Dumplings - Spotlight on Asia Month

Dig in to this mouth-watering episode continuing our Spotlight on Asia theme! This week, Quizmaster Andi whipped up four delicious (?) servings of dumplings from around Asia. But one of them is completely fake! Do you think you can find the made-up dish? Join hosts Tanner and Sups in taste-testing and guessing! 

Transcript

Tanner 0:01

it's kind of like a reverse

Sups 0:03

Yeah. Creative. to the point that it could also be made up. Yes,

Andi 0:08

I'll definitely try

Sups 0:09

it. Yeah. But I just don't know if it exists. here.

Tanner 0:13

The Alien

Andi 0:14

dumplings? aw,

Sups 0:17

man. I don't want

Tanner 0:18

want this. Send it

Sups 0:19

this.

Andi 0:19

it

Tanner 0:21

nothing

Sups 0:22

jumps out as like,

Tanner 0:23

no way. I don't believe

Andi 0:24

that, except that

Tanner 0:24

I hate this This is,

Sups 0:26

It's the worst part of eating dumplings,

Andi 0:29

Hello, and welcome to this episode of I should have known the trivia game show that can't be trusted each week. One of our quiz masters will present you with four facts about a topic, but one of them is a lie We're putting a spotlight on the continent of Asia for this month. So we're celebrating many. Countries and cultures of Asia today. I'm your quiz master. I'm Andy and I'm going to be presenting you with a find the fake episode on Dumplings, so I hope you're hungry. So I'll present you with four dumplings from around Asia. Except, one of these dumplings I have invented. It does not exist. So join our other hosts, Supes and Tanner, in figuring out which one is my fake.

Tanner 1:08

it's pretty impressive to make up a whole food.

Sups 1:11

Did you eat any dumplings in the last few days, Tanner?

Tanner 1:14

No, no,

Sups 1:16

check if she fed you something. and,I was like, that's the one Yeah, yeah, yeah.

Tanner 1:20

test it out

Andi 1:21

So for our PQQ, we'll start with What is the name of the Cantonese serving style featuring many small dishes, particularly dumplings?

Tanner 1:31

The Many small dishes thing. leads me to think that it's dimm sum,

Sups 1:35

right?

Andi 1:35

Yes. So dim sum. Yes. Dim sum is not a dish. It is a serving style. Originally Cantonese, which is southern China, but it is popular throughout the region. And yeah, typically you order. Many different little dishes and almost always some kind of dumpling is involved. Mm-Hmm. and they come in like the little steam, bamboo, steam basket. So that's kind of like the iconic Yeah. Chinese dumplings, I love dumplings. Me too. I don't think I've ever met a dumpling. I didn't like I.

Tanner 2:06

very curious to hear how you made one. up.

Andi 2:09

I did. Let's find out. All right. So, let's get started.. Dumpling number one, a mandu, the fish dumplings of Korea. Mm.

Tanner 2:19

Fish dumplings of Korea. It is. Mandu is the Korean word for dumpling.

Andi 2:21

is Mandu is Korean for dumpling, and A is the general word for fish. Oh. So that's it.

Sups 2:27

Okay. I mean, Mandu. Yes. I've had,

Andi 2:30

chicken man. Mm. Yeah.

Tanner 2:32

But What's interesting to me is putting fish in,

Sups 2:34

I mean, I know in Vietnam, they do fish dumplings. Okay.

Tanner 2:39

Right.

Sups 2:40

So,

Andi 2:40

fish dumplings.

Sups 2:42

fish is pretty common.

Tanner 2:43

Mm-Hmm. You can get

Sups 2:44

get

Andi 2:44

Dough filled with fish. What makes almond dough special is that The wrapping

Sups 2:50

is fish.

Andi 2:52

So it's not in dough. they take white fish and pound it very thin. And then fill it with beef, mushroom, cucumber filling. And then wrap the fish around that filling. Cut it into crescent shape using kitchen scissors, of course. Because this is very Korean to use kitchen scissors. And then they are steamed.

