Eff Glorious EffFinals

Clockwise

• 13 questions• On the bounce: +10, 0• On the pounce: +15, -5

• TVShow.mp4• This is a clip from a 2011 episode of Good Eats, a

Food Network show that first aired in 1999, and whose James Beard Award-winning host has been described as “Bill Nye The Science Guy for food nerds”. Name the host.

• The clip shown here is from an episode based around meat pies, and hence the look of the episode is a tribute to 1979 musical (which was also made into a movie in 2007). Name it.

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Alton Brown, Sweeney Todd

What are these items of cutlery specifically designed for?

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Snail tongs and fork, for eating escargot.

• This four-letter word, more familiar as one of the nine principal modal verbs in the English language, is also a term used for freshly-pressed fruit juice (usually grape juice) that also contains the skin, seeds, stem and pulp of the fruit, the production of which is the first step of the winemaking process.

• It is also sanctioned by the Catholic church as a replacement for sacramental wine when no actual wine is available, or when administering the sacrament to alcoholics. Name it.

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Must.

• The Dutch process has largely replaced the older natural (or ‘Broma’) process, and its final product has many advantages over that of its predecessor, including:

• Lower acidity• Increased solubility• Enhanced colour• Smoother flavour

• What product is manufactured nowadays using the Dutch process?

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Cocoa powder.

This concept was popularised in modern times by Fergus Henderson’s 2004 book The Whole Beast: ____ __ ____ Eating. In it, Henderson advocates the ____ __ ____ concept, viz. eating every part of an animal (in this case a pig), including those rarely used in American and British cuisine, such as offal, trotters and brawn. Henderson cites these rarely-used parts as being more flavourful and nutritious than commonly-used parts such as ribs and hams, and ____ __ ____ eating has now spread worldwide, with chefs and food writers such as Michael Ruhlman and Hugh Fearnley-Whittingstall adopting the style. Fill in the blanks.

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• Nose To Tail.

• Dulce de membrillo is a firm, sticky, reddish sweetmeat made by boiling quince (Cydonia oblonga), sugar and water over a slow fire. It is commonly seen in Spain, Italy and Portugal.

• The Portuguese love of dulce de membrillo, along with the fact that quince is not widely grown in India, led to the creation of what popular Goan sweet?

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Guava cheese.

• Post-Prohibition, the beer industry in the United States was highly regulated, with no American-made beers allowed to have an alcohol content of more than 5% by volume.

• Hence, when brewers in America wanted to sell beers with higher alcohol content (6 to 9% by volume), they came up with a way to circumvent the law, making two changes to their product. What changes did they make (which would be reflected in the world of music many years later)?

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The beers were renamed ‘malt liquor’ and sold in 40-ounce (1.8L) bottles, as opposed to single-serving cans or bottles.

• The ‘cabinet’ (referring to the device, popularised in the late 1940s, that was used to make it), the ‘concrete’ (referring to the fact that it was so thick that the server would sometimes hand it out the order window upside down, demonstrating that not a drop would spill), and the ‘velvet’ (referring to its smoothness) were all early names given to types of what?

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• Milkshakes

• The first image shows a traditional Chinese dish consisting of ground meat cooked in a sauce and poured over bean thread noodles.

• The second shows an American snack food consisting of sticks of celery filled with peanut butter (or, occasionally, cream cheese) with raisins placed on top.

• Both of these dishes have been given names that originate from the animal kingdom, due to their appearance. What animal is common to the names of both these dishes?

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• Ants.• The noodle dish is known as “ants climbing a

tree”, while the celery snack is called “ants on a log”.

This is Genmaicha, a traditional Japanese tea. It consists of green tea leaves mixed with a filler ingredient, one which was originally added to it to reduce the price of the tea. Hence, it came to be known as the “people’s tea”, since it was so inexpensive, although today it is consumed by all sections of society.The tea also has a nickname due to what the filler ingredient looks and sounds like during the manufacturing process. Name the filler ingredient, and the nickname.

