Editorial
Front Page - Friday, January 15, 2010
Kay's Cooking Corner
Test your culinary knowledge
Kay Bona
How food savvy are you? Take the following quiz to see how much you know! Circle the correct answers, then check below to see results.
1. The best artisanal balsamic vinegars are aged at least ... 1-2 years; 5-10 years; 12-25 years.
2. What is pimenton de la Vera? Food coloring derived from volcanic ash; saffron; horsemeat marinated with olives; smoky paprika from Spain.
3. Matsutake is ... a mushroom; rare white tea; a type of sake.
4. Verjus is ... the juice of unripe fruit; sauce made from beef drippings; a smoothie.
5. What’s an Aga? A French sieve; Chinese gelatin; British stove
6. Why have some wineries switched from cork to screw-top closures? Some corks make wine stink; cork is in scarce supply; corks leak.
7. Environmentally speaking, which two, farmed fish are the best? Striped bass; shrimp; salmon; catfish
8. In a French restaurant, an amuse or amuse bouche is ... the pastry chef’s dessert of the day; a complimentary tidbit served before the meal; bubble tea.
9. In 1887, what did pharmacist John Pemberton receive from Asa Candler, a wholesale druggist, in exchange for the Coca-Cola formula? An acre of prime downtown real estate; contract awarding him 25 percent of the company’s profits; a measly $2,300
10. What is licuado? The Latin American term for the broth strained from boiled chiles; variety of very large papaya; beverage similar to a smoothie
11. What’s a mandoline? A vegetable slicer; special hand mixer created for the Grand Ole Opry; popular French tea cake
12. Why are Celsius temperatures so much lower than degrees Fahrenheit? Europe’s historically poor central heating; Europe’s historically cool summers; this system insists that water freezes at 0 degrees and boils at 100 degrees.
Answers:
Give yourself 1 point for every correct answer.
0-5: Get to the bistros and take notes.
6-9: You’ve not been watching (well, you know who)!
10-12: You can designate yourself a 2010 Foodie of the Year. Congratulations!
1. C. Made from grape must, the best balsamics are aged in wooden barrels in Modena and Reggiano, Italy.
2. D. Sprinkle it in chilis, stews and soups.
3. A. Also known as pine mushroom.
4. A. Usually it’s juice from unripe grapes.
5. C. A huge gas stove sought after by some cooks, costing up to $13,550.
6. A. Corks can lead to “corked” wine, a fungus creating a musty smell.
7. A and D. Aquaculture farms are big business. Some are better managed than others. However; striped bass and catfish are raised in closed ponds or tanks that do not pose pollution threats.
8. B. It translates to “a delight for the mouth.”
9. C.
10. C. Passion fruit and blackberry are a few popular flavors.
11. A
12. C.
Chili’s Southwestern
Cobb Salad
This recipe should make
3 to 4 salads.
one 14.5 ounce can
black bean, drained
one 14.5 ounce can yellow
corn, drained
3/4 cup diced red
bell pepper
1/2 cup diced yellow onion
1/3 cup lemon juice
black pepper, to taste
five 3 ounce prepared
seasoned chicken patties,
fried golden
1 package green salad mix
3 medium roma tomatoes,
diced
one 12 ounce package
bacon, fried crisp
and diced
3 or 4 hard boiled eggs,
diced
8 ounce Monterey Jack/
cheddar cheese, grated
1 cup pico de gallo
chopped green onions,
garnish
Avocado ranch dressing
1 cup prepared guacamole
1 1/2 cup ranch dressing
Mix well; place in a covered container; refrigerate.
Salad Preparation:
Mix first six ingredients in bowl and refrigerate for several hours. Boil eggs and cool. Fry bacon; dice. Fry chicken patties until crisp, then slice into strips. Arrange lettuce on serving plate. On top of lettuce in a strip fashion, place in order: shredded Monterey Jack/colby cheese; pico de gallo; diced chicken patties strips; corn, black bean relish; egg; bacon; green onions. Serve with avocado dressing.
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