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May 5th, 2005 | 04:23 AM

#21

ira

Joined: Jan 2003

Posts: 74,699

Likes: 0

Missed the dab question.

"(If you got this one right, you might have a future in cooking!)"

Oh well. I'll never be a famous TV chef.

May 5th, 2005 | 04:41 AM

#22

SuzieC

Joined: Nov 2003

Posts: 2,630

Likes: 0

9 - the Dab on the fly...LOL, seemed like a good guess for the whipped cream

I want to be a famous TV chef that travels...and rates hotels and restaurants (waaahahahahahaha...)

May 5th, 2005 | 07:25 AM

#23

GreenDragon

Joined: Jan 2003

Posts: 7,313

Likes: 0

Yeah, I missed the Dab question as well as the 'ganache', oddly enough (I love chocolate!)

8/10 isn't bad for someone who never steps into the kitchen for fear of creating death!

May 5th, 2005 | 07:48 AM

#24

caroline_edinburgh

Joined: Jul 2004

Posts: 6,282

Likes: 0

10/10 !!! But the zakuski one was a guess.

May 5th, 2005 | 09:08 AM

#25

michelleNYC

Joined: Jan 2003

Posts: 1,736

Likes: 0

I can't access the site????

May 5th, 2005 | 09:23 AM

#26

Joined: Jan 2003

Posts: 534

Likes: 0

7 out of 10 for me. Never heard of quinoa but it sound's interesting.

Michelle: you need to paste the link into the browser on a single line. I had to copy-paste each line separately.

mm

May 5th, 2005 | 09:25 AM

#27

Marilyn

Joined: Jan 2003

Posts: 5,112

Likes: 0

We ate quinoa often in Peru. It's good, and I understand you can get it in the US, most likely in health food stores.

May 5th, 2005 | 07:53 PM

#28

Patrick

Joined: Jan 2003

Posts: 15,749

Likes: 0

"I think I've heard that cochineal are what give Campari its color."

Well, grandmere, that would explain its taste as well!

May 5th, 2005 | 09:36 PM

#29

LoveItaly

Joined: Sep 2004

Posts: 45,322

Likes: 0

It is true about cochineal giving Campari its color (which is red). I am just glad I did not know this for a couple of decades while I enjoyed Campari, LOL. And I would prefer not to be reminded dear Fodorites

as I still love Campari. But the details are not necessary, please!