rooibos

Borrowed from Afrikaans rooibos, from Dutch rooi (“red”) + bosch (“bush”).

The air is aromatic with buchu (Rutaceae), pines, rooibos (Aspalathus linearis), and, of course, the cedars for which these mountains are named.

1980, Panoramic South Africa, Johannesburg: Central News Agency, →ISBN, page 41:

Love it or hate it, rooibos (Aspalathus linearis) is as much a part of this region as rock art, velskoen and stunning spring flowers.

2006, Karena Du Plessis, Vanessa Cowling, West Coast: Landscape, People, Food, Texture, Cape Town: Struik, →ISBN:

Rooibos (Aspalathus linearis, Fabaceae) is a plant that is indigenous only to the Cedarburg Mountain Range near Cape Town, South Africa. Wilson (2005, p140) notes that the mountain-dwelling people of the Khoikhoi were the first to use rooibos as a tea and, had it not been for them, rooibos would probably simply have remained an unutilized bush. The name ‘rooibos’ is an Afrikaans word meaning red bush for which the plant has been commonly known since at least the 1960s and probably back to the 1940s, and which is perceived as part of the country's heritage (Cheney and Scholtz, 1963).

2010, Daniel F. Robinson, “Non-patent Biopiracy Cases”, in Confronting Biopiracy: Challenges, Cases and International Debates, London, Washington, D.C.: Earthscan, →ISBN, page 89:

(South Africa) A shrub (Aspalathus linearis) from which a tisane (herbal tea) is made.

The respondent obtained the registration of a trade mark for bush tea, one essential particular of which was the name of "Rooibosch" tea. Before the registration the same kind of tea had been known by several names one of them being Red bush tea, or in Dutch "Roodebosch" tea, and the appellants had sold similar tea under that appellation.

1909 October 28, “Heatlie Bros. and Others vs. Hartley”, in “Cape Times” Law Reports: A Record of Every Matter Disposed of in the Supreme Court, volume 19, Cape Town: Cape Times, published 1910, →OCLC, page 954:

During the past twenty years or so farmers in the Cedarberg region, from Citrusdal to Nieuwoudtville, have raised the rooibos tea industry from obscurity to minor boom.

1967, Commercial Opinion, volume 45, Cape Town: Association of Chambers of Commerce of South Africa, →OCLC, page 19:

Antioxidants are hot topics in the health news these days, and an herbal tea called rooibos (pronounced ROY-boss) is becoming popular partly because it is being marketed as a healthy beverage with high levels of antioxidants. The rooibos plant (Aspalathus linearis (Burm. f.) Dahlgren, Fabaceae) is a South African flowering shrub used to make a mild-tasting tea that has no caffeine, very little tannin, and significant amounts of polyphenol antioxidants.

2003, Laurie Erickson, “Rooibos Tea: Research into Antioxidant and Antimutagenic Properties”, in HerbalGram: The Journal of the American Botanical Council, number 59, archived from the original on 2009-08-10, page 34:

When brewed, rooibos is a stunning orange-red color.

2006, Travis Arndorfer, Kristine Hansen, The Complete Idiot's Guide to Coffee and Tea, New York, N.Y.: Alpha Books, →ISBN, page 232:

The tisane (herbal tea) made from this plant.

The crest of the rim and the upper portion of both the outer and inner slopes are covered with a fairly thick growth of Rooibosch (Combretum holosericeum), and Bastard Rooibosch (Combretum apiculatum), accompanied by Dichrostachys nutans, Grewia occidentales, and isolated examples of Marula (Sclerocarya caffra) and Tambootie (Exoecaria africana); […]

1922, W[ilfrid] J[ohn] Wybergh, The Coal Resources of Union of South Africa (Union of South Africa, Department of Mines and Industries, Geological Survey. Memoir; no. 19), volumes I (The Coalfields of Witbank, Springs, and Heidelberg and of the Orange Free State), Pretoria: Government Printing and Stationery Office, →OCLC, page 163:

Where the Hakdoorn (Acacia litakunensis Burch) and the Soetdoorn (Acacia Karoo) grow as the dominant trees we often find our sweetest pastures; and where Rooibos (Combretum holosericium and C. Zeyheri Sond), Sering (Burkea africana), wilde kweper (Androstachys Johnsonii), boekenhout (Faurea sagligna), and suikerbos (Protea abyssinica) grow, we more often have our poorest pastures of good value only in the early spring.

1932, A[ndrew] M[urray] Bosman, Cattle Farming in South Africa (South African Agricultural Series; 10), [Johannesburg]: Central News Agency, →OCLC, page 267:

Bush Willow (Rooibos) (Combretum apiculatum). Rooibos occurs in most parts of the ranching areas of the northern, north-western and north-eastern Transvaal.

1942, Farming in South Africa, volume 17, Pretoria: Department of Agricultural Technical Services and Department of Agricultural Economics and Marketing, →ISSN, →OCLC, page 234:

Thornveld (Acacia karroo) and Rooibos (Combretum apiculatum) veld.

1957, Rhodesia Agricultural Journal, volume 54, Salisbury [Harare]: Minister of Agriculture & Land, →OCLC, page 414:

(South Africa) Various shrubs of the genus Combretum.


VS

(computing) Initialism of Visual Studio: an integrated development environment.


doubles

→ Japanese: ダブルス (daburusu)

A sandwich of Trinidad and Tobago, made with two bara (flat fried bread) filled with curried chickpeas.


bismarck

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

Named for the German statesman Otto von Bismarck.

(Alberta, Saskatchewan, Northern US, Midwestern US) A jelly doughnut: a doughnut filled with jam and coated with sugar.

Alberta; Saskatchewan; Alberta; Saskatchewan


café au lait

en-noun

café au lait (countable and uncountable, plural café au laits or cafés au lait)

café au laits (plural)
cafés au lait (plural)

/ˌkæfeɪ əʊ ˈleɪ/

/kæˌfeɪ əʊ ˈleɪ/

LL-Q1860 (eng)-Vealhurl-café au lait.wav

Borrowed from French café au lait (literally “coffee with milk”).

bor

Coffee and hot milk served in separate jugs as a breakfast drink.


lollipop

Multiple theories abound. One is that it is from Angloromani lollipobbul (“candy apple”). Another is that it is derived from loll (“to dangle the tongue”) + pop.

unk

Multiple theories abound

An item of confectionery consisting of a piece of candy or sweet attached to a stick.


jenever

en-noun

jenever (countable and uncountable, plural jenevers)

Borrowed from Dutch jenever (“jenever”), from Old French genevre, from Vulgar Latin ziniperus, from Latin iūniperus (“juniper”).

A Dutch and Flemish alcoholic spirit, flavoured with juniper, rather like gin.


coffee shop

→ Dutch: coffeeshop

→ Korean: 커피숍 (keopisyop)

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

"From behind the counter of this provincial train station coffee shop, Joanna was barista and unofficial shrink to wildly varied London-bound travellers," writes author Laline Paull. Confessions of a Barista on Platform 1 was published on February 9 by The Firle Press [...].

2021 March 10, “Stop & Examine”, in RAIL, number 926, page 70:

A small café or restaurant typically selling light refreshments along with coffee-based drinks.

A café-like establishment selling marijuana in the Netherlands.

(Malaysia, Singapore) Synonym of kopitiam (“traditional eatery”)

Used other than figuratively or idiomatically: see coffee, shop.


cream cheese

cream cheese (countable and uncountable, plural cream cheeses)

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

Named after the cream the cheese was made from.

Would you like some cream cheese in your sandwich?

This is one of the best cream cheeses I have ever tasted!

A soft, mild-tasting, white cheese that comes from cow’s milk.


caerphilly

[kɑːɨɹˈfɪlɪ]

Named after the town of Caerphilly, Wales.

A light-colored, crumbly cheese made from cow's milk.


gimlet

From Middle English gimlet etc., from Old French guinbelet, guimbelet, guibelet, probably a diminutive of the Anglo-Norman wimble, a variation of guimble (“drill”), from the Middle Low German wiemel; continued in New French as gibelet.
Cocktail either named after the tool, in reference to its penetrating effects, or British Navy surgeon Thomas Gimlette (1857–1943).

Coordinate term: martini

We sat in a corner of the bar at Victor's and drank gimlets. “They don't know how to make them here,” he said. “What they call a gimlet is just some lime or lemon juice and gin with a dash of sugar and bitters. A real gimlet is half gin and half Rose's Lime Juice and nothing else. It beats martinis hollow.”

1953, Raymond Chandler, The Long Goodbye, Knopf Doubleday Publishing Group, published 2002, page 19:

Yeah, a piece of advice — once you’re back in circulation, don’t keep topping off a lady’s vodka gimlet when she’s not looking.

2001, General Hospital (TV soap opera, August 28)

By seven, dinner was under way, and a bottle of vodka gimlets and one of martinis were in the freezer, chilling.

2012, Stuart Woods, Unnatural Acts: A Stone Barrington Novel, Penguin, →ISBN, page 98:

A cocktail, usually made with gin and lime juice.


brewery

From Dutch brouwerij (“brewery”), equivalent to brew + -ery. See also brewhouse.

couldn't organise a piss-up in a brewery

We took a day trip to the Guiness Brewery.


fruity

en-adj

fruity (comparative fruitier, superlative fruitiest)

fruitier (comparative)
fruitiest (superlative)

(informal, sometimes derogatory, chiefly US, of a male) Effeminate, flamboyant; homosexual.


munchkin

en:Munchkin (disambiguation)
munchkin
munchkin (cat)

Coined by American author L. Frank Baum in 1900 in his novel The Wonderful Wizard of Oz. Perhaps reflective of German Mensch or munch + -kin. Compare Low German Menschken and Low German Minschken

coinage

(informal) A pet name one uses for something adorable like a pet, child, or a romantic partner


cook up

en-verb

cook up (third-person singular simple present cooks up, present participle cooking up, simple past and past participle cooked up)

cooks up (present singular third-person)
cooking up (participle present)
cooked up (participle past)
cooked up (past)

Let me cook up some eggs and bacon before you go.

To cook up a batch of biodiesel, scientists stir together methanol and vegetable fat.

Owsley Stanley started cooking up those famous purple LSD tabs.

(transitive) To prepare (food or chemical substances) by cooking or heating.


fries

en-noun

fries pl (normally plural, singular fry)

(cooking, chiefly Canada, US, Philippines) Ellipsis of french fries.


freedom fries

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

Originated at Cubbie's, a restaurant in Beaufort, North Carolina (owner Neal Rowland) in February 2003.
"It was never about politics," Rowland said of his initial decision to rename french fries "freedom fries." "It was about supporting our troops. Nothing has changed here. We still support our troops, and we still call them freedom fries."

[Q.]“Freedom fries” is a symbol of anti-French feeling. Does that sort of thing gall you?
[A.]Higonnet: […] Again, one has to distinguish between the public situation, in which a sense of hostility to things French is quite severe, and the private situation inside the university world where, when people talk about freedom fries, it's a big joke.

2003 March 22, Joseph Rosenbloom, quoting Patrice Higonnet, “Europeans in America: Freedom fries and raw nerves”, in International Herald Tribune:

Upset by the failure of the French government to support the war, however, the chairman of the House Administration Committee announced on March 11 that he had ordered “French toast” and “French fries” stricken from the menu of the House cafeteria. In their place would be “freedom toast” and “freedom fries.”

2006, Andrew Rudalevige, The New Imperial Presidency, page 3:

French Toast Egg Bagels Served as French Toast
Freedom Fries
Irish Nachos Freedom Fries, Bacon Bits, Chedder^([sic]) & Jack Cheese

2013 June 24, Dave Lieberman, quoting the menu of Bagel Me! restaurant, “Restaurant in Villa Park Still Sells “Freedom” Fries, But Doesn't Have a Problem with “French” Toast”, in OC Weekly:

Republican House members then ordered that “French fries” on the menus of all congressional restaurants be renamed “Freedom fries.” In response, a French Embassy spokesperson noted that fries had originated in Belgium.

