August 22, 2024 • 21 mins
On This FOTD(OTW); Smorgas-Vaughan goes through plate for plate with a week of Surprising Food Origins!
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Speaker 1 (00:00):
The Zitim Podcast network.
Speaker 2 (00:03):
Play split Borne and Hailey.
Speaker 1 (00:07):
On today's Fact of the Day of the Week, Vaughn
piles up his plate with a week of food origin
fact it's time for.
Speaker 3 (00:15):
Fact of the Day, Day Day, Day, Day Doo Deo.
The theme for Fact of the Day this week comes
to us from producer Shannon who sent this could be
(00:38):
and it was a woman on TikTok talking about national
dishes that aren't from that country. She'll talk mostly about
chicken tikka masala. How it's not it's a Scottish it's Scottish,
it's the chicken teeka. And then this guy was like
it needs more tomato, complaining to the restaurant owner who
(00:58):
was like, I'll show you a chicken tik masala and
was immediately like what have I done? This is delicious,
so good and so but I think it's really well
known that teka masala isn't yeah, an Indian curry.
Speaker 1 (01:09):
What's a bit like tex mex Like, yeah, you got
to Mexico and you're like, where's this California burrito? Where's Yeah?
Speaker 3 (01:19):
Yeah, it's much more a Texas take on food. Well
today for foods, not where the country you probably think
they're from Tempora.
Speaker 1 (01:28):
What wow out the gate run.
Speaker 3 (01:35):
Sure to be picked up.
Speaker 1 (01:38):
There's me trying to pick up my job.
Speaker 3 (01:39):
And fifteen forty three, three Portuguese sailors arrived in Japan
and started a trading relationship with the last for centuries.
If you've watched Showgun, you'll be familiar with the Portuguese
influence on the Japanese. I haven't rarely tried to get
Catholicism off the ground there, but Shinto remains strong ah
along with guns and religion. Portuguese traders and Jesuit minister
(02:00):
in this series Mission drunk.
Speaker 1 (02:03):
Yeah, we did say.
Speaker 3 (02:06):
The word mission should have an ancient this year on
a branch and it should be it should be.
Speaker 1 (02:12):
Miss possible the top secret mission.
Speaker 3 (02:16):
Jesuit missionaries also bought with them the food practices of home,
so the Portuguese like to batter and fry things. Little
fish of the garden was a very popular Portuguese dish
at the moment. It was fried beans vegetables. When they
gave up meat, they would deep fried vegetables for lent,
which is a Catholic practice and the lead up to Easter,
(02:38):
so they bought it with them in the Japanese were like,
we dig that, yeah, and so they kind of took.
Speaker 1 (02:45):
It over put it in their bento boxes.
Speaker 2 (02:46):
Yeah.
Speaker 3 (02:48):
So then they like tempera or the shrimp tempora. That's
what they said.
Speaker 1 (02:55):
It's not it wasn't traditionally temporate the old shrimp.
Speaker 3 (02:58):
Yeah.
Speaker 1 (02:59):
For a bean added that.
Speaker 3 (03:00):
Yep, how could be strings better when you batter it
and deep fry it or anything procco yep. Whether you
were trying to come up with an example that didn't work,
I was like, you failed. None, there's none.
Speaker 4 (03:12):
No, they're always in the temper of verge is always
a little head of florisha of broccoli stuff.
Speaker 3 (03:17):
When you know the Jamaican place I was just talking
about before their pork ribs cooked and then individually deep
really quickly, you're in.
Speaker 1 (03:25):
A big rib.
Speaker 3 (03:26):
You're on big reb money Jamaican, Big Jamaican. Yeah, that's
what they used to call me in high school.
Speaker 1 (03:31):
They definitely did.
Speaker 4 (03:32):
I reckon, I'm going to put a million dollars that
they didn't, and they.
Speaker 5 (03:37):
Were calling you big Jamaica when you came last and
the hundreds.
Speaker 1 (03:40):
It was a joke because of my monster wang.
Speaker 3 (03:42):
And I don't think it's your monster wang either, God
damn it. None of it stacks. It wasn't my.
Speaker 1 (03:49):
Wang. Nothing about you is.
Speaker 4 (03:51):
Jamaican, literally nothing, not a single bit other than the
fact that Jamaican mcgraye.
Speaker 5 (03:59):
It's good stuff. Wow, stay churned for the rest of
the week. Yeah, I'm loving this. We talked about one food.
Speaker 3 (04:04):
National dishes that aren't from the country. You'll think they
are fantastic stuff.
Speaker 6 (04:09):
Play and Haley, we're doing national foods and drinks as
today's is a drink that aren't from the country you
think they are today?
Speaker 1 (04:20):
What was yesterday's again? Tempora.
Speaker 3 (04:23):
Tempora was in Japanese Portuges Portuguese. The Portuguese bought the
practice of I tell you, I'm going to be hearing
a bit more from those cheeye Portuguese.
Speaker 1 (04:31):
This is really this is.
Speaker 3 (04:32):
The when you were a big, conquering, colonializing kingdom.
Speaker 4 (04:39):
Yep.
Speaker 3 (04:39):
You tend to drag your stuff around to other parts
of the world and they leave them behind. And then
there are the temporess and I'm going to hear them
more from them. Okay, but today Corona beer not Mexican
what made in Mexico, but a German beer. The Germans,
the Germans.
Speaker 1 (04:59):
That does not get off German beer vibe.
Speaker 3 (05:01):
The German brewers just took exactly the beer that they've
been making over in Germany, the lager, and took it
into Mexico as they saw a market there. Yeah, and
Corona was established named after you're not for me, you're
not a fan.
Speaker 1 (05:16):
That's what We're gonna. Put a lemon in it, trying
to hide ups.
