3/5/2019 – American City Foods


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.

The season forges on, but we’ve still got some questions to review from last season.

LearnedLeague precedent (LL79, MD16) – Beat 2-3 eggs per person in a large mixing bowl. Add chopped ham or bacon, green pepper and onion to taste. Pour mixture into hot frying pan. Fold to form omelet. These words are engraved on a plaque in the sidewalk near 1565 California Street in what city?

That’s a Denver omelette, and Denver omelettes are good. Wasn’t going to miss that one.

Today’s post is a nice American themed set. I’ll give you a picture of a food that is named for an American city, and you should name the city.

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


1. Charleston, SC (Charleston red rice)
2. Concord, MA (Concord grape)
3. Chicago, IL (Chicago-style hot dog)
4. Philadelphia, PA (Philadelphia roll)
5. Cincinnati, OH (Cincinnati chili)
6. Nashville, TN (Nashville hot chicken)
7. St. Louis, MO (St. Louis-style pizza)
8. Boston, MA (Boston cream donut)
9. Vidalia, GA (Vidalia onion)
10. New York City, NY (New York strip steak)



3/4/2019 – Books By Chef


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, all new things this week! I need the good juju for the website. Let’s review a question from last season:

LearnedLeague precedent (LL79, MD14) – Irma S. Rombauer, a hostess and homemaker from St. Louis, self-published in 1931 the first edition of an eventual bestseller that became one of the most popular reference books of its kind in the United States, and remains today a classic. What is that book’s title?

We’ve asked about Mrs. Rombauer before, and that book is the Joy of Cooking. And what a joy it is.

Today is a book-filled edition of 5CT. I’ll give the title of a cookbook by a famous chef, and you name the chef. Good luck!

1. Le Guide Culinaire (1903)
Essentials of Classic Italian Cooking (1992)
The Naked Chef (1999)
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (2000)
Barefoot in Paris: Easy French Food You Can Make at Home (2004)
Momofuku (2009)
The Pioneer Woman Cooks: Recipes from an Accidental Country Girl (2009)
Noma: Time and Place in Nordic Cuisine (2010)
Plenty: Vibrant Vegetable Recipes from London’s ___ (2010)
10. How to Bake (2012)

1. Auguste Escoffier
2. Marcella Hazan
3. Jamie Oliver
4. Nigella Lawson
5. Ina Garten
6. David Chang
7. Ree Drummond
8. Rene Redzepi
9. Yotam Ottolenghi
10. Paul Hollywood

2/20/19 – 80s Remix


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 bad luck not to post something on the first day of the new season, so here I am! I hope you’ve been well, and I hope to post more regularly. Especially since we’ve STILL got leftovers from last season. Ugh.

Good luck with LL80! I’m in it to win it, as if three years of writing food trivia hasn’t already told you, and I hope you’ll do fabulous this season too! Since today is MD1 of the 80th season, I thought some questions about food from the 80s only seemed appropriate. Enjoy!

1. No 80s food quiz would be complete about pesto (if this is a 90s question to you, you weren’t an early adapter). Pesto got popular in the US in the 80s, but it’s been around since the Middle Ages in what western Italian city, where it has connections to its also native agliata, or garlic sauce? In 2017, Columbus, OH appropriately had the Columbus Pesto Championship.

Question 1

2. Of the seven main ingredients in a seven-layer dip, which two are the same color?

3. Although founded in 1929, what company had a renaissance during the 80s, and featured the devil mascot seen here as a logo? This company’s signature product was the official drink of the 1964 World’s Fair, and its customers has been known to discuss Plato’s Symposium freely.

Question 3

4. The tricolored pasta salad seen here features what type of pasta noodles, from the Italian for “small wheels”?

Question 4

5. What dish, popular in the 80s, is similar to the dish called the “tavern sandwich”, with the exception that the tavern sandwich contains much less tomato content?

