Culinary Quiz

[geejaydee]

Randy:

The answer is:

Onions

...gjd

[geejaydee]

I am an annual or biennial herbaceous plant with rosette leaves produced from certain tender-rooted varieties, from the same family as endive.

Since antiquity, I have been the delight of cooks and Egyptian, Greek and Roman physicians. I am grown principally in Flanders, in the triangle defined by Dunkirk, Calais and St. Omer, and harvested in the fall.

If dried, this takes place just a few days after picking so that my root retains all its qualities. My root is then cut up, ground and sold powdered, in liquid form or as an extract.

I am usually eaten raw and treated as a kind of lettuce or salad green. My slightly bitter flavor can stand up to assertive ingredients like mustard, and I am perfect with flavourful dressings, garlic, croutons and bacon. I can also be used to make a  tangy salad with diced beets and raspberry vinegar, or my leaves can be lightly breaded and fried. With my rather bitter taste and dark brown coloring properties, I am even used in several area to flavor preparations such as coffee, chocolate, water or milk.

What am I?

[Chef Randy]

Onions is correct and I believe chicory is the answer to your quiz

[Chef Randy]

 In 1849, Henderson Lewelling traveled from Oregon to San Francisco with 100 of these, which he sold for $5 each to gold prospectors. What was he selling?

a) potatoes 

b) pans

c) chickens 

d) apples 

e) strawberries

[geejaydee]

What was he selling?

Apples (from Oregon)

I'm not really an apple at all -- but I was give that incorrect moniker when my ancestors arrived in Europe from Northern Africa. In Italy I was called "pomo dei Mori, ("apples of the Moors," and that was transliterated to the French pomme d'amour. In Spain, however, my name comes ultimately from the Nahuatl language spoken by the Aztecs and other groups in Mexico and Central America -- and a derivation of this name stuck. I have been grown in the United States since colonial days, but I became an important vegetable here only in the past century. I am now probably the world's most popular fruit. And move over spinach: Among all vegetables except potatoes, I contribute the greatest amount of nutrients to the American diet. Please don't store me in the fridge -- it lessens my flavor.

What am I?

...gjd

[CGRDCS]

George,

You are a Tomatoe!!!!!!!!!

Hawk   

[geejaydee]

You are a Tomatoe!!!!!!!!!

Good answer!

(I don't take off for spelling.) 

...gjd

[Chef Randy]

Over 7,000 years old and I am still one of the top three pulses in the world.

 Four Thousand years ago I claimed the number one spot in India, and I remain there, even today.

Wanna know how to get to the top?

Here’s how I did it.

First, you’ve just got to be part of the in crowd. For me, that meant hangin’ with the Romans, Greeks and Egyptians. In order to hang with the myths and legends, I used color and shape. “Small ram”, was my flashy nickname used to describe my rams head profile. Then I became every color I could. Ranging from creamy beige to black, green, yellow, red or brown would easily let folks know I was in town.

Maintaining accessibility was essential. No tall trees or stringy vines for me, no sir! I live with a couple of relatives in a lovely green pod on a breathtaking view of our feathery fronds. Longing for prosperity, I adapted quickly to the warm dry climate in the Middle East and surrounding Mediterranean areas.

Making sure I could be useful everywhere I made it known that I was not only edible fresh, but my seeds, when dried, could be used as a paste, flour, legume, as well as a fresh vegetable.

To maintain a little excitement with my nutty flavor, I traded in some protein for some fat. Lacking specific amino acids is my big flaw and I will never be that complete protein I’ve dreamt of.

I am an excellent source of folic acid and potassium. Earning a reputation as a good source of fiber has taken me over the top and my fame is spread throughout the planets. I’m rising in stature in the Middle East as we speak, and just after conquering Europe.

 Am I on a roll (no, but I’m in a pita)? Look out world, here I bean!

What am I?

[CGRDCS]

Chef Randy,

Could I be a>>>>>>>>>>>>>>>>Garbanzo bean (chickpeas).

With you I'd better be right with the spelling.  You're a school teacher.

Hawk

[geejaydee]

Speaking of beans, I am a unique and delicate classic white bean with none of the gummy texture of Navy beans, but with more moisture than traditional Cannellini or Great Northerns. I am common in Italian cooking, and am particularly great in pureed soups. Some say they detect a hint of bacon in my taste, but I just smile and nod, trying to hide my confusion. Because I hold my shape so well, I am ideal as a pot bean or in salads. I was extremely popular in North America during the 1800s, when I was the bean of choice in some regions for baking. You may find me at you local market, especially if it stocks other Mediterranean foods.

What bean am I?

[Chef Randy]

Marrow Bean 
   
 

[geejaydee]

Marrow Bean is Correct!

...gjd

[JekelKat]

I'm a tard. I know nothing. I make some kick ass chicken spinach lasagna though

[geejaydee]

Well, staying on track then....

No, I am not of Ukranian origin. My main ingredent is pounded and rolled around cold unsalted butter, then breaded and fried. Some folks call me "Supreme." As my popularity spread internationally, various seasonings have been added to the butter. I have also been known to contain various fillings such as broccoli and blue cheese sauce. It is generally thought that early New York City restaurants trying to please the many Russian immigrants gave me my name. The name also became a popular moniker for me in Europe. Only after World War II, did I become a popular dish at restaurants in Russia.

What dish am I?

...gjd

[JekelKat]

Zeppoli?