Food: You Recipe and Tips

Welcome back to Mythical Kitchen, where we all got to eat. And sometimes we ride spinning teacups. I don't get that reference. Is that a ride at Disneyland? It is. I wouldn't recommend eating and then doing that. No, that sounds like a terrible time. Uh spoiler alert, these are my cast members for today. That's another Disney reference. That's another Yep. Oh, thank God. We're hitting it. We got the co-hosts of the FourYear Amusement Podcast, Byron Marin and Ryan Bgara. Welcome to the show.

Thank you. Thank you for having us. Of course. I feel like we got to run down our history before because the only time we've met in person before this was at Disney World and it was in the English pub that I don't know what it was called because that was a very confusing day for me. Yeah. Well, okay. I'm trying to remember what side of the World Showcase we started on cuz if that was towards the end I was much different. Um I think it was near the beginning. Were you drinking around the world? We were drinking around the world. You and me both rather. Okay. So, were you at the end of your journey or were you at the beginning? I think I was at the beginning. I've never been before. Disney, everything about it

scares me very much. And so, uh, I'm going to be handling the food of today. And so, I'm going to need y'all to give me all the rest of the historical applications. We're pumped. I'm just happy I'm not hunting ghosts today. I was going to say, yeah. Yeah, that's the other part of your career that I have no context for. But, I mean, we if we only do like haunted Victorian food, I feel like we could rip that. I think let's stick with the churros. TB. So, what we're going to be doing today, we're going to be going back through a hundred years of Disney food.

I know Disneyland only opened in 1955, but we're going to go back to something that actually predates that, that influenced Disneyland, and then I'm actually going to do what is my modern twist on what these historical foods are. Something that I think could sell at the park today if they were to bring it back. All right, so Disneyland obviously opened in 1955, but there was another park that really influenced pretty much everything that Walt Disney did, including the food. That's Knott Berry Farm. That's right. What do you boys know about Knottberry Farm? A little too much. How much time do you got?

We're on your time, dude. So, it really You can make an argument the Knots Barrier Farm was, would you say, maybe one of the first theme parks in a in They definitely uh they definitely tout themselves as America's first theme park, but that's kind of open to debate. It depends. is if you consider like Coney Island like a true theme park and not like a boardwalk kind of theme park, then I guess Coney Island would maybe take that her arguments cuz Cedar Point I guess like technically still like existed as like as early as like maybe the late 1800s, but it really wasn't in like formed into a park yet. That's kind of where the gray area is like where Berry Farm is. Yeah. If it started off as a berry farm like it took

so long to actually get to a point where there's attractions and stuff to for us to consider it an actual theme park. I think the first thing that Knots opened that could be considered theme parkes esque was like the ghost town, right? It was modeled after um Calico. That's right. Yeah. But you actually will like this because the theme park started as a result of the food. So Mama Knots had amazing fried chicken. They had a stand on the side of the We're frying some chicken right now, baby. And they had a berry stand and the line for that would be so long. It would be hours long. And so they thought we got to entertain these people in line so they don't kill us. And so they were like, we should build some rides. and

they built rides to entertain them while they waited for the chicken. And then the theme park uh enterprise actually started because of how good the fried chicken is, which it is really good. And I'm seeing you bred chicken right now. And we're bing chicken right now. Getting extremely excited. Growing up in Southern California, I always just kind of I never thought about the berry farm part of Knottberry Farm. That was just the amusement park that we went to. We did field trips there every single year. But like without the cultivation of the Boenberry, Disneyland might not exist. I mean, surely it did and it would have, you know what I mean? But like as an agriculture nerd, that's a hilarious part of all this. And the fact that like

Rudolph Bison invented the Boyisonberry and then he fell through a fireman's pole hole while in while uh working at a fire station and broke his back. I didn't know, dude. It's actually such a crazy story. And so like he had this poison. He crushed all his poisons. And then like he was cultivating the berry at a plant nursery in Altadena. And then the plant nursery owner died while Rudolph Bison was recovering and like all of his boenberry vines died. And then there was one USDA official that lived on the opposite side of the country that Rudolph Bison was like, "Hey, you got to check out this crossbreed of the

blackberry, the raspberry, and the Logan berry that I made." And the guy was like, "Cool. It takes months to travel anywhere because it's like 1917. Uh, but maybe I'll see it one day." And so he literally comes out to California and he tries to visit the nursery and Rudolph Boison is disabled and the nursery owner is dead. And so that's where Walter Not comes in is they basically uh went to Knott's berry farm and were like, "Hey, there's this incredible crossbreed of a berry that I think you guys should start growing."

Walter KN and Walt Disney, they actually were pals because uh Walt went to Knots Berry Farm before Disneyland was made and started to kind of like it's kind of it feels like it's it's told in secrets of like how much he was influenced by Knots Berry Farm. Sounds like Disney really doesn't want people to think that. Well, the party line that you hear from Disney is that Walt was going to Griffith Park and he was sitting by on the on a famous bench and he was watching his girls on the carousel and thinking, "Oh, there needs to be a place where uh parents and kids could have fun together." Meanwhile, that already existed just down the freeway and not very far. And he knew that cuz he'd been there.

