:26
  Speaker 2: I think both of you get like separate text messages
• 28:29
  Speaker 2: from me like every other week, like oh I want
• 28:32
  Speaker 2: a gull but flights are too expensive.
• 28:34
  Speaker 4: Yeah, She'll be like, hey, what about this weekend? Like
• 28:39
  Speaker 4: with whatever dates do you think maybe prices.
• 28:44
  Speaker 2: And then I'm like, never mind, I can't do it.
• 28:48
  Speaker 3: I know, and I just let my annual pass lapse too.
• 28:50
  Speaker 3: But I'm definitely gonna be getting a new one.
• 28:53
  Speaker 2: But technically man is still good until December, and they're
• 28:59
  Speaker 2: still trying to me to change my mind.
• 29:01
  Speaker 3: This is true, This is true. Wow. Okay, So let's
• 29:05
  Speaker 3: start in Hogsmead because I just feel like that's just
• 29:10
  Speaker 3: seems like the most appropriate place to start. It was
• 29:13
  Speaker 3: the first wizard World theme park that we had, So
• 29:15
  Speaker 3: we'll start at Hogsmead, which is in Islands of Adventure,
• 29:19
  Speaker 3: and we have the three Broomsticks here, which is a
• 29:25
  Speaker 3: like a quick service like table delivery now is like
• 29:30
  Speaker 3: the main kind of thing where they'll just kind of
• 29:33
  Speaker 3: deliver you order at the table on the app. You
• 29:36
  Speaker 3: if you don't have the app or you don't want
• 29:37
  Speaker 3: to use the app, you can go to the register,
• 29:40
  Speaker 3: but the preference is definitely to go find a table,
• 29:42
  Speaker 3: sit at the table, order the food there. It is
• 29:45
  Speaker 3: really easy, but I've gone a few times where they've
• 29:49
  Speaker 3: had a lot of issues with the app, so I
• 29:52
  Speaker 3: really hope they figure that out.
• 29:54
  Speaker 2: Great.
• 29:54
  Speaker 1: When they introduced it, it was kind of a disaster.
• 29:57
  Speaker 1: But the last time I went it was very.
• 30:00
  Speaker 3: So the last time I went, it was absolutely atrocious
• 30:04
  Speaker 3: and it took me like forty forty five minutes to
• 30:07
  Speaker 3: get my food in the laky cauldron and I had
• 30:09
  Speaker 3: to well, I had to keep like yeah, like trying
• 30:12
  Speaker 3: to get someone's attention, and they were coming around with
• 30:14
  Speaker 3: like a piece of paper like asking people if they
• 30:16
  Speaker 3: got their food or not. It was just such a mess.
• 30:18
  Speaker 1: And I alb them is like when the app goes
• 30:20
  Speaker 1: down or there's an issue, like it just screws everything up.
• 30:24
  Speaker 2: So it's like it's like a dinog. They had a
• 30:27
  Speaker 2: really good in person ordering system before.
• 30:30
  Speaker 1: I almost feel like they should have just stuck with
• 30:32
  Speaker 1: it because as nice as the app is when it works,
• 30:36
  Speaker 1: when it doesn't work.
• 30:38
  Speaker 3: It's just not awful. Yeah, and I think they started
• 30:41
  Speaker 3: really going to the app when COVID happened. Yeah, and
• 30:45
  Speaker 3: then just we're kind of like, oh, let's just keep this,
• 30:47
  Speaker 3: but yeah, Universal Tech department has to like kind of
• 30:52
  Speaker 3: figure out what is going on there because it's.
• 30:54
  Speaker 1: Just because it is really nice when you can like
• 30:57
  Speaker 1: order while you're waiting in the line for the table
• 31:00
  Speaker 1: and like you're already good to go and then like
• 31:02
  Speaker 1: it comes.
• 31:02
  Speaker 2: Super quick as soon as you hit the I'm here buttons, right,
• 31:06
  Speaker 2: but it's gotta work.
• 31:10
  Speaker 3: Yeah, so yeah, so that's kind of how it is
• 31:13
  Speaker 3: right now at Three Broomsticks, you can get they're open
• 31:16
  Speaker 3: for breakfast and then also like a lunch and dinner.
• 31:20
  Speaker 3: So on the menu and the Three Broomsticks, it's very
• 31:23
  Speaker 3: much like as someone who's lived in like the UK,
• 31:29
  Speaker 3: I find it really like a stretch to say like
• 31:32
  Speaker 3: traditional British food, but it's very much like British food
• 31:38
  Speaker 3: theme park esque.
• 31:40
  Speaker 4: Yeah, one of my favorite.
• 31:43
  Speaker 3: Yes, yes, the things they're offering are authentic, but it
• 31:48
  Speaker 3: like is it super super authentic? No, Like going to
• 31:51
  Speaker 3: an actual British pub in the UK is going to
• 31:53
  Speaker 3: be much better than what you're gonna get here. But
• 31:55
  Speaker 3: I will it's the best they can do. And I
• 31:58
  Speaker 3: will say like, in terms of like theme park food,
• 32:02
  Speaker 3: these are some of my favorite places to eat in
• 32:04
  Speaker 3: the park because you'll get something different than just your
• 32:07
  Speaker 3: traditional like burgers and chicken tenders, and like the stuff
• 32:10
  Speaker 3: that you think of is like a theme park like
• 32:11
  Speaker 3: it's I think it is a step above.
• 32:14
  Speaker 2: You're eating an actual meal.
• 32:16
  Speaker 4: Yeah, that's bad quality either. No, And it's like sustenance,
• 32:21
  Speaker 4: like when you're walking for hours and miles a day,
• 32:23
  Speaker 4: you're like, okay, the carbs, protein, and it's like just
• 32:29
  Speaker 4: it's saved. It's brought me back to life so many times.
• 32:32
  Speaker 3: The food, Yeah, I think it's easy to look at
• 32:37
  Speaker 3: the menu and be like, wow, this is way too
• 32:39
  Speaker 3: heavy for me to eat in the Florida heat, but
• 32:41
  Speaker 3: like it's actually exactly what you need.
• 32:45
  Speaker 4: And the portions are like fair, it's not too much
• 32:48
  Speaker 4: and it's not too little. It's a good amount sides too.
• 32:52
  Speaker 3: Yeah, and I think the prices are like, I mean,
• 32:56
  Speaker 3: this theme park, so I think the prices are higher
• 32:59
  Speaker 3: than they should be, but I guess pretty on par
• 33:01
  Speaker 3: for a theme park. So the Three Broomsticks serves breakfast
• 33:05
  Speaker 3: until ten thirty am every day. It's about nineteen ninety
• 33:10
  Speaker 3: nine for like the adult meals, about thirteen ninety nine
• 33:12
  Speaker 3: for the children meals. I will say the one good thing,
• 33:16
  Speaker 3: and this is kind of like my tips and trick,
• 33:19
  Speaker 3: is that because you're like mobile ordering the food, I
• 33:23
  Speaker 3: love ordering a children's portion because the size of it,
• 33:28
  Speaker 3: Like I'm not somebody that like really eats a ton
• 33:30
  Speaker 3: or like sometimes when I'm in the theme park and
• 33:32
  Speaker 3: it's we just talked about, right, it's really hot, it's
• 33:34
  Speaker 3: really heavy. You don't want to eat a ton. So
• 33:36
  Speaker 3: sometimes I really just like getting that kid's portion and
• 33:39
  Speaker 3: it's like the perfect amount of food. And I don't
• 33:42
  Speaker 3: think they're going to question you so much like when
• 33:44
  Speaker 3: you're ordering it in the app or say you can't
• 33:46
  Speaker 3: order that. I've never had an issue with that. But
• 33:51
  Speaker 3: at the Three Broomsticks they have like this butter beer waffle,
• 33:55
  Speaker 3: which I know you're going to talk a little bit about, McCormick.
• 33:58
  Speaker 3: I don't know if this is new. Ever seen a
• 34:00
  Speaker 3: butter beer waffle on the menu.
• 34:02
  Speaker 2: It's definitely new, it is.
• 34:04
  Speaker 4: It was brought in this year during Butterbeers season. Yeah,
• 34:09
  Speaker 4: and for I don't know why they decided to keep
• 34:10
  Speaker 4: this and nothing else. Maybe maybe just I don't really know, maybe.
• 34:15
  Speaker 2: They were like maybe yes, maybe they need another breakfast
• 34:20
  Speaker 2: item for that part. Yeah.
• 34:23
  Speaker 4: Yeah, I think I've tried pretty much almost everything from
• 34:29
  Speaker 4: last year's and this season's butter beer lines, and that's
• 34:36
  Speaker 4: up there. Nice, that's like my favorite. It was really
• 34:39
  Speaker 4: really good.
• 34:41
  Speaker 2: Maybe it was such a favorite there, like we can't.
• 34:44
  Speaker 3: Yeah, so yeah, so there's this butter beer waffle. They
• 34:48
  Speaker 3: also offer like a traditional English breakfast, so this comes
• 34:51
  Speaker 3: with like scrambled eggs, sausage, English bacon, so not the
• 34:55
  Speaker 3: typical of bacon that we get in America. It is
• 34:57
  Speaker 3: very much similar to like English bacon in this particular meal,
• 35:02
  Speaker 3: baked beans, grilled tomatoes, sauteed mushrooms, and breakfast potatoes, which
• 35:07
  Speaker 3: are really good. The breakfast potatoes are really good. Then
• 35:11
  Speaker 3: there's like an American breakfast, which is scrambled eggs, breakfast potatoes.
• 35:16
  Speaker 3: This one is more like traditional American style bacon, sausage links,
• 35:20
  Speaker 3: and then a butter croissant. The traditional English breakfast also
• 35:24
  Speaker 3: comes with a croissant as well. I've always gone a croissant,
• 35:26
  Speaker 3: I think, even though it's not listed on the menu here.
• 35:30
  Speaker 3: You can also get like a pancake breakfast, which will
• 35:32
  Speaker 3: come with pancakes, bacon, sausage, and the butter croissant. And
• 35:37
  Speaker 3: then they also do the Child American Breakfast and then
• 35:40
  Speaker 3: the child Pancake Breakfast, which is those same things just
• 35:44
  Speaker 3: a little less than what we mentioned. They also have
• 35:49
  Speaker 3: like different beverages you can get for a breakfast, so
• 35:51
  Speaker 3: there's like pumpkin juice, hot tea coffee, apple and orange juice,
• 35:56
  Speaker 3: and also like milk, and then after ten thirty they
• 36:04
  Speaker 3: swap to the their standard menu, which three broomsticks is
• 36:10
  Speaker 3: more like I think of it as being more like
• 36:14
  Speaker 3: Americanized food, Americanized like pub food, but there's also some
• 36:20
  Speaker 3: more traditional things.
• 36:21
  Speaker 2: So they do as much variety on the menu at
• 36:25
  Speaker 2: Plastics as there is a leaky corrupt.
• 36:29
  Speaker 3: They do like a spare ribs platter that comes with
• 36:32
  Speaker 3: like corn on the cob and roasted potatoes. This could
• 36:36
  Speaker 3: be a really good option for like glute and sensitive
• 36:38
  Speaker 3: because you can get it without the barbecue sauce. They
• 36:42
  Speaker 3: do a chicken and ribs platter, which is the same
• 36:44
  Speaker 3: as what I just mentioned, you just add some chicken
• 36:47
  Speaker 3: to it as well. The most interesting thing to me
• 36:51
  Speaker 3: is that the chicken and ribs platter is cheaper than
• 36:56
  Speaker 3: the spare ribs platter, even though it comes with two
• 36:59
  Speaker 3: different kinds of meat, but everything else is the same.
• 37:02
  Speaker 3: Kind of confused by that, but that is what the
• 37:04
  Speaker 3: website menu says. There's like rotishary smoked chicken, which also
• 37:11
  Speaker 3: comes with like the corn on the cob and roasted potatoes,
• 37:14
  Speaker 3: and then you get into a little bit more of
• 37:16
  Speaker 3: like the British style, so there's like a shepherd's pie.
• 37:20
  Speaker 3: Now this one is a shepherd's pie. It comes with beef,
• 37:24
  Speaker 3: lamb and vegetables, and then this is the like pie
• 37:27
  Speaker 3: that comes with like potatoes on top. So obviously, if
• 37:31
  Speaker 3: you don't want to eat like lamb, the lead the
• 37:34
  Speaker 3: pie at the leaky cauldron, which we'll talk about a
• 37:37
  Speaker 3: little bit later, will be for you. So just be
• 37:39
  Speaker 3: aware that this one does have lamb in it. And
• 37:41
  Speaker 3: then it also comes with some roasted root vegetables and
• 37:44
  Speaker 3: sauted broccoli. This is different. It used to come with
• 37:47
  Speaker 3: a side salad and then they changed it to this
• 37:50
  Speaker 3: root vegetable broccoli mix. They have fish and chips here
• 37:56
  Speaker 3: as well. And then there's also a salad option with
• 38:00
  Speaker 3: that same rotisseri smoked chicken. And actually this salad looks
• 38:05
  Speaker 3: pretty good. It comes with mixed greens, roma tomatoes, cucumbers,
• 38:09
  Speaker 3: farrow dried cranberries, corn, sharp cheddar cheese, rotisserie smoke chicken,
• 38:13
  Speaker 3: and a mustard al dressing. Pretty fancy for a theme
• 38:18
  Speaker 3: park salad.
• 38:20
  Speaker 2: Yeah, and that nice. You just need a good salad.
• 38:24
  Speaker 3: It's like fresh, especially like Florida like can get so
• 38:27
  Speaker 3: hot and humid, and like sometimes it's just nice to
• 38:31
  Speaker 3: have like a salad. And then they also have a
• 38:34
  Speaker 3: vegan option, so they have a vegan Shepherd's Pie which
• 38:38
  Speaker 3: has beyond meat and then mushrooms, peas, and carrots topped
• 38:42
  Speaker 3: with the mashed potatoes and also comes with those roasted
• 38:45
  Speaker 3: root vegetables and sauted broccoli. One of the things they're
• 38:50
  Speaker 3: known for at the Three Broomstick is their Great Feast.
• 38:53
  Speaker 3: I've seen lots of parties get the Great Feast. It
• 38:56
  Speaker 3: is a little pricey, it's about seventy four to ninety nine,
• 38:59
  Speaker 3: but it's is definitely something that you'd share with about.
• 39:02
  Speaker 3: They say it serves four and you can also add
• 39:06
  Speaker 3: a starter salad that is an additional charge per person.
• 39:09
  Speaker 3: But this is basically this big platter that comes with
• 39:12
  Speaker 3: like pretty much all the things we've mentioned, the chicken,
• 39:16
  Speaker 3: the spare ribs, corn vegetables, broccoliate, roasted potatoes, and you
• 39:20
  Speaker 3: kind of just have at it on the platter. So
• 39:23
  Speaker 3: this might actually be you know, everything else is kind
• 39:27
  Speaker 3: of like about twenty one twenty two ish dollars a person,
• 39:30
  Speaker 3: so this could be the better cost effective option if
• 39:35
  Speaker 3: you're splitting it with enough people.
• 39:38
  Speaker 4: Yeah, especially if you have a family and your kids
• 39:40
  Speaker 4: aren't picky.
• 39:41
  Speaker 3: Right, yeah, Yeah, And you can also, like it says,
• 39:45
  Speaker 3: it serves four, so if you want to split, if
• 39:47
  Speaker 3: you want to make it bigger, you can also add
• 39:49
  Speaker 3: an additional serving about for about twenty ninety nine a person,
• 39:52
  Speaker 3: and they'll make it bigger in that way. There's also
• 39:57
  Speaker 3: some salad and soup options if you're looking maybe for
• 39:59
  Speaker 3: something lighter, so you can get a soup and salad
• 40:02
  Speaker 3: combo which they have leak and potato soup and pumpkin soup,
• 40:06
  Speaker 3: and it comes with a side salad and you can
• 40:08
  Speaker 3: choose your dressing and then or you could just get soup,
• 40:11
  Speaker 3: so you could just get the leak and potato or
• 40:13
  Speaker 3: the pumpkin soup. They have a children's menu where there's
• 40:18
  Speaker 3: just your chicken fingers and macaroni and cheese, and then
• 40:23
  Speaker 3: lots of side items. And actually I noticed on here
• 40:25
  Speaker 3: they've made some changes here. They used to just have
• 40:27
  Speaker 3: like a standard baked potato. Now they've added a lot
• 40:31
  Speaker 3: of jacket potato options. I will say, though only one
• 40:37
  Speaker 3: of these is like a true like British jacket potato.
• 40:42
  Speaker 3: The rest of them, in my opinion, are just like
• 40:44
  Speaker 3: a loaded baked potato that we do here in the States.
• 40:46
  Speaker 3: But you can get a side of roasted potatoes. They
• 40:49
  Speaker 3: do a jacket potato with Broccolian cheese, a jacket potatoes
• 40:54
  Speaker 3: shepherd's pie, and this is actually the vegan version, so
• 40:58
  Speaker 3: it comes with the vegan meats and carrots and vegan
• 41:01
  Speaker 3: mazzarella cheese, which I just actually saw a review for
• 41:05
  Speaker 3: this online yesterday, I think it was, and it said
• 41:08
  Speaker 3: it was really good and you can't even tell that
• 41:10
  Speaker 3: it's vegan. That might have actually been the one at
• 41:14
  Speaker 3: leak Eu Cauldron now actually no, I think about it,
• 41:16
  Speaker 3: but I'm sure it's probably like the same thing more
• 41:19
  Speaker 3: or less. There's a loaded jacket potato loaded which is bacon,
• 41:24
  Speaker 3: cheddar cheese, scallions and sour cream. There's a jacket potato
• 41:28
  Speaker 3: barbecue chicken, so they have smoked barbecue chicken, cheddar cheese,
• 41:31
  Speaker 3: sour cream and chives, and then just the standard potato
• 41:35
  Speaker 3: with butter and sour cream, which is the one that
• 41:37
  Speaker 3: I think they've always had. You can also get a
• 41:41
  Speaker 3: side salad chips aside of corn on the cob. They
• 41:44
  Speaker 3: have some fruit options like watermelon bowl and pineapple bowl,
• 41:49
  Speaker 3: and also some dessert options as well. So you can
• 41:53
  Speaker 3: get the butterbeer waffle it looks like all day as
• 41:55
  Speaker 3: like a dessert option. They do a butter beer pot cream.
• 42:01
  Speaker 3: You can get butter beer ice cream here. This one
• 42:03
  Speaker 3: is the hard packed like ice cream. You can also
• 42:07
  Speaker 3: get a cup of ice cream. They do the strawberry
• 42:10
  Speaker 3: peanut butter flavor vanilla or chocolate. They do a apple
• 42:14
  Speaker 3: pie and something it's called a chocolate trifle. It's like
• 42:18
  Speaker 3: a chocolate cake that's layered with freshberries and cream. And
• 42:22
  Speaker 3: then lots of different beverage options at the Three Broomsticks,
• 42:25
  Speaker 3: so you can obviously get butter beer. You can get
• 42:29
  Speaker 3: frozen butter beer here. You can get hot butter beer here.
• 42:32
  Speaker 3: They do a pumpkin fizz, which is like a carbonated
• 42:36
  Speaker 3: pumpkin juice. You can only get that here. I think
• 42:40
  Speaker 3: maybe you can get it the hopping pie as well,
• 42:41
  Speaker 3: but like the Three and Broomsticks is like the main
• 42:44
  Speaker 3: place that has it on the menu. But you can
• 42:47
  Speaker 3: also get your regular pumpkin juice. You can get gilly water,
• 42:50
  Speaker 3: which is just a bottle of water. They do lemonade,
• 42:54
  Speaker 3: non alcoholic cider in either apple or pair, lots of
• 42:59
  Speaker 3: different iced tea is sweet, unsweetened raspberry, or a lemonade mix.
• 43:03
  Speaker 3: I don't remember them having this many options, by the way,
• 43:05
  Speaker 3: so I feel like they've made a lot of changes
• 43:07
  Speaker 3: the last time I was there. Yeah, and then as
• 43:10
  Speaker 3: I mentioned before, like for breakfast all day, they can
• 43:13
  Speaker 3: get coffee, hot tea, hot cocoa, milk, the juices I
• 43:17
  Speaker 3: mentioned earlier, or you can also just get free cups
• 43:19
  Speaker 3: of water. And then they also do a bunch of
• 43:23
  Speaker 3: different specialty beverages. Because the three Broomstick is connected to
• 43:29
  Speaker 3: the Hogshead, so it's kind of like the same things
• 43:32
  Speaker 3: that you can get at the Hogshead. So they have
• 43:35
  Speaker 3: like a spiced spiked spice apple cider, So this one
• 43:39
  Speaker 3: is one that is alcoholic. It's got fire whiskey and
• 43:42
  Speaker 3: stuff in it. They have their Hogshead Brew a dragon
• 43:47
  Speaker 3: Scale brew lagger, not a brew a lagger. I'm not
• 43:51
  Speaker 3: a drinker, so I don't know the difference really, a
• 43:55
  Speaker 3: Daisy brew ale and their Dark Forest al. So these
• 43:57
  Speaker 3: are all of Again, they're like special tea bruise that
• 44:02
  Speaker 3: they sell with the Hogshead. So that is the menu
• 44:05
  Speaker 3: of the three.
