kichadi

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

A Malayali dish made of curd and cucumber in raw or cooked form.


khichdi

en-noun

khichdi (countable and uncountable, plural khichdis)

From Hindi खिचड़ी (khicṛī). Compare kedgeree.

As for Paulette, the first language she learnt was Bengali, and the first solid food she ate was a rice-and-dal khichri cooked by Jodu's mother.

2008, Amitav Ghosh, Sea of Poppies, Penguin, published 2015, page 67:

She found Kali Boori lying flat in front of the goddess. The khichiri was being distributed to the devotees.

2011, Arupa Patangia Kalita, translated by Deepika Phukan, The Story of Felanee:


XO sauce

From the name of fine XO (extra-old) cognac, which (though not an ingredient of the sauce) denotes high quality, prestige, and luxury in Hong Kong.

A spicy sauce from Hong Kong, made from roughly chopped dried seafood, chili peppers, onions, and garlic.


Guinea pepper

Aframomum melegueta
Aframomum melegueta#Translingual

Any of several not closely related black pepper-like spices from West Africa.

Aframomum melegueta (grains of paradise) from the ginger family (Zingiberaceae).

Piper guineense (West African pepper) from the pepper family (Piperaceae).

Xylopia aethiopica (grains of Selim) from the custard apple family (Annonaceae).


fruit leather

fruit leather (countable and uncountable, plural fruit leathers)

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

Puréed fruit that has been poured on a flat surface to form a layer, then dehydrated, yielding a dry, thin, pliable food product that resembles a sheet of leather.


butter-ham

From butter + ham, a calque of Dutch boterham.

A cloak, half a yard shorter than the Breeches, not through lin'd, but fac'd as far as 'twas turned back, with a pair of frugal butter-hams.

2003, Cynthia Lowenthal, Performing Identities on the Restoration Stage, →ISBN, page 89:

(archaic) One of two strips of trim on either side of a cloak.


shirataki

shirataki (countable and uncountable, plural shirataki)

Thin, translucent, gelatinous traditional Japanese noodles made from the Asian plant konjac.


musk seed

musk seed (countable and uncountable, plural musk seeds)

Synonym of abelmosk: the plant or its aromatic seeds.


tulumba

tulumba (countable and uncountable, plural tulumbas)

From modern Turkish tulumba, from Ottoman Turkish طولومبه (tulumba), from Italian tromba. Doublet of trump and tromp.

The cafés selling baklava and tulumba on Sweet Corner are shuttered and padlocked.

2022, Priscilla Morris, Black Butterflies, Duckworth, page 149:

A dessert in Turkey, the Middle East and eastern Europe, consisting of fried batter soaked in syrup, similar to a churro.


Rob Roy

Named after the Scottish hero Rob Roy MacGregor.

A cocktail made with Scotch whisky, vermouth and bitters.


mint julep

A cocktail consisting of bourbon whiskey, sugar, water and mint leaves.


Elvis sandwich

Elvis sandwich (plural Elvis sandwiches)

Claimed to have been a favourite of Elvis Presley.

A sandwich consisting of toasted bread with peanut butter, sliced or mashed banana, and sometimes bacon.


sadiki

From Arabic صَدِيقِي (ṣadīqī, “my friend”).

(in Arabic countries) homebrew alcohol; moonshine


sekihan

Borrowed from Japanese 赤飯, literally "red rice".

A Japanese dish of rice boiled with red beans.


war cake

A kind of cake made from the limited ingredients available in wartime (typically including little or no milk, butter, eggs, and sometimes sugar).


bara brith

/ˌbæɹə ˈbɹɪθ/

Borrowed from Welsh bara brith (literally “speckled bread”), from bara (“bread”) + brith (“brindled, mottled, speckled”).

bor

Then there was the bun-loaf, or bara brith, one of the grand institutions of Llanfairpwllycrochon. Many were the pains taken over this huge loaf—made large enough to last a week or fortnight, according to the appetites of the juvenile partakers— [...]

1878 December 21, R. P. Hampton Roberts, “Christmas Chronicles of Llanfairpwllycrochon”, in Notes and Queries: A Medium of Inter-communication for Literary Men, General Readers, etc., volume X (5th Series), London: Published […] [b]y John Francis, →OCLC, page 490, column 2:

We must go all the same, Shonat anwyl (dear), or else we shall get no bara brith (currant bread) after the tea-parties. And fair play to Mrs. Jones, she does make very good bara brith, and plenty of it—I will say that for her, yes indeed!

1899, Temple Bar: A London Magazine for Town and Country Readers, volume CXVII, London: Richard Bentley, […]; New York, N.Y.: Willmer and Rogers, →OCLC, page 532:

A little nervously, Jen tried making her own Bara Brith at Bryn Celin one Wednesday afternoon. [...] The loaves came out of the oven miraculously rounded and golden, filling the house with their rich smell, and Jen felt like crowing. From flour and sugar and yeast she had made her own bread instead of buying it in a shop.

1976, Nancy Bond, “Wolf!”, in A String in the Harp, New York, N.Y.: Margaret K. McElderry Books, Simon & Schuster Children’s Publishing Division, →ISBN, page 235:

You eat the bara brith in thick slices, spread with butter, at tea-time.

1992, Joanna Bogle, “St Patrick”, in A Book of Feasts and Seasons, new edition, Leominster, Herefordshire: Gracewing, published 2002, →ISBN, page 94:

This loaf may sound unusual, but it is a favorite tea bread among quick bread lovers and very old-fashioned. While bara brith can also be made with yeast, the main requirement is that the cake be speckled with dried fruit steeped for a few hours in tea, rather like a simple fruitcake the Brits so love.

2000, Beth Hensperger, “Express-lane Bread: No-yeast Quick Breads”, in Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-every-time Bread—from Every Kind of Machine, Boston, Mass.: The Harvard Common Press, →ISBN, page 554:

A good bara brith always calls for the fruit to be soaked overnight in strong tea. The cake improves with age, and is really good three or four days after baking. Or you can serve it warm from the oven, with lashings of salted butter and drizzled with more honey.

2014, Claire Clark, “Bara Brith: Wales”, in 80 Cakes from around the World, Bath, Somerset: Absolute Press, Bloomsbury Publishing, →ISBN, page 34:

They spoke Welsh and she didn't. They cooked Welsh cakes and Bara-brith, a cross between cake and bread, and she didn't. She had long ago succumbed to the bakery section at Waitrose.

2014, Judith Thomas, “Patagonia Pilgrims”, in All in the Head: & Other Tales with a Twist, Kibworth Beauchamp, Leicestershire: Matador, →ISBN, page 105:

A Welsh yeast bread enriched with dried fruit; also, a Welsh fruitcake made with self-raising flour but no yeast.

բարա բրիտ

Welsh yeast bread enriched with dried fruit; Welsh fruitcake


bacon and eggs

A dish consisting of bacon and eggs, usually eaten for breakfast.


yokan

“Homemade yokan. You must be quite special to this girl,” he teased. “She's just one of many,” I laughed. Matsu picked up one of the rectangular red bean cakes and put it entirely into his mouth.

2008, Gail Tsukiyama, The Samurai's Garden, page 61:

A thick jellied dessert made of red bean paste, agar, and sugar, usually sold in block form and eaten in slices.


duchess potatoes

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

Translation of French pommes de terre duchesse.

A purée of mashed potato and egg yolk, moulded or piped into various shapes which are then baked until golden.


Blue Vinney

Perhaps from a local Dorset term related to vinew (“to become mouldy”); perhaps a corruption of veiny.

A traditional hard, crumbly blue cheese from Dorset, England, made from skimmed cows' milk.


strawberries and cream

A dish consisting of strawberries and whipped cream, often served with sugar on top.


shiokara

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

A Japanese delicacy made from small pieces of the meat of marine animals in a paste of the animals' salted, fermented viscera.


botamochi

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

A Japanese sweet made by soaking sweet rice and forming it into balls with azuki bean paste packed around them.


tamagoyaki

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

Borrowed from Japanese 卵焼き (literally “grilled egg”).

A Japanese omelette made by rolling together several layers of cooked egg, usually prepared in a rectangular pan.


zongzi

Borrowed from the Hanyu Pinyin romanization of Mandarin 粽子 (zòngzi), from 粽 (zòng, “dumpling of glutinous rice wrapped in leaves”) + 子 (zi, diminutive suffix).

The traditional fare around Dragon Boat Festival time is zongzi, pyramids of glutinous rice wrapped in reed leaves. The zongzi, it is said, symbolize the rice that the Miluo River people threw to the fish so that they would leave Qu Yuan's body undisturbed.

1953, Department for International Work, All-China Democratic Women's Federation, editor, Women of China, Beijing: Foreign Languages Press, →OCLC, page 17, column 2:

The people honor the memory of Qu Yuan on this day by eating Zongzi and holding dragon-boat races. Zongzi are little packets of glutinous rice with jujubes, ham and sweet bean paste added for interest, wrapped in leaves of rushes.

1979, China Reconstructs, Beijing: China Welfare Institute, →ISSN, →OCLC, page 49:

A week or two before the festival, villagers would prepare glutinous rice wrapped in bamboo leaves before cooking, commonly known as zongzi or chang (in Hokkien).

2005, Lim Hin Fui, Fong Tian Yong, The New Villages in Malaysia: The Journey Ahead, Kuala Lumpur, Malaysia: Institute of Strategic Analysis & Policy Research, →ISBN, page 126:

Sunny ordered four zongzis or dumplings and, out of tradition, haggled with the woman until they agreed on a price.

2011, Daniel Kalla, The Far Side of the Sky: A Novel of Love and Death in Shanghai, Toronto, Ont.: HarperCollins, →ISBN; paperback edition, New York, N.Y.: Forge/A Tom Doherty Associates Book, 2015, →ISBN:

A traditional Chinese dumpling of glutinous rice stuffed with a savoury or sweet filling, wrapped in large flat leaves, and cooked by steaming or boiling.

粽

traditional Chinese dumpling of glutinous rice stuffed with a filling


nikuman

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

A (Japanese) baozi with meat filling; a Chinese steamed stuffed bun with meat.


kig ha farz

Borrowed from Breton kig ha farz (literally “meat and stuffing”).

bor+

A traditional Breton dish of various meats simmered in a broth with a buckwheat-flour pudding.


cabinet pudding

en-noun

cabinet pudding (countable and uncountable, plural cabinet puddings)

Certainly, in the gravy soups, turbot, hare, roast saddles, cabinet puddings, boiled eggs at tea-time and bread and butter and meat paste with the morning tray, one tasted one's own decadence[.]

1958, Anthony Burgess, The Enemy in the Blanket (The Malayan Trilogy), published 1972, page 272:

A traditional English steamed pudding made from some combination of bread or sponge cake or similar ingredients, with dried fruits such as raisins, served with custard or another sweet sauce.


Indian pudding

Indian pudding (countable and uncountable, plural Indian puddings)

A traditional New England dessert, based on hasty pudding but with cornmeal replacing wheat, milk replacing water, and additional sweeteners and spices.


korokke

korokke (countable and uncountable, plural korokke)

From Japanese コロッケ (korokke), ultimately from French croquette. Doublet of croquette.

In Japanese, hoku hoku is an expression for dishes that are textured, flavorful, warm and starch-laden; no matter the variety, korokke fit the bill.

2022 June 8, Bryan Washington, “A Foolproof Recipe for Korokke”, in The New York Times, →ISSN:

A Japanese dish of chopped meat, seafood, or vegetables with mashed potato or white sauce, rolled in flour, eggs, and breadcrumbs, then deep-fried.


tlacoyo

From Mexican Spanish tlacoyo, from Nahuatl tlahtlaōyoh.

When it opened in 2018, Suerte was one of the few restaurants in the country making masa from heirloom varieties of corn and using it to make tortillas, tlacoyos, tlayudas, tamales and taquitos.

