gribiche

Spoon some gribiche onto each egg and around the plates.

2008, Rick Moonen, Roy Finamore, Fish Without a Doubt: The Cook's Essential Companion, page 97:

Presiding over a modest open kitchen, Mr. Trolf, often in casual shirts and a chef’s apron, performs nightly (except Tuesdays), sharing recipes and stories with patrons as he drizzles a briny gribiche sauce on fennel-powdered sea scallops, or meticulously slices a dry-aged rib-eye steak.

2015 August 28, Susan M. Novick, “Restaurant Review: Lost & Found in Long Beach Has a Chef Who Goes for the Flavor Bomb”, in New York Times:

A mayonnaise-style cold egg sauce of French origin, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.


prahok

Nor is the industry of fish-curing solely confined to salting, cleaning, and drying; but fish-oil and ichthyocol are extracted, and those mysterious concoctions prepared, which, under the name of pha-ak and prahok, are justly renowned as the most horribly stinking and repugnant products in this line, leaving far behind even the famed nüak-mam of Cochin China.

1905, G[erolamo] E[milio] Gerini, “A Trip to the Ancient Ruins of Kamboja”, in Asian Review, London: East Asia Association, →OCLC, page 96:

"Prahok" is the paste of fermented fish, and is one of the Cambodian staple foods. Prahok making activity is very common among rural Cambodians who migrate from their home regions once a year to settle temporarily in the areas close to the river or lake. Most Cambodians use Prahok for cooking (instead of using salt) and eating with rice.

2008, Neth Baromey, “Contexts of Livelihoods in BTC and SS Core Areas”, in Ecotourism as a Tool for Sustainable Rural Community Development and Natural Resources Management in the Tonle Sap Biosphere Reserve, Kassel, Hesse, Germany: Kassel University Press, →ISBN, page 73:

Basic preparations include khaw, in which caramelized palm sugar coats meat or seafood; soups called samlor (sweet or sour, made with prahok and sometimes coconut milk) and sgnaow (light broths flavored with prahok or fish sauce); and dips featuring prahok, eaten with fresh and blanched vegetables.

2015 August 27, Robyn Eckhardt, “In Siem Reap, Cambodia, local fare gets a chance to shine”, in The New York Times, archived from the original on 2016-09-22:

A salted and fermented fish paste used in Cambodian cuisine.

ប្រហុក

a salted and fermented fish paste used in Cambodian cuisine


shrikhand

en-noun

shrikhand (usually uncountable, plural shrikhands)

An Indian sweet dish of strained yogurt.


mandlach

From Yiddish מאַנדלאַך (mandlakh, literally “little almonds”).

bor

Jewish food consisting of crisp mini croutons used as a soup accompaniment.


shkedei marak

From Yiddish שקדי מרק (shkedei marak, literally “soup almonds”).

A Jewish food consisting of crisp miniature croutons used as an accompaniment for soup.


gratin dauphinois

en-noun

gratin dauphinois (plural gratins dauphinois)

A French dish based on potatoes and crème fraîche, from the Dauphiné region


cold brew coffee

cold brew coffee (countable and uncountable, plural cold brew coffees)

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

He was smoother than a cup of cold brew coffee without being weak or mild. Perfectly brewed, at least for someone not named Sage.

2022, Emmeline Duncan, Double Shot Death, Kensington Books, →ISBN:

coffee, the liquid drink, which was created by steeping grounds in unheated water for hours (usually 12-24 hours) and then filtering out the grounds


kinema

Borrowed from Nepali किनेमा (kinemā, literally “fermented flavour”), from Limbu [script needed] (ki, “fermented”) + [script needed] (nambaa, “flavor”).

bor

A Nepali dish of fermented soybean, resembling natto.


fumarium

/fjuːˈmɛəɹɪəm/

(history) A smoke chamber used in Ancient Rome to enhance the flavor of wine.

fūmārium

Ancient Roman smoke chamber used for maturing wine


katsuobushi

Making dashi is simple once you have katsuobushi (shaved, dried bonito flakes) and kombu (sea kelp), which have become increasingly easy to find across the United States. (You can also order them online.) Just bring a pot of water to a simmer with the kombu, shut off the heat, then add the katsuobushi, let it steep for a few minutes and strain.

2022 October 19, J. Kenji López-Alt, “What Kenji López-Alt Makes His Family for Dinner”, in The New York Times:

Dried, fermented, and smoked skipjack tuna.


portzelky

From or related to Prussian German Low German Porzelke (see Porzelchen, porzelchen), diminutive of Porzel f or n (whence German Porzeln).

A Mennonite dish of raisin fritters — fried, roughly ball-shaped pieces of dough with raisins in them — eaten especially on New Year's Day.


infused oil

en-noun

infused oil (countable and uncountable, plural infused oils)


winter salami

winter salami (usually uncountable, plural winter salamis)

Calque of Hungarian téliszalámi, from téli (“winter”) + szalámi (“salami”).

A traditional Hungarian salami made from Mangalica pork and spices.


vegetable fat

vegetable fat (countable and uncountable, plural vegetable fats)

Any vegetable oil that is solid at room temperature.


oyster knife

That Puddin', sir, and me, has, back to back,
Withstood the fearful Rumty Tums' attack,
And swum the Indian Ocean for our lives,
Pursued by Oysters, armed with oyster knives.

1918, Norman Lindsay, The Magic Pudding, Sydney: Angus and Robertson, page 160:

A knife with a short, thick blade, used to pry open oysters and separate the meat from the shell.


fragrant meat

Calque of Chinese 香肉 (xiāngròu, “fragrant meat”).


bancha

Borrowed from Japanese 番茶 (bancha, literally “coarse tea”).

bor

Coordinate term: sencha

Bancha is served at most restaurants in Japan. As soon as customers are seated, a teapot of bancha is brought to the table.

1995, Dawn Campbell, The Tea Book, Pelican Publishing, →ISBN, page 143:


salad spinner

A tool using centrifugal force to wash and dry salad


saltspoon

1798, Charlotte Turner Smith, The Young Philosopher, London: T. Cadell, Jun. & W. Davies, Volume 1, Chapter 3, pp. 55-56,
Her reasons […] for disliking paupers of every description were entirely on the surface; “she hated them,” she said, “for they were nasty dirty creatures; the fellows and wenches were all thieves; she once lost a salt spoon by one of them whom Master George thought proper to bring to her door for cold victuals […] ”

His gleaming little service of plate was so arranged upon his sideboard as that a slack salt-spoon would have instantly betrayed itself […]

1870 April–September, Charles Dickens, chapter 22, in The Mystery of Edwin Drood, London: Chapman and Hall, […], published 1870, →OCLC:

Dashed the bold fork through pies of pork;
O’er hard-boiled eggs the saltspoon shook;

1872, Charles Stuart Calverley, “The Palace”, in Fly Leaves, Cambridge: Deighton, Bell, page 15:

There is no such thing as a saltspoon in Yucatan. You are expected to shake the salt out or take it out with your fingers.

