# Episode 061 - Food, Drink & A French Laundry

An episode of [Are You Quizzing Me?](https://invisiblenetwork.ai/podcast/1663104901), 24 Mar 2024, 50 min.

Audio: https://anchor.fm/s/d7afa960/podcast/play/84482883/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2024-2-24%2F79ef99bb-c53e-f6e0-b9e4-4684ce20f750.mp3

Do you know why the Korean name for Tea & Coffee Shops is a very commonly known word in India, but in a different context? Do you know the common name of the dessert Schwarzwälder Kirschtorte, which comes from a specific area in Germany? Do you know which fictional character's relatives are named Castor (brother), Cole (father), Nana (mother), Deezil (niece) and Violet (niece)? Tune in to find out!! You can reach us at Instagram: https://www.instagram.com/areyouquizzingme/ Facebook: https://www.facebook.com/areyouquizzingme Email: areyouquizzingme@gmail.com Subreddit: https://www.reddit.com/r/areyouquizzingme

## Transcript

[0:00] Welcome to Are you quizzing Me? I am Vineet Nair with my Co host
[0:04] Aditya Kashyap. This is a quizzing trivia
[0:07] podcast show. Join us as we dive deep into
[0:10] history, science, pop culture and so much more.
[0:14] Let's get quizzing Welcome back to Are You Quizzing Me?
[0:20] Today is a very special episode 61.
[0:24] Now what makes this so special apart from the fact that 61 is a
[0:28] prime number? Today we are going to be doing a
[0:31] food special episode. So all the questions and answers
[0:35] will be in some way, shape or form related to food.
[0:39] Before we get to the address of today's episode, I'm going to be
[0:43] asking an audience question which I will answer at the end
[0:47] of this episode. So try and see if you can figure
[0:49] out the answer to this before we finish up this episode.
[0:52] You know, we do connect questions.
[0:54] Those are like Aditya's favorite type of questions, and I hate
[0:58] those. So I'm now going to distribute
[1:00] the pain to you, my audience. So tell me, what's going to
[1:03] connect with the things that I'm about to mention?
[1:06] Almond, Eclair. Aubergine.
[1:09] Envelope. Glue.
[1:11] Baked bean Farm Dirt. Banana.
[1:15] Lobster Belly button Lint? Peppermint.
[1:19] Bubble gum? Pumpkin Buttered popcorn?
[1:23] Pizza. Chili powder?
[1:25] Prawn, dirt phlegm, dirty sock, strawberry dog food, tutti
[1:32] frutti and earthworm vomit. What connects all of these?
[1:38] I will answer reveal the answer to this question at the end of
[1:40] today's episode. We have a question, a not so
[1:43] serious one, which was asked by Aditya at the end of last week's
[1:46] episode. Aditya, welcome back to our
[1:49] episode. Why am I welcoming you?
[1:51] You're my Co host. But anyway, welcome back to our
[1:53] episode. And what's the answer for last
[1:55] week's episode? OK, so last week the question I
[1:58] asked was just as Cluedo is a play on the words Clue and Ludo,
[2:06] what would it possibly be called if it had been originated in
[2:11] India? Cluedo was originated in the UK.
[2:13] What would be the possible names in India?
[2:16] So I was just making some lovely puns out of Indian famous games
[2:22] and the first one would obviously be Karoom because
[2:25] there are different rooms that the murder can happen in.
[2:29] Then there is sabooths and ladders like Chutes and Ladders
[2:33] but Sabooth. Then of course you could go with
[2:37] killing Dunda instead of Gilly Dunda because Dunda can be a
[2:42] killing weapon in Pluto. And the last one very easy Chore
[2:46] Police. But of course this is Kuni
[2:49] Police and Chore Police is a classic Indian game that kids
[2:53] play and today you get 4 questions, 4 answers instead of
[2:58] one. Wow, such a great day.
[3:00] You know, it's like those clearance sales or sales where
[3:04] you say buy one, get 3 free, right?
[3:07] And usually they're like stuff that's been on the shelves for
[3:10] like decades and nobody's ever bought them and now they're like
[3:13] just literally giving them away. Yeah.
[3:16] Why do you think I signed up to do this podcast?
[3:18] We do you think I care about trivia?
[3:20] I just needed a way to get this humor out of me once a week.
[3:24] That's basically the agenda. Spread the pain.
[3:28] OK, so now we've got that out of the way, let's get to our
[3:32] regularly scheduled programming of serious, very serious trivia
[3:36] questions. Aditya, why don't you start us
[3:38] off this week? As I shall So one of the most
[3:42] famous Michelin starred restaurants in the US is The
[3:46] French Laundry. This is in Napa Valley in
[3:49] California. The chef and the owner of French
[3:52] Laundry is this gentleman called Thomas Keller.
[3:55] Thomas Keller has been credited with coming up with some very
[3:58] iconic dishes. I'm going to talk about one of
[4:01] his dishes today and tell me how was it represented in pop
[4:05] culture or how was it relevant to pop culture?
[4:09] So the name of this dish is based off of a Turkish dish
[4:12] called Imam Baildi, which is a stuffed eggplant.
[4:17] The dish itself, which I haven't named yet and I'll tell you the
[4:20] name as a hint if you need it, differs from the original recipe
[4:25] by not frying the vegetables, removing Peppers, and adding
[4:30] mushrooms. As per the recipe, a pepperad is
[4:35] made of peeled, finely chopped and reduced Peppers, yellow
[4:38] onions, tomatoes, garlic and herbs.
[4:41] This is spread thinly in a baking tray and then you have
[4:46] zucchini, yellow squash, Japanese eggplant, Roma tomatoes
[4:51] placed on top of it which is slowly baked for several hours.
[4:56] Do you know how this particular dish is represented in pop
[5:00] culture? Is this a like a Thomas Keller
[5:05] version of a Ratatouille? Man, come on.
[5:09] You can't crack. That quickly, I was really
[5:12] hoping you'd take a little bit more time.
[5:15] OK. Yeah.
[5:16] That no, I mean it. It it like when you you
[5:18] shouldn't have mentioned how it's prepared.