6. What 80s staple are we looking at here?

Question 6

7. What brand, introduced in 1981, had the original tagline “Good tasting entrees at less than 300 calories”?


8. A popular technique in the 80s, what adjective describes the catfish seen here?

Question 8

9. Once known as the Golden Grain Macaroni Company, what brand name much beloved in the 80s currently features cable cars on all of its packaging?

Hope to be back with more questions very soon!



1. Genoa
2. Kind of a trick question, as the seventh layer is the variable. The first six ingredients are refried beans, guacamole, sour cream, salsa, cheese, and black olives, which are brown, green, white, red, yellow, and black. The seventh layer options are often ground beef (brown), shredded lettuce (green), green onion/jalapeno (green), so as long as you matched them up, you’re good.
3. Orange Julius
4. Rotini
5. Sloppy joe
6. Spinach dip in a pumpernickel bread bowl
7. Lean Cuisine
8. Blackened
9. Rice-A-Roni

1/15/19 – Asian Sauces and Condiments


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 are live all this week as Five Course Trivia returns, and we’ve got some catching up to do. So, without further ado…

LearnedLeague precedent (LL79, MD10) – What common term from Japanese cuisine combines a term for “gloss” and one for “grilling”?

Teriyaki sure is good eating. I put teriyaki, and that was the right answer. Hibachi is also a good looking answer, but I did know that “hibachi” is Japanese for “fire bowl”, so teriyaki felt even more right. With this question, I went 3 for 3 on Food/Drink this season.

Even though we just had mustard questions yesterday, a teriyaki question seems like a great time to talk about sauces and condiments from that neck of the woods. Enjoy!

1. From the Cantonese word for “seafood” despite not containing any ingredients of the sea, what thick Chinese sauce includes soy beans, fennel seeds, red chillies, and garlic, and is often used as a dipping sauce with American Chinese cuisine dishes like moo shu pork?

Question 1

2. Chicken adobo, a national dish of the Philippines, has a sauce that is made primarily of soy sauce and what other ingredient, along with things like peppercorn and garlic?

Question 2

3. Made mainly in the Chubu/Central region of Japan, tamari soy sauce has what unique characteristic? Buckwheat also notably has this quality.

4. A form of chili sauce, what Indonesian sauce is made of chilies crushed by mortar and pestle, water, and salt, but often includes lime juice, garlic, vinegar, and other ingredients?

Question 4

5. Name the Japanese condiment seen here, a rice wine similar to sake, but with lower alcohol content and higher sugar content? It’s popular with fish dishes like salmon, as well as chicken yakitori.

Question 5

6. What is the main ingredient of the sauce that partially titles the Chinese dish seen here?

Question 6



1. Hoisin sauce
2. Vinegar
3. Gluten-free
4. Sambal
5. Mirin
6. Oysters (the dish is crab in oyster sauce)


1/14/19 – Mustard 2


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.

Happy 2019! It’s been a hot minute, but it’s definitely time to get back into it. We’ve got a little bit of backlog to take care of, so let’s get to it.

LearnedLeague precedent (LL79, MD9) – In the mid-19th century, Frenchman Maurice Grey invented a steam-driven mill for pulverizing and sifting the seeds of what plant? Doing so enabled him to build a successful food company and a brand that still bears his name today.

Pardon me, do you know who Grey Poupon is named after? Apparently it was Maurice Grey, and that made sense to me. I actually put (Dijon) mustard, thinking the plant itself was Dijon mustard, but Dijon mustard is just a type of mustard condiment, and not a plant itself. I did get credit, and so I  am 2 for 2 for the season.

We visited Mustard all those years ago, but it’s time to revisit it. Enjoy the first post of the new year!

1. Mustard, herbs, and anchovies are the main ingredients to make the butter seen here, named after what European city?

Question 1

2. Name the brand of mustard seen here.

Question 2

3. Originally used to describe a Chinese condiment made of orange peel and ginger, what repetitive-sounding mixture of mustard-flavored mixed vegetables and pickle relish is eaten cold with fish cakes, mashed potatoes, or pinto beans?