I mean, it's less than 10 miles from Disneyland. It's I think it's 6 miles by way the crow flies. Like, it's crazy how close it is, right? kind of like if considering how many years I've known you, just like one day I just showed up, hey, like so I'm I'm thinking about doing this ghost show. Oh, that's crazy. If you said that, I would shoot you and then I'd want you on your future investigations. Yes. That's what you call making ghosts from scratch. I feel like there's also a bunch of mutual respect there as well though like in terms of like the risk-taking aspect of Walter Not and Disney because I guess you even go back to the start of Knott's

Berry Farm. It's kind of depression era and it didn't make a lot of sense to double down and buy extra land and they like bought double the amount of land in like the peak of that I believe. Also, there's like an anecdote of like Walter not and Cordelia not going to the opening of Disneyland cuz Walt invited them was like, "Oh, you should come see my park." And there was like a little moment apparently where they looked each other at each other on the train and were like, "I think we might be in trouble cuz there's a new sheriff in town." It's kind of incredible how I mean the overflow traffic from Disneyland though has contributed to Knots uh actually being really successful. I didn't know that KN was

like it was one of the top 10 most visited theme parks at least like as of 10 years ago. I don't know where they're at now. Yeah, but it like really is still a power on the world stage. I think it's like 4 million people a year. That's crazy. Or like 4.4. You could quote you could check that. And 90% of that is just uh teens trying to make out on any ride they could for their Orange County high school grad night. Now, were you as dashing back in the day as you are now? Cuz like I mean look, you got to like if we were arm wrestling right now, it would probably take Byron and I both of us to beat you. We could probably take you to

rewind to like what college days while you're you're a what? UCLA guy or Okay, right on. So like if we rewind back there, would we have a fighting chance? Okay, so in college I was in this would have been senior year of high school. I would have been about 70 lbs heavier and my bench was about 100 lb uh more than it is currently. I was a division one shot putter. You were a shot putter. I was a shot putter. That's what I did. Big berries. I ended up very big berries. What's the noise you made?

Um, it changed. It changed and it was influenced by my best friend. I switched to his grunt. He's actually an Olympian. He's a Greek Olympian. And when he throws, he goes LIKE AND SO IT KIND OF HITS LIKE THE OA. And I was like that's so cool. And I'm not Greek but I started doing that when I switched to hammer throw. So I'd release be like aa and kind of stomp. But it used to uh It does help you throw farther, right? It does. Like I know like there's a new Dodgers pitcher named Roi Sasaki. He's a young Japanese kid and his grunts are extremely high pitched. They're very funny.

Can you imitate it? It's like he sounds like he's throwing a Pokéball. Super Smash Brothers like Kirby or something. It's really good. It's like Link from Super Smash Brothers. Yeah. Oh yeah. Like a Link. There's the thought that Rudolph Boisen was the one who actually bred the cross of the three distinct berries, but then there are some people who think, and this is like internet lore, that he actually just found it in a dead guy's backyard. Like some I it's the details are very hazy, but apparently was it not Walter not finding it in his cuz that was kind of the thing that like the boys berries were

kind of on these dilapidated vines in this dead guy's nursery in Altadena. Yeah, maybe that's what it was. That boy stole it from a dead. Well, they think that like he was like it was a neighbor or somebody, a friend, uh, and they had passed away and they he went over to the house and then in the backyard they're like, really sad that he's dead. Look at these berries, though. And then it was like, I can make jam out of this. And then eventually make a log ride for kids to make out on. You saw this up. I need to tell you guys what we're making cuz I'm pretty excited about this. I've never made this before.

That's why I'm just kind of riffing right now. Well, you know, you don't want to hear that from the chef, but I think you do. I do, man. That is the one thing I do want to hear is, "Hey, man. This is an experience for all of us." So, we're making a habanero boenberry spicy chicken sandwich. My god. Cuz they've done a lot of like fun boenberry meat fried chicken. I think they have boenberry wings on this year's uh on this year's menu. Sometimes alligator bites, which are really good. So, what I'm doing is I've taken some boenberry jam, which I grew up on knots boenberry jam like in diners. You go to like a local IHOP and they have the Knotsberry jam. Um they were bought by Smuckers recently

and then they're discontinuing the Knots like jarred jam program which really sucks. Got to grow up on it. Is it any better or worse than any other boenberry jam? Maybe not. I don't think I could taste it uh blind and figure it out. I'm going to kind of coat this almost like Panda Express style of just like trying to get some of that sugar into that coating. How do you guys get anything done here? This I smelling all this is just looks so good. Oh my god, this is getting me so excited for Friday too. I gotta say though, I do enjoy the juicy slooy aspect of the knots jam just getting sold at knots.

No, that's that is nice that you Sorry, what was that term you used? Juicy splooy. That's a Ryan term actually. He's used it for a lot of the attractions that we cover on our podcast where it's like an attraction that's only at one particular park as opposed to getting cloned all over like so many attractions are nowadays. I expect that. It's just nice to have a juicy slooy cuz it's like there's a reason to go to that park. I don't like that they're like trying to make everything like, you know, like treating it like toddlers and they need everyone needs, you know, you get a tower of terror, you get a tower of hair. If we have everything here, then there's less of an incentive to go to, you know, Florida or the international parks. That's true.

Yeah. Do you think everything's kind of becoming roughly the same? Like that's the thing that I, you know, I, like I said, don't really go to theme parks that often, but the thing that kind of bums me out is when everything's like everything's an app and there's no more sort of organic discovery. I think part of it is just like it costs so much for R&D for these rides. Yeah. And if we have the space, let's just drop this in like Roller Coaster Tycoon in different parks and we know people will love it.

Sure. But meanwhile, you got Knots Berry Farm going, "Hey, what insane thing can we put Boyen Berry on next?" Exact. That's why And as long as we ban the teenagers from coming here alone. Well, they need the teen. Well, they have the chaperon program now. Teens be getting up to no good. Yeah. Teens can no longer go to Knots by themselves. They need a shop around. I think they were just like they were smooching and they were smooching and fighting. That's not what happened. I got in. There's a lot of fighting.

