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Quiz about At Least I Have Chicken
Quiz about At Least I Have Chicken

At Least I Have Chicken Trivia Quiz


A quiz for those who are not afraid of stepping out of their comfort zone when eating out. For those who are, there's always chicken to fall back on!

A multiple-choice quiz by LadyNym. Estimated time: 3 mins.
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Author
LadyNym
Time
3 mins
Type
Multiple Choice
Quiz #
379,207
Updated
Dec 03 21
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
889
Awards
Top 10% Quiz
Last 3 plays: Guest 172 (9/10), Guest 50 (10/10), 4wally (10/10).
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Question 1 of 10
1. A few weeks ago, I tried an authentic Mexican restaurant in my home town. The waiter recommended "tacos de lengua", something I had never heard of before. What eloquent part of a cow is used to make this dish? Hint


Question 2 of 10
2. On my first trip to New Orleans, I was keen on trying its famed Cajun cuisine. At the restaurant where I went for dinner, the dish of the day was gumbo made with the meat of which rather fearsome creature? Hint


Question 3 of 10
3. Last year I was visiting the beautiful Italian city of Parma, and the waiter at the restaurant where I stopped for dinner recommended "pesto di cavallo" - a local version of steak tartare made with the meat of which noble animal? Hint


Question 4 of 10
4. Visiting Finland has always been one of my dreams. At a nice Helsinki restaurant, the waiter suggested I try "poronkäristys". What is the main ingredient of this popular Finnish dish? Rudolph and his friends would definitely not be happy about it! Hint


Question 5 of 10
5. As I don't do low-carb, any food with "bread" in its name is sure to have my attention. However, when once in beautiful Wales I ordered laverbread, imagine my surprise when I was brought a dark green mass that bore no resemblance to my favourite food. What is the main ingredient of laverbread? Hint


Question 6 of 10
6. Once, while traveling through Kentucky, I stopped at a roadside restaurant, where the waiter recommended a local dish - a stew that is often made with squirrel, opossum and raccoon, as well as other more commonly used meats. What is this dish's name? Hint


Question 7 of 10
7. During my stay in Cornwall, in a lovely pub on the coast I ordered "stargazy pie", but was rather shocked when the dish was brought to my table. What is the most distinctive feature of this dish? Hint


Question 8 of 10
8. During a trip to the Spanish city of Valencia, I wanted to try something different from the usual paella. When I ordered "arroz negro", I was brought a plate of rice with a rather unappetizing black colour. What gives the dish its distinctive dark hue? Hint


Question 9 of 10
9. I was dumbfounded when the waiter at this new Chinese restaurant in my neighbourhood recommended a dish named "Ants Climbing a Tree". Is this dish as alarming as its name suggests?


Question 10 of 10
10. Once I was in Poland, and the weather was very cold. When I sat down for dinner, all I wanted was something hot, so my waiter recommended I try "czernina". What is the main ingredient of this traditional Polish soup? Dracula might like it! Hint



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Most Recent Scores
Nov 28 2024 : Guest 172: 9/10
Nov 19 2024 : Guest 50: 10/10
Nov 13 2024 : 4wally: 10/10
Nov 09 2024 : jonnowales: 6/10
Nov 04 2024 : Guest 104: 7/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. A few weeks ago, I tried an authentic Mexican restaurant in my home town. The waiter recommended "tacos de lengua", something I had never heard of before. What eloquent part of a cow is used to make this dish?

Answer: tongue

The tacos eaten in Mexico bear no relationship to those commonly found in the USA or Canada, and the fillings are often not for timid eaters. To make tacos de lengua, the beef tongue is boiled until soft with onion, garlic and bay leaves, then sliced and browned in a little oil, and served with salsa verde and soft corn tortillas.

Other organ meats, such as tripe and various parts of the head (including the eyes) are also used as taco fillings, as well as more "mainstream" cuts of meat (such as beef and, of course, chicken!) or seafood.

It is said that serving tacos de lengua is a must for any self-respecting taqueria.
2. On my first trip to New Orleans, I was keen on trying its famed Cajun cuisine. At the restaurant where I went for dinner, the dish of the day was gumbo made with the meat of which rather fearsome creature?

Answer: alligator

Alligator farming is quite widespread in Louisiana and other Southern US states, and the consumption of alligator meat (often made into sausages that find their way into local specialties such as gumbo and jambalaya) is a long-standing tradition. The meat is said to be similar to chicken in both texture and taste, high in protein and low in fat. The tail is the most prized part of the animal.
3. Last year I was visiting the beautiful Italian city of Parma, and the waiter at the restaurant where I stopped for dinner recommended "pesto di cavallo" - a local version of steak tartare made with the meat of which noble animal?

