prostokvasha

From Russian простоква́ша (prostokváša).

der

простоква́ша

A thick soured milk product, similar to unsweetened yogurt but less sour, or kefir but thicker. In Russia or other former USSR republics, commercial and home-made prostokvasha comes in different varieties: "varenets" (варене́ц), "ryazhenka" (ря́женка), katyk/qatıq (каты́к), etc.


alec sauce

en-noun

alec sauce (countable and uncountable, plural alec sauces)

A savory sauce made from alecs (typically anchovies), especially in Mediterranean cuisine.

A similar savory sauce that contains no alecs.


charneco

And here, neighbour, here's a cup of charneco.

1591 (date written), William Shakespeare, “The Second Part of Henry the Sixt, […]”, in Mr. William Shakespeares Comedies, Histories, & Tragedies. […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act II, scene iii]:

(obsolete) A sort of sweet wine, apparently from Portugal.


ash bread

ash bread (usually uncountable, plural ash breads)

[…] either lime water or other sodium solutions, which is exactly what Native Americans did in making hominy or ash breads wherever maize was their mainstay.

1998, Anne Calcagno, Italy: true stories of life on the road, page 378:

Bread (sometimes specifically cornbread) baked in hot ashes.

Aschenbrot

bread baked in ashes — see also ash cake


dhokla

dhokla (countable and uncountable, plural dhoklas)

A food, visually similar to cake and compositionally similar to khaman, made from a batter of gram flour (from chickpeas), cooked by steaming, and typically eaten in India.


khaman

(India) An Indian food, visually similar to cake and compositionally similar to dhokla, made from a batter of gram flour (from chickpeas), cooked by steaming.


cream horn

A horn-shaped pastry filled with fruit or jam and whipped cream.


club steak

club steak (countable and uncountable, plural club steaks)


Wensleydale

From Wensley (“a village”) + dale (“valley”).

The valley of the River Ure in Richmondshire district, North Yorkshire, England.


wafflehouse

A restaurant specializing in waffles, breakfast, chicken, and soul food.


fry sauce

(US) A condiment for french fries, usually one part ketchup to two parts mayonnaise.


dried fruit

dried fruit (countable and uncountable, plural dried fruits)

(Australia) A mixture of sultanas, raisins, citrus peel, and cherries, used as an ingredient in fruit cakes.


moustalevria

From Greek μουσταλευριά f (moustalevriá).

uder

μουσταλευριά

a Greek dessert made from grape juice, flour, sugar etc


cranberryade

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


seven-layer cake

en-noun

seven-layer cake (plural seven-layer cakes)

A cake consisting of seven thin layers of baked batter interlaced with seven layers of frosting.


blackout cake

blackout cake (countable and uncountable, plural blackout cakes)

A dark, rich chocolate cake made with chocolate pudding.


Pouilly-Fumé

Pouilly-Fumé (countable and uncountable, plural Pouilly-Fumés)

‘There’s Pouilly-Fumé in the fridge.’

2016, Ian McEwan, Nutshell, Vintage, page 138:

A dry white wine from the Loire valley of France.


strong water

(now historical) A strong solvent, (specifically) nitric acid.


orujo

orujo (countable and uncountable, plural orujos)

A brandy from northern Spain, made from grapes.


daughter sauce

A sauce made by adding flavoring to a basic mother sauce.


red slaw

A condiment made with green cabbage, vinegar, and ketchup.


lautering

(brewing) The step or process in brewing beer which separates the mash into clear liquid wort and grain.


mashout

(brewing) The step or process, in brewing beer, of raising the mash (e.g. by adding hot water to it) to a temperature around 75 °C or 170 °F, so as to stop the enzymatic conversion of starch to fermentable sugar and make the mash and wort more fluid.


dim sim

(Australia, New Zealand) Any of various kinds of Chinese-style meat and cabbage dumplings, similar to shumai and other dim sum and usually steamed or deep fried. Commonly offered by Chinese restaurants and fish-and-chip shops.


Morgon

Morgon (countable and uncountable, plural Morgons)

And so we went through the cold beef (Scottish forequarter spit-roasted) and chocolate mousse with a good Morgon and curacao.

1987, Stuart Evans, Seasonal Tribal Feasts, page 166:

Morgon is full-bodied and high in alcohol content (sometimes surpassing 14%), and has a little more tannin than the typical Beaujolais.

2001, John Fisher, The Evaluation of Wine, page 198:

I like Morgon – powerful, dark and fleshy, with black rather than red fruit, it reminds me of walking into a deep cavern – and I think Julienas (masculine, earthy and granitic) and Chiroubles (the highest, and delicate, like birdsong) are under-rated.

2010 July 10, Victoria Moore, The Guardian:

A type of red wine from the Beaujolais region.


sizzurp

From surp (pronunciation spelling of syrup) + -izz- (variant of -izzle).

infix

surp<pos:pronunciation spelling of <i class="Latn mention" lang="en">syrup</i>>

-iz-<alt:-izz-><pos:variant of <i class="Latn mention" lang="en">-izzle</i>>

"Jukie Skate Rock" doesn't sound anything like a proper roller-rink anthem, more like a sizzurp-addled Rollerball outtake

2004, The Wire, volumes 245-250, page 75:

After all, the pleasures of drinking "sizzurp," or promethazine-codeine mixed drinks, are explored on "Purple Rain […]

2005 April 1, “[no headline]”, in Pittsburgh Post-Gazette:

One thing I'd sum up is that they had me drinking that sizzurp, but I was really sick with bronchitis. I don't want people to think that I was a drug addict.

2007 January 25, “The White Rapper Show: G-Child | Rappers Talk Hip Hop Beef...”, in HipHopDX:

Videos that were once YouTube fodder of Weezy sitting around the studio, drinking sizzurp and getting baked out of his mind now find their way onto his releases.

2008 April 14, “Big ego, Lil Wayne on new mixtape”, in The Michigan Daily:

In honor of Russell's bust, we decided to dig up 20 codeine-laced tracks that he probably keeps on his iPod's playlist if he's really into sippin' sizzurp.

2010 July 6, “Sippin' On Some Sizzurp: 20 Songs That Are (Probably) On Sippin' On Some Sizzurp: 20 Songs That Are (Probably) On JaMarcus Russell's iPod”, in Vibe:

Weezy has talked extensively about his use of marijuana as well as Purple Drank/ sizzurp (a drink consisting of codeine, promethazine and other stuff).

2011 March 16, “Lil Wayne and Charlie Sheen are soul mates”, in Boston Herald:

(slang, African-American Vernacular) A mixed drink including a codeine-laced promethazine cough syrup as an ingredient.


maid café

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

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


strip-me-naked

Ned Rise was drinking Strip-Me-Naked with Nan Punt and Sally Sebum at the Pig & Pox Tavern in Maiden Lane.

1982, T. C. Boyle, Water Music, Penguin, published 2006, page 3:

Alternative form of strip me naked (“raw gin”)


mandelbrot

Spelling probably derived from German Mandelbrot. Compare Yiddish מאַנדלבראָט (mandlbrot, “almond bread”), which may have semantically influenced the English term.

cog

A sort of cookie-like hard, sweet bread usually containing almonds traditionally eaten by Ashkenazi Jews and often dipped in tea.


Irish stew

en-noun

Irish stew (countable and uncountable, plural Irish stews)


chicken à la King

Uncertain, but likely named in the 1890s by hotel cook William "Bill" King of the Bellevue Hotel in Philadelphia

(cooking) a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread.


porray

From Middle English porrey, from Old French poree (“leek soup”), diminutive of por (“leek”), from Latin porrum (“leek(s)”). Doublet of porret.

(dialect) A medieval pudding or stew of leeks and other vegetables (and sometimes meat) simmered in fresh almond milk and/or meat broth.


oxygal

From Latin oxygala, from Ancient Greek ὀξύγαλα (oxúgala).

Oxygal, (Gr.) is sowre Milk.

1707, Glossographia Anglicana Nova, or, A dictionary, interpreting such hard words of whatever language, as are at present used in the English tongue, with their etymologies, definitions, &c: also, the terms of divinity, law, physick, mathematicks, grammar, poetry, musick, heraldry, architecture, painting, war, and all other arts and sciences are herein explain'd, from the best modern authors, as, Sir Isaac Newton, Dr. Harris, Dr. Gregory, Mr. Lock, Mr. Evelyn, Mr. Dryden, Mr. Blunt, &c. Very useful to all those that desire to understand what they read, London: Dan. Brown, Tim. Goodwin, John Walthoe, M. Newborough, John Nicholson, Benj. Took, D. Midwinter, and Fran. Goggan, page 403:

Make oxygal, or sour Milk, after this manner: Take a new pot, and bore a hole in it, hard by the bottom; then with a sprig stop up the hole you have made, and fill the vessel with the freshest ewe-milk, and to it add small bundles of green seasoning herbs, origany, mint, onion, coriander: put these herbs so far down into the milk, that the strings, wherewith they are tied, may appear on the outside.

1745, anonymous author, “How Oxygal, or sour Milk, may be made.”, in L. Junius Moderatus Columella Of Husbandry: In Twelve Books: and His Book Concerning Trees, London: A. Millar, translation of De Re Rustica: De Arboribus by Lucius Junius Moderatus Columella, page 513:


pasta bake

A dish of pasta, baked with sauce and topped with melted cheese.


breastaurant

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

Two things attracted Andrew Rodgers and his bachelor-party buddies to Hooters of Virginia, Inc., Roanoke's first and only “breastaurant.”

1993 October 6, “Cheap Thrills”, in The Roanoke Times:

And feminists aren't the only ones complaining about the Island's inaugural “breastaurant”: Concerned parents whose broods play in the park across the street wonder how to shield them from the chain's double-entendre name, which is about as sophisticated as those looseleaf notes you furtively passed in high school health class.

1995 June 4, Denise Flaim, “Is Hooters Too Hot for the Island?”, in Newsday:

Busting out of Las Vegas and onto the local pub scene is this breastaurant. Think Hooters girls in micro-kilts and push-up bras.

2012, Josh Pahigian, Kevin O'Connell, The Ultimate Baseball Road Trip: A Fan's Guide to Major League Stadiums, Lyons Press, →ISBN, unnumbered page:

(informal) A restaurant featuring scantily clad female waitstaff.

波霸餐廳 /波霸餐厅

restaurant featuring scantily clad waitresses


haleem

The 24-hour Kababish […] has a few booths set before a steaming buffet of hearty north Indian and Pakistani dishes, notably a thick, stewy, slow-cooked haleem made from wheat, mutton, lentils, and spice; grilled charga chicken sprinkled with garam masala; and goat curry.

2006 September 22, Mike Sula, “How to Eat Ethnic”, in Chicago Reader:

A stew-like dish traditionally consisting of wheat, mutton, spices, and other ingredients, popular in the Middle East, Central Asia, and the Indian subcontinent.


finger bun

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

(baking, cooking) A long, sweet baked bun topped with icing.


pigwash

In the pigwashes prepared with well-waters of high nitrate-content —under certain conditions— the different ubiquiter, facultative anaerobe saprophyte soil-bacteria reduce the nitrate to nitrite in sufficient quantity to poison the animals.

1959, XVIth International Veterinary Congress, Madrid, 21-27 May, 1959:


disco fries

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

(US, New Jersey, New York) Fries served with mozzarella and brown gravy, similar to poutine.


mandu

Borrowed from Korean 만두(饅頭) (mandu), in turn from Chinese 饅頭 /馒头 (mántou). Doublet of manju, manti, and mantou.

Mandu are the traditional fast food of the region and make a great meal or snack for the road.

2012, Matthew Waterhouse, “Man exists not on bread alone: Every day’s a feast in the East”, in Konglish: The Ultimate Survival Guide for Teaching English in South Korea, Bloomington, Ind.: iUniverse, Inc., →ISBN, page 103:

Preheat the oil to 350°F (180°C) and fry the mandu in batches until golden and crispy.

