International Cuisine Trivia

31. What barbecued meat dish that is marinated and served with leafy vegetables to wrap your meat in is the national dish of Korea?

From Quiz National Dishes of the World

Answer: Bulgogi & Pulgoki

Translated, the word bulgogi literally means "fire meat". Thin slices of beef or pork are marinated with soy sauce and a variety of different spices. Once marinated, they are grilled on an open flame, however, some chefs prefer to pan fry their marinated meats. They are usually served with leafy greens such as lettuce to give the eater the option to make a bulgogi wrap.

From Quiz This is the Life

Answer: Sushi

Another word meaning to 'take legal action' is to 'sue', and a woman is a 'she'. Put them together and it sounds like sushi. Sushi is a dish consisting of vinegared rice typically with raw seafood amongst other ingredients. It is usually served with garnishes such as wasabi and soy sauce. There are many varieties with differing ingredients, forms of presentation and names. The other dishes listed also feature raw seafood.

From Quiz Son of a Bisque

Answer: Menudo

Menudo is a hearty stew-like soup that is often served at large and important family celebrations such as weddings and during holiday periods. Depending on the types of chilies used to make the broth, Menudo can be found in forms across the chili heat spectrum from mild to blazingly hot. It is also believed that menudo provides an effective cure for a hangover. This makes no difference to me personally; I don't mind offal such as liver and kidneys but I do draw the line at tripe!

From Quiz The Overlooked Aubergine

Answer: Spread

The zacusca is a type of spread that is typically eaten along with bread. The main ingredient is the eggplant which is mostly roasted. Others include onions, tomato paste and peppers. It is generally prepared in large batches after the fall harvest and preserved to be eaten over a period of time.

From Quiz Why I Love Ramen

Answer: Wheat flour

Instant noodles are mainly made up of wheat flour, salt, and oil. They are either flash fried, as preferred by Asian countries, or air-dried, as preferred by Western countries.

From Quiz Hubby and Chubby go on a Foodie Vacation!

Answer: Calf's head

Uncle Robert adored "Tete de Veau" as made by his mom. Her recipe is traditional - first locate a calf's head, cut it in two, roll it around the calf's tongue and secure it in a netting. Gently poach in a vegetable broth (well-seasoned with salt and pepper.) After five hours (or until a skewer can be inserted through the head,) it will be ready. However, Chef Henry Harris of "Racine" in London cautions the home cook who makes this dish. First, the meat must be cooked thoroughly. Second, allow it to cool completely, otherwise it will explode. (Evidently, exploded calf head all over your kitchen will definitely end the dinner party.)

From Quiz It's Beginning to Taste a Lot Like Christmas

Answer: Monkey's tail

The origin of the name for this drink is obscure, and none of the suggestions I found were very convincing. Suffice it to say that monkeys (with or without tails) do not actually figure into any of them! The drink is said to resemble a White Russian, being made from coffee, milk, sugar and (for the adults) 'aguardiente', an alcoholic beverage similar to Italian 'grappa'. Of course, as is the case for almost any mixed drink, there are many variations, including the addition of spices such as cloves or vanilla, and decoration with cinnamon as a swizzle stick.

From Quiz Kilted Kangas Country Food Tour

Answer: Poutine

Poutine consists of French fries slathered in gravy and cheese curds. There is also a doughnut version. (Submitted by KittyKatey)

From Quiz "Speak Up Mr. Brown...You're Through" - Curry!

Answer: Jalfrezi

The word jalfrezi came into the English language during the period known as the British Raj. In colonial times this method of cooking would have been used to re-heat cold meat and potatoes. A jalfrezi that you would find in a modern restaurant will be a relatively dry curry with little sauce and will consist of green peppers, onion and lots and lots of fresh green chillies. A jalfrezi is just the thing if you enjoy a curry from the hotter end of the spectrum. Rendang is a spicy dish that has its origins in Indonesia but is also very popular in Malaysia. Tikka and chat are both dishes from the Indian sub-continent and are often, but not exclusively, served as a starter to a meal.

