6/7/2016 – Cornmeal

20150802-corn-vicky-wasik-cornmeal-7

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.

Well, we had a F/D question yesterday on LL, so let’s go to the tape:

Learned League precedent (LL69, MD8) – Cornmeal with milk, water, egg, and chopped onion, mixed into balls and dropped into hot oil—this is a basic recipe for the Southern delicacy best known by what name, which references (according to legend) its secondary purpose during cookouts and hunting expeditions?

“Southern delicacy” is the correct phrase. This Southern gentleman wasn’t going to miss it. I’m 3 for 3 so far for Food and Drink this season.

But still, it’s possible some of you Yankeefolk might have missed it. So, let’s ask some questions about other cornmeal goodies. Enjoy!

1. Cornmeal is typically ground into one of three consistencies: fine, medium, and what?

2. Give either word that precedes “cake” in the name of this cornmeal dish, where one dish name is more associated with northern states, while the other more associated with southern states.

Q2Cornmeal
Question 2

3. Commonly associated with northern Italian cuisine, what name is given to boiled cornmeal?

Q3Cornmeal
Question 3

4. What Pennsylvania Dutch dish is made by combining pork trimmings, cornmeal, wheat flour, and spices?

Q4Cornmeal
Question 4

5. What’s the first name of the not easy figure seen here?

Q6Cornmeal
Question 5

Learned League precedent (LL42, MD9) – In the cuisine of the Southern U.S., what are these fried cornmeal balls called?

LLCornmeal
LL42, MD9

Tomorrow: World Wednesday once again!

 

ANSWERS BELOW:

1. Coarse
2. Johnnycake, hoecake
3. Polenta
4. Scrapple
5. Chester
LL. Hushpuppies (this is why it pays to look at old questions)

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