0:00:23 > 0:00:28CHEERING AND APPLAUSE
0:00:30 > 0:00:34Hello, I'm Kirsty Wark. Welcome to a Question of Taste,
0:00:34 > 0:00:36the food show that puts the quiz into cuisine.
0:00:36 > 0:00:40As always, we have two teams of gastro-enthusiast friends
0:00:40 > 0:00:44who battle it out over a series of rounds designed to test
0:00:44 > 0:00:46their foodie knowledge to the limits.
0:00:46 > 0:00:50We'll be quizzing them on a mezze platter of subjects, from ingredients
0:00:50 > 0:00:53and techniques, to equipment, recipes and history.
0:00:53 > 0:00:55Only one team can win, so before we serve up
0:00:55 > 0:00:59the first course of questions, let's meet our culinary quizzers.
0:00:59 > 0:01:04First up, we have Pick and Mix and their team captain, Hugh.
0:01:04 > 0:01:08CHEERING AND APPLAUSE
0:01:08 > 0:01:11Hugh, can you introduce your team and tell us a bit about yourselves.
0:01:11 > 0:01:15I would love to. I'm Hugh, I'm a restaurant blogger
0:01:15 > 0:01:16and food writer.
0:01:16 > 0:01:19Rachel is an expert on Spanish cuisine
0:01:19 > 0:01:21and runs Spanish cookery classes.
0:01:21 > 0:01:27Andre is a luxury food and lifestyle PR.
0:01:27 > 0:01:30We all met through Twitter and we're called Pick and Mix
0:01:30 > 0:01:34cos we're from different parts of the country, different backgrounds, all in London now.
0:01:34 > 0:01:37Rachel came to London from your homeland, knowing nobody
0:01:37 > 0:01:40and found myself and Andre.
0:01:40 > 0:01:42- Now you're firm friends? - Yes.- Fantastic.
0:01:42 > 0:01:45Pick and Mix, ladies and gentlemen.
0:01:45 > 0:01:48CHEERING AND APPLAUSE
0:01:48 > 0:01:51And taking them on this week, we have the Leeds Foodies
0:01:51 > 0:01:54and their team captain, Neil.
0:01:54 > 0:01:58CHEERING AND APPLAUSE
0:01:58 > 0:02:01So, tell us a bit about your culinary connections.
0:02:01 > 0:02:05I'm Neil. This is Andrew and Dave. These two are brothers-in-law so knew each other anyway.
0:02:05 > 0:02:08We met through mutual love of food, a few foodie events in Leeds.
0:02:08 > 0:02:11That's where the name came from, Leeds Foodies.
0:02:11 > 0:02:15And how do you express your love of food? Do you cook? Do you eat out a lot?
0:02:15 > 0:02:17We're both bloggers as well.
0:02:17 > 0:02:21I do more beer and food matching and recipes, things like that.
0:02:21 > 0:02:24I hope you're very well matched tonight. These are the teams.
0:02:24 > 0:02:27Of course, there's one more person I need to introduce.
0:02:27 > 0:02:32In Kitchen Corner, the man behind one of the UK's most popular culinary publications
0:02:32 > 0:02:35with epicurean expertise to spare is Mr William Sitwell.
0:02:35 > 0:02:39CHEERING AND APPLAUSE
0:02:39 > 0:02:44Now, William, your role is to prepare some takeaway information.
0:02:44 > 0:02:48I'm here in Kitchen Corner to elaborate on some of the finer points of the questions
0:02:48 > 0:02:50and to hopefully garnish the show
0:02:50 > 0:02:53with some extra tasty titbits of information.
0:02:53 > 0:02:57So let's get quizzing with round one, See Food.
0:03:03 > 0:03:05This is a fingers on buzzers round.
0:03:05 > 0:03:10I'm going to ask you 15 questions, each one relating to a picture.
0:03:10 > 0:03:14If you buzz in with a correct answer, you will score a point.
0:03:14 > 0:03:19However, an incorrect answer means the question will be thrown over to the opposing side.
0:03:19 > 0:03:23So, everyone, it's fingers on the buzzers, here is your first question.
0:03:23 > 0:03:28What is the name of this sweet Spanish snack? Pick and Mix.
0:03:28 > 0:03:30Churros.
0:03:30 > 0:03:33Of course, you know your Spanish cooking. Churros is correct.
0:03:33 > 0:03:36Now, another picture for you.
0:03:36 > 0:03:40In what month are these three all in season?
0:03:40 > 0:03:43- Leeds Foodies.- September.
0:03:43 > 0:03:47That is incorrect. Pick and Mix, you have a chance of a point here.
0:03:47 > 0:03:48June.
