S4 E22: Food Fight

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_00 (00:00):
I need you to watch...
What?
The Summer I Turned Pretty.
I need you to.
I need to discuss this with you.

SPEAKER_01 (00:08):
Okay, but see, here's the thing.
I tell you to watch K-pop DemonHunters, and that is a 90-minute
commitment.
You're telling me to watch TheSummer I Turned Pretty, and
that's a multi-seasoncommitment,

SPEAKER_00 (00:18):
I believe?
But it's like...
Okay, okay, okay.
But it's like poppin' littleM&Ms, okay?

SPEAKER_01 (00:22):
How long are the episodes?

SPEAKER_00 (00:24):
They're like 45 minutes.

SPEAKER_01 (00:25):
Okay, well, damn.

SPEAKER_00 (00:26):
To an hour.

UNKNOWN (00:30):
Um...
¶¶

SPEAKER_02 (01:02):
But on the whole I've been a saint To those poor
unfortunate souls

SPEAKER_00 (01:11):
Hello and welcome to Poor Unfortunate Podcast.
I'm Caroline Amity.

SPEAKER_01 (01:16):
And I'm Connor Perkins.
This is the Disney Podcast forGrownups where we shoot the shit
about Disney the way that you dowith your friends.
Welcome to all of our returninglisteners and viewers.
Thank you so much for joining usonce again.
And welcome to any new listenersor viewers.
Thank you so much for hittingplay.
Please also remember to hitfollow or subscribe wherever
you're listening to the podcast.

(01:36):
And if you're on YouTube, makesure that you ring the bell for
notifications.
You can opt in for allnotifications personalize
whatever do all that way youdon't miss out on anything and
then at the end of this episodeor right now if you're feeling
it make sure that you commentleave a written review and a
five star rating wherever you'relistening or watching it helps
us get seen in search resultsdoes all that like weird

(01:58):
algorithm stuff but it does somuch for us in terms of helping
us grow our poor unfortunate famand getting the podcast out
there you can also share it withsomeone to just click the little
share button and then send itoff into the ether

SPEAKER_00 (02:11):
I'm I'm going rogue right now, but I think maybe I
will pick someone who commentson this video within the first
three days, and you'll get aPoor Unfortunate Podcast
sticker.

SPEAKER_01 (02:22):
Ooh, come on, sticker.
Leave us a comment.
Leave us a comment.
All right, so here we are.
This is our showdown episode.
Caroline, why don't you telleverybody what we're doing
today?

SPEAKER_00 (02:34):
Well, a tradition that we have is we have ended a
couple of seasons with abeluga-severuga bracket.
So even though this isn't theend of season four yet, this is
our last showdown.
So we thought it was time to doanother bracket.
We have so many ideas.
So like patience, we will get tothem all.
But the one that was speaking tous this time is a bracket of

(02:58):
Disney animated food.
Now there are so much good foodin Disney.
There's amazing parks food.
There's amazing like Star Warsfood.
There's so much.
So we kind of narrowed it downto just animated food.
It also isn't everything.
We will maybe do this again oneday.
Probably.
There's so much food.
There's so much.
It was very hard to decide.

(03:19):
And drinks,

SPEAKER_01 (03:20):
like so

SPEAKER_00 (03:20):
many.
Yes.
So we have taken Disney animatedfood and divided it into four
categories.
If you're watching on YouTube,here it is.
Oh my God, look at that.
It makes me so happy.
So yes, we have divided Disneyanimated food and drink into
four categories.
Small plates, entrees,beverages, and sweet treats.

(03:43):
And we will crown one ultimatewinner.
And we wanted to do it this way.
We didn't combine this withPark's food or anything else
because we wanted it to be aneven playing field.
So obviously, none of this foodis real exactly.
So we haven't tasted any ofthis.

SPEAKER_01 (03:59):
And I think that's kind of like one of the metrics
for this is like how badly

SPEAKER_00 (04:03):
we want to have this.
Yes, that's what I was going tosay to you.
How are we judging this?
And I think a big piece of it ishow much do you wish you could
have that?
Yeah.

SPEAKER_01 (04:11):
Yeah.

SPEAKER_00 (04:11):
Yeah.
Absolutely.

SPEAKER_01 (04:12):
Agreed.

SPEAKER_00 (04:13):
I love a belugasavruga bracket.
Me

SPEAKER_01 (04:16):
too.

SPEAKER_00 (04:16):
I'm so excited.

SPEAKER_01 (04:18):
All right.
So let's get started with ourfirst category, which is small
plates.

SPEAKER_00 (04:22):
Oh my God.
I feel like I'm on Jeopardy orsomething.
Okay.
Visuals.

SPEAKER_01 (04:29):
So for anybody who's listening, if you want to take a
look at these visuals, you cango into the episode descriptions
and then you can see thebracket.
And then in the bracket, thereis a link to the Google Slides
presentation so that you can seeall these visuals too.
Okay, so our first two smallplates that are going up against
one another are Bao buns fromthe Pixar short Bao and Kronk's

(04:54):
spinach puffs from The Emperor'sNew Groove.

SPEAKER_00 (05:00):
It's difficult.
It's a difficult comparison herewhen we kind of do two different
animation styles against eachother because, I mean, that
picture of the Bao is sotextured.
Like, look at that.
I mean...
Oh, my God.
It's stunning.
Look at the steam coming off.
Oh, the steam coming off ofboth, actually.
The

SPEAKER_01 (05:18):
steam.

SPEAKER_00 (05:22):
Listen, I think, I mean, I...
I

SPEAKER_01 (05:24):
know what it is for me.
I

SPEAKER_00 (05:25):
know what it is for me, too.
And I think I can...
These are two foods that I'mlike, I think I can make a
pretty good guess what theywould taste like.

SPEAKER_01 (05:32):
What they would taste like.

SPEAKER_00 (05:33):
And I think Cronk's spinach puffs are going to be
delicious.
Don't get me wrong.
But it's like, you know, one ofthose, like, I feel like it
would be kind of like the thingyou can get in the frozen
section that's like a...
spinach and phyllo dough kind ofthing.

SPEAKER_01 (05:45):
Which is also very interesting given that like this
is like it's South America.

SPEAKER_00 (05:49):
Yeah.
Right.
And that

SPEAKER_01 (05:50):
feels very Greek

SPEAKER_00 (05:52):
to me.
It does.
It does.
But yeah it's the bao buns.
It's the

SPEAKER_01 (05:56):
bao buns.
It's gotta be the bao

SPEAKER_00 (05:58):
buns.
Unbelievable.
And made and handmade.

SPEAKER_01 (06:01):
Handmade.
The pinch.
With

SPEAKER_00 (06:02):
hair like that.
Oh

SPEAKER_01 (06:03):
yeah.
That pinch.

SPEAKER_00 (06:04):
It's gorgeous.

SPEAKER_01 (06:06):
Alright.

SPEAKER_00 (06:06):
Our

SPEAKER_01 (06:08):
next two are the Be Our Guest hors d'oeuvres So this
includes the gray stuff.

SPEAKER_00 (06:15):
Yes.

SPEAKER_01 (06:16):
And the nacho from Kim Possible, which for those of
you who don't know, the nacho isa taco that is filled with all
of the stuff of nachos.
And then it's sort of likewrapped up on the side.
So it's like it's a nacho taco.

SPEAKER_00 (06:33):
Yeah.
It's interesting because I'msure a lot of you were thinking
about the fact that the graystuff now in the parks.
has become a dessert but we'relooking at it as this set of
hors d'oeuvres it's a pate it'slike a whipped pate kind of
thing yes I'm a big I'm a bighors d'oeuvre girly I love a

(06:55):
past hors d'oeuvre but thatknocko Connor and I both love us
some Taco Bell so like

SPEAKER_01 (07:03):
also that is that is the type of thing that is gonna
have me blowing up a bathroombut not regretting a single
moment

SPEAKER_00 (07:11):
Look at the way it's dripping on his hand.
I mean, that is going to ruinyour week.

SPEAKER_01 (07:15):
That's going to ruin your plumbing.
And honestly, I'm kind of down

SPEAKER_00 (07:20):
for it.
I would sacrifice myself for theexperience of the knocko.

SPEAKER_01 (07:24):
But these small bites

SPEAKER_00 (07:27):
do look good.
Yeah, but some of these I'm notconvinced on because one of them
is clearly like a pig in ablanket.

SPEAKER_01 (07:32):
But pigs in a blanket always slay.

SPEAKER_00 (07:34):
Yeah, but like that

SPEAKER_01 (07:35):
doesn't...
What do you think that thing isthat's sort of like hamburger-y
kind of looking one?

SPEAKER_00 (07:40):
Which one is that?
These things are weird looking.

SPEAKER_01 (07:43):
It's one of the ones with the toothpick in it.
Oh.

SPEAKER_00 (07:46):
Next to the gray stuff.

SPEAKER_01 (07:48):
The like brown.

SPEAKER_00 (07:50):
That looks like a tiny mini sloppy joe.

SPEAKER_01 (07:55):
What is this?

SPEAKER_00 (07:58):
I mean, what's that other thing with like the X on
top of it?
Is that like a rolled up like,is it like ham?
Is it like prosciutto?
I

SPEAKER_01 (08:04):
feel like that's like a prosciutto.

SPEAKER_00 (08:07):
You said it right.
Good job.
And then the red is like jam.
It could be like a jam on like a

SPEAKER_01 (08:13):
cracker.
Or is it roe?
Is it like a caviar situation?

SPEAKER_00 (08:16):
I'm not convinced.
And then like I think we havelike a cucumber sandwich with an
olive.
Cucumber sandwich with a

SPEAKER_01 (08:22):
stuffed olive.
I'm

SPEAKER_00 (08:23):
never going to say no to an olive.
I

SPEAKER_01 (08:26):
will.

SPEAKER_00 (08:26):
There's too much.
Yeah, now you're convincing me.
even more there's way too muchmystery going on on this plate

SPEAKER_01 (08:31):
yeah this this candlestick literally just said
here try

SPEAKER_00 (08:35):
it I think this is like the gray stuff is gonna hit
and the rest of it is not goingto

SPEAKER_01 (08:38):
yeah I'm honestly I was not expecting this I was
really expecting me to be likeoh the hors d'oeuvres but now
that I'm really looking

SPEAKER_00 (08:46):
at these you have to really look cause

SPEAKER_01 (08:47):
like what's that one crescent roll situation what's

SPEAKER_00 (08:50):
that again that other one looks like it's like
the same it looks like sloppyjoe it looks like sloppy joe
meat it looks gross

SPEAKER_01 (08:57):
it's a sloppy either that or it could be a chicken
finger

SPEAKER_00 (09:02):
that would be good no I don't know look at that
little hot dog a

SPEAKER_01 (09:09):
crescent roll chicken finger

SPEAKER_00 (09:10):
that hot dog that little pig in a blanket doesn't
even have enough blanket

SPEAKER_01 (09:13):
that's

SPEAKER_00 (09:13):
true the ratio is so off for that

SPEAKER_01 (09:16):
or maybe it's no

SPEAKER_00 (09:18):
it's funny because when people ask you to think of
like name a Disney food peoplewould probably say the gray
stuff but it's the not go for me

SPEAKER_01 (09:25):
I think it's the not go for me too both of these
would very very clearly put mein the bathroom laughing But
there's only one that I'd belike, oh,

SPEAKER_00 (09:35):
that was worth it.
There's mystery meat in both ofthese.

SPEAKER_01 (09:39):
Yeah.
If I'm going to just likefull-on commit to the bathroom
for like an hour and a half,which one do I want me to put

SPEAKER_00 (09:48):
me there?
That one.
And I think I would rather havethis put me there.
That looks like something wewould sit down and tuck into at
the Brian Park Moe's.
Let's be real.

SPEAKER_01 (09:57):
Very true.
Very true.
It's

SPEAKER_00 (09:59):
that.

SPEAKER_01 (09:59):
All right.
Congratulations, the knocko.
The knocko, baby.
So this is Kumandra Soup fromRaya and the Last Dragon.
And then we have Tiana's gumbofrom the princess and the frog.

