Colorful Cuisine - Rainbow Theme

Andi 0:01

it feels very French royalty because it's like teeny tiny. You

Sups 0:04

can hold it in your little thing. Yeah.

Andi 0:06

and just like, Yeah. So it's like very

Sups 0:10

appealing

Tanner 0:10

Cause it's kinda like a rainbow.

Sups 0:12

Yes. Fresh and summary.

Andi 0:15

Do they go to Hawaii? I feel like they might. I mean, I don't know if I don't know fish man. You're like incensed about the chicken. Oh my God. Oh my God. How Dare you. Hello and welcome to, I Should have Known the Trivia Game Show that Can't Be Trusted. Each week our Quizmaster will present you with four facts about a topic. A one of those facts will be a lie, we are celebrating season four. we are kicking it off with Rainbow months. For June and this week our host is soups.

Sups 0:47

Aloha.

Andi 0:47

Soups is going to be presenting us with four facts on colorful culinary creations. but one of his facts is inedible and is a lie. So join me, Andy, and our other host Tanner in figuring out which one it is.

Sups 1:01

Yeah. Okay.

Andi 1:02

Are you hungry?

Tanner 1:03

Oh yeah. hope you're Hungry Hungry for

Andi 1:04

facts. Yeah.

Sups 1:05

Hungry. Four facts. Yes. For But before we get started with the facts, let's do our pq,

Tanner 1:10

Q

Andi 1:11

Yes.

Sups 1:12

pub quiz question of the week. Alright, Pqq.

Tanner 1:16

Love it.

Sups 1:17

All so this celebrity chef, Is known for his Sharp Tongue has been on many TV shows such as Health's Kitchen and Master Chef and owns three Michelin star restaurants in London. Who am I talking

Tanner 1:33

about? this is one of like three chefs. I know

Andi 1:35

Yeah, exactly. Like when you first were saying it was gonna be a chef was like, oh no, I'm screwed. But I do know this one.

Tanner 1:42

It's Gordon

Andi 1:42

right?

Sups 1:43

Yeah. a hundred percent. Yeah.

Andi 1:44

He is like really one of like three or four, I could have told

Sups 1:48

Okay, good.

Andi 1:49

Good. So yeah,

Sups 1:50

Okay. We could start with four facts, right? And we are gonna do two Sweet and two

Andi 1:56

Ooh, I love it.

Tanner 1:58

Put some thought into the menu.

Andi 1:59

I like it.

Sups 1:59

Yes. And we are gonna go around the world for this. But let's start with France. Okay. Okay. Fact number one, Macaronis.. Were served as the dessert at Louis Fourteens wedding.

Andi 2:13

Oh, okay.

Tanner 2:14

Oh,

Andi 2:15

Macarons macaroons. It's always like, which is the right form? I don't know.

Sups 2:20

Well, in case, You didn't know what macaroons were They're these pastel color desserts. Very popular in France,

Andi 2:28

They look

Tanner 2:28

almost like hamburgers. Yeah.

Andi 2:30

like little sliders. They're and they have like cream or Yeah. Something in the middle.

Sups 2:34

Yes. And So the style of making macaroons is believed to have come from today's

Andi 2:39

Middle East

Sups 2:40

and then it. Made its way

Andi 2:42

to Italy.

Sups 2:43

And then to France by Catherine the Medici the wife of King Henry ii. Mm-hmm. The French method of making macaroons involves whisking egg whites until it forms

Andi 2:56

meringue.

Sups 2:56

And then powdered sugar and almond flour are added slowly and mixed to achieve like the

Tanner 3:02

desired

Andi 3:02

consistency. Mm-hmm.

Sups 3:04

So historically macaroons were the food for the royalty. Louis 14, also known as the Sun King. Mm-hmm. King of France, from 1643 to 1715. He was also a patron of arts and artists And he looked after the construction of the

Andi 3:22

Palace of versa.

Tanner 3:23

I was

Andi 3:23

say he built Versace. Yeah.

Tanner 3:25

Mm-hmm.

Sups 3:26

And Chef Adam, who was looking after the wedding, Of Louis 14 and Murray Teresa in 1660. he served, this for all the wedding guests, because the French royal court, they had an affinity for sweet

Tanner 3:40

Uhhuh Uhhuh

Sups 3:40

chef Adam, He has now a c Chocolat called Maam, which exists even today, and they still use the same recipe that they used in 1660.