1909, Channing Arnold, Frederick J. Tabor Frost, chapter 20, in The American Egypt: A Record of Travel in Yucatan, London: Hutchinson, page 352:

(historical) A small spoon used for serving or measuring salt, equivalent to ⅛ teaspoon.


rillette

It’s possible to cobble together a meatier meal, like country pâté ($8) or succulent duck rillette ($7).

2008 May 7, The New York Times, “Turqua Grill and The JakeWalk”, in New York Times:

A dish of meat cooked in fat then shredded and served in a ramekin.


kokumi

Borrowed from Japanese 濃く味, from 濃い (koi).

Coordinate term: umami

As processors add to their products' flavor spectrum, one of the taste sensations many are targeting is kokumi. Bruns describes kokumi as a flavor enhancement that goes beyond umami, which is generally achieved with glutamic acid.

2007, Meat & Poultry, volume 53, numbers 1–6, page 46:

The uthors then had to quantify the compounds suspected of giving the kokumi taste and evaluate their potential contribution by recombination and omission sensory studies.

2013, G. Reineccius, D. Peterson, “3: Principles of food flavor analysis”, in David Kilcast, editor, Instrumental Assessment of Food Sensory Quality: A Practical Guide, page 84:

A sixth taste, kokumi, has recently been proposed. This is not in itself a specific taste, but a taste enhancer, which increases the intensity of salt, sweet, and umami tastes. Kokumi is produced in food by calcium ions and particularly by the tripeptide glutathione (γ-L-glutamyl-L-cysteinyl-glycine), and acts by inducing a response in calcium-sensing receptor cells [134].

2014, Andreas Karau, Ian Grayson, “Amino Acids in Human and Animal Nutrition”, in Holger Zorn, Peter Czermak, editors, Biotechnology of Food and Feed Additives, page 224:

The secret behind the more delectable of the two dishes is the kokumi ingredients Youssef has spiked it with. Kokumi is a flavour concept originating in Japan that some foodies think could rank alongside the four familiar fundamental tastes, salt, sweet, bitter and sour. With many food flavours actually due to smell rather than taste, the fact that I experience kokumi’s potency with my nose disabled certainly suggests something special is going on.

2015 August 8, Andy Extance, “Refined Taste”, in New Scientist, number 3033, archived from the original on 2015-09-05, page 38:

“When you reheat a stew, or a slice of lasagne in your microwave after the flavours have had time to develop, you enjoy what’s known as the sixth taste sensation kokumi—which is lesser known than the other five tastes—sweet, salty, sour, bitter and umami.”

2023 July 6, Zoe Wood, quoting Martyn Lee, “Deliveroo dinner parties and overcooking eggs: Britons’ kitchen skills and blunders”, in The Guardian, →ISSN:

A taste, recognised by some Japanese researchers, associated with certain γ-L-glutamyl peptides which activate a calcium-sensing receptor also sensitive to glutathione.


kushiyaki

Borrowed from Japanese 串焼(くしや)き (kushiyaki).

If they wanted to start with something nonthreatening, they could go for the tasty crab cakes on arugula with a tangy dressing or chicken kushiyaki skewers that had a slightly rubbery texture but nice flavor, served with teriyaki or coconut peanut and curry sauce.

2015 September 10, Emily Denitto, “Restaurant Review: Fogama in Rye Helps Customer Work Up to Sushi”, in New York Times:

(cooking) A Japanese technique for serving chicken or other grilled foods on a skewer.


langos

Borrowed from Hungarian lángos, from láng (“flame”) + -os.

If you are not Hungarian, you might mistake langos for a small underfurnished pizza and bypass it in search of more ample pleasures.

2015 July 23, Ligaya Mishan, “Langos Truck Presents the Flavor of Hungary on Four Wheels”, in New York Times:

A traditional Hungarian fried dough, usually seasoned with garlic, sour cream or cheese and sold as a fast food.


sencha

Borrowed from Japanese 煎茶 (sencha, literally “infused tea”).

And as a 20-something tea-ist opined over a pot of sencha: “When you want to meet friends, coffee is so clichéd and bar booze is so expensive.

2009 March 13, S.S. Fair, “Take Tea and See”, in New York Times:

A form of Japanese green tea made by infusing the processed whole tea leaves in hot water.


kukicha

The current flavors, are, left to right, ginger and kaffir lime; hibiscus and rhubarb; cola with a base of kukicha, a kind of Japanese tea made from twigs and stalks; and Concord grape and thyme.

2008 June 4, Florence Fabricant, “Homemade Sodas Dressed for a Night Out”, in New York Times:

A Japanese tea blend made from stems, stalks, and twigs.


moronga

Diana Kennedy, in her recipe for the Mexican sausage moronga, calls for two quarts of pig’s blood.

2008 June 4, Kim Severson, “Recipe Deal Breakers: When Step 2 Is ‘Corral Pig’”, in New York Times:

A Central American sausage made from pigs' blood.


doenjang

Eun Hee An, chef and owner of Melbourne’s Moon Mart (the eatery is currently relocating from its West Melbourne spot), says her grandma used to make doenjang from scratch when she was growing up in Korea. “It was always our breakfast soup. So I grew up eating doenjang jjigae every day in my life,” she says.

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

A thick salty paste made from fermented soybeans, used in Korean cuisine.


shichimi

From Japanese 七味 (shichimi, “seven flavors”), short for 七味唐辛子 (shichimi tōgarashi, literally “seven-flavor chili pepper”).

A Japanese spice mixture based on coarsely ground red chili pepper.


eating knife

(historical) A type of relatively blunt knife used for eating purposes, and not as a weapon


freekeh

Meanwhile, rinse the freekeh very well under cold water, tip it into a pan and cover with lots of salted water.

2015 September 26, Thomasina Miers, “The weekend cook: Thomasina Miers’ squash recipes”, in The Guardian:

Wheat grains that are harvested while still unripe and then roasted.


jjamppong

Borrowed from Korean 짬뽕 (jjamppong). Doublet of champon.

A spicy Korean soup with noodles and seafood.


flaouna

Borrowed from Greek φλαούνα (flaoúna). Doublet of flan.

