1/29/2016 – BBQ

BBQ

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.

Each Friday, we’ll cover something in food that is good to know for trivia purposes or for general food purposes. This week, we cover barbecue, a topic this South Carolinian loves dearly. Remember, even vegan trivia players still have to know this meaty basics.

Enjoy y’all!

1. Give the brand name edited out of this essential barbecue element.

BBQOriginal
Question 1

2. What name is given to the most popular type of barbecue in South America including Argentina, the techniques used to create that barbecue, as well as the social event of having a barbecue?

3. In this diagram, name the section whose name has been obscured by the blue box?

BBQCuts
Question 3

4. Ranging from 3” to 6”, which type of rib cut takes its name from the fact they are shorter than spare ribs?

5. And now some Carolina food! Name either of the two words that are covered by the gray rectangles in this map. And as a personal preference, mustard based is the way to go.

BBQmap
Question 5

Learned League precedent (LL67, MD13) – What is the name used commonly for Prosopis juliflora and related species of small trees, which have various uses but are best known in the United States (and particularly the US southwest) for their use as a fuel for barbecues, and also perhaps for the namesake Dallas suburb?

Next Monday – It’s twice as nice when it’s rice!

ANSWERS BELOW:


1. Kingsford
2. Asado
3. Brisket
4. Baby back ribs
5. Vinegar and pepper
LL. Mesquite

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1/18/2016 – Soups

476.1996.1-32

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.

For your meals this week, we start out with some soup. Enjoy!

1. Also containing potatoes, broth, olive oil, and sausage, what vegetable is the central ingredient in the Portuguese dish caldo verde?

2. Seen floating in the soup below, what hard yellow cheese traditionally tops a French onion soup?

Q2FrenchOnion
Question 2

3. A popular street food, what Vietnamese soup is made from simmering beef leg bones with spices, then served with linguine-shaped rice noodles and either beef or chicken?

4. Name the soup whose ingredients are shown in this allrecipes.com screenshot.

Q4Soups
Question 4

5. What color is Manhattan clam chowder?

Learned League precedent (LL67, MD9) – In its original form, the essential ingredients of this dish, derived from the culinary traditions of Arabs who occupied much of Spain from the 8th to 13th centuries, included bread, garlic, olive oil, vinegar, salt, and water. “New World” ingredients that are now common, like tomato, were incorporated later. What is this dish, usually served in liquid form and typically cold?

Tomorrow: There’s more than one way to crack an egg. We’ll learn how many more.

ANSWERS BELOW:

1. Kale (or cabbage)
2. Gruyere
3. Pho
4. Vichyssoise
5. Red
LL. Gazpacho

1/12/2016 – Pineapple

Maui pineapple for sale at a roadside stand

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.

Today, we cover the pineapple, the dish so nice that some animated sea creatures decide to live in one under the sea.

Huli pau!

1. Ham is sometimes garnished with round slices of pineapple. What other fruit is used in this garnish?

2. A standard piña colada is made with three parts pineapple juice and one part each of what other two ingredients?

3. Which sixth-largest Hawaiian island is known as the “Pineapple Island”, as fruit man James Dole purchased the entire island for a plantation in 1922?

Q3Pinepple
Question 3 (The one in the yellow circle)

4. What item was added to the McDonald’s menu after a bet made by Ray Kroc with a McDonald’s franchise owner in 1963? In the bet, this item outsold Kroc’s Hula Burger, which consisted of a grilled pineapple with cheese on a bun.

5. Muc xao thom, or fried squid with pineapple as seen in the picture below, is a dish in which nation’s cuisine?

Q5Pineapples
Question 5

Learned League precedent (LL67, MD2) – Varieties of this fruit—a composite formed by 100-200 berry-like fruitlets that provide its tessellated appearance—include smooth cayenne, Natal queen, Red Spanish, and sugarloaf.

Tomorrow: We get an ‘Eh’ for effort as we head to the Great White North for some Canadian cuisine in our second World Wednesday!

ANSWERS BELOW

1. Cherry
2. Coconut milk and white rum
3. Lana’i
4. Filet-O-Fish
5. Vietnam
LL. Pineapples, duh

1/7/2016 – The World’s Fair

WonderBakery

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.

Today, we cover the oddly amazing history of food during various World’s Fairs (or however you pluralize it). Lots of foods have made their big league debut at expositions, and let’s see how you do!

1. What Milwaukee-founded beer has advertised with the slogan “America’s Best in 1893”, on account an award during the 1893 Columbian Exposition in Chicago?

2. Name this bovine, seen at the 1939 World’s Fair in New York.

Q2Fair
Question 2

3. Professor and fruit specialist J. T. Stinson is credited with coining what phrase about a certain nutrition practice during a presentation at the 1904 World’s Fair in St. Louis?

4. While also popularizing the waffle cone, the 1904 World’s Fair popularized the 23 flavors of Dr Pepper. The drink had been created the drink 20 years prior by pharmacist Charles Alderton in 1885 in what Southern city?

5. Henri Soule and Pierre Franey were important figures in what New York City restaurant, which opened in 1941 after previously being an exhibit at the 1939 World’s Fair. The restaurant would close in 1966, but the restaurant popularized French food in the US.

Q5Restaurant
Q5: Henri Soule in this restaurant

Learned League precedent (LL67, MD10) – An invention by Charles C. Cretors in Chicago in the late 19th c., introduced at Chicago’s Columbian Exposition in 1893 and essentially a modification of a peanut roasting machine, marked the beginning of the commercial history of what snack item?

Tomorrow: Five questions on the five mother sauces. Tres chic!

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ANSWERS BELOW

1. Pabst Blue Ribbon
2. Elsie (the Borden Dairy mascot)
3. “An apple a day keeps the doctor away”
4. Waco, TX
5. Le Pavillon
LL. Popcorn