9/19/17 – Meatballs

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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.

There was a F/D question a couple of days ago, so let’s go to the tape:

LearnedLeague precedent (LL74, MD13)- AlbóndigaskeftédesköttbullarKlopsepolpette, and köfteare all dishes that are generally referred to in English as what?

Turns out, this is basically the Spanish, Greek, Swedish, German, Italian, and Turkish translations of meatballs. Sadly, I was not aware of this. Never learned this word in my Spanish classes, and I foolishly didn’t remember this word from my Italy trip. I’m now 2 for 4 this season.

Let’s enjoy some more non-vegetarian spheres with some questions about meatballs, spicy or not. Enjoy!

1. Associated with Haiti (probably because its name is French for meatball), name the spicy meatballs seen here often served with rice and vegetables.

Q1Meat
Question 1

2. Name the alliterative Subway sandwich seen here.

Q2Meat
Question 2

3. It’s seven bridges too far. The German klopse seen here, made with veal, a white sauce with capers is named after what Prussian/Russian city?

Q3Meat
Question 3

4. In the UK (especially in mid-England, and in Wales), what name is given to meatballs made of offal from pork? The name Savoury Ducks is sometimes used for this dish, as the name has an unrelated connection to the name of a slur.

Q4Meat
Question 4

5. Does a can of the Original variety for SpaghettiOs contain meatballs?

 

6. The creation of spaghetti and meatballs is credited to being invented in the beginning of the 20th century in what city?

ANSWERS BELOW:

1. Boulette
2. Meatball Marinara
3. Königsberg (or Kaliningrad)
4. Faggots
5. No, but you can buy a can that does feature meatballs.
6. New York City

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9/18/17 – Italian Meats

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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, another look at the tape:

LearnedLeague precedent (LL74, MD15): The large, pink pork sausage known in English as Mortadella originated in what city, which gives its name to the authentic sausage’s broadly copied (and inferior) imitators?

I was kind of lucky on this question, as I was just going back and looking at previous LL F/D questions I’ve missed the weekend before, and I remembered this nugget I missed the first time:

LearnedLeague precedent (LL67, MD19): Although the city gives its name to the somewhat similar but lesser “bologna” (“baloney”) sausage common commercially in the United States, the Italian city of Bologna originated and is associated with what large, pink pork sausage (pictured), which was banned for import into the US for thirty-three years starting in 1967?

This question is more or less the inverse of that one, and I got it right, making me 3 for 5 this season.

Well, adding to the Italian list of quiz topics including Bread, Cheeses, Desserts, and Wines, today’s post is about Italian meats. Enjoy!

1. Technically not a type of meat but rather a style of meat, what style, coming from the Italian for hunter, is chicken or rabbit cooked with onions, herbs, tomatoes, bell peppers, and wine?

Q1Ital
Question 1

2. Essentially Italian ham, name the dry-cured ham seen here, made from a pig’s hind leg that is salted and cured for upwards to a year and a half, and is served as an antipasto.

Q2Ital
Question 2

3. Associated with the Lombard region, name the salted beef dish that ages for around two months, which results in its dark red/purple appearance?

Q3Ital
Question 3

4. Soppressata is the closest Italian equivalent of what American meat, whose name comes from the Italian for bell peppers?

5. Veal Milanese is an example of what type of Italian meat dish, translating as “little rib”, where a cutlet is breaded and then fried?

Q5Ital
Question 5

ANSWERS BELOW:

 

1. Cacciatore
2. Prosciutto
3. Bresaola
4. Pepperoni
5. Cotoletta

9/13/17 – World Wednesday – Moroccan

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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.

It’s the 43rd stop on the World Wednesday Laraki, and now we return to the second-largest continent by asking questions about Morocco.

Before we start, time for a reveal! On August 18th, Mike Nothnagel provided this puzzle for us:

Start with the phrase TELEVISION AD. Change one letter to a G and you can rearrange the result to spell a six-letter word for a type of cooking pot (or a dish cooked in such a pot) and a six-letter word for things that might be included in a dish cooked in such a pot. What are the words?