[5:20] Like if you just gave me the recipe name and I I would have
[5:23] been stamped. I was stumped till then.
[5:25] But then you mentioned how it's prepared.
[5:26] And then I was like, OK, yeah, this is a ratatouille.
[5:35] You know that Spotify now transcribes the podcast, right?
[5:38] I wonder how it's going to do that.
[5:39] I'll have to put in a suggestion to record that and put that as
[5:42] angry mumbling. Angry mumbling?
[5:46] Yes. No, I'm.
[5:47] I'm. I'm impressed, as always,
[5:49] because that was genuinely way faster than I imagined you'd
[5:53] crack it. But you're right.
[5:55] This recipe, do you know what it's called, by the way?
[5:58] I'm no, I don't. I'm like, I just know from the
[6:00] presentation I got the picture of a ratatouille.
[6:02] So I'm like, yeah, this is. Yep, you're right, it is a
[6:05] ratatouille. But the recipe itself that
[6:07] Thomas Keller came up with is called Confibialdi, and that is
[6:13] what the specific preparation is called, I guess.
[6:15] So that way of preparing it or presenting it, presenting A
[6:18] ratouille is called Confibialdi. And this happened when Thomas
[6:22] Keller was being shadowed at The French Laundry by Brad Lewis,
[6:29] the producer of Ratatouille. For two days, he shadowed him
[6:33] around The French Laundry, and Lewis asked Keller how he would
[6:36] cook Ratatouille if the most famous food critic in the world
[6:39] were to visit his restaurant. That's when Keller decided that
[6:43] this particular preparation would be the way to go about it.
[6:46] And that's what we see in the movie The Remy the Rat prepares
[6:51] it for the famous food critic, Ratatouille.
[6:55] Well done, Well done, Rineet. Thank you.
[6:58] So let's move all the way from I think it's California that the
[7:03] French don't reason, right? Let's move all the way from
[7:05] there to Korea. So before modern tea and coffee
[7:09] shops ruled Korea, people frequented places which were
[7:14] called X. Although the word X means tea or
[7:18] coffee house, they're different from like a Starbucks or a
[7:21] Dunkin' Donuts or places like that.
[7:24] X are places that people can enjoy hot beverages while
[7:27] chatting with a Hostess. The coffee shops also provided a
[7:31] coffee delivery service by motorbike.
[7:33] A pretty girl would deliver the coffee to businesses or homes.
[7:36] Now this is not a concept that people would recognize in India
[7:40] obviously, right? In many other countries in the
[7:43] world apart, apart from maybe Korea or Japan, this kind of
[7:45] services are not something that you would recognize.
[7:48] However, the name X is very well known in India, but for a
[7:54] completely different reason. Can you?
[7:57] So I'm going to leave it at that for now to see if you can crack
[7:59] it, but. No, I have no clue altogether
[8:03] what this could be, because you didn't mention the context it is
[8:06] famous for in India, right? Yes.
[8:09] So I'm going to now tell you the context.
[8:11] I was going to give you that anyway, but then I thought, let
[8:14] me just make it a little difficult for him.
[8:16] So the context that Indians know it isn't that of Bollywood.
[8:23] It's the name of a very huge. Blockbuster film?
[8:27] It just happens to share the name?
[8:29] Or is it intentionally? No, it just happens to share the
[8:32] name. It just happens to say it's one
[8:34] of those things like we can go into this whole thing where
[8:38] there is a lot of similarity between Indian languages and the
[8:41] Korean language. This may just be something that
[8:45] happened as a, you know, like we've talked about the Bambaram
[8:49] word for dog being dog. Similarly, we have the same
[8:52] thing, but it's a different meaning.
[8:53] It's just the pronunciation is the same.
[8:55] OK. So in Korea it means coffee or
[8:59] tea house, but in India it means something completely different
[9:01] and it's the name of a blockbuster Indian movie.
[9:05] So because it's Korea, I would imagine it would be something
[9:07] along the lines of CHA. Let me just stop you right
[9:11] there. Don't even bother going down
[9:13] that rabbit hole. Also, nothing to do with that
[9:17] tea house kind of OK, you said a Bollywood blockbuster, right?
[9:21] Yeah, it was a huge blockbuster. I mean, you said because it's
[9:25] also not necessarily a common etymology or anything, it just
[9:29] happens to be a word. It's just a random coincidence,
[9:33] OK? It's going to take a wild guess
[9:35] to begin with. Is it?
[9:36] Surely by any chance? No, it's not.
[9:39] Surely there's something more recent than that.
[9:41] OK. So now I'm going to give you a
[9:42] couple of more clues. OK.
[9:44] This should clarify it up a little bit.
[9:47] So the movie we are talking about is from 2010.
[9:52] OK, and it was a directorial debut.
[9:56] So the director of this movie, which we also know by the name
[9:59] X, is the younger brother of a much more famous director.
[10:05] Is it Dabangg? Yes, it is Dabang.
[10:12] Dabangg is what they call a coffee shop or tea shop in in
[10:15] Korea. Yes, yes, they call them
[10:18] Dabangg. It sounds Korean.
[10:20] Now that I say it, it it does sound Korean.
[10:22] Yeah. I can hear it.
[10:23] Yeah. OK.
[10:27] So to clear things up a little bit, dabangs are teas or coffee
[10:30] houses in Korea. In India, Dabangg is a Hindi
[10:34] word which means fearless. And it was the name that was
[10:38] given to an action comedy film starring Salman Khan which
[10:42] released in 2010, which was this huge, huge blockbuster hit.
[10:46] It was produced by Salman Khan's brother Arbaaz Khan.
[10:50] It had amazing songs. It was directed by Abhinav
[10:54] Kashyap, who is the younger brother of director Anurag
[10:57] Kashyap. And Anurag Kashyap had actually
[10:59] mentioned in an interview that it was a little embarrassing for
[11:03] him that he'd been in the industry for around 10 years.
[11:06] By that point. The biggest film in their family
[11:08] was from his younger brother, who did it on his first try,
[11:12] while Anurag Kashyap's first film is not even released till
[11:14] now. I.
