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Sweet Tooth Trivia I · The Ultimate Trivia Podcast

• 0:00
  [SPEAKER_07]: Welcome to the Ultimate Trivia podcast.
• 0:12
  [SPEAKER_07]: The show where knowledge is power.
• 0:14
  [SPEAKER_07]: And laughter is our only reward.
• 0:17
  [SPEAKER_07]: I am your host Andy.
• 0:19
  [SPEAKER_07]: We have the whole crew in the studio tonight along with
• 0:45
  [SPEAKER_06]: I got a couple of what's happened.
• 0:47
  [SPEAKER_06]: I mean when I was younger, I used to just smash cold pizza.
• 0:50
  [SPEAKER_06]: We'll just open the box and just smash cold pizza.
• 0:52
  [SPEAKER_06]: You have an option, I assume.
• 0:53
  [SPEAKER_06]: Yes, it's happened.
• 0:54
  [SPEAKER_06]: It's happened recently.
• 0:56
  [SPEAKER_06]: I see you can go with Michael Wave, but my favorite thing to do is just...
• 1:02
  [SPEAKER_06]: set the oven to preheat for 350 bake and just set the pizzas in there.
• 1:07
  [SPEAKER_06]: How many are slices I want and when the timer goes off they're basically done.
• 1:11
  [SPEAKER_06]: Nice crisp, not soggy, perfect.
• 1:14
  [SPEAKER_06]: You'd realize like a, like a, tell us to get it or like a, know that,
• 1:19
  [SPEAKER_06]: It's like saucepan.
• 1:21
  [SPEAKER_06]: Yeah, so top.
• 1:21
  [SPEAKER_06]: Yeah.
• 1:22
  [SPEAKER_06]: No, I've never done that ever.
• 1:23
  [SPEAKER_06]: Mm-hmm.
• 1:23
  [SPEAKER_06]: Nick, you've done it.
• 1:24
  [SPEAKER_06]: Oh, yeah, of course.
• 1:25
  [SPEAKER_06]: It's game changer.
• 1:26
  [SPEAKER_07]: It does.
• 1:26
  [SPEAKER_07]: It's better than the oven.
• 1:29
  [SPEAKER_07]: Yeah.
• 1:29
  [SPEAKER_07]: Yeah, I think so.
• 1:30
  [SPEAKER_07]: Because it, you know, it's that immediate contact on the on the cross.
• 1:33
  [SPEAKER_07]: So it really crisps it out.
• 1:34
  [SPEAKER_07]: Do you throw in a you cover it with a lid or an ice cube in there and that's what adds that steam of phase of making the cheese.
• 1:40
  [SPEAKER_07]: Oh, because the bottom is cut.
• 1:42
  [SPEAKER_07]: It's nice and crispy.
• 1:43
  [SPEAKER_06]: Oh, that's right.
• 1:44
  [SPEAKER_06]: Nice work.
• 1:44
  [SPEAKER_06]: All right, that was Nicholas, but I'll send you a video if you freeze ice cube of olive oil.
• 1:49
  [SPEAKER_05]: Maybe it's all man.
• 1:50
  [SPEAKER_07]: That's not my mind.
• 1:53
  [SPEAKER_07]: Is olive oil free.
• 1:54
  [SPEAKER_07]: There you go.
• 1:55
  [SPEAKER_07]: Yes.
• 1:55
  [SPEAKER_07]: Sure.
• 1:56
  [SPEAKER_07]: I don't know anyway.
• 1:57
  [SPEAKER_07]: Eventually.
• 1:57
  [SPEAKER_07]: Nicholas.
• 1:58
  [SPEAKER_07]: Hey, buddy.
• 1:59
  [SPEAKER_07]: What's a give us a podcast or two or three that are impactful to you right now.
• 2:04
  [SPEAKER_07]: That's your paying attention to that are impactful and none really.
• 2:07
  [SPEAKER_07]: No, that's that hasn't always been true.
• 2:08
  [SPEAKER_07]: Okay.
• 2:19
  [SPEAKER_07]: Yeah, maybe.
• 2:20
  [SPEAKER_07]: Never really.
• 2:21
  [SPEAKER_07]: I would say I still listen to Rogan.
• 2:23
  [SPEAKER_07]: There's a listen to it's a local radio show with the Resudo show which they yeah, I've listened as a podcast after they record they do a lot of trivia on there They do they do they do I may have taken a few ideas from them most of the year not all original They doubt it other than that.
• 2:39
  [SPEAKER_07]: I mean besides that and there's this one small market one the ultimate trivia podcast I listen to that one at least once a week
• 2:45
  [SPEAKER_07]: Okay.
• 2:46
  [SPEAKER_07]: I don't know if they want to.
• 2:47
  [SPEAKER_07]: I don't know that Brian does.
• 2:49
  [SPEAKER_05]: No.
• 2:49
  [SPEAKER_05]: I've heard several times.
• 2:50
  [SPEAKER_07]: I still doesn't need to subscribe.
• 2:53
  [SPEAKER_07]: All right.
• 2:53
  [SPEAKER_07]: Big B.
• 2:54
  [SPEAKER_07]: It's going on.
• 2:55
  [SPEAKER_07]: Ready for yours.
• 2:55
  [SPEAKER_07]: I got one word.
• 2:56
  [SPEAKER_07]: I just want you to run with it.
• 2:58
  [SPEAKER_07]: Ready?
• 2:59
  [SPEAKER_07]: All right.
• 2:59
  [SPEAKER_07]: Salots.
• 3:01
  [SPEAKER_05]: Oh.
• 3:01
  [SPEAKER_05]: Salot bar.
• 3:03
  [SPEAKER_07]: Love a good salad bar.
• 3:04
  [SPEAKER_07]: Okay.
• 3:04
  [SPEAKER_05]: Yes.
• 3:05
  [SPEAKER_07]: Salots come in many forms.
• 3:06
  [SPEAKER_07]: And we, the word, I conjures up a chef salad or garden salad.
• 3:11
  [SPEAKER_07]: You got fruit salad.
• 3:12
  [SPEAKER_07]: You got potato salad.
• 3:13
  [SPEAKER_05]: I definitely like one with some meat and cheese And it was really on us.
• 3:15
  [SPEAKER_05]: Come on.
• 3:17
  [SPEAKER_05]: Yeah, yeah, but I do love a good salad Why yeah, Ruby Tuesdays my regular back.
• 3:20
  [SPEAKER_07]: Oh, yeah, I was I wife and I went there every Friday here I'm a school year.
• 3:24
  [SPEAKER_05]: Yeah, too.
• 3:25
  [SPEAKER_07]: Somehow you can make a solid bar scene when healthy.
• 3:27
  [SPEAKER_07]: Good job Yeah, I try to do a healthy about a salad when I'm done with it.
• 3:31
  [SPEAKER_05]: Oh, I'm good.
• 3:32
  [SPEAKER_05]: Yeah Well, I'm in there, you know
• 3:35
  [SPEAKER_07]: Doc.
• 3:36
  [SPEAKER_07]: Andy, I'm going to stop you right there.
• 3:37
  [SPEAKER_07]: No, you can't stop this power, baby.
• 3:40
  [SPEAKER_07]: What do you got?
• 3:41
  [SPEAKER_03]: Well, I mean, I think the point of this little exercise for the listeners to get to know it's a little better.
• 3:46
  [SPEAKER_07]: Absolutely.
• 3:46
  [SPEAKER_03]: And if they want to get to know me a little better, then they should know that I, and no way, want to answer your question.
• 3:51
  [SPEAKER_07]: Well, that's a gift.
• 3:55
  [SPEAKER_07]: All right.
• 3:55
  [SPEAKER_07]: Is there a wrong way to load a dishwasher?
• 3:57
  [SPEAKER_07]: This is a loaded question obvious.
• 3:59
  [SPEAKER_07]: Yes.
• 3:59
  [SPEAKER_01]: Yeah, absolutely.
• 4:01
  [SPEAKER_07]: Yeah, absolutely.
• 4:02
  [SPEAKER_07]: What is one thing when you open it and you're like, this is all wrong.
• 4:05
  [SPEAKER_07]: What's the first thing that comes to mind?
• 4:06
  [SPEAKER_07]: You see it and it are like, no, I got it.
• 4:08
  [SPEAKER_03]: You got to face out the silver.
• 4:10
  [SPEAKER_07]: Oh, boy, nothing goes to the silverware drawer for me.
• 4:13
  [SPEAKER_07]: I mean, my head doesn't go there as what I'm saying.
• 4:16
  [SPEAKER_03]: Oh, okay.
• 4:17
  [SPEAKER_03]: Yeah, if they're all like bunched together towards the back or something, no, you got to space them out a little bit.
• 4:21
  [SPEAKER_07]: I heard it's something new.
• 4:22
  [SPEAKER_03]: There you go.
• 4:23
  [SPEAKER_07]: Very good.
• 4:24
  [SPEAKER_07]: All right.
• 4:24
  [SPEAKER_07]: Well, thank you for that.
• 4:25
  [SPEAKER_07]: You've heard it from the crew here.
• 4:26
  [SPEAKER_07]: We've got a question other week.
• 4:28
  [SPEAKER_07]: Before we have program through that at us, we'd love it if you would send us some questions.
• 4:32
  [SPEAKER_07]: There are tons of ways that you can reach out to us.
• 4:35
  [SPEAKER_07]: Check the show notes, the website, the email.
• 4:37
  [SPEAKER_07]: all of our individual Instagrams.
• 4:40
  [SPEAKER_07]: We got proam.totp if you want to get things directly to proam people are right in episodes.
• 4:48
  [SPEAKER_07]: good times, you know, engage with us and, you know, who knows, you might get your sub t-shirt code before it's all said and done.
• 4:54
  [SPEAKER_07]: Who's getting their cells?
• 4:56
  [SPEAKER_07]: A t-shirt code this week, bro.
• 4:58
  [SPEAKER_00]: This week, it is Jenny T. She emailed me at proam.tutp at gmail.com.
• 5:03
  [SPEAKER_00]: Cool.
• 5:05
  [SPEAKER_00]: Yes.
• 5:05
  [SPEAKER_00]: And she wants to know if you were forced to replace hand shakes with another gesture.
• 5:11
  [SPEAKER_00]: What would it be?
• 5:12
  [SPEAKER_00]: That's it.
• 5:14
  [SPEAKER_07]: And see that's easy.
• 5:15
  [SPEAKER_07]: Okay, so I'm stone count.
• 5:17
  [SPEAKER_07]: I'm alternating fist bombs.
• 5:19
  [SPEAKER_07]: The hand shake.
• 5:20
  [SPEAKER_07]: There's not the wrong hand shake.
• 5:21
  [SPEAKER_07]: But if you don't want to interact with people and if you replace the hand shake with my idea, which is the head butt.
• 5:28
  [SPEAKER_07]: People are going to be of, I mean, you know how to bump into somebody in small talk if you really don't want to.
• 5:32
  [SPEAKER_07]: I mean, they're going to want to earn it.
• 5:33
  [SPEAKER_07]: Like, you know, I go to the grocery store here in town in a two minute shopping spray takes 30 minutes because you run into 25 people.
• 5:39
  [SPEAKER_07]: You know, and it's great.
• 5:41
  [SPEAKER_07]: It's fine.
• 5:42
  [SPEAKER_07]: But there's days.
• 5:42
  [SPEAKER_07]: You don't want to do that.
• 5:43
  [SPEAKER_07]: And if you have the headbutt thing was a thing, at least amongst men, instead of shaking hands, we just headbutted.
• 5:49
  [SPEAKER_07]: You're going to wave from a little bit more head in there.
• 5:51
  [SPEAKER_07]: Nobody's going to stop and talk.
• 5:52
  [SPEAKER_07]: Nods from a distance and so my mind is the headbutt.
• 5:55
  [SPEAKER_05]: I got one to that thing a little slow down a little bit of interactions.
• 5:59
  [SPEAKER_05]: The kid in play.
• 6:01
  [SPEAKER_05]: Oh, it's nice.
• 6:02
  [SPEAKER_05]: It's nice.
• 6:02
  [SPEAKER_05]: We're going to do the whole thing.
