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Quiz about License to Grill
Quiz about License to Grill

License to Grill Trivia Quiz


My sons gave me a big new grill for my retirement, along with a grilling recipe book by Barton Seaver called "Where There's Smoke." Here are some questions from that book. Have fun!

A multiple-choice quiz by shvdotr. Estimated time: 5 mins.
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Author
shvdotr
Time
5 mins
Type
Multiple Choice
Quiz #
365,145
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
6 / 10
Plays
603
Last 3 plays: rossian (10/10), mickeyp (7/10), Guest 50 (9/10).
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Question 1 of 10
1. In the introduction, Mr. Seaver discusses his favorite woods for grilling. Which of his favorite woods does he describe as "the wood of the Southwest and a common flavoring smoke for Tex-Mex cuisine. ...it is best used with foods that include chile peppers, cilantro, and/or cumin." Hint


Question 2 of 10
2. Seaver discusses several wines that go well with grilled food, and then also recommends a "surprise" selection. In his words it is a "fortified wine from the south of Spain" that is "profoundly good with grilled fatty seafood like salmon and bluefish." What wine is this? Hint


Question 3 of 10
3. Seaver also identifies several cocktails that he feels go well with grilling, especially when guests are also involved. One, that he says "may seem a bit of an odd combination," but is also "perfect with oysters." Combining Champagne with Guinness stout, which cocktail is this that, when poured properly, produces two layers in the glass? Hint


Question 4 of 10
4. To grill this seafood, Seaver says to get the kind with the "beautiful purplish skin," and to leave the skin on when you grill. The head must be separated from the body to clean it, giving you two pieces to grill. Seaver also says the tentacles char, creating a pleasing contrast of texture. What type of seafood is this? Hint


Question 5 of 10
5. Another fish which originally was found only in the Gulf states, is this one with firm, lean texture, also known as seriola or lemon fish. The cookbook "Where There's Smoke" says it needs to be brined to keep its moisture, and can be grilled with a little mesquite or hickory for an added tang. What is this fish called? Hint


Question 6 of 10
6. Seaver also includes a few types of sausage, for which he tells how to mix the ingredients and how to grind them, as well as how to stuff the casing, in addition to the grilling itself. One of them is a lamb sausage which originated in Morocco before becoming part of French cuisine. Can you identify it by name? Hint


Question 7 of 10
7. Another dish in Seaver's book is "a traditional Catalan" dish "slowly roasted over a smoldering wood fire," and featuring "pretty much the same [ingredients] you'd find in a ratatouille or as part of an Italian antipasto platter." He calls it Escalivada. What ingredients are in this dish? Hint


Question 8 of 10
8. Another vegetable dish Seaver described as "a loose interpretation of the classic Italian dish of sweet and sour stewed eggplant." What is the name of this preparation of fall vegetables, which also includes celery, fennel, onion, hot pepper, anchovies, squash, turnips, and tomatoes? Hint


Question 9 of 10
9. What type of meat does Seaver recommend soaking in salted milk from four hours to overnight before grilling? Hint


Question 10 of 10
10. Seaver has a recipe for Beet and Taleggio Panzanella. Other ingredients include an orange, pumpernickel bread, a lime, horseradish, and 1/4 bunch fresh dill. While I can tell you that panzanella is a salad, I want you to tell me what taleggio is. Hint



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Most Recent Scores
Mar 19 2024 : rossian: 10/10
Mar 05 2024 : mickeyp: 7/10
Mar 04 2024 : Guest 50: 9/10
Jan 29 2024 : Guest 67: 8/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. In the introduction, Mr. Seaver discusses his favorite woods for grilling. Which of his favorite woods does he describe as "the wood of the Southwest and a common flavoring smoke for Tex-Mex cuisine. ...it is best used with foods that include chile peppers, cilantro, and/or cumin."

Answer: Mesquite

He says mesquite can be "aggressive to a fault." Mesquite trees can grow to 20 or 30 feet, but are most often shrub size. They can be found from northern Mexico through the US Southwest and as far north as Kansas.
2. Seaver discusses several wines that go well with grilled food, and then also recommends a "surprise" selection. In his words it is a "fortified wine from the south of Spain" that is "profoundly good with grilled fatty seafood like salmon and bluefish." What wine is this?