• 44:05
  Speaker 2: Broomsticks, so very extensive.
• 44:08
  Speaker 3: Very expensive. So what have we all tried and what
• 44:10
  Speaker 3: are some of our favorite things on this menu?
• 44:13
  Speaker 2: So for breakfast, I like the American breakfast the best,
• 44:20
  Speaker 2: and yeah, the like the potato hash is so good,
• 44:24
  Speaker 2: and even the croissant, like I know it probably just
• 44:27
  Speaker 2: like is frozen and they pop it in the oven,
• 44:29
  Speaker 2: but like it's really good.
• 44:31
  Speaker 3: It's good, and they bring like butter and like jam
• 44:33
  Speaker 3: and it's it's a pretty good croissant for being like
• 44:35
  Speaker 3: like you said, it's not like French bakery crysantry, but
• 44:39
  Speaker 3: it's good.
• 44:39
  Speaker 2: Yeah.
• 44:40
  Speaker 1: Yeah, I like to try and do breakfast at least
• 44:43
  Speaker 1: one day when I'm there. And then things I've tried
• 44:50
  Speaker 1: is fish and chips, the rotisserie chicken, and they used
• 44:54
  Speaker 1: to have the beef pasti's, which was actually my favorite.
• 44:58
  Speaker 1: So I'm kind kind of annoyed that those have been
• 45:01
  Speaker 1: removed from the menu.
• 45:03
  Speaker 2: Because that was always my go to. It was like
• 45:05
  Speaker 2: the perfect amount of the little beef pasties and it
• 45:08
  Speaker 2: came with a side salad, so you get your salad
• 45:10
  Speaker 2: in so you weren't just eating fried food. All day.
• 45:14
  Speaker 2: I'm annoyed that that's gone, but.
• 45:17
  Speaker 4: I am surprised that it has gone.
• 45:19
  Speaker 2: Yeah, it's weird.
• 45:22
  Speaker 3: Maybe they just I wonder if they just didn't sell
• 45:25
  Speaker 3: very well.
• 45:26
  Speaker 2: I don't know.
• 45:28
  Speaker 1: I think that now with the new menu, probably my
• 45:31
  Speaker 1: go to is gonna end up being the potatoes, like.
• 45:33
  Speaker 2: All the the loaded potatoes.
• 45:38
  Speaker 4: Yeah. So I've tried the rotisserie smoked chicken meal, the
• 45:45
  Speaker 4: shepherd's pie, the rotisserie smoked chicken salad like chicken fingers,
• 45:52
  Speaker 4: mac and cheese, roasted potatoes, the butter beer, potted cream,
• 45:57
  Speaker 4: the chocolate trifle, and our ip the beef. My usual
• 46:05
  Speaker 4: go to is the rotisserie smoke chicken salads. It has
• 46:10
  Speaker 4: a little bit of everything, and I'm somebody who likes
• 46:12
  Speaker 4: to have a lot of options on my plate, and
• 46:16
  Speaker 4: it's just like the perfect amount of everything. And they
• 46:19
  Speaker 4: give you a couple of huge cheese chunks with the
• 46:21
  Speaker 4: chicken and the veggies and everything, and I'll usually get
• 46:25
  Speaker 4: a side of either mac and cheese or potatoes to
• 46:28
  Speaker 4: kind of like balance it out when you're trying to
• 46:31
  Speaker 4: power through the hard park days. But it's very filling
• 46:37
  Speaker 4: that it's like a big plate of salad, and you
• 46:40
  Speaker 4: don't have to get the mustard dressing because that's I
• 46:42
  Speaker 4: don't really like mustard, so you can replace it with
• 46:44
  Speaker 4: rancher whatever else they have. That's what I usually do.
• 46:48
  Speaker 4: And my favorite side is the roast of potatoes. They
• 46:51
  Speaker 4: are like ten out of ten. They're so good, and
• 46:55
  Speaker 4: they give you when you get the side of the plate,
• 46:57
  Speaker 4: they give you a massive, like little sad. I'd play
• 47:00
  Speaker 4: just piled high with them. And it's not that expensive.
• 47:03
  Speaker 4: I can't remember the price, but.
• 47:05
  Speaker 3: I know what I just I just closed the menu,
• 47:06
  Speaker 3: but I think it was maybe like five, like four
• 47:08
  Speaker 3: or five dollars.
• 47:09
  Speaker 4: Yes, that sounds right, because I was thinking. I was like,
• 47:11
  Speaker 4: I think they're four to ninety nine.
• 47:12
  Speaker 3: I think it was. It was most it was the
• 47:15
  Speaker 3: price of like most of the side. Are they the
• 47:18
  Speaker 3: same roast of potatoes as like the breakfast.
• 47:21
  Speaker 4: I think they are, but I usually get breakfast at Leaky.
• 47:24
  Speaker 3: I think they're the same. I think they're the same potatoes.
• 47:28
  Speaker 4: Yeah, either way, so good, and it's like if you're hungry.
• 47:33
  Speaker 4: I mean, the mac and cheese is good, but I
• 47:34
  Speaker 4: feel like with the potatoes you're getting more and they're
• 47:37
  Speaker 4: more filling, so depending on what you need that day,
• 47:42
  Speaker 4: but they are very very good. The Shepherd's Pie I
• 47:47
  Speaker 4: have not had since like pre COVID, probably like twenty
• 47:51
  Speaker 4: fifteen or something, so I don't know if that has changed.
• 47:56
  Speaker 4: But when I had it it was good, so I
• 48:01
  Speaker 4: don't know what they're doing with that. And the chocolate
• 48:05
  Speaker 4: trifle is really good if I remember. It's kind of
• 48:10
  Speaker 4: like a like a personal serving of cakes, so you
• 48:13
  Speaker 4: could share it if you wanted to, or you could,
• 48:17
  Speaker 4: you know, not, I'm not going to tell anybody what
• 48:20
  Speaker 4: to do. They deserve it.
• 48:21
  Speaker 2: I forgot that they had the butter beer potted cream
• 48:24
  Speaker 2: at Three Broomsticks.
• 48:26
  Speaker 3: Yeah, every time I was gonna say, every time I've
• 48:28
  Speaker 3: seen you get it.
• 48:29
  Speaker 1: It's a leaky but that's really really really good too,
• 48:32
  Speaker 1: so highly recommend.
• 48:36
  Speaker 4: Yeah, to me, it was a little much.
• 48:39
  Speaker 3: To me, it's way too sweet.
• 48:41
  Speaker 4: Yeah, it was like I felt the way that I
• 48:44
  Speaker 4: feel about regular butter beer. It's like, Okay, I want
• 48:47
  Speaker 4: to have some and then I don't want anymore.
• 48:51
  Speaker 2: Yeah.
• 48:51
  Speaker 4: After that, like I can only have a few steps
• 48:54
  Speaker 4: of regular butter beer or like a few bites of
• 48:56
  Speaker 4: the butter beer potted cream, and then I'm like Okay,
• 48:59
  Speaker 4: I don't think I can.
• 49:00
  Speaker 2: It's like it's butterscotch pudding, but much.
• 49:04
  Speaker 3: Thicker, like more like more like a custard.
• 49:07
  Speaker 4: Yeah, Like it wasn't really what I was expecting.
• 49:11
  Speaker 3: I probably like the chocolate one because I feel like
• 49:14
  Speaker 3: that one wouldn't be so like like sweet. But I'm
• 49:18
  Speaker 3: the same where like I don't think I could eat
• 49:19
  Speaker 3: the whole pot of it. You'll just have to go
• 49:22
  Speaker 3: like then, like when Amy gets it, and be like,
• 49:24
  Speaker 3: can I just have one, like one little spoonful of it,
• 49:27
  Speaker 3: and then you can.
• 49:28
  Speaker 2: It actually used to be a smaller portion. It was
• 49:31
  Speaker 2: like a much smaller, like shorter pot, and then they
• 49:35
  Speaker 2: recently changed it to like it's almost like a bottle shape.
• 49:38
  Speaker 4: Yeah, which is kind of bizarre to eat out of.
• 49:43
  Speaker 4: But that's how I tried it. Somebody else got it
• 49:44
  Speaker 4: and they were like, ooh, this is too much, and
• 49:46
  Speaker 4: then the rest of us all tried it and we
• 49:48
  Speaker 4: ended up finishing it because we all took a bite.
• 49:49
  Speaker 4: But that's all we really wanted anyway.
• 49:53
  Speaker 3: Yeah, yeah, no, I my next time going to the
• 49:59
  Speaker 3: three Broomsticks. I think I I want to try now
• 50:00
  Speaker 3: that rip beef pasties. I think I want to try
• 50:04
  Speaker 3: the salad too, and then get like something on the side.
• 50:08
  Speaker 3: And I like that they offer like the sides are
• 50:10
  Speaker 3: not just like you like fries, Like you can still
• 50:14
  Speaker 3: get potatoes, but you can get it as like a
• 50:16
  Speaker 3: baked potato or like roasted potatoes. It just feels a
• 50:18
  Speaker 3: little bit more elevated. So yeah, I think, like Amy
• 50:23
  Speaker 3: said earlier, like that she likes to try to get
• 50:25
  Speaker 3: breakfast here at least one trip, one day of the trip.
• 50:29
  Speaker 3: Same because I'm usually with Amy, so we usually do
• 50:32
  Speaker 3: that from one of the days. But actually my Three
• 50:36
  Speaker 3: Broomstick is my preferred breakfast spot. Even though like the
• 50:39
  Speaker 3: menu is pretty the American and the traditional breakfasts are
• 50:43
  Speaker 3: the same between the two restaurants, there is something I
• 50:45
  Speaker 3: really like about just eating breakfast at the Three Broomsticks
• 50:48
  Speaker 3: compared to Leaky. I think for us too, we really
• 50:51
  Speaker 3: like eating like lunch at Leaky, so it makes sense
• 50:54
  Speaker 3: to have breakfast at Three Broomsticks. So I also like
• 50:57
  Speaker 3: to go there. I've had the traditional break that's usually
• 51:00
  Speaker 3: my go to, but I also enjoy getting Like I
• 51:04
  Speaker 3: said earlier, my tip is to get the kid's breakfast,
• 51:07
  Speaker 3: so I do get the American breakfast obviously for that.
• 51:10
  Speaker 3: And my other little hack here is the Kid's breakfast,
• 51:14
  Speaker 3: like comes with like a drink, so lots of times
• 51:17
  Speaker 3: I'll get hot butter beer and I don't know if
• 51:19
  Speaker 3: it's like a slight little surge charge like surcharge to
• 51:22
  Speaker 3: maybe mate, oh my god, maybe get it. But that's
• 51:26
  Speaker 3: like usually my go to is to get the kids. Yeah,
• 51:28
  Speaker 3: my go to here used to also be the beef
• 51:30
  Speaker 3: pasties for lunch, so yeah rap as we've all said,
• 51:35
  Speaker 3: and yeah, I loved getting those with the side salad
• 51:37
  Speaker 3: and it was very filling, you know, like we've said,
• 51:39
  Speaker 3: but also light. I've also tried the leak and potato
• 51:44
  Speaker 3: soup here, but it was like so many years ago,
• 51:46
  Speaker 3: like similarly like you said when you had the Shepherd's
• 51:48
  Speaker 3: Pie McCormick, I think I had this pre COVID, so
• 51:51
  Speaker 3: it was like six or seven years ago at this point,
• 51:55
  Speaker 3: so I don't remember if I liked it, but I
• 51:57
  Speaker 3: love leak and potato soup. So it's it's just really
• 51:59
  Speaker 3: hard because if you go in the summer, it is
• 52:02
  Speaker 3: really hard to go from like boiling heat to being like, yeah,
• 52:05
  Speaker 3: I want soup. So that's like a good if you
• 52:09
  Speaker 3: go in the winter time. I've had the baked potato
• 52:13
  Speaker 3: side before, so I'm excited to try some of these
• 52:15
  Speaker 3: new like jacket potato options for sure. I've also tried
• 52:20
  Speaker 3: the apple pie from here, and it's really good and
• 52:23
  Speaker 3: it's a pretty big portion, so like I think one
• 52:26
  Speaker 3: hundred percent you could split the apple pie with somebody.
• 52:29
  Speaker 3: I mean, it's in a standard like bowl it comes in,
• 52:33
  Speaker 3: and it's especially if you just ate like a full meal.
• 52:36
  Speaker 3: It's a lot, but it does taste really really good.
• 52:38
  Speaker 3: And then my go to drink at the Three Room
• 52:42
  Speaker 3: Stick is the Pumpkin Fizz. That's like my place where
• 52:44
  Speaker 3: I always get the Pumpkin Fizz. I do prefer that
• 52:47
  Speaker 3: version over just regular pumpkin juice. I don't know if
• 52:50
  Speaker 3: there's something about the carbonation like cuts the flavor a
• 52:53
  Speaker 3: little bit, or like the sweetness. It just makes it
• 52:56
  Speaker 3: like a little bit more palatable for me, if that
• 52:58
  Speaker 3: makes sense.
• 53:00
  Speaker 4: Because the regular pumpkin juice is a bit much.
• 53:04
  Speaker 3: Kind of thick and heavy, so something about Yeah, I
• 53:07
  Speaker 3: think having that carbonation in it just makes it really good.
• 53:11
  Speaker 3: Like I really like the Pumpkin Fizz. And then yeah,
• 53:16
  Speaker 3: also over in this area, we have Honey Dukes. So
• 53:21
  Speaker 3: obviously here we have sweets, we have candy, we have
• 53:25
  Speaker 3: the pastry little counter, and then also obviously they sell
• 53:30
  Speaker 3: kind of just some merchandise here as well. So what
• 53:34
  Speaker 3: have we all tried from here? And what are our
• 53:37
  Speaker 3: favorite things from Honey Dukes.
• 53:40
  Speaker 1: So I've tried like a bunch of like the candy
• 53:43
  Speaker 1: in general, like the packaged candy, like fudge flies, peppermint toads,
• 53:49
  Speaker 1: the sugart lemons, birdie bots, chocolate frogs.
• 53:53
  Speaker 2: All that stuff, but from like the counter at Honey Dukes,
• 53:57
  Speaker 2: which I feel like is like the special part of
• 54:00
  Speaker 2: Honey Dukes, of like the you know, specialty stuff you
• 54:03
  Speaker 2: can get. I've had the gingernut, cauldron cake, pumpkin pasty, chocolate,
• 54:09
  Speaker 2: peanut butter fudge, and butter beer fudge.
• 54:12
  Speaker 1: And my favorite is by far the ginger nut. I
• 54:15
  Speaker 1: love these little guys. They're so cute, first of all,
• 54:18
  Speaker 1: and they're just so good. It's just like your little
• 54:20
  Speaker 1: ginger cookie, and it's in the little Newt shape and
• 54:24
  Speaker 1: he's got his little eyeballs and a little smile.
• 54:27
  Speaker 3: And lots of times they're super crooked and just.
• 54:31
  Speaker 2: It's like the perfect snack.
• 54:32
  Speaker 1: And like the perfect like walking snack to like walk
• 54:35
  Speaker 1: from Honey Dukes and get on the Hot Garse Express
• 54:37
  Speaker 1: with my little ginger nut.
• 54:40
  Speaker 4: I feel like those are the fan favorite too. Everybody
• 54:42
  Speaker 4: always gets one into a little photo app somewhere. They're cute,
• 54:45
  Speaker 4: little weird looking.
• 54:47
  Speaker 2: Nut guy with his googly eyes.
• 54:52
  Speaker 4: Yeah, that one. That one's near the top of my
• 54:56
  Speaker 4: list too. But when I get the new I usually
• 54:58
  Speaker 4: get it at the other sweet Shap. So I have
• 55:03
  Speaker 4: tried the og version of the cauldron cake, which they
• 55:07
  Speaker 4: no longer have. I have not tried the new version.
• 55:10
  Speaker 4: So it used to be kind of like a brownie
• 55:13
  Speaker 4: cupcake dense thing that was like dipped in chocolate, like
• 55:17
  Speaker 4: in the shape of a cauldron bottom, and then it
• 55:19
  Speaker 4: had some moose on top. I think it had moose
• 55:21
  Speaker 4: filler too or something. And then there was a little
• 55:25
  Speaker 4: like chocolate handle on top of it. So it just
• 55:29
  Speaker 4: looked like a tiny little cauldron you could carry around.
• 55:34
  Speaker 4: It was very chocolate e which was a little too
• 55:37
  Speaker 4: rich for me. But I also I know this is
• 55:40
  Speaker 4: like very controversial to people, but I did not like
• 55:43
  Speaker 4: chocolate for most of my life. I've been trying as
• 55:46
  Speaker 4: an adult to like get an acquiantine for it, so
• 55:49
  Speaker 4: I know, right, like what child doesn't like chocolate ice cream?
• 55:55
  Speaker 4: It was vanilla for me. But I have expanded my
• 55:59
  Speaker 4: palette these days and tried many more things. I've grown
• 56:02
  Speaker 4: to like chocolate a lot more. I pretty much like
• 56:05
  Speaker 4: almost everything chocolate now, except dark chocolate or semi sweet.
• 56:10
  Speaker 4: So I wish I could go back and try this,
• 56:13
  Speaker 4: but it doesn't exist so in like I don't know
• 56:16
  Speaker 4: twenty sixteen twenty seventeen is what I could find of
• 56:19
  Speaker 4: when it changed. And now it comes in like a
• 56:24
  Speaker 4: reusable plastic cauldron that you could silicon Oh is a
• 56:29
  Speaker 4: silicone oh even better?
• 56:31
  Speaker 2: Which good for travel? Yeah, I have a couple of
• 56:36
  Speaker 2: those in my cabinet that I brought home and never used.
• 56:40
  Speaker 3: Like I'm going to bake something in this pretty sure.
• 56:44
  Speaker 2: I even like saved the box with the recipe on it.
• 56:46
  Speaker 3: Yeah, but I haven't done it mine either.
• 56:52
  Speaker 2: Yeah.
• 56:52
  Speaker 4: And there's just like chocolate cake now right with like flaming, like.
• 56:59
  Speaker 2: It's too much frosting.
• 57:00
  Speaker 4: It looks like the frosting the cake ratio would not match,
• 57:04
  Speaker 4: which really bothers me as somebody who likes cake way
• 57:08
  Speaker 4: more than icing.
• 57:09
  Speaker 2: Yeah, the problem was it.
• 57:11
  Speaker 3: Yeah, the problem with it now is that it's like
• 57:14
  Speaker 3: you've got the cake is in the silicone cauldron and
• 57:17
  Speaker 3: then you've got like three inches of like frosting on top.
• 57:23
  Speaker 3: So when you're trying, you either have to just eat
• 57:26
  Speaker 3: through the frosting to get to the cake or sacrifice
• 57:28
  Speaker 3: some of the frosting to get down into the cake.
• 57:31
  Speaker 3: And like the actual cake itself I think is pretty good,
• 57:34
  Speaker 3: but sometimes it can be pretty dry. I think it
• 57:36
  Speaker 3: depends on like when you get it. But like there's
• 57:39
  Speaker 3: so much frosting and it's that type of frosting that
• 57:41
  Speaker 3: like can get hard really quickly.
• 57:45
  Speaker 1: It's not like good butter cream frosting. It's like, yeah,
• 57:50
  Speaker 1: I don't know, cauldron cake.
• 57:52
  Speaker 2: It's fine. It looks cute, it's fine. It's nothing like.
• 57:58
  Speaker 3: To write home about. Yeah, it's like a hit or
• 58:00
  Speaker 3: miss thing like I've gotten before that was really good. Yes,
• 58:04
  Speaker 3: I got one. I think the first time was maybe
• 58:06
  Speaker 3: really really good, and I don't know if it was
• 58:07
  Speaker 3: like a fresh one that they had just made and
• 58:10
  Speaker 3: I was like, oh my god, I'm obsessed with this.
• 58:12
  Speaker 3: And then I got it again and I was like
• 58:15
  Speaker 3: not to live up.
• 58:18
  Speaker 4: Yeah, yeah, it's hard with the bake stuff because if
• 58:21
  Speaker 4: it's not done right, it'll dry out or get like crispy,
• 58:26
  Speaker 4: and if it's sitting there like on a slow day
• 58:28
  Speaker 4: or something. But I do I like the visual, like
• 58:33
  Speaker 4: the flames are really cool and we catch the eye.