2023 July 7, Rick A. Martínez, “For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh Masa”, in The New York Times, →ISSN:

A Mexican dish consisting of a fried and stuffed masa cake.


rewena

(New Zealand) A traditional Maori sourdough potato bread.


fatayer

From North Levantine Arabic, South Levantine Arabic and Gulf Arabic فَطَايِر (faṭāyir), equivalent to standard Arabic فَطَائِر (faṭāʔir), plural of فَطِيرة (faṭīra, “pie”).

Savory pie sandwich famous in Arab and Middle Eastern countries that is stuffed with item(s) such as meat, cheese, spinach, halloumi, or labna.


witbier

witbier (countable and uncountable, plural witbiers)

A top-fermented barley/wheat beer brewed mainly in Belgium and the Netherlands.


Chelsea bun

From Chelsea + bun, since it was first created in the 18th century at the Bun House in Chelsea, London.

A spiral-shaped currant bun, spiced and coated with sugar.


kampyo

Dried shavings of calabash used in Japanese cuisine.


Cookies and Cream

A flavor of ice cream made by combining vanilla or sweet cream ice cream with chunks of chocolate cookie (often Oreos)


jhinga

We ordered a jhinga masala and some papadams.


pudhina

Once we made Pudhina Chutney and left it on the grinding stone as we forgot to bring to ^([sic]) the dining table. Next morning we found a rodent quite dead near that stone. It is still a mystery if our Pudhina Chutney was the cause.

2003, Raj Dore, Tandoori Texan Tales, page 218:

In Hotel Vinayaka Muruga, one can order a dosa with none, any, some or all of coconut chutney, pudhina chutney, onion chutney, chilli sauce or red chilli powder. How many possible orders of a dosa are possible?

2009, T. Sengadir, Discrete Mathematics and Combinatorics, page 165:


plumcake

plumcake (countable and uncountable, plural plumcakes)

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

Ellen's mamma was going out to pay a visit, but she left the children a large piece of rich plumcake to divide between them, that they might play at making feasts.

1833, Parley's Magazine, volume 1, page 23:

She decided to buy some plumcake but Downes's plumcake had not enough almond icing on top of it so she went over to a shop in Henry Street.

1904–1907 (date written), James Joyce, “Clay”, in Dubliners, London: Grant Richards, published June 1914, →OCLC, page 124:

He was barely 100 m up and directly below him a merchant was displaying some lovely fresh plumcakes. The display was naturally not improved by the sand.

1979, New Scientist, volume 84, numbers 1186–1187, page 26:

A cake made either with dried fruit (such as grapes, currants, raisins or prunes) or with fresh fruit.


meat floss

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


unhalal

(somewhat informal, chiefly Islam) Not halal; haram.


topper-offer

(slang) A topping on a food or beverage, such as whipped cream on a dessert, or toppings on pizza.


halalization

At the technical level, with its 'halalization' of capital and investments, Islamic aid is seen as a guarantor of the morality of financial practices.

2003, Jonathan Benthall, Charitable Crescent: Politics of Aid in the Muslim World, page 43:

There was an expression of halalization as the support of Malays vis-à-vis the Chinese through consumption.

2011, J. Fischer, The Halal Frontier: Muslim Consumers in a Globalized Market, page 58:

Halalization in Malaysia has simultaneously been subjected to state and business governmentality in the form of extensive market research and political bureaucratization of consumption, including the setting up o fthe Ministry of Domestic Trade and Consumer Affairs in 1990.

2013, John P. Hoffmann, Understanding Religious Ritual: Theoretical approaches and innovations:

(rare) The act or process of making something halal.


musk mallow

musk mallow (countable and uncountable, plural musk mallows)

Abelmoschus moschatus
Abelmoschus moschatus#Translingual

Any of species Abelmoschus moschatus, abelmosk, native to India.


ice creamery

(Commonwealth) A shop selling ice cream.


back of house

Coordinate term: front of house

The part of a restaurant, etc. that is not open to the public.

keittiö (restaurants; literally "kitchen", but used metonymically in context)


parsleyed

parsleyed new potatoes


tahdig

From Iranian Persian تهدیگ (tah-dig), from Classical Persian تهدیگ (tah-dēg).

The crispy layer of rice (and sometimes lavash bread, thinly sliced potatoes, egg or another ingredient) taken from the bottom of the pot in which the rice (chelow or pilaf) is cooked in cuisine of Western Asia.


angels' share

Coordinate term: devil's cut

The portion of a wine, whiskey or other alcoholic spirit's volume that is lost to evaporation during aging, particularly while it matures in barrels (and evaporates through the porous wood).


rumaki

rumaki (countable and uncountable, plural rumakis)

Unknown; possibly related to Japanese 春巻き (“spring roll”).

A mock-Polynesian hors d'oeuvre, usually made from water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.


stromboli

Named for the 1950 film Stromboli, named for the island of Stromboli.

A type of turnover filled with various cheeses, typically mozzarella, and Italian meats such as salami, capicola and bresaola.


galbitang

A Korean soup made from beef, daikon, onions, etc.


primost

A soft, spreadable Scandinavian cheese made from cow's milk.


tsikoudia

A fragrant, grape-based pomace brandy of Cretan origin.


halalize

en-verb

halalize (third-person singular simple present halalizes, present participle halalizing, simple past and past participle halalized)

halalizes (present singular third-person)
halalizing (participle present)
halalized (participle past)
halalized (past)

(transitive, rare) To make something halal.


oat soda

en-noun

oat soda (countable and uncountable, plural oat sodas)


serving spoon

A large spoon used to serve food at table.


pot-au-feu

pot-au-feu (usually uncountable, plural pot-au-feus or pots-au-feu)

pot-au-feus (plural)
pots-au-feu (plural)

The meat and vegetables for our pot-au-feu cost only twelve sous, or sixpence sterling — a cheap dish indeed!

1824, Thomas Gill, The Technical Repository, page 180:

A thick soup of meat and vegetables cooked together in a large pot.


titty juice

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


chickenarian

For me, I could not give a stuff who is vegetarian, chickenarian or what. It is up to them, just hope they make a good judgement.

2000 August 4, JAID [username], “Re: Lighten up”, in alt.food.vegan (Usenet):

Most of the Turks are vegetarian and/or chickenarian (Chicken meat is preferred to red meat because of the price tags).

2005 March 26, Alistair Sim (quoting Baris Sanli), “Semranim for Dummies”, in soc.culture.turkish (Usenet):

Plus, there are salads for those who don't eat meat. As Nando's says: "Vegetarians are just as welcome as our Chickenarian customers.

2008 January 16, J. Smith, “Hot chicks”, in Gulf News:

(informal) Eating chicken and/or eggs, especially in conjunction with an otherwise vegetarian diet.


chickenarian

(informal) A person who has such a diet.


Danish blue

A strong, blue-veined cheese originating in Denmark.


rabadi

bor

Hindi राबड़ी (rābṛī)

His wife, happy coincidence, had prepared my favourite sweet, rabadi.

1997, Kiran Nagarkar, Cuckold, HarperCollins, published 2013, page 3:

You can serve rabadi plain or with chopped fruits and nuts.

2007, Jyoti Pathak, Taste of Nepal, page 350:

Rabadi is traditionally used in desserts such as a pudding with nuts (Cream Pudding).

2011, Vasantha Prasad, Indian Vegetarian Cooking from an American Kitchen:

(India) A creamy dessert made from sweetened yoghurt.


crazy bread

From a brand name used by the Little Caesars pizza chain.

(US) Garlic bread stuffed or sprinkled with cheese.


fusion cuisine

en-noun

fusion cuisine (countable and uncountable, plural fusion cuisines)

(cooking) A cuisine that combines elements of several culinary traditions.


anelloni

The pièce de résistance, though, is a dried tubular pasta called anelloni, a fashion-forward shape that dares to wear its sauce-clinging ridges on the inside of the loop instead of on the outside

[2011 January 27, Robin Raisfeld, Rob Patronite, “Bowled Over”, in New York Magazine (The Underground Gourmet), retrieved 2015-01-03:

A type of pasta similar to rigatoni but with ridges on the inside.


lotus seed

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

Nelumbo nucifera
Nelumbo nucifera#Translingual

traditional Chinese medicine
traditional Chinese medicine

Any of the seeds derived from the plants in the genus Nelumbo, particularly the species Nelumbo nucifera, as used in East Asian cuisine, traditional Chinese medicine and Chinese desserts.

ကြာစေ့

seed from the plants in the genus Nelumbo


crottled greep

Coined as nonce words by Dean Grennell in 1953 in a one-shot fanzine called Filler.

But if you don't like crottled greeps, what did you order them for?

1953, Dean Grennell, Filler, Filler #378:

Lee Hoffman wrote a story for GRUE 27 portraying Crottled Greeps as a seductive but lethal viand and imagination took over from there.

1959, Richard "Dick" Harris Eney, Fancyclopedia II, Crottled Greeps:

Really, Diefenbaker would write to anybody. Just let someone in Nowhere-in-Particular, New Jersey. write in a comment to Diefenbaker's fan magazine, and Dief would fire back a friendly five-page letter, making the poor crottled greep feel liked.

1988, Sharyn McCrumb, Bimbos of the Death Sun, →ISBN, page 9:

I won't touch crottled greeps. Why is it everyone who's seen a crottled greep wants to watch someone else coping?

1994, Larry Niven, Jerry Pournelle, The Gripping Hand, →ISBN, page 27:

Though many have whined about blog, and indeed about crottled greeps, this won't quite do. For one thing, most places that deign to serve crottled greeps aren't classy enough to serve blog, and those that are charge an enormous corkage fee. For another, blog is too strong (in both flavor and alcohol) and covers up the delicate nuances of crottled greeps. Some people consider this a plus.

1995 October 6, David E Romm, “Re: parking ghods (was Re: NYC Fandom)”, in rec.arts.sf.fandom (Usenet), message-ID <romm-0610951335260001@ppp-66-114.dialup.winternet.com>:

They actually had crottled greeps on the menu here.

1996, James Doohan, S. M. Stirling, The Rising, →ISBN, page 281:

(fandom slang, nonce word, humorous, usually in the plural) A fictional foodstuff.


Brown Betty teapot

Brown Betty teapot (plural Brown Betty teapots)

A teapot made from red terracotta clay and covered in Rockingham brown glaze, originally made in Stoke-on-Trent by the Elder Brothers circa 1695.


congri

congri (countable and uncountable, plural congris)

Coordinate term: moros

A dish of red beans or black beans and rice, cooked together, which is common in Latin American / Caribbean cuisine.


mad honey

Honey that is toxic or psychoactive due to chemicals in plants or the environment.


caviar spoon

A small shallow spoon made from inert materials (such as gold, horn, or wood) rather than typical metals, intended for eating caviar.


fios de ovos

/ˈfiːəʊz di ˈəʊvəʊz/

Borrowed from Portuguese fios de ovos (literally “egg threads”).

bor

A traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup.


rebujito

A drink made from manzanilla sherry and lemonade.


hard sauce

en-noun

hard sauce (countable and uncountable, plural hard sauces)

A rich sweet dessert sauce for puddings, made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla, or other flavourings.


sarapatel

A spicy, vinegary meat dish of Portuguese origin, popular in the coastal Konkan region of India.


asida

A lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey


carenum

From Latin carēnum or caroenum, from Ancient Greek κάροινον (károinon), q.v.

(historical cooking) A reduction of must or sweet wine produced by boiling it in large kettles until it was reduced by half or two-thirds in volume.


overfired

en-adj

overfired (not generally comparable, comparative more overfired, superlative most overfired)

more overfired (comparative)
most overfired (superlative)

From over- (prefix meaning ‘above; excessively’) + fired, or overfire + -ed.

prefix

/ˌəʊvəˈfaɪəd/

Overfired grills, or salamanders, can, in addition, be used for making toast and salamandering. They have the heat source above the food [...]. This may comprise sets of burners firing below refractory or metal frets, or surface combustion plaques.