There's fighting. Yeah, they're fighting. There was in the Timber Mountain log ride. I'd like to think that I snuck in right underneath that uh that sweet spot. You know, my buddy actually, this doesn't help. Um, you know, we're all trying to pair off in the log ride. A lot happened on this log ride senior night. We're all trying to pair off. So I already had, you know, my prom date, but my buddy, we were trying to pair off with somebody he did not want to pair off with, but we kind of at the last minute conspired to get them in the same log and we kind of like shoved him in and like stepped back. And then he stands up, turns around and goes, "What the?" And then he gets hit by one of the cavaling

fell. He fell in the log ride and they had to like scramble out of it. Yeah, that's some regional theme park there. It sure is. And so now the kids get chaperones and they're not allowed to be there alone. No, I think they were like throwing fisticuffs in the parking lot and stuff like that. All right, boys. Here we go. Filming. Our spicy boenberry fried chicken sandwich, a little bit of homemade pickles, some red cabbage slaw, a nice bio bun. I think Disneyland should put this on the menu to sort of heal that divide and come clean about their true history. I think it'd be a big moment. It's good. It's fun to spank your burger.

Really is. Really is not a euphemism. I mean, cheers, boys. Hey, to spanking our burgers together at Disneyland Family Park. Cheers. Oh my god. time. Oh, it's Oh, we got some dripping. I didn't even whip the uh the tablecloth over the We'll get to that. This looks too damn good. So excited for the jalapeno. That is absolutely delicious. Oh, hell yeah. Do they Does everybody behind did they get the chance to eat this? Cuz I'm sad that they can't. It's so good.

Holy That's good, right? That's good. The jalapeno is actually um what's bringing the sweet out in a way. Need to ramp up. I take a lot of inspiration from Thai food. There's a term called clum. It means everything's balanced, but everything's taken up to the level of 11. This is so good. What's your favorite Thai doodle? Love Thai duck noodle soup. It's really great. Koy is great. I was going to say soy. I had once in like what it was like Mai up in the originated. He's a big foodie. No, I'm not. You are a big foodie.

Dad, stop. He actually has things to say when he eats food. I'm like, good eat food mouth. It's really This is really delicious. Y'all got any guesses about what's going on? I can smell it. It I feel like we're we're we're jumping a lot further in the timeline now, right? Well, so we're jumping up to opening day. So, this is coming from one of the opening day restaurants. We're talking Casa de Fritos 1955. Pretty much every restaurant that opened with the Disneyland park was sponsored by someone. There was like the Chicken of

the Sea, you know, uh, pirate ship that was making like a dietetic tuna salad. There was the Carnation. Disney didn't have the bandwidth to uh they're focused on, you know, getting the aesthetics of the park right, the feel of the park, and of course all the attractions. So, yes, the they had outside vendors/sponsors kind of work the uh the restaurants. And what's crazy to me is like how new some of these things were. Like Fritos, I think they only started making Fritos in 1947 and then Cheetos came in 1949. Uh CE Dulan is the guy who he literally bought the recipe for Fritos from a Wakan line cook named Francisco Olgen in San Antonio for $100.

Oh wow. And then turned that into now a multi-billion dollar company. But Kasa de Fritos was their way to sort of like advertise all their weird little IPs that they had at the time. They had like the Fredo kid was their mascot and like but a lot of it was also a lot of people's um especially tourists coming in their first impression of Mexican food in America because it was um a lot of Mexican food actually had to sort of hide itself as Spanish food uh before then. Uh and so this was a kind of like big moment where it was very Disneyi and the thing that we're actually making today the taco in a cup aka the takup which was actually patented by CE Doul and at Kasa DeFritos. I can smell it. It smells very good though.

Yeah. So, the original Tuck Cup was just filled with like reffried beans, taco seasoned meat, and then, you know, topped with some sour cream. But I think there's a way to sort of modernize this. And the way in is with Fritole's most popular product, Doritos, which were also invented at Kasa de Fritos. You guys know the Dorito lore? As the story goes, in regards to Aasa de Frritos, um they would have leftover tortillas or tortillas that started to go stale. And instead of throwing them away, they figured, okay, let's let's fry them. Let's chop them up, fry them. And that was kind of the origin of what became the Dorito.

Yeah. And it was a salesman from it was a company called Alex Foods that it's by the Morales family, but they had been supplying that's so big. We'll trim it on the tart shell. We're fine. Um, but they've been supplying castoritos with all the tortillas and all their specially Mexican products. You guys ever go to the grocery store and it's like it's capital XL NT brand tamales. They're like in the random refrigerated. They're next to like the creamed herring now in the grocery store and you're like going here. It's this insane relic of the past, but they were some of the first uh this is from Alex Foods, the same company that supplied Kasa Fritos. They were some of the first like mass tamalei

makers in America. So, it's kind of this like legendary food company and one of their salesmen apparently was the one that went into Costa Fritos and was like, "Yo, if you don't want those tortillas to go bad, you can just, you know, fry them, salt them, give them out to people." And then CE Duelan, the owner of the restaurant, caught wind of that and was like, "We can turn this into a product." I'll tell you who's not a mass tamalei maker. My family. You're You're a mass tamalei eater. I'm a mass tamalei eater, but we stopped making tamales a long time ago cuz we're a lazy Mexican family.

