6/26/18 – Spice 2

Seamless texture with spices and herbs

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 week, we had a food question to cover, so we go to the tape.

LearnedLeague precedent (LL77, MD17) – What spice is most closely associated with the cuisine of Hungary and is the namesake for one national dish and dominant seasoning for another (goulash)?

Hungary is the country of paprika. Paprika came up in the Hungarian World Wednesday, and I’ve already missed one paprika LL question. LL66 gave us the question featured on my original Spice post. That one was harder, but I got it despite. I am now 5 for 6 this season.

The original Spice post was February 2016, and now we do a sequel. Mamma mia, is that a spicy meatball? Let’s find out! Enjoy.

1. Give the last name of the man seen here, first name Willoughby, who in 1889 at age 25 began to sell root beer and flavored extracts door-to-door.

Question 1

2. The Indonesian Banda Islands were until the mid-19th century the only source of nutmeg and what other spice, which is made from the crimson seed cover of nutmeg?

Question 2

3. Saffron is the most expensive spice in the world, and vanilla is the second-most expensive in the world. What is the third-most, found in Nordic cuisine, Wrigley gum, and masala chai tea?

Question 3

4. What spice, with the scientific name Pimenta dioica, takes its name from its aroma which seemed to combined cinnamon, cloves, and nutmeg?

5. Herbs are made from the leaves of a plant, while spices are made from the roots, bark, or seeds of a plant. The herb cilantro is made from the leaves of the cilantro. What spice is made from the seeds of the cilantro plant?

Question 5

6. What’s the only Spice Girl whose name is an actual spice?



1. McCormick
2. Mace
3. Cardamom
4. Allspice
5. Coriander
6. Ginger Spice


6/22/18 – Not What It Sounds Like 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.

Yesterday, we had a food question on the other website, so let’s go to the tape:

LearnedLeague precedent (LL77, MD16) – A British dish consisting of savory cheese sauce poured over toast and served hot has what name, a misnomer of sorts as there is nothing evidently leporine about it?

The answer is the item shown in the cover photo for today, Welsh rabbit. I’ve asked the dish twice here on the website, once during the Melt post, and one in the Not What It Sounds Like which I wrote in the first few months of the website. And so, I go 4 for 5 this season.

Now, after two years, I bring you the sequel to food misnomers. Enjoy!

1. While in the US we might think this is a misnomer, since we think of it as a sweet, milk-based dessert, what word is not a misnomer in Europe since the word itself probably comes from the French word “boudin” meaning “small sausage”?

2. Modern versions of what foodstuff often do not contain its namesake substance, as today’s recipe for this call for currants, raisins, sugar, apples, candied citrus peel, spices, and suet?

Question 2

3. The names of the wide-jawed fish and the mollusk shown below both feature the name of what other aquatic animal in their name?

Question 3a
Question 3b

4. Famously a Brooklyn drink, the drink shown here features milk, carbonated water, and chocolate/vanilla syrup, but does not contain either of what two ingredients, as its name would suggest?

Egg Cream
Question 4

5. What’s the central meat in the New England dish Cape Cod turkey, which is often eaten with potatoes and eggs? Don’t overthink it.


Have a great weekend!


1. Pudding
2. Mincemeat
3. Duck (Bombay duck and geoduck)
4. Eggs or cream (it’s called an egg cream)
5. Saltcod (it’s right there in the name!)

6/21/18 – Insects (w/ Choyon Manjrekar)


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 surprise for all of us! A couple of weeks ago, friend-of-the-show Choyon Manjrekar of Providence, Rhode Island sent me a set of questions about insects as food! Choyon previously wrote the Rhode Island questions on the blog, and now he becomes the first person to write two guest posts! If you have a set of questions, you’d like to write for the site, feel free to send me an email!

1. If you’re offered fried chapulines as one of your taco fillings, what insect can you expect to be chowing down on?

Question 1

2. Although there is some debate about the translation, John the Baptist is said to have survived on a diet of these insects and wild honey. These critters make other appearances in the Bible as well, notably in Exodus 10:1-20.