Andi 3:52

Oh wow. it feels very French royalty because it's like teeny tiny. You

Sups 3:57

can hold it in your little thing. Yeah.

Andi 3:58

and just like, Yeah. Little bites like that. And

Sups 4:02

have to finish my

Tanner 4:03

lover and my dog.

Andi 4:04

Yes.. I kind of feel like it really fits the vibe of France at the time and all their like Rococo bullshit of like,

Tanner 4:11

we

Andi 4:11

We just have piles of macarons, and That's what we're

Tanner 4:14

gonna eat. Yeah. I think the question comes down to were they even in France at that time?

Andi 4:19

Yeah. Well, Katherine Dei would've been way before that. Mm-hmm. I mean, it's hard because it really is just one of those things where it's just like a historical fact. Like it's yes or no. Right. did they serve them or not?

Tanner 4:30

Maybe it's a long tradition of French Kings serving these and it's like, well, yeah, of course he did. And his dad did

Andi 4:36

or I think Nothing seems more Maria Antoinette than her, like eating little macarons and like, you know, like it's so like peak France. Like

Tanner 4:45

Let them eat MAs.

Andi 4:45

eat MAs. Yeah, exactly. So maybe that's the lie is No, it wasn't his wedding. Louis the xiv, it was Marie Antoinette. Because that's a person soups would think we know. Right? And it's like you associate her with. Being lush and eating cake and macarons, and so

Tanner 5:02

Oh,

Andi 5:02

maybe that's where the lie is.

Tanner 5:04

That's totally believable. Yeah. So it would be well known. Or I could easily see it on King Louis the 14th table. You know,

Andi 5:12

it's like, well, yeah, dude built Versailles, so why not? I don't

Tanner 5:16

know. Right. that's a tricky one. It's tricky. Starting off tricky.

Sups 5:19

Okay. Let's move on then to fact number two. Mm-hmm. Time for some savory dish. Yeah. Okay. From

Tanner 5:26

France, we take a flight

Sups 5:27

straight to Hawaii.

Andi 5:29

Ooh.

Sups 5:29

Fact number two,

Tanner 5:30

Authentic

Andi 5:31

poke balls.

Tanner 5:32

always have tuna

Andi 5:34

in it.

Tanner 5:35

Okay. Poke balls. Yes.

Sups 5:37

Yeah. Very instagramable. Very

Tanner 5:41

colorful book.

Sups 5:42

So

Andi 5:43

it contains,

Tanner 5:44

Fish

Sups 5:45

fish is raw, Sauce of your choice, any kind of soy sauce. Of course you have rice and then you add toppings. It could be a avocado, edam, could even be mango or pineapple.

Andi 5:57

And then you are all mixing them together. Yeah. So it's like very

Sups 6:00

appealing

Tanner 6:00

Cause it's kinda like a rainbow.

Sups 6:02

Yes. Fresh and summary. So if you're from Hawaii, then you have definitely grown up with poke balls. The closest translation of poke means chunk. So basically you would just take chunks of.

Tanner 6:14

Fish to make

Andi 6:15

the centerpiece

Sups 6:16

of the meal. Ancient Hawaiian fishermen took

Andi 6:20

these chunks and mixed

Sups 6:21

it with salt

Tanner 6:22

or seaweed.

Sups 6:24

In most places,

Andi 6:26

you get it with salmon, Yeah. Like, you mean outside of Hawaii?

Sups 6:30

Yes, So the authentic pokeball should always have the

Tanner 6:35

or

Sups 6:35

the yellow tail, Tuna. Okay.

Andi 6:39

Now if you put chicken, salmon, you've just taken the formula, but it's different. yeah, exactly. Okay. So I find this pretty believable because of what he was saying about the fish. So like, if you think about it, well, like ak, I don't know exactly where that name comes from, but I'm pretty sure they live in the Pacific. Yeah. So it would make sense that like indigenous people of Hawaii, right. Had access to this fish and they would use it. I don't know exactly where salmon lives. I associate salmon with the north with the colder waters. So like, Do they go to Hawaii? I feel like they might. I mean, I don't know fish man. Right. But like if you're talking traditional, it

Tanner 7:12

has to be the fish Yeah. that we're from the region. Right. the fact was it has to have salmon, I would be like uh, I don't know about that. But

Andi 7:20

tuna is much more believable, like you're saying. Yeah. That makes sense. So yeah, that kind of checks out.

