Blending Fandom and Flavor: From Disneyland Churros to Geek Eats

0:12
Welcome to Daps Magic Disney and
0:14
positive stuff. I am Mr. Daps and I'm so
0:16
excited that you're here because we get
0:18
to talk about one of my favorite Disney
0:20
subjects with one of my favorite Disney
0:22
people and that is Disney food. Well,
0:24
food in general. and DC Sarah is joining
0:27
me because we have a new endeavor here
0:30
at dapsmagic.com that we hope you will
0:32
enjoy going on this culinary adventure
0:35
with us. It's called Geek Eats, but we
0:37
will come back to that later. Before we
0:39
get into all of that stuff and into this
0:41
episode, please take a moment to
0:42
subscribe wherever you are. Leave us
0:44
some comments about things you'd like to
0:46
hear about in the future or maybe
0:47
previous episodes. We'd love to hear
0:48
from you there. And also go wherever
0:50
you're watching or listening to whatever
0:52
it is that this is and leave us a
0:54
rating, preferably a good one, and then
0:56
more people can find it and uh enjoy
0:58
geeking out about Disney and positive
1:00
stuff with us. All right, business is
1:03
done. Let's get into the fun. And this
1:06
week I have DC Sarah with me who has
1:09
been on the DAPs Magic team officially
1:12
16 years technically according to
1:14
LinkedIn. I was actually going through
1:16
articles the other day and I think it's
1:18
actually a little bit longer and uh
1:21
because you
1:22
>> maybe 2009
1:25
>> you appeared Yeah, like you appeared on
1:27
DAP's Magic way before what LinkedIn
1:30
said. So, I don't know. Maybe that's
1:31
when we officially gave you a title.
1:33
>> I think it's just when I Yeah, it's
1:35
probably when I just put it on LinkedIn,
1:37
but maybe I should update that.
1:39
>> Maybe you should we could go back and
1:41
find your first
1:42
>> my first post. uh which now makes our uh
1:45
introduction to Geek Eats uh completely
1:47
wrong. But you know what? Things update.
1:49
That's fine. Uh that's part of the story
1:52
of life. But I have DC on with me today.
1:57
And yes, her name is Sarah. I call her
1:58
DC interchangeably. So just get used to
2:01
it because
2:02
>> it's it's been that way since the start.
2:04
That was like the whole thing initially
2:06
and then it swapped and then we go back
2:08
and forth. I answered all of it. Hey
2:11
you.
2:11
>> Exactly. Yeah. Well, I won't do that
2:13
one. I can promise that. Uh, but I have
2:16
DC on because she is one of my favorite
2:19
foodies. She has her own website called
2:22
Geeks Who Eat, which is a lot of fun if
2:25
you are a geek who likes to eat because
2:27
you will find the most beautiful food
2:30
recipe photos accompanied by delicious
2:32
recipes and and so I highly
2:35
>> No, I'm not the I'm the recipe creator.
2:38
He's the recipe photographer.
2:40
>> And then I edit. See, I don't I don't
2:42
have a recipe photographer, so mine will
2:44
never look as good. Um,
2:46
>> lies.
2:47
>> We'll see. We'll see. But we thought
2:49
this week we would go into a brief
2:52
history of the relationship between
2:55
Disney and food through the years, which
2:58
technically goes back 72ish years if
3:00
we're going to say Disney parks, but we
3:02
could go back way further. Um because as
3:05
we all know, Walt had an affinity for
3:07
chili that uh depending on who you talk
3:10
to, there is the official recipe. I have
3:13
seen recipes in cookbooks. I've seen
3:15
recipes in the parks, I guess his parks
3:17
blog, maybe. I don't know where that
3:19
was. And I've heard the uh recipe that
3:21
is told when you visit Walt's office and
3:25
see the cans sitting in his little
3:27
kitchenet in his working office, which
3:30
incredible. go on the on whatever tour
3:32
you can to get to see that because
3:34
highly recommend it. If for no other
3:36
reason you see how Walt Chile was named
3:39
according to the people who uh preserve
3:41
his office today. So we thought it would
3:45
be fun to take a look at the history of
3:47
Disneyland particularly and food because
3:49
this is our home park and we could just
3:52
keep going forever if we were to include
3:53
all the other parks. But um
3:57
we go back.
4:00
Yeah, that's another podcast topic in
4:02
itself. We we take people from around
4:04
the world and what's their favorite
4:05
parks. Um, but we go back to 1955,
4:09
Disneyland opens. It actually had a
4:12
pretty I don't know wide range of food
4:15
offerings when you think of this for a
4:17
theme park that's brand new and an
4:20
opening and and you could get some
4:22
pretty common midcentury staples that
4:26
you would find if you went to other
4:29
restaurants which as you dig through
4:31
this and we should get a a real food
4:33
historian on here sometime looking at
4:35
you Marcy Smothers and uh
4:39
just saying but You look at these
4:41
different things and they had you know
4:43
corporate sponsors that came in whether
4:44
it was Swift and Company, Welch's um you
4:47
know even the partnership with Coca-Cola
4:49
and
4:51
through this from day one Disney has
4:53
been serving what I would consider and I
4:55
would be curious somebody who actually
4:56
ate the food back then but when I was
4:58
going through the menus I was like this
5:01
actually looks pretty good and and that
5:05
was surprising to me as I was looking
5:07
back at that and it's weird to think
5:11
that people would be dressed up fancier
5:13
than I am today and be going for a sit
5:15
down meal at at Disneyland when it
5:18
opened and but that's what happened and
5:21
and I love that. And then uh the you
5:24
know history moves forward and I don't
5:27
know that food has ever been like when
5:30
you think the history of Disneyland do
5:32
you think of food DC?
5:34
>> Absolutely.
5:35
>> Going back like to the 50s though. So I
5:39
I do a little bit because growing up
5:41
when I would visit Disneyland, my mom
5:44
who was an older generation, like my mom
5:46
was born in 47.
5:49
So she didn't go right when it opened
5:51
obviously in 55, but she did go probably
5:55
within like the 50s and 60s range
5:58
somewhere in there.
5:59
>> And she would always say how she
6:02
remembered the chicken of the sea pirate
6:05
ship in Fantasy Land. And she would get
6:08
the tuna sandwiches there.
6:10
>> Yes.
6:11
>> And that was like for her that was the
6:13
end all be all
6:15
>> and that was like she would always you
6:18
know miss it and she like there
6:21
Riverbell Terrace did for a minute have
6:24
when they were still counter service
6:25
they did have a good tuna sandwich. I
6:27
will give them
6:28
>> and they brought one back for the 70th
6:29
too in in honor of the uh
6:32
>> of the chicken restaurant. And but it's
6:34
funny because when you say that I'm like
6:36
well of course but on the flip side I'm
6:38
like I always think of the building more
6:40
than I think of the food if that makes
6:43
sense. And this is more from like photo
6:45
nicks and reading books and whatever.
6:47
Like you always hear like oh there was
6:49
that place and
6:51
>> but I haven't met that many people that
6:53
are like oh yeah I grew up loving that.
6:55
Which I love to hear that that your mom
6:56
was one of them.
6:58
>> Yeah. And it it was so I grew up hearing
7:00
it like so I think just by proxy my way
7:04
of engaging with the park has always
7:08
been via food.
7:10
>> Yeah.
7:10
>> And I love the rides. I am very much a
7:12
ride person. But I when I have an annual
7:16
pass, I love to stroll the park and just
7:19
graze. I you know I I don't typically do
7:22
like you know a breakfast, lunch,
7:23
dinner, big meal. I'll go get, you know,
7:27
my husband and I will get a breakfast,
7:29
split it, get a lunch, split like and
7:31
and therefore my way of thinking of the
7:34
park is often surrounded by the food
7:37
offerings.
7:38
>> Awesome. Awesome. And it's a very
7:41
important part of you think of what
7:43
Disneyland was from opening day was
7:46
always a place that families could go
7:48
together and and a big part of family is
7:51
eating together, breaking bread
7:53
together, whatever you want to call it.
7:54
and and you go back to the origin ideas
7:56
of, you know, Walt Disney envisioning
7:58
what Disneyland could be, it totally
8:01
makes sense that a food would or that
8:03
food and places to eat would be a big
8:05
part of that. And
8:07
>> and so that shouldn't be as much of a
8:09
surprise. And really, I should just
8:10
think deeper and longer about this
8:11
before I I start speaking, but uh but
8:15
you know, I'm usually thinking about the
8:17
food right in front of me.
8:19
But it was also part of the planning for
8:22
attractions. You know, Tiki Room started
8:25
off as Tahesian Terrace like that was
8:28
supposed to be like somewhere to eat.
8:30
You know, Blue Bayou has been around for
8:32
quite a long time and you know was built
8:36
to be like as a visual part of the
8:39
attraction Pirates of the Caribbean. So,
8:42
like food has always been a
8:44
