Are You Going to Eat THAT? Trivia Quiz

Answer: shrimp and grits, collard greens, hushpuppies

The flavor and texture of salty shrimp (prawns) and buttery grits complement each other. Grits are made from ground corn (maize). Similar to polenta, a bowl of grits is often eaten with eggs for breakfast or as a cereal, usually without sugar. Collards are nutritious, strong tasting greens, usually cooked with ham or salt pork. Hushpuppies are small pieces of deep-fried cornbread batter, invented--as legend has it--to keep dogs quiet at outdoor fish fries.

Answer: Having a meal cooked underground

The answer is having a meal cooked underground! A Hangi (also called Hungi) is the traditional Maori way of cooking a feast. You dig a pit, then heat stones and place baskets of food on top of the stones and fill in the pit, then leave them for several hours. You can feed many people this way and it's still being done today.

Answer: Lefse, lutefisk, tater tot casserole, gelled carrot salad

A traditional dish loved by many Minnesotans of Scandinavian descent, lutefisk is white fish that has been aged and preserved with lye (lut) until the texture becomes like gelatin and the odor very strong. Lefse is a Norwegian flatbread, cooked on a griddle. Tater tot casserole and carrot gelatin salad are 20th century American traditions that live on in church basements.

Answer: codfish tongues and cheeks with deep fried pork rinds

Cod tongues and cheeks are exactly that: the tongue and cheeks of a large fish. Some diners complain about the gelatinous quality of cod tongues, while others like that part best, arguing that the texture is not unlike that of a fried oyster. Tongues and cheeks are usually deep fried and served with scrunchions, which are fatty bits of salty pork rind fried to a tasty crisp (like pork cracklings in the Southern United States).

Answer: Cullen Skink

This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland, but widely served as part of an everyday dish across the North East of Scotland. The soup is often served as a starter at formal Scottish dinners.

Local recipes for Cullen skink may differ a wee bit, by the use of milk or cream instead of water and other such slight variations. Cullen skink has been traditionally served with "breed" (bread), the old Scottish term for Oatcakes.

Answer: squirrel and rabbit stew, sausage made of pork and oats, lamb testicles, ginger-flavored soft drink

Burgoo is the quintessential Kentucky dish - a savory stew made with squirrel and rabbit meat, vegetables, and spices - and it is often served at Kentucky Derby Day parties. Goetta is a German sausage made with ground pork (or pork and beef) and steel-cut oats, traditional in the Cincinnati area for at least a hundred years. Lamb fries are the testicles of very young lambs - sounds yucky, but good - mostly found around Lexington and Louisville, Kentucky. Ale-8-One is a soft drink invented in Winchester, Kentucky, and bottled there since 1926.

Other favorite Kentucky dishes would be Hot Brown, made with turkey, bacon, and Mornay sauce (first served at the Brown Hotel in Lexington), fried okra, blackberry cobbler, and chess pie.

Answer: Imo's thin crust pizza, toasted ravioli, gooey butter cake, Budweiser Beer

The key to the answer is the beverage with its world headquarters in St. Louis, Missouri: that would be Budweiser Beer. Pepsi Cola had its beginnings in New Bern, North Carolina; Ale-8-One is manufactured in Winchester, Kentucky; and Sam Smith's Brewery is in Tadcaster, North Yorkshire, UK.

Imo's Pizza is a chain that began near St. Louis and is found primarily in the heartland of the American midwest; thin crust pizza, toasted ravioli (stuffed pasta, breaded and fried golden brown), and gooey butter cake are on Imo's menu and are considered foods native to the St. Louis area, even though their origins may be traced to Italy.

Answer: a special cut of cured, smoked, boned pork shoulder; green beans; potatoes

Since Cincinnati acquired the label "Porkopolis" early in the 1800s, it isn't surprising that cottage ham is specific to this city, although it has been "discovered" by cooks in other parts of the country, who diligently seek butchers able to bone and cut it for maximum tenderness.

While corned beef and bacon are cured meats, and Spam is made from pork shoulder (among other things), they are not substitutes for this special cut of ham, which comes out very tender.

Answer: pickled, dried plum and fermented soybeans

Umeboshi are sometimes called "salt plums" but this fruit popular in Japan resembles apricots more than plums. They are eaten with rice, often for breakfast or a snack. Natto, often eaten for breakfast, as well, is made from fermented soybeans, which have a strong, distinctive smell and taste and a slimy, stringy texture. Natto is often mixed with soy sauce or a raw egg, and is served with rice, although it also can be used in miso soup or can be dried into a snack food.

Answer: pot of tea, plain scones, strawberry jam, clotted cream

Unlike "high tea" - a substantial meal served in the evening that may include steak and kidney pie - a Devonshire Tea or Devon Cream Tea would take place in the afternoon and traditionally includes hot tea, warm buttery scones (a quick bread made with baking powder rather than yeast) or Devonshire splits (a yeast based bread), clotted (or "clouted") fresh cream that has been heated slowly then cooled to create a unique texture, all topped with a dollop of berry jam.

While Devonshire is also known for its apples, apple cider (scrumpy), and Plymouth Gin, these would not traditionally be part of a Devon Cream Tea.