Hello, and welcome to another episode of No Such Thing as a Fish,
a weekly podcast coming to you from the QI offices in Covert Garden.
My name is Dan Schreiber, I'm sitting here with Anna Tyshinski, Andrew Hunter Murray and James Harkin,
and once again we have gathered round the microphones with our four favorite facts from the last seven days,
and in no particular order, here we go.
Starting with fact number one, and that is Andy.
My fact is that one traditional Irish recipe for Blemange involves moss.
Here we go.
So, this is a cool fact about an old Irish pudding, and it's- That's what they say if you have to say it's cool.
You have to tell the listener.
It's interesting, and it's cool.
And it's actually from a Hackeye magazine, which I know you read.
I know, you stole my magazine.
I know, I'm on your turf already.
But basically, there is this pudding, and it's made from a thing called dried carrageen.
Okay, now, it's called moss, it's called Irish moss, it's not actually moss,
it's a kind of algae, and it's brown and crusty stuff when you take it out of the water, you dry Sounds delicious.
And then, you have to boil it in milk for 20 minutes, but the weird thing is,
when you boil it in milk, it vomits out this huge- It sounds absolutely delicious.
You're all having your own cookery show.