Speaker 3 (05:18):
Yeeah, woman on a lime, a little bit of a
gi give it something, give it, give it a little
bit of a taste. It got its name from the
cathedral of Our Lady Gudeloupe in the city of Porto
Vlata because of Kurosi.
Speaker 1 (05:31):
Where's a crown?
Speaker 3 (05:32):
Yeah, and the Corona's crown And that's why, of course
it was a coronavirus, because it looked like a crown and.
Speaker 1 (05:38):
Looked like it was wearing a crown. And then Corona
was like what did do that for?
Speaker 3 (05:43):
Sounds went up and this one reading about this like
the history of Corona. Yeah, when everyone was talking about
the coronavirus in early twenty twenty, apparently just hearing the
word was enough wow for people to be like, oh man,
I'd kill for one of those.
Speaker 4 (05:55):
You're true in the zeitgarist front of mine. Yeah, yeah,
first yeap out of laundry water. There's some lime in it.
Speaker 3 (06:03):
A little bit of a little bit of a diluted
down urine, well hydrated. Yeah, but the beer equivalent of cordial.
When your mum was mixing it and she didn't want
to using too much power, you're.
Speaker 4 (06:14):
Like, can I have a little bit more? No, that's
got plenty of it. One teaspoon is what it says.
Speaker 3 (06:19):
No, mum, it's one sachet poer leader, one teaspoon.
Speaker 1 (06:22):
That's all you're going to get.
Speaker 3 (06:23):
So it went up. But yeah, apparently made by the
original owners of the brewery and everything were Germans, and
the German brewers came in, and then after a little
while it got sold to a more local company. But
now it's owned by a Belgian beer brewing company, Corona.
Speaker 1 (06:41):
But all the marketing is like, you know, a Mexican.
Speaker 3 (06:43):
Bee always saysser on it, which is Mexican for beer, right,
and it all looks very Mexican.
Speaker 1 (06:50):
But no, not bs, we've been lied to.
Speaker 3 (06:53):
It was German. So today's our fact of the day
is Corona is a German beer. Technically play play this.
We expected to day famous national dishes that aren't that
didn't originate in the country that you associate them with. Yeah,
and today we're talking hot dogs. Well they're German, aren't
(07:19):
they They are German, but they are the national dish
of America. They are American hot dogs, I suppose. So
when you buy them at the carnival, they call them
American hot dogs?
Speaker 1 (07:27):
Really do are we talking hot dogs? Isn't in the
bun and.
Speaker 3 (07:29):
The bun corn dogs is what you're We call them
hot dogs. Know, then that's why we call American hot
dogs American hot.
Speaker 1 (07:37):
Dogs, because well we.
Speaker 3 (07:39):
Call the sausage on a stick in the batter. We
call them hot dogs as well. Though they are supposed to.
Speaker 1 (07:43):
Be corn dogs.
Speaker 5 (07:44):
You don't rather have one of our hot dogs in
the carnie sauce over an American hot dog.
Speaker 4 (07:50):
If someone said to me right now, I'll bring you,
I'll get you a corn dog dipped in carnie sauce.
Speaker 1 (07:55):
I'll pay one hundred bucks.
Speaker 4 (07:56):
I love them, so I said, right now, Oh my god,
I just want one so bad.
Speaker 1 (08:02):
Yum. It's like I'm just mating right now.
Speaker 3 (08:07):
What if someone shows up in five minutes with one
and don't please don't, please don't, I won't spect the
hundred probably spark up the deep fry.
Speaker 7 (08:16):
And.
Speaker 1 (08:18):
You know I would give anything to have one in
my hand like that right now.
Speaker 3 (08:22):
Have you ever had the one where they what do
they call them, and they smash all the other stuff
into the batter like have you ever had that horn
dog where the chips like hot hot chips are chopped
up into little bits and they put them in the batter,
And so they put the batter on and then they
like smash it like sprinkles on an ice trim. They
call them like ugly dogs or something, and they've got
(08:43):
a whole lot of different ones, and it can be
like bacon bits and stuff and then they batter again
and deep fry. Yeah, my heart was like you.
Speaker 1 (08:59):
You take it?
Speaker 3 (09:00):
So hot dogs are German, of course, the sausages and
the hot dogs called frankfurters traditionally the vena exactly, all right,
So this is that the hot dog is not American,
it's German. But also adding to this, hot dogs, because
I've never known why they're called hot dogs. Stand by,
let's stand by dog, don't get stand by, stand by,
stand by guess they're bastardized from three separate German names.
(09:21):
Frankfurter sausages were a bit formal, so when they first
got to America, they called them hot dush honds like
the dogs the dogs, except Americans could neither spell nor
pronounce dushound. So then they were just like, let's just
call them hot dogs.
Speaker 1 (09:35):
Oh right, what about it?
Speaker 3 (09:37):
I know I've never called a thought why they were
called hot dogs?
Speaker 1 (09:39):
But now, but now we called the dushounds sausage dogs.
Speaker 2 (09:42):
Exactly.
Speaker 3 (09:44):
Hot dog you probably get was a wiener in a bun,
from the English word wiener, which is a loanword from
German meaning from Vienna. Smith, you're a wiener. I'm more
of a sad boy. I'm more of a savoy boy
in myself. You're a wiener.
Speaker 1 (10:05):
People, Wieners what a strange thing, weird times. It's trigger.
Speaker 3 (10:12):
So if yours are hot dog, what you already is
a winner in a barn, which, of course, whener is
a loanword from German meaning.
Speaker 1 (10:20):
A little set.
Speaker 3 (10:22):
So that's a loanword from German meaning from Vienna. We've
talked about this before. WEENA snitzel is Vienna's Schnitzel from
Vienna and we as German, but it's Vienna's Snitzel, so
we say weenas Snitzel, referring to Vienna sausages or Weena sausages.
