6/16/17 – Soft Drink Slogans


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.

No immediate F/D review to take care of, so here’s a theme based on a question I missed at trivia this week. I’ll give you the slogan of a soft drink past or present, you name the drink. Many of these slogans are the drinks most recognizable slogan, while some are simply a slogan the drink used at some point in its history. Enjoy!

1. All the Flavor and Twice the Caffeine
2. America’s Most Misunderstood Soft Drink
3. Can’t Beat the Feeling!
4. Don’t You Wanna?
5. It’ll Tickle Yore Innards
6. Just For the Taste of It!
7. Just Make It ___ For Mine
8. Obey Your Thirst
9. Something Good Everyday
10. The Choice of a New Generation
11. The Uncola


1. Jolt
2. Dr Pepper
3. Coca-Cola
4. Fanta
5. Mountain Dew
6. Diet Coke
7. Moxie
8. Sprite
9. Canada Dry
10. Pepsi
11. 7 Up

6/15/17 – Red


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.

One more food question to take care of after a recent streak.

LearnedLeague precedent (LL73, MD16) – Chicken in Odessa, goose or duck in Poltava, carp in Lviv, and lamb and mushrooms in Kiev: These are some of the ingredients that accompany the universal main ingredient in regional variations of what soup, widely considered by locals as the national soup of Ukraine?

Damn it, I thought of borscht, but changed it to goulash, the MCWA. I thought I had researched borscht before, and thought it didn’t have a bunch of varieties. That was wrong on two counts. I knew goulash was more of a standard brothy soup that contains paprika and whatever you want, and even though the question wanted you to pick up on the central ingredient beet, I chose against it. Ah well. I am currently 4 for 8 this season.

Since I’m not sure I can currently write 5 questions on beets, let’s just widened the scope by asking about red foods. Enjoy!

1. The Red Delicious apple cultivar was first created in 1880 for a contest and grown in a nursery in Madison County in which US state?

Question 1

2. What name has been covered up by the red box in this photo? Its name comes from the man Jacob who in the early 20th century mixed spices, vinegar, cayenne peppers, and garlic together. The product also is famous for its commercial slogan “I put that s*** on everything”.

Question 2

3. Although associated with the South thanks to films like “Steel Magnolias”, but red velvet cake was created in what New York institution, certainly more famous for a vegetable dish than cake?

Question 3

4. Name the Red Lobster delicacy seen here.

Question 4

5. As you may know, wine often comes in red and white varieties. The result of wine production where the juice from crushed white wine grapes is given contact with the skins of the grapes for an extended amount of time is called skin-contact wine or what color wine?

6. Name the number seen in the food dye of red M&Ms during the time they were banned. This food dye was not poisonous, as it was the Red #2 and Red #4 that were dangerous, but because of the red dye scare of the late 70s, M&Ms followed suit and removed their red M&Ms from bags.

7. The classic Louisiana Creole dish red beans and rice is traditionally served on which day of the week?

Question 7


1. Iowa
2. Frank’s
3. Waldorf-Astoria
4. Cheddar Bay Biscuits
5. Orange
6. Red #40
7. Monday

6/14/2017 – World Wednesday – Filipino


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.

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

LearnedLeague precedent (LL73, MD20) – The Chinese spring roll family of foods includes the popiah in Singapore and Malaysia, the American egg roll, and what savory pastry common in Indonesia, the Philippines, and the Netherlands (where it has a slightly different spelling)?

Welp, I’ve never heard of lumpia or loempia. I’m sure lots of people enjoy it. These cuisines are certainly in the nationalities of food I don’t eat too often.

In order to get better at these countries, the World Wednesday Jeepney is making its 29th stop, as we visit the Philippines.

Tayo’y magsikain!

1. Although Mexican in origin, name the style of cuisine where chicken or pork is marinated in vinegar and soy sauce.

Question 1

2. What stew with a repetitive name is a popular dish made with vegetables, peanut oil and oxtail?

Question 2

3. The Philippine dish lechon would certainly stand out at a party of yours since its roast what over charcoal?

4. Since I find it really nasty too look at, I won’t post the picture, but here goes the question: name the Philippine dish that is a embryonic duck egg that has been boiled and eaten as a snack.