• 58:35
  Speaker 4: But I prefer the od version because it was more
• 58:39
  Speaker 4: like wizardy to me, Like when I picture stuff in
• 58:42
  Speaker 4: the Wizarding World, it's like weird, right, Like it's crooked
• 58:46
  Speaker 4: and like whimsical and you know, just funky, and that's
• 58:49
  Speaker 4: kind of what that was. So I bet they were
• 58:53
  Speaker 4: just two time consuming and hard to make because you
• 58:55
  Speaker 4: had to put the little handle on and like dip
• 58:57
  Speaker 4: it in chocolate, and it had it looks like it
• 58:59
  Speaker 4: had so many stuff to the thing.
• 59:02
  Speaker 3: But oh well.
• 59:05
  Speaker 4: I've also tried the pumpkin pasty, which it's good. It's
• 59:09
  Speaker 4: not like amazing, but it's not terrible either. The pretzel
• 59:14
  Speaker 4: wand which is so simple but like I don't know,
• 59:18
  Speaker 4: the salt and the chocolate. It just is really nice
• 59:21
  Speaker 4: on a hot parke day sometimes. And I tried the
• 59:26
  Speaker 4: They have like tons of candy apples there, but they
• 59:28
  Speaker 4: had a butterbeer one this past season and it was
• 59:32
  Speaker 4: really good. It was a Granny Smith apple with like
• 59:37
  Speaker 4: a butterbeer flavored dip that it was dipped in. The
• 59:41
  Speaker 4: apple was good and the dip was good, but me
• 59:44
  Speaker 4: and the group I was with who tried it, we
• 59:45
  Speaker 4: were like, we're not sure it goes together, Like the
• 59:50
  Speaker 4: outside is good and the apple's good, but combined maybe
• 59:53
  Speaker 4: if they used a different kind of apple. But it
• 59:57
  Speaker 4: was just like it was good, but it just needed
• 1:00:01
  Speaker 4: a tweak or something, hmm. And then as far as
• 1:00:07
  Speaker 4: the candy in the store, I own like one box
• 1:00:11
  Speaker 4: of everything because I like, I have a candy shelf
• 1:00:15
  Speaker 4: to have I'll display on. But I've never eaten any
• 1:00:19
  Speaker 4: of them, Like they're they're just there. They've never been opened.
• 1:00:24
  Speaker 3: But you can always you should get one that you
• 1:00:26
  Speaker 3: open and then you have one that you keep. Yeah.
• 1:00:30
  Speaker 4: Remember I didn't like chocolate until so.
• 1:00:34
  Speaker 3: The peppers are actually really good if you like peppermint.
• 1:00:38
  Speaker 3: If you don't like peppermint, they taste like that you get.
• 1:00:44
  Speaker 3: But sometimes you get peppermint stuff and you're like, where's
• 1:00:46
  Speaker 3: the peppermint? Like they're supposed to be a met but
• 1:00:48
  Speaker 3: like those ones actually taste like pump.
• 1:00:50
  Speaker 4: Yeah, and I'm i think most of it is probably
• 1:00:54
  Speaker 4: a bio hazard by now, because some of it is
• 1:00:56
  Speaker 4: like years, two decades old at this point, and like
• 1:01:01
  Speaker 4: some of the stuff I have, they don't even make anymore,
• 1:01:03
  Speaker 4: or it's in like the old packaging, so I remember,
• 1:01:08
  Speaker 4: I don't want to open it.
• 1:01:10
  Speaker 3: Yeah.
• 1:01:11
  Speaker 1: They used to have like a line of Harry Potter
• 1:01:13
  Speaker 1: candies that went out to like candy shops, and there
• 1:01:16
  Speaker 1: was like the Jelly Slugs yep, and the Chocolate Frogs,
• 1:01:21
  Speaker 1: but like just in like.
• 1:01:23
  Speaker 3: A wrapper, not in like the little bag.
• 1:01:25
  Speaker 2: Yeah, and like the Chocolate Frog card was like a
• 1:01:27
  Speaker 2: standard like card shape.
• 1:01:28
  Speaker 3: They still do their card I think they. I think
• 1:01:31
  Speaker 3: I've seen those at bookstores and stuff. Still there's like
• 1:01:33
  Speaker 3: a BIRDI.
• 1:01:33
  Speaker 4: Bot one too, They're still around.
• 1:01:37
  Speaker 3: Yeah, I do remember those. That was like how we
• 1:01:39
  Speaker 3: got those things before like the parks opened up and
• 1:01:42
  Speaker 3: we got official.
• 1:01:44
  Speaker 1: Right, that would have been like two thousand and five,
• 1:01:46
  Speaker 1: two thousand and six, twenty years ago.
• 1:01:52
  Speaker 3: Anyways.
• 1:01:55
  Speaker 2: Anyways, well that coming back from memory lane, Yeah, I'm
• 1:02:02
  Speaker 2: pretty sure that's pretty much everything I've tried.
• 1:02:05
  Speaker 4: I would probably pick the pumpkin pasty as my favorite
• 1:02:08
  Speaker 4: that I've gotten specifically at Honey Dukes because really the
• 1:02:14
  Speaker 4: new is my favorite, but I usually get that at
• 1:02:16
  Speaker 4: the other Sweet Chep.
• 1:02:18
  Speaker 3: Yeah, I have pretty much tried like all the things
• 1:02:22
  Speaker 3: that I think have already been mentioned. I think a
• 1:02:25
  Speaker 3: few things that haven't been mentioned. Is like Sherbert Lemons.
• 1:02:28
  Speaker 3: Those used to always be kind of my go to.
• 1:02:30
  Speaker 3: I'd get them from the back wall where you can
• 1:02:32
  Speaker 3: fill the bag. I've also had the butter beer jelly beans,
• 1:02:37
  Speaker 3: which I think they have all year around now. I
• 1:02:41
  Speaker 3: think they came out one year for like butter bear season,
• 1:02:43
  Speaker 3: and they've kept them. I've maybe got these at Sugar Plums,
• 1:02:47
  Speaker 3: not at Honey Dukes, but like my memory, I can't
• 1:02:49
  Speaker 3: really remember. I think it was Honey Dukes. I feel
• 1:02:51
  Speaker 3: like I remember bringing them home. It was, Yes, I
• 1:02:54
  Speaker 3: remember having a Honey Duke's bag. Those are so good.
• 1:02:58
  Speaker 3: Like I don't typically of the butter beer flavorite stuff,
• 1:03:01
  Speaker 3: if I'm being honest, but the jelly beans are very
• 1:03:05
  Speaker 3: very good. I've also had like the fizzing whisbees. I
• 1:03:11
  Speaker 3: also really love the peppermint toads. I have had the
• 1:03:13
  Speaker 3: fudge flies before too. I forgot about those until you
• 1:03:15
  Speaker 3: mentioned them, Ami, And then for like the pastries, I've
• 1:03:20
  Speaker 3: also had the pumpkin pasty, which used to be my
• 1:03:22
  Speaker 3: go to every trip until I tried the Ginger New
• 1:03:25
  Speaker 3: and now I usually get the Ginger New instead. And
• 1:03:28
  Speaker 3: then obviously, if we've talked about the cauldron cake, I
• 1:03:30
  Speaker 3: think the cauldron cake was probably the first like pastry
• 1:03:34
  Speaker 3: or baked good item I ever tried from Honey Dukes.
• 1:03:36
  Speaker 3: And yeah, that's like a I'm done with the I'm
• 1:03:40
  Speaker 3: done with that one. I have bought for my boyfriend
• 1:03:44
  Speaker 3: like a ton of different flavors of the fudge, but
• 1:03:47
  Speaker 3: I'm not a big fudge person, so I don't know
• 1:03:50
  Speaker 3: which ones were good, but I know he's tried a
• 1:03:51
  Speaker 3: bunch of the different ones from there too.
• 1:03:55
  Speaker 4: Yeah, I've had a bunch of the fudge. I can't
• 1:03:58
  Speaker 4: I can't remember if it's been mix of the two
• 1:04:00
  Speaker 4: shops or one or the other. But it's one of
• 1:04:03
  Speaker 4: those things where it's like, yeah, it's not bad, it's
• 1:04:05
  Speaker 4: just fine, but it doesn't like blow you away. It's
• 1:04:08
  Speaker 4: just you know, run of the mill fudge, right.
• 1:04:11
  Speaker 3: Yeah, I think all of the stuff in there is
• 1:04:14
  Speaker 3: not like a blow your away kind of thing. You're
• 1:04:17
  Speaker 3: not gonna get the most awesome pastries or Baca's there.
• 1:04:20
  Speaker 3: But it's definitely nice to be able to get a
• 1:04:22
  Speaker 3: little sweet tree and not have to go into one
• 1:04:24
  Speaker 3: of the restaurants for it. And then obviously it's all
• 1:04:27
  Speaker 3: very themed and so that's just very fun to get
• 1:04:29
  Speaker 3: snacks from there, and since Art's from there. Yeah, So
• 1:04:34
  Speaker 3: like speaking of snacks, also in hogs Meet, there's a
• 1:04:37
  Speaker 3: couple of different kind of snack carts throughout. So we
• 1:04:41
  Speaker 3: obviously have like our butter beer cart where you can
• 1:04:44
  Speaker 3: get like regular butter beer and frozen butter beer. The
• 1:04:50
  Speaker 3: Hogshead which has like all of I think it looks
• 1:04:54
  Speaker 3: like all of our favorite version of butter beer, which
• 1:04:58
  Speaker 3: Amy and I have talked a million time, tis that
• 1:05:00
  Speaker 3: we prefer hot butter beer, and it looks like McCormick
• 1:05:02
  Speaker 3: you do as well. Based on what I see in
• 1:05:04
  Speaker 3: the dock here.
• 1:05:06
  Speaker 4: My note is hot butter beer dye.
• 1:05:09
  Speaker 3: Yeah, And Amy and I agree with the very art. Yeah,
• 1:05:13
  Speaker 3: we are hot butter beer stands, which we typically will
• 1:05:17
  Speaker 3: if you don't if if I don't get it, the
• 1:05:18
  Speaker 3: three broomsticks, well, we've always gone to like Hogshead to
• 1:05:21
  Speaker 3: get it. It's the best place to get it there.
• 1:05:25
  Speaker 3: We obviously mentioned the Hogshead and where there's a lot
• 1:05:28
  Speaker 3: of alcoholic beverages and then also there's like a snack
• 1:05:32
  Speaker 3: cart that has like fruit like fruit cups and like chips,
• 1:05:36
  Speaker 3: and I think you can get like the hard packed
• 1:05:37
  Speaker 3: ice cream there. There might also be I know they've
• 1:05:40
  Speaker 3: added some snacks to this too. I think you can
• 1:05:42
  Speaker 3: get popcorn, like things of popcorn there, now, I'm pretty sure. Yeah,
• 1:05:48
  Speaker 3: that's what.
• 1:05:48
  Speaker 2: Yeah.
• 1:05:49
  Speaker 3: The only time I have ever gotten, i think anything
• 1:05:52
  Speaker 3: from the snack cart other than water was a churo
• 1:05:55
  Speaker 3: and I got that immediately after we got off Hagrid's
• 1:05:59
  Speaker 3: opening weekend, after we had waited and lined for Hagrids
• 1:06:02
  Speaker 3: for eight hours, and so we came out and we
• 1:06:05
  Speaker 3: were starving because we were in that line for eight hours.
• 1:06:08
  Speaker 2: Ready to eat whatever crossed our paths right without food
• 1:06:11
  Speaker 2: or that sad looking grape that was sitting on the
• 1:06:14
  Speaker 2: floor in the line. Yeah, but we were just staring
• 1:06:17
  Speaker 2: at it like our.
• 1:06:18
  Speaker 1: Six I think we was gonna be the first to
• 1:06:22
  Speaker 1: pounce on this grape.
• 1:06:23
  Speaker 3: I feel like we learned what it's like to be
• 1:06:25
  Speaker 3: in a movie when like people are like traversing through
• 1:06:28
  Speaker 3: like the rainforest or like the desert, and don't have
• 1:06:31
  Speaker 3: any food or water like we were at that point,
• 1:06:34
  Speaker 3: and so we had decided at this point we had
• 1:06:36
  Speaker 3: wasted like our whole day in line and so at
• 1:06:38
  Speaker 3: that point, like I feel like like the like the
• 1:06:42
  Speaker 3: food places were closing soon in the parks and so
• 1:06:44
  Speaker 3: we were gonna get food in like city walk, but
• 1:06:46
  Speaker 3: we all just needed something. So I got a churro
• 1:06:49
  Speaker 3: from the snack cart and it was not good, but
• 1:06:52
  Speaker 3: it was also like the most amazing thing I had
• 1:06:55
  Speaker 3: eaten because I was eating something. So I'll never forget that.
• 1:07:00
  Speaker 3: But I have not had a chuo from that snack
• 1:07:02
  Speaker 3: cart since it's got too much memory a little bit
• 1:07:08
  Speaker 3: of trauma associated with that. But yeah, I think that's
• 1:07:17
  Speaker 3: everything and hogs me there's actually quite a bit of
• 1:07:20
  Speaker 3: food and hogs meat. But so now taking ourselves over
• 1:07:27
  Speaker 3: to Diagon Alley. Obviously here the big food place in
• 1:07:31
  Speaker 3: Diagon Alley is the Leaky Cauldron, similar to Three Broomsticks.
• 1:07:36
  Speaker 3: This is your quick service table delivery. They have breakfasts
• 1:07:39
  Speaker 3: and lunch and dinner menu. I think is a little
• 1:07:42
  Speaker 3: bit more extensive here at the Leaky Cauldron.
• 1:07:47
  Speaker 2: Now that they've beefed up the Three Broomsticks.
• 1:07:50
  Speaker 3: I think they're kind m h yeah, and the breakfast
• 1:07:56
  Speaker 3: is I think probably like the most similar, but the
• 1:07:59
  Speaker 3: League Cauldron does have some different options. So like, they
• 1:08:02
  Speaker 3: do still have that butter beer waffle, traditional breakfast, American breakfast,
• 1:08:06
  Speaker 3: and pancake breakfast that we talked about at the Three Broomsticks,
• 1:08:09
  Speaker 3: but they also have an apple oatmeal flawn with yogurt
• 1:08:13
  Speaker 3: and fruit, So it's a freshly baked flawn of apples
• 1:08:18
  Speaker 3: and oatmeal and it's served with yogurt and fresh seasonal fruit.
• 1:08:22
  Speaker 3: They have an egg, leak and Mushroom Pasty, so it's
• 1:08:26
  Speaker 3: a pastry that's wrapped inside of it is scrambled eggs, mushrooms,
• 1:08:31
  Speaker 3: and leaks, and it comes with the breakfast potatoes and
• 1:08:33
  Speaker 3: fresh fruit. I actually really want to try this at
• 1:08:36
  Speaker 3: some point. I don't love mushroom.
• 1:08:37
  Speaker 4: That sounds really good, and I want to try that
• 1:08:40
  Speaker 4: really bad.
• 1:08:41
  Speaker 3: I'm not a huge huge mushroom fan, but if it's
• 1:08:43
  Speaker 3: all baked in with everything, I don't think i'd mind it.
• 1:08:48
  Speaker 3: And then they also do the Kid's Pancake Breakfast and
• 1:08:50
  Speaker 3: the Kid's American Breakfast here, and then for beverages you
• 1:08:55
  Speaker 3: can get just regular pumpkin juice, hot tea coffee, milk,
• 1:08:58
  Speaker 3: apple juice, or orange juice, so similar to the Three Broomsticks.
• 1:09:03
  Speaker 3: Now going on to the entrees, so here is where
• 1:09:06
  Speaker 3: you can get a cottage pie. So this is your
• 1:09:09
  Speaker 3: very similar to the Shepherd's pie we talked about earlier,
• 1:09:11
  Speaker 3: but this one is just beef, so it's beef and
• 1:09:14
  Speaker 3: chunky vegetables in a potato crust, so it's got the
• 1:09:18
  Speaker 3: mashed potatoes on top, and it comes with a garden
• 1:09:20
  Speaker 3: salad on the side, So this one is still the
• 1:09:23
  Speaker 3: garden salad on the side where the Three Broomsticks has
• 1:09:26
  Speaker 3: the new roasted vegetables. They also do a Fisherman's pie,
• 1:09:31
  Speaker 3: so this one is cod and shrimp with a lobster
• 1:09:34
  Speaker 3: bechamel sauce and it comes with creamy cheddar, mashed potatoes,
• 1:09:38
  Speaker 3: and peas, which, saying it like that again, sounds very
• 1:09:42
  Speaker 3: fancy for a theme park meal. If you want to
• 1:09:46
  Speaker 3: try both of those pies, you can get the mini
• 1:09:48
  Speaker 3: pie combination, which has a mini cottage pie and a
• 1:09:51
  Speaker 3: mini Fisherman's pie, which comes with a garden salad. They
• 1:09:54
  Speaker 3: do a beef lamb and guinness stew. There's Hunter's chicken,
• 1:09:58
  Speaker 3: which is a bacon wrapped chicken breast, barbecue gravy, monterey
• 1:10:01
  Speaker 3: and cheddar, cheese blend, English minted peas and pea tendrils
• 1:10:05
  Speaker 3: and chips. I don't know what pea tendrils are, but
• 1:10:11
  Speaker 3: something with peas. There is bangers and mash, so you've
• 1:10:15
  Speaker 3: got English sausage, creamy mashed potatoes, roasted tomatoes, sauteed onions
• 1:10:19
  Speaker 3: and cabbage with minted peas and onion gravy. There's also
• 1:10:23
  Speaker 3: fish and chips here. There's a traditional sausage roll, which
• 1:10:26
  Speaker 3: this is new. This is the newest addition to the menu.
• 1:10:29
  Speaker 3: It is a rustic pork sausage wrapped in a flaky
• 1:10:32
  Speaker 3: pastry dough and it comes with chips, a salad, and
• 1:10:36
  Speaker 3: spicy mustard. I have seen a picture of this, and
• 1:10:39
  Speaker 3: it's a pretty hefty sausage roll, like there's a lot
• 1:10:41
  Speaker 3: of meat in there. The vegan option here is the
• 1:10:45
  Speaker 3: Vegan Curry, So this is a plant based, like plant
• 1:10:48
  Speaker 3: laced chicken and potato curry with peta and it's served
• 1:10:52
  Speaker 3: with a garden salad. They have a shepherd's pasty pie,
• 1:10:57
  Speaker 3: so this one is also a meatless option, so it's
• 1:11:02
  Speaker 3: a meatless beef crumbles with vegetable stew, handpie served with
• 1:11:05
  Speaker 3: a creamy stone ground mustard dipping sauce and apple beet
• 1:11:08
  Speaker 3: salad and chips. And then they have the plowman's platter,
• 1:11:14
  Speaker 3: which this one is. It comes where it serves two.
• 1:11:17
  Speaker 3: It is quite a bit this though, the looking at it,
• 1:11:22
  Speaker 3: this is a totally different version of the plowmens than
• 1:11:25
  Speaker 3: I have gotten in the past. The plowens in the
• 1:11:28
  Speaker 3: past did not come with any meat. A plowmans. A
• 1:11:31
  Speaker 3: traditional plowmans is basically like salad, bread, cheese. So I
• 1:11:38
  Speaker 3: don't know when they change this, I don't know if
• 1:11:40
  Speaker 3: I like it. But they've added sliced roast beef, pastrami, turkey,
• 1:11:45
  Speaker 3: smoked salmon, bread, and then you've got your cheddar, cheese,
• 1:11:48
  Speaker 3: blue cheese, cucumbers that's new, tomatoes, Branston pickle which is
• 1:11:54
  Speaker 3: like a pickle relishy thing, very traditional mustard, vinegarrette, hard
• 1:11:58
  Speaker 3: boiled egg that is new. Don't love that. I'm this
• 1:12:02
  Speaker 3: is this is my first time seeing this, and I'm
• 1:12:04
  Speaker 3: a little We'll talk about this more when we talk
• 1:12:06
  Speaker 3: about Nicole's favorite.
• 1:12:07
  Speaker 2: The coal is offended.
• 1:12:09
  Speaker 3: I am.
• 1:12:09
  Speaker 4: I wonder if it's more expensive.
• 1:12:11
  Speaker 3: No, it's always been twenty seven ninety nine.
• 1:12:13
  Speaker 4: Oh okay, interesting.
• 1:12:15
  Speaker 3: But I'm not liking this at all. I'm very upset actually. Okay,
• 1:12:19
  Speaker 3: and toasted bread. Okay, so that's the pomons, but i'll
• 1:12:23
  Speaker 3: talk more about that in a little bit. It okay.
• 1:12:27
  Speaker 3: They have soup and salad here too, which is pumpkin
• 1:12:30
  Speaker 3: soup with a side salad. And then you can get
• 1:12:32
  Speaker 3: Scotch eggs, which are hard boiled eggs that are wrapped
• 1:12:34
  Speaker 3: in pork sausage. There's bread crumbs, they're fried, they're warm,
• 1:12:38
  Speaker 3: and they come with an apple beet salad and mustard sauce.
