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fewd queez

Poll #1336163 i know I

A Brussels Sprout is what subtype of vegetable?

Venison is the flesh of which animal?

What kind of food is "Danish blue"?

What is the meaning of the phrase "au gratin"?

Who wrote a famous book called "The Book of Household Management" containing 4000 recipes, published in 1861?

Which dessert consisting of a meringue base or shell filled with whipped cream and fruit was created as a compliment to a Russian ballerina during her visit to Australia and New Zealand in 1926?

What is taramasalata made from?

Michelin stars are awarded for impressive culinary endeavour. What is the highest number of stars ever awarded?

Which fiery sauce gets its name from a word meaning "damp earth"?

What is the usual North American name for a courgette?

What is the difference between grilling and barbecuing in American English?

What is the difference between grilling and barbecuing in British English?

The word restaurant originally appeared in the English language describing what kind of food? Bonus if you know when.



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( 19 comments — Leave a comment )
misterpardonme
Jan. 23rd, 2009 03:30 pm (UTC)
i'm still giving myself full credit for my first answer.
delascabezas
Jan. 23rd, 2009 04:45 pm (UTC)
heh
i don't see that often as a label in the veggie aisle.
gefiltebitch
Jan. 23rd, 2009 10:58 pm (UTC)
Re: heh
he's right though.. brussels, cabbage, broccoli, cauliflower.. all cruciferous veggies!
pannek_attack
Jan. 23rd, 2009 04:36 pm (UTC)
I'm quite impressed with myself for the last question...my guess was that the "rest" in restaurant referred to comfort food and there is nothing more comforting than soup.
delascabezas
Jan. 23rd, 2009 04:46 pm (UTC)
nice work
i made multibean soup this past weekend - it was good! also, it is apparently impossible to buy hamhocks south of 96th street.
pannek_attack
Jan. 23rd, 2009 04:53 pm (UTC)
Re: nice work
i bet you could buy a hamhock in the LES, I'm thinking you need to go to neighborhoods with a Hispanic population. Soups are kinda my specialty. I made an excellent New Years Day soup - tomatoes, black-eyed peas, and kale.
delascabezas
Jan. 23rd, 2009 04:55 pm (UTC)
yum
i've been o/ding this winter on variations of butternut squash/ginger/carrot and believe it or not, garbanzo. garbanzo and ginger carrot actually works really well, with a little fresh sage.

my problem is i always make too much soup - 50% of my freezer atm is ziplocks of soup!
pannek_attack
Jan. 23rd, 2009 05:02 pm (UTC)
Re: yum
do you puree the soup including the garbanzo? I can see that having a nice texture. Jordan bought me a hand blender for Christmas so pureeing is even easier now in my kitchen with severely limited counter space. I have the same problem making too much. When I made the New Years Day soup, I had so much I ate it every day for a week - a couple days for both lunch and dinner!

I also recently made a fabulous "chili". I use quotations as it is nowhere near a traditional chili but I think it came out awesome - Black bean chili with kabocha and kale. The flavors and textures were great and they really popped when garnished with red onion, cilantro, and reduced fat sour cream.
delascabezas
Jan. 23rd, 2009 05:06 pm (UTC)
half and half
i pureed half the cooked garbanzo, and held back the rest so the soup had body.

the last meatless chili i made, i used mushrooms in place of beef (a mix of straw, shitaki, and portabello) - i browned the mushrooms in a little butter beforehand, and flambeed them with tequila, so they had a nice smoky aroma. two thumbs up, gotta say.

i've also had recent successes using morningstar sausage for veggie dishes - i think i am gonna try that in my next meatless chili adventure. i even made veggie sausage rolls that we on-par with the real deal!
pannek_attack
Jan. 23rd, 2009 05:27 pm (UTC)
Re: half and half
mushroom chili sounds delicious. I would recommend Gimme Lean for veggie dishes. They make both a ground beef flavor and sausage one which I think is very good. You could also experiment with TVP. I still crave the veggie chili with TVP from Karen's on Astor.
pannek_attack
Jan. 23rd, 2009 05:27 pm (UTC)
Re: half and half
also, I can't believe my disturbing photo of Anthony Bourdain didn't elicit any reaction.
wangch61
Jan. 23rd, 2009 07:42 pm (UTC)
Re: half and half
*rips out eyes*

If like seeing morrissey topless
delascabezas
Jan. 23rd, 2009 07:47 pm (UTC)
is that who that is?
i just thought it was some random perv beating off with a beefbone - silly me, its a famous one!

i'm curious where you _found_ it!?
delascabezas
Jan. 23rd, 2009 07:48 pm (UTC)
for clarification
i'm curious mostly because i think a similar pose with mario batalli would end many a foodie argument, as everyone in the thread began vomiting all over their keyboards.
pannek_attack
Jan. 23rd, 2009 08:40 pm (UTC)
Re: is that who that is?
I don't remember. When I upgraded to a paid account a little while back I started searching for more icons. I was looking for some of Tony to show my love and found that one. It's not the only creepy one I found. The travel channel did some horrible promo shot of him rising out of steaming ice blue water that's quite odd as well.

found it...

delascabezas
Jan. 23rd, 2009 08:44 pm (UTC)
wow
verily, google hath reduced the sanity of the world.
delascabezas
Jan. 23rd, 2009 04:57 pm (UTC)
oh
and you are totally right about that - i should have been specific - you can't get a reasonably priced hamhock below 96th. i actually did call a couple butchers, who wanted like 4$ a pound for "specialty items" - this is like when i saw freakin chicken feet at whole foods for 2.99/lb!!
misterpardonme
Jan. 23rd, 2009 05:16 pm (UTC)
Re: oh
ham hocks are a magically delicious secret ingredient, although i had to seek them out myself at whole foods columbus circle the time i got them there- not even the butchers could tell me if they had them, and where they might be found (in the freezer case next to dairy)
superspryte
Jan. 23rd, 2009 11:45 pm (UTC)
You made me hungry. damn you! ^_~

And since there aren't ovens to be had in Japan I'm totally SOL with so many things. *cries*
( 19 comments — Leave a comment )

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