Eating EVERYTHING At Star Wars' Galaxy’s Edge

0:02 [Music] Is that the real Millennium Falcon?

0:10 Yeah, it's the real Millennium Falcon.

0:11 Idiot.

0:12 Did I get a a blue milk?

0:13 A green milk?

0:14 I guess one of everything.

0:15 Again, not what I expected, but I don't even care.

0:17 There's nothing I don't like about this.

0:19 The rest of it tastes like if I licked the floor of my college bar.

0:24 Hey there, folks.

0:25 We're at Disney World and we're here to do one thing and one thing only.

0:28 Eat everything at Galaxy's Edge,

0:31 the only part of Disney World that I think I'm going to like.

0:33 Follow me into this magical place.

0:37 I might not be a Disney adult, but I am a Star Wars adult big time.

0:40 I love Star Wars.

0:42 I'm currently doing a chronological rewatch of the entire series of films.

0:47 I know there's a lot of love for the prequels,

0:49 but uh if you don't have anything nice to say, don't say anything at all.

0:52 That's the Disney motto.

0:53 Is that why you've been hating on Disney the entire time?

0:56 I don't like Disney.

0:57 I don't like children.

0:58 Families in general.

0:59 You know what I don't want to do is wait an hour and a half in line.

1:02 Makes me want to die.

1:04 So they take your fingerprint.

1:05 Disney's got my my biometrics now.

1:07 What are the bubbles?

1:08 Stupid bubbles.

1:09 Trolley going to hit me or something.

1:11 We're not even riding a ride.

1:12 We're not going to find the magic of Disney.

1:14 Oh.

1:15 Oh shoot.

1:17 Just beyond that tunnel.

1:19 Andrew is the Galaxy's Edge.

1:21 The Galaxy's Edge.

1:22 Wow.

1:22 Dude, they found it, huh?

1:25 I like the lighting.

1:26 That looks familiar.

1:28 I I know this.

1:29 This is very Tatooine right now.

1:30 So, I'm I'm stoked.

1:31 All right.

1:32 Okay.

1:32 I'm a Disney adult.

1:33 It just happened.

1:33 They got the A-wing.

1:35 They got the X-wing over here.

1:36 That's uh Po Dammer and stuff.

1:38 Oh, I want I want a helmet.

1:39 I want a X-wing pilot helmet.

1:42 They're all looking at something though.

1:43 What are they looking at?

1:44 Oh, there's Mando, dude.

1:46 There's Mando right there, dude.

1:47 What do I say?

1:48 What do I do?

1:48 No.

1:49 Andrew, come on.

1:49 No.

1:50 No.

1:50 Come on, man.

1:51 Look at all the kids.

1:51 No.

1:52 No.

1:52 All the kids want to get in there.

1:53 Okay.

1:53 Fully fully converted.

1:55 I'm not even on a ride yet and I love it here.

2:00 So, we're at Katsaka's Kettles, our first stop.

2:02 They have kettle corn and coffee drinks here.

2:05 I just saw somebody with that star bucket and it glows.

2:08 So, I'm going to wear that thing all day.

2:10 I'm going to look like a fool.

2:11 How else am I supposed to have popcorn and a cold

2:13 brew at the same time and express my fandom?

2:16 This day just got awesome.

2:18 It was already honestly going very good.

2:20 This uh sweet cream cold brew is lovely.

2:23 I love the uh cocoa puffs on top or the space eggs.

2:27 Uh they they mix with the sweet cream and you

2:29 end up with this like hyper concentrated breakfast cereal.

2:31 It's really good.

2:32 You have to eat them like a bottom feather.

2:34 You got to shuck them out.

2:35 It's pretty light and sweet.

2:36 It reminds me of like, you know, sweet cream cold brew.

2:39 It's pretty much what it is, but it's got cocoa puffs on it.

2:41 Cocoa puffs are nothing but a good addition.

2:44 Kind of hard to eat because you get chunks of ice in there.

2:46 Overall, I love it.

2:47 I'm going to give it an eight.

2:48 It's a solid eight.

2:55 It's described as a trio of savory flavors.

2:58 These taste like Fruity Pebbles to me.

3:01 These don't taste savory at all.

3:03 Yeah, it's fruit spelled with two O's.

3:06 Maybe that's what savory things taste like on Alien Planets.

3:08 It's tasty enough.

3:10 I'm not a huge fan of Froot Loops and Fruity Pebbles.