From Quiz Go Ahead....Make My Lunch

Answer: Couscous

Couscous is a semolina based pasta that originates from the North Africa and is extremely popular in France. Couscous is made by taking the semolina flour and rolling the dough by hand to form small pellets that are then steamed to create light and fluffy balls of cooked pasta. Like food in general in the French culture, school lunch is taken seriously. Five course meals that would not be out of place in Parisian cafés are the norm for school children in France. A tasty lunch is used as a teaching tool to educate the children on quality food as well as proper table manners and the elements of good nutrition. Lunches in French schools are longer than in many other countries and can last from one to two hours. French government guidelines state that the lunch served by schools should be posted for parents to view and be low in fat and sodium.

From Quiz Food to Set Your Tastebuds on Fire

Answer: 51

Gordon Ramsey watched as Anandita Dutta Tamuly consumed 51 of the Bhut Jolokia peppers in 2 minutes while filming in India for one of his shows. Anandita also went on to rub some of the chillies in her eyes, so I guess pepper spray would not work on her. Gordon tried one and fell victim to it, screaming for water and saying "It's too much", no doubt as it is used to repel elephants in India. Anandita has been eating the chillies since her childhood and states "To be honest, I barely notice them now". This question was crafted by Phoenix Rising member zonko.

From Quiz Are You Going to Eat THAT?

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.

From Quiz Here You Are Being Served

Answer: Main course

Carbonade à la flamande is a dish that found its origin in Belgium. Basically, it is a beef stew with onions, beer and spices. A variation on this stew would be boeuf bourguignonne, in which the beer has been replaced with Burgundy wine and some mushrooms are added. Most Belgian households serve carbonade with French fries.

From Quiz Source of the Sauce

Answer: Paprika

Paprika is made from the Capsicum annuum variety of peppers. The peppers are firstly cleaned, dried and then ground to a fine powder. Paprika is grown in most places in Hungary but the finest come from the region of Szeged. There are several varieties of paprika ranging from delicate to very hot. "Különleges" or special quality in English, is the most commonly used, with the mildest taste, it is sweet and is the richest in colour. "Édesnemes" or noble sweet, is the most well-known variety throughout the world, as it is the one that is exported most frequently. It has a mild spicy flavour with a wonderful aroma, considered to be the best of all paprika spices. The hottest and most fiery paprika is known as "Eros" or hot; it is a light brownish yellow in colour, with a very strong hot pungent flavour.

From Quiz Vegetarian Awareness Moments

Answer: It contains live insect larvae

Casu Marzu, which means 'rotten cheese' in Italian, is a Sardinian specialty cheese made from sheep's milk. Sounds okay so far? Flies (Piophila casei) are introduced in the fermentation process. Their larvae break down the fat leaving a moist soft crumbly cheese. The cheese must be eaten while the larvae, which have grown to a third of an inch, are still alive. Not everyone chooses to eat the larvae but care must be taken as they can jump up to six inches and you wouldn't want to find one floating around in your Chianti, would you?

From Quiz The Offal Truth About Black Pudding

Answer: Deep-fried pig skin

Cracklings are deep-fried pig skins and they are eaten in many places other the southern United States. In Britain they are called pork scratchings. They can be eaten at room temperature in the same manner one would eat potato chips. They are also served hot as a side dish to a meal.

From Quiz You Double Dipped!

Answer: guacamole

Guacamole originates from Mexico and appeared as early as the 1500s when it was made by the Aztecs. A slightly different Venezuelan version of guacamole is called guasacaca and it is made with vinegar and red chili peppers, rather than lime juice, tomato, and jalapeno peppers.

From Quiz You are what you eat....

Answer: Greek

Ah, Moussaka! The layering makes it Greek rather than Turkish. If you said Italian, were you thinking of Lasagna? (I wouldn't blame you!)

From Quiz A Menu of International Dishes!

Answer: Israel

Variations of the falafel are found throughout many countries of The Middle East. Often hailed as "Israel's National Snack" the falafel is prepared as a croquette of mashed chickpeas with any variety of toppings (throughout The Middle East) like olives, cabbage, tomatoes and cucumber.