Tanner 3:12

Whoa.

Sups 3:13

very creative to

Tanner 3:14

Yeah. it's kind of like a reverse

Sups 3:16

Yeah. Creative. to the point that it could also be made up.

Andi 3:21

So it's Korean? Mm I even wrote it in my notes Hangul. Of course you did.

Sups 3:25

Have you had them, have you ever seen

Tanner 3:27

No. I don't remember ever having them.

Andi 3:29

We lived in Korea for two years,

Tanner 3:30

yes. for our two years in Korea, I ate a lot of food. and I don't remember all of it. It's like a structured dumpling. Because, for me, It's that. I just imagined a little bit that,

Sups 3:52

Because for me is that. when you talk about dumpling, I always imagined the dough is always with like flour yeah. yeah.

Tanner 3:58

wheat flour, corn flour, or something

Sups 4:00

Yeah, yeah, But to have like the fish and then it's cut into a crescent

Tanner 4:04

Weird.

Andi 4:06

Why do they do that?

Tanner 4:06

they do that?

Andi 4:07

Because it's delicious? I don't know.

Sups 4:09

don't know. I mean, all I can say that it sounds very fishy to me. I would try it. You would try it? I I would try it. Yes, Yes,

Andi 4:17

I'll definitely try

Sups 4:18

it. Yeah. But I just don't know if it exists. here. That's the part that I'm not

Andi 4:23

convinced.

Tanner 4:23

Honestly, I wonder if

Sups 4:25

you can even do that. Yeah. Okay. Can you make a... because The texture of white fish. you pound it, you pound it, you pound it. But for it to be the outer layer to hold And you said there's mushroom, there is beef, there is cucumber, carrots, vegetables, whatever. So your filling is very heavy. and this pounded fish, the weight of it, Physics wise, me.

Andi 4:48

you steam it or boil it

Sups 4:49

Yeah, whatever. Yeah, exactly. So even if you put a little bit of flour to give it, like, that additional weight. Very skeptical. Okay. Maybe this will be the most people will Nyonya

Tanner 5:01

1 plus

Sups 5:02

Bakchang.

Andi 5:03

skeptical. Let's see the next one. Alright. Dumpling number two. The Nyonya Bakchang, which are the blue dumplings of Malaysia.

Tanner 5:11

Blue

Sups 5:12

Where's the gyoza

Tanner 5:13

Yeah,

Sups 5:14

the mod ones

Andi 5:14

We weren't gonna do easy ones. Come on. So Bong is. A kind of Chinese dumpling in China, it's typically called Tsum Tsui. So it's this kind of

Sups 5:25

So it's a kind of this,

Andi 5:25

but it's common throughout Asia. typically tetrahedral rice dumplings wrapped in bamboo leaves. So

Sups 5:33

you take

Andi 5:34

mushy rice, so rice that has been like oversaturated, like, gelatinous almost and you fill that. And then you wrap it really tight in bamboo leaves and steam them in the leaves. So when you open it up, it's kind of like gimbap. It's kind of like sushi where it's like, you know, the rice is all stuck together and then there's a filling

Sups 5:51

inside.

Tanner 5:52

You said it's tetrahedral. so

Andi 5:54

it's...

Tanner 5:54

It's like a

Andi 5:55

pyramid. Yeah. Okay, cool. Yeah. Usually. These are common all throughout Southern Asia, Southeast Asia, so different cultures They'll use different leaves, they'll use different shapes, different fillings, but this is

Tanner 6:08

a style. So that's

Andi 6:10

Yes.

Tanner 6:10

And these are blue

Andi 6:12

These are blue bakchang. Yes. So, Nyonar cuisine refers to

Sups 6:16

the

Andi 6:17

Peranakan people of Southeast Asia. So I said Malaysia, but actually it covers the entire Malay peninsula. So includes Singapore, Malaysia, Thailand, Indonesia. So it's, Not only Malaysia. And so this is a specific ethnic group

Sups 6:34

in this

Tanner 6:35

region.