SPEAKER_00 (10:15):
Oh, this is a very even match for me.

SPEAKER_01 (10:18):
Yeah.

SPEAKER_00 (10:19):
I'm trying to take like the purse, a little bit of
the personal preference out ofit of like which flavor profile
am I going to go for more andtry to think like.

SPEAKER_01 (10:27):
See, I'm not really like a huge gumbo person.
I feel like it's very spicy, butI feel like this is probably
spicy too.
It's got like, like some Thaichili kind of situation, but And
it also feels like maybe this issomething that's going to like
clear my sinuses.

SPEAKER_00 (10:44):
Oh, this will fix you.
They will both fix you indifferent ways.
I feel like though my curiosityleans toward the gumbo a little
bit more knowing that it's herfather's recipe.
Oh,

SPEAKER_01 (10:56):
see my curiosity is leading me a little bit towards
Kumandra soup.

SPEAKER_00 (11:01):
Because it would be like you don't 100% know
exactly.
I don't

SPEAKER_01 (11:04):
really know what these flavors are.

SPEAKER_00 (11:05):
But I really do feel like I'm like.
But the

SPEAKER_01 (11:08):
shrimp.

SPEAKER_00 (11:08):
The shrimp look.
so good.

SPEAKER_01 (11:10):
You can't even eat the shrimp though.

SPEAKER_00 (11:12):
I can have that as long as it's not like shrimp
cocktail.

SPEAKER_01 (11:15):
Oh, okay.

SPEAKER_00 (11:16):
I can have it.
Okay.
If there's like crawfish though,I cannot anymore.
But if we're thinking story, Ithink I'm more curious to taste
the thing that catapulted Tianainto wanting to

SPEAKER_01 (11:30):
cook.
That is a fair assumption.
Also, look at this pot.
This pot has

SPEAKER_00 (11:35):
flavors in it.
That is exactly, exactly.

SPEAKER_01 (11:38):
This pot has seen some things.
Absolutely.
Multi-generational.

SPEAKER_00 (11:43):
Yeah.
Yeah.

SPEAKER_01 (11:45):
This pot probably has

SPEAKER_00 (11:46):
seen some things too.
They both have.
That's what I'm saying.
This is

SPEAKER_01 (11:49):
an even match.
This is the pot that, this is abeautiful pot.
Yeah.
This is good

SPEAKER_00 (11:53):
cooking pot.
It does work.
It's the gumbo for me.
I think I'll go gumbo.
Yeah.

SPEAKER_01 (11:58):
Yeah, I'll go gumbo.
Alright.
And then last up in the smallplates category, we have
Aladdin's bread from Aladdin andPocahontas Pocahontas' corn from
Pocahontas.

SPEAKER_00 (12:12):
Tell me something.
Are these just a me thing?
Because these two thingsdominated my imagination when I
was younger.

SPEAKER_01 (12:18):
No.
When I literally, I asked myfamily, I was like, hey, so if I
was doing like Disney food and Iwas like small plates or like
snacks or sides and the firstthing was like, in a weird way,
Aladdin's bread.
And I was like,

SPEAKER_00 (12:33):
say no more.
Thank you so much.
Because go back to that picture.
It's also just the way he'stucking in to it and like the
way you can hold it and it's bigyou can hold it in two hands
that well that's the one thing Iwill say though is like it's
kind of you know it's been outin the marketplace all day it's
hot

SPEAKER_01 (12:52):
it's got his sweat on it that makes it more tasty

SPEAKER_00 (12:56):
still I think he's rather tasty

SPEAKER_01 (13:00):
God look at how he looks at that bread

SPEAKER_00 (13:02):
I want someone to look at me the way Aladdin looks
at that loaf of bread

SPEAKER_01 (13:05):
I just want to be that bread

SPEAKER_00 (13:08):
but that corn This

SPEAKER_01 (13:10):
corn, I will say, I went to a crab feast once and I
had never, I had had like cornon the cob all the time,
naturally.
But in Maryland, when you getbushels of crabs, they steam the
corn with the crabs and theysteam it in the husk.
And I swear, the first time Iever had this at this crab feast

(13:33):
and I pulled back that husk andit was ready, it was this.
It was exactly this.
This corn looks beautiful.
ready to eat.
It is buttered.
It is salted.
It is flavored.
It is ready for you.

SPEAKER_00 (13:45):
Look at the

SPEAKER_01 (13:46):
shine on those kernels.
Disney does corn right.
It's true.
Like the chicken feed inCinderella.
That's the corn kernels.
That's good corn.

SPEAKER_00 (13:56):
Thank you so much for saying that.
I always used to be like I wantto eat the chicken feed from
Cinderella.
The

SPEAKER_01 (14:02):
short, the wise little hen.

SPEAKER_00 (14:04):
Oh

SPEAKER_01 (14:04):
yeah.
With Donald Duck's firstappearance.
It's literally all about cornand in the end they have corn
bread and corn this and gobs andgobs of butter and like that's
like what it said

SPEAKER_00 (14:15):
yeah

SPEAKER_01 (14:16):
Disney does corn that corn is damn That's corn
porn.
It

SPEAKER_00 (14:24):
is.
I think it's this for me.
And look at the ease

SPEAKER_01 (14:27):
in which she husked it.

SPEAKER_00 (14:28):
And when you look at it when they have the basket
full of all of those ears ofcorn.
Oh, gosh.

SPEAKER_01 (14:35):
But it's good.
This bread, though, alsocaptivates my imagination.

SPEAKER_00 (14:41):
But I actually don't think it's going to be that
good.
I don't think it's going to bethat good.
No.
Because bread, that's a breadthing.
Sometimes you see this reallygood looking loaf of bread and
then you That is true.
It's a little dry.
It's a little.

SPEAKER_01 (14:55):
But hey, that's a corn thing too.
Sometimes you get a really goodlooking piece of corn you're
tasting and it's ass.
It's not

SPEAKER_00 (15:01):
sweet.
Okay, I can bite into one ofthese things right now.
I want to try the corn.
Look how good it looks.
Look at that.
That is unbelievable.

SPEAKER_01 (15:10):
The shine is good.

SPEAKER_00 (15:13):
It's plump.
It is not dry.
It is going to be, you're goingto bite into it.
But what

SPEAKER_01 (15:17):
if there's no flavor?
What if there's no sweetness?
Because we all know that thewhite corn is best.
That's the thing.
the sweetest.
Okay, fine.
I'll give you...
Hey, remember this.
Just

SPEAKER_00 (15:29):
remember this, okay?
Here we go.
Here we go.
Here we go with the bargains.
Just clock it

SPEAKER_01 (15:32):
away.

SPEAKER_00 (15:33):
Sure.
Sure.

SPEAKER_01 (15:34):
Great.
You can have Pocahontas as corn.
I am nothing if not a benevolentoverlord.

SPEAKER_00 (15:40):
All right, let's move on to entrees.
All right.
Starting with Mushu's congeefrom Mulan.

SPEAKER_02 (15:48):
Ooh.
Ooh.

SPEAKER_00 (15:49):
And pork and lettuce stir fry from Turning Red I mean
this action shot is somethingelse

SPEAKER_01 (15:57):
this whole scene with Mr.
Lee is like because it's likethis is the sexiest thing about
him is like how he cooks and Imean look at this I mean this is
another it's a Domi Shi Domi Shidirected Bao and then turning
red

SPEAKER_00 (16:12):
this looks like a photo it's so photorealistic so
again it's hard it's hardbecause it's like yeah that
looks like I can bite into itright now

SPEAKER_01 (16:21):
my mouth is literally

SPEAKER_00 (16:22):
watering right now Yeah.

SPEAKER_01 (16:23):
This is…

SPEAKER_00 (16:25):
Listen, this is… I'm talking about personal.

SPEAKER_01 (16:28):
I've always wanted to taste

SPEAKER_00 (16:29):
this.
I have… I've always wanted totaste this congee.
I have been obsessed with thiscongee since the day that I laid
eyes on it.
I also just love congee.
I…

SPEAKER_01 (16:39):
I've never had it.

SPEAKER_00 (16:40):
Oh, my God.
Oh, my God.
It's porridge,

SPEAKER_01 (16:42):
right?
It's like a… It's a form ofporridge.

SPEAKER_00 (16:43):
It's… Yes.
It's like… Yes.
Like a rice porridge.
Yeah.
It's like a rice porridge.
Yes.
My friend Merla used to make itfor me who I used to work with.
Her congee… was incredible andthen you want to know where I
had really delicious freakingcongee

SPEAKER_01 (16:57):
where

SPEAKER_00 (16:59):
on the Disney Wish at the breakfast

SPEAKER_01 (17:02):
buffet

SPEAKER_00 (17:03):
and they had all of these toppings you could put on
it and it was incredible

SPEAKER_01 (17:08):
well you know what's very interesting about these two
being up against each other andI didn't even realize it but
there's like a reference there'san easter egg of Mushu's congee
in Turning Red when she wakes upin the morning they have the
congee and it's done the exactOh, my God.
But look at this.
Look at the sauce.

SPEAKER_00 (17:30):
I'm not a big pork...
fan.

SPEAKER_01 (17:33):
I mean, I'm not either, but

SPEAKER_00 (17:34):
the sauce looks insane.

SPEAKER_01 (17:36):
I'm down to go with the congee.

SPEAKER_00 (17:39):
You are?
I'm so the congee.
I mean, I want to eat that.
I want to pull that right out ofthe screen.

UNKNOWN (17:46):
Oh my God.

SPEAKER_00 (17:47):
And it just looks like such a filling, like
satisfying breakfast.
Like I'm going to go train afterthat.
And that's why he gives herthat.

SPEAKER_01 (17:55):
Yeah.
Sure.
Yeah.

SPEAKER_00 (17:59):
And that one piece of bacon, the perfect amount.
And it looks like it's well donebacon the way I like it

SPEAKER_01 (18:04):
but flexible enough

SPEAKER_00 (18:05):
yes yeah yeah points for the art you know the
artistic value as well and thefact that Mushu

SPEAKER_01 (18:11):
there's artistic value here too I mean

SPEAKER_00 (18:14):
photorealism

SPEAKER_01 (18:16):
okay so we went with the congee

SPEAKER_00 (18:20):
moving along to Max and PJ's pepperoni pizza from a
goofy movie which we discussedvery recently up against the
sushi from Harryhausen's fromMonsters Inc

SPEAKER_01 (18:32):
so So the cheese pull on this pizza, I'm
frustrated because like truly apicture of this doesn't even
really do it justice to thewhole moment of like the cheese
pull.
I'm watching them like get intoit.
And then he like riles it up.
And for so many people, I thinkthis pizza is like it in terms

(18:56):
of pizza in animated films.

UNKNOWN (18:59):
Yes.

SPEAKER_00 (18:59):
But, like, what an experience this is.
We've got

SPEAKER_01 (19:01):
legit eyeballs here.

SPEAKER_00 (19:02):
That's the thing.
This is monster sushi.

SPEAKER_01 (19:06):
But it's probably good.

SPEAKER_00 (19:10):
Probably.
I'm like, okay, what about this?
I'm like, okay, I see the pizzafrom a Goofy movie.
Do I want more badly to eatpizza after looking at that?
Or do I more badly want to eatsushi after seeing this sushi in
Monsters, Inc.?
Like you're doing like a forkand film kind of thing.

SPEAKER_01 (19:28):
Gotcha.
Yeah, no, I want to eat thispizza.

SPEAKER_00 (19:30):
I want to eat the pizza

SPEAKER_01 (19:31):
too.
Yeah.

SPEAKER_00 (19:33):
Because that just seems like also just like that
like even though it's monstersushi let's be real that looks
like really high quality likewell made sushi which I've had
this pizza looks like it wouldlevel up pizza as I know it

SPEAKER_01 (19:46):
yeah and it's also it's going to be cheap because
it's like clear it's going to betrash pizza but it's going to be
good you know when you find thatone like cheapo pizza place and
it changes yeah because likethat's the thing there's so many
people who are like oh I'm goingto have my like artisanal pizza
and listen I'm All for like anartisanal

SPEAKER_00 (20:05):
pizza.
Every type of pizza has its timeand place for sure.

