Problem: OPTIONS:
- andanti
- Pellegrino Artusi
- not enough information
- signora
Q: When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers about 80 people from all over the world to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared O dove'erano andati? "Where did they go?" In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha. "Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. According to the above context, answer the following question. Who wrote a famous cookbook in 1891?
Answer: Pellegrino Artusi
Problem: OPTIONS:
- Bill
- not enough information
- John
- Steve
Q: Luckily I was not the target or victim of this road rage, but I was a first hand witness. Back in the mid 1990s when I worked in Southern California, I was returning from lunch one day with a coworker when we noticed two pickup trucks driving erratically. This was on Valley View Blvd in Cerritos which is a large roadway divided (by a large, planted median strip) with 3 lanes on either side. One truck seemed to be chasing the other when suddenly the lead truck made a quick U-turn and was followed by the second truck. But the second truck came to stop just after making the turn. This was when the driver of that truck got out, walked to the front of his vehicle, raised his arm holding a semi-automatic handgun, paused, and then fired a single shot. At this point, I was parallel with the shooter's truck and only about 5060 feet from where he was standing. I remember my coworker exclaiming, "Oh sh*t! Did he just shoot at the something?!" I floored my accelerator and sped off to my workplace which was about a 1/2 mile down Valley View Blvd. I parked and my coworker and I got into the building as quickly as we could. While he started telling our other coworkers about what we had just witnessed, I ran to my desk, called 911, and reported the shooting. The dispatcher kept me on the line after my initial report and then transferred me to a detective in order to take down my information. As it turns out, my information and the fact that I called 911 immediately resulted in the arrest of the shooter. I was later asked to testify in court which resulted in the shooters conviction. I lived in Southern California for 10 years and now I drive a commercial truck several days a week so I have PLENTY of other "road rage stories", but this is still the craziest one. According to the above context, answer the following question. What is the driver's name?
Answer: not enough information
Problem: OPTIONS:
- not enough information
- Nicola would be a good mate
- Nicola would become wealthy
- Nicola would be a bad mate
Q: There's a story in my Tuscan family of nobility and forbidden love. It's set in Taranto, Puglia, on Italy's southern heel and involves my daughter's great-great-grandmother. The best known version is told by my husband Marco's uncle, Riccardo, who remembers it being told to him by his elderly Nonna Anna herself. Anna Michela Comasia Maria Calianno. Her long name was a sign of her family's noble status. She was born in Taranto, Puglia, in 1889, into a wealthy, well-educated Tarantine family of physicians, surgeons and landowners. One day, by chance, young Anna answered the door instead of the butler. There was Nicola Cardellicchio, the postman. He came from a poor family of bricklayers and wool spinners, raised by a single mother. "He was no adonis," noted Nonna Anna. Nicola was rather short and stocky, but she liked him immediately. She continued answering the door whenever the postman passed. When Anna's mother, Girolama, noticed her daughter's growing interest in the postman, she forbid her to see him again, threatening to disown her. So Anna did what any lovesick girl would do: she ran away, eloping with Nicola. The couple had nine children in Taranto Mario, Marco's grandfather was born in the middle of the First World War but times were very hard, and they moved north to Torino to look for work. Nonna Anna was perhaps not an instinctive cook. I wondered whether she ever had the possibility to learn how to cook. Her grandchildren, Angela (my mother in law) and Riccardo, remember her only ever making lesso (boiled meat) and these polpette, which became variously known in the family as "sugo di nonna Anna" and, oddly, "amatriciana" (which is actually a different recipe, a chilli-spiked sauce of fried guanciale and tomato to coat pasta). But these polpette plump meat balls, cooked slowly in tomato sauce, a very traditional dish from Puglia were passed down to Anna's daughter in law, Angela's Tuscan mother, Lina, who made them so often for her own family that she in turn taught her daughter in law,... According to the above context, answer the following question. Girolama believes that:
Answer:
Nicola would be a bad mate