(shimmering game show music)
- Hello and welcome back to Quiz Cup.
Those of you who have been watching the channel for a while
might remember it from years ago.
If you saw our Christmas Live Show,
you'd have seen it there.
For those of you who don't know, this is the rules.
Three normal home cooks are going head-to-head-to-head
as they battle it out to answer trivia questions.
Trivia questions they should know the answers to
because they've been on the channel for 13 years.
If they get any questions wrong,
they'll have to blend an ingredient
into their Quiz Cup Concoction.
At the end of the round, we'll blitz them all up
and of course, we'll make them drink it.
Simple?
- Always is.
- Yes, we are.
(crew laughing)
- That's gonna be our downfall.
(Jamie laughs) - But given this is
the first time we've played it in a while,
your starting liquid is going to be London's finest H2O.
- Oh, okay. - Ah, lovely.
- That's better than milk.
- Now obviously, if you get all the questions right,
you'll be blending water.
For every question you get wrong,
you'll be blending some of those answers.
Question number one.
In Poker Face: Exotic Fruits and Roots,
we looked at umeboshi.
What preservation process do they go through
to get to their end state?
If this is popular, we're gonna play lots more of these.
So add any other questions in the comments down below.
Boys, reveal your answer in...
Oh, I just realised, Mike, you've got a Christmas-y one.
- Oh?
(all laughing) I've got...
This must have been left over from when James was here.
(Baz and Jamie laugh)
- Reveal your answer in three, two, one, go.
Salt,
salting, and fermentation. - Oh!
- The answer is curing in salt.
So Barry, you get the answer
incorrect on this occasion. - Well done mate.
- You need to add a couple of your plums in.
- Oh no, not sour plums! - Oh no!
- [Ben] That's what the umeboshi is.
- [Mike] They were horrendous.
- [Barry] I forgot what these were.
- [Ben] Make sure you take the stones out first.
- They're so sour.
- Get a couple in and get the...
- Couple? - Yeah.
- How many questions are there?
- Five. - Oh, right.
- [Ben] And this is question number two.
- [Kush] It gets worse.
- Thanks, Kush.
(they laugh)
- What hyper-seasonal perennial
is currently growing in moist wooded areas?
I'm gonna be honest, there are dozens of answers
but it is one in particular we are looking for.
- What, so that's just like, "What am I thinking?
- If you bring up any of the other answers,
I will double check and give it to you.
But there's one that will be obvious.
- What's a perennial?
Is it under your trousers? - What's a perennial?
What's a perennial? - Scribble something down.
- Oh.
- [Ben] And I need you to turn the board round-
- I don't know.
- [Ben] In three, two, one, go.
- Oh. - Mushroom,
wild garlic and portobello.
I dunno why I gave that... (they laugh)
- [Jamie] No, it's the Spanish one, isn't it?
- Portobello. - Yeah.
- [Kush] Er, Mike, you can't give two answers.
- That's a type of mushroom, mate.
I don't wanna tell you about food.
- Sorell? - Sorell.
- You mean morel. - Morel. That's what I meant.
(they laugh)
- [Ben] Sorell's a herb.
- [Mike] Sorry, I meant morel.
- I think he's telling you about food.
- The answer, at this time of year,
is wild garlic.
(Jamie shrieks triumphantly) - Oh no!
- Yes!
- It is.
It really is. - It is.
- It is everywhere.
- [Jamie] It was gonna be wild.
I also wrote asparagus down first,
but I didn't know if that would be described as a perennial.
- [Mike] This'll be all right.
It's like cucumber water.
- Oh, I hate this.
- The great thing about seasonal veg
is when it is in season, we use it in so many things.
And then when it's gone,
it's gone for another 10, 11 months or so.
- I preferred it when we won badges.
- [Ben] Oh, you'll get this one, Baz.
- Oh God.
- Question number three.
Five years ago- (all groan)
In our video, How to Level Up Hollandaise Sauce,
we mentioned a tip on how to correct
Hollandaise that was starting to split.
What was that tip?
Just the tip. (Jamie sniggering)
Don't need too much context, just the tip.
Jamie's gone for the full essay approach.
I appreciate the detail.
Flip it round in three, two, one.
Add an extra egg yolk, add an extra egg yolk.
Add a splash of water says Barry.
So if a mayonnaise splits,
you pretty much have to start again with an extra egg yolk.