0:03:48 > 0:03:50June is incorrect.
0:03:50 > 0:03:53I'm afraid that plums, sweetcorn and celery are all
0:03:53 > 0:03:56in season together in August.
0:03:56 > 0:04:03What is the technical term for the fine culinary knife cut shown here?
0:04:03 > 0:04:06- Pick and Mix.- Is it mirepoix?
0:04:06 > 0:04:08Mirepoix, said so beautifully...
0:04:08 > 0:04:09is wrong.
0:04:09 > 0:04:11LAUGHTER
0:04:11 > 0:04:13Leeds Foodies?
0:04:13 > 0:04:15It's not brunoise, is it?
0:04:15 > 0:04:18It is Brunoise. You're absolutely right.
0:04:18 > 0:04:20APPLAUSE
0:04:20 > 0:04:25What is the name of this South Indian fermented pancake?
0:04:25 > 0:04:26Leeds Foodies.
0:04:26 > 0:04:28- Dosa.- That is correct.
0:04:28 > 0:04:30APPLAUSE
0:04:30 > 0:04:34Containing aubergine, what is the national dish
0:04:34 > 0:04:36of this country? Leeds Foodies?
0:04:36 > 0:04:37Moussaka.
0:04:37 > 0:04:39Moussaka is right.
0:04:39 > 0:04:42- William, aubergines, moussaka? - Yeah, that's right.
0:04:42 > 0:04:46Moussaka, interestingly enough, isn't a Greek word, it's an Arabic word.
0:04:46 > 0:04:48And it's not actually a very old dish.
0:04:48 > 0:04:52It was invented in Greece in the 1920s by a chef called Nicholas Tselementes.
0:04:52 > 0:04:54Thanks for that, William.
0:04:54 > 0:04:57These are four basic ingredients of which famous dish
0:04:57 > 0:05:00invented around 1896?
0:05:00 > 0:05:04- Pick and Mix?- Waldorf salad. - That's absolutely right.
0:05:04 > 0:05:05APPLAUSE
0:05:05 > 0:05:09William, Waldorf salad, name or place?
0:05:09 > 0:05:12It actually comes from the Waldorf Hotel, the famous hotel.
0:05:12 > 0:05:16But it wasn't invented by a chef, it was invented by the hotel's maitre d',
0:05:16 > 0:05:18a guy called Oscar Tschirky.
0:05:18 > 0:05:22Now, what type of noodles are these?
0:05:23 > 0:05:26- Pick and Mix.- Soba.
0:05:26 > 0:05:29Soba is incorrect. Leeds Foodies, chance for a point here.
0:05:31 > 0:05:33Out of time. Udon noodles.
0:05:33 > 0:05:36Who is this chef?
0:05:36 > 0:05:38Leeds Foodies.
0:05:38 > 0:05:39Anton Mosimann.
0:05:39 > 0:05:41Absolutely right.
0:05:41 > 0:05:43APPLAUSE
0:05:43 > 0:05:46The force-feeding of which two animals
0:05:46 > 0:05:48can produce the food pictured here?
0:05:49 > 0:05:51Pick and Mix.
0:05:51 > 0:05:52Geese and ducks.
0:05:52 > 0:05:54Correct.
0:05:54 > 0:05:58- Of course, it's very incorrect now to have foie gras. - It's very controversial
0:05:58 > 0:06:02mainly because of the force-feeding. But this is a very ancient practice.
0:06:02 > 0:06:07You can see the force-feeding of ducks depicted on some tombs
0:06:07 > 0:06:09in ancient Egypt, so it goes back a long way.
0:06:09 > 0:06:14- And of course, ducks do it for themselves.- They do it to themselves up to a certain extent.
0:06:14 > 0:06:16Before they migrate, they feed themselves.
0:06:16 > 0:06:21They pack their bags with extra fat and goodies
0:06:21 > 0:06:23so they can last the journey of migration.
0:06:23 > 0:06:26What they don't expect, of course, is to get chopped.
0:06:26 > 0:06:30What is the British name for this cut of beef?
0:06:30 > 0:06:32Leeds Foodies.
0:06:32 > 0:06:34Rump.
0:06:34 > 0:06:36That is incorrect. Pick and Mix?
0:06:36 > 0:06:39- Flank.- I'm afraid it is sirloin.
0:06:39 > 0:06:43What is this the chemical equation for?
0:06:45 > 0:06:49Out of time. It's something you probably all put liberally in your cooking.
0:06:49 > 0:06:51It is alcohol.
0:06:51 > 0:06:54Who wrote this cookery book?
0:06:54 > 0:06:56Leeds Foodies.
0:06:56 > 0:06:58It's not Lorraine Pascale, is it?
