Quiz Thursday - 3

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Thank you one and all :))

Wow I was right. Amazing. That was the only tern I knew LOL Thanks Bonnie.

It`s the same in swiss.... :O)

Knew it!

BTW, "au" means "with," as in potatoes with cheese, roast beast with juice (au jus), etc.

Thank you Bonnie for these quizzes by which we can expand our knowledge!

Got it

Bonnie, thank you for including the variations - savoyard, etc. - this is all new to me. And delicious-sounding!

@hippo wins for Tongue-Twister of the Day: "No cheese on my peasy lemons please!!"


::: à l'orange hay comestibles delivery should arrive upon landing area co-ordinates within moments :::

Got it.

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/▌High Five :))
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Yay, got this one right. Two in a row.

LOL :)) :))

No cheese on my peasy lemons please!!

And the answer is................ f) Au gratin

Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.
The etymology of gratin is from the French language words gratter, meaning "to scrape" or "to grate" (for example, "scrapings" of bread or cheese), and gratiné, from the transitive verb form of the word for crust or skin. The technique predates the current name which did not appear in English until 1846 (OED, s.v. "gratin").
In addition to the well-known potato dishes such as gratin dauphinois, gratin may be applied to many other bases of meat, fish, vegetables, or pasta.
Potatoes gratiné
Potatoes gratiné is one of the most common of gratins and is known by various names including "gratin potatoes" and "Gratin de pommes de terre". Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill (broiler). They may also be baked under a steamed crust of potatoes. In North America, the dish is referred to variously as funeral potatoes, potatoes au gratin, or au gratin potatoes. In French-speaking Canada, the dish is referred to as patates au gratin. Australians and New Zealanders refer to it as scalloped potatoes or potato bake. In North America, traditionally au gratin potatoes include cheese and scalloped potatoes do not, but this classic differentiation has been lost to time.
Pommes de terre gratinées
To make pommes de terre gratinées, or "potatoes with cheese", according to the recipe of Marcel Boulestin, large floury potatoes are baked in the oven, then halved and the flesh scooped from the skins. The flesh is then mashed together with butter, cream, grated cheese and seasoning(s). The mix is then scooped back into the skins, arranged in a baking dish, sprinkled with grated cheese and browned in the oven or under the grill. This preparation is also called twice-baked potatoes.
Gratin dauphinois
Gratin Dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes and cream, cooked in a buttered dish rubbed with garlic. Some recipes add cheese and eggs. It is called potatoes au gratin in American English.
Gratin savoyard
Gratin savoyard is a similar dish found in the adjacent Savoie (Savoy) department. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. Cream is not used.

Thank you one and all :))

Good luck everyone :))

LOL :)) :))

@hippo :::loading trebuchet!:::

I know!

z) A la Hoff ?
Not sure if it is covered in breadcrumbs, nor grated cheese.
More like wrapped in leaves and vines, tossed in tree bark.

Guessing. Thanks, Bonnie.

I think I know this.

I think it is the same term in swiss....

Weird notes. I made my decision

@Mischka : Florida hay?? Hay à l'orange then??

:::forwarding my trebuchet comestibles landing area co-ordinates:::

Autumn! With its abundance of hay ricks, and clear, cool air. I approve of this.

Ah, yes. La cuisine française.

No idea. I use the toaster and the microwave.

As I am occasionally allowed to dine at Hoff's Compound, I will go with z).

@hippo, fresh hay has been mowed here in Florida. I would be honored to send a bale or two to you, au gratin - I mean, gratis.

Easy peasy :))

Thank you one and all :))

Good luck everyone :))

LOL :))

I think I know.

That is some wild description of patients, No wonder you leave the hospital in dismay.

Yep!

Well done, in advance :))

Thanks. And I'm changing my vote. :o)

Updated :)

Oops!

Ummm, Bonnie? You forgot to include the question, so I'm guessing C.

Notes recorded by the hospital consultant’s secretary after rounds:

Patient has chest pain if she lies on her left side for over a year.
On the second day the knee was less painful and on the third day it had disappeared.
The patient has been depressed since she began seeing me in 1993.
While in Casualty, Eva was examined, x-rated and sent home.
Patient has two teenage children, but no other abnormalities.
Mrs. Evans slipped on the ice and apparently her legs went in separate directions in early December.
Her legs are numb from her toes down.
Examination of genitalia has revealed that he is circus-sized.
Patient was found bleeding in a bed with her motor mower.
She has no rigours, chills or shaking, but her husband states she was hot in bed last night.