3:12 The popcorn on its own a six.

3:14 I like it, but it's not something I would seek out.

3:17 In the Death Star tub, a 10.

3:20 Hard 10.

3:21 Close.

3:22 All right, now we're getting to Ronto's Roers.

3:25 Uh, looks like uh some wraps, pork rinds,

3:28 and they have booze that I'm going to get.

3:31 All right, dude.

3:32 We're toled up.

3:34 One of everything.

3:36 Later, my sweets.

3:39 Okay, first up, we have this cup of fruit

3:42 and vegetables covered in some kind pleasantly smoky, not spicy.

3:48 It's like a hot sauce that's smoky but not spicy.

3:51 I like that.

3:54 And it's very nice on pineapple.

3:57 Watermelon.

3:59 The fruit is perfectly ripe.

4:01 Really nice and juicy.

4:04 The smoky little like I want to say like tajine

4:09 or something kind of sauce is a really nice accompaniment.

4:11 Smoky without being spicy.

4:14 Works equally equally well on the cucumber.

4:18 and what looks like um giant radish.

4:22 No, that's hikima.

4:24 That's hikima.

4:25 This is delightful.

4:26 I love every part of this.

4:29 There's nothing I don't like about this.

4:32 I wish there I wish it was just fruit and not vegetables,

4:35 but I appreciate the vegetables there.

4:36 For that reason alone, it's getting a nine.

4:38 This is just fruit.

4:39 Good night.

4:40 Next up, we got some cosmic pork rinds or whatever the hell they called them.

4:44 Oh, they're they're spiced with um curry.

4:46 They're curry spice.

4:49 Oh, no, they're not.

4:51 That's weird.

4:51 They smell like curry, but they taste like nacho cheesier Doritos meets curry.

4:56 There's curry in there, but there's also Doritos.

5:00 Pork rinds are nice and light and crisp.

5:02 Sometimes you get these and they're a little straight from the farm.

5:06 You'd never know this was an animal.

5:08 And that's how you should eat meat

5:10 with as much cognitive dissonance as possible.

5:14 There's a little bit of heat.

5:15 Just a tiny bit.

5:16 Like I'm talking Wendy's spicy chicken.

5:18 They could use more salt, more sugar, too.

5:20 I'm gonna give them an eight.

5:21 They're really good, though.

5:22 All right, so now this is the uh Ronto wrap.

5:26 Just dub that in cuz I don't know what it's called.

5:28 Sorry.

5:28 So, we got some pork loin.

5:30 Some kind of sausage.

5:34 It's like the pork loin is just in there just for extra protein.

5:37 Just like we need these people to be wellfed so

5:40 they spend more money because I don't taste it at all.

5:42 It's like not there.

5:44 There's uh some kind of mayo based sauce in there with light herbs,

5:47 but mostly I'm just tasting the sausage, which only tastes like a hot dog.

5:50 It's very clearly like more artisal kind of like rough grind sausage.

5:55 That's not a hot dog.

5:56 It's got big chunks of stuff in it.

5:58 I think that if I had to have picked any flavor for it to be leaning toward,

6:02 maybe something like that, like there's a little bit of onu happening there.

6:06 It's not altogether unpleasant.

6:08 It's not altogether unpleasant.

6:10 Who came up with that phrase?

6:12 I like it.

6:12 I'm not crazy about it, but I like it.

6:14 So, I'll give it a seven.

6:15 Solid seven.

6:16 All right.

6:17 Next up, we have the vegetarian alternative that looks

6:20 to have uh some grilled zucchini in there, carrot, and a chickpea kind of sloth.

6:25 I'm guessing it's going to be Moroccan spices.

6:28 And some more greenery.

6:29 This really looks like cilantro.

6:33 Yeah, it's cilantro.

6:40 Do you like it?

6:41 I'm back to being anti- Disney again.

6:43 It It seriously like involuntarily induces a gag reflex for me.

6:47 I can't help it.

6:48 So, I can't I think you should rank this one.

6:51 Well, you know that I enjoy a vegetarian thing, so this is kind of perfect.

6:55 I'm just going to hold this in next to my mouth

6:56 so you can hear the bite as graphically as possible.

7:00 Okay, I have had my fair share of vegetarian wraps.

7:06 I like the sauce.

7:07 I like the texture of the zucchini, but it's still got bite to it,

7:10 but it's soft on the outside, you know, but they didn't overcook it.