consideration in the parks. And I do
8:48
think that that's also partially like,
8:50
you know, Disney always said like he
8:52
wanted adults and children alike. Adults
8:55
like to eat. Adults enjoy
8:58
food. And so, I think what way to like
9:02
bring in something that could be
9:04
considered adult than a meal?
9:07
>> Yeah, absolutely. Obviously, family
9:09
dinners are very important, but also
9:12
>> if an adult isn't big into rides, maybe
9:15
the food is what you you
9:16
>> So, you're saying the original
9:18
>> Disney adult. Um,
9:22
so we move forward and I I think it's
9:23
interesting because I think the
9:25
foundation of the connection between
9:27
Disneyland and food starts from day one.
9:30
Um, and as you move forward, it seems to
9:35
me like there was a pretty big evolution
9:37
that happened in the 80s. And as a kid
9:40
coming at Disneyland or to Disneyland in
9:42
the 80s, I don't think I realized how
9:44
much of a fundamental shift was
9:46
happening right when we were coming for
9:48
the first time. So, we look forward and
9:50
you've got the introduction of Dole
9:53
Whips, churros, and turkey legs. I'm
9:55
going to say in the domestic Disney
9:57
parks cuz uh they did start at, you
9:59
know, different coasts. But you've got
10:01
the Dohip in ' 86, you've got the Churro
10:03
in ' 85, and from what I can tell, the
10:05
Turkey leg in ' 89 over in Walt Disney
10:08
World. And you think of how that became
10:13
such a I don't know if it's a right of
10:15
passage, but it immediately became a oh
10:18
well, I'm going to Disneyland. We have
10:20
to go to the Tiki Room and get a dullip.
10:22
Like I think my first time going to
10:23
Disneyland was 87 or 88. And
10:28
I just thought like the way everybody
10:30
acted that this is what you do every
10:32
time you go to Disneyland. You go, you
10:34
get a dull whip and and like that's the
10:36
thing like that's a big deal, you know.
10:38
And many people it's turkey legs and
10:40
churros the same thing. And for whatever
10:42
my family, whatever reason, probably
10:43
because of summer, uh my family,
10:46
you know, gravitated towards
10:48
>> you know what it was for me?
10:49
>> What was it? frozen bananas. The
10:52
chocolate frozen that was my as a kid
10:56
that was my Disney treat. I don't know
10:57
why my parents picked that. Like
10:59
>> we were not a big like churro family or
11:02
like a Dole Whip family. I always got a
11:05
frozen banana though. that was like,
11:07
>> and it'd be interesting to see when
11:08
those came to being too because I just
11:10
feel like there was suddenly this um
11:13
this pivot from I mean I almost want to
11:16
call it a snack time pivot kind of a
11:18
thing and and um but it became this it
11:23
wasn't just about eating. was also about
11:25
the family tradition or the Disney
11:27
tradition or that that like oh you have
11:30
to do that and it became almost a
11:32
movement as opposed to like I'm just
11:34
going to enjoy food you know like does
11:37
that make sense how it changed from
11:38
being
11:39
>> a something that you you do to enjoy and
11:43
it's just part of the day
11:44
>> it just happens to be there as like a
11:46
snack that's easy to eat on the go
11:49
>> to this is almost an attraction itself
11:52
and it's a tradition in itself and it's
11:54
uh you know how many people do you know
11:56
that it's almost as big of a deal to go
11:58
get whatever Dolphip is the big thing at
12:01
now versus the same type of people that
12:05
are like oh no I have to go on whatever
12:07
this new attraction is or whatever this
12:08
certain attraction is that's like that's
12:10
my Disney tradition and I think in the
12:13
80s that's where you started seeing this
12:15
pivot to food becoming a part of the
12:18
Disney tradition at a a deeper level or
12:22
a more hyped up
12:24
I would argue it's because in the 80s
12:26
you really did see the rise of like
12:30
elevated cuisine in the United States.
12:32
Like this is where you start getting,
12:35
you know, like all of the like just the
12:38
big fancy like less family restaurant,
12:41
more adult restaurant. And so food
12:43
became
12:45
like a destination. Food restaurants
12:47
became a tourist destination. And Disney
12:50
by proxy already as a tourist
12:52
destination had to kind of step up and
12:55
offer something that you can't get very
12:58
many places. Churros are not something I
13:01
mean now with technology you can go buy
13:03
frozen churros and all that but for a
13:05
long time churros were very much a
13:09
Disneyland or a theme park
13:12
>> specialty place somewhere. Yeah.
13:14
>> Turkey legs. Same thing. Where do you
13:16
get those? At a Renaissance fair. at the
13:18
at Disneyland, at whatever theme park,
13:20
>> somebody that's willing to take a lot of
13:22
time to get them ready and has the
13:24
capacity to do that, too. I mean, and
13:25
that's part of it is is Disney had that
13:28
that ability to
13:30
>> bulk produce these things and and do
13:33
them in a way that people actually
13:34
wanted and were excited about and in
13:36
growing. And um but I I do think it's an
13:40
interesting thing because it definitely
13:43
those three years clearly technology and
13:46
and marketing and all of that stuff was
13:49
pivoting to become a hey let's make food
13:51
a little bit something more exciting and
13:53
and a destination itself. And then as
13:56
you move a couple years further it turns
13:58
from being just novelty things that are
14:00
being offered to how can we do this on a
14:03
much bigger level. And that really
14:04
starts in Florida with food and wine
14:07
which is in the the ' 90s and depending
14:10
on which origin story you use for that
14:12
whether it was at the village or um
14:14
whatever but eventually that moves out
14:17
west coast too and what we see in the
14:20
last what I don't know 15 years whatever
14:23
uh we've seen as food has really become
14:27
a centerpiece in the Disney experience.
14:29
It's kind of what you were talking
14:30
about, but I think you were ahead of the
14:32
time on that. And and you really see,
14:35
you know, annual passh holders coming
14:36
for the food. Like I can remember when I
14:38
got my first annual pass, the food was
14:40
fine. Like it it wasn't anything
14:43
>> like it was Disney food. You knew
14:45
exactly what you're Yes.
14:46
>> You weren't like in the '9s LIKE YOU'RE
14:48
LIKE, "AH, IT'S A CHURRO. AH, it's
14:50
popcorn. Ah, it's, you know, a Mickey
14:52
pretzel. Cool.
14:54
>> It's a burger. It's fine."
14:55
At the time it's it's wild because now
14:58
we don't think anything about spending
15:00
the prices for any of those things. But
15:02
I remember in the '9s being like, "What
15:04
do you mean the pretzel costs that
15:06
much?" Like I remember
15:08
>> I still think that. But
15:10
>> but you know what? I will still buy one
15:12
when I'm there. I will still do it. I'll
15:14
still buy a popcorn. I'll I'll spend a
15:17
$25 popcorn bucket. Like bring it on.
15:21
>> But you are not alone in that. A lot of
15:24
people will do the exact same thing. Um,
15:26
but it's interesting how
15:27
>> on merch like it's it's now a thing.
15:30
Like you have blind boxes with pins with
15:33
like the food and this isn't even during
15:36
food and wine. Like this is all year
15:38
long. You have shirts with merch,
15:39
stickers with merch. People make all
15:42
sorts of things. I have a pair of custom
15:45
churro ears that I had made. Like
15:49
like I it's a thing. People love Disney.
15:53
Instagram accounts dedicated to just the
15:55
food of Disney
15:57
>> websites. Yes. You know, YouTube
15:59
channels, all of this stuff. And they've
16:02
actually and clearly it worked because
16:04
they've continued to expand on this. So,
16:06
you basically have food festivals in
16:08
Florida year round. And it's getting
16:10
that way here in California at some
16:12
point. I feel like it's just destined to
16:14
happen. Um, but you you look at look at
16:17
the Disney parks blog. What is it? every
16:19
probably 3 weeks, maybe four weeks, we
16:21
get a new foodie guide. And it's really
16:24
become a central part of the Disney
16:28
experience. And with that, they've had
16:30
to continue elevating what they offer.
16:33
And and so that has meant new burgers.
16:35
That has meant uh we talked about
16:37
>> I would say I would say to varying
16:39
levels of success.
16:41
>> Absolutely. And and I think in all of
16:43
these things and with I would say
16:45
everything Disney always es and flows.
16:47
Um, and the thing we're feeling right
16:50
now and observing right now is Disney's
16:52
very much learning from what's working
16:54
and what's not and analyzing and
16:55
adjusting. And so, um, I presume for the
16:58
things that do and don't work on on the
17:00
food end of things for Disney, we're
17:03
going to see improvements in that area
17:04
too in the next year or two. But, um,
17:07
but it really became part of the center
