Lookin' Good at 58

Tuesday, June 9, 2009

It's Tuesday

And you know what that means. Here is the quiz for this week.

1. What is the liqueur in Gaelic that means , "very good" and is made up of a combination of old Scotch whiskey , herbs , spices , aromatic oil and honey?

2. What is the sugary liquid obtained by mashing malted barley and hot water in the mash tun , then when cooled will be fermented into distillers' beer?

3. Lees is the debris left behind after the fermentation of wine. It is made up of yeast , grape skins and some solid matter. What can it be used for afterwards to make? Or give me the name of a liquor usually drank after dinner made from the lees.

4. What is the name of an Italian rice dish and the name itself literally means " little rice?" The rice is fried in some fat with chopped onions until golden brown then cooked in stock when various garnishes can be added.

5. What is the name of the cheese that the English indulge in after dinner usually accompanied with some beautifully aged vintage port?

6 comments:

George said...

Good Morning, Steve;

Another quite challenging quiz!

1. What is the liqueur in Gaelic that means , "very good" and is made up of a combination of old Scotch whiskey , herbs , spices , aromatic oil and honey?
A: I'm thinking "Drambuie" here, although I'm not certain that "an dram buidheach" translates to "very good"

2. What is the sugary liquid obtained by mashing malted barley and hot water in the mash tun , then when cooled will be fermented into distillers' beer?
A: This would be the "Wort"

3. Lees is the debris left behind after the fermentation of wine. It is made up of yeast , grape skins and some solid matter. What can it be used for afterwards to make? Or give me the name of a liquor usually drank after dinner made from the lees.
A: Hmmm... not sure, but I think this might be Ripasso...

4. What is the name of an Italian rice dish and the name itself literally means " little rice?" The rice is fried in some fat with chopped onions until golden brown then cooked in stock when various garnishes can be added.
A: Rissotto.

5. What is the name of the cheese that the English indulge in after dinner usually accompanied with some beautifully aged vintage port?
A: Stilton, my all-time favorite cheese! Can't wait to get back to Edinburgh next year, and visit "Smelly Melly's" (Iain Mellis, Cheesemonger, on Victoria Street, below Castle Hill, but I digress...)

bulletholes said...

1) You know what the most aomatic of all the oils is? WD-40! Who doesn't love that stuff!
2)The Devils Tea.
3) Port? you left lotsa clues, so thats my guess. PORT IS A FORTIFIED WINE, RIGHT? So I'm guessing its wine that you take leftovers from another batch and make fortify it. We used to do that with marijuana...called it Roach Dope. Shoulda called it Port Pot.
4)Risotto!
5)stilton? Its the most English Cheese I can think of right now.

How'd I do?

Waiter Extraordinaire said...

Bulletholes...you were bang on on two of them. Good show!

Waiter Extraordinaire said...

George...pretty good George! You heading off to Scotland this year? That will be nice. Till next week....

George said...

Good Morning, Steve;

I'm hoping to put off the trip until 2010, as I am not sure I want to take the kids on a 12 hour flight before their second birthday. My Father-in-Law isn't doing so well healthwise though; and this might force an earlier trip.

Waiter Extraordinaire said...

George...sorry to hear about your father-in-law's health.All my wife's family is in Iceland and they are not getting any younger either and not in good health. We want to make that trip next year to visit as well. It is tough the flight for you and the young ones from the West Coast too.