But we're talking Hollandaise. - Mayonnaise. Hollandaise.
- [Ben] And if it's split,
add a splash of water.
- Oh, yeah! (laughs) - Well done!
That's why I got the badges.
That's why you're eating egg yolk.
- [Ben] Hollandaise.
- [Mike] I think that's gonna be delicious.
- Yeah, you're making wild garlic Hollandaise.
- [Jamie] Do you want me to do yours?
- No. - Right. (snickers)
- The good news is you've had 60% of your questions.
- Oh, excellent.
- Baz, that's three out of five.
(they laugh)
- Unnecessary. - It is unnecessary.
- This is back, is it? - Yeah, it is.
- I thought it was the thing of the past.
- I can't wait for the chef's edition of this.
Comment below. - Yeah!
- Question number four.
In our How To Make Custom Crisp
Or Potato Chip Flavours video-
- What? Sorry, what?
- What? In what decade was that?
- It was a long time ago.
I added maltodextrin to the crisp flavouring.
Why?
- 'Cause you're a chef.
- It's quite a specific bit of science.
It's used an awful lot in food processing.
Can you remember why?
(whimsical music) - Oh God.
So many reasons.
Can I write (bleeps)?
(Mike laughs)
- And if you think about it,
so many of these added ingredients
have a number of different processes and functions,
but we're looking for one in particular.
You've all scribbled something down.
Turn it around in three, two, one.
Barry says...
- To make a sherbet?
- [Ben] To make a sherbet.
Preservation from Jamie.
- To make the flavour stick. - And make it stick from Mike.
Technically, probably none of those,
but I feel like Mike, you're kind of closest.
- It doesn't...
- What does that mean?
- What you do is add maltodextrin to oil
to turn it into a powder.
If you remember we did it with avocado,
chorizo, smoked salmon. - This isn't right, Ebbers.
- And then that powder sticks to crisps.
But no, none of you got it right.
(Jamie groans) The sherbet
you're thinking of, Baz, is citric acid.
We did that in a couple of different things before.
- Damn it!
What is going in this?
- The good news is, you get to add crisps.
- Ooh!
- Ooh. - A generous handful in each.
- [Mike] This is gonna be great.
- So four out of five questions done.
We've got a real mixture in here.
At the moment, Barry's is the only one with the salty plums.
- That's gonna be minging.
- But his is the only one without the Hollandaise.
So far so good. Last question.
- This is the bad one there, thanks, Ebber's.
- This is where it all goes wrong.
- Back in 2019, we explored sake in London, New York
and finally Tokyo,
talking to experts and learning everything we could.
We learnt that sake is made by fermenting rice
and fermentation is the process
of turning carbs into alcohol using live micro-organisms.
But what is the micro-organism used in sake?
- Yep. I need a minute, but I've got this.
- Yeah. So have I. - Yeah, I have got this.
- [Kush] I can tell Jamie's got it right
'cause he writes like a child.
- It came to him and he danced around.
- Yeah. (crew snigger)
- No, I've got it in my head-
- Mm. - Yeah.
And I can't, I don't know if I've got it exactly right.
- [Kush] You're right, J. You're right.
- Yeah, yeah. No, no, what I mean is,
I know what it is
but whether I've remembered it correctly
in terms of the exact word, I don't know.
- [Ben] Barry's gone into eerie silence.
- I've got nothing.
I've got nothing.
- Okey-dokey, I'm gonna ask you to spin your board round
in three, two, one, go.
- No answer. (Jamie gasps)
- [Ben] Barry didn't have an answer.
Jamie phonetically spelled out Koji,
and Mike had lectin. - I can remember it.
- It is in fact Koji. - It is Koji.
- Not spelled that way, but we're gonna give it to you.
- Well done. - Yes!
- Well done. (crew applaud)
- Koji- - It was in something
that we had recently as well.
- Yes. It was in the Jersey Royal, er,
vodka. - Vodka, yes.
- They used Koji right at the end
to give it some of those sort of sake notes as well.
The good news is we have rice for you.
(bowl scrapes across counter) - [Mike] Oh, that's fine.
I thought you were gonna put Koji in it.
- Put a generous dollop of rice into your blender.
It's interesting.
What Barry's got himself is a rice
and sour plum wild garlic soup.
- [Jamie] I don't need any.
- Jamie's just got crisps and what?
- Crisps and Hollandaise.
(Barry snorts) - Excellent.
