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✨ DIZPod Preview: 2025 EPCOT International Food & Wine Festival Guide 🍷🌍 · DIZPod | For the Disney Parks Fans

• 0:08
  You are now listening to a member of the Disney Podcast
• 0:10
  Family. Head over to Disney Podcast
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  Family on Instagram to see all the latest posts for this show
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  and links to other great Disney podcasts.
• 0:20
  Hello and welcome everyone to the Disney Pod.
• 0:23
  Lawrence. I don't even care if the what
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  episode this is because this is got to be my favorite episode
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  year after year. Just like the song says, I'm so
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  excited for this. It's food and wine, man.
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  And I felt like we had a really big pause in between festivals
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  this time and we didn't really know what that was like for
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  quite some time. And I would actually say it was
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  just about the right time because I think it's I think
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  it's perfect. So Disney keep doing that.
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  I know they can't do it for every festival, but this was it
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  was a nice break. But after that last to Epcot, it
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  was kind of like, OK, I think it's time to infuse something
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  fresh into Epcot. And you were done.
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  You were done with diet. Epcot.
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  Yes, I was done with diet Epcot. I lost so much weight.
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  Now I'm ready to hack it back back on again.
• 1:23
  Welcome everyone for listening live and watching live.
• 1:27
  You are part of mini history every single Tuesdays because
• 1:33
  you're part of our live studio audience and we really
• 1:37
  appreciate that we do this live because we do it for you.
• 1:39
  We actually didn't do this live at one point and you all asked
• 1:43
  for it. So here we are and here you are.
• 1:45
  This does end up on Apple Music, Spotify, iHeartRadio and Amazon
• 1:51
  and we're proud to be part of. Do you ever think that you would
• 1:53
  be part of like on iHeartRadio podcast or Apple or?
• 1:59
  Absolutely not didn't I mean none of this YouTube, none of
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  it, You know, since since you said that I'm going to I'm going
• 2:09
  to bring up a comment that I got today because I thought it was
• 2:13
  just killer to get that kind of a comment.
• 2:19
  So we use a program called ECAM to run the show.
• 2:23
  And the there there's a Facebook group for ECAM producers.
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  And so I, they, they post sometimes, you know, hey, let's
• 2:37
  see what you're working on, you know, post an episode of your
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  shows or what, whatever you're producing.
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  So I posted the monorail report, an episode of the monorail
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  report and I just said love using ECAM for my, my new show.
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  And the admin of the group which works for Ecamp responded and
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  said this is phenomenal content. So glad you shared you got a new
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  sub and fan. The way you design your logo is
• 3:02
  so perfect and this whole news vibe is perfect for your
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  content. Great job.
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  And I, you know, I just thought that that was amazing for them
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  to acknowledge, you know, some of the hard work that we put
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  into producing what we do. And you know, goes back to
• 3:21
  finding out that the show was in the top 10 Disney podcast.
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  Like what, how we're just, we're just a couple of guys talking
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  Disney. How does that happen?
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  You know, and apparently the way we're doing it is working.
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  So we appreciate everybody that tunes in, everybody that
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  listens, watches the replay, anything like that.
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  We we certainly appreciate it because we couldn't get there
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  without all of you. Totally agree with that for
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  sure. So the Food and Wine Festival
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  2025 International Food and Wine Festival kicks off this
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  Thursdays. That brings us to August 28th,
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  2025. We will be there on August 8th,
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  20th, 2025 in the evening. So definitely tune in for that
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  over at Living in This on our channel over there.
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  And we're going to, we're going to start attacking these food
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  booths, show you all the merch and everything.
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  And and then we're going to do it again on Saturdays.
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  We'll bring Tammy and Jacob and we're going to tear into some
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  foods. And Lawrence, I think I have a
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  record number of things on my favorites list to try.
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  So yeah, and I'm going to do this thing for you and everyone
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  listening. We're going to rate each booth
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  before we even get there, like a pre rating.
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  OK, you know, is it going to is it going to be 1 star, two
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  stars, three stars? But we'll have to preface it
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  because some places don't have three items to.
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  Eat true. I'll prep.
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  I'll tell you how many stars they got and how many foods are
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  available. So this show, I was putting it
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  together, putting all the slides in, and the number of slides
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  just kept going up. Talk about a record-breaking
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  show. Yeah, you're part of history.
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  Because this is the most slides I've ever done in a show.
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  So much so that I had to do it a different way than I normally
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  put it in to the show to run it so it actually will work out
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  better. But yeah, if I would have done
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  it the old way, it'd have been like loading 100 pictures in and
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  that would not have been fun. So, yeah, this is this is a big
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  one. We see a lot of a lot of the
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  normal cast here. We appreciate all of you tuning
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  in. I see and saying hello, Steve
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  and Tony Roderick. Roderick, let me tell you, I
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  know Roderick is excited for this one.
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  He's he's probably standing at the gate of Epcot right now
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  waiting to get in because this is a this is this is a big one.
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  He's he said he waited all year for for food and wine.
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  So definitely excited to see this one.
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  A lot of new foods too. There were, there was a good
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  group of new food. So I'm I'm interested to see
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  what Corey's favorites are and if they are new foods or like
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  some returning favorites. So we're we'll dive in, dive
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  into that. I did notate on each of the
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  items whether they're new or whether they are new and if not
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  then they are returning items. Lots of returning items, of
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  course, and we do love that, but we also want a mix of originals,
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  so we'll see what the balance is and new and original.
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  And before we go into just, I feel like, and I could be wrong,
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  but I feel like there's a good amount of new items this year.
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  Same with the Halloween party and the festival that we had
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  before that. I think that they just, I think
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  they're starting to ramp up their food.
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  You know, somebody over there in culinary is like, no, no, no,
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  we're going to, we're going to try this and see if it works.
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  That's what I'm guessing. I think every booth should have
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  at least one new item like required, you know, even even
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  even. OK, so with that said, you say,
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  Oh well. But you know, there could be a
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  couple favorites that could really disappoint people.
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  Well, that, my friend, is what? Oh, I'm going blank.
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  I'm just going blank. Our new area, our new area over
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  there where we have goofies. Yeah, Communicore, that's what
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  Communicore's for. Let's put the top, the top
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  favorite items of the festival of festivals past in there and
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  then we don't have to worry about that.
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  So I think so. There was also I didn't see any,
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  I don't think because I started putting the show together a
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  while ago, but I don't remember seeing anything for Communicore.
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  No. And I'm trying to think, has it
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  ever really been listed officially, you would think?
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  Yeah, I thought when it was festival favorites it was
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  listed, but yeah. So now that now that makes me
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  wonder what they're doing with with Communicore.
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  Because the kids summer ends, cool kids summer ends on the
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  1st. So they they must have a plan.
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  Yeah, there's, there's obviously there's got to be something in
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  there. It's got to be something.
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  Yeah. You know.
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  All right, let's jump into it. All right, so food and wine, as
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  Corey said, starts August 28th and runs to November 22nd.
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  This is the longest festival, right?
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  Even in the shorter time, isn't it?
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  Isn't this longer than Flower and Garden?
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  I would guess so. We'd have to look back on the
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  dates from this past. Flower and Garden.
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  Yeah, it might be close because they're talking end of August,
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  so it's really September and wow, it's kind of feels short.
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  It's it's going to feel short because it's back to its normal
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  time. Oh man, if you think about this,
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  forget about August, all of September, 3 weeks in November.
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  So we're looking at like 7 weeks.
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  Well, you got October. Yeah, like 11 weeks.
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  Oh, I don't know my months. OK, I forgot about that.
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  Finley's in first grade. She can help you.
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  I'm. I might not be smarter than a
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  first grader. I mean, but still it excuse me,
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  it is shorter than it normally is.
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  Hey, by the way, I we're not doing news tonight, but I, I was
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  looking at the screen and it reminded me, did you hear the
• 10:27
  news today? I'm going to say I haven't heard
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  any Disney news today. Remy's Ratatouille Adventure in
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  Paris, closing in October, reopening in the spring.
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  They are taking it from 3D to 2D.
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  Why are we doing this now? You give me a soapbox, man.
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  There's so many rides, attractions that start in 3D and
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  then they go down to 2D. So I'm going to go out on a limb
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  and be the first to say this. I think there could be more to
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  follow. And you want to know what I
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  think it'll be? You want to know what I think
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  it'll be? Sadly, Flight of Passage.
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  I knew you were going to say that.
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  You heard it here first, folks. I think you did.
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  If you heard it somewhere else, let me know in chat.
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  But you heard it here first, because what happens is Disney
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  paid so much money for those glasses, and to replace them
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  would be super expensive over and over and over again.
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  And there might come a point where Disney's like, yeah, we're
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  just not buying more glasses, and we're going to change this
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  out and be two D And I would hope and we'll get back to food
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  and wine, everybody. And I would just hope that that
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  would not happen because if there's a ride that should not
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  be 2D, it is Flight of Passage. Yeah, it.
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  Is I agree. I mean, even Remy isn't going to
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  feel right. I don't know, I, I think when I
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  think of Remy, I think that the, the set pieces, the props and
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  all of that overshadows the 3D of the scenes.
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  So I think that changing it to 2D real, I've watched it without
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  wearing my, my 3D glasses. So, so I, I, I think it'll be, I
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  think it'll be OK. So it really shouldn't take that
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  long to change it from 3D to 2D. But they're also doing an
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  enhanced cue, with a new scene depicting A Parisian artist
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  studio teeming with details and accessories, such as canvases on
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  the wall, paint splatters and a fruit basket that may well whet
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  the appetite of the adorable rats in the neighborhood.
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  Technical upgrades and scenic enhancements and new prompts and
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  enhanced projections. So that's why it's taking.
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  It's going to take four or five months to do all that.
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  OK. Do you think that that'll roll
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  over to us or they'll just leave ours alone?
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  So I was talking to goofy guy about it and he's like, I would
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  be OK if that happened. And I said I just don't think
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  it's going to happen yet because ours is newer, but I think it
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  might happen. It it's being they've tested
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  this over there in Paris. In fact, our newest channel on
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  the DSN, Murray's Adventures says they haven't used the last
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  season months. So they've they've been, yeah,
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  they've been, they've been testing it for for a while.
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  So and it's being well received. So I think that you're right,
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  though, about Remy's Ratatouille, though, that the
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  way it's designed and the set pieces of it, as soon as you
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  come off a screen and you turn around, boom, you're in the
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  kitchen. It's amazing to see what you're
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  seeing. If you're in the hallway, you
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  see the tips of screws that have come through the woodwork and
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  you see metal electrical conduit.
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  So yeah, that is one that I think you could really get away
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  with by doing that. You shocked me for a second
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  there. But do not do it with flight of
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  passage. Do not do it with flight of
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  passage. Could you get away with it?
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  You probably could, because we buy into Sauron, right?
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  Sauron's not 3D, and it should be, but it's.
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  Not should be 3D. If you jump over to Universal 2
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  when you do the minions ride, that was 3D at one point and now
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  it went to over the last few years it's been 2D.
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  Did you know that the minions? Ride.
• 14:43
  Yeah, well, you, yeah, yeah, the the shoot just gave me what the
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  exact name of it is. Not the, but the meanings, right
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  one. No, the one where you shrink
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  down and become a mean. Guy.
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  Yeah, yeah. The the main one, the original
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  that used to be 3D and then we just went in one day and it
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  wasn't and. No, I've only done that ride
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  once. I don't know if it was 3D when I
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  was when I wrote it or not. And I still complain about it
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  like I would rather it be 3 DI. I'll leave going Man, I I like
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  this ride, but I really wish it was 3D again, you know, so and
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  and Jacob, Jacob just mentioned this, I think, and I don't even
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  know where he got it from or if it was truly true, but you know,
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  he's like Ah, you know, I think people are getting sick on it
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  with the 3D. So I don't think with the people
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  like that and do something like that.
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  But anyway, good news. Yeah.
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  So there you go. A little bit of news this
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  morning that came out. News.
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  I actually did a a a short, said breaking news.
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  You should record me for that, for the monorail report when you
• 15:51
  you have breaking news or something.
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  Breaking news. All right, so let's let's start
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  out. Obviously we've got a lot of
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  food to cover, but we're going to cover the other items in this
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  festival. So you do have the Remy's hide
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  and squeak. That is the scavenger hunt.
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  You'll see you're looking for Remy normally at the top of food
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  booths as they are showing there.
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  I feel like this one it's one of the hardest ones to to find.
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  Cuz he's so tiny. Cuz he's so small and sometimes
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  he's up high and sometimes he's down low.
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  Yeah, there's, there's a lot going on there, yeah.
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  So I love doing these and we have our live studio audience.
• 16:43
  What do you all think when these are done live, it does it
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  translate well into live streams?
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  I was talking to Tammy about this and I was like, you know,
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  I'd like to do that this year on stream at some point in the
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  festival. And I just don't know.
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  Do you think it does, Lawrence? Does it translate well for us to
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  go out there and try to look for them and the cameras panning all
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  over the place and we're searching, is it worth doing
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  live? Does it?
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  Is it good content? For me, I I remember watching
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  you and I think another streamer that did it.
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  I don't remember which one it was that you did, but yeah, I, I
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  thought it, I thought it became more of a game that all of the
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  audience was involved in and invested in, you know, because
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  then it's kind of a race against the clock, you know, because
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  they don't want to hold hold you up, but you also want to keep
• 17:40
  the stream moving. And it's like, can we find it in
• 17:43
  enough time? So for me, I would, I would say
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  yeah. I mean, we do it every year or
• 17:51
  every time we're there that there's a festival because
• 17:54
  family with dishonest if we didn't if we went to Epcot.
• 18:00
  You can let us know and chat or you can let us know in the
• 18:02
  comments on the Dis Pod channel and let us know what you think
• 18:06
  and we'll consider it. And you know, based on
• 18:09
  Lawrence's feedback, maybe we put a time limit on it.