In week six, Alvin was foiled by Paul’s flaounes, then firefighter Mat fell foul of Mary’s ladyfingers in week seven.

2015 October 1, Heidi Stephens, “The Great British Bake Off 2015 final – who will win?”, in The Guardian:

A kind of cheese-filled pastry eaten in Cyprus during Easter and Ramadan.


pepperoni roll

A soft white bread roll with pepperoni baked in the middle, popular around West Virginia.


birria

en-noun

birria (countable and uncountable, plural birrias)

Birria was late in coming to many parts of the border; I first became aware of it when a former student of mine, a native of Guadalajara, opened a birrieria, or birria restaurant, in Tucson in 1980. Now there are several such restaurants in Tucson. […]

2017, Gregory McNamee, Tortillas, Tiswin, and T-Bones: A Food History of the Southwest, University of New Mexico Press, →ISBN, page 211:

They might also have goat birria, red and earthy from chiles, cinnamon, and cloves.

2020, José R. Ralat, American Tacos: A History and Guide, University of Texas Press, →ISBN:

A Mexican dish of stewed meat (usually goat, beef or lamb; sometimes pork or chicken) and spices, typically served like a soup with (or sometimes in) tortillas.


chocolate nemesis

chocolate nemesis (plural chocolate nemeses)

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

A rich flourless chocolate cake, a kind of devil's food cake.


aloo tikki

aloo tikki (countable and uncountable, plural aloo tikkis)

A potato croquette from the Indian subcontinent.


belly-timber

belly-timber (usually uncountable, plural belly-timbers)

And tho' knights errant, as some think, / Of old did neither eat nor drink, / Because when thorough deserts vast, / And regions desolate, they past, / Where belly-timber above ground, / Or under, was not to be found …

1663, Samuel Butler, Hudibras, London: Printed by J. G. for Richard Marriot, under Saint Dunstan's Church in Fleetstreet, OCLC 43488441; republished as Henry G[eorge] Bohn, editor, Hudibras, by Samuel Butler; with Variorum Notes, Selected Principally from Grey and Nash, volume I, London: Henry G. Bohn, 1859, OCLC 224652699, part 1, canto 1

The strength of every other member / Is founded on your belly-timber; / The qualms or raptures of your blood, / Rise in proportion to your food; …

1718, Matthew Prior, "Alma; or, The Progress of the Mind", in Poems on Several Occasions, London: J[acob] Tonson and J. Barber, OCLC 458176403, canto III; republished in Samuel Johnson; Alexander Chalmers, The Works of the English Poets, from Chaucer to Cowper; including the Series Edited, with Prefaces, Biographical and Critical, by Dr. Samuel Johnson: And the Most Approved Translations. The Additional Lives by Alexander Chalmers, F.S.A. In Twenty-one Volumes. Hughes, Sheffield, Prior, Congreve, Blackmore, Fenton, Gay, volume X, London: Printed for J. Johnson [et al.], 1810, OCLC 163876838, page 202

I hope, a'gad, they have not forgotten my trunk-mails of apparel amid the ample provision they have made for their own belly-timber—Mercy, a'gad, I were finely holped up if the vesture has miscarried among the thievish Borderers!

1820 March, [Walter Scott], chapter II, in The Monastery. A Romance. […], volume II, Edinburgh: […] Longman, Hurst, Rees, Orme, and Brown, […]; and for Archibald Constable and Co., and John Ballantyne, […], →OCLC, page 82:

The term belly-timber, meaning food, [...] actually originated in the early seventeenth century as a commonplace, everyday term, although within fifty years it came to be seen as a ludicrous and affected compound; accordingly, after the mid seventeenth century, belly-timber was used only ironically, meaning that you could say it only while wiggling in the air two fingers of each hand. In Old English, the word timber originally meant house, having developed from an Indo-European source that meant to build. By the tenth century timber had come to mean building material, which was the sense from which belly-timber developed, food being the "building-material" of the human body.

2004, Mark [Steven] Morton, Cupboard Love: A Dictionary of Culinary Curiosities, 2nd rev. edition, Toronto, Ont.: Insomniac Press, →ISBN, page 42:

(archaic, now only humorous or dialectal) Food, provender.


sambuusa

There are influences from across the Arabian Sea, as with sambuusas, triangles of dough sealed around cumin-laced ground beef or chicken, distant kin to Indian samosas.

2015 October 1, Ligaya Mishan, “Safari Brings Somali Cuisine to Harlem”, in New York Times:


jeotgal

jeotgal (usually uncountable, plural jeotgals)

All amplified lnuA gene fragments showed nearly identical sequence identity, even though the harboring strains were isolated from two different types of jeotgal.

2015 October 9, “Characterization of Mobile Staphylococcus equorum Plasmids Isolated from Fermented Seafood That Confer Lincomycin Resistance”, in PLOS ONE, →DOI:

A Korean condiment made from salted fermented seafood.


magiritsa

From Ancient Greek μαγειριτσα (mageiritsa).

Next Saturday night, a traditional Greek Easter dinner will include roasted lamb and magiritsa, the traditional egg-lemon soup.

2009 April 12, Kris Ensminger, “Lamb Aplenty”, in New York Times:


mohinga

Borrowed from Burmese မုန့်ဟင်းခါး (mun.hang:hka:).

bor

မုန့်ဟင်းခါး

“Now we are friends. Eat your mohinga.”

2017, Salman Rushdie, The Golden House, Jonathan Cape, published 2017, page 264:

A Burmese soup made with rice noodles and fish.

မုန့်ဟင်းခါး

a Burmese soup made with rice noodles and fish


gyudon

From Japanese 牛丼 (literally “beef bowl”).

A Japanese dish of rice topped with beef and onion simmered in a mildly sweet sauce.


fro-yo

en-noun

fro-yo (countable and uncountable, plural fro-yos)


mochatine

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

A small coffee-flavoured cake, typically topped with almonds


ciba cake

A traditional Chinese snack consisting of cooked glutinous rice pounded into paste.


coddled egg

(cooking) An egg that has been delicately cooked in a water bath (often in a device called a coddler), either in or out of the shell.


cow's milk

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

[ˈkʰaʊ̯zˌmɪɫkʰ]

[ˈkʰaʊ̯zˌmɛɫkʰ]

LL-Q1860 (eng)-Flame, not lame-cow's milk.wav

The child is taken off the breast or bottle and fed soya milk or one of the new lactose-free cow’s milks.