And Mike is going carb-on-carb with wild garlic.
- Oh, those sour plums are gonna be hard work.
- That was five questions for this game of Quiz Cup.
Remember, at home, you can always add some questions
into the comments down below for our next game.
But boys, it's time to blend them up.
- Ready? - Three, two, one.
(blenders whirring) (bright ragtime music)
- [Ben] Excellent.
- Yours really took a while.
- Mm.
- It's a lot thicker. We'll get you a spoon. Baz.
Oof! (crew groan and chuckle)
- [Barry] I might add some more water
so I can have mine and drink it properly.
- Oh, boys. - Oh, look at that.
- [Barry] 'Cause mine's not gonna pour out.
- [Mike] We know that the starch in crisps
helps thicken things. (they laugh)
- What I love is it's hyper-seasonal.
Right. Make yourself some space,
'cause it's cocktail hour.
- Is it weird that I'm looking forward to mine?
- [Ben] (chuckles) Slightly.
- It does smell quite nice.
- (sniffs) Oh, it does.
- I think I've well. - It smells of...
- [Barry] What I've got is wild garlic in mine.
- What worries me is the salt and vinegar crisps
with the Hollandaise.
- I'm gonna need a spoon.
(Jamie wheezes)
- Okay, Baz, you are going first.
That's your Quiz Cup Concoction.
Off you go.
- Come on, Baz.
Oh, it's not pouring!
(they laugh) - It's so thick.
- [Ben] (chanting) Chew it, chew it.
(Barry's muffled cries) - [Mike] Come on, come on.
How's that?
- Oh, oh no. (crew laugh)
Oh. An early gag.
(bright ragtime music) (Barry gagging)
Look. No?
- So... - Come on.
- It's so sour. - Commit to it!
- [Ben] So sour.
Salty.
Tang. (crew giggling)
A slight sort of warmth from that raw garlic.
- [Mike] Oh no.
- A thickness from the rice
which is now blended into almost rice pudding.
- Oh, I forgot about the rice.
(crew laugh)
Oh, well done, Baz. Yes, yes, yes, yes, yes.
- [Ben] And you all got the crisps wrong.
- Keep going. - Come on, nearly there.
- [Ben] So salt and vinegar crisps.
(Ben mimics glugging and gagging)
- [Mike] Yeah!
- [Ben] Nicely done.
Well, I say nicely done. That's a horrific face.
- [Jamie] Oh dear.
- Oh wow. - Oh dear.
(all exclaim)
- Oh, it's gonna be a fun train journey home.
(J mimics liquid burbling) - That raw garlic will repeat.
(Jamie laughing) - Oh!
- [Jamie] Oh no!
(Barry audibly shudders)
- Well done. - It's gone. It's gone.
It's done. - Well done. Well done.
- Congratulations. What did we learn from this?
(all applaud)
Pay more attention in videos.
- Look, it's got skin.
It's got skin!
(they laugh) Amazing.
- Cheers.
(bright music)
- [Barry] It's got thicker.
It thickens with time, doesn't it?
- It's not unpleasant apart from the texture.
- Oh, okay. - It's...
I mean it's, look at the thickness of it.
I'm not tasting Hollandaise.
I'm just tasting salt and vinegar crisps.
- [Ben] But you've got a lot of creaminess in there.
- [Barry] Creamy salt and vinegar crisps.
- [Ben] Yeah. A lot of butter.
- Mm. - Excellent job.
(all applaud and cheer)
Which just leaves you, Mike
- What the...? (Barry and Jamie laugh)
How am I supposed to drink that?!
- A remarkable process where they're thickening up
as they settle in the glass.
Dig in, in three, two, one.
- That's so much garlic, mate.
It's so...
(upbeat music)
- Phwoar!
- [Ben] Wild garlic, rice,
slat and vinegar crisps.
- That is so garlicky
- [Ben] And Hollandaise, with the richness.
(Mike gags)
- I have to chew it.
- Just be glad you haven't got Barry's plums in there.
(all groan)
- Everyone's glad about that.
- Thanks for making me feel iller.
It is so garlicky. - Yeah.
(Jamie belches) - It feels too late to ask
but what was the point of that?
- It's a little bit of fun
to see if you are actually still learning
all the stuff that we've done on the channel.
Over to you guys, comment down below.
We need loads more questions for future episodes.
Get typing.
- Good job, boys.