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vacationsoup · 6 years ago

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Guide to Star Wars: Galaxy's Edge Opening August 29th 2019

At long last we have an opening date for Star Wars: Galaxy's Edge. And it's sooner than we expected. The new super immersive land will open at Hollywood Studios, Disney World Orlando on August 29th 2019. Disneyland in California has an earlier opening date of May 31st 2019.

This is going to be a totally unique and immersive experience like no other. Think Wizarding World of Harry Potter on out of this world, galactic style steroids. It's the largest and most technologically advanced single-themed land expansion ever in a Disney park.

Star Wars: Galaxy's Edge at Walt Disney World in Orlando will be opening in two phases:

Phase One: On August 29th, you'll be able to visit the remote planet of Batuu. You'll get a senses overload of unique sights, sounds, smells and tastes. And you'll become part of the story as you sample galactic food, sip exotic beverages and explore unique merchant shops.

You'll also be able to take the controls of the most famous ship in the galaxy aboard Millennium Falcon: Smugglers Run.

Phase Two: Star Wars: Rise of the Resistance, the most ambitious, immersive and advanced attraction ever imagined, is set to open later this year. No set date as yet. This fully immersive ride will put you right in the middle of a climactic battle between the First Order and the Resistance.

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Star Wars: Galaxy's Edge Access:

Visitors to Disneyland between May 31 and June 23, 2019, will be required to make a no-cost reservation, subject to availability, to access the new Star Wars land. At this time, no reservation is offered or required for Disney World in Orlando. Although a similar system could be launched to control crowds.

Disney Parks Blog has a paragraph that tells us: Capacity for the parks, Star Wars: Galaxy’s Edge and its experiences is limited. Access to the park, land and experiences may be restricted or unavailable depending on guest demand and other factors.

Welcome to the Edge of Wild Space: Black Spire Outpost on Batuu

Batuu is a far-flung destination along the galaxy’s Outer Rim, located between Unknown Regions and the Frontier of Wild Space.

This remote outpost on the galaxy’s edge was once a busy crossroads along the old sub-lightspeed trade routes. Its prominence was bypassed by the rise of hyperspace travel.

Today, Batuu is home to Black Spire Outpost, an infamous port for smugglers, traders and adventurers traveling between the frontier and uncharted space. It’s a convenient safe haven for those intent on avoiding the ever expanding reach of the First Order.

The modern village was built on the remains of crumbling structures by a long-extinct civilization. The landscape is dominated by the petrified remains of towering ancient black spire trees.

As you stroll through this thriving port, you might encounter some familiar faces, from Rey, Finn and Poe to BB-8 and Chewie.

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Two Attractions Bring Star Wars Adventures to Life

For the last four decades, Star Wars fans could only imagine what it would be like to blast across the stars inside the Millennium Falcon. Or race through the halls of a Star Destroyer.

Once Star Wars: Galaxy’s Edge is fully open, two signature attractions will surely delight fans.

Millennium Falcon: Smugglers Run, will open on August 29th. You'll be right in the cockpit of “the fastest hunk of junk in the galaxy.” Take the controls of the Falcon in one of three unique and critical roles as the ship hurtles through space.

You could be a pilot, a gunner or flight engineer. There will be multiple ways to experience this attraction.

Height restriction for Millennium Falcon: Smugglers Run is 38 inches.

Star Wars: Rise of the Resistance will open later in 2019 and will place you right in the middle of the Rebellion. You'll play an active role in the fight against the First Order.

Fancy a faceoff with Kylo Ren? Your journey will take you right inside a full-size starship and aboard a nearby Star Destroyer.

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Star Wars: Galaxy's Edge FastPasses:

At this time, no attractions in the new Star Wars land are included in the Disney FastPass+ system. However, Disney have announced they will "continually evaluate our operations and services in order to help provide a great Guest experience”.

Star Wars: Galaxy's Edge Will Feature Out of This World Food & Beverages

Any idea what a Blue Milk actually tastes like? You'll find the answer when you visit Star Wars: Galaxy’s Edge. Food is one of many discoveries just waiting to be made while wandering the lively market of Black Spire Outpost.

Experience the new land’s expansive array of galactic food and beverages.

Oga’s Cantina At last, you'll be able to drink at one of the galaxy’s most infamous watering holes. The blaster-bolt scorches on the walls tell a story. Bounty hunters, smugglers, rogue traders and weary travelers all gather to share tales from around the galaxy.

Top Row: Moogan Tea, Blue Bantha, Bloody Rancor and Black Spire Brew | Middle Row: Carbon Freeze, Oga’s Obsession and Cliff Dweller (all non-alcoholic) | Bottom Row: The Outer Rim, Bespin Fizz, Yub Nub and Fuzzy Tauntau

Young crew members will enjoy unique beverages served in unique vessels at this local cantina. Adults can sip exotic concoctions like Jedi Mind Trick, Bad Motivator IPA or Toniray wine.

As you sip and savor, you'll be able to listen to spirited musical entertainment provided by DJ R-3X, otherwise known as Rex, the former Starspeeder 3000 pilot droid from the original Star Tours. Rex re-invents himself as the cantina’s DJ, and he’s as quirky and talkative as ever.

Docking Bay 7 Food and Cargo Amongst the crumbling walls of the old marketplace, Chef Strono “Cookie” Tuggs has docked a food freighter loaded with fresh supplies.

Top image is Phattro and Moof Juice non alcoholic cocktails. Bottom image is raspberry creme puff with passion fruit mousse | chocolate cake with white chocolate mouse and coffee custard.

He’s ready to satisfy the appetites of visitors and locals alike with an array of exotic offerings. His travels across the galaxy enable him to stock up on exotic ingredients to create new and exciting galactic grub for this local eatery.