Why' you stop? It takes forever, man. It really does. It really takes a long time. Uh did have you ever done it? I have. I mean I'll spend so much time uh making food just cuz it's like my hobby. So I'm trying to take the masa and I'm trying to shape it around this tart shell. So he created a mold for the tacup that is now in the National Museum of History. Wow. And it never quite took off cuz it did leave the menu in the '7s. But a lot of people think this might have been like the precursor to the modern taco salad. Yeah. Although there are several Uh-oh. Oh, we're fine. We can just put that around it. Um, but there are several like regional Mexican foods that are similar looking to the tacup or even the

tostada salad. Putting the tart shell. Oh So, I'm going to try and just kind of press the masa out on this tart shell. And we're going to drop it in the fryer. My pitch though is to bring the tacup back cuz they will occasionally bring retro foods back. But they need to do a Doritos Locos Tacup. Also, I love a good food pun. Is it even a pun? the tacup. I think it's it's like it's lazy, but it's there. I think it's I enjoy saying it. Okay, so I'm going to drop this whole thing. So, the mold for the tacup, it literally just kind of looked like this, except it had this like long iron sort

of arm on it, but I feel like I can kind of just get halfway there by I don't know, man. If this just shield your faces when I drop this in the fryer. Okay, cover it. All right, so we successfully have some talkups here. And now is for the Doritoification of it. We made our own Flamin' Hot seasoning and our own nacho cheese seasoning. You guys want one of each? I would love that. Hell yeah. Okay, let's see if this works. This is so violently red. It's so hard to get all the geometry of this. Oh my god. Okay, so how'd you make the powder? So, it's a lot of citric acid, a lot of cayenne pepper, a

little bit of habanero powder, uh, onion powder, garlic powder, MSG, buttermilk powder, a little bit of cheddar cheese powder, uh, and then all of that red food dye in there, and then a little bit of malttodextrin to stop it from clumping up. It looks really good. Oh my god, that brio smells so good. So, we stewed this down for about 4 hours using all short rib on it. And burrito was not part of the 1955 equation for this. No, it certainly was not. We're tire we're tying it in with the modern age of uh That's exactly culinary work. This is your pitch. Like, they got the beer already. You guys were talking about how like uh you know a lot of Disney food is

meant for the gram. Uh we're certainly going to be doing one of those later today that I am very dubious of. But come on, what's more Instagrammy than a flamin' hot quesir tacup? Let's see how this works. Holy crap. So, I'm hoping that the birya consume actually kind of gets like trapped in there a little bit and it's almost like Josh, what are your thoughts on a consume in regards to like how they sell it at like food stands? I Dude, I love it. Give me consummate in a plastic cup and I'm I'm so in. How much do you take home with you every time though? Cuz like my issue is like it's always an upcharge to get the consume. Right. And then I have like a gallon I have a gallon left over. I'm like

what? Like is that like soup for later I guess that's true. Sometimes I'll drink it. I drink it. I exclusively drink it. In fact, like a little freak. Okay. All right. We got our flaming hot. We got our classic nacho cheese. Second ever flavor of Doritos. First was taco. I got to ask, do you guys intentionally like get the vents to blow all these amazing smells like in this direction? Cuz I swear every time you like take a lid off or we're working on something else, we just get this big waft, this big preliminary waft. It's like we're getting the Main Street experience.

It's very Disney like cuz they pipe in smells. What? Like if you're ever walking down Main Street, you're like, "God, that popcorn smells heavenly." It's because there's like they are piping in that smell. Wait, outside they pipe outside smells. Yeah, that's right. How do they get it to How do they get the air? I don't know how science works either. Disney magic. Well, they do moving people by sightelines. They'll usually have things like every land needs what's called a weenie, which is basically it was a term that Walt used of uh for his dog that he would have a weenie in front of his dog

and the dog would follow the weenie. And so a weenie on Main Street is the castle cuz everyone sees the castle and they're like, "Oh, I'm going to move towards the castle." Or a weenie in like in uh Tomorrowland, you could be Matter Horn or you know, Big Thunder Mountain over in Frontier Land. Oh, look what's over there. And what's that smell? Popcorn. Where's my wallet? Yeah. And we got our weenies. That's Disney magic. It gets you to pull that credit card out. And we got our weenies today, boys. We have our tacups. We have our nacho cheese and flamin' Hot Beiraa Tacups.

This is like the greatest day of my life. All right, hold on cuz we need to get a lime wedge. Where are the knives at V? Can I get a knife? Yeah, I got you. Where am I? That's a big knife. Can't try to get it out. Hey V, can we hurry it up? V, hurry up. All right, fine. Josh, I got you a knife. I also found a sword in a stump, but I couldn't get it out, so I grabbed you a scroll. and this t-shirt.

She's found a scroll. What saith the scroll? THOUGH A SWORD MAY GIVE YOU STRENGTH, the only way to win riches is to find the golden TEA OF MYTHICALITY. THREE LUCKY people will win a total of $50,000. Go to mythical.com to purchase the golden tea of mythicality. If you get the gold, silver, or bronze shirt, you'll receive riches. Riches. must be legal resident of US or Canada, 18 years or older. No purchase necessary to enter or win. Sleep stakes runs from May 4th, that's 12:00 a.m. PDT to May 8th, 2026, 11:59 p.m. PDT, the year of our Lord. Terms and conditions

apply. Void wear prohibited. Visit mythical.com for official rules. Riches and rules. I think a lot of the Disney food, you know, it's meant to be kind of like handheld unless you're at a sit down restaurant. This is a tough handheld one cuz this is going to get everywhere. No, this is going to be explosive. I don't even know how to eat this. Are you starting with us flamin' hot or you starting with nacho? I'm going to start nacho. Okay, I'm going to go nacho then. I'm trying to decide like do you kind of like sip it a little bit tastes good.