SPEAKER_01 (20:08):
Exactly.
I'm like, but when you find thatgreat trash pizza, like when you
hit that two bros pizza, oh myGod.

SPEAKER_00 (20:19):
Oi.

SPEAKER_01 (20:20):
Drunk two bros.

SPEAKER_00 (20:22):
You know what I love?
This isn't trash pizza at all,but you know, you just made me
think about, oh my God, twoboots.
This

SPEAKER_01 (20:27):
is giving artichoke.
Oh my God.
This is giving like theartichoke, like the artichoke
slice when it's

SPEAKER_00 (20:33):
all creamy.
when the cheese is sliding off.
I want two boots.
I want two boots.

SPEAKER_01 (20:41):
They had good pizza.
But this makes me wantartichoke.

SPEAKER_00 (20:45):
This makes me want to eat pizza.
Yeah.

SPEAKER_01 (20:47):
Yeah.
Yeah.
Okay.
Yep.

UNKNOWN (20:49):
Okay.

SPEAKER_00 (20:50):
Oh my God.
This is a great one.
And then we've got Ichabod'sturkey from the adventures of
Ichabod and Mr.
Toad.
Just full ass rotisserie turkeywith all like the dressing
around it.
The fixings around it.
Like lettuce and

SPEAKER_01 (21:07):
Beets?
Tomato?
Beets?
Something

SPEAKER_00 (21:10):
Up against Ratatouille From Ratatouille

SPEAKER_01 (21:14):
Okay, listen.
This is a very interesting onefor

SPEAKER_00 (21:17):
me.

SPEAKER_01 (21:18):
Because I'm not a fan of ratatouille at all.

SPEAKER_00 (21:22):
I'm kind of with you.
I've had it before.
And

SPEAKER_01 (21:25):
it's just like not really that great.
It's just like a bunch ofvegetables.
And it's a lot of effort.

SPEAKER_00 (21:30):
Yeah.

SPEAKER_01 (21:31):
For a lot of squash.

SPEAKER_00 (21:34):
Yeah.

SPEAKER_01 (21:35):
I also don't particularly care for turkey at
Thanksgiving.
I'm the same.
I'm here for the sides.
At Thanksgiving, exactly.
I'm like, I'm not going to wastemy time.

SPEAKER_00 (21:43):
But damn if that doesn't look great.

SPEAKER_01 (21:44):
Crispy.
This, the glisten.

SPEAKER_00 (21:47):
Yeah, the glisten.
I am obsessed with the fact thateverything is like flat 2D and
then we have this glisteningturkey.
We have a

SPEAKER_01 (21:54):
glistening turkey.
There is no dimension on Ichabodwhatsoever and then there is
this

SPEAKER_00 (21:59):
turkey.
It's like when they do that inSpongebob where like the real
items are under the

SPEAKER_01 (22:03):
sea.
Yes.
They put all of their money, allof the budget of Sleepy Hollow
actually went into this turkey.

SPEAKER_00 (22:09):
So lighting this turkey.

SPEAKER_01 (22:10):
Lighting this turkey.
They were like, who is our bestanimator?
Should we put them on theheadless horseman?
No, put them on the

SPEAKER_00 (22:17):
turkey.
Put them on the turkey.
But at the same time.
This sauce on the ratatouille.

SPEAKER_01 (22:23):
The sauce.
And this is another thing of Idon't particularly like
ratatouille.
This makes me want to eatratatouille.

SPEAKER_00 (22:29):
Yes, because I am super into how thinly sliced
everything is.
I think when I've hadratatouille and it's like thick
pieces of the veggies, I'm justlike, eh.
But this looks like.

SPEAKER_01 (22:42):
Sex.

SPEAKER_00 (22:43):
Easy to eat.

SPEAKER_01 (22:44):
Oh.

SPEAKER_00 (22:44):
Sauce around it.
Not quite.
It's not quite there for me.

SPEAKER_01 (22:49):
Okay.

SPEAKER_00 (22:49):
But to each their own.
I would never yuck your yum.
I'd never.

SPEAKER_01 (22:53):
I don't know if this is my yum either.
I'm like, but it does look, thisis like a form of food porn for
sure.

SPEAKER_00 (22:58):
And I just, I'm kind of like, we're really not going
to have Remy's dish moveforward.
Like that seems like sacrilege.

SPEAKER_01 (23:05):
I know.
I know.
This, I think this is probablythe bigger hurdle for me to make
me want to eat something that Itypically would not want.

SPEAKER_00 (23:14):
Yeah.
It

SPEAKER_01 (23:15):
is easier for me, like I like turkey more than I
like ratatouille.
So it is easier to get me towant to eat turkey than it is to
get me to want to eatratatouille.
And because this particularratatouille makes me want to eat
it just as much as the turkey,that had a bigger distance to
sort of overcome.

(23:36):
So I think for me, it's theratatouille.

SPEAKER_00 (23:38):
I think me too, because I have this suspicion
that the turkey with that reallygood looking skin will be like
those really good ass rotisseriechickens that you can get from
the grocery store

SPEAKER_01 (23:50):
and see here's the thing I prefer chicken to turkey

SPEAKER_00 (23:53):
same meanwhile with the ratatouille I'm like like
you I'm not really like sold onthat dish but I'm like I want to
try this more because I have afeeling this is going to be
leveled up in a way that like aroasted turkey can only go so
far and for me it's about thesides and there's no sides

SPEAKER_01 (24:09):
yeah she's barren

SPEAKER_00 (24:11):
yeah I can imagine how good that smells though
let's We'll go with ratatouille.
We'll go with ratatouille.
I want that spoon in my mouth.

SPEAKER_01 (24:20):
Yes.
Yes.

SPEAKER_00 (24:22):
For the sauce alone.
I will lick the plate and leavethe rest.

SPEAKER_01 (24:25):
For the what?

SPEAKER_00 (24:26):
For the sauce.

SPEAKER_01 (24:27):
For the sauce.

SPEAKER_00 (24:28):
For the sauce.
All right, finally, we have TonySpaghetti and Meatballs from
Lady and the Tramp.
Up against another pasta,Massimo's Trenete al Pesto from
Luca.
Trenete.
My ancestors are rolling over intheir graves right now.

SPEAKER_01 (24:46):
No, that's great.
No, I thought that wasfantastic.
This

SPEAKER_00 (24:51):
is hard.
Again, difficult with theanimation style differences
here.
And I'm trying not to think ofthe Tony's spaghetti and
meatballs served at Tony's TownSquare, which, listen, I haven't
been to Tony's Town Square in along time, but those were not
very good.

SPEAKER_01 (25:06):
I went there recently.
You went more recently.
I didn't hate them.
I didn't hate them.
On one hand, look how manymeatballs are in there.

SPEAKER_00 (25:15):
I know.
One, two,

SPEAKER_01 (25:16):
three, four, five, six, seven, eight.
And you know that's his mama'srecipe handed down from her mama

SPEAKER_00 (25:21):
and her mama.
That's what I'm saying.
And there's like the breadstickson the side.

SPEAKER_01 (25:24):
That's a dinner.
This

SPEAKER_00 (25:26):
place is where you should get like a pasta dish
from.

SPEAKER_01 (25:30):
Exactly.
This is where you want to orderthe spaghetti

SPEAKER_00 (25:36):
meatballs.
You want the candle in the winebottle.
You want the checkeredtablecloth.

SPEAKER_01 (25:39):
And you say, give me your basics.

SPEAKER_00 (25:43):
Yeah.

SPEAKER_01 (25:44):
I want to see, because that's how you judge a
good restaurant, how well theycan do the basics.
How good is your meatball?
How good is your sauce?
How good is your pasta?
That's all

SPEAKER_00 (25:53):
there is.
And you've got leftovers to takehome.

SPEAKER_01 (25:55):
Yeah.
Maybe.

SPEAKER_00 (25:56):
Right.
Let me see the pesto.

SPEAKER_01 (26:01):
This though looks so freaking good because I know
what this would taste

SPEAKER_00 (26:05):
like.
I can very distinctly tastethis.
And

SPEAKER_01 (26:09):
look at the like different textures are very
interesting.

SPEAKER_00 (26:13):
I'm very appreciative of the veggies in
there.
That's probably some basil onthe top.

SPEAKER_01 (26:20):
I'm sorry but I think I have to go speggy and
marbles.

SPEAKER_00 (26:23):
Again because it's that curiosity of like what does
the spaghetti and meatballstaste like.

SPEAKER_01 (26:27):
Look at those fucking meatballs.

SPEAKER_00 (26:29):
Yeah.

SPEAKER_01 (26:32):
Listen, I could go to town on meatballs.
I've been known to do

SPEAKER_00 (26:36):
it.
Yeah, you're a meatball king.

SPEAKER_01 (26:39):
And I want those balls in my mouth.
And you can quote me on that.

SPEAKER_00 (26:47):
Put

SPEAKER_01 (26:48):
them in.
I want them.

SPEAKER_00 (26:50):
I'll give them to you.

SPEAKER_01 (26:51):
Thank you.

SPEAKER_00 (26:53):
Also, you know I don't like Luca, so I just
couldn't.

SPEAKER_01 (26:55):
I know.
I knew that was coming.
So let's

SPEAKER_00 (26:58):
talk beverages now.
We love beverages.
This is going to be fun.
Okay.

SPEAKER_01 (27:02):
This is Caroline's moment.
It's her bevy.

SPEAKER_00 (27:04):
Bevy.
Listen, today I've got myDunk-A-Latte.
I've only got two beveragesright now.
This is unusual for me.
I've got my Dunk-A-Latte and myAriel O'Walla.

SPEAKER_01 (27:14):
I have my Stanley filled with Wawa diet iced tea.

SPEAKER_00 (27:17):
Oof.
All right.

SPEAKER_01 (27:20):
All right.
Let's get into these.
First off, we have pink winefrom The Great Mouse Detective
and other Disney films.

SPEAKER_00 (27:28):
Yeah, there's a lot of pink wine.

SPEAKER_01 (27:29):
Honestly, there's a lot of pink wine.
You've got pink wine in thescumps scene from Sleeping
Beauty.
Fuck them.
You've got

SPEAKER_00 (27:38):
pink wine.
Amber's New Groove has it in theSpanish pub scene.
Amber's New Groove has pink

SPEAKER_01 (27:41):
wine.
Fantasia has it in the Bacchus

SPEAKER_00 (27:45):
scene of the pastoral scene.
There's like pink champagne inBeauty and the Beast.

SPEAKER_01 (27:47):
There is pink champagne.
Interesting.
So much pink wine.

SPEAKER_00 (27:51):
Rosé all day, says Disney.
Rosé all day.

SPEAKER_01 (27:54):
Truly.
I went with this one becauseit's in a fountain.

SPEAKER_00 (27:57):
Yeah, I was going to say, is the vessel part of this?
Am I tasting the wine or am Igetting the fountain of the
wine?
I

SPEAKER_01 (28:04):
think you're getting both.
Okay.
I think it's more for the wine,but we're not going to ignore
its vessel.
And this does fuse together somany things that are very
important to me, which isradigan, water fixtures.
and pink wine, which I've alwayswanted to taste.
It is up against another pinkbeverage, which is Abby's

(28:26):
Strawberry Boba Tea from TurningRed.

SPEAKER_00 (28:30):
I'm so, so into boba and this is like, it's making me
salivate.
I

SPEAKER_01 (28:37):
know what this would taste like.
It would taste good.

SPEAKER_00 (28:40):
And it comes with like, oh my God, the straw and
like...