• 6:03
  [SPEAKER_07]: You want to lengthen the greenie.
• 6:05
  [SPEAKER_07]: I like that.
• 6:05
  [SPEAKER_05]: Yeah.
• 6:06
  [SPEAKER_05]: But I think that also turned people off.
• 6:07
  [SPEAKER_05]: Like, I got time for that round of time.
• 6:09
  [SPEAKER_07]: Yeah, I mean, once you get over the age of about 60, 65, you're not going to be saying, I ain't anybody.
• 6:13
  [SPEAKER_07]: You're not going to just lose it, do you know.
• 6:15
  [SPEAKER_07]: Crack ahead.
• 6:15
  [SPEAKER_07]: And that is the goal, right?
• 6:16
  [SPEAKER_05]: Is that the goal?
• 6:17
  [SPEAKER_07]: This is maybe.
• 6:18
  [SPEAKER_05]: Next goal, apparently.
• 6:20
  [SPEAKER_05]: I like it.
• 6:21
  [SPEAKER_07]: There's one one situation where you're allowed to slap another man's rear end and it's when you're telling them good game.
• 6:29
  [SPEAKER_07]: Yeah, so board a goal or hit a home run.
• 6:31
  [SPEAKER_07]: Good job.
• 6:32
  [SPEAKER_07]: Good game, right?
• 6:32
  [SPEAKER_07]: That you want to make that the constant?
• 6:34
  [SPEAKER_07]: That's the norm.
• 6:35
  [SPEAKER_07]: That becomes the norm.
• 6:36
  [SPEAKER_07]: Which is good.
• 6:37
  [SPEAKER_07]: Mac and but good but slower.
• 6:38
  [SPEAKER_07]: More a question Andy, the more more he answers these questions.
• 6:42
  [SPEAKER_07]: You know, my head originally went to the Bash Brothers for arm smash, which is way more manly than the good game.
• 6:48
  [SPEAKER_07]: But significantly, we're going to let you see what the game is.
• 6:51
  [SPEAKER_05]: That's good.
• 6:51
  [SPEAKER_05]: He's good.
• 6:53
  [SPEAKER_03]: Well, if that triggered anyone, just reach out to our HR department.
• 6:58
  [SPEAKER_03]: What you've got, um, I don't know, I'm thinking maybe like a bird call.
• 7:05
  [SPEAKER_03]: It's about to give a spit take to probably I go in here.
• 7:10
  [SPEAKER_03]: Like Nick, if you're in the grocery store and you hear like a Oh, man, Tony is here.
• 7:17
  [SPEAKER_03]: Only, only she would do the West now.
• 7:24
  [SPEAKER_06]: That's funny.
• 7:25
  [SPEAKER_06]: I have a buddy that I do that to you every time.
• 7:27
  [SPEAKER_06]: But if he bird every time I see him I go, and now he won't even know I'm something anywhere.
• 7:32
  [SPEAKER_06]: He'll hear me do that.
• 7:33
  [SPEAKER_06]: He's like, you see his head looking around Kelly.
• 7:35
  [SPEAKER_06]: We're just a bunch of dumb animals aren't we?
• 7:37
  [SPEAKER_06]: We don't have our own advice.
• 7:38
  [SPEAKER_07]: Like everybody's saying and then you know.
• 7:41
  [SPEAKER_07]: It's like a ringtone.
• 7:42
  [SPEAKER_07]: Purple ringtone.
• 7:45
  [SPEAKER_07]: Kelly gives them randomly.
• 7:46
  [SPEAKER_06]: What do you got over there at K-Ray?
• 7:49
  [SPEAKER_06]: I just want to simple head nod as I'm walking by somebody maybe a little.
• 7:52
  [SPEAKER_06]: Japanese bow.
• 7:53
  [SPEAKER_06]: I'd like that.
• 7:54
  [SPEAKER_06]: Nice quick.
• 7:55
  [SPEAKER_06]: You don't have to say hi.
• 7:55
  [SPEAKER_06]: I'm respect.
• 7:56
  [SPEAKER_06]: Yes.
• 7:57
  [SPEAKER_06]: Yeah.
• 7:57
  [SPEAKER_06]: No, what's up man?
• 7:58
  [SPEAKER_06]: Small talk.
• 8:00
  [SPEAKER_03]: Yeah.
• 8:00
  [SPEAKER_03]: You got one, Andy?
• 8:02
  [SPEAKER_07]: Yeah, he wants to slap butts.
• 8:03
  [SPEAKER_07]: Yeah, I'm good.
• 8:04
  [SPEAKER_07]: Hey, man, man.
• 8:04
  [SPEAKER_03]: I thought you were joking.
• 8:05
  [SPEAKER_03]: Yeah.
• 8:07
  [SPEAKER_07]: No.
• 8:08
  [SPEAKER_06]: Nope.
• 8:08
  [SPEAKER_07]: I'm in.
• 8:09
  [SPEAKER_07]: Get ready.
• 8:09
  [SPEAKER_07]: I'm going to start implementing that on Thursdays.
• 8:12
  [SPEAKER_06]: I'm like, good game.
• 8:12
  [SPEAKER_06]: My female friends.
• 8:13
  [SPEAKER_07]: You know what I mean?
• 8:14
  [SPEAKER_06]: He's right.
• 8:15
  [SPEAKER_06]: That's what he's laughing at.
• 8:16
  [SPEAKER_06]: Like a World War II.
• 8:17
  [SPEAKER_05]: He had the ass.
• 8:18
  [SPEAKER_05]: That guy just all off.
• 8:20
  [SPEAKER_05]: He had some.
• 8:21
  [SPEAKER_05]: Oh, everybody do.
• 8:21
  [SPEAKER_05]: We had a video.
• 8:22
  [SPEAKER_05]: Yeah.
• 8:22
  [SPEAKER_07]: He was construed.
• 8:24
  [SPEAKER_07]: Yeah.
• 8:24
  [SPEAKER_07]: I say thank you when he had butts.
• 8:26
  [SPEAKER_07]: He's wonderful.
• 8:26
  [SPEAKER_07]: Great.
• 8:27
  [SPEAKER_05]: be clurving into the Kim Blair though.
• 8:29
  [SPEAKER_07]: Yeah, that's super fun.
• 8:30
  [SPEAKER_07]: Thank you, Jenny, for submitting that question.
• 8:32
  [SPEAKER_07]: We got a T-shirt code coming your way from our merch store.
• 8:35
  [SPEAKER_07]: Warrior logo where they are sponsor of course, and they got a link in the show notes as well.
• 8:41
  [SPEAKER_07]: So, all right, we are ready for trivia.
• 8:44
  [SPEAKER_07]: I do believe.
• 8:46
  [SPEAKER_07]: Yeah.
• 8:47
  [SPEAKER_07]: Topic tonight, gentlemen, it has been just had the number.
• 8:51
  [SPEAKER_07]: Hold on.
• 8:51
  [SPEAKER_07]: I'm going to look at right back up.
• 8:52
  [SPEAKER_07]: This is great radio.
• 8:54
  [SPEAKER_07]: It has been 36 episodes since we have visited the food category.
• 9:00
  [SPEAKER_04]: Oh, that's a protocol.
• 9:02
  [SPEAKER_04]: Okay.
• 9:02
  [SPEAKER_07]: How about that?
• 9:03
  [SPEAKER_04]: No, you'll come late.
• 9:07
  [SPEAKER_07]: It's a broad topic, though, and it is just simply the sweet tooth.
• 9:11
  [SPEAKER_07]: How do we satisfy a sweet tooth?
• 9:14
  [SPEAKER_07]: What's the unless you're a ball food category to be yeah, but it's approachable right?
• 9:21
  [SPEAKER_03]: I mean if we were doing Guess it depends if we're making an inter-eating it All right, let us touch of everything.
• 9:27
  [SPEAKER_07]: Oh, goodness.
• 9:27
  [SPEAKER_06]: It is a popore of
• 9:29
  [SPEAKER_06]: Just the general topic.
• 9:30
  [SPEAKER_06]: I think sweet tooth I gently go towards cup cakes Like does it like more dessert you're certainly then then candy, but I guess I sweet tooth also is yeah candy because yeah orange juice Sweet I think that could satisfy a sweet tooth.
• 9:46
  [SPEAKER_06]: I wouldn't put it in a category, but I understand what you're saying there No, never had the sweet tooth.
• 9:50
  [SPEAKER_05]: I guess really no, that's more of a beer tooth.
• 9:53
  [SPEAKER_05]: Yeah, that's on
• 9:54
  [SPEAKER_05]: But you got a unique long and the tune here.
• 9:57
  [SPEAKER_07]: Oh, beer, too, over here.
• 9:59
  [SPEAKER_07]: I like that.
• 9:59
  [SPEAKER_07]: So this one is about the sugary side of life, candy bars, carnival treats, elegant desserts, flaky pastries, frozen favorites, and even a drink or two.
• 10:09
  [SPEAKER_07]: Some of these are everyday favorites, and some are a little more refined, and a few come with facts that are oddly more layered than the desserts themselves.
• 10:17
  [SPEAKER_07]: So settle in.
• 10:18
  [SPEAKER_07]: try not to get distracted thinking about the treats, let's see who can find the sweet spot between knowing dessert and just devouring.
• 10:27
  [SPEAKER_05]: It's so clever right now.
• 10:28
  [SPEAKER_07]: Yeah, you like that.
• 10:29
  [SPEAKER_07]: Maybe we haven't done one in 30 something episodes because last time we did when we said, hey, next time we do a food or drink episode, we're going to bring in samples.
• 10:37
  [SPEAKER_07]: Did you do that literally the next thing I was going to address?
• 10:40
  [SPEAKER_07]: Do you see any before you?
• 10:42
  [SPEAKER_07]: No, I can be like a fun thing.
• 10:44
  [SPEAKER_07]: So the try is getting ready to press a swear.
• 10:46
  [SPEAKER_07]: We're in a cooler on the trucker.
• 10:47
  [SPEAKER_07]: He's got a mother.
• 10:48
  [SPEAKER_07]: I wish I would have had time and he could have put it all together.
• 10:52
  [SPEAKER_03]: I mean we can pause right now and you can run the dollar store.
• 10:54
  [SPEAKER_03]: Oh yeah, that's true we could.
• 10:56
  [SPEAKER_07]: which we have a like a producer to help out with stuff like that anyway.
• 10:59
  [SPEAKER_07]: I don't know, it's easy.
• 11:00
  [SPEAKER_07]: Do you have another sister or somebody to help that you can bring in?
• 11:03
  [SPEAKER_07]: The help out with the ship?
• 11:04
  [SPEAKER_00]: She did not know the topic.
• 11:06
  [SPEAKER_06]: No, they're enough.
• 11:07
  [SPEAKER_06]: Don't take that crap from the main.
• 11:09
  [SPEAKER_07]: Don't worry.
• 11:10
  [SPEAKER_07]: All right, anybody got a prediction?
• 11:13
  [SPEAKER_07]: I guess Nick's not a sweet guy.
• 11:17
  [SPEAKER_07]: No, and spy that his prowess for food.
• 11:20
  [SPEAKER_03]: Yeah, it's kind of make something.
• 11:21
  [SPEAKER_03]: I figure out he might I still think he was six point out.
• 11:27
  [SPEAKER_07]: I'm probably the favorite.
• 11:29
  [SPEAKER_07]: I agree with that.
• 11:29
  [SPEAKER_06]: I think we didn't you once proposed to have dessert before dinner.
• 11:33
  [SPEAKER_07]: Yeah, but we talk about things, Kimmy, and I try to explain, you know, get your blood sugar up, you know, get that up early, you're insulin, and just keep it there, that way you don't have any faults.
• 11:41
  [SPEAKER_07]: I'm going to keep it steady.
• 11:43
  [SPEAKER_07]: Study high.
• 11:44
  [SPEAKER_07]: Hi.
• 11:45
  [SPEAKER_05]: I don't want to do that.
• 11:46
  [SPEAKER_05]: Some cultures do that.
• 11:48
  [SPEAKER_07]: I have diabetic culture.
• 11:50
  [SPEAKER_07]: Yeah.
