Jan, I got one right too. Bet we got the same one! Was it number 9? Lol. Helen ----- Original Message ----- From: "Jan" <[email protected]> To: <[email protected]> Sent: Sunday, February 01, 2009 4:55 PM Subject: [RecipesAndMore] Food trivia Quiz
> > I got one right. > Food Trivia Quiz > FoodReference.com > All of the answers begin with the letter 'C' > > 1) This was originally a term referring to a preparation of vegetables > (in aspic) layered in alternating colors in a mold, cooked in a bain > marie, turned out and served hot. It takes it's name from the Carthusian > order of monks (vegetarians) who probably created it. There is also a > story (which has the ring of truth) that on days that meat was > forbidden, it would be hidden in the center of the of this dish, > enabling the monks to indulge themselves with the forbidden food. This > same name is used for a liqueur created by these monks in the 16th > century, with a secret formula containing more than 130 plants and > herbs. > > 2) The record for spitting these is 72 feet 7 1/2 inches. > > 3) What tree was located in Cambridge, Massachusetts, at the corner of > Brattle and Story Streets, and was cut down to widen the streets in > 1876. > > 4) The Chinese consume 40% of the world's supply of these, and their use > in China dates back thousands of years. They use them roasted in hot > sand, in simmered dishes and in soups. What are they? > > 5) The fruit of this tree grows directly on the trunk and looks like a > small melon. Inside, the pulp contains 20 to 50 seeds or 'beans'. It > takes about 400 of these 'beans' to make a pound of finished product. > Name the tree and the finished product. > > 6) Name the herb that has been variously described as: slightly soapy; > like parsley but tangier; citrusy, biting tang; fragrant; zesty; muddy; > a mixture of cumin and caraway; stinky bed bug flavor; smells and tastes > of chemicals; pungent; unforgettably pungent; sharp, strong, earthy; > sage citrus flavor; clean and distinct flavor; orange peel-like aroma; > sweet flavor; slight numbing quality; like wood bugs'; wild and > uncharacterizable. > > 7) A fish stew which originated with Portuguese and Italian fishermen in > San Francisco, California. It consists of fish and shellfish cooked with > garlic, tomato and white wine. > > 8) These dried flower buds are picked before they open. The tree is a > member of the myrtle family and is native to the Spice Islands of > Indonesia (Moluccas). > > 9) A deep dish fruit pie (peach is most common) with only a top biscuit > dough crust. > > 10) This black, bulbous fungus is considered by most U.S. farmers as a > plant disease. The Aztecs considered it a delicacy, and it is still > prized in Mexican cuisine. > > Answers > > 1) Chartreuse > > 2) Cherry Pits. The record in the International Cherry Pit Spit > Competition is held by Rick Kraus, with a cherry spit of 72 feet 7 1/2 > inches. > > 3) The "spreading chestnut tree" from the poem "The Village Blacksmith" > by Henry Wadsworth Longfellow. It was a real tree. > > 4) Chestnuts. > > 5) Cocoa tree and chocolate. > > 6) Cilantro. It is one of those tastes that people either love or hate, > and no one agrees on a description of its aroma or taste. > > 7) Cioppino > > 8) Cloves > > 9) Cobbler > > 10) Corn smut is a black, bulbous fungus which causes corn kernels to > swell to many times their size. Most U.S. farmers consider it a disease, > and destroy infected plants. However, the Aztecs considered it a > delicacy, and it is still prized in Mexican cuisine. Also known as > Mexican truffle, huitlacoche, cuitlacoche, and maize mushroom. It can be > found in gourmet markets fresh, canned and frozen. It has a sweet, smoky > flavor. > > 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 -~----------~----~----~----~------~----~------~--~---