SPEAKER_01 (28:44):
But a fountain of wine.
Yeah.
I

SPEAKER_00 (28:48):
mean, because I...
I'm intrigued.
It's not going to taste likerosé.
It's too dark to be rosé.
So I'm like, what the hell doesthis taste

SPEAKER_01 (28:56):
like?
I have to know.
Yeah, exactly.
That's the situation of this.
Which one do I want to taste themost?
Because I don't know what ittastes like, I want to taste
this the most.
Because I do know what thistastes like, and I know it
tastes great.

SPEAKER_00 (29:11):
It's phenomenal.

SPEAKER_01 (29:11):
But I'm just too damn curious.

SPEAKER_00 (29:13):
No, I know.
Me too.
Plus the fountain aspect of itall.

SPEAKER_01 (29:16):
Alright.
Next up, we have...
creme de la creme a la Edgarfrom the Aristocats up against
the Mad Hatter's tea from Alicein Wonderland.
And listen, tea was another onethat was very hard because there
is a lot of fantastic tea inDisney

SPEAKER_00 (29:32):
movies.
I was always super into theCinderella tea trays.
The

SPEAKER_01 (29:35):
Cinderella tea trays.
You've got that moment of thelike tea coming towards Gus
Gus's like belly.

SPEAKER_00 (29:41):
Yeah.
You've

SPEAKER_01 (29:41):
got tea in Mulan when she serves the tea.
Also incredible looking tea.
And Cricky is lounging in itlike a hot.
You've got Mrs.
Potts' tea, and Chip when heblows the bubbles in it.

SPEAKER_00 (29:56):
Yeah, I know.

SPEAKER_01 (29:57):
The good, rich color.
But I feel like the deep, richcolor.
This, I feel like...
If you know what I'mreferencing, God bless you.
But this is just...
This

SPEAKER_00 (30:13):
is exactly what it should look like.
This is exactly what an Englishbreakfast tea, which I'm
assuming this is, should looklike.

SPEAKER_01 (30:20):
Look at Alice's face.

SPEAKER_00 (30:22):
And this girl drinks tea every day.
And she's still like, whoa, thatlooks incredible.
And I very much want to drink itout of this half cup.
I'm going to

SPEAKER_01 (30:29):
pretend that it's not about the situation of the
cup being chopped in half, butit's more about...
about the tea.
This tea

SPEAKER_00 (30:35):
looks freaking good.
I'm a tea head.
So I know that I'm biased.
Look at that little slight

SPEAKER_01 (30:43):
steam.

SPEAKER_00 (30:44):
Steam and it bubbles.

SPEAKER_01 (30:46):
Creme de la creme a la Edgar though.
I have always wanted, becausethink of the spices that he puts
in.
He puts in like cinnamon andnutmeg into this.
Sleeping pills, sure.
But honestly, maybe that makesit better.
I know

SPEAKER_00 (31:03):
I'm going to get a good night's sleep.
That's points on for me.

SPEAKER_01 (31:08):
Give me a glass of milk and some Z-Quil and let's
call it a night.

SPEAKER_00 (31:12):
And a little like Ritz cracker or whatever that
is.
Absolutely.
I mean I do feel like the thoughthis looks so good but I do
think in some ways the Alice teais like you were saying canceled
out a little bit by the otherreally really good looking teas
of Disney.
And I know I'm not supposed tobe bringing anything real world

(31:33):
into this, but in the Disneyparks, they sell like all
different varieties of Alice inWonderland tea.
And the unbirthday tea isliterally one of my favorite
teas ever, but it's not quitethis color.
So I don't think this is likethe unbirthday tea.
I think this is like Englishbreakfast tea.

SPEAKER_01 (31:52):
So are you feeling more creme de la creme a la
Edgar?
I

SPEAKER_00 (31:56):
think I, I think I am.

SPEAKER_01 (31:58):
Yeah, I think I am too.
I want, I want to know what thisis and I want to know what that
good night's sleep is.
so much so that like you getfully catnapped and driven out
of Paris downstairs and shitinto the French countryside

SPEAKER_00 (32:15):
and you know nothing

SPEAKER_01 (32:17):
banged and you don't know a thing you don't know a
thing

SPEAKER_00 (32:22):
this is like you know like all of the you know
all the girlies on tiktok arelike this is my sleepy time
mocktail I want this screw thatI want creme de la creme

SPEAKER_01 (32:32):
which is warm milk I

SPEAKER_00 (32:34):
don't want the thing that's like, they're like, it's
magnesium and like cranberryjuice.
I'm like, no, no, no.
I want milk and nutmeg and aRitz cracker.

SPEAKER_01 (32:43):
And some sleeping pills.
And

SPEAKER_00 (32:44):
some sleeping

SPEAKER_01 (32:46):
pills.
Hell yeah.
I'm down with this.
I'm down with creme de la creme,Edgar.

SPEAKER_00 (32:49):
Cool.

SPEAKER_01 (32:51):
So next up, we've got some of our more interesting
alcoholic bevies.
So we have the Mosquito's BloodyMary from A Bug's Life.
O positive, as he says, which isa legit drop of blood but damn
if this isn't the most tastylooking drop of blood I've ever
seen in my life

SPEAKER_00 (33:10):
it's a drop of blood

SPEAKER_01 (33:11):
up against Gaston's Tavern

SPEAKER_00 (33:14):
beer from Beauty and the Beast the foam

SPEAKER_01 (33:18):
there's a lot of great beer in Disney again as

SPEAKER_00 (33:21):
well

SPEAKER_01 (33:22):
also there's a lot of great beer in Beauty and the
Beast because you've got thelike singing steins in the Be
Our Guest scene

SPEAKER_00 (33:29):
yeah there's a lot of good like bubbly foaming
beverages

SPEAKER_01 (33:32):
look at that foam And

SPEAKER_00 (33:34):
in that Stein, I mean, in that vehicle is
everything.
Which brings me back to theBloody Mary.
You'd be lying if you said thatyou didn't want to try these
droplets of whatever.
The

SPEAKER_01 (33:47):
droplets of water?
Are you kidding me?
The dew drops?
I'm like, how are they?
Like, that feels like, thathonestly feels like kind of like
high-end cocktail type of thing.
Like when you pay for those likereally, really expensive things
where it's like, we're going topresent you with this and it's a

SPEAKER_00 (34:03):
bubble.
me gelatinous.
Yeah, it's a bubble of

SPEAKER_01 (34:06):
alcohol and it is going, yeah, it's going to knock
you on your face faster than anyshot ever has.
I

SPEAKER_00 (34:11):
don't.

SPEAKER_01 (34:12):
Because this fucks this dude up.
Two frames later, he is gone.
I

SPEAKER_00 (34:19):
almost wish this was just like the literal dew drops
because I'm like, in an instant,I would pick the dew drop.
I'm a little put off by the factthat it's blood.
That

SPEAKER_01 (34:27):
it's blood.
Fair enough.
Yeah.
Yeah.
I'm

SPEAKER_00 (34:32):
leaning more towards it than

SPEAKER_01 (34:33):
you would think.
Oh, really?

SPEAKER_00 (34:36):
It's all about the aesthetic for me, which you know
all

SPEAKER_01 (34:38):
too well.
That subsurface scattering.
Look at Flick's reflection in

SPEAKER_00 (34:43):
it.
He looks concerned.

SPEAKER_01 (34:45):
Very.
Whose blood is it?

SPEAKER_00 (34:49):
This is like when your friend is like having like
they're like another shot andyou're like this is how you
looked at me at Halloween.

SPEAKER_01 (34:56):
Very.
That's

SPEAKER_00 (34:58):
me and my martini and that's you watching.
I guess I have to pick the beerbecause I really don't want to
taste I don't want to taste theblood.
You don't want to

SPEAKER_01 (35:07):
taste the blood.
Yeah that's fine.
That's fine.
We'll go with the Gaston Tavernbeer.
And then last in this categorywe have Herculade from Hercules
a against Stitch's baby bottlecoffee from Lilo and Stitch.

SPEAKER_00 (35:22):
I love these two being paired together because
it's very much about the

SPEAKER_01 (35:27):
vehicle.
Exactly.
I don't want to drink coffee.
This makes me want to drinkcoffee.

SPEAKER_00 (35:32):
And I'm a coffee lover and I'm like, yeah, why
wouldn't I ever have it in ababy bottle?
Because that's what it is to me.
It's like my little baby bottlein the morning.
It's my go-go

SPEAKER_01 (35:40):
juice.

SPEAKER_00 (35:41):
It's like my little juice.
It's my baba.
It really is.
He pats the pillow oh my

SPEAKER_01 (35:48):
god raises some hell

SPEAKER_00 (35:50):
and like I'm assuming that the Herculade is
like Gatorade

SPEAKER_01 (35:55):
I think so

SPEAKER_00 (35:55):
but when he drinks it I always heard soda for me
the slurp felt like a soda

SPEAKER_01 (36:01):
that slurp sound the slurp is unreal sells this to me

SPEAKER_00 (36:05):
I love this cup the

SPEAKER_01 (36:07):
cup

SPEAKER_00 (36:08):
because remember

SPEAKER_01 (36:08):
when they were selling it from

SPEAKER_00 (36:10):
the Disney store I was about to say if they brought
that please

SPEAKER_01 (36:13):
they need to bring it back

SPEAKER_00 (36:15):
it's perfect

SPEAKER_01 (36:16):
I think I'm just too damn curious as to what is in
this container.

SPEAKER_00 (36:21):
Yeah.
And like Hercules at this pointhas a whole like brand and
merchandise line.
So it's like, you know, they'regoing to like put, they're going
to make it taste good.

SPEAKER_01 (36:30):
Yeah.

SPEAKER_00 (36:31):
If they're putting, if he's putting his name on it,
it's going to be good.

SPEAKER_01 (36:34):
And I like Gatorade.
I

SPEAKER_00 (36:36):
like Gatorade too much.
Even if this is like

SPEAKER_01 (36:39):
Propel.
I loved Propel too, where it waslike the flavored water.
Black Cherry Propel.
Oh

SPEAKER_00 (36:44):
my God.
Give me my electrolytes.

SPEAKER_01 (36:46):
Give me my electrolytes.

SPEAKER_00 (36:47):
Let's go with the Herculade.

SPEAKER_01 (36:48):
I'll go with Herculade as

SPEAKER_00 (36:49):
well.
Especially because Stitch ishaving the coffee black, which
isn't totally my jam.
Yeah, I can't.
I don't know if I can do that.
So good, though.
All right.
Our final category, sweettreats.
Let's start with two cakes.
First, we have Aurora's birthdaycake from Sleeping Beauty.
God.

(37:10):
And we have Stitch's oven-sizedchocolate cake from Lilo and
Stitch.

SPEAKER_01 (37:16):
This is in the end credits.
Like in the finale montage Thisis Lilo's birthday cake I was
trying to figure out whether ornot We should have a picture of
this one Or it fully decoratedBut it is a giant like Three
foot by three foot Beautifullyfrosted cube Of chocolate cake

SPEAKER_00 (37:36):
Yeah So let me go back to Aurora's for me Because
let's talk about this

SPEAKER_01 (37:41):
You didn't want to put this in here

SPEAKER_00 (37:42):
I didn't Because I was like that doesn't make me
say yum But let's talk about itWhat?
What?
I mean, okay.
The cake looks raw, babes.
It looks raw.
Okay,

SPEAKER_01 (37:53):
okay, okay.
Okay, okay, okay.

SPEAKER_00 (37:56):
Like, it's very cute, but it's raw, honey.

SPEAKER_01 (38:01):
Okay.
This one is, but she gets itthere.
With magic, she gets

SPEAKER_00 (38:06):
it there.
Yeah, but that's a completelydifferent cake.
The magic cake is a differentcake.
That's batter.
But

SPEAKER_01 (38:13):
I love cake batter, though this one does

SPEAKER_00 (38:15):
have shells in it.
I do, too, but that's not safe.
Yeah, I know.
This one has shells in it.
Be for real.
You don't want to actually putthis in your mouth.
You want to look at it.

SPEAKER_01 (38:22):
I want it cooked, though.
I do want to taste it.
What

SPEAKER_00 (38:25):
do you think the frosting tastes like?
Blueberry?