He is proud of his Tuggs’ Grub, labelled "a traveling diner for diners traveling". His dishes are inspired from his time working for Maz Kanata on Takodana.

Ronto Roasters Located in the Black Spire Outpost market. You'll notice the large podracing engine firing up a barbecue pit for mouth-watering Ronto Wraps.

Pictured is the Meiloorun Juice, Turkey Jerky and the Ronto Wrap filled with spiced grilled sausage and roasted pork.

As you queue up to order, you'll encounter a former smelter droid, carefully turning the spit of meats. You will also be able to choose from a variety of exotic non-alcoholic drinks like the Sour Sarlacc or Tatooine Sunset.

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Milk Stand Vendors at the Milk Stand will serve two of Batuu’s most legendary treats: Blue Milk and Green Milk. This exotic galactic delicacy is served frozen and is a favorite among locals.

Blue Milk was first seen in “Star Wars: Episode IV – A New Hope” when Luke Skywalker sat down for a family meal. Green Milk was introduced in “Star Wars: Episode VIII – The Last Jedi.”

Kat Saka’s Kettle You'll discover an Outpost Mix of uniquely flavored popped grains. This unique popcorn snack has a combination of sweet, savory and spicy flavors.

Black Spire Outpost Market

The village’s sprawling market offers a treasure trove of exotic wares from familiar and obscure star systems. Stroll through this bustling street market and you'll find local delicacies, treats and surprises from all corners of the galaxy.

Droid Depot At this unique store you'll be able to construct your own astromech droid. Pick pieces and parts off a conveyor belt to build one of two core models (R-series or BB-series). Then customize your very own indispensable sidekick with various parts and colors.

These droids will be capable of interacting with elements in the land. Additional programming chips and accessories can be added to further customize these new friends. In addition, the Droid Depot will offer pre-built droids, droid-inspired products and more.

Savi’s Workshop – Handbuilt Lightsabers Ever wanted to customize and craft your very own lightsaber? At this unique workshop you can do just that. This covert workshop is packed with unusual parts, whimsical pieces and miscellaneous memorabilia collected from the far reaches of the galaxy.

You'll be able to choose from four unique themes:

Peace and Justice

Power and Control

Elemental Nature

Protection and Defense

You'll really feel the Force as you build these elegant weapons from a more civilized age.

Dok-Ondar’s Den of Antiquities You'll find a unique selection of the most rare and mysterious items, representing different eras of the Star Wars galaxy.

There's a rotating collection of jewelry, ancient tools, rare kyber crystals, holocrons, ancient Jedi and Sith artifacts. There's even a unique collection of famous lightsabers.

Top: Holocrons | Left: Jedi artifacts | Right: Relics left behind by the Sith

As you explore the shop, you'll see Dok at his desk. The large Ithorian will be checking his inventory, taking incoming calls and barking occasional orders to his assistants.

Creature Stall If you're a collector of unique and hard-to-find species from across the galaxy, then this store will delight you. Gaze into cages and crates at unique creatures.

The store owner, Bina, is dedicated to supplying her customers with a plethora of rare and fascinating creatures. If you've been searching for a cackling Kowakian monkey-lizard, porgs or tauntauns, then pop in and see Bina.

Black Spire Outfitters This unique store showcases the latest in accessories. If you're looking to blend in with the locals, or mix and match clothing to create your own galactic style, Black Spire Outfitters has the perfect outfit for you.

Or perhaps you need a brand new robe for when you get back to your own planet? Whatever is on your wishlist, you'll find an eclectic selection of stylish galactic gear.

Toydarian Toymaker This stall is full of toys crafted by busy toymaker Zabaka the Toydarian. (This flying alien species was first seen in “Star Wars: Episode I – The Phantom Menace”).

In this whimsical workshop, you'll find an array of artisanal playthings and handmade collectibles. If you look carefully through the frosted back window of her workshop, you'll spot Zabaka's silhouette as she crafts Wookiee dolls, artisan-style plush characters, wood and tin toys and musical instruments.

Resistance Supply If you want to pledge your allegiance to the Resistance, you'll find this makeshift supply store at the Resistance’s hidden command area. The stall sells Resistance pins, badges, hats, and other accessories to help guests feel like part of the cause.

First Order Cargo If you want to showcase your allegiance to the First Order, choose among the gear and supplies that the 709th Legion brought with them to First Order Cargo. This First Order storage dock is located near the market. Easily identified by a never-before-seen First Order TIE echelon, the cargo location will offer you the chance to pledge loyalty by purchasing pins, caps, gear, model ships and more.

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Star Wars: Galaxy's Edge Personal Interactions

Interactions with the Play Disney Parks mobile app will enhance your engagement on Batuu. You'll be a part of the action as it unfolds all around you. Will you aid a smuggler? Join the Resistance? Or pledge loyalty to the First Order?

In this all-new environment, you'll be able to make choices about your own experience. Your choices could impact your adventure as you travel throughout the Star Wars land. This in-depth level of storytelling is part of the total immersion that will distinguish the 14-acre land from any other themed land in history.

The app will also provide new opportunities to engage with the land, such as translating a galactic language, learning what’s hidden inside crates and containers, or accomplishing certain tasks by participating in missions.

You'll also be able to use the Play Disney Parks app to interact with a variety of elements in Star Wars: Galaxy’s Edge, such as droids, ships, media screens, door panels and antenna arrays.

Iconic Musical Score for Star Wars: Galaxy’s Edge

Music has been an integral part of Star Wars from the moment the iconic themes of Academy Award-winning® composer John Williams first introduced us to this galaxy. The music for Star Wars: Galaxy’s Edge continues that tradition with a suite of all-new Williams-composed themes written especially for the land and its attractions.

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Along with a collection of original cantina songs created by composers and songwriters from around the globe, this new music will deepen guests’ connection to the land as Williams complements and builds upon the iconic fanfares he created for the Star Wars films.