5. Shown here is the logo of what beer, brewery, and now conglomerate, first created in 1890 and is the largest corporation in the Philippines?

Question 5

6. Ube halaya is a popular dessert made from a yam grown in the country, and is used to make an ice cream eaten in the country. What distinct color is this yam and the ice cream?


1. Adobo
2. Kare-kare
3. Pig
4. Balut
5. San Miguel
6. Purple

6/13/2017 – Glassware

Glass series - All Cocktail Glasses

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 had a F/D question recently, so let’s take care of that.

LearnedLeague precedent (LL73, MD19) – Fino, Manzanilla, and Amontillado are varieties of what Spanish fortified wine made from grapes grown near the town of Jerez de la Frontera, from which the wine takes its name?

If you had been paying attention to the recent Spelling Bee edition, you would have known what Amontillado is, and how to spell it. I have not heard of the other two wines.

It’s been a while since we’ve done non-edible things, so a mention of sherry is a pretty good segue into glasses. Cheers!

1. The glass seen here is named for what type of German pale lager, named for a city now in the Czech Republic where the lager was created?

Question 1

2. What type of drink would be drank from this glass? This glass is usually accompanied with a specially made spoon for dissolving sugar.

Question 2

3. What’s the main alcohol used in the cocktails that gives this glass its name?

Question 3

4. In the US, the amount called a shot or jigger is widely accepted to be how many fluid ounces?

5. A wine glass consists of three parts: the foot or base, the stem, and what third part, which is the part where the wine is contained?

6. I found a cool glass chart on the Internet! Which of these glasses would be used to contain sherry?

Question 6

7. A classic champagne tower you see in movies where some oaf who shouldn’t be invited to this elegant party accidentally knocks it down relies on the shape of which kind of champagne glass, the alternate to a flute or tulip?

Question 7

Tomorrow: Lets go to the Philippines for a World Wednesday!


1. Pilsner
2. Absinthe
3. Gin (Collins glass for a Tom Collins)
4. 1.5
5. Bowl
6. #4, the triangle one [chart here]
7. Coupe

6/12/17 – Philosophers and Theologians

Original Idea: Food For Thought. Symbol Of Some Ideology.

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.

Small break, but here’s some questions now for you. According to recent history, time to go over some stuff:

LearnedLeague precedent (LL73, MD15) – What term is derived from the name of a Greek philosopher who declared that happiness and the absence of pain are the greatest goods and has come to mean, in the context of food and wine, a person of refined tastes?

When playing this one, I really thought this was going to be a Language question, but it turned out to be F/D. An epicurean is named after Epicurus. With this question, I went 3 for 5.

So, since this is more of a philosophy category anyway, let’s talk about foods associated with philosophers. There is not a lot. So, in order to round out the numbers, I’ve included foods associated with theologians and holy people, because cut me some slack. Enjoy!

1. Let us all live in the best of all possible worlds by you telling me the name that has been covered up in this picture. The German company has been producing  these namesake “keks” or crunchy biscuits since 1891, which unbelievably is the same year Fig Newtons were created.

Question 1

2. Name the Presbyterian minister seen here, who died in 1851. Although he didn’t invent any of his namesake foods, his preaching of eating whole wheat and high fiber foods led to a namesake flour, cracker, and bread.

Question 2

3. The chicken dish that’s made as a white soup with cucumbers, mushrooms, bread, and cheese is named for what French philosopher during the Enlightenment, who thought of the separation of powers?

Question 3

4. The orange seen here is named for what 19th century Florida minister and orange grower? Its name contains a title he possessed while in the church.

Question 4

5. The Pythagoreans, a group that followed philosopher and mathematician Pythagoras, famously had an aversion to what food product? There’s a legend that after Pythagoras’s home was burned down by enemies of the Pythagoreans, Pythagoras was killed by the enemy group as there was a field of this food product near his home, and Pythagoras proclaimed that he’d rather die than cross a field of this food.