2014, Dan Whalen, Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals, Salem, Mass.: Page Street Publishing Co., →ISBN, page 82:

When you have made all the mandu, heat about a tablespoon of groundnut oil in a non-stick frying pan or a wok that has a lid.

2014, Si King, Dave Myers, The Hairy Bikers’ Asian Adventure: Over 100 Amazing Recipes from the Kitchens of Asia to Cook at Home, London: Weidenfeld & Nicolson, →ISBN:

It isn’t a particularly busy evening for Kim’s Dumplings, so we should be able to enjoy some strangely public privacy. / “Why here?” / “I wanted dumplings.” She gestures to a plate of mandu, covered in hot sauce.

2019, Lydia E. Marcell, “Signal”, in The Reality Trust: A Stuntwoman’s Last Will & Testament, →ISBN, page 93:

Mandu are found in soups or eaten on their own as an appetizer with a dipping sauce and come in a variety of shapes and sizes.

2022, Taekyung Chung, Debra Samuels, The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, North Clarendon, Vt.: Tuttle Publishing, →ISBN, page 40:


firecracker chicken

Any of various dishes of hot spiced chicken.


one pot

(cooking) A dish whose essential ingredients are combined in a single pot for cooking.


congou

congou (countable and uncountable, plural congous)

From Chinese 工夫, possibly Hokkien 工夫 (kang-hu). Compare kung fu.


kleftiko

From Greek κλέφτικο (kléftiko, “in the style of the klephts”).

bor

A Greek dish of lamb marinated and baked on the bone.


hasenpfeffer

en-noun

hasenpfeffer (countable and uncountable, plural hasenpfeffers)

(cooking) A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with the animal's blood.


paan

paan (countable and uncountable, plural paans)

Borrowed from Hindi पान (pān).
Possible doublet of fern via Proto-Indo-European *pornóm.

‘I am an Indian, it is an Indian habit to take pan. The Civil Surgeon must put up with it.’

1924, EM Forster, A Passage to India, Penguin, published 2005, page 13:

A paan consists of chopped or shredded nut (always referred to as betel nut, though in fact it comes from the areca palm), wrapped in a leaf (which does come from the betel tree).[…]The triangular package thus formed is wedged inside your cheek and chewed slowly, and in the case of chuna and zarda paans, spitting out the juice as you go.

2003, David Abram, Nick Edwards, The Rough Guide to South India, Rough Guides, page 52:

Perched outside Madhavbagh Temple, decorated with antique mirrors, this 100-year-old shop serves up juicy paans, plump with mawa.

2005, Rashmi Uday Singh, Mumbai by Night, page 142:

Preparing a paan is simple. The leaf is first cleaned with water and dried. It is then covered with a thin layer of lime paste. In north India, paan sellers then spread red-coloured syrup (extracted from a native plant) over the lime paste.

2006, M. R. Narayan Swamy, New Delhi, page 31:

(India) A psychoactive preparation of betel leaf combined with areca nut and/or cured tobacco, chewed recreationally in Asia; such a preparation served wrapped in the leaf.


canada

From Portuguese canada, from Latin cannatus.

(historical, measure) A traditional Portuguese unit of liquid volume equal to 1.7–2.1 liters depending on the area of Portugal, used particularly for wine.


charcutière sauce

A French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins, often served with pork.


tkemali

Borrowed from Georgian ტყემალი (ṭq̇emali).

A tart Georgian sauce made from sour plums.


lobster sauce

So called because traditionally used in lobster dishes.

A sauce made with chicken broth, garlic, ginger, fermented black beans, and eggs, thickened with cornstarch.


tentsuyu

A Japanese sauce used as a dip for tempura.


tucupi

Borrowed from Brazilian Portuguese tucupi.

bor+

A yellow sauce made from wild manioc root.


vodka sauce

A pink Italian sauce made with tomatoes, vodka, herbs, and heavy cream.


duck sauce

en-noun

duck sauce (usually uncountable, plural duck sauces)

A spiced fruit-based condiment with a sweet-and-sour flavour and a translucent orange appearance, served with duck and other dishes at Chinese-American restaurants.


shottsuru

/ʃɒtˈsuːɹuː/

Borrowed from Japanese 塩汁, 醢汁 (しょっつる, shottsuru, literally “salt soup”).

A pungent Japanese fish sauce, usually made from sandfish, typical of Akita.


comeback sauce

A dipping sauce and salad dressing of central Mississippi, typically based on mayonnaise and chili sauce.


kenkey

A West African staple food made from a ball of boiled and fermented dough, usually maize, wrapped with husk or large leaf.


Nantua sauce

A French sauce consisting of a béchamel sauce base with cream, crayfish butter, and crayfish tails.


Bordelaise sauce

Bordelaise sauce (usually uncountable, plural Bordelaise sauces)

Partial calque of French sauce bordelaise (literally “sauce of Bordeaux”).

partial calque

Coordinate term: marchand de vin

A French sauce made with dry red wine, bone marrow, butter, shallots, and demiglace, and traditionally served with beef.


mignonette sauce

en-noun

mignonette sauce (countable and uncountable, plural mignonette sauces)

From French mignonnette (“cracked pepper”).

A condiment usually made with minced shallots, cracked pepper, and vinegar, and traditionally served with raw oysters.


moambe

An African sauce made from the pericarp of palm nuts.


goetta

Borrowed from German Low German Götte, Görte, byforms of Grütte, from Middle Low German grütte, from Old Saxon gruttia, from Proto-West Germanic *gruti.

(Cincinnati) A breakfast sausage made with ground meat, oats, and spices, popular in the greater Cincinnati area.


jalebi

From Hindustani जलेबी / جلیبی (jalebī). Doublet of zalabiya.

You will not believe how quickly jalebis can be made. I have used yeast to ferment the jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter has rested for 10 minutes.

On the way he saw a sweetmeat seller making jalebis (spiral sweet). He was tempted. In his mind he thought he'd have some jalebis.

But Bhole refused to listen. He became very angry and started to scream, “I want jalebis! Give me jalebis! I want them now!”

2006, Hema De Munnikl, Bhole: Adventures of a Young Yogi, page 22:

Mr. Alam and his staff often insist that visitors enjoy a free treat like chocolate barfi, condensed milk mixed with chocolate, or jalebis, deep fried rice flour coated in a sugary syrup, while they shop. “I want my customers to feel welcome and offering mithai is a way to show hospitality,” Mr. Alam said.

2018 January 17, Shivani Vora, “A Go-To Grocery for Indian Cooks”, in The New York Times, →ISSN:

A sweet popular in the Indian subcontinent, made by deep-frying a maida flour batter and soaking it in sugar syrup.


rawism

Conflating veganism with vegetarianism and rawism is unnecessarily confusing and distracting.

2013, Kim Socha, Sarahjane Blum, Confronting Animal Exploitation, page 107:

The dietary practice of eating only uncooked, unprocessed, and often organic foods.


sunflower seed

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

A seed of a sunflower, especially roasted and eaten as a snack; also used as bird food and in the manufacture of sunflower oil.


Devil's buttermilk

I am glad that you, Mr. Speaker, are in a minority, because we both refrain from indulging in the stronger waters—or the Devil's buttermilk, as I sometimes call it.

11 May 2005, Ian Paisley, House of Commons Hansard Debates, Hansard


potica

A cake or bread filled with (ground) nuts, popular in Slovenia and in Croatia. (In particular, the Slovene variant of this pastry, in contrast to the Croatian variant, termed a povitica.)


cozonac

cozonac (countable and uncountable, plural cozonaci)

It is an ancient custom for householders to give many "cozonacs"—a national, simple kind of cake that is always obtainable in every household—to both friends and employees on Easter morn, […]

1923, The Graphic, volume 107, page 440:

[…] enjoyed the baking of numerous "cozonacs" and cracking the red, gaily patterned eggs against each other, although we did not accompany this with the prescribed "Christ has Risen."

1967, Annie Samuelli, The Wall Between, page 203:

I dreamt of my dead husband, who asked me for a cozonac, adding, 'It's important that you prepare it yourself.' I had this dream three nights in a row until I finally baked it.

2010, someone quoted in W. Gordon Lawrence's The Creativity of Social Dreaming, page 88

On New Year's Day Mama bakes a cozonac. She hasn't baked one since my birthday in April, ages ago. I follow her into the kitchen to watch her knead and braid the dough.

2010, Haya Leah Molnar, Under a Red Sky: Memoir of a Childhood in Communist Romania, page 251:

(rare) A kind of stollen or sweet bread, often containing raisins, popular in southeastern Europe.


poutinerie

Smolkin says he's hit every expansion target since the poutinerie's launch in November 2008.

2016 July 8, Aleksandra Sagan, “Is Smoke's on the path to global domination?”, in CTV News, archived from the original on 2020-12-04:

Hana had been up until 2:30 a.m. on Tuesday preparing poutine for the Rockin' River Music Festival in Merritt, B.C., where the poutinerie is slated to be a vendor.

2019 July 31, Dominika Lirette, “Large poutine food truck stolen from owner”, in CBC News, archived from the original on 2021-07-31:

One of the poutinerie's walls bears the scrawled names of current and former staff.

2022 December 27, Eric Andrew-Gee, “How immigrants from Benin saved a Quebec town's storied poutinerie”, in The Globe and Mail, archived from the original on 2022-12-30:

(chiefly Canada) A restaurant that specializes in making poutine.


tarator

From Turkish tarator, from Ottoman Turkish تراتور (tarator, terator). See it for more.

der

A nut- or tahini- based sauce made with lemon juice and garlic that is found in Middle Eastern cuisine

A cold summer soup, usually consisting of yoghurt, oil, water and various vegetables such as cucumber and garlic, popular in the Balkans.


banitsa

Borrowed from Bulgarian баница (banica).

A Bulgarian baked good consisting of layers of whisked eggs, pieces of cheese and phyllo.


bonnag

From Manx [Term?]. Compare Irish bonnóg (“bannock, scone”), based on Latin pānicum (“millet”). Doublet of bannock.

Such were the doings in the big house down in the valley, while up in the thatched cottage behind the water-trough, on potatoes and herrings and barley bonnag, lived Bridget and her little Pete.

1899, Hall Caine, The Manxman: A Novel, page 13:

[…] being assigned to my Aunt Bridget, provided that I should henceforward live on the ground floor and eat oaten cake and barley bonnag and sleep alone in the cold room over the hall […]

1913, Hall Caine, The woman thou gavest me: being the story of Mary O'Neill, page 16:

These delicacies are widely exported and are also part of the Island's cuisine along with fresh fish, lobsters, Manx lamb, kippers and bonnag.

2001, Trevor Kneale, Derek Croucher, The Isle of Man, page 96:

The aroma of baking pastry beckoned from the confectionery next door. “I'd like to try some typical cake.” Amandine pleaded. Gudrad got her a bonnag, a sort of scone made with buttermilk. / […] / On the way she bought some bonnags at the corner bakery.

2009, Elena Scialtiel, Amandine: Amour. Glamour. On Tour, pages 90, 433:

Traditionally, the boys of the Isle of Man would go from house to house carrying turnips or cabbages on sticks and hope to be rewarded with apples, bonnag (a tea plate-sized fruit cake), herring and possibly some sweets […]

2012, Jeremy Hobson, Curious Country Customs, page 178:

(chiefly Isle of Man) A flat cake, sometimes made with dried fruit.


gose

en-noun

gose (countable and uncountable, plural goses)

From German Gose, the name of the beer, from the name of the river Gose which flows through Goslar and from which its brewers took water to make it.

I would happily drink beer with a Chicago-style dog. Pilsener, Kölsch or gose would be my choices, but your own favorite style will also make a great combination.

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

A beer brewed since the 16th century, in Goslar and later Leipzig, with malted wheat, salt, and coriander.


broa

broa (countable and uncountable, plural broas)

Borrowed from Portuguese broa, possibly of Germanic origin (a doublet of bread).

A type of cornbread made in Portugal, Galicia and Brazil with wheat, rye and yeast.


ugali

Still tall as the doorway, still fat from crocodile meat and ugali porridge.