Holy Oh my god, that is stupid. It's really good. Oh my god. Flaming hot. I got to rip this on it. Yeah, it's Oh, wait. Are we going to flaming? We're moving to Flaming. I'm going flaming now. Yeah, if they served this at the park, people would wait 3 hours. This is insane. People are waiting. Come with me. Is Red Shine Disneyland, but except really good. Like actually good. People be waiting like 2 hours for like a popcorn bucket at Disneyland. Is that Are there lines like that? Yeah. I'm scared, man. Especially if there's a Figment bucket on. There's a Figment bucket on the line. Now, the question is, can you get it at this quality for thousands of people every day? Cuz I feel like that's the struggle with Oh, yeah. I can do it.

Oh my god. I don't know if they have it in the budget to produce, you know, a hundred chefs of Josh quality here. It's almost too much, especially with the habanero. That was my fault, though. I put that on there. I'm going to try that actually. Dude, that's the bite. Is that your catchphrase? That should be your catchphrase. Well, that's the bite. Is that what I said? Yeah. Golden. It's like emerald. You sure? You don't want it? No, you got it, man.

The good news is we got a sweet treat coming up next. Okay, you guys ready? All right, let's do it. We're doing it. All right, we're making some goddamn churros right now. I wasn't sure. I didn't know if you knew how churros are made. They're made like this. I saw the tray of the cinnamon sugar come out. I was like, "Okay, that's a no We're doing the churros." And then we got the pineapples here. So, this is a nice little like a pineapple compost that we made. We have some pineapple Dole Whip sitting in the freezer because I have yet to see maybe you guys have seen way more dizzy food than I have. I've yet to see the churro and the Dole Whip interact with each

other and I think it's a match made in heaven. Now, they have some concoctions they've made over in the Tropical Hideway, which is something new in Adventure Land, at least at Disneyland, but I don't think I've seen that. Have you seen that? No, not quite. Actually, you know what these chopped up pine pineapples remind me of? when they uh before Dole Whip became a real thing is because Disney was partnered with Dole and it was basically just like soft serve ice cream of sorts with the chopped up pineapples and when they tried to bring that over to Florida that didn't really work too well with the heat. So they kind of worked with Dole to kind of create the what is now Dole Whip.

Yeah. They literally worked with like Dole's insane food science team. They basically put all of their best food scientists on like how do we make a very stable pineapple flavored product that's super unique for Disneyland. And I think it was 1983 the Doe scientist down in Florida figured out the process of Dolehip, which is like non-dairy frozen pineapples blended with like a very stable coconut cream and that's how we get that treat today. What we're doing now is we're going to make giant foot long churros, which are very unique to Disneyland. And then we're going to split that open like a hot dog, fill it with Dole Whip, and a nice little spiced rum pineapple compost.

You're a mad man. And eat it like a hot dog. I think it's going to work. If this doesn't work, they're going to put you in Disney jail. God. Wait, wait. What do you know about Disney jail? I've only heard rumors. We almost saw someone go to Disney jail once. We did. We watched them disappear, but we never got behind. Wait, you've watched someone get disappeared at Disney? You know Epcot, right? Actually, you know what? It may have been the same day we ran into you. We watched them disappear a woman.

Was it me? Was it my wife? No, we drank a lot, but like we were fine. No, we were on the in line for the Frozen Ever After ride. These were very much tourists. Okay, got you. And it was these two people that tried to sneak to the front and then they stopped them and they're like, "You can't do that." And they were like, and they were like, "No, we're going to do that." And then the Disney cast members were like, it was the wife really wanted to do that. Well, they were trying to tell this is our last ditch effort. we are getting on this ride no matter what.

They gave her a warning. They're like, "Ladie, cut your losses." Please, no. Please. And she like pushes through like, you know, they have like little like revolving doors that, you know, keep you behind the line and everything before you board. She pushed right through those doors. I didn't even know it was possible. And the husband's standing on the other side like, "No, no." And she's like, "Get in this boat." And then we were the boat that got in right behind them. And of course, this is in the Norway pavilion. And like as the world showcase goes, it's like they bring people from those countries to actually work the pavilions and the attractions.

Yeah. So you have, you know, the these Nordic uh cast members like yelling across the other people generally, too. Yeah. No, but they this was not it. This was you got a little slice of something different this time. So we get in the boat, Ryan and I are thinking, "Oh man, like they're going to go through the ride and we're going to see them go to Disney jail. Why couldn't it wait? I thought I was gonna come back and see like with a knee in her back or something and like you know putting the cuffs on her and it and unfortunately she was just as soon as we got back they were completely gone and there's like a cast member door and like a long hallway that's that's right at the exit and we knew that there's they're on the other

side of that wall but they gone where the Disney black they had like a 10-second window to get them away from us and they did it. Do you remember that scene in Texas Chainsaw Massacre when he like drags that guy in and he just shuts that giant like silver door and it's like Missed it. Missed that one. Anyways, missed that one. She's hanging on a hook somewhere. I think I actually think those scenes are some of the reasons that I don't love Disney parks. Like, I have a fun time, you know? I go occasionally. Um I'm not like morally against it, but I feel like

every time I go, I only see the saddest version of everything around me. I see the screaming kids and like the parents making a last ditch effort to make this thing work before they sign the papers. You know what I mean? Maybe this one Disney trip can save us. And I just feel like that's all I see at the parks. And I don't know, I'm like intentionally seeing around all the magic into just the drags of humanity. And that's more on me than on anybody else. That's weird. I get that when I go to Cabo and I see like couples at like the dinner tables there. Yeah. I mean, but that's the same thing, right? It's the kind of like resort vibe of like you're in this liinal space where like real human