We're so looking forward to Star Wars: Galaxy's Edge opening. If Pandora: World of Avatar is anything to go by, the new Star Wars land is really going to be out of this world. And so are the crowds. prepare for insane levels, people!

Disney's Website.

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#Batuu #Black Spire Outpost #Black Spire Outpost Market #Blue Milk #Docking Bay 7 Food and Cargo #Kat Saka’s Kettle #Milk Stand #Millennium Falcon: Smugglers Run #Oga’s Cantina #Outer Rim #Ronto Roasters #Star Wars: Galaxy's Edge #Star Wars: Rise of the Resistance

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emmatrustsno-one · 7 years ago

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Food (and class) in Harry Potter A (lengthy) guide for fans who aren’t British

After another user asked me some questions about British food as it appears in Harry Potter I decided to make a post about it, as no doubt other foreign readers have similar questions. I will talk about EVERYTHING so sorry if you have to scroll through loads of stuff you know to find what you want, but I have written it to be accessible to literally anyone and I don’t want to assume people know what something is just because I do.

Also, it was impossible to make the post without referencing class. The fact that it was impossible only goes to show how it’s probably impossible to understand the books in depth without an understanding of class in Britain. The whole texts are encoded with references to class which are so subtle (much like class itself) that even I, who grew up being encoded in the same way, had to analyse the texts to find them. At some point I’ll make a post about just class, but for now we’ll stick to the light-hearted topic of food!

Foods eaten at Hogwarts:

Main courses:

Probably to give a subtle wave to the fact that Hogwarts is the magical version of a public school, nearly all the food consumed there is traditional and British. A public school here is NOT a state-maintained school, it is a private, extremely expensive, prestigious, boarding school, e.g Eton, which only the children of people with a lot of money and a lot of influence attend. By default, these people are usually upper class or aristocracy. (Obviously in the wizarding world money isn’t a factor in school attendance, but nevertheless that is what Hogwarts is modelled on.) There is never any mention of processed foods at Hogwarts except chips and a few common desserts. Here is a list, with explanation, of foods mentioned there:

stew/casserole (meat and vegetables cooked together with stock for several hours)

roast beef and chicken (the two most commonly eaten meats here, I would say)

pork/lamb chops (cuts of those meats with a bit of bone through the top)

sausage (usually made with pig meat in the UK)

bacon (here it is larger and softer than in many countries)

steak (a cut of beef, usually expensive)

boiled (in water until soft, no skins), roast (in the oven until brown, no skins) and mashed (boiled and puréed, no skins) potatoes

chips (not crisps, of course, but rather fat French fries)

Yorkshire pudding (pancake batter which is cooked in a muffin pan in the oven until risen and crispy; originated from the county of Yorkshire and usually served with roast beef)

PLEASE NOTE THAT ‘PUDDING’ IS NOT NECESSARILY SWEET, NOR A MOUSSE-LIKE SAUCE THING. I MADE A BLOG POST LAST WEEK ABOUT ‘PUDDING’.

peas (usually small and taken out of the pod, a bit like petit pois, – garden peas; occasionally larger and softer – marrowfat peas; sometimes mashed up into a purée – mushy peas, which are usually served with chips)

carrots (peeled and either boiled or roasted)

gravy (like meat jus, but nowadays normally made from a flavoured powder that you add water to and stir. It’s brown and fairly thick)

ketchup (this one annoys me because no-one I know says ketchup – it’s tomato sauce, at least in the north)

sprouts (brussels sprouts )

steak and kidney pie (pastry filled with steak and kidney in a gravy)

PLEASE NOTE THAT PIE IS USUALLY SAVOURY HERE. We do have fruit pies, but if someone says ‘pie’ a British person will picture a savoury thing, probably with meat in it.

steak and kidney pudding (steak and kidney in gravy encased in suet pastry, which is a crumbly, soft pastry made from just suet, flour and water. It is steamed, not baked, usually)

sausage rolls (a staple of British lunchtime foods – sausagemeat wrapped in a flaky pastry and eaten hot or cold)

jacket potato (also called a baked potato, it’s a whole potato baked in the oven with the skin still on until it’s crisp on the outside and soft on the inside, and is usually served with cheese in it)

porridge (oats cooked in milk or water, often called oatmeal in other countries)

marmalade (jam made from citrus fruits, usually orange)

PLEASE NOT THAT JAM IS NON-CITRUS FRUIT AND SUGAR COOKED UNTIL IT SETS INTO A SPREAD.

Desserts:

jam tart (a small, open pastry case with jam in it)

ice cream (the most common flavours here are vanilla, chocolate and strawberry)

apple pie (pastry case with sweetened apples)

treacle tart (pastry case with a sweet, thin filling made from golden syrup and breadcrumbs, not treacle)

éclairs (popular French cream cake – long choux bun filled with cream and topped with chocolate)

jam doughnuts (dough fried in oil and filled with jam, most often strawberry)

jelly (called jell-o in some countries – flavoured gelatine)

NOT TO BE CONFUSED WITH JAM – AMERICANS CALL JAM JELLY.

rice pudding (short grain rice cooked for several hours in milk and sugar until it forms a thick mixture not unlike sweet porridge)

custard tart (pastry case filled with an egg, milk and sugar mixture which has been baked until set)

spotted dick (steamed suet pudding, which is like a warm sponge cake, filled with raisins and served with custard)

chocolate gateau (fancy chocolate cake with cream on top)

trifle (layered fruit, jelly, sponge cake, custard and cream – a classic)

mint humbugs (a hard mint to freshen your breath after eating)

At Christmas:

roast turkey (the meat we traditionally eat at Christmas)

chipolatas (tiny pork sausages)

buttered peas (just peas with a bit of butter on the them)

cranberry sauce (cranberries and sugar cooked together until set – served with savoury foods like turkey – it’s not as sweet as jam)

turkey sandwiches (literally the entire country eats this on Christmas night to use up some turkey)

