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10 out of 15. Although I lived in the SF bay area for 14 years, I never knew that chowder was/is popular there.



[ July 11, 2001: Message edited by: kokopuffs ]
 

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That was easy....if you speak French. ;)



[ July 11, 2001: Message edited by: Iza ]
 

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15 for me. Iza, you're absolutely correct. Is there a more eclectic test that doesn't slant exclusively to European/French food? Bring it on!
 

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Well done Britcook! That Jamie Oliver fellow is kinda cute except for that funny lisp, so being naked won't be so bad ;)

I missed one, but I probably would have missed more if not for the chowder hint in this post and if I hadn't learned about rennet in another post somewhere in ChefTalk.
 

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Yeah i got them all 15 right also, although i had guess on one because i wasn't familiar with it! I chose the best answer possible. Thanks for the refresher quiz cchiu!
 

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two wrong and one lucky guess. I didn't know chowder is popular in San Francisco either and I'm currently living in the area. Perhaps they meant cioppino, which is a San Francisco treat.
 

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15, but only because I'm studying for the Chef's certification exam.
 

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15, but had to take a guess on the chowder question. Been in San Francisco plenty of times and don't remember ever seeing chowder on a menu. I think they fudged that one.
Also, I think for "praline" both answers would be correct. While in the US, praline refers to a sugary nutty confection popular in the south, "praline" (pronounced
PRAH leen ay) in french, italian and swiss pastry circles refers to any "one bite"-sized pastry. So a chocolate truffle would fit into that category.
 

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While chowder may be available in San Francisco--at the Swan Oyster Bar for instance--it is much more popular elsewhere, indigenous to New England and decidedly NOT a broth. There is only ONE chowder (forget about Manhattan--that's soup)and that's CLAM chowder, and must contain--by definition: clams, clam juice or fish stock, potatoes, onions, and very important: pork product as in salt pork or less authentically--bacon-- and cream. Making it a cream soup. I'm usually not a nitpicker, but my old Cape Cod cooking roots compelled me to rant. ANTHONY BOURDAIN :mad:
 

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Will be at Le Halles Sept 17th...

Looking forward to some Chowder :)
Cape Chef
cc

[ August 17, 2001: Message edited by: cape chef ]
 

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hehe, no answer but the obvious.

Praline - yes a type of toffee/caramel, but also a type of chocolate - referring to a mixture of nuts and chocolate (maybe even some fondant).

Gotta be careful as to which segment of cooking one applies one knowledge to, after all, petit fours and what nots apply to pastry cooking, but it is still cooking after all (just specialised).

"say chowder, come on frenchy".
 

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Hi,

Put me right. I thought kedgeree was mostly rice and fish. We used sieved/chopped egg to decorate.

Thanks.

Dave
 
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