1980, Marina Petropulos, Baby and Child Care Handbook: A Complete Guide for South African Parents, Cape Town: C. Struik Publishers, published 1986, →ISBN, page 83:

With so many milks on the market these days, how do you decide which is best for you? Most have a similar protein and calcium content, with the main difference being fat content. Here is a brief run-down of cow’s milks: […]

2016, Chrissy Freer, Real Delicious: 100+ Wholefood Recipes for Health and Wellness, Sydney, N.S.W.: Murdoch Books, →ISBN, page 170, column 2:

Plant milks are a boon for people who cannot tolerate cow’s milk, as are lactose-free and lactose-reduced cow’s milks.

2017, Elizabeth M. Ward, Expect the Best: Your Guide to Healthy Eating Before, During, and After Pregnancy, Nashville, Tenn.: Turner Publishing Company, →ISBN, page 109:

A white liquid produced by the mammary glands of a cow, and used as food by humans.


chilli crab

chilli crab (countable and uncountable, plural chilli crabs)

Mr Lim’s family lays claim to being the first to invent chilli crab here in 1956.

2000 November 23, Ong Wan Shu, The Straits Times:

But for that special meal, Singapore chilli crab (spicy chilli and tomato-based crab stir-fry dish; see the recipe), black pepper crab (sweet and spicy chilli and black pepper-based stir fry dish) or simple steamed crab (all using mud crab) are much-loved treats.

2003, Su-Lyn Tan, World Food Malaysia & Singapore, page 55:

The list that emerged was intriguing - durians, chilli crab, Electronic Road Pricing (ERP), parking coupons, memorable Singlish words like "chope" and "lah", "uncles" and "aunties", "mama shop".

(chiefly Singapore, Malaysia) A dish originated and popularized in Singapore, made up of stir-fried crab cooked in a semi-thick sweet and savoury tomato- and chilli-based sauce.


chhena

Borrowed from Hindi छेना (chenā) and Bengali ছেনা (chena).

(His fortune cookies are made with a chocolate batter; chenna, an Indian cheese, is enhanced with sake, cherries, balsamic vinegar and orange-blossom water.)

2007 June 3, Amanda Hesser, “Cooking”, in New York Times:

A fresh, unripened curd cheese widely used in India and Bangladesh.


kubaneh

bor

Hebrew כובאנה

As a child, he made kubaneh, a Yemenite-Jewish yeast bread, with his mother, whose father was a baker for the Moroccan king.

2015 October 22, Ligaya Mishan, “At Timna, the Middle East Visits the East Village”, in New York Times:

A traditional Yemenite Jewish pull-apart yeast bread.


okolehao

A distilled beverage made from the ti root, and often containing other ingredients, such as sugar cane and pineapple.


mock meat

en-noun

mock meat (countable and uncountable, plural mock meats)

Giving tofu taste and seitan sizzle is a daunting task, but this casual vegan cafe usually succeeds nicely with a flavorful series of mock meat dishes that have exotic inspirations and attractive presentations.

2000 September 24, Craig LaBan, “Flavourful Use of Mock Meat”, in (Please provide the book title or journal name):

I've nothing against tofu or falafel, however, since they don't exactly taste like meat, and were never intended to serve as mock meat.

2003 June 30, Tuomas, “Vegetarian/Vegan Mock Meat Soy ultimashowdown”, in (Please provide the book title or journal name):

She satisfies carnivorous cravings with guilt-free mock meat at the Still Thoughts Vegetarian Restaurant, located near the National Arts Museum..

2005, Ann Mah, “Insider’s Guide to Beijing 2005-2006”, in (Please provide the book title or journal name), page 126:

I saw this brand of mock meat highlighted by another member in FairPrice.

2010 November 16, Liang Yi, “mock meat-any feedback?”, in (Please provide the book title or journal name):

At FairPrice, demand for mock meats like mock duck and chicken has risen by 5 per cent in the past year.

2011, Jessica Lim, “Vegetarianism on the rise as people become aware of health and environmental rational for eating less meat”, in (Please provide the book title or journal name):

Mock meats made from vegetable sources, purportedly first created by Buddhist vegetarians, are especially important to Chinese vegetarian cuisine, although they are now eaten worldwide.

2013 June 4, “Mock Meats”, in (Please provide the book title or journal name):

That feeling when you eat mock meat and for a moment aren’t sure it’s fake meat. #VeganProblems

2015 September 29, zombie queen, “Twitter”, in (Please provide the book title or journal name):

A type of vegetarian processed food, often containing soy, gluten, and vegetables, shaped and coloured to resemble real meat.


dirty kitchen

(Philippines) A kitchen where everyday cooking is done by household staff, as distinct from a kitchen that is purely for show or for special use by the owner of the house.

(Philippines) A kitchen, sometimes auxiliary or situated outside the house, used primarily for preparing messy and smelly dishes or cooking with firewood or charcoal. It is also used for cooking for a large group of people.


soondae

It includes a list of dishes featuring soondae, a traditional kind of Korean black pudding, of which I know absolutely nothing.

2015 November 8, Jay Rayner, “CheeMc: restaurant review”, in The Observer:

A Korean dish made of the boiled or steamed intestines of a cow or pig, stuffed with various ingredients.


new wine

new wine (countable and uncountable, plural new wines)

From Middle English newe wijne, from Old English nīwe wīn, equivalent to new + wine. Name taken from several places in the Holy Bible, most notably Acts 2:13 and Luke 5:37.

Wine that has fermented for a short amount of time.

Any number of Christian revivals and New Christian movements.


har gow

A type of traditional Cantonese shrimp dumpling; the outer skin is translucent and the filling is made of shrimp.


genmaicha

Borrowed from Japanese 玄米茶 (genmaicha, literally “brown rice tea”).

bor

Inside the bus on Sunday afternoon, the woman, Arielle Swernoff, 23, of Williamsburg, and her friend, Patrick Rheaume, 33, of Park Slope, accepted the cups of genmaicha tea offered them and embarked on a discussion that included references to the small towns of western Massachusetts, where Mr. Rheaume once worked, and the story of how he became friends with Ms. Swernoff while sharing a can of beer during a train ride in New Jersey.

2015 November 9, Colin Moynihan, “A Vagabond Teahouse Pours Camaraderie, One Free Cup at a Time”, in New York Times:

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

玄米茶

Japanese form of green tea combined with roasted rice


bamiyeh

Borrowed from Iranian Persian بامیه (bâmih).

