0:00:23 > 0:00:25APPLAUSE
0:00:29 > 0:00:33Hello, I'm Kirsty Wark. Welcome to A Question Of Taste,
0:00:33 > 0:00:36the food show that puts the 'quiz' into cuisine.
0:00:36 > 0:00:40As always, we have two teams of gourmet guys and gals,
0:00:40 > 0:00:44about to take each other on in a virtual food fight.
0:00:44 > 0:00:47Over a series of five rounds, we will test their gastronomic limit
0:00:47 > 0:00:48to boiling point.
0:00:48 > 0:00:50They'll be quizzed on ingredients,
0:00:50 > 0:00:53techniques, equipment, recipes, history,
0:00:53 > 0:00:55and anything else we see fit to throw into the mixing bowl.
0:00:55 > 0:00:58Only one team can win, so before we begin grilling them,
0:00:58 > 0:01:01let's meet our culinary quizzers.
0:01:01 > 0:01:04First up, we have the Cannons And Dragons,
0:01:04 > 0:01:06and their team captain, Joe.
0:01:06 > 0:01:08APPLAUSE
0:01:10 > 0:01:13Joe, can you introduce us to your team? Tell us about yourselves.
0:01:13 > 0:01:15My name's Joe Cannon and this is my brother, Sean.
0:01:15 > 0:01:17We run a business together,
0:01:17 > 0:01:20selling artisan British Charcuterie at Borough Market.
0:01:20 > 0:01:24We're from Norfolk originally. And at the far end,
0:01:24 > 0:01:28Dylan Moses is a Welshman, a friend from university, an excellent cook.
0:01:28 > 0:01:30Knows his stuff about food and wine.
0:01:30 > 0:01:32Because he's from Wales, he's the Dragon,
0:01:32 > 0:01:34so it's two Cannons and a Dragon.
0:01:34 > 0:01:36Well, lovely to have you here.
0:01:36 > 0:01:38APPLAUSE
0:01:38 > 0:01:41And taking them on this week, we have the Northern Stars,
0:01:41 > 0:01:45and their team captain, Joby.
0:01:45 > 0:01:46APPLAUSE
0:01:48 > 0:01:50So, Northern Stars,
0:01:50 > 0:01:51tell me about them.
0:01:51 > 0:01:53We're all Northern Stars in our own way.
0:01:53 > 0:01:56I'm from Northern Ireland. I write a food blog with my sister.
0:01:56 > 0:01:58We live at opposite ends of the country.
0:01:58 > 0:02:01I definitely pick up the northern end of the equation.
0:02:01 > 0:02:04I met SJ Clegg here,
0:02:04 > 0:02:06who is a fantastic local food producer
0:02:06 > 0:02:08in a little town near where I live.
0:02:08 > 0:02:11And I know Ben, who's a chef in a deli in South Manchester,
0:02:11 > 0:02:14where I also tend to hang around as well.
0:02:14 > 0:02:16Those are the teams, but there's one more person I need to introduce.
0:02:16 > 0:02:20In Kitchen Corner, our very own quiz maitre d',
0:02:20 > 0:02:23the man behind one of the UK's most popular culinary publications,
0:02:23 > 0:02:25William Sitwell.
0:02:25 > 0:02:28APPLAUSE
0:02:28 > 0:02:31What do you think? Is maitre d', is that an apt title for you?
0:02:31 > 0:02:35It's better than other things you've called me.
0:02:35 > 0:02:36I'm here in Kitchen Corner,
0:02:36 > 0:02:40my job is to elaborate on some of the finer points of the questions,
0:02:40 > 0:02:43hopefully serve up some tasty morsels of trivia
0:02:43 > 0:02:46for the teams and also for the viewers at home.
0:02:46 > 0:02:49OK. Let's get quizzing with round one, See Food.
0:02:51 > 0:02:54APPLAUSE
0:02:54 > 0:02:58We begin with a fingers-on-buzzers round.
0:02:58 > 0:03:02I'm going to ask you 15 questions, each relating to a picture.
0:03:02 > 0:03:06If you buzz in with a correct answer, you'll score a point.
0:03:06 > 0:03:07However, an incorrect answer means
0:03:07 > 0:03:10the question will be thrown over to the opposing side.
0:03:10 > 0:03:12So, fingers on the buzzers.
0:03:12 > 0:03:14Here's your first question.
0:03:14 > 0:03:16What is the name of the type of French patisserie
0:03:16 > 0:03:17pictured here?
0:03:19 > 0:03:20- BUZZER - Cannons and Dragons.
0:03:20 > 0:03:22Mille-feuille?
0:03:22 > 0:03:24- That's the right answer. - APPLAUSE
0:03:24 > 0:03:26Very good start, quick off the buzzer.
0:03:26 > 0:03:30Now, what is the name of this implement?
0:03:30 > 0:03:32- BELL RINGS - Northern Stars.
0:03:32 > 0:03:33Espuma?