[11:16] Love that. What a cool piece of trivia.
[11:19] And I don't know, maybe I'm just making up these connections in
[11:23] my head, but tea shop is very much connected to cops in Indian
[11:29] context. The bribes that cops take are
[11:33] apparently Chaipani also. Oh, you've just spoiled a
[11:37] question. You literally just spoiled a
[11:40] question for me. One of the questions I was about
[11:42] to ask today was that in French it is called a pop devine, which
[11:47] is a glass of wine. In Syria, it's called finjan
[11:50] awa, which is a cup of coffee. In Portuguese it's called gesoso
[11:54] with a soft drink. In Hungarian it is lekin
[11:57] yarenzi, which is bread down. And in South Korea it is called
[12:02] soju or Korean whiskey. What is it called in Hindi?
[12:06] It's supposed to be Chai pani, which is drink slang for bribes.
[12:11] Oh, wow. This is a common thing across
[12:13] the world. That's that's that's fun to
[12:15] know. OK, interesting.
[12:17] Food is a great equalizer, I believe.
[12:21] I guess yes. OK, you're done.
[12:24] That was a pretty cool question. For my next question, I'm
[12:28] actually going to give you 4 requirements for a food item
[12:32] that Paul Logan specified. Paul Logan obviously not a
[12:39] famous name in and of itself, but once you know the context it
[12:41] will make sense. So Logan had four requirements
[12:46] for this food item. 1st that it should weigh 4 oz.
[12:50] It should be high in food energy, it should be able to
[12:54] withstand high temperatures, and it should taste a little better
[12:58] than a boiled potato. That's a very low bar.
[13:04] Oh, I love that you said that. Wait, what?
[13:08] It's a very low bar. Is it something to do with a
[13:09] chocolate bar or a protein bar? Yes, it is, but do you want to
[13:15] try to take a guess as to specifically what kind?
[13:19] OK, is it a chocolate bar or is it a protein bar or an energy
[13:22] bar? What is it?
[13:23] The former chocolate bar. OK to taste better than a boiled
[13:28] potato. All chocolates taste better than
[13:30] a boiled potato. Unless you're talking about 100%
[13:32] black chocolate, in which case it's a little too bitter.
[13:35] Wow, is it a Kit Kat or something?
[13:37] I said. Literally better than a boiled
[13:39] potato. Specifically, it should not be
[13:42] much better than a boiled potato.
[13:45] Why is the boiled potato here? The chocolates and boiled
[13:49] potato? I'm just trying.
[13:51] It's not connected to boiled potatoes specifically.
[13:55] OK. It doesn't have to necessarily
[13:57] be related to boiled potato. The idea is that it should not
[13:59] taste amazing. It should not taste amazing.
[14:04] A chocolate bar that does not taste?
[14:06] Is it kind of those MRE rations that soldiers eat?
[14:12] I'll give it to you. You are right.
[14:14] It was the first chocolate ration bar that was commissioned
[14:17] by the Army Quartermaster Colonel Paul Logan and he
[14:23] approached Hershey's Chocolate in 1937 and gave these four
[14:28] requirements that it should weigh 4 oz.
[14:30] It should be basically lightweight.
[14:32] It should be very high in food energy value.
[14:34] It should be able to withstand high temperatures and taste just
[14:38] a little better than a boiled potato, which was basically to
[14:41] keep soldiers from eating their emergency rations in
[14:44] non-emergency situations, because this was part of.
[14:47] Emergency action that makes. Sense so it couldn't taste too
[14:50] good. Well, that makes sense because I
[14:52] was thinking the guy, the guy's just mental.
[14:55] I mean, like, I know you're in the Army, but you don't have to
[14:58] be a Dick about it. But there is.
[15:02] There's a rational reason behind.
[15:04] It turns out it was actually not just terrible tasting, It was
[15:09] also called Hitler's Secret weapon.
[15:12] The troops called it Hitler's Secret Weapon because of its
[15:15] effect on soldiers intestinal tracts.
[15:18] It was that bad and. Oh God it.
[15:21] Could not be eaten at all by soldiers with poor dentition
[15:25] because it was terrible for your teeth, and even those with good
[15:29] teeth often had to shave slices of the bar with a knife before
[15:32] consuming it, so. Wow, OK, that was a good
[15:37] question. I'm going to give you something
[15:40] somewhat similar, at least in the same gin.
[15:44] What do you call food category? According to one school of
[15:47] thought, the name is derived from the specialty liquor of
[15:52] this region known as Schwarzwalder Kirsch, which is
[15:57] distilled from tart cherries. This is the ingredient that
[16:01] gives the dessert its distinctive cherry pit flavor
[16:05] and alcoholic content flavor. The confectioner Joseph Keller
[16:10] claimed to have invented Schwarzwalder custote.
[16:14] So Schwarzwalder Kirsch is the liquor and the thing that we're
[16:19] talking about has claimed to invented Schwarzwalder Cristorte
[16:23] in its present form in 1915 at the prominent Cafe Agner in
[16:29] Bath, Goodsburg, now a suburb of Bonn, about 500 kilometers north
[16:35] of the region X. This claim has, however, never
[16:39] been substantiated. The Tubigian city archivist Udo
[16:43] Rausch names the Tubingen master confectioner Irvin Hildebrand of
[16:49] Cafe Waltz, as in Tubingen, as the inventor dated spring 1930.
[16:55] Given that Keller's initial recipe was not identical to the
[16:59] most popular interpretation of the dessert, but instead a
[17:02] simple version, it could be theorized that both
[17:05] confectioners influenced its creation.
[17:09] I want you to identify this dessert which is named after
[17:12] this region from where Schwarzwalder Kirsch the alcohol
[17:17] comes from. Sorry, which region did you say
[17:21] it comes from? So the region is what I'm asking
[17:25] you about. I want you to tell me the name
[17:27] of the region. So I'm assuming a region more
[17:30] specific because from the sounds of it, it sounds German.
[17:35] So you're looking for a specific region in Germany?
