Are you loungin on the sofa in your fuzzy socks and sweats?
Good for you!
New Year's Day's vibe is far-removed from Christmas Day. Minus the hype of opening presents and full of "how late did we stay up last night?," it is made for kicking back and being entertained.
Football fans will be sated with games to watch, plus there's always the Rose Parade. Many of you will head to the movies or do a little shopping.
For those just now rummaging through the fridge foraging for a meal that likely will include some party leftovers (and who doesn't love a good ham sandwich or reheated appetizers for noshing in front of the TV), here is a bit of food trivia to keep you occupied.
These questions are meant to test your culinary knowledge. Beginners will find some they can answer, but you pros may scratch your heads over a few obscure -- but interesting -- facts.
These questions come from the board game "Foodie Fight," which hit the market in 2007, says food writer Jill Wendholt Silva of the Kansas City Star. More than 1,000 questions and nearly 100,000 games later, the original is still going strong, and creator Joyce Lock has written two spinoff games: "Wine Wars," a 750-question trivia game for "wine geeks and wannabes" with 45,000 copies in print, and the 750-question "Foodie Fight Rematch," "a second helping of fun," which came out last fall. Look for them on Amazon for under $20.
1. How long does it take the liver to oxidize one alcoholic drink -- about 30 minutes, 45 minutes or 60 minutes?
2. What heavy gear is used to make Italian pollo al mattone?
3.True or false: A butcher's steel will sharpen dull knife blades
4. What is the Italian garnish, usually served with osso buco, made of minced parsley, garlic and lemon peel?
5. What fortified white wine, flavored with herbs and spices, was a regular stand-in for French white wines in Julia Child's TV kitchens?
6. How much time does your nose have to assess wine aromas in a swirled glass before nose fatigue sets in -- about 6, 12 or 24 seconds?
7. Which was the first U.S. designated viticultural area -- Augusta, Missouri; Napa Valley, California; or Finger Lakes, New York?
8. Who is the executive chef for Gourmet magazine and hosted the Food Network's "Cooking Live" for six years?
9. True or false: Broccolini and broccoli raab are marketing names for the same vegetable.
10. How many pounds of cow's milk does it take to make 1 pound of cheese -- about 2 pounds, 5 pounds or 10 pounds?
11. What syrup grew in use as a food product sweetener from 1 percent in 1970 to 42 percent in 2006?
12. What globe-trotting food TV host wrote the crime novels "Bone in the Throat," "Gone Bamboo" and "The Bobbie Gold Stories"?
Answers
1. About 60 minutes.
2. A brick. Covered with foil, it's used as a weight to promote even cooking of a spatchcocked, or butterflied, chicken.
3. False. A butcher's steel only straightens a knife blade; to sharpen a dull knife, use a sharpening tool, which removes blade molecules to restore a sharp edge.
4. Gremolata (greh-moh-LAH-tah).
5. Dry vermouth.
6. About 6 seconds, concentration required.
7. Augusta, Mo., designated in 1980.
8. Sara Moulton.
9. False. Broccolini is a broccoli hybrid while broccoli raab is more closely related to the turnip.
10. About 10 pounds.
11. High-fructose corn syrup.
12. Anthony Bourdain. His Travel Channel Show is "No Reservations."
