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 two food questions that rounded out LL69, so let’s take care of them today and Thursday.
Learned League precedent (LL69, MD 23) – USDA specifications dictate that a T-bone cut of beef steak have a tenderloin side (the “T” divides the tenderloin and strip steak sides) that is at least 0.5 inches wide. Although it is basically the same cut, a T-bone whose tenderloin side is at least 1.25 inches wide is permitted by the USDA to be called what?
If only I had followed the wisdom of one of my idols:
I guessed “Ribeye” because I know that’s a cut of steak. I had no idea that T-bone and porterhouse were so closely related. Well, since I’ve already covered Steak once before, let’s do it again. Enjoy!
1. What Western-sounding word is often added to “ribeye” on restaurant menus to describe a ribeye that still has the bone in?
2. What process has been performed on the steak seen here?
3. The steak dish seen here is not named after an English city but rather what American physician who served in the Civil War, and was an early proponent of low-carb diets?
4. Pictured here is a popular English pie, where what other meat is paired with steak in the name of the pie?
5. This is a heavy edited logo of what restaurant chain, founded in Normal, Illinois in 1934?
6. Launched in 2007, name the famous brand of steaks billed as the “world’s greatest”, and were notably sold at The Sharper Image and on QVC. The steaks themselves were priced at around $50 a pound, and the brand only lasted 2 months.
Tomorrow: World Wednesday is back, and I think the Pacific is a vastly underused cuisine paradise.
2. Cubing (this is a cube steak)
3. James Henry Salisbury
5. Steak n’ Shake
6. Trump Steak [click here for a fun little history about this now-famous enterprise]