0:03:33 > 0:03:37It IS an espuma gun. There's the chef among you, very good.
0:03:37 > 0:03:42What is the technical term for the culinary knife-cut shown here?
0:03:42 > 0:03:44- BUZZER - Cannons and Dragons.
0:03:44 > 0:03:46- Julienne?- Julienne.
0:03:46 > 0:03:48That is correct.
0:03:48 > 0:03:50- APPLAUSE - Very quick to the cut.
0:03:50 > 0:03:53What is the British name for this cut of beef?
0:03:55 > 0:03:56The answer is flank.
0:03:56 > 0:03:59What foodstuff have we zoomed in on here?
0:03:59 > 0:04:01- BUZZER - Cannons and Dragons.
0:04:01 > 0:04:04- Tinned pears.- Tinned pears.
0:04:04 > 0:04:05I'm afraid that is incorrect.
0:04:05 > 0:04:08Northern Stars, have a close look.
0:04:08 > 0:04:11- Pineapple? - It is indeed pineapple. Well done.
0:04:11 > 0:04:12APPLAUSE
0:04:15 > 0:04:19What thickening agent, pioneered by Ferran Adria,
0:04:19 > 0:04:21has been used to create these gels?
0:04:23 > 0:04:25- BUZZER - Cannons and Dragons.
0:04:25 > 0:04:26Silicon.
0:04:26 > 0:04:27LAUGHTER
0:04:27 > 0:04:29They look pretty hard to crack! No.
0:04:29 > 0:04:31Any idea, Northern Stars?
0:04:31 > 0:04:32Agar-agar.
0:04:32 > 0:04:35It's something like seaweed extract.
0:04:35 > 0:04:39Seaweed extract is correct. William, tell us about it.
0:04:39 > 0:04:40You extract it from seaweed.
0:04:40 > 0:04:43Ferran Adria, from the great restaurant El Bulli,
0:04:43 > 0:04:46pioneered the use of this. The great thing about them is,
0:04:46 > 0:04:50you have these little jellied balls with jellied edges.
0:04:50 > 0:04:51The liquid, When you put it in your mouth,
0:04:51 > 0:04:53it literally explodes. Extraordinary.
0:04:53 > 0:04:56Which country hunts this animal
0:04:56 > 0:04:59- with a technique... - BUZZER
0:04:59 > 0:05:00Cannons and Dragons.
0:05:00 > 0:05:01The Faroe Islands.
0:05:01 > 0:05:06I'm afraid that is incorrect. I'll pass this over to the other side.
0:05:06 > 0:05:09Which country hunts this animal with a technique called sky fishing?
0:05:09 > 0:05:13It was on St Kilda, while St Kilda was occupied.
0:05:13 > 0:05:16So if it's a country, it would be Scotland.
0:05:16 > 0:05:18That is a very knowledgeable answer.
0:05:18 > 0:05:19It's not right.
0:05:19 > 0:05:20LAUGHTER
0:05:20 > 0:05:23The answer is actually Iceland.
0:05:23 > 0:05:24William.
0:05:24 > 0:05:29In Iceland, the delicacy is the fresh, warm heart of the puffin.
0:05:29 > 0:05:30That's what you eat.
0:05:30 > 0:05:32Everything else goes to waste?
0:05:32 > 0:05:36You could boil it up, and turn it into a stock, if you wanted.
0:05:36 > 0:05:40Now, these ingredients can be used to create which kind of paste?
0:05:40 > 0:05:43- BELL RINGS - It's Northern Stars.
0:05:43 > 0:05:45Hummus.
0:05:45 > 0:05:46I'm afraid that is incorrect.
0:05:46 > 0:05:48Look carefully, Cannons and Dragons.
0:05:48 > 0:05:51You're one point behind at the moment.
0:05:51 > 0:05:53You're out of time. It was harissa.
0:05:53 > 0:05:57In which month are these three all in season?
0:05:57 > 0:06:00- BUZZER - Cannons and Dragons.
0:06:00 > 0:06:03- February. - I'm afraid that is incorrect.
0:06:03 > 0:06:07You've 11 to go, Northern Stars. Which are you going to choose?
0:06:07 > 0:06:09April?
0:06:09 > 0:06:11- April, was that a guess?- Yes.
0:06:11 > 0:06:14Well, you guessed very well indeed. It IS April!
0:06:14 > 0:06:16APPLAUSE DROWNS SPEECH
0:06:21 > 0:06:23Name this chef.
0:06:23 > 0:06:25- BUZZER - Cannons and Dragons.
0:06:25 > 0:06:27Atul Kochhar.
0:06:27 > 0:06:28That is exactly right.
0:06:28 > 0:06:30APPLAUSE
0:06:30 > 0:06:33What's the name of this baked French dessert?
0:06:33 > 0:06:35- BUZZER - Cannons and Dragons.
0:06:35 > 0:06:38- Clafoutis.- It is indeed clafoutis.
0:06:38 > 0:06:39APPLAUSE
0:06:39 > 0:06:43For which foodstuff is this the chemical formula?
