9/22/17 – Rhubarb


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Another F/D question, so let’s go to the tape:

LearnedLeague precedent (LL74, MD20) – While it is botanically a vegetable, the US Customs Court ruled in 1947 that what plant was a fruit on the basis of how its edible stalks are normally eaten?

I didn’t really understand the question, although I guess the answer makes sense. I guessed celery as it is in fact a vegetable with edible stalks. Is the rhubarb fruit/vegetable debate a big thing people know about? I’m not really sure how folks know this, unless you know that both celery and rhubarb are edible stalks, and that it probably isn’t celery. Feel free to leave me comments about your reasoning/knowledge. I’m now 4 for 7 this season. I hope I stay above 50%.

Well, I’m about to squeeze juice out of a rhubarb and ask five questions about this fruit vegetable. Enjoy!

1. The most well known application of rhubarb would have to be the rhubarb pie, popular in the American South as well as in the UK. What actual fruit often is used to accompany rhubarb in the filling of the pie?

2. You should never eat the leaves of the rhubarb plant, as the leaves contain considerate amounts of what acid, with chemical formula C2H2O4, which can can illnesses if consumed?

Question 2

3. Name the sometimes-terracotta objects seen here. These objects are used to limit the photosynthesis of rhubarbs, these items are placed over two or three-year old rhubarb plants during the early season. The lids of these objects are removed when the rhubarb shoots appear, and this device also creates blanched stalks. Also, they presumably multiply the mass and acceleration of the rhubarbs.

Question 3

4. Often used to make flour, the seeds of what nonwheat, nongrass plant seen here is closely related to the rhubarb?

Question 4

5. The cocktail called Rosemary & Rhubarb, made with rhubarb syrup, lemon juice, and sprigs of fresh rosemary, has what alcohol as its made ingredient?

Question 5


1. Strawberry
2. Oxalic acid
3. Rhubarb forcer
4. Buckwheat
5. Vodka


9/21/17 – Delmonico’s


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Today’s quiz takes us through a very specific role in food history. Delmonico’s is the name of a legendary Lower Manhattan restaurant empire that originally operated from 1827 to 1923. Although the name has appeared since under the same name, the true Delmonico’s ran for that century and dominates food history today. Here are some questions about its innovations. Enjoy!

1. Besides its namesake Delmonico potatoes dish, the restaurant also names the Delmonico steak.  Although we don’t know exactly what the steak was like, but we think it was probably what kind of cut of steak? In Australia, this type of steak is called a Scotch fillet.

Question 1

2. Although there is some dispute involving its creation (as all 19th century things do), the first recipe of what dish was printed in the cookbook “The Epicurean”, a work by longtime Delmonico’s chef Charles Ranhofer? This dish is certainly the best known dish that incorporates a sauce also called Dutch sauce.


3. Foxhall P. Keene was a polo player who won a gold medal at the 1900 Paris Olympics, and amateur tennis player around the turn of the century. According to some sources, Foxhall Keene was the namesake of what dish, which Charles Ranhofer created at Delmonico’s?

Question 3

4. Name the dessert seen here, created in 1876 at Delmonico’s to celebrate the recent entry of a geographic area.

Question 4

5. The dish seen here is the Lobster Newberg, made with lobster, butter, cognac, sherry, cream, and eggs. First introduced at Delmonico’s, the Newberg is not the original name. Give the last name of Ben, the sea captain who gave the recipe to Charles Delmonico in 1876, although it was removed from the menu after Ben and Charles had an argument. The dish was originally named for Ben, and the current name of the dish is reminiscent of the name.

Question 5

6. While it probably isn’t true that Delmonico’s introduced the hamburger to America, it is true that Charles Ranhofer introduced what fruit to the United States at Delmonico’s, also called the alligator pear?

7. And finally, name the word removed from this screenshot of the Delmonico’s website. Never mind the it’s issue.



1. Ribeye
2. Eggs Benedict
3. Chicken a la King / Keene
4. Baked Alaska
5. Wenberg
6. Avocado
7. Restaurant

9/20/17 – Mascots: Real or Fake?


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Hey, how about another look at the tape?

LearnedLeague precedent (LL74, MD16): In 1915, a central California woman named Lorraine Collett Petersen posed for a watercolor painting while holding a basket of fresh grapes, becoming the longtime face for a brand that, in line with that image, is still known today by what name?

