Fun Fact Quotes

“While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.”
― Crystal King, Feast of Sorrow

“Es que la venganza tiene cualidades que la semejan a las monedas dentro de mi cartera; mientas más mueves para encontrarla, es más difícil de hallar”
― Miriam Meza, Miss Fatality

“247. By definition if you commit any crime at sea, you're considered a pirate.”
― Scott Matthews, Interesting, Fun and Crazy Facts of America - The Knowledge Encyclopedia To Win Trivia

“In 1978 zip or postcodes were introduced in the Netherlands; they consist of four numbers followed by a space and then to capital letters and are replaced before the name of the town... they referred to the city block in a given street in which the house occurs and thus the Dutch postal code book is the size of a telephone book.”
― Bruce Donaldson, Dutch: A Comprehensive Grammar

“Here’s a fun fact for you. Flies are necrophageous. That means they feed on the flesh of the dead. Yes, just like zombies. Actually, many insects are necrophageous. Will I become necrophageous?

I won’t lie. It’s a pretty cool word. Necrophageous.”
― Jason Medina, The Manhattanville Incident: An Undead Novel

“Any student executes tens of elementary calculations daily. Over a lifetime, we
must solve more than ten thousand multiplication problems. And yet, our arithmetic memory is at best mediocre. It takes a well-trained young adult considerable time, often more than 1 second, to solve a multiplication such as 3 × 7. Error rates average 10 to 15 percent. On the most difficult problems, such as 8 × 7 or 7 × 9, failure occurs at least once in every four attempts, often following more than 2 seconds of intense reflection.”
― Stanislas Dehaene, The Number Sense: How the Mind Creates Mathematics

“Someone: ...you know what? Practical jokes about someone isn't funny and is a form of bullying and abuse.
Me: Yeah! But you know what? It's not that hard to enjoy practical jokes when your whole life feels like one.”
― Mohammed Israil

“Fun fact: What if your better half is someone else's kindred soulmate and you are just an alternative option to have fun with until they found each other.”
― Mohammed Israil

“Someone: Well, Scientifically, we think faster than we speak...
Me: Yup! So that so we can think twice before we even speak.”
― Mohammed Israil

“[Until Frances Glessner Lee] It used to be that when someone died, there was no set method for examining the body and the scene. All kinds of people would be sent who had no formal training, and they'd contaminate the scene. Sometimes people would be accused of murder when it was an accident and the other way around”
― Maureen Johnson, The Box in the Woods

“Fun fact: Other than the Red Indians, who really has a right to claim American citizenship? I mean, if we’re handing out countries based on "first come, first served," most of us would be homeless.”
― Don Santo

“Shokado bento boxes were originally paint boxes, you know--- that's why they're divided up into squares like that. Anyway, in the top left are the appetizers. Wakasa winter mackerel, marinated in vinegar and served sashimi-style; Hinase oysters simmered in a sweet soy and mirin sauce; Kyoto-reared chicken, deep-fried in the Toji temple style using a yuba batter; vinegared Taiza crab; stewed Shishigatani pumpkin; and Omi beef, marinated and deep-fried Tatsuta-age style. All served bite-size. In the top right is what we call 'imobo'--- dried codfish stewed with ebi-imo taro. I've served it with grated yuzu from Mio. Should brighten up the flavor a little. Bottom right is a selection of sashimi: lightly salted Wakasa tilefish served on a bed of kelp, and Toyama winter yellowtail, sliced extra thin and wrapped in thin slices of lightly pickled Shogoin turnip. Try those with a bit of the shredded shio-kombu--- kelp simmered in soy sauce. And bottom left is the rice, cooked in soft-shelled turtle broth. It's a very delicate flavor, so you can eat it just like you would plain white rice. In that little sake cup is some squeezed ginger juice--- try drizzling that on the rice, if you like. It'll really bring out the flavor. The soup is white miso with chunks of millet cake. Take your time, and enjoy!”
― Jesse Kirkwood, The Restaurant of Lost Recipes