Hello and welcome to another episode of No Such Thing as a Fish, a weekly podcast coming

to you from the QI offices in Covenant Garden. My name is Dan Shriver, I'm sitting here

with Anatishinsky, 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, that is Andy. My fact is that one traditional Irish

recipe for Blomongh involves moss. Here we go. So this is a cool fact about an old Irish pudding

and it's... It's what they say if you have to say it's cool. It's interesting and it's cool.

And it's actually from Harkin Magazine which I know you read. At Anatish.

Yeah, yeah, yeah, yeah. I know I'm on your turf already. But basically there is this pudding

and it's made from a thing called dried carrigine. 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 out. Sounds delicious. You have to boil it in milk for 20 minutes.

Okay. But the weird thing is when you boil it in milk, it vomits out this huge, huge,

sounds good. Absolutely delicious. You're having your own cookery show.

I feel the next one, Jell-E. It sort of vomits out this jelly stuff. And then you add the sugar

of an other to make it slightly sweet and you whisk it all up and then you let it chill.

I just love just going off the Nagella analogy the way that you really when you said

vomiting gum, you said it a few times and you really stressed it and then when you got

some nice bit of adding some vanilla and sugar, oh yeah, that's fine.

Yeah, and then you got your moss blamage. And apparently it's quite crap, isn't it?

What's bad about it? I just think it's extremely bland but I think it's good if you have

it. It doesn't really taste of any. Some people say it tastes of the sea. Yes. But actually,

...