7:13 I really taste the carrot, too.

7:15 Like the carrot brings a sweetness.

7:17 Um, I like the spice.

7:19 I would give this 7 out of 10.

7:21 Andrew gives it a zero.

7:22 I give it a seven.

7:24 And so, if you add those together, it's a seven.

7:30 [Music] Next up is the beer.

7:36 It's a mild sour like has a very very mild I don't want to say fruit

7:41 flavor but but but it's it's a mild sour which is lovely on a day like today.

7:46 This is nice.

7:46 This is refreshing.

7:47 I rate this beer a seven.

7:50 I it's it's it's refreshing and crisp and lightly sour.

7:56 So now we're at the Dock Bay 7 food and cargo.

8:00 Yeah.

8:01 No, dude.

8:01 It's just like we're in a real docking bay.

8:02 There's the cargo container suspended over that nice family's heads.

8:09 Okay, first up, the pika tuna poke.

8:13 Raw tuna tossed in a spicy Sriracha dressing served with green papaya salad,

8:18 pickled mushrooms, fresh herbs, crispy garlic.

8:20 That sounds dank.

8:22 It has a little cilantro in it.

8:23 I'm just going to pretend I didn't see that little bit.

8:28 That's really fishy.

8:30 Oh, that's gross.

8:32 It tastes like seaweed.

8:33 I'm not a big tuna guy, but I like tuna pokey.

8:37 I like tuna tartara, but it's got to be really like clean tuna flavor because

8:42 otherwise you get this really intense kind of low tide flavor.

8:47 That's what I'm getting.

8:48 I'm going to give that a a three.

8:49 Like the flavors around it are great.

8:52 Like those garlic, the fried garlic chips are great.

8:54 The tuna is just way too fishy.

8:57 Yeah.

8:57 Get that away from me.

8:59 All right.

8:59 Next up, we have the smoked kadu pork ribs.

9:02 Says it's a tangy barbecue sauce with a blueberry corn muffin.

9:06 That's interesting and a red cabbage slot.

9:08 And see how they rip.

9:09 They rip good.

9:10 They rip real good.

9:12 So, these feel properly cooked.

9:14 Like the meat's not falling off the bone.

9:17 It's loosely attached.

9:19 You can you can separate it easily, but it's still hanging onto the bone.

9:23 That's ideal dness for ribs.

9:27 Little dry.

9:29 I mean, what do you expect, Andrew?

9:30 We're in a cargo bay.

9:33 Sauce isn't nearly as intense as it smells, so that's nice.

9:38 But not bad.

9:39 The sauce tastes tangy, very tomato heavy, almost fruity.

9:45 Your fingers are awfully dirty.

9:47 What are you working in a cargo bay?

9:48 Let's try this blueberry corn muffin.

9:52 Little sad, little underseasoned.

9:55 Distinct blueberry flavor.

9:56 Just the right amount to have with barbecue.

9:58 I'm going to try some with this barbecue sauce on it.

10:02 Do you think that sauce is seasoned with cargo bay leaf?

10:05 That one was actually good.

10:07 That one was actually good.

10:08 I'm going to start making blueberry corn muffins with my barbecue.

10:11 That is a nice pairing.

10:13 That really plays nicely.

10:14 SL is really whatever.

10:16 That's their gesturally.

10:17 Barely has any dressing on it.

10:18 Mostly tastes like onion.

10:20 Mostly tastes like red onion.

10:22 Yeah.

10:22 Overall, uh not great.

10:24 Some fun ideas.

10:25 Blueberry corn muffins.

10:26 Great.

10:27 Sauce is okay.

10:28 Ribs are dry.

10:29 SLO is whatever.

10:30 I'd eat the whole thing.

10:31 I'd eat the whole thing, but only if I was hungry and it was all I had.

10:34 So, I think that's a five.

10:37 Next up, we have hot chicken that has been brushed with a Chipotle hot sauce.

10:41 And the Chipotle.

10:42 I just smelled Chipotle right now.

10:43 It's so strong.

10:44 Such a strong smell.

10:45 It's definitely a chicken thigh.

10:49 Cilantro.

10:50 It's actually the right amount of Chipotle.

10:51 It's distinct, but not overpowering, but it has a little heat to it.

10:54 I wouldn't feed that to a kid.

10:56 The chicken is decently crispy considering it's sauce.

