Good Cooking's Questions and Culinary Facts!
has the price of Italian Olive Oil increased from $10.00 a gallon to over $25.00 a gallon
in less than one year's time? Olive Oil from Spain where are you? I bet the price will
never come back to a reasonable level!
Answer to the
Question: Erika wrote: I read that the olive crop hasn't been doing
well and can't keep up with worldwide demand. Hence higher prices.
This was confirmed
on May 3rd: According to Signor Carmastra of the Italian Trade Commission in New
York City , "The price of olive oil has increased by 30% over the past 6 months.
There was a much smaller than normal harvest last year. Combine that with the growing
demand for the product, as people realize it is better for your health than butter
especially in the USA, and hence you have price increases." Signor Carmastra also
stated, "Hopefully the harvest this year would be better, but it takes the trees a
few years to get back their full production". No opinion was offered on whether the
price will come down to lower levels.
The price is still
high! In the Boston area one gallon of Berio Olive Oil sold for $9.99 at Star
Market in September 1995. This past week it was $24.99, that's up 250%. Other markets are
charging a similar price. I wonder as so often happens if the markets are taking advantage
of the increased price and that they are involved in a little price gouging?
Erika and Signor Carmastra.
May 1998 Update! Prices have fallen
due to a huge harvest!
Wow, what a difference 2 years make. Italy and Spain are celebrating
record breaking olive harvests. The price of olive oil has returned to pre-1996
prices. A 1 liter can now sells for around $9.99 in most markets, with extra-virgin
olive oil prices following suit. Enjoy the low prices now and cook more with this
Cambridge, Ont. wrote in response: Look for a product with Canola and Olive oil combination.
It's less expensive and used for cooking. Also can be used on salads etc., but I still
prefer Olive oil on some things. Canola oil does not have cholesterol and therefore
healthier. You can also use Canola oil straight. I have seen chefs on TV recommend it.
January, 2000 Update! Prices to remain
The Italian Olive Harvest was near records again, prices
should remain low through 2000.
October 2004 Update!
Prices on the rise.
Although production is
steady growers can't keep up with the demand.
January, 2009 Update! Prices on the rise again!
Italian grown and produced olive oil very high in price. Olive oil from
Turkey, Spain, Tunisa, Argentine keeps the price moderate for
blend olive oil.
2.) What is the French term for "cocktail
appetizer, or taste tickler".
The correct answer
has been received from Michael Berlin, Germany.
term is "amuse gueule". Thank you Michael for your quick, correct
3.) What French chef is responsible for developing "Cuisine
Answer! Michel Guérard developed this "light" style of cooking in the
restaurant in Eugénie-les-Bains. His approach
included less butter and cream, more vegetables and vegetable sauces and
lean cuts of meat and poultry.
What winter squash grows to 30 pounds, has golden orange flesh and a silvery
Two correct answers have been received from Baratt and Eliot. It
is a Blue
Hubbard Squash can be prepared like butternut squash; boiled, drained, mashed,
then seasoned with butter, salt, pepper, cinnamon and nutmeg. It can be baked
like acorn squash; brush it with butter, maple syrup and add a sprinkle of
cinnamon, then bake it at 350 degrees (with a little water in the pan) until
tender or about 50 minutes. A particularly good way of using the squash is
to make it into a pureed soup. For an example use a recipe for cream
of asparagus soup and substitute the squash for the asparagus, then puree
the soup and season with a little sugar and cinnamon. Serve with cheddar
cheese and garlic biscuits, or crusty French bread and salad.
A ripe (red) plobano pepper takes on a new name when dried. What is it?
It is an Ancho Chile. Several answers
has been received. Patrick somewhere in Texas replied with
an answer of Chiplote Chile which is actually a dried smoked jalapeno pepper.
He did ask an interesting question as to the proper spelling of (chile or
chili)? Most agree on "Chile" for the pepper, i.e. chiles rellenos and "Chili"
for i.e. chili con carne. (Click here) to see additional information as to
the proper spelling from Don Davis.
6.) What is the Japanese word for carrot?
Answer! It is "ninjin"!
The correct answer was received from McCutcheon.
Answer! Stephanie who is in
the fourth grade also had the correct answer!
The French word "Caneton" means what in English?
Answer! It's duck
a plump duck, Jacques.
India, What does the term "Hot Spices" refer to?
Spices is a literal translation of Garam Masala. The whole garam masala
consists of cinnamon, cardamom, cloves, black pepper. In the ground up version
nutmeg is also added. There are regional variations to this recipes where
other spices like cumin and coriander are added. Oindrila submitted the correct
9.) Methuselah is an oversized bottle of Champagne, how many regular size bottles
does it hold? Do you know the answer?