Andi 6:35

And they fill this dumpling with pork, winter melon,

Tanner 6:40

and

Sups 6:40

and

Andi 6:40

peanuts.

Tanner 6:41

peanuts. The So

Sups 6:41

None of which

Andi 6:42

The blue comes from blue butterfly pea

Sups 6:46

flowers.

Andi 6:47

So these are like a bright blue. So like, these dumplings are Like truly blue. And this blue butterfly pea flower. a natural edible flour that is used throughout cooking. And when you boil them in water, they make an edible dye that is bright blue, like ocean blue, And so then, they take the rice and they soak it in this blue liquid, and then that's how the rice is blue.

Tanner 7:13

Oh wow, that's very specific and creative.

Sups 7:17

know. which one's more fake. The second one.

Tanner 7:20

I

Sups 7:20

one of the good things is that

Andi 7:22

bakchang, yes,

Sups 7:23

know what is bakchang, and she used the right keywords for that region. Bamboo, this weird shape, this natural food dyes, they do that to a lot of Dishes there. But the contents of the food It's just the pork that is creating a little bit problem for

Tanner 7:38

Oh really? There is a very large Muslim population in that part of the world, And

Andi 7:43

they wouldn't eat

Tanner 7:43

pork. But there's a lot of populations in

Sups 7:46

that part of the world, you know? There's a ton of people, but, But the major religion is, Islam.

Tanner 7:50

Um,

Sups 7:50

That's interesting. Unless there is like a variant. Yeah. Which makes sense.

Tanner 7:56

it sounds like the claim to fame here is that it's blue, and it's rice, and it's a weird shape,

Andi 8:02

I thought the blue is the interesting part. Because it's one of those colors where if you saw it in food, you'd be like, that has to be food dye. Yeah,

Tanner 8:08

absolutely.

Sups 8:09

They do a lot of natural dye stuff.

Tanner 8:12

As, the Asian

Andi 8:13

representative would

Sups 8:16

fancy as it sounds to other, you know,

Tanner 8:19

Would you eat them?

Sups 8:20

100%. 100%. But back to this

Andi 8:22

Nyonya Bakchang. So, Nyonya refers to the cuisine of these people.

Sups 8:27

Oh, okay. which is interesting. Then I take my words back for the Pork Element, because this is a specific group of people,

Andi 8:35

Yeah.

Tanner 8:36

of people. It's not the

Sups 8:36

country. Okay.

Tanner 8:37

whole group. it's more believable.

Andi 8:38

I think it sounds pretty

Sups 8:39

believable, like,

Tanner 8:41

There's Nothing that jumps out at me as like, no way. they can't do that. Like, you can't

Sups 8:44

make it

Tanner 8:45

Like, maybe this flower really exists and it's that color and then you can cook with it. Sure, I don't have

Andi 8:53

experience eating this cuisine. This one I feel like if you saw a picture of it and had to be like, is this naturally made or not? That would be hard. That would be hard,

Tanner 9:01

So I'm inclined to believe it.

Sups 9:02

Or the picture doesn't exist. There's a possibility.

Tanner 9:05

maybe she

Andi 9:05

made it up.

Tanner 9:06

maybe she saw so many different colors of dumplings, She's like, oh, there's a sepia one, so it's black or like made with whatever,

Sups 9:13

and it's bright red.

Tanner 9:14

and then

Andi 9:14

she's like, why is there no blue one?

Tanner 9:15

But to have it, the whole thing is

Sups 9:17

this color and it's crazy blue. Mm hmm. Okay. Well we

Andi 9:22

are.

Tanner 9:22

there.

Sups 9:23

Alright, so.

