Although he did not write The Da Vinci Code, "on a popular video website" Dan has over 100,000 subscribers and he's on the Top 100 list for Directors category.
Question Topics:
* Inventors
* Governors
* Michael Jackson
* South America
* Unusual Words
* Historic Sites
* Musicals
* Surgery
* French Cuisine
* Disneyland
* In the News
* Poetry
* Sports
* Museum Exhibits
* Idioms
$500 * Idioms
Someone who claims to be in "hog heaven" is experiencing what emotion?
A: Joy B: Sadness
C: Anger D: A deep craving for salami Answer
A: Joy ( 8 )
$1,000 * Museum Exhibits
The 2009 exhibit "Monsters of the Deep" at the Mississippi Museum of Natural History showcased which of these animals?
$5,000 * In the News
In September 2009, what acclaimed director was arrested in Switzerland after thirty-one years on the lam?
A: Roman Polanski B: Werner Herzog
C: Milos Forman D: Lars von Trier Answer
A: Roman Polanski ( 6 )
-- Commercial Break --
We get to see one of the videos Dan has made, a take-off on WWTBAM called "Who Wants To Be A YouTubillionaire!?"
$7,500 * Disneyland
Which of these classic Disneyland rides is an indoor roller coaster?
A: It's a Small World B: Space Mountain
C: Mad Tea Party D: Mr. Toad's Wild Ride Answer
B: Space Mountain ( 21 )
$10,000 * French Cuisine
A popular sauce in French Provençal cuisine, aïoli is traditionally a garlic-flavored what?
A: Hot sauce B: Mustard
C: Ketchup D: Mayonnaise
Dan has an idea, but with 18 seconds left, Dan decides to Ask The Expert. Today's expert is René Syler, author of Good-Enough Mother: The Perfectly Imperfect Book of Parenting.
René: Oooooooh!
Dan: Do you know? Do you have any idea?
René: Oh, geez!
Dan: I'm thinking--well, I don't want to say what I'm thinking, just in case I have to ask the audience.
René: Okay, I have an idea. I think it's either B: Mustard or D: Mayonnaise. I'm pretty sure hot sauce is not it and ketchup is not it. I think. But wait! Hang on now! I'm feelin' it. I'm feelin' it. I really do feel like it's--B or D.
Dan: Awww, man! Okay, which one would you choose if you had to choose?
René: Okay, if I had to choose-- You know, I'm sort of leaning towards-- I feel like I've seen this sort of Dijon-type mustard mixed in with this sauce. That's what I'm thinking, mustard. I'm thinking mustard. What do you think, Dan?
Dan: I think--well, that's what I was thinking.
Dan saysSpoiler
B: Mustard
, final answer. Answer
D: Mayonnaise ( 12 )
Dan falls to $5,000.
-- Commercial Break -- Sneak Peak at One of the Next Episode's Questions
$3,000
While Air Force One is the president's official airplane, Marine One is what type of vehicle?
A: Limousine B: Helicopter
C: Submarine D: Barge
Re: Transcript 01/21/10 - Dan Brown
Posted: Thu Jan 21, 2010 10:47 pm
by Bob Juch
He has a very good case for coming back.
Re: Transcript 01/21/10 - Dan Brown
Posted: Thu Jan 21, 2010 10:55 pm
by kayrharris
Bob Juch wrote:He has a very good case for coming back.
Wikipedia is not a reliable source when it comes to some things and this is one of them.
A true aioli sauce is not made with mustard.
kay
Re: Transcript 01/21/10 - Dan Brown
Posted: Thu Jan 21, 2010 11:00 pm
by silvercamaro
Bob Juch wrote:He has a very good case for coming back.
He does not. Traditional avioli does not have mustard, resemble mustard, or replace mustard. Modern variations of the recipe were excluded by the wording of the question.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 12:03 am
by takinover
BBTranscriptTeam wrote:
-- Commercial Break -- Sneak Peak at One of the Next Episode's Questions
$3,000
While Air Force One is the president's official airplane, Marine One is what type of vehicle?
A: Limousine B: Helicopter
C: Submarine D: Barge
Not a good sign for the next show if that is the $ value for the look ahead question.
BBTranscriptTeam wrote:
-- Commercial Break -- Sneak Peak at One of the Next Episode's Questions
$3,000
While Air Force One is the president's official airplane, Marine One is what type of vehicle?