Question 3

4. If you are enjoying a hot dog topped with Bertman Original Ballpark Mustard, then you are probably in the home stadium of which MLB team?


5. With the mustard getting a mention in Henry IV, Part 2, what English town is known for a spicy blend of mustard flour and horseradish root? The town itself is best known for a 1471 battle in the War of the Roses that saw Edward IV win the throne and eventually the death of Henry VI?

Question 5

6. A very old-fashioned form of medicine was making a spread involving mustard oil and applying it on your chest or wherever to help heal aches and pains. This technique was called a mustard what, which fell out of favor in the 19th century, and might have caused the blindness of “Blessed Assurance” hymn writer Fanny Crosby?

Question 6



1. Paris (the butter is Cafe de Paris butter)
2. Gulden’s
3. Chow-chow
4. Cleveland Indians
5. Tewkesbury
6. Mustard plaster

12/10/18 – Burger King


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! We need to update the website. Full time job is full time, but the pursuit of all food knowledge needs to continue. And, we are in the holiday season, so questions about the holidays should be forthcoming. We’ve got some ketchup to do, so let’s get going on some review.

LearnedLeague precedent (LL79, MD4) – The “Croissan’wich” is a breakfast sandwich innovation introduced in 1983 by what fast food restaurant chain?

I don’t think I’ve ever eaten anything from the Burger King breakfast menu, but I knew it was a thing. I’m actually lucky that it came up on Jeopardy, which definitely helped me get over the finish line for it. I definitely more of a McGriddle fan, but I go 1 for 1 for F/D.

Following the trend of Arby’s, McDonald’s, Pizza Hut, and Taco Bell, let’s add one more to the chain restaurant list. Enjoy!

1. The original Burger King opened in Jacksonville in 1953 by restaurant owner Keith Cramer. The original Burger King briefly had a name that began with what five-letter prefix? By 1960, the name was shortened to its current name.

Question 1

2. Name the food seen here.

Question 2

3. Of course we will have questions about Burger King ads. Who’s this guy? He was a guy who supposedly had never eaten a Whopper, and if you found him in a restaurant, you won cash. This was the mid-80s, and it was not a successful venture.

Question 3

4. In 2014, Burger King purchased what restaurant chain headquartered in Oakville, Ontario for $11.4 billion?


5. In 1971, due to a restaurant already called Burger King in the country, entrepreneur Jack Cowin expanded the Burger King brand by calling it Hungry Jack’s in what country? To this day, Burger King is sold exclusively as Hungry Jack’s in this country?

Question 5

6. In 1999 and 2000, Burger King was forced to have a recall of the toy seen below, which caused danger to young children due to suffocation. In the franchise this toy is associated, what is the eight-letter name for it?

Question 6

7. What is the name that has been barred out of this photo, as found on their website?

Screen Shot 2018-12-09 at 11.12.22 PM
Question 7

8. The Burger King seems to pop up in a number of odd locations. Name the June 2015 event seen here.

Question 8

9. Released by Burger King in 2006, “PocketBike Racer”, “Sneak King”, and “Big Bumpin’ ” are names of what?


10. What type of sandwich is seen here?

Question 10


1. Insta-
2. BK Chicken Fries
3. Herb
4. Tim Hortons
5. Australia
6. PokéBall
7. Whopper Jr.
8. Belmont Stakes
9. Video games
10. Croissan’wich



11/12/18 – Hot


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, it’s been a while, but that’s okay. There’s still food and trivia being served all around the world, and now I’m back with you again. LL79 starts this Wednesday, and I’m here to report I’ll be coming to you live covering all the foods we all need to know.

