No, a Crème brûlée would have to be served in a ramekin and would have a hard crunchy sugar topping to it which you have to break through with your spoon, the picture shows a Crème caramel (here in the UK anyway) which is soft caramel in the bottom of a ramekin, pour over custard, let it set and then turn it out onto a plat upside down like in the pic. A Flan in the UK is something completely different so I was really confused when that came up when I typed in Crème caramel!
In the US, flan is the same as other's creme caramel. It's often served in Mexican restaurants. Caramelize sugar and make a syrup, then pour in a ramekin or baking dish. Spoon in egg custard and bake. Invert to serve so the syrup runs over it. Some add whipped cream on top. Panna cotta contains cream, sugar, and gelatin but no eggs. Flan contains eggs and no gelatin.
That's not a creme brulee (hard layer of burnt sugar on top), but a creme caramel (runny layer of burnt sugar on top).
Flan in European-English derives from a High German word for a flat cake, via French, and technically means a dish with an open pastry or sponge case. Typically the meaning is narrower due to most dishes that could be called flan being called quiches or tarts or pies*. Flan in American-English takes an extra step via Spanish. Despite having a perfectly good word or three for custard anyway, the Spanish decided to call custard-based dishes flans even if they don't have a case around them - probably as quiches have a savoury custard, as do custard tarts/flans patissier.
*A flan in England is typically a sponge base with a raised edge topped with fruit and sometimes jelly or cream as well. But it is also used for quiche-like dishes occasionally (quiche seems to have been a high-class word 50 years ago and some still won't use it).
The samosa looks a lot like fried wonton. I did get samosa eventually, but I tried about 10 versions of "wonton" before I focused on the sauce and realized it was a samosa instead.
Did anyone else just have a strong urge to eat some of the things on the list after taking it? I don't know about y'all, but I suddenly want some deviled eggs and candy corn. Obviously not together though, that would be nasty.
shish tawook is different. That's whole chunks of grilled chicken served on a skewer. Doner/shawarma is as pictured, with some of the meat on a spit shaved off to put in a wrap.
Judging from the comments you took off bibimbap... which I would have gotten immediately... and maybe added some weird mushroom I've never seen nor heard of before.
Corn syrup, vanilla, and honey flavors. It includes gelatin in the ingredients, but the texture is waxy, not spongy like marshmallows. There are recipes online if you want to make your own.
Yeah... beef wellington, flan, croissants, churros, prosciutto, doner kebab, unagi, sambosa, caviar.. those are all the things I think of first when thinking about stereotypical American cuisine unheard of outside the USA.
How can one recognize that image as unagi specifically? Is there some visual feature of a filet of eel that distinguishes it from other cuts of fish? I'm genuinely curious.
The cheese image isn't Mozarella, it's Bocconcini. You should correct that as it isn't the same type of cheese at all. Even your source says that it is Bocconcini
Agreed. Bocconcini is immature mozzarella, and that's what is pictured here. I wrote it a bunch of times thinking I was spelling it wrong, and then gave up and wrote mozzarella. Please can you accept bocconcini as well? The photo even depicts the traditional size of bocconcini (which translates to "little mouthfuls").
I could tell you where to find morels but then I would have to kill you. (Hint, never let your pigs run in the woods where wild morels grow. A lesson learned the hard way.)
I really wanted to get the points for this quiz, so I grabbed my mom so that she could help me and I also checked the comments for answers. Am I the only one who did this? XD
I just wanted to say, I put in sprouts, it didn't let me have it, I wasted lots of time checking how I spelt SPROUTS! Why can't I just have sprouts, why do I have to put in 'Brussel Sprouts'?
Being from Mexico made me almost fail the kebab one!
One of Mexico myriad of tacos are the "Tacos al Pastor", which are prepared in a similar vertical rotisserie (known as "trompo"), often crowned with a pineapple or onion. This is basically because their origins are the shawarmas from Lebanese immigrants.
For many Mexicans it's not only the best taco of all, but it's also the quintessential Mexican taco. So much that a filled trompo is the common taqueria icon (more than a taco itself).
If you come to Mexico, you should definitively trying them.
Tacos al pastor are amazing. They're here in Texas too. I imagine they're in other border states as well. The best ones are found in old mom-and-pop tacquerias, but "street tacos" are a popular food fad that borrow heavily from traditional Mexican recipes and those are popping up in over-priced food trucks and trendy neighborhoods.
Flan in European-English derives from a High German word for a flat cake, via French, and technically means a dish with an open pastry or sponge case. Typically the meaning is narrower due to most dishes that could be called flan being called quiches or tarts or pies*. Flan in American-English takes an extra step via Spanish. Despite having a perfectly good word or three for custard anyway, the Spanish decided to call custard-based dishes flans even if they don't have a case around them - probably as quiches have a savoury custard, as do custard tarts/flans patissier.
*A flan in England is typically a sponge base with a raised edge topped with fruit and sometimes jelly or cream as well. But it is also used for quiche-like dishes occasionally (quiche seems to have been a high-class word 50 years ago and some still won't use it).
Country by foods Picture Quiz
Kind of dissapointed at the term fish eggs instead of caviar. yes they are fish eggs, but you dont have just "meat" for the prosciutto one.
I know it isnt exactly the same thing but still.
Not the best quiz I've taken.
One of Mexico myriad of tacos are the "Tacos al Pastor", which are prepared in a similar vertical rotisserie (known as "trompo"), often crowned with a pineapple or onion. This is basically because their origins are the shawarmas from Lebanese immigrants.
For many Mexicans it's not only the best taco of all, but it's also the quintessential Mexican taco. So much that a filled trompo is the common taqueria icon (more than a taco itself).
If you come to Mexico, you should definitively trying them.