17:09
of the culture of the Disney fandom and
17:11
geekdom and all of that stuff. I do have
17:13
to ask you, do you have a favorite food
17:16
festival or type of festival?
17:20
>> Food and wine quite a bit
17:22
>> in Florida or here.
17:23
>> I've only been to California. So, I've
17:25
been I've only done festivals at
17:27
California, but I will say I miss the
17:29
old food and wine festival of California
17:32
when they used to actually do like talks
17:34
and like the wine demonstrations
17:36
>> on the large scale. Yeah.
17:38
>> Mhm. where they would like you could pay
17:40
like x amount of dollars and you could
17:42
get like a little flight of sample
17:44
wines. It wasn't like full glasses or
17:46
anything. It was like a couple sips, but
17:48
then
17:49
>> they still do do those.
17:50
>> No, but in a different location from the
17:52
vineyard would come through.
17:55
>> Really?
17:55
>> Yep. They still do that. Yeah. It's over
17:57
at Soma Terrace. It takes over the
17:58
entire terrace. So, if if you're a
18:00
regular there like we are, um you
18:02
basically can never find seating there
18:04
during Food and Wine because uh it does
18:05
take over the entire
18:06
>> time. Was it food and wine? They did not
18:08
have anything. Maybe it was when I was
18:10
there cuz it was like a weekday or
18:12
something. They didn't
18:12
>> It could have been I think last year it
18:14
was just weekends too. Like it it
18:16
changes from year to year, but they
18:17
definitely still do that. They do food
18:18
demonstrations over in Hollywood back
18:20
lots, which who knows where that will be
18:21
once uh uh Avatar ends up taking over
18:24
that area, but uh there is a big stage
18:27
nearby, so you never know. Um but like
18:29
they do still do those things. Do you
18:31
have a dish that that really stands out
18:32
or or a specific like I always think of
18:36
we went to a um a demonstration by Chef
18:39
Robert Irvine once and that's in the old
18:42
like the old one that you're talking
18:43
about where they had the big stage in
18:45
Sunshine Plaza and then there's like a
18:47
hundred chairs in front of it and you
18:48
got to watch him make it and then they
18:50
bring out the food or whatever and then
18:52
and
18:53
>> when DCA was actually the California
18:55
theme park.
18:57
>> Yeah. That's That's when I miss food and
18:59
wine.
19:00
>> Well, and yes, the DCA 1.0 is Katie so
19:04
fun. In fact, I've got a a map to my
19:06
right that I can look at and be like,
19:08
"Oh, yeah, right there." Uh,
19:11
did you have a anything that pops out at
19:13
you from back then?
19:16
>> Know if back then, but I feel like one
19:18
of the festivals I went to had the most
19:20
adorable I cannot remember for the life
19:22
of me. probably was the winter one like
19:25
the festival of foods during like
19:26
December.
19:27
>> Yes. They had like a a little bread bowl
19:31
with like a cheddar beer soup or
19:34
something and I just remember that it
19:35
was the most adorable little bread bowl.
19:38
Like I thought it was precious and I was
19:40
like it fit into my hands and I have
19:42
like photos of me cupping this little
19:44
soup bowl because it was just adorable.
19:47
And
19:47
>> was it delicious?
19:49
>> It was delicious. I mean, it's
19:50
>> okay. I was like cheese and bread.
19:54
>> I I would hope it would be. I would be
19:55
very disappointed if it wasn't.
19:57
>> I'm trying to like I've had I feel like
19:59
I've had lots of things that were good,
20:02
but not a ton that I'm like a I wish
20:05
they had this every year.
20:07
>> There was a a stuffing mac and cheese, I
20:10
think, one year that was amazing.
20:12
>> Okay.
20:13
>> And I have out of one of the festival
20:16
cookbooks, I've made the French onion
20:18
mac and cheese. And I don't know if the
20:20
recipe I don't know if the recipe is
20:22
like what was in the park at all because
20:24
I don't think I had that version in the
20:26
park,
20:27
>> but it was delicious. The home recipe.
20:30
>> Shout out to Pam Brandon because I think
20:32
that's who did the cookbook, but
20:35
>> it was it was all the it's the person
20:37
who does the current cookbooks. Yeah.
20:39
Like all of the current cookbooks.
20:40
>> Yeah.
20:41
>> And it was her it was in her cookbook
20:43
and that that recipe was solid. I'm
20:46
going to guess it was pretty accurate
20:47
then because I feel like like they do a
20:49
pretty good job with those of making it
20:51
as close as they can being from like
20:53
majorly bulk to like oh I can make this
20:55
in my kitchen and not feed a small army.
20:58
Um,
21:00
so
21:00
>> gosh,
21:02
>> we get we get the seasonal menus and
21:04
this festival culture that comes into
21:06
Disney and and I think that evolved into
21:12
we're creating all of these great things
21:14
or we've created these food traditions
21:16
that people come and they want to
21:18
Instagram and whatever. And then the
21:20
next step that they've taken and this is
21:21
the most recent step in probably the
21:23
last 10 years uh actually be 14 years
21:26
because that's when Cars Land opened.
21:27
And I really think Cars Land is that
21:28
moment where they take dining and they
21:32
connect it in imag or Imagineers connect
21:34
it in a completely new way where it
21:36
becomes part of the story that's being
21:39
told in an immersive land around it. And
21:41
so we're seeing this in Cars Land. We're
21:43
seeing it in Star Wars Galaxy's Edge.
21:45
I'm we know it's coming from
21:46
Monstropolis uh when that opens next
21:50
year. argue New Orleans Square kind of
21:52
started it with Cafe Orleans and Blue
21:56
Bayou
21:57
>> because both of those are very much food
22:00
that is tailor made for that land.
22:05
>> Yeah. Um I don't know that they had the
22:08
same level.
22:08
>> I don't know if it's Yeah, it's not the
22:10
same Cafe Orleans
22:12
maybe.
22:14
But I think I feel like was just like a
22:17
steakhouse for a long time. Kind of
22:21
>> I think there was maybe a
22:23
>> a nod towards that, but not to the same
22:25
level of intentionality of like, oh, we
22:29
have the same thing that you're seeing
22:31
in Mandalorian
22:33
>> in the parks now for the opening
22:35
weekend. Like that level of synergy and
22:38
immersiveness is a new level.
22:39
>> Cars Land's food. I think Galaxy's Edge
22:42
is where that really went like exploded.
22:45
>> It's being realized
22:47
>> and I think it's going to go to a
22:49
>> and it's going to go to a whole new
22:50
level, I think, with Monstropolis. Like
22:52
I I think Monstropolis
22:54
is going to be
22:56
>> uh I I I have confidence. Uh I mean I
22:58
>> Harry Hins is like a
23:00
>> that's what it's going to be.
23:02
>> I to me I don't care. I will I will it's
23:06
in it's going to be in Florida, right?
23:08
If I recall,
23:10
>> I'm gonna go to Florida just to go.
23:13
>> Yeah,
23:15
>> it's gonna for a moment. Moment of
23:17
silence for the Muppets. Um,
23:19
>> fair.
23:20
>> I I will I will go to Florida for Harry
23:22
Houses because since I saw that movie, I
23:25
have always wanted to go to Harry Houses
23:27
and
23:29
>> I completely agree. It's the most
23:31
unrealized like it's right there. Just
23:33
>> how has it taken so long? I'm going to
23:36
say space and money or something. I
23:38
don't know. But uh but I think it's
23:40
going to continue to grow on itself and
23:42
and realized whereas you know we could
23:44
even use the the Cafe Orleans or uh
23:47
French market you could have said
23:49
through the years also. Um, like I think
23:51
they kind of just went the like, well,
23:53
this is what you do here and it was very
23:55
a like common sense thing versus when
23:58
you go to Cars Lands and Star Wars
23:59
Galaxy's Edge, you're really taking a a
24:04
really deep dive approach into the world
24:06
that was created on the screen and
24:08
trying to bring it back into the parks.
24:10
And I do think we could also, and you
24:13
could probably come back after you've
24:15
been out here next summer, is I think we
24:17
could also make a a case that they don't
24:20
always
24:21
nail that in the followed up execution
24:25
of things. And I'm speaking at Cars Land
24:27
exactly right now because I think the
24:29
opening menu of Cars Land was much more
24:32
immersive and
24:34
connected to what like, oh yeah, this is
24:36
what I'd expect in Radiator Springs
24:38
versus now I feel like it's a little bit
24:40
safer and it's like, oh well, this is
24:41
this place you can just go and it's it's
24:43
something. And
24:44
>> you know what I think it is is I think
24:46
that's a result of it being more kid
24:49
oriented than adultoriented. Cars Land
24:53
is very much where parents take little
24:55
ones. The majority of the rides there
24:58
are for pretty young kids, like not I'm
25:01
not saying like 10year-olds, but like
25:03
you know 5year-olds. And a 5-year-old
25:06
may not have the same palette as a more,
25:08