• 1:12:43
  Speaker 3: And then there's some sandwich options here too, and they
• 1:12:45
  Speaker 3: come with chips. Now, every time I've said chips, those
• 1:12:49
  Speaker 3: are fries because I remember British. So there's the specialty
• 1:12:55
  Speaker 3: chicken sandwich, which is a grilled chicken, breast, apple butter mao,
• 1:12:59
  Speaker 3: cold cheese, smoked apple, bacon, roasted tomatoes on a house
• 1:13:02
  Speaker 3: made especially. Then here's another place where they've changed it,
• 1:13:05
  Speaker 3: because there was also a banger sandwich at one point. Man,
• 1:13:09
  Speaker 3: I got to get back to universal. They have really
• 1:13:11
  Speaker 3: revamped in these menus. The Banger sandwich is now gone.
• 1:13:15
  Speaker 3: But that was taking the banger that was in the
• 1:13:18
  Speaker 3: Bangers in Mash and they put it in a roll
• 1:13:20
  Speaker 3: and it came with the mustard sauce on it. That
• 1:13:23
  Speaker 3: looks like that is gone. It is just the specialty
• 1:13:25
  Speaker 3: chicken sandwich.
• 1:13:26
  Speaker 1: Now, these changes have to be recent because I don't
• 1:13:28
  Speaker 1: remember any of these changes in January.
• 1:13:31
  Speaker 3: I mean, the last time I was at Universal, I
• 1:13:34
  Speaker 3: got the plowman's platter and it was not that.
• 1:13:38
  Speaker 2: Weird.
• 1:13:39
  Speaker 3: Okay, well, Universal.
• 1:13:43
  Speaker 4: We need it behind the scenes so we can get
• 1:13:45
  Speaker 4: the tea.
• 1:13:46
  Speaker 2: What happened?
• 1:13:47
  Speaker 3: Yeah, okay. Well there's also kids' menus, so pretty much
• 1:13:52
  Speaker 3: the same as Three Room six. There's macaroni and cheese
• 1:13:54
  Speaker 3: and fish and chips. But they also do a mini pie,
• 1:13:57
  Speaker 3: so I'm assuming this one is just the mini cottage
• 1:13:59
  Speaker 3: pie that comes with some grapes and apple sauce. There's
• 1:14:04
  Speaker 3: some dessert options here. They have the butter beer waffle,
• 1:14:07
  Speaker 3: a sticky toffee pudding, a fruit trifle so not the
• 1:14:11
  Speaker 3: chocolate trifle, just a fruit trifle. They have the butter
• 1:14:14
  Speaker 3: beer potted cream, the chocolate potted cream, the butterbeer ice cream. Again,
• 1:14:18
  Speaker 3: this is the hard packed one and again a cup
• 1:14:20
  Speaker 3: of ice cream. I think this is new. I don't
• 1:14:22
  Speaker 3: remember there being so much ice cream that you could
• 1:14:24
  Speaker 3: get at these places. And then Leaky Cauldron has a
• 1:14:30
  Speaker 3: lot of specialty beverages that the other places don't. They
• 1:14:33
  Speaker 3: do have your traditional butter beer, frozen regular hot, they
• 1:14:37
  Speaker 3: have pumpkin juice, gilly water, but they have a tongue
• 1:14:41
  Speaker 3: tying Lemon Squash. This is a sweet and tart lemon
• 1:14:44
  Speaker 3: flavored beverage served with squashed lemon. There's the Otter's Fizzy
• 1:14:48
  Speaker 3: Orange Juice, which is an effervescent, fresh orange beverage with
• 1:14:51
  Speaker 3: notes of vanilla and cinnamon, and the glass comes rimmed
• 1:14:54
  Speaker 3: with like brown sugar. There's the Fishy Green Awl, which
• 1:14:58
  Speaker 3: is smooth and creamy with no of mint and cinnamon,
• 1:15:01
  Speaker 3: and popping blueberry fish eggs. Disclaimer, they're not really fish eggs.
• 1:15:05
  Speaker 3: They're just like popping booo. Sorry I ruined the magic.
• 1:15:10
  Speaker 3: But I think sometimes they're like you and I'm like, no, no,
• 1:15:13
  Speaker 3: it's not really fish eggs.
• 1:15:14
  Speaker 4: I really want to try that one. It looks really cool.
• 1:15:17
  Speaker 3: It does. I think it's always put me off, like
• 1:15:20
  Speaker 3: I don't know if it's because of the fish eggs
• 1:15:22
  Speaker 3: or like mint and cinnamon, but it looks really cool.
• 1:15:27
  Speaker 3: There's the Peachtree Fizzing Tea, So this one is kind
• 1:15:29
  Speaker 3: of just like a sparkling peach tea that've got a
• 1:15:34
  Speaker 3: little bit notes of ginger in it. And then you
• 1:15:38
  Speaker 3: can yeah, very good. And then you can also get
• 1:15:41
  Speaker 3: like iced tea, lemonade insider just the same as three broomsticks,
• 1:15:43
  Speaker 3: chocolate milk coffee, decap coffee, that kind of stuff. And
• 1:15:48
  Speaker 3: then all those the specialty beers that we talked about
• 1:15:52
  Speaker 3: for the Hogshead are also available here at the Leaky Cauldron.
• 1:15:56
  Speaker 3: You can also get wine though. At the Leaky Cauldron
• 1:15:58
  Speaker 3: you can get a chardonnay or Yeah. I don't think
• 1:16:02
  Speaker 3: I've ever seen anyone drinking like wine at the Lady
• 1:16:06
  Speaker 3: unless they just bring it to you.
• 1:16:07
  Speaker 2: And like the cop it doesn't the vibe.
• 1:16:10
  Speaker 3: I feel like, here's your shartone and the Wizarding World
• 1:16:13
  Speaker 3: of Harry Potter plastic cup. Yeah, and then they also
• 1:16:19
  Speaker 3: have their fire whiskey. So that's the Leaky Cauldron menu,
• 1:16:22
  Speaker 3: and wow, I'm upset, So I guess let's talk about it.
• 1:16:26
  Speaker 2: Okay, So things I've tried, I've tried the fish and Chips,
• 1:16:32
  Speaker 2: Cottage pie, Beef and as stew, Hunters, Chicken, Bangers and Mash,
• 1:16:36
  Speaker 2: specialty chicken sandwich, the butter beer, potted cream, chocolate potted cream, and.
• 1:16:41
  Speaker 1: I forgot about the beverages, but I've tried obviously Peachtree
• 1:16:45
  Speaker 1: Fizzing Tea, which I just kind of mentioned, the tongue
• 1:16:48
  Speaker 1: tying lemon squash, and the Otter's Fizzing Orange juice, and
• 1:16:53
  Speaker 1: obviously all the butter beers. But yeah, my favorite is
• 1:16:57
  Speaker 1: the bangers and mash.
• 1:17:00
  Speaker 2: It's just really really good. The like gravy sauce is
• 1:17:03
  Speaker 2: really good, all the veggies.
• 1:17:04
  Speaker 1: That come with it. It's just, yeah, it's a good meal.
• 1:17:09
  Speaker 1: I think probably my second place would probably be the
• 1:17:12
  Speaker 1: specialty chicken sandwich, which is like really surprising when you
• 1:17:19
  Speaker 1: order it, like you just kind of expect just to
• 1:17:21
  Speaker 1: block chicken sandwich, but it's really really good. Whatever they
• 1:17:25
  Speaker 1: put on there, I don't know, it's good.
• 1:17:30
  Speaker 4: Yeap, I have tried. When I go to get breakfast,
• 1:17:35
  Speaker 4: I usually go here instead of the three Broom six.
• 1:17:40
  Speaker 4: I like, unless you're going rope drop and you're not
• 1:17:44
  Speaker 4: doing hagrids, hogsmead is cool but almost everybody is like
• 1:17:48
  Speaker 4: going over there to ride hagrids, so Diagon can be
• 1:17:50
  Speaker 4: kind of empty, and like most people just go to Grengats,
• 1:17:53
  Speaker 4: so I like going to get breakfast there, and I
• 1:17:56
  Speaker 4: go to the parks alone a lot. So that's like
• 1:17:58
  Speaker 4: one of my favorite restaurants eat alone because it's like
• 1:18:01
  Speaker 4: dark and quiet and I can just like chill before
• 1:18:04
  Speaker 4: the day begins in some corner. I have tried the
• 1:18:07
  Speaker 4: English and American breakfast. I do prefer the American for
• 1:18:12
  Speaker 4: like lunch dinner meals. I've done cottage pie, the beef stew,
• 1:18:18
  Speaker 4: the specialty chicken sandwich, and then like just mashed potatoes,
• 1:18:22
  Speaker 4: gravy mac and cheese, that kind of thing, the chocolate
• 1:18:26
  Speaker 4: potted cream and the butter beer waffle. And my favorite,
• 1:18:30
  Speaker 4: by far is the specialty chicken sandwich. Like that has
• 1:18:34
  Speaker 4: saved me from death so many times when I'm just
• 1:18:37
  Speaker 4: struggling in the park. It just has like it sounds
• 1:18:41
  Speaker 4: weird what's on it, but it all goes really well
• 1:18:43
  Speaker 4: together and it's just so good, and it just has
• 1:18:46
  Speaker 4: a little bit of everything that you need when you're
• 1:18:48
  Speaker 4: like running low on nutrients in the will to live,
• 1:18:52
  Speaker 4: so it helps every single time, and if they ever
• 1:18:58
  Speaker 4: get rid of that, I literally don't know what I'm
• 1:19:01
  Speaker 4: going to do. There are other good options, but man,
• 1:19:05
  Speaker 4: sometimes you just like need your comfort food and that's mine.
• 1:19:10
  Speaker 2: That's is like signs I'll just.
• 1:19:15
  Speaker 4: Be out there protesting chick.
• 1:19:18
  Speaker 3: Well I will show you and they get of the
• 1:19:21
  Speaker 3: chicken copy.
• 1:19:26
  Speaker 4: But it is so so good. But honestly, like there's
• 1:19:30
  Speaker 4: so much stuff here that's a close runner up because
• 1:19:33
  Speaker 4: it's all really really good overall. I think I prefer
• 1:19:36
  Speaker 4: Leaky to the Three Broomsticks just because they have like
• 1:19:39
  Speaker 4: more stuff that's more my speed. But I think it's
• 1:19:41
  Speaker 4: just kind of like what your preference, what you prefer,
• 1:19:44
  Speaker 4: because the cottage pie and the stew are both really good,
• 1:19:48
  Speaker 4: like filling, good energy meals. And I love the little
• 1:19:51
  Speaker 4: tiny bread bowl. It's so cute and it's really good.
• 1:19:57
  Speaker 4: But the butter beer waffle, like I said, I've tried
• 1:20:01
  Speaker 4: a ton of beer butter beer stuff, and for me,
• 1:20:04
  Speaker 4: that was my favorite out of almost anything. I think
• 1:20:09
  Speaker 4: it's just so good. But I am also a waffle person, hardcore,
• 1:20:13
  Speaker 4: so I might be a little bit biased.
• 1:20:15
  Speaker 1: So is the butter beer flavor like in the waffle
• 1:20:18
  Speaker 1: batter itself or is it like.
• 1:20:20
  Speaker 4: I think it was. Yeah, I think it was in
• 1:20:22
  Speaker 4: the waffle. I think the waffles butter beer, and then
• 1:20:25
  Speaker 4: also the syrup that you drizzle is butter beer too.
• 1:20:28
  Speaker 3: It's all butter beer. The menu says it's a butter
• 1:20:31
  Speaker 3: beer waffle served with butter beer syrup, butter beer cream,
• 1:20:36
  Speaker 3: fresh strawberries, and a butter barrel.
• 1:20:40
  Speaker 2: Okay, and I can't make.
• 1:20:46
  Speaker 4: Yeah, it's I don't really like butter beer per se,
• 1:20:49
  Speaker 4: like normal butter beer. I've said, you know, I only
• 1:20:52
  Speaker 4: want a couple of SIPs. I hate frozen butter beer.
• 1:20:55
  Speaker 4: But this so so good. It's like not overwhelming the
• 1:21:02
  Speaker 4: other thing that they had here the I think amy
• 1:21:05
  Speaker 4: we tried it together the paste puff pastry butter beer
• 1:21:08
  Speaker 4: puff pastry they had last year. Did they still have
• 1:21:11
  Speaker 4: that when we went? Maybe it was with somebody else.
• 1:21:13
  Speaker 2: I don't think so.
• 1:21:15
  Speaker 4: But that was really good. That was just like a
• 1:21:17
  Speaker 4: seasonal thing. But I don't know if they had it
• 1:21:19
  Speaker 4: at the Three Broomsticks.
• 1:21:22
  Speaker 3: I got mine.
• 1:21:24
  Speaker 4: Yeah, I think it was just that leaky, but that
• 1:21:27
  Speaker 4: was one of my favorites.
• 1:21:29
  Speaker 3: At my picture that I pulled up because I was
• 1:21:31
  Speaker 3: going to reference my plato. I literally just went, yeah, well, yeah,
• 1:21:40
  Speaker 3: but the butter beer puff pastry was really good. Yeah
• 1:21:43
  Speaker 3: that was last year's butter bear that was really good.
• 1:21:47
  Speaker 4: Yeah yeah, those those are definitely my favorites. And then
• 1:21:52
  Speaker 4: for drink, I always go hot butter beer. Here. This
• 1:21:55
  Speaker 4: is actually the first place I tried hot butter beer
• 1:21:57
  Speaker 4: when I was with Amy, because I was like, I
• 1:22:00
  Speaker 4: don't like butter beer. I'm not gonna like that, blah
• 1:22:02
  Speaker 4: blah blah. She's like, no, get it right now.
• 1:22:06
  Speaker 2: I successfully confirmed her, and.
• 1:22:10
  Speaker 4: So like we had another friend with us and we
• 1:22:12
  Speaker 4: all got one, and like me and him were both like,
• 1:22:15
  Speaker 4: oh my god, why is this so good? This is
• 1:22:18
  Speaker 4: like the best thing ever. And like the cream whatever
• 1:22:21
  Speaker 4: they put in that cream on top of that drink
• 1:22:24
  Speaker 4: is so good. It is so good. And I was
• 1:22:27
  Speaker 4: so mad. I'm like, oh my god, I be cause
• 1:22:30
  Speaker 4: I'm not a butterbeer person. So I was like, there's
• 1:22:32
  Speaker 4: no I'm gonna like hot butter beer. I never thought
• 1:22:34
  Speaker 4: to try it. And I was like, I have missed
• 1:22:36
  Speaker 4: out on all of these years not drinking this drink.
• 1:22:40
  Speaker 4: So that whole trip, every time we got a meal,
• 1:22:42
  Speaker 4: I got when I had like three every single day.
• 1:22:44
  Speaker 4: There was just so so good.
• 1:22:46
  Speaker 3: When I'm so glad that they're all year round now
• 1:22:49
  Speaker 3: because I will still get one even in the like
• 1:22:51
  Speaker 3: eighty degree heat, like if I go, yeah, like eighty
• 1:22:54
  Speaker 3: usually I'll try to get it first thing in the morning,
• 1:22:56
  Speaker 3: like before it gets really hot. But I'm the same.
• 1:22:59
  Speaker 3: I just don't really like the taste of butter beer,
• 1:23:01
  Speaker 3: Like I have zero desire to get a cup of
• 1:23:03
  Speaker 3: butter beer.
• 1:23:04
  Speaker 2: The regular butter beer is just gross.
• 1:23:06
  Speaker 3: And it's so weird because I used to really like
• 1:23:08
  Speaker 3: cream soda like growing up, so I'm like, oh, I'll
• 1:23:11
  Speaker 3: like butter beer, but it's just it's so sickingly sweet.
• 1:23:14
  Speaker 3: The frozen butter beer is so sickingly sweet in my opinion.
• 1:23:17
  Speaker 3: I know there's so many people that love it, So
• 1:23:18
  Speaker 3: if you love it, this is us not bashing you
• 1:23:21
  Speaker 3: at all. I'm actually jealous that you like it because
• 1:23:24
  Speaker 3: I would love to like it too, because it's just
• 1:23:27
  Speaker 3: so nice to have a butter beer when you're there.
• 1:23:29
  Speaker 3: But I just can't do it. I just which is.
• 1:23:31
  Speaker 1: Funny, because the hot butter beer is also very sweet.
• 1:23:35
  Speaker 2: It is something about it being hot and creamy that
• 1:23:38
  Speaker 2: it like, I don't.
• 1:23:39
  Speaker 3: Know, I feel like it's a little bit yeah. I
• 1:23:44
  Speaker 3: mean like if you get a hot like think about
• 1:23:46
  Speaker 3: getting a like a hot latte or something at Starbucks,
• 1:23:49
  Speaker 3: Like that's us really sweet too, Like it's just I
• 1:23:53
  Speaker 3: do think the hot butter beer would be made even
• 1:23:55
  Speaker 3: better by just like a little shot of espresso in it.
• 1:24:00
  Speaker 3: I should do their next thing is hot butter I.
• 1:24:01
  Speaker 2: Mean I've seen people do that. They stop at the front.
• 1:24:08
  Speaker 4: Like at the New York store. She'll get like coffee
• 1:24:13
  Speaker 4: or something in the butter beer and mix them. I
• 1:24:16
  Speaker 4: was just apparently there's like a ratio you got to
• 1:24:18
  Speaker 4: get right that she has down.
• 1:24:20
  Speaker 3: Yeah, because if you have too much coffee, it'll taste
• 1:24:22
  Speaker 3: too much like coffee. Like yeah, yeah, I might have
• 1:24:25
  Speaker 3: to try that sometimes because you could just yeah, get
• 1:24:26
  Speaker 3: the coffee and get the butter beer and use the
• 1:24:28
  Speaker 3: butter beer as like your creamer into the coffee. Oh
• 1:24:32
  Speaker 3: I'm gonna definitely try that, huh. Yeah. So yeah, So
• 1:24:38
  Speaker 3: I love the Leaky Cauldron, or maybe I loved the
• 1:24:41
  Speaker 3: Leaky Cauldron over yeah. I so this is my preferred
• 1:24:49
  Speaker 3: lunch spot as well. I've tried a bunch of things
• 1:24:52
  Speaker 3: here too, The Cottage Pie, I also went through a
• 1:24:55
  Speaker 3: phase where like all I ate was a specialty chicken
• 1:24:57
  Speaker 3: sandwich from there the Bangers, and I think was the
• 1:25:00
  Speaker 3: very first thing I ever tried from Leaky. I've had
• 1:25:04
  Speaker 3: the Banger sandwich, the Plowmen's platter, which we'll get to
• 1:25:06
  Speaker 3: in a little bit, the Scotch eggs. I also had,
• 1:25:10
  Speaker 3: like we just talked about the Butterbeer cream puff here,
• 1:25:13
  Speaker 3: which as we said, was the specialty item during last
• 1:25:16
  Speaker 3: year's butterbeer season. I love the Otter's Fizzing Orange Juice
• 1:25:20
  Speaker 3: and the Peach Tree Fizzing Tea. I kind of go
• 1:25:22
  Speaker 3: back between each of them whichever one I'm feeling that day.
• 1:25:26
  Speaker 3: And I have had the Lemon squash as well. My
• 1:25:29
  Speaker 3: favorites are slash were I guess, the Plowmen's platter, and
• 1:25:34
  Speaker 3: the Scotch eggs. I just recently discovered the Plowmen's platter,
• 1:25:38
  Speaker 3: like a couple I feel like it was just it
• 1:25:41
  Speaker 3: was like a couple of years ago and one of
• 1:25:42
  Speaker 3: the trips me and Amy.
• 1:25:43
  Speaker 2: Went on.
• 1:25:45
  Speaker 3: Because I didn't know for the longest time that you
• 1:25:47
  Speaker 3: could get the Plomen's platter, for one, because it always
• 1:25:51
  Speaker 3: was like this huge thing and like you just wouldn't
• 1:25:53
  Speaker 3: be able to eat it yourself. But I think I
• 1:25:54
  Speaker 3: discovered it now that you can order in the app.
• 1:25:57
  Speaker 3: I saw where you can select for like two or one.
• 1:26:00
  Speaker 3: So at the time the Plowman's Platter, obviously I read
• 1:26:04
  Speaker 3: a little while ago what comes with it? Originally the
• 1:26:08
  Speaker 3: Ploman's platter used to just be a salad with like
• 1:26:11
  Speaker 3: a really good dressing, a tomato one if you get
• 1:26:16
  Speaker 3: it for one, A scotch egg with the mustard sauce,
• 1:26:20
  Speaker 3: some pickles, also the apple beet salad, a couple different
• 1:26:26
  Speaker 3: kinds of cheeses, and like a crusty bread. And this
• 1:26:30
  Speaker 3: is like my favorite thing to get, Like, I crave this.
• 1:26:34
  Speaker 3: I just want to go back to Universal for this.
• 1:26:37
  Speaker 3: So clearly I'm really upset that it looks like they
• 1:26:39
  Speaker 3: completely revamped it. I mean, why would you want just
• 1:26:42
  Speaker 3: a hard boiled egg, Like, no, give me the scotch egg.
