café royale

Pseudo-Gallicism (formed within English), from café (“coffee”), with postpositive (as usual in French) royale f, royal m (“royal”). Although café is masculine, the feminine form royale is used.

Café royale was also a favourite beverage with them—a cup of strong black coffee with brandy, the latter being bought separate in a bottle. The coffee could be doctored to any degree of strength. At first, my shipmates would take one portion of brandy, a swallow of café royale, and in would go another, and so it continued until each bottle was emptied.

1902, Stanley Waterloo (indicated as editor), “A Glimpse of the Mediterranean”, in The Story of a Strange Career, Being the Autobiography of a Convict: An Authentic Document, New York, N.Y.: D. Appleton and Company, pages 145–146:

We had a café royale—with Lanagan pouring his thimble-full of cognac in my glass—and Morton left.

1913, Edward H. Hurlbut, “The Conspiracy of One”, in Lanagan, Amateur Detective, New York, N.Y.: Sturgis & Walton Company, page 73:

“I’ve got a little real good brandy in my tent. Like to drop over and have a café royale?”

1928 May 15, Thomson Burtis, “Misfortune Hunters: A New Novelette of the Border Air Patrol”, in Anthony M[elville] Rud, editor, Adventure, volume LXVI, number 5, New York, N.Y.: The Butterick Publishing Company, page 174, column 2:

Sherry before dinner—when in her fury she had thought it impossible to face her mother’s stupid guests—and a cognac after dinner to satisfy Peter Knorr’s whimsy for a café royale had fanned Hope Borden’s smoldering anger against that intolerably rude boy downstairs.

1934 October, Beatrice Blackmar, “Charity Ball”, in H[arry] P[ayne] Burton, editor, Hearst’s International Combined with Cosmopolitan, volume XCVII, number 4, New York, N.Y.: International Magazine Company, Inc., page 158, column 1:

He followed this with a thick and tender small steak, soufflé potatoes, asparagus hollandaise, a tossed green salad and zabaglione, along with a café royale for a finisher.

1951 September, Sam Merwin, Jr., “House of Many Worlds”, in Startling Stories, volume 24, number 1, Kokomo, Ind.: Better Publications, Inc., section XI, page 62, column 2:

I took her coat, built up the fire, and fixed her a café royale while she stood in front of the fire.

1952, Peter Ordway, The Face in the Shadows, New York, N.Y.: A[aron] A. Wyn, Inc., →LCCN, page 189:

There was alwavs steady drinking, in the middle of the night should he awaken, before breakfast, and during it, when he turned his coffee into a café royale with brandy, at lunchtime and at the cocktail hour, and of course, a nightcap.

1956 January, Virginia Conroy, “I Am the Widow of an Alcoholic”, in Today’s Health, volume 34, number 1, Chicago, Ill.: American Medical Association, pages 56–57:

Burning with a gem-like flame in a spoon warmed by the hot coffee, a cube of sugar is set ablaze with cognac to make a café royale.

1956 March, Poppy Cannon, “Cognac: Grand finale for a perfect dinner—Overture to a memory-full evening”, in House Beautiful, volume 98, number 3, New York, N.Y.: Hearst Corporation, page 116:

After-dinner demitasse cups of coffee can be great fun, either a café brûlot or a café royale. Café royale is so simple that it really doesn’t require a recipe. Just place a lump of sugar in a teaspoon of cognac, ignite the cognac over a demitasse cup of coffee, and then lower the spoon slowly into the cup.

1961, Julie Benell, “Be daring: flaming cookery”, in Let’s Eat at Home, New York, N.Y.: Thomas Y. Crowell Company, →LCCN, page 369:

He was at a banquette in the Stag Bar, with a café royale and sixteen registration cards, when a man who looked like a shy Milquetoast, a bookkeeper with an inferiority complex, deposited his brief case on the leather cushion beside the Marshal.

1961, Stewart Sterling [pseudonym; Prentice Winchell], chapter 12, in Too Hot to Handle: A Marshal Pedley Novel, New York, N.Y.: Random House, page 77:

He watched her as she took a sip of the steaming coffee, wondering how long she had been in the kitchen, how many cups of café royale she had had already.

1964, Borden Deal, The Loser, Garden City, N.Y.: Doubleday & Company, Inc., →LCCN, page 57:

Anne ordered a café royale while Peter had hot chocolate with brandy.

1968, James Kerr [pseudonym; Frederick Mugler], The Clinic, New York, N.Y.: Coward-McCann, Inc., pages 71–72:

Tiny cups of café royale were served in the carpeted parlor after dinner, with the wonder of an infinitesimal silver spoon on each saucer!

1969, Nell Wilson Parsons, chapter 22, in Upon a Sagebrush Harp, Saskatoon, Sask.: Prairie Books, The Western Producer, page 122:

(His father has since discovered that brandy and medicine mix just fine, and at 81 he will not turn down a café royale.)

1973 February 19, “Gin Rummy and Racing Cars”, in Sports Illustrated, volume 38, number 7, Chicago, Ill.: Time Inc., page 33, column 1:

Special dishes like prawns, salami, asparagus, and dry-cured hams are served with all the lamb one can eat, topped off with café royale and singing.

2009, Joxe Mallea-Olaetxe, The Basques of Reno and the Northeastern Sierra (Images of America), Charleston, S.C.: Arcadia Publishing, →ISBN, page 82:

(uncountable) Coffee with brandy, sometimes served with spices, cream, etc.; (countable) a serving of this beverage.


placenta cake

The dessert is the original sense of the word placenta.

(cooking) A dessert cake originating in ancient Greece consisting of layered dough interwoven with cheese and honey, along with various other ingredients to suit the recipe.


Luther burger

Uncertain; often claimed to have been a favorite of the musician Luther Vandross.

(cooking) A hamburger or cheeseburger with one or more glazed doughnuts in place of the bun.


wildcat sandwich

en-noun

wildcat sandwich (plural wildcat sandwiches)

cannibal sandwich
cannibal sandwich#English


peppermintini

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

A kind of martini cocktail made with peppermint.


stewp

stewp (countable and uncountable, plural stewps)

Stewp is part stew and part soup. Crusty bread is perfect for dunking.

1999, Jean Paré, “Fish Seafood”, in One-Dish Meals, illustrated edition, Company's Coming Publishing Limited, →ISBN, page 60:

A “stewp” is like a stew and a soup combined.

2005 July 1, Linda Larsen, The Everything Meals For A Month Cookbook: Smart Recipes To Help You Plan Ahead, Save Time, And Stay On Budget, Simon and Schuster, →ISBN, page 22:

But Nana died when I was seven, and my grandpa, who could put up a mean “stewp”—a thick, chunky soup—when I was thirteen. I was too young to remember their wisdom, or to have understood it in the first place. But I have the file.

2010 October 19, Suzan Colon, Cherries in Winter: My Family's Recipe for Hope in Hard Times, illustrated edition, Knopf Doubleday Publishing Group, →ISBN, page 9:

I made what was likely to be the last pot of soup for the season as the weather was warming up. This was a thick, hearty soup of the type my family has labelled ‘stewp’.

2012 October 1, Mary Horsfall, “October”, in Gardens for All Seasons, Csiro Publishing, →ISBN, page 246:

Julia spooned up some stewp. “I'm glad you like it.” She blew on her spoonful before she took a bite.

2017 October 31, Fern Michaels, Susan Fox, Jules Bennett, Leah Marie Brown, Winter Wishes, Zebra Books, →ISBN:

This stewp (stew/soup), also known as a pepper pot, can be adapted to any hardy green and uses cheap cuts of meat in a spicy coconut broth. The stewed meat is sometimes seen served on top of the stewp, and the stewp is sometimes purée into a thick sauce.

2021 September 7, Christine Tizzard, Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers, Appetite by Random House, →ISBN:

A thick, chunky soup that is thicker than most soups but thinner than a stew.


hufu

hufu (countable and uncountable, plural hufus)

He wants to eventually offer varieties of hufu, but he's starting with just one: Hufu Classic Strips. These “will basically resemble the choicer flesh, which is upper arms, thighs and buttocks.”

2006, Alex Boese, “Food”, in Hippo Eats Dwarf: A Field Guide to Hoaxes and Other B.S., illustrated edition, Houghton Mifflin Harcourt, →ISBN, page 77:

a human-flavored tofu called Hufu. The bean curd's flavor was based on what cannibals described humans as tasting like. The Hufu motto: It's the healthy human-flesh alternative.

2010 March 1, Bart King, chapter XXI, in The Big Book of Gross Stuff, Gibbs Smith, →ISBN, page 258:

Hufu is sort of like tofu (bean curd) except it is designed to look and taste like, uh, human.

2014 August 21, Bart King, The Big Book of Girl Stuff, revised edition, Gibbs Smith, →ISBN:

So when Hufu gets the catchy slogan, ‘the great taste of friends’, it again points directly to long held philosophical division between so-called humans - who are always fellows or potential friends - and edible bodies that have no subjecthood.

2016 August 16, Brianne Donaldson, Christopher Carter, The Future of Meat Without Animals, illustrated edition, Rowman & Littlefield, →ISBN, page 242:

Sally's original goal was to teach all monsters, mainly zombies, how to survive "fleshie" onslaught. (Fleshies is a term use to describe humans. It's fleshie or hufu. I think someone took hufu.) It was us zombies against the fleshies.

2017 January 25, Robert Michael “Bobb” Cotter, Vampira and Her Daughters: Women Horror Movie Hosts from the 1950s into the Internet Era, illustrated edition, McFarland, →ISBN, page 130:

HuFu and was promoting it as “the healthy human flesh alternative!” Mark Nuckols, inventor of HuFu, says, “I have to admit that I myself have never sampled human flesh. . . . However, I've done quite a bit of research on the history and anthropology of cannibalism and read enough accounts to have come up with a fairly good approximation”

2022 August 23, Deborah L. Nichols, Patricia L. Crown, “9 Devouring Ourselves George J Armelagos”, in Social Violence in the Prehispanic American Southwest, University of Arizona Press, →ISBN, page 218:

Tofu whose flavor has been designed to resemble that of human flesh.


chinchillada

/ˈt͡ʃɪn.t͡ʃɪˈlɑ.də/

My friend Martin desperately wanted me to make “chinchilladas,” using chinchilla meat, though try as I might, I couldn't find the stuff anywhere. If you've ever seen one of these animals, you might know why—talk about the cuteness factor!

2008 March 18, Scott Gold, The Shameless Carnivore: A Manifesto for Meat Lovers, Clarkson Potter/Ten Speed, →ISBN, page 94:

Grant keeps calling them chinchilladas which it think is a cross between an insect and Mexican food.

2012 August 22, Benny Goodman, Grant Goodman, 16 Sundays in France - Cycling from Calais to Montpellier, Lulu.com, →ISBN, page 81:

“For your information, we're working on a plan to earn enough money to pay you, and to get new wings, so...” “It better not be chinchilladas!” “Oh, my God.” (laughing) “Oh, my God.” “See?” “Chinchilladas? I'd forgotten all about that.” “It's not chichilladas!” (laughing) “Jesus Christ...”

2018 May 9, Adam Reed, “Different Modes of Preparing the Fruit” (10:42 from the start), in Archer, season 9, episode 3, spoken by Sterling Archer (H. Jon Benjamin):

But being funny has never been Archer’s problem; the weakest episodes earn that distinction through faulty plotting mechanics, never for a dearth of magnificent one-liners. (This episode’s chinchilladas bit, for instance, is beautiful. The fur farm practically gave them the meat for free!)

2018 May 9, Charles Bramesco, “Archer: Danger Island Recap: Anyone for Chinchilladas?”, in Vulture.com, archived from the original on 2022-12-25:


chocolate teacake

chocolate teacake (plural chocolate teacakes)

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[…] three years later, Marks & Spencer mounted a similar case over their chocolate teacakes (a mound of marshmallow on a chocolate biscuit, covered in milk chocolate) which they took all the way to the European Court of Justice.

