3/28/2016 – Herbs

Leftover-Fresh-Herbs

Welcome BACK 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.

Sorry it’s been a while. I’ve been completely consumed by the USC Puzzle Hunt. And thus, writing food trivia has been on the back eye of the stove. But, I’m back!

Well, it looks like I’m sticking around in Rundle C. I’ve got other categories to improve on besides F/D, but I certainly feel as if my F/D knowledge has added up tremendously. I went 5-11 for LL68, which is tremendously higher percentage than my F/D thus far. In the last week, I did get the IKEA question (which I could have bet would have been a Business question), and I missed the beer question, which comes to no surprise.

But, I never did get to review the LL Midseason Classic. The food question from that set:

Learned League precedent (LL68 Midseason Classic, Q1) – Rosemary, marjoram, thyme, savory, and perhaps a touch of lavender are included in a flavorful mixture that is marketed and sold by major spice manufacturers as what French name?

Did not get it right. Which is a shame, since I’ve seen the right answer a good number of times on my food glossaries I use to write this website. Nonetheless, I got 8 questions right for that day, and my score did contribute to the Skyline scores.

And now, I ask: Are you going to Scarborough Fair? Here are five more questions about herbs.

1. From the region of Genoa, name the sauce seen here which is made with basil, garlic, Parmesan, pecorino sardo, and then blended with olive oil?

Q1Herbs
Question 1

2. Name the alcoholic drink seen here. It partly takes its name from the herb seen on top, and are traditionally served in a silver or pewter cup.

Q2Herbs
Question 2

3. The fines herbes are a combination of four herbs that are popular in French cooking. Two are chives and parsley. Name either of the other two. Marjoram is sometimes included in this set, but the other four are considered the canonical fines herbes.

4. What word precedes the words “balm”, “grass”, “myrtle”, and “verbena” in the names of culinary herbs?

5. Which herb is traditionally found on gravlax, a Nordic dish made with raw salmon, salt, and sugar?

Tomorrow: Since we are no longer during a LL season, I can say what we’re covering tomorrow. And according to my notes, I haven’t written questions about pizza?!? Going to have to rectify that.

ANSWERS BELOW:

LL. Herbes de Provence
1. Pesto
2. Mint julep
3. Tarragon or chervil
4. Lemon
5. Dill

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