For people who care about their food

Quick Foodie Quiz 28 – answers

Here are the answers:

  1. In which dish would you expect to find lagomorphs?
    1. Rabbit stew
    2. Artichoke stew
    3. Cod creole
    4. Poached duck
    5. Rabbits used to be classed as belonging to the order of rodents, but apparently since the mid-20th century they’ve been placed into their own order – Lagomorpha – along with hares and pikas (“whistling hares”).

  2. Which of the following four ingredients is NOT in a classic Singapore Sling?
    1. Gin
    2. Cherry Heering
    3. Vodka
    4. Lime juice
    5. The full recipe as served at the Raffles Hotel in Singapore also includes pineapple juice, Cointreau, Dom Benedictine, grenadine and a dash of Angostura bitters.

  3. Two places in Britain lay claim to being the home of the first fish and chip shop. One is London; which town in Greater Manchester is the other?
    1. Bury
    2. Oldham
    3. Rochdale
    4. Wigan
    5. The year that fish and chips were first served as a combination was in the early 1860s. Fried fish was a popular dish in London in the early 19th century; chips were a favourite treat in Lancashire at the same time. But exactly who it was that first hit on the idea of combining the two is now lost in the mists of time.

  4. The pie floater is native to which country?
    1. Ireland
    2. Australia
    3. Belgium
    4. India
    5. More specifically, South Australia lays claim to it as a cultural icon. It’s a meat pie sitting, often upside-down, in a bowl of thick green pea soup and often served with mint sauce, tomato sauce, salt and pepper. (Fans of Terry Pratchett’s Discworld books will recognise it as the Fourecks dish sold by Fair Go Dibbler in The Last Continent.)

  5. The 18th-century French gastronome Brillat-Savarin called what “the diamond of the kitchen”?
    1. Caviar
    2. Truffles
    3. Salt
    4. Foie gras
    5. They’re a lot softer and considerably cheaper than diamonds, but they taste much better!
      Brillat-Savarin, who lived from 1755 to 1826, coined the phrase “Tell me what you eat, and I will tell you what you are” – frequently bastardised these days as “You are what you eat”.

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