2010 May 15, Nicola Humble, Cake: A Global History, Reaktion Books, →ISBN, page 29:

Ras El Abed is a cheap, Lebanese variation on the chocolate teacake. It is a chocolate covered, cream filled treat that has been popular among generations of Lebanese children since the fifties. The actual meaning of Ras El Abed is 'head of a slave' and […]

2020 August 20, A. Naji Bakhti, Between Beirut and the Moon, Influx Press, →ISBN:

A confection consisting of a biscuit base topped with marshmallow-like filling and coated in a hard shell of chocolate.

but see суфле́ в шокола́де

as which the industrial versions of European countries are traded; sometimes denotes a similar confection or a kind of tart instead


goofy juice

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

(psychiatry, humorous) A liquid medication once used to tranquilize psychiatric patients.

A cocktail consisting of everclear alcohol and various fruits.


dumpster juice

dumpster juice (usually uncountable, plural dumpster juices)

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


cold dish

Refreshments will be provided in the bar, and cold dishes and light hot meals will be served in the saloon.

1951 July, “Buffet Cars in Denmark”, in Railway Magazine, page 432:


Pouligny-Saint-Pierre

A type of pyramidal goat's-milk cheese made in the Indre department.


bread starter

(cooking) A mixture of water and flour that has been fermented by bacteria and natural yeasts, used to prepare sourdough bread.


bread jelly

bread jelly (countable and uncountable, plural bread jellies)

(cooking, dated) A kind of jelly prepared by boiling bread.


bread dough

bread dough (usually uncountable, plural bread doughs)

(cooking) Any type of dough that is used to prepare bread.


cream of tartar bread

(cooking) A type of bread raised by an alkaline carbonate or bicarbonate and cream of tartar or another acid.


bay breeze

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

A cocktail which has a Cape Codder as its base, with the addition of pineapple juice.


maki mi

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

Borrowed from Hokkien 肉羹麵 /肉羹面 (mah-kiⁿ mī).

bor+

(Philippines) Chinese Filipino thick soup of pork tenderloin, with noodles


nido soup

en-noun

nido soup (countable and uncountable, plural nido soups)

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

From Tagalog nido (“edible bird's nest”) + soup. Tagalog nido itself is from Spanish nido (“nest”). See also El Nido in Palawan, where the edible bird's nest is historically harvested from by a Busyador.

compound

edible bird's nest
edible bird's nest#English

(Philippines) bird's nest soup (Chinese soup made from edible bird's nest)


render off

en-verb

render off (third-person singular simple present renders off, present participle rendering off, simple past and past participle rendered off)

renders off (present singular third-person)
rendering off (participle present)
rendered off (participle past)
rendered off (past)

(transitive, cooking) Synonym of render (to have fat drip off meat from cooking)


poa pitha

Transliteration of Bengali পোয়া পিঠা (pōẇa piṭha). Compare তেলের পিঠা (teler piṭha, “oil pie”), Odia ପୋଡ଼ ପିଠା (poṛa piṭhā).

translit

A fried Bangladeshi delicacy made of all purpose and rice flour, water, jaggery, and salt.


ice scramble

en-noun

ice scramble (countable and uncountable, plural ice scrambles)

→ Tagalog: iskrambol

(Philippines) ice scramble (Filipino shaved ice dessert with banana extract, sugar, evaporated milk or condensed milk, topped with a variety of ingredients)


squidball

A food item made from pulverized squid shaped into a ball, popular in Chinese cuisine and elsewhere around the world.


chickenball

A food item made from pulverized chicken shaped into a ball, popular in Chinese cuisine and elsewhere around the world.


shrimpball

A food item made from pulverized shrimp shaped into a ball, popular in Chinese cuisine and elsewhere around the world.


dalieba

Borrowed from Mandarin 大列巴 (dàlièbā), from 大 (dà, “big”) + 列巴 (lièbā, “bread”, Harbin dialect), the latter from Russian хлеб (xleb, “bread”).

A Chinese bread based on Russian rye bread, generally available in northeastern China.


McD

Executive staff members take themselves very seriously at McD. This is a war, not a game. Yet they also know how to enjoy themselves and have fun. They realize that as serious as a situation may be, McD will overcome it, just as it has overcome all the nasty, unfounded rumors of worms in McD burgers and other innuendos over the years.

1994, Charles Bernstein, Ron Paul, “Leader of the Pack: The Big Mac”, in Winning the Chain Restaurant Game: Eight Key Strategies, New York, N.Y.: John Wiley & Sons, Inc., →ISBN, page 240:

I went to McD for lunch with Jen Nee and Sunny. Cheeseburgers only 88c.

2005, Ee Lin See, “Chicken Pox!”, in My Kiasu Teenage Life in Singapore, Singapore: Monsoon Books, published 2011, →ISBN:

This time, I upgraded the standards and we went to McD. As we entered the place, it was crowded as usual. I went up to the counter to place an order and used my Food Panda passes which allowed me to have an extra burger and a coke at the purchase of Rs. 100.

2017, Harshda Mangal, “Checking out the Way”, in Almost a Love Story, Chennai: Notion Press, →ISBN:


kiat-kiat

kiat-kiat (countable and uncountable, plural kiat-kiats)

Borrowed from Hokkien. See Hokkien 結結 /结结 (kiat-kiat, “to combine; to fuse; to bear (fruit)”), 桔/橘 (kiat) as in 桔仔/橘仔 (kiat-á, “tangerine; mandarin orange”), 傑傑 /杰杰 (kia̍t-kia̍t, “outstanding; remarkable; clever”), 結果 /结果 (kiat-kó, “to bear fruit”), etc.

ncog

(Philippines) a small hybrid variety of citrus fruit, similar to a small ponkan, clementine, tangerine, mandarin orange, orange, etc.


ellick

en-noun

ellick (countable and uncountable, plural ellicks)

Uncertain. Perhaps a clipping of elixir.

(dialectal, Lumbee, North Carolina) Coffee, usually sweetened with sugar and/or cream.


strawberrita

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And they come in five fantastic flavors: Torada Original, Strawberrita, Melonrita, and two totally new ones : Cinnamonrita “The Original Cinnamon Margarita' and Salsarita “The Original Salsa Margarita'.

1981, Market Watch, volume 13, M. Shanken Communications, page 83:

Less romantic, I suggest, is the strip joint of the Riverside Lounge which offers 'girls, girls, girls' and 'Limearita' and 'Strawberrita' to drink; I didn't stop.

2014 July 17, Mark Avery, A Message from Martha: The Extinction of the Passenger Pigeon and Its Relevance Today, A&C Black, →ISBN:

He and his girlfriend spent all their time working. She was studying to be a lawyer. They had no reason to throw their life away on Strawberrita.

2017 October 12, Elle Truth, Invisible Generation: The Saga of the Domestic Engineer in High Society Homes, Xlibris Corporation, →ISBN:

You can hear the deputy ask the driver, Darrol Austin Luce if he’s been drinking. “You been drinking a little bit?” “No, I haven’t been drinking at all, but there is a strawberrita in there,” said Luce. The 19-year-old driver admitted there’s alcohol in the car but maintained he had not been drinking.

2018 August 10, Andy Cordan, “2 teens arrested after drug bust in Lawrence Co.”, in WKRN, archived from the original on 2021-03-03:

The guacamole at Angela’s is the real deal, and if you’re in need of a great margarita, the restaurant has a number of options, ranging from the classic version to a mangorita, coconutrita, and strawberrita.

2019 May 17, Erin Kuschner, “Discover a global dining scene in East Boston”, in Boston.com, archived from the original on 2022-01-21:

It wouldn’t be a true Happy Hour without some delicious drinks to complement the Border Style Mex. For $3, guests can raise their glasses with any of these refreshing beverages – select grande domestic drafts, Dos Equis draft, Corona and Dos Equis bottles or regular House Margarita. For an additional $1, upgrade to a grande Dos Equis draft or a grande House Margarita or try a grande Strawberrita or grande Mango Tango for $5.

2020 July 21, Cami Studebaker, “On The Border Livens Up Happy Hour with Bold New Specials”, in RestaurantNews.com, archived from the original on 2021-02-05:

If you're looking for something frozen the also serve a frozen margarita as well as a frozen "strawberrita."

2022 January 26, Eddie Ritz, “Love tacos? This new Mexican restaurant at Delray Marketplace has you covered!”, in Palm Beach Post, archived from the original on 2023-03-18:

Featured drinks include the Blue Riptide fish bowl and portable summer cooler bags with flavors of Strawberrita, White Lightning and Henny Raz. Along the Cedar Point Boardwalk, the mobile Boardwalk Beer Bike will serve a variety of beers and seltzers.

2022 July 26, Crawford County Now Staff, “Cedar Point Nights returns to the Cedar Point Beach”, in CrawfordCountyNow.com, archived from the original on 2022-07-27:

A strawberry flavored margarita cocktail.


kangaroo meat

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


bush tea

bush tea (countable and uncountable, plural bush teas)

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

Any of a variety of herbal teas, especially rooibos.


Soibum

Borrowed from Manipuri ꯁꯣꯏꯕꯨꯝ (soʼiboom).

bor+

A Meitei traditional dish made of ingredients such as fermented bamboo shoots.


bean-butter

(cooking, dated, obsolete, rare) A type of dish prepared from unshelled beans.


rum butter

en-noun

rum butter (usually uncountable, plural rum butters)

(cooking) A type of hard sauce made by creaming or beating butter and sugar with rum.


sugar-butter sauce

sugar-butter sauce (countable and uncountable, plural sugar-butter sauces)

(cooking) A type of sauce prepared from butter and sugar.


vegetable butter

vegetable butter (countable and uncountable, plural vegetable butters)

(cooking) Any type of fatty substances resembling the consistency of butter but extracted from plants, or more often the seeds of plants.


dump-and-bake

a dump-and-bake casserole

(cooking, informal) Easily prepared by placing a few ingredients in a container and baking them.


cold duck

Calque of German kalte Ente, from kalten Ende (“cold end”). Attested in English from the 1960s, see quotations below.

I would like to give Cold Duck a special mention because it was discovered by me personally—along with some two million Detroiters who at that time were the only Americans who’d ever heard of or enjoyed it.

1966, Wines and Vines, volume 47, page 43:

Many young or new to the industry at last week’s party may have wondered what it was all about — the Beatles songs, the bright-eyed dancers, the re-introduction of a sparkling red wine called Cold Duck.

1997 June 22, Michale Brett, “Montana celebrations with Beatles and Cold Duck”, in Sunday Star-Times, Wellington, New Zealand, page E 10:

“My family drank cold duck every Thanksgiving and, being a kid, I loved it. It was so sweet, so cheap, the kind of thing a kid could love,” she said.

2004 December 1, Virginie Boone, quoting Karen MacNeil, “Celebrate red: beyond the horror that was cold duck”, in Press Democrat, Santa Rosa, California, page D1:

Thank you, Rosie, I now have a lovely image of your husband arriving at the Pearly Gates, with his swinging Safari Suit tucked under one arm, and a bottle of Cold Duck under the other, asking where the Fondue Party is.

2023 June 24, “Many of you wrote to me with your own tales of domestic crimes”, in The Mercury, Hobart, Tasmania, page 4:

A sparkling red wine, often made by blending champagne with red wine, sometimes with additional flavorings added.


snicker licker

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

A martini made with vodka, Irish cream, and crème de cacao.


vegetable shortening

vegetable shortening (countable and uncountable, plural vegetable shortenings)

(cooking) A type of vegetable fat used in cooking as an alternative to butter or other animal fats.


mini-cut

(bodybuilding) A shorter but relatively more aggressive dieting period (approaching 2–6 microcycles in length and 25–30 % calorie deficit).


the laws of thermodynamics

the laws of thermodynamics pl (plural only)

/ðə ˈlɔːz əv ˌθɜː(ɹ)mədaɪ̯ˈnæmɪks/

Variant of the first law of thermodynamics, conservation of energy within an isolated system.

Although no clear experimental error has been demonstrated, critics continue to maintain that something must be wrong because the laws of thermodynamics would be violated [5], that “a calorie is a calorie” [6].

2004 December 8, Eugene J Fine, Richard D Feinman, “Thermodynamics of weight loss diets”, in Nutrition & Metabolism, volume 1, number 15, →DOI:

Most people go wrong by misinterpreting the laws of thermodynamics.
The Law of Thermodynamics proves that:
 To build muscle, you must store energy or increase muscle protein.
 To lose fat, you must burn energy or reduce stored body fat.
The mistake? To assume that:
 You must be in an energy surplus to build muscle.
 You must be in an energy deficit to lose fat.