Christmas cake (very rich, dense fruit cake topped with a layer of marzipan and then a layer of icing)

Christmas pudding (hot, very rich steamed pudding made from dried fruits, nuts and suet, often served with brandy sauce)

crumpets (these aren’t a Christmas food, they just happen to eat them at Christmas. They are round, flat buns, though not exactly bread, with holes in them, that you toast and butter. Often people eat them for breakfast, or, like in the book, as a snack at night. They are savoury, not sweet)

mince pies (small pies filled with a mixture of dried fruits, sugar and brandy – sweet, not savoury – they were made with minced meat a few hundred years ago, and the name mince pie has stuck)

fudge (a type of sweet made by heating sugar, butter and milk until it sets)

During the Triwizard Tournament:

bouillabaisse (French fish stew/soup that hardly anyone here has heard of/would try!)

goulash (Eastern European stew made with meat and paprika that a lot of people have at least heard of and would try!)

blancmange (French dessert which is a basically white, almond-flavoured jelly that some people have heard of and a few would try)

It’s necessary to mention here, how the fact that Hermione knows what the bouillabaisse is and has tried it is a DEFINITE indicator of class. She is upper middle class. I’ll talk more about why when I do a class post, but for now it’s enough to say that no working-class child, unless they have family ties to France or have learned about it in French at school, would even know what it was and would be very unlikely to try it if given the opportunity. You can’t read that scene, as a British person, and not understand that Hermione comes from a cultured, moneyed background.

It’s also interesting to compare these foods with the foods usually served at state-maintained schools at the time HP was written: we are talking about fatty, greasy, processed rubbish with no nutrition at all, e.g. turkey twizzlers, nuggets, pizza, chips, hot dogs, cakes. You do still find such foods in state schools but normally alongside more healthy options. Since Jamie Oliver’s war on school food things are a lot better, but the point is that the food at Hogwarts is a clear nod to the privilege of the pupils: working-class kids wouldn’t have been able to eat things like that at school. My primary school (ages 4-11) served stew sometimes, with overcooked vegetables, but that’s all, and my secondary school served pizza, hot dogs, nuggets and chips every day and that was it.

Foods mentioned but not eaten in the Great Hall:

sherbet lemons (real sweets, they are strong, lemon-flavoured hard sweets that contain a powder that makes your tongue fizz)

custard creams (biscuits made from 2 square simple biscuits with vanilla cream sandwiched between them)

Foods eaten at the Weasleys’:

Food is one of the main ways by which the Weasleys are coded as working-class. Everything they eat is either a comfort food your grandma makes or some cheap thing you eat and don’t mind but wish was something else.

corned beef sandwiches (corned beef is beef which has been processed and salt-cured and has the mushy consistency of cat food. It was popular during the war, when meat was scarce and rationed, and is associated with poverty and lack of better meat. That isn’t to say that people don’t like it, but it is true that many people don’t)

Speaking of processed meats, the Weasleys eat a lot of sausage and bacon, which are very popular but also available cheaply.

chicken and ham pie (this is the only time I can think of that it is mentioned that the Weasleys were having a ‘proper’ meat, as in unprocessed, and if I remember correctly it was for Harry’s birthday, so a special occasion. It’s pastry filled with chicken and ham in a white sauce and is the sort of thing your grandma probably made)

boiled potatoes (they do have boiled potatoes at Hogwarts, but alongside other types of potato.)

It’s hard for me to explain why, but boiled potatoes, specifically, have a working-class connotation. You are definitely more likely to eat boiled potatoes in a working-class family. Here are 2 anecdotes form my life about boiled potatoes to illustrate my point!

1. I know someone from a privileged background. Her father was an electrical engineer who held government contracts. She went to a grammar school (a school that’s free but you have to pass a test to go to) and lived in an affluent city where one of the main public schools is. As soon as she opens her mouth you can hear that she’s from an upper middle-class background. I once discussed cooking dinner with her and said I was making boiled potatoes. She scoffed and said she never did as she couldn’t see the point – if she has boiled them she might as well mash them.

2. At university my friend started going out with a guy from a solid middle-class background. His parents had a second home in South Africa, where his father worked for part of the year. They were staunch Tories (supported the political party to the right of the centre). She and I once discussed making dinner and she said it was her turn to make it tonight and the guy wanted sautéed potatoes. Her exact words next were “he’ll just have to make do with boiled, I’m too tired”.

Somehow the fact that the Weasleys eat boiled potatoes makes them working-class, an under-class. It’s somehow seen as lazy and simple by people from higher classes.

rhubarb crumble (stewed rhubarb topped with a flour, butter and sugar mixture that goes hard and crumbly, usually served with custard)

Again, this is a working-class mainstay. Many people used to grow rhubarb in their gardens because it grows easily and is hardy in our weather. Add a bit of sugar and it’s an almost free dessert.

chocolate pudding (not to be confused with chocolate pudding in American terms, ours is a suet pudding made with chocolate and served hot, usually with a chocolate sauce)

Foods eaten with the Dursleys:

a bun from the bakers (could be either a sandwich made from a bread roll or a sweet bun such as an iced bread roll, without more info it’s not clear. The word ‘bun’ is used to describe many things, and it’s different depending on where you are in the country. For example, I would never say ‘bun’ and mean sandwich but I know some people do. I personally picture an iced bun).