• 11:50
  [SPEAKER_07]: It's America.
• 11:51
  [SPEAKER_03]: America.
• 11:52
  [SPEAKER_04]: Let's go America.
• 11:53
  [SPEAKER_04]: Thank you.
• 11:54
  [SPEAKER_04]: Well, no.
• 11:55
  [SPEAKER_07]: All right, let's do it.
• 11:59
  [SPEAKER_07]: It's time for the main event our 10 question trivia game on the sweet tooth and I will be your host.
• 12:07
  [SPEAKER_07]: Here's how it works.
• 12:08
  [SPEAKER_07]: I'll read the questions aloud.
• 12:10
  [SPEAKER_07]: The guys will write their answers on their white boards and when I say reveal they have to show their answers.
• 12:15
  [SPEAKER_07]: If they get it right, Nick's gonna give him a point.
• 12:19
  [SPEAKER_07]: And if they get it wrong, that is when the real fun begins.
• 12:22
  [SPEAKER_07]: So let's see who ends up on top today.
• 12:24
  [SPEAKER_07]: We do have a Cheers Bears.
• 12:27
  [SPEAKER_07]: And this is a cool looking can, by the way.
• 12:29
  [SPEAKER_07]: Boo, do Ranger.
• 12:31
  [SPEAKER_07]: A Juice Sports IPA.
• 12:33
  [SPEAKER_07]: Wow.
• 12:34
  [SPEAKER_07]: Juice Sports.
• 12:35
  [SPEAKER_07]: Juice Sports.
• 12:35
  [SPEAKER_07]: Juice Sports.
• 12:38
  [SPEAKER_07]: Juice Sports.
• 12:41
  [SPEAKER_07]: Bro, what do we have here?
• 12:44
  [SPEAKER_00]: Thank you Andrew tonight's by the crew around is from Nick from St. Louis.
• 12:48
  [SPEAKER_01]: Oh, don't.
• 12:49
  [SPEAKER_00]: Yeah, Nick, we appreciate you spreading the crew and the show and the guys are toasting you with their due Ranger Juice Force.
• 12:57
  [SPEAKER_00]: Mm-hmm.
• 12:57
  [SPEAKER_07]: Thanks, Nick.
• 12:58
  [SPEAKER_07]: Smells good.
• 13:00
  [SPEAKER_07]: My PA. All right, Juice Force on three, one, two, three, two, three, two, three, two, two, three, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two, two,
• 13:12
  [SPEAKER_07]: Pretty good summer beer.
• 13:15
  [SPEAKER_07]: All right.
• 13:16
  [SPEAKER_07]: Settle in gentlemen, grab your white boards.
• 13:17
  [SPEAKER_07]: We have question number one, this ruby red syrup may look cherry, but traditional grenadine gets its flavor from the juice of what fruit.
• 13:33
  [SPEAKER_07]: Oh, for one, not the standard opening lay up.
• 13:38
  [SPEAKER_07]: I'm reading it again.
• 13:40
  [SPEAKER_07]: Ruby Red Serap may look cherry, but traditionally Granadine gets its flavor from the juice of which fruit.
• 13:53
  [SPEAKER_07]: Granadine is one we all know.
• 13:55
  [SPEAKER_07]: If you're thinking about the most popular one you see at the bar brand called Rose, that is mostly processed high fructose corn syrup.
• 14:03
  [SPEAKER_07]: So that would not qualify.
• 14:08
  [SPEAKER_07]: Renidine comes from the concentrated juice of witchfruit and it's not cherry I took that yeah, Nick would have had kind of got to hit my head the word in there They're right, and it was the answer But also if it was cherry.
• 14:25
  [SPEAKER_07]: Oh, because cherry was in my house really mad
• 14:28
  [SPEAKER_07]: Scotty got an answer.
• 14:29
  [SPEAKER_06]: I did.
• 14:30
  [SPEAKER_07]: Yeah.
• 14:30
  [SPEAKER_07]: I do.
• 14:30
  [SPEAKER_07]: Okay.
• 14:31
  [SPEAKER_07]: Everybody good.
• 14:32
  [SPEAKER_07]: Yep.
• 14:32
  [SPEAKER_07]: All right.
• 14:33
  [SPEAKER_07]: Which fruit do we get grenadine traditional grenadine from?
• 14:36
  [SPEAKER_07]: Let's see the answer.
• 14:38
  [SPEAKER_07]: We've got pomegranate from Nick and Scott Raspberry from Kelly.
• 14:41
  [SPEAKER_07]: Grapefruit from Brian.
• 14:44
  [SPEAKER_07]: It's the pomegranate.
• 14:45
  [SPEAKER_02]: Well done.
• 14:47
  [SPEAKER_07]: Yeah, straight up a kiss.
• 14:48
  [SPEAKER_02]: Yeah.
• 14:49
  [SPEAKER_07]: So in a way when I learned that, I wouldn't really.
• 14:51
  [SPEAKER_07]: Yes.
• 14:51
  [SPEAKER_07]: Like I was trying to think of a bottle of it.
• 14:54
  [SPEAKER_07]: And I felt like there was maybe a fruit on the front, but I felt the foot, but I did not think pomegranate at all.
• 14:59
  [SPEAKER_07]: No, I would have never crossed my mind.
• 15:01
  [SPEAKER_07]: I don't think.
• 15:02
  [SPEAKER_03]: It was between that and grapefruit.
• 15:04
  [SPEAKER_03]: Oh, okay, literally had no idea, obviously.
• 15:06
  [SPEAKER_07]: I was just trying to think of the most reddish color fruit juice that there is, you know, and if that's not the cherry, you know, you usually strawberry juice is lighter in color.
• 15:15
  [SPEAKER_07]: Definitely.
• 15:16
  [SPEAKER_07]: Yeah, it guys, anybody enjoy a drink that has greenery and anything, even if it's just adding cherry to a coke kind of the, no idea.
• 15:23
  [SPEAKER_07]: I've had it before.
• 15:24
  [SPEAKER_07]: It's okay, sunrise.
• 15:26
  [SPEAKER_07]: The old Shirley Temple's back in the day was well, traditional grenadine is made from pomegranate juice and its name comes from the French word Grenade, meaning pomegranate.
• 15:39
  [SPEAKER_07]: Although many modern commercial versions use artificial flavoring and coloring, the original syrup was tied directly to the fruit.
• 15:46
  [SPEAKER_07]: It became a stable in sweet mixed drinks and non-alcoholic beverages because of its color, sweetness, and it does have a slight tartness.
• 15:53
  [SPEAKER_07]: Can't say I've ever had it straight, you know?
• 15:55
  [SPEAKER_07]: I mean, I tartness doesn't ever come out.
• 15:57
  [SPEAKER_03]: Yeah.
• 15:59
  [SPEAKER_07]: All right.
• 16:00
  [SPEAKER_07]: They're not all that hard, but most of them are.
• 16:04
  [SPEAKER_07]: Oh, wow.
• 16:04
  [SPEAKER_07]: So that's great question.
• 16:06
  [SPEAKER_07]: Number two.
• 16:07
  [SPEAKER_07]: Before it became one of the world's most recognizable candy bars.
• 16:12
  [SPEAKER_07]: What chocolate-covered wafer-treat was originally sold as Roan-Tree's chocolate-criss-p. Before, it became one of the world's most recognizable candy bars.
• 16:29
  [SPEAKER_07]: What chocolate-covered wafer-treat was originally sold as Roan-Tree's chocolate-criss-p.
• 16:38
  [SPEAKER_07]: We've got a couple of busy boards, but Doc is lost in the brain right now.
• 16:42
  [SPEAKER_03]: Yeah.
• 16:43
  [SPEAKER_07]: Let's go in through his catalog.
• 16:45
  [SPEAKER_03]: Go in through my candy bar, catalog.
• 16:46
  [SPEAKER_03]: It's going to run upstairs real quick, man.
• 16:49
  [SPEAKER_06]: It's extensive.
• 16:53
  [SPEAKER_07]: Three or four are done.
• 16:55
  [SPEAKER_07]: Doc, we're going to put the screws to you a little here.
• 17:04
  [SPEAKER_07]: Before it became one of the world's most recognizable candy bars, what chocolate covered wafer tree was originally sold as round trees chocolate crisp.
• 17:15
  [SPEAKER_07]: Everybody ready?
• 17:16
  [SPEAKER_07]: Let's see him.
• 17:17
  [SPEAKER_07]: We got Kit Kat from Nick.
• 17:18
  [SPEAKER_07]: We got a crunch bar from Scotty Twix from Kelly Kit Kat from Brian the Kit Kat's take it nice well done The wafer was that we got it for the only thing they got away for the only reason I took that word out But it's going to make it too random.
• 17:33
  [SPEAKER_07]: It's to accept a wafer and I think it's a cookie I think that's what the average cookie the wafer is the only reason.
• 17:38
  [SPEAKER_05]: Yeah, it's okay
• 17:39
  [SPEAKER_05]: Absolutely.
• 17:40
  [SPEAKER_07]: Yeah.
• 17:40
  [SPEAKER_07]: Mitch hadburg has a outstanding kit cat.
• 17:44
  [SPEAKER_06]: Get less kit.
• 17:44
  [SPEAKER_06]: Let's get anywhere.
• 17:45
  [SPEAKER_07]: Take the job with it.
• 17:46
  [SPEAKER_05]: Yeah.
• 17:46
  [SPEAKER_07]: The importation kit.
• 17:48
  [SPEAKER_07]: That's it.
• 17:48
  [SPEAKER_07]: That is a good, yeah.
• 17:49
  [SPEAKER_07]: He was so funny.
• 17:52
  [SPEAKER_07]: Anybody's like a top two or three candy bars or is it just one of those steady Eddie everybody like that's one of the three that I get it's a dolphin is it yeah yeah very good let's say top three but it's yeah yeah for sure never disappoint no kickcat was introduced by the British confectionary company Ron trees in the 1930s under the name chocolate crisp
• 18:13
  [SPEAKER_07]: The product was later renamed KitKat chocolate crisp and eventually just the KitKat.
• 18:18
  [SPEAKER_07]: The bars combination of crisp, wafer layers and chocolate coating helped to become one of the most widely recognized candy bars in the world, give me a break.
• 18:28
  [SPEAKER_07]: It stands alone.
• 18:29
  [SPEAKER_07]: There's not really anything like it.
• 18:31
  [SPEAKER_07]: No, that's a great point.
• 18:32
  [SPEAKER_05]: I have no idea that Kishan was English.
• 18:34
  [SPEAKER_05]: There's three other in the bag.
• 18:35
  [SPEAKER_05]: Oh, they're called.
• 18:36
  [SPEAKER_05]: I've heard of some American.
• 18:38
  [SPEAKER_05]: It sounds like a American region.
• 18:40
  [SPEAKER_07]: Oh, I didn't remember that there was four.
• 18:42
  [SPEAKER_07]: Like I'm only used to seeing like the two back two first.
• 18:45
  [SPEAKER_07]: I don't know if it was like Halloween.
• 18:46
  [SPEAKER_07]: Yeah.
• 18:46
  [SPEAKER_07]: Yeah, I got you.
• 18:48
  [SPEAKER_07]: In Japan, a little fun fact, Kit Katz became popular largely because it has a similar sound to the phrase Good Luck.
• 18:55
  [SPEAKER_07]: Then in that like, Kit Katz, Japanese.
• 18:57
  [SPEAKER_07]: There you go.
• 18:58
  [SPEAKER_07]: There you go.
• 18:59
  [SPEAKER_07]: All right, moving on to question number three, what sweet carbonated soft drink is traditionally flavored with plant extracts such as sassafras, winter green or sass perilla.
• 19:18
  [SPEAKER_07]: We're in the soft drink category.
• 19:22
  [SPEAKER_07]: What sweet carbonated?
• 19:25
  [SPEAKER_07]: Okay, that changes the category.
• 19:26
  [SPEAKER_07]: A little soft drink is traditionally flavored with plant extracts, such as sassafras, winter green, or sassparilla.
• 19:36
  [SPEAKER_07]: You know this, Nick?
