Monday, June 02, 2008

Day 2: Epcot and our adventures in eating

Shaking off the 2 hour time difference, we woke up at the crack of dawn and made our way to Epcot. I have to say that Epcot is my favorite of the parks down there, hands down. The ear doctor likes it too.



You all may or may not be aware, but I kind of think space is really cool. Too bad I'm really prone to motion sickness becuase I could only handle the "less intense" version of the Mission Space ride.


Waiting in lines was so rare that when it did happen we didn't know what to do with ourselves. To keep his hands busy the ear doctor gave me a rat tail while we waited to talk to Crush at the acqurium.


We spent the afternoon walking around the world showcase. Well, actually we spent the afternoon EATING our way around the world showcase.


Viva Mexico and viva los churros!




Norweigan School bread. Basically a slightly cinamonny roll filled with custard topped with icing and coconut. HEAVENLY and something I'm going to figure out how to make.


Chinese egg rolls and pot stickers. Plus, the 360 degree movie of China....breathtaking! I totally want to take a trip to the Li river!


Pretzl in Germany. This was the only gross thing we ate on the entire trip! We should have had strusel or a brat but we were both getting really full and sick by this point.


Postacio gelato in Italy. This was SOOO good! Seriously, one of my favorite snacks of the whole trip.



Frozen lemonade and a GOOD pretzel in America. I wanted to find apple pie or BBQ something, but we didn't see it.

Teriyaki in Japan.




Baklava in Morocco. Check out those moves!

We went a little nuts in France: Ham and Cheese crossiant, chocolate eclair and Napoleon. We asked the nice French girl who was working at the cafe how she at Napoleons becuase every time we attempt to eat them with a fork they explode everywhere and it's a big mess. She sheepishly grinned at us and said, "well, actually, I just pick it up and eat it like a little pig" (said with an adorable French accent)

Fish and chips in the UK. I was a little suprised that this meal didn't come with a small side of canned peas becuase every meal I had when I was over there came with them. By the time I came back from my week long trip I never wanted to eat another pea as long as I lived.

We had dinner at the fancy Steak house in Canada, but I felt tacky taking a picture of it in the restaurant, so you'll have to use your imagination.

Did we have fun? You bet! Were we a little sick afterward? FO SHO.

Disclaimer, we really spread this out over 2 days so it wasn't quite the glut-fest it appears to have been.

5 comments:

Janssen said...

Wow, that all looks delicious - I really want to go to Epcot again.

k said...

omg - so much food! i love epcot too!

i haven't been to disney in ages but my mom had a day off during a conference in orlando last year and spent a free afternoon at epcot. she said that at the age of 55 and sans kids, it still is such a great time!

Greeneyes said...

AWESOME. I love a good smorgasbord.

Kylene said...

oh my gosh, Katie! You are SOOO funny! I love the Teriyaki in Japan pic! That made my day! Ha ha ha! You guys are great....

Anonymous said...

School Bread recipe:

Ingredients

2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard

Method

Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.



Vanilla Custard

Ingredients

1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch

Method

In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.