Fun food quiz, but too easy! (although I did miss a few).
- Thread starter meryl
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melissa-dallas
Well-known member
I missed three, but I disagree with the salt/vinegar & whoopie pie ones.
You can certainly make naturally fermented pickles without vinegar but not without salt & calling it a pie doesn't make it one.
You can certainly make naturally fermented pickles without vinegar but not without salt & calling it a pie doesn't make it one.
steve2-in-la
Well-known member
Missed those too, plus the whoopie pie thing. SO embarassed
With the pickle question I immediately thought "What kind of pickles?" . . .
Salt fermented or vinegar preserved?--I did get the question correct though.
I missed the stupid Iron Chef question--I don't watch TV, and though I have seen that show, I usually avoid it at all costs!
Also I missed the white/dark meat question (I did not pick the answer that I first went to, and so was wrong! Wings are not dark meat, but they ain't really white either, no?)
And I missed the chinese lettuce/cabbage question. Bok Choy is a member of the cabbage family, but I zoned out and said Lettuce!
Salt fermented or vinegar preserved?--I did get the question correct though.
I missed the stupid Iron Chef question--I don't watch TV, and though I have seen that show, I usually avoid it at all costs!
Also I missed the white/dark meat question (I did not pick the answer that I first went to, and so was wrong! Wings are not dark meat, but they ain't really white either, no?)
And I missed the chinese lettuce/cabbage question. Bok Choy is a member of the cabbage family, but I zoned out and said Lettuce!
mariadnoca
Moderator
Tried to tell me I thought bouillabaisse was a Beastie Boys song! Seriously?
and clearly they don't know what a whoopie pie is if they even consider calling it an actual pie. Sheesh!
(of course that whole Beastie Boys thing could've been user error, lol)
and clearly they don't know what a whoopie pie is if they even consider calling it an actual pie. Sheesh!
(of course that whole Beastie Boys thing could've been user error, lol)
I missed the pickles and the wing question as well - I thought the basic definition
of pickling was processing something in brine - so that would require salt but not necessarily vinegar.
Missed the whoopee pie one, too - that is not a pie! Also, I never knew it was Amish, my first and best ones came from the wonderful bakeries in the North End in Boston.
of pickling was processing something in brine - so that would require salt but not necessarily vinegar.
Missed the whoopee pie one, too - that is not a pie! Also, I never knew it was Amish, my first and best ones came from the wonderful bakeries in the North End in Boston.
me too
pickling, wings, whoopie... I also didn't like some of the questions that I got right. For example cleaning cast iron. There are varying opinions on this and there are also different stages of "cleaning" where you may want to do a down to the metal cleaning vs a seasoning.
the egg poaching method is also dubious IMHO
pickling, wings, whoopie... I also didn't like some of the questions that I got right. For example cleaning cast iron. There are varying opinions on this and there are also different stages of "cleaning" where you may want to do a down to the metal cleaning vs a seasoning.
the egg poaching method is also dubious IMHO
Well, you must be doing a salt fermentation pickle which. . .
allows naturally occurring lactic acid producing bacteria to grow. Salt controls the growth of "bad bacteria" and the lactic acid helps preserve the pickles.
In a vinegar pickle you MUST use vinegar BUT you can leave the salt out. You can make vinegar pickles without salt, but they can be rather "sharp" to say the least.
In salt-fermented pickle you MUST have the salt to ferment the pickles.
I like salt in my vinegar pickles; it helps balance the flavors, but they can be too salty, but when you make them at home, you can adjust the salt in a recipe (for vinegar pickles!) as you wish, the same for sugar.
allows naturally occurring lactic acid producing bacteria to grow. Salt controls the growth of "bad bacteria" and the lactic acid helps preserve the pickles.
In a vinegar pickle you MUST use vinegar BUT you can leave the salt out. You can make vinegar pickles without salt, but they can be rather "sharp" to say the least.
In salt-fermented pickle you MUST have the salt to ferment the pickles.
I like salt in my vinegar pickles; it helps balance the flavors, but they can be too salty, but when you make them at home, you can adjust the salt in a recipe (for vinegar pickles!) as you wish, the same for sugar.
mariadnoca
Moderator
Yes, becaused I'd noticed a pattern (semi spoiler)
of they sometimes put pictures of the right answer with the questions.
of they sometimes put pictures of the right answer with the questions.
I've done them both ways and the fermenting method produces better IMHO
I've also received numerous confirmations of this like "these are the best pickles I've ever tasted"
You are probably correct that technically you could pickle with vinegar no salt but I wouldn't nor would most people. OTOH in a salt method you could definitely NOT add vinegar and in fact for best results in most cases you would not.
The question was which was more important. Salt is more important.
I've also received numerous confirmations of this like "these are the best pickles I've ever tasted"
You are probably correct that technically you could pickle with vinegar no salt but I wouldn't nor would most people. OTOH in a salt method you could definitely NOT add vinegar and in fact for best results in most cases you would not.
The question was which was more important. Salt is more important.