[17:37] Yes. That's that's not a very fair
[17:40] question. I don't know German regions that
[17:42] well. Let me just point out some of
[17:44] the clues in this question so that it'll you can I can guide
[17:47] you towards the question again. Right.
[17:49] So this dessert is named after this region X.
[17:52] OK, X has a specialty liquor called Schwarzwalder Kirsch.
[17:58] I can see the smile on your face.
[18:00] Now tell me. Before you proceed, it's a
[18:04] region in Germany. It had something to do with
[18:07] alcohol and and did you mention cherries?
[18:12] Did you mention? Yes, yes.
[18:14] So the alcohol is distilled from tart cherries.
[18:18] Oh, OK then. It's definitely Black Forest.
[18:20] Yeah, yes, it is the Black Forest cake.
[18:24] I didn't know it was called Schwarzwalde custote.
[18:28] Yeah, that part I don't think anybody who doesn't speak German
[18:31] probably knows. But this is Black Forest region
[18:36] in Germany is what the Black Forest cake is named after.
[18:38] That part I knew. Cool Schwartz.
[18:42] Walter Crustate. Oh, that's a mouthful.
[18:47] It sounds better also than Black Forest Cake.
[18:51] Schwartz, Walter Crustate sounds better.
[18:54] Yeah, it sounds like it's something, you know, something
[18:57] substantial. You sound like, I don't know if
[19:01] you've seen that episode of Friends where Ross has to bring
[19:04] a detergent, which sounds very manly, because it does.
[19:08] Not. Oh yeah, the laundry.
[19:10] Laundry detergent. Yeah, it's German.
[19:12] Yeah. It goes with German laundry also
[19:15] there OK. Uber wise, I think it was called
[19:20] Uber. Wise, right.
[19:22] Uber wise? Yep.
[19:24] Moving from Ross, in fact, to another fictional character.
[19:30] So I'm not going to tell you the name of the fictional character.
[19:33] Let's call this character X for now, but I'm going to tell you
[19:37] the names of this character's relatives.
[19:41] OK, so the mother, Nana, Father, Cole, brother, Caster, Caster's
[19:50] and estranged wife, Cylinder nieces Diesel and Violet, uncles
[19:58] Otto and Lubri. Who is this fictional character
[20:01] that I speak of? Is it like a serial mascot, Like
[20:06] a food mascot of some sort? No.
[20:09] So we're not talking about Count Chocula or anybody like that,
[20:12] right? No.
[20:13] Is it Boomer from the Boomer Bubblegum?
[20:16] Oh, that is great guess. But no and.
[20:19] I'll need a clue. I will need a clue.
[20:20] This is. I have no context for this.
[20:23] OK, I think I stopped at the uncle's.
[20:26] Otto and Lubri. Yeah, I'll tell you about the
[20:30] cousin. Sutra was a sultry blonde and a
[20:35] distant relative who was an extremely wealthy corporate
[20:40] magnet called Standard. Is it Ronald McDonald?
[20:43] Have they made like an entire family for Ronald McDonald?
[20:46] No. OK.
[20:47] I'll tell you specifically, this is from the world of film and
[20:51] TV. But somehow related to.
[20:53] Food. The relationship will be made
[20:55] clear very soon, but. Evil, evil man.
[21:00] OK, wow. OK, Film and TV, that opens it
[21:04] up quite a bit. I was focusing on these kind of
[21:07] fictional characters and things that they've created.
[21:10] So, OK, so it's not a food mascot or a character that
[21:15] they've created to promote food. It's film and TV.
[21:19] Nana Leo Ubric. OK, so the person themselves,
[21:24] the character themselves, I'll tell you, I wasn't giving you
[21:26] the gender as well. It's a woman.
[21:28] The woman herself is not directly got anything to do with
[21:33] food. The connection to food will be
[21:35] made apparent eventually, but for now I would suggest trying
[21:38] to think of OK, so here's what I'd suggest.
[21:41] For now, you probably go along the lines of thinking of what
[21:44] the last name of these characters is.
[21:48] I'm guessing these characters don't appear, or they appear off
[21:51] screen or something like that. Some of them have made brief
[21:54] appearances. Some of them have made recurring
[21:57] appearances. Wow.
[22:00] Then I'm completely stumped. I think you might need a little
[22:03] bit more of a hint, so I'm going to tell you that this character
[22:07] first appeared in a comic strip and eventually appeared in a in
[22:14] an animated. Series Is this Lucy from
[22:16] Peanuts? No.
[22:18] Shit. That was a good guess, though.
[22:21] Peanuts and Lucy. Oh, OK.
[22:24] No. OK, I'll give you the hint that
[22:26] I gave earlier. I'll repeat it.
[22:28] Actually, think about what the last name for these characters
[22:31] is. OK, can I know the names again?
[22:33] Let me go through the names again.
[22:34] Character X's mother is Nana, Father is Cole, brother is
[22:40] Caster. Estranged wife of Caster is
[22:44] Celinda, nieces Diesel and Violet. 2 uncles Otto and Lubri.
[22:52] And then there was a cousin Sutra and a distant relative who
[22:57] was an extremely wealthy corporate magnet called
[23:00] Standard. I don't know man.
[23:02] Seriously, just put me out of my misery.
[23:03] I have no clue what this is. One last clue, one last clue,
[23:06] just in case you know this particular The comic was
[23:10] initially called Thymble Theatre and was renamed after its most
[23:15] popular character Eventually, but initially it was called
[23:18] Thymble Theatre. Oh dude, this is going to be
[23:22] something so easy. OK, tell me again.
[23:25] My apologies to the audience who's get frustrated right now
[23:27] listening to me just, you know, stumble in the dark.
[23:31] But I'm not able to. This is This is.
[23:33] A tricky one. This is a tricky one.
[23:35] I don't blame you, but OK, let me do this one last time.
[23:37] Nan, Mother, Nana, Father, Cole, Brother Caster, estranged wife
[23:44] of Caster, Cylinder nieces Diesel and Violet, Uncle's Otto
[23:50] and Lubri Kent, and a cousin Sutra, distant relative is an
[23:57] extremely wealthy corporate magnet standard.