10:59 Definitely, you know, using some cornstarch or something in that batter

11:03 or breading to get it crisp and keep it crisp.

11:05 I think the rice is going to be here just as a gesture.

11:08 Looks Yeah, it's just unseasoned jasmine rice.

11:13 We got a corn salad over here with chunks of stuff in it.

11:16 I think that might be hecka.

11:17 Let's see what it bullseye hikima drop.

11:26 It's a decent corn salad.

11:28 I I almost think that the hikima is unnecessary.

11:30 That crunch kind of feels out of place with the nice soft corn.

11:34 They definitely charred the corn nice and good.

11:36 Way better than I thought it was going to be.

11:38 I'm not crazy about the corn salad.

11:39 This the rice is unseasoned.

11:40 The chicken's good.

11:41 I'm going to give it a seven.

11:42 It's decent.

11:44 Next up, we have the Batuan beef and crispy Topato,

11:49 which is what they call potatoes in the Star Wars universe.

11:53 God, there's cilantro in everything.

11:55 These potatoes look crazy crisp.

11:57 They look like they're battered.

11:59 [Music] Wo, they like they taste like plantains.

12:07 Delicious.

12:07 Fantastic.

12:09 You can't get a crust like this on a on a potato.

12:12 They have a mild sweetness about them.

12:14 All right, we got the Brussels sprout.

12:18 What's happening there is they're roasting a ton

12:21 of vegetables on mass and they're too close together.

12:23 They're all crowded together, so no browning is happening.

12:26 It's almost like they're being steamed.

12:28 We got a little bit of browning on this cauliflower here,

12:30 but as you can see, there's herbs on it and they are most assuredly dry herbs.

12:34 Go to your pantry and smell your spice rack.

12:38 That's what this the ve vegetables taste like.

12:40 The beef doesn't appear to have a sauce on it.

12:42 It's been seasoned, but there's no sauce.

12:45 Decently moist.

12:46 Definitely been being held for a while, so it's dried out a little bit,

12:49 but it's a lot of fat in it, so it's decently moist.

12:53 Flavor's okay.

12:54 It's barely there.

12:54 You know what it reminds me of?

12:55 Exactly.

12:56 It tastes like United inflight meal service,

13:00 which is weird cuz we're in a cargo van.

13:02 I don't like inflight meals when I'm down

13:04 on the ground trying to pretend I'm in space.

13:08 We're not in space.

13:08 I'm in a cargo cargo bay.

13:11 You say it.

13:12 I'm in a cargo bay.

13:13 I'm in a cargo bay.

13:14 It's a better than average United inflight meal.

13:17 And United inflight meals are garbage.

13:20 The potato tomatoes.

13:22 These are good.

13:23 This isn't a plantain.

13:24 This is yuka.

13:25 Deep fried yuk.

13:26 Yuka.

13:26 That's what this is.

13:27 I I knew it was not potato and I couldn't place it.

13:31 It's yuka.

13:32 And that's going to bump you up to a five.

13:33 Just these cuz these are fantastic.

13:35 It's time for dessert.

13:36 We have here is something called a methyl orb.

13:39 It's just it's just a jelly mold cake pretty much.

13:41 I thought it was a silicon implant.

13:43 Yeah.

13:43 It's got these like sparkles on it and then you see

13:45 the plate underneath and it just makes it look a little otherworldly.

13:48 It's nice.

13:48 Blue raspberry with some goo.

13:50 It's got goo next to it.

13:51 Brown goo.

13:54 It's passion fruit.

13:56 I love passion fruit so much.

13:58 Goes really nice with the blueberry.

13:59 Let's see about this crumble.

14:01 It tastes like a packet of brown sugar oatmeal,

14:04 but it's just the sugar and maybe like graham cracker crumbs or something.

14:08 Little freeze-dried strawberries.

14:11 I kind of think they just took like strawberry,

14:13 brown sugar oatmeal, and just like brown it up.

14:16 That's what it tastes like.

14:17 But it's nice.

14:17 It works well with this.

14:18 It adds a nice hit of uh sweetness cuz this is sweet,

14:22 but it's very acidic between the blue ras and the passion fruit.

14:26 That's delicious.

14:26 It's weird.

14:27 tea powder with goo and jell-o.

14:31 That's the only reason it's getting a eight because it tastes delicious,

14:33 but it's just conceptually odd.

14:35 Hey, that's space for you.

14:36 That's Star Wars, you know?