And they go full circle because dashounds are now often
called sasage dogs, sausage dogs, or wiener dogs. So when
(10:45):
they are so, I mean you're getting you're getting a
too for here. Yeah, the hot dog is an American,
it's German. And when they first went to America, the
hot dog in the barn Worth mustard Worth source Worth's Yes,
if you're not getting onions.
Speaker 1 (11:01):
Grub grab was originally called a hot dush honed play
and Haley.
Speaker 3 (11:11):
Today's this Week Expected Today famous national dishes that don't
come from the country. You think they do?
Speaker 1 (11:16):
By the way, Vorn just feedback, Yeah, loving it.
Speaker 8 (11:19):
Do you remember that time you did calendar? It was
so embarrassed calendar. Ye all loved calendars.
Speaker 4 (11:30):
Well, I don't think they did general feedback. We're on
the street with some box pops.
Speaker 3 (11:34):
It's a cult classic. At the time it was underappreciated,
but you know, a couple of months on the track, people.
Speaker 7 (11:39):
Are gagging for a replay. A Gagon for a replay.
So every June the fourth every sorry it's the first
Friday in June.
Speaker 3 (11:50):
Okay, every year, and the u K is National Fish
and Chips Day. Now we love fish and.
Speaker 1 (11:55):
Chips here in New Zealand, don't we, Yes, we do.
I don't think they came from there, did they? They
did not come from me. I knew he was going
to say that.
Speaker 3 (12:03):
They come down there's your dear the entire week. You not.
Speaker 4 (12:06):
I reckon it's not from the UK. I reckon it's
not from the UK. I reckon it comes from a
different country. Claimed that I beat. Yeah, I'll put money
on it. Okay, what country then, didn't mark? Yeah, I
was going to say a scander Navian country. Yeah, because
fish that they pickled their fish up.
Speaker 1 (12:22):
There is it somewhere in Europe. It is somewhere in Europe, Italy.
It not Spain. It's going to be coastal.
Speaker 3 (12:29):
It's coastal, never coastal. It was just crazy to war
because he already just looked in the country. So I
thought every country was a coastal countries, every country was
water block of land, was just one big country.
Speaker 1 (12:44):
There was just big Europe.
Speaker 3 (12:45):
Yeah, yeah, big Europe, Europe, Asia, Europegia, fish.
Speaker 2 (12:49):
And chips, fish, but many want to lack my lips,
eat them for breakfast, lunch, anti relationships.
Speaker 1 (13:01):
For me, I've never heard that song.
Speaker 4 (13:03):
I like.
Speaker 3 (13:08):
Soldly Jelly makes me scream mom, heatherergers are pretty cool,
but I like fish and chips. Best of fish ships rule.
At the end of that time when I went to
one scooter was this like a britch kid. So the
song came around in the eighties, not the fifties.
Speaker 7 (13:26):
Fish and ship yeah, wow.
Speaker 1 (13:30):
Makes me want to lick my lips.
Speaker 5 (13:33):
I've never heard the songs from Portugal.
Speaker 3 (13:40):
Remember we talked about it earlier in the week, these Portuguese,
the cheeky Portugal and the temporal.
Speaker 1 (13:46):
Of course they better than deep fried things.
Speaker 3 (13:48):
Yeah, they bettered than deep fried it and they on
their many travels, took them around the world. But it
wasn't until like much later on that it became England's
national dish. So if you think of English national dishes,
it's all gross yeah gross stuff. Yeah yeah, Yorkshire. But
(14:14):
the roasts were like for the high and mighty. It
wasn't an everyday person.
Speaker 1 (14:18):
Because they couldn't afford an oven. I know, that's one.
Speaker 3 (14:21):
Of the many reasons that they couldn't enjoy a roast,
and they didn't. They didn't have a King's Road Shop
Norner No, it's named after the Kinglish.
Speaker 1 (14:31):
They still sing the Fish and Chip Shop that song
at school, singing along.
Speaker 3 (14:34):
My kids came home singing it a few years ago
and I joined in and they were just like, how
do you know this song? I was like I do
was a child one.
Speaker 1 (14:41):
It was huge in the nineties. I like green bab.
Speaker 4 (14:48):
Jelly makes hips, fish and Chip song New Zealand. So
many people messaging right England's it just takes an England
national dishes, Taka Masala.
Speaker 1 (15:00):
Chips and pink ice cream.
Speaker 4 (15:08):
Lovely jelly makes me scream my time is a pretty
cool But I like fish and chips.
Speaker 3 (15:17):
Best of all.
Speaker 1 (15:18):
It is not a great rhyme.
Speaker 3 (15:19):
Fish and chips.
Speaker 1 (15:21):
Yeah, fstion chips. You've been mister, you want to let
my lips? You listen to the second it's the pre recorded.
Speaker 3 (15:30):
That was the nineties. You wouldn't encourage children to be
eating fish and chips and brick for stash chips. For me,
I like peanut butter on.
Speaker 1 (15:38):
My breadge maybe mo my honey instead.
Speaker 2 (15:43):
Oh my god, I like spaghetti and cocoa pops.
Speaker 3 (15:47):
But fish and chips, souther tops, fash chips.
Speaker 1 (15:52):
You never heard my life on so many of these
more versus.
Speaker 3 (15:57):
This is the bombo drum and to load it's temp
your watching man. This is the bongo driven to even
though this is more of a steel nothing more important
than listening to the song right now.
Speaker 1 (16:06):
Yeah, and chefs makes me want to let my lips.
Speaker 3 (16:12):
First they go back to the green bananas and pe guys.
Speaker 1 (16:16):
Okay, so they just repeat. They could have cut that
off halfway through.
Speaker 4 (16:18):
But yeah.