[24:00] Oil, Standard Oil, lubricant, oil.
[24:03] Yes, which comic strip character has the last name oil?
[24:09] Oh God, this is olive oil. Popeye Spinach.
[24:14] Oh, olive oil is the answer. Yes, olive oil is the answer.
[24:19] Olive oil. The character is obviously named
[24:22] after olive oil which is used in cooking and salads and whatnot.
[24:27] Brother Castor oil and mother was nano oil, which was how
[24:33] banana or the slang for banana oil would be Nano oil back in
[24:37] when it was created early 20th century.
[24:41] Then father coal oil like coal oil and cylinder oil I guess.
[24:48] Which is? I did.
[24:50] I'm not sure where. I have no clue what that.
[24:52] Is, yeah, I'm not sure where. I got it from Lubricant and
[24:54] Standard Oil. Yeah, diesel oil being the nice
[24:59] and your sutra oil and Standard Oil, yes, as you very correctly
[25:05] cracked and that's how olive oil and her family gets.
[25:09] Let's be fair. There is no crack in this.
[25:11] There is no crack in this, right?
[25:13] You literally put it in front of my feet so that while I'm
[25:16] stumbling in the dark, I'd stumble over the right question.
[25:19] Right answer. No, you you did do a decent job
[25:25] of it. I'd give you credit because this
[25:26] is a tough one. No.
[25:27] In in my defense, I've only ever watched the cartoons, I've never
[25:30] actually read any of the Popeye comics, and I don't remember any
[25:34] of Olive Oil's relatives showing up in the cartoon.
[25:38] So that's my defense and I'm sticking to it.
[25:41] Fair enough. That's a valid defense.
[25:42] I'll give it to you. OK, let me take you back a
[25:46] little bit. In history, time period is not
[25:49] significant, right. You just have to crack the the
[25:53] funda so as to speak. Ernest Humvee, that's HAMWI
[25:59] participated in the Saint Louis World Fair where he was selling
[26:03] waffle like pastries called X. OK, his neighbor was selling ice
[26:09] cream and soon ran out of plates.
[26:11] So to help him he made cones out of X that could contain the ice
[26:16] cream. This soon became a hit with
[26:18] customers and now ice cream is incomplete without an ice cream
[26:21] or waffle cone. Now what is surprising for
[26:27] people like us or what we don't or may not know, is that X is
[26:31] actually an ancestor of a sweet that is very commonly known to
[26:37] Indians called Why? I want you to identify what Y
[26:42] is, and obviously bonus and bragging points if you know what
[26:45] X is. Could you repeat what X was?
[26:47] Sorry. So X is the waffle like pastry
[26:50] from which ice cream cones were made.
[26:52] So Ernest Humvee was selling waffle like pastries called X at
[26:56] the Saint Louis Fair. His neighbor was selling ice
[26:59] cream ran out of plates. So this guy helped him out by
[27:02] making cones of it. Now what most people don't know
[27:06] is that X is an ancestor of a particular suite.
[27:10] That's very commonly known in India.
[27:12] So X is the original version or the older version wise.
[27:17] Yes, yes. Let me just give you a clue
[27:19] upfront. It is the family of it is
[27:23] somewhat the same, but it has deferred quite a bit.
[27:26] So you may not be able to imagine it by thinking of waffle
[27:29] like pastries. Is X by any chance?
[27:32] Let's start with that. Is X by any chance?
[27:33] Group waffles? No waffle like pastry?
[27:38] Can't think how many examples that would fit that.
[27:41] Trying to think of anything which has even a slightly
[27:43] similar shape or form as a waffle.
[27:46] And that's what I'm telling you. Don't think of it that way.
[27:49] OK. Would I get any closer by?
[27:55] Would I be anywhere close if I said something like jalebi?
[27:59] Or you you you are insert angry mumbling here.
[28:06] Yes. Why is indeed the jalebi, the
[28:10] waffle like pastry. It was like a fried waffle like
[28:12] pastry. It's not the kind of thing we
[28:14] know. It's like, so these are all
[28:15] families of types of funnel cakes that have been around the
[28:18] Middle East. So the X was called Zalabis.
[28:22] ZALABIS. It was called Zalabis.
[28:25] It's one of the older ancestors of what we today now know as
[28:29] jalebis. Did you know that jalebis are
[28:31] not, I mean, like everybody thinks of India when you're
[28:34] talking about jalebis, mostly thanks to Indian sweet shops all
[28:39] around the world. And the song jalebi baby,
[28:43] Obviously, Pakistan also has jalebis.
[28:45] In Nepal it's called Jerry, which was a word derived from
[28:50] the Mughal Emperor Jahangir. In West Asia it's known as the
[28:54] Libya, Lochma, Bamia. In Iran it's called Zulbia, in
[28:59] Azerbaijan it is Zulbiya, Zilvia.
[29:02] And in Arab countries in the area of the Levant, they start
[29:06] to change shape and the recipes all kind of start to differ, but
[29:10] they are called Zalabiya, Zalabia.
[29:14] And in Africa, North Africa, it's Libya.
[29:17] By the time you reach to Ethiopia, it is Mushabb.
[29:21] So there are a lot of versions, all of them kind of fried fennel
[29:25] cake kind of things, which originally started as waffle,
[29:27] sometimes in the mists of history.
[29:31] OK, OK, very cool. Wow, that is actually a very
[29:35] cool bit of trivia. OK, let's move from that lovely
[29:41] question to another one which has, I guess, global
[29:45] ramifications are definitely known across the globe.
[29:51] This particular album by a famous pop group got its name in
[29:58] an interesting way, so I'm going to tell you how it got its name.
[30:00] Tell me what the name is. OK.
[30:03] I'm going to quote one of the band members here when he says I
[30:08] was on a plane with our roadie and we were eating, the roadie
[30:13] said Can you pass dash? I thought he said dash and
[30:21] that's how the name of the album came to be.
[30:24] So the first dash, let's say X, was what the roadie asked to be
[30:28] passed, and what the band member heard was Y, and that's how the
[30:34] album got its name. So tell me what X&Y are.