• 1:26:45
  Speaker 3: I don't need roast beef and salami or whatever it
• 1:26:48
  Speaker 3: was PASTRAMI like, I don't need the meat. It looks
• 1:26:53
  Speaker 3: like they got rid of the apple beet salad. It
• 1:26:54
  Speaker 3: also comes with the Branson pickle. Yeah, so I guess
• 1:26:56
  Speaker 3: rip the Plowman's Platter so I'm gonna have to figure
• 1:27:00
  Speaker 3: or that out next time I go. I probably will
• 1:27:02
  Speaker 3: just get Scotch eggs. That's my second favorite because it
• 1:27:04
  Speaker 3: looks like the Scotch eggs still come with the applebeet
• 1:27:07
  Speaker 3: salad and if you can order the Scotch eggs as
• 1:27:10
  Speaker 3: like a side and they'll bring you like one or
• 1:27:12
  Speaker 3: two I think, or you can get this Scotch egg entree,
• 1:27:16
  Speaker 3: which I think is like four of them, So I
• 1:27:18
  Speaker 3: guess that'll be my go to. Or maybe I'll go
• 1:27:20
  Speaker 3: back into my specialty chicken sandwich era. But yeah, rip
• 1:27:25
  Speaker 3: the pomens platter. You are buried with the beef pasties,
• 1:27:28
  Speaker 3: I guess. So yeah, wow, I am really mad about that.
• 1:27:33
  Speaker 3: I did not look at the menu when I was
• 1:27:34
  Speaker 3: pulling the links for it to cut for this episode.
• 1:27:37
  Speaker 3: I didn't like really look at the menu until I
• 1:27:39
  Speaker 3: just read it. Yes, okay, I should have.
• 1:27:44
  Speaker 4: Have you guys ever been to Ben and Jerry's in
• 1:27:46
  Speaker 4: New Hampshire, like the headquarters is now so they have
• 1:27:52
  Speaker 4: in the back a graveyard and like little gravestones for
• 1:27:56
  Speaker 4: each ice cream that's been retired. They should do that.
• 1:28:04
  Speaker 2: Yeah.
• 1:28:05
  Speaker 3: The thing is though they won't do it for the
• 1:28:07
  Speaker 3: Plomens because they still have the plowmans. They just completely
• 1:28:11
  Speaker 3: change the offerings of it.
• 1:28:13
  Speaker 2: Like why do they even call it the same.
• 1:28:15
  Speaker 3: Thing, because a plowman's does not come with meat like
• 1:28:19
  Speaker 3: a traditional plowman in the UK, I call it something else, right,
• 1:28:24
  Speaker 3: It's all about being bread and cheese and like very
• 1:28:28
  Speaker 3: like think old world food of like just here's a
• 1:28:32
  Speaker 3: plate of cheese and crusty bread, and it was such
• 1:28:38
  Speaker 3: a good option. I feel like for no.
• 1:28:40
  Speaker 2: Meat their dinner.
• 1:28:44
  Speaker 3: It's like it's the old world charcooterie board, Like oh
• 1:28:50
  Speaker 3: my god, Okay, I'm okay. Well anyways, anyways, let's move
• 1:28:55
  Speaker 3: away from the Leaky cauldron and we have the hopping Pot.
• 1:28:59
  Speaker 3: So here is where you can get mainly drinks, but
• 1:29:03
  Speaker 3: there are some snacks. Maybe I should look at this menu.
• 1:29:06
  Speaker 3: I linked it here to see if the beef pasties
• 1:29:08
  Speaker 3: are still there, because the beef pasties this was a
• 1:29:13
  Speaker 3: place where you could get them in the diagon alley side.
• 1:29:17
  Speaker 3: They're still there. Okay, all is not lost in the world.
• 1:29:20
  Speaker 3: So the hopping Pot again, this is where you can
• 1:29:24
  Speaker 3: get a lot of your drinks that we've already talked about.
• 1:29:26
  Speaker 3: They have butter beer, Frozen butter Beer, Hot butter Beer,
• 1:29:30
  Speaker 3: the Lemon Squash, the Otter's Fizzy Orange Juice, the Fishy
• 1:29:33
  Speaker 3: Green Awl, and the Peachtree Fizzing Tea. So if you're
• 1:29:36
  Speaker 3: craving any of those drinks but don't want to go
• 1:29:38
  Speaker 3: in and sit in the Leaky Cauldron, you can also
• 1:29:40
  Speaker 3: get them at the Hopping Pot. They also have pumpkin
• 1:29:43
  Speaker 3: juice and gilly water here. There are some alcoholic drinks
• 1:29:47
  Speaker 3: here as well, so some of those same things, all
• 1:29:50
  Speaker 3: the ones we've mentioned. They also have Youngling here though, too,
• 1:29:54
  Speaker 3: and Heineken Strong Bow. You can also get fire whiskey here,
• 1:30:00
  Speaker 3: and you can also get a fire and Strong Box cocktail.
• 1:30:04
  Speaker 3: And it looks like they also do wine at the
• 1:30:06
  Speaker 3: Hopping Pot as well, so they actually I think they've
• 1:30:11
  Speaker 3: expanded the food offerings because I'm pretty sure it used
• 1:30:14
  Speaker 3: to just be the beef pasties, yeah, but now all
• 1:30:18
  Speaker 3: this other stuff. Yeah. So they have a shepherd's pasty pie.
• 1:30:23
  Speaker 3: This one I think is maybe the same one as
• 1:30:26
  Speaker 3: in the Leaky Cauldron, because here they call it the
• 1:30:29
  Speaker 3: small version, but the Shepherd's Pasty Pie in the Leaky Cauldron, Yeah,
• 1:30:36
  Speaker 3: I think it is because this one has the VG
• 1:30:38
  Speaker 3: label the vegan label, so I think it is the
• 1:30:40
  Speaker 3: same one. The one in the Leaky Cauldron was vegan.
• 1:30:44
  Speaker 3: So they have the beef pastis, which is a flaky
• 1:30:46
  Speaker 3: pastry with potato and beef filling. And then there's a
• 1:30:50
  Speaker 3: chicken hand pasty, which is the same thing as the
• 1:30:54
  Speaker 3: beef pasty, just with chicken, so that's definitely new. And
• 1:31:01
  Speaker 3: then they also have butterbeer ice cream, again the hard
• 1:31:03
  Speaker 3: packed one. There's chips, but I'm pretty sure this one
• 1:31:07
  Speaker 3: is actual chips, not fry chips. And then apple chips,
• 1:31:14
  Speaker 3: which that might also be new.
• 1:31:16
  Speaker 4: Too, like dehydrated fruit kind of thing.
• 1:31:21
  Speaker 3: No, I think it's I feel like it's apple. I
• 1:31:23
  Speaker 3: don't know. Maybe I was thinking initially like apple like wedges,
• 1:31:28
  Speaker 3: but I guess they would call those apple wedges, right,
• 1:31:30
  Speaker 3: so maybe it is dehydrated apple. You're the next one
• 1:31:36
  Speaker 3: to be there, I think.
• 1:31:37
  Speaker 4: So to make a list of everything for me to investigate, yeah.
• 1:31:46
  Speaker 1: I mean, I guess like everything I've gotten here is
• 1:31:49
  Speaker 1: the same as other places.
• 1:31:51
  Speaker 2: You know, hot butter beer, peachtree, fizzing tea.
• 1:31:56
  Speaker 4: Yeah, same. There's nothing that I only get here or
• 1:31:59
  Speaker 4: what for just the all the usuals.
• 1:32:03
  Speaker 3: Yeah, I mean this will probably be our new spot
• 1:32:06
  Speaker 3: for the beef pasties if this is the only place they.
• 1:32:08
  Speaker 1: Have them, I will say in diagon Alley, the line
• 1:32:12
  Speaker 1: for the Hopping Pot is always much faster than the
• 1:32:15
  Speaker 1: line for Fountain of Fair Fortune if you're looking for
• 1:32:18
  Speaker 1: butter beer, so I would either go to the Hopping
• 1:32:22
  Speaker 1: Pot or go to the Leaky Cauldron, walk up to
• 1:32:25
  Speaker 1: the counter and just order butter beer. Like Fountain fair Fortune,
• 1:32:29
  Speaker 1: the line every time is ridiculously.
• 1:32:31
  Speaker 3: Long, which I don't understand because Hopping Pot's like outside
• 1:32:35
  Speaker 3: and you'd think it would catch people's attention more and
• 1:32:37
  Speaker 3: they would be like, oh what is that and get
• 1:32:39
  Speaker 3: in line for it, or like the Fountain of Fair Fortune,
• 1:32:41
  Speaker 3: it's like one of those things where it's like, oh,
• 1:32:43
  Speaker 3: is this some place I can go in? Is it
• 1:32:45
  Speaker 3: connected to the ice cream place? Like it's kind of confusing,
• 1:32:48
  Speaker 3: like what do they have there? So it's weird that
• 1:32:50
  Speaker 3: it's always busier, but it is. I agree.
• 1:32:53
  Speaker 4: I think the Hopping Pot it kind of blends in
• 1:32:55
  Speaker 4: because like over in that corner there's just like storefronts
• 1:32:59
  Speaker 4: and a little so maybe they think it's not a thing. Yeah,
• 1:33:02
  Speaker 4: Like where the troll is or the post office. It's
• 1:33:05
  Speaker 4: kind of just like, yeah, visual things, so I don't
• 1:33:08
  Speaker 4: know if people know it's actually a place. Plus it
• 1:33:10
  Speaker 4: can be in the Beating Sun where like the other
• 1:33:12
  Speaker 4: sets shade and a lot.
• 1:33:14
  Speaker 1: Of times people who are coming there, they're just like,
• 1:33:16
  Speaker 1: we got to try butter beer, and like Fountain a
• 1:33:19
  Speaker 1: fair of Fortune is all the butter beer mugs in
• 1:33:21
  Speaker 1: the window.
• 1:33:21
  Speaker 3: So that's true.
• 1:33:23
  Speaker 2: Maybe they don't think like the hopping.
• 1:33:25
  Speaker 3: Pot similar to I guess how like the butter beer
• 1:33:29
  Speaker 3: I will like I guess a tip for like the
• 1:33:31
  Speaker 3: other park is going to the butter beer cart is
• 1:33:35
  Speaker 3: maybe not your best bet for getting butter beer because
• 1:33:38
  Speaker 3: I think everybody sees the butter beer cart and they're like,
• 1:33:40
  Speaker 3: that's where I have to go to get butter beer.
• 1:33:42
  Speaker 3: But I think it could be quicker sometimes to go
• 1:33:44
  Speaker 3: into Hogshead or one of the like in three Broomsticks
• 1:33:48
  Speaker 3: and get it there than to wait in that long line.
• 1:33:52
  Speaker 3: And like you said, like McCormick, like the Beating Sun,
• 1:33:55
  Speaker 3: like if you're in line for the butter beer cart,
• 1:33:57
  Speaker 3: you're in the element.
• 1:34:00
  Speaker 4: Yeah, especially if the lines are long. It's not like
• 1:34:03
  Speaker 4: I'm like, is this worth it.
• 1:34:05
  Speaker 3: Yeah, right right, And then yeah, so we obviously just
• 1:34:09
  Speaker 3: mentioned the found Fountain of fair Fortune, which is the
• 1:34:15
  Speaker 3: I guess the biggest place to get butter beer or
• 1:34:19
  Speaker 3: the place that's kind of tra like gonna traw you in.
• 1:34:21
  Speaker 3: But they also do have all of the beers and
• 1:34:25
  Speaker 3: strong Bow that we've mentioned at other places. They have
• 1:34:29
  Speaker 3: all the different kinds of butter beer here except for
• 1:34:31
  Speaker 3: hot butter beer. You can also get pumpkin juice and
• 1:34:34
  Speaker 3: the fishy green al here. You can get bottled water
• 1:34:38
  Speaker 3: here as well. They also have fire whiskey and that
• 1:34:40
  Speaker 3: strong Bow fire cocktail that I mentioned at the hopping Pot.
• 1:34:44
  Speaker 3: They also sell chips here again the bag chips, and
• 1:34:47
  Speaker 3: then butter beer soft serve ice cream. So this one
• 1:34:50
  Speaker 3: is not the hard pack one. It's the soft served one.
• 1:34:53
  Speaker 3: So if you're really wanting to try butter beer soft
• 1:34:55
  Speaker 3: serve ice cream, and the line at Fair Fortune is
• 1:34:58
  Speaker 3: like l not as bad as the ice cream shop,
• 1:35:04
  Speaker 3: you could pop into Fair Fortune and just get butterbeer
• 1:35:07
  Speaker 3: ice cream there. Yeah. So also in a diagon alley
• 1:35:11
  Speaker 3: we have Fluorine ford Eskew's ice Cream Parlor, which sells
• 1:35:16
  Speaker 3: ice cream. Go figure. But this is like your main
• 1:35:23
  Speaker 3: ice cream plays. They're going to have the biggest selection
• 1:35:25
  Speaker 3: of ice cream in cones in like dishes this as
• 1:35:31
  Speaker 3: we just mentioned, the line does get pretty long here.
• 1:35:35
  Speaker 3: If you ever pass Florian's and it looks like there's
• 1:35:37
  Speaker 3: no one in there, like go in there and get
• 1:35:40
  Speaker 3: ice cream because you've hit this random like slow period
• 1:35:44
  Speaker 3: in there. But there is a bunch of different flavors here,
• 1:35:50
  Speaker 3: so there is Their feature is obviously the butterbeer ice cream,
• 1:35:54
  Speaker 3: so it is a soft serve and I guess yeah,
• 1:35:58
  Speaker 3: you can also get it at fair Food. Like I mentioned,
• 1:36:00
  Speaker 3: they probably share. They're like right next to each other.
• 1:36:04
  Speaker 3: You can get this in a waffle cone or you
• 1:36:06
  Speaker 3: can just get it in a cup. Pretty much all
• 1:36:08
  Speaker 3: their ice cream there you can get in a waffle
• 1:36:10
  Speaker 3: cone or just in a cup. There's a like just
• 1:36:13
  Speaker 3: a paper cup they'll give you, or you can pay
• 1:36:15
  Speaker 3: for like a souvenir plastic kind of cup. So then
• 1:36:18
  Speaker 3: they have a couple different soft served ice cream flavors.
• 1:36:22
  Speaker 3: There's banana, chocolate, Granny Smith mint, pistachio, vanilla, orange, marmalade, toffee, toffee, apple, strawberries,
• 1:36:30
  Speaker 3: and cream. So those are soft serve and then they
• 1:36:33
  Speaker 3: have the hard packed ice cream. So there's chocolate, chili,
• 1:36:36
  Speaker 3: apple crumble, vanilla, salted caramel, blondie, chocolate, clotted cream, Earl
• 1:36:42
  Speaker 3: gray and lavender, sticky toffee pudding, chocolate and raspberry, strawberry
• 1:36:46
  Speaker 3: and peanut, butter or huckleberry, and again you can get
• 1:36:49
  Speaker 3: these in a cone cup souvenir. They also have a
• 1:36:53
  Speaker 3: bunch of toppings that you can like add which I've
• 1:36:56
  Speaker 3: never done that before. They are extra. They have hundreds
• 1:36:59
  Speaker 3: and thousands waffle cone pieces, short bread crumbles, chocolate chips,
• 1:37:04
  Speaker 3: chopped nuts. They do also do a couple of different Sundays,
• 1:37:09
  Speaker 3: so these come in that souvenir glass with whipped cream
• 1:37:11
  Speaker 3: and a cherry so they'll do a hot fodd Sunday,
• 1:37:13
  Speaker 3: hot caramel Sunday, strawberry topping Sunday, or chocolate strawberry Sunday.
• 1:37:20
  Speaker 3: So I guess what do we all like from Florian's.
• 1:37:26
  Speaker 2: There's so much.
• 1:37:30
  Speaker 1: So the ones I've tried, I've tried strawberry and peanut butter, chocolate, chili,
• 1:37:34
  Speaker 1: Earl gray and lavender, apple crumble, butter, beer, and orange marmalade,
• 1:37:40
  Speaker 1: and I think my very favorite is the strawberry and
• 1:37:43
  Speaker 1: peanut butter, just like Harry.
• 1:37:46
  Speaker 2: It's so good.
• 1:37:48
  Speaker 4: It's they just compliment each other so well that one
• 1:37:52
  Speaker 4: is at the top of my list too. I've tried
• 1:37:55
  Speaker 4: apple crumble, salted caramel, strawberry, peanut butter, or gray and lavender,
• 1:38:00
  Speaker 4: and I usually go between strawberry and peanut butter, and
• 1:38:04
  Speaker 4: they're old gray with lavender. And I've never tried their
• 1:38:08
  Speaker 4: soft serve somehow, which I was like, what, because the
• 1:38:12
  Speaker 4: strawberries and cream one looked amazing and I don't know
• 1:38:16
  Speaker 4: how I've never gotten that before because sometimes I do
• 1:38:18
  Speaker 4: add the shortbread crumples to my ice cream, and those
• 1:38:22
  Speaker 4: are really really good.
• 1:38:24
  Speaker 3: To be fair, other than the butterbeer ice cream, I
• 1:38:27
  Speaker 3: had never tried any of their soft serves either until
• 1:38:30
  Speaker 3: my last trip there, when I got the pistachio one
• 1:38:34
  Speaker 3: and was super not impressed with it. Actually, I think
• 1:38:38
  Speaker 3: it's because like pistachio ice cream like actually tastes like pistachio,
• 1:38:42
  Speaker 3: and I feel like the soft serve it's like mainly
• 1:38:44
  Speaker 3: vanilla with the like pistachio swirl, and I think it's
• 1:38:47
  Speaker 3: like very fake pistachio, so it just didn't taste like pistachio.
• 1:38:51
  Speaker 3: But I'm kind of excited to try some of the
• 1:38:53
  Speaker 3: other soft serve flavors. But yeah, I had never really
• 1:38:56
  Speaker 3: even realized they were not even on my radar either,
• 1:38:59
  Speaker 3: other than like the butter beer.
• 1:39:00
  Speaker 4: Wh Yeah, I know, I'm like, was I just not
• 1:39:03
  Speaker 4: seeing that menu or something?
• 1:39:05
  Speaker 3: I think because when you walk in, you see the
• 1:39:07
  Speaker 3: hard pack ice cream, so you like think of that.
• 1:39:11
  Speaker 2: The orange marmalade was really good when I.
• 1:39:13
  Speaker 3: Try that one that year, it did look good, So I.
• 1:39:18
  Speaker 2: Yeah, I'd like to try more of the soft serve.
• 1:39:21
  Speaker 3: Yeah, I will say the butter beer is like actually
• 1:39:24
  Speaker 3: probably my favorite thing to get from here, which I
• 1:39:27
  Speaker 3: know we just talked about how Like I just said,
• 1:39:29
  Speaker 3: I don't really like butterbeer favorite things, but I do
• 1:39:31
  Speaker 3: really like it in an ice cream form. That's actually
• 1:39:33
  Speaker 3: probably my favorite form of butter beer. Like other than
• 1:39:36
  Speaker 3: the hot butter beer. I've also had the Earl and
• 1:39:39
  Speaker 3: Gray and lavender. I think that's the first ice cream
• 1:39:41
  Speaker 3: I ever tried from there, apart from butter beer. Like
• 1:39:45
  Speaker 3: I just said, I had the pistachio soft serve, and
• 1:39:47
  Speaker 3: I think I've had this sticky toffee pudding as well.
• 1:39:49
  Speaker 3: I think I got that our last trip amy, and
• 1:39:52
  Speaker 3: all I've wanted to try from here is the clotted cream,
• 1:39:56
  Speaker 3: and every time I go they don't have it, So
• 1:39:59
  Speaker 3: like one day I will get it. And I think
• 1:40:01
  Speaker 3: that clouded cream will probably become my favorite flavor if
• 1:40:04
  Speaker 3: I can ever try it. Yeah, so I'm manifesting clouded
• 1:40:10
  Speaker 3: cream ice cream, which I know it sounds gross. I
• 1:40:14
  Speaker 3: promise clouded cream is not gross at all. It just
• 1:40:18
  Speaker 3: sounds gross, but it's actually really good. And then similar
• 1:40:23
  Speaker 3: to Honey Dukes, we have sugar Pums Sweet Shop here,
• 1:40:26
  Speaker 3: which I think is probably here is probably like all
• 1:40:29
  Speaker 3: the same things as Honey Dukes and all the things
• 1:40:32
  Speaker 3: we said here. I know I personally prefer going to
• 1:40:35
  Speaker 3: Honey Dukes over sugar Plums, but I think it's just
• 1:40:37
  Speaker 3: for like nostalgia and like ambiance.
• 1:40:40
  Speaker 4: Yeah, and it can be a lot less crowded in
• 1:40:43
  Speaker 4: sugar Pum though, which is a lot sure. I like
• 1:40:45
  Speaker 4: to go there for like souvenir stuff.