14:37 Delicious, but conceptually odd.

14:39 Curly Starlac is a kettle one botanical grapefruit and rose vodka,

14:43 minuteade, limeade, raspberry, spicy mango flavors.

14:49 Whoa.

14:50 Bears no resemblance to a Sarlac pit.

14:53 Like a cargo bay.

14:55 First and foremost, I taste rose, rose water,

14:59 uh, or, you know, a rose flavored vodka.

15:01 I guess in this case, it mostly tastes like rose.

15:04 I'm definitely getting some other fruit in there.

15:06 I'm I'm I'm pretty stunned that like a rose water drink in America

15:12 is so popular because like Americans tend not to take to rose water.

15:17 It's like not culturally enjoyed very much here.

15:21 So to see it front and center like this, it's

15:23 very culinarily exciting for me and it makes me, it wakes me up inside.

15:27 Really balanced flavor.

15:29 I'm not a huge rose water guy.

15:31 Like I enjoy rose water when it's part

15:34 of something else and that's what this is doing.

15:36 But it is still the first and foremost flavor.

15:39 Really impressive.

15:40 Really enjoy it.

15:41 Also, it tastes like juice.

15:42 This does not taste like it has alcohol.

15:44 This tastes like juice.

15:47 Rose juice.

15:50 cargo bag.

15:51 Give it a nine.

15:52 It's delicious.

15:53 All right.

15:54 The Taco Dana Quencher is Bikardi Dragon Berry Rum.

15:57 BS blue purisowl liquor.

16:00 Simply orange with pineapple and kiwi.

16:02 Sounds delicious.

16:10 That sucks.

16:11 That sucks.

16:12 I feel like they used they used like Everclear in that.

16:15 It it it has this really harsh alcohol flavor.

16:18 Not even a harsh alcohol like hit.

16:20 It doesn't hurt.

16:21 It just tastes like Everclair.

16:23 Just a grain alcohol.

16:25 And the rest of it tastes like if I licked

16:29 the floor of my college bar where they didn't cargo, I was making a good joke.

16:36 Bread.

16:36 Can you not just like like one of the one of the tenants of mindfulness is

16:40 listening with your whole body and not just

16:42 waiting for your turn to say cargo plate.

16:44 It actually tastes like this drink that I

16:47 used to have at another bar that didn't carve.

16:51 It was called It was called the cargo blend.

16:55 It tastes like if you put in a blender Everclear PEZ and green.

17:01 I'm going to give it a zero.

17:02 I hate it.

17:02 Truly hate it.

17:06 The opposite of of of the Sarlac sirly Sarlac.

17:09 This stuff.

17:12 No kids in ear shot.

17:13 the specs.

17:16 [Music] Now, we're at the milk bar where there are four options available.

17:23 We have blue milk, which I'm stoked to try.

17:25 We have green milk, which Luke famously

17:27 drank directly from the ape anteaters tick.

17:31 Uh, and then we have the tenuous swirl crunchy cereal.

17:34 And then we have kessle run rations.

17:36 Do this rations.

17:37 That's people have wanted me to make that for so long.

17:39 What planet are you from, sir?

17:41 Um, Brooklyn.

17:42 And how about yourself?

17:44 I'm right here on Batu.

17:45 Never left this rock.

17:47 I mean, it's a good rock.

17:48 Danger.

17:49 Yes, I am taking you home all the way back to New York City.

17:53 I hope you have sweet dreams, too.

17:55 I Oh, Got storm dreams coming, but it's okay.

17:58 I miss you.

17:59 Hey, what's up, I was just eating some popcorn and uh I I couldn't get it open.

18:04 It was all objects are conscious.

18:06 You know that, right?

18:08 All right.

18:08 Are you hot or something?

18:09 I'm hot.

18:10 So, you know what?

18:11 You know what I love when it's really hot out?

18:12 Some milk.

18:15 Brad and I are delirious because it's so hot.

18:17 We've been walking around and this shirt, while breathable,

18:21 I'm making a mess out of it because it's very hot.

18:24 What better than than some blue milk?

18:32 No.

18:33 Oh, that's disappointing.

18:35 That's disappointing.

18:36 I always imagined blue milk is like vanilla milk.

18:38 Tastes like Smarties.

18:39 It tastes like a cheap fruit candy, but not fruit.

18:44 Just cuz I'm so disappointed.

18:45 It's blue milk.

18:46 This is the thing.