Andi 9:24

there's pretty much a dumpling I've never met that I didn't like. This one, maybe might change that.

Tanner 9:30

Okay.

Andi 9:31

dumpling

Sups 9:32

number three,

Andi 9:33

the Ariake dumplings, the alien dumplings of Japan.

Tanner 9:38

The Alien

Andi 9:39

dumplings? Yes. So, Ariake is a sea in

Tanner 9:43

in

Sups 9:43

the south.

Andi 9:44

Japan, in southwest Japan.

Tanner 9:45

Okay.

Andi 9:46

And in this sea, there are these little eel like fish that are called

Sups 9:51

warasubo.

Andi 9:52

And they are little eels. They don't really have eyes. They are mostly just mouth. And they have sharp pointed teeth. And they look exactly like in the movie Alien, with the thing that pops out of that guy's chest. They look...

Tanner 10:06

Exactly like that.

Andi 10:07

Where they're like just teeth and a mouth. So they're considered like a delicacy in this region. They're usually grilled or dried or even put into sake to flavor.

Tanner 10:17

they're usually

Sups 10:17

like a tequila worm?

Andi 10:18

Yeah. the Saga government made us special occasion with a restaurant called Dumpling Kingdom. In Japan. And they created a steamed dumpling. It's a typical dough steamed dumpling. Where they put the warasubo heads sticking out.

Sups 10:35

Oh

Tanner 10:35

Oh no.

Andi 10:36

So they're sticking out, up, out of the

Tanner 10:40

dumpling. Mm-Hmm.

Andi 10:42

they were a limited time But people say that if you go to the Saga region, you could probably find them again. Local restaurants making them.

Tanner 10:51

So that's why they call it the Alien

Andi 10:53

one can movie Alien. Yeah. They look exactly like the thing that pops outta that guy's chest in the movie Alien.

Tanner 10:58

Gotcha.

Andi 10:59

Yeah.

Sups 10:59

I mean, let's put first thing on the

Andi 11:01

Not

Sups 11:01

I'm not going to eat this

Tanner 11:03

Ha ha ha I would

Andi 11:05

try it. You would try?

Sups 11:06

it? Okay. I would've

Tanner 11:07

one. Oh, I would

Sups 11:08

delicious.

Andi 11:09

I would try and they would taste bad, but they look

Sups 11:12

horrifying. Yeah.

Tanner 11:13

I know eel is

Andi 11:14

a common food in Japan. But Well it's not technically an eel, It's a fish. It just looks like an eel. It

Tanner 11:21

doesn't have fis. Yeah.

Sups 11:23

So

Andi 11:23

it's eel like. It's eel like.

Tanner 11:26

Gross.

Sups 11:26

no eyes.

Tanner 11:27

Oh God. It gets worse and worse. this is not our

Sups 11:29

Halloween episode. You don't have to freak us out. I have a general philosophy in life. If I hear something that's weird for me Yeah. But then you go like two levels above. Mm-Hmm. right? And like so bizarre that it's possible. And then you drop the word Japan. I'm always inclined to believe it because

Andi 11:48

Nine

Tanner 11:48

out of 10

Sups 11:50

will be true. You know,

Tanner 11:51

times, it will be true.

Sups 11:52

And especially, like, I think only in Japan, a place like, Dumpling Kingdom, would

Andi 11:56

you know what I'm saying?

Sups 11:57

I would not eat it, but

Andi 11:59

it, but I can see why they would.

Sups 12:00

do

Tanner 12:01

Well, I think two things, is like, people who wouldn't eat it, it's interesting

Sups 12:05

because a

Tanner 12:05

of people say, I don't need anything with a face,

Andi 12:07

is a face, it's

Sups 12:08

this have a face?

Tanner 12:09

it's just a mouth. And teeth.

Sups 12:12

It's just

Andi 12:12

are not my teeth.

Tanner 12:13

Yeah.