2021 September 17, Karen DeYoung, “France recalls its ambassadors to the United States and Australia over submarine dispute”, in Washington Post:

(rare, US politics, sometimes humorous) French fries.


topping

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

From Middle English toppyng; equivalent to top + -ing.

Any food item added on top of another, such as sprinkles on ice cream or pepperoni on pizza.


garlic bread

garlic bread (countable and uncountable, plural garlic breads)

A type of bread topped with garlic, often served with pasta dishes.


chopping board

A sturdy board, used for cutting and preparing food.

マナィタ

sturdy board, upon which one chops and prepares food


piña colada

From Spanish piña colada (“sifted pineapple”).

bor

A cocktail containing rum, pineapple juice, coconut milk and a dash of syrup, blended with crushed ice.


Sapsago

A corruption of Switzerland German Schabziger.

1953, George P. Sanders, Agriculture Handbook 54: Cheese Varieties and Descriptions, Agricultural Research Service, page 113,
Sapsago cheese has been made in the Canton of Glarus, Switzerland, for at least 500 years and perhaps more; it is made also in Germany. It is known by various other names, including Schabziger, Glarnerkäse, Grünerkäse, Krauterkäse, and Grünerkrauterkäse.

Both colour and flavour are added to Sapsago cheese from Switzerland or Germany. The powdered leaves of an aromatic clover are added to the ground-up ripened curd; this gives a mottled pale green colour and at the same time imparts a characteristic odour and flavour.

1998, R. Andrew Wilbey, J.E. Scott, Richard K. Robinson, Cheesemaking Practice, 3rd edition, Springer Science & Business Media, →ISBN, page 103:

A dry, hard cheese made from skimmed cows' milk and herbs, originating from Switzerland.


blubber

en-noun

blubber (countable and uncountable, plural blubbers)

→ German: Blubber

From Middle English bluber (“bubbling water; foaming waves”), of likely onomatopoeic origin. The verb is derived from the noun. See blob, bleb.

inh

Still something had occurred to prevent the hunters from securing their rich booty, for huge piles of skins, with their adhering blubber, were scattered over the ice, and near one was planted firmly in the floe a boat-hook, with a small flag at the top.

1877, Charles W. Hall, chapter XVIII, in Adrift in the Ice-Fields, Boston: Lee and Shepard:

The thick coat of fat worn by many Arctic animals, such as sea lions, and Antarctic animals, such as penguins; used to insulate warmth in the animal's body.


tucker fucker

en-noun

tucker fucker (countable and uncountable, plural tucker fuckers)

From tucker (“food”) + fucker (“one who ruins”).

(uncountable, Australia, slang) Tomato sauce.


pizza cutter

A wheel-bladed knife used for cutting pizzas.


cloying

en-adj

cloying (comparative more cloying, superlative most cloying)

more cloying (comparative)
most cloying (superlative)

Oliver (Barry Keoghan): I don't normally like chocolate cake. / Elspeth (Rosamund Pike): Yes, it can be cloying, can't it?

2023, Emerald Fennell, 1:38:29 from the start, in Saltburn:


cassis

en-noun

cassis (usually uncountable, plural cassises)

The blackcurrant plant, Ribes nigrum; the flavor of its berries.

Cassis and soda is a popular drink.

The bartender looked at her malevolently for a moment, shook his head, and walked away to mix the drink. "I never had one of those, those vermouth cassises," Freddie said.

1972, Evan Hunter, Every Little Crook and Nanny, page 132:

A liqueur made from these berries, especially crème de cassis.

(chiefly US) A wine flavor note, suggesting the fruity and full-bodied characteristics of the fruit; mostly referred to as simply blackcurrant in the UK, where the fruit is common.


ras malai

From Hindi रस मलाई (ras malāī), from रस (ras, “nectar, juice”) and मलाई (malāī, “cream”).

A sweet dish found in the Indian subcontinent consisting of sugary cream-colored balls of dough and a creamy sweet liquid.


dinnertime

dinnertime (countable and uncountable, plural dinnertimes)

(now chiefly British) The midday mealtime as the main one: lunchtime.

The evening mealtime as the main one: suppertime.


pepper shaker

A small container designed to hold pepper and facilitate sprinkling it on food for seasoning purposes.

պղպեղաման

a small container designed to hold pepper and facilitate sprinkling it


ice cream maker

ice cream maker (plural ice cream makers)

A machine used to make homemade ice cream.

If your ice cream maker gives your laboratory analyst a sample of the complete mix at 8 o’clock, in just forty minutes the operator can tell him the exact butter fat and total solids content in the mix.

1922, Ice Cream Trade Journal, page 103:

The ice cream maker gave particular attention to the Progress ammonia or direct expansion freezer in 50 and 100 quart capacities shown in this booth and a new 60 quart H. Atkinson brine freezer.

An ice cream maker gives local school children a firsthand look at the ice cream process.

Ben & Jerry’s, the ice cream maker, gives away 7 1/2 percent of its pretax profits in support of environmental preservation.

1995, Lila B. Stair, Careers in Marketing, VGM Career Horizons, →ISBN, page 9:

A company or person that makes ice cream.


TV dinner

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

Originally used for a brand of packaged meal (TV Brand Frozen Dinner) developed in 1953 for Swanson & Sons.

Like foil-tray frozen meals, which were used by airlines before Swanson branded them as “TV dinners,” Twitter was not initially invented to be an adjunct to the tube.

2023 July 10, James Poniewozik, “The Twitter Watch Party Is Over”, in The New York Times:

A prepackaged meal purchased frozen and heated at home.


aquavit

aquavit (countable and uncountable, plural aquavits)

From Swedish and Danish akvavit and Norwegian akevitt, from Medieval Latin aqua vitae (“water of life”). Doublet of aqua vitae and akvavit. Compare eau de vie, whisky, whiskey, and water of life from the same source.

der

A Scandinavian liquor distilled from potato or grain mash to about 40% ABV and typically flavored with anise, although caraway seeds, fennel, dill, and other spices and herbs are also used.


fish slice

Would you pass me that fish slice, please; I'm making a mess trying to turn this omelette.

Truly the sign of an evolved person who has their shit together is that they’ve graduated beyond using a fish slice for everything (which they erroneously call a spatula).

2023 January 28, Justin Myers, “62 dating green flags that shout ‘this one’s a keeper’”, in The Guardian:

(British) A kitchen utensil used to turn foodstuffs (commonly, burgers and omelettes) in a frying pan; a spatula.


salt cellar

From salt + cellar, from 15th Century Middle English saler, from Middle French salier, from Latin salārius (“relating to salt”), from Latin sāl (“salt”). Modified based on originally unrelated English cellar.

(UK) Synonym of salt shaker (“a closed container with perforated lid for sprinkling salt”)


salting

en-noun

salting (countable and uncountable, plural saltings)

(UK, historical) The celebration of the Eton montem.


oyster sauce

oyster sauce (countable and uncountable, plural oyster sauces)

A rich viscid sauce made from oysters and brine, used in Chinese cooking.


pizzeria

Borrowed from Italian pizzeria, from pizza + -eria (“-ery”).

A restaurant that bakes and sells pizzas.


greyhound

From Old English grīġhund, from a cognate or borrowing of Old Norse grøy (“bitch”) (whence Icelandic grey, thus not related to the colour grey) plus hund (“hound”). Altered by folk etymology to appear to be grey + hound.

A highball cocktail of vodka and grapefruit juice.


natto

A traditional Japanese food product made from fermented soybeans.


slush

slush (usually uncountable, plural slushes)

Most likely imitative; related to slosh.

слаш

сла́дкий напи́ток с дроблёным льдом


saucepan

→ Welsh: sosban

(countable, cooking) A deep cooking vessel with a handle and sometimes a lid; used for boiling, stewing and making sauces.


scampi

scampi (countable and uncountable, plural scampis or scampies or scampi)

scampis (plural)
scampies (plural)
scampi (plural)

Borrowed from Italian scampi, plural of scampo (“prawn”).

Nephrops norvegicus
Nephrops norvegicus#Translingual


cat food

cat food (usually uncountable, plural cat foods)

Coordinate term: dog food

The cat ate the cat food.

A type of food specially formulated for the feeding of cats, typically composed of processed grain and meat byproducts as dry food or canned fish or meat as wet food.

القط الغذاء

type of food formulated for the feeding of cats


lemongrass

lemongrass (usually uncountable, plural lemongrasses)

(colloquial, US) Sourgrass, Oxalis pes-caprae.


pizza man

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


camomile tea

camomile tea (countable and uncountable, plural camomile teas)

Matricaria recutita
Matricaria recutita#Translingual

Chamaemelum nobile
Chamaemelum nobile#Translingual

A beverage made by infusing the leaves of the camomile plant (either Matricaria recutita or Chamaemelum nobile) in hot water.


pizzaman

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


frog legs

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


grog

grog (countable and uncountable, plural grogs)

→ Armenian: գրոգ (grog)

→ Azerbaijani: qroq

→ Belarusian: грог (hroh)

→ Bulgarian: грог (grog)

→ Catalan: grog

→ Chinese:

Mandarin: 格羅格酒 /格罗格酒, 格罗格酒 (géluógé jiǔ)

→ Dutch: grog

→ Finnish: grogi

→ French: grog
→ Romanian: grog

→ Georgian: გროგი (grogi)

→ German: Grog

→ Hebrew: גְּרוֹג (grog)

→ Italian: grog

→ Japanese: グロッグ (guroggu)

→ Korean: 그로그 (geurogeu)

→ Macedonian: грог (grog)

→ Polish: grog

→ Portuguese: grogue

→ Russian: грог (grog)

→ Spanish: grog

→ Ukrainian: грог (hroh)

An allusion to Admiral Edward Vernon (nicknamed “Old Grog” after the grogram coat he habitually wore), who in 1740 ordered his sailors' rum to be watered down.

գրոգ

[…] giving him a calebash, and the best part of a bottle of my rum, I desired him to run to the creek, and make me some grog, and this he did; but the poor fellow, never having made grog before, poured in all the spirits and but very little water, doubtless thinking, that the stronger it was the better; which beverage I swallowed to the bottom, without taking time to taste it, and I became instantly so much intoxicated that I could hardly keep my feet.

1796, John Stedman, chapter 11, in Narrative of a Five Years’ Expedition, volume 1, London: J. Johnson, page 264:

An alcoholic beverage made with rum and water, especially that once issued to sailors of the Royal Navy.

An alcoholic beverage made with hot water or tea, sugar and rum, sometimes also with lemon or lime juice and spices, particularly cinnamon.

пунш

alcoholic drink based on hot water and rum

I quite understood their drift, and after a stiff glass of grog, or rather more of the same, and with each a sovereign in hand, they made light of the attack, and swore they would encounter a worse madman any day for the pleasure of meeting so 'bloomin' good a bloke' as your correspondent.

1897, Bram Stoker, Dracula, published 1993, page 142:

(by extension, Australia, New Zealand) Any alcoholic beverage.

1950, Nevil Shute, A Town Like Alice [The Legacy], New York: William Morrow, Chapter 5, p. 138,
Joe […] told them how he had been nailed up to be beaten, and they shouted another grog for him.

(countable, Australia, New Zealand) A glass or serving of an alcoholic beverage.

(ceramics) A type of pre-fired clay that has been ground and screened to a specific particle size.


mastic

mastic (countable and uncountable, plural mastics)

From Middle English mastik, from Old French mastic, from Latin mastiche, from Ancient Greek μαστίχη (mastíkhē), from μαστιχάω (mastikháō, “I chew”) (note the chewing gum sense). Related to masticate. The broad sense for cements came via extension from predecessor cements made with the tree's resin.

The island of Scio is now called by the Greeks Kio [Χιο], the antient Greek name of it was Chios [Χιος]; it was first called Ætalia in very antient times, and also Mastic, on account of the great number of mastic trees that were in this island.

1745, Richard Pococke, A Description of the East, and Some other Countries, Volume II, Book I, Chapter 1:

Pistacia lentiscus
Pistacia lentiscus#Translingual

An evergreen shrub or small tree, Pistacia lentiscus (mastic tree), native to the Mediterranean.