Speaker 3 (16:24):
So today's fact of fisher chips aren't even British. Their
Portuguese fletchvaorn and haley sweek fact of the day it's
been national dishes that weren't invented where you think they were?
Basically loving this, I'm gonna do some quick fire ones todays,
the ones that people might know, probably a bit more
well known that they're not where you think they're from. Yep,
Hawaiian pizza not from Hawaiian, not from Hawaii.
Speaker 1 (16:47):
Where is it from?
Speaker 3 (16:48):
Canada? A Greek immigrant called Sam, which is weird because
his name almost sounds like pineapple and that's what you
put on the pizza Panopolos. He said that they were
making like traditional American food and stuff, but started experimenting
with trendier foods Chinese American dishes and such, and one
(17:10):
of the main ingredients used in a lot of Chinese
meals was pineapples.
Speaker 1 (17:14):
And he's like, as we're woe and we put a
fruit on a pizza.
Speaker 3 (17:17):
Yeah, And then he only said Hawaiian pizza because it
said Hawaiian pineapple on the can. Oh Okay, I I
love pineapple and like a stir fri and a sweet
sweat and sound.
Speaker 4 (17:28):
If there's a Hawaiian pizza around, I'll just eat it
and I'll be like, that's young yum.
Speaker 3 (17:32):
Yeah, like a really nicely wood fired Hawaiian pizza with
great ham, nice chees, lots of cheese, and like a
flame grilled pineapple, like the flame grilled it before they
put it on the pizza, so it like smoked, most caramelized,
like got to be one of my.
Speaker 1 (17:50):
Top tier pizzas. Okay.
Speaker 3 (17:53):
But then if I was ordering one pizza for myself,
I'd never get Hawaiian. I'd never do Hawaiian.
Speaker 1 (17:57):
But when it's around.
Speaker 4 (18:00):
See it.
Speaker 3 (18:00):
Yeah, the next croissants not French, not French? Where are
they Austrian?
Speaker 8 (18:07):
Oh?
Speaker 3 (18:08):
I love the pastries and Austrian kip ful, which was
a traditional yeast bread roll made with lots of butter
that has rolled and formed as wet crescent before baking,
and so it went flaky in pastry. But the French
kind of held kind of stole it. Yeah, okay, yeah,
sour kraut Polish nope. Chinese, Oh yeah, the Chinese were
(18:29):
making German, German, German, German sauer kraut, German kim cheese,
sour kraut.
Speaker 1 (18:35):
But Korean yeah, well, spices.
Speaker 3 (18:38):
Apparently while building a Great Wall of China, it was
a staple for me to have it because it would last,
it would be able to take it with them.
Speaker 1 (18:44):
Yeah, when you're building a wall up and good gut health, No,
won did they build a great wall.
Speaker 3 (18:48):
They got a great all out of it. I'd say
when it comes to one of the best, I'd say
thousands died, Yeah, tens of thousands sided making that wall.
But they didn't die hungry, No.
Speaker 1 (19:00):
They didn't, and they had great gut. How cheesecake.
Speaker 3 (19:05):
American? I always thought American because of the factory and
you New York style cheesecake is it would surely be European, Asian, Greek, African, Greek,
Ancient Greek to the Greeks.
Speaker 1 (19:23):
Think he knows that Greece is in Europe. It's fine.
Speaker 3 (19:26):
Country. Touch you have been to Greece, I have been.
Speaker 1 (19:32):
With you to ethics and make it. That is Greece,
and the country's touch some of them touch in Europe.
Speaker 3 (19:39):
But that island. What country is that island that we
went to.
Speaker 1 (19:43):
That's Greek. It's a Greek island.
Speaker 3 (19:44):
No, the Greece part touches countries can not touch to
like New Zealand for example. We don't touch another can
really should have done. Geographic Greece has parts of the
country that touch other countries.
Speaker 1 (19:58):
Greece and the Greek I amazing, I know crazy.
Speaker 3 (20:02):
So the islands of Grease. Could we just be like, well,
actually you're that part touching the other parts.
Speaker 1 (20:08):
How about we have this? Okay, it's giddy about much.
Don't encourage him.
Speaker 4 (20:11):
Someone's just sitting some teas and pains about VAM this morning.
The state of his brain. That's just from Brad just
sitting in some teas and peas this morning.
Speaker 3 (20:20):
Thanks brad Um.
Speaker 1 (20:22):
I ate some chicken us today that I probably shouldn't have. Yeah,
I think it's gone to the brain.
Speaker 3 (20:25):
Smiled me because then I panicked and I was like,
you know what stops? And this is my honest thought
of why I never get food poisoning. Yeah, alcohol, it
kills the car dugs. So I chased. I got scared
about the chicken making me sick, so I drank some Jamison's.
They would expire messages that you were sending last night.
Speaker 1 (20:43):
He was loose left last night.
Speaker 3 (20:46):
Was like mom catching it was a mate. I haven't
seen like as a group for years tonight. You know
what we're like when we go to a wedding. We're
gonna excited the night before, aren't We always have a
big night the night before, the window before the wedding.
So the Greeks inmitted cheesecake, their bloody islands, don't touch
their mainlands and great surnames. They've got yoga and cheese,
sorts of shenanigans going on over there. So to this
(21:07):
week's Fact of the Day has been my pleasure that
chicken's gone to the brain.
Speaker 1 (21:13):
Fact of the day day day day, day.
Speaker 3 (21:18):
Do do do do Do Do Do Do Do Do
Do Do Do Do Do Do Do Do Do Do
Do Do Do Do Do Do do doo.
Speaker 1 (21:29):
Another one in the bag, and it's a a sanchi
bag as well.
Speaker 3 (21:33):
If you enjoy that, give us a writing and review,
and be sure to tell your mates you don't sound
sincere there, but I'm just reading what's Brittain here
Speaker 1 (21:41):
Sid ms Fletch, Vaughn and Hailey
The Zitim Podcast network.