knickerbocker glory (an ice cream sundae)

fruit cake (dense cake made with dried fruits, like a dressed down version of Christmas cake, seems quite old-fashioned now)

roast pork (a joint of pork roast in the oven, often with a layer of fat over it that goes crispy)

soup (a common starter)

salmon (usually a whole fish, baked or poached)

lemon meringue pie (the French dessert anglicised – a pastry case filled with a layer of set lemon cream and topped with meringue)

grapefruit

I want to pause at this point to point out how clear it is that the Dursleys are higher class than the Weasleys. For one, Uncle Vernon just buys whatever he fancies from the bakers for lunch but Ron (and presumably the whole family) are given sandwiches made by Mrs Weasley, containing what they can afford. Secondly, roast pork and salmon are expensive and only eaten by people with more than the basic amount of money and even then really only on special occasions. Sometimes people will have a salmon on the buffet at their wedding, for instance. It’s a far cry from processed meats and chicken and ham pie. Not least because you can make a decent pie out of even poor quality meat, but to make a good roast, especially if you are trying to impress your boss, you need a good quality joint. Thirdly, if on a diet it’s unlikely someone working-class would eat grapefruit for breakfast. I know working-class kids who wouldn’t even be able to identify a grapefruit. Moreover, the fact that they served the meal to Vernon’s boss in three courses, followed by after-dinner mints shows that they either are middle-class, or, more likely, trying to appear so. The Weasleys just have their main course and pudding, even on special occasions. I don’t think I’ve ever had a starter in my life except for in restaurants. Furthermore, at the zoo Dudley and Piers get ice creams and Harry gets a lemon ice lolly. I don’t think there is any more striking a symbol of a working-class person in the 90s trying to treat themselves than cheap lemon ice lollies! All ice cream stands had one and it was always the cheapest thing. By doing this, Vernon is showing that he views Harry as a lesser-class than himself and Dudley. Lastly, while Petunia is preparing the meal for Vernon’s boss, Harry is given bread and cheese for his supper. Bread and cheese conjures up images of Scrooge sitting in the dark eating alone because it was so cheap: Victorian levels of poverty and definite allusions to being a lesser-class.

On a side note, the Dursleys still got their milk and eggs from the milkman, a man from a dairy who delivered to people’s houses in the mornings. In those days lots of people still did, and you do still get milkmen now to a lesser degree. My grandparents got their milk from the milkman and so did my husband’s parents, up until at least 2000.

whipped cream and sugared violets (I had to look up sugared violets myself. I think I am probably too working-class, or possibly too northern, to have heard of them. They seem to be the head of the violet flower dipped in egg white and sugar so that it becomes hard. I have never heard of putting them in cream to make a pudding before.)

Additional foods relating to Hagrid:

birthday cake (usually sponge and covered in icing. In Britain, unlike many countries, you do not buy your own birthday cake: your parents usually get one for you)

rock cakes (these are real, though I grew up calling them rock buns. They are a basically a blob of cake cake batter with currants in, baked for a short time. They are like a cross between muffins and cookies)

treacle toffee (hard black toffee, often eaten around bonfire night)

stoat sandwiches (as far as I am concerned these are not real! I have never heard of anyone eating that! A stoat is small animal like a weasel)

Foods sold by magical establishments, e.g. Honeydukes/the Hogwarts Express:

these foods don’t exist outside HP, but could theoretically be made –

pumpkin juice

pumpkin pasties (a pasty is like a pie but the pastry is filled and then folded over, not topped with a lid)

chocoballs filled with strawberry mousse and clotted cream (clotted cream is thick, rich cream that has thickened naturally, not by whipping)

mulled mead (you can get mead, though it’s not common, and mulled just means it’s cooked through with various spices)

cherry syrup with soda (to us, soda is carbonated water, not pop)

these foods aren’t real but are based on real ones –

Drooble’s best blowing gum (wizard bubble gum)

liquorice wands (you can get sticks of liquorice

fizzing whizzbees (imo based on a sweet called a flying saucer, which is a thin, rice paper-like shell shaped like a flying saucer and filled with sherbet

exploding bonbons (bonbons here are round and soft, sometimes with a powdery centre, which break apart easily and fill your mouth

these foods are real –

peppermint creams (icing sugar mixed with peppermint oil until soft but firm, often coated in chocolate

mars bars (chocolate coated nougat-cream and caramel)

these foods aren’t real and aren’t really based on anything, as far as I can tell –

butterbeer

gillywater

sugar quills

ice mice

cockroach cluster

blood pops

toothflossing stringmints

pepper imps

cauldron cakes

these foods weren’t real before HP but now exist as part of the HP merchandise –

Bertie Bott’s every flavour beans (they are like jelly beans)

Chocolate frogs

Two final things. Firstly, on the topic of class it is worth noting that Lupin felt he had to apologise for only having teabags. Literally nobody who is working-class drinks tea in any other form than teabags 99.9% of the time. You can get loose leaf tea, which is seen as fancy, nicer and is certainly more expensive. I got some for Christmas last year, for instance. Nobody working-class would ever even bat an eyelid at someone offering them tea in bag form. It’s totally normal. The fact that Lupin apologises shows that he is acutely aware that he is more lowly than the average Hogwarts teacher. He is embarrassed by something that most of the population find normal. He feels under them, in class terms. Even though he knows Harry grew up without privilege (though the Dursleys themselves are middle-class), now that Harry is part of Hogwarts he has ascended enough in class terms that Lupin is concerned he will disappointed to have tea from a bag. This goes some way to showing how class isn’t just about money: it’s about tastes and habits.

Secondly, in compiling this post it became really clear that sausages are a leitmotiv marking times when Harry feels cosy, familial and homey. The first thing Hagrid does is cook him sausages, which represent being lifted out of the world of cold and hunger he is living in; becoming someone who others care about and want to care for. When he is rescued to the Weasleys in CoS and is blown away by the wizarding house and starts to feel at home and safe, the first thing Molly does is feed him loads of sausages. Sausages are often mentioned at breakfast at Hogwarts, especially when Harry is in a good mood. Perhaps it was unconscious and JKR herself associates sausages with feelings of family and at home-ness.