2021 September 6, Tom MacCormick, “The Body Recomposition Handbook”, in T-Nation:

These results indicate that people with relatively low and relatively high body-fat can gain fat-free mass to a pretty similar degree in response to resistance training. However, very lean people should accept that fat mass will probably need to increase a little bit to facilitate muscle gain, and they may need to get up to a slightly more comfortable body-fat level before lean mass gains really start to accumulate (for example, every single person under 8% body-fat at baseline had some degree of fat gain, and only one of them gained more than 1kg of fat-free mass). In contrast, people with higher baseline body-fat have a greater capability to “recomp” and are more likely to simultaneously lose a little bit of fat while gaining muscle. It’s important to recognize that these results do not conflict with the laws of thermodynamics or the concept of energy balance dictating weight changes; they simply reflect the fact that the body has both short-term and long-term sensors of energy availability which can influence the regulation of anabolic processes, and that muscle hypertrophy and fat storage are influenced by some distinct regulatory mechanisms.

2022 May 30, Eric Trexler, “Should You Cut Before You Bulk?: How Body-Fat Levels Affect Your P-Ratio”, in Stronger By Science:

(bodybuilding, slang) The dieting maxim that one needs a calorie deficit to lose body-fat and surplus calories to gain muscle.

first law of thermodynamics
laws of thermodynamics


obe ata

(cooking) A stew or mother sauce in Yoruba cuisine, made from tomatoes, peppers, onions, oil, and spices.


cooking time

cooking time (countable and uncountable, plural cooking times)

(cooking) The amount of time required to heat food to a desired temperature, at which the food is then prepared.


cream bun

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


grapefruitade

grapefruitade (countable and uncountable, plural grapefruitades)

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

The use of grapefruit juice seems to be small at present, but establishments are adding grapefruitade to their lists.

1930 June, United States Bureau of Foreign and Domestic Commerce, “Markets for Fruit Juices and Fruit Sirups in Latin America”, in Trade Information Bulletin, number 702, United States Government Printing Office, page 14:

The new orangeade, lemonade, and grapefruitade bases should be highly suited to this market.

1950 December 26, United States Office of Foreign Agricultural Relations, “Recent Observations On The Citrus Market In Denmark”, in Foreign Agriculture Circular, page 17:

Lemonade, along with orangeade, grapefruitade and limeade should be used for children above a year. They should be well diluted and not too sweet.

1916, William Samuel Sadler, Lena Kellogg Sadler, The Mother and Her Child, page 446:

A beverage made from the juice of a grapefruit mixed with water and a sweetener (be it sugar or otherwise).


wet and warm

Over by the piers a black sea of heads silhouette in the bright rectangle canopied by the upslung front of the tea stall. Cups of wet and warm at fourpence.

1964, quoted in 2014, Ian J. Finch, D. F. Bratchell, E. F. Candlin, General Studies: A First Handbook for Technical Students (page 148)

At least in a short while he'd be back in his warm office with a hot cup of tea. Or at least somebody else's office with a cup of wet and warm.

2015, Geraldine Evans, Asking For It (Rafferty & Llewellyn British Mysteries; 16), unnumbered page:


zurbiyan

Borrowed from Arabic زربيان (“surbiyaan”).

A Yemeni rice dish with meat (usually chicken or lamb), vegetable sauce, and spices.


milk sweet

milk sweet (countable and uncountable, plural milk sweets)


pustakari

pustakari (usually uncountable, plural pustakaris)

bor

Nepali पुष्टकारी (puṣṭakārī)

The department on May 10 had proposed for the quality determination on four food items—beaten rice, pustakari, dalmoth and gudpak and set a maximum limit of total polar material on vegetable ghee and oil.

2020 August 17, Krishana Prasain, “Government sets quality standards for four traditional Nepali snacks and vegetable oil”, in The Kathmandu Post:

A Nepali form of candy made from molasses, cooked with ghee and milk and topped with coconut, dates, or nuts.


dalmoth

From Hindi दालमोठ (dālmoṭh) or Nepali दालमोट (dālmoṭ), a compound of Hindi दाल (dāl) + Hindi मोठ (moṭh).

A savory snack (chaat) made with moth beans, popular in Nepal and the Indian state of Uttar Pradesh.


gudpak

Special foods may be given during the postnatal period: kwati (beans and meat), dahi-chura (curd and beaten rice with curry meat), and gudpak (a sweet cake, rich in calories made with flour, clarified butter, cashews, and coconut).

2019, Melva Craft-Blacksheare, “Transcultural Perspectives in Childbearing”, in Margaret Andrews, Joyceen S. Boyle, John Collins, editors, Transcultural Concepts in Nursing Care, 8th edition, Lippincott Williams & Wilkins, →ISBN:

A cake-like Nepali sweet made with coconut and nuts.


condensed soup

en-noun

condensed soup (countable and uncountable, plural condensed soups)

A packaged (often canned) soup with much of the water removed, prepared by adding water or milk.


samefood

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While samefoods and eating according to a routine often bring us comfort, we might want to venture beyond our comfort zone and try new foods too.

2021, Haley Moss, The Young Autistic Adult's Independence Handbook, page 74:

The rest of the day is a write-off and any dinner plans will have to be scrapped as I return to eating bland samefoods.

2023, Fern Brady, Strong Female Character, unnumbered page:

I've been asked questions by parents and partners of the food averse about getting their loved ones to eat more than just their favored samefoods.

2023, Matthew Broberg-Moffitt, Color Taste Texture: Recipes for Picky Eaters, Those with Food Aversion, and Anyone Who's Ever Cringed at Food, page 6:

(autism) A food that an autistic person eats frequently and sometimes exclusively, typically due to a need for routine or sensory issues related to taste, texture, etc.


chikhirtma

Borrowed from Georgian ჩიხირთმა (čixirtma), from Azerbaijani çığırtma, from Azerbaijani çığırtmaq (“to cause somebody to cry, to cause somebody to shout, to cause somebody to scream”). Cognate with English chigirtma.


chigirtma

Borrowed from Azerbaijani çığırtma, from Azerbaijani çığırtmaq (“to cause somebody to cry, to cause somebody to shout, to cause somebody to scream”). Cognate with English chikhirtma.

A series of Azerbaijani food: qiymə-çığırtma, çığırtma plov, toyuq çığırtması etc.


pony shoe

A smaller version of the horseshoe sandwich.


Opimian

en-adj

Opimian (comparative more Opimian, superlative most Opimian)

more Opimian (comparative)
most Opimian (superlative)

From the name of the Roman consul Lucius Opimius.

(wine) Of or relating to the famous Roman vintage of 121 BC.


needle beer

en-noun

needle beer (countable and uncountable, plural needle beers)

So called because a needle could be used to inject alcohol into the cask.

Alcoholic beer made illicitly by adding alcohol to near beer.


boortsog

Borrowed from Mongolian боорцог (boorcog) and Kazakh бауырсақ (bauyrsaq).

bor+

A food made from fried dough, usually shaped into triangles or spheres, found in the cuisines of Central Asia, Idel-Ural, Mongolia, and the Middle East.


café mocha

en-noun

café mocha (countable and uncountable, plural café mochas)

I stood up, sudden. I said, “My parents are dead.” / “Mmm hmm,” he said, looking away. “We’ll soon share that characteristic, your parents and I. But why don’t you come in? Join me for a steaming cup of café mocha. It’s one of those International coffees. You know the commercials: for the moments of your life. But come, come . . .”

1991, Stephen Beachy, The Whistling Song: A Novel, New York, N.Y., London: W. W. Norton & Company, →ISBN, page 229:

I am driven enough through life that I can easily go for weeks and hardly notice people. My best new project ideas come to me as I putter at a local mall with a cup of café mocha and mull over the question, “Where is there brokenness, frustration, and pain I can address?”

1996, Steve Sjogren, “Appendix Two: How to Conduct a Serving Survey”, in Servant Warfare: How Kindness Conquers Spiritual Darkness, Ann Arbor, Mich.: Vine Books, Servant Publications, →ISBN, page 205:

“I’m surprised you’re doing so much business this early in the morning.” / Les laughed, sitting the steaming cup of café mocha in front of Justin. “Can’t keep those kids off the computers. They’re turning into a bunch of little addicts.”

1998, Susan Taggart, chapter 11, in Web of Intrigue (Portraits), Minneapolis, Minn.: Bethany House Publishers, →ISBN, page 59:

I believe you met him during your first visit to Café Romeo. Didn’t he spill a cup of café mocha on your lap?

2000, Kristin Gabriel, Bachelor By Design (Duets, 27; Café Romeo, 2), Toronto, Ont.: Harlequin, →ISBN, page 184:

Okay, if you are one of the many Americans that have found yourself attracted to coffee drinks (you know, the café mochas, lattes, café au lait and cappacinos^([sic])), there’s a lot you need to know.

2002, Bronwyn Schweigerdt, The UnDiet: Painless Baby Steps to Permanent Weight Loss (Without a Day on a Diet), Phoenix, Ariz.: ACW Press, →ISBN, page 62:

Nostalgia. Walks down memory lane fill me with warm fuzzies—right up there with a warm bubble bath and a good cup of café mocha.

2005, Michelle Graham, “The Lie We Buy: Beauty and Culture”, in Wanting to Be Her: Body Image Secrets Victoria Won’t Tell You, Downers Grove, Ill.: InterVarsity Press, →ISBN, page 11:

Before sitting, she gestured toward the chair opposite (faux blue leather) with her cup of café mocha. “Taken?”

2005 November, Rick R. Reed, “Reckless Endangerment”, in Sage Vivant, M. Christian, editors, Confessions: Admissions of Sexual Guilt, New York, N.Y.: Thunder’s Mouth Press, an imprint of Avalon Publishing Group Inc., →ISBN, page 44:

The next morning at ten a.m. Cee-Saw, Sonia, and I were sitting side by side by side in Nancy’s Nail Salon, having manicures, pedicures, and iced café mochas. My treat.

2006, Alan Lawrence Sitomer, Hip-Hop High School, New York, N.Y.: Jump at the Sun, Hyperion Books for Children, →ISBN, page 287:

So now I’m sitting in this cute little coffee shop that also sells books, both new and used, and I’m enjoying a calorie-laden snack of a raisin scone and a cup of café mocha—and not a skinny, either.

2006, Melody Carlson, On This Day: A Novel, Colorado Springs, Colo.: WaterBrook Press, →ISBN, page 6:

By the time Tracey arrived, Kayla was working on her second cup of café mocha and knee-deep in paperwork.

2007, Katherine D. Jones, Dangerous Dilemmas, Brooklyn, N.Y.: Noire Passion, Parker Publishing, LLC, →ISBN, page 113:

She bought a cup of café mocha from the machine outside the canteen, recently installed for the benefit of those who didn’t have time to go in, though the irony was that the drinks available from the buzzing box on the corridor were far more varied and appealing than the ones made by real people with alleged expertise in the field of catering.

2007, Sophie Hannah, Hurting Distance, London: Hodder & Stoughton, →ISBN, page 22:

One foot caught on a ridge in the blacktop driveway and I stumbled. The cup of café mocha flew out of my grasp and settled lidless on the pavement.

2007, Nicole Young, chapter 11, in Love Me If You Must (A Patricia Amble Mystery), Grand Rapids, Mich.: Fleming H. Revell, →ISBN, page 93:

The other night, he stopped by my house to bring me a cup of café mocha and a vanilla-bean scone from the Press & Grind.

2010, Laurie Faria Stolarz, Deadly Little Games (A Touch Novel), New York, N.Y.: Hyperion, →ISBN, page 293:

We are sitting at a table on the sidewalk, sipping at two great big iced café mochas, and while Phil stares at every pretty passerby as if he’s about to say “Take me to your leader,” I am lavishing my attention on his scooter, parked at the curb ten feet away.

2013, Chris Lynch, Pieces, New York, N.Y.: Simon & Schuster Books for Young Readers, →ISBN, page 122:

I make the jaunt to Wrigleyville and surprise the women at 10:00 a.m. with a dozen donuts, café mochas and a malnourished tabby cat.

2014, Mary Kubica, “Gabe: After”, in The Good Girl, Toronto, Ont.: MIRA Books, →ISBN, page 281:

Mason ordered a medium coffee with milk, and Marcie ordered a cup of café mocha to drink there and a large coffee with double sugar and double cream to go.