Since Season 79 starts Wednesday, I needed to figure out something related to 79. By far, the most famous event of AD 79 was the eruption of Vesuvius, so today’s post is all about foods so hot, it’ll make you think about volcanoes. Enjoy!

1. Well, it’s not actually hot, but is about volcanoes. Coffee that is grown and cultivated on the slopes of the active volcanoes Hualalai and Mauna Loa in Hawai’i is the only type that is allowed be labeled as what kind of coffee, named after the district that surrounds this area?

Q1, a mill in this district

2. In September 2017, Ed Currie, the South Carolinian who created the Carolina Reaper pepper, created a new pepper that measures 3.1 million on the Scoville, making it the new world’s hottest. This pepper’s name is “Pepper” followed by what letter?

Question 2

3. What is the traditional meat of vindaloo, as any restaurant on the Indian costal region of Goa would include in their recipe?

Question 3

4. What title ingredient is missing from the holiday drink seen here with the following ingredients: Rum, hot water or hot cider, sweetener, and spices? The drink shown here also has whipped cream and a garnish.

Question 4

5. In Japan, what foodstuff is known as “Western Wasabi”?

6. In the Sichuan region of China, known for its spicy cuisine, features a popular form of cooking with what rhyming name, where meats and vegetables are added to a container of soup stock, and cooked at the table?

Question 6\

7. What foodstuff is named after a town of about 19,000 people located on the eastern shore of the Gulf of Thailand?

8. Popular in Senegal and other parts of west Africa, the stew Maafe is a chicken or lamb stew braised in what type of sauce?

Question 8

9. Complete this four part analogy. Mild : Light orange :: Hot : Dark orange :: Fire : Red :: ___ : Black.

10. The fruit known as Pomodorino del Piennolo del Vesuvio grows on the slopes of Mt. Vesuvius. What two-word food is the translation of “pomodorino”?


1. Kona
2. Pepper X
3. Pork
4. Butter (it’s a hot buttered rum)
5. Horseradish
6. Hot pot
7. Sriracha (named after Si Racha)
8. Peanut butter
9. Diablo (Taco Bell sauce packets)
10. Cherry tomato

10/2/18 – Anise


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.

Still covering the past, let’s go to the tape:

LearnedLeague precedent (LL78, MD21) – What is the most common Italian parallel to the Turkish raki, the French pastis, the Greek ouzo, and the Eastern Mediterranean arak?

This is a question I knew exactly what I wanted to answer, but didn’t know it. From simply Greek ouzo, I knew that this must be Italy’s anise flavored drink. I’m pretty sure I’ve asked about raki in a previous post, and it was also made of anise.

I didn’t know this. I put “anise”, as maybe that was the drink/close to the spelling of the drink. The correct answer, sambuca, is the Italian anise drink. I have mentioned sambuca on this blog before, during the Wedding post, but it wasn’t the answer to a question, which makes it harder for me to remember. Apparently, anisette is an Italian term for anise-flavored drinks, which includes sambuca and all the drinks mentioned in the question, but it’s not close enough for credit. I am now 6 for 7, breaking my perfect season record F/D score.

While we are talking about anise, let’s ask about other foods and drinks involving this flavor. I’m steering clear of licorice proper, as that should probably be a post in the near future. Enjoy!

1. What is the mixed-up name of the cookies seen here, a cookie popular in the UK flavored with anise, and might have been brought to the US via Pilgrims.

Question 1

2. Translating as “little horses”, name the Italian Christmas pastry seen here, made with anise, almonds, candied fruits, flour, which are often dipped in wine before eaten.

Question 2

3. Seen here is a collection of tools that would be used while working with what anise-based product?

Question 3

4. Aniseed twists, seen here, are treats popular in what country?

Question 4

5. Although anise and star anise are not related, star anise has a similar taste to anise and one of the five ingredients of five-spice powder used in Chinese cuisine. Name two of the other four ingredients used in five-spice powder.