A traditional sweet snack of Iran, similar to a doughnut, made from a yogurt- and starch-based dough which is fried before being dipped in syrup.


bamiyeh

The principal are beans, peas, vetches, lentils (whereof a pottage is made, which is the common food of the Nile boatmen), lupins, chick-peas, the lubia (Dolichos labia), fenugreek, mallows, the bamiyeh (Hibiscus esculentus), spinach, purslain, melookheeyeh (Corchorus olitorius), leeks, onions, garlic, celery, parsley, chicory, cress, radishes, carrots, turnips, colocasium, lettuce, cabbage, fennel, gourds and cucumbers (both of several kinds), the tomata, the egg-fruit or bádingan (black and white), caraway, coriander, cumin, aniseed, and red pepper.

1855, “Egypt”, in Thomas Stewart Traill, editor, The Encyclopaedia Britannica, page 431:

It generally consists, for the most part, of "yakhnee," or stewed meat, with chopped onions, or with a quantity of "bámiyehs," or other vegetables; "ḳáwurmeh," or a richer stew, with onions; "waraḳ maḥshee," or vine-leaves, or bits of lettuce-leaf or cabbage leaf […]

1871, Edward William Lane, An Account of the Manners and Customs of the Modern Egyptians:

Sometimes also a small piece of mutton, buffalo, camel, or goat flesh has been procured, with which the soaked bamiyehs or the viscous-juiced, spinach-like moluchieh are cooked.

1878, C. B. Klunzinger, Upper Egypt: Its People and Its Products:

The chief members of the expedition, officers, clerks, and I myself, were provided once daily with kisra and boiled bamiyeh by Arab hospitality, but the poor carriers and their belongings had to go fasting.

1890, Wilhelm Junker, Travels in Africa During the Years 1875-1886, volume 1, page 413:

Hibiscus esculentus
Hibiscus esculentus#Translingual

(obsolete) okra, Hibiscus esculentus, as grown in Egypt.


OAMC

Once-a-month cooking
w:Once-a-month cooking

(cooking) Initialism of Once-a-month cooking.


concassed

From concassé, concasse or its etymon, French concasser (“crush, grind”), + the English past tense -ed.

Concassed Chervil—Proceed as above, except that, instead of chopping it, compress it between the fingers and slice it with a shredding knife. Concassed and chopped chervil are, if possible, only prepared at the last moment.

1976, Auguste Escoffier, The Escoffier Cook Book: A Guide to the Fine Art of Cookery, Clarkson Potter, →ISBN, page 73:

Coat it with Provençale sauce combined with the reduced cooking liquor, and sprinkle a little concassed parsley over it. Surround the sole with 4 little tomatoes […]

2013, G. A. Escoffier, A Guide to Modern Cookery -, Read Books Ltd, →ISBN:

(cooking) Roughly chopped or diced; (in particular, of a tomato) diced after the seeds/core and skin have been removed.


mango pudding

en-noun

mango pudding (countable and uncountable, plural mango puddings)

A pudding made with agar or gelatin, mango or mango essence, evaporated milk and sugar, of Indian origin, and commonly eaten in Southeast Asian countries.

သရက်သီးပူတင်း

pudding made with agar or gelatin and mango


invasivore

“Invasivore” diets were increasingly encouraged as a hopeful means of controlling unwanted species like lionfish, Asian carp, and green mitten crabs.

2012, Larry Perez, Snake in the Grass: An Everglades Invasion, Pineapple Press, →ISBN, page 97:

Grab your shotgun and your frying pan, and let Eating Aliens be your guide to becoming the ultimate invasivore!

2012, Matthew Weingarten, quoted on praise page of Jackson Landers, Eating Aliens: One Man's Adventures Hunting Invasive Animal Species, Storey Publishing (2012), unnumbered page

My first training in the way of the invasivore came a few months before I met Bun, when I sat in a Boston restaurant watching New Hampshire chef Evan Mallett plate buttermilk-poached-dogfish salads.

2014 March 24, Rowan Jacobsen, “The Invasivore's Dilemma”, in Outside:

A person who makes a point of eating invasive species in an effort to reduce their ecological impact.


horiatiki

Borrowed from Greek χωριάτικη (choriátiki).


panéed

It is generally panéed and gently sautéed and served hot. It is nice as an hors d'oeuvre panéed with brioche crumbs and served with puy lentils and a rich sauce. Using a similar recipe you can make delicious fish or shellfish sausages.

1993, Caterer & Hotelkeeper, volume 186, numbers 3764-3767, page 1:

The fixed-price menus are good values; try the deep-flavored gumbo, panéed salmon (breaded salmon fillet sautéed in butter) […]

1994, Great American Vacations for Travelers with Disabilities, page 298:

(cooking) Breaded; coated in breadcrumbs or breading.


viniculturist

A person who practices viniculture; a viticulturist specifically involved in wine production.


white pizza

white pizza (countable and uncountable, plural white pizzas)

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


flash-fry

en-verb

flash-fry (third-person singular simple present flash-fries, present participle flash-frying, simple past and past participle flash-fried)

flash-fries (present singular third-person)
flash-frying (participle present)
flash-fried (participle past)
flash-fried (past)

(cooking, transitive) To fry (food) for a short time at a high heat, typically to brown a coating without overcooking the food inside.


fudgsicle

From a trademark: Blend of fudge + popsicle.


unflavorsome

en-adj

unflavorsome (comparative more unflavorsome, superlative most unflavorsome)

more unflavorsome (comparative)
most unflavorsome (superlative)


khash

Borrowed from Armenian խաշ (xaš), compare with Turkic haşla- ("boil").

A dish made from cattle's or sheep's head and/or trotters and eaten with garlic and/or vinegar.

كله پاچه (kelle-paça, literally “head-trotter”) (with head)


summer roll

(cooking) Gỏi cuốn, a Vietnamese roll made of pork, prawn, vegetables, rice vermicelli, and other ingredients wrapped in rice paper.


bum wine

en-noun

bum wine (countable and uncountable, plural bum wines)

(colloquial, derogatory) Cheap wine of very low quality, sold solely for the purposes of intoxication.


Palestine soup

Palestine soup (countable and uncountable, plural Palestine soups)

(cooking) A soup made with Jerusalem artichokes.


musakhan

Arabic مُسَخَّن (musaḵḵan, “that is heated”).

uder

A Palestinian dish of roast chicken baked with onions, pine nuts, and seasonings, served over tabun bread.


multifloral

Experimental bees were fed 500 μL of 30% sucrose control solution and a 6 mg lump of multifloral pollen (Koppert Biological Systems, Howell, Michigan) for two days.

2015 December 11, “Possible Synergistic Effects of Thymol and Nicotine against Crithidia bombi Parasitism in Bumble Bees”, in PLOS ONE, →DOI:

Of or relating to more than one (variety of) flower.


soilage

en-noun

soilage (usually uncountable, plural soilages)

From soil (“to feed animals fresh-cut forage”) + -age.

af

Forage feed cut and fed to animals while still fresh.


dhaba

(by extension) Any restaurant that serves Punjabi food.