0:06:46 > 0:06:49Oh! Nobody knows their vinegar?
0:06:49 > 0:06:51Oh, vinegar.
0:06:51 > 0:06:53Who wrote this book?
0:06:56 > 0:06:59It was Marco Pierre White.
0:06:59 > 0:07:04What is the seafood-based national dish of this country?
0:07:05 > 0:07:06- BUZZER - Cannons and Dragons.
0:07:06 > 0:07:08- Ceviche.- Exactly right, ceviche.
0:07:08 > 0:07:11- Have you actually had that in South America?- I have.
0:07:11 > 0:07:14I've never been to Peru, but I've eaten ceviche in Ecuador.
0:07:14 > 0:07:15In Ecuador. William.
0:07:15 > 0:07:19It dates back to the Incas. It's an ancient way of preserving fish.
0:07:19 > 0:07:21Lime, chilli, salt.
0:07:21 > 0:07:24There's a lot of debate about who claims ownership of ceviche.
0:07:24 > 0:07:25Because my girlfriend's Chilean,
0:07:25 > 0:07:29and they will claim that they own ceviche as well.
0:07:29 > 0:07:32Probably the Ecuadorians, as well.
0:07:32 > 0:07:35Now, the final question in this round is,
0:07:35 > 0:07:39can you identify this classic French cured meat?
0:07:39 > 0:07:41- BUZZER - Cannons And Dragons.
0:07:41 > 0:07:43- Saucisson.- It is indeed saucisson.
0:07:43 > 0:07:44APPLAUSE
0:07:44 > 0:07:48So, at the end of that round, William, what are the scores?
0:07:48 > 0:07:50The Northern Stars are on four.
0:07:50 > 0:07:52But just edging ahead at this stage,
0:07:52 > 0:07:54the Cannons And Dragons are on six points.
0:07:54 > 0:07:56APPLAUSE
0:07:59 > 0:08:01There's a lot more to play for now,
0:08:01 > 0:08:03because this is a rather glorious round.
0:08:03 > 0:08:06It's called TV Dinners.
0:08:06 > 0:08:07APPLAUSE
0:08:11 > 0:08:15In this round, we'll be showing you six classic culinary clips
0:08:15 > 0:08:18from the TV archives past and present.
0:08:18 > 0:08:21This first clip is Rick Stein, from 2000.
0:08:21 > 0:08:25In this extract, we have bleeped out a key word,
0:08:25 > 0:08:27and all we want you to do is buzz in,
0:08:27 > 0:08:30identify that word.
0:08:30 > 0:08:32One of the great things about this market
0:08:32 > 0:08:35is species that I don't get a lot of down in Cornwall,
0:08:35 > 0:08:40- particularly this one, which is one of my favourite fish,- BLEEP.
0:08:40 > 0:08:41- It's SO good. - BUZZER
0:08:41 > 0:08:43You buzzed in, Cannons And Dragons.
0:08:43 > 0:08:45- What was it? - BOTH: It was a turbot.
0:08:45 > 0:08:48- You said that in unison. - That's how we work.
0:08:48 > 0:08:51You said it unison, but you hadn't conferred. That's amazing!
0:08:51 > 0:08:53- Is it right, or wrong? - No, it's wrong.
0:08:53 > 0:08:55LAUGHTER
0:08:55 > 0:08:58I'm going to pass this over to the other side.
0:08:58 > 0:08:59THEY CONFER
0:08:59 > 0:09:03- We'd say halibut. - You think it's halibut. Let's see.
0:09:03 > 0:09:06Particularly this one, which is one of my favourite fish,
0:09:06 > 0:09:08halibut. It's SO good.
0:09:08 > 0:09:11APPLAUSE
0:09:11 > 0:09:16Now, next up, another missing word for you to identify
0:09:16 > 0:09:19from the wonderful Antonio Carluccio in 1996.
0:09:19 > 0:09:20'This is the raw material'
0:09:20 > 0:09:25just picked by Robert and Roberto and his father,
0:09:25 > 0:09:27in the last two generations.
0:09:27 > 0:09:32- The raw material - green walnuts, to make the famous- BLEEP.
0:09:32 > 0:09:34It's a wonderful liqueur.
0:09:34 > 0:09:36Cannons And Dragons, you're coming in.
0:09:36 > 0:09:38Amaretto, but that's the brand.
0:09:38 > 0:09:42Amaretto is incorrect, which means, Northern Stars, think hard.
0:09:42 > 0:09:44Can't think.
0:09:44 > 0:09:47- I'm stumped. - We're drawing a blank here.
0:09:47 > 0:09:50Let's see what Antonio Carluccio was enthusing about.
0:09:50 > 0:09:53..To make the famous nocino, it's a wonderful liqueur.
0:09:53 > 0:09:56A wonderful liqueur, drunk at a particular time, William?
0:09:56 > 0:10:01Drunk in Italy around Christmas. It's a sort of sweet, unctuous liqueur.