Chianti

Chianti (countable and uncountable, plural Chiantis)

Borrowed from Italian chianti, after Chianti, its area of production. Through Latin from the Etruscan 𐌂𐌋𐌀𐌍𐌕𐌄 (clante).


canteen

desc

Cantonese: can (ken⁶, ken⁶⁻², “canteen; cafeteria; restaurant”)

Borrowed from French cantine, itself borrowed from Italian cantina. Doublet of cantina.

A small cafeteria or snack bar, especially one in a military establishment, school, or place of work.

(Hong Kong) A cafeteria in a school or place of work.

Yeah, I worked that bitch. She was buying me all the canteen I wanted.

1984 December 29, Mykki Balduff, “Prisons and Roles”, in Gay Community News, volume 12, number 25, page 6:

“Well, le’me give you some advice,” he continued. “If someone offers you some canteen, don’t take it.”
I instinctively knew what he was warning me against. But I felt slightly disrespected because it wasn’t as if I were a frail young girl who might go out on a date with someone and feel obligated to have sex because the guy had bought me a Happy Meal. The way I saw it, if someone wanted to give me some canteen, I was getting something for nothing!

2015 November 23, Melvin L. Boone, “Dark Corners”, in Pen America:

Administrative Confinement, sort of like a jail inside the prison, this is for those waiting on disciplinary court for a violation, or under investigation, plus other things. 2 man cells, allowed your tablets, some property, some canteen including food, reading books. 4 hours outside exercise weekly after 30 days.

2024 September 11, Jordangander, “More about solitary: I get conflicting results when I look up what modern solitary is like...?”, in r/Prison:


shish

Ketty wanted one of those healthy kebabs, so we walked down to the kebab shop on Hanmore Park High Street. She ordered shish chicken and salad in a pitta.

2013, Sophie McKenzie, The Medusa Project Collection:


annatto

en-noun

annatto (countable and uncountable, plural annattos)

Bixa orellana
Bixa orellana#Translingual

(countable) A tropical American evergreen shrub, Bixa orellana; the lipstick tree; the fruit of the tree.


jawbreaker

The word “callipygous” is something of a jawbreaker.


niggerball

niggerball (countable and uncountable, plural niggerballs)

1972, Contrast, Volume 8, South African Literary Journal
Nigger-balls are the best sweets. You get four for a penny. When the black is sucked off you get pink and blue and blue-green, but you can't bite them until you've sucked them small or you'll chip your teeth.

That the words of Jeremy Taylor's Ag Pleez, Deddy have been changed to suit the times? No longer " … how we miss niggerballs and licorice … " but " … how we miss bullseyes and … " Ag pleez, Jeremy.

1979, Financial Mail, (Please provide the book title or journal name):

niggerballs and liquorice and the soft, brightly-coloured squares that the children loved.

(countable, South Africa, dated, offensive) A large black gobstopper (long-lasting candy).


matzo

matzo (countable and uncountable, plural matzos or matzot or matzoth)

matzos (plural)
matzot (plural)
matzoth (plural)

Back-formation from matzos, which is borrowed from the Ashkenazi pronunciation of Hebrew מצות (matsót), the plural of מַצָּה (matsá).

Matzo is eaten by Jews on Passover.

(uncountable) Thin, unleavened bread in Jewish cuisine.


tea-urn

But as I continued to advance, the noise increased, and became like the hissing of an enormous tea-urn.

An urn or pot, with a gravity-fed tap at the bottom, used to hold hot water, hot tea or hot coffee.

茶炊

urn or pot for holding hot water, tea or coffee


lacteal

These ‘veins’ must have been the lacteals or chyle-vessels, whose function was explained by Aselli some two thousand years later.

1997, Roy Porter, The Greatest Benefit to Mankind, Folio Society, published 2016, page 65:

(physiology, chiefly in the plural) Each of the lymphatic vessels which convey chyle from the mesentery to the thoracic duct.


paella

paella (countable and uncountable, plural paellas)

Borrowed from Catalan paella (“pot; pan”), from Old French paelle, from Latin patella (“plate, small pan”). Doublet of patella and possibly pail.

A savory Valencian dish made of rice, cooked in a frying pan with vegetables and meat or shellfish.


distasteful

en-adj

distasteful (comparative more distasteful, superlative most distasteful)

more distasteful (comparative)
most distasteful (superlative)

From distaste + -ful or dis- + tasteful.

Near-synonym: unpalatable

The food had very distasteful flavour.


luncheonette

→ Portuguese: lanchonete

Coordinate term: bruncheonette

He talked up an acquaintance with a waitress in a luncheonette, made a date to take her driving in his Cadillac that afternoon, and came back to wake me with the news.

1957, Jack Kerouac, chapter 8, in On the Road, Viking Press, →OCLC, part 3:

A small diner or restaurant that serves lunch.


linguini

en-noun

linguini (usually uncountable, plural linguinis)


smoky

en-adj

smoky (comparative smokier, superlative smokiest)

smokier (comparative)
smokiest (superlative)

From Middle English smoky, smokie, equivalent to smoke + -y.

a smoky oil lamp

[…] is it I
That drive thee from the sportive court, where thou
Wast shot at with fair eyes, to be the mark
Of smoky muskets?

c. 1604–1605 (date written), William Shakespeare, “All’s Well, that Ends Well”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act III, scene ii]:

1894, George Santayana, Sonnet, in Sonnets and Other Verses, Cambridge, MA: Stone and Kimball, p. 5,
Our knowledge is a torch of smoky pine
That lights the pathway but one step ahead
Across a void of mystery and dread.

The dawn of the oil age was fairly recent. Although the stuff was used to waterproof boats in the Middle East 6,000 years ago, extracting it in earnest began only in 1859 after an oil strike in Pennsylvania.[…]It was used to make kerosene, the main fuel for artificial lighting after overfishing led to a shortage of whale blubber. Other liquids produced in the refining process, too unstable or smoky for lamplight, were burned or dumped.

2013 August 3, “Yesterday’s fuel”, in The Economist, volume 408, number 8847:

a smoky whisky

[…] thei abstain from a smoky peace of Bacon or hard salted and poudred biefe or suche lyke […]

c. 1551, Thomas Beccon, chapter 9, in A Fruitful Treatise of Fasting, London: John Day:

[S]ome Dutch officers complained that the ſoup was ſmoaky, and the beef was tough, we adventurers declared that we never had taſted a more delicious repaſt; [...]

1796, J[ohn] G[abriel] Stedman, chapter XXX, in Narrative of a Five Years’ Expedition against the Revolted Negroes of Surinam, in Guiana, on the Wild Coast of South America; […], volume II, London: J[oseph] Johnson, […], and J. Edwards, […], →OCLC, page 392:

I smelled it the moment I entered—that sweet smoky reek.

1990, Michael Cunningham, A Home at the End of the World, New York: Picador, published 1998, Part 1, p. 84:

Having a flavour or odour like smoke; flavoured with smoke.

1594, Thomas Kyd (translator), Cornelia (Cornélie) by Robert Garnier, London: Nicholas Ling and John Busbie, Act V,
He wrencht it [his sword] to the pommel through his sides,
That fro the wound the smoky blood ran bubling,
Where-with he staggred;

Dark was the Path, and difficult, and steep,
And thick with Vapours from the smoaky Deep.

1717, “The Story of Orpheus and Eurydice”, in William Congreve, transl., Ovid’s Metamorphoses in Fifteen Books, translated by the most eminent hands, London: Jacob Tonson, page 334:


linguine

en-noun

linguine (usually uncountable, plural linguines)

/lɪŋˈɡwiːnɪ/

Borrowed from Italian linguine (literally “little tongues”), from lingua (“tongue”).

bor

Ribbons of pasta, cut from a sheet, not as wide as tagliatelle.

لِنْقْوِينِي

ribbons of pasta narrower than tagliatelle


tagliatelle

en-noun

tagliatelle (usually uncountable, plural tagliatelles)

tagliatelle pl (normally plural, singular tagliatella)

tagliatelle (canonical)
tagliatelle (canonical plural)
tagliatelles (plural)
tagliatella (singular)

Unadapted borrowing from Italian tagliatelle, from tagliare (“to cut”).

unadapted borrowing

When the tagliatelle are al dente, drain thoroughly and transfer to a warm bowl.

1985, Fred Plotkin, “[Recipes] Emilia-Romagna”, in The Authentic Pasta Book: Regional Italian Recipes for Great Classic and Contemporary Dishes From Great Chefs and Fine Home Cooks, New York, N.Y.: Simon and Schuster, →ISBN, page 182:

And the tagliatelle are topped with shrimp and accompanied by a plate of good hot French bread made before your eyes in the restaurant’s small glass-walled bakery.

1992, Clint Hall, Tokyo Dining Out: A Budget Restaurant Guide, Tokyo: The Japan Times, →ISBN, page 25:

Stir the ham into the sauce; if the tagliatelle are not quite ready, remove the ham and the peas from the heat.

1993, Sarah Freeman, “Pasta with Sauces”, in The Student Pasta Cook Book: Eating Well Without Mixer, Microwave or Money, London: Collins & Brown, →ISBN, page 82:

Fry gently over a low heat, stirring from time to time, until the tagliatelle are ready (it’s fine if the beans go slightly fuzzy at the edges, just as long as they don’t burn!).

2001, Sophie Grigson, “[Pasta, Rice and Grains] Pasta”, in The Complete Sophie Grigson Cookbook: Over 440 Classic Recipes from Sophie Grigson, London: BBC Worldwide Limited, →ISBN, page 284:

Long, flat ribbons of egg pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet.

tajadèli (Carpigiano, Modenese, Reggiano)


fettuccine

en-noun

fettuccine (usually uncountable, plural fettuccines)

Borrowed from Italian fettuccine, plural of fettuccina (literally “little ribbon”), diminutive of fettuccia, from fetta + -uccia.

Long, flat ribbons of pasta, cut from a rolled-out sheet; identical in form to tagliatelle.


Toblerone

Brand name, from a blend of Tobler (“surname of one of the creators”) + Italian torrone (“form of nougat”).

The H and N components, which Professor Oxford says are shaped like "Toblerones and mushrooms", are the ones that mutate and cause problems for the human immune system.

2000 January 9, “The killer shaped like a Toblerone”, in The Independent:

Below us the white granite and quartz of the most sacred of Inca sites sparkled, its Toblerone-shaped walls and deserted craters stretching over seventy acres.

2002, Richard Bangs, Ed Viesturs, Richard Bangs, adventure without end:

Hen number four was another bantam, living with three or four similar birds in one of the breeding arks. An ark is a Toblerone-shaped portable chicken enclosure, with a bedding/nest area at one end and a wire-mesh run at the other.

2005, Martin Gurdon, Hen and the Art of Chicken Maintenance, page 26:

You don't have to climb every mountain, just choose one: Kilimanjaro. The volcano stands out from the Tanzanian plains like a Toblerone triangle with a bite out of the top. But the mountain is far from sweet. It is high and, after the gentle slopes lull you, hard to climb. Climbing it takes from five to eight days, but if you reach the top you'll feel as strong as a lion.

2005 April 9, “The battered face of the Sphinx”, in Sydney Morning Herald:

The graph jags like a Toblerone, stabbing the heights in times of prosperity and the new-broom sweep of incoming governments.

2007, Lynsey Hanley, Estates: an intimate history, page 99:

A Swiss chocolate bar with honey, nougat and almonds, shaped like a triangular prism with triangular wedge-shaped pieces.

三角朱古力

A chocolate bar having triangular wedges


cleanskin

No one had any clear notion of how many head might be collected, but we counted on something over four hundred--possibly up to five hundred and fifty, including calves and cleanskins.

1921, Joseph Furphy, Rigby′s Romance, Gutenberg Australia eBook #0607461h:

I started off lassoing the cleanskins, dragging them up bellowing to the bronco panel where they were quickly leg-roped, thrown and branded.

The bullocks would be in the lead and you'd whip in and let the bullocks go to hell, but hang to your cleanskins as much as you could.