India relish

en-noun

India relish (countable and uncountable, plural India relishes)

Thick slices of broiled tomato, first dipped in crumbs, and topped with a dab of butter, go well under the meat, and mustard pickle and India relish are almost necessary accompaniments.

2012, Margaret Yardley Potter, Elizabeth Gilbert, At Home on the Range, page 53:

I know nothing else about Elizabeth Scott Hardin, but I have her recipe for corn bread, and also for India relish: her granddaughter brought these recipes west in 1846, traveling with the Donner-Reed party as far as the Humboldt Sink […]

2013, Linda Anderson, Creative Writing: A Workbook with Readings, page 568:

The maximalist patty (identified in Hemingway's papers as “Papa's Favorite Wild West Hamburger”) calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef.

2014, SAVEUR: The New Classics Cookbook:

A sour vinegared relish containing pickled cucumbers, onions, and typically other vegetables.


lap cheong

A type of sausage from southern China, used in Cantonese cuisine.


bon bon chicken

Imitating the sound of the meat being tenderized by being hit with a stick or hammer.

A Chinese dish of sliced chicken in a spicy sauce with onions and other ingredients.


farfel

Small pellet-shaped egg pasta in Ashkenazic Jewish cuisine, made instead out of matzah during Passover.


California-style pizza

California-style pizza (countable and uncountable, plural California-style pizzas)

(US, cooking) A style of single-serving pizza that combines New York and Italian thin crust with toppings from Californian cuisine.


pelican pot

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

An enamelware kettle with a distinctive pouring spout for brewing hand-drip coffee.


queen cake

To make Queens Cakes. Take a Pound of dry'd Flovver, a Pound of refin'd Sugar ſifted, and a Pound of Currans vvaſh'd, pick'd, and rubb'd clean, and a Pound of Butter vvaſh'd very vvell, and rub it into the Flovver and Sugar, vvith a little beaten Mace, and a little Orange-Flovver VVater; beat ten Eggs, but half the VVhites, vvork it all vvell together vvith your Hands, and put in the Currans; ſift over it double-refin'd Sugar, and put them immediately into a gentle Oven to bake.

1723, R[obert] Smith, “Of Pastes, Pies, Pasties, Puddings, Tansies, Cakes, Jellies, &c.”, in Court Cookery or, The Compleat English Cook. […], part II, London: […] T[homas] Wotton, […], →OCLC, page 41:

Hal, who was waſteful even in his good-nature, threw a whole queen-cake to the dog, who ſwallowed it for a ſingle mouthful. […] [H]e ate and ate, as he walked along, till at laſt he ſtopped, and ſaid, "This bun taſtes ſo bad after the queen-cakes, I can't bear it!"

1800, Maria Edgeworth, “The Waste Not, Want Not; or, Two Strings to Your Bow.”, in The Parent’s Assistant, or Stories for Children. […], 3rd edition, volume V, London: […] J[oseph] Johnson, […], by G[eorge] Woodfall, […], →OCLC, page 148:

QUEEN CAKE. Beat one pound of butter to cream, with some rose-water, one pound of flour dried, one pound of sifted sugar, twelve eggs, beat all well together; add a few currants washed and dried; butter small pans of a size for the purpose, grate sugar over them; they are soon baked.

1837, [attributed to Frances Harriet Whipple Green McDougall], “Pastry, Cakes, &c.”, in The Housekeeper’s Book, […], Philadelphia, Pa.: William Marshall & Co. […], →OCLC, page 131:

I'm quite ready when I'm done eating this one queen-cake more.

1840, Frances Trollope, “Judgments Formed, and Sentiments Generated— […]”, in The Widow Married; […], volume I, London: Henry Colburn, […], →OCLC, pages 319–320:

Lily was so surprised she sat down on a warm queen's cake that happened to be near, […]

1886, Louisa M[ay] Alcott, “The Candy Country”, in Lulu’s Library, volume I, Boston, Mass.: Roberts Brothers, published 1890, →OCLC, page 52:

I will have queen cakes when you come to me!

1894 August, W[illiam] B[utler] Yeats, The Land of Heart’s Desire, 1st American edition, Chicago, Ill.: Stone & Kimball […], →OCLC, page 32:

"I'm sure my brains work better when they're lubricated with tea," declared Bess Harrison, tilting back her chair at a comfortable though rather dangerous angle, and accepting the queen-cake which Lottie Lowman offered her.

1914, Angela Brazil, “Monitress Mildred”, in The Girls of St. Cyprian’s, [France]: Culturea, published 2023, →ISBN, page 147:

CUPCAKE. It's thought these diminutive cakes [i.e., cupcakes] were inspired from the British Queen cake. This early cake was similar to the pound cake and was served individually. It is believed the spongy treats hopped across the pond and entered the American kitchen as early as 1796.

2011, Ann Treistman, “Cupcake”, in Who Put the Devil in Deviled Eggs? The Fascinating Stories behind America’s Favorite Foods, New York, N.Y.: Skyhorse Publishing, →ISBN, page 27:

(cooking, dated) A soft, muffin-sized, often heart-shaped cake, particularly popular in the 18th century, containing currants and flavoured with mace and sometimes lemons or oranges, which may be topped with chocolate or shredded coconut.

herukkamuffini

small, muffin-sized, often heart-shaped cake containing currants


maderization

Maderization turns wine brownish and gives it a flat, dull taste. Unprotected by tannins and pigments, white wines are more susceptible to maderization than red wines.

1988, Ted Meredith, Northwest wine companion, page 111:


aquafaba

aquafaba (usually uncountable, plural aquafabas)

/ˌɑːkwəˈfɑːbə/

/ˌækwəˈfɑːbə/

Coined by US software engineer Goose Wohlt in 2015, from Latin aqua (“water”) + faba (“bean”).

coinage

Chefs, both vegan and omnivore, are using aquafaba in everything from pancakes to purées. This month, Sir Kensington’s, a New York condiment company, is introducing the first commercial product using aquafaba, a vegan mayonnaise called Fabanaise.

2016 May 9, Jane Black, “Vegans Whip Up a Secret Weapon: Aquafaba”, in New York Times Magazine, Arthur Ochs Sulzberger Jr.:

To make the kiwi pistachio mousse: Put the aquafaba in the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes.