2006, “Flame Protection Systems”, in Frank Saxon, editor, Tolley’s Industrial and Commercial Gas Installation Practice (Gas Service Technology; 3), 4th edition, Oxford, Oxfordshire, Burlington, Mass.: Elsevier Newnes, →ISBN:

Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent.

2009, Peter Osbaldeston, The Palm Springs Diner’s Bible: […], Gretna, La.: Pelican Publishing Company, →ISBN, page 250:

(not comparable, cooking) Of a cooker: having a heat source that is above the food being cooked.


krupnik

A thick Polish soup made from vegetable or meat broth, containing potatoes and barley groats.

A traditional alcoholic drink made from vodka (or other grain spirit) and honey, popular in Poland, Belarus, and Lithuania.


battery acid

en-noun

battery acid (countable and uncountable, plural battery acids)

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


brick toast

A Taiwanese sweet butter bread shaped in a block and often served with ice cream.


butler café

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

A novelty restaurant, originating in and found predominantly in Japan, in which guests are served by male waiters in butler costumes, who treat them as masters or mistresses in a private home rather than as restaurant patrons.


gulab jamun

gulab jamun (countable and uncountable, plural gulab jamuns)

Borrowed from Hindustani گلاب جامن / गुलाब जामुन (gulāb jāmun), from गुलाब (gulāb, “rosewater”), in turn from Classical Persian گُلَاب (gulāb), from گُل (gul, “rose”) + آب (āb, “water”), and जामुन (jāmun, “jambul”).

From where I was sitting I could see the gulab jamun Aunt Ranjan had prepared early that same morning. The dark-golden balls of sponge were already soaked in sugar syrup and piled generously in a glass bowl at the end of the counter.

2023, Chetna Maroo, Western Lane, Picador, page 3:

A South Asian dessert made from milk solids that are deep-fried and soaked in syrup.


khandvi

Borrowed from Gujarati ખાંડવી (khā̃ḍvī).

A savoury snack from Gujarat, India, made from a paste of gram flour and yoghurt.


kewra

From Hindustani کیوڑہ (kyoṛh) / केवड़ा (kevṛā), inherited from Sanskrit केतक (ketaka).

The essence of pandanus flowers, used to make a syrup in North Indian and Pakistani cuisine.


chrain

From Yiddish כריין (khreyn), in turn from a Slavic source, probably Russian хре́н (xrén, “horseradish”).

A relish in Ashkenazi Jewish cuisine, consisting of grated horseradish, vinegar, sugar, salt, and optionally beetroot.


sumbala

From a Mande language. Compare Bambara sunbala.

A West African condiment prepared from crushed and fermented seeds (usually African locust beans or soybeans).


underfired

en-adj

underfired (not generally comparable, comparative more underfired, superlative most underfired)

more underfired (comparative)
most underfired (superlative)

From under- (prefix meaning ‘underneath; insufficiently’) + fired, or underfire + -ed.

prefix

Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent. Some establishments use the underfired version, which has the advantage of searing the bits of dripping fat, which gives the meat a barbequed taste. [...] The disadvantage of the underfired grill is the potential for flareups, which can cause a burned spot or carbonization. Not only do these taste bad, but they are also carcinogenic. Home grills are underfired; they must be watched carefully.

2009, Peter Osbaldeston, “Steakhouses”, in The Palm Springs Diner’s Bible: A Restaurant Guide […], Gretna, La.: Pelican Publishing Company, →ISBN, page 250:

Under-fired (under-heated) grills. The heat source for these is underneath the grill. Under-fired grills are used to cook food quickly, so they need to reach a high temperature. This type of grill makes criss-cross marks on the food, known as quadrillage.

2014, Keyth Richardson et al., chapter 7, in Basic Cookery for Foundation Learning, London: Hodder Education, →ISBN:

(not comparable, cooking) Of a cooker: having a heat source that is underneath the food being cooked.


mumbo sauce

Used as early as 1950. Formerly a registered trademark.

(US) A sweet, tangy, reddish-orange condiment found in Chinese takeout restaurants in the Washington, DC area.


gofio

Borrowed from Spanish gofio, from Guanche [Term?].

Coordinate term: tsamba

(cooking) Flour made from roasted grains or other starchy plants, a staple in the Canary Islands.


dandelion and burdock

During the summer holidays I wait around for him to arrive so that I can get at the dandelion and burdock before my brothers do.

2005, Nigel Slater, Toast: The Story of a Boy's Hunger, Penguin, →ISBN:

We had fizzy dandelion and burdock, because it was pop man day. Dandelion and burdock is like shandy, only nicer.

2006, Zoompad, Tip, Trafford Publishing →ISBN, page 16

Dandelion and burdock is for many people a taste of childhood. I remember becoming a fan one summer and refusing to drink anything else.

2011, Andy Hamilton, Booze for Free, Random House, →ISBN:

"Dandelion and burdock! A local delicacy, I believe. Regrettably, no alcohol." She brought cups from the table in the corner and they tried it.

2012, Wendy Robertson, A Thirsting Land, Hachette UK, →ISBN:

(UK) A drink traditionally flavoured with dandelion root and burdock root, sometimes fermented.


Cointreau

/ˈkwɑːntɹəʊ/

Named after the Cointreau brothers, who set up a distillery in 1849 in Angers.

An orange-flavoured triple sec liqueur produced in France.


'que

en-noun

'que (countable and uncountable, plural 'ques)

There was nothing left on the plate but some 'que sauce and a bit of Wonder Bread.

1979, New West, volume 4, part 1, page 128:

Truth, Justice and the BBQ way / In a world full of Arby^([sic]) 'ques and McRibs, […]

2001, Doug Worgul, The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbeque, →ISBN, page 71:

But for 'que it's probably better known as the Pimlico or Churchill Downs of competition barbecue.

2003, Steven Raichlen, BBQ USA: 425 Fiery Recipes from All Across America, →ISBN, page 599:

Although the blue haze you see rising from a Western skyline is often that of a barbecue pit, the quest for 'que is one that's been undertaken in the East as well as the West. In fact, some of the earliest barbecue can be traced back to the East […]

2004 September-October, American Cowboy, volume 11, number 2, page 53

But he cooked such good barbeque that one day, Albert Hartley, who's long dead now, said, "Why don't you cook up some 'que and sell it? People would come buy it if you cooked it."

2013, A History of South Carolina Barbeque, →ISBN, page 90:


lemon plait

I sucked "lemon plait" and I read and would not have changed places with an angel.

1913, Katharine Tynan, Twenty-five Years: Reminiscences, page 51:

[…] she sold lemon platt^([sic]).

1916 December 29, James Joyce, A Portrait of the Artist as a Young Man, New York, N.Y.: B[enjamin] W. Huebsch, →OCLC:

Jerry went for a thing called "lemon plait." He watched the dwindling supply with anguish, not strong enough to reach the counter in the fetid excitement of hungry boys. He had almost no pocket money, and chocolate was beyond him.

1936, Francis Hackett, The Green Lion, page 241:

[…] grander sugar stick such as Lemon Plait, that was two pieces plaited together and that had a nice sourish taste.

1957, Padraic Colum, The Flying Swans, page 141:

Lemon-flavoured sugar confection (candy, sweets, similar to barley sugar) in a plaited form.


bocarones

And perhaps to begin we will have some gambas, crawfish, and bocarones, small fish prepared in vinaigrette. Is that all right?” “It sounds wonderful,” Kristen said. And it was.

2011, Barbara Faith, Happy Father's Day, →ISBN:

“I don't suppose you've ever had bocarones?” He returned her smile. “You'd be right.” “They're filletted anchovies pickled in vinegar, them and a plate of gueldes—you'd have had them here as whitebait, deep-fried herring fry […]"

2014, Patrick Taylor, An Irish Doctor in Peace and at War: An Irish Country Novel, →ISBN, page 260:

But this could complicate things. He would have to think about it. "Bocarones and rice," he answered, "your favourite, no?" "You're sounding quite the Spaniard now, Papa," she said affectionately, and together they began to prepare the meal.

2014, Carol Macfie Lange, Invisible Child: A Boy's Survival in Franco's Spain, →ISBN, page 33:

Anchovies or other small fish marinated in vinegar.


cryomaceration

A winemaking technique in which the crushed grapes are held at sub zero temperatures in order to weaken the cellular structures in grape skins via ice crystals. This is done prior to fermentation in order to allow for more critical compound extraction leading to increased stability and flavour development.


saunth

Saunth is an appetizing, sweet-and-sour cooked sauce, often served with breads.

2000, Harish Johari, Ayurvedic Healing Cuisine, page 197:

The sweetness of onions still trapped within, the milky flavour of almonds combined with sensuous saffron, played up by the saunth and a hint of spices.

(India) A sweet chutney made from tamarind and ginger.


maqluba

From Arabic مَقْلُوبَة (maqlūba, literally “upside down”), from the passive participle of the verb قَلَبَ (qalaba, “to turn, to flip”), named after the way the dish is served; variation in spelling reflects the different varieties of North Levantine Arabic or South Levantine Arabic the term has been borrowed from.

bor

A traditional Levantine dish of meat, rice, and fried vegetables, cooked in a pot which is then flipped upside down prior to serving.

مَقْلُوبَة

Levantine dish of meat, rice and vegetables


mujaddara

/muˈd͡ʒɑdəɹə/

/muːˈd͡ʒædəɹə/

From Arabic مُجَدَّرَة (mujaddara, “pockmarks”), because the lentils scattered through the grains of rice resemble pockmarks.

uder

A traditional Middle Eastern dish of cooked lentils and rice


diplomat pudding

en-noun

diplomat pudding (countable and uncountable, plural diplomat puddings)

bread and butter pudding
bread and butter pudding


Malvern pudding

Malvern pudding (countable and uncountable, plural Malvern puddings)

From the English town of Malvern in Worcestershire.

A traditional English baked pudding made with apples or other seasonal fruit, with custard.


tembleque

From Spanish tembleque (literally “trembling”), from its jelly-like texture.

bor

A coconut dessert pudding from Puerto Rico.


dock pudding

en-noun

dock pudding (countable and uncountable, plural dock puddings)

A pudding from the north of England, made with the leaves of bistort along with oatmeal, nettles, onion, and seasoning, and traditionally fried with bacon.


sugar pie

sugar pie (countable and uncountable, plural sugar pies)

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burpless

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Some researchers have suggested that a burpless cucumber contains less of a burp-causing compound; some say it's the seeds that cause people to burp […]

2006, Organic Gardening, volume 53, number 4, page 50:

(of foods) Not causing the eater to burp.


fish oil

fish oil (usually uncountable, plural fish oils)

Oil derived from the tissues of oily fish; especially, a dietary supplement made therefrom, manufactured and sold in liquid, capsule and tablet forms.


white vinegar

white vinegar (countable and uncountable, plural white vinegars)

Vinegar that has been distilled to remove coloured impurities.


dekchi

Borrowed from Bengali ডেকচি (ḍekci), from a diminutive of Persian دیگ (dêg, “pot”).

(Bangladesh, West Bengal) A round-bottomed cooking pot.


military hotel

Shortened from earlier Hindu military hotel, named so because they originally catered to Hindu non-vegetarians of the military.

11 Gajendra Vilas Hindu Military Hotel, Alps Restaurant, Mount Road.

1954, Large Industrial Establishments in India, Indian Labour Bureau, page 455:

Mutton or chicken curries and various other non-vegetarian dishes are served in the Moslem restaurants and in those labelled in English "Military Hotel."

1962, Jean Filliozat, India: The Country and Its Traditions:

The Star of India, as the board outside proclaimed, was a "military hotel"; in other words, it served meat, which my grandmother did not. "I am thinking you might be missing it," Charlis said, ushering me to a chair.

