0:00:23 > 0:00:25APPLAUSE
0:00:29 > 0:00:32Hello, I'm Kirsty Wark. Welcome to A Question of Taste,
0:00:32 > 0:00:36the food show puts the quiz into cuisine.
0:00:36 > 0:00:40We have two teams ready to do battle in a supreme culinary clash.
0:00:40 > 0:00:41Over five rounds, we'll squeeze out
0:00:41 > 0:00:45every little morsel of foodie information they have
0:00:45 > 0:00:49by testing them on a huge variety of gastronomic subjects.
0:00:49 > 0:00:50Only one team can win.
0:00:50 > 0:00:53So before we serve up the first course of questions,
0:00:53 > 0:00:55let's meet our culinary quizzers.
0:00:55 > 0:01:00First up, we have The Gastronomers and their team captain, Oliver.
0:01:00 > 0:01:02APPLAUSE
0:01:02 > 0:01:07So...introduce your compadres and tell us where you're all from.
0:01:07 > 0:01:10My compadres are James and Felicity.
0:01:10 > 0:01:12The three of us live in London.
0:01:12 > 0:01:14We're all professional food writers, Kirsty.
0:01:14 > 0:01:17We write for the national broadsheets.
0:01:17 > 0:01:20And James and Felicity have both written books, as well.
0:01:20 > 0:01:22So, no pressure(!) Do you eat together?
0:01:22 > 0:01:25We often eat together, yes. We know each other very well indeed
0:01:25 > 0:01:28through the food scene in London.
0:01:28 > 0:01:31Lovely to have you here. The Gastronomers!
0:01:31 > 0:01:33APPLAUSE
0:01:33 > 0:01:36And taking them on this week, we have The Epicurean Fails
0:01:36 > 0:01:38and their team captain, Mimi!
0:01:38 > 0:01:39APPLAUSE
0:01:41 > 0:01:43What a great name!
0:01:43 > 0:01:46We're certainly not professionals. We're all amateurs.
0:01:46 > 0:01:49I write a food blog in my spare time.
0:01:49 > 0:01:52I write about Asian food, specifically Burmese food.
0:01:52 > 0:01:56This is my friend Donald. He knows a lot about wine.
0:01:56 > 0:01:57And this is my friend Paul.
0:01:57 > 0:02:01We were both in a competition to cook a pig's head,
0:02:01 > 0:02:04- which was judged by Jamie Oliver's butchers.- A-ha.
0:02:04 > 0:02:07- And you all get together in London? - We all get together in London, yes.
0:02:07 > 0:02:09So, where does the Fails come from?
0:02:09 > 0:02:11Um...because we don't think we're going to win.
0:02:11 > 0:02:15I like to have that positive spirit at the start of a competition(!)
0:02:15 > 0:02:16Well, those are the teams,
0:02:16 > 0:02:19but there's one more person I need to introduce.
0:02:19 > 0:02:22In our Kitchen Corner, or as I like to call it, the scullery,
0:02:22 > 0:02:26the man behind one of the UK's most popular culinary publications,
0:02:26 > 0:02:30for whom food and drink is his bread and butter, it's William Sitwell!
0:02:30 > 0:02:32APPLAUSE
0:02:34 > 0:02:38So, you're going to be cooking up some treats of trivia for us today.
0:02:38 > 0:02:40I'm here in Kitchen Corner.
0:02:40 > 0:02:43My job is to elaborate on some of the finer points of the questions,
0:02:43 > 0:02:46hopefully serve up some tasty morsels of trivia
0:02:46 > 0:02:49for the teams and also for the viewers at home.
0:02:49 > 0:02:53Now, let's get quizzing with Round One, See Food.
0:02:55 > 0:02:57APPLAUSE
0:02:59 > 0:03:01This is a fingers-on-buzzers round.
0:03:01 > 0:03:04I'm going to ask you 15 questions, each relating to a picture.
0:03:04 > 0:03:06If you buzz in with a correct answer,
0:03:06 > 0:03:08you'll obviously score a point.
0:03:08 > 0:03:12An incorrect answer means the question will be thrown to the opposing side.
0:03:12 > 0:03:16Fingers on the buzzers, here is your first question.
0:03:16 > 0:03:20Name this style of sushi. Epicurean Fails.
0:03:20 > 0:03:25- Nigiri.- Nigiri sushi. That is the correct answer. A very quick buzz.
0:03:25 > 0:03:26APPLAUSE
0:03:27 > 0:03:30Now, what is the name of this implement?
0:03:33 > 0:03:37- Epicurean Fails.- Dutch urn? - Incorrect. Gastronomers? Any ideas?
0:03:38 > 0:03:41I'm going to have to tell you, it's a poike.
0:03:41 > 0:03:45What is the technical term for the culinary knife cut shown here?