Answer: horse

"Pesto di cavallo" means "pounded horsemeat" in Italian. It is a traditional dish in Parma, one of Italy's food capitals, and it eaten either raw or cooked, sometimes as a sandwich filling. While eating horse meat is a taboo of sorts in English-speaking countries, things are quite different in continental Europe.

Italy has the highest rate in Europe as regards consumption of horse and donkey meat, and in some cities you can still find a "macelleria equina" (butcher shop specializing in equine meat).
4. Visiting Finland has always been one of my dreams. At a nice Helsinki restaurant, the waiter suggested I try "poronkäristys". What is the main ingredient of this popular Finnish dish? Rudolph and his friends would definitely not be happy about it!

Answer: reindeer

Poronkäristys is a specialty of Lapland, where reindeer are domesticated for meat, milk, hides and transportation. It consists of thinly sliced reindeer steak, sautéed in fat and cooked until tender, then served with mashed potatoes and lingonberry preserves. The dish also has Swedish and Norwegian versions, and can be found on the menu of most typical Finnish restaurants.
5. As I don't do low-carb, any food with "bread" in its name is sure to have my attention. However, when once in beautiful Wales I ordered laverbread, imagine my surprise when I was brought a dark green mass that bore no resemblance to my favourite food. What is the main ingredient of laverbread?

Answer: seaweed

Purple laver is a variety of seaweed that has been cultivated in Wales for centuries. Laverbread is usually served fried with bacon and cockles as part of a traditional Welsh breakfast. The laver is boiled for several hours, then made into a gelatinous paste that is often rolled in oatmeal prior to frying. Famous Welsh actor Richard Burton once described laverbread as "Welshman's caviar".
6. Once, while traveling through Kentucky, I stopped at a roadside restaurant, where the waiter recommended a local dish - a stew that is often made with squirrel, opossum and raccoon, as well as other more commonly used meats. What is this dish's name?

Answer: burgoo

Burgoo is a traditional stew of the American South and Midwest, usually prepared with whatever meats or vegetables are readily available. Nowadays, burgoo is made with a combination of chicken, mutton, pork and beef (often smoked), but other meats can also be used on occasion. As burgoo-making is a long process, it often becomes a social event, in which each attendee brings one or more ingredients. Brunswick stew, another similar dish from the American South, can also be made with squirrel or rabbit meat.

The remaining choices are also stews from different parts of the world. Bigos is from Poland, cocido from Spain, and cholent is the traditional Jewish Sabbath stew.
7. During my stay in Cornwall, in a lovely pub on the coast I ordered "stargazy pie", but was rather shocked when the dish was brought to my table. What is the most distinctive feature of this dish?

Answer: fish heads

Though stargazy pie's appearance can be a bit daunting for squeamish eaters, it is not as outlandish as it looks, as it is made with pilchards (a variety of sardine), eggs and potatoes in a crust. The fish are arranged in a circle, with their heads (and sometimes tails) protruding through the crust - hence the dish's name.

It is a specialty of the Cornish village of Mousehole, where it was created to celebrate a local fisherman, Tom Bawcock. According to the legend, in the 16th century Bawcock braved the stormy seas on 23 December in order to catch enough fish to feed the entire village on Christmas day.
8. During a trip to the Spanish city of Valencia, I wanted to try something different from the usual paella. When I ordered "arroz negro", I was brought a plate of rice with a rather unappetizing black colour. What gives the dish its distinctive dark hue?

Answer: squid ink

Arroz negro (black rice) is a Valencian and Catalan dish similar to paella, made with rice, squid or cuttlefish, squid ink, garlic, green peppers and seafood broth. The squid ink gives the dish its colour, and also enhances the taste of the seafood. Squid ink is used in other Mediterranean cuisines: squid ink risotto originated in Croatia, and later became one of the best-known Venetian dishes.
9. I was dumbfounded when the waiter at this new Chinese restaurant in my neighbourhood recommended a dish named "Ants Climbing a Tree". Is this dish as alarming as its name suggests?

Answer: no

There are no ants in this classic Sichuan dish, which is like a Chinese version of spaghetti bolognese. It consists of ground meat (generally pork) cooked in a spicy sauce and served over bean thread noodles, suggesting ants walking on tree branches.
10. Once I was in Poland, and the weather was very cold. When I sat down for dinner, all I wanted was something hot, so my waiter recommended I try "czernina". What is the main ingredient of this traditional Polish soup? Dracula might like it!

Answer: duck or goose blood

Czernina (from "czarny", meaning "black") is made with duck or goose blood and clear poultry broth, to which sweet and sour ingredients (such as dried cherries, plums or pears, honey and apple vinegar) are added. It is usually served with noodles, dumplings or boiled potatoes.

This soup is widespread in Poland, Lithuania and Belarus; there is also a Swedish version called "svartsoppa" (black soup).
Source: Author LadyNym

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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