Speaker 2 (00:03):
Play split Borne and Hailey.
Speaker 1 (00:07):
On today's Fact of the Day of the Week, Vaughn
piles up his plate with a week of food origin
fact it's time for.
Speaker 3 (00:15):
Fact of the Day, Day Day, Day, Day Doo Deo.
The theme for Fact of the Day this week comes
to us from producer Shannon who sent this could be
(00:38):
and it was a woman on TikTok talking about national
dishes that aren't from that country. She'll talk mostly about
chicken tikka masala. How it's not it's a Scottish it's Scottish,
it's the chicken teeka. And then this guy was like
it needs more tomato, complaining to the restaurant owner who
(00:58):
was like, I'll show you a chicken tik masala and
was immediately like what have I done? This is delicious,
so good and so but I think it's really well
known that teka masala isn't yeah, an Indian curry.
Speaker 1 (01:09):
What's a bit like tex mex Like, yeah, you got
to Mexico and you're like, where's this California burrito? Where's Yeah?
Speaker 3 (01:19):
Yeah, it's much more a Texas take on food. Well
today for foods, not where the country you probably think
they're from Tempora.
Speaker 1 (01:28):
What wow out the gate run.
Speaker 3 (01:35):
Sure to be picked up.
Speaker 1 (01:38):
There's me trying to pick up my job.
Speaker 3 (01:39):
And fifteen forty three, three Portuguese sailors arrived in Japan
and started a trading relationship with the last for centuries.
If you've watched Showgun, you'll be familiar with the Portuguese
influence on the Japanese. I haven't rarely tried to get
Catholicism off the ground there, but Shinto remains strong ah
along with guns and religion. Portuguese traders and Jesuit minister
(02:00):
in this series Mission drunk.
Speaker 1 (02:03):
Yeah, we did say.
Speaker 3 (02:06):
The word mission should have an ancient this year on
a branch and it should be it should be.
Speaker 1 (02:12):
Miss possible the top secret mission.
Speaker 3 (02:16):
Jesuit missionaries also bought with them the food practices of home,
so the Portuguese like to batter and fry things. Little
fish of the garden was a very popular Portuguese dish
at the moment. It was fried beans vegetables. When they
gave up meat, they would deep fried vegetables for lent,
which is a Catholic practice and the lead up to Easter,
(02:38):
so they bought it with them in the Japanese were like,
we dig that, yeah, and so they kind of took.
Speaker 1 (02:45):
It over put it in their bento boxes.
Speaker 2 (02:46):
Yeah.
Speaker 3 (02:48):
So then they like tempera or the shrimp tempora. That's
what they said.
Speaker 1 (02:55):
It's not it wasn't traditionally temporate the old shrimp.
Speaker 3 (02:58):
Yeah.
Speaker 1 (02:59):
For a bean added that.
Speaker 3 (03:00):
Yep, how could be strings better when you batter it
and deep fry it or anything procco yep. Whether you
were trying to come up with an example that didn't work,
I was like, you failed. None, there's none.
Speaker 4 (03:12):
No, they're always in the temper of verge is always
a little head of florisha of broccoli stuff.
Speaker 3 (03:17):
When you know the Jamaican place I was just talking
about before their pork ribs cooked and then individually deep
really quickly, you're in.
Speaker 1 (03:25):
A big rib.
Speaker 3 (03:26):
You're on big reb money Jamaican, Big Jamaican. Yeah, that's
what they used to call me in high school.
Speaker 1 (03:31):
They definitely did.
Speaker 4 (03:32):
I reckon, I'm going to put a million dollars that
they didn't, and they.
Speaker 5 (03:37):
Were calling you big Jamaica when you came last and
the hundreds.
Speaker 1 (03:40):
It was a joke because of my monster wang.
Speaker 3 (03:42):
And I don't think it's your monster wang either, God
damn it. None of it stacks. It wasn't my.
Speaker 1 (03:49):
Wang. Nothing about you is.
Speaker 4 (03:51):
Jamaican, literally nothing, not a single bit other than the
fact that Jamaican mcgraye.
Speaker 5 (03:59):
It's good stuff. Wow, stay churned for the rest of
the week. Yeah, I'm loving this. We talked about one food.
Speaker 3 (04:04):
National dishes that aren't from the country. You'll think they
are fantastic stuff.
Speaker 6 (04:09):
Play and Haley, we're doing national foods and drinks as
today's is a drink that aren't from the country you
think they are today?
Speaker 1 (04:20):
What was yesterday's again? Tempora.
Speaker 3 (04:23):
Tempora was in Japanese Portuges Portuguese. The Portuguese bought the
practice of I tell you, I'm going to be hearing
a bit more from those cheeye Portuguese.
Speaker 1 (04:31):
This is really this is.
Speaker 3 (04:32):
The when you were a big, conquering, colonializing kingdom.
Speaker 4 (04:39):
Yep.
Speaker 3 (04:39):
You tend to drag your stuff around to other parts
of the world and they leave them behind. And then
there are the temporess and I'm going to hear them
more from them. Okay, but today Corona beer not Mexican
what made in Mexico, but a German beer. The Germans,
the Germans.
Speaker 1 (04:59):
That does not get off German beer vibe.
Speaker 3 (05:01):
The German brewers just took exactly the beer that they've
been making over in Germany, the lager, and took it
into Mexico as they saw a market there. Yeah, and
Corona was established named after you're not for me, you're
not a fan.
Speaker 1 (05:16):
That's what We're gonna. Put a lemon in it, trying
to hide ups.
Speaker 3 (05:18):
Yeeah, woman on a lime, a little bit of a
gi give it something, give it, give it a little
bit of a taste. It got its name from the
cathedral of Our Lady Gudeloupe in the city of Porto
Vlata because of Kurosi.