0:10:01 > 0:10:05The tradition is, you're supposed to pick an odd number of walnuts
0:10:05 > 0:10:08and you then steep it in the alcohol for about 40 days,
0:10:08 > 0:10:10and then drink it at Christmas.
0:10:10 > 0:10:11Delicious.
0:10:11 > 0:10:15This time, it's a very young Mary Berry, from 1971.
0:10:15 > 0:10:19Watch the clip, this time. A question will follow.
0:10:20 > 0:10:26It's a lovely Yorkshire Christmas pie on the sideboard.
0:10:26 > 0:10:29That's several birds, one inside the other.
0:10:29 > 0:10:33You bone the birds, and start with something small, like a lark,
0:10:33 > 0:10:38and then you put a larger bird over that,
0:10:38 > 0:10:40and a larger bird over that, and end up with a turkey.
0:10:40 > 0:10:42And then you put in the pastry case.
0:10:42 > 0:10:44But all the birds are boned first.
0:10:44 > 0:10:48It's quite a difficult job to get it back in to the shape of the bird,
0:10:48 > 0:10:51but it's a delicious thing.
0:10:51 > 0:10:53And beginning with a lark.
0:10:53 > 0:10:55Well, Yorkshire pie is a dish from the 18th century.
0:10:55 > 0:11:00But, beginning with a T, what is the alternative portmanteau name
0:11:00 > 0:11:02for Yorkshire pie?
0:11:07 > 0:11:08The answer is turducken.
0:11:08 > 0:11:11Turducken, William, is just a combination?
0:11:11 > 0:11:15You can start with the goose, then have a turkey, then have a duck, then a hen.
0:11:15 > 0:11:17Sometimes people put hare in it,
0:11:17 > 0:11:20and then down to the smallest bird you can find.
0:11:20 > 0:11:23Then you encase it in pastry. The idea is you then slice it up.
0:11:23 > 0:11:25It's a bit lick a terrine.
0:11:25 > 0:11:27I've had it once, it's incredibly dry.
0:11:27 > 0:11:29You need a lot of gravy.
0:11:29 > 0:11:31Don't bother trying that at home then.
0:11:31 > 0:11:33Next up, it's Madhur Jaffrey, from 1982.
0:11:33 > 0:11:37And see if you can guess this bleeped-out word.
0:11:37 > 0:11:40After an Indian meal, most Indians like to refresh their mouths,
0:11:40 > 0:11:43- and there's nothing more refreshing than a- BLEEP- leaf.
0:11:43 > 0:11:45- You've probably heard about - BLEEP- leaves.
0:11:45 > 0:11:48These are also called beetle leaves. BELL RINGS
0:11:48 > 0:11:50I was going to say beetle.
0:11:50 > 0:11:53You did say beetle. Unfortunately, it is not beetle.
0:11:53 > 0:11:56Cannons And Dragons, you've a chance here.
0:11:56 > 0:12:00- THEY CONFER - No idea? Give up?
0:12:00 > 0:12:02Let's see Madhur Jaffrey one more time.
0:12:02 > 0:12:04There's nothing more refreshing than a pan leaf.
0:12:04 > 0:12:06You've probably heard of pan leaves.
0:12:06 > 0:12:08So there we have pan leaves.
0:12:08 > 0:12:13He's married to an excellent Indian chef. He'll be in trouble.
0:12:13 > 0:12:14When you go home tonight,
0:12:14 > 0:12:19you probably WON'T be married to an excellent Indian chef!
0:12:19 > 0:12:22Now, here's a delightful Pathe clip from the 1950s.
0:12:22 > 0:12:25Again, you're looking for the missing word.
0:12:25 > 0:12:27Something well worth trying for the next party.
0:12:27 > 0:12:31Something you can let the older children try for themselves -
0:12:31 > 0:12:32orange baskets.
0:12:32 > 0:12:34- The peel cuts are called- BLEEP BLEEP.
0:12:36 > 0:12:38The peel cuts are called...
0:12:38 > 0:12:41Any ideas?
0:12:41 > 0:12:44- I don't know.- No idea?
0:12:44 > 0:12:46I think we'll put you out your misery.
0:12:46 > 0:12:50The peel cuts, by the way, are called vandykes.
0:12:50 > 0:12:52Vandykes. Is that random?
0:12:52 > 0:12:55No.
0:12:55 > 0:12:56Little did Van Dyke know
0:12:56 > 0:12:59that one of the things he's be remembered for is vandyking,
0:12:59 > 0:13:02where you basically cut your fruit,
0:13:02 > 0:13:05resembling an upturned Van Dyke beard.
0:13:05 > 0:13:10Our final clip is from the brilliant Keith Floyd, from 1988.
0:13:10 > 0:13:14Watch the clip. A question will follow.
0:13:14 > 0:13:16Many of you will be wondering,
0:13:16 > 0:13:20cos I've spoken earlier about the elver fisherman's survival kit.