2014, Barry Finlay, The Vanishing Wife, [Ottawa, Ont.]: Keep On Climbing, →ISBN, page 186:

Fumio Narazaki eyeballs the photograph for a few seconds. / “A tall, right?” / “Precisely. Café latte.” / “And it was the driver’s drink?” / “These sharks don’t drink coffee. It’s been corroborated.” / “All right. What about Numabukuro? Got it… Next to the pool of blood. Let me guess. Café mocha?” / “Bingo.” / “Tall again, I see.”

2017, Hideo Furukawa, translated by David Boyd, “Chronicle: 2000”, in Slow Boat: A Slow Boat to China RMX, London: Pushkin Press, →ISBN, pages 113–114:

Unless they were the discarded artifacts of an exotic past, there were no lattes or café mochas, no sushi bars or Thai restaurants, no retro Edison bulbs, ironic Buddy Holly eyeglasses, or rooftop bars in the vicinity.

2017, Kay S. Hymowitz, “Introduction”, in The New Brooklyn: What It Takes to Bring a City Back, Lanham, Md.: Rowman & Littlefield, →ISBN, page 2:


Caprese salad

Caprese salad (countable and uncountable, plural Caprese salads)


pigflesh

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Pigflesh in New Guinea, 125 / —— compared with human in Fiji, 45-46

1909, H[enry] Wilfrid Walker, “Index”, in Wanderings among South Sea Savages and in Borneo and the Philippines, London: Witherby & Co. […], →OCLC, page 251, column 2:

Then the old men say, “You must not make a garden until we have eaten the pigs.” These are then served out and the boys are told, “You must not eat anything until you are really hungry; just bite the food and then put it aside,” and accordingly the lads bite the pigflesh and set it aside. The women cook some taro in pots, which the boys are permitted to eat, while the pigflesh is consumed by the old men.

1915, E[rnest] W[illiam] P[earson] Chinnery, W[ilfred] N[orman] Beaver, “Notes on the Initiation Ceremonies of the Koko, Papua”, in The Journal of the Royal Anthropological Institute of Great Britain and Ireland, volume XLV, London: […] [T]he Royal Anthropological Institute of Great Britain and Ireland, […], page 77:

Despite ourselves, we’d gotten the footage we needed. Frame-by-frame analysis revealed how the pigflesh charred while the greedy napalm burned, the pigs’ innards curling out to embrace the flame, providing fuel from within.

2010, Scott Westerfeld, “Non-Disclosure Agreement”, in Tim Pratt, editor, Sympathy for the Devil, San Francisco, Calif.: Night Shade Books, →ISBN, page 141:

He remembered how her eyes had shone with emotion. Yet it was all doomed to end here, at this awful table, with these horrible, still-quivering strips of fried pigflesh on the plate before him!

2014, C. P. Boyko [Craig Boyko], “The Word ‘Genius’”, in Novelists: Stories, Windsor, Ont.: Biblioasis, →ISBN, page 8:


swinemeat

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head & pluck 4½d: suger 6d: swinemeat 6d

1745, Richard Latham, edited by Lorna Weatherill, The Account Book of Richard Latham, 1724–1767 (Records of Social and Economic History, New Series XV), Oxford, Oxon: […] [F]or The British Academy by Oxford University Press, published 1990, →ISBN, page 61, line 91:

The Hebes, out by only one, suffered macerations and death, being closest to the truth. Ah, Jesu, jewboy worshipped in cloisters: abhorring oysters and swinemeat, they offended their gentle neighbours.

1963, Irving Layton, “History as a Slice of Ham”, in Balls for a One-Armed Juggler, Toronto, Ont.: McClelland and Stewart Limited, →OCLC, page 25:

The Druses trace their descent from Jethro, the Midianite father-in-law of Moses. They are monotheists whose religion prohibits them the use of alcohol, tobacco, and swinemeat.

1969, Irving Layton, “Obs I”, in The Whole Bloody Bird (Obs, Aphs & Pomes), Toronto, Ont.: McClelland and Stewart Limited, →OCLC, page 20:

The maidservants had provided them with ale, and wooden plates of swinemeat and bread.

1993, C. P. R. Tisdale, “Deorwente [Early Autumn AD 626]”, in Month of Swallows: Northumbria, England, A.D. 626–633, Edinburgh, […]: The Pentland Press Limited, →ISBN, page 46:

To his eldest son and heir, Edward (then over thirty years of age), and Katherine, his son’s wife and their two children, Jane and Elizabeth, he made various bequests, including all the furnishings of Moor Hall, a chest in the great chamber, all armour and furniture for war, and one great stone used for the preservation of swinemeat.

1998, Peter Edmund Stanley, “The Stanleys of Moor Hall, near Aughton, Lancashire”, in The House of Stanley: The History of an English Family from the 12th Century, Edinburgh, […]: The Pentland Press, →ISBN, page 94:

Instead of racing one another to see who could down oysters the fastest, they improvised, and started simply opening their gullets and pouring in the processed swinemeat.

2014, Andi Thomas, Alexander Netherton, “International Break 1”, in This Does Not Slip: A Diary of the 2013/14 Premier League, Huddersfield, West Yorkshire: Ockley Books Ltd, →ISBN, page 34:


humanflesh

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From human + flesh. Sense 1 after horseflesh.

The ship slid softly along through the darkness of the harbor almost furtively as it were, as if she were carrying off a cargo of kidnapped humanflesh.

1897, Edmondo de Amicis, translated by Jacob B. Brown, “The Embarkation of the Emigrants”, in On Blue Water, New York, N.Y., London: G. P. Putnam’s Sons, →OCLC, page 9:

Horseflesh and humanflesh, / What’s the grand design? / Why does one pull the plough / And another one pull the lines? / What makes a man a man? / Why is a horse a horse?

1981, Peter Anderson, Phil Savath, “[Horseplay] Meat on the Bone”, in Ginny Ratsoy, James Hoffman, editors, Playing the Pacific Province: An Anthology of British Columbia Plays, 1967-2000, Toronto, Ont.: Playwrights Canada Press, published October 2001, →ISBN, page 218, column 1:

Picture yourself betting on a racehorse, seeing the animal take the lead, and then watching the horse suddenly stop because it pulled a muscle not properly warmed up by its trainers. You’d get pretty heated under the collar, and that’s not the kind of warm-up that’s very beneficial. Horseflesh and humanflesh alike need to be warmed up before strenuous activity.

1984, Steven Adcock, “[Breathing and Form, Warm-up, and Freebody Exercises] Warm-up”, in Steve Adcock’s Partner Workout: A Two-Person Exercise System that Provides Aerobic Benefits, Strength Building, and Flexibility Techniques Without the Need for a Gym or a Single Piece of Equipment, New York, N.Y.: M. Evans and Company, Inc., →ISBN, page 27:

Which was why I had come to the track twice a week for the past three years: to watch with fascination and dread and even with love as the sorry horseflesh struggled around the mile oval, carrying on their heaving backs the hopes of the sorry humanflesh who assembled there to bet on them.

1985, Robert Reeves, Doubting Thomas, New York, N.Y.: Crown Publishers, Inc., →ISBN, page 4:

Surely my markings are by this time as unmistakable to an observer of humanflesh as are horses’ shades of color, whorls of hair, configurations of bone, and daubs of white to experts in horseflesh. Who else has life imprinted precisely as it has me – left shin neatly scarred by ski-accident, […]

1986, Robert D. Pelton, “[Things as They Are] Distinguishing Marks”, in Circling the Sun: Meditations on Christ in Liturgy and Time, Washington, D.C.: The Pastoral Press, →ISBN, section “Ordinary Time”, page 191:

At that age, I would have been reluctant to see myself as the urgent stallion and Veronica as the skittish mare. Later, I would realize that horseflesh and humanflesh dance to the same ardent music, even though our human dance is constrained by rules that horses never know.

1992, Scott Russell Sanders, “Wayland”, in Joseph Epstein, Robert Atwan, editors, The Best American Essays 1993, New York, N.Y.: Ticknor & Fields, published 1993, →ISBN, →ISSN, page 305:

They just ran their separate ways, and so it wasn’t long before Longarm was splashing across Sappa Creek on the paint, alone in the renewed moonlight—and what in blue blazes was the matter with this fool pony? Horseflesh, like humanflesh, was heir to the same agues and cramps that made it easier to run at some times than at others.

1995 August, Tabor Evans [pseudonym], Longarm and the Kansas Killer (Longarm; 200), New York, N.Y.: Jove Books, →ISBN, page 120:


hojicha

Borrowed from Japanese 焙じ茶 (hōjicha, literally “roasted tea”).

bor+

The adjacent tea shop will have its own roaster and a counter of copper-topped black stone[…] where guests can choose between rare green varieties such as hojicha and gyokuro.

2020 January 2, Thomas Chatterton Williams, “The Best of Japanese Dining and Design, Under One Parisian Roof”, in The New York Times:

She likes to add matcha or hojicha to her pastillas de leche, but you can make them straight

2023 May 24, Ligaya Mishan, “The Shortcut to Homemade Milk Candy”, in The New York Times Magazine:

A Japanese green tea that is roasted in a porcelain pot over charcoal.


tea pet

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A small figurine made of unglazed zisha clay, over which tea is poured, and which gradually assumes the aroma of the tea that it absorbs.


underbrewer

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In 1930 de Bavay resigned as brewer manager. Carl Stefanson, the under-brewer, took his place.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 86:

An apprentice brewer learning the brewing craft and trade from a chief brewer.


booze baron

(US) A person who organised the illegal production and sale of alcohol during a Prohibition.


dirty soda

en-noun

dirty soda (countable and uncountable, plural dirty sodas)

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

A beverage made by adding cream and often fruit flavoring to root beer or cola.


mint chocolate

mint chocolate (countable and uncountable, plural mint chocolates)

Sweet food made by mixing chocolate with spearmint or peppermint.


corn cheese

Calque of Korean 콘치즈 (konchijeu), itself a pseudo-anglicism from English corn + cheese.

A South Korean dish made of sweet corn (often canned) and mozzarella cheese.


garlic sausage

garlic sausage (countable and uncountable, plural garlic sausages)

(cooking) A type of meat sausage prepared using garlic as a primary ingredient.


Copi

By shortening of Copious, coined in 2022 by Illinois Department of Natural Resources.

"Copi is a great name: Short, crisp and easy to say. What diner won't be intrigued when they read Copi tacos or Copi burgers on a menu?"

2022 June 22, Jelisa Castrodale, quoting Colleen Callahan, “What Is Copi? A New Name for an Invasive Fish”, in Food&Wine:

(zoology, neologism, cooking) Another name for Asian carp.


chaos cooking

All around the garden and across the adjacent apartment, guests spooned, forked, chopsticked, speared and, above all, shoveled food of all sorts into their mouths and others’ at a monthly event called Chaos Cooking.

2010 July 21, Sarah Maslin Nir, “Too Many Cooks? Says Who?”, in New York Times, page A20:

“I harvested a case (about 18 pounds) of kale and called folks over for a kale fest, asking everyone to bring a recipe and ingredients other than kale – chaos cooking style,” Sevin said.

2011 June 1, Michael Hastings, quoting Natalie Sevin, “Give in to the green: Find your way to kale”, in McClatchy-Tribune Business News:

With chaos cooking, almost anything goes, and it's more about ingredients and less about food cultures and traditions.

2023 June 17, Erin Shaw, “What Is Chaos Cooking And What Does It Look Like In Home Kitchens?”, in FoodRepublic:

Chaos cooking, before becoming trend-ified, was born from the long line of chefs who looked in their fridges and thought to themselves, "Yeah, I can make something with this."

2023 July 25, Joshua Hunt, “Chaos Cooking Is Taking Over TikTok for All the Right Reasons”, in Food&Wine:

(cooking) A style of cooking that uses different types of food that are not normally eaten together to create a dish.


sourfaux

From sour + faux. Coined by Chris Young, the coordinator of the Real Bread Campaign, in 2015.

The taste’s one thing, says Real Bread’s co-ordinator, Chris Young, but there are also health benefts (including a lower glycaemic index and higher nutritional value) in genuinely slow-fermented bread compared to a ‘sourfaux’ loaded with commercial yeast, sourdough powder or preservatives.

