The Guild Dishes It Out

15 Points Per Correct Answer - No time limit  

1. Skunkee was the first to dish out a question. "Unwary travelers to Scotland might be treated to the 'tail' of the origins of Haggis, one of the country's national dishes. These furry little creatures reportedly scamper through the Highlands on legs of uneven length, said to be ideal for running around mountainsides. The gullibility of the listener dictates the lengths to which the storyteller will spin his yarn." "In reality, Haggis is like a large, spicy sausage made from the internal organs of a much more common animal. Care to 'ruminant' about which one?" Geese Highland Cows Horses Sheep

2. "That's tripe," Pu2-ke-qi-ri pointed out needlessly. "Lettuce consider the famous Greek salad I brought instead. I know some of us may be feta-up with it, but I am a big fan of olive the ingredients, really. Which of these would you not find in a traditional Greek salad?" Tomatoes Feta cheese Lettuce Olives

3. "I'm impressed with the way you tempted feta, 'Bruyere' said flavorably. "But Ah, la belle France! Eat is the country known for eats bonne cuisine! One of the most common desserts in French households is made with layers of fresh strawberries, crushed biscuits that absorb the juice, and cream with subtle variations such as gelatin for consistency, or liqueur for flavor. The cartoon character 'Strawberry Shortcake' is named for this dessert in French. Which name of a French demoiselle does this dessert bear?" Suzette Charlotte Lorraine Belle Hélène

4. "We're a bit crustier here in Maine, where natural cuisine still fights for preeminence in the smaller towns and cities," the well-bread Gretas observed. "Meals of wild game are dear to many people's hearts. Venison and moose are especially popular, and even bear as well, but let's not run afoul of white meat lovers by neglecting to mention wild turkey, duck, and partridge. However, only one of the above mentioned creatures was once included as an ingredient in traditional mincemeat pie. Which wild animal was a piece of the pie?" Deer Partridge Moose Bear

5. "I'll just consider that the Maine point, shall I," Gatsby offered rye-ly. "I don't really want to squash your enthusiasm for your native state, but Ohio is one of those states where we venerate our Native American Heritage, including the foods they enjoyed. Using simple and natural blends of the ingredients that surrounded them, they created a hearty soup called Ogwissimanabo [say THAT 10 times real fast!], basically a soup using yellow squash, water, fresh vegetables/fruit, fundamental spices and one more thing. What is that next ingredient? After you answer we'll fire up the peas pipe" Maple syrup White corn Apple juice Yams

6. "Yes, but are gurana be brave enough to hazard Australian cuisine?" Nannanut asked. "There's more to Aussie eating than 'throwing a shrimp on the barbie'. In recent years many chefs and providers have looked to native plants for new food adventures. So, WATTLE you have? Perhaps SAMPHIRE, which has been seen burning in the bush or CANDLE NUT which early reports suggest started the fire? These are all Aussie plants but which of these would be safe to eat?" Wattle Seeds All of these Samphire Candle Nut

7. "Well, wattle you know?" remarked CellarDoor. "A question with samphire in it. But did you realize that terrible violence is committed in movie theaters every night: one foodstuff in particular is subjected to 'a salt and buttering' by children and adults alike. Scientists have investigated and found that there is a kernel of truth in the old legends about why popcorn pops. Why does it pop?" Each kernel contains a grain of TNT that explodes when heated. Each kernel contains a tiny combustion engine, powered by heat, that drives the "costume change." Each kernel contains a little worm, like a jumping bean. Each kernel contains a drop of water that expands when heated.

8. "Now that we've indulged CellarDoor's pop quiz," Agony commented, "we can move on to important matters of Canadian cookery. In the prairie provinces of Alberta, Saskatchewan, and Manitoba, our traditional foods reflect the ethnic origins of the first settlers. There are some dishes that won't often be found in city bistros, but which you can't help finding at small town cafes, church suppers, and weddings all across the prairies. If I were to present to you a plate piled with varenyky, holubchi, and koubassa, what would be the ethnic group I would be honoring?" Ukrainian Cree German French

9. "Well Agony," said ing, "I hope it's not stretching the French-ship to tell you a little story from my own culture. For hundreds of years, the peoples of Europe have been Slavishly bacon variants on the 'pirog'. In this context, the Latvian 'pirags' is hardly a Balt from the blue. Can you forage out a 'pirags' from this peck-list?" Small native mammal with great, gnashing teeth. Blue-tinged, celery-like vegetable. Plucky six toed game-bird. Spiced bread shell filled with onion and bacon.

10. "There would seem to be no crueler twist of fate than to have to follow such eggcelent dishes," Uglybird lamented. "I truly donut know what to do. For, my modest dish consists of sweet dough twisted together and deep-fried. By what name is this traditionally French pastry known?" Glazed puff Cruller Piroshki Paczki