2016 July 15, Jackie Sobon, Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power, Fair Winds Press, →ISBN, page 184:

Aquafaba was recovered from 10 commercial canned chickpea products and correlations among aquafaba composition, density, viscosity and foaming properties were investigated. Proton NMR was used to characterize aquafaba composition before and after ultrafiltration through membranes with different molecular weight cut offs (MWCOs of 3, 10, or 50 kDa).

2018 October 3, Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin J. T. Reaney, “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas”, in Journal of Visualized Experiments, volume 132, →DOI, →PMID:

Soybean and chickpea aquafabas are particularly thick (think about the goo in canned chickpeas), but any bean water.

2019, Kirsten K. Shockey, Christopher Shockey, Miso, Tempeh, Natto & Other Tasty Ferments:

(cooking, neologism) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas.


Mongolian beef

A Chinese-American dish of barbecued beef flank and vegetables, including scallions, in a spicy soy-based sauce.


bhaigan

en-noun

bhaigan (usually uncountable, plural bhaigans)

Admitting to stealing the vegetables, Mohammed said, “Boss ah tief the thing, but not me alone.” The bhaigans were valued $100.

2015 February 7, Azard Ali, “Mother put on a bond for stealing bhaigans”, in Trinidad and Tobago Newsday:

(India, Trinidad and Tobago, cooking) brinjal, eggplant, aubergine


veganize

en-verb

veganize (third-person singular simple present veganizes, present participle veganizing, simple past and past participle veganized)

veganizes (present singular third-person)
veganizing (participle present)
veganized (participle past)
veganized (past)

"I am not in any way suggesting that zoos ought to veganize carnivores in their care."

2015, Lisa Kemmerer, editor, Animals and the Environment: Advocacy, Activism, and the Quest for Common Ground:

(transitive) To convert (a recipe, a meal, a person, etc.) to be vegan.


torito

A combination of sweetened condensed and evaporated milks with cane liquor and peanuts or local fruits, the cocktail reenergized the laborers, who began calling it torito — or “little bull” — because they felt it gave them the strength of a bull.

2024 January 20, Massarah Mikati, “Torito, a creamy Mexican cocktail, hasn’t hit mainstream America—yet. This mother-daughter duo is bringing it to Philadelphia.”, in The Philadelphia Inquirer:

A sweet creamy cocktail originating in Mexico.


tlayuda

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

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


preen oil

en-noun

preen oil (countable and uncountable, plural preen oils)

(ornithology) Oil produced by the uropygial gland in birds, used in preening.


sautoire

1893, Charles Ranhofer, The Epicurean, Dover (Calla Editions), 2017 Facsimile Edition, page 334,
Use the same slices of bread, only instead of toasting them, lay them in a sautoire with hot clarified butter; brown them on one side only, then drain, and leave the butter in the sautoire.

Dip them in beaten egg, roll in fresh bread crumbs, and place in a sautoire with one ounce of clarified butter.

1900, Jennie Day Rees, The Complete Cook Book, page 109:

Lay them in a sautoire, season with salt, pepper and two ounces butter.

1903, Mrs. Simon Kander, Mrs. Henry Schoenfeld, The "Settlement" Cook Book, 1903: The Way to a Man's Heart, Dover, published 2005, page 74:

A heavy skillet with straight sides, used for sautéing food.


mare's milk

馬奶 /马奶

white liquid produced by the mammary glands of a mare


gabagool

Ultimately from the same source as capicola, with the loss of the final vowel influenced by Neapolitan capocuollo, which reduces unstressed vowels to schwas.


Madeira sauce

Madeira sauce (countable and uncountable, plural Madeira sauces)

A French brown sauce made with Madeira wine and peppercorns.


locavorism

From a global perspective, locavorism begins to look like a narcissistic pseudomoralistic club for the wealthy to keep food and money circulating among their own tight little cliques.

2012, Steven Poole, You Aren't What You Eat: Fed Up with Gastroculture, →ISBN:

But intentional locavorism as a phenomenon is quite recent, and only exists within and against the context of the globalized corporate food market.

2014, Benjamin Zeller, Marie Dallam, Reid Neilson, Religion, Food, and Eating in North America, →ISBN, page 298:

Culturally, locavorism is often framed as a form of ethical consumer resistance to the control of food by transnational corporations, as well as a personally rewarding activity.

2015, Daniel Thomas Cook, J. Michael Ryan, The Wiley Blackwell Encyclopedia of Consumption and Consumer Studies, →ISBN, page 387:

The practice of eating food that is produced locally.


hegari

hegari (countable and uncountable, plural hegaris)


tea card

(UK) A collectible card, like a cigarette card, but distributed in packs of tea.


gutbread

Having spent many years in the slaughterhouse, I can perhaps enlighten your correspondent as to what sweetbreads are. The "throat-bread" is undoubtedly the thyroid, and the "gut-bread" the pancreas. […] But I was informed that the gut-bread, i.e., the sweetbread of dictionaries and doctors, is "given to paupers or thrown away."

1909, The Pharmaceutical Journal, volume 29, London: J. Churchill, →ISSN, →OCLC, page 819:

(3) The throat bread (thyroid gland)
(4) The heart bread (thymus gland) Biggr } These form a "set" of sweetbreads.
(5) The gut bread (pancreas)

1928, Thomas Barlow Wood; Leslie Frank Newman, Beef Production in Great Britain, Liverpool: R. Silcock & Sons, OCLC 504869788, page 27

The feeding of raw pancreas has been advocated and claimed to be effective but the difficulty of ensuring a regular supply of fresh gutbreads, quite apart from doubts as to the effect of gastric digestion, makes this treatment of dubious value.

1965, Joan O[live] Joshua, “Pancreas, Liver, Spleen, Peritoneal Cavity”, in The Clinical Aspects of Some Diseases of Cats, London: William Heinemann Medical Books, →OCLC, page 84:

Gerrard discloses that the pancreas is sometimes substituted for sweetbread and is referred to as gutbread in English slaughter houses.

1967, Araneta Journal of Agriculture, volumes 14–15, Malabon, Metro Manila, Philippines: Araneta Institute of Agriculture, →OCLC, page 181:

The brownish-yellow lobulated pancreas is called ‘gut bread’ or ‘stomach sweetbread’ and weighs approximately 170 g in market-weight beef animals and 85 g in sheep and pigs.

2004, H[erbert] W. Ockerman, L. Basu, “By-products”, in Werner K. Jensen, Carrick Devine, Michael Dikeman, editors, Encyclopedia of Meat Sciences, volumes I (A–F), Oxford: Elsevier Academic Press, →ISBN:

The summarized data from various states show that in the most contaminated regions the incidence rate of gut-bread cancer rose ten times during 1991–1994 if compared with the period of 1986–1990 (Radiation level..., 2000, par. 258, p. 52).

