Rice Krispies

LL-Q1860 (eng)-Flame, not lame-Rice Krispies.wav

A cereal manufactured by Kellogg Company that consists of puffed rice.


cornflakes

en-noun

cornflakes pl (normally plural, singular cornflake)


horseshoe

/ˈhɔːɹs.ʃuː/

From Middle English horsscho, horssho, horscho, hors schoo, equivalent to horse + shoe.

almost only counts in horseshoes and hand grenades

close only counts in horseshoes and darts

close only counts in horseshoes and hand grenades

(Midland US) An open-faced sandwich originating from Springfield, Illinois, consisting of thick-sliced toasted bread, often Texas toast, a hamburger patty, French fries, and a cheese sauce.


tea cosy

tea cosy (plural tea cosies or tea cozies)

She had just finished knitting a tea cosy decorated with a floral pattern.

(British) An insulating cloth covering, shaped to fit over a teapot to maintain warmth.


Pepsi

→ French: pepsi

→ Hindi: पेप्सी (pepsī)

→ Mauritian Creole: pepsi

→ Polish: pepsi

→ Portuguese: Pepsi, pepsi

→ Serbo-Croatian: Pepsi, pepsi

LL-Q1860 (eng)-Flame, not lame-Pepsi.wav

Originally short for Pepsi-Cola, coined in 1898 as a renaming of the brand from "Brad's Drink", in order to imply that the fizzy drink could cure dyspepsia. While some have suggested Pepsi is short for the digestive enzyme pepsin, sometimes with the assumption that pepsin was used as an ingredient in Pepsi, this is a folk etymology, as there is no official confirmation of it nor any evidence for a link between the enzyme and the beverage.
Nonetheless, both the words pepsin and dyspepsia ultimately derive from Ancient Greek πέψις (pépsis), which means “cooking, fermentation or digestion”. (Compare Italian pepsi, from the same source.)
(person from Quebec): In reference to their supposed love of junk food.

[…] and to maintain a relatively superior, paternalistic position from which French Canadians are for the most part regarded as 'peasoups' or 'Pepsis,' as fellow citizens requiring benevolent supervision […]

1993, Canadian Review of Comparative Literature, volume 20, page 276:

(slang, ethnic slur) A person from Quebec, Canada.


grate

en-verb

grate (third-person singular simple present grates, present participle grating, simple past and past participle grated)

grates (present singular third-person)
grating (participle present)
grated (participle past)
grated (past)

From Middle English graten, from Old French grater (“to scrape”) ( > French gratter), from Frankish *krattōn, from Proto-Germanic *krattōną. Cognate with Old High German krazzon ( > German kratzen (“to scrawl”) > Danish kradse), Icelandic krassa (“to scrawl”) and Danish kratte.

I need to grate the cheese before the potato is cooked.

(transitive, cooking) To shred (things, usually foodstuffs), by rubbing across a grater.


grater

I'm making coleslaw; do you know where the grater is?

As she ran on her numerous errands Jessamy found that if she did not stop to think, she knew all kinds of odd little things that the other Jessamy must have learned, such as where the nutmeg grater lived, and which was the potato peeling knife.

1967, Barbara Sleigh, Jessamy, Sevenoaks, Kent: Bloomsbury, published 1993, →ISBN, page 115:

a tool with which one grates, especially foods such as cheese, to facilitate getting small particles or shreds off a solid lump


pabulum

en-noun

pabulum (countable and uncountable, plural pabula or pabulums)

Borrowed from Latin pābulum (“food, nourishment; fodder or pasture for animals; nourishment for the mind, food for thought”), from pā(scō) (“to nourish”) + -bulum (suffix denoting an instrument), or directly from Proto-Indo-European *peh₂-dʰlom (*peh₂- (“to protect, shepherd”) + *-dʰlom, variant of *-trom (suffix denoting a tool or instrument)).

suffix

Coordinate term: pap

Having for many years considered oil as the great pabulum of plants, I was much hurt by the result of some experiments, which state oil as poison; and turning this in my thoughts a thousand times over, it at last occurred to me, that though oil, as oil in its crude state, might act as a poison, yet it might be so changed as to convey it with great advantage to the soil, […]

1803 September 1, C. Baldwin, “On Oil used as a Manure. By C. Baldwin, Esq. From Hunter’s Georgical Essays.”, in The Repertory of Arts, Manufactures, and Agriculture. Consisting of Original Communications, Specifications of Patent Inventions, Practical and Interesting Papers, Selected from the Philosophical Transactions and Scientific Journals of All Nations. Monthly Intelligence Relating to the Useful Arts, Proceedings of Learned Societies, and Notices of All Patents Granted for Inventions, volume III, number XVI (Second Series), London: Printed for J. Wyatt, Repertory-Office, Hatton-Garden, →OCLC, page 277:

Germinal matter, as far as is known, is structureless soft, transparent, colorless. It can be studied in the fungi and in the lowest form of animals in the amœba, and in mucus, pus and the white-blood corpuscles of the higher animals. Its properties, as we have seen, are living, growing, active, and it moves through some natural power of its own. It has power to produce itself out of the food or pabulum, and muliplying by division, or dropping off of portions of its body.

1880, C. S. Beck, “Cell Life”, in Transactions of the Pennsylvania State Dental Society, Lancaster, Pa.: Pearsol & Geist, printers, 22 South Queen-St, →OCLC, page 109:

Food or fodder, particularly that taken in by plants or animals.


couch

→ German: Couch

→ Serbo-Croatian: кауч /kauč

From Middle English couche, cowche, from Old French couche, from the verb (see below). Doublet of cwtch.

a couch of malt

MALTING IN MUNICH. The barley is steeped till the acrospire, in embryo, or seed germ, seems to be quickened; […] As long however as the seed-gum sticks to the husk, it has not been steeped enough for exposure to the underground malt-floor: nor can deficient steeping be safely made up for afterwards by sprinkling the malt couch with a watering can, which is apt to render the malting irregular. […] It [the barley] is now taken out and laid on the couch floor, in a square heap, eight to ten inches high, and it is turned over morning and evening with dexterity, so as to throw the middle portion upon the top and bottom of the new made couch.

1849, William Ford, “Malting”, in An Historical Account of the Malt Trade and Laws, Shewing the Decline, and Causes of the Decline in the Consumption of Malt; with a Practical Treatise on Malting and Brewing, Deduced from Thirty Years Experience, London: Published by the author, 10, West Square, St. George's, Southwark, and 5, Talbot Court, Gracechurch Street, →OCLC, pages 125–126:

(brewing) A mass of steeped barley spread upon a floor to germinate, in malting; or the floor occupied by the barley.


skunk

en-verb

skunk (third-person singular simple present skunks, present participle skunking, simple past and past participle skunked)

skunks (present singular third-person)
skunking (participle present)
skunked (participle past)
skunked (past)

From an unattested Southern New England Algonquian word, cognate with Abenaki segôgw, segonku (“he who squirts (musk) / urinates”), from Proto-Algonquian *šeka·kwa, from *šek- (“to urinate”). Doublet of Chicago.

cog

(intransitive, of beer) To go bad, to spoil.


pudding

en-noun

pudding (countable and uncountable, plural puddings)

→ Belarusian: пу́дынг (púdynh)

→ Burmese: ပူတင်း (putang:)

→ Chinese: 布丁 (bùdīng), 布甸 (bùdiàn)

→ Esperanto: pudingo

→ Estonian: puding

→ French: poudingue

→ Italian: puddinga

→? French: poutine (semantic loan)

desctree

→ French: pudding, pouding (post-1990 spelling)
→ Romanian: budincă
→ Turkish: puding

→ Dutch: pudding

→ German: Pudding

desc

→ Japanese: プディング (pudingu), プリン (purin)

→ Latvian: pudiņš

→ Lithuanian: pudingas

→? Michif: poutchine

→ Polish: pudding

→ Portuguese: pudim

→ Russian: пу́динг (púding)

→ Serbo-Croatian:

Cyrillic script: пу̀динг

Latin script: pùding

→ Spanish: budín, pudding, pudin, pudín

→ Swedish: pudding

→ Ukrainian: пу́динг (púdynh), пу́ндик (púndyk)

→ Welsh: pwdin

From circa 1305, Middle English podynge (“kind of sausage; meat-filled animal stomach”), puddynge, from Old French boudin (“blood sausage, black pudding”), from Latin botellus (“sausage, small intestine”). Doublet of boudin.
* An alternative etymology assumes origin from Proto-Germanic *put-, *pud- (“to swell”) (compare dialectal English pod (“belly”), Old English puduc (“wen, sore”), Low German puddig (“swollen”), Westphalian Puddek (“lump, pudding”), Puddewurst (“black pudding”). More at pout.

der

the proof of the pudding is in the eating

We have apple pie for pudding today.

(UK, Australia, New Zealand) Dessert; the dessert course of a meal.


tea leaf

LL-Q1860 (eng)-Flame, not lame-tea leaf.wav

(usually used in the plural) A dried fragment of a leaf of the tea plant used in making the drink tea.


Yorkshire pudding

en-noun

Yorkshire pudding (plural Yorkshire puddings)

"Dear, dear, we shall have no dinners worth eating till we get to England. I quite long for our good Sunday smell of a piece of roast-beef and a Yorkshire pudding."

1831, L[etitia] E[lizabeth] L[andon], Romance and Reality. […], volume III, London: Henry Colburn and Richard Bentley, […], →OCLC, pages 127–128:

A dish made from batter baked in fat, usually served as an accompaniment to roast beef but sometimes (in a larger form) served with other fillings or as a separate course.


toad in the hole

toad in the hole (countable and uncountable, plural toads in the hole)

(UK, Ireland) A traditional English dish of roasted sausages (or formerly other kinds of meat) in batter.

toad in the hole

there's nothing equivalent in Finnish cuisine


bavarian

LL-Q1860 (eng)-Flame, not lame-bavarian.wav

peach bavarian

A type of custard-like food, made with fruit.


dumpling

A folk word, first attested in c. 1600s, apparently from a Norfolk (East Anglian) dialect, of uncertain origin:
* perhaps from some Low German word (compare dümpeln (“bobbing up and down”)),
* or from the rare dialectal adjective dump (“lump, of the consistency of dough”) (first attested in the late 1800s), + -ling (diminutive suffix), although dumpling is recorded much earlier. However, compare dumpy (“short and stout”).

(cooking) A ball of dough that is cooked and may have a filling and/or additional ingredients in the dough.

(chiefly UK) Specifically, a ball of dough used in stews and other sauced dishes; a thick noodle.

(chiefly US) Specifically, a food composed of a dough wrapper around a filling.


batter

en-verb

batter (third-person singular simple present batters, present participle battering, simple past and past participle battered)

batters (present singular third-person)
battering (participle present)
battered (participle past)
battered (past)

From Middle English bateren, from Old French batre (“to beat”), from Late Latin battere, from earlier battuere (“to beat, strike, fight”), of unknown origin; probably from Celtic or Germanic origin.

unc

unknown origin

I prefer it when they batter the cod with breadcrumbs.

(cooking) To coat with batter (the food ingredient).


batter

en-noun

batter (countable and uncountable, plural batters)

From Middle English bature, from Old French bateure (“the action of beating”), from batre (“to beat”). Doublet of batture.

der

To the dismay of his mother, the boy put his finger into the pancake batter.

(cooking, countable, uncountable) A beaten mixture of flour and liquid (usually egg and milk), used for baking (e.g. pancakes, cake, or Yorkshire pudding) or to coat food (e.g. fish) prior to frying.


flour

en-noun

flour (usually uncountable, plural flours)

→ Drehu: falawa

→ Maori: parāoa

→ Palauan: blauang

→ West Uvean: falawa

flower (for people who pronounce flour as two syllables or flower as one)

Spelled (until about 1830) and meaning flower in the sense of flour being the "finest portion of ground grain" (compare French fleur de farine, fine fleur). Doublet of flower. Partially displaced native meal.
The U.S. standard of identity comes from 21CFR137.105.

Everything a living animal could do to destroy and to desecrate bed and walls had been done. […] A canister of flour from the kitchen had been thrown at the looking-glass and lay like trampled snow over the remains of a decent blue suit with the lining ripped out which lay on top of the ruin of a plastic wardrobe.