you know, like a 12-year-old. So, I feel
25:10
like the menus kind of got a little bit
25:12
watered down to cater to a family
25:14
palette, whereas Galaxy's Edge is very
25:19
adult forward. It's not completely
25:22
adult, but it's I would say a lot of the
25:24
stuff that they do in
25:25
>> a little more adventurous.
25:27
>> It's It's more for an adult. Like a a
25:29
Ronto rap is not something I would feed
25:31
a picky kid
25:33
>> unless it was the breakfast.
25:35
>> It's something I'd feed myself.
25:37
>> Yeah.
25:37
>> But not interesting. I have to think
25:40
about
25:41
>> Yeah. Yeah. I have to think about that.
25:44
>> I don't like the blue milk if I'm
25:45
honest. It's too sweet. But
25:48
>> um yeah, I I'll have to think about
25:50
that. That's an interesting thought
25:51
because that that is kind of it has been
25:53
watered down and I don't know if that
25:55
was the choice or has the focus just
25:58
been elsewhere. So because you think
26:00
right next to it at Avengers Campus, you
26:02
have schwarma, you have really unique
26:04
salads, you have really ne unique plays
26:06
on, you know, a chicken sandwich and and
26:10
the bira
26:11
>> older audience
26:12
>> toasted sandwiches. Um, kind of look at
26:15
the attractions like it's it's it's
26:17
similar like you've got
26:19
>> Spider-Man is very much a maybe like I
26:23
think agreed but is isn't the ride a
26:26
little bit older?
26:28
>> I haven't been in
26:30
>> I see more young families go in than I
26:32
see adults go in. And um I I would
26:36
counter that with we do have um
26:38
Guardians Mission Breakout, which is
26:40
definitely older, but uh but no, I think
26:44
I I really do think it might be a lack
26:46
of focus thing because what what it
26:48
seems like is quite often whatever is
26:50
new and shiny and and
26:54
you know, the hot spot of whatever given
26:55
time tends to get a lot of attraction or
26:58
a lot of attention and then some things
27:00
kind of get forgotten a little bit. And
27:02
it's not necessarily that they're bad.
27:03
They just aren't as polished as as they
27:05
were. You know, I'm thinking of um
27:09
uh you know, Boardwalk over uh I'm
27:12
forgetting the last name, but over in
27:13
the back of
27:14
>> uh Paradise Gardens,
27:17
>> basically back over there a little bit
27:18
further, but uh uh but like it's it's
27:21
got a menu that's been very similar for
27:23
years and it's you have no problem.
27:25
>> I never eat there because it's never
27:27
been anything I've been into.
27:29
>> Yeah. It's it's it's pasta and salads
27:31
and my favorite salad is gone now. So,
27:33
I'm a little bit sad about that. But
27:35
they had an amazing Italian salad there
27:37
and I would eat that all the time and
27:40
for whatever reason lounge is due for an
27:42
upgrade unless they've had one since
27:44
I've been there. But
27:45
>> they had one recently, but I haven't
27:47
actually checked it out just because of
27:48
a similar like I just think
27:51
>> I I miss Cove's food.
27:54
>> Copar had better food and then
27:56
Lamplight. My biggest issue with
27:58
Lamplight is it's wildly inconsistent.
28:01
Sometimes you'll go and the food will or
28:04
at least again it has been a minute
28:05
since I've been, but like Matthew and I
28:08
would go and order the same things cuz I
28:10
was like, "Oh, the Ratatouille is really
28:11
good this one time."
28:13
>> Then the next time I go and it wasn't
28:15
that good
28:16
>> and it was just very inconsistent. And
28:19
so I think that a lot of times that's
28:22
the problem when they go big and you
28:25
know interesting is it's hard to execute
28:29
that
28:30
>> especially at a busy restaurant.
28:33
>> V8 cafe is always packed like
28:36
>> Yeah. And that that is the challenge of
28:39
>> trying to get as many people fed as fast
28:42
as you can in this era of mobile world
28:44
and instant gratification. Like there's
28:46
definitely challenges there. And and to
28:48
to counter my own argument is it shocks
28:51
me how many times over in Tomorrowland a
28:53
new burger comes out that's actually
28:54
really good and and they've you know
28:57
whether they've made a spicy chicken
28:58
burger with klelaw and random peppers on
29:01
it or whatever and they're like hey it's
29:03
space. Um
29:04
>> the worst thing I've ever eaten in a
29:06
Disney park was at the Tomorrowland in
29:09
Walt Disney World.
29:10
>> Oh okay. Well, at least it wasn't
29:13
>> it was um it was a falafel burger like
29:17
so the patty was falaf
29:22
>> okay
29:23
>> it was and again this was my honeymoon
29:26
in 2016 so maybe they've gotten rid of
29:28
it hopefully they've gotten rid of it
29:29
>> I don't remember it being there the last
29:31
time I was there
29:32
>> I just remember I was like we were it
29:34
was kind of you know it was like 7:30
29:36
8:00 I was like ah really hungry we have
29:39
you know the dessert you know, fireworks
29:41
for our first night there, but I want to
29:43
eat like an actual meal first.
29:45
>> Yeah.
29:46
>> And it was just so bad that I I don't
29:49
think I finished it. And then I ate a
29:51
whole bunch of cheese cubes at the
29:52
dessert thing. So, it was cool. I just
29:54
ate a bunch of cheese.
29:55
>> I would be happy with the cheese to be
29:57
completely honest. Uh yeah, I mean
29:59
there's there's always the occasional
30:00
miss in in the parks, but I do think as
30:02
as they've moved it forward, we are
30:05
seeing
30:06
the argument we should made is even the
30:08
ones that aren't amazing anymore are
30:10
better than the ones that were good 20
30:13
years ago. Like all ships have risen
30:16
with the the tide for the most part, I
30:18
think, in terms of Disney food. And yes,
30:20
there's always the exception to the rule
30:21
and there's always the the random
30:23
one-off experiences or whatever. And uh
30:25
and that's
30:25
>> you know what an unsung hero is that
30:27
nobody talks about in the park. At least
30:29
it used to be. I don't know if they
30:30
still even have them.
30:31
>> We'll find out.
30:31
>> Chim Chongas.
30:33
>> Oh uh
30:33
>> Chimmy Chongas used to be like a really
30:36
good little snack. I don't know if
30:38
they're still good.
30:39
>> They are. But uh you need to talk to
30:42
Clocky, my Photoon Nicks co-host and
30:44
host of Set from Disneyland because he I
30:47
I feel like he lives and dies by the
30:50
Chimmy Chongas to the point where I make
30:52
jokes every time he's in town. And I'm
30:53
like, "You going to go get your chim
30:55
chunga in the morning?" And cuz he'll
30:57
have them for breakfast. He'll have them
30:58
like
30:58
>> hero. It's true.
31:00
>> My husband's Matthew likes the worst
31:03
breakfast in the park. I think
31:05
>> he has to go to Jolly Holiday and get
31:09
the croissant with the egg and the bacon
31:11
that's like too floppy. And he loves
31:14
this thing. I'm just like, it's a
31:16
croissant with some unseasoned scrambled
31:20
egg. Like
31:21
>> it's about as safe. every time we go
31:24
though. And he's an adventurous eater,
31:25
but he it is not a trip if he does not
31:27
go to Jolly Holiday one time to get this
31:30
breakfast. I can't explain.
31:32
>> I love that though because that's that
31:33
that's that whole it's my comfort food
31:35
thing. Like that is the Disney
31:38
>> and I think that is what keeps some
31:39
things on the menu for as long as
31:41
they've been is they there is that
31:45
somehow emotional connection. Corn dogs,
31:47
you know, like that's that's one of
31:48
those things.
31:49
>> But just be corn dogs are great.
31:52
But great.
31:54
>> Sure. But like it's it's got that
31:56
emotional connection is is the way I'm
31:57
saying it. I get one a year. It's great.
32:00
>> No, you can't.
32:00
>> You cannot make them at home as well. I
32:02
have tried. It is a pain. I I even b I
32:06
went I went all out. I bought the like I
32:09
found the recipe. I bought all the
32:12
stuff. I bought a fryer for it and I
32:15
still couldn't even get it to work right
32:17
because you don't commercial fryers are
32:21
not typically deep enough so you have to
32:23
do them sideways instead of up and down
32:26
>> and it doesn't work as well. We made
32:28
like
32:28
>> we tried to do it and we made like five
32:31
of them and only one looked pretty.
32:34
>> I mean that would have been fun to
32:35
watch. Um,
32:37
>> Mickey waffles are another one that I
32:39
think people people love and I think
32:42
they're fine. I just don't see like
32:44
>> it's that
32:46
big of a deal.
32:48
>> But there is a happy like it just makes
32:50
you happy seeing the little Mickey on
32:51
your your your plate.
32:53
>> I did buy the I did buy the fancy waffle
32:55
iron during co like during the lockdown
32:58
when everything was closed.
33:00
>> I bought that waffle iron and I bought
33:02
it made you happy.
33:03
>> It did. It did.
33:06
It's exactly true. And and I will say,
33:08
having stayed in many hotels through the