If you change the final D to a G, you can get the two words TAGINE (a type of pot used in Morocco) and OLIVES. Congrats to everyone who correctly solved it, and another huge thanks to Mike for coming up with it! I will announce winners of the contest associated with this puzzle on Friday this week.

Now it’s time to ask more about Morocco. بالصحة!

1. The lamb sausage merguez is often accompanied with what spicy pepper pasta sauce seen here? The sauce is probably even more associated with Tunisia.

Q1Moro
Question 1

2. Poached eggs in a tomato sauce also containing chili peppers, onions, and cumin is the main features of what dish, whose name means “mixture” in Arabic?

Q2Moro
Question 2

3. Tangines or tajines often contain a salted variety of what fruit in many stews that are served in the country? Its also the main fruit used in the dish called Sussex pond pudding.

4. The 1973 book “Couscous and Other Good Food from Morocco” was the first major cookbook published in the US about the country, and was written by what American cook? Also an expert in Mediterranean cuisine, her latest book was 2012’s “The Food of Morocco”.

Q4Moro

Question 4

5. Harsha is a fried, buttery flatbread in Morocco that is made from what pasta wheat that consists of durum? Arguably the country’s most popular foodfood is made from this cereal.

Q5Moro
Question 5

6. Issam Chabaa is the house pianist who plays early 20th century standards at a restaurant in Casablanca which opened in 2004, which bears the name of what famous fictional character?

Morocco-Searching for Ricks
Question 6

ANSWERS BELOW:

1. Harissa
2. Shakshouka
3. Lemon
4. Paula Wolfert
5. Semolina (which makes couscous)
6. Rick Blaine (the restaurant is Rick’s Cafe Casablanca)

9/12/17 – Bagels

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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.

We’ve had two editions on doughnuts, but none so far about bagels. Well, with a lead-in of foods with holes, here’s some questions about bagels. Enjoy!

1. Name the name edited out of this bagel brand logo.

Q1Bagel
Question 1

2. The lox seen on the bagel features a mild brining and was subsequently cold-smoked. What geographic name is given to this lox, taken from the province where New York originally received their salmon?

Q2Bagel
Question 2

3. What word has been edited out here?

Q3Bagel
Question 3

4. A traditional “everything bagel” includes three different types of seeds. What are those three seeds?

Q4Bagel
Question 4

5. What topping takes its name from the Yiddish word for “grease”?

 

6. The two main types of bagels are the New York-style and the style found in which city? Bagels in this city are thinner, sweeter, denser, and feature a larger hole. This city is home to two famous bagel bakeries, Fairmount and St. Viateur, both found in this city’s neighborhood of Mile End.

Q6Bagel
Question 6

ANSWERS BELOW:

 

1. Thomas’
2. Nova Scotia (called Nova lox)
3. Bites
4. Sesame, poppy, caraway
5. Schmear
6. Montreal

9/11/17 – Holes

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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.

Last Friday, we had a Food/Drink question, so let’s go to the tape:

Learned League precedent (LL74, MD11) – Archetypal “Swiss” cheese, with its large holes, that is produced outside of Switzerland is an imitation of what authentic Swiss cheese, which takes its name from the valley near Bern where it originated?

SLAM DUNK.

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That question appeared on the Swiss edition of World Wednesday, and it paid off in spades on Friday. I’ve also asked a very similar question for a USC trivia night. Either way, I’ve got cheese. I’m now 2 for 3 on F/D questions.

In honor of Emmental cheese and its eyes, here’s some more questions about foods with holes. Enjoy!

1. Name the holy cereal seen here.

Q1Holes
Question 1

2. Finish the analogy. Timbits : Tim Hortons :: ______ : Dunkin’ Donuts.

 

3. Since 1935, Life Savers candy has offered its “5 Flavors” variety. Those five flavors are Cherry, Raspberry, Watermelon, Orange, and what?