BOOM. You may have learned this from my semi-recent Raisins edition:

Screen Shot 2017-09-17 at 4.32.47 PMAnd if you did, you would have also gotten it right. This question puts me at 4 for 6 this season.

The Sun-Maid girl was a real girl. Presented for you are ten more people used to advertise products, either today or historically. All you have to say is whether that person is real or not. The ones that are fake are depictions that are not based on any one person, and/or the name of the company is just a made up person. Good luck!

Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10


1. Fake – Aunt Jemima is based upon stereotypical characters of 1930s minstrel shows.
2. Fake – Betty Crocker was never a real person, just a character created by General Mills in 1921. All depictions of her are just various artists’ person renditions of what she could look like.
3. Real – Italian immigrant Ettore Bioardi was the creator and mascot for Chef Boyardee, who died in 1985.
4. Real – McKee Foods founder O.D. McKee used his granddaughter Debbie’s likeness for Little Debbie. Today, Debbie McKee-Fowler is the Executive VP of McKee Foods.
5. Fake – The Morton Salt girl has never been based on a real person, despite rumors.
6. Real – Born in Indiana and a Purdue alum, Orville Redenbacher was a real businessman who dominated the popcorn industry and appeared on commercials. He died in 1995.
7. Real – Founded in 1982, Newman’s Own was created by Paul Newman, who was certainly a real person. Newman died in 2008.
8. Fake – The Quaker Oats man is not based on any person, which includes the rumored William Penn. The name of the mascot is Larry.
9. Real – The name Uncle Ben comes from a Houston rice farmer whose rice was used for WWII rations. The picture is of Frank Brown, the maitre d’ of a Chicago restaurant.
10. Real – Melinda Lou Morse, who was nicknamed Wendy by herself as unable to pronounce her first name, was the daughter of Wendy’s founder Dave Thomas. The picture shown is a likeness of a portrait of her’s, where she wears the blue and white striped blouse.



9/19/17 – Meatballs


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

There was a F/D question a couple of days ago, so let’s go to the tape:

LearnedLeague precedent (LL74, MD13)- AlbóndigaskeftédesköttbullarKlopsepolpette, and köfteare all dishes that are generally referred to in English as what?

Turns out, this is basically the Spanish, Greek, Swedish, German, Italian, and Turkish translations of meatballs. Sadly, I was not aware of this. Never learned this word in my Spanish classes, and I foolishly didn’t remember this word from my Italy trip. I’m now 2 for 4 this season.

Let’s enjoy some more non-vegetarian spheres with some questions about meatballs, spicy or not. Enjoy!

1. Associated with Haiti (probably because its name is French for meatball), name the spicy meatballs seen here often served with rice and vegetables.

Question 1

2. Name the alliterative Subway sandwich seen here.

Question 2

3. It’s seven bridges too far. The German klopse seen here, made with veal, a white sauce with capers is named after what Prussian/Russian city?

Question 3

4. In the UK (especially in mid-England, and in Wales), what name is given to meatballs made of offal from pork? The name Savoury Ducks is sometimes used for this dish, as the name has an unrelated connection to the name of a slur.

Question 4

5. Does a can of the Original variety for SpaghettiOs contain meatballs?


6. The creation of spaghetti and meatballs is credited to being invented in the beginning of the 20th century in what city?


1. Boulette
2. Meatball Marinara
3. Königsberg (or Kaliningrad)
4. Faggots
5. No, but you can buy a can that does feature meatballs.
6. New York City

9/18/17 – Italian Meats


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Another F/D question, another look at the tape:

LearnedLeague precedent (LL74, MD15): The large, pink pork sausage known in English as Mortadella originated in what city, which gives its name to the authentic sausage’s broadly copied (and inferior) imitators?

I was kind of lucky on this question, as I was just going back and looking at previous LL F/D questions I’ve missed the weekend before, and I remembered this nugget I missed the first time:

LearnedLeague precedent (LL67, MD19): Although the city gives its name to the somewhat similar but lesser “bologna” (“baloney”) sausage common commercially in the United States, the Italian city of Bologna originated and is associated with what large, pink pork sausage (pictured), which was banned for import into the US for thirty-three years starting in 1967?