Answer: Dry Amontillado Sherry

The Amontillado sherry is usually thought of as a dessert wine. The name Amontillado comes from the Montilla region of Spain. Zinfandel is basically a California wine that originated in Croatia, while the Sauvignon blanc traces its origins to France, as does the Beaujolais, which is generally a red wine.
3. Seaver also identifies several cocktails that he feels go well with grilling, especially when guests are also involved. One, that he says "may seem a bit of an odd combination," but is also "perfect with oysters." Combining Champagne with Guinness stout, which cocktail is this that, when poured properly, produces two layers in the glass?

Answer: Black Velvet

To pour the Black Velvet, pour the stout first, letting the head dissolve, then add the Champagne or other sparkling wine, down the side so that it floats on top of the stout.
4. To grill this seafood, Seaver says to get the kind with the "beautiful purplish skin," and to leave the skin on when you grill. The head must be separated from the body to clean it, giving you two pieces to grill. Seaver also says the tentacles char, creating a pleasing contrast of texture. What type of seafood is this?

Answer: Calamari (squid)

There are also several grilled calamari recipes on the web, including one by Emeril Lagrasse which includes a coating of a mixture of olive oil, oregano, lemon juice and other ingredients.
5. Another fish which originally was found only in the Gulf states, is this one with firm, lean texture, also known as seriola or lemon fish. The cookbook "Where There's Smoke" says it needs to be brined to keep its moisture, and can be grilled with a little mesquite or hickory for an added tang. What is this fish called?

Answer: Cobia

Coho is a type of salmon and char is very similar to trout. Cobia is also known as black kingfish, black salmon, and crabeater. It is closely related to the remora, or suckerfish, which is often associated with sharks.
6. Seaver also includes a few types of sausage, for which he tells how to mix the ingredients and how to grind them, as well as how to stuff the casing, in addition to the grilling itself. One of them is a lamb sausage which originated in Morocco before becoming part of French cuisine. Can you identify it by name?

Answer: Merguez

The Linguica and Chorizo sausages are both pork sausages from Spain, while the Thüringer is a beef and pork sausage from the German state of Thuringia (Thüringen in German).
7. Another dish in Seaver's book is "a traditional Catalan" dish "slowly roasted over a smoldering wood fire," and featuring "pretty much the same [ingredients] you'd find in a ratatouille or as part of an Italian antipasto platter." He calls it Escalivada. What ingredients are in this dish?

Answer: summer vegetables

Among the ingredients of Escalivada are eggplant, bell peppers, tomatoes, and lemon, as well as garlic, extra-virgin olive oil, sherry vinegar, and Kosher salt. Cooking time runs a little over 30 minutes and features additional preparation, both on the grill and on removing the vegetables from the grill.
8. Another vegetable dish Seaver described as "a loose interpretation of the classic Italian dish of sweet and sour stewed eggplant." What is the name of this preparation of fall vegetables, which also includes celery, fennel, onion, hot pepper, anchovies, squash, turnips, and tomatoes?

Answer: Caponata

There are several abbacchio dishes, all featuring lamb, while buccellato is a circular cake presented at christenings in Sicily. In America, muffuletta is type of sandwich famous in New Orleans that had been brought there by Italian immigrants.
9. What type of meat does Seaver recommend soaking in salted milk from four hours to overnight before grilling?

Answer: liver

Because liver is an organ that filters toxins and harmful substances from an animal's body, soaking it in milk helps draw out some of the stonger flavors and impurities from the meat. After soaking, the liver should be rinsed in cold water, patted dry, and seasoned. His recipe adds a fig and onion mixture onto the meat after grilling for about ten or twelve minutes, including turning.
10. Seaver has a recipe for Beet and Taleggio Panzanella. Other ingredients include an orange, pumpernickel bread, a lime, horseradish, and 1/4 bunch fresh dill. While I can tell you that panzanella is a salad, I want you to tell me what taleggio is.

Answer: cheese

Taleggio is a semi-soft cheese from Lombardy, similar to brie. Its name comes from a valley called Val Taleggio. Seaver refers to it as "slightly funky...to offset the earthy beet." Seaver's use of "funky" is what others usually describe as "fruity" or "with a distinct tang." In this recipe, the beets are boiled with orange rinds and the bread is baked in an oven until crisp.
Source: Author shvdotr

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
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