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Quiz about Yall have a bitea Southern day of food
Quiz about Yall have a bitea Southern day of food

Y'all have a bite...a Southern day of food Quiz


As you learned in my last quiz, I'm a newcomer to the South. So I've had to learn what all you Southerners have just been used to doing. It's particularly interesting with the small matter of food. Join me for a fun day of Southern eating.

A multiple-choice quiz by habitsowner. Estimated time: 4 mins.
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Author
habitsowner
Time
4 mins
Type
Multiple Choice
Quiz #
341,859
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
8 / 10
Plays
1778
Awards
Top 10% Quiz
Last 3 plays: Guest 172 (10/10), turtle52 (9/10), Guest 67 (10/10).
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Question 1 of 10
1. We'll start with breakfast: Our meat choice will be one that's been a staple of farm families for years. Although meat from this animal is eaten all over the country, the first time I had it processed and cooked like this was in Virginia and it was love at first bite. It isn't found in every area of the south, but I can usually find it in the mountain areas. Hint


Question 2 of 10
2. The waitress asked me if I wanted a certain "sauce" on my breakfast meat. I readily accepted. This sauce is a watery liquid made, in part, with coffee. What is it called? Hint


Question 3 of 10
3. Now, let's see. We've got our meat and sauce. We'll have eggs, anyway you like them. But, we still need some "paste". At one time, before moving South, I'd have ordered hash browns. Now, though, I'll order a corn dish. What am I having? Hint


Question 4 of 10
4. After our big breakfast we can't understand why we're so hungry, but then we have been checking out all the antique and other junque stores. That works up an appetite. So, for lunch we've decided we want a farm-raised meal. Something piscine. And, though it's probably not good for you, something breaded, too. What do you think we're going to have? Hint


Question 5 of 10
5. With our entree, we'll have a green fruit that is usually looked upon as a vegetable. We'll ignore our health and have them breaded and fried, too. We could have them pickled, but we'll that another time. What are we having that makes us feel as if we're eating something healthy? Hint


Question 6 of 10
6. Just like at breakfast, we still need some type of "paste". (No, the breading doesn't count!) So, I think we'll again have a dish made out of corn. Again, it's ground corn. This time though it will be fried, and in a round shape. What are we having? Hint


Question 7 of 10
7. We've been seeing the antebellum homes and museums and now, understandably, we're hungry again. Tonight our main dish will be another one of which the south is proud, particularly since it's often called "Southern..." on menus all over the country. So we two tired hens, will now have our evening meal. What will we be having? Hint


Question 8 of 10
8. We have to find something really healthy to counteract all these fried foods, so let's have a long-cooked green vegetable that isn't seen much in restaurants out of the South. A large leafed member of the Brassica family, it's usually cooked with pieces of bacon, ham or salt pork. What are we having that has a lot of Vitamin C and other good-for-us things in it? Hint


Question 9 of 10
9. Oh my, what to have as our "paste" tonight? How about the tuber grown on the perennial vine of the genus Ipomoea (the same as the morning glory). A beige vegetable (not the orange one) that is yellow inside sounds absolutely wonderful. Now the decision, fried? Baked? Mashed? What will we be having? Hint


Question 10 of 10
10. On the way home we talked about all the wonderful things we had eaten this day and decided we wanted to have a Southern New Year's Day party. We planned our menu right then, deciding on collard greens and cornbread and a main dish of a legume that's popular in the South. This is a classic meal for New Year's Day. What will we be having? Hint



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Most Recent Scores
Mar 15 2024 : Guest 172: 10/10
Mar 08 2024 : turtle52: 9/10
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quiz
Quiz Answer Key and Fun Facts
1. We'll start with breakfast: Our meat choice will be one that's been a staple of farm families for years. Although meat from this animal is eaten all over the country, the first time I had it processed and cooked like this was in Virginia and it was love at first bite. It isn't found in every area of the south, but I can usually find it in the mountain areas.

Answer: Dry-cured "Country" Ham

In a process used since colonial times, these hams are dry, salt-cured and are very different in both taste and texture to "store-bought" hams. They're much more red, saltier and less tender, not the pink, rubbery, liquid-injected, hams I was used to eating. Years ago it took longer to cure the hams because they had to hang for many months; first in the late fall/winter to get the salt (and sugar, if used) to penetrate into the meat; then excess moisture was removed by the spring winds; then they were usually, but not always, smoked; finally, they were left to mature during the summer. Those seasons are now simulated by the manufacturers so the hams are ready to go sooner.
2. The waitress asked me if I wanted a certain "sauce" on my breakfast meat. I readily accepted. This sauce is a watery liquid made, in part, with coffee. What is it called?

Answer: Red-eye gravy

This is simply a mixture of the drippings in the skillet in which the ham was fried mixed with black coffee. It's good on the ham, and also good to dunk your biscuits in. YES, you're having biscuits, not toast! If you mix flour with the liquid, as if making a gravy, it's called sawmill gravy.
3. Now, let's see. We've got our meat and sauce. We'll have eggs, anyway you like them. But, we still need some "paste". At one time, before moving South, I'd have ordered hash browns. Now, though, I'll order a corn dish. What am I having?

