Interesting.
-------------------------------------------------- From: "Jan" <[EMAIL PROTECTED]> Sent: Sunday, July 13, 2008 11:14 PM To: <[EMAIL PROTECTED]> Subject: [RecipesAndMore] Food Trivia Quiz > > FoodReference.com > 1) This genus of tuberous rooted herbs of the daisy family, is native to > Mexico and Central America, and grows at elevations of 5,000 feet and > above. (It > is the national flower of Mexico.) They were brought to Spain in 1789 > and soon spread to Britain, France and the rest of Europe. The botanist, > Andreas > Dahl, considered it a vegetable, and the French, like the Aztecs, > cultivated the plant for its edible tuber. The tuber has a taste similar > to the Jerusalem > artichoke, and are cooked in the same manner. The emphasis soon switched > to its use as a garden flower, when some of the larger, double flowered > varieties > arrived in Europe. There are about 2,000 varieties grown for their > flowers, which include single and double flowers in white, yellow, red, > orange, purple > and bicolor. Name this plant. > > 2) This cheese was developed as a cheaper substitute for Roquefort in > the early 1900s. After the second World War it was very successfully > marketed throughout > Europe and especially in Britain. It is now considered on of the world's > best blue cheeses. > a) Cambazola. > b) Danablu. > c) Gorgonzola. > d) Maytag Blue. > e) Saga Blue. > > 3) The ancient Romans called it by the Latin name, hirneola > auricula-judae. The French call it l'oreille de Judas. This tree-loving > jelly fungus is translucent > and gelatinous when moist. Previously only sold dried, the fresh form is > becoming more widely available. Name this fungus. > > 4) Even though this is classified as a cheese, it is really a by-product > of cheesemaking. It is made from whey drained off while making other > cheeses. In > Italy it was originally made from whey of ewe's milk used to make > Pecorino cheese. Its name means literally 'recooked.' Name this cheese. > > 5) A small Mediterranean evergreen tree with small blackish berries and > glossy aromatic leaves used for flavoring in cooking; also used by > ancient Greeks > to crown victors. Name this tree and its leaves. > > 6) What are small grains of semolina cooked by steaming or boiling and > served like rice? > > 7) Any of various herbs in the parsley family, having small white or > greenish flowers in compound umbels, whose roots and fruits are used in > flavoring liqueurs > and whose stems are candied and eaten. > > 8) Name a city of northwest Italy southeast of Turin noted for its > sparkling wines. > > 9) Name this English dish originally from India - it will contain rice, > lentil, and hard cooked eggs, with a rich cream sauce (béchamel), > sometimes with > curry. The English version usually contains smoked fish, or cooked fish. > > 10) One of the few native American cheeses, this is a pungent, surface > ripened cheese, with a pale yellow crust and semi soft interior. It was > developed > by Emil Frey of New York in 1882, and was named after a singing society. > Name this cheese. > > Answers > > 1) Dahlia. Named after the botanist, Andreas Dahl. > > 2) b) Danablu from Denmark. > > 3) Woodear, cloud ear, tree ear, mook yee, or black fungus. > > 4) Ricotta cheese. > > 5) Bay tree and leaves. > > 6) Couscous. > > 7) Angelica. > > 8) Asti. > > 9) Kedgeree, kegeree, kitchari. > > 10) Liederkranz (after the Liederkranz Club). > > Courtesy of > FoodReference.com. > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