[30:38] Oh God, this is an album that's named after food.
[30:42] You could say that, yes. Oh, OK, now that that.
[30:46] OK. That's a little difficult.
[30:48] What would we ask somebody to pass?
[30:50] But let me let me specify, let me specify It's not exactly
[30:53] named after food as much as something slightly misheard.
[30:58] Because again, I repeat, I was on a plane with a roadie and we
[31:02] were eating and he said dash, can you pass the dash?
[31:06] I thought he said dash, which was the actual name of the
[31:10] album. So can you pass the XI thought
[31:14] he said, why? Why is the name of the album?
[31:17] Tell me what he heard. When you're eating, you say pass
[31:20] the salt or. You are very, very close.
[31:26] OK, what else would, so you say, pass the salt and this guy heard
[31:30] like how can he misheard? Miss your salt?
[31:32] It wasn't just salt. Pepper.
[31:34] Pass the salt and pepper. Excess salt and pepper, yeah.
[31:38] Extra salt and pepper. OK, so he misheard salt and
[31:41] pepper as salt and pepper, salt and pepper, salt and pepper,
[31:44] salt and pepper. I'm trying to mishear salt and
[31:48] pepper for myself now. Maybe try it in different
[31:50] accents? So on Pepper now, yeah.
[31:54] Yeah, yeah. Wait, what?
[31:57] I can hear it because I know the answer.
[31:59] OK, I know the. Answer so I can hear it.
[32:00] Oh God, yeah. Salt and pepper, salt and
[32:05] pepper. Salt and salt and oh, Sergeant
[32:10] Pepper. Sergeant Pepper.
[32:11] This is The Beatles album. It is Sergeant Pepper, The
[32:15] Beatles album. Yes, that's how the name came to
[32:18] be. Plus, Paul McCartney misheard
[32:21] salt and pepper as being Sergeant Pepper.
[32:24] I also wonder what the accent would have been for that to have
[32:28] been. Liverpool right there would have
[32:30] been a little Lily Pudlian. I think it's called a Lily
[32:33] Pudlian accent, which I'm not good at so.
[32:36] Yeah, but they're not even roadie.
[32:37] Could have been from anywhere so.
[32:39] Oh, true. That's true, yeah.
[32:40] But we're not talking. In any case, he heard it as
[32:44] Sergeant Pepper, and the more he thought about it, he thought it
[32:48] was a cool name for a character. And that's how Sergeant Pepper,
[32:52] the album Sergeant Pepper's Lonely Hearts Club Band, was
[32:55] formed. Yeah.
[32:57] Beatles most celebrated album, some would argue.
[33:00] OK that's that's a nice question.
[33:03] I'm, I'm a little disturbed. I didn't get that quick because
[33:07] I had the pepper portion of it and I just would have.
[33:10] OK, fair enough, Fair enough. So now let me move to ask you a
[33:14] question about something completely different.
[33:16] Right. The introduction of this recipe
[33:19] is attributed to Captain Henry Lewis Edwards.
[33:23] Edwards was a veteran of the Napoleonic Wars and held the
[33:28] position of Deputy Lieutenant of Carmarthenshire.
[33:34] He is believed to have brought the recipe home after travels in
[33:40] India. OK.
[33:42] The we don't know exactly how the recipe found its way to to
[33:49] to certain individuals. OK.
[33:53] They mixed it in their pharmacy and the resultant product was so
[33:59] strong that it was considered inedible and the barrel that
[34:05] they had made it in was abandoned in the basement.
[34:08] A few years later they wanted to make space in the storage area,
[34:14] so the chemists came upon that barrel and before discarding it,
[34:18] they decided to try it again. Now they found that the sauce
[34:23] had fermented and mellowed and it was now palatable.
[34:30] What is this the origin story of?
[34:33] And you said 2 individuals? Right, yes.
[34:35] Two individuals, they had a pharmacy like or a chemist shop
[34:39] or whatever you want to call it. We don't know how exactly the
[34:43] recipe. This is a kind of an apocryphal
[34:44] story. But Captain Henry Lewis Edwards
[34:47] is supposed to have brought the recipe home for after his
[34:50] travels from India. It somehow made its way into the
[34:53] hands of these two individuals who ran a pharmacy.
[34:57] They mixed it together, but it was so strong, it was inedible.
[35:00] So that they sealed up the barrel, put it in the basement.
[35:04] Few years later they came up of the barrel again.
[35:06] And before throwing it out, they just tried it before they threw
[35:09] it out. And then they found that it
[35:11] hadn't fermented, it had mellowed and it was now
[35:13] palatable. And so then they released it to
[35:16] the general public and now it is very famous.
[35:19] So what is this the origin story of?
[35:22] Did you give me a time frame? I did not give you a time frame,
[35:25] but I will now. It is 18 hundreds. 1838 is when
[35:30] it was first released to general public. 1838 So I was initially
[35:34] thinking some sort of a soft drink, but that seems a bit
[35:37] early for any of her famous fizzy drinks.
[35:43] They basically found that after after a few years, yes, after a
[35:47] few years, it had fermented, it had mellowed and was now
[35:50] palatable, and the first bottles of it were released in 1838 to
[35:55] the general public. This can't be a kombucha or
[35:57] something, right? No, I think that's Japanese,
[36:00] right? Kombucha's Japanese, right?
[36:02] I'm not so not sure. OK.
[36:05] Is it some sort of a tea? No it is not.
[36:08] No, I'll need any hint you can give me.
[36:12] OK, so my hint to you is that this is notoriously difficult to
[36:16] pronounce Worcestershire. Sauce.
[36:20] Yes, it is Worcestershire sauce. Worcestershire.
[36:26] Worcestershire. Oh my God.
[36:27] I'm not even going to try. Yeah.
[36:29] Yeah, so the two individuals, the ones that the reason I did
[36:32] not give the name was because they are, they found the most
[36:35] famous brand of Worcestershire sauce called Lee and Perrins.
[36:40] So it was John Wheelie Lee and William Henry Perrins.
[36:44] So you still get I actually have a bottle of Lee and Perrins
[36:47] Worcestershire sauce in my fridge right now.
