Polls: Food & Beverage

Share and share alike. Do you mind your "other" picking things off your plate or vice versa? Or how about sharing a milkshake? What is your response to that?

Or more specifically, the difference between an onion and a leek? Yesterday, I asked a question about spring onions, and a few people called them leeks. This has virtually broken the Internet in the UK and is dominating the news. It's all anyone is talking about. Even the prime minister has phoned me to ask what the fucks going on, his word's not mine.

So simple question, but one that may have devastating global consequences, do you know the difference between onions and leeks?

The vegetable in the picture has many names across the English dialect. Here's a list I found online.

seed onions
gibbons
stallions
little onions
chipplets
gibblets
salad onions
chippoles
chibboles
runts
spring onions
springers
shrimps
shallots
tripples
singled onions
scallions
charlottes
sibols ('shee-bols')
syboes ('sigh-boes')
shibwns
syboes ('sigh-bees')
scally onions
gibbles
young onions
sibols
green onions

In the UK, spring onions and scallions are the most widely used although you will hear gibbons in South wales (I prefer scallion) and gibbles etc in the South West of England. I wouldn't agree with shallots as to me that's a different thing altogether.

So what do you call them?

For tonight's supper, I'm making parsley and chicken soup. It's the same as regular parsley soup, but it comes with a slice of chicken on top.

Obviously, I've got to chop a lot of parsley, but how would you do it? What's your go-to herb chopping tool.

First of all well done if you got my last food question correct. I was baking apple cake. The self raising flour rather than plain should have been a clue I wasn't making pastry.

But today's question is, do you like apple cake?

This time, it's a sweet dish. All the ingredients are in the picture, but what's it going to be?

Tonight, I'm making the classic Welsh dish "Beef Bourguignon". For those not familiar, it's beef and vegetables slow cooked in red wine (burgundy).

To make it better, I'm putting a cheese cobble topping on top. BUT am I? I've always called it a cobble because it looks like the cobbles you get on cobble roads, and you get dishes called cobblers like lamb cobbler.

But my friend says they're dumplings, but I think not because dumplings are made with suet and its not rubbed in.

Scones? Technically, yes, but they're cooked dry, not top of a stew. Plus, you have jam on those.

Biscuits? As in American Biscuits, not proper British ones? Heaven forbidd, and besides, isn't that a chicken thing.

So what are they?