When I was in college, on a regular basis, a couple of friends and I would go to a local sports bar / restaurant (Damon’s) for one of their trivia nights. It was the first place where I saw the playmaker trivia set (you have a wireless box at your table to enter your answer and the questions are projected on a big TV screen). The four of us had our areas of expertise:
- Jeff – Sports and Music
- Dan – All Sports
- Nick – History, Literature
- Me – Geography, History, Pop Culture
We would often do well and one night ended up second in the country with an almost perfect score. I’m not sure how we would have done with food trivia (it was before I became The Ranting Chef). See if you would have known the following:
- A honey bee must tap two million flowers to make one pound of honey.
- Americans consumed over 3.1 billion pounds of chocolate in 2001, which is almost half of the total world’s production.
- Astronaut John Glenn ate the first meal in space when he ate pureed applesauce squeezed from a tube aboard Friendship 7 in 1962.
- Aunt Jemima pancake flour, invented in 1889, was the first ready-mix food to be sold commercially.
- China’s Beijing Duck Restaurant can seat 9,000 people at one time.
- Fortune cookies were invented in 1916 by George Jung, a Los Angeles noodle maker.
- In 1926, when a Los Angeles restaurant owner with the all-American name of Bob Cobb was looking for a way to use up leftovers, he threw together some avocado, celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese, and named it after himself: Cobb salad.
- In the United States, a pound of potato chips costs two hundred times more than a pound of potatoes.
- Nabisco’s “Oreo’s” are the world’s best-selling brand of cookie at a rate of 6 billion sold each year. The first Oreo was sold in 1912.
- Refried beans aren’t really what they seem. Although their name seems like a reasonable translation of Spanish frijoles refritos, the fact is that these beans aren’t fried twice. In Spanish, refritos literally means “well-fried,” not “re-fried.”
- Swiss Steak, Chop Suey, Russian Dressing, and a Hamburger all originated in the US.
- The average child will eat 1,500 PB sandwiches by high school graduation.
Check out more food trivia here.
Flame-Cooked Chicken Saltimbocca
This dish has the perfect mix of hearty and salty goodness!
I used thin sliced chicken breasts.
Use fresh sage. It makes all the difference.
On the grill.
Awesome!
Flame-Cooked Chicken Saltimbocca
Prep Time: 10 mins | Cook Time: 8 mins | Servings: 8 |
Ingredients:
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) olive oil
8 (2 pounds) chicken cutlets or skinless, boneless chicken-breast halves with tenderloins removed
24 large fresh sage leaves
8 slice(s) (sliced thin, 4 ounces) prosciutto
Directions:
1. Lightly grease grill. In large bowl, with fork, mix lemon juice and olive oil. Add chicken and toss to coat.
2. Lay 3 sage leaves on each chicken cutlet. Wrap a slice of prosciutto around each cutlet. Grill cutlets 8 minutes, turning once, until juices run clear when thickest part is pierced with tip of knife. Arrange chicken on platter.
Source: http://www.goodhousekeeping.com/recipefinder/flame-cooked-chicken-saltimbocca-556?click=recipe_sr
Rantings of an Amateur Chef 
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