2019, Marlon James, Black Leopard, Red Wolf, Hamish Hamilton, page 256:

mieliepap

maize flour porridge — see also maize flour porridge


pecan pie

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

A sweet pie made from corn syrup and pecans, considered a specialty of Southern United States cuisine.


Königsberger Klopse

Borrowed from German Königsberger Klopse (literally “Königsbergian meatballs”).

bor

An East Prussian dish of meatballs in a white sauce with capers.


bathtub gin

en-noun

bathtub gin (countable and uncountable, plural bathtub gins)

Near-synonyms: rotgut, gut rot, hooch, swill, red-eye, moonshine

Part of Dallman's "Three Blind Mice" parody follows: / They called us donkey-braying cranks / But all they gave to win our thanks / Was bathtub gin and busted banks / For twelve long years.

1936 June 14, “‘Dates as Usual’”, in Milwaukee Journal, retrieved 2013-07-31, page 2:

A 1976 Broadway hit, "Bubbling Brown Sugar" recreates the night life of the 1920s - when they drank "scotch in teacups" and bathtub gin.

1984 December 30, Alvin Klein, “‘Brown Sugar’ Done to a Bubbling Turn (theatre review)”, in New York Times, retrieved 2013-07-31:

And Wendy's on the windowsill / Waitin' to be let in / And we're all in the bathtub now / Making bathtub gin

1990, “Bathtub Gin”, in Lawn Boy, performed by Phish:

It wasn't just the violent Prohibition-era gang wars that were dangerous to Americans drinking homemade moonshine and bathtub gin.

2008 December 5, “Top 10 Prohibition Tales: Mortal Moonshine”, in Time, archived from the original on 2012-03-02:

(colloquial) Gin or a similar alcoholic beverage which is of very poor quality, as if made by a homebrewer in a bathtub.


gochujang

gochujang (usually uncountable, plural gochujangs)

/ˈɡoʊ.t͡ʃu.d͡ʒæŋ/

This was where my obsession with jjigae began. I set out to learn how to make not only this gateway jjigae, but all of the most popular jjigae of Korean cuisine: sundubu jjigae, kimchi jiigae^([sic]), gochujang jjigae and doenjang jjigae. Chicken soup may be for the soul, but jjigae is comfort food of the highest order.

2024 September 25, Jane Lee, “‘Jjigae is comfort food of the highest order’: my obsession with cooking Korea’s best-loved soups”, in The Guardian:

A condiment based on red chili, used in Korean cuisine.

苦椒醬 /苦椒酱

a condiment based on red chili, used in Korean cuisine


Bolognese sauce

Bolognese sauce (countable and uncountable, plural Bolognese sauces)

A tomato- and ground meat-based sauce originating in Bologna, Italy.


bog myrtle

From bog + myrtle; plants with small evergreen leaves are often named after the myrtle.

There was nothing of that luxuriance of blossom which had hitherto clothed the wood, for there were no hawthorns; but the bog-myrtle imparted its tender fragrance, and the caressing honeysuckle wound round many an ancient trunk, odours exhaling from every fairy-like tube—fit trumpets for the heralds of Titania.

1834, L[etitia] E[lizabeth] L[andon], chapter V, in Francesca Carrara. […], volume I, London: Richard Bentley, […], (successor to Henry Colburn), →OCLC, page 56:

An herbal shrub with a strong, sweet resinous smell, Myrica gale, that grows in bogs, moors, fens and other wet, acidic environments.


sweet gale

An herbal shrub with a sweet resinous scent, Myrica gale, growing on moors and fens.


Mughlai

A style of cuisine developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire, strongly influenced by the Persian cuisine of Iran.


garrafeira

garrafeira (countable and uncountable, plural garrafeiras)

From Portuguese garrafeira, from garrafa (“bottle”).

a type of port wine which ages in demijohns in addition to wooden barrels.


ice cream van

(Australia, UK) A vehicle from which ice cream is sold at the roadside, mostly to children.


cronut

Coordinate term: croffle

Could it have been a hybrid, a marriage of croissant and doughnut? The Cronut? The Doughsant?

1991 March 3, Diane White, “Munching in the '90s -- will doughnuts topple the croissant?”, in Boston Globe:

You can't overlook the fact that the culinary skill needed to create cronuts is extremely high; pastry dough in a fryer usually "separates instantly and parts six ways to Sunday," says Merwin.

2013 June 6, Emily Shire, “Everything you need to know about the cronut”, in The Week:

Botshka added that he doesn't understand the draw of the cronut burger, which combines a doughnut and croissant into a burger that is topped with maple bacon jam.

2013 August 21, Clare Clancy, “Cronut burger vendor closed after 34 people report getting sick at Toronto’s CNE”, in Hamilton Spectator:

A pastry which combines characteristics of a croissant and a doughnut.


popcorn popper

A machine used to pop kernels or corn to make popcorn.

A child's toy with a handle and a dome containing coloured balls that bounce and collide as the toy is pushed along the floor.


tereré

tereré (countable and uncountable, plural tererés)

From Brazilian Portuguese tereré and Spanish tereré, from Guaraní tereré.


sausage gravy

(US) A traditional Southern breakfast dish, usually served with biscuits, made from pork sausage fat, milk, and seasonings.


sawmill gravy

(US) A traditional Southern gravy, usually served with biscuits, made from milk or cream with meat drippings and flour.


Newkie Brown

Newkie Brown (countable and uncountable, plural Newkie Browns)


cake pop

Blend of cake + lollipop. Compare also cookie pop.

The holidays are one of my favorite times of the year to make cake pops.

2010, Bakerella, Cake Pops Holidays, Chronicle Books (2010), page 30

Before you start it's best to pierce the holes into the polystyrene block that will hold the cake pops.

2011, Molly Bakes, Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations, Ulysses Press, →ISBN, page 38:

“Maybe this will cheer you up.” Paige whipped the cutest cellophane-wrapped cake pop out of her tote, decorated like a mini pumpkin all the way down to the stem.

2013, Tracy March, The Practice Proposal, Entangled Publishing, →ISBN:

A confection consisting of a round piece of cake coated in icing or chocolate and stuck on a stick in the manner of a lollipop.


roast pork

roast pork (countable and uncountable, plural roast porks)

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


char siu

/ˌt͡ʃɑː ˈʃuː/

From Cantonese 叉燒／叉烧 (caa¹ siu¹, “fork roast”).

We settled on cumin-spiced lamb buns, Moreton Bay bug crystal dumplings and the char siu Ōra King salmon fillet.

2021 February 24, The Road Ahead, Brisbane, page 37, column 1:

A style of preparation of barbecued pork in Cantonese cuisine, typically using honey and spices.


Italian dressing

Italian dressing (countable and uncountable, plural Italian dressings)

A North American vinaigrette-type salad dressing consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup, and numerous herbs and spices.


kringle

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

From Danish kringle, ultimately from Old Norse kringla (“ring, circle”).

A Scandinavian pastry, a variety of pretzel.


peameal

peameal (usually uncountable, plural peameals)

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


chow fun

From either Taishanese 炒粉 (cau² fun²) or Cantonese 炒粉 (caau² fan²).

A Cantonese dish, composed of stir-fried wide noodles, bean sprouts, and meat or tofu.


single malt scotch

single malt scotch (countable and uncountable, plural single malt scotches)

Scotch made only from the malted barley of a single distillery, unblended with other scotches.


double malt

Short for double malt whisky, double malt scotch or double malt brandy.


triple malt

Short for triple malt whisky, triple malt scotch or triple malt brandy.


pedaheh

A mondegreen of Ukrainian пироги (pyrohy).

(Canada, US) A type of Ukrainian dumpling, similar to Polish pierogi. Traditionally called pyrohy or varenyky.


$100 hamburger

It’s called hunting the $100 hamburger — “$100” referring to the cost of fuel — sort of the aeronautical equivalent of lazy Sunday drives in which the destination isn’t as important as the pleasure of getting away.

2007 October 26, Matthew Preusch, “Cleared for Lunching: The $100 Hamburger”, in New York Times:

(aviation, slang) A general aviation flight that involves flying a short distance, eating a meal, and flying back.


vinegar pie

vinegar pie (countable and uncountable, plural vinegar pies)

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

A chess pie with a little vinegar added.


Key lime pie

Key lime pie (countable and uncountable, plural Key lime pies)

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

An American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust, often with a meringue topping.


Bob Andy pie

Named after two legendary gelding workhorses.

A sweet pie, similar to a custard pie, spiced with cinnamon and cloves.


cat café

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

Taiwan opened the world’s first cat cafe in 1998 and Japan followed suit in 2004. Since then, the number of animal cafes has proliferated in Japan, where many people live in apartment buildings that forbid pets.

2016 April 22, Richard Smart, “Japanese cat cafe closed down over neglect fears”, in The Guardian:

A café that has domestic cats with which the clientele can interact.


huangjiu

The atonal pinyin romanization of the Mandarin pronunciation of Chinese 黃酒 /黄酒 (huángjiǔ, “yellow alcohol”). Compare baijiu.

bor

A class of Chinese alcoholic beverages made from fermented grains including rice, millet, and wheat, typically 10–20% alcohol by volume.


yellow wine

A calque of Chinese 黃酒 /黄酒 (huángjiǔ, “yellow alcohol”).


huang-chiu

From the Wade-Giles romanization of the Mandarin pronunciation of Chinese 黃酒 /黄酒 (huángjiǔ, “yellow alcohol”).


osturducken

No, but when I got interested in Turducken, I came across a recipe for an Osturducken. Take an ostrich, stuff it with a turducken.

1999 December 1, Andrew L. Tepper, “Turducken”, in pgh.food (Usenet):

Our traditional South African version is the Osturducken, an ostrich stuffed with turkey stuffed with duck stuffed with chicken.

2001 November 20, Hane, quoting Jan, “Turk-Duck-Hen”, in houston.eats (Usenet):

And there's always the osturducken, which is a turducken tucked into an ostrich.

2001 November 21, Towse, “Terducken redux …”, in misc.writing (Usenet):

This year I decided that I wanted to share with all the SLUG readers one of my absolute favorite Thanksgiving recipes: the mighty osturducken! The osturducken is a sister dinner to the more traditional turducken, but it's ten thousand times more delicious. To create an osturducken you will need a de-boned ostrich, stuffed with a de-boned turkey, stuffed with a de-boned duck, stuffed with a de-boned chicken that is stuffed with your favorite stuffing. […] Place the osturducken in the oven at 225° and bake for 8 hours or until the meat thermometer reaches 165°.

2007 November, Lisa Anne Marie Baster, “Dear Dickheads [letter]”, in Angela H. Brown, editor, SLUG Magazine, volume 18, number 227, Salt Lake City, Utah: Eighteen Percent Gray, →OCLC, page 6:

(cooking) An ostrich stuffed with a turducken; that is, a boned chicken stuffed with some sort of breadcrumb or sausage stuffing, inside a boned duck, inside a boned turkey, inside a boned ostrich.

kanalla täytetyllä ankalla täytetyllä kalkkunalla täytetty strutsi


MexiCoke

en-noun

MexiCoke (countable and uncountable, plural MexiCokes)

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


Mexicoke

Mexicoke (countable and uncountable, plural Mexicokes)

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

Alternative letter-case form of MexiCoke


stinky tofu

A form of fermented tofu known for its strong odour, usually sold as street food in Asia.


osmanthus wine

osmanthus wine (countable and uncountable, plural osmanthus wines)

Calque of Mandarin 桂花酒 (guìhuājiǔ, “osmanthus liquor”).

calque

A Chinese distilled spirit flavored with osmanthus flowers, specially consumed during the Mid-Autumn Festival.


gungude

en-noun

gungude (usually uncountable, plural gungudes)

(Belize) A porridge made from sun-dried plantains or green bananas.


dukhan

Ultimately from Arabic دُكَّان (dukkān, “shop”).