A: Limousine B: Helicopter
C: Submarine D: Barge
Not a good sign for the next show if that is the $ value for the look ahead question.
No, it's not. Spoiler
It's the same level--but not the right topic--for Kevin Carter's first question on his carryover appearance. Will he be one-and-done?
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 7:41 am
by MarleysGh0st
BBTranscriptTeam wrote:$10,000 * French Cuisine
A popular sauce in French Provençal cuisine, aïoli is traditionally a garlic-flavored what?
A: Hot sauce B: Mustard
C: Ketchup D: Mayonnaise
Dan has an idea, but with 18 seconds left, Dan decides to Ask The Expert. Today's expert is René Syler, author of Good-Enough Mother: The Perfectly Imperfect Book of Parenting.
René: Oooooooh!
Dan: Do you know? Do you have any idea?
René: Oh, geez!
Dan: I'm thinking--well, I don't want to say what I'm thinking, just in case I have to ask the audience.
René: Okay, I have an idea. I think it's either B: Mustard or D: Mayonnaise. I'm pretty sure hot sauce is not it and ketchup is not it. I think. But wait! Hang on now! I'm feelin' it. I'm feelin' it. I really do feel like it's--B or D.
Dan: Awww, man! Okay, which one would you choose if you had to choose?
René: Okay, if I had to choose-- You know, I'm sort of leaning towards-- I feel like I've seen this sort of Dijon-type mustard mixed in with this sauce. That's what I'm thinking, mustard. I'm thinking mustard. What do you think, Dan?
Dan: I think--well, that's what I was thinking.
Dan saysSpoiler
B: Mustard
, final answer.
The mayonnaise/mustard debate is well under way, but it was entertaining to see Dan press René for one answer to the question, after she had worked up her "feeling" for two. Choosing those two didn't seem particularly daring, René, since I've never heard of hot sauce or ketchup (ketchup!!!) being a part of French cuisine.
Too bad choosing the one answer proved more hazardous.
So the bistro name is a pun, it is about 45 minutes from where I used to live in Buffalo and they serve mushroom aioli poutine. If I'm ever back in western NY - this has got to be on my list as a place to visit.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 8:21 am
by Appa23
MarleysGh0st wrote:The mayonnaise/mustard debate is well under way,
I do not think that there is any debate.
It is mayonnaise. Juch is the only one pressing for mustard, and he is wrong.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 8:30 am
by MarleysGh0st
BBTranscriptTeam wrote:Dan: I'm thinking--well, I don't want to say what I'm thinking, just in case I have to ask the audience.
It was nice that Dan was aware of the danger of swaying the audience before using the ATA, but that seems rather pointless when you're talking to an expert who is going to do the swaying for you. I wonder why he went straight to the expert instead of trying the audience first?
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 8:40 am
by KillerTomato
MarleysGh0st wrote: I wonder why he went straight to the expert instead of trying the audience first?
IMHO, given the current state of "experts" -- that is, the lack of any expert who is actually expert at anything, and TPTBs insistence on using comedians and newsreaders instead of people like KJ or Jeff Gross or the like -- ATA is marginally the better lifeline, so if it were me, I'd waste the ATE before trying the audience.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 8:49 am
by Bob Juch
Appa23 wrote:
MarleysGh0st wrote:The mayonnaise/mustard debate is well under way,
I do not think that there is any debate.
It is mayonnaise. Juch is the only one pressing for mustard, and he is wrong.
The question reads, "A popular sauce in French Provençal cuisine, aïoli is traditionally a garlic-flavored what?" Yet, Bob posts links to three non-traditional recipes, two of which require the emulsification of oil and egg yolk, the key element in making mayonnaise. (The third, which substitutes yogurt, is particularly contemporary.) Furthermore, from the standpoint of logic, if aioli were mustard, why would any recipe add mustard?
Really, Bob, your stubborn insistence that you cannot be wrong is becoming funny -- but we're not laughing with you.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 9:40 am
by MarleysGh0st
Who knew SC had such sharp fangs?
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 9:42 am
by silvercamaro
Those aren't fangs. They're my canines.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 9:45 am
by kayrharris
Judy is correct. Traditional is the key word in the question.
Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Provençal cuisine, where it is served with meat, fish, and vegetables, and the distinctive garlicky sauce has also been adopted by other nations to add zest to otherwise ordinary foods. Like mayonnaise, aioli can be made at home by a patient cook with a steady hand. Also like mayonnaise, aioli involves working very precisely with finicky ingredients which are apt to curdle if mistreated.