This question is more or less the inverse of that one, and I got it right, making me 3 for 5 this season.

Well, adding to the Italian list of quiz topics including Bread, Cheeses, Desserts, and Wines, today’s post is about Italian meats. Enjoy!

1. Technically not a type of meat but rather a style of meat, what style, coming from the Italian for hunter, is chicken or rabbit cooked with onions, herbs, tomatoes, bell peppers, and wine?

Question 1

2. Essentially Italian ham, name the dry-cured ham seen here, made from a pig’s hind leg that is salted and cured for upwards to a year and a half, and is served as an antipasto.

Question 2

3. Associated with the Lombard region, name the salted beef dish that ages for around two months, which results in its dark red/purple appearance?

Question 3

4. Soppressata is the closest Italian equivalent of what American meat, whose name comes from the Italian for bell peppers?

5. Veal Milanese is an example of what type of Italian meat dish, translating as “little rib”, where a cutlet is breaded and then fried?

Question 5



1. Cacciatore
2. Prosciutto
3. Bresaola
4. Pepperoni
5. Cotoletta

9/13/17 – World Wednesday – Moroccan


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

It’s the 43rd stop on the World Wednesday Laraki, and now we return to the second-largest continent by asking questions about Morocco.

Before we start, time for a reveal! On August 18th, Mike Nothnagel provided this puzzle for us:

Start with the phrase TELEVISION AD. Change one letter to a G and you can rearrange the result to spell a six-letter word for a type of cooking pot (or a dish cooked in such a pot) and a six-letter word for things that might be included in a dish cooked in such a pot. What are the words?

If you change the final D to a G, you can get the two words TAGINE (a type of pot used in Morocco) and OLIVES. Congrats to everyone who correctly solved it, and another huge thanks to Mike for coming up with it! I will announce winners of the contest associated with this puzzle on Friday this week.

Now it’s time to ask more about Morocco. بالصحة!

1. The lamb sausage merguez is often accompanied with what spicy pepper pasta sauce seen here? The sauce is probably even more associated with Tunisia.

Question 1

2. Poached eggs in a tomato sauce also containing chili peppers, onions, and cumin is the main features of what dish, whose name means “mixture” in Arabic?

Question 2

3. Tangines or tajines often contain a salted variety of what fruit in many stews that are served in the country? Its also the main fruit used in the dish called Sussex pond pudding.

4. The 1973 book “Couscous and Other Good Food from Morocco” was the first major cookbook published in the US about the country, and was written by what American cook? Also an expert in Mediterranean cuisine, her latest book was 2012’s “The Food of Morocco”.


Question 4

5. Harsha is a fried, buttery flatbread in Morocco that is made from what pasta wheat that consists of durum? Arguably the country’s most popular foodfood is made from this cereal.

Question 5

6. Issam Chabaa is the house pianist who plays early 20th century standards at a restaurant in Casablanca which opened in 2004, which bears the name of what famous fictional character?

Morocco-Searching for Ricks
Question 6


1. Harissa
2. Shakshouka
3. Lemon
4. Paula Wolfert
5. Semolina (which makes couscous)
6. Rick Blaine (the restaurant is Rick’s Cafe Casablanca)

9/12/17 – Bagels


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

We’ve had two editions on doughnuts, but none so far about bagels. Well, with a lead-in of foods with holes, here’s some questions about bagels. Enjoy!

1. Name the name edited out of this bagel brand logo.

Question 1

2. The lox seen on the bagel features a mild brining and was subsequently cold-smoked. What geographic name is given to this lox, taken from the province where New York originally received their salmon?

Question 2

3. What word has been edited out here?

Question 3

4. A traditional “everything bagel” includes three different types of seeds. What are those three seeds?

Question 4

5. What topping takes its name from the Yiddish word for “grease”?


6. The two main types of bagels are the New York-style and the style found in which city? Bagels in this city are thinner, sweeter, denser, and feature a larger hole. This city is home to two famous bagel bakeries, Fairmount and St. Viateur, both found in this city’s neighborhood of Mile End.

Question 6



1. Thomas’
2. Nova Scotia (called Nova lox)
3. Bites
4. Sesame, poppy, caraway
5. Schmear
6. Montreal