[Gunnar]

So soon? already? Well, folks lets hope that BDL's guess is correct. I have heard of a Royal Sub, but don't remember what was on it either. well, we shall wait for a response from LollaRossa to confirm BDL's stumpedness. In the meantime, great answer on the blood tofu. Assuming it's correct, sounds gnarly. I would try it, maybe like it and never make it. (course I might order it every chance i got).

So here's the question shall we call BDL stumped and kill the thread OR do we let BDL present a challenge of his own to his stumper? Let these two go head to head in a who knows what who when where kinda thing? or call it dead and done?

I personally vote Head to Head, ( a q&a showdown, Lolla gets 5 questions, BDL gets 5 questions and the one with the most correct answers win (in the case of a tie, OahuAmatuerChef will eat a cockroach instead of Tilapia )) and if BDL wins let the stumping continue. If he loses well...Let the thread die and just let BDL respond to what interests him as before.


Remember, it's all n fun and I don't want any hard feelings over a friendly challenge.

So who votes what? AND TO ALL YOU LURKERS OUT THERE, MAN UP OR WOMEN UP OR WHATEVER, GET INVOLVED PEOPLE

[eloki]

I have one.

What is nato?

[LollaRossa]

Originally Posted by eloki

I have one.

What is nato?

fermented soybean




Royal Sub. Meats are Italian Sausage and Cappicola. Could be regional...not quite sure. It's what I grew up with.

BDL will probably pwn me in this lil contest......but if he is up for a head to head, best out of five, I am game......and I have been in this biz for tooooooooo long to take things personal.

[OregonYeti]

Originally Posted by eloki

I have one.

What is nato?

North African Tatoo Organization. Lots of members have tatoos of couscous and mint leaves, and sardines.

[boar_d_laze]

natto. Yes, fermented soy bean paste. Natto smells like essence of old socks and wet forest, tastes like mushrooms once it gets past your nose. More than anything else it's an old peoples' health food breakfast, but surprisingly good with chopped ika or maguro in a temaki. FWIW, the traditional accompaniment is Japanese hot mustard (not wasabi).

Me likee.

BDL

[Quinn01]

Here ya go BDL::::


What is loomi?

[Gunnar]

yeah, great sandwich , had a chef that did a variation with salami, cappicola ham and I forget, cause i didn't write it down like a moron.

[boar_d_laze]

Here are a dozen. Nothing too hard, but a wide range of cuisines.

1. What is (Japanese) negi toro?

2. What are the four KCBS meats? (Not open to MaryB)

3. What is the appropriate garnish for a Hendricks Gin and Tonic

4. How many planes to a tourne?

5. What's do you call the knife cut for a piece of garniture cut 2" x 1/4" x 1/4".

6. What do you call egg whites beat with hot syrup to medium peaks?

7. What is (Chinese) xiao loon bao? What are the appropriate utensils for eating one? What are the principal ingredients in the accompanying sauce?

8. What is the Creole trinity?

9. What dry ingredient is a constant in every (Spanish) gazpacho?

10. How do you eat (Vietnamese) cha giao?

11. What's (Korean) banchan?

12. How high should the oven be preheated to Romertopf a roast chicken?

Good luck,
BDL

[boar_d_laze]

Originally Posted by Quinn01

Here ya go BDL::::


What is loomi?

Persian rice spice. Good stuff.

BDL

[Quinn01]

Originally Posted by boar_d_laze

Persian rice spice. Good stuff.

BDL

Poo. You are good. I was sure you would miss on that. haha



How about:

What is "Sucre De Palmier"?

[phatch]

[quote=boar_d_laze;227887]

2. What are the four KCBS meats? (Not open to MaryB) Pork Ribs, Pork Shoulder, Brisket and chicken


4. How many planes to a tourne? Seven


8. What is the Creole trinity? Onion Celery green pepper

That leaves a lot unanswered.

[Quinn01]

Originally Posted by boar_d_laze

3. What is the appropriate garnish for a Hendricks Gin and Tonic?
cucumber slice

5. What's do you call the knife cut for a piece of garniture cut 2" x 1/4" x 1/4".
batonnet

9. What dry ingredient is a constant in every (Spanish) gazpacho?
bread

11. What's (Korean) banchan?
small dishes served with rice like bulgogi (sp) (Thank you asias class. I actualy learned something)

Eh? Not sure if any of those are right.

[LollaRossa]

Originally Posted by boar_d_laze

Here are a dozen. Nothing too hard, but a wide range of cuisines.

1. What is (Japanese) negi toro?

2. What are the four KCBS meats? (Not open to MaryB)

3. What is the appropriate garnish for a Hendricks Gin and Tonic

4. How many planes to a tourne?

5. What's do you call the knife cut for a piece of garniture cut 2" x 1/4" x 1/4".

6. What do you call egg whites beat with hot syrup to medium peaks?

7. What is (Chinese) xiao loon bao? What are the appropriate utensils for eating one? What are the principal ingredients in the accompanying sauce?

8. What is the Creole trinity?

9. What dry ingredient is a constant in every (Spanish) gazpacho?

10. How do you eat (Vietnamese) cha giao?

11. What's (Korean) banchan?

12. How high should the oven be preheated to Romertopf a roast chicken?

Good luck,
BDL

This just shows me I need to brush up on my international cuisine.

1) Fatty tuna and onion mixture?

2) Not sure

3) I don't drink/am not a bartender

4) 7

5) Batonnet

6) Italian merangue

7) ??

8) Celery, onion, bell pepper. Aka creole mirepoix.

9) Paprika?

10) With my mouth.

11) ??

12) 400F....yes, I googled it.

[Gunnar]

number ten is my favorite answer Lolla and I am gonna let it count in my official ruling .

I knew nothing for sure. I know Toro is Tuna, specifically Tuna Belly I beleive.
Heh, everything but the squeal is what they cook in KC
have no idear
never heard of it
never heard of it
ditto
same
man i suck
yep
uh huh
someone shoot me

I gots lots of googling to do. Hope other people are enjoying this as much as I am.

[boar_d_laze]

I'll wait a little longer before giving the answers and enough background to make them interesting. Almost all of the answers given have either been right as far as they went, or better than right. "With my mouth," indeed.

BDL