33:10
years, when I used to travel a lot for
33:12
work, Disney waffles are better than
33:15
most hotel waffles.
33:16
>> It's the brand of waffle uh batter. It's
33:19
Golden.
33:20
>> Makes a difference. See,
33:21
>> you can buy it online. You have to buy
33:23
it a relatively large bag, but
33:28
it
33:29
>> um I will say I liked the They have a
33:32
churro waffle on the Disney Cruise Line.
33:34
I think it's called a churro waffle.
33:35
It's the one everybody raves about. And
33:37
when we did go on the Disney cruise
33:38
earlier this year, thank you, Disney, I
33:41
kind of was like, "Okay, this is going
33:42
to be too sweet for me." Yes, it is too
33:44
sweet for me, but I can eat part of it.
33:46
And um and I I was like, I get why
33:48
people love it.
33:49
>> Does Bing Bong still do the churro
33:51
toffee?
33:52
>> I know they don't do the cereal pretzel
33:54
sticks anymore that they used to do that
33:55
were amazing. Those were the best thing
33:57
on earth, by the way. Like if Disney
33:59
ever looks at this and wants to know
34:01
what I want back, I want those cereal
34:03
pretzel sticks. They had like fruity
34:04
pebbles and white chocolate and caramel.
34:09
>> Stuff I'll never eat. Um I feel like
34:10
I've seen Churro Toffee around. I'll
34:12
check the next time I'm in park.
34:13
>> The trick The trick is to share it.
34:15
>> If you don't eat it by yourself, you
34:18
don't get like that overwhelming sweet.
34:20
>> I just need like a nibble. Like even
34:22
sharing it is a little bit. So, like I
34:24
was at Earl of Sandwich last night and
34:26
the new win for Earl of Sandwich is
34:29
their cookies. I never would have been a
34:31
guy that I would say this, but right now
34:32
Earlo Sandwich has the best cookies on
34:34
property and they're they're massive.
34:37
Like I think they're five or six dollars
34:40
or something. And the darn things are
34:42
huge and they're good. They're they're
34:45
not overly crisp. They have a little bit
34:47
of the chewiness to it. And you know,
34:49
whether you're getting a sugar cookie
34:50
with the the Halloween frosting on it or
34:53
the M&M cookie, which is my favorite,
34:56
um, all of them are delicious. There's
34:57
no way I'd ever finish one in a million
34:59
years. I think it takes like three or
35:01
four people. I mean, if you're
35:02
ambitious, two people can finish it,
35:04
>> but like they are. We always share the
35:06
churo toffee like Matthew and I and it
35:09
takes us days to finish it because we'll
35:11
take like a bite
35:13
>> and then we'll wrap it up, put it back
35:15
in the refrigerator, take it home with
35:16
us, put it in the fridge. Like no, it is
35:21
these are very much a a like a snack to
35:24
savor, not to like like
35:26
>> I would take a bite and I'd be like,
35:27
"Okay, I'll come back in two months."
35:29
You know, like that is my level of like
35:32
it's just one of those weird things.
35:34
Like I enjoy
35:35
>> I'm a savory snack.
35:36
>> It's just I prefer Yeah, I prefer savory
35:39
like in um and like I love foods on
35:42
occasion
35:43
>> like stand. They need to do like a
35:45
flavored chips stand or something.
35:48
>> I mean there there's precedent since you
35:51
know there is that place in in Frontier
35:54
Land that that has kind of a history
35:55
with chips. Um,
35:59
>> which I I'm glad they brought back uh
36:02
the the traditional menu actually at uh
36:05
at Rancho. Like that is a great move
36:09
where they've taken a menu that people
36:11
weren't connecting with and brought back
36:13
what they were asking for and and we
36:15
tried it last weekend and it was
36:16
absolutely fantastic. And what I think
36:20
is really what we're building to with
36:22
all of this, as I pivot a little bit, is
36:25
I think there is a
36:27
intersection between food and fandom
36:31
that connects with us as fans and helps
36:33
us connect with each other as fans,
36:35
which is really why you're on today is
36:37
because we have a new podcast called
36:39
Geek Eats. How was that for a buildup?
36:41
20 minute buildup, whatever that was.
36:43
>> On my podcast, we call that an excellent
36:45
segue. There you go. Um, so we have this
36:50
new podcast that we're doing. It's
36:52
called Geek Eats, and it's it's really
36:53
connecting food and fandom. Um, but
36:56
before we get into that, I think it'd be
36:59
interesting to hear your thoughts on how
37:02
this all is interconnected because
37:05
you've actually been really much more
37:07
forward in in this realm than I have in
37:10
recent like we've covered it, but we
37:12
haven't been active in the food
37:14
community because that's what you do.
37:16
And like can you talk a little bit about
37:18
how food and fandom connects and then
37:20
also how of that how all of that
37:22
connects us together? Well, everybody
37:26
has to eat people. Like, it doesn't
37:29
matter
37:31
where you come from, who you are. Food
37:35
is a part of life. Like, food is
37:37
culture. And so, we all have we all have
37:42
favorites. We all have, you know, you go
37:44
to the movies. Most people who go to the
37:46
movies have a movie snack. Most people
37:49
who
37:49
>> Wait, what? What's your movie snack?
37:51
>> For me, it's popcorn and a diet coke.
37:53
Uh,
37:54
>> like sometimes if I'm feeling froggy,
37:57
it'll be nachos, but not very often. Um,
38:00
it's usually I love my Harkkins popcorn.
38:02
It is the closest thing to Disneyland
38:04
popcorn that I can get. And so,
38:07
>> see, we didn't even talk about
38:08
Disneyland popcorn. Classic. Keep going.
38:11
>> Disneyland popcorn. I will just I could
38:14
go on that tangent for days. Um,
38:17
>> maybe someday we will.
38:19
>> Absolutely.
38:20
>> Anyway, back back to food fandom and
38:21
connection. But like you know because of
38:25
this connectivity we all have it's a way
38:28
to connect with other people and also
38:30
fandoms are a way to find your find your
38:34
people find a community of like-minded
38:37
individuals hopefully like obviously all
38:41
fandoms have their people you don't want
38:43
to hang out with but
38:44
>> as does every family you know like it's
38:48
>> but the way we can connect is like
38:50
through this fandom if we all love Star
38:52
Wars fors if we all love Disney, you
38:54
know, another it's like a deeper way to
38:57
connect on that.
38:58
>> I mean, going to food and wine is a
39:00
perfect example. You know, how many
39:02
times have you gone to food and wine and
39:04
shared a table with strangers because
39:06
there's nowhere to sit and you you made
39:08
a single serving friend? When Matthew
39:11
and I went on our honeymoon, we we drank
39:14
around the world in Epcot. And in
39:16
Germany, in the little winery in
39:18
Germany, we shared, I think it was a
39:21
barrel, like one of the giant barrel
39:23
tables. Yeah.
39:24
>> With another couple who was there
39:25
traveling
39:26
>> and we spent 20, 30 minutes just
39:30
chatting with them about everything
39:31
about our our various trips. Never saw
39:35
them again. Didn't follow on Instagram.
39:37
Didn't keep in touch. But it was a
39:39
connection we made in that moment. And I
39:41
think that it speaks to how food can be
39:44
that connectivity between all of us.
39:47
Anthony Bourdain, if you, you know, rest
39:49
in peace, if you ever watch any of his
39:52
shows, learning about other cultures and
39:54
connecting with humanity in that way, it
39:58
kind of helps to eliminate any of these
40:02
other things that might divide us
40:05
because again, we all have to eat. We
40:08
all are going to sit down at a table
40:09
with friends and family,
40:12
you know, or a partner or whoever, and
40:15
we're going to share a meal. We're going
40:17
to talk about our day, and we're going
40:19
to, you know, hopefully enjoy it. Some
40:21
people cook together. Like, that's how
40:23
they enjoy food together. And I think
40:26
fandom foods are just adding another
40:29
layer of connectivity to that.
40:31
>> I completely agree. And and that's
40:34
really what I think is the foundational
40:37
origins of Geek Eats is we intuitively
40:41
realize this 14 years ago or whatever.
40:45
And I always go back to that day and you
40:47
can listen to the Geek Eats introduction
40:49
if you want to hear the whole story, but
40:50
I always go back to the day with the
40:52
duckwings and
40:54
>> dang
40:55
>> there was a shared experience. There was
40:58
there was a little bit of discomfort
40:59
from the heat, but but like
41:02
>> both of us were far more tame in our
41:06
spice pallets at that point.
41:07
>> And like now it would be no big deal.
41:09
But um but like it was that shared
41:11
experience. It it led us to ex to go on
41:14
an adventure that we didn't know that we
41:16
were going to go on and and it really I
41:20
think opened our eyes to a different way
41:23
of being friends as opposed to like oh
41:25
we're just talking about you know the
41:28
most recent Star Wars or Marvel or