0:03:47 > 0:03:50- Gastronomers?- It's, er...diced.
0:03:50 > 0:03:52That is incorrect. Epicurean Fails?
0:03:52 > 0:03:56- Brunoise?- I'm afraid it is not brunoise.
0:03:56 > 0:04:03The answer is macedoine. What food is harvested alongside this fruit?
0:04:03 > 0:04:05- Epicurean Fails.- Cashew nut?
0:04:05 > 0:04:09Cashew nut is the right answer. What is that strange-looking object?
0:04:09 > 0:04:13It's a cashew fruit. It's grown in countries such as Brazil and India.
0:04:13 > 0:04:18You have to eat it within 24 hours, because it goes off very quickly.
0:04:18 > 0:04:22It doesn't taste like a cashew nut, it tastes more like mango.
0:04:22 > 0:04:25From which county in Britain does this famously shaped...?
0:04:25 > 0:04:29- Gastronomers?- Cumberland. - No. I'm afraid that's incorrect.
0:04:29 > 0:04:32- Epicurean Fails?- Cumbria? - Cumbria is the correct answer.
0:04:32 > 0:04:35APPLAUSE
0:04:35 > 0:04:40What is the missing ingredient from a bechamel sauce? Epicurean Fails?
0:04:40 > 0:04:43- Milk.- That is correct.
0:04:43 > 0:04:44APPLAUSE
0:04:44 > 0:04:48In which month are all these three in season?
0:04:48 > 0:04:51- Gastronomers.- January.
0:04:51 > 0:04:54That is incorrect, so I'll put it over to the other side.
0:04:54 > 0:04:56December.
0:04:56 > 0:04:58Clementines, cauliflowers, endive or chicory,
0:04:58 > 0:05:01- December is the right answer. - APPLAUSE
0:05:02 > 0:05:05Name the chef pictured here.
0:05:07 > 0:05:11- Gastronomers.- Angela Hartnett. - That's the right answer.
0:05:11 > 0:05:12APPLAUSE
0:05:12 > 0:05:17Which broth is a national dish of this country? Epicurean Fails.
0:05:17 > 0:05:20- Cawl.- Cawl is the correct answer.
0:05:20 > 0:05:22- Tell us about cawl.- It's a stew.
0:05:22 > 0:05:25You normally would put lamb or mutton in it.
0:05:25 > 0:05:28Bacon, any kind of vegetables you've got to hand.
0:05:28 > 0:05:31But specifically leeks. And it's such a key dish in Wales
0:05:31 > 0:05:34that they now actually have the Cawl Cooking World Championships.
0:05:34 > 0:05:39What is the name of this particular shape of pasta?
0:05:40 > 0:05:44- Gastronomers.- I think it's rotolo. - It is rotolo. Very well done.
0:05:45 > 0:05:49This is the chemical symbol for which cooking ingredient?
0:05:51 > 0:05:53- Gastronomers.- Salt?
0:05:53 > 0:05:56That is incorrect. Epicurean Fails?
0:05:56 > 0:05:58- Sodium Hydroxide. Baking powder. - It is indeed.
0:06:02 > 0:06:05Who wrote this cookbook?
0:06:05 > 0:06:07- Gastronomers.- Elizabeth David?
0:06:07 > 0:06:10Absolutely right. Do you have that book?
0:06:10 > 0:06:12I do, indeed.
0:06:12 > 0:06:15- She really transformed post-war cooking.- She was seminal.
0:06:15 > 0:06:18Because after many, many years of rationing,
0:06:18 > 0:06:22she came back to Britain, having spent a lot of time in France
0:06:22 > 0:06:26and the Mediterranean, introduced people to new ingredients.
0:06:26 > 0:06:30She was key to a resurge in British food culture in the early days.
0:06:30 > 0:06:35Now, what is the Latin name of this ingredient? Epicurean Fails.
0:06:35 > 0:06:38- Um... Allium? - Allium is the right answer.
0:06:38 > 0:06:43Very good indeed. Very good indeed.
0:06:43 > 0:06:46What food stuff have we zoomed in on here?
0:06:48 > 0:06:52- Epicurean Fails.- Is that asparagus? - That is incorrect.
0:06:52 > 0:06:55- Gastronomers, can you see this correctly?- Broccoli?
0:06:55 > 0:06:58Broccoli is the correct answer. Well done.
0:06:58 > 0:07:00This is the final question.
0:07:00 > 0:07:05What is the British name for this cut of beef? Epicurean Fails.
0:07:05 > 0:07:11- Sirloin.- Incorrect. Gastronomers, do you know your cuts of beef?- A rib.
0:07:11 > 0:07:14It's the fore rib. That's the right answer. Very well done.
0:07:14 > 0:07:16APPLAUSE
0:07:16 > 0:07:19At the end of that round, William, what are the scores?
