It Is Quiz Time Again

Boy that week sure went fast so now it is time once again to bring you the Tuesday Quiz. Answers later….

1. What is the traditional way of serving Sambuca to a guest?

2. Who is credited with being the father of bourbon whiskey and where did he make his first bourbon whiskey back in 1789?

3. Duxelles is used as a stuffing or garnish and could also be a complimentary ingredient of a sauce in classical cuisine? What ingredients make up a basic duxelles and how is it cooked?

4. Florentine generally refers to what in a dish?

5. Is Dry Sack a dry sherry or medium dry sherry?

Good luck on this one and catch you later with the answers.

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8 comments

  1. I can take a stab at these maybe…Sambuca- in a Demi-Tasse cup? unlees you are talking about Nick Cimatarros’cousinn, who sleeps with the fishes.Hiram Walker? Started making Bourbon cuz no one would hire ’em.Mushrooms and Onion usually reduced with wine! I used to say “One Duxelle is another Duxheaven”.Its the classic garni for Chicken or Beef Wellington. yeah, thats right, along with a slice of Foix gras!I’ve forgotten more than I’ll ever remember. I make up the rest. Hey! There were a couple of chefs on Charlie rose last night!Florentine=Spinach….so what is ‘Argenteille”? Oh, I forgot…you ask the questions!Dry sack? Didn’t we have this one a while back? Medium dry….any drier and you got “Sad Sack”.This waas easy today. Even the ones i got wrong were easy.

  2. I don’t know any of the answers. I guess I need to drink more…

  3. Hi! I have a new love of Tuesdays! YAY!1. Sambuca is served with 3 coffee beans [health, wealth and happiness]2. Father of Whiskey [keep up the bourbon questions 😀 I love ’em] is Rev. Eliah Craig [sp?]3. Duxelle is made with mushrooms, shallots and onions sauteed in butter and used as a filling for stuffings [We do at least…mmmm Thanksgiving oyster dressing….] or in sauces.4. Florentine is a dish containing spinach [yum]5. Dry Sack is a dessert sherry- so I am guessing it is med dry? I didn’t know this one, but it sounded like a trick question! :)Love your blog, thanks for the entertainment.

  4. SkippyMom…Brilliant!

  5. Bulletholes…nice one. Did I do the Dry Sack one already? It is one of my all time favourites in the bartending class.

  6. Banquet Manager…drinking more is a good idea only if you are doing a big VIP function. Ahem , just kidding Banquet Manger. Thanks for taking a peek at the quiz.

  7. Now, see…bulletholes has me intrigued by “Argenteille” and I don’t know it from my experience or my French – I looked it up… the closest I could come is a dish made with asparagus? And it is spelled differently – lol…I have to KNOW Waiter Extraordinaire what this is…lol…can you ask bulletholes or put it in your quiz next week?Please don’t post this – I am just goofing around, but I am intrigued by this dish – Oh and I had to say – Am I wasting my duxelle on oyster dressing once a year at Thanksgiving and everyone else is eating in with Beef Wellington and fois gras? Serious money involved if someone can find me 1. A restaurant in the DC area that makes this dream [might have to ask Tom Siemesta] or 2. Someone to come and cook this for me.I would be beholden. And I have cash. RIght?? LOL….Thanks again for a great blog. You keep me very entertained.

  8. SkippyMom…now asperge is asparagus in French but Argenteuil is a part of France that is famous for the cultivation of asparagus and also a name given to a dish with a sauce or garnish with either asparagus tips or puree.As to the restaurant in DC maybe someone can help you who reads this from the area. Can’t answer about the oyster dressing and duxelle as everyone has a personal pick. Glad you like the posts!

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