1995, Darrell Lewis, Charles Schultz, Beyond the Big Run, page 96:

Ryan′s natural father was a cleanskin – a police term for a person with no criminal history – who found himself caught up in the world of career criminals when he married into The Clan.

2007, Poul Anderson, Shocking Australian True Crime Stories, page 169:

So the only strategy likely to hurt Clegg in those circumstances involves arguing that the Lib Dems are part of the mould too – not cleanskins, but a party with 60-plus MPs in that last discredited parliament.

2010 April 19, Gaby Hinsliff, The Guardian:

Someone with no prior criminal record, a person with no previous convictions; loosely, someone who has not done anything wrong before, an unblemished character.

чи́стый

someone with no prior criminal record, a person with no previous convictions

Mr McKenzie said that two years ago a decent bottle of sauvignon blanc sold for $15 to $20, but today prices were down to $10 a bottle. "More cleanskins entering the market is the first indication there is too much SB out there," he said.

2010 April 16, Teresa Ooi, The Australian:

In 2009, Back Label commissioned Voice to design a label for its cleanskin.

2010, Terry Lee Stone, Managing the Design Process Implementing Design: An Essential Manual for the Working Designer, page 47:

My eye-whites still woke up bright and clear despite the night before's two bottles of cheap cleanskin wine.

2011, Craig Sherborne, The Amateur Science of Love, page 64:

(Australia, New Zealand) An unlabelled bottle of wine.

An undercover police officer who has not done a particular task before.

(cricket) A cricket bat with no maker's logo


tej

Borrowed from Amharic ጠጅ (ṭäǧ, “honey wine, mead”).

bor+

She smells the mingling odors of sweat and tej inside the hot room.

2019, Maaza Mengiste, The Shadow King, W. W. Norton & Company, →ISBN, →OCLC, page 42:

Amharic for “honey wine,” tej is an Ethiopian drink that kings, queens, and other royals have enjoyed for thousands of years.[…]¶ Tej is an ancient, fermented spirit mostly made from raw honey, water, and wild yeast.[…]¶ They toasted each other with the tej she brought.

2024 January 10, Lenore Adkins, “Ethiopian Honey Wine Gets the Royal Treatment at Negus Winery and Meadery in Alexandria”, in Eater DC, archived from the original on 2024-03-03:

A type of honey wine or mead from Ethiopia and Eritrea typically served in a specialized glass vessel known as a berele.


smother

en-verb

smother (third-person singular simple present smothers, present participle smothering, simple past and past participle smothered)

smothers (present singular third-person)
smothering (participle present)
smothered (participle past)
smothered (past)

From Middle English smothren, smortheren, alteration (due to smother, smorther (“a suffocating vapour, dense smoke”, noun)) of Middle English smoren (“to smother”), from Old English smorian (“to smother, suffocate, choke”), from Proto-Germanic *smurōną (“to suffocate, strangle”), probably related to *smallijan (“to burn”) or Old English smoca (“smoke”).
Cognate with Middle Low German smoren, smurten (“to choke, suffocate”), West Flemish smoren (“to smoke, reek”), Dutch smoren (“to suffocate, smother", also "to stew, simmer”), German schmoren (“to stew, simmer, braise”).

cog

beefsteak smothered with onions

(transitive, cooking) To cook in a close dish.


smother

en-noun

smother (countable and uncountable, plural smothers)

From Middle English smother, smorther (“a suffocating vapour, dense smoke”), from Old English smorþor (“smoke”, literally “that which suffocates”), from smorian (“to suffocate, choke”) + -þor (instrumental suffix).

inh

Thus must I from the smoke into the smother […]

c. 1598–1600 (date written), William Shakespeare, “As You Like It”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene ii], page 404:

That which smothers or appears to smother, particularly


ikra

From Russian икра́ (ikrá) "caviar", "roe".


tarka

Borrowed from Hindustani तड़का / تڑکا (taṛkā).

(South Asia, cooking) Heated oil or ghee in which spices and onion, etc. are well-stirred and browned.


rape oil

en-noun

rape oil (usually uncountable, plural rape oils)

Rape oyle that is used in Lampes and therefore called Lampe Oyle.

1640, John Parkinson, Theatrum botanicum: the theater of plants, or an herball of a large extent, page 861:

Rape-Oil is sweet, and on the contrary the Linseed bitter.

1712, Pierre Pomet, A Compleat History of Druggs, page 10:

The number of seconds taken by the oil to flow up to the 50 c.c. mark on the flask is noted, and the results brought into comparison with the viscosity of rape oil, that being the oil with which the apparatus is standardised.

1913, Vivian Byam Lewes, Oil Fuel, page 177:


tinnie

Far better to send one of the girls out for a pizza and some tinnies, and then give her undivided attention when she returns.

2005, Jack Leonard, Bad Altitude, page 170:

In a city where alcohol was once the main currency (see p23), it′s little wonder that drinking is a big part of the social fabric – whether it′s knocking back some tinnies on the beach or meeting mates at the pub.

2008, Peter Dragicevich, Jolyon Attwooll, Sydney, Lonely Planet, page 154:

I′m forty and Tyrene says if I keep supping the tinnies at this rate it won′t be long before I′m forty stone! I′m nineteen stone right now and if I had a dollar for every time Tyrene called me a “big, fat, lazy bastard”, I could charter a yacht and sail to the Whitsundays and we live in Perth!

2011, Calvin Wade, Forever Is Over, page 378:

The bullies laughed and whistled and the tinnie turned once more, this time racing straight towards them from the port beam, bows tilted up, spray creaming out.

2003, Christopher Cummings, The Mudskipper Cup: A North Queensland Story about Navy Cadets, page 355:

Part of the tinnie could be seen pushed up against the bank but otherwise it had all sunk.

2007, Caroline De Costa, Rookwood Island, page 239:

The miracles seem to have followed Kevin and Trevor who have remarkably travelled over fifty-eight nautical miles in little more than a tinnie, encountering all sorts of astounding natural phenomena such as enormous whales and strangely behaving sharks, bixarre star patterns and odd schools of fish.

2009, Rebecca Pannell, “Seachange, Where Fish Fly”, in Susan Hosking, Rick Hosking, Rebecca Pannell, Nena Bierbaum, editors, Something Rich and Strange: Sea Changes, Beaches and the Littoral in the Antipodes, page 56:

(Australia, slang) A small open aluminium boat.

Or swapped them for some tinnies, a bottle of El D?

2022, Liam McIlvanney, The Heretic, page 25:

(New Zealand, slang) Small package of drugs wrapped in foil.


lunchroom

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

Company policy was to eat snacks only in the lunchroom.

A room designated as a place to eat lunch.


wedding breakfast

wedding breakfast (plural wedding breakfasts)

the main celebratory meal held after a marriage ceremony


chippy

Huge queues form outside the Chippy, often stretching back to the Coop and beyond.

2008, Patrick Naughton, chapter I, in Whistle Wood, Land of the Fathers, →ISBN, page 33:

Albert was flabbergasted. Yer really buyin′ a chippy?” Tom smiled whilst nodding his head. “That′s me plan.”

2009, John Wise, chapter 12, in Sweet Dreams, →ISBN, page 308:

(UK, Ireland, informal) A fish-and-chip shop.

In due time a nest-full of little chippies appear to be nourished with insectiverous^([sic]) food from a parental beak until fledged and able to look after themselves.

1902, Henry Harrison Metcalf, John Norris McClintock, The Granite Monthly: A New Hampshire magazine devoted to history, biography, literature, and state progress, volume 32, page 385:

Surely no young chippy was ever so stout and so emphatic as this bird.
The funny part of it all is that the starling appears to make the chippies do whatever it pleases.

1908, Alice Lounsberry, chapter I, in The Garden Book for Young People, page 139:

How early in the season does the chippy appear and where does it spend the winter?

1911, Anna Botsford Comstock, Handbook of Nature Study, 24th edition, published 1939, page 88:


chippy

en-adj

chippy (comparative chippier, superlative chippiest)

chippier (comparative)
chippiest (superlative)

(archaic) Feeling sick from drinking alcohol; hung over.


Baileys

Brand name, originally adopted from the name of a restaurant.


fish-knife

A table knife with spatula-shaped blade designed for eating fish.


skiff

→ Russian: скиф (skif)

From Middle English skif, from Middle French esquif, from Old Italian schifo (“small boat”), from Lombardic skif (“boat”), from Proto-Germanic *skipą (“boat, ship”). Doublet of ship.

Old Applegate, in the stern, just set and looked at me, and Lord James, amidship, waved both arms and kept hollering for help. I took a couple of everlasting big strokes and managed to grab hold of the skiff's rail, close to the stern.

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

A small flat-bottomed open boat with a pointed bow and square stern.

I went alone into a Shepherd's boat,
A skiff that to a willow-tree was tied
Within a rocky cave, its usual home […]

1799, William Wordsworth, The Two-Part Prelude, Book I:

Graceful old houses stand by the edge of the Great Ouse and gaze down at the houseboats, skiffs and motor-cruisers that moor there.

1980, AA Book of British Villages, Drive Publications, page 223, about Hemingford Grey:

Any of various types of boats small enough for sailing or rowing by one person.


skiff

From Scots skiff (“light shower of rain or snow”), from skiff (“move lightly”); compare the derivative skiffle (whence English skiffle) and (English skift (“light dusting of snow”) from) Scots skift (“light shower of snow”), from skift (“move lightly”), perhaps related to shift/Old Norse skipta, or perhaps an onomatopoeic formation.

der

At sunrise there was a slight skiff of ice on some water in a bucket; […]

1877, George Monro Grant, Ocean to Ocean: Sandford Fleming's Expedition Through Canada in 1872, page 131:

There was a light skiff of snow on the ground. The air was filled with flying flakes, which stung his cheeks sharply. A little streak of red was beginning to show in the east, and somewhere, far away, he heard a chicken crow sleepily.

1899, Clara Vawter, Of Such is the Kingdom..., page 72:

Bring a natural-looking touch of snow indoors by using your fingertips to lightly spread White Christmas Snow along the tops of the branches on your Christmas tree. To create a light skiff of snow on a six-foot noble fir, double the recipe.

1999, Sara Perry, Christmastime Treats: Recipes and Crafts for the Whole FamilyA Holiday Celebrations Book, Chronicle Books, →ISBN:

A thick skiff of dust covered the contents of the room and revealed hundreds of tracks made by very large rodents.

2001, Dave Gilham, Hell 7 New York 0, AuthorHouse, →ISBN, page 53:

It was getting time to start trapping and Hawk was getting anxious. Fall was everywhere from the yellow aspens, to the skiff of ice on the beaver ponds in the morning. Elk could be heard bugling up and down the valley […]

2001, Wayde Bulow, Lure of the Mountains: The Frontier Life of a Mountain Man, iUniverse, →ISBN, page 176:

... the shore of Pontchartrain, dripping blood heavily into the inland sea, and watching as a crystal path hurtled forward across the lake, six feet wide, as thin as the skiff of ice on a basin left in the window on the night of the first freeze of autumn.

2004, Orson Scott Card, The Crystal City: The Tales of Alvin Maker, Tor Books, →ISBN, page 116:

A skiff of new snow coats the ground.

2007, Diane Tullson, The Darwin Expedition, page 64:

When I woke up this morning what did I see? A skiff of snow on the evergreen tree

2011, Albert C. Anderson, Thoughts of an Older Man: Poems as I See Life, page 249:

Otherwise, whenever we woke up to a skiff of fresh snow in the garden, maybe a couple of times in a winter, we would run outside to make snowmen and snow forts, feeling alive in the cool snowy air.

2013, Steve Baldwin, Snow Tales and Powder Trails, page 102:

The next morning the men awoke to find a light skiff of snow on the ground. This event heightened the anxiety of the men in getting things finished on the house in preparation for departure.

2014, Glenn Crumb, Marvin Crumb, Crumbs Along the Trail, Xlibris Corporation, →ISBN, page 114:

Later, she'd seen the snow on Saint Lawrence Island, the snow on the Olympics, the powder high in the Cascades, the Brooks Range, the Maine snow, the Rocky Mountain snow, the blowing around high plains snow, the deep snow at her home in Idaho, the hushed snow in the boreal forest of Northern Canada, the sea-driven snow at Prince Ruper and Ketchikan, Nome, Kotzebue, and Valdez, snow in the Arctic adhering to the now vanishing ice, the dry skiff of snow on the Alaskan tundra stitched by the silvery, needle-like oil pipeline.