0:07:19 > 0:07:22The Gastronomers are on five, but succeeding at this part of the game,
0:07:22 > 0:07:27the Epicurean Fails have eight points.
0:07:27 > 0:07:29Well done. Good start!
0:07:29 > 0:07:34Now, the next round is a visual feast. TV Dinners.
0:07:36 > 0:07:38APPLAUSE
0:07:41 > 0:07:44Now, in this round, we'll be showing you six classic
0:07:44 > 0:07:47culinary clips from the TV archives, past and present.
0:07:47 > 0:07:50The first clip is Delia Smith.
0:07:50 > 0:07:53In this extract, we've bleeped out a key word,
0:07:53 > 0:07:56and all we want you to do is to buzz in and identify that word.
0:07:56 > 0:07:58Here's the delectable Delia.
0:07:59 > 0:08:01Cooking the meringue is important.
0:08:01 > 0:08:04You preheat the oven to gas mark two,
0:08:04 > 0:08:06that's 300 degrees Fahrenheit,
0:08:06 > 0:08:08about 20 minutes before you start.
0:08:08 > 0:08:11And then, when you put the meringue into the oven,
0:08:11 > 0:08:15turn the heat down, this time to gas mark one,
0:08:15 > 0:08:18- that's- BLEEP- degrees Fahrenheit.
0:08:18 > 0:08:22And then you leave the meringue in the oven for one hour exactly.
0:08:22 > 0:08:25- Gastronomers.- 130 degrees C?
0:08:25 > 0:08:29I'm afraid that is incorrect. Epicurean Fails?
0:08:29 > 0:08:31I thought she said Fahrenheit. So I'd say 250.
0:08:31 > 0:08:35Let's see what Delia actually said.
0:08:35 > 0:08:39Turn the heat down, this time to gas mark one,
0:08:39 > 0:08:42that's 275 degrees Fahrenheit.
0:08:42 > 0:08:45- Now, who are the bakers among you? - Not I.
0:08:45 > 0:08:48Next up is another missing word for you to identify
0:08:48 > 0:08:51from Anthony Worrall Thompson in 1999.
0:08:51 > 0:08:54Some lime juice, fresh lime juice,
0:08:54 > 0:08:56squeezed off the lime there.
0:08:56 > 0:09:00And then the lime rind, which I just grated off that lime.
0:09:00 > 0:09:04- OK,- BLEEP,- or fish sauce. - Epicurean Fails.
0:09:04 > 0:09:06Nam pla.
0:09:06 > 0:09:09Let's see if Anthony Worrall Thompson was talking about nam pla.
0:09:09 > 0:09:12OK, nam pla, or fish sauce,
0:09:12 > 0:09:14which is becoming more and more available,
0:09:14 > 0:09:16but certainly in Oriental supermarkets.
0:09:16 > 0:09:19- Mimi, do you cook with nam pla? - I do.
0:09:19 > 0:09:22- Do you cook with it in those quantities?- No.
0:09:22 > 0:09:24That was a scary amount of fish sauce.
0:09:24 > 0:09:28It's pretty potent stuff. It's very popular in south-east Asian dishes.
0:09:28 > 0:09:32You take very small fishes, they are fermented in vats of brine.
0:09:32 > 0:09:36You then remove what's known as the supernatant liquid,
0:09:36 > 0:09:39which you then mature in the sun. It is incredibly strong.
0:09:39 > 0:09:42And the finest chefs would advise you to use it sparingly.
0:09:42 > 0:09:47Now, this time, it is the wonderful Marguerite Patten from the 1950s.
0:09:47 > 0:09:50Watch the clip this time, and a question will follow.
0:09:50 > 0:09:53That's one great drawback about cooking, isn't it?
0:09:53 > 0:09:56We have the time and we have the opportunity
0:09:56 > 0:09:58for nibbles between meals.
0:09:58 > 0:10:02There's nothing against it, it's one of the really nice things
0:10:02 > 0:10:03about being a housewife.
0:10:03 > 0:10:07But, and in my case, and I expect in some of yours, too,
0:10:07 > 0:10:10those extra snacks do put on weight.
0:10:10 > 0:10:14Now, I'm not suggesting we cut them out altogether. Oh, dear me, no.
0:10:14 > 0:10:18But what I do suggest is we choose our food carefully.
0:10:18 > 0:10:21A wonderful thing about being a housewife
0:10:21 > 0:10:24is to have nibbles between meals. And here is the question.
0:10:24 > 0:10:31Which fruit has 190 calories per 100 grams?
0:10:31 > 0:10:35- Which fruit has 190 calories...? Gastronomers?- Is it avocado?
0:10:35 > 0:10:38- Correct answer. Very well done! - APPLAUSE
0:10:38 > 0:10:42Well, next up, it's Rick Stein from 1999.