0:06:58 > 0:07:00It's not Lorraine Pascal. Pick and Mix?
0:07:00 > 0:07:04- Mary Berry.- Is the correct answer. Very well done.
0:07:05 > 0:07:08Name this Jamaican fruit.
0:07:08 > 0:07:11Leeds Foodies.
0:07:11 > 0:07:13I was going to say ackee, but it's not.
0:07:13 > 0:07:17I'm afraid it's not but I can pass this over to Pick and Mix. No?
0:07:17 > 0:07:21It is the ugly fruit. William, it's got quite a strange provenance?
0:07:21 > 0:07:23It has grown wild in Jamaica for many years
0:07:23 > 0:07:27and it came from the accidental crossing of a Seville orange,
0:07:27 > 0:07:29a tangerine and a grapefruit.
0:07:29 > 0:07:32How you do that accidentally is beyond me.
0:07:32 > 0:07:38Now, what foodstuff have we zoomed in on here?
0:07:38 > 0:07:39Pick and Mix?
0:07:39 > 0:07:41Star anise.
0:07:41 > 0:07:45Star anise is the correct answer. Well done. Very quick on the buzzer.
0:07:45 > 0:07:50For the final question in this round, name this herb.
0:07:50 > 0:07:51Leeds Foodies.
0:07:51 > 0:07:54- Is it oregano?- It's oregano or (AMERICAN ACCENT) oregano,
0:07:54 > 0:07:56depending on where you come from. Well done.
0:07:56 > 0:07:59At the end of that round, William, what's the score?
0:07:59 > 0:08:04- Leeds Foodies are on five. Pick and Mix are also on five.- Ooh!
0:08:04 > 0:08:07APPLAUSE
0:08:07 > 0:08:12An exciting first round. The next round is TV Dinners.
0:08:18 > 0:08:20Well, a culinary treat for you,
0:08:20 > 0:08:23because in this round we'll be showing you six classic
0:08:23 > 0:08:26culinary clips from the TV archives past and present.
0:08:26 > 0:08:29The first clip is Gary Rhodes from 2002.
0:08:29 > 0:08:32In this extract, we've bleeped out a keyword.
0:08:32 > 0:08:37All we want to you to do is buzz in and identify that word.
0:08:37 > 0:08:44Now you'll notice here that this is a very thin liquor.
0:08:44 > 0:08:46I want to turn this actually into a sauce.
0:08:46 > 0:08:51What I'm going to do is just take a teaspoon of plain flour
0:08:51 > 0:08:55and add to that about a teaspoon of butter.
0:08:55 > 0:08:58- This is something that we call- BLEEP.
0:08:58 > 0:09:01Now, this is a thickening agent.
0:09:01 > 0:09:05Right. Leeds Foodies. What was Gary Rhodes talking about?
0:09:05 > 0:09:08- I think it's beurre manie. - Let's see if you're right.
0:09:08 > 0:09:11This is something that we call beurre manie.
0:09:11 > 0:09:15APPLAUSE
0:09:15 > 0:09:18So, you know a lot about culinary terms?
0:09:18 > 0:09:20I wouldn't go that far but I knew that one!
0:09:20 > 0:09:22Well, that was good enough!
0:09:22 > 0:09:25Next up is another missing word for you to identify
0:09:25 > 0:09:28from the irrepressible Keith Floyd in 1988.
0:09:30 > 0:09:32But is there not, could there not be,
0:09:32 > 0:09:36in this sombre castle behind me, a culinary Merlin
0:09:36 > 0:09:42who could cook for me an oxtail like you would like to see?
0:09:43 > 0:09:47- All we need is some- BLEEP - vegetables- BLEEP.
0:09:47 > 0:09:49Hold on. I'm going to take you to task now.
0:09:49 > 0:09:54- We're cooking a British meal and you're using French words like - BLEEP- for chopping vegetables.
0:09:54 > 0:09:57Pick and Mix, you buzzed in on that.
0:09:57 > 0:09:58Mirepoix.
0:09:58 > 0:09:59Let's see if you're right.
0:09:59 > 0:10:03I'm going to take you to task now. We're cooking a British meal
0:10:03 > 0:10:06and you're using French words like mirepoix for chopping vegetables.
0:10:06 > 0:10:10APPLAUSE
0:10:10 > 0:10:14- Well done. William, mirepoix? - It's a combination of vegetables
0:10:14 > 0:10:16that comes from the 18th-century
0:10:16 > 0:10:19and it's named after a guy called the Duque de Mirepoix.
0:10:19 > 0:10:23It was his cook who came up with this great combination.