• 1:40:50
  Speaker 1: Yeah, yeah, yeah, I've never gotten anything at the counter
• 1:40:54
  Speaker 1: in sugar Plums.
• 1:40:56
  Speaker 2: But like I've bought like the packaged candy there before.
• 1:41:01
  Speaker 3: I think I have two sometimes if it's like our
• 1:41:03
  Speaker 3: last we're on like universal studio side, and it's like
• 1:41:07
  Speaker 3: we're about to have home or go back to the hotel.
• 1:41:09
  Speaker 3: Sometimes it is easier to just pop in there and
• 1:41:11
  Speaker 3: get what you want so that you know you're not
• 1:41:13
  Speaker 3: carrying it, it's not melting. But yeah, they might have
• 1:41:16
  Speaker 3: I don't know if they have anything different in the
• 1:41:18
  Speaker 3: counter there than Honey Dukes. I feel like maybe they do,
• 1:41:21
  Speaker 3: but I've never gotten anything from the counter there either.
• 1:41:25
  Speaker 4: I think it's like slightly different, like I want to say,
• 1:41:30
  Speaker 4: I feel like they have cupcakes, whereas Honey Dukes has
• 1:41:34
  Speaker 4: like the apples and stuff. I'd have to look at
• 1:41:39
  Speaker 4: pictures so, but I think they're just like different enough
• 1:41:44
  Speaker 4: to kind of like make you get something else if
• 1:41:46
  Speaker 4: you want, versus just being a copycat. Yeah, pretty much
• 1:41:50
  Speaker 4: all the candy I believe is the same. But they
• 1:41:53
  Speaker 4: do in there have like other trinkets, Like sometimes they'll
• 1:41:58
  Speaker 4: have ornaments hanging on the back wall, or those specialty
• 1:42:03
  Speaker 4: plates that they had for a minute, like one with
• 1:42:06
  Speaker 4: butter beer, one was chocolate frog. I don't remember what
• 1:42:10
  Speaker 4: else they are. I have them somewhere I can take
• 1:42:13
  Speaker 4: a picture of them. But they have those there and
• 1:42:17
  Speaker 4: like just some other random trinkets that Honey Dukes doesn't have.
• 1:42:22
  Speaker 3: Yeah, I know, I've seen the yeah net back wall.
• 1:42:27
  Speaker 3: They sometimes will have more of the ornaments and stuff
• 1:42:30
  Speaker 3: like that there that they don't have in Honey Dukes. Yeah,
• 1:42:34
  Speaker 3: and the last place in diagon Alley is just the
• 1:42:38
  Speaker 3: Edurnell's Eternals. Not really sure how to say that, but
• 1:42:44
  Speaker 3: the Elixir of Refreshment and so this is just that
• 1:42:46
  Speaker 3: like water cart that had the little flavored enhancements that
• 1:42:49
  Speaker 3: come in a little potion bottle. And I've tried the
• 1:42:54
  Speaker 3: draw of Peace from here. And I only remember this
• 1:42:58
  Speaker 3: because I still have the little potion bottle on a
• 1:43:00
  Speaker 3: shelf as display, But I have no idea what flavor
• 1:43:03
  Speaker 3: it was because I got it like in twenty seventeen
• 1:43:06
  Speaker 3: or twenty sixteen. It's really pricey experience for just some
• 1:43:12
  Speaker 3: flavored water. So I don't think i've been back since
• 1:43:15
  Speaker 3: other than to just buy water from there.
• 1:43:17
  Speaker 4: But it is really cool, yeah, and sometimes it's nice
• 1:43:21
  Speaker 4: to just have the souvenir of whatever.
• 1:43:25
  Speaker 3: Oh yeah, I love my little dot Pie.
• 1:43:27
  Speaker 4: Yeah, like that's why I've got I've gotten a Gilly
• 1:43:30
  Speaker 4: Water before because I was like, I need one for
• 1:43:33
  Speaker 4: the shelf.
• 1:43:34
  Speaker 3: I love the Gilly water bottle, Like I like the
• 1:43:37
  Speaker 3: shape of the water bottle and I really love the
• 1:43:39
  Speaker 3: design of the Gilly Water label. I just wish they
• 1:43:41
  Speaker 3: were six dollars a pop.
• 1:43:43
  Speaker 4: I know. That's why it's like I try not to
• 1:43:45
  Speaker 4: get one unless like I have to, especially because they
• 1:43:49
  Speaker 4: offer the free cups of water. But and with the
• 1:43:51
  Speaker 4: pumpkin juice, it wasn't like my favorite. But I've bought
• 1:43:55
  Speaker 4: it twice because they changed the bottle and I was like,
• 1:43:59
  Speaker 4: I need to have the new one for display. I
• 1:44:02
  Speaker 4: just like having little mementos of the Parks on the shelf,
• 1:44:07
  Speaker 4: especially because it's good. Especially the pumpkin juice bottles are
• 1:44:11
  Speaker 4: like legit with a little pumpkin top and it's just
• 1:44:14
  Speaker 4: very cool looking. And every time I go, I try
• 1:44:19
  Speaker 4: and get a Chocolate Frog souvenir to see how many
• 1:44:23
  Speaker 4: different cards I can collect, but I keep getting the same,
• 1:44:28
  Speaker 4: Like I have multiples of all the founders and then
• 1:44:31
  Speaker 4: I only have like three or four extra people. And
• 1:44:36
  Speaker 4: every time I pick one up, I'm like, it's not
• 1:44:37
  Speaker 4: going to be a new one, is it. But I
• 1:44:40
  Speaker 4: just want to see how many I can collect. But
• 1:44:41
  Speaker 4: I've never actually eaten a chocolate Frog.
• 1:44:45
  Speaker 3: They're actually really good.
• 1:44:47
  Speaker 4: Yeah, I've never tried one. I just throw it away
• 1:44:50
  Speaker 4: and keep the box in the car.
• 1:44:52
  Speaker 3: Which makes sense though, because you said you didn't really
• 1:44:54
  Speaker 3: like chocolate for all these years, and it is literally
• 1:44:56
  Speaker 3: a big block of chocolate. But there are so many
• 1:44:58
  Speaker 3: different flavors.
• 1:44:59
  Speaker 2: Now.
• 1:45:00
  Speaker 3: I know you said you don't like dark chocolate, but
• 1:45:01
  Speaker 3: there's like the white chocolate one, and then there's a
• 1:45:03
  Speaker 3: new hazel nut one.
• 1:45:05
  Speaker 4: I'm dying to get that. Yeah, because I have a
• 1:45:07
  Speaker 4: dark chocolate box and a white chocolate box because again,
• 1:45:10
  Speaker 4: I need to complete the collection, so I have those.
• 1:45:14
  Speaker 4: Their packaging can just be really cool. Like I know,
• 1:45:17
  Speaker 4: I said, I've never had the new cauldron cake, but
• 1:45:22
  Speaker 4: the box that it comes in is really cool. So
• 1:45:25
  Speaker 4: I went up to the counter, which is like if
• 1:45:27
  Speaker 4: you're nice to team members and they have free time,
• 1:45:29
  Speaker 4: they'll usually give you what you want. So I was like, hey, like,
• 1:45:32
  Speaker 4: I'll pay for it, but can I just have like
• 1:45:34
  Speaker 4: a box that the cauldron cake comes in. I don't
• 1:45:36
  Speaker 4: really want the cake, and they're like, oh, you can
• 1:45:39
  Speaker 4: just like have one here.
• 1:45:42
  Speaker 2: Cool fikes.
• 1:45:43
  Speaker 3: Yeah, it's really good if you can time a trip
• 1:45:47
  Speaker 3: around when they like announce a new Chocolate Frog card
• 1:45:50
  Speaker 3: because they sticker them for like the first run, so
• 1:45:54
  Speaker 3: you'll know that you're getting one that has a new
• 1:45:56
  Speaker 3: card in it, and then eventually they phase out the card.
• 1:46:01
  Speaker 3: Yeah you that way.
• 1:46:04
  Speaker 4: Fives. But then I have like some random which is
• 1:46:09
  Speaker 4: and wizards who I've never heard of, which is like,
• 1:46:10
  Speaker 4: that's what I want.
• 1:46:12
  Speaker 3: Yeah, yeah, yeah, it's I think all of my weird
• 1:46:15
  Speaker 3: ones I've gotten when they've had and they've got the
• 1:46:19
  Speaker 3: sticker on them.
• 1:46:19
  Speaker 2: I don't think I like bot.
• 1:46:23
  Speaker 3: Lockhart yep, I have him too. We got new in
• 1:46:26
  Speaker 3: the New York Store.
• 1:46:28
  Speaker 4: Nice.
• 1:46:29
  Speaker 3: Yeah. Yeah, So I guess now making our way over
• 1:46:33
  Speaker 3: to Epic Universe and the Ministry of Magic, which is
• 1:46:37
  Speaker 3: obviously our newest eating establishments. So these are probably places
• 1:46:42
  Speaker 3: that maybe we haven't tried like as much because they're
• 1:46:45
  Speaker 3: new and like we've got to go back several times.
• 1:46:47
  Speaker 3: But we have kind of our main two places. So
• 1:46:50
  Speaker 3: we have Cafe de la Serene, which again is like
• 1:46:55
  Speaker 3: that quick service table delivery kind of place. Here there's
• 1:46:59
  Speaker 3: breakfast and lunch and dinner. This one is like your
• 1:47:02
  Speaker 3: French inspired place where you've got like Keisha's this one.
• 1:47:08
  Speaker 3: I'm not gonna go through the menu because I'm gonna
• 1:47:10
  Speaker 3: butcher the names, and we talked a lot about the
• 1:47:13
  Speaker 3: menus here when we were learning about these places. But
• 1:47:16
  Speaker 3: a lot of different like French inspired like egg dishes,
• 1:47:19
  Speaker 3: ham and gray or cheese dishes, lots of bacon and egg.
• 1:47:25
  Speaker 3: This is also where you can get your butter beer crep.
• 1:47:30
  Speaker 3: They do croissants here as well for breakfast. For lunch,
• 1:47:35
  Speaker 3: you've got some like beef dishes, some stew dishes. There's
• 1:47:39
  Speaker 3: like a chicken dish soup. I believe this one was
• 1:47:43
  Speaker 3: the French onion soup. There is a like tuna salad
• 1:47:47
  Speaker 3: kind of option as well. You can also get like
• 1:47:50
  Speaker 3: crembroulet here, and there's like a lemon cream cheese kind
• 1:47:55
  Speaker 3: of crep situation going on here as well. For beverages,
• 1:48:01
  Speaker 3: you can get a lot of the things we mentioned
• 1:48:03
  Speaker 3: in the other places, like pumpkin juice, iced tea, lemonade.
• 1:48:06
  Speaker 3: But they also have some specialty beverages here. The I
• 1:48:11
  Speaker 3: don't know what it is Friaz phrase the phrase I
• 1:48:17
  Speaker 3: don't know French, but this one is a strawberry iced tea.
• 1:48:22
  Speaker 3: If you remember mine in Amy's review of Ministry of Magic,
• 1:48:26
  Speaker 3: we both talked a lot of praises of this strength.
• 1:48:29
  Speaker 3: They have a lavender lemonade, which is kind of like
• 1:48:32
  Speaker 3: the specialty beverage I feel like of ministry of magic.
• 1:48:34
  Speaker 3: You can find this a lot of places. They have
• 1:48:37
  Speaker 3: a Dirigible Plum Juice, which is a sweet and tangy
• 1:48:41
  Speaker 3: beverage with flavors resembling apple and tropical fruit, garnished with
• 1:48:45
  Speaker 3: a dried apricot. They have gilly water again and your
• 1:48:50
  Speaker 3: standard kind of hot beverages that we mentioned before, and
• 1:48:53
  Speaker 3: then of course butter beer, and they have all the
• 1:48:58
  Speaker 3: different options. There's also the non we didn't mention before,
• 1:49:01
  Speaker 3: but there's also like a non dairy version of butter
• 1:49:03
  Speaker 3: beer that you can get as well, but pretty much
• 1:49:06
  Speaker 3: all your versions of butter beer you can get at cafe.
• 1:49:11
  Speaker 3: There's also beer again kind of the same beer that
• 1:49:15
  Speaker 3: we mentioned before, a few different ones. There's like a
• 1:49:18
  Speaker 3: Black Current one as well, and then there's also a
• 1:49:21
  Speaker 3: couple different wines here as well. And then they do
• 1:49:24
  Speaker 3: have a kid's menu, which is like your chicken tenders
• 1:49:27
  Speaker 3: and cheeseburger kind of thing. So I guess what do
• 1:49:33
  Speaker 3: we love from Cafe de la Serene.
• 1:49:36
  Speaker 2: I feel like everybody knows what we love.
• 1:49:42
  Speaker 1: I haven't talked enough about that cash. Yeah, I still
• 1:49:46
  Speaker 1: the kish still holds up. I tried the beef organ
• 1:49:50
  Speaker 1: non last time I went there. That was good, but
• 1:49:54
  Speaker 1: the keish is still that's my favorite for sure, and
• 1:49:57
  Speaker 1: the phrase is really really good.
• 1:50:00
  Speaker 4: I have yet to try the Keishe, but next time
• 1:50:03
  Speaker 4: I go, I want to because that's like on everybody's
• 1:50:06
  Speaker 4: top of it. It's almost everyone's favorite, so and it's.
• 1:50:10
  Speaker 3: Nice because it's available the whole day, so like you
• 1:50:13
  Speaker 3: can get it at any time.
• 1:50:15
  Speaker 4: Yeah. I have tried the butter beer crip, which is
• 1:50:23
  Speaker 4: I like it, but not as much as the waffle.
• 1:50:25
  Speaker 4: I feel like most people prefer this over the waffle.
• 1:50:29
  Speaker 4: It's a lot of people's favorite. I have also tried
• 1:50:32
  Speaker 4: when they had it, the butterbeer crem brewlet, which is
• 1:50:37
  Speaker 4: for me, below the waffle but above the crips. It
• 1:50:42
  Speaker 4: was so good. It was like like butterbeer crembrewlet, and
• 1:50:49
  Speaker 4: then it had like a butter beer cream on top
• 1:50:52
  Speaker 4: that kind of reminded me of like how good the
• 1:50:55
  Speaker 4: hot butter beer cream is. And then there was a
• 1:50:57
  Speaker 4: little like butter beer I don't know, sugar like decoration
• 1:51:04
  Speaker 4: on it or something, but that that was really good.
• 1:51:07
  Speaker 4: I really hope they bring that back next year. I've
• 1:51:10
  Speaker 4: had the beef and the chicken. The chicken is usually
• 1:51:13
  Speaker 4: my go to just because it's like a lot of
• 1:51:17
  Speaker 4: food without being as heavy as the beef. And that's
• 1:51:21
  Speaker 4: kind of what I prefer in epics sometimes, just because
• 1:51:24
  Speaker 4: I feel like it's a more rigorous day there there's
• 1:51:27
  Speaker 4: not a lot of shade and I don't know, it's
• 1:51:30
  Speaker 4: just you're kind of walking around the entire thing where
• 1:51:33
  Speaker 4: I feel like in the other two parts, I'm usually
• 1:51:35
  Speaker 4: just hanging out in one of the two Harry Potter worlds,
• 1:51:39
  Speaker 4: So that's usually what I prefer that I've had the
• 1:51:44
  Speaker 4: French onion soup was really good. Yeah, the strawberry mint drink,
• 1:51:51
  Speaker 4: the lavender lemonade, and the the original plum juice. I
• 1:51:54
  Speaker 4: think the strawberry drink is my favorite. I don't know
• 1:51:58
  Speaker 4: if they can done this, but I mixed the strawberry
• 1:52:00
  Speaker 4: with the lavender lemonade because we were leaving and I
• 1:52:02
  Speaker 4: didn't want to be like walking around two drinks, so
• 1:52:04
  Speaker 4: and that was like really really good. But I know
• 1:52:09
  Speaker 4: how they feel about mixing certain things, so don't get
• 1:52:12
  Speaker 4: in trouble doing that.
• 1:52:17
  Speaker 3: Yeah, I'm the same as Amy. I've only been here
• 1:52:20
  Speaker 3: once and I got the Keish loraine and the strawberry
• 1:52:23
  Speaker 3: mint tea. And it's gonna be really hard for me
• 1:52:25
  Speaker 3: to like try other things here because it's so hard
• 1:52:28
  Speaker 3: to like not get the keiche because it's not a
• 1:52:32
  Speaker 3: place I go to a lot until they eventually add
• 1:52:34
  Speaker 3: it to our annual pass. But yeah, really love it there.
• 1:52:40
  Speaker 3: And then the other place we have Isle Goblet Noir,
• 1:52:43
  Speaker 3: which is actually probably my favorite of the two places.
• 1:52:47
  Speaker 3: This again is another quick service, table delivery kind of situation.
• 1:52:51
  Speaker 3: Here is your lunch and dinner, so they don't have
• 1:52:53
  Speaker 3: a breakfast menu here. This is the restaurant that is
• 1:52:58
  Speaker 3: more like Hunghungarian Polish Eastern European inspired food. So there
• 1:53:06
  Speaker 3: are some like soups and salads here. There are there's
• 1:53:11
  Speaker 3: like a beef sandwich, a broadworst sandwich. There's the Yagerschnitzel
• 1:53:17
  Speaker 3: pork cutlet. Here a chicken breast kind of situation, beef gulash,
• 1:53:22
  Speaker 3: a cod a stew, the Alchemist platter, which was that
• 1:53:26
  Speaker 3: platter that has like sausage and perogeese, pickled egg, pretzel,
• 1:53:31
  Speaker 3: German mustard beats that kind of thing. There's a couple
• 1:53:35
  Speaker 3: desserts here. There's the baklava, the black forest cake, and
• 1:53:38
  Speaker 3: you can also get the butterbeer crap here too. I
• 1:53:40
  Speaker 3: don't know if that's I feel like that's new. I
• 1:53:42
  Speaker 3: feel like when this first opened, that was not on
• 1:53:45
  Speaker 3: this dessert venu. Yeah, it was like specific to I
• 1:53:50
  Speaker 3: wonder if just so many people were going to La
• 1:53:52
  Speaker 3: Cafe de lesern to get the butterbeer crap it was
• 1:53:55
  Speaker 3: just too hard to keep up with the demand just
• 1:53:57
  Speaker 3: having it in one place.
• 1:54:00
  Speaker 4: So yeah, I just went into April, and I don't know,
• 1:54:04
  Speaker 4: I don't think that was a thing.
• 1:54:05
  Speaker 3: Maybe these I mean, these are the menus from the
• 1:54:08
  Speaker 3: officials Orlando website, but they could not They could be wrong,
• 1:54:13
  Speaker 3: or it could be they literally just added it because
• 1:54:15
  Speaker 3: I think it's.
• 1:54:16
  Speaker 4: Very Yeah, that's what I'm saying. I think I think
• 1:54:18
  Speaker 4: they probably literally just added it because yeah, the cafe
• 1:54:22
  Speaker 4: is usually way busier than Yeah, And I.
• 1:54:26
  Speaker 3: Don't know if this is still the same because obviously,
• 1:54:28
  Speaker 3: like Amy and I went like last summer, like very
• 1:54:31
  Speaker 3: soon after it. I mean we went a month within
• 1:54:33
  Speaker 3: the month of it being open, and the people that
• 1:54:36
  Speaker 3: were ordering the crap like it took a while, Like
• 1:54:38
  Speaker 3: if you ordered the crap, you were sitting there for
• 1:54:40
  Speaker 3: a while waiting for it to come out. So I
• 1:54:43
  Speaker 3: don't know if it's just something that just takes longer
• 1:54:45
  Speaker 3: for them to make, and that also adds to it.
• 1:54:48
  Speaker 3: So I think maybe with the summer crowds and stuff
• 1:54:51
  Speaker 3: like that, they just learned that we just need to
• 1:54:54
  Speaker 3: serve this at both places. The only thing I don't
• 1:54:56
  Speaker 3: love about that is I don't think the butter beer
• 1:54:58
  Speaker 3: crap fits the theme of look the Goblet Noir like,
• 1:55:03
  Speaker 3: So yeah, my recommendation is actually to get one of
• 1:55:07
  Speaker 3: the other two Desert It's there because it's much more
• 1:55:08
  Speaker 3: on theme. They do have a specialty beverage at the
• 1:55:13
  Speaker 3: Goblet Noir. They have It's Bravage Sombre Goblet Do Goblet
• 1:55:18
  Speaker 3: Noir busher that big time. I talked about this a
• 1:55:22
  Speaker 3: lot in our review because I got this drink. It's
• 1:55:24
  Speaker 3: like a dark drink, very fruity. It's got eyes of
• 1:55:28
  Speaker 3: Plimpy's which are just the yogurt popping pearls. I think
• 1:55:31
  Speaker 3: it's probably the same thing that's in the Fishy Greenow.