In smoky dukhans reeking of wine fumes, he saw the humble despair of ambals hoarse with fatigue, forsaken children, street musicians with hands trembling from hunger and drink, paupers with blue, sinewy necks, cigarette venders.

1969 February, Konstantin Paustovsky, “Fame came late to Niko Pirosmani”, in Soviet Life, page 46:

A small restaurant, tavern or shop in the Caucasus and Crimea.

dyqan

a small restaurant, tavern or a shop in the Caucasus and Crimea


dump cake

dump cake (countable and uncountable, plural dump cakes)

A cake similar to a cobbler, made by dumping fruit or other filling into a pan and then dumping cake mix on top.


Moutai

From Mou-tai, a former romanization of the Mandarin Chinese 茅臺／茅台 (Máotái).

zh-l

茅臺／茅台 (Máotái)

A brand of Chinese baijiu produced in the town of Maotai in the province of Guizhou.


kuih

From Malay kuih, from Hokkien 粿 (kóe, “rice cake”).

Bite-sized snack or dessert foods in Malaysia and nearby countries, usually made from rice and often brightly coloured.


Calabrese

en-noun

Calabrese (countable and uncountable, plural Calabresi)

From the Italian calabrese (“Calabrian”).

(wine) Nero d’Avola or Sangiovese, varieties of wine grapes.


Chinese cinnamon

Cinnamomum cassia
Cinnamomum cassia#Translingual

An evergreen tree (Cinnamomum cassia) originating in southern China, and widely cultivated for its aromatic bark, which is used to produce cinnamon.


Indonesian cinnamon

Its bark, when distinguished from true cinnamon.


crab puff

A ball of crab meat deep-fried in batter.


rumfustian

rumfustian (countable and uncountable, plural rumfustians)

A hot alcoholic drink traditionally made from sherry, eggs, etc. and now made from rum and various spices.


jam drop

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

(baking) A small shortbread biscuit with a small amount of red jam in the centre.


muhammara

From Arabic مُحَمَّرَة (muḥammara, “reddened”).

uder

A Middle Eastern dip made with walnuts, red peppers, and other ingredients.


dripping pan

A pan for receiving the fat which drips from meat during roasting.


charlotte russe

en-noun

charlotte russe (plural charlottes russes or charlottes russe or charlotte russes)

charlottes russes (plural)
charlottes russe (plural)
charlotte russes (plural)

/ˈʃɑːlət ˈɹuːs/

/ˈʃɑɹlət ˈɹus/

Borrowed from French charlotte russe (literally “Russian charlotte”). The origin of the term is obscure; one theory is that the dish was created by French chef Marie-Antoine Carême (1784–1833) and named in honour of his employer Alexander I of Russia.

refn

From Janet M. Hill (1909 April) “Seasonable Recipes”, in The Boston Cooking-school Magazine of Culinary Science and Domestic Economics, volume XIII, number 9, Boston, Mass.: The Boston Cooking School Magazine Co., […], →OCLC, page 431.

unknown

origin of the term is obscure

And Mrs. Newcome was not unkind: and if Clive had been really a young duke, I am sure he would have had the best bed-room at Marble Hill, and not one of the far-off little rooms in the boys' wing; I am sure he would have had jellies and Charlottes Russes, instead of mere broth, chicken and batter pudding as fell to his lot; […]

1854, Arthur Pendennis [pseudonym; William Makepeace Thackeray], “Clive’s Uncles”, in The Newcomes: Memoirs of a Most Respectable Family, volume I, London: Bradbury and Evans, […], →OCLC, page 51:

Cod and oyster sauce; smelt tossed with eggs, and made piquant with a squeeze of lemon (don't forget the lemon); chocolate custards, and a proper variety of puff-pâtés, blancmange, jellies, ice-creams, and Charlotte russe, are not bad to take, and, moreover, commend themselves to the pious conscience, for they are not forbidden by pope or council.

1857 February 28, “Lenten Fast of Fashion”, in Harper’s Weekly. A Journal of Civilization, volume I, number 9, New York, N.Y.: Harper & Brothers, publishers, […], →OCLC, page 131, column 4:

But people don't think of training cooks, though they train ballet-girls, sempstresses, and bonnet-makers. A good Charlotte Russe is a higher effort of talent than a bonnet.

1867 March 9, “Lady Llanover’s Good Cookery”, in The Saturday Review of Politics, Literature, Science, and Art, volume 23, number 593, London: Published at the office, […], →OCLC, page 312, column 2:

When we reflect on the peanuts, oranges, soda water, cream cakes, bananas, claret punch, oysters, lemonade, Welch rare bits, ale, chicken and lobster salad, lager, pie, charlotte russe, ice cream, and cake and so forth, which are nightly mingled in the undergraduate's stomach, we are unavoidably led to remember that Blair is said to be the best undertaker in the city, though Hoadly and Co. are perhaps more handy for the student trade.

1871 April 26, “Extracts from The Yale Courant. Published Every Week during Term Time. Editors, Class of ’71: C. R. Dudley, H. R. Elliot, H. Mansfield.”, in The College Courant. A Weekly Journal Devoted to College Interests, Science, and Literature, volume VIII, number 17, New Haven, Conn.: Charles C. Chatfield & Co, publishers, published 29 April 1871, →OCLC, page 203, column 1:

The Bavarian creams all make good charlottes-russe, the peach Bavarian making an especially delicious one. Sometimes these mixtures are frozen, and put into charlotte molds; the cake is formed in molds a trifle larger.

1876, Mary F[oote] Henderson, “Bavarian Creams”, in Practical Cooking and Dinner Giving. […], New York, N.Y.: Harper & Brothers, publishers. […], →OCLC, page 283:

There was a bakery store to one side of it which sold beautiful charlotte russes with red candied cherries on their whipped-cream tops for those who were rich enough to buy.

1943, Betty Smith, chapter XVI, in A Tree Grows in Brooklyn, New York, N.Y.: Harper & Brothers, →OCLC; 2nd edition, New York, N.Y., London: Harper & Brothers, 1943, →OCLC, page 120:

Charlotte Russe emerged during First Empire France, under the name charlotte à la Parisienne. (The Russian charlotte is the Parisian charlotte, the name change a consequence of Carême's employ; he went to work for a tsar and paid appropriate homage.) […] Variations proliferated, and charlottes Russe appeared on dessert menus from La Côte Basque, where cream was hand whisked and savoie biscuits hand piped, to the 24-hour diner on Route 2, whose fillings may have been instant pudding or canned whipped topping, cookies from a cellophane bag, and garnishes canned peaches or strawberry pie topping.

2018, Tamar Adler, “Crying for Cream (Desserts)”, in Something Old, Something New: Classic Recipes Revisited, New York, N.Y.: Scribner, →ISBN:

A dessert of custard or whipped cream enclosed in sponge cake, often in the form of ladyfingers.

Alexander I of Russia
Marie-Antoine Carême


onion seed

Nigella sativa
Nigella sativa#Translingual

The strong-flavored seed of black caraway or nigella, Nigella sativa, which is deep black with flat sides, like those of the onion.


mash tun

(brewing) An insulated vessel used in making the mashing process in which grains and water are mixed and heated to produce wort prior to fermentation.


scalloped oyster

en-noun

scalloped oyster (plural scalloped oysters)

"Poor things! they needed it," said she one night to her husband, during the discussion of some scalloped oysters, over which their mutual confidences usually took place.

1838 (date written), L[etitia] E[lizabeth] L[andon], chapter X, in Lady Anne Granard; or, Keeping up Appearances. […], volume I, London: Henry Colburn, […], published 1842, →OCLC, page 122:

(cooking) An opened oyster baked in a deep dish with alternate layers of bread or cracker crumbs, seasoned with pepper, nutmeg, and butter.


Roman punch

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

(dated) punch (the drink) frozen and served icy


jagging iron

A kitchen implement with a zigzag or sculpted edge for cutting or crimping pie or pastry dough into ornate figures. Commonly a jagging wheel. Seldom literally iron, as rustproof materials are preferred.


Pontefract cake

Pontefract cake (plural Pontefract cakes)

From the Yorkshire town of the same name, Pontefract, where production of the sweets can be traced back to the 1500s.

A small, disc-shaped sweet with an impressed castle, made from locally grown liquorice.


Scotch pie

A small double-crust meat pie eaten in the United Kingdom and Canada.


folivorous

Finally, if muriquis are strongly folivorous, they should conserve energy expenditure by using a relatively small area with just enough leaf sources to meet their nutritional needs, and devote a large proportion of their day to resting.

1992, Karen B. Strier, Faces in the Forest: The Endangered Muriqui Monkeys of Brazil:


kachori

Borrowed from Hindi कचौरी (kacaurī) or कचौड़ी (kacauṛī).

He smelt freshly fried kachoris rescued from the wedding buffet.

2023, Santanu Bhattacharya, One Small Voice, Fig Tree, page 54:

An Indian snack of flour with beans and spices.


nshima

Borrowed from an African language, probably Bemba nshima. Compare Chichewa nsíma.

A staple food in parts of Africa, a kind of porridge made from ground maize or sorghum flour.


duck fart

After a bad day of duck hunting nothing goes down better than a good duck fart.

A layered (not mixed) drink made of Kahlua, Bailey's Irish cream and Crown Royal (in that order, and ideally with just a float of Crown).


Chinese food syndrome

Chinese restaurant syndrome
Chinese restaurant syndrome#English


ogogoro

From Yoruba ògógóró. A toast in celebration of two people coming tog ether as a family, to honour our ancestors and give salutation, to celebrate a life well lived, Kai-Kai.

On the centre table, in front of him, there was a half-empty bottle of ogogoro, an ashtray, and a packet of cigarettes.

1991, Ben Okri, The Famished Road, Section 1, Book 1, Chapter 8:

A strong alcoholic drink of West Africa, distilled from the juice of raffia palm trees.


Saint-Estèphe

Saint-Estèphe (countable and uncountable, plural Saint-Estèphes)

For a Saint-Estèphe this is surprisingly supple for its age.

The worse things get, the more attached to them we become. I called the waiter over. ‘Andre, another bottle of Saint-Estèphe.’

A type of rich Bordeaux red wine produced in Saint-Estèphe (Gironde).


salsa verde

Borrowed from Spanish salsa verde and Italian salsa verde, both meaning literally “green sauce”.

A cold green Italian sauce made with parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and sometimes mustard.


hanger steak

From hanger + steak. Anatomically, it is said to "hang" from the diaphragm of the animal.

A cut of beef steak from the diaphragm of a steer or heifer.


palak

From Hindi पालक (pālak), from Sanskrit पालक्या (pālakyā).

Chenopodium album
Chenopodium album#Translingual

(India, cooking) Spinach or similar greens (including Amaranthus species and Chenopodium album).


zythology

Coined from Ancient Greek ζῦθος (zûthos, “type of beer”) + English -logy (suffix indicating a branch of learning or the study of a particular subject).

der

Beer and cheese, it turns out, are a classic and timeless combination. […] Yet combining the two in creative and inventive ways is a new phenomenon, according to [Nicolas] Soenen. It has come about in the past five years with the advent of a handful of zythology courses launched in Belgium that are designed to create "beer sommeliers".

2013 August 16, Giovanna Dunmall, “Making a strong case for pairing beer and cheese”, in South China Morning Post, Hong Kong: South China Morning Post Publishers, →ISSN, →OCLC, archived from the original on 2022-01-15:

Don't worry if the word "zythological" is unfamiliar, though. It's a made up word. "It just means being crazy about beer," said [Michael] DiFabio, 38, adding that the word is a takeoff from zythos, a blend of hops, and zythology, the study of beer and beer making.

2015 September 15, Adam Littman, “Longtime friends brew up business at Fortside: Prairie High School grads to hold grand opening for Fortside Brewing this week”, in The Columbian, Vancouver, Wash.: Columbian Publishing Co., →OCLC, archived from the original on 2016-07-27:

From Acarology to Zythology, all of science is developing digital artifacts for use in research; all are branching into the realm of design science research; all are becoming, at least partly, sciences of the artificial.