1963, Margery Allingham, “Foreword”, in The China Governess: A Mystery, London: Chatto & Windus, →OCLC:

Powder obtained by grinding or milling cereal grains, especially wheat, or other foodstuffs such as soybeans and potatoes, and used to bake bread, cakes, and pastry.

standards of identity
standard of identity

(US standards of identity) The food made by grinding and bolting cleaned wheat (not durum or red durum) until it meets specified levels of fineness, dryness, and freedom from bran and germ, also containing any of certain enzymes, ascorbic acid, and certain bleaching agents.


curry

curry (countable and uncountable, plural curries)

→ Chinese: 咖哩

→ Czech: kari

→ Danish: karry

→ Icelandic: karrí

→ Dutch: kerrie

→ Irish: curaí

desctree

→ Japanese: カレー (karē)
→ Korean: 카레 (kare)
→ Marshallese: kare

→ Korean: 커리 (keori)

→ Scottish Gaelic: coiridh

→ Russian: ка́рри (kárri)

→ Slovak: karí

→ Swedish: kurry

→ Turkish: köri

→ Vietnamese: cà ri

Forme of Cury
Hannah Glasse
Richard II of England
Singapore

1747 (as currey, first published recipe for the dish in English), from Tamil கறி (kaṟi), influenced by existing Middle English cury (“cooking”), from Middle French cuyre (“to cook”) (from which also cuisine), from Vulgar Latin cocere, from Latin coquere.
Earlier cury found in 1390 cookbook Forme of Cury (Forms of Cooking) by court chefs of Richard II of England.

One of a family of dishes originating from Indian cuisine, flavored by a spiced sauce.

A spiced sauce or relish, especially one flavored with curry powder.


curry

en-verb

curry (third-person singular simple present curries, present participle currying, simple past and past participle curried)

curries (present singular third-person)
currying (participle present)
curried (participle past)
curried (past)

From Middle English currayen, from Old French correer (“to prepare”), presumably from Vulgar Latin *conredare, from Latin com- (a form of con- (“with; together”)) + a verb derived from Proto-Germanic *raidaz. More at ready.

Your short horse is soon curried.

1610–1614, John Fletcher, “The Tragedie of Valentinian”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1647, →OCLC, Act II, scene i:

One day I was out in the barn and he drifted in. I was currying the horse and he set down on the wheelbarrow and begun to ask questions.

1913, Joseph C[rosby] Lincoln, chapter XI, in Mr. Pratt’s Patients, New York, N.Y., London: D[aniel] Appleton and Company, →OCLC:

(transitive) To groom (a horse); to dress or rub down a horse with a curry comb.


Alfredo

en-noun

Alfredo (countable and uncountable, plural Alfredos)

From Alfredo alla Scrofa, an Italian restaurant in Rome where the pasta dish fettuccine Alfredo was originally served, named after its founder Alfredo Di Lelio. Doublet of Alfred.

Two days after kicking three field goals against the New Orleans Saints to help the Bears reach Super Bowl XLI, Gould was standing over a gas stove, stirring the alfredo sauce that was simmering in a pot.

2007 January 30, Karen Crouse, “Dash of Success Spices Up Gould’s Neighborhood”, in The New York Times, →OCLC, archived from the original on 2015-06-05:

(cooking, noun adjunct) The sauce made from butter and Parmesan cheese used in dishes such as fettuccine Alfredo, or any dish of this type.


lasagna

lasagna (countable and uncountable, plural lasagnas or lasagne)

From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum (“cooking pot”), from Ancient Greek λάσανον (lásanon, “trivet or stand for a pot”). Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج (lawzīnaj, “almond cake”).

lasagne

this form is the one typically used in British English

I’m going to fix you a cup of coffee and a plate of lasagna.

2013, James Lee Burke, Light of the World, New York, N.Y.: Simon & Schuster, →ISBN, page 299:

An Italian baked dish comprising layers of such pasta with various ingredients (usually a meat ragù (chiefly Bolognese), a fish ragù or a vegetarian/vegetable ragù with bechamel sauce).


homo

en-noun

homo (countable and uncountable, plural homos)

One quart of homo wholesale in glass equals one quart equivalent. Certain modifications were made in these relatives to adjust for variations in units per ...

1956, Purdue University. Agricultural Experiment Station., Station bulletin, page 25:

(dated, US, Canada) Homogenized milk with a high butterfat content.


goujon

Borrowed from French goujon (“dowel, pin”).

(cooking) A thin strip of food, usually fish or chicken.


cafeteria

Borrowed from Spanish cafetería (“coffeehouse”), from cafetera (“coffee maker”), from French cafetière, from café, from Ottoman Turkish قهوه (kahve) (Turkish kahve), from Arabic قَهْوَة (qahwa, “coffee”). Doublet of cafetière.

bor+

(chiefly US, Canada) A dining area in an institution where meals may be purchased (as above), provided, or brought in from elsewhere.


dress

en-verb

dress (third-person singular simple present dresses, present participle dressing, simple past dressed, past participle dressed or (obsolete) drest)

dresses (present singular third-person)
dressing (participle present)
dressed (past)
dressed (participle past)
drest (obsolete participle past)
dress (infinitive)

→ Sranan Tongo: dresi

PIE word
 *dwís
The verb is from Middle English dressen, dresse (“to arrange, put in order”), from Anglo-Norman, Old French dresser, drecier (modern French dresser), from Late Latin *directiare, from Latin dīrēctus, the perfect passive participle of dīrigō (“to arrange in lines, direct, steer”), from dis- (prefix meaning ‘apart; asunder; in two’) + regō (“to govern, manage”), ultimately from Proto-Indo-European *h₃reǵ- (“straight, right”). Doublet of direct.
The noun is derived from the verb.

aantrek

to put clothes on (oneself or someone, etc.) — see also clothe

self aantrek

to put on clothes — see also get dressed

koristaa

to adorn or ornament (something) — see also adorn, ornament

siistiä

to fit or prepare (something) for use; to render (something) suitable for an intended purpose — see also get ready

whakahuene

referring to preparing rough sawn timber

Old vvom[an]: [O]nce vppon a time his daughter was ſtollen avvay, and hee ſent ſo long, that he ſent all his men out of his Land. / Frol[icke]: VVho dreſt his dinner then?

c. 1590 (date written), G[eorge] P[eele], The Old Wiues Tale. […], London: […] Iohn Danter, for Raph Hancocke, and Iohn Hardie, […], published 1595, →OCLC, [lines 142–143]:

Heere Loue, thou ſeeſt how diligent I am, / To dreſſe thy meate my ſelfe, and bring it thee.

c. 1590–1592 (date written), William Shakespeare, “The Taming of the Shrew”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene iii], page 223, column 2:

Where Corydon and Thyrſis met, / Are at their ſavory dinner ſet / Of Hearbes, and other Country Meſſes, / Which the neat-handed Phillis dreſſes; […]

a. 1645, John Milton, “L’Allegro”, in Poems of Mr. John Milton, […], London: […] Ruth Raworth for Humphrey Mosely, […], published 1646, →OCLC, page 34:

These two girls had been above an hour in the place, happily employed in visiting an opposite milliner, watching the sentinel on guard, and dressing a sallad and cucumber.

1813 January 27, [Jane Austen], chapter XVI, in Pride and Prejudice: […], volume II, London: […] [George Sidney] for T[homas] Egerton, […], →OCLC, page 188:

(cooking) To prepare (food) for cooking or eating, especially by seasoning it; specifically, to add a dressing or sauce (to food, especially a salad).

voorberei

to prepare (food) for cooking or eating, especially by seasoning it; to add a dressing or sauce (to food, especially a salad)


spice

en-noun

spice (countable and uncountable, plural spices)

From Middle English spice, from Old French espice (modern épice), an old borrowing from Late Latin speciēs (“spice(s), good(s), ware(s)”), from Latin speciēs (“kind, sort”). Doublet of species.

der

What spice level do you want for your pad thai? I recommend mild.

(uncountable) The quality of being spicy.

Let's go daan to t'spice shop an see what they've i stock

A characteristic touch or taste; smack; flavour.


herb

en-noun

herb (countable and uncountable, plural herbs)

From Middle English herbe, erbe, from Old French erbe (French herbe), from Latin herba. Initial h was restored to the spelling in the 15th century on the basis of Latin, but it remained mute until the 19th century and still is for many speakers. Doublet of yerba.

(countable) Any green, leafy plant, or parts thereof, used to flavour or season food.

You think he's got any herb?

1995, Harmony Korine, Kids, spoken by Casper:

(countable, botany) A plant whose stem is not woody and does not persist beyond each growing season


rand

From Middle English rand, from Old English rand (“edge, border, margin, rim, shore”), from Proto-Germanic *randaz, *randō (“edge, rim, crust”), from Proto-Indo-European *rem- (“to rest, prop or support oneself”). Cognate with Dutch rand (“edge, border, outskirts, rim”), German Rand (“edge, border, margin, rim, outskirts”), Swedish rand (“rand, stripe, edge, verge”). Related to rind.

cog

They came with chopping-knives / To cut me into rands and sirloins

1621 (first performance), John Fletcher, “The Wild-Goose Chase; a Comedy”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1679, →OCLC, (please specify the act number in uppercase Roman numerals, and the scene number in lowercase Roman numerals):

(obsolete, now dialect) A strip of meat; a long fleshy piece of beef, cut from the flank or leg; a sort of steak.

(basket-making) A single rod woven in and out of the stakes.


rand

Named after Witwatersrand; the last element is Afrikaans rand (“ridge”), from Dutch rand, from Old Saxon rand, from Germanic *randaz. Compare Etymology 1, and Rand.
The sense of currency is because of gold that was extracted from the Witwatersrand rocks.

A rocky slope, especially the area over a river valley; specifically, the Rand

The currency of South Africa, divided into 100 cents.


draught

en-noun

draught (countable and uncountable, plural draughts)

From Middle English draught, draght, draȝt, from Old English *dreaht, *dræht (related to dragan (“to draw, drag”)), from Proto-Germanic *drahtuz, noun form of *draganą; equivalent to draw + -t.

And therefore, for the whole process, and full representation, there must be more than one draught; the one representing him in station, the other in session, another in genuflexion.

1650, Thomas Browne, chapter V, in Pseudodoxia Epidemica: […], 2nd edition, London: […] A[braham] Miller, for Edw[ard] Dod and Nath[aniel] Ekins, […], →OCLC, 1st book, page 22:


haze

haze (usually uncountable, plural hazes)

* The earliest instances are of the latter part of the 17th century.
* Possibly back-formation from hazy.
* Compare Old Norse höss (“grey”), akin to Old English hasu (“gray”).

мътност

loss of transparency in a clear solid or liquid

Various clarifying and fining agents are used in winemaking to remove hazes.

1985, Philip Jackisch, Modern Winemaking, →ISBN, page 69:

(countable, brewing) Any substance causing turbidity in beer or wine.


turmeric

turmeric (countable and uncountable, plural turmerics)

/təɹˈmɛ.ɾɪk/

From Middle English turmeryte, tarmaret, of uncertain origin. Possibly corrupted from Arabic كُرْكُم (kurkum, “Curcuma”). Others have theorized it might come from Old French terre mérite (“deserving earth”).

Curcuma longa
Curcuma longa#Translingual

(botany) An Indian plant (Curcuma longa), with aromatic rhizomes, part of the ginger family (Zingiberaceae).

(cooking) The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.


wafer

From Middle English wafre, from Anglo-Norman wafre, waufre (Old French gaufre), from a Germanic source. Compare Middle Low German wāfel, Middle Dutch wafel (“honeycomb”), West Flemish wafer. See also waffle.

The house supplied him with a wafer for his present purpose, with which, having sealed his letter, he returned hastily towards the brook side, in order to search for the things which he had there lost.