18:47 You have to stick the landing.

18:48 People have to be like, "Oh my god,

18:51 that's obscene how good that is." I don't like this at all.

18:54 It's kind of a let down.

18:56 If you've been waiting to try blue milk your whole life,

18:58 ever since you saw Uncle Owen chewing on it at breakfast,

19:02 didn't he sound like he had his mouth full the whole time?

19:05 And didn't it kind of sound delicious?

19:07 So, I'm going to give it a three.

19:08 I don't like this at all.

19:10 Next up, green milk.

19:11 That that titty milk.

19:12 I guess the blue milk is tip milk, too.

19:14 But this one, you you see it.

19:18 What's that taste like?

19:20 It's rose.

19:22 It's got rose in it.

19:23 I think I am so thrilled with the role that rose is playing

19:27 in this theme park is a sentence I didn't think I was going to say today.

19:31 I'm going to be really embarrassed if that's not rose badish fam,

19:33 but you know me, I sometimes know what rose tastes like.

19:37 Well, we have the cocktail situation here where one is

19:40 awesome and rose and the other one is lame and bad.

19:44 Again, not what I expected, but I don't even care.

19:46 Like, I don't know what I was expecting,

19:47 but who cares about what I was expecting.

19:49 Here's what it tastes like.

19:50 Good [Music] on a nice hot day like this.

19:54 This is actual milk, cuz this is going to give me a problem.

19:57 Nothing like a cold cup of milk on a hot day.

19:59 It's Florida, New Year's.

20:01 I like this.

20:03 I have a brain freeze, which is I almost like it.

20:07 I'm going to give it an eight because I think it's just rose.

20:09 That cocktail had other stuff going on.

20:11 Whatever fruit was in there was playing really nice with it.

20:14 This is just rose, which is nice.

20:16 And again, I'm thrilled that you're making me like rose.

20:18 I think it's the milk.

20:19 I think it like mellows out the rose a of it all.

20:24 I'm going to give it an eight.

20:25 Next up, we have the I don't know what you call this.

20:28 Call this or something.

20:29 This is the the blue milk Baja Blast.

20:33 Ah, it's just melted milk on top.

20:35 I can't get to the raspberry sauce.

20:39 Oh, that's what it is.

20:40 Yeah, I knew the whole time.

20:42 I'd call this a market improvement.

20:44 Like the raspberry brings a different dimension

20:46 to that um Smarties flavor and the nerds

20:51 are just like a nice explosion of sour in the middle of it,

20:54 which milk, you think nerds and milk,

20:57 you'd think that I I was uh I was I was drinking nerds and milk.

21:00 I bow my mind.

21:01 Uh but no, it really works.

21:03 but it's never something I would ever order personally.

21:07 I'm going to give it a five.

21:09 Next up, we have rations, which appear to be a little bit of pastry dough.

21:15 I can't tell if there's something in the middle.

21:16 I kind of want to Okay, those are just little little quissant.

21:22 There's a hair on it, but it's my hair.

21:24 Also, stop being grossed out by hair.

21:26 Call me when you find a fingernail.

21:27 Anyway, this is Oh.

21:29 Oh, it's chocolate.

21:30 Oh, I thought it was like barbecue sauce.

21:32 I was like, "What the is this?" But it's chocolate, dude.

21:38 Oh, man.

21:40 Okay, it's not bad.

21:41 That chocolate sauce is like halfway

21:43 between Hershey's syrup and hot fudge sauce.

21:45 I want it to just be hot fudge sauce.

21:47 There's another hair.

21:49 What's going on here?

21:50 The hair is made into it.

21:52 No, space hair.

21:54 I really want this to just be hot fudge sauce.

21:56 Not hot, but just fudge sauce.

21:57 I just want that flavor.

21:58 I don't want the Hershey elements.

22:00 would be a nine if it was hot fudge flavor, but with that syrup in there,

22:04 I think it just kind of ruins it,

22:05 but not enough for me to give it less than a seven.

22:08 I'd still munch down on this all day, all night,

22:11 with or without a plate, with or without you watching.

22:15 Andrew, what is that?

22:16 This is a thermal detonator.

22:19 No, no, no.

22:20 No, dude.

22:20 It's just Coca-Cola.

22:21 Chill out.

22:23 Brad and I are losing our minds, so I'm hoping a little caffeine.

22:29 That's Coca-Cola, which I would give a seven out

22:31 of 10 if it weren't in a thermal detonator,

22:34 which it gets a nine out of 10 for being in.