2016 September 3, Amy Bryant, “Food & drink”, in Telegraph Magazine, London, page 65:

But it is now under scrutiny in a government review over the longstanding claims that a “sourfaux” scandal is undermining the traditional genuine loaf.

2022 April 23, Jon Ungoed-Thomas, “An honest crust? Craft bakeries rise up against ‘sourfaux’ bread”, in The Guardian:

The Real Bread Campaign recently exposed over 20 examples of ‘sourfaux’ being marketed as ‘sourdough’ and being sold at premium prices, despite being manufactured by a completely different process using baker’s yeast, chemical raising agents and additives.

2024 February 11, Aditi Rane, “The sourdough bread you're buying could be fake, experts share how to tell”, in Express, London:

(cooking, nutrition, neologism) A kind of bread that is labelled as sourdough by the shop that sells it but actually contains cheaper ingredients and is prepared in a way that requires less time.


krembo

From Hebrew קְרֶמְבּוֹ (krembo), from קְרֵם (k'rem, “cream”) + בּוֹ (bo, “in it”). The name was coined by the first manufacturer, the Whitman Company.

My choice to substitute an Israeli sweet for a British sweet was regarded by some with derision. At the same time others, familiar with both Israeli and British cultures, have applauded this same choice, agreeing with me that sherbet lemons and krembos have similar cultural significance: sweets holding a particularly strong association to childishness.

2014, Gili Bar-Hillel, “Bridging the Gastronomical Divide in Translating Children’s Literature”, in Bridget Carrington, Jennifer Harding, editors, Feast or Famine? Food and Children’s Literature, Newcastle upon Tyne: Cambridge Scholars Publishing, →ISBN, pages 209–210:

Dip chilled krembos in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios.

2016, Amy Kritzer, “[Latkes, Egg Creams, Kugel, and More!] Pistachio-Chocolate Krembos”, in Sweet Noshings: New Twists on Traditional Jewish Desserts (What Jew Wanna Eat), New York, N.Y.: Rock Point, Quarto Publishing Group USA Inc., →ISBN, page 87:

Substitute white chocolate for the bittersweet chocolate, and finish the krembos with more crumbled dehydrated raspberries and some optional chopped unsalted pistachios.

2016 October, Uri Scheft with Raquel Pelzel, “[Sweets & Cookies] Raspberry Krembos”, in Breaking Breads: A New World of Israeli Baking, New York, N.Y.: Artisan, →ISBN, page 300:

You’d be forgiven for skipping dessert, but Engel makes that a difficult decision, especially with the two-bite, $3 krembo (chocolate-encased marshmallow atop sesame shortbread), which is essentially a moon pie with ambition.

2019 June 19, Phil Vettel, “A Middle Eastern masterpiece from James Beard-winning chef”, in Chicago Tribune, 172nd year, number 170, Chicago, Ill., →ISSN, section 6 (Food & Dining), page 6, column 4:

The chocolate krembos, reminiscent of a deluxe Mallomar, are a must.

2023 February 8, Joshua Jongsma, “Super Bowl essentials: Your ultimate food guide for North Jersey”, in Herald News, Woodland Park, N.J., page 2LF, column 4:


sardelki

From Russian сарде́льки (sardélʹki), plural of сарде́лька (sardélʹka), from сарде́ль (sardélʹ, “sardine, sausage”) + -ка (-ka, diminutive suffix), from Polish sardela (“anchovy”), from Italian sardella (“sardine”), whence English sardel.

That the technical processes involved in manufacturing bologna and sausage, canned meat, hamburger cutlets and other meat products be considerably increased and that their output be brought to the following levels: bologna and sausage, sardelki, canned meats, packaged meats, semiprocessed meats, hamburger cutlets and dumplings be fully mechanized and that automatic equipment and conveyor lines by employed on a broad scale.

1954, The Current Digest of the Soviet Press, volume V, number 42, American Association for the Advancement of Slavic Studies, page 17, columns 1–2:

Mrs. Petrunin had short notice about her guest (her husband simply phoned from the office), but she is most gracious and produces a splendid supper consisting of studen, a kind of jellied meat; small tomatoes from the farm’s hothouse; vinigrette, a salad of canned crab (it looks and tastes like lobster and is from Baikal lake in Siberia), eggs and peas; sardelki, a large thick boiled sausage; mashed potatoes; bananas (imported, probably from Israel), apples, cookies, candy (Little Red Riding Hood brand) and tea.

1957, Joseph E. Evans, Through Soviet Windows, New York, N.Y.: Dow Jones & Company, Inc., page 19:

The sardelki, my favorite food, had hard skins and tasted better than the usual franks.

2003, Lara Vapnyar, There Are Jews in My House, New York, N.Y.: Pantheon Books, →ISBN, page 144:

International Specialties […] • Russian Sosiski and Sardelki

2019, “Endlessly Diverse Products”, in Sausage Industry, Verden: VEMAG Maschinenbau GmbH, page 5:

Sausages and sardelki are also a type of kolbasa.

2021, Anna Kharzeeva, “The easy way to determine Soviet social status. Salami sandwiches”, in The Soviet Diet Cookbook: Exploring Life, Culture and History – One Recipe at a Time, →ISBN:

(cooking) A large, thick, boiled sausage.


lamian

Borrowed from Mandarin 拉麵 /拉面 (lāmiàn, “pulled noodle”). Doublet of laghman, ramen, and ramyeon.


time of origin

en-noun

time of origin (countable and uncountable, plural times of origin)

(wine) The age or oldness of a wine; vintage.


egg coffee

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A Vietnamese drink traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee.


fanouropita

fanouropita (countable and uncountable, plural fanouropitas)

From Greek φανουρόπιτα (fanourópita), from Φανούριος (Fanoúrios, “Saint Phanourios”) + -ό- (-ó-, linking vowel) + πίτα (píta, “pita, pie”).

By common consent, Kyria Rena makes an extremely delicious fanouropita. […] Here, therefore, is the way to make fanouropita which, as she used to say, has to consist of 7 ingredients.

2007, Tina Zisimou, translated by Jill Pittinger, Rhodes, Rethymno: Mediterraneo Editions, →ISBN, page 78:

[T]hey cook fanouropita, a cake exchanged for the guarantee to track down lost items under the auspices of St. Fanourios, and they make votive offerings both tangible and spiritual. […] “And you started cooking! What are you making Auntie, cake?” asked Greg lightly. / “No my child, I’m preparing a fanouropita for the saint and I’m praying!” answered his aunt.

2018, Katerina Tsemperlidou, translated by Alexandra Kalapothaki, Greek Women Are Goddesses: A Modern Love Story That Highlights the Similarities Between the Goddesses of Mythology and Contemporary Greek Women, London: AKAKIA Publications, →ISBN:

[…] the fact that a fanouropita cake’s got to have either seven or nine ingredients, because they’re lucky numbers in Greece, the fact that my fanouropitas usually have seven, because I skip the nuts and raisins, but sometimes it’s nine, because I like to add brandy and olives now, sliced up thinly, […]

2019, Lucy Ellmann, Ducks, Newburyport, Norwich, Norfolk: Galley Beggar Press, →ISBN:

A Greek oil-based sweet cake, traditionally Lenten and served on Saint Phanourios’ feast day on August 27, not containing any butter or eggs so that it can be eaten on holy fasting days.


tornado omelette

tornado omelette (countable and uncountable, plural tornado omelettes)

The Tornado Omelette is a famous dish from Korea. The eggs are only one component of a Korean meal known as tornado omurice, which consists of a spiral of scrambled eggs topped with a mound of rice and curry.

2023 December 10, Anoushka Sharma, “"Heading To The Kitchen": Anand Mahindra Shares Video Of Tornado Omelette”, in NDTV, archived from the original on 2024-05-02:

A Korean dish made by twirling two chopsticks in the middle of an omelette in order to twist it, and placing the result over fried rice.


proffee

proffee (countable and uncountable, plural proffees)

Blend of protein + coffee. The term was popularized in 2021.

Iced Coffee and whey protein= Proffee drink! #delicious

2011 October 30, @dxnofx, Twitter, archived from the original on 2024-07-22:

Gallagher says proffee isn’t off the table, but it shouldn’t be considered a meal replacement or your primary source of protein or caffeine.

2022 August 11, Beth Ann Mayer, “Proffee (Protein & Coffee): The New Health Trend Brewing on TikTok”, in Healthline, archived from the original on 2024-05-03:

(slang, neologism) Coffee mixed with a protein shake or protein powder, creating a drink that provides both caffeine and protein.


invisible kitchen

invisible kitchen (plural invisible kitchens)

Polly explains: ‘The key in incorporating decorative objects into an invisible kitchen is only using objects you would see around the rest of your home too.

2022 January 13, Tanyel Mustafa, “How to do the ‘invisible kitchen’ interior design trend”, in Metro, archived from the original on 2024-05-04:

“We’ve done those kitchens where a panel goes down so you see literally nothing—even the toaster is hidden,” Nahem says, referring to what the media has lately been calling the invisible kitchen. “But the minute you take it out and put it on the counter, it throws the whole kitchen off.”

2022 February 10, James Tarmy, “‘Invisible’ Kitchens Are No Longer Cool in Hot Real Estate Market”, in Bloomberg News, archived from the original on 2022-02-10:

For the other half of us, there are plenty of affordable hacks and sensible investments that can “de-kitchen” a space. The invisible kitchen isn’t just a luxury proposition – after all, most of us need our kitchens to work hard and serve as more than just a room in which to cook.

2024 February 14, Fleur Britten, “How to nail the ‘invisible kitchen’ trend”, in The Telegraph, archived from the original on 2024-02-14:

A minimalist kitchen whose elements blend in or are hidden when not in use.


chicken noodle soup

chicken noodle soup (countable and uncountable, plural chicken noodle soups)

LL-Q1860 (eng)-Flame, not lame-chicken noodle soup.wav

(figurative) Synonym of chicken soup (“cure for a wide variety of illnesses or problems”)


lion diet

A highly restrictive form of the carnivore diet where only beef is eaten.


Atlantic diet

A diet based on the traditional eating habits of people in northwestern Spain and northern Portugal, and focuses on unprocessed foods, vegetables and fruits, nuts, whole-grain bread, fish, dairy, eggs, olive oil and some red meat and wine.


oatmeal cookie

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

(cocktails) A cocktail consisting of Irish cream, Goldschläger, and butterscotch schnapps.


butter board

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

A dish consisting of soft butter, spread over a wooden cutting board, and sprinkled with condiments, ingredients and edible decorations such as salt, pepper, chili flakes, honey, lemon zest, fruit or vegetable slices, herbs or edible flowers.


hotteok

hotteok (countable and uncountable, plural hotteoks or hotteok)

Borrowed from Korean 호떡 (hotteok), from 호(胡) (ho-, “foreign, i.e. Chinese”) + 떡 (tteok, “tteok”).

affix

A type of filled pancake, popular as street food in South Korea.


cloud bread

en-noun

cloud bread (countable and uncountable, plural cloud breads)

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

Supporters also claim that cloud bread is, essentially, a 'bread' without carbs. And it's gluten-free, so no wonder it's a big hit on social media, the birthplace of the paleo diet.

2017 May 17, Joshua Barrie, “Have you tried 'carb-free' cloud bread? Here's what it is and how to make it”, in Belfast Live, archived from the original on 2024-05-10:

A light and fluffy low-carb substitute for bread made with egg whites, cornstarch, and sugar.


meetha paan

Unadapted borrowing from Hindi मीठा पान (mīṭhā pān, “sweet betel”), from मीठा (mīṭhā, “sweet, gentle”) + पान (pān, “betel leaf, paan”).

compound

(India) A preparation of betel leaf enclosed with a mix of sweet and usually spicy or savory ingredients, much like paan but without the tobacco, areca nut or slaked lime, and considered a milder, safer or more modest alternative to it.

A dessert or other sweet made with betel leaf, such as betel ice cream.


giraffe bread

From the pattern's resemblance to the coat of a giraffe.


itoyori

golden threadfin bream
golden threadfin bream

(cooking) The golden threadfin bream (Nemipterus virgatus) used in Japanese cuisine.


shrimp jammer

Appetizers include traditional items, such as nachos, along with unique fare such as shrimp jammers and hot wings.