One final thing and that’s it, I promise. While writing this it struck me how different what I mean when I say “privilege” is from what an American means when they say it. I have mentioned this before, and at some point will do a blog post about it, but race is bound up so intricately with American history and life that words like “privilege” are encoded with images of skin colour. I bet the average American read “privilege” and pictured a white person, but in the UK that wouldn’t be the case. Skin colour has nothing to do with it. Here, “privilege” means what you have access to, how valid other people see your tastes and way of life, what you have grown up doing, seeing, eating, hearing, believing. It is bound up inexorably with how much money you have, what you do for a living and where you live and, crucially, with your family’s status historically. That one thing is the reason that comparisons between death eaters and Nazis don’t really hold up: HP is about genealogy and not ideology.

#Harry Potter #british food #british class system #snapedom

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happysandwichparty-blog · 8 years ago

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Tokyo Disney Sea Food (Spring 2017)

This is a breakdown of all the food we tasted while In Tokyo DisneySea during the Spring of 2017, including Easter event dishes!

Apple Pastry, Egg & Bacon Focaccia, Chocolate Croissant - Mamma Biscotti's Bakery

The egg pastry was was slightly warm, the egg was also runny in the middle, which made it pretty tasty, the sauce on top seemed to be a hollandaise of some sort.

The other two were pretty standard, they would have been better warmed up or with a warm drink, but the apple danish and chocolate croissant tasted fine and did their job

Sea Salt Ice Cream - Ice Cream Cart (All Over Park)

The outside is a wafer shell of sorts, inside is sea salt ice cream with has a lovely flavor, the sea salt really compliments the vanilla ice cream. And surprise, there is some raspberry paste in the middle as well. Good treat for a warm day or afternoon snack. One of the more unique sweet treats available at the ice cream carts.

Tiramisu Ice Cream Sandwich - Ice Cream Cart (All Over Park)

Cute Mickey stamped on the outside, standard ice cream sandwich with a tiramisu flavor. The flavoring is pretty on part with tiramisu, it that is something you enjoy and want a sweet treat, this is for you!

Maple Cream Ball & Soft Cream - Sultan's Oasis

They taste like pancakes, in ball form! Pretty yummy sweet treat, sweeter than some of the other options in the park and paired with a very creamy soft serve. While a lot of the deserts in the park are more fruity, tart, or savory, this treat is a bit more sweet. Pairs well with the Chandu tail.

Peach Mousse - Mamma Biscotti's Bakery

Many of the mousse options in the parks are fruit flavored, good luck finding chocolate if that’s what you like. This was very cute in it’s souvenir cup, but there are many varieties like it throughout the park.

Little Green Men - Mamma Biscotti's Bakery

The little green men seem to be one of the most popular snack purchases. They are filled with custard, chocolate, and strawberry. The filling all seem to have a pudding like texture and the men themselves are a mochi like texture.

They are cuter than they taste. The custard was good, the chocolate and strawberry left more to be desired.

Ubiwa Bun - Seaside Snacks

One of the best Disney Sea snacks. A shrimp bun! Makes a great breakfast item, or afternoon snack. The bun itself is in adorable packaging and looks like a life preserver, it is incredibly like and airy. The inside has a shrimp mixture which is no too overpowering but very savory and tasty!

Chandu Spring Tail - Sultan's Oasis

Too good, we ate before pictures! This is the Spring version of Chandu’s Tail. The inside consists of a chicken and cheese curry mixture, with just a bit of a kick to it, but tastes really good and is a filling snack. The outside has a similar consistency to the Ubiwa Bun, a light airy bread.

Pork Rice Roll - Liberty Landing

Basically a roll of rice rapped in bacon and then fried. It is a bit greasy, but is also a unique and tasty snack. The bacon wasn’t as cooked on some areas as It could have been. A good snack if you are looking for something a bit different in the American Waterfront area, but you aren't missing much if you pass on this.

Caramel Popcorn

Much more sweet than the milk chocolate popcorn. Still tasty, and had a little bit more of a salty kick as it’s caramel. If you are looking for a snack to share and want something salty and sweet, grab some caramel popcorn! However, you may be more interested in the other flavors.

Miguel's El Dorado Cantina

Two meals and drinks - breakdown below.

Combination Plate - Miguel's El Dorado Cantina

Donald shaped rice with a tortilla sombrero, veggies are in a bell pepper cup and the meat and shrimp covered in salsa. Surpsingly good for mexican inspired food in Japan. A large well rounded meal.

Tres Fruit Cocktail - Miguel's El Dorado Cantina

Three fruit cocktails. Lime, mango, and berry (strawberry, cherry, blueberry). The lime one was the best tasting of the three, it was similar to a margarita. Great little sampler to pair with any of the plates available.

Spicy Meat Tacos - Miguel's El Dorado Cantina

Don’t fool yourself, they are not spicy, but they are tasty! The tortilla’s were soft and not stale as you will sometimes find in more humid locations. Pretty standard soft tacos, with some hard shells tossed into the mix, which actually added to the flavor/consistency nicely. If you are missing Mexican food while on your trip to Japan, the options in Miguel’s are a great lunch choice!

Sebastian's Calypso Kitchen

Breakdown below.

Easter Special Sparkling Lemon Drink - Sebastian's Calypso Kitchen

Another drink with a sprite like taste, including raspberry jelly in the bottom and pop-rock (without the fizz) like candies added. The jelly in these drinks was very popular around the park, it was a unique consistency. Good taste, but it little over powering if you drank up too much jelly at once. Give it a shot just for the jelly added at the bottom, it’s different.

Scallop Chowder - Sebastian's Calypso Kitchen

Very standard chowder, a nice warm snack with a cute Micky bread cracker. Nothing outstanding, but a good snack if you are hungry and not looking for Pizza while in the Mermaid lagoon. It is a small cup, so don’t expect to be full for long.