2021, Veda C. Storey, Richard L. Baskerville, “The Digital Science Field of Design Science Research”, in Leona Chandra Kruse, Stefan Seidel, Geir Inge Hausvik, editors, The Next Wave of Sociotechnical Design: 16th International Conference on Design Science Research in Information Systems and Technology, DESRIST 2021, Kristiansand, Norway, August 4–6, 2021, Proceedings (Lecture Notes in Computer Science; LNCS 12807), Cham, Switzerland: Springer Nature, →DOI, →ISBN, →ISSN, page 351:

The world-class brewery, based in Quebec, Canada, has been delighting zythology enthusiasts since 1992.

2021 August 3, Maria Sonnenberg, “Best bets for Aug. 13–19: Concerts, wine and beer dinners, space memorabilia sale”, in Florida Today, Viera, Fla.: Gannett Co., →ISSN, →OCLC, archived from the original on 2021-08-03:


Irish breakfast tea

en-noun

Irish breakfast tea (countable and uncountable, plural Irish breakfast teas)

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

A strong blend of black teas, commonly served with milk.


helles

helles (countable and uncountable, plural helles)

On the other hand, the brewing and fermentation processes that turn these straightforward materials into a helles are complex and very precise— brewing a helles is pure haute école. Some of the more robust beers can be somewhat forgiving ...

2000, Horst D. Dornbusch, Bavarian Helles: History, Brewing Techniques, Recipes, Brewers Publications, →ISBN, page 2:

I never re-pitch yeast into a helles. Only when I make bock, which is more robust, will I pitch yeast out of another fermenter.

2005, The New Brewer, volumes 22-23, page 32:

... which Bennewitz discovered were all the rage in the nascent craft beer movement (ales would have taken significantly less time to make); and the lagers they did brew, including a helles, a schwarzbier (or dark lager), and a pilsner, were not ...

2013, Tom Acitelli, The Audacity of Hops: The History of America's Craft Beer Revolution, Chicago Review Press, →ISBN:

Similar in flavor to a pilsner, helles are usually a little bit sweeter and drier in finish, as well as slightly maltier. They are not heavily hopped, instead focusing on barley flavors and mild, bready notes. CraftBeer.com calls the helles a […]

2014, Corey Herschberger, Brew It!: 25 Great Recipes and Techniques to Brew at Home, Fox Chapel Publishing, →ISBN, page 83:

A type of lightly-hopped pale lager traditionally produced in southern Germany.


red ale

red ale (countable and uncountable, plural red ales)

Saccharomyces cerevisiae
Saccharomyces cerevisiae#Translingual

A kind of Belgian sour ale brewed with red malt and often fermented with organisms other than Saccharomyces cerevisiae, especially Lactobacillus.


lava cake

A kind of chocolate cake with runny liquid chocolate inside.


black beer

black beer (countable and uncountable, plural black beers)


plant milk

plant milk (countable and uncountable, plural plant milks)

Plant milks can, nevertheless, have a dark side, as when any crop is produced in mass quantities.

2020 January 29, Annette McGivney, “Almonds are out. Dairy is a disaster. So what milk should we drink?”, in The Guardian:

Any milk-like drink that is derived from a plant source.


mock fish

(cooking) A dish made with grated raw potato, mixed with egg and flour, then fried.


château migraine

château migraine (plural château migraines or châteaux migraine)

château migraines (plural)
châteaux migraine (plural)

Chateau Migraine
Chateau Migraine#English


payasam

Ultimately from Sanskrit पायस (pāyasa) via Malayalam പായസം (pāyasaṁ), Telugu పాయసం (pāyasaṁ), Tamil பாயசம் (pāyacam).

There are several varieties of payasam, including lentil payasam, jack-fruit payasam, and the rich apapradhaman payasam, which comes with rice wafers.

2003, David Abram, Nick Edwards, The Rough Guide to South India, page 375:

Then, she tore a piece of her banana leaf, and used that to scoop up the payasam. The old Tamilian lady sitting next to her looked stunned, and then made round sweeping gestures on her leaf, showing the Japanese girl how to eat her food.

2010, Susan Visvanathan, The Children of Nature: The Life and Legacy of Ramana Maharshi:

He sighed and replied, 'All right. You can come. But to cook so much of payasam I will need much more firewood. Can you bring that with you?'

2012, Sudhā Mūrti, Grandma's Bag of Stories, page 86:


black bottom pie

black bottom pie (countable and uncountable, plural black bottom pies)

Lisa knew she needed to snap out of it, but her spirits had not risen appreciably by the time Sam helped himself to the last slice of black bottom pie and Ellie circled the table a second time with the coffeepot.

1987, Laurel Pace, On Wings of Love, Harlequin Books, →ISBN, page 121:

An American dessert pie with meringue, custard, and a bottom layer of chocolate cream.


roti canai

/ˈɹəʊti ˈtʃɑnaɪ/

Unadapted borrowing from Malay roti canai.

ubor

"A good roti canai," Mr. Najib summarizes, "should be light, soft and buttery on the inside, flakey and slightly crunchy on the outside."

2009 July 31, John Krich, “Roti Canai: Kuala Lumpur takes a flatbread to new heights”, in The Wall Street Journal, archived from the original on 2015-10-05:

(Malaysia) An Indian-influenced flatbread found in Malaysia, Singapore and Indonesia.


Eisbock

en-noun

Eisbock (countable and uncountable, plural Eisbocks)

A traditional specialty beer of the Kulmbach district of Germany, made by partially freezing a doppelbock and removing the water ice to concentrate the flavour and alcohol content.


spiedie

From Italian spiedo (“spit (skewer)”) or spiedini (“cubes or balls of meat cooked on a skewer”).

(US) A submarine sandwich local to Greater Binghamton in the Southern Tier of New York State, containing grilled marinated cubes of meat.


pu-erh

Shortened from pu-erh tea, from the Wade–Giles romanization (properly p‘u-êrh) of the Mandarin pronunciation of Chinese 普洱茶 (pǔ'ěrchá).

Alternative form of pu'er: a kind of tea.


marshmallow creme

marshmallow creme (usually uncountable, plural marshmallow cremes)

(cooking) A very sweet, spreadable, marshmallow-like confection.


tea chest

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

(historical) A standardised box, made of plywood with riveted metal corners, used to transport tea to markets.

(by extension) A similar sized box made of cardboard, used for transporting and storing household items.


rousong

zh-l

肉鬆／肉松 (ròusōng)

One day, I had a traditional white bun (mantou) stuffed with dried pork (rousong). My classmates thought I was eating carpet.

2011, Hyperink Writers, My Tiger Mom & Me:

A Chinese dried meat product with a light and fluffy texture, made by stewing cuts of pork in a sweetened soy sauce mixture.


spaghetti sauce

en-noun

spaghetti sauce (countable and uncountable, plural spaghetti sauces)


caipiroska

caipiroska (countable and uncountable, plural caipiroskas)

caipirinha prepared with vodka instead of the usual cachaça


tea egg

An Asian snack consisting of a boiled egg that is cracked and then boiled again in tea.


handi

Audio (US)

A deep, narrow-mouthed vessel used in north Indian, Pakistani and Bengali cooking.


rat-trap cheese

rat-trap cheese (countable and uncountable, plural rat-trap cheeses)

So called because it might be used in baiting a trap.

Having spent twice as much money as I had intended during the first month in New York, I tried to live even more frugally than I had earlier in the year. I still ate rye bread and rat-trap cheese in my room, but less of it[…]

1951, Erskine Caldwell, Call it Experience: The Years of Learning how to Write, page 112:

(US, informal) Inexpensive unexceptional cheese.


McDungheap's

Anyhow, it's obvious that you created this mesage^([sic]) out of pure fantasy since the patties at McDungheap's are almost always dry.

1997 September 22, Bosco!, “Re: disgusting, greasy burgers”, in alt.food.mcdonalds (Usenet):

2012 January 16, Unifarva-2012 The Year of the Robby, “HEY ROBBY! i ate at McDungheap's Today!!”, in alt.food.mcdonalds (Usenet):

2013 May 10, J.R.R. Bob Dobbs EPV, “Get your McDungheap's Fix while you can.”, in rec.sport.pro-wrestling (Usenet):

(slang, humorous, derogatory) McDonald's, viewed as a purveyor of low-quality food.


Amarone

Amarone (countable and uncountable, plural Amarones)

/ˌaməˈɹəʊnɪ/

/ˌaməˈɹəʊneɪ/

/ˌɑməˈɹoʊneɪ/

First attested in the 1950s–60s; from Italian amarone, augmentative form of amaro (“bitter”), a likely calque of Venetan amaron.

An Italian full-bodied ruby to garnet red wine, characterized by a pungent, almost bitter taste. It is made in the Valpolicella region from dried-after-picking grapes of the Corvina, Rondinella and Molinara varieties.


banchan

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

A small dish of food served with cooked rice in Korean cuisine.


jjigae

Borrowed from Korean 찌개 (jjigae), from 찌 (jji-, “to steam”) + 개 (-gae, suffix denoting something small associated with an action).

af

This was where my obsession with jjigae began. I set out to learn how to make not only this gateway jjigae, but all of the most popular jjigae of Korean cuisine: sundubu jjigae, kimchi jiigae^([sic]), gochujang jjigae and doenjang jjigae. Chicken soup may be for the soul, but jjigae is comfort food of the highest order.

2024 September 25, Jane Lee, “‘Jjigae is comfort food of the highest order’: my obsession with cooking Korea’s best-loved soups”, in The Guardian:

A Korean stew, typically made with meat, seafood or vegetables in a seasoned broth and served boiling hot.


malatang

zh-m

麻辣燙／麻辣烫 (málàtàng)

Korean crab is small, that's all there is to it, but the red-pepper soup it's cooked in is like Chinese malatang. Meaning it burns you both ways and somehow you're thankful for the pain.

2001, Tom Crawford, The Temple on Monday, →ISBN, page 78:

Boss Zhang went to the Sichuan restaurant for malatang (a Sichuan dish) again. After the malatang, he went for Karaoke. And then he continued to play mah-jong with friends.

2007, 汉语常用关联词语学习手册, page 5:

[…] steamers, noisy kebab sellers and red-cheeked malatang (spicy soup with meat and vegetables) vendors.

"First on the menu the birds have prepared a delicious bird nest soup and then we can enjoy malatang, other stuff, and a dish of fish."

2013, Joe Remesz, From Canada to Philippines: Nonsense Novel, →ISBN, page 177:

Among faddish foodies, Yunnan cuisine from China's far south has recently become popular, as has malatang from Sichuan – a kind of dry hotpot.

2013, Simon Lewis, The Rough Guide to Beijing, →ISBN:

A hot, spicy soup of meat and vegetables, commonly eaten as a street food in China.


Alabama slammer

en-noun

Alabama slammer (plural Alabama slammers)

A cocktail made with amaretto, Southern Comfort, sloe gin, and orange juice.


Meritage

Meritage (countable and uncountable, plural Meritages)

/ˈmɛɹɪtɪd͡ʒ/

Trademarked marketing coinage. Blend of merit + heritage?

A red or white Bordeaux-style wine, usually from the United States.


daifuku

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

From Japanese 大福 (daifuku, “very filling”).

It’s easy to grab plastic-wrapped daifuku at Japanese grocery stores in New York, and to spot boxes of mochi ice cream in supermarket freezer aisles.

2016 June 27, Tejal Rao, “Making Mochi, a Japanese Treat That’s All About Texture”, in The New York Times, →ISSN:

A Japanese dessert consisting of a large mochi stuffed with red bean paste.


horseradish tree

horseradish tree (plural horseradish trees)

horseradish + tree. The scent and flavor of some parts resembles horseradish.