2011 October 18, Shashi Tharoor, India: From Midnight to the Millennium and Beyond, Simon and Schuster, →ISBN:

(South India) A restaurant serving non-vegetarian food.


sharbat

Borrowed from Hindustani, from Classical Persian شَرْبَت (šarbat). Doublet of sherbet and sorbet.

The Arabs brought sugarcane, mulberries, and citrus fruits (along with many things that have nothing to do with granita), and innumberable recipes for sharbat, their sweetened, aromatic drinks flavored with fruits, blossoms, and spices, and often chilled with mountain snow.

1998, Jeffrey Steingarten, The Man Who Ate Everything, page 362:

Ka found the general lack of interest liberating. This is why he went into the snack bar on the corner of Little Kâzimbey Avenue and Kâzim Karabekir Avenue, and ordered himself a cinnamon sharbat, and he drank it with relish.

2005, Orhan Pamuk, translated by Maureen Freely, Snow, page 218:

When Mrs. Dwivedi had no longer felt like standing there tracking Chellam's progress in the punishing heat, she’d come indoors, ordered her cook to make her a tall glass of iced sharbat, and telephoned Amma.

2008, Preeta Samarasan, Evening Is the Whole Day, page 318:

A West and South Asian sweet drink prepared from fruits or flower petals; a sherbet.


bo lei

From Cantonese 普洱 (bou2 nei5-2), exhibiting "lazy pronunciation".

"What kind of tea do you prefer? Clayton has bo lei, a Yunnan red, jasmine. . .a rather excellent green."

1999, Stuart Cohen, Invisible World, HarperCollins, →ISBN, →OCLC, page 105:


spiralizer

A culinary device that turns food into a spiral shape, like pasta.


wedding soup

wedding soup (countable and uncountable, plural wedding soups)

A mistranslated calque of Italian minestra maritata (“married soup”), which refers to the “marriage” of the vegetables and the meat.

calque

You have probably heard of wedding soup, an Italian-American favorite that gets its name not because it is served at weddings, but because it is a marriage of meat (in the form of tiny meatballs) and vegetables […]

2013, Ellie Krieger, Weeknight Wonders: Delicious Healthy Dishes in 30 Minutes, →ISBN:

This was his second helping and he'd already eaten three slices of bread, a salad, and a cup of wedding soup.

2014, Mary Campisi, A Family Affair: Fall, →ISBN:

[The] shopper creates a version of wedding soup and incorporates beans into the mix to allow for extra protein.

2013, Kristen Homan, Money in the Kitchen, →ISBN:

(US) An Italian-American soup consisting of green vegetables and meat in a chicken-based broth.


babycino

I squeezed my way into the crowded café [...] trying not to sweep babycinos off tables with my coat.

2019, Candice Carty-Williams, Queenie, Trapeze, page 139:


kangarooburger

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Visitors barely had time to hang the Cortina on a tree, grab a pre-match kangarooburger, and chisel last week's chewinggum off the sea before the netting started to bulge.

1982, Private Eye, Issues 523-549, unknown page

The chairman also doesn't want to miss this event and is keen to have one of those fresh kangarooburgers Paul has organized from the delicatessen shop down the street.

2006, George W. Eastman, Christoph Wald, & Jane Crossin, Getting Started in Clinical Radiology: From Image to Diagnosis, Thieme, →ISBN, page 304:

I closed my eyes and tried to think happy thoughts. But unfortunately the thoughts that kept popping up were of pinking shears, murder, kangarooburgers.

2009, Emily Ecton, Night of the Living Lawn Ornaments, Aladdin, →ISBN, page 112:


rooburger

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As for the food, I'm not sure about having a rooburger.

1999 October 3, Libbydoo [username], “Re: OT Australia”, in alt.support.crohns-colitis (Usenet):

Round the corner, the Redback Bar [address redacted] offers good beer and company, plus rooburgers and outback soup.

2001, Ryan Ver Berkmoes, Britain, Lonely Planet, →ISBN, page 517:

I wouldn't be surprised if rooburgers and ostrichburgers were available on a certain Southern Hemisphere island.

2013 January 31, Garrett Wollman, “Re: Beefburger”, in alt.usage.english (Usenet):


humanburger

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tea break

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(British, Australia) A short break or rest period during the day when a cup of tea or coffee is drunk.

اِسْتِرَاحَة

a short break or rest period during the day when a cup of tea or coffee is drunk


drizzler

Any pouring device intended to allow liquids to be drizzled.


Diet Coke

en-noun

Diet Coke (countable and uncountable, plural Diet Cokes)

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(uncountable, informal) A cola-based soft drink containing no or low amounts of sugar and produced by the Coca-Cola Company.


Cincinnati chili

Cincinnati chili (countable and uncountable, plural Cincinnati chilis)

A regional style of chili con carne, especially in the greater Cincinnati area, characterized by seasonings such as cinnamon, cloves, allspice, and chocolate, and commonly served over spaghetti or as a hot dog sauce.


four-way

The sense referring to a serving of Cincinnati chili was coined in the 1920s by Tom and John Kiradjieff, Slavic-Macedonian immigrants to Cincinnati, for their Empress Chili chain.

(Cincinnati) A serving of Cincinnati chili with spaghetti, cheese, and onions or sometimes beans.


five-way

Coined in the 1920s by Tom and John Kiradjieff, Slavic-Macedonian immigrants to Cincinnati, for their Empress Chili chain.

(Cincinnati) A serving of Cincinnati chili with spaghetti, cheese, onions, and beans.


unadon

Japanese 鰻丼, an abbreviation for unagi + donburi, literally "eel bowl".

A Japanese dish of grilled glazed eel fillets served on steamed white rice.


honey drizzler

(chiefly Commonwealth) Synonym of honey dipper (“kitchen tool used to drizzle honey”)


banh mi

Borrowed from Vietnamese bánh mì (“bread; sandwich”).

You will think this is a produce store or market, but never would you guess that inside, sweet Vietnamese ladies will make you a banh mi to rival all banh mis, and that noodle soups and plate lunches can be pumped out of here like nobody's business.

2011, Grace Keh, Food Lovers' Guide to San Francisco, →ISBN:

A Vietnamese sandwich, typically served on a baguette, and somewhat resembling a submarine sandwich.


seven-layer salad

seven-layer salad (countable and uncountable, plural seven-layer salads)

An American salad dish containing layers of vegetables and other ingredients.


Twix

Brand name, a blend of twin + sticks, since there are two biscuits of the product in each package.

Then—oh so casually—she was asked to select either a Twix bar or an apple, as thanks for her participation in the experiment.

2008, Cordelia Fine, A Mind of Its Own: How Your Brain Distorts and Deceives, page 173:

I even ate a Twix before bed each night, not once thinking about how many miles it would take me to run off the calories.

2015, Branch Kimball, My Eating Disorder: Thoughts During Sickness and Recovery:

A popular chocolate bar produced by the Mars company, consisting of two fingers of biscuit with other confectionery toppings and coatings (most frequently caramel and milk chocolate).


sports drink

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(sports) A drink whose purpose is to replenish the body's water and energy levels when doing exercise.


café liégeois

Which may explain why we broke the news at the Café de Flore a semester beforehand, over cafés liégeois and éclairs au chocolat, the blackmailing parent's best friends.

2011, Penelope Rowlands, editor, Paris Was Ours, Algonquin Books, →ISBN, page 218:

A cold dessert made from lightly sweetened coffee, coffee-flavoured ice cream and Chantilly cream.


pimola

...put three pieces of pimola on top and a row of chopped olives around outside.

1915, Monticola Club cook book, page 25:

...on top of which place a pimola or ball of cream cheese.

1921, Harriet Schuyler Nelson, Fruits and Their Cookery, page 89:

...squeeze and twist a piece of lemon peel over the top and serve with a pimola or an olive.

2007, David Wondrich, Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar, page 261:

An olive stuffed with a kind of sweet red pepper, or pimiento.


near beer

near beer (countable and uncountable, plural near beers)

That which we now have, and called near beer, with less than a half per cent of alcohol, is not drinkable, it is not palatable, it is not good, it is no part of a meal, nor can it be made a part of a meal.

1924, “Proposed Modification of the Prohibition Law to Permit the Manufacture, Sale and Use of 2.75 Per Cent Beverages: Hearing Before the Committee on the Judiciary, House of Representatives, Sixty-eighth Congress, First Session”, in Barrel and Box and Packages, volume 21:

Maybe that near beer was nearer than he thought.

2016, "Lawmakers wade into debate over grocery store beer," Kristen Wyatt, Associated Press
A bill moving through the state Legislature would allow more grocery stores to sell beer stronger than 3.2 percent alcohol, or “near beer.”

Any of a class of malt liquors that contain so little alcohol (usually less than 0.5%) that they will not produce intoxication.


light-struck

en-adj

light-struck (comparative more light-struck, superlative most light-struck)

more light-struck (comparative)
most light-struck (superlative)

From light (noun) + struck (participial adjective).

affix

(of beer) Spoiled by exposure to light, which causes riboflavin to catalyze a chemical process ultimately producing a thiol (MBT) from isohumulone.


fanchonette

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A French cake made with puff pastry and a cream filling.


Lady Curzon soup

Named after Lady Curzon (1870-1906), wife of Lord George Nathaniel Curzon, the viceroy of India.

A soup made with sea turtle meat (or now sometimes mussels), cream, curry powder, and sherry.


pan haggerty

A casserole dish of northern England, containing meat, vegetables, and sometimes cheese.


nastoyka

A Slavic liqueur containing an infusion of herbs and/or fruits in brandy or similar spirit

насто́йка

a Slavic liqueur containing an infusion of herbs and/or fruits in brandy or similar spirit


tepache

en-noun

tepache (countable and uncountable, plural tepaches)

Borrowed from Spanish tepache, from Nahuatl tépiatl or Nahuatl tepachoa.

A fermented beverage, sometimes alcoholic, made from the peel and the rind of pineapples, which is sweetened with either piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold.


tipsy cake

tipsy cake (countable and uncountable, plural tipsy cakes)

A sweet English cake, made with sponge cake, sherry and brandy.


distavorous

Who eats food that was not grown or produced locally


stiff peaks

stiff peaks pl (normally plural, singular stiff peak)

Whisk your egg whites until you have stiff peaks and then the bowl can be held upside down over your head and the egg whites stay put.

(cooking) Firm tips (of whipping cream or egg whites) which have been beaten and are so aerated that they stand up straight.


Neufchâtel

French, from the region Neufchâtel-en-Bray in Normandy. The placename is originally inspired by the Celtic/Gaulish name Novientum (“new establishment”), reflecting its beginnings as a primitive Gaulish settlement in ancient Normandy.
In the 12th century, Henry I Beauclerc, Duke of Normandy, constructed a castle there, initially named Chastel-Nof which evolved into Neufcastel by the 13th century. Over time, the pronunciation shifted, muting the [f] in neuf, resulting in the modern Neufchâtel, a change influenced by educational standardization similar to other toponyms like Neuchâtel. Compare English Newcastle.

They gave us some such eggs, cream like a custard, and a Neufchâtel cheese; some brown, but such sweet bread;—we never enjoyed a meal so much.

1831, L[etitia] E[lizabeth] L[andon], chapter XVIII, in Romance and Reality. […], volume II, London: Henry Colburn and Richard Bentley, […], →OCLC, page 264:

A soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy.

Henry I Beauclerc
Neufchâtel cheese
Neufchâtel-en-Bray


top fermentation

Carlton was mainly equipped to produce top-fermentation bulk beer, the old fashioned English ale. But the public taste had changed. On 27 April the brewers reported to the board that the public taste now was largely for bottom-fermentation beer or lager.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 90:

Top fermentation is usually carried out at between 64 and 77 ° F/ 18– 25 ° C and takes two to seven days, during which the yeasty foam is skimmed off several times.

2004, Harold McGee, chapter 13, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(brewing) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.


capirotada

A type of bread pudding, originating from Mexico


ensaimada

A type of pastry originating from Mallorca made from flour, water, sugar, eggs, dough and reduced pork lard named saïm.


xynomyzithra

Borrowed from Greek ξινομυζήθρα (xinomyzíthra).