• 1:55:33
  Speaker 3: It basically looks like the fishy green Owl, just maybe
• 1:55:36
  Speaker 3: different name. And then you can also get the giggle Water,
• 1:55:40
  Speaker 3: which is the prosecco during New here. Other beverages same
• 1:55:45
  Speaker 3: as everywhere else. They have beer and wine here, and
• 1:55:48
  Speaker 3: then also the kids menu, they have a they call
• 1:55:52
  Speaker 3: it the kinder Schnitzel, but it's literally just chicken tenders.
• 1:55:55
  Speaker 3: And then they also have a beef hot dog with
• 1:55:58
  Speaker 3: fries for the kids here too.
• 1:56:02
  Speaker 2: So I tried the beef goulash and the black Forest
• 1:56:06
  Speaker 2: cake and the giggle Water. That black forest cake is
• 1:56:13
  Speaker 2: so good. I don't know what there's about it, but
• 1:56:17
  Speaker 2: something about the like the hard chocolate casing and that
• 1:56:21
  Speaker 2: little snap and then the cherries. Oh it's so good.
• 1:56:25
  Speaker 4: Oh is it one of those ones that you can
• 1:56:27
  Speaker 4: like crack open.
• 1:56:28
  Speaker 1: Yeah, it's like it's the cake and it's layered with
• 1:56:31
  Speaker 1: the cherries and stuff on the inside, and then like the.
• 1:56:34
  Speaker 2: Outer layer is like hard chocolate, like a really thin
• 1:56:39
  Speaker 2: like casing.
• 1:56:40
  Speaker 4: I'll have to try that.
• 1:56:42
  Speaker 2: It's so good. Last time I went back specifically just
• 1:56:46
  Speaker 2: to get just the cake.
• 1:56:48
  Speaker 3: I was gonna say, when you went on your second tread,
• 1:56:51
  Speaker 3: did you eat there and did you get If yes,
• 1:56:54
  Speaker 3: did you get the gulash again or did you try
• 1:56:55
  Speaker 3: something you obviously didn't try something else.
• 1:56:57
  Speaker 2: I only got the cake because we ate at the
• 1:57:02
  Speaker 2: cafe and then I was like, well, I'm not going
• 1:57:05
  Speaker 2: to get dessert at the cafe because I really want
• 1:57:07
  Speaker 2: that cake, and so we went there like specific for that. Yeah.
• 1:57:12
  Speaker 2: I was kind of.
• 1:57:13
  Speaker 1: Sad we were going to eat there the one night,
• 1:57:16
  Speaker 1: but they closed really early.
• 1:57:18
  Speaker 2: It was like seven pm and they closed.
• 1:57:20
  Speaker 3: I feel like that's how it is in the other
• 1:57:23
  Speaker 3: Wizarding Worlds too, like it's you really have it's really
• 1:57:26
  Speaker 3: hard to eat dinner at the Wizarding World restaurants because
• 1:57:29
  Speaker 3: they just closed so early.
• 1:57:31
  Speaker 4: M m.
• 1:57:33
  Speaker 2: But I do want to try that Alchemist platter at
• 1:57:36
  Speaker 2: some point.
• 1:57:39
  Speaker 3: Yeah, that one is when they do market as like
• 1:57:41
  Speaker 3: a shareable with how much comes with it, And I
• 1:57:44
  Speaker 3: do not believe that you can get that as like
• 1:57:46
  Speaker 3: up for one, like you can get the Ploman's platter.
• 1:57:52
  Speaker 4: Yeah. I've tried the cocovon then I don't know how
• 1:57:55
  Speaker 4: to say it. That's really good, and the beef gulash.
• 1:58:00
  Speaker 4: I had a hard time picking, but I think it's
• 1:58:03
  Speaker 4: a cocavon is my favorite because I just I like
• 1:58:08
  Speaker 4: making that on my own anyway, Like we eat that
• 1:58:11
  Speaker 4: a lot, so it's just one of my favorite meals
• 1:58:12
  Speaker 4: in general.
• 1:58:14
  Speaker 3: Is that the chicken dish that's that? Yeah, yeah, yeah.
• 1:58:20
  Speaker 3: I had the Yagger Snitzel when I was there and
• 1:58:23
  Speaker 3: really loved that. As someone who, like I said earlier,
• 1:58:27
  Speaker 3: doesn't gravitate towards mushroom, I loved the mushroom gravy on it,
• 1:58:31
  Speaker 3: and it came with like steak fries and they give
• 1:58:33
  Speaker 3: you an extra little pop the mushroom gravy, and my
• 1:58:35
  Speaker 3: tip is to definitely dip the fries in the mushroom gravy.
• 1:58:38
  Speaker 3: It's so good. I also I got the baklava when
• 1:58:42
  Speaker 3: I went, Like when Amy and I went, we like
• 1:58:44
  Speaker 3: each got both desserts and we took a bite of each.
• 1:58:47
  Speaker 3: Loved the baklova here it is if I remember right,
• 1:58:50
  Speaker 3: it was like a dairy free one. It was like
• 1:58:54
  Speaker 3: a coconut kind of It's just it was so much.
• 1:58:57
  Speaker 3: It was so good. And I also, like I said,
• 1:59:00
  Speaker 3: had a bite of Amy's black forest cake and loved
• 1:59:02
  Speaker 3: that as well. And there's a lot that I want
• 1:59:05
  Speaker 3: to try here because this one's definitely up my speed
• 1:59:08
  Speaker 3: for sure.
• 1:59:10
  Speaker 4: I feel like they just leveled up the food at
• 1:59:12
  Speaker 4: Epic compared to the other part. They really did.
• 1:59:15
  Speaker 3: And the way that it comes to you on like
• 1:59:17
  Speaker 3: a regular plate, like you get real silverware. It's just
• 1:59:20
  Speaker 3: it's so elevated. Yeah, it feels like.
• 1:59:26
  Speaker 4: Too, like there's just so much good stuff to try.
• 1:59:31
  Speaker 3: And then obviously in Ministry Magic, the sweet shop here
• 1:59:35
  Speaker 3: is k Ramels, so there's a lot of the same
• 1:59:38
  Speaker 3: kind of sweets, but in the French packaging that we
• 1:59:41
  Speaker 3: talked about before. But they also have some different things
• 1:59:43
  Speaker 3: in the case here, lots of macrons that's like their
• 1:59:47
  Speaker 3: pastry specialty here, and then also like truffles, so very
• 1:59:51
  Speaker 3: much fitting that French theme. So yeah, we what have
• 1:59:54
  Speaker 3: we tried from here?
• 1:59:56
  Speaker 2: I tried a bunch of the macaroons.
• 1:59:58
  Speaker 1: I got like the six pack that you can get.
• 2:00:01
  Speaker 1: I had the Boboton, which is like a like blueberry.
• 2:00:06
  Speaker 1: That one's really good, the chocolate frog, pumpkin juice, hazelnut.
• 2:00:13
  Speaker 2: There was a purple one.
• 2:00:14
  Speaker 1: I think that one was BlackBerry, and then the Ministry
• 2:00:17
  Speaker 1: of Magic one. I really liked the Boboton and the
• 2:00:22
  Speaker 1: hazel nut I thought those were both really good.
• 2:00:26
  Speaker 2: The pumpkin Juice one was good too, though.
• 2:00:30
  Speaker 4: Yeah, I've tried the Boboton one, the Ministry of Magic,
• 2:00:34
  Speaker 4: and whatever the Purple one is. I think I liked
• 2:00:38
  Speaker 4: the Boboton and the Purple one the best. And then
• 2:00:40
  Speaker 4: I tried the butter Beer one two, which was very
• 2:00:43
  Speaker 4: very good, but that's only like a seasonal thing. Yeah, yeah,
• 2:00:46
  Speaker 4: to be honest, though, they sell Macarns in the shop
• 2:00:54
  Speaker 4: at the front of Epic. I can't remember what it's
• 2:00:57
  Speaker 4: called Moon something, I don't know, but they have a
• 2:01:02
  Speaker 4: candy a candy counter there too, with tons of stuff,
• 2:01:05
  Speaker 4: and honestly, I think their microunds were better really. Yeah.
• 2:01:09
  Speaker 4: I don't know if maybe I just got it at
• 2:01:11
  Speaker 4: a bad time of day, if they were like old
• 2:01:13
  Speaker 4: or whatever, but even just like just like kind of
• 2:01:17
  Speaker 4: quality and flavor wise, I like those ones better. But
• 2:01:20
  Speaker 4: the ones in the portal are really good as well.
• 2:01:26
  Speaker 4: And I did try a few of the truffles, but
• 2:01:29
  Speaker 4: I don't remember which ones, but they were good. Like,
• 2:01:34
  Speaker 4: I don't remember ever disliking anything that I've had here.
• 2:01:38
  Speaker 2: I want to try. They have like the cakes that
• 2:01:41
  Speaker 2: are like really highly decorated, Like there's like the Boboton
• 2:01:45
  Speaker 2: one with all the butterflies and stuff on it. I
• 2:01:47
  Speaker 2: want to try one of those at some point.
• 2:01:49
  Speaker 4: They're so fancy looking, they're so pretty. And then throughout
• 2:01:52
  Speaker 4: the whole store they have just like really cute fancy
• 2:01:57
  Speaker 4: boxes of different chocolates and taffy and stuff. Some of
• 2:02:01
  Speaker 4: them have little nifflers on them. But the color scheme
• 2:02:04
  Speaker 4: is just cute. Of their packaging, it's like pastel, yeah,
• 2:02:08
  Speaker 4: like blue or yeah, blue pink stuff like that. I
• 2:02:12
  Speaker 4: haven't collected those yet like the other stuff, but they
• 2:02:17
  Speaker 4: are like really pretty. And they have a different butter
• 2:02:22
  Speaker 4: beer logo which is kind of more like fancy and Parisian. Yeah,
• 2:02:29
  Speaker 4: and they have a ton of like the whole corner
• 2:02:32
  Speaker 4: of the shop has a display of stuff you can
• 2:02:34
  Speaker 4: buy with that logo on it. There's a really cool
• 2:02:37
  Speaker 4: butter beer mirror that they have in there that I
• 2:02:42
  Speaker 4: really want. But I'm like, I don't know if that
• 2:02:44
  Speaker 4: would survive the.
• 2:02:49
  Speaker 3: I wonder if they could. If that's one of the
• 2:02:51
  Speaker 3: things they can ship home to you. You can pay
• 2:02:53
  Speaker 3: to have them ship home to you and they could
• 2:02:55
  Speaker 3: package it better for you.
• 2:02:56
  Speaker 4: Yeah, I would be surprised if they didn't, just because
• 2:02:58
  Speaker 4: of how fragile. Yeah, but I also really like the
• 2:03:03
  Speaker 4: color scheme of this store.
• 2:03:06
  Speaker 2: Yeah.
• 2:03:07
  Speaker 4: Last trip that I went on, it was like eight
• 2:03:10
  Speaker 4: days with a bunch of friends, and we were like
• 2:03:13
  Speaker 4: trying to plan outfits every day, and by the end
• 2:03:16
  Speaker 4: we were kind of like running out of ideas, and
• 2:03:18
  Speaker 4: I was like, maybe I'll just like dress like the
• 2:03:21
  Speaker 4: theme of a store. So I got like a pink
• 2:03:25
  Speaker 4: skirt with like the same teal that's in the awning.
• 2:03:30
  Speaker 4: I didn't end up wearing it because we went in
• 2:03:32
  Speaker 4: a different direction, But that's an idea if you ever
• 2:03:37
  Speaker 4: need outfit and spo for an epic trip, because the
• 2:03:40
  Speaker 4: storefronts and the colors of all of the shops are
• 2:03:43
  Speaker 4: really cool, so you could kind of go on theme
• 2:03:45
  Speaker 4: with any of those.
• 2:03:47
  Speaker 3: Yeah cute. Yeah. I had to go back and look
• 2:03:51
  Speaker 3: at my picture to remind myself what I tried here.
• 2:03:54
  Speaker 3: But I also had the chocolate Frog macarn and the
• 2:03:56
  Speaker 3: Minister of Magic one, and I was trying to remember
• 2:03:59
  Speaker 3: the flavor. I feel like it was pistachio. I think, yeah,
• 2:04:03
  Speaker 3: I really liked that one. I tried the Ministry of
• 2:04:05
  Speaker 3: Magic truffle. I think it was Ministry and Magic. It
• 2:04:08
  Speaker 3: was green and yellow, so I'm assuming it was the
• 2:04:09
  Speaker 3: Ministry of Magic. I'm assuming this one was also like Pistachio.
• 2:04:13
  Speaker 3: I really don't remember. I just remember being good. So yeah,
• 2:04:17
  Speaker 3: I definitely want to try more of the truffles because
• 2:04:19
  Speaker 3: I agree about the macrons here. They were kind of
• 2:04:23
  Speaker 3: like on the stale side, which might just be I
• 2:04:27
  Speaker 3: don't know, if they just don't turn them over as much,
• 2:04:30
  Speaker 3: like people don't get them as much, or like the
• 2:04:31
  Speaker 3: case that they're in, they just get too much error
• 2:04:34
  Speaker 3: or something. But I agree, So I didn't know that
• 2:04:36
  Speaker 3: they sold them at the other store, so I'm definitely
• 2:04:38
  Speaker 3: maybe curious to get them. They're like on the way
• 2:04:40
  Speaker 3: out the store.
• 2:04:42
  Speaker 4: On the way out, it's all different, like totally different
• 2:04:45
  Speaker 4: flavor and theme and stuff. But they were just kind
• 2:04:48
  Speaker 4: of better, and I wonder if they're better now because
• 2:04:51
  Speaker 4: it's kind of it was a lot busier in there
• 2:04:55
  Speaker 4: the last few times I went than when I went,
• 2:04:58
  Speaker 4: like during previews and like to opening and stuff, so
• 2:05:01
  Speaker 4: I'm I'm wondering if like the turnover rate is higher,
• 2:05:04
  Speaker 4: So yeah, they might be for sure or whatever. And
• 2:05:07
  Speaker 4: it was also just like mass confusion to start because
• 2:05:10
  Speaker 4: there was no labels during previews at least so you
• 2:05:15
  Speaker 4: had to sit there and everybody's asking the guy, can
• 2:05:17
  Speaker 4: you go through what these are? So he had to
• 2:05:19
  Speaker 4: like list off every single tuffle and every single macaron,
• 2:05:22
  Speaker 4: And by the time he was done, I was like,
• 2:05:24
  Speaker 4: I remember nothing you said to So I'll just get
• 2:05:27
  Speaker 4: the ones I think are pretty I guess And why
• 2:05:29
  Speaker 4: would they not have.
• 2:05:30
  Speaker 3: Them la especially for like lay purposes and stuff like that.
• 2:05:34
  Speaker 4: Right, And you're making this poor man sit here and
• 2:05:36
  Speaker 4: just like add nauseums, say all of these things to
• 2:05:39
  Speaker 4: all of these people all day long.
• 2:05:43
  Speaker 3: Yeah, by now they've added labels.
• 2:05:46
  Speaker 1: I try to remember, like what time of day I
• 2:05:51
  Speaker 1: got them the second time as opposed to the first time,
• 2:05:55
  Speaker 1: because yes, the first time we got them they did
• 2:05:57
  Speaker 1: seem a little stale, which was.
• 2:05:59
  Speaker 3: Weird because we went in like the middle of the
• 2:06:01
  Speaker 3: day because we got them before we went to the
• 2:06:03
  Speaker 3: circus show.
• 2:06:04
  Speaker 2: But the second time they were good, like they seemed fresh.
• 2:06:08
  Speaker 2: So maybe it is like what you're.
• 2:06:10
  Speaker 1: Saying McCormick, that just now with the higher rate of
• 2:06:13
  Speaker 1: guess going through, they like there.
• 2:06:15
  Speaker 4: I think it might be and it's just a better
• 2:06:17
  Speaker 4: system overall. Like before it was like you're asking this
• 2:06:21
  Speaker 4: man to tell you all the flavors and then he
• 2:06:23
  Speaker 4: packs it for you and whatever. Right now, it's like
• 2:06:25
  Speaker 4: it's all labeled and there's a guy there with a
• 2:06:28
  Speaker 4: card and he like writes them all down and gives
• 2:06:30
  Speaker 4: you a number, and then you can go shop for
• 2:06:32
  Speaker 4: your other stuff. So you're getting out of the way
• 2:06:34
  Speaker 4: and getting everybody else disorder, and then they call your
• 2:06:36
  Speaker 4: number when you're ready. So it was just it can
• 2:06:39
  Speaker 4: be a little chaotic in there, but I do think
• 2:06:41
  Speaker 4: it's a more efficient system. It gets people through the
• 2:06:44
  Speaker 4: line quicker than before.
• 2:06:46
  Speaker 3: Yeah, yeah, yeah. And then I mean there's obviously a
• 2:06:51
  Speaker 3: butterbeer car is well over here, but then kind of
• 2:06:54
  Speaker 3: the last place that I thought it was just kind
• 2:06:56
  Speaker 3: of like bar Moonshine, which is obviously a bar. They
• 2:06:59
  Speaker 3: all have the specialty like Achamy tea here you don't
• 2:07:04
  Speaker 3: want to get like an alcoholic beverage, which yeah is
• 2:07:09
  Speaker 3: I mean I've tried the Achamy tea here and yeah,
• 2:07:12
  Speaker 3: never again.
• 2:07:13
  Speaker 2: Yeah, I don't recommend it's bad.
• 2:07:16
  Speaker 3: It like made me and Amy feel so sick, like
• 2:07:19
  Speaker 3: it made me so bloated, and I.
• 2:07:21
  Speaker 4: Actually I feel like I remember you guys talking about that,
• 2:07:23
  Speaker 4: and yeah, like it tastes fine in the moment.
• 2:07:27
  Speaker 3: And it's so pretty.
• 2:07:29
  Speaker 2: I almost like Boomer.
• 2:07:30
  Speaker 1: I liked it better before you mix in the I see,
• 2:07:34
  Speaker 1: I don't know.
• 2:07:35
  Speaker 3: Yeah, because we tried it before we mix. I don't know.
• 2:07:37
  Speaker 3: And it's funny because I was thinking, is there something
• 2:07:39
  Speaker 3: in here that I'm allergic to that I just don't know.
• 2:07:42
  Speaker 3: But like Amy also was like, my stomach doesn't feel
• 2:07:45
  Speaker 3: great after drinking that, and.
• 2:07:47
  Speaker 2: That's both the same.
• 2:07:48
  Speaker 1: And then like the group that I went with in January,
• 2:07:50
  Speaker 1: a few people tried it in the same deal, they
• 2:07:53
  Speaker 1: just fell gross afterwards, So it's something with it.
• 2:07:56
  Speaker 3: Yeah, it's such as accept but it's so pretty. It's
• 2:08:00
  Speaker 3: so pretty.
• 2:08:01
  Speaker 4: But that's because that's why I want to try it,
• 2:08:03
  Speaker 4: because I'm like, it looks so cool like before, during
• 2:08:06
  Speaker 4: and after.
• 2:08:07
  Speaker 3: Like I mean, I still recommend taking a couple of
• 2:08:11
  Speaker 3: steps and throwing it away. I don't know.
• 2:08:12
  Speaker 4: That's probably what I would do or share it.
• 2:08:15
  Speaker 3: Yeah, it's just so.
• 2:08:17
  Speaker 4: It'll affect me. I am weak in that area.
• 2:08:19
  Speaker 3: Yeah, I don't know what it is or what in
• 2:08:22
  Speaker 3: it could be, but I just was so bloated and
• 2:08:24
  Speaker 3: it just my stomach just hurt after drinking it. I
• 2:08:26
  Speaker 3: don't even think I finished it, Like I think I
• 2:08:28
  Speaker 3: drank like half of it and I still was like dying.
• 2:08:31
  Speaker 4: Ye.
• 2:08:32
  Speaker 1: So yeah, But other things that I've tried from here
• 2:08:36
  Speaker 1: I've I mean the giggle water I mentioned, I got that,
• 2:08:40
  Speaker 1: the Goplet Noir I also got it here before, and
• 2:08:45
  Speaker 1: I did try the Sherbet lemon because my friend ordered.
• 2:08:49
  Speaker 2: That, so I tried a little bit that was it
• 2:08:52
  Speaker 2: was good. I don't think I could drink a whole
• 2:08:54
  Speaker 2: thing of it.
• 2:08:56
  Speaker 3: Is it very lemony, like very very.
• 2:08:58
  Speaker 2: Like it was very wheat.
• 2:09:01
  Speaker 1: Yeah, and like I expected a little bit more tart
• 2:09:04
  Speaker 1: from the lemon, and like there really.
• 2:09:06
  Speaker 2: Was no like tart kick to it. So it was
• 2:09:09
  Speaker 2: just like it was too.
• 2:09:11
  Speaker 1: Sugary sweet, I think, which is weird because I usually
• 2:09:15
  Speaker 1: like sweet drinks because I don't like alcohol, so anything.