22:38 [Music] All right.

22:49 Okay.

22:49 We got the whole spread here.

22:51 Let's start with the batu bits.

22:52 They look like uh freeze-dried vegetables, and they are cilantro.

22:58 God damn it.

22:59 It's everywhere.

23:00 But even though it has cilantro skip

23:02 and I love freeze-dried vegetables just as a snack,

23:04 I'm not going to hold cilantro against that dip.

23:06 I can tell it's tasty outside of the cilantness.

23:09 They might have fried these.

23:10 They're really oily.

23:12 And they might be fried.

23:13 So maybe maybe I'll give it an eight.

23:15 It's very good.

23:16 It's good and spicy, too.

23:18 Next up, we have the thruster roasted banana flatbread.

23:22 Non flatbread top with spiced chorizo beef and Portuguese blend.

23:25 Uh so supposedly they roast this in a cruster which is very very rebellious.

23:36 That's nice.

23:44 That's really good.

23:45 It tastes like a really high quality frozen naan pizza or something.

23:50 like a really high quality, one of those newer brands of frozen snacks.

23:55 So, it's not, you know, amazing, but the flavors are really solid.

24:00 Barely a little tickle of heat from the chorizo.

24:03 I can clearly taste the chorizo and the cheeses.

24:05 Like, they both stand out.

24:07 And there might be like like turmeric and like Indian spices in there.

24:10 It's quite unlike any flatbread I've ever had before.

24:13 At least in this case.

24:16 Next up, I got to get into this.

24:19 So, this looks like that portion bread.

24:21 Finally, we're going to eat some portions.

24:24 And it's just uh a little bread guy with a bunch of cheese stuffed in there.

24:29 So, that's good.

24:41 Amazing.

24:42 The roll has the characteristics of a pretzel and a little sourdough bureau.

24:48 It's like halfway between.

24:49 There's a good chew to it, the way that you expect from pretzel,

24:52 but there's also a really uh blistery craggly crust

24:56 that has a great crunch to it, but not too much.

24:59 And then the cheese, I think it's like pimento cheese.

25:01 Like it's a little spicy.

25:04 It's a little smoky, but it mostly reminds me of pimento juice.

25:08 Divine.

25:09 No notes.

25:09 10.

25:10 Love it.

25:10 Perfect snack.

25:11 All right, so next up we have the meat and cheese board.

25:15 Look like we have some bagel crisps.

25:16 like poppy seed bagel crisps.

25:18 That's what those look like.

25:20 And we have what looks like some really hardcore uh Spanish.

25:26 Oh.

25:27 Oh god.

25:29 Okay.

25:30 We have a natural casing on there.

25:32 Extremely smoky.

25:35 Like heated scotch smoky.

25:38 Oh, a little spicy.

25:40 I think it's probably the same stuff they're putting on the pizza.

25:42 Solid.

25:43 Then uh some kind of jelly over here.

25:46 I don't know what the hell that is.

25:52 Oh man, really bright fruit jelly.

25:56 I'm thinking Mikey Cash and CR,

25:58 which I've never had on on a meat and cheese board,

26:00 and I think it's going to work nice.

26:02 Then we have the flatbread.

26:06 What the hell?

26:08 It's salty and sugary.

26:09 It has sugar on it.

26:11 And I taste some kind of herb.

26:13 I think it's like mint or something.

26:15 It's probably going to go really nice with the chorizo, honestly.

26:18 Little bit of space pastrami.

26:27 Move over cap says there's a new pastrami in the galaxy in this quadrant.

26:35 Uh, then we have a soft cheese here.

26:39 It's bara that has been dyed blue.

26:42 I don't know what the hell that is.

26:44 It's covered in what looks like herbs, but when you touch them,

26:47 they smear like like like ash, like charcoal.

26:50 You see that?

26:51 Yeah.

26:52 And it doesn't taste like anything.

26:53 This is probably goat cheese.

26:54 It looks like it's been rolled in something something crispy.

26:59 That looks like cheese.

27:01 Yeah, sure.

27:02 It's almost like they're tempura bits.

27:05 Uh tenasu or something, but they're not.

27:07 I don't know what they are.

27:08 They're little crispy things.

27:09 They have no flavor.

27:10 Down here we have uh it looks like a pate with a fruit combo.