• 19:38
  [SPEAKER_07]: I would go 99.9 on this one.
• 19:40
  [SPEAKER_07]: Nice.
• 19:41
  [SPEAKER_07]: Gotta leave some room for air.
• 19:42
  [SPEAKER_07]: I'd go idea.
• 19:43
  [SPEAKER_07]: To have to be this.
• 19:45
  [SPEAKER_07]: Okay.
• 19:46
  [SPEAKER_07]: I can't wait till he's wrong.
• 19:48
  [SPEAKER_07]: That'd be great.
• 19:49
  [SPEAKER_07]: That would be great.
• 19:50
  [SPEAKER_03]: Always a good time.
• 19:50
  [SPEAKER_07]: Nick, it's because you're such a good sport about it.
• 19:53
  [SPEAKER_07]: Yeah.
• 19:53
  [SPEAKER_07]: I enjoy it.
• 19:54
  [SPEAKER_07]: I play my role.
• 19:55
  [SPEAKER_07]: Yeah, you do.
• 19:56
  [SPEAKER_07]: All right, Kelly is got an answer as he thinking.
• 19:59
  [SPEAKER_07]: Yeah, he got an answer.
• 20:00
  [SPEAKER_07]: Very good.
• 20:01
  [SPEAKER_07]: What sweet carbonated soft drink?
• 20:03
  [SPEAKER_07]: It's traditionally flavored with plant extracts from the sassipress, winter green or sassipurilla plants.
• 20:09
  [SPEAKER_07]: Let's see the board.
• 20:09
  [SPEAKER_07]: We got root beer from Nick, ginger rail from Scott, cream soda from Kelly, ginger rail from Brian.
• 20:16
  [SPEAKER_07]: It's the root beer, Nick is on the other side, baby.
• 20:19
  [SPEAKER_07]: That's right.
• 20:20
  [SPEAKER_07]: The original question, ironically.
• 20:23
  [SPEAKER_07]: said the roots of sassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassuprassup
• 20:50
  [SPEAKER_06]: That does change probably, probably less, it's too sweet for me.
• 20:54
  [SPEAKER_07]: St. Louis, there is a diner called Carl's diner as legendary C or a K. I believe it's a C. It's a great question.
• 21:03
  [SPEAKER_07]: Okay.
• 21:04
  [SPEAKER_07]: They have it on tap and they serve it in like a frosty mug.
• 21:07
  [SPEAKER_07]: Yeah.
• 21:08
  [SPEAKER_07]: Super clutch.
• 21:09
  [SPEAKER_01]: Yeah.
• 21:09
  [SPEAKER_07]: They'll have them take a field trip over there.
• 21:12
  [SPEAKER_07]: Well, Rupert is a sweet carbonated beverage developed in North America and traditionally
• 21:20
  [SPEAKER_07]: Early versions often use sassafress, winter green, and sassparilla to create the distinctive taste, and although modern formulas widely vary, by brand, Ruby remains known for its herbal flavor profile, and its longstanding place in American food and drink culture.
• 21:37
  [SPEAKER_07]: It's a whole frickin' restaurant named after it, right?
• 21:39
  [SPEAKER_07]: I mean, yeah, yeah, absolutely.
• 21:41
  [SPEAKER_06]: Is there any alcoholics drinks that incorporate root beer in it?
• 21:45
  [SPEAKER_07]: Hmm, I feel like there is.
• 21:46
  [SPEAKER_06]: I would assume, but I don't know.
• 21:47
  [SPEAKER_00]: Yeah, it's good question.
• 21:48
  [SPEAKER_00]: There are shops.
• 21:50
  [SPEAKER_06]: Oh, there are shops.
• 21:51
  [SPEAKER_06]: There are shops.
• 21:52
  [SPEAKER_06]: Oh, it's a fun one.
• 21:52
  [SPEAKER_06]: Oh, it's a cocktail, which is not mixed in with the liquor.
• 21:55
  [SPEAKER_06]: That's what I can think of at the time I had.
• 21:57
  [SPEAKER_06]: I'm sure there are.
• 21:58
  [SPEAKER_07]: I'm surprised it is not, but yeah.
• 21:59
  [SPEAKER_07]: I think there is a liquor combination that turns out to taste a lot like root beer.
• 22:04
  [SPEAKER_07]: Yes, I can't even remember what that is.
• 22:06
  [SPEAKER_07]: No, it's not because people think they saw that moving on to question number four.
• 22:15
  [SPEAKER_07]: This one has two answers You know what I'm gonna make the second answer a bonus point.
• 22:22
  [SPEAKER_07]: I could make a worth of billions It's a change as we go, but they don't technically have two names.
• 22:28
  [SPEAKER_07]: So I'll give you a point for each No scratch that it will be a bonus point.
• 22:32
  [SPEAKER_07]: You do have to get the base name correct
• 22:35
  [SPEAKER_07]: Part dessert, part magic trick.
• 22:37
  [SPEAKER_07]: This delicious show stopper layers ice cream with sponge cake and meringue before a quick blast of heat.
• 22:46
  [SPEAKER_07]: Name it.
• 22:48
  [SPEAKER_07]: Let this just hang out here, man.
• 22:50
  [SPEAKER_07]: Describe it one more time, please.
• 22:51
  [SPEAKER_07]: You got it.
• 22:52
  [SPEAKER_07]: Part dessert, part magic trick.
• 22:54
  [SPEAKER_07]: This delicious show stopper layers ice cream with sponge cake and meringue before a quick blast of heat.
• 23:02
  [SPEAKER_07]: What is it?
• 23:03
  [SPEAKER_07]: What's up he got it.
• 23:05
  [SPEAKER_07]: I don't know.
• 23:05
  [SPEAKER_05]: I know you're talking about, but I don't I can't come out.
• 23:08
  [SPEAKER_05]: Yeah, I got you though.
• 23:08
  [SPEAKER_05]: Yeah, thank Sorry, Jordan.
• 23:14
  [SPEAKER_05]: I know hates what I do that if you're listening Jordan now.
• 23:17
  [SPEAKER_07]: He doesn't hate it He doesn't make you fun of you for it.
• 23:19
  [SPEAKER_07]: No, it's really nice.
• 23:20
  [SPEAKER_07]: He enjoys it.
• 23:22
  [SPEAKER_05]: Yeah, he's like he's gonna do this again You're welcome
• 23:27
  [SPEAKER_07]: All right, Scottie's deep and thought everybody else looks like they're ready, but be you got something on your board there, but no, no, okay, coming up with a name.
• 23:36
  [SPEAKER_05]: I can't come over that.
• 23:37
  [SPEAKER_05]: Say it all again more time.
• 23:38
  [SPEAKER_05]: Yeah, one more time.
• 23:39
  [SPEAKER_07]: All right, part dessert, part magic trick.
• 23:42
  [SPEAKER_07]: This delicious showstopper later's ice cream with sponge cake and meringue before a quick blast of eating.
• 23:51
  [SPEAKER_05]: Yeah, I can't get there.
• 23:53
  [SPEAKER_07]: I can't get there.
• 23:54
  [SPEAKER_07]: I do you feel like you guys know it But you can't figure out the name of it.
• 23:58
  [SPEAKER_05]: I can see it happening in the restaurant when they do it I just can't think of the name.
• 24:01
  [SPEAKER_07]: Okay.
• 24:02
  [SPEAKER_07]: All right.
• 24:02
  [SPEAKER_07]: Well whoever's ready Let's reveal our answers.
• 24:04
  [SPEAKER_07]: We got Crembroulet from Nick.
• 24:06
  [SPEAKER_07]: Cherry's Jubilee from Scott Crembroulet from Kelly and Brian.
• 24:10
  [SPEAKER_07]: I'm staying We do not have a correct answer in the room.
• 24:14
  [SPEAKER_07]: That's not it.
• 24:14
  [SPEAKER_07]: It is the baked the last
• 24:17
  [SPEAKER_07]: And Scott, that's your second?
• 24:19
  [SPEAKER_03]: Yeah.
• 24:19
  [SPEAKER_07]: That before?
• 24:20
  [SPEAKER_07]: I guess.
• 24:21
  [SPEAKER_03]: Yeah.
• 24:21
  [SPEAKER_07]: You had it back to last guy.
• 24:22
  [SPEAKER_07]: I'm not had it.
• 24:23
  [SPEAKER_06]: Yeah, I remember.
• 24:24
  [SPEAKER_06]: I heard of it.
• 24:25
  [SPEAKER_07]: I have.
• 24:26
  [SPEAKER_07]: No, I haven't.
• 24:26
  [SPEAKER_07]: Oh, probably.
• 24:28
  [SPEAKER_07]: I'll be out of the ice.
• 24:29
  [SPEAKER_01]: Yeah.
• 24:30
  [SPEAKER_07]: Yeah.
• 24:31
  [SPEAKER_07]: OK.
• 24:31
  [SPEAKER_07]: Anybody, just, I mean, you're never going to get it.
• 24:34
  [SPEAKER_07]: You want to take a stab at what they call it in Scandinavia?
• 24:37
  [SPEAKER_06]: Thanks, Scandinavia.
• 24:38
  [SPEAKER_07]: Yeah, I mean, it's the called the Norwegian omelet.
• 24:41
  [SPEAKER_07]: So I'm giving you a point if you got it right.
• 24:43
  [SPEAKER_07]: It's a cool name.
• 24:45
  [SPEAKER_05]: I mean, my dessert anyway, right?
• 24:48
  [SPEAKER_05]: Pretty cool.
• 24:48
  [SPEAKER_07]: So the bake Alaska combines cake ice cream and meringue and a dessert that briefly goes into a very, very hot oven.
• 24:55
  [SPEAKER_07]: The key is the meringue, which acts as insulation and slows the melting of the ice cream inside.
• 25:00
  [SPEAKER_07]: The desert becomes especially popular in the United States during the late 19th century, and is often associated with formal or celebratory dining.
• 25:09
  [SPEAKER_07]: The reason it's called that is because it was about the same time that Alaska became a state.
• 25:13
  [SPEAKER_07]: So, just associated the two?
• 25:15
  [SPEAKER_05]: Real quick, not what I was thinking.
• 25:16
  [SPEAKER_05]: So what is it the one they bring out when they light it?
• 25:19
  [SPEAKER_07]: I hope they don't get that answer later.
• 25:21
  [SPEAKER_07]: Uh, that's been it.
• 25:22
  [SPEAKER_05]: Oh, that's been it.
• 25:22
  [SPEAKER_05]: Oh, that's been it.
• 25:23
  [SPEAKER_07]: Or Cherry's Jubilee.
• 25:24
  [SPEAKER_07]: Or Cherry's Jubilee.
• 25:25
  [SPEAKER_07]: Oh, okay.
• 25:25
  [SPEAKER_05]: Lighted.
• 25:26
  [SPEAKER_05]: It's not in my head.
• 25:26
  [SPEAKER_05]: I was thinking, you know, they blighted in the restaurant.
• 25:28
  [SPEAKER_05]: That's what I was thinking.
• 25:29
  [SPEAKER_05]: Yeah.
• 25:29
  [SPEAKER_05]: So when he said the hot oven, I'm like, wait, that's not it.
• 25:31
  [SPEAKER_05]: Okay.
• 25:31
  [SPEAKER_07]: When, when did I have a baked Alaska program?
• 25:35
  [SPEAKER_00]: Um, our, our stepmom's grandmother used to make it first when we were pretty low.
• 25:39
  [SPEAKER_00]: You might not have Walk that through my mission.
• 25:42
  [SPEAKER_07]: Very good shout out to former stepmother Kathy.
• 25:45
  [SPEAKER_03]: I was hung up on like you had to kind of celebratory words in your question.
• 25:50
  [SPEAKER_03]: I was trying to think of
• 25:52
  [SPEAKER_03]: I got hung up on.
• 25:53
  [SPEAKER_07]: It was a pun in there with that.
• 25:54
  [SPEAKER_03]: Yeah.
• 25:55
  [SPEAKER_03]: I got it.
• 25:55
  [SPEAKER_03]: I got it.
• 25:56
  [SPEAKER_03]: I got it.
• 25:57
  [SPEAKER_03]: I got it.