Moringa oleifera
Moringa oleifera#Translingual

An economically useful tree, Moringa oleifera, probably native to India, but grown throughout the tropics.


drumstick tree

drumstick + tree. The immature pods are long and cylindrical like drumsticks


Scotch mist

Scotch mist (countable and uncountable, plural Scotch mists)

A drink of Scotch whisky served with ice and lemon peel.


revithosalata

From Greek ρεβιθοσαλάτα (revithosaláta, “chickpea dip”): ρεβίθι (revíthi, “chickpea”) + σαλάτα (saláta, “salad”).

uder

ρεβιθοσαλάτα

compound

A Greek dip, similar to hummus, made with ground chickpeas and seasonings such as garlic, cumin, oil, and lemon juice.


jungle juice

Most likely in reference to hobo jungles on the outskirts of towns, especially those served by railroads.

Coordinate term: jail juice

(slang) An improvised mix of liquor, often with fruit juices, usually served for group consumption.


tanky

en-adj

tanky (comparative tankier, superlative tankiest)

tankier (comparative)
tankiest (superlative)

(wine) Having a dank quality resulting from excessive ageing in a tank.


foodtography

But for many bloggers, at least half the experience of the meal is in its photographic documentation—or “foodtography” (Wasserman 2011) —even if that means letting the food get cold, or leaving your dining companion alone for an hour while you go home to get the right lens, which a diner at Alinea reportedly did (Murphy 2010).

2011, Signe Rousseau, Food and Social Media: You Are What You Tweet, AltaMira Press, published 2012, →ISBN, page 31:

Foodtography is the relatively recent trend of taking pictures of food and sharing them online via social media platforms such as Instagram, Facebook, Twitter and Pinterest.

2013 October 23, Christine Spiteri, “Snap unhappy”, in Times of Malta:

Gilles Goujon, from the three-starred L'Auberge du vieux puits in the south of France, has stated in an interview with news website France TV that foodtography is not only poor etiquette but he believes that when his dishes appear online, it takes away "a little bit of my intellectual property".

2014 March 4, Wayne Benyon, “Are 'food porn' selfies damaging the intellectual property of chefs?”, in The Guardian:

(informal) The practice of diners photographing food they are served in restaurants, usually for the purpose of sharing the photos on social media.


chiura

A kind of beaten rice commonly eaten in Nepal.


baji

Synonym of chiura (beaten rice, a common Nepali food).


baji

Borrowed from Urdu باجی (bājī), from Classical Persian باجی (bāji), from Ottoman Turkish باجی (bacı), ultimately from Proto-Turkic *bāča.


coffee cup

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

A cup, typically a small one, in which coffee can be served.


chork

“Is a chork chopsticks crossed with a fork?”
“Uh-huh. And it's not at all weird that you asked.”

2019, C. J. Farley, Around Harvard Square:

In 2016, Panda Express introduced the “chork,” a clever combination of a fork and chopsticks. The utensil was designed to be a bridge between Chinese and American cultures.

2020, Samantha Chagollan, Immigrant Innovators: 30 Entrepreneurs Who Made a Difference, page 15:

Someone invented the chork, which is a mix of and looks like a fork and chopsticks together.

2022, Fred Dervin, Sude, Mei Yuan, Interculturality Between East and West (page 20)

An eating utensil that can be used like chopsticks or like a fork.


Normandy pippin

en-noun

Normandy pippin (plural Normandy pippins)

She had never been handsome; she was little, thin, and dry, but there was in her a suggestion of past pleasantness of face and figure such as resides in a Normandy pippin.

1893, James Maclaren Cobban, The Burden of Isabel, page 189:


Sauvignon blanc

Sauvignon blanc (countable and uncountable, plural Sauvignon blancs or Sauvignons blancs)

Sauvignon blancs (plural)
Sauvignons blancs (plural)

I'm not in the mood for whisky, nor beer. Something soft would be sensible, but I decide that wine is the order of the day - a sauvignon blanc, which I take with a few olives.

2023 February 8, Greg Morse, “Crossing the border... by Sleeper”, in RAIL, number 976, page 42:

A crisp, dry white wine produced from this grape.


chuck rib

A cut of beef immediately in front of the middle rib.


infant formula

infant formula (countable and uncountable, plural infant formulas or infant formulae or infant formulæ)

infant formulas (plural)
infant formulae (plural)
infant formulæ (plural)

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

The great desideratum, in devising an infant's formula for food, is to make it, until he be nine months old, to resemble as much as possible a mother's own milk.

1888, Pye Henry Chavasse, Wife and Mother: Or, Information for Every Woman, page 272:

No extra ingredients to calculate, because it's a complete infant formula.

1944, Rocky Mountain Medical Journal, volume 41, page 291:

Reconstituted powdered infant formula is probably a common vehicle in transmitting Salmonella to infants, given its major role in the infant diet, but contamination of formula is more likely to occur from the preparer or preparation environment than from the manufacturing process.

2004, Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula, Food and Agriculture Organization of the United Nations:

Health professionals and caregivers are faced with a bewildering array of infant formulas for non-breastfed infants.

2007, Don M. Roberton, Practical Paediatrics:

Before the early 1900s, mothers who couldn't breast-feed for medical reasons didn't have the option of infant formula and often used wet nurses, or women who were employed to breast-feed children other than their own.

2018, Kristin Lawless, Formerly known as food, →ISBN, page 85:

A manufactured food simulating human breast milk, designed to be fed to babies and infants under twelve months of age.

milk replacer

the analogue for nonhuman animals, especially livestock


egg cream

egg cream (countable and uncountable, plural egg creams)

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

Various speculative theories, since the drink contains neither eggs nor cream. See Egg cream in Wikipedia.

(US, New York) A drink consisting of milk and soda water with vanilla or chocolate syrup.


braunschweiger

Alternative letter-case form of Braunschweiger (a sausage).


bed tea

bed tea (countable and uncountable, plural bed teas)

The day was pretty fully taken up by a well-defined routine: 6 a.m. chota-hazri (bed tea and some fruit); seven to eight, riding, bath, then breakfast at nine. . . .

1955, S. K. Kirpalani, Fifty Years with the British, published 1993, →ISBN, page 92:

Bed tea or chota hazari (small breakfast), as we used to know it when I was a child in Calcutta during the last days of the raj, is one of the luxuries of my life in India.

1991, Mark Tully, No Full Stops in India (1992 Penguin edition), (Google preview)

His cap and white gloves were perfect whether he was delivering the bed tea at 8am or bringing me a china hot water bottle just before midnight.

1996 April 13, Justine Hardy, “Travel: That elusive, smart and affordable hotel is only just around the corner”, in The Independent", UK, retrieved 2014-03-24:

You'll be woken each morning with a tray of cookies and ‘bed-tea’, which is made using leaves plucked from the plantations outside your window.

2013 June 6, "India's Top Romantic Resorts: Glenburn Tea, Estate Darjeeling, India Times (retrieved 24 March 2014)

(India, Pakistan) A serving of tea shortly after awakening in the morning.


angel wings

confectioner's sugar
confectioner's sugar

A sweet, crisp pastry in the form of twisted ribbons dusted with confectioner's sugar.

klejner

crisp pastry in the form of twisted ribbons dusted with sugar


teiglach

From Yiddish טייגלעך (teyglekh), plural of טייגל (teygl).

Small knotted pastries boiled in a honeyed syrup, a traditional Ashkenazi Jewish treat.


pork scratching

pork scratching (plural pork scratchings)

(British) A snack food, normally available in pubs, made from cured pork skin that has been salted and deep-fried.


sandwich bar

There is in this, as well as in the other rooms of the same description in the City, a sandwich-bar, so that refreshment, in the shape of tea and coffee, sandwiches, and wines and liquors, is often combined with business pursuits.

1852, David Morier Evans, City men and city manners, page 136:

The sandwich bar was the most extensively patronised in the City. The ham, tongue, and beef sandwiches were the best that could be obtained in London, and the stout and pale ale could not be rivalled.

1871, D. Morier Evans, “Within and Without”, in The Gentleman's Magazine, page 738:

Hundreds of thousands of people were briskly walking in thousands of different directions, all with a common purpose — to visit a cafe or sandwich bar to buy lunch, which they would eat out or whisk back to their desks and devour during the continuation of their work.

2013, John Haynes, Prater: Leave the Financials to Me, page 1:

A restaurant or takeaway food shop that primarily sells sandwiches.


dredging box

(cooking) A dredger (container with a perforated lid used for scattering sugar or flour).


eba

I don’t grumble, even though eba clings to surfaces, especially wooden ones, like superglue.

2023, Stephen Buoro, The Five Sorrowful Mysteries of Andy Africa, Bloomsbury Circus, page 18:

A stiff dough made by soaking garri in hot water and kneading it with a baton.


iron ration

(historical) An emergency ration given to soldiers in the early 20th century, consisting of cakes made from beef bouillon powder and wheat; chocolate; and packets of salt and pepper.


gunpowder tea

gunpowder tea (countable and uncountable, plural gunpowder teas)

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

A form of Chinese green tea in which each leaf has been rolled into a small round pellet.


Federweisser

Federweisser is not one of the ever newly-emerging, unpronounceable varietals like Frühroter Veltliner, Kerner, […]. It is a beverage rich in history and is made of freshly fermenting grape juice from just-pressed grapes that you can drink during all the stages of fermentation.

2011 October 24, Roman Roth, “Have You Ever Tasted Federweisser?”, in NestStop Magazine, archived from the original on 2016-03-05:

That's why Federweisser, while delicious, is famously dangerous: caps are not screwed tightly to allow the gases to escape, so be careful to keep it upright. What's more, the longer you keep it around, the drunker you'll be: […]

2019, Fodor's Inside Berlin, Fodor's Travel, →ISBN:


self-rising flour

self-rising flour (usually uncountable, plural self-rising flours)

self-raising flour
self-raising flour#English

(US, cooking) Alternative form of self-raising flour


scotched collops

Reanalysis of earlier Scotch collops from Scotch (“of Scotland”) to scotched (“that has been cut”). The dish was labeled variously during the 18th and 19th centuries as Scotch collops, scorched collops, or scotched collops, among others. The latter form is first attested from the 18th century, with Scotch collops from the 17th.

What signifie Scotcht-Collops to a Feast?
Or you can make whip'd Cream! Pray what Relief
Will that be to a Saylor who wants Beef?

1708, William King, “The Art of Cookery”, in All Poetry, retrieved 2023-02-15:

438. Scotch-Collops.^*―Cut small slices of equal thickness out of the fillet[…]^*This properly means scotched, or scored collops, though the word has come to be understood as above.

[1829, Margaret Dods, The Cook and Housewife’s Manual, page 285:

Scotched Collops. In cookery books and on bills of fare we are constantly meeting with this term, spelt ‘Scots collops’ or ‘Scotch collops.’ The dish, however, has not a Scottish origin. The collops, or slices of flesh, before being cooked are ‘scotched,’ which means, according to Worcester, that they are ‘cut with shallow incisions, or in a slight manner.’

[1882, Eliezer Edwards, Words, facts, and phrases; a dictionary of curious, quaint, and out-of-the-way matters, page 501:

cakes and ales those may still have who can command them, but down with the roast-beef of Old England! be scotched collops anathema maranatha, and Irish stew accounted an unclean thing!

1899, Herbert Maxwell, “Our obligations to wild animals”, in Blackwood’s Edinburgh Magazine, volume 166, page 232:

Like scaloppine, scotched collops must not be overcooked or they will take on a texture not unlike dried buffalo.

1995, Damon Fowler, Classical Southern Cooking, page 183:

You will also be served oysters and scotched collops and quails and chickens, as well as biscuits and tarts and various sweetmeats.

2017, Graham Masterton, The Coven, page 157:

(now chiefly US) A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments.


burger bar

Danish: burger-bar, burgerbar

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

A fast-food restaurant and/or takeaway selling primarily hamburgers and similar dishes.

hamburgueseria

fast-food restaurant primarily selling hamburgers


yi mein

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

Borrowed from Taishanese 伊麵 /伊面. See also chow mein.

A variety of flat Cantonese egg noodles.


tea oil

tea oil (countable and uncountable, plural tea oils)

An oil contained in seeds of species of Camellia, including the tea plant, used in cooking especially in southern China.