Sausage Pizza - Sebastian's Calypso Kitchen

The bread on the pizza was very good! Light, tasty, and not over cooked. The sausage was a bit greasy, but overall this pizza is a good snack if you aren’t looking for something as large as a full set meal that many of the restaurants offer.

Strawberry Cream Roll Cake - Sebastian's Calypso Kitchen

Wafer like sea shell decoration, similar to the sea salt ice cream. The cake was very moist and tasty, the pairing of the strawberry cream was a good touch in lieu of a vanilla cream. I would definitely recommend this dessert if eating at this restaurant.

Blood Orange & Passion Fruit Mousse -Sebastian's Calypso Kitchen

We ordered the mango version and ended up with blood orange. It was very tart. If you don’t like tart do not order this. There were mini boba and a jelly like mixture on the top. I would personally not order this again (though I would try the mango version), but it was nice to give it a try.

Potato Soup - Magellan's

Magellan’s has course meals which come with a soup, main dish, and dessert.

The soup of the day was a creamy potato. Warm and tasty! There were however no large potatoes in the soup itself, it was completely puréed, but still very good! I would recommend this soup.

White Fish - Magellan's

I’m not actually sure what type of fish this was, I’m leaning toward a Halibut? No one was able to tell us, just that the fish of the day was a white fish.

The main dish portion was small, but the fish it self was well cooked and tasty, I would definitely order again. There was bread on the side so don’t fret about not getting full from a small main dish.

Creme Brulee - Magellan's

A very standard creme brulee, nothing speculator or ground breaking in terms of the recipe, but it was well executed, and a very large portion for one person. If you like creme brulee I don’t think you will be disappointed.

Link to Tokyo Disneyland Spring 2017 Food

https://happysandwichparty.tumblr.com/post/160218011602/tokyo-disneyland-food-spring-2017

#food #foodpics #travel #japan #tokyo #tokyodisneyland #tokyodisneysea #toktodisneyresort #disneyland #disneysea #disney #travelfood #cutefood #happysandwichpartyJapan

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recentanimenews · 8 years ago

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FEATURE: Cooking With Anime - Roulette Cream Puffs from "Gabriel DropOut"

You know, for me, it's been a rough week. I was in the hospital with my friend last Tuesday, then I had a crisis at work, and then I had to reconcile my very existance as a functioning human adult, which is never a pleasant task. So, this week I wanted to make something simple and fun.

What did I choose? Cream puffs. Again. I hate cream puffs. Have I said that before? I'm not a huge fan of their eggy flavor, I don't really like the cream in the middle, and, though the recipe is simple, it requires filling a piping bag which is always messy, even when it should be simple. I chose them because I thought the recipe would be a fun challenge to do with my friends, but then that fell through when it became clear my steadfast roommate was now unable to sample my delicious food creations until the doctors had diagnosed her health problem. Making a dish that didn't excite me now lacked even the fun of sharing it with my best friend. Truly, this week was not going well for me (or her, to be honest).

And yet, when I made the puffs this time, a miracle happened and I seem to have achieved cream puff perfecion. The puffs were crispy on the outside but soft and custardy within. The strawberry and vanilla creams were both delicious. And while, yes, it did take a long time to whip everything up, each recipe in itself is pretty simple. I'm convinced the puffs have been a turning point for me. I remembered that my favorite author's third book is coming out in a little more than a week. I realized Valentine's day was coming up, the one day of the year I find it appropriate to make raspberry and white chocolate mousse and eat it all by myself (my SO doesn't like it). And I got some awesome K-Pop swag in the mail. My life has been more care-free since these puffs, so no longer will i spurn them. But, what brought on the idea of cream puffs??

Satania is invited to try some humungous cream puffs. However, Satania from the show Gabriel DropOut seems to have no tastebuds to speak of (Which makes me think that she actually wouldn't appriciate my award-winning cream puffs, but she might at least appreciate the bubbly inner structure of the puff).

There are 3 puffs. One strawberry filled, one vanilla custard filled, and one.... one filled with a super spicy sauce!!!

Do I even need to say which puff Satania gets? She is remarkably un-swayed by the puff she is handed, which is frankly amazing. I've heard of this kind of game before; rice balls that are regular, and balls that are filled with wasabi. The game is played with friends- everyone chooses a rice ball and eats it together. The person who gets the wasabi ball is the loser and, at the end, the person who ate the most wasabi has to complete a challenge, or something similar. In this case, the girl who got the super-spicy cream puff was supposed to pay the bill.

Since I've heard of this challenge done before with wasabi, I decided to make the third puff filled with straight wasabi. Nothing fancy to it, really, but it's super effective. I invited many of my friends to try it, but strangely, no one was willing to take a bite. This recipe is long- it takes a bit of time to make the different fillings. If I had to choose one, I would go with the traditional vanilla cream filling. I decided to add more vanilla than normal, which really improved the flavor, in my opinion. The strawberry one is good too, but I found it a little stiff for my tastes. In hindsight, I would only add half the gelatin packet for a looser cream filling. IF you plan to serve these to friends, though, the strawberry cream with the full packet of gelatin will hold up really well for travel purposes, better than the vanilla cream. With puffs, it's best to fill them right before you eat them but, of course, sometimes it can't be helped.

A note about the video- I'm not sure what happened, probably my bad week coming back to haunt me, but I lost some of the footage. There are three parts specifically you should be aware of that aren't in the video. I mention them, and they are in the instructions below, but I apologize for the missing footage. Please read below for a clarificiation of this lost footage.