27:14 We got a little bit of blue cheese over here

27:16 with some I think there's caramel on that blue cheese, dude.

27:19 Whoa.

27:20 I don't know where we are.

27:21 Space.

27:21 This looks like manego.

27:24 What the hell is that?

27:26 It's sticky.

27:27 It's It's honeycomb.

27:28 I can smell.

27:29 It's super sweet.

27:31 Spices on it or something.

27:33 That's the stickiest object on the planet, but it's delicious.

27:35 Lastly, some pickled vegetables with uh looks like hummus down there.

27:42 It's a spiced hummus.

27:43 I taste mostly cumin and oregano.

27:46 It's all very Mediterranean.

27:48 All right, let's try this blue cheese with caramel.

27:54 Blue cheese with caramel is a is a clutch move.

27:58 Like I'm not a huge blue cheese guy.

28:00 That's a really good blue cheese.

28:01 Very mild.

28:02 The caramel on there surprisingly works.

28:05 I might start trying to figure out some variation on that theme.

28:09 All right, let's see what this pate is all about.

28:13 All right.

28:15 Yeah.

28:19 Pate can be very meaty, very fatty.

28:23 Sometimes it can taste very porky in that like barnyard smell kind of way.

28:29 It's not necessarily a bad thing.

28:30 like that is what a lot of people like in pate.

28:32 I personally don't, but uh so I I'd say it's

28:35 technically proficient without being my favorite thing in the world.

28:39 Overall, cheese needs some cheese plate.

28:42 It's really interesting.

28:43 They're doing things differently and like experimenting in all the right ways.

28:47 Still a very, you know, enjoyable charerie board.

28:50 I'll give it I'll give it an eight.

28:52 I think it's I think it's very enjoyable.

28:53 It It's got some some odd choices.

28:56 This This flapper is weird.

28:58 This is weird.

29:00 Um, the flavors and the sweetness of it are just bizarre.

29:04 That's really the only thing keeping it from being a nine.

29:09 God damn it, dude.

29:10 Let me corner by myself in peace.

29:12 Why are you back here again?

29:13 I like cornering.

29:14 All right, this is Boss Barabis.

29:16 And I don't know what it is.

29:18 It seems to have raisins on it.

29:19 Or these are like They taste like prunes.

29:22 What are small prunes?

29:25 Prunes.

29:26 In what galaxy?

29:29 is plumes.

29:31 I don't know.

29:32 Not this galaxy.

29:33 Not the galaxy's edge.

29:34 Luckily, we're right at the edge, right?

29:35 This is the edge.

29:36 Found it.

29:37 And you just jumped right over it.

29:39 This is mossberry biscuit.

29:41 It's got some mossberries on it, which or blueberries.

29:45 They blueberries.

29:46 Oh, yeah.

29:46 They're little blueberries.

29:47 Yeah.

29:50 [Music] It's a very soft scone.

29:54 There's no crumbliness or shortness to it, which is fine.

29:57 Very soft scum.

29:58 And it's just a sweetened uh royal icing on top.

30:02 It's just a hardened icing.

30:03 Uh no flavor to it.

30:05 Just a maybe the blue is a flavor.

30:09 The blue one has a little fruit flavor to it, but there's so little of it.

30:14 I mean, look, there's barely any on there.

30:15 You don't register it at all.

30:17 So, it just tastes like a sweetened scone, which is nice.

30:19 That's nice.

30:20 And um the purple fuzz on top.

30:22 What about the purple fuzz?

30:23 I don't know.

30:23 It It honestly tastes like stale bread.

30:28 It tastes like a really dry, really dry cake.

30:31 It's just okay.

30:33 It's just there.

30:34 I'm going to give it a five because it's But those colors,

30:36 I want there to be so much fruit flavor and fruit intrigue and I'm not,

30:41 you know, I'm just I'm I'm just I feel like

30:43 I'm just watching the show from over the uh fence, you know, at Fenway.

30:49 Let's get the hell out of here.

30:54 So Brad was talking about uh you know what if we find the Disney

30:58 magic today and I was like no dude I'm too grown for that.

31:03 I'm too jaded and it was bitter scary dude that's the falcon but as soon

31:11 as I set foot in there I saw how beautifully they had recreated Tatooine.

31:15 I was a kid again.

31:16 So Brad was right.

31:18 Found the magic.

31:22 Okay, I'm glad you noticed my helmet.

31:23 All right, let's go.

31:26 [Music]