SPEAKER_01 (38:27):
I think it's a beautiful buttercream.
I think it's a buttercream.
It's

SPEAKER_00 (38:32):
very drippy.
It's like liquidy.
That doesn't look like afrosting.
I know.

SPEAKER_01 (38:38):
Neither

SPEAKER_00 (38:39):
of these look perfect.
I'm going to be real with you.
I mean, there's no way that thecenter of Stitch's cake is
cooked all the way.
There's no way.
It's raw in the middle.
These are both raw.

SPEAKER_01 (38:50):
It's raw.
Paul Hollywood.
It's raw.

SPEAKER_00 (38:54):
It's raw.

SPEAKER_01 (38:54):
Don't eat that, Mary.
It's raw.
I think that this cake isactually cooked all the way
through.
Look at the crumble.

SPEAKER_00 (39:02):
How?
How?
Because of

SPEAKER_01 (39:04):
magic, okay?
I am not a chocolate cake personusually.
This chocolate cake looks reallyfucking good.
I want to taste this.
But I also want to taste this.

SPEAKER_00 (39:17):
You won't survive.
Maybe

SPEAKER_01 (39:20):
it's okay.

SPEAKER_00 (39:22):
There's definitely like candle wax on that.
But what if this is a good wayto die?
Listen, listen.
I know what you're thinking.
I love the things I have seenonline where really talented
bakers recreate this like with areal cake.
Absolutely that, yes.
This literal cake, no way.
Okay,

SPEAKER_01 (39:40):
yeah.

SPEAKER_00 (39:42):
I'm sorry.

SPEAKER_01 (39:43):
Okay, Stitch's oven-sized chocolate cake.
There's going to be enough foreverybody.
can

SPEAKER_00 (39:47):
have as much as you want look at him he's so proud
of it

SPEAKER_01 (39:50):
this there's plenty there's plenty of cake for
everybody to truly have as muchas they want and I'll be set to
have as much cake as I want Ican freeze some of it too oh

SPEAKER_00 (40:02):
my god you'll be eating cake all year

SPEAKER_01 (40:03):
frozen cake frozen cake

SPEAKER_00 (40:06):
is good it is good

SPEAKER_01 (40:08):
alright

SPEAKER_00 (40:10):
alright next up we've got Snow White's
gooseberry pie from Snow Whiteand the Seven Dwarfs and then we
We have Eat Me Cookies fromAlice in Wonderland.
Now, I believe there aredownsides to both of these.
I think so, too.
The downside of the gooseberrypie is that birds put their feet
on it.

SPEAKER_01 (40:28):
Yeah.

SPEAKER_00 (40:29):
That's difficult.

SPEAKER_01 (40:29):
Also, I've never had a gooseberry.

SPEAKER_00 (40:31):
But, like, the way that she made that crust, she
knows what she's doing.
That crust is going to beunbelievable.
And

SPEAKER_01 (40:42):
we have variety in here of the Eat Me Cookies.
We've got, like, a Battenbergcookie.
yes

SPEAKER_00 (40:49):
yes but you know they do kind

SPEAKER_01 (40:51):
of would they be dry they're

SPEAKER_00 (40:53):
like biscuits we've all had these cookies of like
they're from like you could getthem from like a deli where it's
like it's cute shape it's like aflower and it's colorful but
it's awful it's

SPEAKER_01 (41:03):
chalk

SPEAKER_00 (41:04):
yeah I would sooner go for like the handmade with
care she was rolling it out byhand birds have put their feet
in it birds have put their feetin it but it hasn't gone in the
oven yet so that will burn offIt burns off any

SPEAKER_01 (41:19):
like, you know.
It burns off

SPEAKER_00 (41:20):
the… Any nasties.

SPEAKER_01 (41:22):
I love that logic.
Stick it in the oven.
It burns it all off.
Okay.
No, I'm fine with Snow White'sgooseberry

SPEAKER_00 (41:30):
pie.
Okay.

SPEAKER_01 (41:31):
I'm curious.
These I'm a little less curiousabout.

SPEAKER_00 (41:34):
Okay.
Oh, these next two are tough.

SPEAKER_01 (41:38):
This was a hard one to choose a picture of.
Yes,

SPEAKER_00 (41:40):
because there's the close-up shot of them with the
honey on them.
So we have, for those of you whoare just listening, we have
Tiana's beignets from ThePrincess and the Frog.

SPEAKER_01 (41:47):
Yeah.
Because they have the honey onthem and then

SPEAKER_00 (41:50):
the powdered sugar.

SPEAKER_01 (41:51):
And this is up against.

SPEAKER_00 (41:54):
And this is up against the Dunbroch iced sweet
rolls from Brave.

SPEAKER_01 (41:59):
It's giving school bread.
Oh,

SPEAKER_00 (42:02):
my God.
Again, these, I'm like, what'sgoing on inside those cookies?
Like, is it cakey?
Is it light cookie?
Is it like lemony?
Is it vanilla?
What is it?

SPEAKER_01 (42:17):
Yeah, I feel like the icing has a lemon to it.
What is that berry?
I

SPEAKER_00 (42:24):
don't know.
Is it a raspberry?
It looks like it could be araspberry.
It

SPEAKER_01 (42:29):
could be a raspberry.
I feel like these are doughy.
They're doughy.
And that's honestly how I likecookies better.
Like, if you give me a good,true New York black and white
cookie, it should be a littledoughy to

SPEAKER_00 (42:44):
it.
Like cakey?

SPEAKER_01 (42:45):
Like cakey.

SPEAKER_00 (42:45):
Yes.

SPEAKER_01 (42:46):
As opposed to...
yes like cookie crumble

SPEAKER_00 (42:49):
I agree with you

SPEAKER_01 (42:50):
like it should have some sponge to it

SPEAKER_00 (42:52):
I really badly want to just drive my teeth into
these

SPEAKER_01 (42:57):
but Tiana's man catching beignets

SPEAKER_00 (43:00):
I know this would actually be I think a little bit
more difficult for me if we haddone the picture of them with
the honey on them because thoselook fried to perfection

SPEAKER_01 (43:10):
well these are the same ones and the honey's on it
I just had to I chose the onewith the finish go you can
include you You can imagine thatpicture too.
I

SPEAKER_00 (43:19):
know.
But I'm like, I'm lucky enoughthat I've had beignets from Cafe
Du Monde in New Orleans and theychanged my life.

SPEAKER_01 (43:28):
That's what these are.

SPEAKER_00 (43:29):
These are going to be life-changing too.

SPEAKER_01 (43:31):
Look at that honey.
That is local honey.

SPEAKER_00 (43:34):
But what do those other ones taste like?
What is happening with these?
And they're not even calledcookies.
They're called sweet rolls.

SPEAKER_01 (43:46):
This, I feel like though, leaves so much, there's
a potential of

SPEAKER_00 (43:50):
disappointment.
True, especially because braveis a disappointment.

SPEAKER_01 (43:54):
And that's what gives me trepidation here.

SPEAKER_00 (43:57):
That I understand.
Do you go with a guarantee or doyou go with like, I could find
out that this is likeunbelievable.
A sweet roll?
If you say sweet roll to me, I'mlike, put it in my mouth.

SPEAKER_01 (44:11):
I know, but that's also what a beignet is.
It's just a fried sweet roll.
Again,

SPEAKER_00 (44:16):
we're in that zone where it's like, how would I not
choose Tiana's beignets?
But if I'm being really real, mycuriosity about the sweet rolls
is like, is really, reallystrong.
I'll let you decide.
In exchange for the corn, whichyou so kindly gave me, what do
you think?
You can decide.

SPEAKER_01 (44:35):
Why are you putting this on me?
This is just you trying to getout of making a decision.
No,

SPEAKER_00 (44:40):
no.
No.

SPEAKER_01 (44:45):
I think I have to go with Tiana's beignets.

SPEAKER_00 (44:49):
Okay.
Oh, I wish we had mixed some ofthese up because some of these
I'm like, ugh, get rid of it.
But I'm like, I really wantthese sweet rolls, damn it.
This would beat a lot of theother things in this category
for me.
It's just where it all shook outin the bracket, I guess.

SPEAKER_01 (45:03):
Yeah, well, we put the two doughy things up against

SPEAKER_00 (45:05):
one another.
I know, and that's my favoritekind

SPEAKER_01 (45:07):
of sweet treat.
I know.

SPEAKER_00 (45:08):
I'm a doughy girl.

SPEAKER_01 (45:09):
Why is this like a donut?
But that's also what like abeignet is.
It's a sweet roll.

SPEAKER_00 (45:14):
Look at those things.
Like, what am I going toexperience?
I don't know.
I don't know.

SPEAKER_01 (45:22):
See, I don't know what this berry is.
And that's what's giving metrepidation.
Like, what if I don't like thisberry?

SPEAKER_00 (45:28):
Let me be for real.
So maybe this is what decidesit.
I would definitely pick theberry off of it.

SPEAKER_01 (45:33):
Oh.

SPEAKER_00 (45:34):
So I guess that is my answer.
Then

SPEAKER_01 (45:36):
we might as well go with the beignet because I'm
like, I want to eat all of that.

SPEAKER_00 (45:39):
All right.

SPEAKER_01 (45:40):
I would eat all of that and I'd lick my fingers.

SPEAKER_00 (45:43):
Yeah, I would too.
I would have it all over I wouldhave that powdered sugar all
over me

SPEAKER_01 (45:47):
and I would be proud of it

SPEAKER_00 (45:49):
all right

SPEAKER_01 (45:49):
okay I'll go with Tiana's beignets

SPEAKER_00 (45:52):
all right and to wrap up our sweet treats we've
got popsicles from Zootopia andPooh's honey from the many
adventures of Winnie the Pooh

SPEAKER_01 (46:03):
it's the honey for me I

SPEAKER_00 (46:06):
think for me too I mean I think I know what a
popsicle would taste like andit'd be refreshing but it
wouldn't be like whoa that'sdelicious mm-hmm But the honey,
here's my one question.
Is this honey or is this likesomething else?
Because I can't eat honeystraight like that.
I'd be sick.
Is 100-acre wood honey like adifferent kind of thing?

(46:27):
Because like that is like opaqueand like yellowy.
It

SPEAKER_01 (46:33):
doesn't look like honey.
I feel like 100-acre wood honeyis like a little something
special.

SPEAKER_00 (46:38):
I think you're probably right.
And the fact that it's like ifhe can eat it like that, like
right on his hand, if it waslike regular honey, I mean, he
would stick to it.
together forever

SPEAKER_01 (46:45):
but listen I also will eat regular honey just like
straight like

SPEAKER_00 (46:49):
not like

SPEAKER_01 (46:50):
that though I mean I've definitely taken a
McDonald's thing and just fullon like

SPEAKER_00 (46:55):
yeah but that's the right amount like I when I was
like maybe I'm biased when Ifelt a cold coming on I did what
everybody said and like I didlike the big like spoonfuls of
like raw honey and I made myselfsick

SPEAKER_01 (47:06):
this honey just looks

SPEAKER_00 (47:07):
so good it's something else that's why I'll
give it to this because I'm likeit's not

SPEAKER_01 (47:12):
and also it's something that everyone in the
100-acre wood has.
They all have pots of honeybecause you also get the pot.
Look at that pot.
Somebody made

SPEAKER_00 (47:22):
that.
Don't even play.
You know me.
All

SPEAKER_01 (47:24):
right.
Yeah.
All right.

SPEAKER_00 (47:26):
Honey.

SPEAKER_01 (47:27):
So now we've made it all the way through and we're
going to go back and startmaking things a little bit more
difficult.
All right.
So we are back to small platesand we have four left in this
category.
So let's have it out right here.
Right

SPEAKER_00 (47:44):
here, right now.
Right now.

SPEAKER_01 (47:47):
All right.
First up, we have the bao bunsfrom Bao against the nako from
Kim Possible.