41:30
whatever.
41:30
>> We're just walking around the park
41:32
taking pictures.
41:33
>> Yeah. Uh yeah. Exactly. And but it
41:36
opened a completely different way to
41:38
connect that uh it uses different senses
41:43
actually as I'm thinking more about this
41:45
is you're using your nose, you're using
41:46
your your taste buds and and it creates
41:49
this different level of connection. And
41:51
I think that's what's exciting about
41:53
Geek Eats as we pivot into this is we're
41:56
now getting to share that fun that we've
41:58
had together. Sharing, you know, photos
42:01
of food or recipes or just random like,
42:04
"Hey, I tried this or I saw this in a
42:07
movie."
42:08
>> Feed is ridiculous.
42:09
>> Yes. Yes. One one minute it'll be
42:13
something, you know, muppets and then
42:14
the next minute it's like, "Oh, yeah.
42:16
I'm making this crazy." Yes. And um but
42:20
we're going to share that with with all
42:21
the people that go on this culinary
42:23
adventure with us. And and we decided
42:25
rather than just sharing what's in our
42:27
text messages, we should elevate it, I'm
42:30
going to say, a little bit and and
42:32
really make it kind of true, well, true
42:36
to what we have always been, which is
42:38
two geeks who love to eat and also love
42:41
the I'm going to stick with the Disney
42:43
and Positive Stuff fandom. uh because we
42:47
do love more that you know we love more
42:49
fandoms than just Disney and so we're
42:51
keeping that open cuz I fully expect
42:53
that someday there will be a Star Trek
42:55
episode of Geek Eats cuz um why not and
43:02
there I don't have that like that's
43:04
pretty awesome although that uh
43:06
>> gifted to me it's it's an older one too
43:08
it's not recent like
43:09
>> that's that's awesome
43:11
>> I I will I'll take a
43:12
>> and I have Star Trek food trivia Um
43:16
but uh but no, it it's going to be a way
43:19
that we can not just share what's going
43:21
on in our kitchens, but also kind of
43:23
share our passions in our fandoms and
43:26
connect all of these together. And out
43:28
of this, there will be some, I think,
43:32
really fun unexpected
43:35
uh dishes, I guess we could say, that
43:38
will be presented through this podcast.
43:40
And whether that's
43:41
>> we have a couple lined up that I'm I'm
43:44
personally very excited about.
43:45
>> I can smell one of them right now. And
43:48
if if it tastes as good as it smells,
43:51
which is going to be preview our first
43:53
episode, uh which is Cars themed, I'm
43:55
going to leave it at that. But uh if it
43:58
tastes nearly as good as what it smells
44:00
like right now, um this is going to be a
44:04
heck of a ride. And we're not just going
44:07
to talk about food. We're also going to
44:08
talk about fandoms and we're going to
44:11
connect the two. So, first episode is a
44:13
Cars themed episode and I'm going just
44:15
use it as our example and we are going
44:18
to dig into the world of cars. Uh, the
44:21
20th anniversary of the original movies
44:23
this year. We've got a new series coming
44:25
that they announced at D23. We've got a
44:27
new area of Frontier Land at Magic
44:29
Kingdom coming called Piston Peak. We've
44:31
got Cars Land here. We've got movies.
44:33
We've got shorts. Like, there is so much
44:35
cars and all the merchandise. Who can
44:37
forget all the merchandise? I don't have
44:39
any cars cooking paraphernalia fernelia
44:41
though. Um
44:43
>> I feel like that has to exist, right?
44:45
>> I don't think
44:46
>> like don't you feel like there be at
44:47
least a flipper or something or hot pads
44:49
or I don't know.
44:51
>> I mean I'm sure there's Rusty's branded
44:54
stuff.
44:55
>> Oh yeah, totally.
44:56
>> There's got to be
44:57
>> there's got to be I've seen them.
44:59
>> There is not a Cars specific cookbook
45:04
>> yet. have to look
45:06
>> book but not
45:07
>> I'm going to go by Cars Land tomorrow.
45:10
>> I'm going to go by Cars Land tomorrow
45:11
and see if there's anything related to
45:13
cooking food whatever and and uh price
45:16
dependent. Maybe that will end up on the
45:18
first episode of Geek Eats. But um but
45:22
the whole point being is we'll take this
45:23
this influence that's a fandom and
45:26
connect it with either a recipe from a
45:28
pre-existing cookbook or something that
45:30
we have created ourselves. And and so I
45:33
don't know about you, but when I post on
45:35
Instagram and my stories what I'm
45:36
making, people are always like, "Oh, I
45:38
want the recipe." And and the challenge
45:42
for me is 90% of the time I'm making it
45:44
up as I go along. And it's a smelling
45:46
and tasting thing. So, this is going to
45:48
be a good exercise for me to actually
45:51
writing things down and modifying my
45:53
notes as I go through this and um and
45:56
making full-on recipes for you, which is
45:59
something I rarely do, but we will be
46:01
doing error in my recipe. I was looking
46:04
at my recipe cuz it's on Geeks to Eat.
46:06
I'm not telling y'all which one, but I
46:08
was looking at it and I was like, I
46:11
don't think it's supposed to have that
46:12
much of that.
46:13
>> Oh, that could be a problem. I was like,
46:16
"Nah, that's not that's not right." And
46:18
so I adjusted it. But I was like,
46:22
>> "That's been up on my website for so
46:24
long and nobody said anything."
46:27
>> Maybe maybe
46:29
they all did what you just did and
46:30
they're like, "Well, I think it was
46:32
actually supposed to be tablespoon
46:35
instead of teaspoon." I don't know what
46:36
whatever. But um but we think this is
46:39
going to be a fun way to not just share
46:42
our fandom with each other and fair
46:44
share fandoms like of media, but also
46:47
our fandom of food and and we hope that
46:49
you enjoy following along with us as as
46:53
we we might make fools of ourselves. We
46:55
don't know. It'll be fun. Um
46:57
>> yeah, see I don't post anything until
46:59
it's a success.
47:00
>> I mean, that is fair. That is why we're
47:02
making things ahead of time because then
47:04
we can share our experiences of what
47:06
works and what doesn't work and and that
47:08
will be part of the fun
47:09
>> until the night before.
47:12
>> But my best work comes the night before.
47:14
>> As someone with ADHD, I I understand
47:18
this. However, I have also had plenty of
47:22
recipes that I owed other people that
47:24
didn't
47:25
>> Oh, yeah. I wouldn't Yeah, I'd want to
47:26
I'd want to do that first.
47:29
>> Yeah,
47:30
>> that's fair. That's fair.
47:31
>> Don't do that.
47:32
>> Um, yeah. So, we are going to dive into
47:36
this. We are going to use some of the uh
47:39
Disney or the licensed cookbooks that
47:42
they have through the years. Um, you
47:44
know, I have a Mandalorian one they just
47:46
sent me. So, I wouldn't be surprised at
47:47
all if we look at that. And we have some
47:49
fun um I don't know seasonally
47:53
appropriate films and things coming up
47:56
in the next few months that we will be
47:58
>> looking forward to November if I'm
48:00
honest.
48:01
>> Why don't you Why don't you tease away?
48:04
>> Do a little something Star Warsish.
48:07
>> There we go.
48:08
>> In November for a certain holiday
48:11
>> that might be special to some people.
48:13
>> It we watch it every year.
48:16
Shockingly, I know. But, uh, yeah,
48:21
>> it's it's one of those things. I don't
48:22
always watch it at the exact right time.
48:24
Like, usually it ends up being a little
48:26
bit later because often on that specific
48:29
day, there's another thing happening
48:30
also that that keeps me away from my
48:32
home. But, uh, dig in. You'll figure it
48:36
out. Maybe you'll figure out both. But,
48:38
uh, yeah, that's going to be fun. And
48:40
then as we pivot into the new year, like
48:42
it would not surprise me if I lo lobby
48:44
hard for Darby Gill and the little
48:45
people and um why not, right? But uh we
48:50
will be
48:50
>> That's a fun idea.
48:52
>> Thank you. Uh I just popped into my
48:55
head. Uh but we will be first aiming for
48:57
once a month with these podcasts and if
49:00
time and effort and inspiration and all
49:03
of the stars align, we will we will bump
49:05
it up to more. Um and it could be one of
49:08
those things. No more than two though.
49:10
Like let's be real
49:11
>> in this format. Absolutely. Yeah. Like
49:14
if if it turns into we might do bonus
49:16
episodes like interviewing cookbook
49:18
authors
49:19
>> Patreon stuff.
49:22
>> So that would be DAPs HQ. Good good good
49:26
uh good tease there. Yes. I like that a
49:28
lot. In fact, maybe we'll do a live
49:30
thing on there sometime.
49:32
>> And uh but it's going to be a blast. And
49:35
if you have ideas, we would like to hear
49:38
from you. Uh because while we have a ton
49:41
of fandoms that we love and foods that
49:43
we love, we are always open to new
49:46
ideas, especially if it's something that
49:49
we haven't thought of before cuz so