• 18:12
  Can we finish this in one hour? Like what?
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  Whatever we think a a challenging time but doable is
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  to finish it. You know, can we do it in an
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  hour? Can we do it in whatever 90
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  minutes? Yeah.
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  Maybe we could figure it out 'cause I'd like to do it,
• 18:27
  probably. Good idea.
• 18:27
  They'll like see them and chat and Gilnack wants to know, you
• 18:30
  know, do the, do you think they'll change Star Tours to,
• 18:35
  to, you know, take 3D away? I don't think so.
• 18:37
  I I think that that's a ride that's just always been 3D and
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  for decades and it'll just stay that way.
• 18:44
  I wish that they would make Smugglers run 3D.
• 18:51
  You know what I forgot about Smugglers run that the engineer
• 18:54
  will actually choose the journey.
• 18:57
  That's going to be amazing. Now people, you know, more
• 18:59
  people will want to be the engineer where you can choose
• 19:02
  the destiny. And did you know not only do you
• 19:05
  get to choose the Destiny, there'll be multiple paths
• 19:07
  within that destiny? I'm I'm I'm locking where this
• 19:11
  is going. Yeah, it's not just like pick
• 19:14
  Tatooine and this is the path we're going.
• 19:16
  No, I pick Tatooine and we could go one of three ways at least.
• 19:18
  I don't even know how many there are so can't wait to do that.
• 19:22
  It's going to be fun. Yeah.
• 19:26
  All right. So also starting September 2nd,
• 19:29
  you'll have Pluto's Pumpkin Pursuit as we go into the fall
• 19:34
  until the Halloween season. You'll be able to do this
• 19:39
  scavenger hunt as well starting September 2nd.
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  So these are the painted pumpkins that you'll see all
• 19:45
  through World Showcase. So you'll have two going on.
• 19:50
  So you do have that for the festival, the holidays, because
• 19:54
  you have two there. You have you have two for this
• 19:57
  one and then 2 during Easter, flower and garden and and the
• 20:01
  Easter one. OK, so you have the E to the B
• 20:07
  concert series. This is a big one every year.
• 20:12
  I don't is. Do you think this is the biggest
• 20:15
  series of? Of the concert series, I think
• 20:20
  you have more big names this one.
• 20:22
  I think so. I agree.
• 20:23
  I think the bigger names as a whole come out for this one.
• 20:27
  Yeah, yeah. Boys to men, boys to men are
• 20:30
  always there. Boys to men, Yeah.
• 20:32
  So you can see the schedule here.
• 20:36
  So they got to start off with Jodi, Jodi Fatone, You have
• 20:41
  Katie Tunstall. There is new Starship is
• 20:45
  returning. Sheila E is returning, Ben
• 20:49
  Rector, he's new. Tiffany is back.
• 20:54
  Baha Men is coming in from my birthday.
• 20:59
  A band called TBD. ABCTBDB.
• 21:07
  D The Wanted 2 point. O the Fray, some little group
• 21:12
  named Hanson. Yeah, I think they had some kind
• 21:15
  of hit back in the 80s or something.
• 21:17
  Yeah, yeah. Who was saying Smash Mouth, Big
• 21:21
  Bad, Voodoo Daddy Boys to Men, The Beach Boys and Jordan Sparks
• 21:29
  are new, as well as Bowling For Soup.
• 21:32
  So they're ending the series with three acts that are that
• 21:36
  are new. And Jordan Sparks, she's she's
• 21:41
  pretty good act, a pretty good sized act.
• 21:44
  And then Beach Boys as well, so should be pretty good.
• 21:50
  Yeah, we'll be there. We'll we'll be there on the
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  30th. So I think the 30th is Saturday,
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  right? Yeah, Saturdays.
• 21:57
  We will be there for some Joey Fatone.
• 21:59
  We'll we'll check out the scene. We'll try to watch one of those
• 22:02
  shows because you never know who he's going to bring.
• 22:05
  That is true. That is very true.
• 22:08
  And we, we love Starship. We try to catch Starship all the
• 22:11
  time. You know, Tiffany, when we can
• 22:15
  catch Tiffany. We've never seen Sheila E, but,
• 22:19
  you know, if we were in the park, I'd take a peek.
• 22:24
  You know, the Fray was OK. I really love the original
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  singer. We did see the Fray last year.
• 22:29
  It was OK. I actually was impressed by
• 22:31
  Hanson. They put on a good show.
• 22:35
  So our compadre Allison, you know, knows what she's talking
• 22:39
  about. They did a good job.
• 22:40
  Smash Mouth will return, but this would be the first time we
• 22:43
  would see Smash Mouth with the new singer because their singer
• 22:47
  passed away last year or the year before, unfortunately.
• 22:52
  And Boys to Men coming in on a Sunday and a Monday once again.
• 22:56
  So we'll see if we'll cover that one.
• 23:01
  OK. All right, so let's get to the
• 23:06
  Food First of all. I don't know what that is.
• 23:10
  I don't even know. I mean, it looks good.
• 23:13
  Yeah. I I can't remember if this is
• 23:15
  even in the festival or if they just used it for the picture,
• 23:19
  but that was pretty good there. You know your foodie, when you
• 23:22
  continue, when you immediately break that thing down, I'm
• 23:24
  looking like when you said that, I'm like, OK, does it?
• 23:26
  Does it have a cookie under it? I don't see a cookie under it.
• 23:29
  Oh boy. Or a base.
• 23:32
  So you have a meals fromage montage.
• 23:36
  So this is similar to the other festivals.
• 23:40
  There's the stroll you get. What do you have to do?
• 23:43
  5, Yes, five of the dishes. Yeah.
• 23:48
  Collect the stamp. Collect 5 stamps and you turn
• 23:53
  that in for a festival treat. Last year it was a small wine
• 23:59
  Tumblr so could be something similar to that.
• 24:05
  I'm guessing you're probably going to get at least one of
• 24:09
  those based on how many favourites you have.
• 24:13
  Probably, probably, I don't know what they are yet, but yeah, we
• 24:17
  always try to complete the task so that we can get our hands on
• 24:22
  the the prize and check it out. So, and we may finish it.
• 24:27
  Heck man, let's finish. Maybe we finish this thing by
• 24:30
  Saturday afternoon and we go get that free treat.
• 24:34
  And am I correct if you went if you went to a booth and bought 2
• 24:39
  of the items that are on that list, but it's the same item,
• 24:43
  they will stamp it twice, right? Correct, I'm glad you pointed
• 24:47
  that out. You get double credit.
• 24:48
  You could literally go to 1 booth and if one dish, one of
• 24:53
  the dishes is on that list, you can just get 5 five of those
• 24:57
  then you're done. Which I didn't know when they
• 25:00
  first started this stuff. Yeah, I wouldn't have.
• 25:03
  I'm, I wouldn't have thought that either.
• 25:05
  I would have thought, you know, they want you to go to different
• 25:07
  booths, but what do they care? You spending money or you spend
• 25:12
  it there or here, Who cares? Yep.
• 25:17
  All right, so the first part, first item is over at the
• 25:19
  brewing lab at the Odyssey. It's going to be the fried
• 25:22
  pickle Spears with dill ranch. Now I live in North Carolina.
• 25:30
  They will deep fry anything here including Krispy Kreme
• 25:35
  doughnuts, Snickers. Armadillo.
• 25:39
  No. No.
• 25:40
  Kool-aid I we, no, we, we, we're out of armadillo in the state.
• 25:47
  But I lived in Louisiana for five months and they, you know,
• 25:49
  they, they would fry anything. Armadillo Squirrel.
• 25:53
  Oh, wow. So yeah, I'm going to be going
• 25:57
  to the the State Fair this year and I think I might stream it.
• 26:00
  We'll see, see what it's all about.
• 26:03
  But yeah, fried pickle Spears with a dill ranch.
• 26:09
  Somebody in your family, I thought, likes these?
• 26:13
  We all do. Oh, you all do OK.
• 26:15
  We all do. Tammy loves them, you know, I
• 26:18
  think she's even uttered the words.
• 26:19
  We got to go get our Pickles. So yeah, she's a pickle person
• 26:23
  for sure. So we all love those.
• 26:27
  They are very good. So also in the broom lab you've
• 26:33
  got garlic parmesan wings. I mean, I like toppings.
• 26:39
  Look at that thing. Look at those.
• 26:40
  They are so swimming in that. Oh gosh, Oh yeah, I got to have
• 26:47
  some of those now. I was already planning on it but
• 26:50
  man they had a they got a deal on garlic parmesan sauce.
• 26:54
  Telling you, yeah, Mel's adding in fried Oreos and fried green
• 26:59
  tomatoes. Yeah, fried Oreos.
• 27:00
  Those are those I did like. I did taste fried kool-aid.
• 27:04
  That's probably a little too sweet for my taste.
• 27:07
  Yeah, garlic Parmesan wings. Here you have the Impossible
• 27:10
  chicken tenders tossed in the Buffalo sauce with a plant based
• 27:15
  ranch and plant based blue cheese crumbles.
• 27:20
  I'm very excited to try this and apparently I missed this the
• 27:22
  last time because it's not marked as new.
• 27:25
  But I'm very excited to try this so can't wait for that.
• 27:29
  I just could never understand plant based chicken.
• 27:33
  Chicken. Good for you isn't it?
• 27:35
  I don't understand that one, maybe someone can elaborate?
• 27:41
  Korean BBQ Wings. These are new with a BBQ sauce
• 27:46
  and toasted sesame. I have those marked off as well.
• 27:51
  Everything you've shown so far has been marked off, Lawrence.
• 27:53
  So you're just spending the afternoon in the brewing?
• 27:57
  I mean, you could. If you need to find Corey, head
• 28:00
  to the Odyssey. Yes.
• 28:04
  So what else we got there? Oh Yep, you got those.
• 28:09
  Unnecessarily spicy yet extremely tasty Carolina Reaper
• 28:12
  Pepper Curry wings with creamy cucumber now.
• 28:21
  I've had those before, so I think I'm just going to step
• 28:23
  back on them this year. I don't really need to go
• 28:24
  through that, but OK, knowing that I've done it.
• 28:27
  We're good, we're good. I figured.
• 28:31
  Yeah. I for a drink over there.
• 28:35
  Excuse me? You also have frozen pomegranate
• 28:37
  and Raspberry tea. That is pomegranate and
• 28:41
  Raspberry herbal tea with orange ice cream.
• 28:44
  Molecules. Molecules.
• 28:47
  OK, that is a non alcoholic drink.
• 28:51
  So we've had this before and we absolutely love it.
• 28:54
  That's one thing that Tammy makes sure she doesn't miss.
• 28:57
  So I'm sure we'll be getting our lips onto one of those again.
• 29:00
  I know Shirley and Chad loves that one too.
• 29:02
  So glad that that's coming back. Very sweet or.
• 29:07
  It's very sweet. It's very sweet, but those that
• 29:11
  orange ice cream molecules will melt into the drink and it's
• 29:15
  even better. Oh, OK, yeah.
• 29:22
  Yes, ma'am. Pickle Milkshake is back.
• 29:25
  Who's signing up for the Pickle Milkshake?
• 29:28
  Listen, it's it's earthy. It has like a maybe minty,
• 29:38
  minty, earthy. It's, it's interesting and you
• 29:43
  just got to have one. Everyone has to have one.
• 29:46
  You have to try it for yourself and I'm sure I'll have more than
• 29:48
  one. It's got a little pickled taste.
• 29:50
  It's something about having a little bit of pickled dill and
• 29:54
  some sweetness together. Have you ever had one?
• 29:57
  I have not had one, no. Will you try one?
• 30:03
  I, I, I would try it. I think it's, you know, it's not
• 30:08
  like they took an entire, you know, Mason jar of pickle juice
• 30:12
  and just froze it. Right.
• 30:14
  It's, it's subtle. It's subtle.
• 30:17
  I I think everything else overpowers the pickleness.
• 30:20
  Alex, you put that in the dictionary.
• 30:22
  The pickleness of it is definitely, it doesn't overtake
• 30:26
  it. It's it's good.
• 30:27
  There's a there's a enough balance.
• 30:30
  OK, you know, all right, so. That concludes everything.
• 30:35
  That concludes everything for the brewing, correct?
• 30:38
  Believe so, yes. All right.
• 30:41
  This booth, everyone is a 5 out of five.
• 30:44
  And I can tell you that right now without going because we've
• 30:47
  tried everything more than once. So that is a 5 out of 5 booth.
• 30:52
  Mark it down. So the only thing is the Korean
• 30:56
  BBQ, but I'm guessing you're going to like those.
• 30:58
  Oh, thanks for correcting me on that.
• 30:59
  Yeah, but I probably will like them.
• 31:01
  I mean, there's enough here that that that's really, you know,
• 31:04
  you could put the stamp on it. Yeah, yeah, I I could see that.
• 31:09
  Yeah, Shirley's right. You can get that if you if you
• 31:11
  get the ghost pepper wings, you can take a sip of that and it'll
• 31:14
  cool you. Right now, Bianca loves Pickles.
• 31:19
  She doesn't think she can do the shake.
• 31:22
  Yes you can, ma'am, and yes you will.
• 31:26
  So it is called the brewing lab. So you do have some other
• 31:30
  beverages there. You have some newer Ipas, you've
• 31:35
  got a beer flight, you have a Raspberry Blanc, white wheat
• 31:41
  beer, pumpkin spice hard cider, and you have an apple and cherry
• 31:46
  hard cider that that might be pretty good.
• 31:51
  I'd probably try that apple and cherry hard cider.
• 31:55
  Sounds good. Over at Connections, they're
• 32:00
  getting in on the action too. You have a is listed as New
• 32:06
  French Onion Burger, gourmet beef blend, caramelized onions
• 32:10
  or caramelized onions, Gurriere cheese on a toasted brioche bun.