0:13:20 > 0:13:23There it is. You see, out it comes.
0:13:23 > 0:13:25That is the water,
0:13:25 > 0:13:27that is the whisky,
0:13:27 > 0:13:28and that is the gin.
0:13:28 > 0:13:30Only for emergencies, I hasten to add.
0:13:30 > 0:13:32What you really drink with elvers,
0:13:32 > 0:13:35at one o'clock in the morning on the banks of the River Parrett,
0:13:35 > 0:13:37is a glass of cider.
0:13:37 > 0:13:40Good Somerset cider.
0:13:40 > 0:13:42Now, you also wondered...
0:13:42 > 0:13:44No, they're not quite ready yet.
0:13:44 > 0:13:47Bon viveur Keith Floyd, and here's the question.
0:13:47 > 0:13:49Keith was cooking with elvers.
0:13:49 > 0:13:52In Spain, they're traditionally eaten
0:13:52 > 0:13:57during the Tamborrada festival, celebrated by which town in Spain?
0:14:00 > 0:14:01Out of time, I'm afraid.
0:14:01 > 0:14:05The answer is San Sebastian.
0:14:05 > 0:14:07At the end of that round, William, what are the scores?
0:14:07 > 0:14:10The Northern Stars are on five,
0:14:10 > 0:14:12but still JUST nudging ahead,
0:14:12 > 0:14:14Cannons And Dragons have six points.
0:14:14 > 0:14:16APPLAUSE
0:14:18 > 0:14:22Moving on to round three, Smorgasbord.
0:14:24 > 0:14:26APPLAUSE
0:14:27 > 0:14:29Now, in this round,
0:14:29 > 0:14:33each team will take it in turn to be in charge of a question board.
0:14:33 > 0:14:38First up, Cannons And Dragons, let's have a look at your board.
0:14:38 > 0:14:40Now, we can see ten pictures of food.
0:14:40 > 0:14:45We want you to identify the five dishes created before 1900.
0:14:45 > 0:14:49You'll get a point for each one you get right, but if you get one wrong,
0:14:49 > 0:14:52your go if over, we throw it over to the other side.
0:14:52 > 0:14:56They simply have to get the first one right to score a bonus point
0:14:56 > 0:14:59and take out all your points.
0:14:59 > 0:15:01Before we begin, William has more detail.
0:15:01 > 0:15:04Very simple. There are five points on offer.
0:15:04 > 0:15:06You're looking for dishes that were invented before 1900.
0:15:06 > 0:15:08Think very carefully.
0:15:08 > 0:15:12Cannons And Dragons, do you have your first selection?
0:15:12 > 0:15:15THEY CONFER
0:15:18 > 0:15:23- We'll go for pavlova first, please. - You're going for pavlova.
0:15:23 > 0:15:28Lets see if you're the rising stars of the smorgasbord or not.
0:15:31 > 0:15:37So, this is interesting, because you can score a quick point here.
0:15:37 > 0:15:40The board is wide open now, you just have to get one right
0:15:40 > 0:15:41to score a point.
0:15:41 > 0:15:44- Coronation chicken is definitely new.- Yep.
0:15:44 > 0:15:48We'll go for something classic and say... Shall we say vichyssoise?
0:15:48 > 0:15:52- Mm-hm. Yeah.- Vichyssoise. - You're quite sure about that?- Yeah.
0:15:52 > 0:15:55Well, lets have another look at the smorgasbord.
0:15:57 > 0:15:58No.
0:15:58 > 0:16:01Vichyssoise was invented, actually, around 1917, by a chef who lived
0:16:01 > 0:16:05in the French town of Vichy, so it's not as old as you thought.
0:16:05 > 0:16:08So, then, please put six contestants out of their misery, William,
0:16:08 > 0:16:11and give us all the dishes pre-1900.
0:16:11 > 0:16:14First of all, peach melba.
0:16:14 > 0:16:18That dish was invented in honour of Dame Nellie Melba by the famous
0:16:18 > 0:16:21Auguste Escoffier in the 1890s.
0:16:21 > 0:16:27Then we have gumbo. Then we have Parmesan ice cream.
0:16:27 > 0:16:30You might think this is a sort of Heston Blumenthal-style dish,
0:16:30 > 0:16:34but actually, it's a very old dish - its first mention is in 1760.
0:16:34 > 0:16:39That's when that dish was invented, so much older than you thought.
0:16:39 > 0:16:43- Then we've got peanut butter. - Now you're kicking yourselves.
0:16:43 > 0:16:46Peanut butter was patented by two different people -
0:16:46 > 0:16:51a Canadian called Edson, and then Kellogg, the famous cereal inventor.
0:16:51 > 0:16:54They had two different kinds of peanut butter, both 19th century.
0:16:54 > 0:16:58- And the final one?- Fondue.- Fondue.
0:16:58 > 0:16:59Fondue is a very old dish.
0:16:59 > 0:17:03The first ever published recipe was in 1699,
0:17:03 > 0:17:06in a German cookbook called Kass Mit Wein Zu Kochen.