49:51
often you just don't know what you don't
49:52
know. And um and that could be a lot of
49:55
fun. And so I think it'll be fun for for
49:58
us together and I think it'll be fun
50:00
with you at home. And and hopefully
50:02
maybe some of these recipes you'll try
50:04
out and let us know what you did with
50:05
them and maybe improved upon them.
50:07
>> Yeah. And and if you like
50:09
>> with eats, we'll share them.
50:11
>> There you go. And and if you do a Mr.
50:13
Daps and you say, "Hey, this is a recipe
50:15
that my mom had for 30 years and I
50:17
always thought it was okay and turn it
50:20
into something that like that was the
50:22
foundation that you build something
50:23
that's absolutely amazing. Share it with
50:24
us and let us know. Maybe maybe it's
50:26
something that will do the exact same
50:28
thing of of like oh well this connects
50:30
with uh Incredibles and I don't know why
50:32
I said that but sure. Um but like it
50:35
connects with Incredibles and we're just
50:36
going to create something you know out
50:39
of that. I don't know. We we'll figure
50:40
it out. It'll be it'll be a lot of fun
50:42
and and we hope you'll go along with
50:43
that. So as we're moving towards the end
50:47
of this um because we actually are
50:49
running out of time. I'm I'm very
50:51
shocked. We'd love to hear fandom ideas.
50:53
We'd love to hear recipe ideas. That's
50:55
true. And if you have ideas for guests
50:58
um or or topics that you'd also like to
51:01
hear us focus on food and fandom that
51:04
are maybe outside of just cooking, we're
51:06
open to that as well. So details,
51:11
where can they go? A magical little
51:13
website that we're developing DC. What
51:16
is that website that they should go to
51:18
where they can find social media? They
51:20
can find new episodes. They can find our
51:22
introduction, all of that stuff.
51:25
>> They can go to geek eatats.net.
51:28
>> That was so hard.
51:30
>> I know. I was like, you're putting me on
51:32
the spot. What
51:34
the amazing thing is we've had this
51:36
website for a year and there's been
51:37
nothing on it. And and we finally are
51:39
dialing that in. And so you'll be able
51:41
to get episodes, you'll get recipes,
51:43
whatever else we throw there. And you'll
51:45
be able to access all of the podcasts
51:47
there as well. So, um, hopefully that is
51:49
something that you have fun. So, as we
51:51
wrap this up, I'm going to ask you, DC,
51:53
but I'd also love to hear from all of
51:55
you at home. What is your favorite
51:57
alltime food memory at the Disneyland
52:00
Resort?
52:02
I might actually know the answer to
52:04
this, in which case I'm
52:07
>> I have like a couple. Um,
52:09
>> pick one I wouldn't think of.
52:15
>> Dang. Uh, like it just like everything
52:17
just like seeped out of my mind. Um,
52:22
I'm gonna say it was probably a a kind
52:26
of obscure one for me that I don't
52:28
really talk about was introducing
52:31
Matthew to Secret Nachos.
52:33
>> Oh, nice.
52:35
>> Cuz I I still hold that most people
52:38
don't really know about Secret Nachos.
52:41
Like, not to the extent of other park
52:43
foods.
52:45
And I did see a video that someone
52:47
posted as secret nachos and where to get
52:49
them. They didn't refer to them as
52:50
secret nachos. They were just like, "Oh,
52:51
go to this place." And I was like, "Why
52:53
are you telling people about the place?"
52:55
>> That is actually my opinion on a lot of
52:57
those things. I'm like, that's something
52:58
that that's fun to share from person to
53:01
person, but you don't like
53:03
>> Yeah. Rude. Don't make that not a thing.
53:06
But if you know, if you know, you know,
53:08
Secret Nachos, the Carne Assada Secret
53:11
Nachos,
53:11
>> and don't don't gate.
53:13
You don't have to broadcast either.
53:15
>> Ask me via DM. Hit me up on Instagram.
53:18
I'll tell you where to go. I'm never
53:20
going to not tell you, but I'm not going
53:21
to post it online.
53:23
>> There you go. Um, and I'm going to go
53:25
for mine because I'm going to answer too
53:27
because I always hate when I ask
53:28
questions and then I get the comments
53:30
later of how come you didn't answer your
53:31
own question. So, I'm trying to be
53:32
better about that. Um, I think my
53:35
favorite food memory at the Disneyland
53:37
Resort was uh Katie and I went to Carth
53:40
once and it was just one of those random
53:45
everything aligned and it was perfect
53:46
and they had a duck breast that was on
53:48
the menu that was absolutely amazing and
53:50
the wine was amazing and I think we
53:52
might have also had whatever the the
53:54
seasonal um pork chop was and got the
53:57
side of mashed potatoes but like we
53:59
closed out Carth and it was just because
54:02
The service was so amazing. The ambiance
54:05
was so amazing and it really had that
54:07
like family like vibe where just
54:09
everybody was having fun and like there
54:12
was a couple at the table next to us. It
54:13
was their first time there ever and like
54:15
it was just like all of these happy
54:17
little things that that happened and uh
54:20
and it it to me it really is what food
54:23
is about. Like it's about the community.
54:24
It's about the fun. It's the smiles and
54:27
the joy and and and also the amazing
54:29
food. Um but but like that really that
54:32
really jumps out. Um if you were to pick
54:36
this is the last question and this for
54:38
you at home also. Um if you were to pick
54:41
one fandom connected with a recipe that
54:44
you would like to see us create in the
54:47
future on Geek Eats, what would that
54:50
fandom be? Like we'll pick the recipe we
54:52
create, but like where would you like to
54:54
see food evolve from in the minds of Mr.
54:57
apps and DC in a specific fandom. Did
55:01
that question make sense?
55:03
>> Yeah. What what fandom? Like
55:06
>> what would you like to see? Like what
55:07
topic? You answer first, I'll answer,
55:09
and then they're going to answer on the
55:10
comments.
55:12
>> I'm going to be a little bit biased on
55:13
this one because I already have a recipe
55:15
in mind that I've wanted to do for like
55:18
five years, actually longer.
55:20
>> I really want to do a Batman recipe.
55:22
It's not Disney, but I have
55:24
>> Funny you say that. I thought of Batman
55:26
when I was talking.
55:28
>> I have a Batman Returns recipe that like
55:31
literally I know exactly what this
55:33
recipe will be.
55:35
>> Nice.
55:35
>> I just have not done it. And even my
55:38
husband was like,
55:40
>> "Are you going to try to do the Are you
55:42
going to try to do the Batman recipe for
55:44
this?" And I'm like,
55:46
>> "Maybe.
55:48
>> Could I could I talk into doing Batman?"
55:51
>> Yes. Absolutely. Absolutely. Uh
55:55
But uh I think I will go
55:59
>> I am going to say well I don't want to
56:02
go too easy because there's like Muppets
56:04
is what immediately popped into my head
56:05
and Swedish Chef in particular. Um
56:09
but I I feel like I want to go more
56:11
obscure. Uh let's do
56:14
what is a fandom I'd really like to do
56:16
that's random. Um
56:18
oh Lord of the Rings.
56:22
There's so many there's so many
56:23
possibilities with this and we might
56:25
have to narrow it down a little bit, but
56:26
like
56:27
>> J is a good month for Lord of the Rings
56:29
because Tolken's birthday is the 3rd and
56:32
there's actually a toast you do at 9:00
56:36
p.m. local time.
56:38
>> There we go. So maybe birthday on his
56:41
birthday. And so I I am very versed in
56:44
to
56:45
>> let us know in the comments if you would
56:47
like a a Lord of the Rings episode in
56:50
January. I think that actually could
56:51
work out really well as we're throwing
56:53
things out there. But, uh, hopefully you
56:56
have enjoyed this very different episode
56:58
of Dap's Magic, Disney, and positive
56:59
stuff. Thank you for hopping on with me,
57:01
DC. And, uh, we are going to have a
57:04
blast cooking and geeking out together
57:06
in in the coming months, years,
57:08
whatever. And, um,
57:10
>> you know, the hard part is just get the
57:12
ball rolling.
57:14
>> It really is once we
57:15
>> It's only taken us like a decade, but
57:18
yes. um
57:19
>> and technology.
57:21
>> Yes, and technology. But uh let us know
57:24
what you'd like to see in the future in
57:26
Geek Eats. Also, let me know what you'd
57:27
like to see in the future with Dap's
57:29
Magic. And there's another project that
57:30
I will be making announcement about very
57:32
soon that I'm incredibly excited about.
57:35
Also, that has been a long simmering
57:37
passion project of mine that uh
57:39
hopefully you will enjoy as well. This
57:41
is it's not the new year, but it feels
57:42
like it is. But uh thank you guys for
57:45
watching, listening, wherever you are.
57:47
give us a shout out from wherever you
57:49
are and we'll say hi next time. But make
57:51
it a great week everybody. Keep kind and
57:53
we'll see you in the parks.