• 32:16
  How is that any different than the French burger that was there
• 32:19
  before? That's what I'm wondering.
• 32:22
  When I saw that, I had a double take.
• 32:24
  I'm like, but I've been touting that French onion burger for a
• 32:27
  long time. Yeah, I don't know if cheese is
• 32:30
  different. Maybe I thought the French onion
• 32:33
  burger was the first thing you ever had there, like as soon as
• 32:37
  it opened. Yes, it was first trip there.
• 32:42
  I'm going to look it up. OK and then the other new item
• 32:47
  is the passion fruit cream slush.
• 32:51
  Something tells me the young ladies in the other room are
• 32:54
  would like that passion fruit evaporated milk, vanilla syrup,
• 32:57
  coconut cream. It is non alcoholic or you do
• 33:01
  have a spirited version available with rum and that one.
• 33:09
  All right, so I think it's I think it's the cheese, the
• 33:12
  cheese because if I read, if I read off the French Bistro
• 33:15
  burger, it's a gourmet beef blend, caramelized onions,
• 33:20
  bacon, Brie, mushrooms, Dijon mayonnaise on a toasted breech
• 33:25
  bun. So it it's slightly different.
• 33:27
  I wouldn't run to it just because I love this one.
• 33:30
  And yeah, it's not as unique. So over at Coastal Eats, you
• 33:36
  have the seaside pot pie. That's shrimp, scallops,
• 33:40
  crawfish tails and lobster bisque topped with a puff
• 33:44
  pastry. That one is new.
• 33:49
  Yeah, that I'm interested in that.
• 33:54
  I'm interested in that. I like coastal eats.
• 33:56
  Sign me off to try that one. OK, you have Peruvian ceviche,
• 34:04
  which is mahi mahi, shrimp, sweet potato, chupe, chocolate
• 34:10
  and leche de trique. I've had ceviche.
• 34:16
  I don't think I've had this one, but I've had it from a food
• 34:20
  truck actually and thought it was pretty good.
• 34:28
  Tammy says I love Pickles, but that pickle shake, not so sure.
• 34:31
  I try to get her to try it. Let me ask you something.
• 34:35
  It this doesn't look like it's cooked or is it cooked?
• 34:39
  Is it served cold? We don't.
• 34:42
  Ceviche is cold, yeah. Yeah, all right, Count me out on
• 34:47
  that one. I'm, I'm just, I'm just not into
• 34:50
  the cold, cold fish. OK.
• 34:55
  So probably. Says yes to the ceviche.
• 35:02
  All right, you have a lump crab cake, Cajun spice, vinegar, slaw
• 35:06
  and remoulade. I'm very interested in this.
• 35:10
  I like, I like a crab cake and I would say, you know, the I'm
• 35:15
  interested to see how the vinegar mixes with that.
• 35:19
  So I'm all in on this one. The lump crab cake.
• 35:25
  Street. I know he's already on this one.
• 35:27
  St. Corn style dumplings.
• 35:29
  St. Corn.
• 35:31
  I don't even know how to read that correctly.
• 35:33
  St. Corn style Dumplings Chicken
• 35:36
  dumplings with tomatillos, salsa Verde, St. corn salad, cotilla
• 35:42
  cheese, lime karma and cilantro. Yeah, I'm in on that one brand
• 35:48
  new dish. Love St. corn.
• 35:51
  The chicken dumplings look amazing.
• 35:53
  This dish looks amazing as yes. Yeah, I would probably try that
• 35:57
  too. I don't love corn, but something
• 36:02
  about the mix of the the way they do the street corn just
• 36:05
  yeah, I can. I can.
• 36:06
  Try Corn is the gift that keeps on giving.
• 36:11
  French onion soup style dumplings, Pork and beef soup
• 36:15
  dumplings with caramelized onions, cherry beef broth,
• 36:19
  onion. There's more Guerriere Parmesan,
• 36:23
  cracker and microchives. Which booth is which booth are
• 36:27
  we at right now? This is still coast elites I
• 36:31
  think. Coast elites, OK.
• 36:35
  You're in on this one, or. I'm on that one.
• 36:39
  Yes, I am on that one. I don't have that on my list for
• 36:42
  coast elites. Maybe I missed where where this
• 36:49
  one is because yeah, this would be this would be different.
• 36:52
  So you have Buffalo style dumplings.
• 36:55
  You might be right, it might not be listed in the app.
• 36:58
  OK chicken dumplings, Buffalo sauce, celery root puree, blue
• 37:04
  cheese, cream crumbled blue cheese, shaved carrots, and
• 37:07
  micro salad. Why is everything micro this
• 37:09
  year? I would say skip on this one for
• 37:17
  me. I would I would try it.
• 37:22
  I mean, it's it's Buffalo, of course he's going to try it.
• 37:27
  So this this is the booth this is opening in September.
• 37:33
  The Buffalo Style Dumplings opens in September at Guy
• 37:36
  Guyosas of the Galaxy. That's why they have a picture
• 37:41
  of it. And so does the French onion one
• 37:44
  and the street corn dumpling. Those are all the guyosas.
• 37:47
  It's a new booth this year. It's a new booth.
• 37:49
  Yeah. So I didn't.
• 37:50
  I couldn't find a picture of it, obviously, because it doesn't
• 37:53
  exist yet. Yeah, I'm going to.
• 37:56
  Try all the dumplings. Just like J Dubs, I'm going to
• 37:58
  try all the dumplings. Those are going to be over.
• 38:00
  That's near Guardians of the Galaxy.
• 38:03
  Yes. Fry basket.
• 38:06
  We know where this one is. This is over near test track.
• 38:11
  We love the fry basket. Yeah.
• 38:17
  In fact, I want to say this was the one of the first items that
• 38:22
  we ever our families ever ate together.
• 38:26
  Ah, yeah, I'll say Guyosas. Guyosas gets gets.
• 38:31
  I've got a star on every dish over there.
• 38:34
  To try, OK, what about coast elites?
• 38:39
  Coast elites to say that one. Coast coast elites, we have
• 38:42
  marked off everything as well. OK, told you so.
• 38:47
  Nothing new here, but it's probably 1.
• 38:51
  Of those, it's only two dishes. If, if it if it doesn't, if it
• 38:56
  ain't broke, don't fix it. No, and they have the adobo yuca
• 39:01
  fries as well over there, which we pray that comes back every
• 39:05
  year, especially Jill. So we'll be attacking the fry
• 39:08
  basket multiple times in the same day.
• 39:11
  I was kidding, but we will. So over at Flavors of Fire you
• 39:17
  have Rodizio style grilled beef skewer.
• 39:21
  This is new. This is served with marble
• 39:25
  potatoes, Charles charred shallots, roasted baby Peppers
• 39:29
  and chimichurri. I have it checked off to try.
• 39:33
  Yeah, I would. I would have that checked off as
• 39:35
  well. It looks amazing.
• 39:38
  Yeah, Montreal style burger slider.
• 39:43
  This is with Impossible Beef, plant based cheddar, tomato,
• 39:48
  jam, bib lettuce and plant based garlic aioli.
• 39:52
  So this is all plant based. Sign me up, I'm going to try it
• 39:57
  because I feel like I should try that stuff for those that you
• 40:01
  know are needing to eat those kind of things.
• 40:03
  So we'll try the Impossible beef with plant based cheddar.
• 40:10
  Over at Earth Eats you've got red wine, braised beef, short
• 40:14
  rib. This looks really good.
• 40:21
  I would probably go out of my comfort zone and and try this.
• 40:29
  OK, what? What's what's out of your
• 40:31
  comfort zone? The goat cheese.
• 40:33
  Yeah, yeah. There's a, there's a lot going
• 40:37
  on there. But yeah, I think I, I think I
• 40:41
  would try that. And I'll say this, as we close
• 40:44
  out the fry basket previously to this, it gets full stars for me.
• 40:48
  We'll be trying all all of that stuff.
• 40:53
  I'm. Sorry, flavors.
• 40:54
  Flavors from Fire. We'll be trying all that stuff.
• 40:57
  OK, and you have a lemon poppy seed cake.
• 41:03
  This was not new. I don't know if you've tried.
• 41:08
  Have you tried this one before? I couldn't remember.
• 41:13
  Actually, I couldn't remember if I tried that one, but we'll try
• 41:17
  it this year. I have it marked off.
• 41:18
  OK, there you go. Yeah, you guys are going to get
• 41:21
  to see a lot of food during these these 11 weeks.
• 41:26
  Yeah, when there's a food festival I very rarely not hit,
• 41:30
  do I not hit food booths? Yeah, and with the parties going
• 41:37
  on at Magic, you're going to probably be it.
• 41:39
  I've got a little bit more anyway in the next couple
• 41:41
  months. So there you go.
• 41:44
  So over at Sunshine, Sunshine Seasons, which is in the Land
• 41:48
  Pavilion, you have Remy Milkshake.
• 41:50
  That's a strawberry cheesecake milkshake topped with a cookie,
• 41:55
  mini cheesecake, white chocolate, Eiffel Tower, and a
• 42:01
  strawberry that is not I. Definitely want to try this one.
• 42:04
  I want to try this one. We don't have any milkshakes
• 42:06
  because, you know, Tammy can't really have the milk so I can't
• 42:10
  really share it much with her. And it's super sugary, so Jacob
• 42:13
  tends to not bear it with me, so I tend to pass on that.
• 42:16
  But this is one that sounds interesting to try.
• 42:19
  It's probably not that big, you know, You're probably not
• 42:25
  drinking a. Yeah, it doesn't look that big,
• 42:26
  right? Yeah.
• 42:27
  It's probably not 16 oz. All right, so for Australia,
• 42:33
  you've got grilled bushberry Spice shrimp skewer, which is
• 42:39
  served with sweet and sour vegetables and coconut chili
• 42:42
  sauce. I would say yes.
• 42:49
  Same. I am signed up for that one.
• 42:52
  I say it like, like I'm signed up and I go up.
• 42:56
  He's got his reservation. I got my reservation for that
• 43:00
  one. That one's going to fall on
• 43:01
  September 4th. 445 reservation for the Australia booth for me.
• 43:07
  Listen, I'm excited to see you eat the the octopus thing over
• 43:11
  at. I'm listen, when things look
• 43:16
  outrageous, we some people run away from them.
• 43:19
  We run to them at Living in Dizz and Jacob will be running with
• 43:23
  me hand in hand in slow motion to that bad boy.
• 43:26
  And we're going to sink our teeth into that octopus pentacle
• 43:29
  dish over in there at the Beacon Barrel on September 13th, 8:45
• 43:35
  PM Eastern Time. Live on Living in biz, everyone.
• 43:37
  So be there at B Square. Yeah, so you also have a roasted
• 43:42
  lamb chop over there, served with mint pesto and crushed salt
• 43:47
  and vinegar potato chips. This is nuts.
• 43:50
  This is This is a cool combination.
• 43:53
  I love salt and vinegar chips. I can just not eat 1 and I'm
• 43:57
  going to try this just to see what flavor that brings to that
• 44:01
  delectable pork chop because they do a good job with those
• 44:04
  roasted lamb chops. I said pork those those lamb
• 44:07
  chops. What is your favorite?
• 44:10
  Hey thanks for the dislike, appreciate that.
• 44:12
  What is your favorite potato chip flavor?
• 44:19
  Salt, vinegar, salt and vinegar, yes.
• 44:25
  I'm going to say Honey BBQ. I'll tell you, though, I've been
• 44:30
  chomping on some Blue Diamond almonds that are like honey
• 44:34
  sweet barbecue, and I I could eat that whole bag, really, if I
• 44:37
  let myself. OK, Hey, there's that dish.
• 44:43
  There it is. It showed up.
• 44:44
  It's in Australia, OK? Mixed Berry, Pavlova, crunchy
• 44:50
  meringue shell, macerated berries and whipped cream.
• 44:54
  Catherine almost said. Meringue meringue.
• 44:58
  Who? Who would say that?
• 44:59
  Who would make that mistake? Dominicans.
• 45:07
  I say that because you may not know, you may not have been with
• 45:09
  the channel, but there was quite some time where in in during
• 45:12
  food festivals. I'd call him merengue.
• 45:17
  Probably still will. Yeah, I would.
• 45:19
  I would certainly have that. So that's in Australia, gotta
• 45:23
  remember that one. All right, heading to Mexico.
• 45:31
  This would be a absolute must for for me, I think I, I, I
• 45:39
  don't see anything on it that I I would say no to.
• 45:44
  So I treat Mexico, I'm sure it's outstanding.
• 45:47
  Everything in Mexico I'm sure is outstanding.
• 45:49
  We've tried stuff in the past. I can't say that we won't, but I
• 45:54
  don't It's weird. Mexico and and and Italy I tend
• 45:58
  to stay away from because I don't know, to me, Mexicans,
• 46:03
  Mexican, Italians, Italian, it's like Italian is red sauce,
• 46:06
  noodles, cheese. Mexican is, you know, your
• 46:10
  refried beans and you know, and, and a few other things that are
• 46:14
  pretty common and they're all good.
• 46:16
  So when there's other things to try, I tend to go to those.
• 46:19
  If I do head to like Mexico or Italy, it tends to be later in
• 46:23
  the festivals once we've kind of eaten our way through the booths
• 46:26
  multiple times that we've wanted to got it.
• 46:31
  But yes, if you love Mexican, go there.
• 46:32
  If you love Italian. I can't speak for Italian much.
• 46:35
  I've had one thing there and they burned it, so we never went
• 46:38
  back. That was 20 years ago, folks.
• 46:43
  It was, it was the pizza. I It was probably six years ago.
