| "Peter Smyth" <smythp@gmail.com>: Dec 27 11:20AM Mark Brader wrote: > In this round we give you 3-4 song titles from a classic stage > musical, and you give the title of the musical. > 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees". Cats > 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love". > 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the > People Sing?". Les Miserables > Escoffier wrote that there are just five sauces which all other > Western sauces were fundamentally based on. In English, what > collective term is used for the five? Mother sauce > 3. To thicken sauces a mixture of fat (usually an oil or butter) > and flour is quickly heated and added to the sauces. What is > the term for this mixture? Roux > 5. One way to cut your vegetables is into long, thin strips, > usually an inch long, like you might do for French fries. > What is the name of this cut? Julienne > whisked with milk or another dairy product. It is often rather > tasteless, so it's generally not used as a finishing sauce. > What is this sauce? Bechamel > a(n) <answer 3> at all. Instead it is a thickened emulsion of > egg yolks and melted butter. It is a very delicate sauce and > so is used as a finishing sauce. What it is? Hollandaise > The technique can achieve a more even cooking that seals in > the juiciness of meat. What is this cooking technique, whose > French name refers to vacuum? Sous vide > slow-cooking meats at a low temperature, but this time in oil. > For example, this is a popular method to prepare duck by cooking > it in its own rendered fat. What is this cooking technique? Peter Smyth |
| Bruce Bowler <bbowler@bigelow.org>: Dec 27 03:27PM On Tue, 26 Dec 2017 23:23:04 -0600, Mark Brader wrote: > In this round we give you 3-4 song titles from a classic stage musical, > and you give the title of the musical. > 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees". Cats > 9. "On the Street Where You Live", "I Could Have Danced All Night", > "Get Me to the Church on Time". > 10. "76 Trombones", "Trouble", "Till There was You". The Music Man > Escoffier wrote that there are just five sauces which all other > Western sauces were fundamentally based on. In English, what > collective term is used for the five? Mother Sauces > 2. Before you can start cooking, of course you need to get all > your ingredients ready. What is the French term for getting all your > ingredients measured and prepared before you begin cooking? Mise en Place > 3. To thicken sauces a mixture of fat (usually an oil or butter) > and flour is quickly heated and added to the sauces. What is the > term for this mixture? Roux > 4. Sauces need vegetables to help build flavor. What is the French > term used for the combination of vegetables (usually onion, celery, > and carrots) that is slow-cooked to help build the flavor base? Mirepoix > 5. One way to cut your vegetables is into long, thin strips, > usually an inch long, like you might do for French fries. > What is the name of this cut? Julienne > 6. For a(n) <answer 4>, we want our vegetables a bit more finely > cut. What is the term for the finely diced vegetables used for > sauces and stocks? Brunoise > whisked with milk or another dairy product. It is often rather > tasteless, so it's generally not used as a finishing sauce. What is > this sauce? Bechamel > a(n) <answer 3> at all. Instead it is a thickened emulsion of egg > yolks and melted butter. It is a very delicate sauce and so is used > as a finishing sauce. What it is? Hollandaise > The technique can achieve a more even cooking that seals in the > juiciness of meat. What is this cooking technique, whose French name > refers to vacuum? Sous Vide > slow-cooking meats at a low temperature, but this time in oil. For > example, this is a popular method to prepare duck by cooking it in > its own rendered fat. What is this cooking technique? Confit |
| tool@panix.com (Dan Blum): Dec 27 04:13PM > * Game 8, Round 7 - Entertainment - Stage Musicals > 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees". Cats > 2. "America", "Tonight", "Somewhere", "I Feel Pretty". West Side Story > 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down > You're Rocking the Boat". Guys and Dolls > 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out > of My Hair", "Bali Hai". South Pacific > 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days". Damn Yankees > 10. "76 Trombones", "Trouble", "Till There was You". The Music Man > 2. Before you can start cooking, of course you need to get all > your ingredients ready. What is the French term for getting all > your ingredients measured and prepared before