Speaker 1 (05:31):
Where's a crown?
Speaker 3 (05:32):
Yeah, and the Corona's crown And that's why, of course
it was a coronavirus, because it looked like a crown and.
Speaker 1 (05:38):
Looked like it was wearing a crown. And then Corona
was like what did do that for?
Speaker 3 (05:43):
Sounds went up and this one reading about this like
the history of Corona. Yeah, when everyone was talking about
the coronavirus in early twenty twenty, apparently just hearing the
word was enough wow for people to be like, oh man,
I'd kill for one of those.
Speaker 4 (05:55):
You're true in the zeitgarist front of mine. Yeah, yeah,
first yeap out of laundry water. There's some lime in it.
Speaker 3 (06:03):
A little bit of a little bit of a diluted
down urine, well hydrated. Yeah, but the beer equivalent of cordial.
When your mum was mixing it and she didn't want
to using too much power, you're.
Speaker 4 (06:14):
Like, can I have a little bit more? No, that's
got plenty of it. One teaspoon is what it says.
Speaker 3 (06:19):
No, mum, it's one sachet poer leader, one teaspoon.
Speaker 1 (06:22):
That's all you're going to get.
Speaker 3 (06:23):
So it went up. But yeah, apparently made by the
original owners of the brewery and everything were Germans, and
the German brewers came in, and then after a little
while it got sold to a more local company. But
now it's owned by a Belgian beer brewing company, Corona.
Speaker 1 (06:41):
But all the marketing is like, you know, a Mexican.
Speaker 3 (06:43):
Bee always saysser on it, which is Mexican for beer, right,
and it all looks very Mexican.
Speaker 1 (06:50):
But no, not bs, we've been lied to.
Speaker 3 (06:53):
It was German. So today's our fact of the day
is Corona is a German beer. Technically play play this.
We expected to day famous national dishes that aren't that
didn't originate in the country that you associate them with. Yeah,
and today we're talking hot dogs. Well they're German, aren't
(07:19):
they They are German, but they are the national dish
of America. They are American hot dogs, I suppose. So
when you buy them at the carnival, they call them
American hot dogs?
Speaker 1 (07:27):
Really do are we talking hot dogs? Isn't in the
bun and.
Speaker 3 (07:29):
The bun corn dogs is what you're We call them
hot dogs. Know, then that's why we call American hot
dogs American hot.
Speaker 1 (07:37):
Dogs, because well we.
Speaker 3 (07:39):
Call the sausage on a stick in the batter. We
call them hot dogs as well. Though they are supposed to.
Speaker 1 (07:43):
Be corn dogs.
Speaker 5 (07:44):
You don't rather have one of our hot dogs in
the carnie sauce over an American hot dog.
Speaker 4 (07:50):
If someone said to me right now, I'll bring you,
I'll get you a corn dog dipped in carnie sauce.
Speaker 1 (07:55):
I'll pay one hundred bucks.
Speaker 4 (07:56):
I love them, so I said, right now, Oh my god,
I just want one so bad.
Speaker 1 (08:02):
Yum. It's like I'm just mating right now.
Speaker 3 (08:07):
What if someone shows up in five minutes with one
and don't please don't, please don't, I won't spect the
hundred probably spark up the deep fry.
Speaker 7 (08:16):
And.
Speaker 1 (08:18):
You know I would give anything to have one in
my hand like that right now.
Speaker 3 (08:22):
Have you ever had the one where they what do
they call them, and they smash all the other stuff
into the batter like have you ever had that horn
dog where the chips like hot hot chips are chopped
up into little bits and they put them in the batter,
And so they put the batter on and then they
like smash it like sprinkles on an ice trim. They
call them like ugly dogs or something, and they've got
(08:43):
a whole lot of different ones, and it can be
like bacon bits and stuff and then they batter again
and deep fry. Yeah, my heart was like you.
Speaker 1 (08:59):
You take it?
Speaker 3 (09:00):
So hot dogs are German, of course, the sausages and
the hot dogs called frankfurters traditionally the vena exactly, all right,
So this is that the hot dog is not American,
it's German. But also adding to this, hot dogs, because
I've never known why they're called hot dogs. Stand by,
let's stand by dog, don't get stand by, stand by,
stand by guess they're bastardized from three separate German names.
(09:21):
Frankfurter sausages were a bit formal, so when they first
got to America, they called them hot dush honds like
the dogs the dogs, except Americans could neither spell nor
pronounce dushound. So then they were just like, let's just
call them hot dogs.
Speaker 1 (09:35):
Oh right, what about it?
Speaker 3 (09:37):
I know I've never called a thought why they were
called hot dogs?
Speaker 1 (09:39):
But now, but now we called the dushounds sausage dogs.
Speaker 2 (09:42):
Exactly.
Speaker 3 (09:44):
Hot dog you probably get was a wiener in a bun,
from the English word wiener, which is a loanword from
German meaning from Vienna. Smith, you're a wiener. I'm more
of a sad boy. I'm more of a savoy boy
in myself. You're a wiener.
Speaker 1 (10:05):
People, Wieners what a strange thing, weird times. It's trigger.
Speaker 3 (10:12):
So if yours are hot dog, what you already is
a winner in a barn, which, of course, whener is
a loanword from German meaning.
Speaker 1 (10:20):
A little set.
Speaker 3 (10:22):
So that's a loanword from German meaning from Vienna. We've
talked about this before. WEENA snitzel is Vienna's Schnitzel from
Vienna and we as German, but it's Vienna's Snitzel, so
we say weenas Snitzel, referring to Vienna sausages or Weena sausages.
