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Re: FOOD AND DRINK*

PostPosted:Fri Jun 03, 2016 8:54 am
by Red Devil 66
I think I just gave it away LOL

Re: FOOD AND DRINK*

PostPosted:Fri Jun 03, 2016 8:56 am
by Red Devil 66
Here's another

Which chicken dish is named after a battle in the Napoleonic Wars?

Re: FOOD AND DRINK*

PostPosted:Fri Jun 03, 2016 9:30 am
by tonto
Chicken Marengo?

Re: FOOD AND DRINK*

PostPosted:Mon Jun 06, 2016 1:37 pm
by Red Devil 66
Marengo it is

Re: FOOD AND DRINK*

PostPosted:Mon Jun 06, 2016 3:50 pm
by tonto
What orange/red condiment is added to cheese to make it Red Leicester?

Re: FOOD AND DRINK*

PostPosted:Tue Jun 07, 2016 10:59 am
by Haley
Image

Re: FOOD AND DRINK*

PostPosted:Wed Jun 08, 2016 8:39 am
by Red Devil 66
Annato is the answer to Tonto's question I think

Re: FOOD AND DRINK*

PostPosted:Wed Jun 08, 2016 12:12 pm
by tonto
You`d be right.

Re: FOOD AND DRINK*

PostPosted:Thu Jun 09, 2016 6:38 am
by Red Devil 66
Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers.

Re: FOOD AND DRINK*

PostPosted:Thu Jun 30, 2016 8:42 pm
by IAN B
Only thing I can think of is TAPENADE.

Re: FOOD AND DRINK*

PostPosted:Tue Jul 11, 2017 5:59 am
by John Williams
Casu marzu goes above and beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm