July 12, 2014

The Pantry Quiz #95

Mystery grain.

Photo ID

This ancient grain that's really a green is popular in gluten-free recipes; we eat it hot or cold, but we always cook it first. What is it?

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July 5, 2014

The Pantry Quiz #94

Carnaroli rice.

Multiple Choice

Buongiorno! Thank heaven for Italy, which gives the world carnaroli, the choice of chefs for making super-creamy risotto. Carnaroli is classified as a superfino rice; that's an official designation. What makes a rice superfino, as opposed to semifino or fino? (More than one answer might be correct.)

1. The grains of rice are more long than wide.
2. The grains of rice are longer than 6.4 millimeters.
3. The rice is high in starch.
4. The rice is super fine.

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June 28, 2014

The Pantry Quiz #93

Sliced bread

Multiple Choice

A few weeks ago, I watched a very funny clip from Jimmy Kimmel's late night show, which I can't stay up late enough to watch in real time. He asked people who are eating gluten-free by choice (not of necessity), "What is gluten?" I thought that might be a great quiz question as we are all trying to learn more about it, though I'm betting all of you know the answer. What is gluten?

1. Bread
2. Wheat flour
3. A starch
4. A protein

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June 21, 2014

The Pantry Quiz #92

Herbes de Provence

Do You Know?

You'll recognize Herbes de Provence by the cute little ceramic crock in which it's sold, but how much do you know about what's inside? A blend of spices that grow on the sunny hillsides in the south of France, Herbes de Provence typically includes all but one of the following. Which is the odd herb out?

1. Fennel
2. Rosemary
3. Oregano
4. Bay leaves
5. Tarragon
6. Cumin
7. Mint
8. Lavender

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June 14, 2014

The Pantry Quiz #91

Baharat.

What's in a Name?

Baharat, a blend of spices that includes cinnamon, allspice, nutmeg and black peppercorns, is also sold under one of the following names. Which name is it?

1. Ras el-hanout.
2. Arabic spice.
3. Shish kabob spice.
4. Tunisian spice.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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