• 2:09:18
  Speaker 2: To mask it. But that was just not too much.
• 2:09:23
  Speaker 2: I do really like the giggle water. I know it's
• 2:09:26
  Speaker 2: like just prosecco that you add glitter to, but like.
• 2:09:31
  Speaker 3: But I think it's like an elder flower flavor.
• 2:09:33
  Speaker 2: It is it is, and something about it is just
• 2:09:37
  Speaker 2: like very refreshing. So it's like a good like light
• 2:09:40
  Speaker 2: drink to have while you're theme parking. Like last trip
• 2:09:46
  Speaker 2: in January, we went to Bar Moonshine at night and
• 2:09:49
  Speaker 2: got drinks and like walked around well like Paris was
• 2:09:53
  Speaker 2: all lit up and that was just really nice.
• 2:09:54
  Speaker 4: So yeah, I think I've I only gotten one drink there,
• 2:10:01
  Speaker 4: and I think it was a giggle water, but I
• 2:10:02
  Speaker 4: can't remember. I just have like one picture on my
• 2:10:05
  Speaker 4: phone of being like holding it up in a snapchat
• 2:10:08
  Speaker 4: and the caption was like I chugged this, So I
• 2:10:15
  Speaker 4: think it was that. I remember it being really good
• 2:10:17
  Speaker 4: and I kept the souven your glass because it was cute. Ye,
• 2:10:21
  Speaker 4: But yeah, I'm just not I don't really like drinking
• 2:10:24
  Speaker 4: much to begin with, and especially not in the heat
• 2:10:28
  Speaker 4: when I need to be like walking and trying not
• 2:10:31
  Speaker 4: to die all day. So but it's such a cute
• 2:10:35
  Speaker 4: place over there, and my friends really love going there
• 2:10:38
  Speaker 4: for like a drink or two. I would not recommend
• 2:10:41
  Speaker 4: going there and then getting on the Ministry ride, though
• 2:10:45
  Speaker 4: one of my friends, Lou shout out, Lou, sorry for
• 2:10:48
  Speaker 4: telling a story. Her and my other friend Rachel, we
• 2:10:53
  Speaker 4: went over to get drinks while they got drinks, and
• 2:10:57
  Speaker 4: I do not do the Ministry ride like I did
• 2:10:59
  Speaker 4: that once and I was like, never again it too.
• 2:11:03
  Speaker 4: I think I would need to be paid, and it
• 2:11:05
  Speaker 4: obscens some to go on that ride, like I almost
• 2:11:11
  Speaker 4: hate it more than the Castle ride.
• 2:11:14
  Speaker 3: Oh that one is my top, Like I will not
• 2:11:16
  Speaker 3: go on Forbidden Journey anymore.
• 2:11:17
  Speaker 4: Unfortunately, I haven't written it since like the year it opened.
• 2:11:22
  Speaker 4: I read it once and had to sit for like
• 2:11:24
  Speaker 4: forty five minutes with my head between my legs, and
• 2:11:27
  Speaker 4: then I was like, I will try it one more time.
• 2:11:29
  Speaker 4: I will take dramamine and like close my eyes during
• 2:11:32
  Speaker 4: the screen parts and still afterward, I was like, yeah,
• 2:11:36
  Speaker 4: I can't, so I'll never write it again. But I
• 2:11:39
  Speaker 4: love going in the Castle, Like maybe if it ever closes,
• 2:11:42
  Speaker 4: I'll ride it once. But ministry, I'm like they could
• 2:11:46
  Speaker 4: shut it down and I don't care. I'm never again.
• 2:11:49
  Speaker 3: I'm gonna give it one more chance because I just
• 2:11:52
  Speaker 3: was so focused on trying not to like feel sick
• 2:11:55
  Speaker 3: and throw up on it the first time I went
• 2:11:57
  Speaker 3: on it, so I kind of want to it one.
• 2:11:59
  Speaker 2: More time, but sick after.
• 2:12:02
  Speaker 3: I felt a little trauma, like I don't know, I
• 2:12:04
  Speaker 3: think I took I took not Ben and draw, I
• 2:12:07
  Speaker 3: took drama Meine before I just yeah, I need to
• 2:12:11
  Speaker 3: go on it now knowing that I didn't make me
• 2:12:14
  Speaker 3: sick so that I can actually like pay attention. But
• 2:12:16
  Speaker 3: I'm with you McCormick.
• 2:12:17
  Speaker 4: I well, I don't even know, I like because like
• 2:12:22
  Speaker 4: my friends know that I do not like certain rides
• 2:12:25
  Speaker 4: and like can't handle certain stuff, especially with screens. So
• 2:12:28
  Speaker 4: the thing starts and it like with you, right, yes,
• 2:12:32
  Speaker 4: So I just go, oh no, And Rachel was like
• 2:12:36
  Speaker 4: my emotional support animal and was like I got you,
• 2:12:40
  Speaker 4: and she like had like her hand on my leg
• 2:12:42
  Speaker 4: and would just like tap me every time there wasn't
• 2:12:44
  Speaker 4: a screen, which is never so I'm just like I'm
• 2:12:48
  Speaker 4: like watching the whole ride with like one eye like
• 2:12:50
  Speaker 4: half open, like trying to be like, what's happening? What
• 2:12:53
  Speaker 4: is the plot? I don't understand what is going on?
• 2:12:57
  Speaker 4: And the thing I didn't like is like at least
• 2:12:59
  Speaker 4: and for in Journey, they give you a second where
• 2:13:02
  Speaker 4: you're still to like get rid of the nausea for
• 2:13:05
  Speaker 4: half a second, but this ride is just constantly like
• 2:13:08
  Speaker 4: wobbling because you're supposed to be in a floating elevator.
• 2:13:12
  Speaker 4: So I was just like there was no hope for me.
• 2:13:16
  Speaker 4: But like keeping my eyes closed most of the time,
• 2:13:18
  Speaker 4: and I think just like the adrenaline from panicking kind
• 2:13:21
  Speaker 4: of helped me. So when we got off, I was
• 2:13:23
  Speaker 4: like woozy and needed some water, but I was like
• 2:13:27
  Speaker 4: able to power through and keep going. But the next
• 2:13:33
  Speaker 4: time that we well, I didn't ride it. I like
• 2:13:37
  Speaker 4: went in the family child's up area and let them
• 2:13:40
  Speaker 4: go on. But they went to bar Moonshine first, and like,
• 2:13:44
  Speaker 4: I think what happened was we noticed the line was
• 2:13:47
  Speaker 4: like super short, so they were like, oh my god,
• 2:13:50
  Speaker 4: and like had to chug their drinks to like make
• 2:13:52
  Speaker 4: it in line before the power closed, and oh my god,
• 2:13:55
  Speaker 4: they got off the line or off the ride in
• 2:13:57
  Speaker 4: Lou was like I am so unwell right now, Like
• 2:14:01
  Speaker 4: she was in rough shape after that, so she's now
• 2:14:04
  Speaker 4: she's like, I will never ever ever write it again,
• 2:14:06
  Speaker 4: even though I know it was probably the alcohol, but
• 2:14:08
  Speaker 4: like never ever. She literally had to like sleep it
• 2:14:11
  Speaker 4: off for an hour and then she was good. But yeah,
• 2:14:14
  Speaker 4: it's just it's not for the easily motion sick people.
• 2:14:20
  Speaker 3: Not at all. Yeah. Yeah, I would not recommend going
• 2:14:23
  Speaker 3: to bar Moonshine and then go story up Magic, Yeah whatever.
• 2:14:29
  Speaker 4: Yeah, Unfortunately, Yeah, lou Is the cautionary tale.
• 2:14:35
  Speaker 2: Well, thank you for testing that out, Lou so that
• 2:14:38
  Speaker 2: now we know.
• 2:14:39
  Speaker 3: Yeah, yeah, yeah, that I would have ever done her,
• 2:14:42
  Speaker 3: but I'm sure some listeners will definitely adheed that advice.
• 2:14:49
  Speaker 4: So if you were ever thinking of doing that, don't.
• 2:14:52
  Speaker 3: Thinking it would just be fun? Yeah yeah, but yeah,
• 2:14:57
  Speaker 3: I think that's all the food places. There's a lot.
• 2:15:00
  Speaker 3: And yeah, we've obviously, between the three of us all
• 2:15:02
  Speaker 3: tried a lot of things. So hopefully we've given you
• 2:15:06
  Speaker 3: some tips and trips of what to try and things
• 2:15:10
  Speaker 3: that were upset about that's gone away and changed, and
• 2:15:13
  Speaker 3: clearly the menus are not safe and can change at
• 2:15:16
  Speaker 3: any time for the good and for the bad. But
• 2:15:20
  Speaker 3: definitely a lot of good food places in the parks.
• 2:15:23
  Speaker 2: Yeah, definitely, so nice.
• 2:15:28
  Speaker 1: All right, So, last episode we asked you what book
• 2:15:35
  Speaker 1: moment are you hoping to see included in the Harry
• 2:15:38
  Speaker 1: Potter HBO series, And we got a lot of really
• 2:15:41
  Speaker 1: good responses here, So people clearly have feelings and things
• 2:15:45
  Speaker 1: that they want to see. So from Jerry, Jerry says,
• 2:15:51
  Speaker 1: a fun episode as usual.
• 2:15:53
  Speaker 2: Thanks Jerry.
• 2:15:55
  Speaker 1: The first book moment that I thought of that I
• 2:15:58
  Speaker 1: want to see in the show that wasn't in the
• 2:15:59
  Speaker 1: movies is more of the departure at King's Cross at
• 2:16:03
  Speaker 1: the beginning of Year one. First the Dursley's delivering Harry
• 2:16:08
  Speaker 1: to the station on the way to get Dudley's tail removed.
• 2:16:11
  Speaker 2: Then all the interactions at the station, Lee, Jordan and
• 2:16:14
  Speaker 2: his spider, Neville and his grandmother, and Trevor, the twins
• 2:16:19
  Speaker 2: helping Harry with his trunk and introducing themselves and so on.
• 2:16:23
  Speaker 2: It all makes the world feel more real and establishes
• 2:16:27
  Speaker 2: character development. And it just occurred to me Ron would
• 2:16:30
  Speaker 2: certainly not want to hang out with the twins and
• 2:16:33
  Speaker 2: Lee if Lee has a giant spider, thus he is
• 2:16:36
  Speaker 2: free to enter Harry's compartment and find his destiny.
• 2:16:41
  Speaker 3: Maybe also a little bit of foreshadowing.
• 2:16:43
  Speaker 4: M but yeah, that's she has a good point, because
• 2:16:50
  Speaker 4: that's like some of the stuff that the movie lacks,
• 2:16:53
  Speaker 4: is like all those little moments that, when add up,
• 2:16:56
  Speaker 4: just really add to the story because you're just you
• 2:17:00
  Speaker 4: can like get a lot or like from a character
• 2:17:04
  Speaker 4: from just a small interaction, or it helps to set
• 2:17:06
  Speaker 4: the mood of things. Just to see all of that.
• 2:17:10
  Speaker 1: Yeah, which this is a very like TV show thing
• 2:17:13
  Speaker 1: to do.
• 2:17:14
  Speaker 2: To kind of give like little like vignettes of like
• 2:17:17
  Speaker 2: each of the characters kind of like being sent off.
• 2:17:22
  Speaker 2: So I hope we do see that. That would be
• 2:17:23
  Speaker 2: really nice. So also from Jerry, she says in Prisoner,
• 2:17:30
  Speaker 2: they must put in an explanation of the marauders map
• 2:17:34
  Speaker 2: and treat that map with more respect. Yes, I agree,
• 2:17:39
  Speaker 2: respect the map.
• 2:17:42
  Speaker 3: Yes they must put in absolutely I agree.
• 2:17:48
  Speaker 2: And then Lucy says Vernon Dursley versus the Letters, that
• 2:17:55
  Speaker 2: whole saga in the books was so funny in how
• 2:17:58
  Speaker 2: they ended up on the rock and Fred and George's
• 2:18:02
  Speaker 2: swamp corridor. Yes, that's another good one.
• 2:18:07
  Speaker 4: Yeah, yeah, I really like the scene when they're in
• 2:18:11
  Speaker 4: the hotel at breakfast and like the front desk guyer
• 2:18:15
  Speaker 4: Her comes on. It is like I have tons of
• 2:18:18
  Speaker 4: these letters like who are you? And I just want
• 2:18:21
  Speaker 4: to see Verna's face like with his head about to explode.
• 2:18:26
  Speaker 1: Oh, and then we have one from missus Remus Lupin
• 2:18:32
  Speaker 1: on Instagram, who says Mollie's bogart. That scene really shows
• 2:18:37
  Speaker 1: how much Molly really loves Harry.
• 2:18:41
  Speaker 2: Also a good scene.
• 2:18:44
  Speaker 4: I really like the start of that scene too, Like
• 2:18:46
  Speaker 4: the first time reading it, I was like shook and
• 2:18:49
  Speaker 4: didn't understand what was going on because it's Ron at first. Yeah,
• 2:18:53
  Speaker 4: and Harry has like a panic attack, and I was
• 2:18:56
  Speaker 4: having a panic attack reading it because I was like,
• 2:18:58
  Speaker 4: what do you mean?
• 2:19:00
  Speaker 1: Yeah, yeah, that's a really good one. And then Carolyn says,
• 2:19:05
  Speaker 1: I want the Norbert stuff to be done right and
• 2:19:09
  Speaker 1: not an elimination of Charlie Weasley.
• 2:19:12
  Speaker 2: Yeah, that would also be just a really good, like
• 2:19:15
  Speaker 2: TV scene of them sneaking up to.
• 2:19:18
  Speaker 4: The tower and all of that. Yeah, and more like
• 2:19:23
  Speaker 4: invisibility cloak mm mmmmm screen time because that obviously becomes
• 2:19:29
  Speaker 4: very important later on. Right, So I don't like, I
• 2:19:34
  Speaker 4: that was not in the movies, right. I don't think
• 2:19:35
  Speaker 4: it was a deleted scene either, When like it gets
• 2:19:38
  Speaker 4: returned to him as like a just in case thing
• 2:19:40
  Speaker 4: or whatever, the note says.
• 2:19:42
  Speaker 2: Yeah, yeah, one of those things that, like, in hindsight,
• 2:19:46
  Speaker 2: they really should have focused on more. Uh.
• 2:19:51
  Speaker 1: And then lastly, Alder Hallows on Instagram says, Dudley's a
• 2:19:56
  Speaker 1: ton tongue toffee.
• 2:20:00
  Speaker 3: We just want to see it more Dudley, more of.
• 2:20:02
  Speaker 1: The Dursleys in general, like they really got the shaft
• 2:20:05
  Speaker 1: from movie four onward.
• 2:20:07
  Speaker 3: And yeah, I personally think we will see them much
• 2:20:10
  Speaker 3: more in the TV series, especially given that like the
• 2:20:16
  Speaker 3: casting announcements of them and then the fact that they're
• 2:20:18
  Speaker 3: such a major focus of like this first trailer. Like,
• 2:20:21
  Speaker 3: I just think that we will actually see them more
• 2:20:25
  Speaker 3: than just in in Sorcer and like Prisoner. I feel
• 2:20:30
  Speaker 3: like those are the only times we really see them
• 2:20:33
  Speaker 3: in the movies other than in Passing when they leave,
• 2:20:36
  Speaker 3: you know later on and if.
• 2:20:37
  Speaker 2: We're getting they've already said we're getting the full pensive memories, right,
• 2:20:42
  Speaker 2: so we'll actually get that reveal of Petunia.
• 2:20:47
  Speaker 3: And like remember my life.
• 2:20:49
  Speaker 1: Yes, all of that is going to make more sense,
• 2:20:51
  Speaker 1: and like that's such a good part of the story.
• 2:20:54
  Speaker 1: I feel like it makes her make a little bit
• 2:20:56
  Speaker 1: more sense.
• 2:20:58
  Speaker 4: So yeah, yeah, we need more Dursley stuff, more Dursley background,
• 2:21:03
  Speaker 4: just to like flesh out their characters that you don't
• 2:21:05
  Speaker 4: get in the movie, just because everybody's like, oh they're mean, Yeah,
• 2:21:08
  Speaker 4: they're mean, but there's more to it, like and I
• 2:21:11
  Speaker 4: want them more to it shown. And I love that
• 2:21:14
  Speaker 4: they mentioned this scene because it is so funny in
• 2:21:17
  Speaker 4: the books and especially listening to it in the new
• 2:21:19
  Speaker 4: full cast audio, it's literally one of my favorite scenes,
• 2:21:22
  Speaker 4: just from start to finish, with like everybody trying to
• 2:21:26
  Speaker 4: arrive the fireplace go back off, just with like getting
• 2:21:37
  Speaker 4: home being like you knew he was gonna eat that?
• 2:21:40
  Speaker 4: Why would you do it.
• 2:21:41
  Speaker 2: An electrical fireplace? I must see this living room.
• 2:21:47
  Speaker 4: Apart, I know, I was so mad that, And just
• 2:21:52
  Speaker 4: like the few scenes in the living room, in the
• 2:21:56
  Speaker 4: Dursleys living room, like when Dumbledore comes in book six
• 2:22:00
  Speaker 4: and like the drinks are smacking their heads and he's like, well,
• 2:22:03
  Speaker 4: it would have been more polite to drink them. Like,
• 2:22:05
  Speaker 4: I just want to see more of those little durzy
• 2:22:08
  Speaker 4: moments because they're so good. So yeah, I'm glad they
• 2:22:11
  Speaker 4: brought that scene up. I also really really like their instagram,
• 2:22:14
  Speaker 4: so if you don't, you should follow them because they
• 2:22:17
  Speaker 4: are fun. The diy King and Queen. Just the stuff
• 2:22:21
  Speaker 4: they do is insane.
• 2:22:25
  Speaker 1: So our discussion question for this episode is what is
• 2:22:29
  Speaker 1: your favorite Wizarding World theme park food? We would love
• 2:22:33
  Speaker 1: to hear from you, so drop us an email at
• 2:22:35
  Speaker 1: Revellio Podcast staff at gmail dot com, or reach us
• 2:22:39
  Speaker 1: on social media. You can find us on Facebook at
• 2:22:41
  Speaker 1: Facebook dot com, backslash, Revellio Cast on Instagram. And TikTok
• 2:22:46
  Speaker 1: at Rebellio podcast and on Twitter and YouTube at Revellio
• 2:22:51
  Speaker 1: Underscore Podcast.
• 2:22:52
  Speaker 2: You can also support the show on Patreon at patreon
• 2:22:55
  Speaker 2: dot com backslash Revellio Podcast. We post a lot of
• 2:22:59
  Speaker 2: extras and extended conversations exclusive for our patreons, so make
• 2:23:05
  Speaker 2: sure you go check that out.
• 2:23:08
  Speaker 3: Yeah, I feel like we're all hungry now. We all
• 2:23:11
  Speaker 3: want to go to the parks get the food, and I.
• 2:23:17
  Speaker 4: Just need like a whole park day to just eat everything.
• 2:23:19
  Speaker 2: Yes, So later I will be investigating flight prices yet again.
• 2:23:26
  Speaker 4: I'll expect.
• 2:23:32
  Speaker 2: You know, it's going to happen after I budget out
• 2:23:38
  Speaker 2: my teacher's summer salary and this is the struggle.
• 2:23:45
  Speaker 3: But yeah, no, yeah, no, this was fun and love
• 2:23:49
  Speaker 3: food and love the park food. So glad we decided
• 2:23:52
  Speaker 3: to talk about this. And yeah, and thanks McCormick again
• 2:23:56
  Speaker 3: for joining us on this episode, and.
• 2:24:01
  Speaker 4: We'd love to have you back, yes for any talking
• 2:24:05
  Speaker 4: fo Yeah.
• 2:24:07
  Speaker 3: And if there's any Harry Potter topics in particular that
• 2:24:10
  Speaker 3: you love, let us know we'd love to have you
• 2:24:12
  Speaker 3: on it anytime.
• 2:24:13
  Speaker 1: Yeah, And if you just really want to listen to
• 2:24:17
  Speaker 1: McCormick talk and go down rabbit holes. I highly recommend
• 2:24:20
  Speaker 1: you go check out our other podcast, The Tortured Podcasters Department. Yeah,
• 2:24:28
  Speaker 1: because you'll hear McCormick's background research on fiddles.
• 2:24:32
  Speaker 4: And I do love a rabbit hole, and there they
• 2:24:38
  Speaker 4: are a plenty when it comes to Taylor Swift.
• 2:24:41
  Speaker 3: Taylor sends us down lots of rabbit holes.
• 2:24:43
  Speaker 4: You never you really never know where you're going to
• 2:24:45
  Speaker 4: end up. You really don't.
• 2:24:49
  Speaker 2: Oh, all right, well until next time.
• 2:24:54
  Speaker 3: I'm Emy, I'm Nicole, and I'm McCormick. Mischief managed ac