[36:50] OK. Yeah.
[36:51] So it's Lee and Perez, which is why I did not give you the name.
[36:53] Now what I'm really surprised when I couldn't find it.
[36:55] What find was? What recipe did he bring from
[36:58] India that had anchovies and fish and everything?
[37:02] Was it some kind of pickled recipe that they were like, oh,
[37:04] we don't have those recipe ingredients, so we'll use our
[37:07] own or something? Yeah.
[37:08] These are so difficult to crack because people end up with such
[37:12] a different product from where it started.
[37:14] So you can't even tell where it potentially would have begun
[37:17] from. But yeah, don't have no clue
[37:20] whatsoever. Very interesting.
[37:23] OK, so that looks like the end of today's episode as far it
[37:26] come, as far as it comes to the questions we have to now start
[37:30] winding up. We still have a lot to do before
[37:32] we leave you. So Aditya, what's your question
[37:36] for this week? So the question for this week is
[37:40] just like the bung is named after, some was accidentally
[37:46] named after I guess some sort of food related connect there.
[37:51] What other movies have accidentally been named after
[37:54] food connections? This will be a series of puns
[37:59] that will be tough to swallow. Oh.
[38:02] God, no promise. You leave it for next week.
[38:06] Leave it for next week. I can't tolerate it now.
[38:10] Lot of food for thought for you. Oh.
[38:13] No, please people. I would actually request that
[38:19] our audience also send in puns, something that will make him
[38:22] wins because it cannot be a one way St. people.
[38:25] He cannot just keep inflicting pain on us and we do nothing.
[38:29] So rise revolt. Send emails to Aditya with puns.
[38:33] You you are only strengthening me.
[38:36] Please send me all the puns and I promise you I will read out
[38:40] the worst of the Lord. They will be part of our next
[38:43] episode. Any food related puns which
[38:46] relate to movie titles send it to me.
[38:51] OK, so that you have your question for next week people.
[38:55] As with regards to the question I asked at the beginning of
[38:57] today's episode, what is the connect between the following
[39:00] almond declare, aubergine, envelope, glue, baked bean farm
[39:05] dirt, banana, lobster belly button lint, peppermint, bubble
[39:10] gum, pumpkin buttered popcorn, pizza, chili powder, prawn,
[39:15] dirt, phlegm, dirty sock, strawberry dog food tutti
[39:21] frutti, and earthworm vomit Aditya?
[39:24] Do you have any idea what I was talking about?
[39:26] What the connect is? Oh, this is the food that was
[39:30] served in my hostel. All of my hostel food is.
[39:35] These are the recipes that they used.
[39:37] No, this has probably something to do with the IT sounds like
[39:43] the that Harry Potter thing, the Bertie Botchie flavoured candy.
[39:49] I'm guessing it is some real life version of that.
[39:52] No, no. I mean like these are the
[39:53] flavours of Bertie Bots. Every flavour every flavour
[39:56] beans. Bertie bots every flavour beans.
[40:01] OK, so before we again wind up Aditya, what's your pop culture
[40:07] recommendation for this week? I'll keep my pop culture
[40:09] recommendations related to food, and these are some of the most
[40:14] famous food related. I guess movies are at least food
[40:17] featured prominently in these. I actually did a dinner party a
[40:21] couple of years ago where I invited friends over and I
[40:23] created all of these dishes just as you know to celebrate movies
[40:28] and food. So this is actually a very fun
[40:31] episode for me. Thank you Vineet.
[40:33] So there is the lunch box. We mentioned Irfan Khan in our
[40:36] last episode. Irfan Khan, Nimrat Kar had a
[40:42] spend his performance in the movie The Lunch Box which
[40:45] featured Koftas and Irrfan Khan's character falls in love
[40:49] with the Koftas that are in the lunch box that he finds or he
[40:53] encounters. So check out lunch box, Great
[40:56] film Chef, a phenomenal film and just a fun film to watch.
[41:01] I think it can be a comfort movie.
[41:02] It is literally comfort food for you, at least for me.
[41:07] So yeah, check that one out. I remember Inglorious Bastards
[41:11] as having a very iconic scene with a pie where they're waiting
[41:16] for some cream to be served. It's one of the most tense
[41:19] scenes, one of the best scenes in in film history, I would say.
[41:24] So check that one out. There is obviously The Big
[41:28] Lebowski, which features the White Russian.
[41:31] I didn't do any bling questions, but there is a White Russian
[41:34] which is featured prominently through The Big Lebowski that's
[41:37] worth checking out. Parasite.
[41:40] Parasite has a very interesting scene and we have done a
[41:43] question related to Parasite and the noodles that are featured in
[41:46] it. So because they do a very nice
[41:49] juxtaposition of very cheap brand of noodles along with a
[41:53] very expensive steak. And that's pretty much how the
[41:56] movie plays out as well, the juxtaposition of wealth and
[41:59] poverty. And the last one that I would
[42:02] say is really Ratatouille, which we already covered in this
[42:06] episode, is a literally great film and features food very
[42:09] prominently. A bonus recommendation since
[42:12] Vineet mentioned I don't know how you're going to find it, but
[42:14] if you can, punch the Iraq Kashyap film that has not been
[42:19] released. Nothing to do with.
[42:20] Food. Oh, it does have something to do
[42:24] with food, Vineet, if you remember one of our earlier
[42:26] episodes, The Word. Punch comes.
[42:29] Oh yes. Punch comes from punch.
[42:31] Oh yes, yes. I'd forgotten that, Yeah.
[42:33] Five ingredients, Yes. So patch, which we need somehow
[42:37] randomly came across today, comes from the Hindi word.
[42:40] Patch gives its name to the drink punch because it used to
[42:45] have five ingredients classically and that's how it
[42:48] came to be. So there's a bunch of
[42:50] recommendations. And the next time we do this and
[42:55] I hopefully and hopefully we do this again very soon, I'm going
[42:58] to give some restaurant recommendations because I feel
[43:01] like we should do that as part of pop culture as well, at least
[43:04] in famous cities. So maybe if you're in a Mumbai
[43:06] or Delhi or Goa or wherever else that we have and Vineet has some
[43:10] fantastic recommendations, I can attest to that.