Sfakiani pita, a cheese pie of local fame, something between a crepe and a pancake. The cheese is xynomyzithra, panfried and served with a drizzling of thyme honey.

2005, Liz Smith, Dishing: Great Dish--and Dishes--from America's Most Beloved Gossip Columnist:

It is one of a group of similar traditional products linked to the same geographical region: xynomyzithra in Crete, sérac (variously written) in Savoy, brocotte in parts of France, brossat in Catalonia, requesón in Spain (and requesón and ricota in Latin America); similar but not identical, because Corsican brociu can be eaten fresh but can also be ripened for several months, as brocciu passu, and thus develops a drier texture and stronger flavor.

2009, Andrew Dalby, Cheese: A Global History, page 70:

In the southwestern Sfakia area, the thin Sfakiani pita, filled with myzithra and topped with honey, is a dessert; however, travel just a bit further west, to Paleohora, and you will find your myzithropitakia will probably be made of the sour xynomyzithra, according to local custom.

2010, Korina Miller, Greek Islands, page 251:

A Greek cheese made from strained ewe or goat whey and a little milk.


fat sandwich

Nationwide, Rutgers is more known for its grease trucks then its highly rated business school. […] It is said that you are not really a Rutgers student until you have had a fat sandwich.

2005, Taryn Lynn Sauthoff, Omid Gohari, Rutgers New Brunswick College Prowler Off the Record, page 58:

At the top of the food chain is PJ's, whose pizza wins high accolades, and whose menu of fat sandwiches (a local delicacy that stuffs as many deep-fried items into a roll as possible) is extensive.

2012, Renee Pires, Day Trips from Philadelphia, page 43:

(US, New Jersey) A submarine sandwich containing various fast food items such as burgers, fries, and gyro meat.


liquid sunshine

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"He has found that the rays do not penetrate fluorescent fluids, or liquid sunshine as they are sometimes called.

1904, The Medical Standard - Volume 27, page 339:

In the meantime save that thirst to quench it in LIQUID SUNSHINE.

1919, The Northwestern Druggist: A Progressive Journal for Retail Druggists, Volume 27, page 145:

Five glasses a day of what was known as liquid sunshine would 'increase your income by keeping you and your family fit.

2010, Rose Shapiro, Suckers: How Alternative Medicine Makes Fools of Us All, →ISBN, page 111:

A beverage that is fluorescent or irradiated, believed to have medicinal properties.

He left a bad taste in my mind, let me have another good gulp of this liquid sunshine here with my bird's wing.

1990, Thomas Mann, Lotte in Weimar: The Beloved Returns, →ISBN, page 351:

The wine was worthy to be celebrated in classic verse; none so good is, I am sure, made elsewhere in Syria ; it was liquid sunshine; and as it was manufactured by the monks, it gave us a new respect for their fastidious taste.

2002, Charles Dudley Warner, In the Levant - Volume 1, →ISBN, pages 199–200:

Even if it was liquid sunshine it would've tasted like piss, the situation I'm in.

2007, Torsten Krol, Callisto, →ISBN, page 314:

An alcoholic beverage that is particularly smooth and tasty.

So it was out and away to the road, place the call, punch a bunch of buttons ("To transfer funds, Press 9") in the liquid sunshine, while adjusting an umbrella to improve reception.

2008, Lynne Farr, Off the Grid Without a Paddle, →ISBN, page 39:

I'm in my tent on the shores of the beautiful Pacific, listening to the plentiful supply of liquid sunshine coming down.

2009, Frederick E. LaCroix, The Sky Rained Heroes: A Journey from War to Remembrance, →ISBN, page 205:

“You certainly would," Amber said, “if the builder hadn't taken our liquid sunshine into account." She pushed a switch on the outside wall. A clear plastic building began to unfold onto the arbor's structure.

2010, Stephen Arterburn, Mike Moscoe, The Forsaken, →ISBN, page 91:


awaze

Today her short fingernails are tinged yellow from turmeric, on the back of her wrist a dot of awaze, the red pepper paste gleaming like fresh blood.

2019, Maaza Mengiste
, The Shadow King, Canongate Books (2020), page 21:

A spicy sauce or paste, made with chili peppers and usually reddish in colour, used in Ethiopian and Eritrean cuisine.


mitmita

An orange-red spice mixture, usually consisting of chili peppers, cardamom, cloves and salt (and sometimes additional spices), which is used in Ethiopian and Eritrean cuisine.


gallize

en-verb

gallize (third-person singular simple present gallizes, present participle gallizing, simple past and past participle gallized)

term-label

(American spelling, Oxford British English)

gallizes (present singular third-person)
gallizing (participle present)
gallized (participle past)
gallized (past)

From German Gall + English -ize (suffix forming verbs from adjectives or nouns with the sense of doing what the adjective or noun denotes), from the surname of Dr. Ludwig Gall (1791–1863), the German inventor who developed the process.

refn

From Illustrirter Kalender für 1860: Jahrbuch der Ereignisse Bestrebungen und Fortschritte im Völkerleben und im Gebiete der Wissenschaften Künste und Gewerbe [Illustrated Calendar for 1860: Yearbook of Events, Efforts and Advances in People’s Lives and in the Fields of Science, Arts and Commerce], volume XV, Leipzig: J. J. Weber, 1860, →OCLC, page 68.

[page 163] Therefore it is, that to us the knowledge of how to properly gallize our wines is still more important than to the European vintner, and the results which we can realize are yet more important. [...] [page 172] Truth and justice need never fear the light—they can only gain additional force from it. I do not even attempt to sell a cask of gallized wine, before the purchaser is made fully acquainted with the fact, that it has been gallized.

1866, George Husmann, “Wine-making”, in The Cultivation of the Native Grape, and Manufacture of American Wines, New York, N.Y.: Geo[rge] E. Woodward, […], →OCLC, pages 163 and 172:

The demand for native wines has diminished of late considerably, and their sale rendered difficult; and, although other causes may, in part, account for this, one of them, not to be overlooked, will be found in the prejudice which has been created against them by the public discussion of the propriety of gallizing our wine, and which has furnished a weapon to the hands of the importers of foreign wines, which they have wielded and still wield with great effect against the use of our native produce.

1867 January 8, “[Proceedings of the Missouri Horticultural Society.] Observations in Theodore Engelmann’s Vineyard, St. Clair County, Illinois, 1866.”, in Second Annual Report of the Missouri State Board of Agriculture, […] for the Year 1866, Jefferson City, Mo.: Emory S. Foster, […], →OCLC, page 385:

As a wine grape its unequaled bouquet is the principal recommendation. It is deficient in sugar, and the juice is usually gallized, fortified by the addition of alcohol, or otherwise manipulated.

1870, “Report of the Superintendent of Gardens and Grounds”, in Report of the Commissioner of Agriculture for the Year 1869, Washington, D.C.: Government Printing Office, →OCLC, page 86:

At the South Carolina State Fair, held at Columbia, wines were exhibited from other grapes made by the same process, with this difference—that some of them were not Gallized, and no sugar added.

1871 February, R. D’Hereuse, “D’Hereuse’s Patent Air Treatment”, in W[illia]m and W. L. Jones, editors, Southern Cultivator: A Practical and Scientific Magazine, for the Plantation, the Garden and the Family Circle, volume XXIX, number 2, Athens, Ga.: Wm. and W. L. Jones, →OCLC, page 69, column 1:

I weigh the must by Oechsle's must scale, and add white sugar to it until it weighs 100 degrees, then I gallise it by one-fourth of water in which sugar is dissolved to the same standard of the must.

1875, Henry Funk, “[Statements of Exhibiters.] Statement of Henry Funk—Wine.”, in A. M. Garland, editor, Transactions of the Department of Agriculture of the State of Illinois. […] for the Year 1874, volume IV (New Series; volume XII overall), Springfield, Ill.: State Journal Steam Plant, →OCLC, page 68:

Potato-sugar contains impurities of sulphuric acid, iron sulphate, and lime. [...] Wines "gallised" with potato-sugar are consequently pro tanto poisonous, and the use of such sugars in brewing becomes a matter of questionable permissibility.

1881 October 14, “Chemical Notices from Foreign Sources. [Biedermann’s Central-Blatt für Agrikultur-Chemie, Vol. X, No. I. The Injurious Action of Potato-Sugar.]”, in William Crookes, editor, The Chemical News and Journal of Physical Science. […], volume XLIV, number 1142, London: […] Edwin John Davey, […], →OCLC, page 192, column 2:

All wine, Moselle and Necktar wines—in fact, all German wines shipped to America—are gallized, and exactly this circumstance has created a very important market in America for these wines.

1916, J. Beyse, “K. A. Hellenthal’s Manual for Wine Growers and Wine Dealers, or The Perfect Wine Cellar Master. Eighth Improved and Enlarged Edition. […]”, in Ottmar G. Stark, transl., To Increase the Revenue: Hearings before the Subcommittee of the Committee on Finance, United States Senate, Sixty-fourth Congress, First Session, on H.R. 16763, an Act to Increase the Revenue, and for Other Purposes […], part 1 (Sections Relating to Wines and Liqueurs, Dyestuffs, Drugs and Coal-tar Products, and Munition Manufacturers’ Tax), Washington, D.C.: Government Printing Office, →OCLC, page 62:

(transitive, winemaking, dated) To add sugar and water to (unfermented grape juice) so as to increase the quantity of wine produced.

gallisieren

to add sugar and water to (unfermented grape juice) so as to increase the quantity of wine produced


rehearsal dinner

en-noun

rehearsal dinner (plural rehearsal dinners)

The rehearsal dinner was held at a fancy restaurant.

(US) A formal dinner for the people participating in a wedding ceremony, usually held after the wedding rehearsal on the night before the ceremony itself.


quarantini

Now she is planning to host weekly video chat happy hours to help moms “celebrate surviving another week of the Coronapocalypse” with a “quarantini.”

2020 March 21, Alanna Durkin Richer, quoting Emily Anderson, “Quarantini? Happy hours go virtual”, in Telegraph-Herald, Dubuque, Iowa, page C7:

What, exactly, is a quarantini other than something you drink during a quarantine? There are plenty of recipes floating around online, such as basic vodka martinis sipped from your sofa or more elaborate concoctions that add in items like emergen-c.

2020 March 31, “How to make a ‘quarantini’”, in The Province, Vancouver, BC, page A22:

MacKillop says the data are still being compiled and analyzed, but he won't be surprised if, at the end of the day, we learn that alcohol consumption in Ontario was lower during the pandemic. Among many populations in Europe, similar patterns are emerging.
So why did everyone take up the quarantini bender story as objective truth?

2021 July 6, “‘Quarantini problem’ may have been a myth”, in Toronto Star, page B9:

Recipes included things like "Fau-Cheesy Rice and Broccoli," "Peas Make-the-Corona-Virus-Go-Away Salad," and "Dirty Quarantini." Do you have a favorite?

2021 July 20, Randy Petersen, “Lake City’s Dick Boerger has recipe for success in Wall Street Journal”, in Post-Bulletin, Chicago:

(humorous, neologism) A martini-style cocktail popular amongst people in COVID-19 lockdown.


popcorn shrimp

(cooking) Pieces of battered and fried shrimp.


moo juice

From moo (“noise made by a cow”) + juice (“extracted liquid”).

com

I swore off moo juice when I got out of diapers.

2006, Sheila Wood Foard, Harvey Girl, →ISBN, page 76:


homity pie

en-noun

homity pie (countable and uncountable, plural homity pies)

The Slim Inn told us other main meals include torfu^([sic]) lasagne ($3.75), lentil rissoles ($3.20), peanut croquettes ($3.20) and olde English homity pie which contains potato, parsley, garlic and onions for $3.75.

