4.8 • 17.9K Ratings
🗓️ 28 July 2017
⏱️ 46 minutes
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| 0:00.0 | Hello and welcome to another episode of No Such Thing as a Fish, a weekly podcast coming |
| 0:20.4 | to you from the QI offices in Covent Garden. |
| 0:23.6 | My name is Dan Schreiber and I'm sitting here with James Harkin, Anichezinski and Andrew |
| 0:28.4 | Hunter Murray and once again we have gathered around the microphones with our four favorite |
| 0:33.0 | facts from the last seven days and in no particular order here we go starting with you, Andy. |
| 0:40.8 | My fact is that it takes 10 years to learn how to make artificial sushi. |
| 0:48.3 | To make it well. |
| 0:49.6 | To make it well, sorry, any mug can just make. |
| 0:54.1 | My one could get some plasticine and make some fake sushi, right? |
| 0:56.6 | You're absolutely right. |
| 0:57.6 | Toi sushi. |
| 0:58.6 | Not toi sushi, as in Japan there's this amazing tradition where basically all restaurants |
| 1:05.0 | have their whole menu reproduced in plastic outside the restaurant to lure you in to say |
| 1:11.7 | how good this looks. |
| 1:12.7 | Like when people, there's a place around the corner from us that is a restaurant and |
| 1:15.9 | they cook one meal every day and they put it on a table outside and it's just a display |
| 1:19.3 | meal. |
| 1:20.3 | Oh yes, it's a display meal. |
| 1:21.3 | I always wanted to take that display meal because they put a whole pizza outside and you |
| 1:25.0 | think why doesn't someone just come along and have this? |
| 1:27.2 | I don't get it. |
| 1:28.2 | I'm so close. |
... |
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