• 25:58
  [SPEAKER_07]: I got it.
• 26:00
  [SPEAKER_07]: Magic trick.
• 26:01
  [SPEAKER_07]: Delicious.
• 26:02
  [SPEAKER_07]: Showstopper.
• 26:03
  [SPEAKER_07]: Showstopper.
• 26:04
  [SPEAKER_03]: Yeah.
• 26:05
  [SPEAKER_03]: I got it.
• 26:06
  [SPEAKER_07]: All right.
• 26:07
  [SPEAKER_07]: Well, properly distracted with those fluffy words then.
• 26:11
  [SPEAKER_07]: So let's move on to question number five.
• 26:14
  [SPEAKER_07]: Crack the top and cue the fancy spoon.
• 26:18
  [SPEAKER_07]: What French dessert is finished with a thin crisp shell of caramelized sugar over the custard base.
• 26:28
  [SPEAKER_07]: I will technically accept two answers.
• 26:30
  [SPEAKER_07]: No bonus point here.
• 26:31
  [SPEAKER_07]: This is the second one is a variety.
• 26:34
  [SPEAKER_07]: Read it all over time, you betcha.
• 26:35
  [SPEAKER_07]: We're going to crack the top and cue the fancy spoon.
• 26:39
  [SPEAKER_07]: What French dessert is finished with a thin crisp shell of caramelized sugar over custard.
• 26:50
  [SPEAKER_07]: That came off well.
• 26:52
  [SPEAKER_07]: Yeah, I need to stop drinking ice, I guess I don't think you drink the ice do you get drink uh depends if it's small enough.
• 27:00
  [SPEAKER_07]: It'll slide down the gullet Swallowy nice the gullet Wallet you don't drink a drink.
• 27:06
  [SPEAKER_07]: You drink ice solid.
• 27:07
  [SPEAKER_07]: I'm gonna try.
• 27:08
  [SPEAKER_07]: We'll figure it out
• 27:10
  [SPEAKER_07]: Crack the top.
• 27:11
  [SPEAKER_07]: Cue the fancy spoon.
• 27:12
  [SPEAKER_07]: What French dessert is finished with a thin crisp shell of caramelized sugar over custard Kelly.
• 27:18
  [SPEAKER_07]: It's finalizing.
• 27:19
  [SPEAKER_07]: I appreciate you for the love of the game.
• 27:26
  [SPEAKER_07]: All right, let's see those answers.
• 27:28
  [SPEAKER_07]: We got Cremberlay from Nick and Scott Morick and then Napoleon.
• 27:34
  [SPEAKER_07]: That's a good answer, actually.
• 27:36
  [SPEAKER_07]: But incorrect, this Cremberlay takes it.
• 27:39
  [SPEAKER_03]: All right, Kelly's quitting this.
• 27:41
  [SPEAKER_03]: Oh, I was trying not to make eye contact with Kelly because of one of the other.
• 27:45
  [SPEAKER_03]: Leave it on your board.
• 27:47
  [SPEAKER_06]: I was too just trying to think of something.
• 27:50
  [SPEAKER_06]: Focus, looking down.
• 27:52
  [SPEAKER_07]: That is, and I was so badly wanted to address that, obviously, in the last question.
• 27:58
  [SPEAKER_07]: So Crembroulee is the correct answer.
• 28:01
  [SPEAKER_07]: Cremacatlana is how they say it in Spain, and it is a slight variation, but it would have been acceptable for what I described there.
• 28:11
  [SPEAKER_07]: Cool.
• 28:12
  [SPEAKER_05]: Crembroulee.
• 28:13
  [SPEAKER_07]: What do they call it in Spain?
• 28:14
  [SPEAKER_07]: Yeah, I figured that was right on the tip of your...
• 28:17
  [SPEAKER_07]: It's a custard dessert topped with a thin layer of sugar that is caramelized into a brittle crust.
• 28:23
  [SPEAKER_07]: Its name means burnt cream in French, the contrast between the crisp sugar top and the smooth custard underneath is the dessert defined feature.
• 28:32
  [SPEAKER_07]: It is often associated with French cuisine, those similar custard desserts appear in other culinary traditions as well.
• 28:39
  [SPEAKER_07]: Such a spain.
• 28:44
  [SPEAKER_07]: Well, there is so much energy to be had here.
• 28:47
  [SPEAKER_07]: Nicholas is just reveling so far and he's going to deliver a score as soon as we hear from our sponsors.
• 28:57
  [SPEAKER_07]: All right, so after five, going from worst to first, the only guy at the table that's not pretty diabetic right now has a zero.
• 29:05
  [SPEAKER_07]: Okay, very angle for the person.
• 29:06
  [SPEAKER_07]: It's about the good.
• 29:09
  [SPEAKER_03]: I'm doing something.
• 29:09
  [SPEAKER_03]: I'm going to be a great way to do something.
• 29:10
  [SPEAKER_03]: I'm fully diabetic.
• 29:13
  [SPEAKER_07]: That's why you're in seconds, Scott.
• 29:16
  [SPEAKER_07]: Brian's got one, Scott, you have two and I have four.
• 29:19
  [SPEAKER_07]: Guys, I'm gonna need you guys to pick it up because this is my favorite tiebreaker I have ever written.
• 29:23
  [SPEAKER_07]: So, you're gonna do it anyway?
• 29:25
  [SPEAKER_07]: Yeah, we will anyway.
• 29:27
  [SPEAKER_07]: All right, here we go with question number six.
• 29:31
  [SPEAKER_07]: What fried treat of Spanish origin is made from pipe dough and commonly rolled in cinnamon and sugar.
• 29:41
  [SPEAKER_07]: Kelly's excited.
• 29:42
  [SPEAKER_07]: He might be on the board.
• 29:46
  [SPEAKER_07]: What fried treat there is a bonus point at the end, too?
• 29:51
  [SPEAKER_06]: What at the end of the whole trivia or at the end of this question?
• 29:53
  [SPEAKER_06]: Number 10.
• 29:54
  [SPEAKER_06]: Coming for you, Nick.
• 29:55
  [SPEAKER_07]: Yes.
• 29:56
  [SPEAKER_03]: You'll be leaning on spelling, I hope.
• 29:58
  [SPEAKER_07]: Hi, well indeed.
• 29:59
  [SPEAKER_07]: What fried treat of Spanish origin is made from piped dough and commonly rolled in cinnamon and sugar.
• 30:07
  [SPEAKER_07]: Everybody ready?
• 30:08
  [SPEAKER_07]: Let's see the answer.
• 30:10
  [SPEAKER_07]: We got a churro from Nick a sopapia from Scotty churro from Kelly and from Brian Scotty way off way off, baby.
• 30:20
  [SPEAKER_07]: That is not pipe in any way.
• 30:22
  [SPEAKER_07]: Sam's tonight is the churro.
• 30:24
  [SPEAKER_05]: No Churros get churros shape.
• 30:27
  [SPEAKER_05]: Yeah, the shape is right real churro Yeah, good job.
• 30:31
  [SPEAKER_06]: Thank you Tacoville.
• 30:33
  [SPEAKER_05]: That's nice.
• 30:34
  [SPEAKER_06]: Yeah, I'm sorry if you'd be like what are those things at Tacoville?
• 30:37
  [SPEAKER_06]: What are they called?
• 30:38
  [SPEAKER_06]: Cinnamon twists.
• 30:39
  [SPEAKER_06]: Those are.
• 30:40
  [SPEAKER_06]: Yeah.
• 30:40
  [SPEAKER_05]: They're called Chiligiesbury.
• 30:42
  [SPEAKER_07]: That would be hilarious if you want to put down cinnamon twists.
• 30:46
  [SPEAKER_07]: Like, that's not wrong.
• 30:47
  [SPEAKER_07]: You miss it, fellas.
• 30:48
  [SPEAKER_05]: Chili cheese.
• 30:51
  [SPEAKER_07]: The Spanish name, anybody know?
• 30:53
  [SPEAKER_07]: I would have accepted that as well.
• 30:54
  [SPEAKER_05]: It's still chili cheese burritos.
• 30:56
  [SPEAKER_05]: Is it natural?
• 30:57
  [SPEAKER_05]: Yeah, it's universal.
• 30:58
  [SPEAKER_05]: What is it?
• 30:59
  [SPEAKER_07]: Poro.
• 30:59
  [SPEAKER_07]: P-O-R-R-O.
• 31:01
  [SPEAKER_07]: Poro.
• 31:02
  [SPEAKER_07]: Poro.
• 31:03
  [SPEAKER_07]: Yep.
• 31:03
  [SPEAKER_07]: So the choro is a fried pastry of Spanish origin made from a flour based dough that is pipe into hot oil.
• 31:10
  [SPEAKER_07]: Its rigid shape comes from the star-shaped piping tip used before frying.
• 31:15
  [SPEAKER_07]: Turtles are commonly coated in sugar, often with cinnamon in our served plain, or with a dipping sauce, such as chocolate or cream cheese icing.
• 31:23
  [SPEAKER_07]: They're very popular in Spain, Latin America, and many fair and street food settings is one of the most common things you see in the Disney parks too, I find.
• 31:33
  [SPEAKER_07]: Yeah, it's true all over the place.
• 31:35
  [SPEAKER_07]: Yeah, they're easy to walk with, I guess.
• 31:38
  [SPEAKER_07]: Who?
• 31:38
  [SPEAKER_01]: Yeah, yeah.
• 31:39
  [SPEAKER_07]: And who does it want a nice fresh hot churro when it's a thousand degrees now?
• 31:46
  [SPEAKER_07]: All right, moving on to question number seven.
• 31:49
  [SPEAKER_07]: Kelly's on the board.
• 31:50
  [SPEAKER_07]: The offer is off the table.
• 31:51
  [SPEAKER_07]: Work here is done.
• 31:52
  [SPEAKER_07]: Thank you, John.
• 31:54
  [SPEAKER_07]: Number seven, I need both names for M&M.
• 31:59
  [SPEAKER_07]: The candy coated and cleverly named M&M gets its initials from two surnames.
• 32:04
  [SPEAKER_07]: I need both of them.
• 32:16
  [SPEAKER_07]: this candy coated and cleverly named treat M&M's gets its initials from two surnames.
• 32:24
  [SPEAKER_07]: What do the two ends stand for?
• 32:28
  [SPEAKER_07]: Anybody know this confidently?
• 32:30
  [SPEAKER_07]: No, feel like we've faced this question.
• 32:32
  [SPEAKER_07]: I feel like I've heard it.
• 32:33
  [SPEAKER_07]: I'm mad because I was in times.
• 32:34
  [SPEAKER_07]: Yeah.
• 32:35
  [SPEAKER_07]: I know this but completely like most of you will have one.
• 32:39
  [SPEAKER_07]: I suspect and the other one would have been used to me.
• 32:43
  [SPEAKER_07]: Even though we've had this before.
• 32:44
  [SPEAKER_07]: Gotcha.
• 32:46
  [SPEAKER_07]: Brian's finishing up.
• 32:47
  [SPEAKER_05]: I'm making three words too.
• 32:49
  [SPEAKER_05]: Oh, no, I did.
• 32:50
  [SPEAKER_05]: I like it.
• 32:51
  [UNKNOWN]: OK.
• 32:52
  [SPEAKER_07]: We'll just take as many of them as they do, right?
• 32:55
  [SPEAKER_05]: You know, I completely agree.
• 32:57
  [SPEAKER_07]: I'm going to put it on the pressure.
• 32:58
  [SPEAKER_07]: His answer is like, Hershey and Reese can't really get ready.
• 33:05
  [SPEAKER_07]: Eminem.
• 33:06
  [SPEAKER_07]: All right.
• 33:07
  [SPEAKER_07]: What do the Eminem stand for?
• 33:08
  [SPEAKER_07]: Let's see some more.
• 33:10
  [SPEAKER_07]: Okay, okay.
• 33:10
  [SPEAKER_07]: Oh, hold on.
• 33:12
  [SPEAKER_07]: He appears where he went.
• 33:12
  [SPEAKER_07]: Brian is a right.
• 33:13
  [SPEAKER_07]: We know that already.
