Who’s hungry? This week is Thanksgiving (here in the US) and we’re heading into the holidays, which means time for big feasts and parties. Let’s kick off the season with thirty fun questions about cooking and food. So put on your napkin and let’s tuck in to Food Trivia this week.
As always, it’s three rounds of ten questions each. Each round will get a little harder than the one before. If you need rules or a score card, visit our aptly named Rules page for both. You can use those rules or any rules you may want. We’re pretty laid back here and the only one you’re competing against is yourself. Unless you’ve got us playing in your carpool or with your buddies during a trivia night. Either way, we’ve got rules to cover you.
After you’ve finished with Food Trivia, help with the dishes, and then leave us a review on your podcast directory of choice. It’s a simple way to give thanks for the show.
Also, if you’re doing any holiday shopping, please take a minute to visit our Books of the Week. The referral fees keep our feedbag full. Thanks!
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We’re sliding into the holidays and what better way to prepare than with some Food and Cooking trivia!
I’m your host and head chef, Brian Rollins and this is the Dorky Geeky Nerdy Trivia Podcast. Every week, we offer up a three course meal of ten questions each. If you’re looking for rules, be sure to swing by DorkyGeekyNerdy.com/rules to bone up on them.
OK, looks like the oven’s preheated and all our ingredients are prepped. Let’s get cooking.
The Dorky Round
The Geeky Round
9. Which derogatory term for the British originated when they were the first culture to determine a way to fight scurvy?
The Nerdy Round
4. What is the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor?
9. Which entertainer invented the jelly bean and pickle sandwich as a joke, only to discover he actually liked it?
Anyone else hungry? I know I am. As I mentioned before, the book of the week is a great gift as are all our books of the week. Be sure to check them all out as your doing your gift shopping. It helps keep our microphones on and the website simmering.
Next week, we’re back into an old familiar favorite. Here’s your clue:
I’m your host, Brian Rollins. Thanks for listening and bon appetit.