1749, Henry Fielding, Tom Jones, Folio Society 1973 edition, page 202:

A soft disk originally made of flour, and later of gelatin or a similar substance, used to seal letters, attach papers etc.


cannon

cannon (countable and uncountable, plural cannons or (mainly UK) cannon)

cannons (plural)
cannon (UK mainly plural)

Attested from around 1400 as Middle English canon, canoun, from Old French canon, from Italian cannone, from Latin canna, from Ancient Greek κάννα (kánna, “reed”), from Akkadian 𒄀 (qanû, “reed”), from Sumerian 𒄀𒈾 (gi.na). Doublet of canyon. This spelling was not fixed until about 1800.

a canon of beef or lamb

(cooking) A rolled and filleted loin of meat.


canon

canon (countable and uncountable, plural canons)

From Middle English canoun, from Old French canon and Old English canon, both from Latin canōn, from Ancient Greek κανών (kanṓn, “measuring rod, standard”), akin to κάννα (kánna, “reed”), from Semitic (compare Hebrew קָנֶה (qane, “reed”) and Arabic قَنَاة (qanāh, “reed”)). Doublet of qanun. See also cane, cannon, canyon, canal.

der

a canon of beef or lamb

(cooking) Alternative form of cannon (“rolled and filleted loin of meat”)


frog

en-verb

frog (third-person singular simple present frogs, present participle frogging, simple past and past participle frogged)

frogs (present singular third-person)
frogging (participle present)
frogged (participle past)
frogged (past)

From Middle English frogge, from Old English frogga, from Proto-West Germanic *froggō (“frog”). Cognate with Old Norse frauki. Related also to English frosk (“frog”), frosh (“frog”), and frock (“frog”).
Possibly related to Saterland Frisian Poage (“frog”), German Low German Pogg, Pogge (“frog”).

(transitive, cooking) To spatchcock (a chicken).


grasshopper

/ˈɡɹɑːsˌhɒpə(ɹ)/

/ɡɹæsˌhɒpə(ɹ)/

/ˈɡɹæsˌhɑpəɹ/

From Middle English grashoppere, alteration of earlier grashoppe, from Old English græshoppa (“grasshopper”). Equivalent to grass + hopper. Cognate with Saterland Frisian Gäärshupper, Dutch grashupper, grashipper, German Low German Grashüpper, Gresshüpper, German Grashüpfer, Danish græshoppe, Swedish gräshoppa, Norwegian gresshoppe.

A mostly herbivorous insect of the order Orthoptera, noted for its ability to jump long distances and for the habit of some species communicating by stridulation; they are related to but distinct from crickets.

In the strict sense, refers to insects in the suborder Caelifera, particularly those in the family Acrididae.

In a looser sense, also includes the katydids (also known as longhorned grasshoppers or bush crickets), which are members of the family Tettigoniidae, of the suborder Ensifera.

Even in my happiest moments, while the grass was crowded with flowers beneath me—the sweet monotony of the running water in mine ear, only broken by the cheerful chant of the grasshopper—the boughs of the chestnut, filled with sunshine, dazzling my eyes, till the golden air seemed thronged with lovely shapes,—even then came pale and mournful shadows, whose white faces looked upon me pityingly.

1834, L[etitia] E[lizabeth] L[andon], chapter XVI, in Francesca Carrara. […], volume I, London: Richard Bentley, […], (successor to Henry Colburn), →OCLC, page 168:

But it is as a destroyer of grasshoppers that the dickcissel excels.

1901, Sylvester D. Judd, The Relation of Sparrows to Agriculture, page 91:

Does he order Scotch-on-the-rocks in a low, mean voice? No? A Bud? No? A grasshopper, heavy on the creme de menthe? Right!

1979 April 21, Greg Jackson, “He Looks Like Tarzan But He Talks Like Jane”, in Gay Community News, page 17:

A cocktail made with crème de menthe and optionally with crème de cacao.

John Geib […]patented the hopper with two separate escapements, one of which soon became adopted in the grasshopper of the square piano

1894, “Pianoforte”, in Encyclopædia_Britannica:

(music) In ordinary square or upright pianos of London make, the escapement lever or jack, so made that it can be taken out and replaced with the key.


hop

hop (third-person singular simple present hops, present participle hopping, simple past and past participle hopped)

hops (present singular third-person)
hopping (participle present)
hopped (participle past)
hopped (past)

From Middle English hoppe, from Middle Dutch hoppe, from Old Dutch *hoppo, from Proto-Germanic *huppô. Cognate with German Hopfen and French houblon.

If you brew in March or October, and have hopped it for long keeping[…]

1707, J[ohn] Mortimer, The Whole Art of Husbandry; or, The Way of Managing and Improving of Land. […], London: […] J[ohn] H[umphreys] for H[enry] Mortlock […], and J[onathan] Robinson […], →OCLC:

(transitive) To impregnate with hops, especially to add hops as a flavouring agent during the production of beer


birthday cake

A cake, often iced and decorated, made to celebrate a person's birthday.


poke

From Middle English poke, from Anglo-Norman poke (whence pocket), from Frankish *poka. More at pocket. Doublet of pouch.

(Scotland, Northern Ireland) An ice cream cone or a bag of chips


poke salad

en-noun

poke salad (countable and uncountable, plural poke salads)

poke (“pokeweed”) + salad or sallet. Some speakers distinguish between the raw “salad” and the cooked “sallet”.

The Harvard man went back into the kitchen and sat down at a rickety table covered with a red-checked oil-cloth. On it were spread the spoiled ham, a dish of poke salad, a corn pone, and a pot of weak coffee.

Whereas to most people, “salad” is made with raw greens, “poke salad” shoots and greens must be cooked, the cooking water changed and discarded several times. […] There are many documented deaths from eating improperly prepared “poke salad.”

2013, Carole J. Skelly, Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings, Routledge, →ISBN:

Despite the fact that the kudzu-like Phytolacca americana sprouts up all across North America, poke sallet, a dish made from the plant’s slightly-less-toxic leaves, is a regional thing, popular only to Appalachia and the American South.

2019 October 3, Abby Carney, “How Did This Poisonous Plant Become One of the American South’s Most Long-Standing Staples?”, in Saveur, retrieved 2023-06-06:

A food made from boiled pokeweed leaves, which are poisonous unless cooked properly.


poke salad

[…] a wide range of creative seafood dishes (the Hawaiian-style poke salad with ahi tuna is a local favorite).

2017, Fodor's Southern California: with Los Angeles, San Diego, the Central Coast & the Best Road Trips, Fodor's Travel, →ISBN:

A food made from diced raw fish, seasoning, diced fruit and vegetables, and sometimes rice.


squeeze

From earlier squize, squise (whence also dialectal English squizzen and squeege), first attested around 1600, further origin uncertain; probably an alteration of quease (which is attested since 1550), from Middle English queisen (“to squeeze”), from Old English cwēsan, cwȳsan (“to crush, squeeze”), itself also of unknown origin, perhaps imitative (compare Swedish qväsa, kväsa (“to squeeze, bruise, crush; quell”), Dutch kwetsen (“to injure, hurt”), German quetschen (“to squeeze”)). Or, a blend of obsolete squiss (“to squeeze”) (whence also squash and squish) with quease. Compare also French esquicher from Old Occitan esquichar (“to press, squeeze”).
The slang expression "to put the squeeze on (someone or something)", meaning "to exert influence", is from 1711. The baseball term "squeeze play" is first recorded 1905. "Main squeeze" ("most important person") is attested from 1896, the specific meaning "one's sweetheart, lover" is attested in 1970s.
The nonstandard strong forms squoze and squozen, attested dialectally since at least the mid-19th century, are by analogy with freeze.

cog

I want to be your main squeeze.

“No, Mona. Her new squeeze is one of Wage's boys.”

1984, William Gibson, Neuromancer (Sprawl; book 1), New York, N.Y.: Ace Books, →ISBN, page 9:

He spent nights cruising queer bars near the pad, saw Wiltsie at the dives, but always in the company of his squeeze, a guy he called 'Duane.'

1988, James Ellroy, Dudley Smith Trio: The Big Nowhere, LA Confidential, White Jazz, Random House, →ISBN, page 459:

His young squeeze had just backed out and had not seen the assault on her “sugar daddy” when it happened!

2012, J. Lamar, Tip Tap Toe, Xlibris Corporation, →ISBN, page 141:

But even considering that, he might have been a bit more restrained if he hadn't run into his former sexy squeeze, Penny Atieno.

2014, N. Lombardi Jr., Journey Towards a Falling Sun, John Hunt Publishing, →ISBN:

He didn't smile. "Del. I have two girlfriends already. If I wanted a third—"

2023 September 18, HarryBlank, “Hidden Depths”, in SCP Foundation, archived from the original on 2024-05-25:


Oporto

An Australian fast food chain selling Portuguese-style grilled chicken. Also exists in New Zealand and the United Arab Emirates.


lamb

en-noun

lamb (countable and uncountable, plural lambs or (both dialectal) lamber or lambren)

lambs (plural)
lamber (dialectal plural)
lambren (dialectal plural)

From Middle English lamb, from Old English lamb, from Proto-West Germanic *lamb, from Proto-Germanic *lambaz, probably from Proto-Indo-European *h₁l̥h₁onbʰos, enlargement of *h₁elh₁én, ultimately from *h₁el-.
See also Dutch lam, German Lamm, Bavarian Lamperl, Danish lam, Swedish lamm, Finnish lammas, Scottish Gaelic lon (“elk”), Ancient Greek ἔλαφος (élaphos, “red deer”). More at elk.

cog

March comes in like a lion and goes out like a lamb

one may as well hang for a sheep as a lamb

Mary had a little lamb, its fleece as white as snow.

They were as alike as prisoners, dressed in black silk waists and fitted skirts, with shawls of crimped black lamb across their shoulders.

1934, Kay Boyle, My Next Bride, Virago, published 1986, page 8:

(finance, slang) One who ignorantly speculates on the stock exchange and is victimized.

Holonym: Lambily

Alternative form: Lamb

Part of me revels in the campiness of Mariah’s butterfly metaphors and puppies-and-kittens existence. […] But I also genuinely love her music, including this album. I’m one of her lambs.

Her latest album, “Memoirs of an Imperfect Angel,” is her best work yet, a warmer and more subtle album that makes her more relatable to those of us who aren’t Mariah die-hards—or “lambs,” as she refers to them.

2010 February 15, Greg Kot, “Mimi cuts loose: Mariah Carey concert at Chicago Theatre shows that the diva can laugh at herself”, in Chicago Tribune, 163rd year, number 46, section 3, page 6:

This year, Ms. Carey debuted a new Las Vegas revue, and, to celebrate, a group of 36 “lambs,” mostly in their 30s and 40s, boarded a party bus and cruised the Vegas strip for about three hours.

2019 January 3, Rich Juzwiak, “In Praise of Their Diva”, in The New York Times, section D, page 1:

But when I saw Mariah in Detroit last year during the Caution World Tour, I was a proud lamb in my tour T-shirt, my very adult body suddenly transformed into my 14-year-old self when she emerged onstage.

2020 February 25, Chris Azzopardi, “I Love You (But Do You Love Mariah Carey?)”, in The New York Times:

Pride Month begins June 1, and Mariah Carey is giving her lambs plenty of new clothes to celebrate.

2022, “Mariah Carey releases her exclusive Pride merchandise”, in WRMF:

(slang) A fan of American singer, songwriter, actress, and record producer Mariah Carey (born 1969).


fool

From Old French fouler (“to mix or mash”).

Coordinate term: mess

an apricot fool; a gooseberry fool

Eton is renowned for its "messes," and "strawberry mess" is Empress of them all, with raspberry mess as a very good second. It does not at all convey the joys of a "mess" to say that it consists of iced fruit and cream, and somewhat resembles a "fool." It is a thing apart, and should be approached with bated breath and unimpaired capacity.

1913, Pearson's Magazine, volume 36, part 2, page 373:

Pellaprat [...] invented the dish [of Eton mess] when a load of over-ripe strawberries needed eating up. His disguise was a fluff of whipped cream and the fool was served with sponge fingers. Somewhere along the line, someone else had the idea of stirring chunks of meringue into the fool at the last moment.

(cooking) A type of dessert made of puréed fruit and custard or cream.


pea

→ Abenaki: piz (“a pea”)

→ Mohegan-Pequot: pish (“a pea”)

→ Yurok: pi·š, peeesh (“a pea”)

Back-formation from pease, an original singular reinterpreted as a plural. Further from Middle English pese (“a pea”), from Old English pise, from Latin pisa, pisum, from Ancient Greek πίσον (píson).

Pisum sativum
Pisum sativum#Translingual

(cooking) The edible seed of Pisum sativum; the green pea.