0:10:42 > 0:10:45And see if you can guess the bleeped-out word.
0:10:45 > 0:10:47Look at that fillet.
0:10:47 > 0:10:51I mean, that is pure, beautiful, meaty fish.
0:10:51 > 0:10:53And it smells so delicious.
0:10:53 > 0:10:56It should, cos I only caught it about an hour ago.
0:10:56 > 0:10:59And I'm going to panfry that and serve it with
0:10:59 > 0:11:02- BLEEP,- which is this American-Indian dish.
0:11:02 > 0:11:05It's made with sweetcorn and butterbeans
0:11:05 > 0:11:07and a little bit of smoked pork.
0:11:07 > 0:11:10Now, Gastronomers, you're in fast.
0:11:10 > 0:11:12- Succotash.- Let's see if he's right.
0:11:12 > 0:11:15And I'm going to panfry that and serve it with succotash,
0:11:15 > 0:11:18which is this American-Indian dish...
0:11:18 > 0:11:21- Have you cooked a succotash? - I've not, no.
0:11:21 > 0:11:23But it made sense with an American-Indian dish.
0:11:23 > 0:11:28Now, here's those Two Fat Ladies from 1996.
0:11:28 > 0:11:30And again, you're looking for the missing word.
0:11:30 > 0:11:34- Hey-ho.- Hey! Hey!
0:11:34 > 0:11:37- What wonderful monsters you've got.- Yes.
0:11:37 > 0:11:41- And look, I even found a- BLEEP! - Oh, they're lovely.
0:11:41 > 0:11:42I really find them delicious.
0:11:42 > 0:11:46Now, Gastronomers, you were in pretty smart-ish.
0:11:46 > 0:11:48- Trompette de la mort. - I'm afraid that's incorrect.
0:11:48 > 0:11:50Epicurean Fails?
0:11:50 > 0:11:53(I haven't got a clue.)
0:11:53 > 0:11:55- LAUGHTER - You haven't got a clue.
0:11:55 > 0:11:59Well, let's see what she was actually holding in her hand.
0:11:59 > 0:12:02- And look, I even found a shaggy ink cap!- Oh, they're lovely!
0:12:02 > 0:12:04I really find them delicious.
0:12:04 > 0:12:08Delicious, but of course, that was definitely a shaggy ink cap.
0:12:08 > 0:12:10Now, our final clip is from
0:12:10 > 0:12:13one of the world's first ever celebrity chefs.
0:12:13 > 0:12:15The inimitable Philip Harben from the 1960s.
0:12:15 > 0:12:19Watch the clip this time. A question will follow.
0:12:19 > 0:12:22My name is Philip Harben. I want to talk to you about cooking.
0:12:22 > 0:12:24It's a most important subject,
0:12:24 > 0:12:27not taken nearly seriously enough in this country.
0:12:27 > 0:12:32Cooking means applying heat to food in order to gestate.
0:12:32 > 0:12:34See what I mean? Cooked.
0:12:34 > 0:12:39There we have it. It's all about dropping an egg on a table.
0:12:39 > 0:12:42Now, here is the question. Philip was famous for showing housewives
0:12:42 > 0:12:45how to make the best of their food rations.
0:12:45 > 0:12:47But starting in 1940,
0:12:47 > 0:12:52for how many years was food rationed in the UK?
0:12:52 > 0:12:56- Starting in 1940, for how many years? Gastronomers?- 16.
0:12:56 > 0:13:00I'm afraid that is incorrect. I'll put it over to the other side.
0:13:00 > 0:13:04- What do you...? - 14. I think it ended in 1954.
0:13:04 > 0:13:07- And 14 is the correct answer! - APPLAUSE
0:13:08 > 0:13:11At the end of that round, what are the scores?
0:13:11 > 0:13:13The Gastronomers are on seven,
0:13:13 > 0:13:16and still in the lead, the Epicurean Fails are on ten.
0:13:16 > 0:13:18APPLAUSE
0:13:21 > 0:13:25Well, moving on to Round Three, this is Smorgasbord.
0:13:26 > 0:13:28APPLAUSE
0:13:30 > 0:13:33Now, in this round, each team will take it in turn
0:13:33 > 0:13:36to be in charge of a question board.
0:13:36 > 0:13:39So, first up, Gastronomers. Let's have a look at your board.
0:13:39 > 0:13:43So, we can see ten pictures of food.
0:13:43 > 0:13:48All we want you to do is to identify the five hybridised fruit.
0:13:48 > 0:13:50You'll get a point for every one you get right.
0:13:50 > 0:13:54If you get one wrong, we throw the board over to the opposing team,
0:13:54 > 0:13:57and all they have to do is get the first one right
0:13:57 > 0:14:00to take away all the points you've earned
0:14:00 > 0:14:03and give themselves a bonus point.