2010, David Otto, Insiders' Guide® to Shreveport, page 64:

Order ahead for take-out seafood platters, but be sure to try the "fresh-fried jalapeno shrimp jammers."

2012, Stephanie Murphy-Lupo, Day Trips® from New Jersey: Getaway Ideas for the Local Traveler, page 193:

What would Hemingway eat? Jerry thought as he started reading down the appetizer list that stretched from fried cheese curds and deep fried jalapeno poppers stuffed with cream cheese to shrimp jammers and fried batter-covered mushrooms served with a creamy horseradish sauce.

(cooking, chiefly in the plural) A shrimp stuffed with cheese and deep-fried.


carnivore diet

The carnivore diet involves, as the name suggests, eating like a carnivore. This means following in the footsteps of many carnivorous species, as well as our own ancestors, and limiting your diet to essentially meat and water.

2021, Mary Nabors, The Carnivore Diet: The Ultimate Guide for Weight Loss with Special Recipes, Youcanprint, →ISBN:

A fad diet that is limited to the consumption of meat; sometimes eggs and dairy are included.


merisa

From Juba Arabic meriisa, from Sudanese Arabic مريسة (marīsa).

Many of the Sudan women earned cash by making the local merisa beer, weaving mats and rugs and tanning skins for sale in the local markets.

1975, United Nations. Economic Commission for Africa, Employment of Women in the Sudan: Paper:

a form of millet beer popular in South Sudan


domiati

From Arabic دُمْيَاطِي (dumyāṭī), from دُمْيَاط (dumyāṭ, “Damietta city”).

bor

Arabic دُمْيَاطِي (dumyāṭī)

Then, during the curing, domiati is pickled in salt whey or salt milk brine for four to eight months.

1982, L. Patrick Coyle, “Domiati”, in The World Encyclopedia of Food, New York, N.Y.: Facts On File, Inc., →ISBN, page 234, column 1:

Domiati cheese tastes salty and has been described as being chewy in a way that is almost squeaky on the teeth.

2016 October 25, The Oxford Companion to Cheese, Oxford University Press, →ISBN, page 233:

a soft white salty cheese made primarily in Egypt


dosirak

A Korean-style packed lunch, usually consisting of rice and several banchan (small side dishes).


nurungji

A traditional Korean snack made from scorched rice.


mechoui

en-noun

mechoui (countable and uncountable, plural mechouis)

A Maghrebi dish consisting of meat from a whole sheep or lamb spit-roasted on a barbecue.


sour worm

A sweet-and-sour confectionery made of gelatin and often, but not always, in the shape of a toy worm.


hoppang

Borrowed from Korean 호빵 (hoppang), from 호 (ho, blowing sound), implying hotness + 빵 (ppang, “bread”), as a genericized trademark.

A Korean steamed bun with red bean paste filling.


non-dairy milk

non-dairy milk (countable and uncountable, plural non-dairy milks)


dairy milk

dairy milk (countable and uncountable, plural dairy milks)

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

Milk (in the traditional sense; that is, that produced by a mammal); as opposed to plant milk aka non-dairy milk


GnT

Alternative form: G&T

In a state of barely controlled desperation, we cobbled together what we had: a dribble of Campari, a shot of gin and the dregs of a bottle of tonic. […] The resulting cocktail, effectively a campari and orange mixed with a GnT, has become our signature drink.

2022, Paul Cassidy, Got Beethoven: My First Forty Years with the Brodsky Quartet, Market Harborough: Troubador Publishing Ltd, pages 102–103:


bublik

A samovar was always in the office, always on the boil, and they could offer tea and buttered bubliks to the customers. […] He would get up and dress and say his prayers, and then sit down to drink tea—he would drink up three glasses of tea and eat two large bubliks and half a French roll and butter.

1959, Anton Chekhov, translated by Rosa Graham, “Dushechka”, in Stephen Graham, editor, Great Russian Short Stories, New York, N.Y.: Liveright Publishing Corporation, pages 577 and 584:

Marfa called the junior waitress, handed her the order-pad and said: “A glass of tea and a bublik bun for me, Katyusha.” […] Marfa accepted the proffered watchword with a grave inclination of her head, took another sip of tea and another nibble of bublik.

1960 April, V[iktor] Bezorudko, translated by Archie Johnstone, “Soviet Humor: The Teahouse of Nether Borsch”, in New World Review, volume 28, number 4, New York, N.Y.: N.W.R. Publications, Inc., pages 35–36:

Semyon Akopovich would take glossy, crinkly bubliks, sprinkled with poppy seed, out of the pocket of his old coat.

1969, Konstantin Paustovsky, translated by Kyril FitzLyon, “Wrestler Dovgello”, in Southern Adventure (Story of a Life; V), London: Harvill Press, page 154:

A WOMAN WENT DOWN TO THE MARKET, CARRYING BUBLIKS WITH HER. […] ONE OF THE SOLDIERS FELT LIKE EATING, SO HE SAYS TO HER: “MA, GIVE A HUNGRY MAN A BUBLIK! […] THE POLES WILL DEVOUR THE REPUBLIC, IF WE’RE UNDERFED.” THE WOMAN SAID, “NOT ON YOUR LIFE! I’M NOT GIVING UP MY BUBLIKS![…]” […] THE POLE SEES THE FAT, WHITE WOMAN IN THE CROWD. IN A FLASH SHE’S EATEN UP, SHE AND HER BUBLIKS.

1979, Mikhail Cheremnykh, Vladimir Mayakovsky, translated by W. Freeman, D. Saunders, and C. Binns, “A Story of Bubliks for Sale to the Public and of a Woman Who Denied the Republic”, in Mikhail Guerman, compiler, Art of the October Revolution, London: Collet’s, →ISBN:

He came back several times with small loaves of various shapes, kalachs, bubliks, pots of jam, honey and molasses, and cold sausage; […]

1984, Vladimir Volkoff, translated by Alan Sheridan, “A Day in the Life of Aleksandr Dmitrich”, in The Set-Up, London: Methuen London Ltd, published 1985, →ISBN, page 137:

Irina is sitting at her kitchen table with ink on her face, two pencils behind her ear and another in her hand, and with the pages of her life of Galia Molokhovina spread out in front of her between the cherry povidlo and the bubliki.

1993, Ann Oakley, “Looking Back”, in Scenes Originating in the Garden of Eden, London: Flamingo, HarperCollinsPublishers, published 1994, →ISBN, pages 262–263:

Somebody asks the man selling bubliki (a bagel-like roll): “Why are your bubliki underdone? – That’s speeding up! Why does every single bublik have a piece bitten off? – That’s because the state accepted them! Why are your bubliki square instead of round? – Why, that’s perestroika! ”

2005 July, Alexandra Grigorieva, “Russian Federation: Rediscovering classics, enjoying diversity”, in Darra Goldstein, Kathrin Merkle, editors, Culinary Cultures of Europe: Identity, Diversity and Dialogue, Strasbourg: Council of Europe Publishing, →ISBN, page 376, column 1:

A traditional Russian tea urn, a samovar, with bubliks, which are similar to bagels.

2010, M. A. Arshinova, Olga Bogdanova, Sergey I. Bolysov, Michelle Felton, Rinas V. Kashbrasiev, Alex Kharytanovich, Igor Kotin, Svetlana Kyullenen, Pavel Ovseiko, Alexey P. Seregin, Anna Sokolova, Ksenia Vozdigan, “[Russian Federation] Food and Drink”, in Belarus, Russian Federation, and Ukraine (World and Its Peoples: Europe; 10), Tarrytown, N.Y.: Marshall Cavendish Reference, →ISBN, page 1384, column 2:

Breads — A630 / No. 932: a, 2h, Loaf of white bread. b, 2h, Kolache with hole in middle. c, 2.50h, Loaf of black bread. d, 2.50h, Three bubliks. e, 4.80h, Decorated korovai.

2016 September, Donna Houseman, editor, Scott 2017 Standard Postage Stamp Catalogue, 173rd edition, volume 6 (Countries of the World: San-Z), Sidney, Oh.: Amos Media, →ISBN, page 1284, column 2:

After that the man went to the bazaar, where he bought himself a string of bubliki, and that night he hung them on the fence in front of the windows on the pickets. And in the morning he said to his wife, “Wife, didn’t you sense what happened last night?” “No, I didn’t,” the wife said. “What was it?” “A cloud of bubliki flew by.[…]”

2021, A[lexander] N[ikolayevich] Afanas’ev, “The Sly Man”, in Jack V. Haney, Sibelan Forrester, editors, The Complete Folktales of A. N. Afanas’ev, volume III, Jackson, Miss.: University Press of Mississippi, →ISBN, page 414:

As a child I was often hungry and hunger made me impatient. If my mother was very late with cooking, she gave us a common flour-based snack, bubliki, baranki, sushki, suhariki or pryaniki. It was only in retrospect that I realised that all these traditional Eastern-European snacks were a variation of dried bread. When she handed out one of the treats, she said that they were meant to “kill the worm” (“zamarit chervichka” in Russian). At that time, I interpreted this literally, as I didn’t know that this was an expression that meant “to have a small bite before a proper meal”.

2023, Nanda Milbreta, “How We Killed the Worms”, in Kommunalka Child, London: Austin Macauley Publishers, →ISBN, part I:

Do you often eat bubliki, baranki and sushki?

2023, Ольга Наговицына, “Module 3. Tasty treats!”, in Поурочные разработки по английскому языку. 4 класс (к УМК Н. И. Быковой и др. («Spotlight»)), Moscow: Bako, →ISBN, page 85:

A traditional Eastern European bread roll, consisting of a ring of yeast-leavened wheat dough that has been boiled in water for a short time before baking.


Jack cheese

Jack cheese (usually uncountable, plural Jack cheeses)

Named after the Jacks family of Monterey, California in the United States.

A mild, white American cheese similar to cheddar.

en:David Jacks (businessman)
en:Monterey, California


potato wedge

(cooking) An irregular wedge-shaped slice of potato, often large and unpeeled, either baked or fried.


Turbo Diesel

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

A cocktail consisting of snakebite and black and vodka.


lowball glass

Coordinate term: highball glass

A short glass tumbler used for serving lowballs, usually holding 180–300 ml.


bake off

en-verb

bake off (third-person singular simple present bakes off, present participle baking off, simple past and past participle baked off)

bakes off (present singular third-person)
baking off (participle present)
baked off (participle past)
baked off (past)

When you finish baking off the first batch, start the second.

(transitive, cooking) To cook (something) by baking.


krendel

She was enjoying an early tea, with delicious new honey, thick cream, and the most tempting krendels imaginable.

1866 March, H[arriet] C[atherine] Romanoff, “Roman the Reader. (A Russian Church Consecration.)”, in The Monthly Packet of Evening Readings for Members of the English Church, volume I, part 3, London: John and Charles Mozley, […]; and Parker and Co., Oxford, page 247:

It was a resort of boatmen and pilgrims, and outside there was a notice in washed-out blue, like an old sailor’s eyes: “Tea Place;” and for those who couldn’t read, a lively painting of a teapot, cups and glasses, rolls, krendels, fish.

1911 August 20, Stephen Graham, “The White Night. Impressions of the Far North in Russia. From St. James’s Gazette.”, in The Los Angeles Times, Los Angeles, Calif., section “A Riverside Inn”, page 249, column 2:

Outside the baker’s shop, beside his printed name—printed name, by the way, often quite unintelligible to himself—is a very lively picture of white loaves and rolls, biscuits, krendels, baranki, cakes.

1911 September 30, Stephen Graham, “The Compensations of Illiteracy”, in The Living Age, seventh series, volume LII (CCLXX overall), number 3508, Boston, Mass.: The Arakelyan Press, page 881, column 1:

Оба, растроганные, пошли в дом и стали пить чай из старинных фарфоровых чашек, со сливками, с сытными, сдобными кренделями — и эти мелочи опять напомнили Коврину его детство и юность.

1917 April, Anton Chekhov, translated by Constance Garnett, “The Black Monk”, in The Lady with the Dog and Other Stories (The Tales of Chekhov; III), New York, N.Y.: The Macmillan Company, section I, pages 110–111:

Oba, rastrogannyje, pošli v dom i stali pitʹ čaj iz starinnyx farforovyx čašek, so slivkami, s sytnymi, sdobnymi krendeljami — i eti meloči opjatʹ napomnili Kovrinu jevo detstvo i junostʹ.