To make aioli in the traditional style, the cook starts by grinding garlic and salt together in a mortar and pestle. Several egg yolks are mixed in and the mixture is whisked together before olive oil is added in a thin stream while the mixture is constantly whisked. When it begins to thicken and turn creamy, lemon juice and water are added slowly to the aioli, and followed by more olive oil to create a dense, creamy sauce.
kay
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 10:00 am
by FannyHeartsNene
silvercamaro wrote:
Bob Juch wrote:
Appa23 wrote:
I do not think that there is any debate.
It is mayonnaise. Juch is the only one pressing for mustard, and he is wrong.
The question reads, "A popular sauce in French Provençal cuisine, aïoli is traditionally a garlic-flavored what?" Yet, Bob posts links to three non-traditional recipes, two of which require the emulsification of oil and egg yolk, the key element in making mayonnaise. (The third, which substitutes yogurt, is particularly contemporary.) Furthermore, from the standpoint of logic, if aioli were mustard, why would any recipe add mustard?
Really, Bob, your stubborn insistence that you cannot be wrong is becoming funny -- but we're not laughing with you.
Ha! Putting a little mustard in mayonnaise doesn't make it mustard any more than putting a little horseradish in mustard would make it horseradish.
Bob, it's okay to not know everything, really. By trying to convince people that you know everything, all you do is cause them to question as to whether you know anything.
(I'm using "you" in the universal sense, because that's applies to anybody)
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 10:10 am
by MarleysGh0st
The Ithaca Bakery had aïoli on one of their hor d'oeuvres, last evening. Spoiler
The question reads, "A popular sauce in French Provençal cuisine, aïoli is traditionally a garlic-flavored what?" Yet, Bob posts links to three non-traditional recipes, two of which require the emulsification of oil and egg yolk, the key element in making mayonnaise. (The third, which substitutes yogurt, is particularly contemporary.) Furthermore, from the standpoint of logic, if aioli were mustard, why would any recipe add mustard?
Really, Bob, your stubborn insistence that you cannot be wrong is becoming funny -- but we're not laughing with you.
Ha! Putting a little mustard in mayonnaise doesn't make it mustard any more than putting a little horseradish in mustard would make it horseradish.
Bob, it's okay to not know everything, really. By trying to convince people that you know everything, all you do is cause them to question as to whether you know anything.
(I'm using "you" in the universal sense, because that's applies to anybody)
My point is that mustard is used so often that having mustard as an answer choice was a wrong thing to do. Even the "expert" said she remembered mustard as being in it.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 10:23 am
by Appa23
Bob Juch wrote:
FannyHeartsNene wrote:
silvercamaro wrote:
The question reads, "A popular sauce in French Provençal cuisine, aïoli is traditionally a garlic-flavored what?" Yet, Bob posts links to three non-traditional recipes, two of which require the emulsification of oil and egg yolk, the key element in making mayonnaise. (The third, which substitutes yogurt, is particularly contemporary.) Furthermore, from the standpoint of logic, if aioli were mustard, why would any recipe add mustard?
Really, Bob, your stubborn insistence that you cannot be wrong is becoming funny -- but we're not laughing with you.
Ha! Putting a little mustard in mayonnaise doesn't make it mustard any more than putting a little horseradish in mustard would make it horseradish.
Bob, it's okay to not know everything, really. By trying to convince people that you know everything, all you do is cause them to question as to whether you know anything.
(I'm using "you" in the universal sense, because that's applies to anybody)
My point is that mustard is used so often that having mustard as an answer choice was a wrong thing to do. Even the "expert" said she remembered mustard as being in it.
Yet, your point still is wrong.
Traditional/classic aioli is prpared just as stated a few posts back: it is garlic, sea salt, olive oil, and egg yolks. You can stretch "traditional" to include lemon juice and vegetable oil.
This is very similar to the outcry over Frogman's poutine question, when people noted that they had eaten/seen/googled poutine to which people had added a long list of ingredients.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 11:30 am
by doitneatly
Appa23 wrote:
Bob Juch wrote:
FannyHeartsNene wrote:
Ha! Putting a little mustard in mayonnaise doesn't make it mustard any more than putting a little horseradish in mustard would make it horseradish.