And they go full circle because dashounds are now often
called sasage dogs, sausage dogs, or wiener dogs. So when
(10:45):
they are so, I mean you're getting you're getting a
too for here. Yeah, the hot dog is an American,
it's German. And when they first went to America, the
hot dog in the barn Worth mustard Worth source Worth's Yes,
if you're not getting onions.
Speaker 1 (11:01):
Grub grab was originally called a hot dush honed play
and Haley.
Speaker 3 (11:11):
Today's this Week Expected Today famous national dishes that don't
come from the country. You think they do?
Speaker 1 (11:16):
By the way, Vorn just feedback, Yeah, loving it.
Speaker 8 (11:19):
Do you remember that time you did calendar? It was
so embarrassed calendar. Ye all loved calendars.
Speaker 4 (11:30):
Well, I don't think they did general feedback. We're on
the street with some box pops.
Speaker 3 (11:34):
It's a cult classic. At the time it was underappreciated,
but you know, a couple of months on the track, people.
Speaker 7 (11:39):
Are gagging for a replay. A Gagon for a replay.
So every June the fourth every sorry it's the first
Friday in June.
Speaker 3 (11:50):
Okay, every year, and the u K is National Fish
and Chips Day. Now we love fish and.
Speaker 1 (11:55):
Chips here in New Zealand, don't we, Yes, we do.
I don't think they came from there, did they? They
did not come from me. I knew he was going
to say that.
Speaker 3 (12:03):
They come down there's your dear the entire week. You not.
Speaker 4 (12:06):
I reckon it's not from the UK. I reckon it's
not from the UK. I reckon it comes from a
different country. Claimed that I beat. Yeah, I'll put money
on it. Okay, what country then, didn't mark? Yeah, I
was going to say a scander Navian country. Yeah, because
fish that they pickled their fish up.
Speaker 1 (12:22):
There is it somewhere in Europe. It is somewhere in Europe, Italy.
It not Spain. It's going to be coastal.
Speaker 3 (12:29):
It's coastal, never coastal. It was just crazy to war
because he already just looked in the country. So I
thought every country was a coastal countries, every country was
water block of land, was just one big country.
Speaker 1 (12:44):
There was just big Europe.
Speaker 3 (12:45):
Yeah, yeah, big Europe, Europe, Asia, Europegia, fish.
Speaker 2 (12:49):
And chips, fish, but many want to lack my lips,
eat them for breakfast, lunch, anti relationships.
Speaker 1 (13:01):
For me, I've never heard that song.
Speaker 4 (13:03):
I like.
Speaker 3 (13:08):
Soldly Jelly makes me scream mom, heatherergers are pretty cool,
but I like fish and chips. Best of fish ships rule.
At the end of that time when I went to
one scooter was this like a britch kid. So the
song came around in the eighties, not the fifties.
Speaker 7 (13:26):
Fish and ship yeah, wow.
Speaker 1 (13:30):
Makes me want to lick my lips.
Speaker 5 (13:33):
I've never heard the songs from Portugal.
Speaker 3 (13:40):
Remember we talked about it earlier in the week, these Portuguese,
the cheeky Portugal and the temporal.
Speaker 1 (13:46):
Of course they better than deep fried things.
Speaker 3 (13:48):
Yeah, they bettered than deep fried it and they on
their many travels, took them around the world. But it
wasn't until like much later on that it became England's
national dish. So if you think of English national dishes,
it's all gross yeah gross stuff. Yeah yeah, Yorkshire. But
(14:14):
the roasts were like for the high and mighty. It
wasn't an everyday person.
Speaker 1 (14:18):
Because they couldn't afford an oven. I know, that's one.
Speaker 3 (14:21):
Of the many reasons that they couldn't enjoy a roast,
and they didn't. They didn't have a King's Road Shop
Norner No, it's named after the Kinglish.
Speaker 1 (14:31):
They still sing the Fish and Chip Shop that song
at school, singing along.
Speaker 3 (14:34):
My kids came home singing it a few years ago
and I joined in and they were just like, how
do you know this song? I was like I do
was a child one.
Speaker 1 (14:41):
It was huge in the nineties. I like green bab.
Speaker 4 (14:48):
Jelly makes hips, fish and Chip song New Zealand. So
many people messaging right England's it just takes an England
national dishes, Taka Masala.
Speaker 1 (15:00):
Chips and pink ice cream.
Speaker 4 (15:08):
Lovely jelly makes me scream my time is a pretty
cool But I like fish and chips.
Speaker 3 (15:17):
Best of all.
Speaker 1 (15:18):
It is not a great rhyme.
Speaker 3 (15:19):
Fish and chips.
Speaker 1 (15:21):
Yeah, fstion chips. You've been mister, you want to let
my lips? You listen to the second it's the pre recorded.
Speaker 3 (15:30):
That was the nineties. You wouldn't encourage children to be
eating fish and chips and brick for stash chips. For me,
I like peanut butter on.
Speaker 1 (15:38):
My breadge maybe mo my honey instead.
Speaker 2 (15:43):
Oh my god, I like spaghetti and cocoa pops.
Speaker 3 (15:47):
But fish and chips, souther tops, fash chips.
Speaker 1 (15:52):
You never heard my life on so many of these
more versus.
Speaker 3 (15:57):
This is the bombo drum and to load it's temp
your watching man. This is the bongo driven to even
though this is more of a steel nothing more important
than listening to the song right now.
Speaker 1 (16:06):
Yeah, and chefs makes me want to let my lips.
Speaker 3 (16:12):
First they go back to the green bananas and pe guys.
Speaker 1 (16:16):
Okay, so they just repeat. They could have cut that
off halfway through.
Speaker 4 (16:18):
But yeah.
Speaker 3 (16:24):
So today's fact of fisher chips aren't even British. Their
Portuguese fletchvaorn and haley sweek fact of the day it's
been national dishes that weren't invented where you think they were?