Sups 12:13

I mean,

Tanner 12:14

The other thing is like

Andi 12:15

Is it just

Tanner 12:16

eel?

Andi 12:17

Oh, it? gets served with sauce. Okay. Good. Coated in sauce and

Sups 12:20

I'll eat. it. Yeah. But like, they're sticking out like,

Tanner 12:23

You can't avoid

Sups 12:24

I can't imagine

Andi 12:25

I think you get

Sups 12:26

yes, But this was like, too, bizarre.

Andi 12:29

Yeah, even for Japan,

Tanner 12:31

have one

Andi 12:32

We have one more now.

Tanner 12:32

though.

Sups 12:32

All three of them so far are ridiculous.

Andi 12:36

Alright, last dumpling. dumpling number four, Pista Solo, the

Tanner 12:41

ghost dumplings of Kazakhstan. and Central Asia.

Sups 12:45

And

Tanner 12:45

these dumplings

Andi 12:46

So these dumplings come from Central Asia and the Turkic cultures there. The ghost thing is kind of... Maybe taking some liberties a little bit. The unusual thing about these dumplings is that they're made with super saturated dough and filled with heavily spiced beef or lamb and then steamed They get served along with a plain broth, like a soup. And what you're supposed to do is take the dumplings and drop them into the soup where they dissolve. And then, like, there's the dough floating in it and then the meat and the spices. And then you

Sups 13:21

eat the soup. You're supposed to deconstruct it.

Tanner 13:23

it. okay.

Sups 13:24

Yeah,

Andi 13:24

they, like, they're also called sometimes twice cooked dumplings because they get

Tanner 13:29

Hmm. So they're ghosts because you killed

Andi 13:32

Because they disappear.

Tanner 13:33

okay.

Sups 13:33

Yeah, sure. Yeah,

Andi 13:34

I mean, that's basically it. Like,

Tanner 13:37

Hmm. they're dissolving dumplings.

Andi 13:39

they're disappearing dumplings. It's typically beef or lamb,

Tanner 13:43

The Traditionally

Andi 13:45

even,

Tanner 13:45

Yeah,

Sups 13:46

I was gonna

Andi 13:46

um, and it's like, it's heavily spiced.

Tanner 13:49

Mm-Hmm...So it's supposed to make this Mm-Hmm.

Andi 13:51

to Kazakhstan Uzbekistan. We had a

Tanner 13:55

Kazakhstan and Did not have these. We had horse

Andi 13:59

Nope.

Tanner 14:01

I don't

Sups 14:01

And

Tanner 14:02

she's eating these dishes.

Andi 14:04

I will say because I knew this would come up because we were in Kazakhstan

Sups 14:06

recently. It's from the north.

Tanner 14:08

We were in the south, We were in the south, of course. yeah. Uh huh,

Andi 14:12

How convenient. Where were you? Well, this is like a big thing. Okay, this is like culturally a big thing it's a huge country. yeah. in the plains, in the steppes, not the

Tanner 14:20

Okay, So we went to,

Sups 14:22

near the

Andi 14:23

Kyrgyz border. In Almaty, yeah, so it's

Tanner 14:25

in the south. Yeah. So this is from like, the plains. and The steppes, in the

Andi 14:30

And it includes other countries of Central Asia too, so like Mongolia,

Sups 14:34

Northwest China, Yeah. I mean, the part where I believe, of having a broth with dumpling, that's very common, Right. So, that part is Totally believable.

Tanner 14:45

The

Sups 14:45

This disappearing

Tanner 14:46

part I understand

Sups 14:47

because it's like, if it's like, soggy, like you put it down and then it just sort of,

Andi 14:51

just sort of,

Sups 14:51

Actually, this is the

Tanner 14:52

one that I believe the most. Yeah. it's kind of the boringest. I think What's interesting to me is that it's like Exactly what I don't want. I hate it when I'm eating, dumpling soup, and then my dumplings fall apart. And then it's just floating in there, and I don't actually get to bite into it and get the good juice come in. Yeah. So if it's like, oh, it's designed to be like that, like,

Andi 15:11

aw,

Sups 15:11

man. I don't want

Tanner 15:12

want this. Send it

Sups 15:13

this. But I would believe this. I mean, everything checks out. There's horse, there's beef, there's lamb, there's a broth.