0:17:06 > 0:17:12Now, Northern Stars, you've a chance to redeem yourselves.
0:17:12 > 0:17:13Here's your board.
0:17:15 > 0:17:18Of course, this is a case of life or death sometimes.
0:17:18 > 0:17:22We want you to identify the five mushrooms which ARE edible.
0:17:22 > 0:17:24- William, this is a serious business.- Yes.
0:17:24 > 0:17:28There are ten mushrooms on the board, five are edible,
0:17:28 > 0:17:32the other five are inedible, which we classify as completely inedible,
0:17:32 > 0:17:34toxic, or in the most extreme case, deadly.
0:17:34 > 0:17:36OK.
0:17:36 > 0:17:39Northern Stars,
0:17:39 > 0:17:42let's go for your first edible mushroom on the smorgasbord.
0:17:43 > 0:17:46- We're going to go for enoki in the first instance.- You'd eat enoki?
0:17:46 > 0:17:48- Yeah.- Let's have a look.
0:17:52 > 0:17:55APPLAUSE
0:17:57 > 0:18:00- Number two, we'll go for chanterelle. - Chanterelle.
0:18:00 > 0:18:05Do you think chanterelle might make it onto the dinner plate? Let's see.
0:18:08 > 0:18:09APPLAUSE
0:18:11 > 0:18:14Three more to go, think carefully.
0:18:14 > 0:18:16The trumpet de mort? The trumpet de mort.
0:18:16 > 0:18:19- The trumpet of death? - LAUGHTER
0:18:19 > 0:18:22The trumpet of death on the smorgasbord.
0:18:23 > 0:18:24Entirely edible.
0:18:25 > 0:18:27APPLAUSE
0:18:27 > 0:18:29You have two more to go, what are they?
0:18:29 > 0:18:33- We're going to go for hedgehog. - Are you right?
0:18:35 > 0:18:37APPLAUSE
0:18:39 > 0:18:42Now, you are cooking with gas on this,
0:18:42 > 0:18:44but you have to get the fifth one right,
0:18:44 > 0:18:48or you could lose all your points and the other side can better you.
0:18:48 > 0:18:53- We have to go.- Going to plump for a common earthball.
0:18:53 > 0:18:58- You're plumping for common earthball.- Yeah.- Mm, yeah.
0:18:58 > 0:18:59Now, the common earthball,
0:18:59 > 0:19:03would that be in any self-respecting restaurant?
0:19:06 > 0:19:09So, therefore, we're in a position where the Cannons And Dragons
0:19:09 > 0:19:12are one point ahead at the moment.
0:19:12 > 0:19:15If they get the final one correct, they will get a bonus point
0:19:15 > 0:19:19and you will lose every point you worked for in this round so far.
0:19:19 > 0:19:22- No pressure, then(!) - No pressure whatsoever.
0:19:22 > 0:19:24You have one to get right, which is it?
0:19:24 > 0:19:28We think it's the one they almost went for and didn't - the beefsteak.
0:19:28 > 0:19:31Let's see if beefsteak's good for breakfast.
0:19:33 > 0:19:37APPLAUSE
0:19:37 > 0:19:39Well done. Well done.
0:19:39 > 0:19:44Just before we leave this smorgasbord, a beefsteak mushroom?
0:19:44 > 0:19:48The beefsteak mushroom is extraordinary, cos it looks and tastes quite like a beef steak.
0:19:48 > 0:19:51It's got a pink interior, it's gelatinous,
0:19:51 > 0:19:54it's got marbling, so it's very much like beef steak.
0:19:54 > 0:19:58Also, the very young kinds of beefsteak mushroom,
0:19:58 > 0:20:02when you cut them, they actually sort of bleed a reddish juice.
0:20:02 > 0:20:06- It's an extraordinary mushroom. - How deadly are some of the others?
0:20:06 > 0:20:07Oh, very deadly.
0:20:07 > 0:20:12The galerina marginata can cause severe liver damage, vomiting,
0:20:12 > 0:20:16diarrhoea, hypothermia and even death if not treated rapidly.
0:20:16 > 0:20:18So, that's pretty terrible.
0:20:18 > 0:20:20- Avoid that if you can. - Avoid that at all costs.
0:20:20 > 0:20:24At the end of that round, William, what are the scores?
0:20:24 > 0:20:26The Northern Stars are on five,
0:20:26 > 0:20:29the Cannons And Dragons are just ahead on seven points.
0:20:29 > 0:20:31APPLAUSE
0:20:33 > 0:20:36The next round is called Food Clues.
0:20:38 > 0:20:40APPLAUSE
0:20:41 > 0:20:46How does it work? There are two questions in this round.
0:20:46 > 0:20:49For each, I'll reveal a series of clues all related to
0:20:49 > 0:20:51a particular food.
0:20:51 > 0:20:55The more clues we reveal, the more apparent the answer will become.