Check out the video below for a visual on instructions. Ingredients and picture instructions are listed just below.

youtube

Ingredients:

*Recipes taken/adapted from here and here.*

Strawberry Filling:

8 oz Strawberries, chopped roughly

2 tbs sugar

1 tsp lemon juice

1 packet gelatin

2 tbs water

1 cup heavy cream

Vanilla Pastry Cream:

3/4 cup whole milk

1/4 cup sugar

1/8 cup flour

1/4 tsp salt

2 egg yolks

1 tsp vanilla extract

Choux Pastry:

8 tbsp butter

1/2 cup whole milk

1/2 cup water

1 tbsp sugar

1/4 tsp salt

1 cup flour

4 large eggs, at room temperature

**You may also need Wasabi, if you want to make it a true cream puff roulette.**

To Make:

1. Let's start with the vanilla pastry cream. Begin by steaming the milk on the stove. Do not let it boil. While it's heating up, combine sugar, flour, and salt with the eggs. Whisk until everything is saturated- it's ok if it's crumbly.

2. When the milk is steaming gently- not boiling- remove from stove and mix into the egg mixture a little at a time. After each addition stir quickly and vigorously to incorporate it all together. You must whisk in quickly, or the hot milk will cook the eggs. The act of stirring quickly both cools the milk down, and brings the eggs up in temperature to the right amount so they don't make scrambled eggs when you return everything to the stove.

3. When the milk and egg mixture are completely mixed together, return the liquid to the stove over medium-high heat. Stir constantly, about 4-5 minutes, until the mixture thickens to a pudding consistency. This will happen all at once after several minutes of stirring- don't leave the mixture along.

4. Remove from heat and stir the vanilla through the mixture. Then, strain immediately to remove any lumps of accidental cooked egg.

5. Cover with plastic wrap to prevent a skin forming, and refridgerate at least 2 hours, overnight is best.

6. Then, let's work on the strawberry filling. Pour the gelatin into the water, mix together, and set aside.

7. Then, put the strawberries, lemon juice, and sugar into a pot and heat over high heat. While on the stove, mash/ liquify with some kind of mashing implement (potato masher) or a stick blender to bring out the juices. You want a relatively lump-free concoction. Let the whole mixture come to a boil, and then let simmer on medium heat for about 10 minutes. (THIS DIDN'T MAKE IT INTO THE VIDEO- DON'T FORGET IT!!)

8. Then, remove from heat. Strain to remove any seeds/lumps.

9. Stir the gelatin mixture into the hot liquid. The heat from the strawberries will melt the gelatin. Continue stirring until completely melted, and then set aside to come to room temperature. If at any point it begins to harden up, simply put in the microwave to gently melt in on 10 second intervals, or until mixture is liquid, but not hot.

10. Beat the cream to medium peaks and fold into the cooled strawberry mixture. Once folded in, prepare the piping bags and place the strawberry and vanilla creams into them. Filling the piping bags- turn the top over to create a lip and fill the bags that way. Then, just fold the top back up to leave any mess inside the piping bag. You will need a circle or star tip of moderate size- not too big, as it will leave a hole in the side of the puff. (THIS DIDN'T MAKE IT INTO THE VIDEO- DON'T FORGET IT!!)

11. And now for the cream puffs! Preheat oven to 425 Fahrenheit. Place water, milk, butter, sugar, and salt into a pan and heat over high heat. When it's boiling, and butter is melted, turn the heat to medium and dump in the flour all at once.

12. Stir vigorously with a wooden spoon, about 5 minutes over medium heat, until a ball forms nicely (for me, this happens pretty quickly. Nonetheless, keep stirring for the 5 minutes) and liquid has had a chance to steam off. There should be some dough residue on the pan- this will indicate it's ready. When in doubt, keep it moving over the heat, at least 5 minutes. The goal is to cook some of the liquid out, which will produce and airy puff later.

13. Take dough off the heat, and put into bowl or the bowl of a stand mixer. Allow to cool about ten minutes, and then start beating in the eggs, one at a time. Wait until each egg is fully incorporated before mixing the next one in, ~4-5 minutes overall. (THIS DIDN'T MAKE IT INTO THE VIDEO- DON'T FORGET IT!!)

14. Prepare a baking tray with parchment paper. Prepare a plastic bag or a piping bag for the choux pastry.

15. Pastry is done when it is glossy, slightly sticky, and holds its shape well. It should not be runny. Put the pastry into a piping bag/ ziploc bag, and snip off about 3/4 inch of a tip.

16. Pipe puffs by starting in a big circle that draws up into a point. The bigger you pipe, the bigger the final puff. These will rise upwards, not outwards.

17. Tap down the tips- if it's sticking, dip your finger in a bit of water to tap down the points, so they don't burn in the oven.

18. Reduce heat of oven to 375 Fahrenheit and then place in the middle of the oven for 30-45 minutes, depending on your oven. Do not open until at least 30 minutes have passed. If your oven burns hot (mine does- it's a gas stove), err on the side of caution and check at 30 minutes. If your oven isn't as hot, check after 40 minutes. Puffs should be golden brown and nice and tall.

19. While puffs are cooking, prepare fillings. Place into piping bags or plastic bags fitted with piping tips. I'd recommend a round or star tip, but whatever you have will work. You could even try it without a tip, if you're accustomed to living on the wild side.

20. When puffs are done, allow to cool completely before filling. Use a knife to create a hole in the bottom of a puff. Then, fill with the filling of your choice.

21. To make a wasabi puff, put some wasabi in a plastic bag, snip the tip, and pipe it in like the others.

22. And now it's done!

I hope you enjoyed this post! Check in next week for another recipe. To check out more anime food recipes, visit my blog for more anime and manga themed food. If you have any questions or comments, leave them below! I recently got a twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My tumblr is yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! :D

In case you missed it, check out our last dish: Easy Valentine's Chocolate from "Gintama". What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

By: [email protected]

#Anime #News #Latest in Anime News by Crunchyroll!

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