you begin cooking? mise en place > 3. To thicken sauces a mixture of fat (usually an oil or butter) > and flour is quickly heated and added to the sauces. What is > the term for this mixture? roux > term used for the combination of vegetables (usually onion, > celery, and carrots) that is slow-cooked to help build the > flavor base? mirepoix > 5. One way to cut your vegetables is into long, thin strips, > usually an inch long, like you might do for French fries. > What is the name of this cut? Julienne > 6. For a(n) <answer 4>, we want our vegetables a bit more finely > cut. What is the term for the finely diced vegetables used > for sauces and stocks? mirepoix > whisked with milk or another dairy product. It is often rather > tasteless, so it's generally not used as a finishing sauce. > What is this sauce? Bearnaise > a(n) <answer 3> at all. Instead it is a thickened emulsion of > egg yolks and melted butter. It is a very delicate sauce and > so is used as a finishing sauce. What it is? Hollandaise > The technique can achieve a more even cooking that seals in > the juiciness of meat. What is this cooking technique, whose > French name refers to vacuum? sous vide -- _______________________________________________________________________ Dan Blum tool@panix.com "I wouldn't have believed it myself if I hadn't just made it up." |
| Erland Sommarskog <esquel@sommarskog.se>: Dec 27 08:29PM +0100 > whisked with milk or another dairy product. It is often rather > tasteless, so it's generally not used as a finishing sauce. > What is this sauce? Béchamel > a(n) <answer 3> at all. Instead it is a thickened emulsion of > egg yolks and melted butter. It is a very delicate sauce and > so is used as a finishing sauce. What it is? Béarnaise > The technique can achieve a more even cooking that seals in > the juiciness of meat. What is this cooking technique, whose > French name refers to vacuum? Sous-vide |
| Erland Sommarskog <esquel@sommarskog.se>: Dec 27 08:32PM +0100 >> tasteless, so it's generally not used as a finishing sauce. >> What is this sauce? > Bearnaise Bearnaise tasteless? Where did this happen to you? We will send the Swedish Sauce Police to that place! It is a serious offense to serve the Swedish National Sauce without taste! ObTrivia: is there a particular reason why Bearnaise qualifies as the National Sauce of Sweden, beyond being popular with the Swedes? |
| Jason Kreitzer <jk71875@gmail.com>: Dec 27 03:55PM -0800 On Wednesday, December 27, 2017 at 12:23:10 AM UTC-5, Mark Brader wrote: > In this round we give you 3-4 song titles from a classic stage > musical, and you give the title of the musical. > 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees". "Cats" > 2. "America", "Tonight", "Somewhere", "I Feel Pretty". "West Side Story" > 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down > You're Rocking the Boat". "Guys and Dolls" > 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out > of My Hair", "Bali Hai". "South Pacific" > 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love". "Rent" > 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the > People Sing?". > 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days". "Damn Yankees" > 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"". "Bye Bye Birdie" > 9. "On the Street Where You Live", "I Could Have Danced All Night", > "Get Me to the Church on Time". "My Fair Lady" > 10. "76 Trombones", "Trouble", "Till There was You". "The Music Man" |
| Dan Tilque <dtilque@frontier.com>: Dec 27 06:36PM -0800 Mark Brader wrote: > You're Rocking the Boat". > 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out > of My Hair", "Bali Hai". South Pacific > slow-cooking meats at a low temperature, but this time in oil. > For example, this is a popular method to prepare duck by cooking > it in its own rendered fat. What is this cooking technique? saute -- Dan Tilque |
| tool@panix.com (Dan Blum): Dec 28 05:14AM > Bearnaise tasteless? Where did this happen to you? We will send the > Swedish Sauce Police to that place! It is a serious offense to > serve the Swedish National Sauce without taste! I didn't think it was correct but I couldn't think of anything else. > ObTrivia: is there a particular reason why Bearnaise qualifies as the > National Sauce of Sweden, beyond being popular with the Swedes? If forced to guess I would say it has something to do with Bernadotte, but really I have no idea. -- _______________________________________________________________________ Dan Blum tool@panix.com "I wouldn't have believed it myself if I hadn't just made it up." |
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