0:20:55 > 0:20:59You can buzz in at any time to guess, but you're only allowed one guess per team.
0:20:59 > 0:21:04If you get it wrong, the other team can have the rest of the clues.
0:21:04 > 0:21:07Each question is worth two points.
0:21:07 > 0:21:12Will you be brave and go in early to steal the points, or sit back
0:21:12 > 0:21:15and potentially be beaten to the buzzer?
0:21:15 > 0:21:19Here are your first set of clues. Clue one is actually on your desk in front of you.
0:21:19 > 0:21:25Remember, you're trying to identify the food associated with the item, not the item itself.
0:21:25 > 0:21:27OK, take off the silver lids.
0:21:31 > 0:21:34What do you think? Pass it along.
0:21:34 > 0:21:37- Put something through it, squeeze? - It looks like something sharp.
0:21:37 > 0:21:41Like it sits on something. Put something in and it burns down.
0:21:41 > 0:21:45Something like a smoker.
0:21:45 > 0:21:48Would you like your second clue?
0:21:50 > 0:21:55Hindle wakes and tampumpie are dishes containing this.
0:21:55 > 0:21:56Yeah.
0:21:56 > 0:22:00- BUZZER - Oh, Northern Stars are going early.
0:22:00 > 0:22:03- Chicken? - What made you think it was chicken?
0:22:03 > 0:22:08I've had hindle wakes before and it's a chicken stuffed with fruits.
0:22:08 > 0:22:11Very well interrupted, absolutely brilliant. It is chicken.
0:22:11 > 0:22:13APPLAUSE
0:22:14 > 0:22:19I'll just give you the other clues before we talk to William
0:22:19 > 0:22:20about the actual implement.
0:22:20 > 0:22:23Breeds of these are Yokohama and Sicilian Buttercup.
0:22:23 > 0:22:28In 1961, the city of Gainesville, USA, passed an ordinance that made
0:22:28 > 0:22:32eating a version of this with anything but your fingers a crime.
0:22:32 > 0:22:37They're the closest living relative to the Tyrannosaurus Rex.
0:22:37 > 0:22:41And in 1955, Colonel Harland Sanders developed a world-famous
0:22:41 > 0:22:44fast-food franchise dedicated to this.
0:22:44 > 0:22:47It is the chicken, but William, what is the implement?
0:22:47 > 0:22:51That implement is a beer can chicken holder.
0:22:51 > 0:22:54You get your beer can chicken holder,
0:22:54 > 0:22:56then your can of beer,
0:22:56 > 0:22:58which you open, put it on there.
0:22:58 > 0:23:00Then you grab your...
0:23:00 > 0:23:02LAUGHTER
0:23:02 > 0:23:06- Your hopefully-dead chicken. - You grab your chicken.
0:23:08 > 0:23:10Pop it on it.
0:23:10 > 0:23:13Then you light your barbecue, put your chicken on the barbecue,
0:23:13 > 0:23:18and the beer spills out and infuses the chicken with beeriness.
0:23:18 > 0:23:21I just know that all over the UK this summer,
0:23:21 > 0:23:25there'll be a run on these barbecue chicken beer things.
0:23:26 > 0:23:28Here is your second set of clues.
0:23:33 > 0:23:36THEY CONFER
0:23:39 > 0:23:41Any ideas?
0:23:44 > 0:23:48I'm going to give you your second clue.
0:23:48 > 0:23:53It was first created around 4800 BC.
0:23:53 > 0:23:54THEY CONFER
0:23:58 > 0:24:01I'm going to give you your third clue.
0:24:01 > 0:24:03It's made using the mould Aspergillus Oryzae.
0:24:03 > 0:24:04BUZZER
0:24:04 > 0:24:08Cannons And Dragons are coming in.
0:24:08 > 0:24:12- We reckon it's soy sauce. - And you get soy sauce in that?
0:24:12 > 0:24:16- It's a lot of soy sauce, isn't it? - So you're not right.
0:24:16 > 0:24:18LAUGHTER
0:24:18 > 0:24:24Which means I'm giving the remaining clues to the Northern Stars
0:24:24 > 0:24:27and - wait - you get the final clue now, there is no rush.
0:24:27 > 0:24:30It's believed it was originally made by whole villages
0:24:30 > 0:24:36chewing acorns, nuts and rice, and spitting the mixture into a communal pot.
0:24:36 > 0:24:39One of the highest luxury grades of this is Daiginjo-shu.
0:24:39 > 0:24:42Many people call this a rice wine,
0:24:42 > 0:24:45but its brewing process is more similar to that of beer.
0:24:45 > 0:24:46What is it?
0:24:48 > 0:24:52- Sake?- It is sake. Very good.
0:24:52 > 0:24:53APPLAUSE
0:24:57 > 0:25:00Presumably, the techniques are so old and they haven't changed.
0:25:00 > 0:25:04That's right, the ancient way of selling this stuff was to put it
0:25:04 > 0:25:07into a wooden box, which contained 180ml of sake.