2014, John Keeble, The Shadows of Owls: A Novel, page 362:

The track was in the snow next to the line of rock brushed clean by the wind playing along the edge. Uriah saw it, too, and he knelt to examine the track. It was huge, five or six inches across, and clear in the skiff of snow.

A thick skiff of snow lay over the world, and the big stars looked down on the weirdly wild scene. A long howl quivered through the night. It was quickly answered by a wild ululation from all directions. A big wolf—a fierce lobo of the Texas frontier—slipped out of the brush […]

2016, Glenn Dromgoole, West Texas Stories, ACU Press, →ISBN:

The hoarfrost was heavy on the willow trees and there was a skiff of snow on the ice surface.

2019 October 30, Judy Kucharuk, “Skating in a winter wonderland”, in Alaska Highway News:

It will grow almost anywhere it can get a toehold; I once saw rye growing in a 0.4-inch (1 cm)-deep skiff of dust on a tractor blade. Farmers call these unplanned plants “volunteers,” and you can sometimes see them […]

2020, Lew Bryson, Whiskey Master Class: The Ultimate Guide to Understanding Scotch, Bourbon, Rye, and More, Harvard Common Press, →ISBN, page 57:

A (typically light) dusting of snow or ice (or dust, etc) (on ground, water, trees, etc).


skiff

In the fourth year, "light skiff" pruning removes just the uppermost growth.

2001, Piya Chatterjee, A Time for Tea: Women, Labor, and Post/Colonial Politics on an Indian Plantation, page 173:

The sequence of the 3-year pruning cycle is light pruning; light skiff; and deep skiff[…]

2019, Mirza Hasanuzzaman, Agronomic Crops: Volume 1: Production Technologies, Springer, page 463:

An act of slightly pruning tea bushes, placing new leaves at a convenient height without removing much woody growth.


skiff

en-verb

skiff (third-person singular simple present skiffs, present participle skiffing, simple past and past participle skiffed)

skiffs (present singular third-person)
skiffing (participle present)
skiffed (participle past)
skiffed (past)

Skiffing is the lightest form of pruning involving as it does removal of a certain amount of growth above the previous pruning level.

2016, H. Panda, The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition), page 202:

To cut (a tea bush) to maintain the plucking table.


sirloin

en-noun

sirloin (countable and uncountable, plural sirloins)

From Middle English surloine, from Old French surlonge, from sur la longe (literally “above the loin”).

(UK) A cut of beef from the middle of the back (corresponding to short loin and partly rib in US English).


prosciutto

prosciutto (countable and uncountable, plural prosciutti or prosciuttos)

prosciutti (plural)
prosciuttos (plural)

Borrowed from Italian prosciutto (meaning 'ham', in general), from asciutto, with a change of prefix, or from a Vulgar Latin *perexsūctus, from per + Latin exsūctus.

He also manages to extract refined performances from overseasoned prosciutti like […]

1988 February 19, Joel E. Siegel, “Heartfelt Fluff”, in Chicago Reader:

The silken-textured, nutty-sweet prosciutto is named on menus from A16 in San Francisco to Blackbird in Chicago, from Otto in Manhattan to Central Michel Richard in Washington, D.C. The La Quercia range, sold in Whole Foods, has expanded to include organic and heirloom prosciuttos, as well as lardo, pancetta, speck, coppa, guanciale and an annual Acorn Edition, in which subscribers pay $3,000 to receive all the parts of the prized acorn-fed organic Berkshire meat during the year, from fresh to cured.

2009 February 1, Christine Muhlke, “Aging Gracefully”, in New York Times:

In front of him, on a low table, a plate of prosciutto, olives and cheese.

2014, Ian McEwan, The Children Act, Penguin Random House (2018), page 193:

A dry-cured ham from Italy, thinly sliced.


galingale

galingale (countable and uncountable, plural galingales)

/ˈɡælɪŋɡeɪl/

From Middle English galingale, from Old French galingal, from Arabic خَلَنْجَان (ḵalanjān), from Persian قولنجان (qulenjân, qulanjân), from Sanskrit कुलञ्जन (kulañjana), perhaps from Chinese 高良薑／高良姜 (gāoliángjiāng), from 高涼 /高凉 (Gāoliáng) (a prefecture or county in China) + 薑 /姜 (jiāng, “ginger”).

One of several species of Cyperus sedges with aromatic rhizomes.


gefilte fish

/ɡəˈfɪltə fɪʃ/

From Yiddish געפֿילטע פֿיש (gefilte fish, “stuffed fish”), from געפֿילט (gefilt, “stuffed”), from Old High German [Term?]. (Compare German gefüllter (“stuffed”) + Fisch (“fish”).)

bor

געפֿילטע פֿיש

Today you will shop for me. Tonight we will have gefilte fish.

2011 Jan/Feb, Sally Schloss, “The Goose Girl”, in Moment, volume 36, number 1, archived from the original on 2011-11-18, page 49:

A dish of stuffed fish, or of fish cakes in broth.


oxymel

From Middle English oximel, from Late Latin oxymel, oxymeli (“acid and honey”), from Ancient Greek ὀξύμελι (oxúmeli).

If it long continue, vomits may be taken after meat, or otherwise gently procured with warm water, oxymel, etc., now and then.

1624, Democritus Junior [pseudonym; Robert Burton], The Anatomy of Melancholy: […], 2nd edition, Oxford, Oxfordshire: […] John Lichfield and James Short, for Henry Cripps, →OCLC, partition II, section 5, member 3, subsection i:

(historical, medicine) A mixture of honey, water, and vinegar, boiled to a syrup, sometimes mixed with herbs or spices.


usquebaugh

en-noun

usquebaugh (countable and uncountable, plural usquebaughs)

[Alt: A glass with a round bottom which tappers to the lip, served with usquebaugh.]
Etymology tree
Proto-Indo-European *wed-
Proto-Indo-European *-r̥
Proto-Indo-European *wódr̥der.
Proto-Celtic *udenskyos
Old Irish uisce
Irish uisce
Proto-Indo-European *gʷeyh₃-
Proto-Indo-European *-wós
Proto-Indo-European *gʷih₃wós
Proto-Celtic *biwos
Proto-Celtic *-tūts
Proto-Celtic *biwotūts
Old Irish bethu
Irish beatha
Medieval Latin aqua vītaecalq.
Irish uisce beathabor.
Old Irish uisce
Scottish Gaelic uisge
Old Irish bethu
Scottish Gaelic beatha
Medieval Latin aqua vītaecalq.
Scottish Gaelic uisge-beathabor.
English usquebaugh
Borrowed from Irish uisce beatha and Scottish Gaelic uisge beatha (“whiskey or whisky”, literally “water of life”) (a calque of Medieval Latin aqua vītae (“distilled alcohol, liquor”, literally “water of life”)), from Irish uisce, Scottish Gaelic uisge (“water”) (ultimately from Proto-Indo-European *wed- (“water”)) + Irish beatha, Scottish Gaelic beatha (“life”) (ultimately from Proto-Indo-European *gʷeyh₃- (“to live”)), Doublet of whiskey and whisky.

der

[R]emember the Lo[rd] Admyrall [Charles Howard, 1st Earl of Nottingham] and the Lord Threasurer [Thomas Sackville, 1st Earl of Dorset] with a couple of Pugges or some vscough baugh or some such toyes, it would shew that you do not neglect them, whoe, I protest, are to you wonderfull kynde.

1600 October 4 (date written; Gregorian calendar), Robert Cecil, “[Letter] X”, in John MacLean, editor, Letters from Sir Robert Cecil to Sir George Carew (Camden Series; 88), [London]: […] [John Bowyer Nichols and Sons] for the Camden Society, published 1864, →OCLC, page 33:

[I]f you ſcape vvith life, and take a fagot boat, and a bottle of Vſquebaugh, come home poore men, like a type of Theames Street ſtinking of pitch and poore Iohn.

c. 1613–1616 (date written), Fra[ncis] Beaumont, Jo[hn] Fletcher, The Scornful Ladie. A Comedie. […], London: […] [John Beale] for Myles Partrich, […], published 1616, →OCLC, Act II, signature E, recto:

The Iriſh prepare a diſtilled Oenomeli made vvith Honey, VVine and ſome herbs, vvhich they cal Vſquebach, not unfit for a nation that feeds on fleſh ravv, or but half ſod.

1658, Tho. Mouffet [i.e., Thomas Muffet, et al.], “The Theater of Insects: Or, Lesser Living Creatures. […]. Chapter V. Of the Name, Difference and Use of Honey.”, in J[ohn] R[owland], transl., The History of Four-footed Beasts and Serpents: […], revised edition, London: […] E. Cotes, for G[eorge] Sawbridge […], T. Williams […], and T. Johnson, […], →OCLC, page 913:

But as to uſquebagh; ah long life to the liquor—it is an exhilirator of the bovvels, and a ſtomatic to the head; I ſay, Mr. Preſident, it invigorates, it ſtimulates, it—in ſhort it is the onlieſt liquor of life, and no man alive vvill die vvhilſt he drinks it.

1762, [Samuel] Foote, The Orators. […], Dublin: […] Thomas Richey, […], →OCLC, Act III, page 54:

VVhat dangers thou canſt make us ſcorn! / VVi' tippeny, vve fear nae evil; / VVi' uſquabae, vve'll face the devil!— […]

1790 (date written; published 1791), Robert Burns, “Tam o’ Shanter. A Tale.”, in Poems, Chiefly in the Scottish Dialect, 2nd edition, volume II, Edinburgh: […] T[homas] Cadell, […], and William Creech, […], published 1793, →OCLC, page 201:

He [Robert Burns] might have traced his habit of ale-house tippling to the last long precious draught of his favourite usquebaugh, which he took in the prospect of bidding farewel for ever to his native land; […]

1818, William Hazlitt, “Lecture VII. On Burns, and the Old English Ballads.”, in Lectures on the English Poets. […], London: […] [T. Miller] for Taylor and Hessey, →OCLC, page 260:

[A]re the Gael to-day of softer flesh or whiter blood than their fathers were? Knock the head out of a cask of usquebae, let that be their night gear— […]

1819, Jedediah Cleishbotham [pseudonym; Walter Scott], chapter VI, in Tales of My Landlord, Third Series. […], volume III (A Legend of Montrose), Edinburgh: […] [James Ballantyne and Co.] for Archibald Constable and Co.; London: Longman, Hurst, Rees, Orme, and Brown, […]; Hurst, Robinson, and Co. […], →OCLC, page 269:

[W]hat does my noble captain drink—is it brandy, rum, usquebaugh? Is it soaked gunpowder, or blazing oil? Give it a name, heart of oak, and we'd get it for you, if it was wine from a bishop's cellar, or melted gold from King George's mint.

1841 February–November, Charles Dickens, “Barnaby Rudge. Chapter 8.”, in Master Humphrey’s Clock, volume II, London: Chapman & Hall, […], →OCLC, page 278:

["]But, oh, I hope the dear old lady will get well very quickly." / "If usquebaugh can mend her, no doubt the recovery will be rapid," answered the Major, laughing.

1882, [Mary Elizabeth Braddon], “Cupid and Psyche”, in Mount Royal […], volume I, London: John and Robert Maxwell […], →OCLC, page 214:

You’re darned witty. Three drams of usquebaugh you drank with Dan Deasy's ducats.

1922 February, James Joyce, “[Episode 9: Scylla and Charybdis]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC, part II [Odyssey], page 190:

The drowned man was naked from the waist down and wrapped in a sodden cape. / "Get some blankets round him, Shem. And hand me the usquebaugh." / "The usquebaugh? That's as like to kill him off as bring him round." / It was a home brew, potent as fire.