(cooking) The edible seed of various other pea plants.


sauce

en-noun

sauce (countable and uncountable, plural sauces)

→ Japanese: ソース

→ Scottish Gaelic: sabhs

PIE word
 *séh₂ls
From Middle English sauce, from Old French sause, from Vulgar Latin *salsa, noun use of the feminine of Latin salsus (“salted”), past participle of saliō (“I salt”), from sal. Doublet of salsa.
For the meaning development compare Ancient Greek ἥδυσμα (hḗdusma) ultimately from Proto-Indo-European *swéh₂dus (whence also English sweet).

source (non-rhotic, horse–hoarse merger)

what's sauce for the goose is sauce for the gander

[meat] pie and [tomato] sauce

(UK, Australia, New Zealand, India) Tomato sauce (similar to US tomato ketchup), as in:


tundish

For filling a bottle with a Tunne-dish.

1623, William Shakespeare, Measure for Measure, page iii. i. 431:

That? said Stephen. Is that called a funnel? Is it not a tundish?

1916, James Joyce, A Portrait of the Artist as a Young Man, page 368:

A kind of funnel used in brewing fitting into the bung-hole of a tun or cask.


coprophagic

en-adj

coprophagic (comparative more coprophagic, superlative most coprophagic)

more coprophagic (comparative)
most coprophagic (superlative)

In his painting, Le Jeu Lugubre, he says, ‘the drawers bespattered with excrement were painted with such minute and realistic complacency that the whole little Surrealist group was anguished by the question: Is he coprophagic or not?’

1944, George Orwell, Benefit of Clergy: Some Notes on Salvador Dali:


jam

en-noun

jam (countable and uncountable, plural jams)

→ Armenian: ջեմ (ǰem)

→ Azerbaijani: cem

→ Belarusian: джэм (džem)

→ Bengali: জ্যাম (jêm)

→ Bulgarian: джем (džem)

→ Cantonese: 占 (zim1, zem1)

→ Czech: džem

→ Dutch: jam

→ Estonian: džemm

→ Finnish: jamit

→ French: jam

→ Georgian: ჯემი (ǯemi)

→ Hindi: जाम (jām)

→ Japanese: ジャム (jamu)

→ Kazakh: джем (djem)

→ Korean: 잼 (jaem)

→ Kyrgyz: джем (djem)

→ Macedonian: џем (džem)

→ Malay: jem

→ Polish: dżem

→ Romanian: gem

→ Russian: джем (džem)

→ Saanich: ĆÁM

→ Serbo-Croatian:

Latin script: džȅm

Cyrillic script: џе̏м

→ Sinhalese: ජෑම් (jǣm)

→ Slovak: džem

→ Swahili: jemu

→ Swedish: jam

→ Tajik: джем (džem)

→ Thai: แยม (yɛɛm)

→ Ukrainian: джем (džem)

→ Urdu: جام (jām)

→ Welsh: jam

First attested in the early 18th c. as a verb meaning “to press, be pressed, be wedged in”. Compare dialectal jammock (“to press, squeeze, crush into a soft mass, chew food"; also "a soft, pulpy substance”). Perhaps from Middle English chammen, champen ("to bite upon something, gnash the teeth"; whence modern champ, chomp), of uncertain origin; probably originally onomatopoeic.
The "performance" sense is first attested with regards to jazz in 1929, and its origin, though uncertain, is likely metaphorical, "something sweet made by the combination of many things", with influence from jamboree.

onomatopoeic

onomatopoeic

He's got more jam than Waitrose.


swig

Unknown, mid 16th c. Perhaps connected with Old English swelgan (“to swallow”).

take a swig of whisky

Jerry put his brandy bottle at the side of his pillow,—kindly informing him that he would have an opportunity of taking a few more swigs before he went down, for the water was only up to her bends at present.

1830, [Frederick Marryat], chapter XII, in The King’s Own. […], volume II, London: Henry Colburn and Richard Bentley, […], →OCLC, page 183:

He looked up, however, at my coming, knocked the neck off the bottle like a man who had done the same thing often, and took a good swig, with his favourite toast of "Here's luck!"

1881–1882, Robert Louis Stevenson, “Israel Hands”, in Treasure Island, London; Paris: Cassell & Company, published 14 November 1883, →OCLC, part V (My Sea Adventure), pages 219–220:

And he took the last swig out of the pint.

1922 February, James Joyce, “[Episode 12: The Cyclops]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC:

Next, he opens up the cupboard over the sink and slams that shut too, only to open another cabinet door that houses what he's looking for, a glass. He pours it full of OJ and takes a huge swig, swallows, and repeats.

2014, Michael Griffo, Starfall (The Darkborn Legacy), New York, NY: Kensington Publishing Corporation, →ISBN, page 26:

(by extension) A long draught from a drink.


sleeve

From Middle English sleve, slefe, from Old English slīef and slīefe (“sleeve”). Cognate with Saterland Frisian Sleeuwe (“sleeve”), West Frisian slúf, Dutch sloof (“apron”), Low German sluve, dialectal German Schlaube.
The Canadian sense of “measure smaller than a pint” is due to a former conflict between federal law and provincial law in British Columbia. According to federal law, a pint must be 20 imperial ounces (~568 ml), but according to provincial law at the time, the maximum individual serving size was 500 ml, so an individual portion could not be called a “pint” in British Columbia, and required a different term. The provincial law has been changed, allowing servings of up to 24 oz (~682 ml), but the term remains in use. The term sleeve itself for a cylindrical glass of beer is also found in the UK and Australia (as sleever), and may be due to stacked glasses resembling a sleeve.

A protective jacket or case, especially for a record, containing art and information about the contents; also the analogous leaflet found in a packaged CD.

For example, you may serve a patron a 12 oz sleeve of beer and a 5 oz glass of wine (or alternately 1.5 oz spirits) at the same time.

2022 June, Manufacturer Terms and Conditions:

(British Columbia) A serving of beer smaller than a pint, typically measuring between 12 and 16 ounces.

electrical engineering
electrical engineering

(electrical engineering) A double tube of copper into which the ends of bare wires are pushed so that when the tube is twisted an electrical connection is made. The joint thus made is called a McIntire joint.


sleeve

en-verb

sleeve (third-person singular simple present sleeves, present participle sleeving, simple past and past participle sleeved)

sleeves (present singular third-person)
sleeving (participle present)
sleeved (participle past)
sleeved (past)

(transitive) To fit and attach a sleeve to an upper garment (e.g. to a shirt, blouse, sweater, jacket, coat, etc.) or to a folder.

There are certain types of sleeving that are difficult to perform with the shirt sleeves down, and it is difficult and risky to attempt sleeving while wearing a shirt with "French" cuffs.

2006, J. B. Bobo, Modern Coin Magic, →ISBN, page 99:

(magic tricks) To hide something up one's sleeve.


jelly

en-noun

jelly (countable and uncountable, plural jellies)

→ Chickasaw: cheliꞌ, jellꞌ

→ Welsh: jeli, sieli

Etymology tree
Proto-Indo-European *gel-
Latin gelū
Proto-Indo-European *-éh₂
Proto-Indo-European *-yéti
Proto-Indo-European *-eh₂yéti
Proto-Italic *-āō
Latin -ō
Latin gelō
Proto-Italic *-ātos
Latin -ātus
Latin -āta
Early Medieval Latin gelātabor.
Old French geleebor.
Middle English gele
English jelly
From Middle English gele, borrowed from Old French gelee, borrowed from Early Medieval Latin gelāta, from Latin gelō + -āta. Doublet of gelee.

etymon

(Commonwealth) A dessert made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set.

(Caribbean, Jamaica) Clipping of jelly coconut.

A savoury substance, derived from meat, that has the same texture as the dessert.

пелте

sweet gelatinous substance derived from fruit juices and pectin

Mary Alice gazed at a picture of herself wearing jellies and an oversized turquoise T-shirt that matched her eyes […]

2006, David L. Marcus, What It Takes to Pull Me Through:


jelly

en-verb

jelly (third-person singular simple present jellies, present participle jellying, simple past and past participle jellied)

jellies (present singular third-person)
jellying (participle present)
jellied (participle past)
jellied (past)


marmalade

en-noun

marmalade (countable and uncountable, plural marmalades)

Mary, Queen of Scots
The Economist
marmalade

Borrowed from Middle French marmelade, from Portuguese marmelada (“quince jam”), from marmelo (“quince”), from Latin melimēlum (“sweet apple”), from Ancient Greek μελίμηλον (melímēlon), from μέλι (méli, “honey”) + μῆλον (mêlon, “apple”). A false folk etymology claims that this comes from the French phrase “Marie est malade” (“Mary is ill”), referring to Mary, Queen of Scots, falling ill and being given marmalade to feel better.

lime marmalade

thick cut marmalade

A kind of jam made with citrus fruit, distinguished by being made slightly bitter by the addition of the peel and by partial caramelisation during manufacture. Most commonly made with Seville oranges, and usually qualified by the name of the fruit when made with other types of fruit.


mince pie

A pie, traditionally served around Christmas time, having a filling of mincemeat (now usually in the sweet sense) and sometimes also containing alcohol or other ingredients.

коледен пай

mincemeat-filled pie served around Christmas


mincemeat

mincemeat (countable and uncountable, plural mincemeats)

An alteration of earlier minced meat; equivalent to mince + meat.


apple pie

apple pie (countable and uncountable, plural apple pies)

[ˌæp.ɫ̩ˈpaɪ]

/ˌæp.əlˈpɑɪ/

[ˌæp.ɫ̩ˈpɑɪ]

A pie or tart made with a filling of cooked apples.


jam sandwich

(UK, Ireland, slang) (from the common UK colour scheme of white with a red reflective horizontal band) A police car.


white coffee

white coffee (usually uncountable, plural white coffees)

LL-Q1860 (eng)-Flame, not lame-white coffee.wav

(uncountable) Coffee (the drink) with milk added.


fabricate

en-verb

fabricate (third-person singular simple present fabricates, present participle fabricating, simple past and past participle fabricated)

fabricates (present singular third-person)
fabricating (participle present)
fabricated (participle past)
fabricated (past)

From Latin fabricātus, perfect passive participle of fabricor, fabricō (“build, forge”), from fabrica (“a fabric, building, etc.”); see fabric and forge. Compare with French fabrique.

(transitive, cooking) To cut up an animal as preparation for cooking, particularly used in reference to fowl.


kid

en-noun

kid (countable and uncountable, plural kids)

From Middle English kide, from Old Norse kið (“young goat”), from Proto-Germanic *kidją, *kittīną (“goatling, kid”), perhaps from Proto-Indo-European *gʰaydn-, *ǵʰaydn- (“goat”) or Proto-Indo-European *gidʰ- (“kid, goatling, little goat”). Compare Swedish and Danish kid, German Kitz and Kitze, Albanian kedh and kec.
Sense of child since 1590s as cant, since 1840s in informal use.

der

is that what the kids are calling it these days

I have three pairs of kid gloves. I've had kid mittens before from the Christmas tree, but never real kid gloves with five fingers.

1912, Jean Webster, Daddy-Long-Legs: Letter 3:


wanker

tlb

(UK, Ireland, Commonwealth, slang, vulgar)

merchant banker Rhyming slang often contracted as in He is a right merchant

(derogatory) A term of abuse.
An idiot, a stupid person.

Someone who shows off too much, a poser or poseur; someone who is overly self-satisfied.

(humorous) A very informal term of address used between friends.


wanker

UK 1890s. From stwanker, from stinker. Used at Felsted School, Essex.

My name it is "wanker";
 a leaner or lanker,
 Salter or ranker,
 fish never swam.

He sniffs. "'Eugh, wankers again."

(obsolete, British, school slang) A salted, and lightly smoked herring or mackerel; a bloater.


latte

en-noun

latte (countable and uncountable, plural lattes)

Abbreviation of caffè latte, from Italian caffè (“coffee”) + latte (“milk”), from Latin lac, lactis.

A similar drink, where the espresso is replaced with some other flavoring ingredient such as chai, maté or matcha (green tea).


fairy floss

The girls were already bagging fairy floss, and stockpiling it as fast as they could.

2009, Rex Ellis, Chapter 3: Cocklebiddy, the Sydney Show and Kybo Station: Go with the Flow, page 25:

Sophie hands an impatient child a stick of fairy floss and sees Grace walk by, pushing the baby in his stroller.