0:25:07 > 0:25:09They're called a masu.
0:25:09 > 0:25:12In smart Japanese restaurants, you'll be poured your sake
0:25:12 > 0:25:15into a wooden box and that's what you'll drink it from.
0:25:15 > 0:25:20As a result of that, what, at the end of this round, are the scores, William?
0:25:20 > 0:25:23A change in fortune - the Cannons And Dragons are on seven,
0:25:23 > 0:25:26but the Northern Stars have leapt ahead on nine points.
0:25:26 > 0:25:29APPLAUSE
0:25:29 > 0:25:36It's a change in fortunes but, of course, we have now the final round,
0:25:36 > 0:25:39Gastroknowledge, when everything could change.
0:25:40 > 0:25:44APPLAUSE
0:25:44 > 0:25:48You'll have two minutes of questions on the buzzer,
0:25:48 > 0:25:50so lots of points on offer here.
0:25:50 > 0:25:54Plenty of chance for you to catch up or zoom ahead even further.
0:25:54 > 0:25:57Can we have two minutes on the clock, please?
0:25:57 > 0:26:00What is the Indian spice mixture traditionally made up
0:26:00 > 0:26:04of cardamom, cinnamon, cloves, cumin and black pepper?
0:26:04 > 0:26:06- Garam masala.- Correct.
0:26:06 > 0:26:10What is the French term for coating the sides or bottom of a mould
0:26:10 > 0:26:14to enable it to be turned out easily?
0:26:15 > 0:26:16Chemiser.
0:26:16 > 0:26:23What M is the process of letting dried fruit soak in liquid?
0:26:23 > 0:26:24- Macerate.- Correct.
0:26:24 > 0:26:26In a classic Queen Of Puddings,
0:26:26 > 0:26:29the bottom layer comprise of eggs, milk, sugar and breadcrumbs
0:26:29 > 0:26:33and the top is meringue, but what goes in the middle?
0:26:33 > 0:26:36- Lemon.- Incorrect. Cannons And Dragons?
0:26:36 > 0:26:39- Strawberries.- Incorrect. It's jam.
0:26:39 > 0:26:41What added ingredient turns a croque-monsieur
0:26:41 > 0:26:44- into a croque-madame? - BUZZER
0:26:44 > 0:26:46- An egg.- Correct.
0:26:46 > 0:26:49Banana, grey French, and pink, are all types of what?
0:26:49 > 0:26:51BELL RINGS
0:26:51 > 0:26:52- Shallot?- Correct.
0:26:52 > 0:26:55Which condiment is traditionally made
0:26:55 > 0:26:58by mixing seasoned duck or veal fat with pureed, blanched garlic?
0:27:01 > 0:27:05Gascony butter. How many bottles are there in a Nebuchadnezzar?
0:27:07 > 0:27:09- 20?- Correct.
0:27:09 > 0:27:13What E is a sauce that can be used as a marinade and as a preserve?
0:27:14 > 0:27:17Escovitch.
0:27:17 > 0:27:21Which word indicates the usage of chopped onions in a dish?
0:27:23 > 0:27:24Lyonnaise.
0:27:24 > 0:27:28Which B is a soup comprising of a mix of fish, shellfish
0:27:28 > 0:27:29and vegetables...
0:27:29 > 0:27:34- Bisque?- Incorrect. ..vegetables flavoured with herbs and spices?
0:27:34 > 0:27:36- Bouillabaisse.- Yes.
0:27:36 > 0:27:38Which spirit is used in a Harvey Wallbanger?
0:27:41 > 0:27:43- Vodka.- Correct.
0:27:43 > 0:27:46Which Italian cake is made with dough enriched with egg yolks
0:27:46 > 0:27:48and contains raisins, glazed orange...
0:27:48 > 0:27:51- Panettone.- Panettone is correct.
0:27:51 > 0:27:55From which country does Demerara sugar hail?
0:27:55 > 0:28:00- Guyana.- Guyana is the correct answer. Very well done. That's it.
0:28:00 > 0:28:03Time is up. William, can you tell us the all-important final scores, please?
0:28:03 > 0:28:05Cannons And Dragons are on 12,
0:28:05 > 0:28:09- but the Northern Stars are on 13 points.- Wow.
0:28:09 > 0:28:11APPLAUSE
0:28:11 > 0:28:16That means this week's loser, who didn't quite cut the mustard,
0:28:16 > 0:28:20is Cannons And Dragons, but congratulations to today's big cheeses, the Northern Stars.
0:28:20 > 0:28:24- APPLAUSE - Please join us next time, where we'll meet some other
0:28:24 > 0:28:27food fanatics hoping to prove themselves in A Question Of Taste.
0:28:27 > 0:28:29From all of us, goodbye.
0:28:29 > 0:28:31APPLAUSE
0:28:37 > 0:28:39Subtitles by Red Bee Media Ltd
0:28:39 > 0:28:41E-mail subtitling@bbc.co.uk