SPEAKER_00 (47:53):
Oh, this is so rude.
But I feel like the nako isgoing to be like some delicious
concoction from Taco Bell orMoe's or any of the other places
that we love.
But the bao are homemade.

SPEAKER_01 (48:10):
The filling, like that's the other thing is we
can't see the filling, but whenshe's making that filling…

SPEAKER_00 (48:14):
It's

SPEAKER_01 (48:15):
got to be these bao

SPEAKER_00 (48:17):
buns.
Yeah, it's the bao.

SPEAKER_01 (48:18):
Look at that.

SPEAKER_00 (48:19):
I want to bite that.

SPEAKER_01 (48:21):
I want to bathe in that.
Put me in there with it.
And it turns into a human.
Like a little baby.
Just

SPEAKER_00 (48:28):
as a bonus.

SPEAKER_01 (48:30):
Oh, my God.

SPEAKER_00 (48:31):
All love to the Nako, though, for real.
Like, again, something I wasobsessed with when I was a kid.

SPEAKER_01 (48:36):
Truly.
Truly.
All right.
And then the last two in thiscategory, we've got Tiana's
gumbo against Pocahontas' corn.

SPEAKER_00 (48:46):
All right.
It's the gumbo.

SPEAKER_01 (48:48):
I think it's the gumbo.
I think it's safe to say it'sthe gumbo.

SPEAKER_00 (48:51):
Can we put the corn into the gumbo, maybe?
I don't know.
Sure.
Could be good.
Sure.
All right.
The gumbo.
All right.
A corn factor.
Corn.
It's got the juice.

SPEAKER_01 (49:03):
It's got the juice.

SPEAKER_00 (49:06):
Okay.
Entrees.
Show me what we've got.
The congee.
Mooshu's congee against Max andPJ's pepperoni pizza.
I cannot emphasize enough howmuch this congee has a hold on
me.

SPEAKER_01 (49:23):
It has a hold on me as well.
Like out of these two, likepizza, I know what pizza tastes
like.
I don't know what this tasteslike.
I want

SPEAKER_00 (49:32):
to know.
Oh, and that bacon and egg ontop.
Yeah.
Congee.
I want to know.

SPEAKER_01 (49:36):
Because also breakfast is good any time of

SPEAKER_00 (49:38):
the day.
I was just going to say, andthis is like, again, it's what I
keep coming back to.
It's like, this is just going tobe such a hearty, satisfying,
warm breakfast.

SPEAKER_01 (49:46):
Yeah.
Like I'm going to feel very,satisfied and very full
afterwards, but I'm not going toregret it.
Whereas if I gorge on thispizza,

SPEAKER_00 (49:54):
I'm going to regret it afterwards.

SPEAKER_01 (49:57):
And it's probably going to ruin my stomach.
Whereas we've got some grains,we've got protein.

SPEAKER_00 (50:02):
This is all part of this complete breakfast.

SPEAKER_01 (50:06):
Oh yeah, absolutely.

SPEAKER_00 (50:07):
And then we've got Remy's Ratatouille up against
Tony's Spaghetti and Meatballs.
Would I rather eat the spaghettiand meatballs?
Yeah.
But look at that sauce he isladling around it.
This is being served at ahigh-end restaurant.

(50:33):
It's not gonna be nothing.
It changes someone's life.
I mean, the spaghetti andmeatballs kind of changed Lady
and the Tramp's

SPEAKER_01 (50:41):
life, too.
I just...
Look at the meatballs.

SPEAKER_00 (50:46):
It looks delicious.
It's a little bit more basic.

SPEAKER_01 (50:50):
There's

SPEAKER_00 (50:51):
nothing wrong with basic.

SPEAKER_01 (50:52):
Ratatouille is basic too.
It's a peasant dish.

SPEAKER_00 (50:55):
But tell me what's in that sauce.
That brothy looking sauce.

SPEAKER_01 (51:00):
I'm not going to order this$70 meal from this
three star restaurant

SPEAKER_00 (51:06):
just

SPEAKER_01 (51:06):
for the sauce.

SPEAKER_00 (51:07):
All of this is free to you right now.
Free.

SPEAKER_01 (51:10):
Okay.
I like this portion size betterthan this one.
Like the portion size forspaghetti and meatballs at
Tony's I'm gonna I'm gonna havestuff it's big enough to share I
dig the family style thing Idon't really want it I don't I
don't want I don't want myveggies I don't want my veggies

(51:36):
as my main poor

SPEAKER_00 (51:38):
Remy

SPEAKER_01 (51:40):
listen if

SPEAKER_00 (51:40):
this was everything if

SPEAKER_01 (51:42):
this was his soup

SPEAKER_00 (51:44):
yeah

SPEAKER_01 (51:44):
if it was that soup

SPEAKER_00 (51:45):
that soup yeah that soup does look phenomenal

SPEAKER_01 (51:48):
I mean I know No, like I don't want to do Remy
this way.

SPEAKER_00 (51:51):
But it's the curiosity where I'm like.

SPEAKER_01 (51:54):
Are you like, is this the time that I'm going to
love it?

SPEAKER_00 (51:56):
Yes, and I'm telling you it's because of that sauce
and it's about the thin slicesof those vegetables.
And I'm like, if this is able tobe on the menu at this
restaurant, I got to know why.
But

SPEAKER_01 (52:09):
three bites and you're done.
No.
This is like a side dish.
That is a meal.

SPEAKER_00 (52:15):
That is also one of those things of like I'm going
to walk away from that mealdragging myself being like why
did I eat all that

SPEAKER_01 (52:24):
I'm gonna

SPEAKER_00 (52:25):
and I have the breadsticks

SPEAKER_01 (52:27):
but see I'm okay with that because it's spaghetti
meatballs you're gonna you'reputting your foot down I can
feel

SPEAKER_00 (52:37):
no no no I was actually gonna say the opposite
I was like you're go with thespaghetti meatballs I'm sorry
that you have no class.

SPEAKER_01 (52:47):
That sounds manipulative.

SPEAKER_00 (52:49):
I'm sorry that the, you know, rat chef who was such
a good chef that a whole moviewas made about him isn't enough
for you.
That you'd rather go to thisback alley and eat some
meatballs left over.

SPEAKER_01 (53:05):
I'm going to tell Tony you said that.
And you're going to get bannedfor life.
They're going to have a photo ofyou at the front.
You're not going to be able towalk in.
Do

SPEAKER_00 (53:14):
the spaghetti and meatballs.
I mean, yeah.

SPEAKER_01 (53:18):
Which one would you rather eat?
Which one do you want to eatmore?
This?

SPEAKER_00 (53:21):
I'm not thinking about it that way.
Which one do I want to eat more?
Is that our criteria?
Well, no, no.
On paper, do I want to eatratatouille or spaghetti
meatballs?
Spaghetti meatballs.
But which one of these do I wantto pull out of the screen and
really be like, what is that onelike?
The ratatouille.

SPEAKER_01 (53:37):
I mean, I don't, I'm not disagreeing that I really
want to taste the ratatouille.
But I also really want to tastethis.
Like, I want to taste this.

SPEAKER_00 (53:45):
Also, look at that.
It's just like dumped on theplate.
Meanwhile, look at the platingof the ratatouille.
It's a work of art.
I want that put in front of me.

SPEAKER_01 (53:54):
Okay, fine.
I'll give you Remy'sratatouille.

SPEAKER_00 (53:55):
You're not giving it to me.
No, no, no.
I don't want to take this as ahint.
No, I'll give you.
No, no, no.

UNKNOWN (54:06):
No.
No.

SPEAKER_00 (54:08):
You're not giving me anything.
I know.
I know.
But a lot of this is also aboutthe vibe of the setting.

SPEAKER_01 (54:21):
Not for me.
I just really want to get mymouth into those meatballs,
baby.
I'll give you Ratatouille.

SPEAKER_00 (54:29):
It's okay.

SPEAKER_01 (54:31):
I'll give you Ratatouille.

SPEAKER_00 (54:33):
You can just owe me.
No, I don't owe you anything.
You can just owe me.
Nope.
I don't owe you anything.
And don't you forget it.

SPEAKER_01 (54:38):
Okay.
Remy's Ratatouille or Tony'sSpaghetti and Meatballs?
Gut.
Go.

SPEAKER_00 (54:44):
Remy's Ratatouille.

SPEAKER_01 (54:45):
Okay.
Remy's Ratatouille.

SPEAKER_00 (54:47):
I'm sorry.
Again, I want to pull it out ofthe screen and be like, what
does this want?
What does this want?
But

SPEAKER_01 (54:53):
is that because it's photorealistic?

SPEAKER_00 (54:55):
No.
It's because of the plating.
Even if that was done in 2D, Iwould...
would be like, whoa.
It's a range.
There's a sauce around it.
It's all just plopped on theplate.
Again, we're not doing this byon paper which dish do you want.
It's this version of the dish.
And I want this ratatouille morethan that version of spaghetti
and meatballs.
Because spaghetti and meatballsis always going to be good.

SPEAKER_01 (55:15):
Okay.
Okay.
I can concede that.
That of all the ratatouilles inthe world, the one that I want
to try is Remy's.

SPEAKER_00 (55:23):
Yeah.

SPEAKER_01 (55:24):
Whereas of all the spaghettis in the world, there
are many that I want all ofthem.

SPEAKER_00 (55:29):
Yeah.
Yeah, I want them all.

SPEAKER_01 (55:30):
Including Tony's.
Because this looks good.
So I won't hear any slander.

SPEAKER_00 (55:34):
No, no.
When did I ever?
You slander.
You're

SPEAKER_01 (55:37):
like, look how it was put on the plate.
Called it a back alley thing.
Remember,

SPEAKER_00 (55:41):
they've got your picture.
You have to take it apartsomehow to make a decision.
But

SPEAKER_01 (55:46):
that was

SPEAKER_00 (55:46):
slander.
I was also giving props to thesetting last round.
So I don't want to hear it.

SPEAKER_01 (55:50):
Slander.
I

SPEAKER_00 (55:52):
want those breadsticks in like the can
though, for real.

SPEAKER_01 (55:55):
Okay.
Okay, let's do beverages.
So we've got pink wine.
up against creme de la creme ala Edgar.
This

SPEAKER_00 (56:02):
is a tough one.
This is a tough one.
All of these mice and rats andtheir

SPEAKER_01 (56:08):
drinks.
So many mice and rats.

SPEAKER_00 (56:10):
And both of these are going to put me on my ass.

SPEAKER_01 (56:13):
They really are.
And I honestly don't know whichone the next day I'll recover
from more quickly.

SPEAKER_00 (56:20):
And I actually really like the vehicles of both
of them as well.
Like the little saucer and afountain.
I mean, I'm in, I'm in.

SPEAKER_01 (56:27):
But a fountain.

SPEAKER_00 (56:28):
The creme de la creme a la Edgar is made with
care, whereas like the wine isprobably like dumped from
somewhere, right?

SPEAKER_01 (56:34):
Made with care to put you down.
But

SPEAKER_00 (56:39):
those spices.
The

SPEAKER_01 (56:41):
spices, I know.

SPEAKER_00 (56:43):
We're into the rodent, the rodent-ship.
Yeah.

SPEAKER_01 (56:48):
Lots of rodents.
Lots of rodents and proximity tofood and drink.
Yeah, I think what is excitingme right now a little bit more
is the sleeping pills.

UNKNOWN (57:02):
Yeah.

SPEAKER_00 (57:03):
think about it this way too like i'm curious like
we're dunking things in this soit's like

SPEAKER_01 (57:09):
we're dunking things but then we're also we're also
drinking

SPEAKER_00 (57:13):
yeah it

SPEAKER_01 (57:13):
looks pretty thin yeah it is translucent like we
can see to the

SPEAKER_00 (57:18):
other side it's like a hot chocolate a swiss miss hot
chocolate consistency likepretty thin i

SPEAKER_01 (57:25):
think it's it's probably more the consistency of
like swiss miss made with milk

SPEAKER_00 (57:30):
oh

SPEAKER_01 (57:30):
like i definitely think it's it's milk it's not
like just add water Swiss mist.
You're adding the hot chocolateto the milk, but this is vanilla
tasting with some harvestspices.
Maybe it's almost kind of like achai, really.
All right.
I'm

SPEAKER_00 (57:46):
sold.
You just tipped it over for me.
Say less.
Okay.