0:14:03 > 0:14:06So, Willy, before we begin, can we have a little more detail?
0:14:06 > 0:14:09So, there's five points on offer. It's very simple.
0:14:09 > 0:14:11You're looking for the fruits which are hybridised.
0:14:11 > 0:14:14We mean by that fruits that have been crossbred
0:14:14 > 0:14:17from either two breeds of the same species
0:14:17 > 0:14:19or from two different species.
0:14:19 > 0:14:23So, Gastronomers, can we have your first selection, please,
0:14:23 > 0:14:25from the smorgasbord?
0:14:25 > 0:14:30Pomelo, grapefruit and, er, something else?
0:14:30 > 0:14:33It's not an easy one. What do you want to do?
0:14:33 > 0:14:37Pineberry looks completely made up, doesn't it?
0:14:38 > 0:14:43- Pineberry is our first one.- You think pineberry is a hybridised fruit.
0:14:43 > 0:14:46- Hope so.- Well, are you right? Let's look at the board.
0:14:49 > 0:14:50Good.
0:14:50 > 0:14:54William, you know everything there is to know about the pineberry.
0:14:54 > 0:14:58The pineberry is a hybrid of two different cultivars of strawberry.
0:14:58 > 0:15:01It has an unusual taste in that it looks like a strawberry,
0:15:01 > 0:15:03but tastes like a pineapple.
0:15:03 > 0:15:07One down, four to go. What's your next selection?
0:15:07 > 0:15:11- Boysenberry.- Boysenberry. A hybrid?
0:15:11 > 0:15:14What does the board say?
0:15:14 > 0:15:16APPLAUSE
0:15:16 > 0:15:19Very good. Tell us about the boysenberry.
0:15:19 > 0:15:21It's a hybrid of various berries,
0:15:21 > 0:15:24including raspberry and blackberry.
0:15:24 > 0:15:27Great for jam, in fact. Now, your third selection.
0:15:27 > 0:15:31INDISTINCT CHATTER
0:15:31 > 0:15:34Blood lime.
0:15:34 > 0:15:36Let's see if you're right.
0:15:36 > 0:15:39APPLAUSE
0:15:41 > 0:15:45It's getting tricky because there's two more to go. So think carefully.
0:15:48 > 0:15:51- Red pomelo.- Red pomelo.
0:15:51 > 0:15:54Is red pomelo a hybrid?
0:15:57 > 0:15:59The red pomelo, William.
0:15:59 > 0:16:01The red pomelo, it's a large citrus fruit.
0:16:01 > 0:16:05People in south-east Asia will be familiar with it. It's very old.
0:16:05 > 0:16:09There's evidence that it goes back in China to as early as 100 BC.
0:16:09 > 0:16:12Now, Epicurean Fails, if you get the next one right,
0:16:12 > 0:16:14you will get a point and remove the points
0:16:14 > 0:16:18the Gastronomers have just earned with their knowledge.
0:16:18 > 0:16:21So tell me, there are two left to go.
0:16:21 > 0:16:23- What do you reckon?- Salmonberry.
0:16:23 > 0:16:26- Salmonberry?- You think a salmonberry is a hybrid?
0:16:26 > 0:16:28It doesn't ring a bell.
0:16:28 > 0:16:33And I've gone through most of the fruit bit of Harold McGee and...
0:16:33 > 0:16:37OK. Now, let's have a look and see if you're right.
0:16:39 > 0:16:42It's just another kind of fruit, and a relative of the raspberry,
0:16:42 > 0:16:43so it's not the hybrid.
0:16:43 > 0:16:48Let's look at the board, and we'll give you the final two hybrids.
0:16:48 > 0:16:51They are the orangello...
0:16:51 > 0:16:55That's a cross between a grapefruit and an orange.
0:16:55 > 0:16:58..and finally...the grapefruit.
0:16:58 > 0:17:02Which itself is a cross between a pomelo and an orange.
0:17:02 > 0:17:06So, because of the failure of the other team
0:17:06 > 0:17:09to get that one right, you retain your points.
0:17:09 > 0:17:14So at the moment, halfway through this round, you're on ten each.
0:17:14 > 0:17:19Epicurean Fails, there's a critical moment for you. Here is your board.
0:17:19 > 0:17:22And we want you to identify the five foods
0:17:22 > 0:17:25which have either PDO or PGI status.
0:17:25 > 0:17:28William, to what does this refer?
0:17:28 > 0:17:30So five of these foods can only be made
0:17:30 > 0:17:33in a certain geographical location.
0:17:33 > 0:17:35You have to apply to the European Commission for it.
0:17:35 > 0:17:40PDO status means Protective Designation of Origin.
0:17:40 > 0:17:43PGI is Protective Geographical Indication.