Blending Fandom and Flavor: From Disneyland Churros to Geek Eats

Daps Magic - Disney and Positive Stuff

The Crazy Cutthroat Kitchen Episode - I Didn't See This Coming!

Bob Iger | DISNEY THIS DAY | February 12, 2016

Dee-1 EXPOSES Hypocritical Hop in Hip-Hop Culture 🎤🔥| SWAY’S UNIVERSE

Redman Drops Gems: Passion, Purpose & Hip-Hop 🔥 | SWAY’S UNIVERSE

The Real Story We've Never Told - He Proposed on an Airplane! And the Risk that Started it All

20 Years of Cars: Lessons, Legacy & Theme Park Transformations

Taylor Swift Toy Story 5 - GEEKS CORNER - Episode #818

Top 5 Big Disney Announcements from D23 Day 2! | Horizons & Imagineering News 4K 🏰✨🔮

A Father's Day Walk Down Memory Lane at Disneyland! ~ Photoniks ~ Episode 22

A History of Happiness: Celebrating Disneyland's Milestone Birthdays Through the Years

Earl of Sandwich Grand Opening & Gordon Ramsay at The Carnaby Review w/ Kellie (We Don't Wear Ears)!

Hard Hats and Hammers ~ Photoniks ~ Episode 25

Ultimate D23 Predictions: Marvel, Star Wars, Pixar, & Disney Experiences!

Down the Rabbit Hole: Remembering the Mad T Party

Kim Kardashian Bio #storytime #kimkardashian #actor

Up next in 10

Blending Fandom and Flavor: From Disneyland Churros to Geek Eats

Daps Magic - Disney and Positive Stuff