SPEAKER_01 (57:51):
All right.
Oh, my God.
He's dipping that nice littleRitz cracker

SPEAKER_00 (57:55):
in his chai.
I love a warm bevy with a littlecracker.

SPEAKER_01 (57:58):
And the sleeping pills.
Put me down.
All right.
Next, we have Gaston.
That's hard.
I don't know what it is, but I'mjust, like, I'm vibing with
Herculade more than the beer.
Because I guess I'm just verypersonally particular about the
beer that I like.

SPEAKER_00 (58:18):
I mean, I kind of am, too.

SPEAKER_01 (58:20):
Like, what if I

SPEAKER_00 (58:21):
don't like this?
This is coming out of thosebarrels.
Like, this is going to be good

SPEAKER_01 (58:25):
beer.
Good beer?
But, like, is it...
I don't always like good beer.

SPEAKER_00 (58:32):
That's fair.
That's fair.
And technically, I think a gooddraft of beer isn't going to
have that much of a head on it.
So you're kind of getting rippedoff here.
Yeah.
All right, Herculade.
Screw it.
I mean, that kind of doesn'tmake sense.
Like, what's in there?
It could just be like, I don'tknow.
I really do think when I wasyounger and I would watch this,

(58:53):
I just imagined he was drinkingCoke.

SPEAKER_01 (58:55):
What if inside it is like, yeah, like a Sprite?
What if it's like Gatorade mixedwith Sprite?
like a bubbly energy drink.

SPEAKER_00 (59:05):
I love that kind of thing.
Like an

SPEAKER_01 (59:07):
electrolyte bubbly.
Love,

SPEAKER_00 (59:09):
love, love, love, love.

SPEAKER_01 (59:10):
I'm thinking

SPEAKER_00 (59:10):
that.
We're literally just making thisup, though.

SPEAKER_01 (59:13):
But up against beer, beer is just so vast.

SPEAKER_00 (59:19):
All right.
All right.

SPEAKER_01 (59:21):
Because I don't...

SPEAKER_00 (59:23):
We're making up whatever we want it to be, but
maybe that's what Herculate issupposed to be.

SPEAKER_01 (59:26):
Maybe Herculate is the friends we made along the
way.

SPEAKER_00 (59:29):
And both of these guys, I think, are putting their
names...
behind these two beverages.

SPEAKER_01 (59:34):
Yes.

SPEAKER_00 (59:35):
Herculade needs to sell in the market whereas I
think this is the only tavern intown.

SPEAKER_01 (59:41):
Yeah, and it's giving dive.
We've got one person who has afull set of teeth.
We've got two people who haveone tooth each and then we have
a fourth person who has no teethat all.

SPEAKER_00 (59:53):
Judgmental much?

SPEAKER_01 (59:55):
I'm just saying that maybe there's something in the
beer.

SPEAKER_00 (59:59):
I feel like guys with missing teeth have good
taste No, no.
Sit with that for a minute.
I beg of you.
And tell me that I'm wrong.

SPEAKER_01 (01:00:12):
Well, they might have good taste in beer, but
again, I might not like it.
Like, I'm not necessarily sayingI have great taste in beer.
We don't

SPEAKER_00 (01:00:19):
know

SPEAKER_01 (01:00:19):
what's in the Hercules.
We don't know what's in thatcup.
I don't know what this tasteslike.

SPEAKER_00 (01:00:25):
Do we get to keep the souvenir cup for both of
these?

SPEAKER_01 (01:00:27):
I think so.
I would rather have that cup,and I'm more willing to bet that
I would like whatever is inHercules than I would love this
beer.

SPEAKER_00 (01:00:35):
It's fine.
I convinced myself with myprevious logic, which is that
Hercules needs to sell thisdrink.

SPEAKER_01 (01:00:41):
Yeah.

SPEAKER_00 (01:00:41):
So it's got to be good versus I think this is the
only tavern in town.
So if the beer is mediocre,you're not left with much
choice.

SPEAKER_01 (01:00:48):
Yeah.
All right.
Hercules is going to win.
And now we've got our sweettreats.

SPEAKER_00 (01:00:56):
Sweet treats.
Stitch's oven-sized chocolatecake versus...
Snow White's gooseberry pie.
Difficult.

SPEAKER_01 (01:01:07):
An alien dog has made this one and a princess has
made this one with the help ofbirds.
But both are going to bake outin the oven.

SPEAKER_00 (01:01:18):
Both are going to bake out.
Yeah.
We're safe eating both of these.
They've been in the oven.
They will be in the oven.

SPEAKER_01 (01:01:25):
Oven safe.
FDA approved.

SPEAKER_00 (01:01:27):
I mean, we can't look past like, I mean, they're
both decorated well as well.

SPEAKER_01 (01:01:31):
Yeah.

SPEAKER_00 (01:01:33):
I think Stitch's is going to be a really tasty
chocolate cake versus like againI'm like I want to reach in and
I want to try the gooseberrypie.
What is it?
I'm also thinking like if theyin the parks were like were
selling Snow White's gooseberrypie I would buy it immediately.
I would buy a slice of thatimmediately.
I

SPEAKER_01 (01:01:49):
think that's a good metric because I generally like
cake more than I like pie.

SPEAKER_00 (01:01:56):
Yeah I'm not a big pie girl at all but look at
that.
That's homemade crust.

SPEAKER_01 (01:02:01):
The crust is what's getting me.
I just I just want the crust notto be too big.
I want it to be a little doughy.
Honestly, I would kind of justeat it raw like that.
Let's be real.
What?

SPEAKER_00 (01:02:12):
Don't eat that raw.
Bird's feet were in it.
Please, I'm begging you.

SPEAKER_01 (01:02:18):
But I would.
I know myself.
I eat pie crust.
Like raw pie.
I love

SPEAKER_00 (01:02:25):
raw dough.
In general, sure, sure, sure.
But like not this one.
Not this one.
They were walking on it.
But anyway, like I said, if theysold this in the parks, I'd be
like, Like a slice of that,please.

SPEAKER_01 (01:02:35):
Birds and all?

SPEAKER_00 (01:02:36):
Sure.

SPEAKER_01 (01:02:36):
Okay.
Yeah.
All right.
Snow White's Gooseberry Pie.

SPEAKER_00 (01:02:41):
Yeah.
Tiana's Beignets versus Pooh'sHoney.
I mean, Tiana's Beignets havehoney on them.

SPEAKER_01 (01:02:49):
They do.
I can just imagine that asPooh's Honey.

SPEAKER_00 (01:02:52):
Sure.

SPEAKER_01 (01:02:53):
So Tiana's Beignets.

SPEAKER_00 (01:02:54):
It has no label on it, really.
It could be sourced from theHundred Acre Wood for all we

SPEAKER_01 (01:02:57):
know.

SPEAKER_00 (01:02:58):
Great.

SPEAKER_01 (01:02:58):
Locally sourced.

SPEAKER_00 (01:02:59):
Done.

SPEAKER_01 (01:03:00):
From across the ocean.
Yep.
In your imagination.

SPEAKER_00 (01:03:03):
Yeah.
Hey, New Orleans is a port.
Okay.
Lots of imports.

SPEAKER_01 (01:03:09):
All right.

SPEAKER_00 (01:03:09):
Okay.
This is where it starts to getpainful.

SPEAKER_01 (01:03:12):
We are down to our final

SPEAKER_00 (01:03:15):
eight.
Yeah.
This is where we'll choose ourultimate winners for each
category.
For

SPEAKER_01 (01:03:19):
each category.
So for small plates, it's BaoBuns versus Tiana's Gumbo.

SPEAKER_00 (01:03:26):
Oh, man.
These are both like related tofamily.
This is really, really hard.
All

SPEAKER_01 (01:03:32):
right.
I want

SPEAKER_00 (01:03:33):
these bao buns.
And again, we're dealing withphotorealistic versus not.
I

SPEAKER_01 (01:03:37):
want these bao buns.

SPEAKER_00 (01:03:39):
I do too.
I

SPEAKER_01 (01:03:40):
want these bao buns.

SPEAKER_00 (01:03:42):
I do too.

SPEAKER_01 (01:03:42):
More than the gumbo.
Because it could be spicy.

SPEAKER_00 (01:03:45):
Even though everybody from the neighborhood
runs over to have that gumbothough.
She's like, I made gumbo andeverybody comes running.

SPEAKER_01 (01:03:52):
This brings her family back together.
It brings her son back home.

SPEAKER_00 (01:03:57):
All right.

SPEAKER_01 (01:03:58):
Bao buns.

SPEAKER_00 (01:03:58):
Bao buns.
Okay.
Our winning entree.
Tell us.
What do we have?

SPEAKER_01 (01:04:03):
Mooshu's congee.

SPEAKER_00 (01:04:05):
Mooshu's congee and Remy's ratatouille.
It's the congee for me.
I really cannot tell you.
I cannot express enough how muchthis is like...
It lives rent-free in my head.
I

SPEAKER_01 (01:04:21):
mean, I won't lie.
I would rather have Mushu'scongee than Ratatouille, but you
just put me through hell forthis.
It

SPEAKER_00 (01:04:34):
doesn't matter.
This has been made in the middleof a camp.
No, no, no.
We're not thinking about thepast.
We're thinking about the twothings right in front of us.
This has been

SPEAKER_01 (01:04:41):
made in the middle of a camp.

SPEAKER_00 (01:04:42):
Enough.

SPEAKER_01 (01:04:43):
This is made by a gourmet chef.

SPEAKER_00 (01:04:45):
Okay, fine.
You want to pick it?
Go ahead.
Go ahead.
Pick it.
Pick the ratatouille.
I could get behind it.
I'm not all hung up about itlike you are.
You and your vegetables.

SPEAKER_01 (01:04:57):
No, I'll go with the congee.

UNKNOWN (01:04:59):
Okay.

SPEAKER_00 (01:04:59):
Some people might be upset by this one.
Sorry.

SPEAKER_01 (01:05:02):
It's Caroline's fault.
Come for her.

SPEAKER_00 (01:05:04):
Sure.
Whatever.
I don't care.
She loves

SPEAKER_01 (01:05:05):
to fight people

SPEAKER_00 (01:05:06):
on the internet.
I don't know.
People on the internet hate whenI speak and give my opinion.
So let's just ride it.

SPEAKER_01 (01:05:13):
All right.
And now we're in beverages.
So this is for who is going torepresent beverages.

SPEAKER_00 (01:05:19):
What an interesting final two here.
We have creme de la creme a laEdgar and we have Herculade.
We don't know what is in thatcup.
I know.
Okay, let's be real.
And

SPEAKER_01 (01:05:30):
I think this is where I have to come down
between what I know and what Idon't know.
Yeah.
This is a fantastic cup.
The branding is on point.

SPEAKER_00 (01:05:42):
Unbelievable.
But it's a soft drink.

SPEAKER_01 (01:05:45):
I know, and I love a soft drink.

SPEAKER_00 (01:05:47):
I know.

SPEAKER_01 (01:05:48):
It probably tastes really good.
I know this tastes really good.
And

SPEAKER_00 (01:05:53):
it's unique.
It's a unique drink.

SPEAKER_01 (01:05:55):
And I'm going to sleep.

SPEAKER_00 (01:05:57):
Yeah.
Do it.

SPEAKER_01 (01:05:58):
Creme de la creme a la.
Edgar.
They're waiting for beverages.

SPEAKER_00 (01:06:02):
Again, another thing that if I'm in Disney, I'm in
like the Main Street Bakery andthey're like, oh, also for a hot
drink, you could have creme dela creme a la Edgar.
It's an immediate purchase.

SPEAKER_01 (01:06:12):
That would be such, it's kind of like egg noggy
flavors.