Dagwood sandwich

Dagwood sandwich (plural Dagwood sandwiches)

French: dagwood

French: quart-dagwood, quart de dagwood

French: demi-dagwood

Named after American comic strip character Dagwood Bumstead, a character in the American comic strip Blondie.

named-after

The kind of sandwich he made famous, the Dagwood sandwich, is a hodgepodge of leftovers in the refrigerator all wedged in between two slices of bread.

1980, Arthur Asa Berger, Television As An instrument of Terror, →ISBN, page 76:

Everyone gets the late-night munchies now and then, whether for rocky road ice cream or a Dagwood sandwich of salami, pickles and deli Swiss on rye.

1999 September 7, Tom Zeller, “Nutrition: When Refrigerator Raiders Lose Control”, in New York Times, retrieved 2014-04-19:

And who wouldn't like to think of the Dagwood sandwich somewhere on the White House menu?

2012 November 1, Brian Truitt, “Dagwood runs for president in longtime 'Blondie' strip”, in USA Today, retrieved 2014-04-19:

(informal) An exceptionally thick sandwich made with numerous layers of various meats, cheeses, vegetables, and condiments.


vasilopita

en-noun

vasilopita (usually uncountable, plural vasilopitas)

A Greek celebratory cake, often containing a hidden coin, typically eaten on New Year's Day which is St Basil's day.


nikujaga

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

A Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce.


spruce beer

spruce beer (countable and uncountable, plural spruce beers)

German Sprossenbier. Sprosse (“sprout, shoot”) was changed into spruce because the beer came from Prussia, or because it was made from the sprouts of the spruce.

(Canada, US) A spruce-flavored soft drink.


dumb cake

(historical) A cake made in silence by girls on St Mark's Eve, with certain mystic ceremonies, to discover their future husbands.


halalness

For example, an article advocating the halalness of vinegar, which is widely believed to be haram due to the alcohol content resulting from fermentation, provides detailed accounts of Prophet Mohammad's praise for vinegar[…]

2012, Diego Rinallo, Linda M. Scott, Pauline Maclaran, Consumption and Spirituality, page 50:

[…] halal butchers' shops embody a certain 'Islamic' authority and expertise Malays rarely question per se even if these customers are not quite sure about the halalness of products.

2013, Gabriele Marranci, Studying Islam in Practice, page 173:


Arabian tea

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


ants climbing a tree

Calque of Chinese 螞蟻上樹 /蚂蚁上树 (mǎyǐshàngshù); the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs.

calque

A Sichuan dish of ground meat cooked in a sauce and poured over cellophane noodles.


Rachel sandwich

en-noun

Rachel sandwich (plural Rachel sandwiches)

Perhaps in reference to the 1871 song Reuben and Rachel.

A variation on the Reuben sandwich, substituting pastrami or turkey for the corned beef, and coleslaw for the sauerkraut.


Hillel sandwich

Hillel sandwich (plural Hillel sandwiches)

An Ashkenazi sandwich made with matzo and either horseradish or lettuce, a modern attempt at complying with a food requirement in the Haggadah.


chikuwa

chikuwa (usually uncountable, plural chikuwa)

Borrowed from Japanese 竹輪, literally "bamboo ring".

A tube-shaped fish-paste cake from Japan.


wine biscuit

A kind of sweet biscuit served with wine.


steak bomb

(US) A hot submarine sandwich with steak, salami, provolone cheese, and vegetables.


waakye

Derived from the last word of the phrase Hausa shinkafa da wake (“rice and beans”)

der

A Ghanaian dish of cooked rice and beans.


Imperial

A city in Imperial County, California, United States.


clootie dumpling

en-noun

clootie dumpling (plural clootie dumplings)

A traditional Scottish pudding, typically made with flour, breadcrumbs, suet, and dried fruit. It is boiled for several hours in a clootie, which is a Scots word for a cloth.


akara

Borrowed from Yoruba àkàrà. Doublet of accra.

Why are you buying akara that you don't want?

2013, Chimamanda Ngozi Adichie, Americanah, Anchor Books (2014), page 547:

(Nigeria) A bean cake, made of fried black-eyed pea flour.


low wine

low wine (countable and uncountable, plural low wines)

(often in the plural) A liquor containing about 20 percent alcohol, produced by the first distillation of wash; the first run of the still.


fish strainer

A colander with handles, for taking fish from a boiler.


double Gloucester

double Gloucester (countable and uncountable, plural double Gloucesters)

Uncertain. Perhaps because cream from the morning milk was added to the evening milk, because the milk was skimmed twice, or because the cheese was typically twice the height of a single Gloucester.

A variety of Gloucester cheese, stronger and aged for longer than single Gloucester.


pope's eye

"Our good Annie would cook for you; and you should have the hot new milk, and the pope's eye from the mutton; and every foot of you would become a yard in about a fortnight."

1869, R[ichard] D[oddridge] Blackmore, chapter L, in Lorna Doone: A Romance of Exmoor. […], volume (please specify |volume=I to III), London: Sampson Low, Son, & Marston, […], →OCLC:

The gland surrounded with fat in the middle of the thigh of an ox or sheep.


pilot bread

So named because of its original popularity with seafarers (pilots) as a long-lasting staple food.


durito

A Mexican snack made of fried puffed wheat, often flavoured with chilli, lime, or hot sauce.


dorayaki

A Japanese confection consisting of two sponge cake patties baked to resemble gongs, sandwiching a filling of sweet azuki bean paste.


sandwich cookie

sandwich cookie (plural sandwich cookies)

A snack consisting of two cookies with a filling between them.


cookie sandwich

cookie sandwich (plural cookie sandwiches)


frogurt

frogurt (countable and uncountable, plural frogurts)

If you insist on counting calories try the frogurt (frozen yogurt).

1978 June, N., “Restaurants in Fort Worth”, in Texas Monthly, page 57:

We walked up the Pacific Coast Highway to the frogurt stand for lunch and had homemade peach frogurt with granola, coconut, and strawberry syrup on top

1981, Jill Riss Klevin, The Best of Friends, →ISBN, page 118:

He asks Hurley if the “frogurt guy” is coming, and clarifies that he used to make frozen yogurt.

2009, Nikki Stafford, Finding Lost, →ISBN:

At first, we were model employees, restocking the toppings, cleaning the counters, prepping the frogurt machines for the next day, and then we met the boys who manned the pizza counter on the other side of the food court, whose manager was also developing a disappearing act.

2011, Sarah Paige Ryan, Solar-Powered Sex Machine: A Memoir, →ISBN, page 38:

The idea of a merchant selling both totems of pure evil and frozen yogurt (he calls it frogurt!) is amusing in itself, as is the idea that frogurt could be cursed, but it’s really the Shopkeeper’s quicksilver shift from ominous doomsaying to chipper salesmanship that sells the sequence.

2012 April 29, Nathan Rabin, “TV: Review: THE SIMPSONS (CLASSIC): “Treehouse of Horror III” (season 4, episode 5; originally aired 10/29/1992)”, in (Please provide the book title or journal name):

"Jerome, if Mr. Hodges doesn't make an arrest, could we walk down to the frogurt place?"

2014, Stephen King, Mr. Mercedes: A Novel, →ISBN, page 334:


hagelslag

There are also many types of sweet spreads. Dutch children are especially fond of hagelslag, small strands of milk or plain chocolate that are scattered onto white bread and butter.

1993, Christopher Hunt, “Food and drink”, in Focus on Holland, new edition, London: Evans Brothers Limited, →ISBN, page 12, columns 1–2:

When Karina Hof left her native New Amsterdam in 2003, she thought it would be just for a year. Two master’s degrees, two half-marathons, and too many boxes of hagelslag later, she’s still covering the Lowlands.

2011, “About Our Writers”, in Niels Carels, Karina Hof, Steve Korver, Steven McCarron, Ann Maher, Tim Skelton, Amsterdam & the Netherlands, 2nd edition, New York, N.Y.: Fodor’s Travel Publications, →ISBN, →ISSN, column 1:

This is not a recipe, but an exercise in true happiness. Toast your bread and butter generously whilst it is still hot. Sprinkle with a thick layer of hagelslag (the De Ruijter brand is the best) and eat immediately.

2016, Michael Zee, “Ontbijt: A Dutch Breakfast”, in SymmetryBreakfast: Cook, Love, Share, London: Bantam Press, →ISBN, section 11 (Not Quite Continental: Norway, Italy, Austria, Algeria, Spain, The Netherlands, Denmark), page 203:

Small, oblong, sweet-tasting chocolate granules, which are sprinkled on slices of buttered bread or rusks.


rappie pie

rappie pie (countable and uncountable, plural rappie pies)

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From French patates râpées, grated potatoes.

A kind of casserole from southwest Nova Scotia or Acadia, made from potatoes that are grated, squeezed through a cheesecloth, and covered with a meaty broth.


loureiro

loureiro (countable and uncountable, plural loureiros)

The 2016 Phaunus Vinho Verde from Aphros in Portugal, made entirely of the loureiro grape, seemed to have the weight and depth of Champagne.

2018 March 8, Eric Asimov, “Bubbles, With Joy: Pétillant Naturel’s Triumphant Return”, in The New York Times:

A grape variety cultivated in Spain and Portugal, used in the production of white wine.

A variety of white wine made from this grape.


parchment paper

parchment paper (countable and uncountable, plural parchment papers)

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Cellulose-based paper used in baking as a disposable nonstick surface.


baking paper

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chippie sauce

(Scotland, chiefly Edinburgh) A mixture of vinegar and brown sauce, used as a condiment for chips.


sfiha

sfiha (countable and uncountable, plural sfihas)

Borrowed from North Levantine Arabic صفيحة (ṣfīḥa), from Arabic صَفِيحَة (ṣafīḥa).

der

Arabic صَفِيحَة (ṣafīḥa)

An Arab pizza-like dish, traditionally an open-faced meat pie made with ground mutton.


fish fork

A fork intended for eating fish and other seafood, as at formal dining where different forks are provided for different courses.


tangbao

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From the pinyin romanization of Mandarin 湯包 (tāngbāo, "soup dumpling").

(Chinese cuisine) Soup dumplings, any of a variety of Chinese dumplings filled with soup.


cow creamer

A traditional creamer (jug) in the shape of a cow.


ghost pepper

Calque of Assamese ভোট-জলকীয়া (bhüt-zolokia, “Bhutanese chili”). The first element bhüt, meaning Bhutanese, was mistakenly confused for a near-homonym bhut meaning ghost, thus producing the English (mis-)translation "ghost pepper".

cal

I buy a puree of ghost peppers from Dave's Gourmet, the makers of Dave's Insanity Sauce […]

2012, Kevin Gillespie, David Joachim, Fire in My Belly: Real Cooking, page 241:


bhut jolokia

Borrowed from Assamese ভোট-জলকীয়া (bhüt-zolokia, literally “Bhutanese chili”) or ভূত-জলকীয়া (bhut-zolokia, literally “ghost chili”).

bor+

A kind of very spicy hot chili pepper from India.


cow cod soup

(cooking) A traditional Jamaican dish made with bull penis cooked with bananas and Scotch bonnets in a rum-based broth.


mannish water

(Jamaica) Jamaican goat soup, supposed to be an aphrodisiac.


fish tea

en-noun

fish tea (usually uncountable, plural fish teas)

A spicy Caribbean soup resembling bouillon, made with fish, ground yam, pumpkin, cassava, and potatoes.


Canadian bacon

From Canadian + bacon; so named because the product was first imported to the United States from Canada.

(US) Bacon made only from the loin, with no belly meat, and sold in lean medallions.


gur cake

gur cake (countable and uncountable, plural gur cakes)

Possibly from gurrier, referring to children playing truant from school.

An Irish confection consisting of a thick layer of fruit-based filling between two thin layers of pastry.


skirts and kidneys

An Irish stew made from pork and pork kidneys.


