Answers to Tuesday Trivia, Part Deuxsie are here!
Well, well, well. Someone swooped in late this time and got Every. Single. Answer. Correct. Who, you ask? The answer, after the answers:
- The egg came first, of course! The egg as a form of sexual reproduction is at least one billion years old, much older than the first birds, which arrived on the scene about 100 million years ago (the chicken as we know it, for example, has only been around for four to five thousand years). Reptiles, on the other hand, have been laying eggs for over 250 million years. Ridiculous, age-old question solved!
- Champagne was invented by a Benedictine monk named Dom Pierre Pérignon. Because champagne doesn’t sound all that fancy when you simply call it “Pierre” (let’s open a bottle of Pierre to celebrate!), the famous champagne-maker Moët et Chandon adopted the monk’s title and last name when they began selling this brand as Dom Pérignon in 1936.
- They traditionally belong to the lily family, Liliaceae. A bone of contention over the years in scientific circls, most botanists have now moved the onion and the leek into the Alliaceae family, while moving the asparagus into the Asparagaceae family. However you slice them, though, they’re all still in the Liliopsida (lily) class and still one big, happy, delicious family.
- Castor beans don’t belong in that equation. While useful for a good number of other things, they are not a legume, as were the others.
- The sauces are hollandaise, béarnaise and mayonnaise. The complex science behind emulsified sauces makes it hard to imagine that anyone ever managed to make a hollandaise in the first place, and involves such Scrabulous words as “flocculation” and “colloidal system.” It will certainly make you appreciate Hellman’s in a whole new light.
- BONUS: Speaking of Hellman’s, mayonnaise is the only emulsified sauce that must be made at room temperature. Hollandaise and béarnaise must be cooked, since they are both made with butter (which is, of course, solid at room temp. Mayonnaise, on the other hand, is made with oil and egg yolks.
Deciding the winner this time was extremely difficult, and let’s discuss why.
The Grumpy Chef came in fast and strong, beating everyone else to the punch with his answers. However, his answers to numbers 5 and 6 used “aioli” in place of “mayonnaise.” Now, knowing that The Grumpy Chef is European (although he, like my husband, would probably argue that he is “English” and not “European”), I understand his tendency to use “aioli” instead of “mayonnaise.” It’s very common across the pond to use those two words interchangably.
However… Aioli and mayonnaise aren’t quite the same thing. Traditional aioli is made without egg yolks, and uses garlic as the emulsifying agent instead. I know, I know — I’m nitpicking, especially for a contest where the prize is NOTHING.
That said, I have awarded the prize for this week’s contest to Pooh! and her late, but correct, answers. And a very honorable mention goes to my adored Grumpy Chef (seriously, if chefs could have groupies, I’d be one of his).
Pooh! runs a blog with all manner of humorous observations about life, Houston and life in Houston. Go pay her a visit!
The Grumpy Chef runs a blog called “Who Dares Cook” about being a chef in the UK. It’s a great behind-the-scenes look at what goes on in the kitchen and what the chef really thinks of you: “I am a Chef. A good Chef living on the edge of insanity within an Industry full of morons and aristocrats! Everyday, customers rain down on my establishment to cause chaos, mayhem and anarchy with their ill-conceived ideals of what is right in an environment like mine. Believe me, the customer ain’t always right. I also have blue eyes and a temper Satan would be proud of.” He does not mince words. And he is hilarious. Go pay him a visit!
Stay tuned for the next round of Tuesday Trivia next week. Til then, happy eating!