It is Saturday morning, and before I head to my kitchen to bake I am doing Pink’s Friday’s Food Quiz Number 60.
1. What are the main ingredients of a Cassoulet?
This dish is the regional dish of the area where we spent our holiday this year. Three cities claim each to have the best – Toulouse, Carcassonne and Castelnaudary. Dave tried it twice in Tolouse and once in Castelnaudary. Unfortunately most of Carcassonne was closed when we were there due to it being Easter otherwise he may have tried four different dishes. We have brought back with us a meal for two of canned cassoulet! The main ingredient in the dish is haricot beans. These are cooked into a stew and to this duck leg and the local pork sausage is added.
2. What is seasoned flour?
I am hoping this is as simple as adding seasoning to flour! I usually add salt and pepper to my flour to season it. Sometimes I may add cayenne pepper, herbs and/or spices.
3. Which fruit is the richest known source of the antioxidant called lycopene?
As far as I know, tomatoes are the richest source of lycopene. The difference between wisdom and knowledge: Knowledge is knowing a tomato is a fruit, wisdom is knowing you should not add it to a fruit salad.
4. Why is it advisable to rest steak for a couple of minutes after cooking?
To allow the meat to relax and the juices to settle
5. What is a galette?
This is interesting to me, as there are two types of galettes. The one is a buckwheat pancake which is served in Brittany and when we were there I ate quite a few of them. The other is a flat cake.
6. What is chimichurri?
7. Where is Polenta a staple food?
I do not enjoy polenta, even though it is Italian!
8. What is Chaîne des Rôtisseurs?
I can guess as one word looks similar to the English – ?? of Rotisseries? A French legion of roasters??
9. What is a a Pink Lady?
10. What is a sommelier?
A wine steward
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