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03-16-2008, 08:40 AM
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#1 | |
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Executive Chef
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Sunday Special- Food Fight IV
Sunday Special- Food Fight
As before, I give a brief description, and you guess the food item that I'm thinking of.............. 1. Hungarian meat stew... 2. Indian relish... 3. Russian Beet Soup 4. Polish or Yugoslavian Sausage... 5. Italian Corn Meal Pudding... 6. Italian Custard 7. Italian "Springtime" pasta dish 8. German Pot Roast marinated in Vinegar... 9. French Molded Gelatin Salad... 10. French chowder with several kinds of Fish... 11. French Egg-and-Bacon Pie... 12. French Sauce with egg yolk, mustard and Tabasco... 13. The above sauce with vinegar and tarragon added... 14. Popular Greek Beef Sandwich... 15. Jewish Stuffed Egg Pancake... 16. Spanish cold Tomato soup... 17. Chickpeas AKA.... 18. Source of Caviar 19. Jelly Thickener... 20. English Bleu Cheese... . . . . . . . . . . . . 1. Goulash 2. Chutney (Chatni) 3. Borscht 4. Kielbasa 5. Polenta 6. Zabaglione 7. Pasta Primavera 8. Sauerbraten 9. Aspic 10. Bouillabaisse 11. Quiche Lorraine 12. Hollandaise 13. Bearnaise 14. Gyro 15. Blintzes 16. Gazpacho 17. Garbanzo Beans 18. Sturgeon 19. Pectin 20. Stilton
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Ham and eggs...A day's work for a chicken, a lifetime commitment for a pig. |
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03-16-2008, 08:53 AM
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#2 | |
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Administrator
Site Administrator
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Only blew 15 and 19 today. I said gelatin instead of pectin and latke instead of blintz. I KNEW that answer too! DOH!
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You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix 
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03-16-2008, 09:44 AM
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#3 | |
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Certified Executive Chef
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17, is Chana Dal, in the UK as another name.
19, is Gelatin for jelly (pectin is for Jam), again UK.
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"In a world full of wonders mankind has managed to invent boredom" - Death ----------------------------------------------- "As ye sow, so shall ye reap!" |
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03-16-2008, 10:01 AM
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#4 | |
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Executive Chef
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Thanks for your input, YT2095........
Found this in the Dictionary........ pectin [PEHK-tihn] Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves. The gelatin-like pectin is added to fruits that don't have enough natural pectin to jell by themselves. dal; dhal, dhall [DAHL] A spicy dish made with lentils (or other PULSES), tomatoes, onions and various seasonings. Dal is often pureed and served with curried dishes. In India, the term "dal" refers to any of almost 60 varieties of dried pulses, including peas, mung beans and lentils.
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Ham and eggs...A day's work for a chicken, a lifetime commitment for a pig. Last edited by luckytrim; 03-16-2008 at 10:04 AM. Reason: update |
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03-16-2008, 10:10 AM
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#5 | |
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Certified Executive Chef
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yup :)
the "Chana" bit states which pulse, Chickpea in this case, like Gram flour. I think the same is in Canada too, they would call Jam "Jelly", and what we call Jelly, they call Jello (or something like that).
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"In a world full of wonders mankind has managed to invent boredom" - Death ----------------------------------------------- "As ye sow, so shall ye reap!" |
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03-16-2008, 10:50 PM
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#6 | |
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Certified Master Chef
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lt, have we seen this one before? 'cause i got 'em all, and i seem to remember my errors from last time.
or i'm from the future... 
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sometimes i feel as though i've been blessed because i'm doin' what i want, so i never rest |
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03-17-2008, 03:17 PM
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#7 | ||
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Executive Chef
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Quote:
Six of these were repeats.............. my error for not crossing them off from the time I used them; had to go back and check, and sure enough!! Hope you nailed them this time.............  QUICK QUIZ----- which six are repeats ??
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Ham and eggs...A day's work for a chicken, a lifetime commitment for a pig. Last edited by luckytrim; 03-17-2008 at 03:19 PM. |
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03-18-2008, 08:13 AM
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#8 | |
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Certified Master Chef
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lol, i'm not that good.
but i think i remember more than 6. i had to guess, 1,2,3,4,5,6,8,9,11,15,16,17, and 20.
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sometimes i feel as though i've been blessed because i'm doin' what i want, so i never rest Last edited by buckytom; 03-18-2008 at 08:18 AM. |
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