Tanner 7:26

this

Andi 7:26

is

Tanner 7:26

old fish. Right. Right. So to have authentic Hawaiian pk, you would have the authentic Hawaiian fish. Yeah. Right. That makes sense. Right.

Andi 7:35

Right.

Tanner 7:36

But how could it be a lie

Andi 7:37

that, oh, you can make anything up, poke

Tanner 7:39

that it's like what kind of a poke bowl is like, it can be

Andi 7:42

anything you want. It's

Tanner 7:43

of the scraps of the fish, whatever you

Sups 7:45

have leftover. Sure. Maybe that's its vibe. that could be

Andi 7:47

know.

Tanner 7:48

But

Andi 7:48

I don't know, I could also see it being like it has to be

Tanner 7:51

the fish that the people had access to Right.

Sups 7:53

Alright, then we move on to another desert Fact number three. The red and the red velvet cake originally came from natural sources.

Andi 8:03

What? So I love me some red velvet. That cream cheese of frosting. So

Sups 8:08

Yes.

Tanner 8:09

On cupcakes and cake. Oh, so good.

Sups 8:11

So red velvet cake, as the name says, is red in color and is made with combining cocoa powder, butter, sugar, eggs, and flour, as well as buttermilk vinegar. Red food coloring. And the cream cheese frosting. Cream cheese

Tanner 8:26

so that's how you get it to be red? Yeah,

Andi 8:27

Yeah, it's just dye.

Sups 8:28

So The modern version of the cake, as we know today was invented in New York City. In the 1920s, this red velvet cake became super

Andi 8:37

popular,

Sups 8:38

because the Waldorf Astoria Hotel in New York, oh. They put it in their menu in the 1930s. but researchers that the history of red velvet cake actually goes back to slavery. In the early 18 hundreds enslaved African Americans, they created a version of the red velvet cake.

Tanner 8:58

Hmm.

Sups 8:58

they used, beetroot and with cocoa powder to give it, chocolate flavor. But of course, very different than the modern looking one, like one of those older, versions.

Andi 9:09

That Makes sense. Beets are red and they're sweet.

Tanner 9:12

Yeah, I, I guess that makes sense

Andi 9:14

And also it makes sense. Most of American desserts, if you really start digging, they were invented by enslaved people, like all of them. Mm. Like every pie you can think of. So like, that makes it sound more real to me. Mm-hmm. enslaved people inventing a dessert that everyone loves now. Mm-hmm. And that probably some rich white dude got credit for, for making it at some hotel. Yeah, that sounds very believable. Yeah. I don't know about the whole die thing though,

Tanner 9:39

right?

Sups 9:40

so back in the 18 hundreds, brown sugar was more commonly available than refined white sugar. And brown sugar at that time was called red sugar. And it gave like a vaguely reddish hue. and the cocoa powder this is not the cocoa that we know today. This was like a very different, Variation and combining cocoa powder, And buttermilk and that gave the Red color

Tanner 10:07

I mean, that kind of checks out. Like how would you invent a red velvet cake? Like if it's not this natural source, then it has to be like an addition. Why would you even think. To make it with red food coloring. It would make more sense to me that it came from a natural process of like, they put this and this together and it was red.

Andi 10:24

Yeah. Right.

Tanner 10:25

I

Sups 10:25

gonna, We

Andi 10:26

have one more

Sups 10:26

to hear it before we Alright, Last course. Okay. When we talk about food, I cannot not include a fact about

Andi 10:36

India.

Sups 10:37

So, Of course. yes. Oh, I

Andi 10:38

I was kind of

Sups 10:39

waiting Alright, so fact number four. Every state in India has their own version of the Tali dish.

Tanner 10:50

Have you

Sups 10:51

seen a Tali? Do you know?

Andi 10:54

explain

Sups 10:54

Okay. so, alright, So Tali literally means plate. Okay. And Tali is where basically you'd have multiple bowls of like different dishes, Indians are crazy about rice. So the is at the center and then you have like small bowls. Of, Different kind of dishes. It's based on the ancient Ayurveda rituals of eating, which believe that every meal should have the presence of six days. Um, so every meal should have like these Elements, They came up in the south of India and quickly spread to the rest of the country. It's probably the most colorful presentation of food that you will see. I was gonna ask Yes. where's the color? Yes. It's

Andi 11:39

because all the

Sups 11:41

are different, right? Yes. And now because we

Andi 11:44

have 28 states

Sups 11:45

every state. Has their own version. A standard version of a vegetarian Tully will contain rice, some flatbread doll, which is a soup, the salad, Ry pickles, some snacks

Tanner 12:01

curry, a dessert. And then las. So these are all arranged around the rice

Andi 12:06

Exactly. Colorful. like rainbow almost? Yes. Okay. Yes. So like this is okay cuz like when you said it I was like, I

Tanner 12:12

know what all of those things are individually.