Answer! A Methuselah bottle holds 8 regular size bottles (Methuselah holds 6L and
a regular bottle holds 750cc). Thanks to Pamela for the correct answer!
10.) What is the Indian translation/ word for Cardamon.
Translation word for Cardamom is 'Elaichi'. Iena is credited for
the correct answer.
11.) What is the English translation for the French term Pommes Pailles?
Answer! Pommes Pailles is Straw Potatoes.
Iain is credited with the correct answer
12.) In Spain what does "Morcilla Negra"refer
Answer! Saludos, The term "morcilla" is a food made
from pigs intestines, stuffed with the same pork's blood and spanish spices. I have seen
it in Spanish bean soups or "fabada asturiana". It turns black or
"negra" (white term for black, female sense) when cooked. In Puerto Rico we
prepare it all year round, but it is a Christmas time delicacy. We mainly eat it fried
with roasted pork. Victor is credited with the correct answer.
13.) In Germany what does "Fleisch" refer too?
Answer! "Fleisch" means Meat. Elisa
is credited with the correct answer.
Carbonated Water gets its bubbles from what gas that is added under pressure?
Carbonated water contains dissolved carbon dioxide gas. One story indicates that Coke got the fizz from a mixture of the developed
syrup and carbonated water at a trial in a soda fountain. Some indicate it was an accident others say it was the original purpose. Remember the formula developer: Dr. John Stith
Pemberton a pharmacist! The correct answers was received from Victor and Brenda.
15.) Ika means what in
Answers! Good Cooking
received two in one day from Joanne and Jay. John I love your site, Ika means squid in English. Joanne
a Sushi lover.
The Japanese word "ika" means squid. In Japan, squid -- and especially very
young ones -- are eaten both boiled and raw. Jay.
does Zampone mean in Italian?
Answers! Ben sent in the correct answer! Zampone in Italian means 'big paw' Zampone can also mean a stuffed pig's foot.
17.) In India,
what's the word for "Garlic"?
Answers! Arrif sent in the correct answer!
The word for garlic in India is Lassan.
cooking, whats the the name "Roux" mean?
correct answer was received from Susan. A roux is a mixture with thickening properties made by heating a
fat (oil or butter) and whisking in an equal amount of flour. This can
immediately be a base for a white sauce (by adding milk or cream), or it can
cook further until peanut or chocolate colored and become a brown base for gumbo
and other Creole dishes (by adding veggies and stock)s.
and what hotel in the United States invented the Parker House Roll.
correct answer was received from George. The Parker House in Boston, of course!
20.) What French Chef is famous for his truffle soup with puff pastry crust?
My answer to your
question is the famous French chef who invented "Truffle Soup..." is
- Paul Bocuse.
Hope I'm right! Patricia
Note: Paul Bocuse created this
soup in his restaurant during the early 1980's, it was instantly copied by
chef's worldwide for its spectacular presentation and great depth of flavor.
21.) What is the name of the yolk membrane of an egg which
acts as a clear seal to hold the yolk intact. Note, when it breaks the
yolk runs! This is a hard question---Good Luck!
Answers! The membrane around the egg yolk called the vitelline
22.) A mixture of chopped parsley, garlic
and grated lemon zests that is traditionally sprinkled on Osso Bucco for
additional flavoring is known as
what in Italian Cuisine?
Answers! Two correct answers were
received at the same time: Hi - Gremolata is the traditional mixture of
parsley, lemon zest etc sprinkled on osso bucco. Thank you,
Patricia. The mixture of chopped garlic, parsley and citrus zest is
called gremolata, Eric.
23.) What famous New York City French
restaurant was a result of the 1939 World's Fair and who was its creator?
Answers! Two correct answers were
received at the same time: The restaurant was Le Pavillon and the founder was Henri Soule. After a while
the head chef became Pierre Franey, my hero and TV mentor. Eric. Le Pavillon, Henri Soule. In case anyone asks for more details, there is an
excellent discussion of both the kitchen at the Fair and the opening of the
restaurant in Pierre Franey's autobiography, "A Chef's Tale", Lindsay.
24.) Water boils at 212� F. or 100� C. at sea
level. At what temperature does it boil at if the altitude is 7,500
feet? Please answer in both Fahrenheit and Celsius.
Answer! Water boils at 198.3 F (92.2 C) at 7500 feet, Jennifer.
25.) The whitish blue smoke seen when fat is heated to a
point where it breaks down indicates the presence of..........?
Answer! When oil is heated to the smoke point the glycerol is converted an acrid irritant called acrolein,
26.) There are many species of fish. Hake,
a member of the Atlantic Cod family, has a second name---What is it?
Answer! Another name for hake, member of cod family, is whiting,
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