Here are my responses to Frank’s questions
- Why is it called “Beef Wellington”?
Because Cow(boy) Boots were already taken
- What makes it “Yorkshire Pudding”?
A decent cup of tea.
- Is there a difference between “Ketchup” and “Catsup”?
One you try to catch up and the other is lapped up by cats.
- Why are the five mother sauces so named?
They got the idea from The Spice Girls.
- Meat from cows and pigs get fancy names, but meat from chickens is just called chicken. Why?
Guess because there’s not that much on a chicken to warrant chops, ribs or sirloin.
- What is ratatouille?
Vermine on speed.
- What’s the difference between lamb and mutton?
Old age, a pension and a bus pass.
- What is beurre blanc?
Something white and cold, like snow.
- Why do some say you shouldn’t serve red wine with fish?
Fish prefer white.
- Why do chefs toss a pinch of salt over their shoulder?
Throwing a salt pig over their shoulder could cause serious injury to an underling.