1981, T[homas] Coraghessan Boyle, “The Niger [You Can’t Keep a Good Man Down]”, in Water Music […] (An Atlantic Monthly Press Book), Boston, Mass.; Toronto, Ont.: Little, Brown and Company, →ISBN, page 70:

Kit coughed over a noggin of usquebaugh.

1993, Anthony Burgess, “Part 2”, in A Dead Man in Deptford, London: Hutchinson, →ISBN, page 183:

(chiefly Ireland, Scotland, dated or archaic) Whiskey or whisky.


appetizing

en-noun

appetizing (usually uncountable, plural appetizings)

Calque of French appétissant, French -ant being equivalent to -ing. See also appetite

And of all the foods that are represented in the city, perhaps none has remained so tied to Jewish tradition and identity as appetizings.

2019 January 23, Yamit Behar Wood, “The Appetizing World of Murray’s”, in Jewish Journal:

Alina Sheffi, a slicer at Russ & Daughters, stands at her usual spot in the long, narrow space behind the glass display case full of cream cheese, sides of lox, pickled herring, white fish, schmaltz, and all other manner of appetizing.

2020 November 11, Joshua David Stein, “Good-bye to the Lox Sherpa of Russ & Daughters”, in Grub Street:

any food traditionally eaten with a bagel, as an accompaniment, topping or filling; including dairy products and pareve but not meat


appetising

en-adj

appetising (comparative more appetising, superlative most appetising)

more appetising (comparative)
most appetising (superlative)

Plain and unexciting, perhaps, but they are solid, well cooked, appetising and filling, and moreover cheap.

1964 April, “Letters: London stations—a consumers' guide”, in Modern Railways, page 274:

(chiefly British spelling) Alternative spelling of appetizing.


scouse

en-noun

scouse (countable and uncountable, plural scouses)

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

Clipping of lobscouse, of uncertain origin.

A stew associated with the Liverpool area, usually containing (at least) meat, onions, carrots and potatoes.


polony

A dreadful day it was for young Dobbin when one of the youngsters of the school, having run into the town upon a poaching excursion for hardbake and polonies, espied the cart of Dobbin & Rudge, Grocers and Oilmen, Thames Street, London, at the Doctor's door, discharging a cargo of the wares in which the firm dealt.

1847 January – 1848 July, William Makepeace Thackeray, chapter 4, in Vanity Fair […], London: Bradbury and Evans […], published 1848, →OCLC:

There was a touch of quiet humour in Rachel, and with a demure smile, she internally wondered why it was precisely her polony that had been selected by puss, but aloud she merely declared that she could make an excellent supper on bread and beer.

1873, Julia Kavanagh, Rachel Gray: A Tale Founded on Fact, page 42:

A survey of 25 polony samples of different brands available to the consumer in Bloemfontein showed that significant numbers of various micro-organisms were present.

1978, Journal of the South African Veterinary Association, page 115:

Shlomo threw the polony and bread ceremoniously into the lorry and heaved himself up to see who it was who recognised him.

1984, Jewish Affairs, volume 39, number 4, page 35:

A kind of sausage made of meat that has been only partly cooked.


salmagundi

salmagundi (countable and uncountable, plural salmagundis)

From French salmigondis (“seasoned salt meats”), from Middle French salmigondin, probably related to Middle French salomene (“hodgepodge of meats or fish cooked in wine”), from Old French salemine.

Solomon Gundy

these also refer to a different Jamaican appetizer

A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.


rolling pin

A food preparation utensil consisting of a cylinder with a handle at each end, used to flatten dough.


Indian Game

”Valueless for commercial egg production, the Indian Game is essentially a table breed. See ref. p41.


seltzer

en-noun

seltzer (usually uncountable, plural seltzers)

A toponym from 1735–45 German Selterser (“of Selters”), after Selters, a village known for its carbonated mineral springs.

His youth, his good looks, his charm made the sinister savagery hinted in the smile the more disconcerting. He poured whiskey from a bottle into each of the two tall glasses, filled them up with seltzer, extended one toward Susan.

a. 1911, David Graham Phillips, Susan Lenox: Her Fall and Rise:

Ellipsis of seltzer water; carbonated water, often for use in mixing with alcohol, cordials, and juices.


satay

satay (countable and uncountable, plural satays)

From Malay sate (“satay”), ultimately from Tamil சதை (catai).

Crabbe bought sateh for all: tiny knobs and wedges of fire-hot meat on wooden skewers, to be dipped in a lukewarm sauce of fire and eaten with slivers of sweet potato and cucumber.

1956, Anthony Burgess, Time for a Tiger (The Malayan Trilogy), published 1972, page 107:

A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.


reticulum

reticulum (plural reticula or reticulums)

Borrowed from Latin rēticulum (“net”). Doublet of reticle, reticule, and Reticulum.

doublet

(cooking) The tripe made from the second compartment of the stomach of a cow (or other ruminant).


ristorante

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

Americans who patronized these ristorantes for their liquor often developed a fondness for spaghetti and meatballs...

2004, Kathleen Morgan Drowne, Patrick Huber, The 1920's:

The scene at the European-style bistros and ristorantes is all about business and social networking, just as much as it is at lunch at a restaurant like Michael’s (popular with the publishing crowd), or at dinner at Phillipe (hip-hop moguls, fashion designers).

2007 January 7, Julia Chaplin, “Breakfast Is Late, So Business Is Good”, in New York Times:


Bordeaux

From French Bordeaux (Middle French Bordeaulx), from Occitan Bordèu, from Old Occitan Bordel, from Latin Burdigala, from a Proto-Celtic root.

The capital city of the Gironde department, France; capital city of the region of Nouvelle-Aquitaine.


Bordeaux

en-noun

Bordeaux (countable and uncountable, plural Bordeaux or Bordeauxes or Bordeauxs)

Bordeaux (plural)
Bordeauxes (plural)
Bordeauxs (plural)

We had a nice bottle of Bordeaux last night.

Some fine Bordeauxes and Cabernets actually grow smoother as they sit, and are better served seven or eight years old.

1989, Upscale: The Successful Black Magazine, page 68:

The two Bordeauxs used differed only in the percentage of lime which they contained.

1898, Annual Report of the New Jersey State Agricultural Experiment Stations:

The patent Bordeauxs which are on the market have not been shown to be any less liable to produce injury than the home-made mixtures, amd many of them have proven quite inefficient in controlling diseases.

1911, Station Bulletin, volumes 152–165, page 28:

Contrary to the views of many of the backers of Pickering Bordeaux, we have found a three to one Bordeaux just as good a fungicide as a Bordeaux in which only just enough lime is used to throw down all of the copper as a precipitate.

1925, Drug and Chemical Markets, volume 16, page 338:

Avoid overhead irrigation After harvest and before fall rains, prune out and destroy old wood and apply a Bordeaux or a fixed copper fungicide. Spray again in spring when new laterals are leafing out[.]

1998, Pests of the Garden and Small Farm: A Grower's Guide:

Bordeaux mixture
Bordeaux mixture#English


nachos

Borrowed from Mexican Spanish nachos, from Nacho. Nacho is a common diminutive form of Ignacio (“Ignatius”) in Spanish. The Mexican creator of the dish, Ignacio Anaya (1895–1975), named it after himself in 1943.

A Mexican dish of tortilla chips, covered in melted cheese and sometimes other ingredients.

my very educated mother just served us nachos


snowcone

A frozen dessert consisting of crushed ice and colored fruit flavoring, usually served in a cone or a cup.


shortbread

shortbread (countable and uncountable, plural shortbreads)

From short (“brittle, of pastry”) + bread.

A type of biscuit (cookie), popular in Britain, traditionally made from one part sugar, two parts butter and three parts flour.


amaretto

amaretto (countable and uncountable, plural amarettos or amaretti)

From Italian amaretto, from amaro (“bitter”) (from Latin amarus) + diminutive suffix -etto.

Amaretto makes a fine digestive.

(uncountable, countable) A sweet-bitter liqueur originating from Italy (but also produced in Turkey), flavored with almonds and a secret blend-specific mix of some 200 ingredients such as the pits from apricots, peaches, cherries or other stone fruits.

Gino has an amaretto on the porch after every elaborate meal.

(countable) A light Italian cookie made with almonds.


amaro

amaro (countable and uncountable, plural amari or amaros)

At Vessel, in Seattle, the bar manager, Jamie Boudreau, starts his cherry bitters by combining separate bourbon- and rye-based infusions with a touch of honey-flavored vodka and the Italian digestif amaro.

2007 June 27, Rob Willey, “A Bit of History, Reborn in a Glass”, in The New York Times:

In addition, there's a full bar, with some excellent specialty cocktails and a good list of grappa, amari and dessert wines.

2009 May 24, Michael Bauer, “Adesso salumi is a slice of heaven”, in San Francisco Chronicle:

There are two dozen cocktails and shots, from whiskey punches to tiki-style drinks. (The three-rum old-fashioned should be a summertime classic.) There's a hearty focus on the bitter Italian aperitifs known as amaros.

2013 July 26, Fritz Hahn, “Football and sightseeing in Richmond”, in Independent Online:

“Yeah, okay,” we smirked. But we crafted elaborate, absurd concoctions. We layered amaros and ports in medicine vials.

2023 September 21, Stephen Haines, “W Stands for W”, in The Paris Review:


Edam cheese

Edam cheese (countable and uncountable, plural Edam cheeses)


Edam

Literally "the dam on the river Ye", and the river name literally means "river"; see ea.


homogenized milk

homogenized milk (countable and uncountable, plural homogenized milks)

Milk which has been treated so that the liquid remains creamy throughout, instead of forming a separate layer of cream at the top.


nougat

nougat (countable and uncountable, plural nougats)

desc

→ Cantonese: 鳥結糖 /鸟结糖 (niu⁵ git³ tong⁴⁻²)

→ Wu: 鳥結糖 /鸟结糖 (⁵gniau-ciq₇-daon₆)

→ Welsh: nyget

→ Wu: 牛軋糖 /牛轧糖 (⁶gnieu-gaq₈-daon₆)

→ Hakka: 牛軋糖 /牛轧糖 (ngiù-kâ-thòng)

→ Mandarin: 牛軋糖 /牛轧糖 (niúzhátáng, niúgátáng)

(UK, General Australian, New Zealand) -uːɡɑ

From French nougat, from Occitan nogat, from noga (“nut”), ultimately from Latin nux (“nut”) + -atus (“-ate, forming adjectives and substantives having or resembling some thing or trait”). Compare Spanish nuégado.

Cake Nogat: This nogat may be made in moulds, or square pieces.

1827, Guglielmo A. Jarrin, Italian Confectioner […] , 3rd edition, page 24:

[…](being twenty four and
never screwed but in her
soft nougat thighs)[…]

1999, Lyn Lifshin, “In Spite of His Dangling Pronoun”, in Before It's Light, page 29:

[…]it helps that Snickers offers the holy trinity of confection: nougat, caramel and peanuts[…]

2014 February 18, Sarah Begley, “The 13 Most Influential Candy Bars of All Time”, in Time:

(uncountable) A mixture consisting of egg white and a sweetener, variously mixed with (in western Europe) almonds or (in eastern Europe) hazelnuts or (in US) used without nuts as a filler in candy bars.

نُوغَة

a confection of egg white, a sweetener, and (usually) nuts

When you make a nougat of large dimensions, put in the almonds a few at a time.

1846, Antoine B. Beauvilliers, A Complete System of French Domestic Cookery […] , volume VI, page 235:

(countable) A piece of this mixture, typically eaten as a confection.


colostrum

en-noun

colostrum (usually uncountable, plural colostra)

Borrowed from Latin colostrum, of uncertain origin.

The researchers isolated the antibodies from the cow's colostrum, the first milk produced after birth, which has very high antibody concentrations. They gave these antibodies, extracted from the colostrum, to 10 volunteers and gave another 10 volunteers extracts from colostrum of cows that were not immunized against the traveler's diarrhea bacteria.

1988 May 17, Gina Kolata, “For Travelers, Milk From Immunized Cows”, in The New York Times, →ISSN:

This valuable fluid—colostrum—plays a number of important biological roles, including helping improve an infant's immune system. Nevertheless, many humans intuitively perceive colostrum as “sour milk,” which should not be given to infants. Other species do not make this serious mistake.