• 33:14
  [SPEAKER_07]: Yeah, we know all this milk chocolate is.
• 33:17
  [SPEAKER_07]: That's a good answer, actually.
• 33:19
  [SPEAKER_07]: Kelly is still working on it.
• 33:21
  [SPEAKER_07]: Now he's ready.
• 33:22
  [SPEAKER_07]: Let's see a Kelly.
• 33:23
  [SPEAKER_07]: We got Marshall Mathers.
• 33:25
  [SPEAKER_06]: I like it.
• 33:25
  [SPEAKER_06]: Tell me I'm not wrong.
• 33:28
  [SPEAKER_07]: Tell me I can't tell you you're not wrong.
• 33:30
  [SPEAKER_07]: Mars and Marshall and Mitchell and Mars.
• 33:33
  [SPEAKER_07]: Mars is the correct answer, but it's Murray.
• 33:36
  [SPEAKER_07]: It's the other one.
• 33:37
  [SPEAKER_07]: And then let's start with an M. Yeah.
• 33:40
  [SPEAKER_07]: Is that a one, two pointer?
• 33:42
  [SPEAKER_07]: Just a one pointer.
• 33:43
  [SPEAKER_07]: If you got both.
• 33:44
  [SPEAKER_07]: You gotta get both no matter what.
• 33:45
  [SPEAKER_07]: The Mars is one that comes to mind usually pretty quickly.
• 33:49
  [SPEAKER_07]: Right.
• 33:50
  [SPEAKER_07]: Yeah.
• 33:51
  [SPEAKER_07]: So the names are forest Mars and Bruce Murray, M-U-R-I, who surnames supplied the two letters.
• 33:59
  [SPEAKER_07]: Mars is associated with the Mars company, while Murray is the son of a Hershey executive.
• 34:06
  [SPEAKER_07]: Their partnership helped launch the candy in the early 1940s and the hard candy shell made the chocolate easier to transport and handle, more so than any other chocolate problems.
• 34:16
  [SPEAKER_07]: Meltz in your mouth, not in your hand.
• 34:18
  [SPEAKER_07]: It's a little bit of a foul.
• 34:19
  [SPEAKER_07]: It was a big did 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 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 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 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 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 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 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 do do do do do do do do do do do do do do do do do do
• 34:45
  [SPEAKER_07]: It doesn't mean I know anything further than that.
• 34:47
  [SPEAKER_07]: There are no.
• 34:48
  [SPEAKER_06]: I'm Bob Leva.
• 34:49
  [SPEAKER_07]: Earned.
• 34:49
  [SPEAKER_07]: It's flaky reputation from layer after layer of what paper thin dough.
• 34:57
  [SPEAKER_07]: What is the dough called dough?
• 35:01
  [SPEAKER_07]: Toilet.
• 35:02
  [SPEAKER_07]: That is one name for it.
• 35:04
  [SPEAKER_03]: Like Kelly said, Premier Young.
• 35:06
  [SPEAKER_03]: We are.
• 35:09
  [SPEAKER_07]: Fatlava.
• 35:11
  [SPEAKER_07]: That's delicious.
• 35:13
  [SPEAKER_07]: It's flaky reputation from the layer after layer of what paper, thin dough.
• 35:18
  [SPEAKER_07]: It's not the only place you find this dough.
• 35:22
  [SPEAKER_07]: can be savory can be sweet.
• 35:25
  [SPEAKER_07]: What does it start with?
• 35:27
  [SPEAKER_07]: A letter.
• 35:30
  [SPEAKER_07]: Actually, there's multiple spellings.
• 35:32
  [SPEAKER_07]: That's the most hint you get from me.
• 35:33
  [SPEAKER_04]: Come on.
• 35:35
  [SPEAKER_07]: That's it.
• 35:35
  [SPEAKER_07]: You're going to get.
• 35:39
  [SPEAKER_06]: I'm not going to get there.
• 35:41
  [SPEAKER_07]: Turn the word on the thing knows how it ends.
• 35:43
  [SPEAKER_07]: I'm not sure which.
• 35:48
  [SPEAKER_07]: Yeah, I'm curious where that's going.
• 35:50
  [SPEAKER_07]: Yeah, hear that story in a minute.
• 35:51
  [SPEAKER_07]: It's gotty.
• 35:53
  [SPEAKER_03]: I don't know the answer.
• 35:54
  [SPEAKER_03]: So I wrote down my name if I was a rapper.
• 35:57
  [SPEAKER_07]: Okay, I appreciate it there is so that I can't wait.
• 36:02
  [SPEAKER_07]: It might be the same.
• 36:03
  [SPEAKER_03]: Oh, never know.
• 36:04
  [SPEAKER_03]: Yeah, it's true.
• 36:06
  [SPEAKER_07]: Brian no clue.
• 36:08
  [SPEAKER_07]: You got a good answer, hip-hop, you got an answer.
• 36:11
  [SPEAKER_07]: Hey, that's just going to become a thing.
• 36:13
  [SPEAKER_07]: Kelly, are you ready for us here?
• 36:14
  [SPEAKER_07]: Bocleva.
• 36:15
  [SPEAKER_07]: Irons, it's flaky reputation from layer after layer of what paper thin dough.
• 36:19
  [SPEAKER_07]: Let's see the questions.
• 36:19
  [SPEAKER_07]: We got filo dough from Nick Cracker dough from Scotty.
• 36:23
  [SPEAKER_07]: That is really funny.
• 36:26
  [SPEAKER_07]: I'm not sure what you got there by man.
• 36:28
  [SPEAKER_07]: It's a P with four other potential letters and vanilla crisp.
• 36:32
  [SPEAKER_07]: Okay, another wonderful rapper name.
• 36:34
  [SPEAKER_07]: It is, in fact, filo dough.
• 36:38
  [SPEAKER_07]: I L.O.
• 36:40
  [SPEAKER_07]: is the American colloquial version.
• 36:42
  [SPEAKER_07]: It's PHY L.O.
• 36:44
  [SPEAKER_07]: is the formal version.
• 36:46
  [SPEAKER_07]: Fair free hundred.
• 36:47
  [SPEAKER_07]: Yes, there you go.
• 36:48
  [SPEAKER_07]: Yeah.
• 36:49
  [SPEAKER_07]: Nice work, man.
• 36:49
  [SPEAKER_07]: Thanks, man.
• 36:50
  [SPEAKER_07]: That's good.
• 36:51
  [SPEAKER_07]: My earliest exposure to this.
• 36:54
  [SPEAKER_07]: You remember olders in the old mall?
• 36:56
  [SPEAKER_07]: I don't know what that means.
• 36:58
  [SPEAKER_07]: I don't know what that means.
• 36:58
  [SPEAKER_06]: I don't know what that means.
• 36:59
  [SPEAKER_06]: Yes.
• 36:59
  [SPEAKER_07]: They did a spinach pie.
• 37:01
  [SPEAKER_06]: It doesn't feel at all.
• 37:02
  [SPEAKER_06]: Really good.
• 37:03
  [SPEAKER_06]: Delicious.
• 37:03
  [SPEAKER_06]: Really good.
• 37:04
  [SPEAKER_06]: Yeah.
• 37:05
  [SPEAKER_06]: Nick, let's discuss it.
• 37:06
  [SPEAKER_07]: It's been just five.
• 37:07
  [SPEAKER_07]: Yeah, it's good.
• 37:08
  [SPEAKER_07]: Yeah.
• 37:09
  [SPEAKER_07]: Yeah, okay.
• 37:09
  [SPEAKER_07]: Those pie is Yeah, it's hard to find.
• 37:12
  [SPEAKER_07]: I'm not a bad pie out there.
• 37:13
  [SPEAKER_07]: You done the you done the the English meat pie or fish pie For first we could not like a savory pie You know, you know, one of those
• 37:26
  [SPEAKER_07]: uh... mid-round beats meet means meet in my mouth uh... peace and care gays and then talk with the uh... mashed potatoes it's a long time before we get to know that is i make it a lot actually quite often
• 37:38
  [SPEAKER_05]: I mean, a little bit like I'm frozen by pipe with some mashed potatoes on there's basically like a what like a frozen like a pop high But you same put some mashed days basically I mean, not only a pop pie.
• 37:47
  [SPEAKER_07]: I think more like a meatloat that has the mashed potatoes on top Yeah, and then you and then you bake it so the potatoes get like crunchy Yeah, you actually take a fork and you make these little peaks, so they brown and the traditional shepherds pie is made with lamb
• 38:00
  [SPEAKER_07]: That's correct.
• 38:01
  [SPEAKER_07]: What's a non-shape or non-layam-based one-caldino that one I don't know that it's like a meat pie cottage pie Cottage pie there.
• 38:10
  [SPEAKER_07]: Look at that knowledge love no much knowledge to save that for peasant food later I should give you my hat
• 38:18
  [SPEAKER_07]: No more food categories.
• 38:19
  [SPEAKER_07]: A baklava is made with multiple layers of phyllo dough, a very thin pastry used in several Mediterranean and Middle Eastern desserts and savory dishes.
• 38:28
  [SPEAKER_07]: These sheets are layered with fat, usually butter and combined with chopped nuts and syrup or honey.
• 38:34
  [SPEAKER_07]: Vylo's thin structure allows it to bake into a crisp flaky texture that defines bockleva.
• 38:41
  [SPEAKER_07]: Not terribly different than like puff pastry.
• 38:44
  [SPEAKER_07]: Yeah, really.
• 38:44
  [SPEAKER_07]: Just much thinner.
• 38:45
  [SPEAKER_07]: Yeah.
• 38:47
  [SPEAKER_07]: No puff.
• 38:48
  [SPEAKER_07]: No puff.
• 38:49
  [SPEAKER_07]: That is a perfect segue into our score check.
• 38:53
  [SPEAKER_07]: All right.
• 38:53
  [SPEAKER_07]: No puff.
• 38:54
  [SPEAKER_07]: After eight Kelly, you're on the board.
• 38:56
  [SPEAKER_07]: You got one.
• 38:57
  [SPEAKER_07]: Happy.
• 38:57
  [SPEAKER_07]: Brian Scott.
• 38:58
  [SPEAKER_07]: You got two.
• 38:59
  [SPEAKER_07]: You guys are tied for second.
• 39:01
  [SPEAKER_07]: And I'm in lead with six.
• 39:03
  [SPEAKER_07]: I guess Nick's going to agree with this one.
• 39:04
  [SPEAKER_07]: I mean, the last one is unofficially worth two.
• 39:08
  [SPEAKER_07]: It doesn't matter.
• 39:08
  [SPEAKER_03]: But yeah, it doesn't matter at this point, so.
• 39:11
  [SPEAKER_07]: Yeah, that's surprised me.
• 39:12
  [SPEAKER_03]: How can it be unofficially worth two?
• 39:14
  [SPEAKER_07]: Because I'm going to make it worth two, even though it wasn't going to be a bonus question.
• 39:19
  [SPEAKER_03]: Oh, it's a official one.
• 39:20
  [SPEAKER_03]: OK, now it's official one.
• 39:21
  [SPEAKER_07]: That's right.
• 39:22
  [SPEAKER_07]: All right, moving on to question number nine.
• 39:25
  [SPEAKER_07]: What smooth, dairy-free frozen dessert made from fruit puree or juice is often served as a pallet cleanser between courses.
• 39:35
  [SPEAKER_07]: Let me go again.
• 39:36
  [SPEAKER_07]: What smooth, dairy-free frozen dessert made from fruit puree or juice is often served as a pallet cleanser between courses.
• 39:50
  [SPEAKER_07]: Where's the bonus for the number tax one?
• 39:55
  [SPEAKER_06]: There's a lot of litigation in there, okay?
• 39:58
  [SPEAKER_06]: Is that throw y'all?
• 39:59
  [SPEAKER_07]: No, which one?
• 40:01
  [SPEAKER_06]: Just a question.
• 40:01
  [SPEAKER_06]: There's a lot of peas in there.
• 40:02
  [SPEAKER_06]: Peace, pure eggs.
• 40:05
  [SPEAKER_07]: Palette, it's only two.
• 40:07
  [SPEAKER_07]: Look three.