0:10:23 > 0:10:27Mirepoix himself was once described in the 19th century by an author
0:10:27 > 0:10:32as an incompetent individual whose only claim to fame was to have sauces named after him.
0:10:32 > 0:10:35No incompetent individuals here.
0:10:35 > 0:10:39This time, it's a clip from 1957 and we are watching Fanny Craddock
0:10:39 > 0:10:43do something rather extraordinary with eggs.
0:10:43 > 0:10:46This time, I want you to watch the clip and a question will follow.
0:10:46 > 0:10:49An illustration of how a most uninspiring subject
0:10:49 > 0:10:52like the much maligned hard-boiled egg
0:10:52 > 0:10:56can be turned into a romantic work of art by a little ingenuity.
0:10:56 > 0:10:59Simple, isn't it? Let's hope most husbands don't mind
0:10:59 > 0:11:03their pipe cleaners being turned into swans.
0:11:03 > 0:11:05Here is the question.
0:11:05 > 0:11:10Fanny was actually a pseudonym she adopted at an early age.
0:11:10 > 0:11:13But can you tell me what her real Christian name was?
0:11:14 > 0:11:16Out of time.
0:11:16 > 0:11:20She swapped Phyllis for Fanny.
0:11:20 > 0:11:23Up next, it's Two Fat Ladies from 1996.
0:11:23 > 0:11:26See if you can guess the bleeped out word.
0:11:26 > 0:11:29- I'm going to make a thing called a- BLEEP- sandwich
0:11:29 > 0:11:33which in fact is a hollowed out loaf
0:11:33 > 0:11:36stuffed with a great big thick bit of rump steak
0:11:36 > 0:11:38and delicious field mushrooms.
0:11:38 > 0:11:40Go for it, Leeds Foodies.
0:11:40 > 0:11:44- I'll guess at a huntsman's sandwich. - I'm afraid we can't accept that.
0:11:44 > 0:11:46- Pick and Mix?- Hunter's?
0:11:46 > 0:11:49Let's see what the Two Fat Ladies were talking about.
0:11:49 > 0:11:53I'm going to make a thing called a shooter's sandwich.
0:11:53 > 0:11:55So there it was. It wasn't a huntsman's,
0:11:55 > 0:12:00it wasn't a hunter's, it was a shooter's sandwich. What does that originate from?
0:12:00 > 0:12:02It was invented during the Edwardian era.
0:12:02 > 0:12:05It's really the early posh convenience food.
0:12:05 > 0:12:08It's basically a beef Wellington to go.
0:12:08 > 0:12:10What you do is during your break from shooting,
0:12:10 > 0:12:14you slice it up and wolf it down with a nip of King's Ginger or sloe gin.
0:12:14 > 0:12:18Clearly no shooters here. Here's the wonderful Mary Berry from 1996.
0:12:18 > 0:12:21Again, you're looking for the missing word.
0:12:21 > 0:12:26Fry onion, bacon and garlic in some olive oil until softened.
0:12:28 > 0:12:31Add the curry powder and chilli
0:12:31 > 0:12:33and then some raw chicken.
0:12:33 > 0:12:35- BLEEP- is an Indonesian speciality
0:12:35 > 0:12:38and it's one of the best rice dishes that I know.
0:12:38 > 0:12:41It's traditionally served with shredded omelette on top...
0:12:41 > 0:12:42Now, Leeds Foodies?
0:12:42 > 0:12:45- Nasi goreng. - Let's see if you're right.
0:12:45 > 0:12:49Nasi goreng is an Indonesian speciality...
0:12:49 > 0:12:52APPLAUSE
0:12:52 > 0:12:57Our final clip is a very youthful Marguerite Patten from the 1950s.
0:12:57 > 0:12:59Watch the clip and a question will follow.
0:12:59 > 0:13:02The cake I'm showing you today is rather different
0:13:02 > 0:13:06because we don't bake it, we mix all the ingredients together
0:13:06 > 0:13:08and let it set.
0:13:08 > 0:13:11You know, it's so easy, I feel sure that even a man
0:13:11 > 0:13:15could walk into the kitchen and make it. Not a bad idea.
0:13:15 > 0:13:19I wonder if we might get a man from the studio to try his hand at it?
0:13:19 > 0:13:22Any volunteers?
0:13:22 > 0:13:23No?
0:13:23 > 0:13:28"No?" Weren't those curtains fantastic? Talk about mid-century modern!
0:13:28 > 0:13:35Marguerite became one of the first ever television chefs in a BBC show called Designed for Women.
0:13:35 > 0:13:38But in which year did she make her debut on the show?
0:13:39 > 0:13:43Out of time. It's 1947.