0:17:43 > 0:17:46So it's rather like Champagne in France
0:17:46 > 0:17:48or Parmigiano Reggiano from Italy.
0:17:48 > 0:17:52We're looking for the British equivalents. Five of them.
0:17:52 > 0:17:55Are you ready, Epicurean Fails?
0:17:55 > 0:17:57We'd like to have your first selection.
0:17:57 > 0:18:01INDISTINCT CHATTER
0:18:01 > 0:18:04- Stilton.- Let's see if you're right.
0:18:04 > 0:18:07APPLAUSE
0:18:08 > 0:18:10Good start.
0:18:10 > 0:18:15Four more PDO or PGI foodstuffs to go.
0:18:15 > 0:18:18- Melton Mowbray Pork Pies. - Melton Mowbray Pork Pies.
0:18:18 > 0:18:21Very famous pies, but do they have Protected Geographical status?
0:18:23 > 0:18:28- And that was hard-fought.- There was a man called Matthew O'Callaghan.
0:18:28 > 0:18:30He was a local councillor
0:18:30 > 0:18:32and he embarked on a ten-year campaign
0:18:32 > 0:18:34to try and get PDO status
0:18:34 > 0:18:36for the Melton Mowbray pork pie, and he won.
0:18:36 > 0:18:40Now, two on the Smorgasbord you've identified,
0:18:40 > 0:18:43which means there are three to be identified.
0:18:43 > 0:18:46- Cornish pasties.- Cornish pasties.
0:18:46 > 0:18:51Are they particular to Cornwall? Let's find out.
0:18:51 > 0:18:53APPLAUSE
0:18:54 > 0:18:58Now, as with the Gastronomers, it gets a little more tricky here.
0:18:58 > 0:19:02So, can I have your fourth selection, please?
0:19:02 > 0:19:06- Yorkshire rhubarb.- Yorkshire rhubarb.
0:19:06 > 0:19:09Let's see if you're correct.
0:19:09 > 0:19:11APPLAUSE
0:19:11 > 0:19:14Now...what you could do now
0:19:14 > 0:19:18is you could win the five points, or you could get this one wrong
0:19:18 > 0:19:24and let the Gastronomers come in with just one tiny little answer.
0:19:24 > 0:19:26- So, what's it going to be? - I've no idea.
0:19:26 > 0:19:29What do you reckon?
0:19:29 > 0:19:31I'm between Eccles cakes or Wensleydale.
0:19:31 > 0:19:34I'm afraid I'm going to have to
0:19:34 > 0:19:37hurry this conversation along a little.
0:19:37 > 0:19:40- Bakewell. Bakewell Pudding. - Bakewell Pudding.
0:19:40 > 0:19:43But does it have geographical status?
0:19:47 > 0:19:51Now, Gastronomers, you just have to get this one right.
0:19:51 > 0:19:53- Jersey Royals.- Jersey Royals.
0:19:53 > 0:19:56A particular well-known place for potatoes,
0:19:56 > 0:19:58but does it have a geographical status?
0:20:00 > 0:20:02APPLAUSE
0:20:02 > 0:20:03It does indeed.
0:20:06 > 0:20:09What does that mean in terms of points at the end of this round?
0:20:09 > 0:20:11The Epicurean Fails are on ten.
0:20:11 > 0:20:13The Gastronomers are on 11 points.
0:20:13 > 0:20:16APPLAUSE
0:20:19 > 0:20:22OK. The next round is called Food Clues.
0:20:24 > 0:20:28APPLAUSE
0:20:28 > 0:20:32There are two questions in this round. For each question,
0:20:32 > 0:20:36I'll reveal a series of clues, all related to a particular food.
0:20:36 > 0:20:41The more clues we reveal, the more apparent the answer will become.
0:20:41 > 0:20:46You can buzz in at any time and have a guess - however, you're only allowed one guess per team.
0:20:46 > 0:20:50If you get it wrong, the other team will have all the successive clues to themselves.
0:20:50 > 0:20:52Each question is worth two points.
0:20:52 > 0:20:56So, will you be brave, go in early to try to steal the points,
0:20:56 > 0:21:00or will you sit back and potentially get beaten to the punch?
0:21:00 > 0:21:02Here's your first set of clues.
0:21:02 > 0:21:06And as always, clue number one is on the desk in front of you.
0:21:06 > 0:21:10You're trying to identify the food associated with the item,
0:21:10 > 0:21:11not the item itself.
0:21:11 > 0:21:13You OK with that?
0:21:13 > 0:21:16Please, take your shiny tops off.
0:21:16 > 0:21:19LAUGHTER
0:21:21 > 0:21:23INDISTINCT CHATTER
0:21:27 > 0:21:30Any ideas?
0:21:30 > 0:21:32INDISTINCT CHATTER
0:21:37 > 0:21:39I'm going to give you your second clue.