Andi 12:14

you're saying this is like when you

Tanner 12:16

get the value meal.

Andi 12:17

Yeah. Oh you know, you have like all of the side bits because you usually have like all the parts,

Sups 12:23

So

Andi 12:23

you're saying every state has a different version.

Sups 12:25

Yes. And you know, you get both vegetarian and non-vegetarian, you'll have few meat variations,

Andi 12:31

or lamb

Sups 12:31

Chicken lamp.

Tanner 12:32

Yeah. Depending where you are. Mm-hmm. Or

Sups 12:34

fish. so

Andi 12:36

What's the ASAM

Sups 12:37

was the ASAM version. So in Asam, so you will have rice, you will have the doll, and then you have fish, which is like a sour. Kind of fish, which is very popular

Andi 12:48

like with vinegar or like, uh,

Sups 12:50

not with a vinegar, citrus yeah, something citrusy. Mm-hmm. And you'll have actually, Two or three different types of fish because river fish is very popular,

Andi 13:00

I feel like that's a hack for traveling around India. It's like instead

Tanner 13:04

of having to like, choose

Andi 13:05

know just gimme the Tali and I'll eat whatever's on here.

Sups 13:08

Sorry.

Tanner 13:09

So hungry now.

Sups 13:10

good. Yes. Okay.

Tanner 13:11

I honestly, I'm like, I don't even want

Sups 13:13

to. this.

Tanner 13:14

things. I'm just like, yeah, sure. I just wanna order this. Yeah.

Andi 13:17

I just wanna eat it.

Tanner 13:18

Yeah. I also think like,

Andi 13:20

while I've had Indian food. Why has this not been on the menu? if I'm going to the right places? Cause it seems to me like it's more of like a style of ordering than a dish. So like it wouldn't be on a menu here. Right? Because like, I guess you could, if you were dining in, you could order it this style. Yeah. But like the things in the bowls that you get to eat, like I feel like Westerners, we want to choose. Yeah. Yeah.

Tanner 13:42

So

Andi 13:42

like, People would

Tanner 13:43

not go for this idea right? like, I'm just gonna give you what I'm giving you and you're gonna like Exactly.

Sups 13:49

So that's why a lot of Indian restaurants here, or generally outside India, they do it like as a lunch

Andi 13:55

menu, Okay. You probably had it. I probably did. Yeah.

Sups 13:58

Yeah.

Andi 13:58

Yeah. How is this not the universal way to eat? And I'm sorry. Like, I feel like I got shortchanged being like born into this food culture. Like I want to eat everything, Little bits of everything

Sups 14:10

for everyone.

Andi 14:11

for the

Tanner 14:11

fact or whatever, I'm like, I honestly don't care.

Andi 14:15

I am like,

Tanner 14:16

sure. Maybe one state doesn't have it or something, but it sounds pretty real. Yeah. Yeah. I think,

Sups 14:20

think the

Andi 14:20

elsewhere. I'm not gonna investigate this one. Yeah. sounds too tasty to be alive. It also sounds very reasonable it feels like it's a very natural thing that would occur. Yeah. I'm not Indian, but this is kind of my understanding of India in general, That it's like it is a super diverse place, but then also like unified

Sups 14:37

Yeah. In some way. You just said the official slogan of India, which is unity in diversity.

Andi 14:44

There it's, yeah. you running

Tanner 14:46

for anything? Is that your campaign?

Sups 14:48

That's

Andi 14:48

I could not handle an Indian debate. Have you ever watched one of those debate shows?

Tanner 14:53

I

Sups 14:53

I could mm-hmm. not

Andi 14:54

do that. I

Sups 14:55

would

Andi 14:55

get eaten a lot.

Sups 14:56

I Stress out watching.

Tanner 14:58

them. Yeah.

Sups 14:58

Okay. Those were my four facts about colorful food.