0:13:43 > 0:13:46At the end of this round, where do we all stand?
0:13:46 > 0:13:48OK, we stand like this. Pick and Mix on six.
0:13:48 > 0:13:52- On seven points, Leeds Foodies. - Creeping ahead.
0:13:52 > 0:13:57APPLAUSE
0:13:57 > 0:13:59Moving on now to round three, Smorgasbord.
0:14:06 > 0:14:11In this round, each team will take it in turn to be in charge of a question board.
0:14:11 > 0:14:15First up, Pick and Mix, let's have a look at your board.
0:14:15 > 0:14:19We can see ten pictures of food and all we want you to do
0:14:19 > 0:14:23is identify the five foods which originated in South America.
0:14:23 > 0:14:26You will get a point for every one you get right.
0:14:26 > 0:14:28However, get one wrong, your go is over.
0:14:28 > 0:14:31We'll throw the whole board over to the other team.
0:14:31 > 0:14:34They have to get one right to eliminate all the points
0:14:34 > 0:14:38you've earned in this round and score a point themselves.
0:14:38 > 0:14:40Could you enlighten us a bit more about this, William?
0:14:40 > 0:14:45There's a maximum of five points on offer. It's very simple.
0:14:45 > 0:14:47You're looking for the five foods
0:14:47 > 0:14:50which are native to any of the 12 South American countries.
0:14:50 > 0:14:54All right. Now, Pick and Mix, can I have your first Pick and Mix selection?
0:14:54 > 0:14:56Tomato.
0:14:56 > 0:14:58- Tomato?- Definitely.- OK, tomato.
0:14:58 > 0:15:01Did you hear that? Definitely. Are you right?
0:15:05 > 0:15:07APPLAUSE
0:15:07 > 0:15:10Is that the easy one? Next, please.
0:15:10 > 0:15:14- Potato.- Potato.
0:15:14 > 0:15:17Potato, native to South America? Right or wrong?
0:15:17 > 0:15:21APPLAUSE
0:15:21 > 0:15:22Three more to go.
0:15:22 > 0:15:24Is peanut African?
0:15:24 > 0:15:27I think peanut came from China...
0:15:29 > 0:15:33Right, what do you think is your third...
0:15:33 > 0:15:35So, we're going for quinoa.
0:15:35 > 0:15:36You're going for quinoa.
0:15:38 > 0:15:43South America, quinoa. At this stage, you really don't want to make mistakes.
0:15:43 > 0:15:46You've two left to get right.
0:15:46 > 0:15:48- Avocado.- OK, try avocado.
0:15:48 > 0:15:51Do you think if we say it in a Spanish voice...
0:15:51 > 0:15:54It'll be right if we say it in a Spanish accent!
0:15:54 > 0:15:58- Avocado.- You're going for avocado. Is avocado right?
0:15:58 > 0:16:01GROANING
0:16:01 > 0:16:03Now, the Leeds Foodies have to get the next one right
0:16:03 > 0:16:07and you lose the points you've accumulated.
0:16:07 > 0:16:11- Leeds Foodies, what do you think? - I reckon peanuts is a good shout.
0:16:11 > 0:16:14- Confident?- No.- Yeah.
0:16:14 > 0:16:16LAUGHTER
0:16:16 > 0:16:19- What do you think? - We're going for peanut.
0:16:19 > 0:16:23Sounds quite sure but let's see if that certainty is misplaced or not.
0:16:26 > 0:16:33You have got one point and you have destroyed Pick and Mix's point.
0:16:33 > 0:16:35The last remaining one is cassava.
0:16:35 > 0:16:38Native to South America. Very well done with peanut.
0:16:38 > 0:16:41Now, Leeds Foodies, it's your smorgasbord.
0:16:41 > 0:16:44What we want you to do is identify the five foods that are worth
0:16:44 > 0:16:48more than £1,000 a kilo. Do you like rich, expensive food?
0:16:48 > 0:16:50It depends who's paying.
0:16:50 > 0:16:53All right. Over £1,000 a kilo.
0:16:53 > 0:16:55What do you fancy?
0:16:55 > 0:16:57- Saffron?- Let's go for that first.
0:16:57 > 0:17:01- Saffron.- Let's see if you're correct.
0:17:03 > 0:17:07APPLAUSE
0:17:07 > 0:17:08White truffle?
0:17:08 > 0:17:10That's one down, four to go.
0:17:10 > 0:17:12I think white truffle.
0:17:12 > 0:17:15You think it's white truffle? Let's see if you're right.
0:17:17 > 0:17:20APPLAUSE
0:17:20 > 0:17:22- William?- That's right. At an auction in 2010,
0:17:22 > 0:17:27a casino owner called Stanley Hope paid 330,000
0:17:27 > 0:17:30for just two white truffles which weighed 1.3 kilograms.
