COLONIALIST CWIZ FOR FOOD EXPERTS.

I have been tied up the past couple of days with business, book formatting, bookstore visits, and the funeral of a next-door neighbour of many decades. 

 

Anyway:

 

Brace yourselves, foodies – I thought it was time that instead of battling to come up with answers to all these munch-related questionnaires, I should compile one of my own:

 

1. What do you call a Welsh rarebit if it’s common, and not in Wales?
2. Why did the Swiss roll?
3. Why did the apple turnover?
4. Why did the banana split?
5. What is a bakewell tart if you don’t?
6. What is the difference between a bakewell tart and a hardboiled hooker?
7. Is raisin bread anything like raisin’ children after they’re bred?
8. What dough do you use for each of the above?
9. Why would a daily baguette imply laziness?
10.  Is sushi best boiled or fried?
11.  Before eating Chinese, should you kill them? and
12.  Should you chop sticks?
13.  If you have bean, do you really need a pea?
14.  The tide for Swedes who pass nips or turn nips is neeps? and
15.  Is an overweight person from Sweden a mangelwurzel?
16.  Does tuna help a pianist?
17.  How long should the rat exercise at a wheel before you prepare your ratatouille?
18.  If you are happy with something, are you cheesed on with it? and
19.  Would you be fed down with it? and
20. How could always being starved make you fed up?
21.  Would nuclear-powered submarines give you fission ships?

© May 2011 Colonialist (Letterdash/Wordpress)