4 T
Question 5

6. Name the Episcopal priest seen here cooking, who died in 2013. A longtime priest on Long Island, he authored the book “The Supper of the Lamb”, which discussed both theology and cooking, and he also was a regular food columnist for the New York Times and Newsday.

Question 6

Tomorrow: Wine, thanks to a recent sherry question.


1. (Gottfried Wilhelm) Leibniz
2. Sylvester Graham
3. Baron de Montesquieu
4. Parson Brown orange (Nathan L. Brown)
5. Beans
6. Robert Farrar Capon

6/5/2017 – BBQ 2


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.

Before the break, we had a food question, so let’s go to the tape:

Learned League precedent (LL73, MD14) – Among the six standard meat/tofu items on the menu at the Chipotle Mexican Grill chain, the slow-cooked, seasoned shredded beef option is listed as what term?


Did not know. So, I’ve basically gone to Moe’s Southwest Grill more or less weekly for the last six years, and I don’t think barbacoa appears on its menu. I’ve been to Chipotle some, but I’m pretty sure I’ve only looked for chicken. In honor of this, I just might go to Chipotle this week and get some barbacoa.

Let’s answer some questions about barbecue. Enjoy!

1. The unique shape grill seen here would be used to prepare barbecue similar to what country’s cuisine?

Question 1

2. Name the Mexican pit-barbecued dish seen here. Made with either mutton or rabbit, this dish contains a laundry list of spices, and is served in the semi-transparent wrap of the skin of the maguey plant.

Question 2

3. If you were describing the barbecue sauce of Kansas City to a friend, what two ingredients would you emphasize? One of these ingredients is really only identified elsewhere in the barbecue sauce of western NC/northern SC, and the other barbecue sauce ingredient is found in the Memphis style sauce.


4. Name the specific cut of smoked brisket seen in the pan here. A few of the pieces in the pan definitely show you why it is given this name.

Question 4

5. Shown here is the partial logo of what chain of barbecue restaurants, especially popular in the Midwest?

Question 5

6. Name the chef seen here, who gained fame by being a subject of the first docu-like season of TLC’s “BBQ Pitmasters”, but then became a judge on the competition show-like future seasons of the show. He’s probably the most famous BBQ chef who isn’t himself a restaurateur or active cooking show host.

Question 6



1. Mongolia
2. Mixiote
3. Tomato and molasses
4. Burnt ends
5. Famous Dave’s
6. Myron Mixon

6/2/17 – French Pastries


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 had a food question a couple of days ago, so let’s go to the tape:

Learned League precedent (LL73, MD12) – Melting butter in hot water, adding flour, cooking that mixture until smooth, beating in eggs one by one, and piping through a forcing bag—this is a method for preparing what type of pastry, used for making éclairs, beignets, churros, and French crullers?

I was confused by this question at first, since it sounds like they’re trying to describe something like icing, but if you replace “pastry” with “dough”, this question clearly describes choux, which I knew. It didn’t appear in the Ends with “X” episode, but it did appear in the Dough episode, where I was inspired from watching 500 Questions last summer.

To round out our week, here’s a few questions about French pastries, which are big about using choux pastry to make them. Enjoy!

1. Made with either Gruyère, Emmentaler, or Comté, name the choux pastry made of a blend of choux dough and cheese.

Question 1

2. What title of nobility lends its name to the choux pastry / deep fried crisp potato puffs seen here?

Question 2

3. The pastry seen here, made with choux and praline flavored cream, is named after which two French cities, the endpoints of a non-Tour-de-France bicycle race?

Question 3

4. The cake seen here made with puff pastry, caramelized sugar, and various cremes and creams is named after what patron saint of bakers?

Question 4

5. Name the deep-fried choux pastry seen here, probably better associated with New Orleans as a breakfast item.

Question 5

Have a good weekend everyone!



1. Gougère
2. Dauphine (they’re called pommes dauphine)
3. Paris-Brest
4. St. 
5. Beignet