0:17:30 > 0:17:34So that definitely makes them the most expensive item on the board.
0:17:34 > 0:17:36So, Leeds Foodies, you have two correct.
0:17:36 > 0:17:42There are three more items over £1,000 per kilo on your smorgasbord.
0:17:42 > 0:17:44I think we're going to go for sea urchin roe.
0:17:44 > 0:17:46Sea urchin roe.
0:17:49 > 0:17:52I'm afraid, it's not. See urchin roe is a real delicacy.
0:17:52 > 0:17:55Yeah, it's expensive, but you can pick it up
0:17:55 > 0:17:57for between £200 and £400 a kilo.
0:17:57 > 0:17:58With that then...
0:17:58 > 0:18:00- I had it last week. - You had it last week?!
0:18:00 > 0:18:05- Somebody bought me dinner. I didn't realise he was quite so generous. - He certainly was!
0:18:05 > 0:18:08Pick and Mix, you have a chance to do to the others
0:18:08 > 0:18:11- what they did to you. - Do you think it's the civet coffee?
0:18:11 > 0:18:14Caviar is expensive. Almas caviar?
0:18:14 > 0:18:19- We're going to go with almas caviar. - Let's see if you're right.
0:18:22 > 0:18:23Very well done.
0:18:26 > 0:18:29I'm afraid you've lost the points you had, Leeds Foodies.
0:18:29 > 0:18:33And you have a point to play. There are two more here.
0:18:33 > 0:18:36The first, William, is Chinese bird's nest.
0:18:36 > 0:18:40The Chinese bird's nest soup is interesting because
0:18:40 > 0:18:44there's a bird called the Swiflet and it makes its nest from saliva.
0:18:44 > 0:18:47The saliva hardens and that saliva is then foraged
0:18:47 > 0:18:50and used as an ingredient in the soup.
0:18:50 > 0:18:54And the fifth one is the chocopologie truffle.
0:18:54 > 0:18:58The truffles were invented by a guy called Fritz Knipschildt
0:18:58 > 0:19:02and you could only buy them on a pre-order basis and they cost 250 per truffle.
0:19:02 > 0:19:06At the end of that round, William, what are the scores?
0:19:06 > 0:19:09- OK, Pick and Mix are on seven. Leeds Foodies are on eight.- Crept ahead!
0:19:09 > 0:19:13APPLAUSE
0:19:13 > 0:19:17The next round is called Food Clues.
0:19:23 > 0:19:26So, how does it work? There are two questions in this round.
0:19:26 > 0:19:29For each question, I will reveal a series of clues
0:19:29 > 0:19:32all related to a particular food.
0:19:32 > 0:19:36Obviously, the more clues we have, the more apparent the answer will become.
0:19:36 > 0:19:38You can buzz in at any time and guess.
0:19:38 > 0:19:40You're only allowed one guess per team.
0:19:40 > 0:19:45If you get it wrong, the other team can have all the clues that remain.
0:19:45 > 0:19:49Each question is worth two points. Will you be brave, go in early to steal the points?
0:19:49 > 0:19:53Or will you sit back and potentially get beaten to the buzzer?
0:19:53 > 0:19:56Here is your first set of clues.
0:19:56 > 0:20:01And as always, the number one clue is actually on your desks in front of you.
0:20:01 > 0:20:08Remember, you are trying to identify the food associated with the item,
0:20:08 > 0:20:09not the item itself.
0:20:09 > 0:20:11OK, let's reveal.
0:20:18 > 0:20:21Any ideas? Feel free to pick up.
0:20:27 > 0:20:29It's definitely not coffee?
0:20:29 > 0:20:31Oven and microwave-proof.
0:20:32 > 0:20:34You'd have to press it down.
0:20:34 > 0:20:35Coffee something?
0:20:35 > 0:20:38All right, I'm going to give you another clue.
0:20:38 > 0:20:43It was first sold in London at around 1657
0:20:43 > 0:20:46as a cure for many ailments.
0:20:47 > 0:20:49Hot chocolate?
0:20:51 > 0:20:53Here is the next clue.
0:20:53 > 0:20:56In 18th-century Madrid,
0:20:56 > 0:21:00there were 150 skilled grinders
0:21:00 > 0:21:04who went house to house selling this to people
0:21:04 > 0:21:06who wanted to be sure of the quality.
0:21:09 > 0:21:13Now, Pick and Mix are going for it.
0:21:13 > 0:21:15We're still trying to decide.
0:21:15 > 0:21:18We're going to say, and if we get it wrong, I'm very sorry,
0:21:18 > 0:21:20gentlemen, it's coffee.