Нас было двадцать шесть человек — двадцать шесть живых машин, запертых в сыром подвале, где мы с утра до вечера месили тесто, делая крендели и сушки. […] Мы вставали в пять часов утра, не успев выспаться, и — тупые, равнодушные — в шесть уже садились за стол делать крендели из теста, приготовленного для нас товарищами в то время, когда мы еще спали. […] И целый день задумчиво и грустно мурлыкала кипящая вода в котле, где крендели варились, лопата пекаря зло и быстро шаркала о под печи, сбрасывая скользкие вареные куски теста на горячий кирпич.

[1920], Maxim Gorky [pseudonym; Alexey Maximovich Pyeshkov], translated by R[ochelle] S[lavyanskaia] Townsend, “Twenty-Six Men and a Girl”, in John A[lexander] Hammerton, editor, The Masterpiece Library of Short Stories: The Thousand Best Complete Tales of all Times and all Countries, volume XIII (Russian, Etc.), London: The Educational Book Company Limited, page 80:

Nas bylo dvadcatʹ šestʹ čelovek — dvadcatʹ šestʹ živyx mašin, zapertyx v syrom podvale, gde my s utra do večera mesili testo, delaja krendeli i suški. […] My vstavali v pjatʹ časov utra, ne uspev vyspatʹsja, i — tupyje, ravnodušnyje — v šestʹ uže sadilisʹ za stol delatʹ krendeli iz testa, prigotovlennovo dlja nas tovariščami v to vremja, kogda my ješče spali. […] I celyj denʹ zadumčivo i grustno murlykala kipjaščaja voda v kotle, gde krendeli varilisʹ, lopata pekarja zlo i bystro šarkala o pod peči, sbrasyvaja skolʹzkije varenyje kuski testa na gorjačij kirpič.

Tarts, Krendels, and Mazurkas are prescribed decorations for the Easter table, although they also appear on other occasions.

1941 July, Marie Alexandre Markevitch, “Ritual Dishes”, in The Epicure in Imperial Russia, San Francisco, Calif.: The Colt Press, page 92:

The next thing that caught the eye of the stranger was the universal custom, except in the case of the more expensive shops, of decorating the outside with pictures of everything sold within. The baker’s shop had loaves, bags of flour and krendels (special cakes); […]

1941 December, George Soloveytchik, “Leningrad”, in The Contemporary Review, volume CLX, London: The Contemporary Review Company Limited, […], published 1942, page 356:

КРЕНДЕЛЬ Krendel, a sort of a sweetened white loaf or cake twisted in the shape of the letter B. Сверну́ться кре́нделем. To lie in a curled position, coll.; to curl up like a krendel. Подста́вить ру́ку кре́нделем кому́. To offer o’s arm folded in the elbow (as for support), coll. Кренделя́ писа́ть (выде́лывать, выводи́ть) (нога́ми). To sway in walking (in ref. to drunken people). coll. fam.; L. to write krendels with the feet.

1967, Nicholas N[ikolayevich] Sergievsky, “Крендель”, in Idiomatic Russian: A Comprehensive Dictionary of Russian Idioms and Colloquialisms—with English Equivalents, Translations, and Explanations (IUP Paperback Library), New York, N.Y.: International Universities Press, Inc., published 1970, →LCCN, page 157:

И котомки сами развязались, / Серой пылью в комнате пыля, / И в руках стыдливо показались / Черствые ржаные кренделя.

1969, Nikolai Zabolotsky, translated by Dorian Rottenberg, “Peasant Spokesmen”, in Vladimir Ognev, Dorian Rottenberg, compilers, Fifty Soviet Poets, Moscow: Progress Publishers, published 1974, →OCLC, page 195:

I kotomki sami razvjazalisʹ, / Seroj pylʹju v komnate pylja, / I v rukax stydlivo pokazalisʹ / Čerstvyje ržanyje krendelja.

Какие же именины без сдобного кренделя, посыпанного миндалем, к утреннему чаю и без анковского пирога к вечеру?

1971, Ilya Tolstoy, translated by Ann Dunnigan, “Study. Childhood Games. ‘It’s the Architect’s Fault.’ Prokhor. Anke Cake”, in Tolstoy, My Father: Reminiscences, Chicago, Ill.: Cowles Book Company, Inc., Henry Regnery Company, →LCCN, page 54:

Kakije že imeniny bez sdobnovo krendelja, posypannovo mindalem, k utrennemu čaju i bez ankovskovo piroga k večeru?

А когда я ей сказала: «Брось их всех вон или обратись к религии: это поможет», — она меня послушала и поехала в Кронштадт, но оттуда на обратном пути купила выборгских кренделей и заехала к мерзавцу вместе чай пить, и теперь опять с коробком ходит и очень счастлива.

1987, Nikolai Leskov, translated by David McDuff, “A Winter’s Day”, in Lady Macbeth of Mtsensk and Other Stories, Harmondsworth: Penguin Books, →ISBN, page 370:

A kogda ja jej skazala: «Brosʹ ix vsex von ili obratisʹ k religii: eto pomožet», — ona menja poslušala i pojexala v Kronštadt, no ottuda na obratnom puti kupila vyborgskix krendelej i zajexala k merzavcu vmeste čaj pitʹ, i teperʹ opjatʹ s korobkom xodit i očenʹ sčastliva.

A traditional Russian pastry made from a yeast dough and shaped into a twisted or braided ring.


Rooh Afza

Borrowed from Hindustani رُوح اَفْزا / रूह अफ़ज़ा (Rūh Afzā, literally “Soul Refresher”).

“Extending Rooh Afza consumption beyond the summer months, the drink is being promoted as an additive to increase at-home sales,” says Arshad Siddiqui, chief marketing officer. ¶ The company, which was established as a small Unani clinic in 1906 in old Delhi, developed Rooh Afza a year later.

2010 June 28, Sachin Kumar, “Across South Asia, this sweet drink is synonymous with summertime refreshment”, in Hindustan Times, archived from the original on 2018-01-05:

The Indian subcontinent has been drinking Rooh Afza for over a century.[…]Many South Asian desserts are flavoured with Rooh Afza, including kheer (a milky rice pudding) and falooda, which takes on a rose-coloured tint when its vermicelli and basil seeds are soaked overnight in Rooh Afza.

2018 June 4, Aina Khan, “How I Learned to Love Rooh Afza, the Pungent Rose Syrup of My Childhood”, in Vice, archived from the original on 2023-11-03:

Hakim Abdul Majeed named this drink Rooh Afza – the soul refresher.[…]That in the decades to come, Rooh Afza would travel far beyond the lanes of Old Delhi to 37 countries.[…]That moment in Times Square was a bold announcement: Hamdard had global aspirations for Rooh Afza.

2022 April 25, Sanam Maher, “In Pakistan, Rooh Afza scents memories and refreshes souls”, in Al Jazeera, archived from the original on 2022-04-25:

(trademark) A brand name for a concentrated syrup, commonly diluted with water or milk to create a squash which is widely popular in South Asia; manufactured by the pharmaceutical companies Hamdard Laboratories (India), Hamdard Laboratories (Waqf) Pakistan, and Hamdard Laboratories (Waqf) Bangladesh.


possum pie

en-noun

possum pie (countable and uncountable, plural possum pies)

(Arkansas, cooking) A pie made with vanilla pudding, cream cheese, chocolate custard, and sour cream.


beef stew

(cooking) A dish that combines beef with a variety of other ingredients, such as broth, herbs, spices, potatoes and vegetables.


Blood and Sand

A mixed drink served in a champagne coupe, whose ingredients include blood orange juice, sweet vermouth, Cherry Heering and scotch.


tomato sandwich

tomato sandwich (plural tomato sandwiches)

(cooking, Southern US) A sandwich consisting of a ripe or an overripe noncommercially grown tomato, mayonnaise, salt, and pepper on soft commercial white bread, untoasted.


penne alla vodka

Norman, a proud fan who put penne alla vodka on the menu at his last restaurant, Brutto, notes that, “despite the potentially gimmicky nature” of the pairing, “it works exceptionally well”, while Nigella Lawson calls it “amusingly retro” but “seriously good”.

2024 January 3, Felicity Cloake, “How to make the perfect pasta alla vodka – recipe”, in The Guardian:

(cooking) A pasta dish made primarily with vodka and penne, usually accompanied with heavy cream, crushed tomatoes or tomato sauce, onions, and sometimes small meats and vegetables.


jackass corn

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


singju

Borrowed from Manipuri ꯁꯤꯡꯖꯨ (seengjoo).

A spicy Meitei traditional dish, made of ingredients such as meat and vegetables.


casu martzu

Unadapted borrowing from Sardinian casu martzu (literally “rotten cheese”).

ubor

A kind of sheep milk cheese from Sardinia, riddled with live insect larvae.

casgiu merzu

Type of Sardinian cheese containing larvae


hyeonmi nokcha

Borrowed from Korean 현미녹차 (hyeonmi nokcha, literally “brown rice tea”).

bor

A Korean form of green tea combined with roasted brown rice.


devil's cut

For quotations using this term, see Citations:devil's cut.

(uncommon) The portion of a distilled alcoholic spirit's volume that is lost by being absorbed into the wood of the barrels it matures in.


someone's cup of tea

en-noun

someone's cup of tea (plural not attested)

LL-Q1860 (eng)-Flame, not lame-someone's cup of tea.wav

Daytime television is not my cup of tea.

(idiomatic, singular only) An activity or domain in which someone is interested or skilled in.


bulka

bulka (countable and uncountable, plural bulkas)

From Polish bułka, Russian бу́лка (búlka), and Yiddish בולקע (bulke).

Here and there one bit into a bulka or a piece of black bread, just doughy bread with no butter or jam smeared on it.

1948, Benjamin Gitlow, “Moscow Days and Nights”, in The Whole of Their Lives: Communism in America—A Personal History and Intimate Portrayal of its Leaders (The Americanist Library), Belmont, Mass.: Western Islands, published 1965, →OCLC, page 182:

Baehr’s Giant Market Brings You RUBEL’S FAMOUS BREAD / Known For Quality / Highest Priced Bread in Town / Enjoy a new taste thrill / Egg Bread—Square Loaf—Bulka—Twist—Long Bulka

1938 June 24, “Baehr’s Giant Market”, in The Lexington Herald, number 174, Lexington, Ky., →OCLC, page 19:

Syrup prepared by boiling watermelons was delicious when eaten with white bulka and was frequently used for supper.

1981, N[ickoli] J[akob] Kroeker, “Mennonite Food and Menus”, in First Mennonite Villages in Russia, 1789-1943: Khortitsa, Rosental, Vancouver, B.C., →ISBN, page 78, column 2:

Sitting down with a slice of bulka and a hot cup of tea seemed like the perfect late afternoon snack.

1994 November 25, Wendy Platt, “Wendy’s Platter”, in Independent Coast Observer, volume 26, number 35, Gualala, Calif., →OCLC, page 6-SPLASH:

The ladies experienced all the steps of bulka baking and went home proudly with a loaf to share with their loved ones.

2009, Nancy Karen Wichar, “Family and Community”, in Ukrainians of Metropolitan Detroit (Images of America), Charleston, S.C.: Arcadia Publishing, →ISBN, page 36:


eggs on horseback

eggs on horseback pl (normally plural, singular egg on horseback)

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flat cake

(cooking) Any type of cake that is typically thin and round, and is prepared on a hot surface.


Blue Russian

A cocktail containing vodka and blue curaçao.


English whisky

English whisky (plural English whiskies)

English whisky (whiskey) is a liquor made from cereal grains, malt and water. This includes malt whisky and grain whisky.


goat's milk

goat's milk (usually uncountable, plural goat's milks)

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From Middle English gayttes mylke, gothes milke.

It is often difficult to obtain clean fresh goat’s milk. Proprietary canned goat’s milks are on the market.