• 46:50
  All right, so you have a fried tortilla filled with barbacoa
• 46:53
  beef topped with salsa Verde, romaine lettuce, crema mexicana,
• 46:58
  and queso ferasco. Probably not filling enough for
• 47:06
  me to try this one. Yeah, I mean, cuz sometimes you
• 47:10
  do have to look at the ratio of portion to cost and Italy's
• 47:15
  pretty expensive when you go portion to cost.
• 47:18
  And I think I think Mexico can be that way too.
• 47:22
  So for myself, it's a no star, but I'm sure the food is good.
• 47:28
  I just, it's one of the last booths I'll check out between
• 47:31
  that and Italy. But yeah, the food is good.
• 47:33
  Food is good. And then you have a flan, which
• 47:39
  is Mexican flan. Are you a big fan of Flan?
• 47:43
  I'm not. I am not, but Catherine being
• 47:47
  Dominican, she loves it. Flan and creme brulee is is not
• 47:52
  on the top of my list of desserts.
• 47:56
  I don't know if I'm sure I've had a creme brulee, but I don't
• 48:01
  remember it. I think of when I think of Creme
• 48:05
  Brulee, I think of the Brown Derby.
• 48:07
  We had some over there one time. All right, heading to China, you
• 48:13
  have smoked duck on a bow bun. So I'm going to, I'm going to
• 48:22
  dip my toes in the Asian waters, Lawrence, because Jacob's trip
• 48:27
  was just so amazing and I feel like we went with him.
• 48:29
  I mean, I had to edit his videos, Facetimed us a lot.
• 48:35
  Like he had nothing but amazing things to say about the food and
• 48:40
  the culture. Like I'm all in.
• 48:42
  Like I went there. Can you imagine When I do go
• 48:44
  there, I get to go when I come back?
• 48:48
  Man, so we're. Going to try it.
• 48:51
  Have you had duck before? No, I don't think I've ever had
• 48:57
  duck before, OK. Have you?
• 48:59
  I have, yeah. Dad makes duck for Thanksgiving,
• 49:07
  so I've got. Before, does he stick it in the
• 49:09
  Turkey? No.
• 49:10
  And then in the chicken, no. For a turducken, because I'd
• 49:13
  like to have a turducken. No, somebody did that.
• 49:16
  I feel like Nick may have done that.
• 49:17
  I don't remember. But yeah, I've had duck.
• 49:21
  I liked it. I could go for that one.
• 49:28
  All right, This Beijing noodles, minced beef, cucumber, chili and
• 49:38
  savory dalban sauce. I would say skip for me. $8.50
• 49:49
  I'm going to try it. OK.
• 49:53
  I really, I've got to have the prices in front of me.
• 49:55
  I have the prices everyone. So I will try that.
• 49:59
  I want to try it. Chicken dumplings with a sweet
• 50:05
  and sweet and spicy sauce. I mean, it's 575 S.
• 50:11
  The portion is probably about right for Disney.
• 50:14
  You know, I think it's hard to buy anything that's like under
• 50:17
  $5. We'll see on this one.
• 50:21
  I do have it checked off so it looks like I'm willing to try
• 50:24
  it. So it you have a good chance,
• 50:27
  we're going to buy both things here, the China booth.
• 50:35
  Chicken tiki masala which is served with a fennel, spiced
• 50:40
  yogurt and naan bread. This is for India.
• 50:51
  Oh me, yeah, yeah, sorry. I, I we got a e-mail offer for
• 50:59
  it baffled me for a shoot for Disney next week for Cool Kids
• 51:04
  summer. Would they be filming that for
• 51:07
  next year? Because summer's.
• 51:09
  Probably yeah, they're probably yeah, they're probably wrapping
• 51:14
  it up or something. I'll have to read it.
• 51:16
  I don't know why they'd be doing media for it, but maybe they
• 51:19
  want to do it for next year. They've decided.
• 51:21
  Yeah, they've announced it'll be back for for next year, so.
• 51:24
  That could be wrong. So back to this chicken tiki
• 51:27
  masala, tika masala. This sounds good.
• 51:32
  Sign me up for the India booth. OK, it's all in on the India
• 51:37
  booth. I think it's is it this?
• 51:42
  This baffled me. Is it the only dish?
• 51:45
  Are they only selling that? It'd be really weird.
• 51:50
  No, no, I think this one is there too.
• 51:53
  Oh, oh, OK, OK. Oh, you're right.
• 52:01
  You know, so looking at this, it kind of says, you know, maybe
• 52:09
  it's a version of the knish. If you lived in New York, you
• 52:11
  had knishes probably. So maybe I would try it for that
• 52:18
  reason just to see is it like a knish?
• 52:21
  I have to take it back. I did not sign off for anything
• 52:23
  on in this booth. So currently no plans for this
• 52:27
  booth. Just haven't tried it.
• 52:32
  Over at the Refreshment Outpost, we have a spiced beef Stew,
• 52:36
  sweet potato, milay pap, and a slaw.
• 52:43
  So this booth always seems to go out on a limb, right?
• 52:49
  I mean, it's always very unusual mixes to me of things.
• 52:57
  I don't know, though. Look at the picture.
• 52:59
  Looks more enticing than what the description is.
• 53:02
  Yeah, there, there is some beef in there.
• 53:06
  I don't think I signed off on this one.
• 53:09
  I did. I signed off on it.
• 53:11
  So we're going to try it. We will attempt to try that,
• 53:13
  Yeah. So we got a got a full star on
• 53:16
  there for us. How about the?
• 53:18
  Weed I believe. Sausage.
• 53:21
  I believe we've tried this before and it's just OK, it's
• 53:25
  OK. So we won't, we won't try it
• 53:28
  again. I thought, you know, if I had to
• 53:30
  throw, you know, maybe it's maybe it's a three out of five
• 53:33
  Mickey's. If I had to throw something out
• 53:36
  there for someone for reference. All right.
• 53:42
  South African cream liqueur, chocolate mousse.
• 53:46
  You don't have to say any more for me.
• 53:48
  Nope. What?
• 53:50
  Nope. No, I mean like, Nope, you don't
• 53:53
  have to say any more. That's an automatic sign.
• 53:56
  Tammy up for that. I'll have to climb over Tammy to
• 53:59
  get that. Yeah, get some.
• 54:01
  The only I don't know about the popping candy, but it's probably
• 54:08
  not a lot so. Popping Candy's fun though.
• 54:12
  Like you just start eating something.
• 54:13
  You're like, oh, you get excited, you turn into a kid
• 54:15
  right away. Oh, it's popping.
• 54:16
  Oh, oh, hey, hey, popping, popping.
• 54:18
  In my mouth, you tell everybody around you, Purple, Pleasure
• 54:22
  says. How much was the lamp chop back
• 54:26
  in Australia? Oh.
• 54:28
  Back in Australia, I'll get back to you on that.
• 54:30
  OK, we're heading to the Alps, so there's going to be plenty of
• 54:37
  cheese. You've got a warm.
• 54:40
  The sneaky cheese. Booth Swiss.
• 54:43
  Cheese, but it tastes so good. All right, go ahead.
• 54:46
  I would think so, but I just I would probably skip the lamb.
• 54:53
  Chop was 875. That's decent. 875 for the lamb
• 54:57
  chop, Yeah. Yeah, that's decent.
• 54:59
  What? Are we dealing with here?
• 55:00
  This stuff is good, Lawrence. It stinks and it took me a few
• 55:04
  festivals to finally come over and have the courage to try it.
• 55:10
  But don't they say, don't they say the worse it smells, the
• 55:13
  better cheese it tastes or something?
• 55:17
  Do they say that? Because if they do, it's true in
• 55:19
  this booth. This booth is good.
• 55:22
  I'll be buying everything in the booth.
• 55:23
  It'll be give me everything in the booth please.
• 55:27
  Someone in chat, did I make that up?
• 55:29
  Am I just I might have made that up.
• 55:34
  All right, so here you have the Swiss cheese and the Alpine ham
• 55:37
  version of that. Look at it and what people don't
• 55:40
  realize is there's a block of cheese right there and then they
• 55:43
  heat it up and they melt it and they scrape it and then they
• 55:47
  just let it fall onto your plate like that.
• 55:50
  I mean, it's it's it's visual ASMR.
• 55:56
  If that's if that's the thing, you know, and then you smell it.
• 55:59
  It's smellable ASASMR. It's all the ASMRS and you feel
• 56:04
  it. You feel it down your throat.
• 56:06
  It's so good. Charlie says the Alps are on her
• 56:09
  list. She's going to walk by and go.
• 56:12
  That place stinks. So you have this tort which is
• 56:18
  cherry Brandy, buttercream fondant, sugared almonds and a
• 56:24
  cherry compote. That block right there looks
• 56:28
  like what Starlight popcorn looks like after I drizzle a
• 56:33
  pound of white chocolate on it. It looks just like that the the
• 56:37
  popcorn just embedded in the wall of chocolate.
• 56:40
  This looks amazing and it's a bunch of new flavors mashed
• 56:46
  together for me, so sign me up for that one.
• 56:49
  Yeah, I bet you'll like that one.
• 56:52
  I gotta make sure that's on my list.
• 56:53
  I might have missed that one. Don't miss it.
• 56:56
  That's over in the Alps. Where is it?
• 56:57
  It's Austria. Oh, the Alps.
• 57:00
  All right, so heading to Germany, got the Bratwurst on a
• 57:04
  pretzel roll with mustard. I think it's weird to sell a hot
• 57:13
  dog or a rod or anything like that in a it looks like a
• 57:18
  hamburger bun split open but. It's so good though.
• 57:25
  It's a Bratwurst with a pretzel treat.
• 57:27
  Yeah, yeah. It's a good one.
• 57:30
  Just don't even they don't even have to open up the curtain and
• 57:33
  announce what the what the menu is in Germany.
• 57:35
  I'm just going to eat everything in Germany.
• 57:37
  Germany. Listen, did we say Germany was
• 57:40
  my favorite booth? I mean my favorite country when
• 57:43
  we when we did a whole formula like.
• 57:45
  We did. Yeah.
• 57:46
  The. Food in Germany, the just every,
• 57:49
  the music, everything. Sign me up for Germany.
• 57:54
  Every time we say that what was our favorite country that we
• 57:58
  probably need to go back and watch that episode.
• 58:02
  Right. Why are we so confused?
• 58:05
  Yeah, I. Didn't check off that dessert
• 58:07
  because there was no picture for it, but I am signing up for it
• 58:10
  now. All right, I'm signed up.
• 58:14
  Schnick and Newlin, yes. Love this one.
• 58:19
  I order it every time, multiple times.
• 58:22
  It's pasta gratin with ham, onions and cheese.
• 58:25
  It reminds me of my Mama. My mom used to make the box made
• 58:28
  of gratin potatoes. OK with ham, you know?
• 58:32
  Oh everybody just run. Don't even want to.
• 58:35
  This one just. Run a good ham taste.
• 58:39
  Yes, yes, I I love this one. I I'm glad it comes back every
• 58:44
  year. Nice Pamela is in.
• 58:48
  Germany as well, and Anne Gilnack loves Germany as well.
• 58:52
  If you look at all the rest of the, I'm not going to go that
• 58:54
  far back, but like if you look at all the rest of the, the
• 58:57
  plates that they're served on, they're all these kinds designer
• 59:02
  plates and then you get to this. One that one like a kids plate?
• 59:06
  I saw that, does it have the sections?
• 59:08
  Is that plate sectioned off? It's like veggies.
• 59:11
  All, all the rest of the plates around them were dirty and they
• 59:14
  were like, just grab that one. It's fine.
• 59:15
  It's fine. Nobody else got that one.
• 59:17
  Yeah, I'll just take a photo of that one.
• 59:19
  They could have used Canva and just background removed it out
• 59:21
  magic erase anyway. What a thunk.
• 59:25
  Apple strudu with vanilla sauce. Yes, I think we ate this on the
• 59:31
  brand new trash cans when they first debuted in Italy.
• 59:34
  I mean in Germany, you know, come to think of it, I don't
• 59:37
  think they really went all out with those new trash cans.
• 59:41
  Was Germany an experiment? Maybe.
• 59:43
  And that's it. Because, you know, Tammy could
• 59:45
  hardly even look over that trash can, it was so tall.
• 59:48
  It's hard to eat off of. We have them in in downtown
• 59:54
  Raleigh. There's there's a few of them
• 59:55
  the other day when I was there. So it's like I'm in Epcot,
• 59:59
  probably go get something to eat.
• 1:00:02
  This Apple strudel, I don't know.
• 1:00:04
  I'm, I'm, I just want everything in Germany.
• 1:00:07
  I where they are on opening day. I got to stay away from Germany
• 1:00:10
  though. I got to hold off.
• 1:00:12
  I got to try some new things and and maybe Saturdays that that
• 1:00:16
  staring me in the face, that apple strudel.
• 1:00:18
  I can't even control it. Gosh.
• 1:00:21
  Mel says we're making her hungry.
• 1:00:23
  Listen. Change the slide.
• 1:00:25
  Don't blame it on me. I I warned you guys last week.
• 1:00:30
  Hey Mel, I'm I'm doing this show on an empty stomach right now.
• 1:00:34
  I am too. Summerfest You have a German
• 1:00:40
  onion cake with caramelized onions, bacon, herbs and a
• 1:00:42
  savoury custard. I mean, let's go.
• 1:00:49
  It's Germany, so I got to try it.
• 1:00:51
  They have not steered me wrong yet.
• 1:00:53
  And we're going to have to try that as well.
• 1:00:55
  And it's brand new. Oh, it's brand new.
• 1:00:58
  Go over there. Yeah.
• 1:01:01
  I'm going to have to pick my like top three or whatever of
• 1:01:04
  what we're doing on Thursday and go in with a plan, Be a man with
• 1:01:08
  a plan. OK, this is not, I'm going to
• 1:01:12
  assume this is not in Somerset. I think I I think I missed this
• 1:01:17
  one. Like where do you think that
• 1:01:20
  paella is? Oh, that paella is a Spanish
• 1:01:22
  booth. It would have to be.