Tanner 15:19

nothing

Sups 15:20

jumps out as like,

Tanner 15:21

no way. I don't believe

Andi 15:22

that, except that

Tanner 15:23

I hate this this is,

Sups 15:25

it's the worst part of eating dumplings when they break. Yeah, can you think of anything that you had in Kazakhstan?

Andi 15:30

that

Sups 15:31

like give her inspiration to come

Andi 15:33

up

Tanner 15:33

with Mm. I could totally see why she would make this. Because she would,

Sups 15:38

take

Tanner 15:38

the dishes that we did have, you know, like soup and Meat, beef, lamb, whatever.

Sups 15:42

And just wrap it in a dumpling and be like

Andi 15:44

It

Tanner 15:44

falls apart. Yeah. And then call it the ghost. Yeah. Mm. kind of lacking

Sups 15:49

in creativity, I would say. I would expect more.

Tanner 15:51

from her. Yes,

Andi 15:52

Yes, I think the bar is set quite low at this one.

Tanner 15:54

one that she made up... Yeah. Yeah. Come on. you can't have something like... Georgian dumplings. King Kali, where like there's a part of the dumpling you're not supposed to eat. you know, like Do something like that. Like

Andi 16:05

but I know King Kali.

Tanner 16:07

Thinking about this now, maybe my take on this ghost dumpling isn't the best because. I eat

Sups 16:14

the handle for King Kali. I like to eat the whole thing. I mean,

Andi 16:17

technically you could, but it's raw. it's raw. dough.

Sups 16:19

And

Tanner 16:19

all dough, yeah, And so, I love that part, that's my favorite part. So if I'm like, No,

Sups 16:25

I hate this

Tanner 16:25

kind where it falls apart. Maybe other

Sups 16:27

are like, Yeah, yeah, yeah, normal. Yeah, So, we've got four dumplings. For very interesting and unique. we have to guess which one Andy made up. But could

Tanner 16:39

could you do it, please?

Sups 16:41

the four dumplings, please? Serve

Tanner 16:42

again.

Andi 16:43

Yes, of course. Let's get your tasting menu. So, dumpling number one, Almondoo, the fish dumplings of Korea. number two, Nyonya Bakchang, the blue dumplings of the Malay Peninsula.

Sups 17:05

have that back

Andi 17:06

Dumpling number three, the Ariake dumplings, the alien dumplings of Japan. And dumpling number four, Pista Solo, the ghost dumplings of Kazakhstan. of those I invented.

Tanner 17:20

Wow, You made a really creative dish here. Hmm. So it comes down to, do you think you can make dumplings out of fish? Do you think that you can dye this blue? Why would you eat this eel And was Andy so uncreative

Sups 17:37

that she

Tanner 17:37

one that falls apart, Depends I'm leaning more towards the Eel

Sups 17:40

thing. Eel thing. Okay. Because it's just So gross to me. Yeah. Yeah, and it fits Japan, but

Andi 17:45

yeah, something's off about it.

Tanner 17:47

Yeah.

Sups 17:47

I see what you mean.

Andi 17:48

Yeah.

Tanner 17:49

So for the first two.

Sups 17:50

you would

Tanner 17:51

them. the first one, the physics of it kind of

Sups 17:54

Exactly. doesn't hold up. Yeah. Yeah. I don't know how you can

Tanner 17:56

the fish

Sups 17:57

fish hold together Mm-Hmm. for a while. Like they Don't stay together, Right.

Andi 18:01

So,

Sups 18:01

right, Tanner, take your pick. I think it's the eel. Okay. I do not believe the alien one.