1937, J[ohn] P[rice] Crozer Griffith, A[lbert] Graeme Mitchel, “Artificial Feeding in the First Year”, in The Diseases of Infants and Children, 2nd edition, Philadelphia, Pa.; London: W[alter] B[urns] Saunders Company, →OCLC, page 81:

Commercial-scale quantities of evaporated and spray-dried powder goat’s milks are produced in the United States and elsewhere. However, little information is available on nutritional and manufacturing parameters of butter, condensed, evaporated and dried milks from goat’s milk.

1993, Young W. Park, “Goat: Milk”, in edited by R[obert] Macrae, R[ichard] K[enneth] Robinson, and M[ichèle] J. Sadler, Encyclopaedia of Food Science, Food Technology and Nutrition, volume 4 (Fumigants–Malnutrition), London: Academic Press, →ISBN, page 2242, column 1:

Goat’s milk is in fact more similar to human milk than cow’s milk, but it is still unmodified and should never be given to a baby under six months. Some goat’s milks are unpasteurized and should not be given to young children because of the risk of bacterial infection in a baby whose immune system is still not fully developed. If you do give unpasteurized goat’s milk to a child under one it should be boiled first.

1998, Maggie Jones, “Diet”, in Eczema: Practical and Easy-to-Follow Advice (Your Child), Shaftesbury, Dorset: Element, →ISBN, page 37:


pie tin

(cooking) The tin in which a pie is baked and stored; a pie pan.


dog's soup

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Coined in the 19th century for rainwater and shifted to drinking water by the 1930s.


buchteln

From German Buchteln, plural of Buchtel.

Turn out the buchteln onto a wire rack, place another rack on top of them, and carefully invert together so they are right side up.

2004 November 30, Wolfgang Puck, “Filled doughnuts offer great Hanukkah treat”, in Globe Gazette, Mason City, Ia., →ISSN, page C2, column 3:

On a recent Friday morning, in the small, bright Cambridge apartment she shares with [David] Krejci, Schersch is making buchteln, rich, tender buns enclosing a filling of apricot jam. […] Properly made, as Schersch’s surely are, buchteln are crusty on the outside, light and fluffy inside, and not overly sweet.

2015 October 21, Jane Dornbusch, “Austrian ambassador: Ursula Schersch, a journalist from Vienna, moved to Boston and discovered a cuisine worth writing back home about”, in The Boston Globe, volume 288, number 113, Boston, Mass., →ISSN, page G7, columns 2–3:

Sit and enjoy the people-watching, and on Friday nights try the homemade buchteln: sugar-dusted splits filled with plum jam.

2018 April 13, Jennifer Walker, “Take 5: Vienna coffeehouses”, in Evening Standard, London, →ISSN, page 51, column 1:

When Mrs. [Josefine] Hawelka died a couple of weeks after Pope John Paul II, locals suspected the pontiff wanted her much-loved buchteln (marmalade-filled doughnuts) in heaven.

2024 April 7, Rick Steves, “Tasting high culture in Vienna”, in Honolulu Star-Advertiser, 143rd year, number 67, Honolulu, Haw., page D3, columns 1–2:

Sweet rolls made of enriched yeast dough, filled with powidl, jam, chocolate, ground poppyseeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart.


choripan

Cinemas, video arcades, tacky import outlets, ice cream parlours recycled for the winter into purveyors of choripáns belching their greasy breath at the passers-by; […]

2012, Carlos Gamerro, translated by Ian Barnett, The Islands, High Wycombe, Buckinghamshire: And Other Stories, →ISBN, page 232:

During my travels in the country, chimichurri was a constant presence. It hit my nose during a walk at the San Telmo Fair, an antique fair held in Buenos Aires on Sundays. It was in a jar on the counter of a choripan vendor at the entrance of the Bombonera, the Boca Juniors football stadium.

2021 June 1, Agostino Petroni, “Chimichurri: The Argentinian sauce eaten as a ritual”, in BBC News, archived from the original on 2021-07-06:

Before, during and after any football match in Argentina, look for the roadsides nearby to suddenly fill with enterprising cooks grilling sausages and slinging choripans to the hungry masses. Just follow your nose.

2024 July 8, Ben Groundwater, “This is one of the world's most glorious sporting snacks”, in The Sydney Morning Herald, Sydney, NSW: Nine Entertainment, →ISSN, →OCLC, archived from the original on 2024-07-15:

A sandwich consisting of grilled chorizo served in a bread roll, originating in Argentina and popular across South America.


beef salpicao

beef salpicao (plural beef salpicaos or beef salpicao)

beef salpicaos (plural)
beef salpicao (plural)

From beef + Spanish salpicao, the latter term is a Philippine Spanish pronunciation spelling form of Spanish salpicado (“sprinkled”), past participle of salpicar (“to sprinkle”). Compare Tagalog salpikaw.

(Philippines) A Filipino dish of grilled beef (sirloin or ribeye) cubes sprinkled with grounded black pepper and minced garlic


red drink

red drink (countable and uncountable, plural red drinks)

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(US) Any of various sweetened red non-alcoholic drinks associated with soul food and often made with hibiscus.


fairy chip

(Southern England, cooking) Potato scallop.


yakimeshi

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Borrowed from Japanese 焼(や)き飯(めし) (yakimeshi, “stir-fried rice”).

ja-r

Hand rolls are $4 each, and there are also fried rice bowls (yakimeshi) and teriyaki.

2020 September 1, Florence Fabricant, “Taco Mix FonteNova, With Cemitas, Tacos and More, Opens in the Bronx”, in The New York Times, →ISSN, archived from the original on 2024-08-31:


Fanta cake

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A German sponge cake with Fanta as the key ingredient.


doodh soda

A cold drink popular in Pakistan and India, made by mixing milk with lemon- or lime-flavored soda or sometimes with cola.


undercrust

In the middle ages, our forefathers found themselves deficient in plates and so, for a substitute, an undercrust of bread served as a plate.

1919 September, “How Some of Our Popular Dishes Got their Names”, in Gas Logic, volume 26, number 3, page 13:

Mr. Gurney's dig at our pie referred to the soggy undercrust so many of our American cooks persist in making. The English never have an undercrust to their pies, one of the few respects, it seems to me, in which English cooking, which is generally atrocious, is superior to our own, which also belongs in many respects to the atrocious order.

1922, Elizabeth Cady Stanton, Theodore Stanton, Harriot Stanton Blatch, Elizabeth Cady Stanton: As Revealed in Her Letters & Diary, page 82:

To study the effect of several factors on the soaking of the fruit into the undercrust, it was frozen before the filling was added as well as after the entire pie was made; the unfrozen undercrust was brushed with egg white, with fat, with sugar or with flour.

1947, Faith Fenton, “Frozen Cooked Foods”, in Refrigeration Engineering, volume 53, number 2, page 109:

(cooking) A crust that forms the bottom of a pie, tart or other dish; a layer of pastry that supports the filling.


petit gâteau

From French petit gâteau (“small cake”).

A French chocolate dessert, consisting of a small cake with crunchy shell and creamy filling.


Russian egg

(cooking) A type of hard-boiled or poached egg topped with mayonnaise, and served with lettuce or salad.


su filindeu

[…] a lesson in su filindeu. At this point, I had been thinking about su filindeu, and reading about it, for about two years. In the meantime, there had been a Jamie Oliver video floating around Facebook and so I assumed it was not that much of a secret[…]

2018 May 29, Elizabeth Minchilli, Eating My Way Through Italy: Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table, St. Martin's Griffin, →ISBN:

[…] hand-stretched noodles, su filindeu, a pasta so rare, labor-intensive, and utterly impossible to make that only three women, all members of the same family, still know how to do it.

2021 October 26, Missy Robbins, Talia Baiocchi, Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook], Ten Speed Press, →ISBN, page 245:

A Barbagian Sardinian pasta made by pulling and folding semolina dough into thin threads, laying them in layers, and drying them to form textile-like sheets, which are broken into pieces and eaten in broth.


degorge

en-verb

degorge (third-person singular simple present degorges, present participle degorging, simple past and past participle degorged)

degorges (present singular third-person)
degorging (participle present)
degorged (participle past)
degorged (past)

(transitive, cooking) To draw out moisture from (vegetables) prior to cooking, by sprinkling salt or soaking in salty water.


candied yams

(US, cooking) A holiday side dish of sweet potatoes baked in a spiced, buttery syrup.


anthotyros

Borrowed from Greek ανθότυρο (anthótyro)

A Greek cheese made from goat or ewe milk.


koryciński

Named for Korycin, a village in Sokółka County, Poland.


funfetti

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(US, trademark) A type of cake with rainbow colored sprinkles baked into the batter.


Russian dinner

A type of dinner arrangement in which fruit and wine are positioned at the center of a table and separate courses are served from a sideboard.


white pie

en-noun

white pie (countable and uncountable, plural white pies)


chicken throne

(cooking) A stand for cooking a dish like beer-can chicken without the need for the can.


nitrogen ice

(cooking) A type of ice cream prepared by flash freezing a liquid mixture with liquid nitrogen.


green butter

green butter (usually uncountable, plural green butters)

(cooking) Any type of butter that has been combined with herbs or other savory ingredients.


(Internet slang) Initialism of two meals a day.


sabich

An Iraqi-Jewish eggplant sandwich popular in Israel.


pastry ring

(cooking) A metal cylinder for retaining the shape of a pastry as it bakes.


tart ring

(cooking) A small pastry ring for use when baking tarts.


milk token

(UK) A token given by the state to a pregnant woman or mother of a young infant for the purchase of milk and related supplies.


milk card

(UK) A payment card serving the same purpose as milk tokens.


milk voucher

(UK) A voucher serving the same purpose as a milk token.


Porto flip

A cocktail made from brandy, port wine, and egg yolk.


Cumberland pie

Cumberland pie (countable and uncountable, plural Cumberland pies)

A dish of minced beef and vegetables topped with sliced or mashed potatoes.


malt beer

A low-alcohol beer brewed with low fermentation.


onion roll

(cooking) A yeast-raised roll that is flavored with onion and is often topped with dried onions or poppy seeds.


Clit Splitter

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A cocktail consisting of rum, whiskey, amaretto, and peach schnapps.


Adios Motherfucker

Adios Motherfucker (plural Adios Motherfuckers)

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Long Island iced tea
Long Island iced tea

A mixed drink variant of the Long Island iced tea.


crazy water

(cooking) An Italian dish of poached whitefish and tomatoes.


apple-scented mint

A herb of species Mentha suaveolens with aroma or taste reminiscent of apple and mint.


carving fork

A fork with a long handle and two or three whetted flat tines, used in the process of serving meat, sausage, cheese or similar with care.

切肉餐叉

fork with a long handle and whetted flat tines, used to collect pieces of meat, sausage, cheese or similar with care


butter pat

(cooking) A type of wooden paddle used to shape butter.

(cooking) A piece of butter formed into a ball or other shape for table use.


calfmeat

(nonstandard) Synonym of calfflesh (“veal”)


black licorice

black licorice (countable and uncountable, plural black licorices)

Coordinate term: red licorice

The traditional type of licorice candy which is primarily flavored with licorice, in contrast to red licorice which has a primary flavor such as strawberry or cinnamon.


nicotini

A martini cocktail made by mixing vodka with a tea made from tobacco leaves.


sunshine cake

A cake similar to angel food cake but with egg yolk.


fpoon

What began as a hobby became a serious research project when they realized such errors reveal a lot about the mind. For instance, when Reverend William A. Spooner said "foon and spork" instead of "spoon and fork," he revealed that we speak in units of phonemes. No English speaker would say "fpoon and sork" by accident, since "sp" is an indivisible phoneme.

It is interesting that native speakers of English, when they spoonerize, almost always stay within the bounds of English phonetics. Thus, for instance, "spoon and fork" would never be spoonerized as "fpoon and sork". This indicates that an autonomous process in charge of phonetics alone is at work in the mind during speech production.

1989, Michigan Quarterly Review, volume 28, numbers 2-4, University of Michigan, page 189:

“And who are you, my little friend? Not a spoon... Not a fork... But something in between. A "fpoon".” [chuckles] “What will you think of next, Germany?”

2013 October 30, Rebecca Drysdale, Colton Dunn, Keegan-Michael Key, Phil Augusta Jackson, Jay Martel, Jordan Peele, Ian Roberts, Alex Rubens, Charlie Sanders, “Sexy Vampires” (14:34 from the start), in Key & Peele, season 3, episode 7, Jordan Peele (actor):