2005, Liane Moriarty, The Last Anniversary, page 282:

Sergeant Snottle pulled out from under his long black chest plate a piece of pink and blue fairy floss.

2011, Jacqueline Delaney, Professor Yish Kabibble in the Curse of the Scruttles, page 22:

(Australia) Heated sugar spun into thin threads and collected into a mass, usually on a stick.


cotton candy

cotton candy (usually uncountable, plural cotton candies)

LL-Q1860 (eng)-Flame, not lame-cotton candy.wav

From cotton + candy; from being a candy appearing like a mass of cotton balls or cotton batting.

(US, Canada) Melted sugar spun into thin threads and collected into a mass, usually on a stick.


candy floss

candy floss (usually uncountable, plural candy flosses)

(UK, Ireland) Heated sugar spun into thin threads and collected into a mass, usually on a stick.


stale

en-adj

stale (comparative staler, superlative stalest)

staler (comparative)
stalest (superlative)

From Middle English stale, from Old French estale (“settled, clear”), but probably originally from Proto-Germanic *stāną (“to stand”): compare West Flemish stel in the same sense for ‘beer’ and ‘urine’.

The stronger Beere is divided into two parts (viz.) mild and stale; the first may ease a man of a drought, but the later is like water cast into a Smiths forge, and breeds more heartburning, and as rust eates into Iron, so overstale Beere gnawes auletholes in the entrales, or else my skill failes, and what I have written of it is to be held as a jest.

1637, John Taylor, The Famovs Historie of the most part of Drinks, in use now in the Kingdomes of Great Brittaine and Ireland:

Particular care must be taken that the stale beer in which the isinglass is dissolved be perfectly clear and stale.

1826, A Practical Man, The Vintner's, Brewer's, Spirit Merchant's, and Licensed Victualler's Guide, page 243:

Is not that hard or stale beer mixed to give the porter the appearance of age at once, which formerly was allowed to be matured by time?

1829, David Booth, The Art of Brewing, page 52:

(alcoholic beverages, obsolete) Clear, free of dregs and lees; old and strong.


stale

en-verb

stale (third-person singular simple present stales, present participle staling, simple past and past participle staled)

stales (present singular third-person)
staling (participle present)
staled (participle past)
staled (past)

The Drink from that Time flattens and stales.

1742, W. Ellis, London & Country Brewer, 4th edition, I 64:

(alcoholic beverages, intransitive) To become stale; to grow unpleasant from age.


risotto

en-noun

risotto (countable and uncountable, plural risottos or risotti)

From Italian risotto, from riso (“rice”).

意大利飯 /意大利饭 (ji³ daai⁶ lei⁶ faan⁶, literally “Italian rice”)

The secret to a creamy risotto is letting the rice absorb one cup of broth at a time.

Risotti are another Alvaro passion, and there’s a different special each week, as well as a legendary strawberry risotto in season.

2006, Fleur Britten, editor, A Hedonist’s Guide to London, Filmer Ltd, →ISBN, page 84:

Risotti are made with fat, short-grain rice; […]

2013, Damon Lee Fowler, Essentials of Southern Cooking: Techniques and Flavors of a Classic American Cuisine, Guilford, Conn.: Lyons Press, →ISBN, page 78:

This is one of the biggest chapters in this book because there are just so many vegetables that marry well with rice to make fantastic risotti!

2017, Valentina Harris, “Vegetables”, in Risotto! Risotto!, Absolute Press, →ISBN:

An Italian savoury dish made with rice and other ingredients.


pulse

From Late Middle English pulse, Middle English pous, pouse (“regular beat of arteries, pulse; heartbeat; place on the body where a pulse is detectable; beat (of a musical instrument); energy, vitality”) [and other forms], from Anglo-Norman puls, pous, pus, and Middle French pouls, poulz, pous [and other forms], Old French pous, pulz (“regular beat of arteries; place on the body where a pulse is detectable”) (modern French pouls), and from their etymon Latin pulsus (“beat, impulse, pulse, stroke; regular beat of arteries or the heart”), from pellō (“to drive, impel, propel, push; to banish, eject, expel; to set in motion; to strike”) (ultimately from Proto-Indo-European *pel- (“to beat, strike; to drive; to push, thrust”)) + -sus (a variant of -tus (suffix forming action nouns from verbs)).

nb...

pouce, pounce, pouns, pounse, pousse, pouz, puls

der

(cooking, chiefly attributively) A setting on a food processor which causes it to work in a series of short bursts rather than continuously, in order to break up ingredients without liquidizing them; also, a use of this setting.


pulse

en-verb

pulse (third-person singular simple present pulses, present participle pulsing, simple past and past participle pulsed)

pulses (present singular third-person)
pulsing (participle present)
pulsed (participle past)
pulsed (past)

From Late Middle English pulse, Middle English pulsen (“to pulse, throb”), from Latin pulsāre, the present active infinitive of pulsō (“to push; to beat, batter, hammer, strike; to knock on; to pulsate; (figuratively) to drive or urge on, impel; to move; to agitate, disquiet, disturb”), the frequentative of pellō (“to drive, impel, propel, push; to banish, eject, expel; to set in motion; to strike”); see further at etymology 1. Doublet of push.

inh

(transitive, cooking) To operate a food processor on (some ingredient) in short bursts, to break it up without liquidizing it.


tapioca

en-noun

tapioca (countable and uncountable, plural tapiocas)

→ Maori: tapioka

→ Marshallese: tapioka

→ Tagalog: tapyoka

Borrowed from Portuguese tapioca, from Old Tupi tapi'oka.

Fish eyes and glue we used to call the half-cooked, large-grained, starchy tapioca without flavour that we were served every week in our residence at university. How I longed for the creamy pudding Mother used to make.

2009, Edna Staebler, Food That Really Schmecks, Wilfrid Laurier Univ. Press, →ISBN, page 286:

It happened when beverage aficionados learned that tapioca, the starch used to make the sweet, round, chewy black bubbles — or pearls — that are the featured topping in the popular boba tea drink, was in short supply.

2021 April 16, Kellen Browning, “Another Unlikely Pandemic Shortage: Boba Tea”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:

A starchy food made from the cassava plant, used in puddings.

When the entire coast-line becomes a sea of waving palms, with Chinese and Malay villages fringing the shores, which are at present mere barren wastes of mangroves, with plantations of pepper, of gambier, and of tapioca and rice, the Northern Territory, backed up by the unswerving energy of the Australian squatter, miner, and planter, will present a spectacle almost unknown in the scheme of British colonization.

1887, Harriet W. Daly, Digging, Squatting, and Pioneering Life in the Northern Territory of South Australia, page 270:

Manihot esculenta
Manihot esculenta#Translingual

The cassava plant, Manihot esculenta, from which tapioca is derived; manioc.


buttermilk

buttermilk (countable and uncountable, plural buttermilks)

Inherited from Middle English butter-melke, equivalent to butter + milk. Cognate with German Low German Bottermelk (“buttermilk”), German Buttermilch (“buttermilk”).

cog

Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.


whey

en-noun

whey (usually uncountable, plural wheys)

From Middle English whey, wheye, whei, from Old English hwǣġ, hwæiġ, hwæġ, hweġ (“whey”), from Proto-West Germanic *hwaij (“whey”) (compare Saterland Frisian Waai, Woaie, West Frisian waai, Dutch wei, Low German Wei, German Low German Wei), perhaps from Proto-Indo-European *kʷey- (“to pile up, build”) (compare Old Church Slavonic чинъ (činŭ, “order”), Ancient Greek ποιέω (poiéō, “to pile up, make”), Sanskrit कय (káya, “every one”)).

cog

Little Miss Muffet, She sat on a tuffet, Eating of curds and whey; There came a little spider, Who sat down beside her, And frighted Miss Muffet away.

{...} if I wished any blessing in the world, it was to find him a worthy object of pride; and I’m bitterly disappointed with the whey-faced, whining wretch!

1847, Emily Brontë, chapter XX, in Wuthering Heights:

The liquid remaining after milk has been curdled and strained in the process of making cheese.


pepper

en-noun

pepper (countable and uncountable, plural peppers)

Tok Pisin: pepa

→ Hawaiian: pepa

→ Marshallese: pepa

From Middle English peper, piper, from Old English piper, from Proto-West Germanic *pipar, from Latin piper, from an Indo-Aryan source; compare Sanskrit पिप्पलि (pippali, “long pepper”). The name was given to the capsicum fruit because of its unusual spicy taste, not unlike the Old World spice. Cognate with Scots pepar, Saterland Frisian Pieper, West Frisian piper, Dutch peper, German Low German Peper, German Pfeffer, Danish peber, Swedish peppar, Icelandic pipar. Doublet of falafel and peepul.

cog

(uncountable) A spice prepared from the fermented, dried, unripe berries of this plant.

(UK, US, Ireland and Canada) A fruit of the capsicum plant: red, green, yellow or white, hollow and containing seeds, and in very spicy and mild varieties.

Some ballparks have signs saying "No pepper games".

(baseball) A game used by baseball players to warm up where fielders standing close to a batter rapidly return the batted ball to be hit again


grunt

From Middle English grunten, from Old English grunnettan (“to grunt”), from Proto-West Germanic *grunnattjan, from Proto-Germanic *grunnatjaną (“to grunt”), frequentative of Proto-Germanic *grunnōną (“to grunt”), from Proto-Indo-European *gʰrun- (“to shout”).
Cognate with German grunzen (“to grunt”), Danish grynte (“to grunt”). The noun senses are all instances of zero derivation from the verb.

der

(Canada, US) A dessert of steamed berries and dough, usually blueberries; blueberry grunt.


instant coffee

en-noun

instant coffee (usually uncountable, plural instant coffees)

A beverage in the form of a powder, granules, or concentrated liquid, made from coffee and able to be quickly reconstituted by adding water.


ale

ale (countable and uncountable, plural ales)

→ Dutch: ale

→ Finnish: ale

→ French: ale

From Middle English ale, from Old English ealu, ealo, from Proto-West Germanic *alu, from Proto-Germanic *alu (compare Dutch aal, Swedish öl), from Proto-Indo-European *h₂elut- (“beer”), or *h₂elu- (“bitter”). Compare Russian ол (ol), Lithuanian alùs, Armenian օղի (ōġi); compare also Latin alum (“comfrey”), alūta (“tawed leather”), Ancient Greek ἀλύδοιμος (alúdoimos, “bitter”).

cog

A beer produced by so-called warm fermentation and not pressurized.


chip

→ Catalan: xip

→ Greek: τσιπ (tsip)

→ Italian: chip

→ Korean: 칩 (chip)

desc

→ Hebrew: צִ׳יפְּס, צִ׳יפּ

→ Hebrew: צִ׳יפְּס, צִ׳יפּ (chips, chip)

→ Hungarian: csip, csipsz

→ Turkish: cips, çip

→ Yiddish: טשיפּל (tshipl)

→ Welsh: tsip

Noun from Middle English chip, chippe, from Old English ċipp (“chip; small piece of wood, shaving”), from Old English *ċippian (“to cut; hew”) – attested in Old English forċippian (“to cut off”) –, from Proto-West Germanic *kippōn (“to cut; carve; hack; chop”), from Proto-Germanic *kippōną (“to chip, chop”), from Proto-Indo-European *ǵeyb- (“to split; divide; germinate; sprout”). Related to Dutch kip, keep (“notch; nick; score”), Dutch kippen (“to hatch”), German Low German kippen (“to cut; clip; trim; shorten”), German kipfen (“to chop off the tip; snip”), Old Swedish kippa (“to chop”). Compare also chop.
The formally similar Old English ċipp, ċypp, ċyp (“a beam; log; stock; post”), from Proto-Germanic *kippaz (“log; beam”) (whence Old Saxon kip (“post”), Old High German kipfa, chipfa (“axle, stave”), Old Norse keppr (“cudgel, club”)) is a different, unrelated word either borrowed from Latin cippus (“stake; pale; post”) or borrowed from the same source language as the Latin.
Verb from Middle English chippen, from Old English *ċippian (“to cut; hew”) – attested in Old English forċippian (“to cut off”) – see above.

cog

chocolate chip

(cooking) A small, near-conical piece of food added in baking.


snack

The numbers thin out the further we get from London, so I don't feel guilty when I remove my mask momentarily to scoff some of the snacks I'd bought at Marylebone.