4. Name the baked good seen here.

English crumpets with butter close up
Question 4

5. The tool seen here would be used on bread or pizza dough to do what action, which allows steam to escape, and thus preventing the dough from rising.

Q5Holes
Question 5

6. The English dish seen here, where sausages are cooked in Yorkshire pudding batter in a pan, is called what animal “in the Hole”?

Q6Holes
Question 6

You may have noticed I didn’t discuss bagels at all. We’re doing those tomorrow!

 

ANSWERS BELOW:

1. Honeycomb Cereal
2. Munchkins (stores name for doughnut holes)
3. Pineapple
4. Crumpet
5. Docking (seen here is a dough docker)
6. Toad in the Hole

9/8/17 – Dill

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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.

We recently had a F/D question, so let’s go to the tape:

Learned League precedent (LL74, MD7): What is the common name of the herb Anethum graveolens, a member of the parsley family that is visually similar to fennel? It is used abundantly in Poland, Russia, and the Nordic countries with fish (e.g., gravlax), and is also used on potatoes, to flavor cucumbers and gherkins, and with sour cream and yogurt.

Turns out, Five Course Trivia has written about this before on our Herbs episode:

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The answer was dill, and I got it right this time! I am now 1 for 2 this season.

Here’s five more questions on dill! Enjoy.

1. Seen here is the popular dill variant of what cheese, which takes its name from a dairy farm in Øverød, near Copenhagen?

Q1Dill
Question 1

2. The halibut seen here is topped with a dill-lemon version of what sauce from the Loire Valley, made with hot butter, white wine, and gray shallots?

Q2Dill
Question 2

3. From the Latin for “water of life”, name the Scandinavian spirit shown here, flavored with either dill or caraway, and made from grain or potatoes. An important drink in Nordic countries, it is often enjoyed when also singing the ditty “Helan Går”.

Q3Dill
Question 3

4. The dill pickle treat, and apparently Southern treat seen here is called what, which comes from the substance that is used to change its color? As expected, you can enjoy these pickles in a variety of colors.

Q4Dill
Question 4

5. Opening in 2009 and currently with head chef Ragnar Eiríksson, Dill is the name of the first restaurant in its country to be awarded a Michelin star, and is found in the capital of which country?

Q5Dill
Question 5

Have a great weekend! Stay safe.

 

ANSWERS BELOW:

1. Havarti
2. Beurre blanc
3. Akvavit
4. Koolickle (made from dipping pickles in Kool-Aid)
5. Iceland (found in Reykjavik)

9/7/17 – Duck

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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.

I’m back from my Labor Day hiatus! In both the extended Holy Week segment, and with the questions this week, we’ve only got one F/D question to discuss, which I’ll do tomorrow.

In the meantime, enjoy today’s questions about duck, which I mainly chose only to have today’s cover photo in the blog. Enjoy!

1. Seen here is the duck version of what meat dish, traditionally a boned thigh part of poultry, stuffed with forcemeat, and shaped into an egg or back into a leg shape?

Q1Duck
Question 1

2. Duck l’Orange is a classic French dish that traditionally uses a bigarade sauce, which is made the juice and rind of a bitter orange (whose French name is where the sauce takes its name). Another name for the bitter orange is derived from what non-French city?

Q2Duck
Question 2

3. Seen here is a roast duckling, associated with the duck-farming of which American island? Around 95% of all ducks sold and consumed in the US are this island’s variety of the Pekin duck. The island also names a five-alcohol cocktail which was supposedly created at the Oak Beach Inn.

Q3Duck
Question 3

4. Name the chef seen here. Known for his Cajun and Creole recipes, this chef (who passed away 2015), is credited with popularizing the turducken as an American dish.

Sugarplum Ball
Question 4

5. What color is duck sauce?

 

ANSWERS BELOW:

1. Ballotine
2. Seville
3. Long Island
4. Paul Prudhomme
5. Orange