2016, Joseph Henrich, chapter 16, in The Secret of Our Success […] , Princeton: Princeton University Press, →ISBN:

(medicine) A form of milk produced by the mammary glands in late pregnancy and the few days after giving birth. Human and bovine colostrum is thick and yellowish. In humans, it has high concentrations of nutrients and antibodies, but it is small in quantity.


bombilla

Borrowed from Rioplatense Spanish bombilla (“straw”, literally “little pump”).

bor

The maté is then filled with yerva, after the bombilla has been placed in position. The bombilla is literally “a little pump,” that is, a sucking tube, ending in a perforated bulb, which performs the office of the perforated diaphragm in our teapot spouts.

1856 July–October, The Edinburgh New Philosophical Journal, volume IV, A. and C. Black, page 194:

A straw, often made of metal, ending in a filter and used for drinking maté.


liver and onions

A cooked meal consisting of liver fillets with onions, especially sliced, and other seasoning.


brewing

en-noun

brewing (countable and uncountable, plural brewings)

From Middle English brewynge; equivalent to brew + -ing.

The production of alcoholic beverages, such as beer, by fermentation; the process of being brewed.


omophagy

omophagy (countable and uncountable, plural omophagies)

Omophagy, ritual eating of raw flesh, is the assimilation and internalization of godhead.


kheema

kheema (usually uncountable, plural kheemas)


sapor

From Middle English sapour, sapoure, from Latin sapor. Doublet of savour /savor.

But, though the ſavour bee ſo baſe, the ſapor is ſo excellent, that no meat, no ſauce, no veſſell pleaſes the Guzurats pallat, ſave what reliſhes of it.

1638, Tho[mas] Herbert, Some Yeares Travels Into Divers Parts of Asia and Afrique. […], 2nd edition, London: […] R[ichard] Bi[sho]p for Iacob Blome and Richard Bishop, →OCLC, book II, page 125:

(now rare) A type of taste (sweetness, sourness etc.); loosely, taste, flavor.


Aurum

A sweet Italian liqueur, having a golden-yellow colour, manufactured from brandy, oranges and saffron.


prandial

Borrowed from Late Latin prandialis, or Latin prandium (“late breakfast; lunch”) + English -al (suffix forming adjectives). Prandium is possibly from Proto-Indo-European *pr̥h₃mós (“first”) (from *preh₃-) + *h₁ed- (“to eat”) + Latin -ium (suffix forming nouns).

bor

Of or pertaining to a meal, especially dinner.


meat pie

en-noun

meat pie (countable and uncountable, plural meat pies)

My sister-in-law from Corsica makes the best quiche and the best meat pie in the world.

If flour ran short we can be certain it was saved for gravies, dumplings, cakes and gingerbread, and pie crust, and most particularly for meat pie.

1960, Harriette Simpson Arnow, Seedtime on the Cumberland, New York, N.Y.: The Macmillan Company, →LCCN, page 418:

She averted her eyes, looking toward Crispin, who ate meat pie and a large slice of roasted ox with healthy relish and without seeming to notice her discomfort.

1995, Flora Speer, For Love and Honor, Dorchester Publishing, →ISBN, page 26:

In the case of meat pies that have a jelly or stock added after cooking, the stock and meat should be sampled separately as well as together in a combined sample.

1998, W. F. Harrigan, Laboratory Methods in Food Microbiology, page 220:

Meat pies, which used to be a traditional Acadian Christmastime treat, are one of Louisiana′s least-touted specialties.

2009, Jane Stern, Michael Stern, 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them, page 179:

It was to Liubotyn station that I and my best mate Sasha once ventured on our lives' first (meaning without the adults) train ride. […] We got off at Liubotyn, then sleepy and unmistakeably rural, bought a couple of wrinkled meat pies at a station kiosk, and got back on the train.

2024 September 4, Vitali Vitaliev, “A salute to Ukraine's 'Second Army'”, in RAIL, number 1017, page 46:

(non-idiomatic usage, cooking) A pie containing meat.

(a) Meat pie is cooked meat with or without cereal, condiments seasoning and water, enclosed in a case of pastry.
(b) Meat pie shall contain not less than twenty-five parts per centum of meat when determined by the prescribed method.

1979, John L. Goldring, L. W. Maher, Consumer Protection Law in Australia, page 119:

Meat pies are an Australian favourite and are sold in cake and sandwich shops from one end of the land to the other. The classic version is simple – an individual, 2-crust pie full of chopped beef in a rich gravy.

2005, Margaret Fulton, Encyclopedia of Food and Cookery: The Complete Kitchen Companion from A to Z, Revised edition, page 444:

If you think the major ingredient in most meat pies is meat you’re in for a disappointment. But some brands are meatier than others.

2006 May, Australian Consumers′ Association, Choice, page 9:

(Australia, New Zealand) A hand-sized pot pie containing largely minced meat and gravy and typically consumed as a takeaway food snack.


griddle

From Middle English gridil, from Anglo-Norman gredil, variant of Old French greil, from Latin crāticulum, diminutive of crātis. Doublet of grill (“grid of wire”), from the same Old French and Latin sources.

Such a clatter as the little spoon made, and such a beating as the batter got, it quite foamed, I assure you; and when Daisy poured some on to the griddle, it rose like magic into a puffy flapjack that made Demi's mouth water.

1871, Louisa M[ay] Alcott, “chapter 5”, in Little Men: […], Boston, Mass.: Roberts Brothers, →OCLC:

Some people when making scones do not trouble to light the oven but use the frying pan: of course if you have a griddle it is better than oven or pan, but very few people possess this useful utensil.

1894, Lance Rawson, “Australian enquiry book of household and general information”, in Cookery:

A stone or metal flat plate or surface on which food is fried or baked.


tinned dog

The storekeeper packed the case of tinned dog, etc., but by some blunder he or his man put the label on the wrong box, and it went per rail, per coach, per camel, and the last stage per boot, and reached my friends' camp on Christmas Eve, to their great joy.

1901, Henry Lawson, “The Ghosts Of Many Christmases”, in Children of the Bush, Echo Library, published 2007, unnumbered page:

“How ′bout some tinned dog and a bit of damper, mate?” Bob offered Hank. “You gonna be peckish by the time we stop tonight.”

2001, Curt Wheat, North of Capricorn: Tales and Travels from Australia′s Far Northern Outback, page 47:

After we had eaten our customary evening meal of tinned dog, potatoes and onions, six of us — three members of the permanent way gang, the publican′s son, my timekeeper and I — would cook the crayfish and devour the 30 at one sittng.

2006, Ron Fitch, Australian Railwayman: From Cadet Engineer to Railways Commissioner, page 63:

(Australia, slang, humorous, derogatory) Canned meat.


ground beef

ground beef (usually uncountable, plural ground beefs)

(Canada, US) Beef that has been finely chopped; minced beef.

kjøttdeig

under 14 percent fat, not necessarily beef

standards of identity
standard of identity

(US standards of identity) Chopped fresh or frozen beef without the addition of beef fat as seasoning, with no more than 30 percent fat, and with no added water, phosphates, binders, or extenders.


terroir

terroir (countable and uncountable, plural terroirs)

“It's got an ass-load of terroir.” “The fuck do you know, terroir?” “What do you mean?”

2023 July 13, Paul Simms, “A Night Out with the Guys” (7:04 from the start), in What We Do in the Shadows, season 5, episode 2, spoken by Laszlo Cravensworth (Matt Berry):

The complete set of local conditions in which a particular wine or family of wines is produced, including soil type, weather conditions, topography and wine-making savoir-faire.


Graves

The dry white wine produced in this region.


tawa

Deeti gave her daughter the job of sweeping the poppy petals into a heap while she busied herself in stoking the fire and heating a heavy iron tawa.

2008, Amitav Ghosh, Sea of Poppies, Penguin, published 2015, page 6:


sliced bread

sliced bread (usually uncountable, plural sliced breads)

Bread from a loaf that is sold sliced into pieces of equal thickness by an automated process.


scratching

scratching (countable and uncountable, plural scratchings)

/ˈskɹæt͡ʃɪŋ/

'Ugggghhhhh!' she made a face at the packet. 'Oink, oink!' Cosmo laughed, waving a scratching near her face.

Record scratching, a technique of starting and stopping a vinyl record from playing to produce music in hip hop.


gallic acid

trihydroxybenzoic acid
trihydroxybenzoic acid

(organic chemistry) a phenolic carboxylic acid, 3,4,5-trihydroxybenzoic acid, found in galls, tea, the bark of some trees etc; a constituent of tannin


coldie

From cold + -ie (“diminutive suffix”), for cold one. Compare tinnie.

2000, Markus Zusak, Fighting Ruben Wolfe, in 2011, Underdogs (omnibus edition), page 255,
As expected, she's sitting in the stand, holding a hot dog in one hand and balancing a coldie and a cigarette in the other.

He reached under his seat and pulled out a Foster′s. “I don't suppose you′d care for a coldie?”
“I don′t mind if I do.”
“There′s a girl!” He popped the tab and passed it over.

2010, Jeanne Matthews, Bones of Contention, page 302:

“G′day love. You look like you could use a coldie.”
His thick Australian accent made her smile.

2011, Craig Odanovich, The Black Widow Trainer, page 71:

(Australia) A cold bottle or can of beer.


vaaljapie

From Afrikaans [Term?], from Dutch vaal (“pale, cloudy”) + japie (“Jack or Jim”).

(South Africa) Very raw young wine, usually with sediment.


witblits

From Afrikaans wit (“white”) + blits (“lightning”).

(South Africa) Home-distilled brandy or raw spirit, colourless and with a powerful kick.


mampoer

Borrowed from Afrikaans, from Mampuru, the name of a Pedi chief.

"The Americans call it 'moonshine', to the warm-blooded Irish it is 'Poteen' and the Swiss call it 'Kirsch'. In South Africa, it is 'Witblits' in the Cape and to Transvalers it is just 'Mampoer'. Mampoer and the variety of names given to it are the names of strong, homemade distilled brandy made from fruit." https://web.archive.org/web/20060517051232/http://www.encounter.co.za/article/179.html - 15k

(South Africa) Strong home-distilled peach or fruit liquor.


boerewors

boerewors (countable and uncountable, plural boerewors)

The Boerewors recipe given here is for the basic, original boerewors, with suggestions as to how you can ring the changes. (Afri Chef: Boerewors: Farmers Sausage)

To make truly authentic boerewors you'll need a sausage stuffer and casings.

2010, Steven Raichlen, Planet Barbecue!, Workman Publishing, page 350:

In the halcyon^([sic]) of sausages, if there were such a thing, boerewors would likely be crown prince.

2016, Michael Reid, M: A 24 Hour Cookbook, Bloomsbury Publishing (Absolute Press), page 175:

2019, Gregory Mthembu-Salter, Wanted Dead and Alive: The Case for South Africa's Cattle, Cover2Cover (face2face), page 48,
The poet Antjie Krog has written evocatively about boerewors as the physical manifestation of a well-run farm, with the patriarch and his men raising and providing good-quality meat and the matriarch, armed with a prized, secret family recipe, organising her kitchen staff into the production line required to make the perfect wors.

(South Africa) A traditional homemade sausage made with spiced minced meat, now commercially available.


flat out

flat out (like a lizard in the sun) - doing absolutely nothing


flat out

(food) A wrap, an item of food consisting of various ingredients wrapped in a tortilla or pancake.


flat out

en-verb

flat out (third-person singular simple present flats out, present participle flatting out, simple past and past participle flatted out)

flats out (present singular third-person)
flatting out (participle present)
flatted out (participle past)
flatted out (past)

(archaic, transitive) Synonym of flatten out (to make flat)


wors

en-noun

wors (countable and uncountable, plural wors)

From Afrikaans wors, from Dutch worst (“sausage”). Doublet of wurst.


salo

From Russian са́ло (sálo) or Ukrainian са́ло (sálo), ultimately from Proto-Slavic *sadlo.

