Food for thought

Nick22 · **Reply #40 on:** December 06, 2005, 05:41:43 PM

I was refering to the 'food of the gods" your turn malte.

Malte279 · **Reply #41 on:** December 06, 2005, 06:34:17 PM

Which grain used to be grown by some native American people (particularly in middle and south America), became almost forgotten, and is rediscovered nowadays because it is more nutritious than almost every other crop? For all I know astronauts' diets often include this grain.

Petrie. · **Reply #42 on:** December 07, 2005, 10:38:37 AM

I thought wheat, but that certainly wasn't forgotten and was a staple crop of the US.

Uhm...hmm....good question.

:

Is it a well-known grain found in many foods?

Malte279 · **Reply #43 on:** December 07, 2005, 02:07:35 PM

Quote

Is it a well-known grain found in many foods?

At least it isn't in Europe and I don't think it is in America. I found out that it was grown in Asia and even in parts of Europe too, so it appears it was known before the Europeans came to the Americas. The Aztecs and Incas worshiped the crop and even considered it to have magical powers.

Petrie. · **Reply #44 on:** December 07, 2005, 03:12:20 PM

Is it rice?

Malte279 · **Reply #45 on:** December 07, 2005, 03:14:56 PM

Nope! That one has ever been of tremendous importance and was never almost forgotten.

Mirumoto_Kenjiro · **Reply #46 on:** December 07, 2005, 07:26:56 PM

Is it quinoa?

Malte279 · **Reply #47 on:** December 08, 2005, 04:12:42 AM

No.
Actually yours is a very, very good guess. Quinoa is very similar in several ways to the crop I'm talking of and there are very many similarities in the two crops history. You are very close to the answer.

Mirumoto_Kenjiro · **Reply #48 on:** April 04, 2006, 06:50:56 PM

I think I found it. Is it the Amaranth seed?

Malte279 · **Reply #49 on:** April 05, 2006, 03:35:05 AM

That's correct Kenji!

Your turn.

Mirumoto_Kenjiro · **Reply #50 on:** April 07, 2006, 06:01:42 PM

Here's one:

What was the original term for the French words 'garde manger', and what does the word means in the modern world of culinary arts?

Let me know if it's too tricky or needs re-wording.

Mirumoto_Kenjiro · **Reply #51 on:** June 17, 2006, 03:44:06 AM

Hmm...I'll just require the answer to the first question. The second one will be a bonus or saved for later.

Stitch · **Reply #52 on:** April 21, 2007, 11:16:34 PM

The original term was "officer de bouche" (a guy who watched over the cold storage), and it now refers to an entry level cooking position in a restaurant.

Mirumoto_Kenjiro · **Reply #53 on:** May 08, 2008, 08:16:52 PM

Sorry for the LONG reply...

I'll give you that one, Stitch. For personal experience, I did work around cold storage at an entry-level position, in which I was called a pantry cook.

Your turn!

Mirumoto_Kenjiro · **Reply #54 on:** February 04, 2010, 10:05:44 PM

BUMP to Stitch.

Nick22 · **Reply #55 on:** February 14, 2010, 08:31:18 PM

since stitch hasn't replied in two years I'll put one up
how many mozzerella sticks are there in a normal order? note this msay vary from place to place .. I'm willing to be flexible

Cancerian Tiger · **Reply #56 on:** February 16, 2010, 11:13:04 AM

Mirumoto_Kenjiro · **Reply #57 on:** March 10, 2010, 11:41:03 PM

I think it's 12.

Mirumoto_Kenjiro · **Reply #58 on:** April 08, 2010, 10:49:46 PM

BUMP to Nick