2020 December 2, Paul Bigland, “My weirdest and wackiest Rover yet”, in Rail, page 68:


snack

en-verb

snack (third-person singular simple present snacks, present participle snacking, simple past and past participle snacked)

snacks (present singular third-person)
snacking (participle present)
snacked (participle past)
snacked (past)

Coordinate term: graze


stuff

stuff (third-person singular simple present stuffs, present participle stuffing, simple past and past participle stuffed)

stuffs (present singular third-person)
stuffing (participle present)
stuffed (participle past)
stuffed (past)

From Middle English stuffen (“to equip, furnish”), borrowed from Old French estoffer, estofer (“to provide what is necessary, equip, stuff”), borrowed from Old High German stoffōn, from Proto-West Germanic *stoppōn (“to clog up, block, fill”). More at stop.

der

She stuffed the turkey for Thanksgiving using her secret recipe.

(transitive, cooking) To fill with seasoning.


stuffing

en-noun

stuffing (countable and uncountable, plural stuffings)

A mixture of oil and tallow used in softening and dressing leather.


smorgasbord

/ˈsmɜːɡəʊs(ˌ)bʊəd/

/ˈsmɔɹɡəsˌbɔɹd/

Borrowed from Swedish smörgåsbord (“buffet with many small dishes; smorgasbord”), from smörgås (“sandwich”) + bord (“table”). Smörgås is from Swedish smör (“butter”) + gås (“goose”), a reference to pieces of butter which float to the surface of milk when churned.

bor+

In the middle of the saloon they observed a small table set out with little dishes, containing bread and butter, sardines, pickled herrings, cheese, large baskets filled with rye biscuit, dark and untempting to Mabel's English eye, and the never failing brandy. Gathered around the smorgasbord were all the Swedes talking and eating most earnestly (all standing).

1876, [Justin] André, chapter V, in Overcome, Rouses Point, N.Y.: Lovell Printing & Publishing Co., →OCLC, page 81:

In carrying out the Swedish luxury theme, tasty Scandinavian food will be served from the Stratocruiser galley. The lower-deck cocktail bar will feature smorgasbord snacks and drinks.

1946 March, “Swedish Modern Airlines”, in Boeing Magazine, volume XVI, number 3, Seattle, Wash.: Public Relations Division, Boeing Airplane Company, →OCLC, page 95, column 1:

Cafeterias, buffets, chuck wagon service and smorgasbords are becoming increasingly popular food service methods.

[1965?], California Bureau of Food and Drug Inspections, Recommendations for Food Protection Devices: Cafeterias, Buffets, Chuck Wagons, Smorgasbords, [Berkeley, Calif.]: California State Department of Public Health, →OCLC, page 1:

Generally, operations are primarily self-service if food or beverages are ordered or selected by a customer by a customer at one location and carried by the customer from such location to the customer's seat. For example, cafeteria lines, buffets, and smorgasbords are primarily self-service.

1984, “Chapter I—Internal Revenue Service, Department of the Treasury—(Continued): (Parts 30 to 39)”, in Code of Federal Regulations: Internal Revenue: [Title] 26, Parts 30 to 39: Revised as of April 1, 1984: […], Washington, D.C.: Office of the Federal Register, National Archives and Records Administration; General Services Administration; U.S. Government Printing Office, →ISSN, →OCLC, part 31 (Employment Taxes and Collection of Income Tax at Source), § 31.6061-1, paragraph 18, page 256:

It is a smorgasbord. That means that after you pay a certain amount of money for your meal you can eat anything you want, together with as much as you want. I remember the first time my folks took me to a smorgasbord. I had been in places where they serve you family-style before but never in a smorgasbord.

2010, Pete Helland, “Thanks to God for the Smorgasbord”, in John J. (Jeff) Pepper, editor, Daily Triumph, [United States]: Xulon Press, →ISBN, page 15:

The fame of the smörgåsbord (smorgasbord) is justly deserved. Using a vast array of dishes—everything from Baltic herring to smoked reindeer—the smorgasbord (never served in the evening) can be eaten either as hors d'oeuvres or as a meal in itself.

2011, Darwin Porter, Danforth Prince, Roger Norum, Alexia Travaglini, Frommer’s Scandinavia (Frommer’s), 24th edition, Hoboken, N.J.: Wiley, →ISBN, page 17:

“With the debate stage, what you have is a captive audience.” “Do you know how this...” [microphone feedback] “It's like a smorgasbord.”

2023 July 27, Max Brockman & Shana Gohd, “The Campaign” (8:44 from the start), in What We Do in the Shadows, season 5, episode 4, spoken by Colin Robinson (Mark Proksch):

A Swedish-style buffet comprising a variety of cold sandwiches and other dishes; (by extension) any buffet with a wide selection of dishes.

շվեդական սեղան

Swedish-style buffet comprising a variety of cold sandwiches and other dishes — see also buffet


buffet

→ Japanese: ビュッフェ (byuffe)

→ Korean: 뷔페 (bwipe)

Inherited from Middle English buffet (“stool”), from Middle French buffet (“side table”), from Old French buffet, of unknown origin. The modern pronunciation is remodelled after modern French buffet.

inh+

We'll be serving supper buffet style.

Food laid out in this way, to which diners serve themselves.


stodge

en-noun

stodge (countable and uncountable, plural stodges)

Late 17th century, of "symbolic" origin, suggested by stuff and podge. Compare stog.

(British) Heavy, dull, often starchy food, such as a steamed pudding


gateau

gateau (countable and uncountable, plural gateaux or gateaus)

Borrowed from French gâteau. Doublet of wastel.

a gateau of veal

(cooking, obsolete) A dish of minced meat made up like a pudding, and boiled in a shape or mould.


leaven

leaven (countable and uncountable, plural leavens)

From Middle English levayn, borrowed from Old French levain, from Vulgar Latin *levāmen, a noun based on Latin levō (“raise”).

Any agent used to make dough rise or to have a similar effect on baked goods.


leaven

en-verb

leaven (third-person singular simple present leavens, present participle leavening, simple past and past participle leavened)

leavens (present singular third-person)
leavening (participle present)
leavened (participle past)
leavened (past)

(transitive) To cause to rise by fermentation.

Duke. No more euasion:
We haue with a leauen'd, and prepared choice
Proceeded to you; therefore take your honors:[...]

c. 1603–1604 (date written), William Shakespeare, “Measure for Measure”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene i]:

With fresh material, taxonomic conclusions are leavened by recognition that the material examined reflects the site it occupied; a herbarium packet gives one only a small fraction of the data desirable for sound conclusions. Herbarium material does not, indeed, allow one to extrapolate safely: what you see is what you get[…]

1992, Rudolf M[athias] Schuster, The Hepaticae and Anthocerotae of North America: East of the Hundredth Meridian, volume V, Chicago, Ill.: Field Museum of Natural History, →ISBN, page vii:

(transitive, figuratively) To temper an action or decision.


mussel

From Middle English muscle (“mussel”), from Old English muscle, from Proto-West Germanic *muskulā, from Late Latin muscula, from Latin mūsculus (“mussel, muscle”, literally “little mouse”). Doublet of muscle.

der

Any of several groups of bivalve shellfish with elongated, asymmetrical shells.

Any of certain other bivalves of somewhat similar appearance, such as the zebra mussel and quagga mussel of the family Dreissenidae in subclass Heterodonta.

als

any small edible bivalve shellfish — see also clam, oyster, mollusc


kluski

LL-Q1860 (eng)-Flame, not lame-kluski.wav

Noodles prepared in an ethnic Polish manner; specifically, thin strips of dough, as opposed to filled shells.


chopstick

Apparently a compound of chop + stick, but the sense of the first element is not clear. The eating utensil sense (attested since 1637) is presumably a transfer of sense from the earlier fishing tackle sense (attested from 1615), based on physical resemblance.
The common derivation from Chinese Pidgin English chop(-chop) (“quick”), a supposed calque from Chinese 筷子 (kuàizi, “chopstick”), derived from 快 (kuài, “quick”), is chronologically impossible as Chinese Pidgin English did not come into existence until the 18th century.

Then broughtt they us some henne cutt in small peeces and Fresh porcke Don in like Manner, giving us Choppsticks to eatt our Meat, butt wee knew not how to use them, soe imployed our Fingers. [...] Having before mentioned Chopstickes, I will Describe a ordinary Fellow, as boatmen, etts., how hee eateth / his meat, which is commonly on the ground or Decke. Hee taketh the stickes (which are aboutt a foote longe) beetweene his Fingers and with them hee taketh uppe his Meat, beeing first cut smalle, as saltporcke, Fish, etts., with which they relish their Rice (it beeing their common Foode). I say first taking upp a bitt of the Meatte, hee presently applies to his Mouth a smalle procelane with sodden Rice. Hee thrusts, Crammes and stuffes it full of the said Rice with the Chopsticks in exceedingly hasty Manner untill it will hold No more.

1637, Peter Mundy, Diary; in Richard Carnac Temple, editor, The English Factory in Japan, 1613-1623: Volume I, Cambridge: The Hakluyt Society, 1919, page 194:

All the Tonquineses keep many of these Sticks in their Houses, as well for their own use, as to entertain Strangers at meals: they are as ordinarily placed at the Table here, as Knives, Forks, and Spoons are in England: and a man that cannot dextrously handle these instruments, makes but an odd figure at their Tables. The richer sort of people, especially the Mandarins, have them tipt with Silver. In China also these things are constantly used: they are called by the English Seamen Chopsticks.

1697, William Dampier, A New Voyage Round the World, London: James Knapton, page 85:

These Sticks are called by the Chinese Quay-tse, and by some of our Voyagers Chopsticks, which they manage so dexterously that they can take up a grain of rice with them.

1761, Hau Kiou Choaan, or, The Pleasing History, London: R. and J. Dodson, page 192:

When not used, the chopsticks must be laid on the table, side by side, exactly pointing away from the individual[.]

1850, Walter Henry Medhurst, A Glance at the Interior of China, Obtained During a journey through the Silk and Green Tea Districts, London: John Snow, page 11:

It took three months’ massage twice a day for ten minutes to bring the muscles to a good condition, and the boy left the hospital able to lift weights as well as to use his chop-sticks.

1906 January, R. T. Booth, “Medical and Surgical Notes”, in China Medical Missionary Journal, volume XX, number 1, →ISSN, →OCLC, page 75:

The main feature was large plates of meat cut up in small pieces, well-cooked and very nice, so I waded into it with chop-sticks, and had quite a good meal.

1920 January 11, The Sun, Sydney, page 5, column 4:

The guests, including Australians, ate with chopsticks and drank beer, spirits or Chinese tea from rice bowls.

1950 February 18, The Newcastle Morning Herald and Miners' Advocate, NSW, page 1, column 3:

(usually in the plural) An East Asian eating utensil usually used as a pair and held in one hand to grip pieces of food or occasionally to mix liquids or scoop up small pieces of food. The utensil is a stick, usually made of wood and measuring approximately 23cm (10 inches) in length.


bastard

en-noun

bastard (countable and uncountable, plural bastards)

From Middle English bastard, bastarde, from Anglo-Norman bastard, Old French bastart (“illegitimate child”), perhaps via Medieval Latin bastardus, of obscure origin.
Possibly from Frankish *bāst (“marriage, relationship”) + Old French -ard, -art (pejorative suffix denoting a specific quality or condition). Frankish *bāst derives from a North Sea Germanic variety of Proto-Germanic *banstuz (“bond, connection, relationship, marriage with a second woman of lower status”), from Proto-Indo-European *bʰendʰ- (“to tie, bind”) and is related to West Frisian boaste (“marriage, matrimony”), Middle Dutch bast (“lust, heat”), and more distantly to English boose (“cow-stall”). The term probably originally referred to a child from a polygynous marriage of heathen Germanic custom — a practice not sanctioned by the Christian churches.
Alternatively, Old French bastart may have originated from the Old French term fils de bast (“packsaddle son”), meaning a child conceived on an improvised bed (medieval saddles often doubled as beds while travelling). However chronology makes this difficult, as bastard is attested in Old French from 1089 (Middle Latin bastardus as early as 1010), yet Old French bast (modern French bât), though attested since 1130 with the meaning of "beast of burden", doesn't acquire the specific meaning of "packsaddle" until the 13c., making it too late to have given rise to the terms bastard and bastardus with this sense. The French Centre National de Ressources Textuelles et Lexicales supports the Germanic theory further above as being most likely.

unk

obscure

cog

Jarrod: Who are you?
Heath: Your father’s bastard son.