• 1:01:25
  See, I'm all studied up. I knew without even looking.
• 1:01:27
  That's in the Spain booth. Yeah.
• 1:01:29
  Come on, Lawrence. Yeah.
• 1:01:31
  Rock shrimp based gallops and smoked mussels.
• 1:01:35
  I'm signed up for that one already brand new.
• 1:01:39
  We'll give it a try. Mussels would be a no for me.
• 1:01:44
  I'm still trying to figure out why mussels shells were on the
• 1:01:47
  surface of drained Rivers of America.
• 1:01:50
  I know that. Keeps me up at night.
• 1:01:52
  I don't understand. Hey, there was a truck, there
• 1:01:56
  was a pickup truck over there. I saw that, but how many?
• 1:02:00
  How many people can say they've seen trucks drive up well and it
• 1:02:04
  can't be the special trucks during opening hours from Magic
• 1:02:08
  Kingdom, but who's ever who's ever seen a service truck drive
• 1:02:11
  up Main St. in Magic Kingdom and take a right into Tomorrowland?
• 1:02:16
  I mean, I, I think it's weird to see the trucks like regular
• 1:02:20
  pickup trucks out in the Safari, right?
• 1:02:23
  But it kind of makes sense there.
• 1:02:25
  I couldn't imagine seeing a pickup truck like that going
• 1:02:28
  down Main St. I did a double take.
• 1:02:32
  I mean, yeah, we've, we've been in, we've been in Hollywood
• 1:02:37
  before. We've been in Epcot and Magic
• 1:02:40
  Kingdom when they've been closed.
• 1:02:43
  I'm talking 5:00 AM in these parks.
• 1:02:48
  And yeah, you see things like that.
• 1:02:51
  You see things like that when you're when you're in there,
• 1:02:53
  well before the park opens. This one, yeah, maybe.
• 1:03:04
  It's a trio. I don't even know what this
• 1:03:09
  stuff is. I mean, trio D, pink, pink pink
• 1:03:13
  sauce, jamon, croquita, pan con tama.
• 1:03:18
  It looks like tomato sauce and a tortilla.
• 1:03:23
  I don't see the tortilla thing. Well, if you're listening,
• 1:03:26
  everybody go to the Spain booth and check that one out.
• 1:03:29
  We can't describe it, but if you're watching, that's the
• 1:03:31
  bonus. You can look at it.
• 1:03:32
  It looks really good. Yes.
• 1:03:35
  So we'll kind of we'll kind of ask for them what that is when
• 1:03:39
  we're there. Yeah, about this cheesecake with
• 1:03:42
  are are you cheesecake guy? I am a cheesecake guy and I got
• 1:03:48
  really excited when boy, I I see more studied up on this this
• 1:03:53
  festival than any other we've done.
• 1:03:55
  There's at least three cheesecakes in this festival and
• 1:03:59
  I want to try them all. I believe Hawaii has a pineapple
• 1:04:03
  cheesecake and this one with the orange sauce.
• 1:04:08
  Little bit of me says it might not be great, but it might be.
• 1:04:12
  So I'm going to try all the cheesecakes if I can.
• 1:04:14
  And it's brand new. So very interesting.
• 1:04:17
  Yes. And man, when you go to The
• 1:04:19
  Cheesecake Factory, they have a whole glass case of Infinity and
• 1:04:24
  beyond. Jay, you need to.
• 1:04:29
  I say that like he's watching, right?
• 1:04:30
  He's probably working. Jay, when you get off work, come
• 1:04:33
  this way and bring a cheesecake for all three of us.
• 1:04:38
  I know you lost 30 minutes the other way, but go ahead and
• 1:04:41
  bring, huh? Does he work at Cheesecake
• 1:04:43
  Factory? No, no Lego store, but they're
• 1:04:45
  both in the mall. Ah, OK.
• 1:04:51
  All right, here's Corey's favorite booth, Italy.
• 1:04:56
  They got a new dish. I mean, got a vodka sauce.
• 1:05:00
  It's a little different. I am going now.
• 1:05:07
  We talked earlier about pricing with that, right?
• 1:05:11
  That's an $8 dish, that's an $8 dish.
• 1:05:15
  So if you don't mind, you know, dropping the 88 for that, the
• 1:05:18
  ratio just looks so off for 8 bucks for me.
• 1:05:23
  I don't penny pinch when I do this stuff, but sometimes you
• 1:05:25
  look at it and you're like, but it does look interesting.
• 1:05:29
  That sauce looks like a pretty good sauce.
• 1:05:32
  Yeah, it does. So maybe we'll peek at people's
• 1:05:35
  dishes if it looks like you get a little more than that, you
• 1:05:38
  know, all right, But I'm sure you probably don't, so.
• 1:05:43
  No, Catherine, he would have to bring a sampler because we we
• 1:05:45
  won't not agree on flavours because I like chocolate, she
• 1:05:48
  does. Now Shirley says that the
• 1:05:52
  Italian, the Italian dessert is on her list and it's on my list
• 1:05:56
  as well. It is the one thing in Italy
• 1:05:57
  that I do want to try. OK, I would try this.
• 1:06:02
  This looks interesting now I've seen a photo of it so I might
• 1:06:08
  try that as well. So this is the Bocchetti de
• 1:06:14
  Pizza, which is a traditional Napoli street food pizza dough,
• 1:06:21
  pepperoni, mozzarella and tomato sauce.
• 1:06:23
  Yeah, I want to try that. I want to try that just because
• 1:06:26
  it's it's it's Napoli street food.
• 1:06:28
  It's like what you maybe find maybe on the streets where they
• 1:06:32
  have, you know, food trucks or something.
• 1:06:35
  Just grab one of those and go. Yeah, I'm I'm down for that.
• 1:06:39
  So, OK, Italy booth it is. OK, we're going to try some
• 1:06:42
  stuff over there. Sharon, welcome in.
• 1:06:44
  Don't worry about that. You can go back and watch the
• 1:06:48
  replay. Still have another 30 items to
• 1:06:51
  go through, all right. Chocolate spoma, chocolate
• 1:06:57
  mousse, caramel sauce, espresso, whipped cream and puffed rice.
• 1:07:07
  Yeah, it has all the things. So yeah, I could eat that.
• 1:07:11
  It's brand new. It's chocolate.
• 1:07:13
  Got to try. I try to stay away from some
• 1:07:15
  things, though, that are like straight up putting chocolate
• 1:07:17
  kind of things because it, it's common, right, You know?
• 1:07:22
  But if Shirley gets it and I don't, I'll have to try a bite.
• 1:07:25
  She'll share, I think. This one is Block and Hans
• 1:07:33
  frozen Chipotle pineapple lemonade.
• 1:07:38
  This one is available non alcoholic or you can get it with
• 1:07:42
  Tito's Vodka, Minute Maid Lemonade and Chipotle lemonade.
• 1:07:47
  Excuse me? Chipotle pineapple syrup with a
• 1:07:50
  chili lime salt rim. I'm a little, what would I say?
• 1:07:58
  I'm a little hesitant because of the really bad Dole Whip that I
• 1:08:05
  tried that time with the hot sauce.
• 1:08:09
  I don't know. I don't know on that one.
• 1:08:12
  I probably I probably would skip it.
• 1:08:15
  OK, I'm trying to think. Of thinking about it.
• 1:08:22
  Pineapple lemonade, I think it would start with that and then
• 1:08:26
  go, OK, if I could have pineapple lemonade, then just go
• 1:08:31
  the extra step and try Chipotle lemonade.
• 1:08:38
  All right inside Regal Eagle you've got a Gulf Coast style
• 1:08:41
  seafood warm, one more to lobster, rock shrimp, lobster
• 1:08:47
  bisque and a Sherry cream on a toasted brioche bun.
• 1:08:53
  I'm guessing that's on Corey's list.
• 1:08:57
  It is on my list. I'm already signed up for that
• 1:09:00
  one. We'll give that a try, although
• 1:09:04
  it is pricey. Everyone, it's 875.
• 1:09:09
  You said that. I thought you were going to say
• 1:09:11
  like 12 bucks or something. Sometimes you'll see double
• 1:09:17
  digits in Italy. Not this year, though.
• 1:09:24
  New England slider slow braised beef pot roast with spicy
• 1:09:32
  giardiniero. Sure, or strata cream and crispy
• 1:09:38
  fried onions. I would try that.
• 1:09:57
  Oh, you were frozen a little bit.
• 1:09:58
  I don't know if you're waiting for me, but.
• 1:10:00
  You froze for me, yeah. Sign me up, I'm signed up for
• 1:10:05
  it. OK.
• 1:10:07
  Yep. Sharon says that's cheap for
• 1:10:11
  lobster and Charlie Renee says all of America is on her list.
• 1:10:15
  Freshly baked chocolate pudding cake with Kentucky bourbon
• 1:10:19
  caramel. Yep, sign me up.
• 1:10:22
  Yeah, All right, so now moving to Japan, you've got a teriyaki
• 1:10:32
  chicken bun, steamed bun filled with minced chicken, vegetables
• 1:10:35
  and teriyaki sauce. Yeah, I'm going to try it.
• 1:10:44
  So do you like Reese's Peanut Butter cups?
• 1:10:51
  It's one of my favorite candy bars, if you will.
• 1:10:55
  Do you like the mini Reese's peanut butter cups?
• 1:11:01
  So the mini Reese's peanut butter cup is better than the
• 1:11:04
  bigger ones because the ratio of peanut butter is way more to the
• 1:11:09
  chocolate than it is the bigger you get.
• 1:11:12
  So yes, the minis are better than the bigger ones.
• 1:11:16
  OK folks, you're watching the last episode of the Dyspod
• 1:11:18
  because him and I don't agree on that one at all.
• 1:11:23
  The fact of the ratio. Or you just don't like peanut
• 1:11:26
  butter cups. No Reese's peanut butter Cups.
• 1:11:28
  I might listen. Oh.
• 1:11:33
  It's mega M&M peanut butter M&M's right here.
• 1:11:36
  Tammy was chomping on some Mint M&M, so apparently Anne Gilnak,
• 1:11:40
  she has found them. No, but what I was going to say
• 1:11:45
  it is, it is the ratio for me, but for some reason I don't like
• 1:11:50
  the ratio of the minis versus the full cups.
• 1:11:55
  And that's what I was going to say about this dish is like, it
• 1:11:59
  feels like there's too much bun compared to the meat.
• 1:12:06
  But as inexperienced bun eaters, I'm I'm assuming for you and
• 1:12:12
  definitely for me. Is this the way it goes?
• 1:12:15
  Like is. That what it's all about, you
• 1:12:17
  know, so and if you're looking at pricing, that's an $8 item
• 1:12:22
  right there. So it's might be a no for me.
• 1:12:26
  It might, that might be a no for me.
• 1:12:28
  The ratio of food to the cost, you know, if that's more like 6
• 1:12:33
  bucks or whatever, then yeah, it might be more worth of a try,
• 1:12:37
  but might stay away from that one just for the ratio of food
• 1:12:40
  you get. Yeah, All right.
• 1:12:47
  Next is the Osakana Courage. Probably messed messed that all
• 1:12:54
  up. This is a Pollock with spicy
• 1:12:57
  Mayo and a sweet and creamy user sauce.
• 1:13:01
  This is new. It's new and it is 850.
• 1:13:08
  You know the culinary yard has had fun making that for the
• 1:13:11
  picture. Oh absolutely, whenever you can
• 1:13:13
  play and make something look super presentable, presentation
• 1:13:17
  is very nice. Is this on your list?
• 1:13:23
  It is on everything in Japan is on the list, so let's have at
• 1:13:30
  it. I guess we're going to do it.
• 1:13:32
  This one, I feel like I've had something close to this before.
• 1:13:37
  Maybe in a different festival or a different lifetime, I don't
• 1:13:41
  know, but I would, I would say I would try this, this one.
• 1:13:46
  Here, that one looks good. That one looks good.
• 1:13:49
  I hope the portion is decent because that's a.
• 1:13:51
  That's 950. Yeah, I think it's funny.
• 1:13:55
  It's it's a traditional Japanese rice bowl with American wager
• 1:14:00
  beef. It's a traditional bowl,
• 1:14:05
  traditional Japanese bowl with American.
• 1:14:08
  I mean. Beef Meigu beef is very
• 1:14:10
  expensive though. Yeah, that's it, heading to
• 1:14:16
  Greece. Yes, panel, I just sat up in
• 1:14:21
  your seat. Everything in Greece is good.
• 1:14:24
  Everything in Greece is good. It did look, it did look very
• 1:14:27
  good as I was going through. And I'm like, Yep, I could see
• 1:14:31
  why. This really should be the next
• 1:14:33
  World Pavilion. That's World Showcase Pavilion
• 1:14:37
  that's added on. Yeah.
• 1:14:39
  Spanacopita. That's a yes.
• 1:14:43
  Spanacopita it, you know, I've had it multiple festivals.
• 1:14:48
  There's so much food to try. I may not get to it this time.
• 1:14:51
  I might hate you for saying that, but you know, I kind of
• 1:14:54
  put it in the Mexican, Italian category.
• 1:14:57
  Like, I don't know, but it is good stuff.
• 1:15:01
  So if you all have never tried it, go over to Greece and try
• 1:15:04
  that OPA, she says. And and while this is a long
• 1:15:10
  festival, it is shorter than it normally is, so you do have less
• 1:15:14
  opportunity to go. Yeah.
• 1:15:20
  All right, grilled cheese with pistachio and honey.
• 1:15:29
  That sounds very interesting. Pamela might be able to tell me
• 1:15:32
  actually, if I had that before, I may or may not have had that
• 1:15:35
  before. If I haven't, that might be
• 1:15:38
  something worth checking out, she said.
