Hello and welcome to another episode of No Such Thing as a Fish,
a weekly podcast this week coming to you live from Canterbury!
My name is Dan Schreiber, I am sitting here with Anna Toshensky, Andrew Hunter Murray, and James Harkin,
and once again we have gathered around 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, if it's served carefully enough, nobody can tell the difference between pate and dog food.
You've all been wasting your money all these years.
I'm not coming to your restaurant.
How do you serve it, what's the difference?
Well, this was a study done by the American Association of Wine Economists in 2009,
who I guess just got bored of studying wine and started to branch out into wine-affiliated foods like pate,
and they basically, they were trying to work out if people could tell the difference,
so the researchers, they blended up some dog food,
that's what they did, until it looked like liver mousse, basically, and then they had about,
I think, 18 subjects and they challenged them to work out which was dog food and which was not,
and about one person in six guessed dog food, but there were six samples,
so there is no better than chance, effectively, that people could tell.
I should say, you're being a bit unfair, Andy, they also garnished it with parsley.
Sorry, sorry, everything had parsley on.
So the really weird thing about this is that people knew it was horrible, but they just didn't know it wasn't pate.