10/16/17 – Mexican Food Cartoons

Mexican food ingredients

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.

I took a couple of weeks off, since LL74 wrapped up and because school gets tricky.

This edition is inspired by friend-of-the-show Alex Jeffrey. About a week ago, Alex shared a photo to my Facebook that featured an amazing diagram that shows Mexican foods broken down into a taxonomy, while each of the foods were cartoons! So, in honor of this amazing graphic, I made a quiz.

Given a cartoon food and its definition, name the food. The graphic in full can be found with the answers. Good luck!

1. Tortilla chips that are topped with cheese, chiles, etc. then heated until the cheese melts.

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Question 1

2. A torta made with a sesame seed bread roll, made with egg, and often includes avocado, meat, and white cheese, with the final product looking like a brioche.

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Question 2

3. Tamale variety featuring mole sauce and chicken, named after the Mexican state where it originates.

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Question 3

4. Traditional soup made with hominy, pork, and shredded vegetables.

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Question 4

5. Rotating pork dish directly inspired by the Lebanese population that immigrated to Mexico in the early 20th century.

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Question 5

6. Street food consisting of a corn on the cob, and covered with salt, chili powder, butter, and other spices, which I had for the first time over the weekend!

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Q6

7. Sweet roll, sometimes topped with anise seeds, that is traditionally eaten November 1st or 2nd.

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Question 7

ANSWERS BELOW:

 

Click [here] for the original graphic.

1. Nachos
2. Cemitas
3. Oaxaquenos
4. Pozole
5. Pastor
6. Elote
7. Pan de muerto

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9/28/17 – “ZZ” Foods

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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 is the last day of LL74! Hope your final Match Day goes well, and if you’re close to getting promoted (or not getting demoted), I hope the matches go your way. I will end this season around 18th in my A Rundle, which keeps me secure for LL75. I also went 6 for 9 on F/D, missing kreplach, meatballs, and rhubarb, but still getting dill, Emmental, Bologna, Sun-Maid, eggs, and tabasco.

By the way, of the 6 questions I got right, 5 of them had essentially been previous 5CT questions. That is really exciting. I’m getting closer and closer to singularity.

To mark the end of another season, here are questions about foods that have “zz” somewhere in their name. Enjoy!

1. What animal organ is also called the gigerium, the gastric mill, or the ventriculus?

2. Peach schnapps and orange juice are the central ingredients of what cocktail?

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Question 2

3. Name the Italian wafer cookies seen here, usually flavored with some anise, which are often rolled to make the shell for cannoli.

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Question 3

4. You might get baked into a pie when you perform what culinary action, the act of frying meat or dough until the edges curl? The name also refers to a type of domesticated chicken with curled feathers.

5. Name the dish seen here, and name the occupation of the namesake of the dish.

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Question 5

6. Name the restaurant chain whose logo has been edited here. Thanks to its inclusion in gas stations and convenience stores, it’s the 10th largest restaurant chain in the US.

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Question 6

 

 

ANSWERS BELOW:

1. Gizzard
2. Fuzzy Navel
3. Pizzelles
4. Frizzle
5. Chicken tetrazzini, Luis Tetrazzini was an opera singer
6. Hunt Brothers Pizza

 

9/27/17 – Hot Sauces

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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.

Yesterday we had what might be the last F/D question of the season, so let’s go to the tape:

LearnedLeague precedent (LL74, MD23) – What is the brand name of the products manufactured by the McIlhenny Company of Avery Island, Louisiana?

Hopefully you remember this nugget from the Cajun edition last year:

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When you look at the label, it’s pretty clear where it’s from, but I mainly remembered. I now go 6 for 9 on food and drink.

With tabasco leading the way, let’s ask some more questions about hot sauces. Enjoy!

1. Tabasco sauce is named after the Mexican state of Tabasco. On this map, what color is the state of Tabasco?

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Question 1

2. Seen here is the mascot for what hot sauce brand, first created in 1929, ironically, in Winston-Salem?

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Question 2

3. What two words has been removed from this corporate logo, whose best known product has Thai roots?

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Question 3

4. Made by Walker & Sons in Ville Platte, Louisiana, what sauce seen here is sometimes abbreviated as SYM?

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Question 4

5. What unique feature does a bottle of Cholula Hot Suace feature that is not found on other bottles of hot sauce?

 

6. What is the last name of pharmacist and onetime Massachusetts College of Pharmacy and Health Sciences professor Wilbur seen here, who in 1912 created a namesake “Organoleptic Test” of measuring piquancy?

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Question 6

ANSWERS BELOW:

 

1. Orange (Red = Yucatan, Yellow = Oaxaca, Green = Tamaulipas, Blue = Sinaloa, Violet = Baja California Sur)
2. Texas Pete
3. Huy Fong
4. Slap Ya Mama
5. Wooden cap
6. Scoville

9/26/17 – Spaghetti Dishes

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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 food question? Let’s review.

LearnedLeague precedent (LL74, MD22): The simplest and most authentic Italian version of the dish known as spaghetti alla carbonara contains four main ingredients (not including olive oil, salt, and pepper): spaghetti, cured pork (guanciale/pancetta), grated hard cheese (e.g., Parmigiano-Reggiano), and what fourth ingredient?

Yay! From Olympics Part 2.

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Boom. I’m now 5 for 8. Also, if you haven’t already, check on the show “Master of None”, a Netflix original starring South Carolina-born Aziz Ansari. Spaghetti alla carbonara is in fact a plot point in the show!

So, for today’s questions. There is a number of different styles of spaghetti out there, where the one asked today is “alla carbonara”. In similar vein of the Chicken Dishes post, I’ll give you how the dish is made, and you tell me the words that go after “spaghetti”. Since the dishes are Italian, they’ll be either “al” or “alla”. Good luck!

1. With clams

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Question 1

2. Made in Sicily, a dish made with sautéed eggplant, tomatoes, ricotta, and basil. Probably takes its name from a Bellini opera.

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Question 2

3. With sauce made of tomatoes, minced garlic, and minced beef. Not really known in Italy, it’s the kind of spaghetti my mom makes.

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Question 3

4. With tomatoes, olive oil, black olives, parsley, and garlic, whose name means “in the style of a whore”.

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Question 4

5. With a thick noodle, named after the device which is used to make it, where the device is named after an instrument it sort of resembles.

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Question 5

6. With Genoese basil/garlic sauce.

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Question 6

ANSWERS BELOW:

1. Alle vongole
2. Alla Norma
3. Alla Bolognese
4. Alla puttanesca
5. Alla chitarra
6. Al pesto

9/22/17 – Rhubarb

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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?

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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.

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Question 3

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

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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?

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Question 5

ANSWERS BELOW:

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

9/21/17 – Delmonico’s

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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.

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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?

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Question 3

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

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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.

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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.
Q7Delm

 

ANSWERS BELOW:

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?

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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!

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

ANSWERS BELOW:

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.