[…] Mr. Castro waxed nostalgic, recounting the time he and Soviet comrades sat around a campfire in the forest eating salo, the cured pig fat that is a staple chaser of Russian vodka.

2009 January 31, Michael Schwirtz, “Russia and Cuba Take Steps to Revive a Bond”, in New York Times:

a type of fatback, or non-rendered underskin pig fat consumed in Central and Eastern Europe, usually seasoned


Tayto

From Tayto (Northern Ireland), a manufacturer of crisps and corn snacks; presumably from potato.


kisel

kisel (countable and uncountable, plural kisels)

From Russian кисе́ль (kisélʹ), ultimately from Proto-Slavic *kyselь.

A dessert (sometimes consumed as a drink) made from fruit or berry juice and thickened with starch, common in Slavic and Baltic countries as well as Finland.

Benjamin Eli Smith
Kissel
The Century Dictionary
William Dwight Whitney


cava

See the etymology of the corresponding lemma form.

nonlemma

Alternative letter-case form of Cava, a Catalan white sparkling wine.


Cava

From Catalan cava (literally “wine cellar”).

When the deal went through Natalie bought a bottle of Cava to celebrate.

2012, Zadie Smith, NW, London: Penguin Books, published 2013, →ISBN, page 246:

Though it’s no longer open, a London restaurant, Bubbledogs, specialized in American hot dogs with Champagne from small producers. Other sparkling wines like cava, crémant and sparkling riesling would be delicious, too.

2022 July 21, Eric Kim, “Welcome to Chicago, Hot Dog Town, U.S.A.”, in The New York Times:

A Spanish white sparkling wine made using the méthode champenoise.

champagne

French sparkling wine from Champagne made with the méthode champenoise

prosecco

Italian sparkling wine made by dual fermentation but not with the méthode champenoise


aioli

en-noun

aioli (countable and uncountable, plural aiolis)

Borrowed from French aïoli, from Occitan alhòli, from alh (“garlic”) + òli (“oil”).

A type of sauce made from garlic and olive oil, often with egg and lemon juice and similar to mayonnaise.

allioli

A type of sauce made from garlic, olive oil, and often egg


vegetable oil

vegetable oil (countable and uncountable, plural vegetable oils)

Any oil produced from plants, mostly used for cooking; sometimes used in biofuels.


square meal

From square (“hearty, vigorous”) + meal;

Three square meals a day should give you plenty of energy.

(idiomatic) A (nutritionally) complete and satisfying meal, especially one suitable for a person performing physical labour.

square deal

adequate; proper; rhymes and shares a semantic theme of square as and


brodo

brodo (usually uncountable, plural brodos or brodi)

(cooking) A broth or stock in Italian cookery.


condensed milk

condensed milk (countable and uncountable, plural condensed milks)

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

She holds the condensed milk tin over the first mug and watches the pale yellow milk stream down in a thin, viscous line.

2008, Preeta Samarasan, Evening is the Whole Day, Fourth Estate, page 86:

Milk that has been reduced and sweetened to the consistency of syrup.


evaporated milk

evaporated milk (usually uncountable, plural evaporated milks)

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

Milk that has been concentrated by evaporation, often sold canned.

llet concentrada

milk that has been concentrated by evaporation


milk powder

milk powder (countable and uncountable, plural milk powders)

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

Pulverized milk solids, produced by evaporating all liquid from milk.


escalope

Borrowed from French escalope. Doublet of scallop.

Both the escalope de veau Normande and a special of the day, veal Orloff, seemed to be cut from the same veal roast, not thin escalopes at all, but thick chop-like slices. Only the sauces differed.

1980 November 23, Patricia Brooks, “French Dining in an Unlikely Setting”, in The New York Times, →ISSN:

A thin slice of meat, especially veal or poultry.


roti

roti (usually uncountable, plural rotis)

From Hindi रोटी (roṭī)/Urdu روٹی (roṭī), from Sanskrit रोटिका (roṭikā, “bread”).

Along the sidewalks, hundreds of vendors hawked everything from commemorative T-shirts to rum to roti, the breadlike Caribbean pastry stuffed with pungently barbecued goat or chicken.

2007 January 27, Dennis Hevesi, “Carlos Lezama, 83, Dies; Shaped West Indian Parade”, in New York Times:

Nepalis eat sweet fried rice-flour doughnuts called sel roti.

A kind of unleavened flatbread commonly consumed in South Asia and the Caribbean.


derma

Learned borrowing from New Latin derma, from Ancient Greek δέρμα (dérma, “skin, hide”). Doublet of derm.

der

(India, Philippines, colloquial) Short for dermatologist.


derma

Borrowed from Yiddish דערמע (derme), plural of דאַרם (darm, “intestine”), from Middle High German [Term?], from Old High German darm, from Proto-West Germanic *þarm, from Proto-Germanic *þarmaz, from Proto-Indo-European *terh₁- (“to bore”).

A Jewish dish of roast or boiled seasoned meat and flour etc. in a casing, especially kishke.


rotgut

en-noun

rotgut (usually uncountable, plural rotguts)

Near-synonym: red-eye

Then the harpooner carried away a pink flask to be filled in some blind pig, for there were no licensed saloons in that locality. We drank the cheap rotgut out of tumblers.

1913 August, Jack London, chapter VI, in John Barleycorn, New York, N.Y.: The Century Co., →OCLC, page 48:

(slang) Raw or poor-quality alcoholic liquor.


barack

en-adj

barack (comparative more barack, superlative most barack)

more barack (comparative)
most barack (superlative)


bunny chow

en-noun

bunny chow (countable and uncountable, plural bunny chows)

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

Various theories have been proposed (see the etymology of bunny chow on Wikipedia); however, the OED states that the most likely etymology is bania (“Bania caste; merchant”) + chow.

From Indian street vendors, he regularly bought Bunny Chows — a cupful of curry in a scooped-out half loaf of fresh bread.

2006, Shelley Wood Gauld, Much Bigger Than Grownups: Chronicles of a Native South African, →ISBN, page 42:

(South Africa) Curry served in a hollowed-out loaf of bread, sold as a takeaway in some cafeterias.

Bania (caste)
Bunny chow#Etymology
bunny chow


sav

1982, Ronald Hugh Morrieson, NZ, Predicament, The Dunmore Press, page 68,
“Well, I don′t know what you′ll think. I′m only saying this to show what you′ve all done for me, but last Christmas dinner I had cold savs.”
There was silence and then Mervyn added with a break in his voice, “Saveloys. […] ”

‘Your turn today, Lil,’ he said. ‘Fish and chips for me. No, wait, I′ll have savs, faggots and pease pudding.’

2007, Gilda O'Neill, Rough Justice, UK: William Heinemann, page 397:

The menu of the average fish and chip shop will also offer[…]battered savs/Pluto pups (these are basically saveloy sausages with a fried batter on a stick, dipped in tomato ketchup) as well as a choice of homemade marinated pickles.

2008, Deborah Penrith, Live & Work in Australia, UK: Crimson Publishing, page 176:

(UK, Australia, New Zealand, informal) A saveloy.


sav

en-adj

sav (comparative more sav, superlative most sav)

more sav (comparative)
most sav (superlative)

(UK, slang) Clipping of savage (“unpleasant or unfair”)..


sav

Fuck that / I'd rather be the young sav on the track / Sellin' dope and pimpin' hoes / 'Cause I'm the mack

2001 November 20, “Cuz I'm The Mack”performed by The Jacka:

Couple of savs around us smoking on gas in Ghana / I get the bag the commas shawty attached she want it

2020 June 25, “Different”performed by Friyie:

finished my first day of high school I'm a sav

2022 August 29, @floiwnl, Twitter, archived from the original on 2024-01-20:

(African-American Vernacular, slang) A ruthless or badass person; a savage.


hot pot

en-noun

hot pot (usually uncountable, plural hot pots)

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

Surface analysis hot + pot. For sense of stewed meat and potatoes, compare French pot-au-feu. For the sense of a communal meal cooked at the table, Calque of Chinese 火鍋 /火锅.

(chiefly UK) A stew of beef or lamb and potatoes.

A communal meal, popular in China, where diners share a bowl of hot broth or stock into which uncooked foods such as mushrooms, vegetables, and cuts of meat are dipped until they are cooked enough to be eaten.


hotpot

hotpot (countable and uncountable, plural hotpots)


hot-pot

hot-pot (countable and uncountable, plural hot-pots)


light porter

Nearly all bitter drinks are good.... Here at least I think England cannot match Ireland, for our stouts are, as a rule, too sweet and "clammy." But there used to be in the country districts a sort of light porter which was one of the most refreshing liquids conceivable for hot weather.

1920, George Saintsbury, Notes on a Cellar Book:

A type of porter ale lighter in color than the typical dark porter.


cacik

From Turkish cacık, from Ottoman Turkish جاجق (cacık), جاجیگ (cacıg). Doublet of tzatziki.

A Turkish dish made from yoghurt, salt, olive oil, crushed garlic, chopped cucumber, and mint.


yum cha

A traditional (usually daytime, sometimes nighttime) Chinese meal, consisting of several small courses (dim sum) and Chinese tea.


confectionery

confectionery (usually uncountable, plural confectioneries)

(uncountable) Foodstuffs that taste very sweet, taken as a group; candies, sweetmeats and confections collectively.


boule

en-verb

boule (third-person singular simple present boules, present participle bouling, simple past and past participle bouled)

boules (present singular third-person)
bouling (participle present)
bouled (participle past)
bouled (past)

From French boule. Doublet of bull (etymologies 2 and 4) and bulla, or of bowl and pulla, depending on the etymology of the French word.

doublet

(transitive, cooking, rare, nonstandard) To shape (a piece of dough) into a ball.


continental breakfast

en-noun

continental breakfast (plural continental breakfasts)

Named due to its popularity in continental Europe.

A light breakfast, often as served in a hotel, usually consisting of cereal, juice, and pastries, but without any fried items.


full breakfast

Afternoon tea remains at its present price of 4s, but the prices of all other main meals have risen by 1s. Thus a full breakfast now costs 10s, lunch 13s 6d and dinner 14s 6d or 16s 6d according to train.

1964 May, “News and Comment: BR meal prices up again”, in Modern Railways, page 293:

A breakfast including cooked ingredients such as sausages, bacon and eggs.


chèvre

chèvre (countable and uncountable, plural chèvres)

Borrowed from French chèvre (“goat cheese”).

Today, Woolwich’s 36 varieties of goat’s-milk cheese, from feta to cheddar to the best-selling chèvre, are sold through grocery chains, supermarkets and food service companies across Canada and the U.S., both under the Woolwich name and private labels.

2002 April, Kate MacNamara, “The big cheese”, in National Post Business, Toronto, Ont., page 46:

The dishes in this chapter represent a range of multiethnic savory custards and steamed puddings, including a few surprises like a chèvre popover pudding and a bread pudding with lettuce and cheese.

2004, Victoria Wise, The Pressure Cooker Gourmet, page 313:

Translating to “delight of the valley,” Délice is an uber-crèmed fromage blanc, or as Davis likes to call it, a “crème de fromage.” It’s a triple crème, fresh, soft cheese made with whole cow’s milk and cream, with fresh Sonoma chèvre mixed in.

2012, Kirstin Jackson, “Délice de la Vallée Fromage Blanc, California”, in It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese, Perigee Books, →ISBN:

Note that this salad can be made meatilicious with the addition of warm Bacon Lardons (page 281) or Duck Confit (page 111) on top, or made vegan by substituting crumbled walnuts for the chèvre.

2016, Evan Mallett, Black Trumpet: A Chef’s Journey Through Eight New England Seasons, White River Junction, Vt.: Chelsea Green Publishing, →ISBN, page 31:

A soft type originating in France, often formed in a cylinder.


brunoise

brunoise (countable and uncountable, plural brunoises)

Grapefruit sorbet with brunoise of citrus fruits.

2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin, →ISBN:

Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.

2006, Elin Hilderbrand, The Love Season, Macmillan, →ISBN, page 131:

Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.

2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2, Cengage Learning EMEA, →ISBN:

(cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.