• 1:15:42
  Don't know what she. Needs to book a book a sun a
• 1:15:44
  Saturday, Sunday in in October, it and it would take you 2 days
• 1:15:52
  to get through the amount of food that you that you want to
• 1:15:56
  get to. There's there's no, no way
• 1:16:01
  Corey, Crew, Catherine and I tried, tried to do that one
• 1:16:07
  Saturday. We just went on a tear.
• 1:16:09
  We just started. We stopped at every food booth.
• 1:16:12
  Every booth. Ordered everything and just kept
• 1:16:14
  going. Oh, she said.
• 1:16:16
  We we've had that. Yeah.
• 1:16:17
  I've rated the the the Grease Kitchen multiple years in a row
• 1:16:23
  so I don't know if I'll get to it this year, but it is good
• 1:16:25
  stuff. Lamb, D Lamb.
• 1:16:30
  Only in Epcot, all right. And I would try that.
• 1:16:34
  I would eat that. I think I have had it.
• 1:16:37
  It was good from what I can, what I think I remember, it
• 1:16:41
  looks good. How can it not be good with
• 1:16:42
  everything right there? How are you?
• 1:16:45
  They have a Greek booth at the State Fair.
• 1:16:50
  And I want to say that Catherine has gotten the lamb, but I get
• 1:16:53
  the chicken. You don't worry.
• 1:16:54
  So yeah, maybe that would be in Epcot thing.
• 1:16:58
  I eat lamb in Epcot. So you get this and the lamb
• 1:17:00
  chop over in Australia. There you go.
• 1:17:06
  Moussaka featuring Impossible beef.
• 1:17:09
  This is pie based. Have you had this?
• 1:17:11
  This is not new. Do you remember having this one?
• 1:17:14
  No, I have not had that. I don't think it's on my list.
• 1:17:20
  Is that in Greece too? Yes, I'm somewhat there.
• 1:17:25
  There was no description of it. So somebody can tell me what
• 1:17:28
  they would typically put in this?
• 1:17:32
  I'd love to know. Looks good.
• 1:17:37
  Over at Tangerine Cafe you have a Moroccan wrap, tomato,
• 1:17:41
  cucumber, relish and garlic sauce served on warm Moroccan
• 1:17:46
  flatbread. This one is new.
• 1:17:50
  I am. I'm signed up for everything in
• 1:17:52
  Morocco. The idea of these wraps sound
• 1:17:55
  really good and it would be unique flavors for me, I'm sure.
• 1:17:59
  Actually, this one right here, we get this every year and it is
• 1:18:02
  really good. Although I don't remember it
• 1:18:06
  being cinnamon. I don't know if they did a
• 1:18:07
  little something different with it this year.
• 1:18:10
  OK. I don't remember the cinnamon
• 1:18:12
  but that is a good one. That's chocolate peas up top and
• 1:18:16
  I like it. I get it every year.
• 1:18:20
  Pamela says it should not be impossible.
• 1:18:25
  I, you know, yeah, they try different things.
• 1:18:31
  All right. Over in Belgium, you have a beef
• 1:18:33
  braised beef beer. You have, you have beef braised
• 1:18:39
  with beef. Yeah, let's try that.
• 1:18:41
  Beer. Beer braised.
• 1:18:43
  Beef served with smoked Gouda mashed potatoes.
• 1:18:50
  I expect this to be really good. I expect that to be a 5 out of
• 1:18:53
  five. Mickey's right there.
• 1:18:54
  So, you know, Tammy and my mom make the best mashed potatoes in
• 1:18:58
  the world. So Disney always has to compete
• 1:19:00
  with that. But with that said, this is I
• 1:19:02
  think this is going to be really good and I'm excited to try it.
• 1:19:08
  That was waffle with warm chocolate sauce.
• 1:19:14
  I have so many waffles at home. I tend to not try the waffles at
• 1:19:19
  the festivals, but I'm sure that would be amazing.
• 1:19:23
  It looks amazing. It would be great and that one's
• 1:19:28
  good. I, I make Jacob that every
• 1:19:30
  Sunday right there. I make him that every Sunday.
• 1:19:34
  Protein. Package water plate.
• 1:19:37
  It is. I let Disney borrow it.
• 1:19:40
  Well, apparently they needed one.
• 1:19:42
  They needed one more. Yeah.
• 1:19:47
  All right, heading over to Brazil, you have a black bean
• 1:19:51
  with pork belly at Brazil Nut pesto pesto featuring Ben's
• 1:19:56
  Original long grain white rice. I'm going to.
• 1:19:59
  Assume, oh, you're not going to say the title.
• 1:20:00
  You're not going to say the title of that one.
• 1:20:02
  I think it's. No title.
• 1:20:04
  Faye, Faye. It's got to be Faye, Faye WADA.
• 1:20:09
  We'll go. With Faye WADA, you look close.
• 1:20:11
  Faye WADA. OK, it's Faye WADA.
• 1:20:14
  In there in the weeds just waiting for you because I
• 1:20:17
  because I knew that one. But it's, it's bejuata.
• 1:20:20
  We've had it before and it's, it's very good.
• 1:20:23
  It's very good. And Benz must be a sponsor
• 1:20:27
  because they made sure to put in in the title, right?
• 1:20:31
  Right. Brazilian cheese, bread.
• 1:20:37
  I could. Sounds good.
• 1:20:38
  I'm signed up. Yeah, I can go for that.
• 1:20:40
  I can go for that too. All right, in France you've got
• 1:20:46
  Trio de escargot. Croissant doe with some
• 1:20:51
  escargot. That sounds good to me.
• 1:20:55
  We're signed up for all of France.
• 1:20:57
  France. I mean that booth.
• 1:21:00
  It never disappoints, right? But my question is this, listen,
• 1:21:04
  my question is this. So when you compare the Canadian
• 1:21:08
  booth, the Canada booth to I'm just going blank.
• 1:21:16
  What's the name of the restaurant right there?
• 1:21:17
  I'm embarrassed to ask. Oh no, you're you're going blank
• 1:21:22
  too. We've eaten there.
• 1:21:24
  I walk by there every time I've eaten.
• 1:21:26
  There. In a blank I it's like if I I
• 1:21:28
  forgot my middle name, Celier. So Lasallier, the beef that is
• 1:21:39
  the steak or whatever that is served outside.
• 1:21:43
  And I always go back to Jill's story.
• 1:21:45
  Jill loves the beef outside at the festivals, not as good
• 1:21:51
  inside Lasallier when you compare them.
• 1:21:54
  So I'm wondering, we were very disappointed when we did my
• 1:21:58
  birthday dinner at Chefs de la France because we had I really,
• 1:22:04
  really, really wanted the what was it?
• 1:22:08
  The I'm just, I'm losing my mind now, but what is it?
• 1:22:14
  The beef bourguignon and it was so good the year before, not so
• 1:22:22
  good the this past year. So beef bourguignon, I'm jumping
• 1:22:26
  the gun. You have a beef.
• 1:22:27
  Do you have a beef bourguignon slide?
• 1:22:28
  Yeah. Beef bourguignon I noticed is in
• 1:22:31
  this booth. So is it going to be the same as
• 1:22:35
  inside or will it be like a year ago inside on the outside?
• 1:22:40
  So we're going to have to find out.
• 1:22:44
  I don't know if we can get a peek at what it looks like.
• 1:22:48
  But yeah, that's my thought on France.
• 1:22:51
  But they they never miss. It's so good that Booth, isn't
• 1:22:54
  it? Yeah.
• 1:22:55
  And and the the wait is always like this.
• 1:22:58
  This is probably the booth with the longest line that I can
• 1:23:01
  think of. I don't.
• 1:23:03
  I don't know if you can think of one that's that's longer, but
• 1:23:06
  this this one's pretty long. Of course, if they just opened
• 1:23:09
  all the registers it would go a lot faster, but whatever.
• 1:23:12
  So Kimberly Park World in Chat says, oh, that's disappointing.
• 1:23:17
  It was delicious when we were there.
• 1:23:19
  Yeah, they have a new chef now, and he decided to really mess
• 1:23:22
  with the beef bourguignon. And three of us got it, and
• 1:23:26
  three of us were disappointed. How about the spice brioche with
• 1:23:32
  with a three cheese mornay filling?
• 1:23:37
  I don't know what it is but it sounds good so sign me up.
• 1:23:41
  Listen earlier, Sharon said. It's bread and cheese.
• 1:23:44
  How can you go wrong? Exactly, exactly.
• 1:23:47
  Show me a bread and cheese that I didn't like or wouldn't like.
• 1:23:53
  There's your beef bourguignon, red wine bread.
• 1:23:59
  One of. Them there is a.
• 1:24:02
  Little bit more on par with what we're used to.
• 1:24:09
  And it says this is New South, certainly new for France because
• 1:24:14
  it the other one's only been in Canada, right, France, I don't
• 1:24:18
  think we've had one. Yeah, they it's technically not
• 1:24:20
  a beef bourguignon, but I mean, it's pretty close, right?
• 1:24:24
  I mean, what makes it? What makes it that?
• 1:24:25
  Is it the sauce? Yeah, I believe so.
• 1:24:34
  Here's your creme brulee. Here's.
• 1:24:35
  Your creme brulee. Looks great.
• 1:24:40
  I mean I think for Creme Brulee lovers you cannot go wrong with
• 1:24:43
  this. Sure.
• 1:24:44
  So definitely try if you're a Creme Brulee person.
• 1:24:46
  I'm just not a Creme Brulee person and says you need to try
• 1:24:49
  it again. She's she's right.
• 1:24:55
  I would say try it. Again, maybe, maybe, maybe it
• 1:24:57
  was an off night. I don't know.
• 1:24:58
  It was served so differently, so differently.
• 1:25:01
  Shirley wants to get something. I don't know what she wants to.
• 1:25:06
  Get All right, we're heading to Canada.
• 1:25:07
  You got a. Cheddar and bacon.
• 1:25:08
  Oh, we're in Canada. Sorry for the pretzel roll.
• 1:25:12
  Can't go wrong with pretzel rolls or or you have any type
• 1:25:15
  of. Pretzel unless you put it.
• 1:25:16
  Unless unless you make the bun look like a hamburger bun, right
• 1:25:21
  and put put a sausage in it. Listen.
• 1:25:24
  Bratwurst. When you were a kid, did you
• 1:25:28
  have hot dogs in bread and a sliced bread that was just
• 1:25:33
  folded and just, you know? Why?
• 1:25:37
  Why are you bringing back memories like that?
• 1:25:41
  My mom used to boil the hot dogs and those were not good.
• 1:25:46
  A boiled hot dog with a piece of bread wrapped around it.
• 1:25:49
  We have come a long way, Lawrence.
• 1:25:50
  Why boiled hot dog? Finley will never in her life, I
• 1:25:54
  don't think, have a boiled hot dog because we've just got I
• 1:25:58
  throw them in the air fryer, put them outside in the grill.
• 1:26:02
  Yeah, I don't know. I'd rather rub my head against
• 1:26:04
  the cement for a little bit back and forth.
• 1:26:07
  No boiled hot dogs here. Than have a boiled hot dog.
• 1:26:11
  Filet mignon, mushrooms and mashed potatoes featuring boars
• 1:26:17
  and garlic and fine herbs. Cheese.
• 1:26:19
  That's going to be a no for me. What?
• 1:26:21
  That's an That's an LID. Five star Mickey chef's kiss.
• 1:26:27
  Maybe the best booth of all time?
• 1:26:30
  Dish. OK, I'll buy it and I'll give
• 1:26:35
  you the extra mushrooms because I don't eat mushrooms.
• 1:26:38
  Sounds good. Mushrooms close to the you know
• 1:26:42
  this to the camera. So that's what I see first.
• 1:26:46
  Mushroom hater mushroom haters just get too extra.
• 1:26:49
  You can't even taste them that much.
• 1:26:51
  I don't even think it brings that much taste to things.
• 1:26:53
  Let me just push it aside. You're good.
• 1:26:55
  I think it's the texture thing. It's a visual thing.
• 1:26:59
  I think mushrooms are the most insignificant thing for food.
• 1:27:07
  Nanny Pooh Bear. But I like them.
• 1:27:11
  Sick about what? Steve, he said.
• 1:27:14
  Am I sick? I don't know why.
• 1:27:18
  Maybe the mushrooms. Nanny Pooh Bear says her mom
• 1:27:20
  cooked hot dogs and tomato soup. I I guess I could see that.
• 1:27:27
  I can't. OK, I guess.
• 1:27:30
  I mean, why not? You're having some soup, you
• 1:27:33
  might as well add some substance because tomato soup doesn't have
• 1:27:36
  any substance. Tomato soup is all broth, right?
• 1:27:39
  Agree with that one. We're seeing the mushroom lovers
• 1:27:43
  and the mushroom haters. Yes.
• 1:27:47
  It's like, oh, that's funny. Shirley said no.
• 1:27:49
  Sharon said yes. Mom said no.
• 1:27:52
  Roderick said yes. Yep.
• 1:27:56
  So whoever says mushrooms next can't like mushrooms.
• 1:28:03
  My grandmother used to love split pea soup.
• 1:28:07
  Split pea soup? That's enough for me.
• 1:28:13
  But one of those things Finley will probably never have.
• 1:28:17
  Yeah, I think I'm OK with it. I feel like I finally had it as
• 1:28:21
  an adult and it was, it was good.
• 1:28:24
  But you know, peas. Peas are underrated.
• 1:28:26
  Tammy doesn't make a much, but when she does, we eat the whole
• 1:28:29
  can between her and me. Oops.
• 1:28:38
  All right, Brady's beef Poutine. This is over.
• 1:28:41
  Oh yeah, sign me up right now. Oh yes, look at that.