(dated) A person who was born out of wedlock, and hence often considered an illegitimate descendant.


drop

en-verb

drop (third-person singular simple present drops, present participle dropping, simple past and past participle dropped or (archaic) dropt)

drops (present singular third-person)
dropping (participle present)
dropped (participle past)
dropped (past)
dropt (archaic participle past)
dropt (archaic past)

From Middle English droppen, dropen (“to fall in drops, drip or trickle down; to scatter, sprinkle; to be covered with a liquid; to give off moisture; of an object: to drop, fall; of a living being: to fall to the ground”) [and other forms], from Old English dropian, droppian (“to drop”), from dropa (“a drop”) (see further at etymology 1) + -ian (suffix forming verbs from adjectives and nouns).

спадам

to decrease, diminish, or lessen in condition, degree, value, etc.

laskea

to move to a lower position; to allow to hang downwards — see also lower

laskea

to lower (a sound, a voice, etc.) in pitch or volume

Drop a basket of fries.

(transitive) To move to a lower position; to allow to hang downwards; to lower.

(cooking) To cook (food, especially fast food), particularly by lowering into hot oil to deep-fry, or by grilling.

upottaa

to cook (food, especially fast food), particularly by lowering into hot oil to deep-fry, or by grilling


reduce

reduce (third-person singular simple present reduces, present participle reducing, simple past and past participle reduced)

reduces (present singular third-person)
reducing (participle present)
reduced (participle past)
reduced (past)

From Middle English reducen, from Old French reduire, from Latin redūcō (“reduce”); from re- (“back”) + dūcō (“lead”). See duke, and compare with redoubt.

Serve the oxtails with mustard or a sauce made by reducing the soup, if any is left, to a slightly thick sauce.

2011, Edward Behr, James MacGuire, The Art of Eating Cookbook: Essential Recipes from the First 25 Years.:

(transitive, cooking) To decrease the liquid content of food by boiling much of its water off.


chewing gum

en-noun

chewing gum (countable and uncountable, plural chewing gums)

→ Bengali: চ্যুইং গাম (cuiṅ gam)

desc

ချူးအင်းဂမ်း

→ Burmese: ချူးအင်းဂမ်း (hkyu:ang:gam:)

→ French: chewing-gum

→ Hindi: चूइंग गम (cūiṅg gam)

→ Japanese: チューインガム (chūingamu)

→ Korean: 츄잉껌 (chu'ingkkeom)

→ Maltese: ċuwing-gamm, ċjuwing-gamm, chewing gum

→ Portuguese: chuinga

→ Romanian: ciungă

→ Sicilian: ciunga, giggumma

چُوئِن٘گ گَم

→ Urdu: چُوئِن٘گ گَم (cūiṅg gam)

→ Urdu: چُوئِن٘گ گَم (cūiṅg gam)

→ Yoruba: ṣingọ́ọ̀mù

A flavoured preparation of chicle or synthetic rubber, made for chewing.

橡奶糖

chhiǔⁿ-lin-thn̂g, chhiūⁿ-ni-thn̂g, chhiū-leng-thn̂g, chhiū-ni-thn̂g


penny chew

(British) A chew (chewy confectionery) costing (or formerly costing) one penny.


bubbly

en-noun

bubbly (countable and uncountable, plural bubblies)

We're getting married–this calls for a bottle of bubbly!

“[…] Maybe some bubbly for the ladies, since we just bought the house of life, and break camp . . . since they are very appreciative that things got wrapped up so fast.”

2007, L. A. Banks, The Cursed, St. Martin's Griffin, →ISBN:

kupliva

term for champagne which is derived from its bubbles


dessert

dessert (countable and uncountable, plural desserts)

→ Japanese: デザート (dezāto)

Borrowed from Middle French dessert, from desservir (“disserve”), from dés- (“dis-”) and servir (“serve”), thus literally meaning “removal of what has been served”.
Note: It was erroneously suggested (e.g. in "Glucose syrups: Technology and Applications" (Peter Hull, 2010)) that the word is derived from the name of Benjamin Delessert, the inventor of beet sugar. However, the term predates him by at least a century.

Trifle is a favourite dessert of the English, but rivalled by pavlova in Australia and New Zealand.

A sweet dish or confection served as the last course of a meal.

ëmbëlsirë

sweet confection served as the last course of a meal


celery

celery (usually uncountable, plural celeries)

From French céleri, from Lombard sèller, from Latin selīnum, from Ancient Greek σέλῑνον (sélīnon). Displaced English march (“celery, smallage”) and smallage (“wild celery”).

Apium graveolens
Apium graveolens#Translingual

A European herb (Apium graveolens) of the carrot family.


hot cross bun

LL-Q1860 (eng)-Flame, not lame-hot cross bun.wav

A bun, made with yeast and containing spices, currants and candied fruit, with a cross marked on the top, traditionally eaten on Good Friday in Christian countries.


Atkins diet

Named after American medical doctor Robert Atkins, its inventor.

named-after

A diet in which a person attempts to lose weight by reducing the intake of carbohydrates, instead obtaining energy from dietary and stored fat.


roe

en-noun

roe (countable and uncountable, plural roes)

From Middle English rowe, rowne, roun, rawne, from Old English *hrogn (“spawn, fish eggs, roe”), from Proto-Germanic *hrugnaz, *hrugną (“spawn, roe”), from Proto-Indo-European *krek- (“(frog) spawn”).
Cognate with Dutch roge (“roe”), German Low German Rögen (“roe”), German Rogen (“roe”), Danish rogn, ravn (“roe”), Swedish rom (“roe”), Icelandic hrogn (“roe”), Lithuanian kurkulaĩ (“frog spawn”), Russian кряк (krjak, “frog spawn”).


delicacy

en-noun

delicacy (countable and uncountable, plural delicacies)

From Middle English delicacie, from Middle English delicat, from Latin delicatus.

[…] for unless a matter be true enough to stand a good deal of misrepresentation, its truth is not of a very robust order, and the blame will rather lie with its own delicacy than with the carelessness of the crusher.

1878, Samuel Butler, Life and Habit, London: Trübner & Co., page 1:


nap

en-verb

nap (third-person singular simple present naps, present participle napping, simple past and past participle napped)

naps (present singular third-person)
napping (participle present)
napped (participle past)
napped (past)

From French napper, from nappe (“nape”).

Vanilla ice cream topped with a poached or canned pear half, napped with chocolate sauce, and garnished with toasted sliced almonds.

2006, Wayne Gisslen, Mary Ellen Griffin, Professional Cooking for Canadian Chefs:

(cooking) To cover (something) with a sauce. (usually in the passive)


venti

LL-Q1860 (eng)-Flame, not lame-venti.wav

PIE word
 *dwóh₁
From the Italian venti (“twenty [ounces]”).

(chiefly US, of a cup of coffee) Larger than grande, usually 20 ounces (~ 0.6 l).


venti

"They always order ventis," a cashier said brightly, "and are great tippers."

2002 July 14, Judith Matloff, “Whose Neighborhood?”, in The New York Times, page 3:

(chiefly US) A cup of coffee larger than grande, usually 20 ounces.


soup

en-noun

soup (countable and uncountable, plural soups)

→ Tamil: சூப் (cūp)

→ Thai: ซุป (súp)

Wikiquote
The noun is from Middle English soupe, sowpe, from Old French soupe, souppe, sope, from Late Latin suppa (“sopped bread”), from Proto-Germanic *supô (compare Middle Dutch sope (“broth”)). Doublet of zuppa. See also sop and supper.
The verb is from the noun.

(figuratively) Any mixture or substance suggestive of soup consistency.

(slang) Thick fog or cloud (also pea soup).


broth

broth (countable and uncountable, plural broths)

→ Scottish Gaelic: brot

From Middle English broth, from Old English broþ (“broth”), from Proto-West Germanic *broþ (“broth”), from Proto-Germanic *bruþą (“broth”), from Proto-Indo-European *bʰrewh₁- (“to seethe, roil, brew”). Akin to Old English breowan (“to brew”), equivalent to brew + -th.

der

(uncountable) Water in which food (meat, vegetable, etc.) has been boiled.

bouillon

water in which food (meat or vegetable etc) has been boiled

отва́р

also plant or root broth often with medicinal qualities


gravy

en-noun

gravy (usually uncountable, plural gravies)

→ Welsh: grefi

From Middle English gravey, greavie, gravy; probably from greaves, graves (“the sediment of melted tallow”), or from Old French grave, a claimed misspelling of grané (“stew, spice”), from grain (“spice”).
Sense of "pasta sauce" apparently seems to be from Italian dialect, especially Calabrian, differentiating tomato puree (salsa (“sauce”)) from cooked tomato sauce (sugo).

With this the hostess poured two or three spoonfuls of the gravy of the curry on to the rice opposite to each person.

1879, The Sunday at Home, volume 26, page 342:

Now it seems that Pa Senik was a little deaf. Awang noticed that his father-in-law sometimes poured the gravy of his curry on his rice and that sometimes he sucked it up.

1906, Malayan Branch of the Royal Asiatic Society, "Pa Senik and his Son-in-Law Awang", Journal of the Straits Branch of the Royal Asiatic Society, page 59-60

This is strained with a piece of cloth or a strainer and the green liquid forms the gravy of the curry.

1992, Khammān Khonkhai, The Teachers of Mad Dog Swamp:

Return flaked fish to curry gravy and bring to the boil.

2007, Geok Boi Lee, Classic Asian Noodles, Marshall Cavendish, →ISBN, page 158:

(uncountable, India, Singapore) Curry sauce.


teapot

ча́йник

за запа́рване


toast

toast (countable and uncountable, plural toasts)

→ Bulgarian: тост (tost)

→ Czech: toust, toast

→ Dutch: toost, toast

→ French: toast

→ Romanian: toast

→ German: Toast

→ Greek: τοστ (tost)

→ Hebrew: טוסט (tost)

→ Italian: toast

→ Japanese: トースト (tōsuto)

→ Korean: 토스트 (toseuteu)

→ Maori: tōhi

→ Macedonian: тост (tost)

→ Norwegian Bokmål: toast

→ Norwegian Nynorsk: toast

→ Polish: tost, toast

desctree

→ Russian: тост (tost)
→ Armenian: տոստ (tost)

→ Turkish: tost

→ Ukrainian: тост (tost)

→ Welsh: tost

Bill Murray
Dow Jones & Company
Ghostbusters
The Wall Street Journal

From Middle English tost, from the verb tosten (see below).
(person who is honored with a drink): First appears in print at the very end of the 17th century. The conventional assumption is that the use is metaphorical, “the name of a lady being supposed to flavour a drink like a spiced toast.” This is pure speculation, however, as the origin of the sense remains obscure.
(something that will be no more): Ad-libbed by actor Bill Murray in the 1984 film Ghostbusters (see quotation).

He was the toast of high society.

Josephine Baker did not become the toast of Paris by just shaking her booty for some theater gypsies as a party wound down.

2014 May 28, John McWhorter, “Saint Maya”, in The New Republic, →ISSN:

(countable) A person, group, or notable object to which a salutation with alcohol is made; a person or group held in similar esteem.

The metal frame survived the fire, but the plastic and rubber bits are toast.

(uncountable, slang, chiefly US) Something that is irreparably damaged or used up, especially when destroyed by heat or fire; something which has been burnt to a crisp or incinerated.

With the new Windows Push Notification Service, you can remotely send notifications from a cloud-based web service. In Windows 8, the majority of the Toast messages are standard duration toasts.

2012, Nick Lecrenski, Doug Holland, Allen Sanders, Professional Windows 8 Programming:

graphical user interface
graphical user interface

(countable, computing, graphical user interface) A transient, informational unclickable pop-up overlay, less interactive than a snackbar.


toast

en-verb

toast (third-person singular simple present toasts, present participle toasting, simple past and past participle toasted)

toasts (present singular third-person)
toasting (participle present)
toasted (participle past)
toasted (past)

From Middle English tosten, from Old French toster (“to roast, grill”), from Latin tostus (“grilled, burnt”), from verb torreō (“to burn, grill”).

