Yeuch! I'm Not Eating THAT! Trivia Quiz

Answer: Intestines

Chitterlings are the intestines and rectum of the pig. Unsurprisingly, a great deal of care needs to be taken in cleaning them, as amongst other delights, they harbour E.coli and salmonella. For my part, you could scrub them with bleach and I still wouldn't be tempted. Mind you, traditional sausage casings are also made from animals' intestines, but I'll try not to think about that because I am rather fond of sausages.

Answer: Brussels sprouts

The poor maligned sprout is rich in vitamins, fibre and phytonutrients. Overcooking sprouts leads to an unpleasant sulphuric aroma (both during and after eating) and also enhances their slightly bitter taste, which is probably why they are so disliked. The average child will not fall for the line that they are "Fairy Cabbages"

Sprout-haters in the USA can blame French settlers for introducing them in the late eighteenth/early nineteenth centuries.

Answer: Goose

Geese (and sometimes ducks) are force fed to produce the foie gras (literally, "fat liver"). The liver can become up to ten times its normal size. Foie gras is considered an expensive delicacy.

Chicken livers are usually consumed in the form of pate, calves' liver is very soft and tender. Lambs' liver is the one that is most likely to be served up with bacon and onions.

Anyone wishing to avoid eating liver can always offer the plea that they are concerned about Vitamin A poisoning. Liver has high vitamin A content. Unfortunately, it tends to be animals that live in very cold environments that produce livers with a toxic content of Vitamin A. A serving of 50 grams of polar bear liver can produce a fatal overdose, but it's been a while since I saw polar bear liver on offer at my butcher's shop. Liver is also high in protein and iron, and low in fat and carbohydrates

Answer: Whitstable

Whitstable has been associated with oyster production since Roman times. The Oyster festival is thought to date back to a thanksgiving festival which was held in Norman times.

Oysters are low in cholesterol and high in vitamins. They are also high in minerals, notably zinc, which is an aid to testosterone production. This is possibly why they are noted as an aphrodisiac. I agree with the person who described oysters as "looking like someone has sneezed in an ashtray". I tried one once out of bravado, never again!

Answer: Jack O'Lantern

The Jack O'Lantern is very similar in appearance to the Chanterelle mushroom. Ingestion of the Jack O'Lantern mushroom is rarely fatal, but can lead to severe vomiting and diarrhoea. Most mushrooms that are consumed are bought from the supermarket or greengrocer, with the ubiquitous button, or Portobello, mushroom being the most common.

It is commonly thought that mushrooms have little or no nutritional value. However, they do contain small amounts of protein, as well as vitamins B and C. They are also low in fat, although my preferred cooking method of sautéing them in butter rather wipes out this benefit!

Answer: Spinach

Sag aloo is a popular dish consisting of spinach and potato. Anyone who was put off of spinach after consuming the overcooked, watery mess that was served up in school dinners should give this a try, it is very tasty.

In the West, if a dish is served on a bed of Spinach it is described as Florentine. This is thought to have originated from French Queen Catherine de Medici, who enjoyed spinach and whose native home was Florence.

Contrary to the stomach churning feast scene in "Indiana Jones and the Temple of Doom", brains are not a prominent feature of Indian cuisine

Answer: Black Pudding

Competitors pay a small fee to throw a 6oz black pudding, wrapped in women's tights(pantyhose) at a pile of Yorkshire puddings. (That has to be the most bizarre sentence I've ever typed.) The person who dislodges the most puddings is the winner. The event is supposed to symbolise the Wars of the Roses (Lancashire black puddings vs Yorkshire puddings) but I suspect it was the result of a "beer idea". Sounds like good fun though.

I suspect most people who profess a dislike of black pudding haven't tried it. Go on, give it a go - pigs' blood, suet and cereal boiled in a pig's intestine - what's not to like?

Answer: Lincolnshire

Haslet is a type of meat loaf, usually made from pork and pork offal with added spices. Older recipes use venison offal. I suspect it is more the thought of the contents than the actual taste which puts people off. Strange that we will quite happily eat some parts of an animal but not others.

Answer: False

Snails aren't too fussy about their food. As well as consuming the contents of one's vegetable patch, they are also partial to decayed and rotting material. Commercial farming of snails is known as heliciculture and snails raised this way have a more wholesome diet.

They can also be fasted before they are cooked, to clear their digestive tract. Wild snails can also carry a parasite which causes a form of meningitis. Am I making you hungry? No, thought not.

Answer: Korma, Madras, Vindaloo

Korma is very mild and flavoured with coconut. Madras is middling hot, and vindaloo is generally the hottest curry on offer in most British curry houses, though some do offer the phaal, which is even hotter. The latter two dishes are usually consumed by groups of men at the end of a night out; the ability to gulp down a burning hot dish without being able to actually taste anything being a Friday night ritual.

The name "vindaloo" is actually Portugese in origin - vin (wine) and alho (garlic) and originally refers to foods cooked in a combination of these, rather than to any specific strength of curry.

Personally, I only eat anything much hotter than a Madras when I am suffering from blocked sinuses. I've found this far more effective than any conventional cures.

I hope this quiz hasn't made you feel too queasy. Bon appetit!