Reheated Leftovers, 2nd Course Quiz

Answer: "spotted dick"

While sitting in a restaurant in England, you are enjoying a steamed pudding, light in colour, studded with dried currants, raisins or other dried fruit. The pudding was historically made with suet but is more commonly made modernly with butter. Other names for spotted dick are spotted dog and railway cake. In the dining room at the Houses of Parliament, they renamed it "Spotted Richard."

Answer: "bi-bim-bop"

While sitting in a "leseutolang" in Korea, you are enjoying a bowl with rice in the bottom, topped by "namul" (pickled vegetable salad) or kimchi, a sauce or sauces, thin-sliced meat and a raw or fried egg. Bibimbap is best made with a bit of lightly burned rice on the very bottom topped with warm moist rice before the other ingredients are added.

It is also very popular in Korean restaurants in the US.

Answer: "boxty"

While sitting in a pub in Ireland, you are enjoying a fried potato pancake. This is a dish made of shredded raw potatoes and flour, cooked in a cast-iron pan in bacon fat. It is traditional to eat boxty on the Feast of Saint Brigid (1 February). A politically-incorrect rhyme holds, "Boxty on the griddle; boxty on the pan. If you can't make boxty, you'll never get a man!" The etymology is uncertain but the name may derive from the Irish "arán bocht tí" meaning "poor house bread."

Answer: "chimichanga"

While sitting in a "restaurante" in Mexico near the US border, you are enjoying a deep-fried burrito made with a flour tortilla wrapped around meat, rice, cheese and beans (variously). The dish is a Mex-Tex (border) creation, drawing upon Mexican roots and flavours but catering to the North American tastes.

The meat used may be "machaca" (dried meat), "carne adovada" (marinated meat), "carne seca" (dried beef), or shredded chicken. Chimichangas are typically served with salsa (red or green), guacamole, and/or sour cream.

Answer: "Buddha's delight"

While sitting in a restaurant in China, you are enjoying a vegetarian dish of mixed vegetables cooked in a broth based on soy sauce. While this can describe a great many Asian dishes, it is widely known as "Buddha's delight." Buddhist monks eat a vegetarian diet which explains the popular name for this dish.

Answer: "bear claw"

While sitting in a cafe in the United States, you are enjoying a sweet yeast-raised Danish-type pastry with slashes along one side made to resemble a bear's toes and claws. Despite being a Danish pastry, it was created in the United States in the early 1900s. A typical bear claw is made with almond paste and raisins. A bear-claw cutter was invented and patented in 1950 but that seems a rather silly thing with which to clutter a kitchen drawer.

Answer: "pique macho"

While sitting in a "restaurante" in Bolivia, you are enjoying a plate heaped high with pieces of beef and French-fried potatoes topped with onions, "locoto" (very hot peppers), hard-boiled eggs and condiments. Pique macho (also called Pique a lo macho) is a distinctly Bolivian dish, favoured by manly men who have had too much to drink.

The idea is that the dish is so called because one may consume it only if they are "man enough" or sufficiently "macho."

Answer: "finnan haddie"

While sitting in a pub in Scotland, you are enjoying a dish made of cold-smoked haddock. Finnan Haddie is a traditional Scottish food, served grilled for supper, poached in milk for breakfast, and in soup Cullen skink. The dish has a suggestive and naughty meaning in the lyrics to Cole Porter's song "My Heart Belongs to Daddy."

Answer: "chimichurri"

While sitting in a "restaurante" in Argentina, you are enjoying a green sauce poured liberally over your grilled beef steak. Chimichurri is common in both Argentine and Uruguayan cooking. There are both red and green recipes. The most common is a mix of parsley, garlic, red pepper, oregano, olive oil, and red wine vinegar.

Some varieties add chopped onion or shallot; others substitute lemon juice for the vinegar.

Answer: "fugu"

While sitting in a "resutoran" in Japan, you are enjoying a dish of pufferfish. Fugu is very good but also potentially very poisonous. Parts of it (liver, skin, eyes) contain tetrodotoxin -- a sodium channel blocker which paralyzes the victim who eventually dies of asphyxiation. Japanese fugu chefs are extensively trained and then licensed to butcher, clean, cook and serve this delicacy.