morality doesn't matter. People just don't know how to act anymore, you know? Also, the history of the churro. The churro, this style of churro that we're making. I just play I was actually really shocked that this worked. Uh, so most churros are not we're special professionals. Most churros ain't this freaking big, but you go to Disneyland and they have 12-in long churros. And that was very intentional because the uh it was an employee in 1985, Jim Lman. Jim Lman, that's exactly right. When Vidiopouloolis was opening, Jim Lman, who was running food and beverage in the Fantasy Land area, which is where Vidopoulos was located at the time. Now it's the Fantasy Land Theater,

but he also liked going to the racetrack and he went to the Long Beach Grand Prix one night and they had this uh churro stand. Um and he loved the churros, but as you were saying, well, they weren't always this 12 this foot long churo. They were about like 6 in or so. So he tracked down the people that of the vendors that made these churros. You know how he tracked it down, right? He found like an empty box. I heard he dug through the trash really to find the rapper of the churro and then tracked down the company. J&J Foods or something like that. The agreement had to be that they needed to make this a foot long churro. It needed to be

something that people could see. You can walk around like a trophy and other people walking by. A walking weenie if you will. It is like literally. Yeah. Right. I've had some of their they did a rose gold churo a while back that was just like it was like a lemon zest and like rose flavored uh sugar on the churo and it was just like incredible. They do every now and then put like fillings and stuff like that inside the churros. It's usually pretty mist, but I've never seen the Doe combination. We're going to try it. We're going to let this cool for a second. Then we're going to slice it open and pipe some whip in there. All right, we got the churro. It's slightly

cooled. We put Dolee whip in a piping bag cuz we don't got the fancy soft serve machine. I'm going to try and make an incision. This is like the pit in this. Can we prep to intubate? I need a crank. They really work, doctor. the cutaways, the close-ups, like they'll describe what's happening to the patient and they cut to a close-up and it's just it feels like they're personally attacking me. Yeah, it um I am so glad I got through that first episode where it's that lady's like I think it's the foot the train and the foot's just out and I almost turned it off but now it's like one of my favorite shows. So now we're

just going to shove the Dole Whip inside and kind of pipe it. Oh, I thought Okay, I was like how are they going to This is going to melt immediately. This is still so much hotter than I thought it was. Okay, and now we're gonna take the spiced rum pineapple compost. This looks insane. This looks like you're giving Disney a lot of really good free ideas. I know. I was just thinking the same thing. Didn't think about that business model. Mickey's the problem is they'll never pay for sponsored content cuz they really don't need to.

Okay, boys. Here we go. We got the official Disneyland foot long churro meets Dole Whip. The hot dog situation here. You guys should have the ends. I'll take the middle. Are we going to eat it like a hot dog? I think we have to. It's already It's going so fast. Here we go. We got to go. Cheers. Cheers, guys. Cheers. Oh, I just got all over you, Byron. That's really good. You get almost a little too much. It's just It melted so quickly. But if anybody wants a fresh squirt into their mouth of Dole Whip just to finish it off, I'm done.

Yeah. Actually, no. There you go. Just a little bit. My turn. Oh my god. Just kind of this. Now, we would do this at the park. You get the money shot there. We'd have to have a very brave cast member do that. It's like a You ever see like the mean wench at the Renaissance fair who kind of like berates you when she pours beer? We would do that but with a dole whip. That's my pitch to Disney. We're going from the 80s to the '8s. But the reason I've wanted to have this is that it has persisted around multiple parts of Disneyland still to this day,

but being discontinued and brought back almost constantly. And this is what became known as the hand witch. What was originally known as castle cones and then what has now been at the cozy cone motel's chili cone carne cones. They keep trying to make bread cones work. And this was a Michael Eisner original in the '8s as well. So, Michael Eisner was the CEO of Disney, right? Right. How is his legacy viewed? Because I This is the context that I don't have. It's It's complicated because I think he single-handedly kept the company alive. Him and Frank Wells, they were kind of like a dynamic duo. Eisner was the idea guy. Frank Wells was the guy who kind of re rained him in and was the money guy.

And they were responsible for kind of the resurgence in Disney. Nowadays, I think there's like a resurgence in like what he did like the admiration because a lot of there's a lot of like very safe bets that are made nowadays where it's like, "Hey, this made this amount in the box office. We'll make it a ride. It's going to work out." And you don't get kind of the off-the-wall bonkers ideas that maybe didn't always work or age incredibly well, but there was a lot of there's like a lot of ingenuity. There's just risk being taken. Yeah. or him naming Splash Mountain because there was a Tom Hanks movie called Splash that was popular and he just thought let's just had nothing to do with the movie.

Is that Daryl Hannah as a mermaid? I think that's I believe so. The original title was supposed to be Zippity River Run and they're like wait we got to synergize here. So funny. And he was responsible for the Mushu shrimp sandwich hand sandwich. Yes. The original flavor of sandwich. That was the original. So sorry that wasn't the sandwich. That was the castle cone. So he was obsessed with food. He went to the 1964 World's Fair in New York and that was where I didn't know this. Belgian waffles got their popularity of being known as Belgian waffles cuz it was a place called uh Belgium Waffle Hut and they were doing Belgian yeasted waffles and there was just lines for hours for this new pastry

that nobody had really had in America before. Uh, and he was obsessed with that idea. And so he put all of the best Imagineers on creating new fun foods. And he used the term fun foods because every Imagineer that was like interviewed, they used the term fun foods and then finger quote it. Uh, so that must have been a thing. The highest Matrix analysis became the castle cone or the sandwich. Uh, and their tagline was the world's first sandwich that you can eat with one hand. Almost all sandwiches I think you can eat with one hand. I'm onehanding a hogie all the time. I'm not really sure what where do they get where could they make that claim?