Limerick ham

Limerick ham (countable and uncountable, plural Limerick hams)

The method was originally developed in County Limerick, Ireland.

Bacon smoked over juniper branches, boiled in cider, and baked for crispiness.


Jiggs dinner

Probably named after the main character in the comic strip Bringing Up Father, whose favourite meal was corned beef and cabbage.

Newfoundland and Labrador
Newfoundland and Labrador

(Canada, chiefly Newfoundland) A traditional Sunday evening meal eaten around Newfoundland and Labrador, typically consisting of salted beef boiled with vegetables.


brown stew chicken

A Caribbean dish of chicken in brown sugar with vegetables.


sky juice

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(Jamaica) A drink of shaved ice flavoured with syrup or fresh cane juice, typically served in a plastic bag.


hard dough bread

A Jamaican bread similar to the Pullman loaf or pain de mie, but typically sweeter.


coco bread

A Jamaican bread made with coconut milk.


pepperpot soup

pepperpot soup (countable and uncountable, plural pepperpot soups)

A spicy Jamaican soup with meat and vegetables.


Bustamante backbone

Named after Alexander Bustamante, Jamaican politician; the hard texture is supposed to symbolize his firmness of character.

(Jamaica) A hard confection made with grated coconut and ginger.


duckanoo

Related to ducana. Compare Sranan Tongo dokun.

The mixtures are wrapped and tied in banana leaf parcels and steamed. Names for these steamed cakes are boyo, duckoono, tie-a-leaf, and blue drawers, as the leaf stains the pudding a faint bluish color.

2015, Linda Bladholm, Latin & Caribbean Grocery Stores Demystified, page 343:

Blue drawers, also known as tie-a-leaf or dukunu, combine banana, coconut, sweet potato, and/or cornmeal in small squares, that are then wrapped in banana leaves and boiled for an hour.

2022, Kimberly J. Morse, The Americas: an Encyclopedia of Culture and Society, page 587:

A Caribbean dessert made with sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf.


blue drawers

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The dark blue color imparted by the banana leaf and the shape of the fold leads some to call this dessert blue drawers.

1996, Jinx Morgan, Sugar Mill Caribbean Cookbook, page 27:

A Caribbean dessert made from batata, coconut, spices, and brown sugar, boiled in a banana leaf.


asham

I’m looking at damn coconut drops and feel like asking if they have any dukunnu, asham or jackass corn.

2014, Marlon James, A Brief History of Seven Killings, Oneworld Publications (2015), page 682:

(Caribbean, Jamaica) A dessert made from shelled and parched corn pounded into powder.


cocktion

(Jamaica) A dessert made from parched corn and sugar rolled into balls and sometimes coloured.


grater cake

grater cake (countable and uncountable, plural grater cakes)

A Jamaican dessert of grated coconut in a fondant of sugar.


gizzada

A small tart with a sweet spicy coconut filling, in Jamaican and Portuguese cuisine.


cut cake

cut cake (countable and uncountable, plural cut cakes)

(Uyghur traditional confectionery): So called because it is made in large blocks, from which slices are cut.

A Jamaican dessert made with sliced coconut, ginger and brown sugar.

A traditional snack of the Uyghur in Xinjiang, made with candied fruit, syrup, flour, and nuts.


citronade

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Anadama bread

Unknown. Anadama bread has been an etymological puzzle for a long time. Dare cites Dialect Notes (1915), and states etymology unknown. John Mariani's Encyclopedia of American Food and Drink also states that the term dates in print from 1915. The often-given etymology, "Anna, damn her!", is certainly apocryphal.

An amusing story of the origin of Anadama Bread relates—The name Anadama comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses for dinner ... Tired of it, he mixed it with flour and yeast and baked it as bread, saying: "Anna damn her."

1956, Betty Crocker, General Mills, Inc., Betty Crocker's Picture Cook Book, page 109:

As a compromise, I purchased cornmeal at the PX and made anadama bread.

1984, Beatrice A. Ojakangas, Great Whole Grain Breads, page XII:

Made some anadama bread yesterday. It's over on the counter.

2000, Cynthia Thayer, A Certain Slant of Light - A Novel, page 141:

(cooking) A traditional yeast bread of New England, made with wheat flour, cornmeal, molasses and sometimes rye flour.


corn oyster

(US) A fritter containing grated green Indian corn and butter, supposed to taste like oysters.


chipped beef

Thinly sliced or pressed salted and dried beef.


chacarero

A Chilean sandwich made with thinly sliced meat on a round roll with tomatoes, green beans and chili pepper.


Italian beef

Shortening of "Italian beef sandwich", because the sandwiches were made, using beef, by Italian immigrants in Chicago.

I changed my eating habits and stopped eating after 6 p.m. I switched from eating Italian beefs, drinking high-calorie mocha lattes and big sodas to drinking lots of water, eating salmon and having oatmeal for breakfast.

2006, “Losing Weight The Old-Fashioned Way”, in Ebony, volume 61, number 9, page 77:

Chicago's Mr. Beef is one of the best places to enjoy an Italian beef.

2009, 500 Things to Eat Before It's Too Late, page 261:

One evening in the autumn of my freshman year, my appetite casually drifted toward the pleasant thought of an Italian beef. Maybe double-dipped (sopped with gravy), hot and sweet (with giardiniera and peppers).

2013, Fried Walleye and Cherry Pie: Midwestern Writers on Food, page 24:

(Chicago) A sandwich of thin slices of seasoned roast beef on a dense, long Italian-style roll.


Maxwell Street Polish

Maxwell Street Polish (plural Maxwell Street Polishes)

Named after Chicago's Maxwell Street market.

(US) A grilled or fried length of Polish sausage topped with grilled onions and mustard, served on a bun.


pistolette

(Louisiana) A stuffed and fried bread roll, eaten in the Cajun areas around Lafayette, Louisiana.


tavern sandwich

tavern sandwich (plural tavern sandwiches)

(Upper Midwestern US) An Iowan sandwich consisting of unseasoned ground beef and sauteed onions in a bun.


tongue toast

An open sandwich prepared with sauteed beef tongue and scrambled eggs.


toast Hawaii

An open sandwich consisting of a slice of toast with ham, pineapple and cheese, grilled from above.


hot brown

Originally created at the Brown Hotel (funded and owned by James Graham Brown) in Louisville, Kentucky.

(Southern US) An open sandwich of turkey and bacon, covered in mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown.


pambazo

A Mexican snack made from white bread dipped in a red guajillo pepper sauce, filled with potatoes and chorizo, and fried.


mother-in-law sandwich

mother-in-law sandwich (plural mother-in-law sandwiches)

A Chicago snack consisting of a corn-roll tamale in a hot dog bun with chili.


runza

Trade name, said to have been introduced by Sally Everett (née Brening), who began selling them in Lincoln, Nebraska, in 1949. Possibly from Krautrunz, an older German name for the bierock, or Low German runsa, "belly", alluding to its rounded shape; compare modern German Ranzen (“belly”).

(Midland US) A yeast dough bread pocket with a filling of beef, pork, cabbage or sauerkraut, onions, and seasonings.


bierock

Likely from Russian пиро́г (piróg) via a Volga German intermediate, in which case, a doublet of pirog. Alternatively, from Turkish börek.


popiah

Borrowed from either Hokkien 薄餅 /薄饼 (po̍h-piáⁿ) or Teochew 薄餅 /薄饼 (boh⁸ bian²).


banana cue

(Philippines) A Philippine snack made by coating a deep-fried banana in caramelized brown sugar, served on a skewer.


aburaage

A Japanese food consisting of deep-fried slices of tofu.


coxinha

A popular food consisting of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a chicken leg, battered and fried.


mandazi

mandazi (countable and uncountable, plural mandazis or mandazi)

A form of fried bread from eastern Africa.


spring of pork

A loin of pork with the fat and kidney taken out and boned, and a spring of pork boned, are very nice dressed in the same way

1823, M. Radcliffe, A Modern System of Domestic Cookery:

(obsolete) The lower part of a forequarter of pork, which is divided from the neck, and has the leg and foot without the shoulder.


set a sponge

en-verb

set a sponge (third-person singular simple present sets a sponge, present participle setting a sponge, simple past and past participle set a sponge)

sets a sponge (present singular third-person)
setting a sponge (participle present)
set a sponge (participle past)
set a sponge (past)

(cooking) To leaven a small mass of flour, to be used in leavening a larger quantity.


pineapple bun

A sweet bun, mainly popular in Hong Kong and Macau, with a crunchy sugary topping that has a checkered pattern resembling the epicarp of a pineapple.


varenye

From Russian варе́нье (varénʹje, “jam, fruit preserves”).


field salad

A salad made of assorted greens such as one might find growing wild in fields

Valerianella locusta
Valerianella locusta#Translingual

A plant used in salads, corn salad or mâche, Valerianella locusta


spätzli

From Alemannic German Spätzli, diminutive of Spatz (“sparrow”).

As soon as the spätzli rise to the surface, take them out with a skimming spoon, place on a platter, cover and keep warm.

2008, Hermann Spindler, The Demeter Cookbook, page 145:

Bolliger brightly came to the rescue. “Chicken then! Chef does a roast chicken basted in a wine sauce fit for a king, with spätzli and some country-fresh greens.”

2012, Morley Torgov, The Mastersinger from Minsk:

Spätzli are gnocchetti with links to the gastronomic culture of southern Germany, and are also made in Switzerland and France.

2009, Oretta Zanini De Vita, Encyclopedia of Pasta:

A type of wheatflour noodle used in Swiss and southern German cooking.


oreille de crisse

en-noun

oreille de crisse (plural oreilles de crisse)

From French oreille de crisse (“Christ's ear”).


sangak

An Iranian whole-wheat sourdough flatbread baked on a bed of small river stones in an oven.

səngək

An Iranian flatbread baked on a bed of river stones


čvarak

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Borrowed from Serbo-Croatian čvárak / чва́рак.

(usually in the plural) a specialty popular in the Balkan cuisine, a variant of pork rinds


shabu-shabu

Borrowed from Japanese しゃぶしゃぶ (shabushabu); onomatopoeic, resembling the sound emitted when the ingredients are stirred in the pot.

A Japanese dish of thinly sliced meat and vegetables, cooked piece by piece in hot water at the table by the diners.


bheer

en-noun

bheer (countable and uncountable, plural bheers)

No less important to fannish than mundane drinking, this useful beverage is even given divine honors by the sect of Beeros and worshipped as either Beer or Bheer. (The latter substance is also used in celebrating certain mysteries of the Ghuist religion.)

1959, Richard "Dick" Harris Eney, Fancyclopedia II, B(H)EER:

I miss tomato juice in glass bottles and I miss Heilemann's Special Export bheer.

1966 November, Dean A. Grennell, “A Pilgrim in Never-Never Country”, in Science-Fiction Five-Yearly, number 4, page 20:

But this misses the point that "bheerish" drinkers don't necessarily go to pubs for the bheer. I can drink a bhottle of bheer at home a lot cheaper than I can bhuy it in a pub, but I can't get the experience of socializing with a group of other bheer-drinkers. And even if the pub serves ghood bheer, the presence of the 100 gin/whisky/CocaCola^([sic])/springwater "multi-genre" drinkers may make it sufficiently difficult to find the other 5 bheer fans in the crowd, that it dilutes the bheerish experience and makes it more worth my while saving my bheer budget for going down the road to the other pub that may have a smaller selection of bheer but a higher concentration of the people I want to drink with.

1997 October 12, Morris M. Keesan, “Re: Declining Attendance at Cons?”, in alt.fandom.cons (Usenet), message-ID <3443316c.1023995@news.std.com>:

Correct me, but I think the 4 fannish food groups are sugar, chocolate, grease and caffiene^([sic]). Bheer doesn't fit in here unless you put chocolate in with sugar.

2003 April 2, Kathy Gallagher, “Is Bheer really one of the 4 fannish food groups”, in rec.arts.sf.fandom (Usenet), message-ID <v8m5t8iddt0050@corp.supernews.com>: