So yesterdays questions were kind of easy I see! Well its gonna take a smartie to get these right! The answers were elbow, fusilli/rotini, bucatini, farfalle/bowtie, gemelli. I accepted both rotini and fusilli because you couldnt determine length from the picture and thats what differentiates the two. So heres our standings!
1st Veronica 8pts
tied for 2nd Bobbie and Eddy 7 pts
4th Melinda 6pts
5th Ashley 5pts
Its a close race so this may break someone away or may break your all! HAHA!!
There are lots of famous chefs out there these days. Some in the public eye that are known worldwide. For example there is Rachel Ray, Paula Deen, Sandra Lee, etc. Most of these people are seen daily on the Food Network. But there are others that are not on Food Network and are known in the chef world, Eric Ripert, Thomas Keller, Wylie Dufresne, etc. Then there are some that are known because they were innovators like Julia Child. I love a range of these chefs and their styles of cooking. I love others that are not completely on everyone's spectrum like Rick Bayless who is the authority on Mexican cuisine in America. Then theres Hubert Keller who has a background in French food but owns the famous Burger Bar in Las Vegas. There is Anthony Bourdain with his quirky sense of humor and demeanor on his show on the Travel Channel. Roy Yamaguchi and his Hawaiian/Asian style food (BTW I have eaten at one of his restaurants and did not leave unhappy!!) But my all time favorite person has to be Jacques Pepin. I adore this 75 year old Frenchman. So todays questions will center on some of the chefs that are famous in their own rite and adored by me. Everyone has their favorites so feel free to let me know who your favorites are! Oh and I do not expect you to forgo using a search engine on these. I designed them specifically with that in mind!!
1. What are Jacques Pepin's prized culinary possessions?
2. Anthony Bourdain in one of his books endorses the best Chef's knife. Name that knife brand.
3. According to Roy Yamaguchi there is a culinary landmark in the city of Honolulu that still exists today. Name that landmark.
4. Julia Child was hot stuff when her book hit shelves but before she was "Julia Child" she wasn't a good cook and ate rather typical American style meals. She states at least 3 typical Sunday meals growing up in California. Give me one of those Sunday meals (mostly looking for the protein/meat).
5. Wylie Dufresne may be relatively unknown to most of you. He is a chef in the realm of molecular gastronomy. There was a discussion among Wylie and a few other chefs on the topic of ingredient driven food. According to others this means taking 3-4 really good ingredients and doing as little as possible to them. Wylie calls this something else. What does he call this?
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