I struggle to name a sandwich that you can eat with one hand. I was going to try and like act it out, but then I realized it's just going to be gift to hell on the internet. Like how does one eat? I saw this and immediately went, "Oh, that's Gto Kalatch. I see this is Gto Kalach." Obviously, you look champion. I'm not going to lie, when I first saw these little tinfoil cones come out, I thought we were entering some sort of Disney conspiracy segment. I'm very This is Disney doing Hungarian propaganda. But I went to the Cozy Cone Motel and I saw that they had these cones that they were filling with chili and I immediately went, "Oh, I've seen that before." Because in Anaheim,

there's a bakery called House of Chimney Cakes that is making Hungarian chimney cakes, which is this exact technique. And so this is like a traditional Slavic or Hungarian dish that they like then turned, you know, they disified similar with the tacup. And so that's why my pitch is they get back to their Hungarian roots. That's why we're making hand sandwiches but filled with chicken paprikash and noi, a typical egg and potato flour dumpling. I mean, this is the first one where I haven't had a version of it at the park. So, you had it? No. I cuz I'm I people when they over and get the cozy cones, I'm like, "You're out of your mind. That's that looks like the most demented thing I've ever seen."

Yeah, cuz they're they're mostly mac and cheese based now, right? They're filling them with mac and cheese and fried chicken. Ironically enough, the only time the closest thing I've had to a sandwich is the macaroni cone at what uh Epic Universe. Oh, interesting. Those are super popular now. Weird. We're not just Disney guys. We're theme park adults, not Disney adults. There's a difference. So, don't come at me in the comments and be like Disney adults. We like theme parks.

All right. Yeah. We did have a comment once on one of our videos that said, "Eat Disney Boys." They were like a big Universal fan. They always That's unfortunately a really funny comment. Oh, no. I think it'd be funny. Eat Disney Boys. Wait, I think when we ran into each other at Epcot, I think you were you going for the Epic Universe? We were there for the Yeah. For the media preview. That's right. Did you see Mark McGrath from Sugar Ray perform? We did. Yes.

Yeah. I went multiple times. Yeah. I was there in body. Yeah. That was at the end of day. Yeah. Dude, that guy was great, by the way. You really was. I unironically love Sugar Ray. Same. I It was amazing. They've really embraced like where they're at currently in their career. And they You just lost a cone. Don't worry, I'll eat the one that fell on the floor. We got We have our three kto kalachi or uh hand sandwich cones here. Um, I'm going to fill them with we've made no, also uh very similar to a spatla if you're German. We're just

going to fill that in the bottom. That's kind of going to be like the chocolate in the bottom of the ice cream cone that sort of like plugs the hole. Gotcha. Um, and then we have a chicken paprikash. Have you ever had chicken paprik? I have not. Have you? Oh, it's such a lovely smell. Maybe unknowingly, but and I think this can really sell in the Florida heat. What have you done? You know, you can be like, come on.

Imagine you're This looks crazy. Imagine you're a kid walking around Vidopoulos. You know, is this leaking through the bottom? We'll figure that out. You're walking around Vidopoulos. You're watching Captain Eio, and you go, "Hey, do you want a bite of my chicken paprikto scalach?" Who's going to say no to that? Yeah, man. You know. Okay. Little bit of sour cream. Can't have paprika without sour cream. You know that. Right on top. And then we're going to hit it with just a little dusting of Hungarian paprika.

This is imported. This one's just for me this round. This one's just for Oh yeah. Are we get Are we getting the Doritos done? This is just for me. And then some chives. Again, you're a teen. It's 1987. This if you know back in the day, this would be doing well on the gram. All right, boys. Here we have our 1980s hand witch reimagined for uh the modern era with our Hungarian noi and paprikash because this of course is a traditional kto golage. That's right. I noticed you staring at my cone from across the

floor. Sorry, it's dripping. Well, unfortunately, it's pretty good. I took the world's worst approach. Wow. This is going to make for a hell of a closeup. It really is. You look like Scarface. I think this one could use another couple rounds of imagineering if I'm being honest. You know what I mean? This might have hit the cutting room before. Back to the drawing board. And you know what? The uh the cone structure, like the actual the breading of the cone is delicious. It's shockingly held up, too. It is.

It almost held up. This guy is fighting for his life over here. Holy In the words of the great Desi Ares, you have some explaining to do. I sure do. I think Disney also had some explaining to do. And I was hoping you guys could help explain what the hell the pickle dog is. I That's Your guess is as good as mine, man. Have you had a pickle dog at Disneyland? Because this is my main lens into the food insane at Disneyland. came around in the 2020s, maybe late 2010s, actually. But they will um take a giant pickle, which Disneyland in Disney World are known for their giant pickles.

Yep. Uh but I've never had a pickled dog. Corn dogs though, you got to end with a Disneyland corn dog, especially from unironically like change the way that I view corn dogs. It's the breading these long all beef franks. The breading has this like beautiful glutenous chew. It's the right amount of sweetness. It's not bready. It's so good. That's not what we're doing today, okay? Because they created this is the viral thing where they are taking the giant pickles and they're cing them. This is like that influencer thing I was talking to you about earlier. Lit literally. Yes. And like to the point where I see these videos and they show, you know, the perfect bite taken out of it that I'm like, I know you took cuticle scissors and styled

that bite in the happiest place on earth. It's driving me insane. And so, uh, they're shoving a hot dog inside of their giant pickles and they're battering the whole thing and frying it. And they also started serving it with peanut butter and Nutella. Um, I don't know, man. I don't know. These people should be in prison. What I'm doing today, Korean corn dogs are the best corn dogs in the world. Also, K-pop, Cape, Demon Hunter. Like, there's so many different IPs. I know it's not Disney. I see. But I know you can kind of weave this in. So, that's why we were thinking about what's the biggest vegetable that we can shove a hot dog in. And we

thought about Korean danmuji or yellow pickled daon. Oh, so we're going to shove an old hot dog in here. I do too. Have you had this before? No. I mean, I'll give you the corn. I've had uh small versions of it in Korean sushi. Yeah. Like Kimop. Yeah. It's really good. Uh do you know the corn dog cart? Hot tip. If you don't want to wait in that line cuz it could get, you know, really long unless you mobile order. Just go to the stage door. Stage door is like it's right behind the golden horseshoe in

Frontier Land. No line ever there. They're not as good. Oh my god. Okay. Some people claim that they're not the same corn dog. Oh, this is extremely a gift from the kitchen. Wiggle that around as you explain this, please. Saddest thing I've ever seen. What is Stage Door? There's a time and a place for Stage. It's a quick service restaurant in behind Golden Horseshoe. And it's it's the same corn dog. People claim it's not the same corn dog as the one on the main street. We heard it from Disney themselves. It's the same corn dog.

Look, it the placebo doesn't hit as hard. All right. Okay. The little red wagon on Main Street. You go wait 25 minutes for a corn dog on Main Street and I'll get on Space Mountain with my corn dog or what in what is going on? I overshot it. That's extremely satisfying. They dip it in the batter and then it goes into panko batter which I think is interesting. And they have to they got to move really quick. So you tried to replicate their batter? Yeah, we're trying to replicate their batter and this is their process. They put it into panko and I don't exactly know why.

May I smell the batter please? This is Disneyland's battering process for the uh for the pickle dog. They go from a batter into the panko. And I think the panko just adds an extra protective layer. Can I bite this? Oh, absolutely. Yeah. That was what you need. Sorry. Would you like to, you know, for science? I'll do it. I guess I You're not going to like it, Byron. I know you're not going to like My roommates had to put a ban on me pickling daon in college in the room in the house. That is a thing. Yep. Byron's been trying to cut down on his vegetables. Doctor's order. Well, boys are corn dogs. I'll take the one that kind of split. Well, actually, I'm going to garnish it first. So, since this is a

Korean inspired corn dog, we're doing a little bit of kou jang mayo right on top. You know, this is course number five, right, Josh? Yeah. Typically, you do either a dessert or a cheese plate um at this level in a meal. Not today. Well, I hope you enjoy getting no work done for a week cuz this is going to put you out for a while. I feel like I just need to hop in a bath after this. You know, just kind of like reset the weight. Do we gingerely touch our tips? I mean, do it quick cuz this stick is about to snap in half. Oh my god. This is crazy. Look. I don't know. Can you tell like the force that's being like this thing is a goner?

I need a knife. Hold on. Holy moly. I got to knife it, dude. I got a little bit of the pickle, a little bit of the dog, but mainly breading. So, I'm going to have to dive in again. Okay. Wow. It is delicious, but that also is like fried breading, which is obviously going to be delicious. So exciting to me. It's so heavy. You know, when you have like a Chipotle burrito in your hand, you're like, "That's going to be inside me."

Yeah. It's a disturbing thought. Uhhuh. The pickle to protein ratio is ambitious. Okay, I'm going to Could you like pixelate this like Japanese porno and so you don't see my mouth? We honestly do that for most of the stuff we s Oh my god. No, it's not going to work. I've never had combinational flavors before. It's not bad though. not bad. When we first thought about doing this, like, okay, surely we'll take the pickled dog. We'll shove the hot dog inside of another giant pickled vegetable. So few options of giant pickled vegetables that a hot dog can get shove its way into. I'll tell you, you kind of think there's going to be a

lot of them. There's really only daon and pickle. Daon and cucumbers. That's it. Now we've eaten 100 years of Disney foods, albeit through a different lens. Where do you rank all the foods that we've had today? Okay, so this is five. Um, hey, one of them had to be. Next, I will go with the Hungarianbased uh sandwich. You're going five to one right now, which is also delicious. Okay, just a messy one. Everything's Yeah, everything's pretty damn good. Um, then I got to go um, this is so weird to put this third uh is going to be the uh the Doritos bowl. Wa, the flaming' hot the burri bowl. Once again, really delicious. But because the churro was so damn good with the dull whip and I don't know, it really worked

with the pineapple. And then this is so sacrilegious, but Knots Berry Farm, the boenberry fried chicken sandwich. Hell yeah. I don't know if that's like has an advantage because I was the hungriest at the time that I had it. I was wondering that as myself. My order is the exact same as yours except the churro and the uh the briia is it's switch. That one's I was pretty torn between cuz uh but the uh yeah, that uh that boenberry sandwich was crazy, dude. Hell yeah. Uh truly, guys, thank you so much for coming. This was my life. This was a huge pleasure to be here. Thanks for having us.

Thank you. This is delicious, man. Everyone, check out the For Your Amusement podcast. You got anything else to plug? No, that's pretty much it. We're covering rides there every episode on Tuesdays 9:00 a.m. on YouTube. Uh YouTube.com/fyapod. They put make you put the in front of it now. Um but uh no, we're having a blast over there. So if you like theme parks, not just Disney, head on over. And if you like taking things way too seriously, we are the channel and the podcast for you. Right. So, and feel free to comment eat Disney boys. Yeah. Well, that's mostly been me. It's our favorite. That's mostly been me. Golden Tea of Mythicality is back. We are giving away $50,000 in cash prizes this week only. Grab your tea for your

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