1. Jumble
2. Cavallucci
3. Absinthe
4. UK
5. Cloves, Chinese cinnamon, Sichuan pepper, Fennel seeds


10/1/18 – Molasses


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.

A new week at 5CT, and we still have four more recaps left to do, so let’s go ahead and take care of the first one up for bids.

LearnedLeague precedent (LL78, MD19) – What is the common term for the thick, dark brown, uncrystallized residue, similar to black treacle, obtained from cane or beet sugar during the refining process?

The black gold featured in this question is molasses. I think I first mentioned treacle back in the earliest days of British food words. I’m now 6 for 6, but the streak ends tomorrow.

It’s too tough for some, but let’s go over some questions about syrup’s cousin, molasses. Enjoy!

The most popular brand of molasses in the US features the logo seen here. What possessive name does this brand have?

Question 1

2. Although I’m not sure it’s molasses in the strictest sense, the syrup seen here is called “what” molasses, as it is made with its namesake fruit? This molasses is called dibs rumman in Arabic, and tops various meat and bean dishes in the Middle East.

Question 2

3. Anadama bread, seen here, is made of rye, molasses, and cornmeal, and was created in the 1850s in which US state? This state was also the site of the famous Great Molasses Flood of 1919.

Question 3

4. While gas is often billed as unleaded, molasses is often billed as un-what element-ed, as a certain oxide was once popular as a preservative, killing off mold and bacteria? Today, not using oxide has led to better shelf life, better flavor, and less chance of toxicity.

5. When you boil sugar cane, you create molasses. If you boil it three times, you create blackstrap molasses, but if you boil it once, you create a sweet, light molasses that is sometimes named for what Caribbean nation? This nation still produces molasses due to the heavy sugar cane found there, and shown here is a 2015 photo of truckers illegally dumping contaminated molasses onto the island.

Question 5

6. Molasses, raisins, and spices like cinnamon and nutmeg are the traditional ingredients in what New England treat with a crabby name?

Question 6


1. Grandma’s
2. Pomegranate
3. Massachusetts (read about the flood here)
4. Unsulphured
5. Barbados
6. Hermit

9/28/18 – Bones

Caprese. Caprese salad. Italian salad. Mediterranean salad. Ital

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 needed something therapeutic to do, and writing a 5CT is a great way to do it. Let’s go to the recent tape:

LearnedLeague precedent (LL78, MD17) – Identify the Italian dish, literally “bone (with a) hole,” which is a stew of veal shanks in white wine with tomatoes and onions, usually served with pasta or rice.

Here at Five Course Trivia, the main thing I try to do is to write all food questions here, before you have to play them on the website. As I got ready for my Italian trip last summer, I wrote this question.


The answer then and now was osso buco, a favorite among crossword folks because OSSO has those good letters. I did not have any osso buco in Italy, but it does look pretty great. With that question, I go 5 for 5. Maybe this website is paying off.

Osso buco is “bone with a hole”, so today’s questions is all about meat on the bone. Enjoy!

1. What alternate name is given to t-bone steak, like the cut seen here?

Question 1

2. In the United Kingdom and Spain, a traditional comfort dish is pork chops with what side item? It is very close to the French dish compote.

3. Guy Bommarito, the executive creative director at an Austin-based ad agency, was the lyricist of a 90s commercial song involving what specific menu item?

Question 3

4. Where would you enjoy Swiss wings, a chicken wing variant, with a sweet soy sauce flavor? Nowhere near Switzerland, name Swiss comes from a mishearing of the word “sweet”.

Question 4

5. The London restaurant St. John is world-known for its signature item, a salad of parsley and what other ingredient, which Anthony Bourdain once said he wanted to be his last meal? This ingredient is also central to the Indian dish nihari.

6. What is the more common name of the bone called the furcula?


1. Porterhouse
2. Applesauce
3. Chili’s baby back ribs
4. Hong Kong
5. Bone marrow
6. Wishbone