Basically loving this, I'm gonna do some quick fire ones todays,
the ones that people might know, probably a bit more
well known that they're not where you think they're from. Yep,
Hawaiian pizza not from Hawaiian, not from Hawaii.
Speaker 1 (16:47):
Where is it from?
Speaker 3 (16:48):
Canada? A Greek immigrant called Sam, which is weird because
his name almost sounds like pineapple and that's what you
put on the pizza Panopolos. He said that they were
making like traditional American food and stuff, but started experimenting
with trendier foods Chinese American dishes and such, and one
(17:10):
of the main ingredients used in a lot of Chinese
meals was pineapples.
Speaker 1 (17:14):
And he's like, as we're woe and we put a
fruit on a pizza.
Speaker 3 (17:17):
Yeah, And then he only said Hawaiian pizza because it
said Hawaiian pineapple on the can. Oh Okay, I I
love pineapple and like a stir fri and a sweet
sweat and sound.
Speaker 4 (17:28):
If there's a Hawaiian pizza around, I'll just eat it
and I'll be like, that's young yum.
Speaker 3 (17:32):
Yeah, like a really nicely wood fired Hawaiian pizza with
great ham, nice chees, lots of cheese, and like a
flame grilled pineapple, like the flame grilled it before they
put it on the pizza, so it like smoked, most caramelized,
like got to be one of my.
Speaker 1 (17:50):
Top tier pizzas. Okay.
Speaker 3 (17:53):
But then if I was ordering one pizza for myself,
I'd never get Hawaiian. I'd never do Hawaiian.
Speaker 1 (17:57):
But when it's around.
Speaker 4 (18:00):
See it.
Speaker 3 (18:00):
Yeah, the next croissants not French, not French? Where are
they Austrian?
Speaker 8 (18:07):
Oh?
Speaker 3 (18:08):
I love the pastries and Austrian kip ful, which was
a traditional yeast bread roll made with lots of butter
that has rolled and formed as wet crescent before baking,
and so it went flaky in pastry. But the French
kind of held kind of stole it. Yeah, okay, yeah,
sour kraut Polish nope. Chinese, Oh yeah, the Chinese were
(18:29):
making German, German, German, German sauer kraut, German kim cheese,
sour kraut.
Speaker 1 (18:35):
But Korean yeah, well, spices.
Speaker 3 (18:38):
Apparently while building a Great Wall of China, it was
a staple for me to have it because it would last,
it would be able to take it with them.
Speaker 1 (18:44):
Yeah, when you're building a wall up and good gut health, No,
won did they build a great wall.
Speaker 3 (18:48):
They got a great all out of it. I'd say
when it comes to one of the best, I'd say
thousands died, Yeah, tens of thousands sided making that wall.
But they didn't die hungry, No.
Speaker 1 (19:00):
They didn't, and they had great gut. How cheesecake.
Speaker 3 (19:05):
American? I always thought American because of the factory and
you New York style cheesecake is it would surely be European, Asian, Greek, African, Greek,
Ancient Greek to the Greeks.
Speaker 1 (19:23):
Think he knows that Greece is in Europe. It's fine.
Speaker 3 (19:26):
Country. Touch you have been to Greece, I have been.
Speaker 1 (19:32):
With you to ethics and make it. That is Greece,
and the country's touch some of them touch in Europe.
Speaker 3 (19:39):
But that island. What country is that island that we
went to.
Speaker 1 (19:43):
That's Greek. It's a Greek island.
Speaker 3 (19:44):
No, the Greece part touches countries can not touch to
like New Zealand for example. We don't touch another can
really should have done. Geographic Greece has parts of the
country that touch other countries.
Speaker 1 (19:58):
Greece and the Greek I amazing, I know crazy.
Speaker 3 (20:02):
So the islands of Grease. Could we just be like, well,
actually you're that part touching the other parts.
Speaker 1 (20:08):
How about we have this? Okay, it's giddy about much.
Don't encourage him.
Speaker 4 (20:11):
Someone's just sitting some teas and pains about VAM this morning.
The state of his brain. That's just from Brad just
sitting in some teas and peas this morning.
Speaker 3 (20:20):
Thanks brad Um.
Speaker 1 (20:22):
I ate some chicken us today that I probably shouldn't have. Yeah,
I think it's gone to the brain.
Speaker 3 (20:25):
Smiled me because then I panicked and I was like,
you know what stops? And this is my honest thought
of why I never get food poisoning. Yeah, alcohol, it
kills the car dugs. So I chased. I got scared
about the chicken making me sick, so I drank some Jamison's.
They would expire messages that you were sending last night.
Speaker 1 (20:43):
He was loose left last night.
Speaker 3 (20:46):
Was like mom catching it was a mate. I haven't
seen like as a group for years tonight. You know
what we're like when we go to a wedding. We're
gonna excited the night before, aren't We always have a
big night the night before, the window before the wedding.
So the Greeks inmitted cheesecake, their bloody islands, don't touch
their mainlands and great surnames. They've got yoga and cheese,
sorts of shenanigans going on over there. So to this
(21:07):
week's Fact of the Day has been my pleasure that
chicken's gone to the brain.
Speaker 1 (21:13):
Fact of the day day day day, day.
Speaker 3 (21:18):
Do do do do Do Do Do Do Do Do
Do Do Do Do Do Do Do Do Do Do
Do Do Do Do Do Do do doo.
Speaker 1 (21:29):
Another one in the bag, and it's a a sanchi
bag as well.
Speaker 3 (21:33):
If you enjoy that, give us a writing and review,
and be sure to tell your mates you don't sound
sincere there, but I'm just reading what's Brittain here
Speaker 1 (21:41):
Sid ms Fletch, Vaughn and Hailey
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