0:21:20 > 0:21:22Now, Pick and Mix...
0:21:23 > 0:21:27- I'm very sorry, it is wrong. - Then it's the other one.
0:21:27 > 0:21:32I'm going to give this over to the other side. I'm going to carry on with the clues.
0:21:32 > 0:21:38In 1937, it was included in US army rations under the name, ration D.
0:21:40 > 0:21:42West Africa accounts for roughly 80%
0:21:42 > 0:21:46- of the world's production of it in its unrefined form.- Cocoa?
0:21:46 > 0:21:52Bars of this were first sold in the UK around 1847.
0:21:52 > 0:21:55That is your final clue.
0:21:55 > 0:21:59- We're going to go for chocolate. - You think it's chocolate?
0:21:59 > 0:22:02- Yep.- Well, Leeds Foodies, it is chocolate.
0:22:02 > 0:22:09APPLAUSE
0:22:09 > 0:22:12So, tell me, William...
0:22:12 > 0:22:14how does this get to chocolate?
0:22:14 > 0:22:17The physical clues you had there is actually a chocolate pot.
0:22:17 > 0:22:21It dates back to the early 17th century.
0:22:21 > 0:22:24When the Spanish conquistadors discovered chocolate
0:22:24 > 0:22:27in New Mexico, South America, they brought it over to Europe,
0:22:27 > 0:22:31it became very, very popular, very, very fashionable,
0:22:31 > 0:22:35and individual porcelain makers would produce these chocolate pots.
0:22:35 > 0:22:37The point is that it enables you to froth it up
0:22:37 > 0:22:41so you could drink it, like the great Aztec ruler did, Montezuma,
0:22:41 > 0:22:45- all frothed up. - After that sweet-toothed answer,
0:22:45 > 0:22:47here is your second set of clues.
0:22:47 > 0:22:50Please reveal what's under your cloche.
0:22:53 > 0:22:55What do you think that might be?
0:22:55 > 0:22:58That's a spoon for something.
0:22:58 > 0:22:59It's got a hallmark.
0:22:59 > 0:23:03Is the plate involved as well, do you think? Or are we purely looking at this?
0:23:03 > 0:23:07One end is for something and the other end is for something else.
0:23:07 > 0:23:09Any ideas?
0:23:09 > 0:23:11Serrated edge.
0:23:11 > 0:23:14It looks like some kind of drug-related implement again.
0:23:15 > 0:23:18I'm going to give you your second clue.
0:23:18 > 0:23:23Traditional Italian risotto contains this.
0:23:27 > 0:23:30What would you do with that?
0:23:33 > 0:23:35I'm going to give you another clue now.
0:23:35 > 0:23:42Heston Blumenthal once famously made a Tudor-style rice pudding containing this.
0:23:46 > 0:23:50I think you're a bit stumped. Here is another clue.
0:23:51 > 0:23:54It's one of the traditional ingredients
0:23:54 > 0:23:58in the famous Vietnamese dish Pho.
0:23:59 > 0:24:01Beef stock?
0:24:01 > 0:24:04As we get down, more chances, there's going to be a buzzer,
0:24:04 > 0:24:06the further we go...
0:24:06 > 0:24:09And we've got one. Pick and Mix.
0:24:09 > 0:24:13We going to take a stab at... We think it's bone marrow.
0:24:13 > 0:24:16You think it's bone marrow? Why do you think it's bone marrow?
0:24:16 > 0:24:22Well, first of all, when we saw this rather beautiful, solid silver item...
0:24:22 > 0:24:25LAUGHTER
0:24:25 > 0:24:30..we just thought, this long low spoon looks like it's designed
0:24:30 > 0:24:35for scooping something out and there's a longer thinner one for smaller bones.
0:24:35 > 0:24:38Well, your instincts and your culinary knowledge
0:24:38 > 0:24:39are both excellent.
0:24:39 > 0:24:41It is indeed bone marrow.
0:24:41 > 0:24:46APPLAUSE
0:24:46 > 0:24:48And the other clues were...
0:24:48 > 0:24:52It's believed this is one of the main food sources of prehistoric man.
0:24:52 > 0:24:57And there are two types of this, bone and spinal. William.
0:24:57 > 0:25:00You're absolutely right. It's called a marrow scoop.
0:25:00 > 0:25:04It was invented in the late 18th-century
0:25:04 > 0:25:06at a time when manners were becoming refined.
0:25:06 > 0:25:10How did you get that magnificent jelly out of the bone
0:25:10 > 0:25:15without looking unkempt and untidy? You had a marrow scoop. Well done.