3. Collectively known as the brood, the larvae and pupae of which insects is eaten as a delicacy in Mexico, Thailand and Australia? It is said to be a great protein source and chock full of vital nutrients.

4. Gaining in popularity in the bodybuilding and fitness communities, the ground up dust of which insect is said to be a great protein source and fitness enhancer? It’s often called its namesake “flour”.

5. The mopane worm eaten in rural areas of southern Africa is actually a caterpillar. What lepidopteran does the mopane worm grow into (if not harvested as a caterpillar)?

Question 5

6. Purported to be a delicacy of Aztec kings and also a popular dish in Thailand, escamole are the larvae of what insects?

Question 6

Thanks again to Choyon for today’s questions! I genuinely have been wanting to do this topic for a while, but I just never had the heart to do the research. I’m so pleased these were sent to me.


1. Grasshoppers
2. Locusts
3. Bees
4. Cricket
5. Emperor moth
6. Ants

6/20/18 – French Cheeses Deux


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 finally caught up with today’s post, so here’s a review of a recent question:

LearnedLeague precedent (LL77, MD9) – What word, the name of small town in the French Seine-Maritime region where its namesake soft cheese is made, is redacted in this image?
Dang. My nonchalantness for bagels has hurt me. Despite my better judgment, I put brie. Brie is definitely a soft cheese from France, but I knew that probably wasn’t right. Brie seems too easy for this question, brie definitely sold in round shapes, and “brie” is too short of a word to be obscured by the black boxes. But then again, that might just be a double reverse psychology. It wasn’t. The correct answer “Neufchâtel” is actually that length. I am now 3 for 4 this season on Food and Drink questions.

Back in 2016, friend-of-the-show and French denizen Juliana Froggatt wrote about French cheeses, but now it looks like we need a sequel. Enjoy!

1. A commune in Normandy is the namesake of what soft, surface-ripened cow’s cheese, seen here? Similar to brie, this cheese was served to troops during WWI, and Salvador Dali was inspired by this cheese melting to create the clocks in “The Persistence of Memory”.

Question 1

2. The Alsace region of France is the home to what soft, cow’s milk cheese, that is often flavored with cumin and caraway. It’s known for its smell.

Question 2

3.  Produced in Burgundy, what pungent soft cheese seen here is brine-washed and was named as the “king of all cheeses” by food critic and cheese namesake Jean Anthelme Brillat-Savarin.

Question 3

4. Developed around 1960, name the cheese here, which is now a brand name once owned by Unilever, that is a triple cream cheese which is flavored with herbs and garlic. This cheese is often paired with a dry, white wine.

Question 4

5. French onion soup, croque-monsieur, and veal cordon bleu are three dishes that traditionally use what cheese, seen here?

Question 5



1. Camembert
2. Munster / Muenster
3. Époisses
4. Boursin
5. Gruyère


6/18/18 – Taste of Tuscany


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 some food and drink recently on the LL website, so let’s keep reviewing:

LearnedLeague precedent (LL77, MD8) – Classico, Montalbano, and Rùfina are among the eight “zones” where what Tuscan red wine is produced?

My Italy trip from last year keeps returning, and this question from the Italian Wines I wrote getting ready for Italy certainly helped.

Screen Shot 2018-06-18 at 12.25.30 PM

Chianti is the Tuscan wine, and thus, I went 3 for 3 on F/D so far in the season.

While we are in the region, let’s look at all the other foods we can find in Tuscany. Enjoy!

1. The town of San Miniato found near Pisa is one of the major Italian cities known for what specific food product, more commonly associated with the Piedmont cities of Alba and Asti?

2. Although its name sounds really fattening, what dish made in the town of Colonnata (also home to the quarry of Carrara marble) is made by curing strips of fatback with rosemary, along with other spices? It’s often served in thin strips as an antipasto.

Question 2

3. Florentine steak, or bistecca alla fiorentina, is a favorite steak in Tuscany, that is in the form of what common cut of steak?