Andi 15:02

Yeah. So I'm definitely salivating. Yeah. I'm gonna need you to repeat those four facts for us real quick before Tanner and I try to guess which one is the lie.

Sups 15:10

Okay. Fact number one, maroons was served as a dessert at Louis Fourteens wedding Fact number two, authentic poke bowls always have tuna in it. Fact number three, the red and the red velvet cake originally came from natural sources. Fact number four, every state in India has their own version of Tali.

Tanner 15:43

All right,

Andi 15:44

For me, pack number four, it all seemed so. Real that like, I'm just going to, I wanna believe

Tanner 15:49

I'm very inclined to believe soups on anything about India.

Andi 15:52

Yeah. I mean, but that maybe that's what he is playing with. He knows that. Yeah. So I don't think it's that one. And what number two is the poal

Tanner 15:59

tuna. Yeah. that one I'm on the fence on because I think it could be like, oh, it's just the. Poor people's food, so it doesn't matter the fish. That makes sense to me. But it also is like, well it should be authentic, it should be tuna. So I'm either way,

Andi 16:14

so for me it's between one and three.

Tanner 16:16

Okay.

Andi 16:17

And we talked a lot about the whole red food dye thing and like, I'm not super convinced, but, Seems reasonable. Like I said, like most American desserts, a lot of them originated that way. Mm-hmm. if you take away the modern idea of red and you think of a more reddish brown, then like yeah, that's, Yeah. people could

Tanner 16:38

achieve that. Yeah.

Andi 16:39

I convinced myself in the discussion I. for number one, I think that's the trick. I think it was Maria Annette's wedding where they had the macarons and that's what he's playing with. Mm-hmm. it has a different famous French wedding.

Tanner 16:52

That makes sense. Because I don't honestly know that much about King Louis the iv. Yeah. but I do know more about Maria Antoinette, so that would be more of a believable fact, I think. Yeah.

Andi 17:03

Macaron seemed like such a peak French indulgent thing. Mm-hmm. Who's the peak French indulgent idea in your head? Is Maria Antoinette? So like, even though she wasn't actually French and probably wasn't that indulgent, but you know, that's the stereotype. So I think I'm gonna go with that

Tanner 17:18

Okay. I think it's the third one. I don't think that, it could naturally be that red. I think it would be an interesting experiment to try to make a red velvet cake without adding Artificial dyes.

Andi 17:31

yeah.

Tanner 17:31

I think it's number three.

Andi 17:32

I think it's number one.

Sups 17:33

Okay. so we've got number one about macarons and we've got number three About the red velvet cake. Okay. the lie is fact. Number two,

Andi 17:43

Okay. the

Sups 17:43

poke balls Can be tuna

Tanner 17:46

or

Andi 17:47

an important creation that you forgot. Octopus. Octopus. Oh no.

Sups 17:53

Yes,

Andi 17:53

So it's

Tanner 17:54

tuna and octopus. A tuna and or But it

Sups 17:57

has to have

Tanner 17:57

one

Andi 17:57

those at least. or it's

Tanner 17:58

no good Forgot about

Sups 18:00

eating

Andi 18:00

octopus. Yeah. I guess I was so stuck on fish. Yeah.

Tanner 18:04

So that's traditional to eat octopus pocket balls.

Sups 18:06

Yes. Octopus or

Tanner 18:08

of course. Salmon isn't, right. Yeah. so

Sups 18:10

the moment

Andi 18:11

you put salad, it's like it's no longer an authentic Chicken. Chicken. Oh my god,

Sups 18:15

yes. Or

Tanner 18:16

like a vegan

Andi 18:16

You're like incensed about the chicken. Oh my God. Oh my God. How Dare you. Oh, okay. So I like we could have thought of other,

Tanner 18:24

yeah.

Andi 18:24

foods in the area. We

Tanner 18:26

You didn't think

Andi 18:27

octopus.

Tanner 18:28

Man. about them.

Andi 18:29

Well, I should have known. I should have known. Thanks for listening to, I should have Known. If you are listening or watching on YouTube, please like, subscribe, click the bell, whatever, all the things that people say, and leave us a comment if you guess the lie, right or not. you listen on a more traditional podcast site, it would really help us out if you could rate us. on Spotify, it's as simple as clicking five stars on the show's main page. next month, we're going to be doing ai. Should have known so episodes about artificial intelligence and episodes created by artificial intelligence. So be on the lookout for that. And as always, thanks for listening.

Tanner 19:09

Delicious.