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• Roasted brown rice• Popcorn Tea

• The edible flower buds of the Flinders Rose plant are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable:

• non-pareil (up to 7 mm)• surfines (7–8 mm)• capucines (8–9 mm)• capotes (9–11 mm)• fines (11–13 mm)• grusas (14+ mm)

• If the flower is not picked, it matures and becomes a small fruit, the size and shape of an olive, which also has culinary uses. What are these flower buds better known as?

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Capers.

The _______ are two small, round pieces of dark meat on the back of poultry near the thigh, and is regarded by some to be the most flavourful and tender part of a chicken. The _______ are named after another delicacy, one that is highly valued and whose appearance and texture the poultry _______ are said to resemble. Fill in the blanks.

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Oysters.

This specialised item of cutlery was often made of silver, with a long thin bowl at the handle end. Although it is not seen often nowadays, possibly due to changing culinary tastes, what task was it used for?

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For eating bone marrow – they are known as marrow spoons.

List It

• The ____ effect, also known as the louche effect, occurs when a strongly hydrophobic essential oil (such as trans-anethole) is dissolved in a water-miscible solvent (such as ethanol), and the concentration of ethanol is lowered by addition of small amounts of water, producing a highly stable microemulsion.

• There are only six types of commercially-produced alcoholic beverages in which this effect occurs, including one which gives this effect its name. Identify all six (4 points per correct answer, bonus of +6 points for getting all six).

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The Ouzo effect, which occurs in:OuzoAbsintheSambucaRakiPastisArak

Anticlockwise

• 13 questions• On the bounce: +10, 0• On the pounce: +15, -5

This 2012 documentary follows three-Michelin-starred chef Michel Bras as he decides to hand over his restaurant to his son Sebastien, and how Sebastien copes with the challenges that come his way. The title borrows a five-word idiom that originated in the world of sport, often associated with taking responsibility, and is also something of a pun in the context of food. Name the movie.

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• Step Up To The Plate

• The term ____________ is used in French cooking to refer to baked goods made in the style of bread or puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of actual pastry. They include croissants, pain au chocolat, and apple turnovers.

• The name was given to these items due to the fact that they were popularised in Paris after August Zang opened the ________ Bakery in 1839, importing the baking techniques of his home city of ______. What term?

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• Viennoiserie, after Vienna.

The word used for any representation of Cupid in a work of art differs from the name of an Italian liqueur (often used in cooking) by one letter. Name them both.

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Amoretto, Amaretto.

Two different varieties of the same kitchen utensil. What is it used for?

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Zesters, used to remove zest from the surface of citrus fruit.

This is Mujaddara, a Middle Eastern dish consisting of lentils and rice cooked together and topped with sautéed onions. The dish is also known as “____’s Favourite”, since it is a descendant of the version served to a Biblical character, one who was overly fond of it. Fill in the blank.

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Esau, who sold his birthright to his brother Jacob in exchange for a bowl of Mujaddara.

GI # 211 was issued in 2013 to a cultivar that has also lent its name to an anthology of essays compiled by Stanley Carvalho.

This cultivar does not produce much alcohol, and usually needs to be fortified with ethanol, making it cheap and thus less prestigious.

What are we talking about?

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ANSWER

The Bangalore Blue, a grape cultivar.

The name given to it by the community is literally “coriander-cumin”. It actually consists of about a dozen ingredients: coriander seeds, bay leaves, cumin seeds, dried red chillies, cinnamon sticks, black peppercorns, cloves, cardamom pods, caraway seeds, fenugreek seeds, ground turmeric, nag kesar , a kind of lichen called dugger, and nutmeg.

The mix is also known by the name of the community, and by the name of the signature dish that takes its flavour from this mix.

Give two out of the three names for points

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ANSWER

Dhana-jiruParsi Garam Masala

Dhansak Masala

It is a reddish-orange powder that has a rather puzzling name, when you think about it. It is usually made in summer and stored for the rest of the year.