4. Similar to lebkuchen, what dessert seen here which is believed to have been created in Siena is made with honey, nuts, fruits, sugar, and flour, then topped with icing?

Question 4

5. Taking its name from four letters within the Italian verb for “to stick”, what pasta from Siena is shown here, a very thick, irregular and long, hand-rolled pasta?

Question 5

6. Ending with some chianti knowledge. A bottle of chianti that is produced in the “Chianti Classico” region in Tuscany are the only bottles that are allowed to boast a label that features a silhouetted version of what animal? This logo is now associated is most bottles of chianti.

Question 6



1. White truffles
2. Lardo
3. T-bone or porterhouse
4. Panforte
5. Pici
6. Rooster

6/14/18 – Plastic Containers

Screen Shot 2018-06-14 at 3.26.27 PM

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.

More food to take care of, so let’s go to the tape:

LearnedLeague precedent (LL77, MD7) – The plastic polyvinylidene chloride (PVDC), remarkable for its ability to adhere to itself and its low permeability, was beginning in 1953 best known by what brand name? The brand, which still exists today and is now owned by S. C. Johnson & Son, changed its formula in 2004 from PVDC to ordinary low-density polyethylene due to cost, processing, and environmental concerns.

I’m pleased that I came up with this. I knew it was going to be something I’ve heard of (especially thanks to the S. C. Johnson hint). For a while, I thought “duct tape”, which made some sense. But, I rethought “adhere to itself” would never be used to describe tape, so I eventually landed on Saran wrap. Somehow, this was a Food/Drink question instead of Science or Bus/Econ, and because of this, I am 2 for 2.

Well, with a Saran wrap question, let’s see if I can write five questions on plastic that contains. Enjoy!

1. Also a product of S. C. Johnson, the technology of what familiar brand was created by the company Flexigrip in 1951?

2. Name the man seen onetime DuPont employee seen here.

Question 2

3. Milk jugs are made of high density polyethylene, or HDPE, which means that they’ll have what number inside of the triangle arrow recycling logo on them?

Question 3

4. In the 1940s Rochester, chemist Emanuel Goldberg developed the first plastic pipette jars. What brand name (which is used in more commercial uses today) is inspired by the name of Emanuel’s wife, Natalie Levey Goldberg?

5. The letter ‘O’ shown here is part of the logo of what brand, founded in 1936?

Question 5


1. Ziploc
2. Earl Tupper
3. 2
4. Nalgene
5. Solo

6/13/18 – Stew


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’ve had some food questions recently, so let’s go to the tape:

LearnedLeague precedent (LL77, MD2) – A Bantu dialect term for “okra” and a Choctaw word for “filé” are possible (and appropriate) origins for the name of what dish?

Okra and filé together only means one food, gumbo. If you need more info on okra, be sure to read the Okra page on here, guest written by Laura Jansen. With this question, I went 1 for 1.

But hey, there’s still plenty of meat on that trivia bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you’ve got a stew going. Enjoy!

1. Let’s say you and your best friend in Milwaukee decided you were going to make your dreams come true by opening a restaurant named “Hasenpfeffer Incorporated”. By name alone, it probably means you both would be making a lot of stew with what central ingredient?

2. Taking its name from a similar soup originally made on the Ligurian coast of Italy, what stew seen here, originally made in San Francisco by Italian-American immigrants, made with shrimp, clams, mussels, crabs, and fish, along with a broth of tomato and white wine, and always served with sourdough?

Question 2

3. Name the French region in yellow shown here, and then name the hard-to-spell fish stew that comes from this region.
Q34. With Belgian origins but created in the Midwest, name the thick stew of meat and vegetables whose name invokes that it may ask you “How you like them apples?”

Question 4

5. From the French word meaning “smothered”, name the New Orleans stew seen here, often made with crawfish over rice.

Question 5

6. ¿Qué guiso es esto?

Question 6



1. Rabbit or hare
2. Cioppino
3. Provence, Bouillabaisse
4. Booyah
5. Étouffée
6. Chili con carne