0:25:15 > 0:25:16Very well done indeed.
0:25:16 > 0:25:18APPLAUSE
0:25:18 > 0:25:21Now, William, the scores at the end of that round?
0:25:21 > 0:25:25At the end of the round, Pick and Mix are on nine. Leeds Foodies are on 10.
0:25:25 > 0:25:27Still very, very close.
0:25:28 > 0:25:33Just a gelatine leaf between you. It's time for the final round.
0:25:33 > 0:25:36All to play for now in Gastroknowledge.
0:25:41 > 0:25:47Now, there is only one point in it. You're going to have two minutes of questions on the buzzer.
0:25:47 > 0:25:52So lots of points on offer here. Can we have two minutes on the clock, please?
0:25:52 > 0:25:57What O is the study of wines and winemaking? Pick and Mix.
0:25:57 > 0:26:01- Oenology.- That is correct. What type of curry derives its name
0:26:01 > 0:26:04from the Portuguese words for wine and garlic? Leeds Foodies.
0:26:04 > 0:26:06- Vindaloo.- Correct.
0:26:06 > 0:26:10Meaning crunch in the mouth, what is the name given to... Pick and Mix?
0:26:10 > 0:26:12Croque en bouche.
0:26:12 > 0:26:16..the French pastries whose parts are glazed with sugar. Croque en bouche is right.
0:26:16 > 0:26:19Charente, Charleston grey and green winter are all types of what?
0:26:19 > 0:26:22- Pick and Mix?- Melon. - Indeed, watermelon. Very good.
0:26:22 > 0:26:27What Q is the bug repellent chemical in tonic water? Leeds Foodies.
0:26:27 > 0:26:28- Quinine.- correct.
0:26:28 > 0:26:34What was the first of the Heinz 57 varieties? Leeds Foodies.
0:26:34 > 0:26:36Tomato ketchup.
0:26:36 > 0:26:38That is incorrect. Pick and Mix?
0:26:38 > 0:26:39No idea.
0:26:39 > 0:26:41It's horseradish.
0:26:41 > 0:26:45What meat is used in the dish osso bucco?
0:26:45 > 0:26:50- Pick and Mix.- Oh... veal, veal shin. - Veal is the right answer.
0:26:50 > 0:26:53Boudin blanc is a type of what? Pick and Mix.
0:26:53 > 0:26:56- Sausage.- Sausage, lovely sausage.
0:26:56 > 0:27:01What is the name of the French whipped cream used in desserts usually flavoured with vanilla?
0:27:01 > 0:27:04- Leeds Foodies.- Chantilly cream.
0:27:04 > 0:27:05Correct answer.
0:27:05 > 0:27:08Which wine is principally made by the Gamay grape?
0:27:11 > 0:27:12Out of time. It's Beaujolais.
0:27:12 > 0:27:17Ruth Rogers and Rosie Grey are synonymous with which restaurant? Pick and Mix.
0:27:17 > 0:27:19- The River Cafe.- They are indeed.
0:27:19 > 0:27:22From which hotel does the famous Singapore Sling cocktail come from?
0:27:22 > 0:27:24- Pick and Mix.- Raffles. - Is the right answer.
0:27:24 > 0:27:29Which R is another name for horseradish sauce?
0:27:30 > 0:27:33Difficult one this. Raifort.
0:27:33 > 0:27:36A skillet is another name for a what? Pick and Mix.
0:27:36 > 0:27:40- A frying pan.- Correct. The Stellenbosch is a major wine producing area...
0:27:40 > 0:27:42Leeds Foodies.
0:27:42 > 0:27:44- South Africa. - That's the right answer.
0:27:44 > 0:27:49What name is given to onion puree or a dish containing an onion sauce?
0:27:51 > 0:27:52GONG
0:27:52 > 0:27:57Soubise. So that's it, time up.
0:27:57 > 0:28:00William, can you tell us the all-important final scores, please?
0:28:00 > 0:28:04The final scores are... Leeds Foodies are on 14. Pick and Mix on 17.
0:28:04 > 0:28:08APPLAUSE AND CHEERING
0:28:08 > 0:28:13So that means that footing the bill this week are the Leeds Foodies
0:28:13 > 0:28:18and today's winners, who can have their cake and eat it, are Pick and Mix.
0:28:18 > 0:28:21APPLAUSE
0:28:21 > 0:28:24Please join us again next time where we'll meet some more food fanatics
0:28:24 > 0:28:29hoping to prove themselves on A Question of Taste. From all of us, goodbye.
0:28:41 > 0:28:44E-mail subtitling@bbc.co.uk
0:28:44 > 0:28:47Subtitles by Red Bee Media Ltd