The precise quantity of the 25 or 35 spices used (dry red chillies, coriander, cumin, triphala, til, zaiphal, cloves, kebabchini, badi/chhoti elaichi and lichen among others), and the sequence in which they are mixed, varies from family to family among this community. The chef Antoine Lewis sees this mix as the distinctive marker of the cuisine.

What mix? Which cuisine?

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ANSWER

Bottle MasalaEast Indian/Bombay Catholic

cuisine

Gathered at sunrise to prevent its evaporation, it was usually boiled or ground into flour for waffles or cakes.

Each person could gather an omer per day—roughly 3-4 quarts. Except every sixth day, when the quota would be doubled.

The name comes from the question “ What is it?”.

What is it? Explain the quota doubling.

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ANSWERManna.

Because collecting it on the Sabbath, the day of rest, would

count as work and was therefore not allowed.

This chef and food historian made a case for a cuisine that developed out of places such as Ooty, Coimbatore , Pollachi, Tiruppur, Udumalpet, Avinashi, Palladam, and Kangayam and travelled tirelessly through these parts collecting recipes before his death.

Name him, and the cuisine that he sought to bring to international attention.

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ANSWER

Jacob AruniKongunadu Cuisine

One is a verb, the other an adjective. Both have some connection with the idea of ‘sharpening’.

Word #1 originally referred to a literal act of sharpening;, and also to the interval between two sharpenings of a scythe, before indicating light refreshment taken as an appetizer or to stave off hunger till the next meal; esp. an appetizer in the form of a small draught of liquor.

Word # 2 describes anything that is agreeably pungent or sharp of taste; sharp, stinging, biting;, or stimulating the appetite.

Both words?

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ANSWER

Whet (v.)Piquant (adj.)

The earliest reference to this dessert item come from two Americans in the 1800s. Jefferson, who arrived at it somehow, and Count Rumford who called it an ‘omelette surprise’. The more familiar name has something to do with an 1867 acquisition. What?

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ANSWER

Baked Alaska/Fried Ice-cream

He opened Hinky Dink's, a beer parlor and luncheonette in Oakland, in 1934. There he sold meals for 25 and 35 cents and beer for a nickel. Eventually it became ‘____ ____, with a South Pacific theme to provide ''complete escape and relaxation.'' It was here that he introduced the exotic drinks that were to become a trademark of his restaurants, among them the ___ ___, the Scorpion, the Queen's Park Swizzle and the Doctor Funk of Tahiti.

Name the entrepreneur, the nickname that became the name for his business, and the missing drink. ( Any two for pounce/points)

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ANSWER

Victor Bergeron/Trader VicMai Tai

Beef Round

5 questions10 points if 5-8 teams get it right

15 if 1-4 get it right

1) The origins of the name of this beef dish, consisting of a steak with a pocket cut into it and filled with oysters, is uncertain. Some say it is named due to its resemblance to a type of luggage, while others say that it was named due to the fact that it was a luxury dish popular with a segment of America’s nouveau riche, who used this type of luggage in the second half of the 19th century. Name the dish.

2.Literally ‘fire meat’, this Korean dish relies on a marinade made from soy sauce, honey, minced garlic, ground black pepper, toasted sesame seeds, and chopped green onion. What ?

3.

This term was sometimes applied to the somewhat freer (freer markets, less Stalinist rhetoric) brand of communism practised in Hungary under the leadership of Janos Kadar, following the events of 1956. What term, originally applied to men such as these??

4. The common name has no known connections with Central Asia. What?

5. This Malay preparation works by simmering beef in coconut milk and spices till it begins to caramelise. What is it called?

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ANSWERS

1. Carpetbag Steak/Carpetbagger steak

2. Bulgogi3. Goulash Communism

4. Steak Tartare5. Rendang

The end.

• Thank you!