Frank (aka PCGuy) and Di (aka Pensitivity101) alternate as hosts for Fibbing Friday, a silly little exercise where we are to write a post with our answers to the ten questions below. But as the title suggests, truth is not an option. The idea is to fib a little, a lot, tell whoppers, be inventive, silly, or even outrageous, in our responses. Today is Frank’s turn and he wants to know….
1. Why is it called “Beef Wellington”? Because the Wellington family members were all vegetarian, but they decided to name their children after foods they could not eat. Beef was the oldest, and his siblings were named Pork, Chicken, Lamb, and Veal.
2. What makes it “Yorkshire Pudding”? It’s the type of thick mud that was first encountered in the shire of York after the deluge of 1811.
3. Is there a difference between “Ketchup” and “Catsup”? Yes, they are spelled differently and pronounced differently and taste differently. Otherwise they are identical.
4. Why are the five mother sauces so named? Because each of them, members of the world renown Sauce family, had five of their own little girl Sauces, and those offspring ended up being members of the first all-female soccer team to win the World Cup.
5. Meat from cows and pigs get fancy names, but meat from chickens is just called chicken. Why? Chicken are plain, unassuming creatures, and relative to cows and pigs, are small. So they chose to categorize their cuts into just four straightforward body parts designations: breast, thigh, wing, and leg.
6. What is ratatouille? A stew made from rat meat.
7. What’s the difference between lamb and mutton? Sideburns.
8. What is beurre blanc? It’s a medical condition caused by overexposure to the bitter cold.
9. Why do some say you shouldn’t serve red wine with fish? For the same reason some say ketchup and others say catsup.
10. Why do chefs toss a pinch of salt over their shoulder? Because rats find salt irresistible, and it’s how the best chefs can ensure that they’ll have enough rats when they make their signature ratatouille dish.