• 1:28:46
  It's. Where is this refreshment port?
• 1:28:49
  Oh yeah, it's just before Canada.
• 1:28:52
  Oh yeah, this is a must try right here for us.
• 1:28:55
  Can't wait to get into that one. That could be a Saturday dish
• 1:28:57
  for Jacob and I. It's pretty filling.
• 1:29:00
  I would think so again. Oh yeah, So I.
• 1:29:03
  Don't think it's got mushroom sauce.
• 1:29:06
  Yes. All right, all my mushroom
• 1:29:09
  people. Let's go.
• 1:29:13
  They also have. Good split pea soup, by the way.
• 1:29:18
  They also have a mimosa flight, Berry, blood orange and
• 1:29:23
  tropical. They're they're served
• 1:29:26
  separately or you can get the flight.
• 1:29:32
  You have a strawberry champagne trifle trifle.
• 1:29:37
  OK. OK.
• 1:29:39
  That is new. So does it have champagne in it?
• 1:29:43
  So it's not a strain, right? OK.
• 1:29:47
  So maybe the maybe the the booklet when it comes out, I'll
• 1:29:50
  have it. This is.
• 1:29:51
  That sounds good. It's.
• 1:29:52
  Shimmering sips. I like shimmering sips.
• 1:29:57
  This is the place where you can usually redeem your book for the
• 1:30:01
  free dessert, so we'll see what they have over there.
• 1:30:04
  This one looks really good. This is actually our thumbnail
• 1:30:07
  for two days from now for opening day.
• 1:30:09
  I chose that one because it's so pretty.
• 1:30:11
  Nice. And I think throughout the
• 1:30:13
  festivals, I'll be featuring some of these great photos as
• 1:30:16
  the main piece of the of the of the festival.
• 1:30:22
  This one's a yes, yes, yes, and a yes.
• 1:30:24
  This one, this we all, well, not Tammy, but we all like this.
• 1:30:28
  I know at least Jillian and I love this.
• 1:30:30
  This is a, this is a good dish. The sweet sour Chinese with Dole
• 1:30:36
  pineapple and spicy mayonnaise. This is a good one.
• 1:30:39
  Sharon is right. She says if it says champagne,
• 1:30:42
  it must have it in it because if it's not made in champagne then
• 1:30:48
  it it's called the sparkling wine.
• 1:30:51
  So I think that would be the same concept there.
• 1:30:54
  Yeah. So, yeah, this, this is a 5 out
• 1:30:57
  of five Mickeys for me right here.
• 1:30:58
  That's a good one. Yeah, this is the Y booth with a
• 1:31:00
  slow roasted pork slider served with or featuring Dole pineapple
• 1:31:06
  and spicy Mayo. Yeah, I would say yes.
• 1:31:12
  And the Hawaiian rice bowl, that eel sauce kind of throws me off
• 1:31:19
  a little bit, but I think I would still try it.
• 1:31:23
  Spam eggs, eel sauce, spicy mayonnaise.
• 1:31:27
  Jacob had eel when he was in Japan and he said it was really
• 1:31:30
  good. That is 625 the Hawaiian rice
• 1:31:39
  bowl. The the slow roasted pork slider
• 1:31:43
  is 6 bucks in the pineapple cheesecake.
• 1:31:45
  Here's your here's your other pineapple rather cheesecake.
• 1:31:49
  Look at that. That doesn't even look like
• 1:31:50
  cheesecake. No.
• 1:31:52
  Has macadamia nuts with it. Passionfruit Curd signed up for
• 1:31:57
  everything in the Hawaii booth so we will check that one out.
• 1:32:01
  That one looks very interesting and the presentation is really
• 1:32:03
  cool. Over in Gosh, I I don't remember
• 1:32:13
  the name of this one, but you've got cast cast iron, roasted
• 1:32:16
  Brussels sprouts and root vegetables.
• 1:32:23
  It looks like Bramble wood or something like that in the
• 1:32:26
  photo. Yep.
• 1:32:29
  Bramble wood A Bramble wood booth This is a no for me.
• 1:32:33
  Just I'm not I'm not a big fan of Brussels sprouts.
• 1:32:38
  Yeah. But it looks like if you like
• 1:32:40
  like what it is included in that, that you'd like it.
• 1:32:46
  Cast iron seared river trout, vanilla butternut squash puree.
• 1:32:50
  Brussels sprouts. Man man to say I want them.
• 1:32:53
  Brussels sprouts salad, candied pecans, spiced pumpkin seeds,
• 1:32:58
  dried cranberries and Maple dressing.
• 1:33:03
  You know, that looks pretty interesting.
• 1:33:05
  Not on my list, but I would consider that one.
• 1:33:09
  Sounds like it would be good. I I like cranberry juice and
• 1:33:17
  cranberry juice mixes like cran apple and cran Raspberry and
• 1:33:20
  stuff like that. I don't typically eat
• 1:33:23
  cranberries, but when it's added to something like that, that
• 1:33:28
  salad at Liberty Tree Tavern, I think that the cranberries like
• 1:33:32
  made the salad along with the dressing.
• 1:33:36
  So that might help this. And you know, it's not a full
• 1:33:39
  Brussels sprout, maybe. I don't know.
• 1:33:42
  Yeah, Chad is right, though. I have had Brussels sprouts once
• 1:33:45
  that I liked and I believe that that was over at Hollywood and
• 1:33:48
  Vine and it was because they were a little bit crispy, little
• 1:33:51
  burned. So I think for me it's more of
• 1:33:54
  how they're cooked. OK.
• 1:33:58
  Yeah, they got to be a little crispy.
• 1:34:00
  Grilled cider, brine, pork tenderloin, chili, apple butter,
• 1:34:07
  apple slaw and apple cider gastric.
• 1:34:13
  Sounds good. I have not tried it and I don't
• 1:34:17
  think it's on my list, but it looks good.
• 1:34:21
  OK, over at Mill. Here's your other cheesecake.
• 1:34:27
  This, this this is the Fall fruit cheesecake.
• 1:34:35
  Hello balsamic cheese. It's a Burzen Burzen fig and
• 1:34:40
  balsamic cheese with pomegranates and candied pecans.
• 1:34:45
  I yeah, actually I just, I just found the Bramble.
• 1:34:50
  Bramble wood bites is the name of that booth.
• 1:34:52
  And I actually have checked off everything on that one, the
• 1:34:57
  trout and the brine pork tenderloin.
• 1:35:00
  And I would go and, oh, this is a whole different booth.
• 1:35:03
  This looks good. I mean, it has some unique
• 1:35:06
  flavors that I wouldn't be used to combining with cheesecake.
• 1:35:11
  So I'm all for it. I'm on a cheesecake tour this
• 1:35:14
  this festival. Let's try them all.
• 1:35:18
  Butternut squash and ginger bisque.
• 1:35:21
  Not a butternut squash, No. Lawrence, you're bringing out
• 1:35:24
  all my childhood. Negative.
• 1:35:27
  Experiences Butternut squash is a no for me.
• 1:35:29
  Hot dogs wrapped in a piece of sunbeam bread.
• 1:35:32
  Not a go for me. Sunbeam.
• 1:35:35
  No, we didn't have sunbeam. Ours would have been Wonder.
• 1:35:37
  Wonder Bread. All right, so I am having
• 1:35:41
  Thanksgiving this year with Steve and Tony.
• 1:35:42
  If Steve wants to make me some Brussels sprouts in the kitchen,
• 1:35:47
  sweet and crispy, I'll try them. Freshly baked carrot cake with
• 1:35:54
  walnuts and cream cheese icing. Oh yes, where is this?
• 1:36:00
  This is that that. Same same booth of melt, melt
• 1:36:02
  and mold. Listen, when they make this, it
• 1:36:07
  looks better and actually looks better in person than it does in
• 1:36:11
  the photo because that looks like the frosting is already
• 1:36:16
  cooled. They pour hot frosting over that
• 1:36:19
  thing and it just drips down and it's so fresh.
• 1:36:25
  Yeah, signed me up more than more than once for that one.
• 1:36:30
  OK apple cinnamon and caramel mini churros sundae with vanilla
• 1:36:37
  bean Gelato. For me, that would be a
• 1:36:44
  shareable. I would share that with
• 1:36:47
  somebody. I wouldn't buy that and it would
• 1:36:49
  intend to eat it all myself. I'm not a churro person.
• 1:36:52
  I'm not a big churro person. Yeah, pumpkin mascarpone ravioli
• 1:37:00
  over at Forest Forest, Forest and Field.
• 1:37:05
  That's a no for me because I made a statement recently when
• 1:37:10
  Disney has kind of seemingly gone on this kick with raviolis,
• 1:37:14
  which I love raviolis, but the amount they give you, this is
• 1:37:18
  the ratio to cost of, of something like I'm sure that the
• 1:37:22
  cost of that doesn't justify getting like 3 of them, you
• 1:37:27
  know, So for me, I, I, I'd rather spend the money on
• 1:37:32
  something else for the, for the cost of that.
• 1:37:36
  And I don't have a price on it. Actually, yes, I do.
• 1:37:40
  Well, 5:50. So that's that's Epcot friendly
• 1:37:44
  550 is not bad. So on a good day, maybe, you
• 1:37:48
  know, if we, you know, maybe we would try it, but it is not on
• 1:37:52
  my list, not on my list either. I mean, I don't know, I've
• 1:38:03
  gotten sandwiches before like this, but I don't know for me,
• 1:38:08
  ham sandwich with some things in it, There's so much other,
• 1:38:12
  there's so many other things to try.
• 1:38:14
  What do you think? Yeah, and it looks good.
• 1:38:19
  I'm sure I would bite into it. I'd be like, this is good, but
• 1:38:21
  there's way too many other things to go ahead of that.
• 1:38:23
  Right. I mean, you only have so many
• 1:38:25
  days in the festival. Yeah.
• 1:38:29
  Autumn chili featuring Impossible beef.
• 1:38:34
  I mean, I don't know if I don't think that's on my list.
• 1:38:44
  The picture, I didn't have a photo of that one, but that one,
• 1:38:47
  it looks good, right? It looks good.
• 1:38:52
  So I I won't say we won't try that.
• 1:38:54
  We just might actually try that. Theme park Giant joined us.
• 1:38:59
  Thanks for for tuning in. He had a great stream today at
• 1:39:02
  Magic Kingdom. I think he could give you a run
• 1:39:07
  for your money on work in the park like a pro.
• 1:39:10
  He does really, really well. I mean, he went today because
• 1:39:13
  there's a party tonight. That's step one.
• 1:39:16
  Fuck yes, go during the day. That is, yeah, Go during the
• 1:39:21
  day. The Autumn Party is 650 so it's
• 1:39:23
  not a bad price. So he says sorry for joining
• 1:39:28
  late, he wanted to see all the stuff.
• 1:39:29
  That's OK. We're only halfway through the
• 1:39:30
  show. Don't worry.
• 1:39:31
  OK, almost done. There's been a lot of food.
• 1:39:35
  Liquid nitrogen, frozen pumpkin, cheesecake, mousse.
• 1:39:39
  Man, that's a lot of stuff going on there.
• 1:39:41
  And this is at Swirled Showcase Pumpkin cheesecake mousse.
• 1:39:48
  I am thankful for Swirled showcase.
• 1:39:51
  I'm glad it stays open. I'm glad that they keep pumping
• 1:39:54
  out the nitrogen desserts and they keep being unique ones,
• 1:39:59
  brand new ones. Very excited to try this it.
• 1:40:03
  It's always been a hit so far with anything we've tried and
• 1:40:08
  that's probably a night 1. Opening day dessert for us, that
• 1:40:15
  will be that'll that'll be crossing my lips on opening
• 1:40:17
  night. All right, Joffrey's gets into
• 1:40:22
  the action with four specials. Over at the American Adventure,
• 1:40:27
  they have a butter butterscotch cookie cold brew.
• 1:40:31
  Near Disney Traders, they've got a fudge brownie cold brew,
• 1:40:35
  between UK and Canada you have a Creme Brulee cold brew and over
• 1:40:40
  by Guardians of the Galaxy you have a true latte.
• 1:40:47
  So they're all new. I have had Joffrey's cold brews
• 1:40:52
  before, they don't even compare to Gideon's in my opinion.
• 1:40:55
  But the butterscotch one has my attention, so I'm going to give
• 1:41:01
  that a try and we'll see if it's, if it's good.
• 1:41:05
  It'll be, it'll open up a whole new world of me trying some
• 1:41:08
  Joffrey's cold brews, 'cause I do like a cold brew, but I've
• 1:41:14
  tried one or two and I was not a fan.
• 1:41:17
  Now I will say really when you buy the Joffrey's Coffee for
• 1:41:20
  Coffee for Home, those are amazing.
• 1:41:22
  Those are absolutely amazing. The Princess, the Droids, Star
• 1:41:25
  Wars, whatever, those are all good.
• 1:41:27
  So I encourage people to buy the the Joffrey's Coffee for Home.
• 1:41:34
  That was a lot of food. It was I'm full.
• 1:41:37
  I'm going to roll over and go to bed now.
• 1:41:39
  There's items that I didn't even put in there.
• 1:41:41
  There's a lot of the drinks that I didn't put in there, a lot of
• 1:41:43
  beverages that I didn't put in there.
• 1:41:47
  So, you know, because a lot, a lot of it is wine and different
• 1:41:50
  beers and stuff like that. And neither of us will really
• 1:41:55
  consume that. So feel free to get the food and
• 1:42:00
  wine app, non sponsored but free.
• 1:42:05
  Feel free to get the app and look through it.
• 1:42:07
  It's very helpful. It is called Food and Wine but
• 1:42:10
  it has every festival in it so. It seamlessly updates every
• 1:42:15
  festival so when this is done, next time you know when food is
• 1:42:19
  announced, maybe give it a day or so.