Tanner 18:06

Okay. number

Sups 18:07

with Omandu.

Andi 18:08

Okay. Number one, fish. I love how Tanner picked the eel simply because it's the grossest to him. Yeah, definitely. It's not about any, he's not, it's not strategy.

Tanner 18:16

No, it's

Andi 18:16

gross. I'm looking at it like a menu. I'll take one, two, and four. Thank you. So, you were both wrong.

Sups 18:22

Oh, no,

Andi 18:23

I don't know if I should be insulted a little

Tanner 18:25

It's the fourth

Andi 18:25

because yeah Yeah, piece the solo is not a thing. I don't know who would want to eat Busted up dumplings. I'm a hundred percent with Tanner on that where it's like, it's that's literally was my inspiration was like Thinking about how like when you cook soup and

Sups 18:41

your dumpling

Andi 18:42

dissolve and fall

Sups 18:43

apart and it's like just the worst thing and I'm like Like a wonton soup, like

Tanner 18:47

Like they're

Andi 18:48

Yeah, but they don't fall apart. So that's the that's fine Dude dumplings and soup hundred percent best thing ever Broken? Dissolved dumplings in soup? Nasty as hell. No one wants to eat that.

Tanner 19:01

So, the fillings and things comes from Monty. Yes, we did have Monty, we had

Andi 19:06

so Monty is a

Tanner 19:07

class of

Andi 19:08

dumplings from Central Asia, from this region. So that's the, the filling comes from Monty. But what's extra interesting though, I asked quiz about 3000 and it gave me a list of 10 dumplings from around the world and then it gave me sources. So I was like, great. Piece, the solo of Kazakhstan, it listed, so I clicked on the link. The link didn't have any mention of Kazakhstan. It was all Chinese dumplings. So that

Sups 19:30

was weird.

Andi 19:30

So then I Googled

Sups 19:32

Pista solo,

Tanner 19:33

the solo.

Andi 19:34

it

Tanner 19:34

does not exist.

Andi 19:35

It's an AI aberration.

Sups 19:37

made it up. It

Andi 19:38

invented that name.

Tanner 19:40

I didn't ask it to invent

Andi 19:41

I didn't ask it to invent anything. It just straight up invented this name and picked Kazakhstan.

Tanner 19:46

And that

Andi 19:46

name means nothing. it's an aberration, AI aberration and, and invented that name. And then I invented the dissolving because who would want to eat

Tanner 19:55

up See. dumplings. So, We did

Sups 19:59

Yeah.

Tanner 19:59

Kazakh. Yeah. Good. See, we, I remember the meat and all the soups.

Sups 20:05

questions.

Tanner 20:05

we ate

Andi 20:06

He ate so much,

Tanner 20:07

Come

Sups 20:07

on.

Andi 20:07

we Did have a lot of

Sups 20:08

Yeah, Okay.

Andi 20:10

How's that dumpling?

Sups 20:11

Yeah, well,

Andi 20:12

not fall apart. Nobody wants falling apart dumplings.

Sups 20:16

Yeah,

Tanner 20:16

Man, I need to

Sups 20:17

It followed me to do a better job of documenting. Yes, please! I mean, what's the advantage? What's

Andi 20:22

What's the point of you going to all these places if you're not going to eat more dumplings? It's like, I'm like Tanner, I can think of

Sups 20:28

separate dumpling dishes

Andi 20:30

we had.

Tanner 20:30

Oh

Sups 20:31

wow,

Andi 20:31

should have known. I should have known. I known. I really should have. It's the worst. All right. Thanks for listening to this episode of I Should Have Known. We'll be continuing celebrating Asia next week. Quizmaster Tanner will be doing a find the fake Pokemon,

Sups 20:46

So,

Andi 20:47

Get ready for that. You gotta catch them all. And as always,

Tanner 20:53

Was drunk on horse milk!