0:21:39 > 0:21:42In 1999, Crayola crayons
0:21:42 > 0:21:46changed the name of its Indian Red crayon
0:21:46 > 0:21:48to be named after this.
0:21:49 > 0:21:53Epicurean Fails, very quick off the mark.
0:21:53 > 0:21:55- Cherry.- Cherry.
0:21:56 > 0:22:01I'm afraid, Epicurean Fails, you just came in too quickly,
0:22:01 > 0:22:05which means the Gastronomers can wait it out,
0:22:05 > 0:22:10have all the rest of the clues and then make an educated answer.
0:22:10 > 0:22:12Every December in southern Corsica,
0:22:12 > 0:22:15there is a festival named after these.
0:22:15 > 0:22:19Ardeche is believed to be the main producer in France,
0:22:19 > 0:22:23with around 50% of the national production.
0:22:23 > 0:22:26They are used to make the confectionary marrons glaces.
0:22:26 > 0:22:32At Christmas, they are often roasted on an open fire. What are they?
0:22:32 > 0:22:35- Chestnuts.- They are indeed chestnuts.
0:22:35 > 0:22:37APPLAUSE
0:22:37 > 0:22:40Now, William, what is the implement?
0:22:40 > 0:22:42This invention is called a chestnutter.
0:22:42 > 0:22:46And in order to cook chestnuts perfectly,
0:22:46 > 0:22:48you need to slash a steam vent in it.
0:22:48 > 0:22:53So rather than use a knife, what you do is you remove the top,
0:22:53 > 0:22:55you place a chestnut in it
0:22:55 > 0:22:58and then you press down on the top.
0:22:58 > 0:23:01Then you open it up, and what you then have
0:23:01 > 0:23:03is a perfect little cross,
0:23:03 > 0:23:06which will help it let off steam while it's cooking.
0:23:06 > 0:23:10And, of course, what you thought was that it was a cherry pipper.
0:23:10 > 0:23:15- Yes.- Well, it was a good educated guess, but I'm afraid no cigar.
0:23:15 > 0:23:19Here is your second set of clues. Reveal the item in front of you.
0:23:24 > 0:23:27INDISTINCT CHATTER
0:23:27 > 0:23:33Remember, it's the food associated with the item, not the item itself.
0:23:35 > 0:23:38I am going to give you your second clue.
0:23:40 > 0:23:45One of the first published recipes appeared in 1845 cookbook
0:23:45 > 0:23:50Modern Cookery for Private Families by Eliza Acton.
0:23:55 > 0:24:01The original Indian version includes blanched almonds and coconut milk.
0:24:04 > 0:24:06The English translation
0:24:06 > 0:24:10of the original Tamil name is pepper water.
0:24:14 > 0:24:15You're all very quiet.
0:24:18 > 0:24:19Nothing coming to you?
0:24:19 > 0:24:22According to some sources, it was created because
0:24:22 > 0:24:28the British in India during colonial times demanded a soup course.
0:24:28 > 0:24:30- Gastronomers.- Mulligatawny.
0:24:30 > 0:24:32Mulligatawny is the right answer!
0:24:32 > 0:24:34APPLAUSE
0:24:34 > 0:24:38There's one final food fact to give you.
0:24:38 > 0:24:42It's a curry-flavoured soup often thickened with rice.
0:24:42 > 0:24:43Well done.
0:24:43 > 0:24:46But what's the connection between mulligatawny and that pottery?
0:24:46 > 0:24:49Well, obviously, that piece of pottery is a soup ramp,
0:24:49 > 0:24:52and it dates back to the Victorian era.
0:24:52 > 0:24:54Victorians were very big on their etiquette.
0:24:54 > 0:24:56What could be worse when you had a posh dinner party
0:24:56 > 0:24:59than having to tilt your plate of soup
0:24:59 > 0:25:02as the liquid had reduced?
0:25:02 > 0:25:06So, you mount your soup plate on your soup ramp
0:25:06 > 0:25:08and then you slurp it happily.
0:25:08 > 0:25:11So, William, scores, please.
0:25:11 > 0:25:13The scores at the end of that round -
0:25:13 > 0:25:14the Epicurean Fails are on ten.
0:25:14 > 0:25:17Leaping ahead now, the Gastronomers have 15 points.
0:25:17 > 0:25:19APPLAUSE
0:25:22 > 0:25:24Fortunes have changed between the start
0:25:24 > 0:25:26and moving on to the finale.
0:25:26 > 0:25:31And now we have a final hectic round called Gastroknowledge.
0:25:33 > 0:25:35APPLAUSE
0:25:35 > 0:25:40Now, you're going to have two minutes of questions on the buzzer.
0:25:40 > 0:25:42Lots of points on offer here.
