I took VG to Stellenbosch early yesterday morning. She is on a Geology Field trip and they are in Aggenys. This is part of her studies. The worst part is that they are camping (in tents), in this cold! I am sooooo not a happy mother!
After I have dropped her off I went to Willowbridge and wanted to buy the week’s fruit and vegetables and other groceries, but I was feeling very lousy since I have a cold. In the end I just bought the necessities and came back home, took some flew tablets and went straight to bed.
I did not feel like blogging or cooking at all, yesterday or today. Luckily my dearest BG cooked supper last night and she made the most divine dessert! She and Hubs also made supper tonight.
On a positive note I watched MasterchefAustralia, for the first time today! BLUSH, BLUSH! ….. OK, I know… but it is just on such an inconvenient time and if it was not for my sister that sms’ed me today to tell me to watch it I would have forgotten again… but now I am hooked and I can totally understand what all the fuss is about!
Well at last I ma posting the answers to Food Quiz Number 58! Thanks to everyone that took part and I just loved and enjoyed the interesting answers!! Click on the links below and read the answers – I am sure you will learn and enjoy!
The following bloggers did the quiz:
Lyndatjie provided some humorous answers!
Sideview’s answers are worth reading as always!
Tandy’s answers were 100% correct!
Musing’s answers were excellent and technically correct!!
Another Day’s answers were quite accurate!
1. What are the main ingredients of Oyster sauce?
A – Sugar, salt, water and Oyster essence, thickened with cornstarch.
2. Ginger is native to which continent?
A – SouthAsia
3. What are Calçots?
A – It is Catalan Delicacy and a variety of scallion from Lleida which have been grown for centuries in the region. However, in the late 1800’s a farmer in Valls began to cultivate them in a special way. He began covering them with earth so that the edible part does not turn green, but remains white similar to the method to growing white asparagus. In the Catalan language, that is called calcar, which means “to put your shoes on.” The traditional Catalan method of cooking the calcots is to grill them over a flaming barbecue. They are wrapped in newspaper, which makes them tender. They are served on a terra cotta roof tile, rather than a plate, keeping them warm. Diners peel away the blackened outer layers, and then dip the tender bulbs in a sauce made of almonds, tomatoes, garlic, peppers, vinegar and oil.
4. What spices are used to infuse sangria?
A – Cloves and cinnamon.
5. What does contain the most vitamin C? Red peppers or oranges?
A – Red peppers contain double the amount of vitamin c than oranges.
6. What is Verjuice?
A – The word verjuice derives from the French ‘vert jus’ or ‘verjus’ and literally means, “green juice”. It is the unfermented juice of semi-ripe grapes from the green-harvested, thinnings of premium red and white noble grape varieties. This zesty juice is enjoyed as an elegant, delicate culinary condiment for a range of dishes as wide as the inventive chef’s imagination. For more information go to http://www.verjuice.co.za/origins_what.htm.
7. In what substance are preserved lemons preserved in?
A – It is preserved in salt and brined in lemon juice for a few months.
8. What is Ketjap manis?
A – Thick, sweet Indonesian soy sauce that has the same salty taste as soy sauce, but with a distinctive molasses-like sweet flavour.
9. Tamarind paste is made from which fruit?
A – This deep brown paste is the pulp of the tamarind fruit.
10. Which vegetable is served with steak Oscar?
A – Asparagus.
I hope you all will have a wonderful week!!
If you love Food events, go and look at my new post about July’s Food events here!