• 1:42:22
  I'm not sure how quick they do update it, but once that food's
• 1:42:26
  announced, go back on the app and it will have an automatic
• 1:42:29
  update for you to tap and it it automatically pulls in the new
• 1:42:34
  the new menu. So how many of those items would
• 1:42:37
  you say are on your list? I mean, we can just count this
• 1:42:44
  live right now. You want to 123-4567,
• 1:42:51
  89101112131415161718192021222324252627282930313233343536373839404142434445. It's it's probably about 50
• 1:43:12
  items. So we'll like get to all of
• 1:43:14
  those. Probably not, but those are the
• 1:43:17
  ones I want to get to. So we'll see.
• 1:43:20
  We'll see what we get to. Surely so 17 plus some now this
• 1:43:29
  is, this is a good one. And I, I think that there's a,
• 1:43:33
  there's a good amount of new items for everybody to try.
• 1:43:41
  And so it, it doesn't feel stale, you know, like it's the
• 1:43:45
  same festival again. I still wonder what they're
• 1:43:50
  doing with with Communicore because that was.
• 1:43:56
  Yeah, that was a mystery, right? We do like to guess what they're
• 1:43:59
  going to do with it, right? I don't know.
• 1:44:01
  It's food and wine. I have zero thoughts.
• 1:44:04
  I don't know what they'll do. With it this time.
• 1:44:06
  And that they do. Remember what they did last
• 1:44:08
  year? I, I don't think it was anything
• 1:44:14
  last year. I think this was still the, I
• 1:44:16
  think this was the festival when it was still like nothing.
• 1:44:20
  And then they rolled into because remember the next one
• 1:44:23
  was festival, the holidays and you had the gingerbread
• 1:44:27
  spaceship earth. And then then it just continued
• 1:44:29
  to roll and they did some great stuff.
• 1:44:31
  The Broadway was great, the flower and garden displays.
• 1:44:37
  And then you went into the cool kids summer with goofies,
• 1:44:42
  whatever that was called. I can't remember with the dance
• 1:44:45
  party. So I they've been using it
• 1:44:47
  really well. I would be really disappointed
• 1:44:51
  if they didn't use it well this this time.
• 1:44:54
  But maybe because cool Kid Summer just is just ending for
• 1:45:01
  Sunday. I think it is.
• 1:45:03
  So maybe that's part of the issue.
• 1:45:07
  That's interesting, right. So, yeah, that's crossing over
• 1:45:10
  already. Interesting.
• 1:45:14
  Yeah, interesting. So maybe they just turn it into
• 1:45:19
  into merch and throw the decorations in there.
• 1:45:24
  Maybe for food and wine, you know, maybe they've got, maybe
• 1:45:28
  they may value the extra space for people to sit and eat
• 1:45:32
  because it's food and wine and maybe they anticipate food and
• 1:45:35
  wine being bigger. I don't know.
• 1:45:36
  Yeah, but you don't have a lot of boost around there be taking
• 1:45:40
  all the food back. True people are over there.
• 1:45:43
  So no, I don't think that's going to work.
• 1:45:47
  Now there's a, there's a good amount of food that that I would
• 1:45:50
  like to try. I think I'm having, I think I'm
• 1:45:55
  having FOMO. Catherine, pack the car.
• 1:46:02
  We're going. I wouldn't be surprised if I
• 1:46:06
  turn, you know, turn over my shoulder and there you are
• 1:46:08
  standing on Saturday. Well, there won't be a quarry
• 1:46:11
  Cam on Saturday 'cause we'll be there.
• 1:46:14
  I'm on it. Babe.
• 1:46:15
  Oh, thank you. Yes, official announcement,
• 1:46:18
  baby. There we go everyone All right
• 1:46:21
  now. So yes.
• 1:46:26
  Yeah. So we'll be there, all right for
• 1:46:29
  the weekend. Pack it up.
• 1:46:31
  Are you leaving right now? You leaving as soon as we're
• 1:46:32
  done? No, some of us have to work, you
• 1:46:35
  know. Yeah, it is still a little early
• 1:46:38
  in the week. Yeah, but no, we're going to
• 1:46:40
  head down Friday evening, so we'll be there Saturday, Sunday
• 1:46:46
  and Monday. We'll leave Monday afternoon and
• 1:46:54
  so Saturday will be at Epcot. We'll get to go explore, we'll
• 1:47:00
  do as I said, the scavenger hunt and then we'll check out all the
• 1:47:05
  the booths. What are you doing on Sunday?
• 1:47:10
  Sunday getting my getting our magnets at Animal Kingdom and
• 1:47:16
  then heading to Magic Kingdom so that the girls can see Starlight
• 1:47:19
  for the first time. All right, let me talk to Tammy.
• 1:47:24
  We're we're off on Monday. Would love to hang out with you
• 1:47:28
  guys. OK, so let's see what the boss
• 1:47:32
  says. And then Monday, I don't know
• 1:47:34
  what we're what we're doing something, something small so we
• 1:47:38
  can get back home at a decent time to go to work.
• 1:47:40
  Yeah. But yeah, so surprise.
• 1:47:45
  Awesome everyone, you'll see Lawrence on stream.
• 1:47:47
  We'll have a good time. I'll trade on air for the full
• 1:47:50
  Corey, says Theo. Is that everything that we've
• 1:47:54
  we're covering? Yeah.
• 1:47:55
  Are we covering any merch or we're good to go?
• 1:47:58
  I don't have any merch, previously it was.
• 1:48:01
  Kind of limited, right? They didn't show much.
• 1:48:03
  I mean, all I saw on social media was pass holder stuff, if
• 1:48:07
  you think about it, which I want to get the pass holder pin
• 1:48:10
  because I'm officially a pin collector again.
• 1:48:12
  So we need that. Yeah, I'll give everybody.
• 1:48:18
  I'll give everybody a peek. Let me see if I can do this
• 1:48:20
  quick before we go. This is what I get to look at
• 1:48:23
  when I'm working on my workstation.
• 1:48:26
  I got this from PIN HQ. This is my pin board right here.
• 1:48:33
  It's a little laggy when I show it, but this is the pin board
• 1:48:37
  we're working on. Wow.
• 1:48:41
  Yeah, it's filling up. We're gonna have to get another
• 1:48:44
  one. Yeah, I want to go.
• 1:48:45
  I want to go to PIN HQ soon. I want to meet the owners.
• 1:48:48
  I'm going to look like the Disney Baker soon.
• 1:48:53
  Ah, right, right, right, right. Can I have Samantha Lowe?
• 1:48:57
  He said, he said he's going to come on the Dyspod.
• 1:49:02
  You guys can talk pins. I'll go.
• 1:49:04
  That'll be awesome in the kitchen and and eat dinner while
• 1:49:07
  you guys do that. Shirley says she'll talk Tammy
• 1:49:10
  and be going on Sunday. Yeah, we can have a good like
• 1:49:13
  non streaming day at Magic together.
• 1:49:17
  Well, I was going to, I'm streaming that night on on my
• 1:49:22
  channel on Sunday. So you'll get Sharon.
• 1:49:25
  It's because Sharon said extra streams maybe.
• 1:49:28
  So I know you'll get at least one extra stream because I
• 1:49:33
  certainly want to get there. Yeah, 'cause you know, they're,
• 1:49:38
  they're likely getting an extra stream from Living in Biz on
• 1:49:42
  Friday morning. I think that's happening.
• 1:49:45
  Oh, you guys are? Yeah.
• 1:49:48
  You guys don't have plenty of it then?
• 1:49:49
  I Thursday, Friday, Thursday, Friday, Saturday.
• 1:49:53
  I like that. So I've got 2 compliments on the
• 1:49:59
  shirt. I think it was Kimberly and and
• 1:50:03
  Thad. Thank you.
• 1:50:04
  This is a Catherine made shirt. I love this shirt.
• 1:50:08
  And of course we were talking Epcot so I wore my figment shirt
• 1:50:10
  and Corey with his. We didn't talk before.
• 1:50:15
  That's how that happens. Yeah exactly because I was like
• 1:50:18
  do I have a shirt with food on it?
• 1:50:20
  And I was like Nope but I have a Epcot all.
• 1:50:28
  Right. Let's see.
• 1:50:30
  All right. Have we said it all done at all?
• 1:50:33
  We're done. Yes, yeah, I'm, I'm going to go
• 1:50:39
  eat now that we've talked all about this.
• 1:50:40
  Yeah, we're going to go eat. I'm going to go prepare my lunch
• 1:50:42
  for tomorrow. And food.
• 1:50:44
  Well, Tammy made the food already for tonight, so have a
• 1:50:47
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  away and there it is. Food and wine, everybody that's
• 1:51:34
  our it's a it's a great festival.
• 1:51:36
  It's my it's one of my favorite shows to do and we're excited to
• 1:51:39
  get out there and try some of our favorites again, as well as
• 1:51:43
  some of the new stuff. It's always exciting to check
• 1:51:45
  out the merch. I am going to try to stay away
• 1:51:48
  from seeing any of the merch during the day so that I see it
• 1:51:51
  for the first time live with all of you and we'll try to start as
• 1:51:55
  soon as we can. Can't guarantee we'd start
• 1:51:57
  before 6:30, but going to try. Going to try, I think.
• 1:52:01
  I think I could pull that off. Maybe we can get a 530 start or
• 1:52:04
  something like that, but watch notifications in case that does
• 1:52:07
  change. So I put in chat the link for
• 1:52:14
  our friend Christy pH Disney. It is her birthday.
• 1:52:17
  She is doing a stream. I believe it's Oogie Boogie Bash
• 1:52:22
  for them tonight. So head over there click the
• 1:52:27
  link and and head over there say happy birthday to her.
• 1:52:30
  Tell this pod Sun to you and go go give her a little bit of love
• 1:52:35
  because it's it's 920. So I don't we didn't have
• 1:52:41
  anybody in the network at the Halloween party tonight.
• 1:52:45
  So they're at Epcot and they're at Hollywood Studios.
• 1:52:49
  So they're ending right now. So figured I would give you some
• 1:52:52
  West Coast love over there with Christy pH Disney.
• 1:52:55
  So check her out, wish her a happy birthday and and check out
• 1:52:58
  their Oogie Boogie bash with her No episode next week.
• 1:53:05
  Should be should be clear through the rest of the year, I
• 1:53:08
  would think, but you never know when life happens, something
• 1:53:10
  happens, we have to switch it up schedule wise or something.
• 1:53:13
  But yeah, next week, no dis pod, but then we should be good.
• 1:53:17
  Yeah, taking taking the week off for the for the holiday and I'll
• 1:53:20
  be traveling, so I'm sure. Well, that works out then.
• 1:53:25
  Yeah. Any much to prepare?
• 1:53:26
  But so the next episode will be the week after.
• 1:53:29
  That which is. The 9th of September and we're
• 1:53:34
  going to do AD 23 recap. It's going to be a lot of non
• 1:53:41
  park news so. We'll, we'll cover a lot of the
• 1:53:44
  Disney news. During during that episode as
• 1:53:47
  well. And then the following week
• 1:53:48
  we're going to have Chris Mazza from Mazza's Musing, another
• 1:53:51
  podcast on the show. So those are our next two weeks
• 1:53:56
  coming up. Sounds good.
• 1:53:59
  All right, folks, appreciate you being here.
• 1:54:02
  Make sure to. Head over to Christy.
• 1:54:05
  I'll put that link in again for you.
• 1:54:07
  Head over there, tell her, tell her that this pod sent you, and
• 1:54:10
  definitely check out the Disney streaming.
• 1:54:12
  Network where you can support so many streamers all at once, and
• 1:54:16
  don't worry if you feel like you're not supporting your
• 1:54:20
  favorite, but you do want to watch others at the same time on
• 1:54:22
  the same screen you're supporting.
• 1:54:24
  You're still supporting your favorite.
• 1:54:25
  As long as they're on there. Whatever you see for streams on
• 1:54:28
  there, you're supporting each and everyone of them at the same
• 1:54:30
  time. Same amount of watch time, Same,
• 1:54:33
  same views. It's, it's a really amazing tool
• 1:54:36
  and it is revolutionizing, revolutionizing the the face of
• 1:54:41
  Disney parks streaming. So check it out
• 1:54:45
  dsn.disneystreams.com. Until then, everybody, thank you
• 1:54:49
  so much for watching us and being part of our live audience.
• 1:54:52
  We are also so thankful for all of you that watch us on Amazon,
• 1:54:56
  Spotify, iHeartRadio, and Apple. And until two weeks from now, we
• 1:55:02
  are just a couple of Bros talking Disney.
• 1:55:05
  We'll see you in the parks tomorrow.
• 1:55:07
  No, not tomorrow, sorry, not tomorrow night.
• 1:55:08
  We have to say that, right? Not tomorrow night if you're
• 1:55:10
  live. No Wednesdays because we've
• 1:55:13
  moved it to Thursdays for Festival of the Food and Wine
• 1:55:17
  people. All right.
• 1:55:19
  Great. Great reason to move it to
• 1:55:22
  Thursday so that we can be there for the opening.
• 1:55:24
  Night of food, food and wine. So look forward to that and
• 1:55:28
  we'll have to count how many items Corey can eat between 6:30
• 1:55:33
  and 9:00. Right, let's go.
• 1:55:37
  All right, goodnight, everybody. We'll see you tomorrow.
• 1:55:40
  On living in Dizz? Nope.
• 1:55:42
  No, you said it. It's so it's so easy, isn't it?
• 1:55:46
  So easy. We'll see you Thursdays around
• 1:55:50
  6:30 on Living in Dizz, but click the link.
• 1:55:53
  Head over to Christy for some Disneyland fun.
• 1:55:57
  Good night everybody. This part where the magic's here
• 1:56:05
  to stay.