[43:14] Yeah. So yeah, we'll do that.
[43:17] OK, so my pop culture recommendation for this week
[43:20] unfortunately does not involve food, because there's something
[43:23] I'm very excited about which I want to introduce all of you to.
[43:27] There is an author by the name of Benjamin Stevenson.
[43:31] OK, I came across him because I found a couple of mentions about
[43:34] Benjamin Stevenson on a few Instagram posts from people who
[43:38] do book clubs and they had mentioned that he has this
[43:41] amazing novel. That was all fine.
[43:43] I was like, and then I came to the book that has completely
[43:46] blown me away. It's called Everyone in My
[43:49] Family Has Killed Someone. OK, so now first of all, this
[43:57] name itself should tell you this is something very different from
[44:00] your usual fare. I've been reading Murder
[44:02] Mysteries for decades now and it is very difficult, in my
[44:07] opinion, to have a truly original murder mystery.
[44:11] I was most happy and surprised when Knives Out came out because
[44:17] it turned the murder mystery trope on its head.
[44:20] This book takes that kind of a concept, and in my mind it's
[44:26] like a magic trick that I once saw Penn and Teller performs.
[44:32] This is a very old magic trick called cups and balls, right
[44:36] where they have 3 cups and balls and the balls keep multiplying
[44:39] and you don't know how it's done.
[44:40] So Penn and Teller once did that same trick with clear plastic
[44:45] cups. So you can actually see the
[44:48] trick while it's happening and you're still astonished because
[44:52] of the amount of skill that goes into it.
[44:54] Now just imagine that magic trick and knives out kind of
[44:57] concept come together. It is delightful.
[45:01] It is a delightful read. Sleight of Hand with Language is
[45:05] very beautifully done. I don't know.
[45:08] I hope I'm not hyping it up so much so that you'll be
[45:10] disappointed when you read it. But I'm frankly telling you, it
[45:13] is an amazing one. I've actually got it.
[45:15] I bought it Second, which is called Everyone on This Train is
[45:18] a Suspect and I've it's on my reading list.
[45:21] It's going to be next and apparently this very soon the
[45:25] third book in the series is going to come out with this
[45:26] called Everyone This Christmas Has a Secret.
[45:30] Now if these two are anything like the first one, it should be
[45:33] a blast to read. But everyone in my family has
[45:36] killed Someone by Benjamin Stevenson.
[45:38] That's my recommendation for this week.
[45:40] Please go read it before HBO makes into a series.
[45:42] I think HBO already bought it and is on the way to make a
[45:46] series about it. So please read it before they
[45:48] make a series. And just kind of I, because I
[45:50] don't think you can translate it to film as well as it appears in
[45:53] the book. That's a great recommendation,
[45:56] but since you did say that you should read it before you watch
[45:59] it, I will counter that by giving something which you
[46:02] should definitely watch. Well, I don't think it's based
[46:05] on a book, not that I know of, so just that's the only way you
[46:09] can consume it. Go check out The Bear since I
[46:12] missed out on that as a recommendation.
[46:13] One of the best TV shows in recent history, obviously based
[46:17] on food as well. Jeremy Allen White is a delight,
[46:21] is a treat for the eyes and the food that they make is obviously
[46:25] a visual treat as well. So check out that show and this
[46:29] book sounds very interesting. Vineet, I'm going to check it
[46:31] out. Yeah, and now I just remembered
[46:34] something which would kind of tie in murder mysteries with
[46:39] food is the show Hannibal, which has some of the most beautiful
[46:43] depictions of food I've ever seen on TV.
[46:46] So that's also another recommendation from us.
[46:50] I've I've watched the Supercuts of that food being prepared
[46:52] multiple times on YouTube. It is beautiful just to watch
[46:55] even those scenes. A little bit creepy, considering
[46:59] that a lot of those food items are apparently cannibalistic and
[47:02] made from human. Me.
[47:03] Not lot. All of them.
[47:04] But all of them? OK, well, that kind of ruins it.
[47:09] But I think I'll still go watch it again.
[47:11] It is very beautiful because we did our pop culture
[47:15] recommendations. I think it's right time to give
[47:18] a shout out as well to Ashwin. Ashwin, Mascon and Heinous who
[47:22] set up our subreddit for us. And both Vineeth and I were very
[47:27] excited about it. And then we got caught up in
[47:28] work and forgot to do anything on it.
[47:30] And Ashwin has been just a just an Angel who has been doing it
[47:35] for us. And thank you, Ashwin.
[47:36] Because he has posted, not just. Update But oh OK, St.
[47:40] Ashwin then yes, Who has posted not just the episode updates but
[47:44] also the pop culture recommendations that we give in
[47:47] every episode. So it's a lovely list that you
[47:50] can go check out. And if you if you forget what
[47:53] names you have recommended, you can always go to a subreddit and
[47:56] see what Ashwin has posted. So thank you Ashwin.
[47:59] And yeah, this brings us to Vineet Spiel at the end of each
[48:04] episode, Yes. I should make you do one of
[48:07] these one one day, just so that the people are surprised, you
[48:10] know? So that's all for this episode.
[48:13] Thank you guys for listening in. We hope you enjoyed the show and
[48:15] learn something new. If you liked what you heard,
[48:17] please subscribe to our podcast. Leave us a review on whichever
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[48:35] We'd also love to hear from you feedback, suggestions, trivia.
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[49:06] Please join our subreddit R slash Are you Quizzing me and
[49:09] make it I don't know our community right now.
[49:12] Ashwin's taking up a lot of the weight.
[49:14] We'll appreciate a lot of people.
[49:15] You can post things, trivia. You can post opinions about our
[49:18] pop culture, recommendations, suggestions for our episodes.
[49:22] We do appreciate it. No matter how negative the
[49:26] repair the the feedback maybe or positive, we'd love to hear from
[49:30] you. Thanks again for tuning in guys
[49:32] and have a great day. See you guys next week.

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