Top with cheese and toast under the grill for a few minutes.

To grill, lightly cook by browning specifically under a grill or in a toaster

We toasted the happy couple many times over the course of the evening.

To engage in a salutation and/or accompanying raising of glasses while drinking alcohol in honor of someone or something.


toaster

→ French: toasteur

→ German: Toaster

→ Hebrew: טוסטר

ja-r

トースター (tōsutā)

→ Japanese: トースター (tōsutā)

→ Korean: 토스터 (toseuteo)

→ Polish: toster

→ Russian: то́стер (tóstɛr)

From toast + -er (agent noun suffix) or -er (patient suffix).

An electrical device for toasting bread, English muffins, crumpets, etc.

(music, informal, derogatory) An electronic organ, especially a crude one that uses analog technology.

The Freedom Toaster was developed with backing from Mark Shuttleworth as a vending-machine-style dispenser of free digital products, including Ubuntu Linux.

2008, Michael Jang, Ubuntu Certified Professional Study Guide, McGraw Hill Professional, →ISBN, page 9:

(computing slang, uncommon) A self-contained software package distributable over the Internet or by burning onto CDs.


alcohol

en-noun

alcohol (countable and uncountable, plural alcohols)

→ Arabic: كُحُول (kuḥūl)

→ Korean: 알코올 (alkool), 알콜 (alkol)

→ Malay: alkohol

→ Swahili: alkoholi

→ Tok Pisin: alkohol

First attested in the 15 century from Middle English alcofol, from Middle French alcohol or Spanish alcohol, derived from the Medieval Latin rendering alcohol transmitted in medical or alchemical literature of Arabic اَلْكُحْل (al-kuḥl, “kohl”), which in Andalusian Arabic also bore the form كُحُول (kuḥūl), قُحُول (quḥūl); bearing thus the meaning of stibnite first, then generalized in meaning to a powder obtained by triturating a material, then also to liquids obtained by boiling down, and specialized to mean spirit of wine, ethanol, in the 18th century, then the narrow chemical sense after 1850. Doublet of alcool and kohl.
Various old etymological notes.
* Bartholomew Traheron in his 1543 translation of John of Vigo introduces the word as a term used by "barbarous" (Moorish) authors for "fine powder": the barbarous auctours use alcohol, or (as I fynde it sometymes wryten) alcofoll, for moost fine poudre.
* William Johnson in his 1657 Lexicon Chymicum glosses the word as antimonium sive stibium. By extension, the word came to refer to any fluid obtained by distillation, including "alcohol of wine", the distilled essence of wine.
* Libavius in Alchymia (1594) has vini alcohol vel vinum alcalisatum.
* Johnson (1657) glosses alcohol vini as quando omnis superfluitas vini a vino separatur, ita ut accensum ardeat donec totum consumatur, nihilque fæcum aut phlegmatis in fundo remaneat.
* Some authorities, including Rachel Hajar, suggest that the ultimate etymon was the Arabic term اَلْغَوْل (al-ḡawl, “bad effect, evil result of headache”) (as used in Qur’an verse 37:47, but this word is rather poetical and could for topical reasons not have been picked up from Arabic by Medieval writers, and aside from that the relation to stibium is well documented.

(organic chemistry, countable) Any of a class of organic compounds (such as ethanol) containing a hydroxyl functional group (-OH).

Risk is everywhere. From tabloid headlines insisting that coffee causes cancer (yesterday, of course, it cured it) to stern government warnings about alcohol and driving, the world is teeming with goblins.

2013 June 22, “Snakes and ladders”, in The Economist, volume 407, number 8841, page 76:

(uncountable) Beverages containing ethanol, collectively.


fluffy

en-adj

fluffy (comparative fluffier, superlative fluffiest)

fluffier (comparative)
fluffiest (superlative)

From fluff + -y. Compare German flauschig (“fluffy”).

Someone sold you the fluffy idea that brains triumphs^([sic]) over strength when you were picked last for the sports team.

(colloquial) Not clearly defined or explained; fuzzy.

And she is represented reading with great concentration, and not some fluffy novel but the rather politically oriented and literary Le Figaro, its title prominent if upside down in the foreground.

2006, Linda Nochlin, Bathers, Bodies, Beauty: The Visceral Eye, page 271:

There was, I think, always a fluffy element to the neo-Pagan movement, but since the Internet explosion of the mid-to-late 1990s, it's got much, much worse. Most of it can be blamed on commercial drivers, as the publishers who produced neo-Pagan material (and the authors who work for them) realised that there was a vast market for teen-witch kits, bogus grimoires, etc, and set out to exploit it […]

2006, Pyromancer, “Re: The nature of the pagan community”, in uk.religion.pagan (Usenet):

Lightweight; superficial; lacking depth or seriousness.


fluffy

(New Zealand) A babycino (frothy milk drink).


ice cube

LL-Q1860 (eng)-Flame, not lame-ice cube.wav

The new freezer in our kitchen makes round ice cubes!

Any small piece of ice used for cooling drinks, larger than crushed ice, and regardless of their shape.


olla

Borrowed from Spanish olla, from Latin olla, aulla; akin to Sanskrit उखा (ukhā, “pot”), and probably also Gothic 𐌰𐌿𐌷𐌽𐍃 (auhns, “oven”).


crepe

en-noun

crepe (countable and uncountable, plural crepes)

From French crêpe, from Latin crispus. Doublet of crisp and crape.

A flat round pancake-like pastry from Lower Brittany, made with wheat.

Crepe paper; thin, crinkled tissue paper.

The policeman wore crepe-soled shoes.

Rubber in sheets, used especially for shoe soles.

(Ireland) A death notice printed on white card with a background of black crepe paper or cloth, placed on the door of a residence or business.


crepe

en-verb

crepe (third-person singular simple present crepes, present participle creping, simple past and past participle creped)

crepes (present singular third-person)
creping (participle present)
creped (participle past)
creped (past)

(transitive) To crease (paper) in such a way to make it look like crepe paper


spoon

From Middle English spoon, spoune, spone, spon (“spoon, chip of wood”), from Old English spōn (“sliver, chip of wood, shaving”), from Proto-West Germanic *spānu, from Proto-Germanic *spēnuz (“chip, flake, shaving”), from Proto-Indo-European *(s)peh₂- (“chip, shaving, log, length of wood”).
Cognate with Scots spun, spon (“spoon, shingle”), West Frisian spoen, Dutch spaan (“chip, flinders”), German Span (“chip, flake, shaving”), Swedish spån (“chip, flake”), Faroese spónur (“wood chip; spoon”), Ancient Greek σφήν (sphḗn, “wedge”)(though the connection to the Greek is likely impossible by modern reconstructions of PIE). Eclipsed non-native Middle English cuculer, coclear (“spoon”), from Old English cuculer, cuceler, cucler, borrowed from Latin cochlear (“spoon”).
The "metaphoric unit of personal energy" sense was coined by writer and disability advocate Christine Miserandino in 2003 (see spoon theory).

coinage

he who sups with the devil should have a long spoon

An implement for stirring food while being prepared; a wooden spoon.


tablespoon

Their eggs were deposited on a few bits of straw, and great caution was necessary in attempting to procure them, as the slightest touch crumbled their frail tenement into dust. By means of a tablespoon, I was enabled to procure many of them.

1840, John James Audubon, The Birds of America, volume 1, page 178:

(Canada, US) A large spoon, used for eating food from a bowl.

(Australia, New Zealand, Northern UK) A spoon too large for eating, usually used for cooking or serving.

1995 May 22, Salad Recipes, New York, page 51,
Heat 2 tablespoons olive oil in a nonstick skillet until hot and quickly saute the goat-cheese buttons on both sides until brown.

In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the Australian tablespoon.

2003, Better Homes and Gardens, Biggest Book of Bread Machine Recipes, page 416:

2006, Tempted: 150 Very Wicked Desserts, Murdoch Books, UK, copyright page,
If you are using a 15 ml (3 teaspoon) tablespoon, for most recipes the difference will not be noticeable.

2012, James Armstrong, Kellee Hollyman, General, Organic, and Biochemistry: An Applied Approach, Cengage Learning, US, page 27,
The problem gives us a number of tablespoons of cooking oil and asks us to convert this amount into milliliters. We are also told that one tablespoon equals 3 teaspoons, but this is a relationship between two units, not an actual measurement.

(cooking) A unit of volume, the value of which varies regionally; in the US: three teaspoons or one half fluid ounce or roughly 15 ml; in Britain and Canada: exactly 15 ml; in Russia 18 ml; in Australia: four teaspoons or 20 ml.


teaspoon

A unit of measure, equivalent to one-third of a tablespoon or roughly five milliliters.


ladle

From Middle English ladel, from Old English hlædel, derived from Proto-Germanic *hlaþaną (“to load”), from Proto-Indo-European *kleh₂- (“to put, lay out”), same source as Lithuanian kloti (“to spread”), equivalent to lade + -le (“agent suffix”).

inh

When the materials of glass have been kept long in fusion, the mixture casts up the superfluous salt, which the workmen afterwards take off with ladles.

1680, Robert Boyle, Experiments and Notes about the Producibleness of Chemical Principles:

A deep-bowled spoonlike utensil with a long, usually curved, handle.

luhare

deep-bowled spoon with a long, usually curved, handle

(metallurgy) A container used in a foundry to transport and pour out molten metal.

пота

The float of a mill wheel; a ladle board.

An instrument for drawing the charge of a cannon.

A ring, with a handle or handles fitted to it, for carrying shot.


silverware

en-noun

silverware (countable and uncountable, plural silverwares)

(US, Atlantic Canada) Knives, forks and spoons.


cutlery

cutlery (countable and uncountable, plural cutleries)

From Middle English cotellerie, cutleri (“the cutler’s art or craft”), from Old French coutelerie (modern French coutellerie).

a cutlery set

This cutlery comes from Normandy, France.

A collective ensemble of eating and serving utensils such as knives, forks and spoons.

spoons; spoons and chopsticks; spoons and forks; knives and forks

muỗng đũa, muỗng nĩa, dao nĩa, thìa muỗng


stage

Borrowed from French stage (“internship”).

bor+

It doesn’t matter that recent reporting on the stage economy of Copenhagen […] has revealed a pattern of abuse and dangerous working conditions for unpaid interns. In “The Bear,” the stage is a dream: Marcus’s tasks are simply to learn from a skilled but kind and patient mentor, to get out and about and feel inspired, and to come up with some new dishes of his own.

2023 June 23, Tejal Rao, “‘The Bear’ Finds Optimism in the Dysfunctional World of Hospitality”, in The New York Times:

(cooking) An unpaid internship in a restaurant where a cook or chef is exposed to new culinary techniques.


stage

en-verb

stage (third-person singular simple present stages, present participle staging, simple past and past participle staged)

stages (present singular third-person)
staging (participle present)
staged (participle past)
staged (past)

I’ve been chosen to stage at Coloniál, the Michelin-starred restaurant that I will one day lie about running. Stage is restaurant-speak for free labor, but I’m unconcerned.

2023, C Pam Zhang, Land of Milk and Honey, Hutchinson Heinemann, page 36:

(intransitive, cooking) To work as an unpaid intern in a restaurant.


crowbar

From crow (“crow (bird)" also "metal lever, crowbar”) + bar, probably because the forked end looks like a crow's foot.

af

An electrical circuit that prevents an overvoltage from causing damage.


sauerkraut soup

en-noun

sauerkraut soup (countable and uncountable, plural sauerkraut soups)

(cooking) soup made with sauerkraut as its main ingredient, popular in Slovakia particularly to welcome the New Year


sauerkraut

sauerkraut (countable and uncountable, plural sauerkrauts)

/ˈsaʊɚˌkɹʌʊt/

Borrowed into English around 1600 from German Sauerkraut, from sauer (“sour, acidic, spoiled”) + Kraut (“herb; cabbage”). Doublet of choucroute.

(countable, uncountable) A dish made by fermenting finely chopped cabbage.

ква́шаная капу́ста

a dish made by fermenting finely chopped cabbage