1983 June 17, The Age, Melbourne, Australia, page 51:

[…] homity pie with leeks, potato, spinach, parsley and cheese with a red pepper sauce […]

1997, Alisdair Aird, The Good Pub Guide 1998:

A traditional British dish resembling quiche, with potatoes, onion, leek and cheese in a pastry case.


nutty Irishman

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

A drink of coffee made with Irish cream and hazelnut liqueur.


melt in the mouth

(idiomatic, of food) Deliciously soft and creamy, creating a melting sensation when eaten, and therefore needing little chewing.

fondant

deliciously soft and creamy, needing little chewing


seafoam salad

seafoam salad (countable and uncountable, plural seafoam salads)

A dessert salad typically made of green gelatin, cream cheese, pears, maraschino cherries, and whipped cream.


frog-eye salad

A pasta salad made with acini di pepe with a whipped topping, egg yolks, and sometimes fruit and marshmallows.


acini di pepe

From Italian acini di pepe, literally "peppercorns."


canelé

‘Do you play chess?’ Sophia asked, helping herself to a canelé.

2020, Eley Williams, The Liarʼs Dictionary, William Heinemann, page 153:

Small french pastry (from Bordeaux) with a soft center and a golden crust, made with rum-flavoured crepe batter, cooked in small molds.


bod veal

Veal too immature to be suitable for food.


mauby

mauby (countable and uncountable, plural maubies)

A beverage made from the bark of certain species in the genus Colubrina or related plants and widely consumed in the Caribbean.


honey mustard

honey mustard (usually uncountable, plural honey mustards)

A blend of mustard and honey, used as a dip, as a sandwich filling, etc.


French mustard

French mustard (countable and uncountable, plural French mustards)

A dark brown, relatively mild, tangy and sweet mustard, less fiery than traditional English mustards.


phuchka

(Bengal) panipuri; a South Asian snack with spice infused water and other topping are stored in a fried, thin ball.


jasmine tea

jasmine tea (usually uncountable, plural jasmine teas)

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

Tea made from leaves including jasmine blossoms or essence.


khinkali

A Georgian dumpling made of twisted knobs of dough stuffed with spiced meat, fish, or vegetables.


cannibal sandwich

cannibal sandwich (plural cannibal sandwiches)

(US) A sandwich made from raw ground beef with onions, on rye bread, and seasoned. Traditionally served at Christmastime in Wisconsin and the Upper Midwest.


chasse-café

/ˌʃæskæˈfeɪ/

Borrowed from French chasse-café (literally “coffee-chaser”).

bor

"[…] And here comes tea and coffee—may as well have some, I suppose it will be all the same price. And what's this?" eyeing a lot of liqueur glasses full of eau de vie. "Chasse café, Monsieur," said the garçon. "Chasse cafe—chasse cafe—what's that? Oh, I twig—what we call 'shove in the mouth' at the Free-and-Easy.—Yes, certainly, give me a glass."

1833 May, “a Yorkshireman” [pseudonym], “A Trip to Paris with Mr. Jorrocks”, in The New Sporting Magazine, volume V, number XXV, London: Baldwin & Cradock [et al.], →OCLC, page 42:

The business of the drama is now over, and by way of epilogue, you toss off a demi-tasse of café noir, with its accompanying petit verre de liqueur, which has been appositely termed chasse-café, from the peculiar rapidity it usually exhibits in following that aromatic beverage. […] Such are the details of a Parsian dinner; […]

1838, [Hezekiah Hartley Wright], chapter XXI, in Desultory Reminiscences of a Tour through Germany, Switzerland, and France. By an American, Boston, Mass.: William D[avis] Ticknor; Philadelphia, Pa.: E[dward] L. Carey and A[braham] Hart, →OCLC, page 297:

The former will have devoted himself to you for the first half-score hours, have promenaded, dined à la carte, and chasse café’d with you, seen you to your hotel with bows, promises, and ravishing language, and then—have forgotten you for ever.

[1847, Sylvanus [pseudonym; Robert Colton], “Letter XIX”, in Rambles in Sweden and Gottland: With Etchings by the Way-side, London: Richard Bentley, […], →OCLC, page 131:

The dinner was in the best French manner—choice fruit, and wines of the greatest variety and richness; melon, with boiled beef as usual; coffee after dinner, without cream, and a small glass of liqueur called chasse-café, after it.

1853, James Simpson, “The Louvre Gallery—First Visit”, in Paris after Waterloo: Notes Taken at the Time and hitherto Unpublished: […], Edinburgh, London: William Blackwood and Sons, →OCLC, page 143:

Sir Louis began by ordering the woman to bring him chasse-café. She offered him coffee, as much as he would; but no chasse.

1858, Anthony Trollope, “Sir Louis Leaves Greshamsbury”, in Doctor Thorne. […], volume III, London: Chapman & Hall, […], →OCLC, page 118:

I could not understand why they gave us unlimited light claret for dinner, with Madeira and champagne, with any number of chasse cafés, all included in the passage-money, whilst any one calling for a modest glass of ale had to pay extra, and pretty handsomely, for the same.

1868, H[enry] C[harles] Ross Johnson, “The Conspiracy.—The Harbour of Buenos Ayres.”, in A Long Vacation in the Argentine Alps: Or Where to Settle in the River Plate States, London: Richard Bentley, […], →OCLC, page 22:

At the concert (which was at three) I found [Anton] Rubinstein who is here visiting his wife for Christmas. We dined together (at the Grand Hôtel de Russie, Babuino). As a chasse-café I banged out for him my arrangement of the Tic-tac Tarantelle by [Alexander] Dargomizhsky.

1880 January 3, Franz Liszt, “1880 [chapter title]”, in William R[oyall] Tyler, transl., The Letters of Franz Liszt to Olga von Meyendorff 1871–1886 in the Mildred Bliss Collection at Dumbarton Oaks, Washington, D.C.: Dumbarton Oaks; trustees for Harvard University, published 1979, →ISBN, page 365:

(dated) A small serving of spirits taken to remove the taste of coffee, tobacco, etc.


vinarterta

(Canada) A dessert of cake with layers of prune filling.


take the gilt off the gingerbread

en-verb

take<,,took,taken> the gilt off the gingerbread

take the gilt off the gingerbread (third-person singular simple present takes the gilt off the gingerbread, present participle taking the gilt off the gingerbread, simple past took the gilt off the gingerbread, past participle taken the gilt off the gingerbread)

takes the gilt off the gingerbread (present singular third-person)
taking the gilt off the gingerbread (participle present)
took the gilt off the gingerbread (past)
taken the gilt off the gingerbread (participle past)

/ˌteɪk ðə ˈɡɪlt ɒf ðə ˈd͡ʒɪn(d͡)ʒəbɹɛd/

/ˌteɪk ðə ˈɡɪlt ɔf ðə ˈd͡ʒɪnd͡ʒɚˌbɹɛd/

En-au-take the gilt off the gingerbread.ogg

In the Middle Ages, gingerbread cakes were decorated with a thin layer of gold leaf. Without this casing, they were considered to be humble offerings, generally being little more than flavoured but stale bread.

If you only say the word, we shall take the gilt off the gingerbread,—you guess what I mean,—but remember that Sir Robert Walpole said, ‘every man has his price.’

1837, Catherine Sinclair, chapter X, in Modern Society; or, The March of Intellect. The Conclusion of Modern Accomplishments, London: James Nisbet and Co., […]; Edinburgh: William Whyte and Co., […], →OCLC, page 176:

The former gentleman too rarely appears amongst us as a solo pianist, did we hear him oftener, we are inclined to think he would, to use a homely figure of speech, "Take the gilt off the gingerbread" of many persons of much higher pretensions.

1850 May 11, “Provincial Correspondence. Music at Manchester.”, in The Musical World. A Record of Music, the Drama, Literature, Fine Arts, Foreign Intelligence, &c. and Complete Record of the Theatres and the Concert Room, volume XXV, number 19, London: Printed and published by W. S. Johnson, […], published 1851, →OCLC, page 296, column 2:

A seedy kind of men come to me that can't get credit with regular first houses, and though I get very good prices out of 'em all, I've made some losses in particular directions, that quite took the gilt off the gingerbread.

1856, “John Slagge” [pseudonym], “Selections from the Blunderbore Correspondence. No. XIII.”, in Frederick Sinnett, editor, Melbourne Punch, volume I, Melbourne, Vic.: Published at the office, 66, Collins Street, East, →OCLC, page 99, column 1:

[D]o we ever dream that in a certain gross number—say a billion—of young lady lovers, there is always a given number ready to cut off their sweethearts' heads and stick them in a flower-pot? Alas! how such a fact takes the gilt off the gingerbread!

1866, Noel Jones, “Valentine’s Day”, in Pictures of Society. Grave and Gay. […], London: Sampson Low, Son, and Marston, […], →OCLC, page 153:

Notwithstanding the unfinished state of the building [the Royal Albert Hall] and its approaches a concert is to be given in the hall to-morrow (February 25) by the aristocratic musicians, who have earned such a deservedly high reputation under their adopted designation of the "Wandering Minstrels." This first formal concert, which, by the way, seems like "taking the gilt off the gingerbread," is for the entertainment of the workmen of Messrs. Lucas Brothers, the contractors.

1871 February 24, “Quidnunc” [pseudonym], “Notes by Quidnunc”, in The Mechanics’ Magazine, Museum, Register, Journal, and Gazette, volume XXV (New Series; volume XXXIV overall), London: R. Smiles, Mechanics’ Magazine Office, […], published 1830, →OCLC, page 131, column 1:

He was one whose main business was, in his own view, the pricking of illusions, the stripping away of disguises, and even the destruction of ideals. He was a sort of anti-confectioner whose whole business it was to take the gilt off the gingerbread.

1909, Gilbert K[eith] Chesterton, “The Progressive”, in George Bernard Shaw, New York, N.Y.: John Lane Company, →OCLC, page 70:

It is always pleasant to come into your kingdom—though it takes the gilt off the gingerbread if there's no one with whom to share it.

1915 March, Jessie Pope, “The Circus Star”, in The Royal Magazine, volume XXXIII, number 197, London: C[yril] Arthur Pearson Ltd, […], →OCLC, page 454, column 1:

According to the writer, Monks Farm bore a sinister local reputation, and was about as thoroughly haunted as any place could be, and in order to justify his thesis, he gave an account of its history. [...] The discussion that followed the reading of the paper, and which was recorded in all its wordy fullness, somewhat took the gilt off the gingerbread, however, for it was pointed out by persons familiar with local customs as well as local superstitions, that the empty buildings of Monks Farm had long been a favourite haunt of lovers without benefit of clergy.

1936, Dion Fortune, chapter XII, in The Goat Foot God, London: Williams and Norgate, →OCLC; republished York Beach, Me.: Samuel Weiser, 1999, →ISBN, pages 119–120:

[T]he competition between the Standard and the Shell had taken the gilt off the gingerbread; after the first imports by the Shell, the price of lamp oil had fallen from 11d. to 6¼d. per gallon, [...]

1958, F[rederik] C[arel] Gerretson, chapter 5, in History of the Royal Dutch, 2nd edition, volume 4, Leiden: E[vert] J[an] Brill, →OCLC, page 99:

'My boss works for your crowd. If anything takes the gilt off the gingerbread … I mean he's a creep. Can it be true?' / 'Explains how they picked you.'

2014, Graham Fulbright, chapter VI, in The Man with a Charmed Life and His Part in Saving the Planet from WWIII, Kibworth Beauchamp, Leicestershire: Matador, →ISBN, page 377:

(idiomatic) To take away the most attractive or appealing qualities of something; to destroy an illusion.

tehdä vähemmän houkutteleva

to take away the most attractive or appealing qualities of something

romuttaa kuvitelmat

"wreck illusions/ideas", compare "destroy an illusion"


Yankee cheese

(historical) An early form of cheese made by New Englanders, resembling cheddar.


sea bread

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

He missed his eggs and bacon, and his teeth were not too good for the grinding of hard sea bread. "Have some bread, Mr. Casy. This tack seems prime to me, not a worm, mind you, and that coffee's been around the Horn, if it is coffee. […]

1933, Felix Riesenberg, Mother Sea, page 31:


kopitiam

Borrowed from Malay kopitiam, from Hokkien 咖啡店 (ko-pi-tiàm).