Bob, it's okay to not know everything, really. By trying to convince people that you know everything, all you do is cause them to question as to whether you know anything.
(I'm using "you" in the universal sense, because that's applies to anybody)
My point is that mustard is used so often that having mustard as an answer choice was a wrong thing to do. Even the "expert" said she remembered mustard as being in it.
Yet, your point still is wrong.
Traditional/classic aioli is prpared just as stated a few posts back: it is garlic, sea salt, olive oil, and egg yolks. You can stretch "traditional" to include lemon juice and vegetable oil.
This is very similar to the outcry over Frogman's poutine question, when people noted that they had eaten/seen/googled poutine to which people had added a long list of ingredients.
I'd say Bob is justified in calling Mustard a "wicked distractor," and I vote we leave it at that.
But I'd be surprised if Bob expects to see Mr. Brown returning in a later show thanks to a contested question - I certainly don't.
And for the record, this question was a gimme to this fellow who is distinctly anti-mustard but loves aioli.
The question reads, "A popular sauce in French Provençal cuisine, aïoli is traditionally a garlic-flavored what?" Yet, Bob posts links to three non-traditional recipes, two of which require the emulsification of oil and egg yolk, the key element in making mayonnaise. (The third, which substitutes yogurt, is particularly contemporary.) Furthermore, from the standpoint of logic, if aioli were mustard, why would any recipe add mustard?
Really, Bob, your stubborn insistence that you cannot be wrong is becoming funny -- but we're not laughing with you.
Ha! Putting a little mustard in mayonnaise doesn't make it mustard any more than putting a little horseradish in mustard would make it horseradish.
Bob, it's okay to not know everything, really. By trying to convince people that you know everything, all you do is cause them to question as to whether you know anything.
(I'm using "you" in the universal sense, because that's applies to anybody)
Reminds me of the question on the real WWTBAM, that asked the contestant what ingredient was necessary for something to be cooked a la lyonnaise, and instead of onions (the correct answer) he picked potatoes (the wrong answer); a lot of people criticized the question for much the same reason, they associated 'lyonnaise' with potatoes, and simply did not get the point that 'lyonnaise' is the style, and requires onions, while potatoes lyonnaise are just one particularly food that is cooked 'a la lyonnaise' (you can have a lot of things 'lyonnaise,' but the only thing that requires potatoes is 'potatoes lyonnaise,' while every single other 'lyonnaise' item requires onions).
But this is even more remote: if you ADD mustard to something, wouldn't that, by definition, mean that the 'something' is not, itself, mustard? If aioli were an adjective (describing a form of mustard, like dijon), as in, 'an aioli sauce is...' that would be one thing, but aioli is a noun ('a popular sauce'), not a form of a sauce, so it should be clear.
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 12:20 pm
by littlebeast13
doitneatly wrote:I'd say Bob is justified in calling Mustard a "wicked distractor," and I vote we leave it at that.
But I'd be surprised if Bob expects to see Mr. Brown returning in a later show thanks to a contested question - I certainly don't.
Where did he say that? Bob has three posts in this thread. The first says the contestant has "a good case for coming back", and the second and third attempted to justify his claim after eveyone jumped him for it.
I don't know jack about aioli, and unlike other people I'm not going to pretend to. But I'd say enough people have verified its "traditional" form that the contention that it is a bad question due to a "wicked distractor" (In quotes even though you were the first to use it in this thread) is moot....
lb13
Re: Transcript 01/21/10 - Dan Brown
Posted: Fri Jan 22, 2010 12:35 pm
by wintergreen48
littlebeast13 wrote:
doitneatly wrote:I'd say Bob is justified in calling Mustard a "wicked distractor," and I vote we leave it at that.
But I'd be surprised if Bob expects to see Mr. Brown returning in a later show thanks to a contested question - I certainly don't.
Where did he say that? Bob has three posts in this thread. The first says the contestant has "a good case for coming back", and the second and third attempted to justify his claim after eveyone jumped him for it.
I don't know jack about aioli, and unlike other people I'm not going to pretend to. But I'd say enough people have verified its "traditional" form that the contention that it is a bad question due to a "wicked distractor" (In quotes even though you were the first to use it in this thread) is moot....
lb13
lb, does Mecca carry aioli? If so, is it in the gourmet mustard section, or the gourmet mayonnaise section? Whatever yo guys do with the stuff, I am sure that must be right.
