Answers to yesterday's questions

1. The German town of Dortmund is the home of Dortmunder.
2. The stems and leaves of the Coriander plant most often season Mexican cuisine, and this portion of the plant is known as the herb Cilantro. It's also used in Asian, Caribbean, and Latin American cooking. One individual also remarked on the cuisine, noting that Coriander root is also used quite frequently in Thai food, and that Caribbean cuisine frequently uses Coriander's cousin, Chadon Beni, an herb indigenous to Trinidad.
3. Kochujang/gochu jang is known as a Korean hot pepper paste. As well, it's also known as Chilean bean paste, and is used to spice up Hunan and Szchechuan dishes as well as Korean fare.
4. The fee some restaurants charge to open a patron-provided bottle of wine is called corkage.
5. Fugu contains lethal amounts of tetrodotoxin in both the skin and in certain internal organs such as the liver.
6. Zhen shou nai cha is one of the many names for bubble tea.
7. Another name for Oregano is Wild Marjoram.
8. Cornichons are most commonly served with smoked meats and smoked fish, and they're also quite good with patés. Cornichons are also essential in tartar sauce, or sauce tartare.
9. Mayonnaise, Hollandaise, Bearnaise, and Sabayon are all examples of tasty emulsions.
10. Horehound is used to make Horehound candy, and it's used to make throat lozenges; as well, its extract is used to make Horehound-based cough elixer.
11. A Reboham contains 4.5 liters of wine.
12. I need to more carefully phrase my questions. I was reminded that leaf lard is typically considered the best type of lard, as it is drawn from the thicker fat that sits around a pig's kidneys; however, lard itself is exclusively rendered and clarified pork fat, and--outside of its uses in cooking--one of lard's most traditional uses is in the manufacture of soap. The "solid white fat around the kidneys of many animals" I was looking for is suet: this is raw beef or mutton fat, is delightfully rich and moist when used in cooking, and was also the base ingredient in tallow candles.
13. A clementine is a small citrus fruit, one of the varieties of the Mandarin orange.
14. Chambord is the cordial in question.
15. The Short Loin includes both the Tenderloin and the Top Loin.
16. Naga Jolokia--also known as Bhut Jolokia--is the pepper that provides such a distinctive warmth in certain Indian and Asian dishes.
17. Quinine is what gives both tonic water and bitters their distinctive flavour.
18. Spotted Dick is, in the words of one accomplished cook, "a steamed suet pudding - so flour, suet, water and then currants. I'd put some [sugar,] spice and lemon zest in as well. Serve with creme anglais."
19. Scotch Woodcock is softly-scrambled eggs and cream resting on anchovy paste-topped toast squares.
20. A float of Galliano is required to turn a Screwdriver into a Harvey Wallbanger.

A little Q & A

This list of questions is currently being asked on my LiveJournal page, and will be updated with the answers as they come in. Of course, you're more than welcome to take part in answering them here, too.

Depending upon the interest level shown, I may make this a quarterly event. It's a fun way to share knowledge, and to get to know other people.

1. Darker than Pilsner but paler than Münchener, where in Germany did Dortmunder originate?
2. The stems and leaves of the coriander plant are used in what ethnic cuisines, and under what name?
3. What is kochujang/gochu jang, and in what sorts of dishes does it appear?
4. Some restaurants charge a fee to open and serve the wine that a patron brings. What is this fee called?
5. Used in both Sashimi and Nabemono preparations, Fugu is deadly when improperly prepared. Why?
6. You've just been informed that you've had zhen shou nai cha. What is it?
7. What's another name for Oregano?
8. Cornichons are very tiny, very crisp, and very tart pickles. What do they usually accompany?
9. What are two of the most well-known emulsions world-wide?
10. A member of the mint family, what extract can be used to make both candy and cough lozenges?
11. How many liters are contained in a Rehoboam of wine?
12. What is the name of the solid white fat around the kidneys of many animals that is frequently used in puddings, pastries, and mincemeats?
13. What is a Clementine?
14. What is the French liquor with the flavor of black Raspberries and the color of aged rubies?
15. The Tenderloin and the Top Loin are the two main muscles in what cut of beef?
16. A Jalapeño chile ranks between 2,500 and 8,000 on the Scoville scale, and a Habañero chile between 100,000 and 300,000. While Guiness used to rank the Red Savina as the hottest at 577,000 Scovilles, what pepper was confirmed by Guiness at over 1,000,000 Scovilles in early 2007?
17. What contributes the base flavor for both Tonic Water and Bitters?
18. Aside from the giggles, what are the four primary ingredients for Spotted Dick?
19. What is Scotch Woodcock?
20. What turns a Screwdriver into a Harvey Wallbanger?