• 40:08
  [SPEAKER_07]: No, no, too.
• 40:09
  [SPEAKER_07]: I haven't even blacked out.
• 40:10
  [SPEAKER_07]: Yeah, I can't quit listening to that.
• 40:12
  [SPEAKER_07]: That's right.
• 40:13
  [SPEAKER_07]: Yeah.
• 40:13
  [SPEAKER_07]: It's new.
• 40:13
  [SPEAKER_07]: You lose some of the passion when you come in.
• 40:15
  [SPEAKER_07]: All right.
• 40:16
  [SPEAKER_07]: One more time please.
• 40:18
  [SPEAKER_07]: What smooth, dairy-free frozen dessert made from fruit puree or juice?
• 40:25
  [SPEAKER_07]: is often served as a pallet cleanser between courses.
• 40:30
  [SPEAKER_03]: Nick knows and none of us do.
• 40:32
  [SPEAKER_07]: Yeah.
• 40:32
  [SPEAKER_07]: Okay, short version.
• 40:33
  [SPEAKER_07]: I am potentially depending on how you spell it or should I say miss spell it.
• 40:38
  [SPEAKER_07]: I may ask you to pronounce it.
• 40:41
  [SPEAKER_03]: Not an issue in mind.
• 40:42
  [SPEAKER_07]: Slight.
• 40:43
  [SPEAKER_07]: That's a slight hint actually.
• 40:47
  [SPEAKER_07]: come back just nothing I can't come in I think be cute anything yeah yeah yeah I'll pronounce it yeah I'll pronounce it yeah I think I spell it right even well let's see Nick and Brian's boards I recall it or excuse me
• 41:03
  [SPEAKER_07]: What a stop.
• 41:04
  [SPEAKER_07]: You got something.
• 41:05
  [SPEAKER_07]: It's brilliant, right?
• 41:06
  [SPEAKER_07]: Yeah, what have we got over here for BQ Nick's answer That's right.
• 41:10
  [SPEAKER_07]: Jello from Scotty and Sorbet Sorbet is the correct answer not to be confused with Sherbet, which is very full.
• 41:18
  [SPEAKER_07]: I'm just gonna have a point.
• 41:20
  [SPEAKER_03]: It's brilliant.
• 41:21
  [SPEAKER_03]: Thank you Did not know it was used to cleanse
• 41:25
  [SPEAKER_07]: Yeah, commonly between like when you have like a five or six course, you know, that's sort of like a yogurt It consists of something more like if you took Take just like the bag of frozen fruit and throw it in a blender.
• 41:35
  [SPEAKER_07]: Okay.
• 41:36
  [SPEAKER_07]: And then when it softens off enough, then that's orbit and you drink it Make it no you like it's like spoon but like Sherbrook.
• 41:41
  [SPEAKER_04]: Okay.
• 41:41
  [SPEAKER_07]: It's the same but softer than sure is that ice cream or a Sure, but yeah, a little more ice To me of course like yeah more than Sherbrook, or less creamy, but also yeah, it's like
• 41:52
  [SPEAKER_07]: Cheers, like, just bunch of blended up fruit.
• 41:53
  [SPEAKER_06]: It's how you nice.
• 41:55
  [SPEAKER_06]: Consistent similarly, although that tip of your head has a pretty near the bottom.
• 41:59
  [SPEAKER_06]: No, not technically.
• 41:59
  [SPEAKER_07]: Definitely not to Lana.
• 42:01
  [SPEAKER_07]: And it's up common ice cream replacement for people who are dairy intolerant.
• 42:06
  [SPEAKER_07]: Guys, um, lactose.
• 42:08
  [SPEAKER_07]: There you go.
• 42:09
  [SPEAKER_05]: Should you have a point?
• 42:11
  [SPEAKER_07]: Sorbet is a smooth frozen dessert made from fruit juice or fruit puree, sugar and water.
• 42:17
  [SPEAKER_07]: Because it contains no dairy.
• 42:19
  [SPEAKER_07]: It has a lighter texture and is more direct fruit flavor than many other frozen desserts.
• 42:24
  [SPEAKER_07]: It is commonly served as both a dessert.
• 42:26
  [SPEAKER_07]: Or a palette cleanser especially in formal multi course meals.
• 42:31
  [SPEAKER_07]: There you go We are just about done.
• 42:35
  [SPEAKER_07]: I like this question very much.
• 42:37
  [SPEAKER_07]: It is officially worth two points So you got an option there Number 10 this fair ground favorite was invented in 1897 by an unlikely duo
• 42:51
  [SPEAKER_07]: a dentist and a confectioner and was made popular at the 1904 World's Fair under a different name.
• 43:00
  [SPEAKER_07]: What sweet trader are we talking about in for the bonus point?
• 43:03
  [SPEAKER_07]: What was it the original name?
• 43:06
  [SPEAKER_07]: So not the I in my question, I meant for it to be a bonus point, but you can answer either one.
• 43:11
  [SPEAKER_07]: It's this is worth two points, especially since it doesn't matter anyway.
• 43:15
  [SPEAKER_05]: Make some room here.
• 43:16
  [SPEAKER_07]: There you go.
• 43:21
  [SPEAKER_07]: Deep thought, the big important parts.
• 43:24
  [SPEAKER_07]: This is a fairground favorite, was invented in 1897, by an unlikely duo, a dentist, and a confectioner.
• 43:34
  [SPEAKER_07]: It was made popular in 1904 at the World's Fair.
• 43:38
  [SPEAKER_07]: So much happened at the 1904 World's Fair.
• 43:41
  [SPEAKER_06]: That's what's confusing.
• 43:42
  [SPEAKER_07]: I mean, it's so much happened.
• 43:44
  [SPEAKER_07]: And it was released originally under a different name.
• 43:46
  [SPEAKER_07]: So we want to know what the today's name is, the popular name.
• 43:50
  [SPEAKER_07]: And for another point, you can tell me what it was released under.
• 44:00
  [SPEAKER_07]: Dentist and a confectioner.
• 44:01
  [SPEAKER_07]: That is to me at least the defining characterist who was like there in good hoots seeing some new reader working out of what business plan there a little bit like big warm in the average right this fairground favorite was invented in 1897 by an unlikely duo a dentist and a confectioner
• 44:21
  [SPEAKER_07]: and was popularized in the 1904 world's fair under a different name.
• 44:28
  [SPEAKER_07]: Point free.
• 44:28
  [SPEAKER_05]: I think that's yeah.
• 44:30
  [SPEAKER_05]: It is.
• 44:30
  [SPEAKER_05]: I'm losing anyway.
• 44:31
  [SPEAKER_05]: It's how we go.
• 44:32
  [SPEAKER_05]: Yeah.
• 44:32
  [SPEAKER_05]: I think we're all right.
• 44:33
  [SPEAKER_07]: Scottie got two names down.
• 44:35
  [SPEAKER_07]: I do.
• 44:35
  [SPEAKER_07]: Okay.
• 44:36
  [SPEAKER_07]: Kelly ready.
• 44:37
  [SPEAKER_07]: There we go.
• 44:38
  [SPEAKER_07]: Let's see.
• 44:38
  [SPEAKER_07]: We got a funnel cake from Nick and a banana.
• 44:42
  [SPEAKER_07]: Well, I didn't cross.
• 44:43
  [SPEAKER_07]: I've been years.
• 44:44
  [SPEAKER_07]: I went Elephant Year.
• 44:45
  [SPEAKER_07]: Gotcha.
• 44:45
  [SPEAKER_07]: We got cotton candy and puffed sugar from Scotty funnel cake from Kelly.
• 44:52
  [SPEAKER_07]: Cotton candy is the official correct answer and it was released under the name fairy floss Which I think is awesome.
• 45:01
  [SPEAKER_07]: Ah the dentist.
• 45:01
  [SPEAKER_03]: That's right very floss very fluffy one point for the doc And away So the other one I I was debating between what they put funnel cakes funnel cake.
• 45:12
  [SPEAKER_06]: I want to do waffle cone
• 45:13
  [SPEAKER_06]: Yeah, I know four worlds, yes, right?
• 45:15
  [SPEAKER_06]: Waff it out.
• 45:16
  [SPEAKER_07]: Obviously, other descriptions of it.
• 45:18
  [SPEAKER_07]: I mean, there's so much that went down it.
• 45:20
  [SPEAKER_07]: Ice cream cone.
• 45:21
  [SPEAKER_05]: Yeah.
• 45:21
  [SPEAKER_07]: Yeah, really.
• 45:23
  [SPEAKER_07]: Well, cotton candy was invented by Dennis William Morrison and Confectioner John C. Warden.
• 45:28
  [SPEAKER_07]: It was originally called Fairy Floss and gained widespread attention at the 1904 World's Fair.
• 45:33
  [SPEAKER_07]: The treat is made by melting sugar and spitting it through tiny openings where it cools into thin strands that collects into a light airy mass.
• 45:43
  [SPEAKER_07]: It's mostly air, so it has typically, it has more sugar than even most candy bars.
• 45:49
  [SPEAKER_07]: This excuse me, has less sugar than even most candy bars.
• 45:52
  [SPEAKER_06]: It's a very neat treat, like how did they figure that out?
• 45:55
  [SPEAKER_06]: Yeah, I wouldn't know.
• 45:55
  [SPEAKER_07]: That's a good question.
• 45:57
  [SPEAKER_03]: Right.
• 45:57
  [SPEAKER_06]: That's a good question.
• 45:58
  [SPEAKER_07]: A couple of weirdos if you ask me, I'm telling you.
• 46:00
  [SPEAKER_03]: I mean, how do you get that job?
• 46:01
  [SPEAKER_03]: Just, make full-around try to make up candy.
• 46:04
  [SPEAKER_07]: Spinning, yeah.
• 46:04
  [SPEAKER_05]: We're a roadster.
• 46:07
  [SPEAKER_05]: Road trip to Kentucky, this is me and my mother and my two daughters when they were younger, and one of them is like, I told them we're going to stop the convenience store, go to the bathroom, whatever, one of them is like, I want cotton candy.
• 46:18
  [SPEAKER_05]: Like they don't usually have cotton candy at convenience stores, and I mean as soon as you walk to them right there, cotton candy, I'm like, oh my god, boom, that's crazy.
• 46:25
  [SPEAKER_05]: That's like the sound.
• 46:26
  [SPEAKER_05]: Never say that.
• 46:27
  [SPEAKER_05]: Never say that.
• 46:28
  [SPEAKER_05]: They're in a wheelchair, right?
• 46:29
  [SPEAKER_05]: Look, cotton candy, they're like, be the store until that day.
• 46:32
  [SPEAKER_05]: All right, do we want tiebreaker?
• 46:33
  [SPEAKER_07]: Do we need to award the Victor first?
• 46:36
  [SPEAKER_07]: Well, it's going to make a lecture call man.
• 46:38
  [SPEAKER_07]: We already know who won.
• 46:40
  [SPEAKER_07]: That can do in cocky about it right kind of right away with the Brian go ahead and give us a graduation give you your stupid applause of mine on a score tell you end of with one what just one
• 46:51
  [SPEAKER_07]: Yeah, Brian, you got two point one because you did answer one question with Nick's answer and that was a smartest thing about I appreciate that.
• 46:58
  [SPEAKER_05]: Scott, you got some love on that.
• 46:59
  [SPEAKER_05]: Thank you.
• 47:00
  [SPEAKER_07]: You ended with Cotton Candy.
• 47:04
  [SPEAKER_07]: So it's you did well.
• 47:05
  [SPEAKER_07]: Yeah, I was thinking of your high school nick name.
• 47:07
  [SPEAKER_07]: Sorry.
• 47:07
  [SPEAKER_07]: You end up with three after you won on the you just got them got and getting you on correct.
• 47:12
  [SPEAKER_07]: And then finally I had seven.
• 47:14
  [SPEAKER_07]: You did great Nick.
• 47:16
  [SPEAKER_07]: Thanks.
• 47:16
  [SPEAKER_07]: And so that gives a victory to Nicolae.
• 47:20
  [SPEAKER_07]: He's a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a giant, a
• 47:43
  [SPEAKER_07]: I arranged to have five dozen original glazed crispy cream donuts delivered to this studio.
• 47:50
  [SPEAKER_07]: Where we are right now.
• 47:53
  [SPEAKER_07]: I did not send the order through.
• 47:54
  [SPEAKER_05]: What?
• 47:55
  [SPEAKER_05]: Why not?
• 47:55
  [SPEAKER_07]: I know.
• 47:55
  [SPEAKER_07]: You're gonna find out in a minute.
• 47:58
  [SPEAKER_07]: Why didn't do it?
• 48:00
  [SPEAKER_07]: including the cost of donuts, tax, a 20% tip, and the delivery fee, what's the final bill for five dozen glazed donuts?
• 48:10
  [SPEAKER_05]: Five dozen?
• 48:12
  [SPEAKER_06]: From crispy.
• 48:13
  [SPEAKER_06]: We know how many that is, Brian.
• 48:14
  [SPEAKER_06]: Give me that in donuts.
• 48:17
  [SPEAKER_07]: Yeah.
• 48:17
  [SPEAKER_07]: I like to use the saying I bet you dollars to donuts because that is typically putting yourself at the disadvantage.
• 48:23
  [SPEAKER_07]: That's not true anymore.
• 48:25
  [SPEAKER_07]: You know?
• 48:26
  [UNKNOWN]: Okay.
• 48:27
  [SPEAKER_07]: I've doesn't don't it.
• 48:28
  [SPEAKER_07]: I've doesn't we have the cost of the donuts themselves.
• 48:31
  [SPEAKER_07]: Yes, hacks built off of the dozen So we're not buying it.
• 48:34
  [SPEAKER_07]: Oh, this crispy cream donuts.
• 48:35
  [SPEAKER_07]: Let's be cream original glaze specifically my favorite done it by the way 20% tip Tax and the deliveries really boring color
• 48:45
  [SPEAKER_03]: I'm, I can't do math when I'm angry.
• 48:49
  [SPEAKER_03]: I'm mad because I canceled the order.
• 48:51
  [SPEAKER_03]: Or thought that I could be eating a crispy cream donut right now.
• 48:54
  [SPEAKER_07]: Well, when you hear the answer, you'll understand why I did it send on that one.
• 48:59
  [SPEAKER_03]: Have your kids skip a meal this week.
• 49:02
  [SPEAKER_05]: We don't need that many.
• 49:03
  [SPEAKER_05]: It's kind of like a dozen.
• 49:04
  [SPEAKER_03]: We don't need it.
• 49:05
  [SPEAKER_05]: We don't need it.
• 49:06
  [SPEAKER_06]: Oh, I'm still doing Matthew.
• 49:08
  [SPEAKER_06]: You should get that's fine.
• 49:09
  [SPEAKER_06]: That's fine.
• 49:10
  [SPEAKER_05]: Change.
• 49:12
  [SPEAKER_05]: I was expecting a wrap at the door.
• 49:13
  [SPEAKER_05]: Don't ask.
• 49:15
  [SPEAKER_07]: Now, when that be timed perfectly, if I could have lined that up.
• 49:18
  [SPEAKER_06]: Oh, my God, a question.
• 49:19
  [SPEAKER_06]: I got a serious question.
• 49:21
  [SPEAKER_06]: Do you tip of pre-tax or post-tax?
• 49:25
  [SPEAKER_07]: The tip would be pre-tax.
• 49:28
  [SPEAKER_07]: I got correct.
• 49:29
  [SPEAKER_04]: Yeah, good question.
• 49:30
  [SPEAKER_07]: Yeah, that is a good question.
• 49:31
  [SPEAKER_07]: You should always take a pretext tip was included in what I was doing on Nick doesn't like this at all
• 49:38
  [SPEAKER_07]: You don't say pre-tax?
• 49:39
  [SPEAKER_07]: He does.
• 49:40
  [SPEAKER_07]: I always think my bill total, and I just multiply that time as 20.
• 49:43
  [SPEAKER_07]: That's what I do.
• 49:44
  [SPEAKER_06]: I look at pre-tax total.
• 49:45
  [SPEAKER_06]: You multiply your bill total times 20?
• 49:47
  [SPEAKER_06]: That's the way hard way to do that.
• 49:48
  [SPEAKER_06]: No, you do 10% you move the debt.
• 49:50
  [SPEAKER_06]: No, sorry.
• 49:51
  [SPEAKER_07]: I always do tax times two and round up.
• 49:54
  [SPEAKER_07]: Tax times two.
• 49:55
  [SPEAKER_07]: Yeah, that's why you actually do low.
• 49:56
  [SPEAKER_07]: Don't do it, being too little.
• 49:57
  [SPEAKER_07]: No, it's just taxes like seven percent.
• 50:00
  [SPEAKER_07]: No, wait, it's like seven or eight percent.
• 50:01
  [SPEAKER_07]: They're wrong.
• 50:02
  [SPEAKER_05]: That's right, all that's going to happen.
• 50:04
  [SPEAKER_05]: That's the same thing.
• 50:05
  [SPEAKER_05]: I never even put it up.
• 50:05
  [SPEAKER_05]: Just go, let's go.
• 50:06
  [SPEAKER_05]: Let's see what happens.
• 50:08
  [SPEAKER_07]: All right.
• 50:08
  [SPEAKER_07]: Kelly, you got your math, can computate it over there.
• 50:13
  [SPEAKER_07]: All right.
• 50:13
  [SPEAKER_05]: Doesn't even count for it.
• 50:15
  [SPEAKER_05]: Yeah, it doesn't count.
• 50:16
  [SPEAKER_05]: We do it.
• 50:16
  [SPEAKER_05]: Exactly.
• 50:16
  [SPEAKER_05]: There's something down here.
• 50:17
  [SPEAKER_07]: He got last year.
• 50:18
  [SPEAKER_05]: I'm going to pull my board to the back.
• 50:19
  [SPEAKER_05]: Who cares?
• 50:21
  [SPEAKER_07]: We got $86 from Brian, $33.
• 50:23
  [SPEAKER_07]: $33.
• 50:24
  [SPEAKER_07]: $35.
• 50:24
  [SPEAKER_07]: Doesn't, doesn't.
• 50:26
  [SPEAKER_07]: I think he would have done it.
• 50:28
  [SPEAKER_07]: I think he could put it.
• 50:29
  [SPEAKER_07]: He would have done it.
• 50:30
  [SPEAKER_07]: He would have done it.
• 50:31
  [SPEAKER_07]: $134.58 from Scotty, $89.12.
• 50:34
  [SPEAKER_07]: Scotty would take this one.
• 50:35
  [SPEAKER_07]: It was $114.57.
• 50:36
  [SPEAKER_07]: Okay.
• 50:37
  [SPEAKER_07]: All right.
• 50:41
  [SPEAKER_06]: I thought Donas were cheaper than that.
• 50:43
  [SPEAKER_07]: Yeah, no, that's I was thinking a lot of things like in 20 bucks that doesn't have what I think it would work out to about 17 Okay, if I recall I've never but more than one at a time.
• 50:52
  [SPEAKER_07]: So right all right well there you go all right now.
• 50:55
  [SPEAKER_07]: I just want to close out obviously we all have some experience with a few
• 51:02
  [SPEAKER_07]: We tend to lean one way or another in terms of whether we like chocolate more or something more in the fruity style category cake over pie or brownies.
• 51:12
  [SPEAKER_07]: Where do you go?
• 51:13
  [SPEAKER_07]: What's like if you could just really pick one sweet category that you had to live with the rest of your life?
• 51:18
  [SPEAKER_06]: I can't pick one.
• 51:19
  [SPEAKER_06]: You can't.
• 51:19
  [SPEAKER_06]: I'm all over the place.
• 51:21
  [SPEAKER_06]: I've got to have some Reese's Peanut Butter Cups, I've got to have some Sour Patch Kids, I like Twix, KitKets, Swedish Fish.
• 51:31
  [SPEAKER_06]: No, like you say, gummy lifesavers.
• 51:34
  [SPEAKER_06]: I can do them, yeah.
• 51:36
  [SPEAKER_07]: Brian, where do you fall in that case?
• 51:38
  [SPEAKER_05]: If I only go one, do some going the old long giant with the cream filling?
• 51:41
  [SPEAKER_07]: Oh, that's clutch.
• 51:43
  [SPEAKER_05]: Woodbrake, if I had a one-on-one local bakery, that would be the best one.
• 51:47
  [SPEAKER_07]: Yeah, I've ever had no.
• 51:48
  [SPEAKER_07]: No question, Nicholas, you're not a sweet guy, but that strikes the net one.
• 51:52
  [SPEAKER_05]: I'd go cookie.
• 51:54
  [SPEAKER_07]: Yeah, you because there's a lot of variety in the cookie.
• 51:57
  [SPEAKER_07]: I gave you cookie, you give me cookie.
• 51:59
  [SPEAKER_07]: Great scene.
• 52:02
  [SPEAKER_07]: Yeah, the cookie hits it's versatile.
• 52:06
  [SPEAKER_07]: Yeah.
• 52:06
  [SPEAKER_07]: Do you have a favorite cookie?
• 52:08
  [SPEAKER_07]: I'm going to chocolate you have to start with.
• 52:10
  [SPEAKER_07]: Let's just start there.
• 52:12
  [SPEAKER_07]: Doc, how do you feel about it?
• 52:13
  [SPEAKER_03]: Going ice cream, some kind of sundae, hot fudge sundae.
• 52:17
  [SPEAKER_03]: Ooh, you know.
• 52:18
  [SPEAKER_04]: A bunch can't roll a foot.
• 52:19
  [SPEAKER_03]: Yeah.
• 52:21
  [SPEAKER_03]: Popery of flavors, maybe some neopal tonight's cream, getting hungry right now.
• 52:25
  [SPEAKER_07]: Oh, it's crazy.
• 52:26
  [SPEAKER_07]: Great.
• 52:26
  [SPEAKER_07]: Yeah.
• 52:27
  [SPEAKER_07]: I live here.
• 52:28
  [SPEAKER_07]: Don't let right now.
• 52:29
  [SPEAKER_07]: I live squarely in cheesecake realm.
• 52:32
  [SPEAKER_07]: That would be nice.
• 52:33
  [SPEAKER_07]: Oh, love cheesecake.
• 52:34
  [SPEAKER_03]: It's good.
• 52:34
  [SPEAKER_03]: It's good.
• 52:35
  [SPEAKER_07]: All of them are solid.
• 52:36
  [SPEAKER_07]: How about you, pro-am?
• 52:37
  [SPEAKER_07]: Where do you live with the sweeps?
• 52:40
  [SPEAKER_07]: I do love a good piece of cold cake Yeah, just straight like birthday cake or wedding cake or something.
• 52:47
  [SPEAKER_00]: Yeah, any of the above will do it's the cold part I'm what they're on that They're meant to be cold.
• 52:52
  [SPEAKER_07]: I'm with you regularly pass on cake and sugar cookies.
• 52:55
  [SPEAKER_07]: They are not worth the calories to me Anyway, more for me.
• 52:58
  [SPEAKER_07]: Okay, yeah, I could think we celebrate holidays together, I guess
• 53:03
  [SPEAKER_07]: All right, congratulations, Nicholas.
• 53:06
  [SPEAKER_07]: Yeah, yeah.
• 53:07
  [SPEAKER_07]: Kelly, you got some stunting to do in the sugar category.
• 53:10
  [SPEAKER_06]: I've got to start watching whatever channels you have cooking.
• 53:13
  [SPEAKER_06]: Sure.
• 53:13
  [SPEAKER_06]: There you go.
• 53:14
  [SPEAKER_07]: All right.
• 53:14
  [SPEAKER_07]: That's going to do it for this episode.
• 53:16
  [SPEAKER_07]: The ultimate trivia podcast.
• 53:17
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• 53:19
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• 53:22
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• 53:25
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• 53:26
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• 53:29
  [SPEAKER_07]: Until then, keep your brain sharp.
• 53:31
  [SPEAKER_07]: and those bellies laugh.
• 53:32
  [SPEAKER_07]: No, no, no, no, no, no, no.