0:25:42 > 0:25:44Plenty of chance for the Epicurean Fails to catch up,
0:25:44 > 0:25:47or for you, the Gastronomers, to steam ahead.
0:25:47 > 0:25:49So, can we have two minutes on the clock, please?
0:25:51 > 0:25:54Which French terms refers to a dish of meat that has been boned,
0:25:54 > 0:25:56stuffed, rolled and tied?
0:25:56 > 0:25:58- Epicurean Fails. - Ballantine.- Correct.
0:25:58 > 0:26:02Which Indian dish's name literally means two onions? Gastronomers.
0:26:02 > 0:26:04- Dopiaza.- Correct.
0:26:04 > 0:26:08What is the name of the type of wine produced from rotting grapes?
0:26:08 > 0:26:11- Epicurean Fails. - Sauterne, or a dessert wine.- No.
0:26:11 > 0:26:13Over to The Gastronomers.
0:26:13 > 0:26:16Botrytised.
0:26:16 > 0:26:19- What is another name for boiled cornmeal? Gastronomers.- Polenta.
0:26:19 > 0:26:23Correct. What was Mrs Beeton's first name? Gastronomers.
0:26:23 > 0:26:28- Sorry...Eliza.- Incorrect. Epicurean Fails, do you know?
0:26:28 > 0:26:31- Elizabeth?- No. The answer was Isabella.
0:26:31 > 0:26:35Tapenade is a paste consisting mainly...?
0:26:35 > 0:26:38- Gastronomers?- Olives.- Incorrect.
0:26:38 > 0:26:41Tapenade is a paste consisting mainly of olives, oil and what?
0:26:41 > 0:26:43- Garlic.- Anchovy.
0:26:43 > 0:26:47What involves oysters with herbs, breadcrumbs and butter
0:26:47 > 0:26:51- before breaking...? Epicurean Fails.- Rockefeller.
0:26:51 > 0:26:53Oysters Rockefeller is the right answer.
0:26:53 > 0:26:57How many times has El Bulli won the world's 50 Best Restaurants award?
0:26:57 > 0:27:00- Epicurean Fails.- Three.- Incorrect.
0:27:00 > 0:27:02- Gastronomers.- Five?- Correct.
0:27:02 > 0:27:04What B is the name of a skewer
0:27:04 > 0:27:06on which meat or vegetables...? Gastronomers?
0:27:06 > 0:27:08- Brochette.- Is correct.
0:27:08 > 0:27:13What temperature must be reached in order for jam to be able to set?
0:27:13 > 0:27:17- Gastronomers?- 115? - That's incorrect. Epicurean Fails?
0:27:17 > 0:27:21- 120.- I'm afraid it's 104 to 119 Fahrenheit.
0:27:21 > 0:27:24Which Scottish liqueur, flavoured with honey,
0:27:24 > 0:27:28is the main spirit in a Rusty Nail cocktail? Epicurean Fails.
0:27:28 > 0:27:30- Drambuie?- Correct.
0:27:30 > 0:27:34What K is the name of a Middle Eastern or North African meatball? Epicurean Fails.
0:27:34 > 0:27:36- Kibber.- Incorrect.
0:27:36 > 0:27:39- Kofta.- Kofta is the correct answer.
0:27:39 > 0:27:42Which dish is comprised of haricot beans
0:27:42 > 0:27:46- cooked in a pot with pork rinds...? Epicurean Fails. - Cassolette.- Correct.
0:27:46 > 0:27:50Fuder and demi-muids are types of what?
0:27:50 > 0:27:52GONG
0:27:52 > 0:27:56Donald, you'll kick yourself, because it's wine barrel sizes.
0:27:56 > 0:27:57So that is it. Time is up.
0:27:57 > 0:28:01William, can you please tell us the all-important final scores?
0:28:01 > 0:28:02After that nail-biter,
0:28:02 > 0:28:05the Epicurean Fails have lived up to their name, they're on 14,
0:28:05 > 0:28:09because today, the winners, the Gastronomers, they're on 20.
0:28:09 > 0:28:13- Very well done! - APPLAUSE
0:28:13 > 0:28:17This week's losers eating humble pie are the Epicurean Fails.
0:28:17 > 0:28:19But proving they were smart cookies,
0:28:19 > 0:28:22this week's winners, the Gastronomers!
0:28:22 > 0:28:24APPLAUSE
0:28:24 > 0:28:27Join us again next time, when we'll meet more food fanatics
0:28:27 > 0:28:29hoping to prove themselves on A Question Of Taste.
0:28:29 > 0:28:32But for now, from all of us here, goodbye.
0:28:32 > 0:28:33APPLAUSE
0:28:34 > 0:28:36Subtitles by Red Bee Media Ltd
0:28:36 > 0:28:39E-mail subtitling@bbc.co.uk