FnB COMIDA

Question 0

What is Dukkha and where is it from? Name the four nuts, 2 spices and one fruit that it is usually composed of.

Answer 0

Classic egyptian spice

hazelnut, walnuts, almonds, cashews, cumin, coriander, coconut

Question 1

Where is Sumac from and what is the flavor profile?

Answer 1

Middle East (Persia, Turkey, Lebanon) and tart, mild lemon flavor.

Question 2

What is goat quark? Where does ours come from? What is the texture like? Flavor profile?

Answer 2

Fresh, creamy cheese hailing from scandinavia and Northern Europe. Similar to yogurt in texture. Creamy and tangy taste. Crow’s Dairy.

Question 3

What is Socca and where does it hail from? What is another name for Socca?

Answer 3

Socca is a crepe or pancake made of chickpea flour and olive oil.
It hails from the French Riviera (Nice, SE France).
Farinatta is another name for socca.

Question 4

What is yuzu?

Answer 4

Citrus fruit from asia with strong sour flavor.

Question 5

What is furikake? What is different about ours? What is it made of?

Answer 5

Dry japanese seasoning. Ours is vegetarian. Sesame seeds, seaweed, sugar, salt, dried squash.

Question 6

What are lobster mushrooms?
Where do the come from?
What is the taste/texture like?
When are they in season

Answer 6

Flourescent red (coral or lobster colored) shrooms.
From Pacific Northwest.
Rich, fruity flavors. Firm, dense texture.
Summer thru fall.

Question 7

What is sambal aioli?

Answer 7

Mayonaise with chili and garlic

Question 8

What is terrine?

Answer 8

a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices. Much like a meat loaf.
a container used for a terrine, typically of an oblong shape and made of earthenware.

Question 9

What is gremolata?

Answer 9

a dressing or garnish made with chopped parsley, garlic, and grated lemon zest, served as an accompaniment to meat or fish.

Question 10

What is a persimmon?

Answer 10

A plum or apricot-like fruit, traditionally from China, but now grown all over the US and mediterranean.

Question 11

What is a labne?

Answer 11

Lebanese strained yogurt to remove its whey (creates a thicker consistency and preserves its sour tang). Also has higher protein content.

Question 12

What are rillettes?

Answer 12

Rillettes are a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.

Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.

Question 13

What type of liver is in the Thai Liver confit barge and where does it come from? What makes it “Thai”?

Answer 13

• Chicken Liver
• David Jordan of Two Wash Ranch
• garlic, ginger and lemongrass

Question 14

What is Sina’s Special Sauce? Who is Sina?

Answer 14

• ## Yogurt based spread with olive tapenade …. served with Falafel

Question 15

Is the Spaetzle vegan?

Answer 15

No- it contains dairy and eggs.

Question 16

What is the pickled shrimp cured in?

Answer 16

Rice wine vinegar……

Question 17

What are the sweet potatoes marinated in? Will it be spicy?

Answer 17

Calabrian chilies, garlic and olive oil…. yes, the dish does have a slight spicy kick to it.

Question 18

How are the Peruvian Chicken Spring Rolls prepared?

Answer 18

• chicken is roasted, cooked with condensed milk, parmesan and chopped pecans and egg roll paper and fried. Served on top of Aji amarillo (Peruvian pepper that is moderately spicy) aioli.

Question 19

what is an i’toi onion?

Answer 19

Pronounced ee-toy. A prolific multiplier, onions resemble the wild onions harvested on I’itoi Mountain, also known as Baboquivari Mountain, by Tohono O’odham people (south of Tucson). Botanical studies place the I’itoi onion among a very old line of clumping onions brought to the US by Jesuit missionaries in the late 17th century, concluding that the onion is not necessarily a US native. Today they are eagerly sought out by chefs for their mild shallot-like bulbs and slightly spicy greens. The peppery flavor pairs well with Southwestern cuisine. They are very easy to cultivate and in the low-desert will grow in response to both winter and summer rains. The name I’itoi signifies the Elder Brother, who is the creator deity in Tohono O’odham legends. The sharp, peppery flavor of the I’Itoi is well suited to southwestern stews and sauces, which often have robust, piquant flavors.

Question 20

What is aleppo?

Answer 20

Pepper found in Middle Eastern and Mediterranean cuisine. The Aleppo pepper has a moderate heat level, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process. It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of “sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it.”

Question 21

What is Urfa Biber?

Answer 21

Urfa biber (also known as isot pepper) is a dried Turkish chili pepper cultivated in the Urfa region of Turkey. It is often described as having a smoky, ‘raisin-like’ taste.

Question 22

What is miso?

Answer 22

paste made from fermented soybeans and barley or rice malt, used in Japanese cooking.

Question 23

Are the curried brussel sprouts vegan?

Answer 23

Yes

Question 24

What is piyaz?

Answer 24

Piyaz is a kind of Turkish salad or meze that is made from any kind of dry beans with hard-boiled egg and vegetables. Common additional ingredients include tomatoes, olive oil, onion, parsley and sumac.