SPEAKER_00 (01:06:16):
Yeah, for Christmas?
Forget it.
Yeah.

SPEAKER_01 (01:06:19):
Alright, sweet treats.

SPEAKER_00 (01:06:20):
Alright, final two sweet treats.
Gooseberry pie versus beignets.

SPEAKER_01 (01:06:27):
We got two princesses going up against each
other.

SPEAKER_00 (01:06:29):
Yes, two.
Oh, yeah.
Yeah, let's not forget.
Snow White cooks, too.

SPEAKER_01 (01:06:36):
But I want Tiana's food.

SPEAKER_00 (01:06:37):
I do, too.

SPEAKER_01 (01:06:40):
Just a simple fact.
Just for hygiene.
No birds.

SPEAKER_00 (01:06:43):
No

SPEAKER_01 (01:06:44):
birds.
And these beignets, like, jeez.

SPEAKER_00 (01:06:50):
Wow, look.
This is quite a final meal thatwe have assembled.

SPEAKER_01 (01:06:55):
Truly.

SPEAKER_00 (01:06:55):
Fucking weird final four.
I can't.

SPEAKER_01 (01:06:59):
All right.
So on the savory side of things,we've got our small plate
champion, Bao Buns.

SPEAKER_00 (01:07:08):
Yeah.

SPEAKER_01 (01:07:08):
Up against our entree champion, Mushu's Congee.
Oh, my

SPEAKER_00 (01:07:14):
God.
It's getting personalpreference-y for me now.
I don't know how to break awayfrom that.
If I could reach through thescreen.
I

SPEAKER_01 (01:07:20):
want that.
I

SPEAKER_00 (01:07:21):
want the congee.

SPEAKER_01 (01:07:22):
I want the Bao Buns.

SPEAKER_00 (01:07:24):
Well, what do we do now?

SPEAKER_01 (01:07:29):
Do we need to come back?

SPEAKER_00 (01:07:31):
Yes.
Yes.
We laid it out there.
Let's go to the other two.

SPEAKER_01 (01:07:36):
All right.
For beverages, we've got cremede la creme a la Edgar.
So this is the sweet side ofthings.
Up against sweet treats, we'vegot Tiana's beignets.
I feel like the beignets.

SPEAKER_00 (01:07:46):
The beignets.

SPEAKER_01 (01:07:47):
Great.
So we've got something that'stechnically a breakfast food.

SPEAKER_00 (01:07:53):
Both breakfast things.
That would be an interestingbattle.
The beignets versus bao wouldalso be interesting because,
again, it's very like Likefamilial.
Very

SPEAKER_01 (01:08:00):
familial.
I feel like for me, if it'sMushu's congee versus Tiana's
beignets, there is a more clearwinner for me.

SPEAKER_00 (01:08:13):
The bao versus beignets is harder?
If

SPEAKER_01 (01:08:15):
it's the bao buns versus the beignets, that is
significantly harder for me.

SPEAKER_00 (01:08:20):
All right.
All right.
All right.
Put the bao forward.
But just like I want everybodyto know that I'm letting you.

SPEAKER_01 (01:08:26):
Ma'am.
I

SPEAKER_00 (01:08:29):
just want everybody to know how much I want this
congee.

SPEAKER_01 (01:08:32):
Oh.

SPEAKER_00 (01:08:33):
If you feel like this, if this was like...
If this took over your brain asa kid, let's talk because I
still think about it.
Like when I saw the eggs andbacon and a smiley face in the
Goofy movie, all I thought ofwas Mushu's congee.
So if you feel that way too, Iunderstand you.

SPEAKER_01 (01:08:50):
All right.
So we're down to our final two,which is the bao buns versus
Tiana's beignets.
And this is really hard becauseit's, I mean, we're sweet versus
savory, which we knew was goingto happen.
I

SPEAKER_00 (01:09:03):
know.

SPEAKER_01 (01:09:03):
We've got family ties versus family ties.
I

SPEAKER_00 (01:09:08):
mean, I guess we have to, like, think about the
fact that, like, Tiana's seem tohave properties that are
man-catching.
I

SPEAKER_01 (01:09:16):
mean, they are in very high demand.
They're pretty

SPEAKER_00 (01:09:20):
much like what?
Yeah.

SPEAKER_01 (01:09:21):
That's her bread and

SPEAKER_00 (01:09:22):
butter.
They're the basis of a business.

SPEAKER_01 (01:09:23):
Exactly.
These look so damn good, though.
Yeah.

SPEAKER_00 (01:09:27):
They do.

SPEAKER_01 (01:09:29):
I guess I would say you were someone who originally
was leaning more towards thebrave iced buns.

SPEAKER_00 (01:09:36):
That's true.
Than

SPEAKER_01 (01:09:37):
the Tiana's beignets.

SPEAKER_00 (01:09:38):
That's true.

SPEAKER_01 (01:09:39):
How do you feel knowing that Tiana's beignets
have made it all the way to theend?
Do you feel like it's worthy?
I do.

SPEAKER_00 (01:09:47):
I feel like they're an overall stronger contender.

SPEAKER_01 (01:09:50):
Okay.

SPEAKER_00 (01:09:50):
It was the brave roles were just like me and my
personal baked good.
It could be just the mood I'm intoday.
Like I could really go for likesome school bread or something
like that.
Like I want that right now.
And again, like I've never had abeignet with honey underneath
the powdered sugar.
Neither

SPEAKER_01 (01:10:10):
have I.

SPEAKER_00 (01:10:11):
That's.

SPEAKER_01 (01:10:12):
Neither have I.
That

SPEAKER_00 (01:10:13):
sounds

SPEAKER_01 (01:10:15):
good.
Some extra step.
These have protein in them.
Steamed.
Healthier.
These are fried.

SPEAKER_00 (01:10:21):
But she was placing like a plate of these in front
of like one person.
And you know they were eatingall of them.
of them

SPEAKER_01 (01:10:28):
of the beignets

SPEAKER_00 (01:10:29):
yeah

SPEAKER_01 (01:10:30):
yeah I think the beignets are gonna win I

SPEAKER_00 (01:10:33):
feel like that too and some of it is because it's
like I and I love both of thesefilms so much but like Princess
and the Frog beignets have likea whole movie behind them and
like

SPEAKER_01 (01:10:46):
I mean it's what gets her the gig at Lottie's and
it's what everybody comes intothis restaurant for and

SPEAKER_00 (01:10:56):
yeah

SPEAKER_01 (01:10:56):
when everyone thinks thinks of Princess and the Frog,
this is the food that they thinkof initially.
I mean, I guess that's the sameway with Bao, but that's only
really because there's only onefood.

SPEAKER_00 (01:11:05):
For a

SPEAKER_01 (01:11:06):
movie like Princess and the Frog where there is so
much food and so much good foodthat is involved, for this being
the thing that peopleimmediately think of and think
of as being like, this is what Iwant to taste, I feel like
Tiana's beignets are probablythe way to go.
Yeah, I think so too.
I want to know what it's likewith honey on it.

(01:11:27):
Because Remember, this is 100Acre Honey.

UNKNOWN (01:11:32):
Right.

SPEAKER_00 (01:11:32):
Don't discount the lore, people.

SPEAKER_01 (01:11:33):
Don't discount the lore.
All right.
So there you have it.
Our winner of this food anddrink animated Disney showdown
is Tiana's Beignets from ThePrincess and the Frog.
It feels right to me.
Yeah.

SPEAKER_00 (01:11:48):
Yeah.

SPEAKER_01 (01:11:49):
All right.
We did that.

SPEAKER_00 (01:11:52):
Yeah, we did.
We did

SPEAKER_01 (01:11:53):
that.
Tiana's Beignets.

SPEAKER_00 (01:11:54):
And you know what?
Like Bao, like in that short, itbecomes a character as well.
And like then I feel weird abouteating that so like let's just
go with the thing that's a food

SPEAKER_01 (01:12:06):
okay

SPEAKER_00 (01:12:07):
you know

SPEAKER_01 (01:12:08):
that'll help you sleep at night there you go
there you go that and some cremede la creme a la Edgar will help
you sleep at

SPEAKER_00 (01:12:14):
night two things to help you if I could have a
beignet and some creme de lacreme a la Edgar I would knock
out that's

SPEAKER_01 (01:12:20):
honestly that's what I want for Christmas creme de la
creme a la Edgar some beignetsand just knock the fuck out
alright well that's gonna do itfor us for this episode we hope
you enjoyed it please make surethat you hit follow or subscribe
wherever you're listening to thepodcast or watching it make sure
that you ring the bell fornotifications on YouTube and

(01:12:42):
this is that moment you're goingto hit five stars leave a
written review wherever you'relistening to the podcast and if
you are watching on YouTubecomment with your winner who you
thought should have won this wewant to know we want to know
what is like the food or ifthere's a food that you want to
see on the next time we do thislike comment that Yes,

SPEAKER_00 (01:13:02):
because this was in no way comprehensive.
No.
Like there's no way we couldhave fit everything in here.
So.

SPEAKER_02 (01:13:08):
Yeah.

SPEAKER_00 (01:13:08):
We'll return to the subject for sure.
And please follow us on socialmedia.
We are at Poor UnfortunatePodcast everywhere.
Instagram, Facebook, TikTok,Threads, Blue Sky.
Give us your opinions.
Give us your opinions.
Please do.
This is what we live for.
And if you want even more PoorUnfortunate Podcasts in your
life, please join our privateFacebook group, the Poor

(01:13:30):
Unfortunate Fam.
We have over 100 members inthere.
And like we mentioned in thelast episode, the input of the
fam is so important in shapingfuture episodes and now future
seasons.
So as we ride our way intoseason five of the show, we want
to know what you all want tohear.
So even if you don't join thefam, please reach out.
Please comment on any of oursocial media channels and tell

(01:13:54):
us what's been your favorite.
Tell us what you're interestedin talking more about.
And we will include that in thenext season.
And like I always say, everycomment every share every repost
it just helps the pod get seenby new people we just want to
keep doing this but to keepdoing it we have to keep growing
and it's happening but anylittle bit of help that you can

(01:14:16):
do is so appreciated and it'sfree like a share a comment a
review if you haven't written areview yet we haven't gotten a
new review in a while it's justso so it means so much to us it
is so helpful and we are so sograteful if you could take a
moment to do that

SPEAKER_01 (01:14:31):
and if you you're looking for merch the poor
unfortunate shop is open poorunfortunate podcast.com slash
shop you can get all themerchandise and as i promised
before we do have new stuff thatis actively being worked on and
coming to you and we cannot waitto share it with all of you and
as i always say it does take usa little bit of money to keep
the podcast up and running andcoming to you we have a paypal

(01:14:53):
account and it is linked in ourepisode description and in the
website links on our socialmedia accounts anything that you
have to spare goes a long wayfor us one dollar five$10 more
than that.
It could be a one-time donationor a monthly donation.
It just goes right back into thepodcast, helping us keep it free
and ad-free for the most part.
And to all of our monthlydonors, thank you so much.

(01:15:13):
Thank you.
This would not be happeningwithout you.
All right, so we will be backagain with some Caroline What's
New, followed by a Tips andTricks episode, and just
steadily chugging along towardsthe end of Season 4, which will
end with our 100th full-lengthepisode, which is wild.

(01:15:38):
Like, absolutely insane.
So we should probably figure outwhat we're going to do for that.
And we'll keep you posted.

SPEAKER_00 (01:15:47):
Any ideas, let us know.
Any ideas, let us

SPEAKER_01 (01:15:50):
know.
Let a girl know.
So until next time.
Beluga

SPEAKER_02 (01:15:56):
Savruga.
Beluga Savruga.

All Episodes

Episode Transcript

Popular Podcasts

Stuff You Should Know

Dateline NBC

CrimeLess: Hillbilly Heist

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}S4 E22: Food Fight

Episode Transcript

Popular Podcasts

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}Stuff You Should Know

Dateline NBC

CrimeLess: Hillbilly Heist

All Episodes

S4 E22: Food Fight

Stuff You Should Know