Answer: Grits

Yes, the ever popular dish of grits. I think this is one of the foods one has to be raised eating to appreciate. (Like Vegemite.) It is merely ground corn meal, the yellow being the whole kernel, the white is the hulled kernel. The red-eye gravy gives it some flavor.
4. After our big breakfast we can't understand why we're so hungry, but then we have been checking out all the antique and other junque stores. That works up an appetite. So, for lunch we've decided we want a farm-raised meal. Something piscine. And, though it's probably not good for you, something breaded, too. What do you think we're going to have?

Answer: Fried catfish

Breaded and fried catfish can be very, very good. I'd always heard how muddy tasting and bony it was. When I first had it, I found out that wasn't always the truth; perhaps having the farm-raised fish makes a difference. Catfish live in every continent except Antarctica and can range in size from the Mekong giant catfish to the wee parasitic candiru of South America. About 60% of the farm-raised catfish in the US are grown within 65 miles of Belzoni, MS.
5. With our entree, we'll have a green fruit that is usually looked upon as a vegetable. We'll ignore our health and have them breaded and fried, too. We could have them pickled, but we'll that another time. What are we having that makes us feel as if we're eating something healthy?

Answer: Fried green tomatoes

Yummy! Breaded with a mixture of flour, corn meal, and bread crumbs (I like lots of pepper in mine!) green tomato slices are then fried. You choose the type of oil, depending on how heart-healthy you want to be. Seasonings of your choice can be mixed into the flour mixture. They do go well with catfish! This is a great use of late season tomatoes.
6. Just like at breakfast, we still need some type of "paste". (No, the breading doesn't count!) So, I think we'll again have a dish made out of corn. Again, it's ground corn. This time though it will be fried, and in a round shape. What are we having?

Answer: Hushpuppies

Hushpuppies, or their equivalent, are found in many cuisines, sometimes made with ingredients other than corn meal. Ours, though, have their origins in Indian boiled cornbread. We've just changed the way the Cherokee cooked theirs. A fish meal in the south wouldn't be complete without hushpuppies. (I like mine with red pepper flakes in them.) There are many legends on how they got their name.

The one I've heard most is of fishermen who fried up the left-over batter that they used to cook their fish and gave the fried batter to their dogs to quiet them.
7. We've been seeing the antebellum homes and museums and now, understandably, we're hungry again. Tonight our main dish will be another one of which the south is proud, particularly since it's often called "Southern..." on menus all over the country. So we two tired hens, will now have our evening meal. What will we be having?

Answer: Southern fried chicken

One of the most famous of the Southern dishes, and one of the best. Harlan Sanders made a lot of money with his Kentucky chicken recipe, floured and battered then fried in oil. Some people soak the chicken in buttermilk first. Others just dip it in and out. Different seasonings are added to the batter as desired. Again, the cooking oil can be what you feel you need. I find lard does a great job. I get dibs on the dark meat!
8. We have to find something really healthy to counteract all these fried foods, so let's have a long-cooked green vegetable that isn't seen much in restaurants out of the South. A large leafed member of the Brassica family, it's usually cooked with pieces of bacon, ham or salt pork. What are we having that has a lot of Vitamin C and other good-for-us things in it?

Answer: Collard greens

Collards are also used as an ornamental, so you can line your walkway with edible plants. They are appreciated not only in the south, but as far away as Brazil, Portugal and Kashmir. Collards are an excellent source of Vitamin K, C and a good source of alpha-omega fatty acids. So...pile them on and feel good about taking such good care of yourself.

Many people like them sprinkled with vinegar in which a member of the capsicum family has been marinating.
9. Oh my, what to have as our "paste" tonight? How about the tuber grown on the perennial vine of the genus Ipomoea (the same as the morning glory). A beige vegetable (not the orange one) that is yellow inside sounds absolutely wonderful. Now the decision, fried? Baked? Mashed? What will we be having?

Answer: Sweet potatoes

There is a difference between the sweet potato and the far more orangey yam. They are even from different families. The sweet potato is firmer and more nutritious. It is also only distantly related to the white potato we normally see. It's high in beta-carotene, vitamin C and vitamin B6. My brother-in-law loves yams but doesn't like sweet potatoes. Go figure...The sweet potato is enjoyed by the Polynesians as well as Africans, not to mention "we" Southerners.
10. On the way home we talked about all the wonderful things we had eaten this day and decided we wanted to have a Southern New Year's Day party. We planned our menu right then, deciding on collard greens and cornbread and a main dish of a legume that's popular in the South. This is a classic meal for New Year's Day. What will we be having?

Answer: Hoppin' John

Hoppin' John is one of the many recipes of a legume and rice dish that are known the world over. It is to bring you luck and prosperity during the coming year. The black-eyed peas are the coins; the corn bread is the gold; and the collards are the cash money. On the next day, the left-overs are called "Skippin' Jenny", and by eating them you can extend your luck. (Who ever has any left over?) I've never met a beans and rice dish I didn't thoroughly enjoy, whether in Brazil, the US or elsewhere.
Source: Author habitsowner

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