Bustling kopitiams sprouted around derelict whiskey bars like toadstools around rotting logs.

2008, Preeta Samarasan, Evening is the Whole Day, Fourth Estate, page 23:

(Malaysia, Singapore) A traditional style of eatery having public seating and multiple vendors selling Chinese, Indian, and Malay food.


mojama

From Spanish mojama, from Arabic مُشَمَّع (mušammaʕ, “of wax”).

A Mediterranean dish consisting of filleted salt-cured tuna.


overprove

overprove (third-person singular simple present overproves, present participle overproving, simple past overproved, past participle overproved or overproven)

overproves (present singular third-person)
overproving (participle present)
overproved (past)
overproved (participle past)
overproven (participle past)

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


samshu

An irregular romanization of the Cantonese pronunciation saam¹ siu¹ of 三燒 /三烧 (sānshāo, “thrice-burnt”), a former name of 三蒸酒 (sānzhēngjiǔ, “thrice-distilled alcohol”).

(inexact, obsolete or historical) Synonym of baijiu.


autocook

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

Jack picked up two lunch kits from the counter and tossed them into the autocook.

2014, Collin R. Skocik, Voyage into the Unknown 6: The Mind Machine, page 231:

With a flick of a needle-like finger he activated the autocook and selected "random" from the menu. He wanted to be surprised, and with over one thousand meals stored in its internal memory there was always a good chance […]

2018, Neil Davies, A World Of Assassins, page 119:

(science fiction) A machine that prepares and dispenses meals.


dushbara

Borrowed from Azerbaijani düşbərə. Doublet of beshbarmak and chuchvara.

A traditional Azerbaijani dish of dumplings filled with ground meat and condiments.


chuchvara

Borrowed from Uzbek chuchvara. Doublet of joshpara, dushbara, and beshbarmak.

doublet

A small dumpling of unleavened dough filled with meat, typical of Uzbek cuisine.


beetball

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

A spherical food made from mashed beets, used as a vegetarian substitute for meatballs.


raw foodist

How much raw food do you need to consume to be considered a raw foodist and experience the benefits of the raw food lifestyle? If you enjoy and appreciate raw food, you're already a raw foodist! And if your daily diet consists of 20 percent raw food and you increase that to 50 percent, you'll notice a big difference in how you feel.

2012, Cherie Soria, Dan Ladermann, Raw Food For Dummies, John Wiley & Sons, →ISBN, page 14:


rawist

If you want to consider yourself a full-fledged rawist, you'd have to consume about 75 percent (by weight) of your daily fare uncooked. That means that a person who consumes 1,800 calories in a day would have to eat about six pounds of raw foods.

1997 June, “All in the Vegetarian Family”, in Vegetarian Times, page 86:

A follower of rawism; a person who eats only uncooked and unprocessed foods.


Liebfraumilch

From German Liebfrauenmilch, literally "beloved Lady's milk", referring to the Liebfrauenkirche (the Church of Our Lady) in Worms, Germany, near which the wine was originally produced.

He took a seat and poured himself a big glass of Liebfraumilch instead.

2000, Zadie Smith, White Teeth, London: Penguin Books, published 2001, →ISBN, page 22:


ruin pub

Each ruin pub is unique, but they all share certain similarities. The main ingredient is usually an abandoned building, preferably with a vacant lot nearby to hold picnic tables and a few beer taps.

2011 August 15, Mark Baker, “The 'ruin pubs' of Budapest's seventh district”, in BBC:

“Let's go to Corvinteto,” she said, mentioning the ruin pub in the old abandoned department store near her apartment. “I need a drink.”

2013, Kenneth Rosenberg, chapter 32, in Memoirs of a Starving Artist: An Itinerant Writer's Journey through an Unconventional Life, →ISBN, page 295:

I say how much I like the shabby lounge atmosphere of a ruin pub, and Laura declares that this one, Szimpla Kert (which means “Simple Garden”), is the mecca of ruin pubs.

2014, Rick Steves, Rick Steves' Europe Through the Back Door 2015: The Travel Skills Handbook, Avalon Travel, →ISBN, page 705:

A bar, selling alcoholic beverages, inhabiting an old building left in a ramshackle condition; a popular style of pub in Budapest.


orange chicken

An American Chinese dish of Hunanese origin made with fried chicken pieces in a sweet orange-flavored chili sauce glaze.


famine food

en-noun

famine food (countable and uncountable, plural famine foods)

(nutrition) Any inexpensive or readily available food used to nourish people in times of extreme poverty or starvation.


pizza stone

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


Darjeeling

Darjeeling (countable and uncountable, plural Darjeelings)

/dɑ(ɹ)ˈd͡ʒiːlɪŋ/

Borrowed from Nepali दार्जिलिङ (dārjiliṅ), from Tibetan རྡོ་རྗེ་གླིང (rdo rje gling), itself a compound of Tibetan རྡོ་རྗེ (rdo rje, “vajra”) and གླིང (gling, “land”).

der

རྡོ་རྗེ་གླིང

Short for Darjeeling tea: tea from or similar to that from Darjeeling, India.


ice tea

en-noun

ice tea (countable and uncountable, plural ice teas)

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


salad fork

A fork intended for use when eating salad, often shorter than a usual dinner fork and sometimes having one of the outer tines shaped differently.


table knife

A type of knife used to cut cooked and prepared food, with a single moderately sharp edge.


hyson skin

(historical) The inferior leaves of hyson green tea.


bloom tea

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


Olivier salad

Olivier salad (countable and uncountable, plural Olivier salads)

Named after Russian chef of Belgian origin Lucien Olivier, who invented it in the 1860s. Compare Russian оливье́ (olivʹjé) and Ukrainian олів'є́ (olivʺjé).

named-after

A traditional Russian salad of mainly boiled vegetables dressed with mayonnaise.

օլիվիե

traditional Russian salad of boiled vegetables with mayonnaise


engastration

(cooking) The stuffing of the remains of one animal into another animal.


squirty cream

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

It's my birthday. I have been egged. I have also covered Miss Durnley in squirty cream.

2003, Suzi Rose, Accidental Heroine: Diary of an Attention Seeker:

Anna Thomas is said to have got high on nitrous oxide - aka laughing gas - from more than a dozen canisters of squirty cream before she got behind the wheel

2015, Christopher Bucktin, Daily Mirror, Woman 'crashed into postbox while driving under the influence - of squirty cream':

(UK, informal) Whipped cream from an aerosol can.


pelinkovac

From Serbo-Croatian pelinkovac, from pelin (“wormwood”).

Absinthe tastes and smells like a cross between ouzo and pelinkovac.

1988 July 8, Victor A. Friedman, “Improvising Absinthe”, in Chicago Reader:

His gaze fell on a bottle of pelinkovac and his stomach lurched.

2008, Coral Petkovich, Ivan, from Adriatic to Pacific, →ISBN, page 75:

A liqueur made from wormwood, originating in the Balkans.


fernet

en-noun

fernet (usually uncountable, plural fernets)

From Italian fernet, of uncertain origin.

But few in Córdoba think fernet and Coke, like the city itself, will lose its edge.

2015 June 30, Jonathan Gilbert, “Argentine City Aims to Stand Out With Rebellious Spirit (and Coke) in a Cup”, in New York Times:


chocolate crackle

chocolate crackle (plural chocolate crackles)

Meanwhile, I'm catering for Verity's fifth birthday party on the same day at 2 p.m. – am up to my armpits tonight in honey joys and chocolate crackles! I also have to bake a mermaid cake!

2011, Jacqueline Pascarl, Abducted: The Fourteen-Year Fight to Find My Children:

(Australia, New Zealand) A snack made from a mixture of Rice Bubbles, desiccated coconut and hydrogenated coconut oil left to set in patty cake cases.

巧克力卜卜米餅 /巧克力卜卜米饼 (qiǎokèlì bǔbǔmǐ bǐng) (no equivalent exists; literal translation given)


coconut oil

coconut oil (countable and uncountable, plural coconut oils)

A type of cooking oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm.

دُهْن النَارَجِيل

type of cooking oil extracted from coconuts


postprandially

This dose resulted in a TAZ of 11 mg when administered to healthy adults as an aqueous solution postprandially with little being achieved by administering greater amounts[…].

2015 June, Cuong D. Tran, Geetha L. Gopalsamy, Elissa K. Mortimer, Graeme P. Young, “The Potential for Zinc Stable Isotope Techniques and Modelling to Determine Optimal Zinc Supplementation”, in Nutrients, volume 7, number 6, →DOI, pages 4271–4295:

In a postprandial manner; after a meal; especially, after dinner.


stiff porridge

stiff porridge (usually uncountable, plural stiff porridges)

A porridge made with a greater proportion of meal or flour so as to achieve a thicker consistency, similar to dough (common in many African cuisines).


Morbier

Morbier (countable and uncountable, plural Morbiers)

A French semisoft cow's-milk cheese, traditionally in two layers (from morning and evening milk).


vegetable juice

vegetable juice (countable and uncountable, plural vegetable juices)

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

A juice drink made of blended vegetables, or from a powder.

蔬菜汁

juice drink made of blended vegetables or powder


curry leaf

Murraya koenigii
Murraya koenigii#Translingual

The leaf of the curry tree, Murraya koenigii, which is used in Indian and Thai cooking (but not in curry powder).


Yorkshire pie

A young servant-girl then brought in a Yorkshire pie and some cold beef; which, being set upon the table, the boy called Smike appeared with a jug of ale.

1838 March – 1839 October, Charles Dickens, The Life and Adventures of Nicholas Nickleby, London: Chapman and Hall, […], published 1839, →OCLC:

(UK, historical) A very large, tall pie filled with mixed meats.


dippable

Suitable for being dipped into something.


nihari

Borrowed from Urdu نہاری, from Persian نهاری (nehâri, “breakfast”), from Arabic نهار (nahār, “daytime, day”).

Today we’re having slow-cooked lamb nihari, sag aloo, lentil dal, pilau rice, green salad and seekh kebab.

2015 July 6, Helen Pidd, “Working lunches around the world: what's in your lunchbox?”, in The Guardian:

A South Asian stew of slow-cooked beef or lamb with bone marrow.


matrimonial cake

matrimonial cake (plural matrimonial cakes)

(Canada) A cake made with cooked dates and an oatmeal crumb topping.


cherry pie

cherry pie (countable and uncountable, plural cherry pies)

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

“This is great! Do you see all the food? Look, they have cherry pie! Yay! My favorite!” Sara exclaimed as she took a large helping of cherry pie and shoveled it onto her plate.

2013, Grace Snow, Jack Wilde, Elements: Prism’s Edge, Bloomington, Ind.: iUniverse LLC, →ISBN, page 83:

(dialectal, UK) Any of various willowherbs


weissburgunder

The Germanic leitmotif found throughout Alto Adige (a k a South Tyrol) emerges in Tiefenbrunner’s stylish 2005 pinot bianco, also labeled weissburgunder.

2007 January 21, Howard G. Goldberg, “Italian by Birth, German in Style”, in New York Times:

A dry white wine from Germany and Austria


dhungar

There’s an Indian method called dhungar, which involves setting tiny bowls of smoldering charcoal within covered casseroles of cooked food.

2007 January 24, Dana Bowen, “Smokers Welcome: Try This at Home”, in New York Times:

(cooking) A Rajput method of smoking food that uses ghee dripped onto a live coal.


Sancerre

Centre-Val de Loire
Centre-Val de Loire#English

A commune and canton in the eastern part of the Loire valley in Centre-Val de Loire, France.


dhania

All can find a stall selling something familiar – and maybe something new to try, whether it’s yams or plantain, dhania or jellied eels.