From Quiz The Bus Stops Here - World Food [6]

Answer: Small cups

Anafres is a refried beans and cheese fondue dish. Anafres is heated in a clay pot using coals and is served with tortilla chips. Peppers and chorizo can also be added to enhance the taste.

From Quiz Crazy Cosmopolitan Cuisine

Answer: Royal Sturgeon

Caviar is a delicious dish made of the eggs of fishes. The eggs look like tiny black granules. Actually, there are many types of caviar, but the one obtained from the rare species, beluga sturgeon, is by far the most expensive. Buying some of that will, clearly, burn a hole in your pocket!

From Quiz The Wurst of Thymes

Answer: Paprika

Kulen uses minced pork as its primary meat component, but is low-fat, producing a dense and brittle texture. The spicy flavor comes from red paprika, which also contributes to its traditional color and aroma. The use of hot red paprika means that pepper is not traditionally used in kulen, but garlic is usually added.

From Quiz Man Cannot Live By Bread Alone

Answer: Bacon, lettuce and tomato

A "BLT" is a classic. I'm not so sure about the broccoli, liver and tamarillo though.

From Quiz Food Capitals of the World

Answer: Arkansas

Alma, Arkansas is home to the Allen Canning Company and its plant in Alma cans over 50% of America's spinach. A statue of Popeye can be found in Alma and the annual Spinach Festival is held there every April. Crystal City in Texas also calls itself the Spinach Capital of the World.

From Quiz The Home of Food

Answer: Dundee Cake

This is a rich and fruity cake, topped with almonds. It became popular at the end of the 19th century. It can be used as a Christmas cake.

From Quiz Foods from the Island of Enchantment (Puerto Rico)

Answer: corn meal cereal with cinnamon

"Funchi" isn't just for breakfast time, some people, when they are just too tired to cook, will have a filling bowl of this wonderful cereal instead.

From Quiz Kiwi Kai

Answer: A grub

The huhu-grub lives in rotting wood and is a fat off-white worm-like grub. Can be eaten cooked or whilst still wriggling, and reputedly tastes like peanut butter, although I have not so far been game enough to try one!

From Quiz Match Savory with the Country

Answer: China

Spring rolls, deep-fried pastries filled with vegetables and bits of meat or seafood, are among the most popular Chinese dishes.

From Quiz Ethnic Jewish Food For Everyone

Answer: Potato pudding

From Quiz A Mediterranean Dinner Party

Answer: Chickpeas

Also known as garbanzos, Egyptian peas, and Bengal gram, chickpeas have been cultivated in the Mediterranean region for thousands of years. India, where they were introduced around 3000 BC, is now by far the biggest producer of these legumes, known to most people in the US and other Western countries as the main ingredient of hummus (which means simply "chickpeas" in Arabic). However, chickpeas are employed in a much wider range of dishes - some of which are based on their flour rather than on whole legumes. Known in India as gram flour or besan, chickpea flour is high in fiber, and naturally gluten-free. The preparation of pancakes made with chickpea flour mixed with water is a widespread tradition along the coast of the Ligurian Sea, from the French Riviera to northern Tuscany, as well as parts of Sardinia. In Genoa, this dish's birthplace, it is called "fainà" in the Ligurian dialect ("farinata" in standard Italian), while in Pisa and Livorno it is called "cecina" ("ceci" being the Italian word for chickpeas). Prepared and sold in street carts or dedicated shops, farinata is believed to be of ancient origin. The batter is poured in a shallow, oiled pan, and baked in a hot oven until a thin, golden crust forms; it is then cut into wedges, and eaten hot. Other ingredients, such as green onions, rosemary, artichokes, or even sausage or fish, are occasionally added to the batter before baking. A similar dish, called "calentita" or "karantita", is very popular in Gibraltar and parts of North Africa. LadyNym of Phoenix Rising's Red Crew, who wrote this question, would not mind a piece of farinata just now.

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Last Updated Nov 16 2024 5:44 AM

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