2015 July 10, “Saving our city centres, one local market at a time”, in The Guardian:


fingerroot

Boesenbergia rotunda, a plant related to ginger, with finger-like roots used as a spice.


mango ginger

Curcuma amada, a plant related to turmeric, but with a mango-like flavor and aroma.


malawach

Hebrew מלאווח or מלווח.

uder

Hebrew מלאווח

A food made from fried layers of puff pastry, a staple of the Yemenite Jews.


tsourekia

Borrowed from Greek τσουρέκια (tsourékia), diminutive form of Greek τσουρέκι (tsouréki), from Turkish çörek.

Over those years, he said, as Billie Holiday’s voice wafted over the sound system, he expanded from selling tsourekia and cookies to ice cream, tarts and a variety of other pastries.

2015 July 13, Anemona Hartocollis, “Greek Merchants Fear a Way of Life Is Disappearing”, in New York Times:

A (loaf of) a sweet, leavened bread, enriched with egg, similar to brioche.


kadaifi

A Turkish pastry made with nuts and syrup.


spoon sweet

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

Fruit preserved in sugar syrup in the eastern Mediterranean, often served in a spoon as a gesture of hospitality.


Café de Paris sauce

Named after the restaurant in Geneva that popularised it in the 1940s.

A complex butter-based sauce served with grilled beef.


economy rice

(Singapore, Malaysia, Thailand) Rice sold with a combination of other cooked foods from a stall.


dead man's fingers

(cooking) The fingerlike gills of a crab.


xenohormesis

(biology) A hypothetical process by which an animal consuming a plant may respond to signalling molecules in the plant and exhibit a corresponding protective response, as in times of famine.


garden chervil

Pliny the Elder commented in the first century A.D. that “chervil was a fine herb to comfort the cold stomach of the aged,” and Nicholas Culpeper similarly reports in seventeenth century that “the garden chervil doth moderately warm the stomach . . . it is good to provoke urine, or expel the stone in the kidneys, to send down women's courses and to help the pleurisy and prickling of the sides.”

2008, Jack Staub, quoting Nicholas Culpeper, 75 Exceptional Herbs for Your Garden, Gibbs Smith, →ISBN, page 51:

Anthriscus cerefolium
Anthriscus cerefolium#Translingual

The umbelliferous plant Anthriscus cerefolium.

maustekirveli

Anthriscus cerefolium — see also chervil


nasi lemak

The man across the aisle bought a packet of nasi lemak.

2008, Preeta Samarasan, Evening is the Whole Day, Fourth Estate, page 117:

A fragrant rice dish cooked with coconut milk and pandan leaf, commonly found in Malaysia and neighbouring areas with significant Malay populations.


black caraway

en-noun

black caraway (usually uncountable, plural black caraways)

Nigella sativa
Nigella sativa#Translingual

A Middle-Eastern spice plant related to buttercups, Nigella sativa, with dark black, aromatic seeds.

cr̀njika (used in Serbia in the form cr̀nika for the holm oak)


blackseed

blackseed (countable and uncountable, plural blackseeds)

A spice plant with aromatic black seeds, Nigella sativa


black cumin

black cumin (countable and uncountable, plural black cumins)

A spice plant with aromatic seeds (Nigella sativa).

Bunium bulbocastanum
Bunium bulbocastanum#Translingual

A spice plant related to cumin with dark seeds and an edible root (Bunium bulbocastanum).

Cuminum cyminum
Cuminum cyminum#Translingual

A cultivated variety of cumin (Cuminum cyminum).


freeze distillation

The process of enriching a solution (not truly distilling it) by partially freezing it and then removing frozen material that is poorer in the dissolved material than is the liquid portion left behind.


samanu

A sweet, rich, brown Western and Central Asian pudding made of wheat germ ground on a hand mill and boiled till it has the consistency of moist halva; a component of Haft Seen.


manakish

Borrowed from Arabic مَنَاقِيش (manāqīš).

bor

Arabic مَنَاقِيش (manāqīš)

A Levantine Arabic food resembling a pizza and consisting of dough topped with thyme, cheese, or ground meat.


chef's knife

en-noun

chef's knife (plural chef's knives or chefs' knives)

chef's knives (plural)
chefs' knives (plural)

A type of general purpose kitchen knife used for food preparation, typically measuring eight inches by one and a half inches.

菜刀

cleaver used as a chef's knife in Chinese cooking


Bircher muesli

Bircher muesli (countable and uncountable, plural Bircher mueslis)

Named after Maximilian Bircher-Benner, who developed the original form of muesli around 1900.

A breakfast dish originally consisting of rolled oats mixed with apples, nuts, lemon juice, cream and honey.


sukuma wiki

Borrowed from Swahili sukuma wiki (literally “to push the week”). The vegetable is generally affordable and available all-year round in East Africa. It forms part of the staple dish in this region together with ugali.

bor+

An East African dish of greens (especially collard greens) simmered with tomatoes.


astronaut ice cream

It was developed for NASA's Apollo space missions (but never actually taken into space).

Ice cream that has had most of the water removed from it by a freeze-drying process and been sealed in a pouch, and requires no refrigeration.


galbijjim

In spite of the sultry day, they were eating steaming dishes ordered from a menu that included kimchi stew, galbijjim or braised short ribs, and bibimbap, rice with squid served in a hot stone bowl.

2015 August 4, Rachel Felder, “Spas Import an International Menu of Pampering”, in New York Times:

A Korean steamed dish made with short rib.


Devizes pie

en-noun

Devizes pie (countable and uncountable, plural Devizes pies)

Associated with the town of Devizes in Wiltshire, England.

A traditional pie of offal cooked in a case of huff paste.


Woolton pie

Named after Frederick Marquis, 1st Lord Woolton (1883–1964), who popularized the recipe after he became Minister of Food in 1940.

A dish of diced vegetables topped with potato pastry, introduced in wartime Britain when meat was not readily available.


laal maas

Giles’s own Rajasthani laal maas is “equally thin and pitiful”, with a cold shank bone protruding from it: and sauce of “rank acidity... a mouthful was all I could bear”.

2015 August 9, Peter Preston, “Restaurant critics are serving us dishes with little real meat”, in The Observer:

An Indian mutton curry prepared in a sauce of curd and hot spices.


coffeeholic

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


hiam

en-adj

hiam (comparative more hiam, superlative most hiam)

more hiam (comparative)
most hiam (superlative)

Borrowed from Hokkien 薟／莶 (hiam, “spicy”).

At best, it was just so-so – nothing like what we would cook for ourselves at home. It was not “hiam” enough probably from the lack of ginger or ginger juice and there was insufficient wine.

2011 Aug, “STILL CRAZY AFTER ALL THESE YEARS!”, in suituapui.wordpress.com, retrieved 2016-08-12:

(Singapore, colloquial, of food) hot and spicy.


apple cider vinegar

en-noun

apple cider vinegar (usually uncountable, plural apple cider vinegars)

A vinegar, made from cider or apple must along with yeast and bacteria, that has been matured in wooden barrels.


shoyu

shoyu (countable and uncountable, plural shoyus)

Borrowed from Japanese 醤油 (shōyu). Doublet of soy.


prawn toast

prawn toast (countable and uncountable, plural prawn toasts)


shrimp toast

shrimp toast (countable and uncountable, plural shrimp toasts)

A Chinese dim sum dish of small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then baked or deep-fried.


blackberryade

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


paidakia

Borrowed from Greek παϊδάκια (païdákia).

A definite hit is the paidakia, four excellent small Colorado lamb chops, cooked medium-rare as requested, accompanied by a deep-fried potato patty.

2015 August 21, Patricia Brooks, “Restaurant Review: Lithos in Darien Is Built on a Greek Tradition”, in New York Times:


cheesylicious

en-adj

cheesylicious (comparative more cheesylicious, superlative most cheesylicious)

more cheesylicious (comparative)
most cheesylicious (superlative)

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

Sounds cheesylicious. I'll bring my lactase.

2001 September 4, Kenji, “Re: Gladys' on Tuesday 9/4/01”, in chi.general (Usenet):

YouthQuake had the opportunity to taste these new cheesylicious offerings at the launch and the result was a full tummy and glowing smile.

2003 August 8, Siva Darshan, “Say cheese or rather cheeses!”, in New Straits Times:

Plus, I use basic equipment and easy techniques that are geared toward the everyday home cook, whether a beginner or pro, so you can whip up a cheesylicious feast anytime you want.

2013, John Schlimm, The Cheesy Vegan: More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food, Da Capo Press, →ISBN:

(informal) Delicious in a way that involves cheese.


Maccies

en-noun

Maccies (countable and uncountable, plural Maccies)

Clipping of McDonald's + -ie, suffixed with -s either per the root noun's possessive or as an analogy of other British fast food chains, such as Greggs. Compare chippies and brekkies.

She texted sayin' to put on my best trackies / Forget pot noodle ... time for Maccies!

2011, Alexandra Elkington, The Tunnel at the Beginning of the Light, Chipmunkapublishing ltd, →ISBN, page 95:

We had five quid between us to get home and grab a Maccies or Wimpy at Lime Street on the way.

2012, Steven Gerrard, Steven Gerrard: My Story, Random House, →ISBN, page 30:

He'd bring me a Maccies in the car, too, which was sweet of him, but it's also the reason I started piling on the weight.

2015, Holly Hagan, Holly Hagan - Not Quite A Geordie, John Blake Publishing, →ISBN:

(UK, slang) McDonald's, or McDonald's food.


lumpia

For Philippines:
* Borrowed from Tagalog lumpiya, from Hokkien 潤餅 /润饼 (lūn-piáⁿ).
For Indonesia:
* Borrowed from Indonesian lumpia, from Hokkien 潤餅 /润饼 (lūn-piáⁿ).

(chiefly Philippines and Indonesia) A kind of spring roll.


wine o'clock

(mm - how long till wine o'clock? Damn, I think it's still about 3 or 4 hours!)

2000 August 31, The Evil Queen [username], “Re: Where ya from?”, in soc.subculture.bondage-bdsm.femdom (Usenet):

Then I'd spend Saturday a bundle of hangover nerves, waiting for Saturday wine o'clock to make it disappear.

2014, Binki Laidler, Staying Sober: How to Control the Drink Demon, Accent Press, →ISBN:

Thank God it was wine o'clock.
I gulped, rather than sipped my glass of wine, then fell back in the armchair.

2014, Belinda Williams, The Boyfriend Sessions, Momentum, →ISBN:

(slang, humorous) The time of the first glass of wine (or alcoholic beverage) of the day.


Russian salad

Russian salad (countable and uncountable, plural Russian salads)

After the country of origin. Cognate with Italian insalata russa, Spanish ensalada rusa, Portuguese salada russa, French salade russe, Serbo-Croatian rȕskā saláta.


jumping salad

jumping salad (usually uncountable, plural jumping salads)

(Philippines) A salad made with live shrimp.


Floribbean

Describing a type of cuisine which blends Floridian and Caribbean elements.


kromesky

kromesky (plural kromeskys or kromeskies)

Borrowed from Russian [Term?], ultimately from Proto-Slavic *krōmà (“slice”).

The Engineer Lieutenant pushed his head inside his neighbour's cabin: “Come along—come along! You'll be late for dinner. Fresh grub to-night: no more ‘Russian Kromeskis’ and ‘Fanny Adams’!”

1916, Bartimeus [pseudonym; Sir Lewis Ritchie], Naval Occasions, and Some Traits of the Sailor-man, Edinburgh and London: William Blackwood and Sons:

I suspect Queen Marie would not have found my school catering very regal. Our kromeskies were made from leftover minced meat, wrapped in bacon and fried in batter.

2018, Niki Segnit, Lateral Cooking: Foreword by Yotam Ottolenghi, Bloomsbury, →ISBN:

A kind of Russian croquette wrapped in bacon before deep-frying.