2006, Marina Bänke, transl., edited by A[leksei Vladimirovich] Yablokov, R. Braun, and U[te] Watermann, Chernobyl 20 Years After: Myth and Truth, 2nd edition, Münster: Agenda Verlag, →ISBN, page 72:

A case report from Ernest Neve, senior surgeon at the Kashmir Mission Hospital, provided the final item of support for raw gland therapy. […] Cunningham Affleck, an Edinburgh physician, shared Neve's frustration with the idiosyncrasies of butchers and slaughterhouse workers. He discovered that they generally supplied thymus or thyroid glands in place of pancreas when asked for ‘sweetbreads’. It was necessary, he cautioned, to specify ‘long bread’ or ‘gut bread’ in order to receive pancreas. Those who had found pancreas unpleasant had probably been supplied with the wrong organ, for true pancreas was ‘quite pleasant and palatable’.

2007, Martin Edwards, Control and the Therapeutic Trial: Rhetoric and Experimentation in Britain, 1918–48 (The Wellcome Series in the History of Medicine; Clio Medica; 82), Amsterdam, New York, N.Y.: Editions Rodopi, →ISBN, page 45:

The pancreas, especially the pancreas of livestock used as food.


lapacho

A herbal tea made from the inner bark of the tree Handroanthus impetiginosus.


loukaniko

From Greek λουκάνικο (loukániko, “pork sausage”). Doublet of lucanica.

bor

A Greek sausage flavoured with orange peel, fennel seed, and other seasonings, and sometimes smoked over aromatic wood.


gopchang

Borrowed from Korean 곱창 (gopchang), a compound of 곱 (gop; mucous discharge, fat) + 창 (chang; intestines, guts).

A Korean dish of grilled intestines of cattle or pork.


paper case

If you have silicon moulds, you can bake them in those, but otherwise just use a cupcake tin and paper cases.

2016 February 17, Tamal Ray, The Guardian:

(cooking, chiefly in the plural) A small paper mould, typically circular and corrugated for making cupcakes.


bee hoon

From Hokkien 米粉 (bí-hún). Doublet of mei fun. Compare Malay bihun, Indonesian bihun, Tagalog bihon.

And it is possible that you will shortly read in the papers that he has executed his stated intention of burning down his father's bee hoon factory in Upper Thompson Road.

2016, Gregory Nalpon, The Wayang at Eight Milestone: Stories & Essays:

(Singapore, Malaysia, cooking) Rice vermicelli, rice noodles.


biangbiang noodles

Partial calque from Mandarin 𰻞𰻞麵／𰻝𰻝面 (biángbiángmiàn).

A type of thick noodle from China's Shaanxi province, said to be named for the sound a noodle makes when slapped against the work surface while being made, and famed for the unusually complex Chinese character used in its name (𰻞／𰻝 (biáng)).


chocolate bomb

(food) A chocolate-based dessert consisting of a block or shell of some form of chocolate (which may have been shaped artistically) that has a filling or is stuffed with special or surprise ingredients, which is subsequently served with a topping of molten chocolate or previously coated with a chocolate ganache and served.


pizza boy

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

A young man who delivers pizza to people.


useful as a chocolate teapot

Since a chocolate teapot would be melted by hot tea and is therefore a useless idea.


white Christmas slice

en-noun

white Christmas slice (plural white Christmas slices)

This popular white Christmas slice has been given an Aussie flavour and named after the sulphur-crested cockatoo.

2006, R.I.C. Publications, An Aussie Christmas, page 46:

Describe the changes Cophaᵀᴹ (a shortening agent derived from coconut flesh) makes to the mixture when making White Christmas slice.

2008, Lee-Ann Holmes, Rhymes for big rascals, R.I.C. Publications, page 74:

This version is richer and creamier than regular White Christmas slice.

2011, Sally Wise, Leftover Makeovers: Quick and Fabulous Food From Your Fridge and Pantry, unnumbered page:

(Australia, cooking) A sweet food item made from dried fruits and nuts mixed with copha or white chocolate or similar sweet white binding and allowed to set in a tray to make slices.


salad shooter

Grate 1 carrot or I zucchini in a salad shooter or blender and turn out into the bowl.

1994, Linda G. Rector-Page, Party Lights: Healthy Party Foods & Earthwise Entertaining, page 154:

In every department store you see newlyweds, their honeymoon tans fading, returning sorbet makers and salad shooters, toasters and tea kettles.

1994 September 24, Cincinnati Magazine, page 38:

There is the salad shooter, and for one second McDonald's tried selling cups—yes, cups—of salad: "It's salad you can eat while driving!"

(cooking) An electric kitchen appliance that is used to slice and shred vegetables in order to shoot or drop out the pieces into a salad bowl.


wedge salad

wedge salad (countable and uncountable, plural wedge salads)

A salad made from a head of lettuce halved or quartered, with other ingredients on top.


adidas

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

Genericized trademark from the German company name, Adidas. The sense is most likely due to the association made with chicken feet and Adidas shoes. Compare Cebuano adidas and Tagalog adidas.

Andrej Rossi. Adidas : Grilled chicken feet skewers , marinated and cooked to perfection . Tapsilog : A budget - friendly meal consisting of tapa ( marinated beef ) , sinangag ( garlic fried rice ) , and itlog ( fried egg ) . Balut : A[…]

2023 November 20, Andrej Rossi, Philippines Travel Guide, via tolino media, →ISBN:

... Adidas barbecue (chicken feet), roasted peanuts, boiled or roasted corn on the cob, balut (boiled duck egg), sago gulaman (tapioca pearls), fish balls, and fresh fruit and vegetables. A risk associated with street foods is the[…]

2021 February 15, Mary Anne Alabanza Akers, Urban Environments and Health in the Philippines: A Retrospective on Women Street Vendors and their Spaces, Routledge, →ISBN:

... given special or funny names in the 1980s, like Betamax (chicken-blood cake), Walkman (grilled pork ears), Adidas (chicken feet), and pope's nose (chicken butts). PRITONG DILIS Fried Anchovies with Spicy Rémoulade THIS DISH IS.

2018 November 13, Nicole Ponseca, Miguel Trinidad, I Am a Filipino: And This Is How We Cook, Hachette UK, →ISBN:

... Adidas) 1. [n.] chicken feet barbecue; the chicken feet are washed clean with toe nails cut off, parboiled, then marinated in barbecue marinade, skewered in bamboo barbecue stick, and then grilled on charcoal embers. 2. [n.] chicken[…]

2017 November 15, Edgie Polistico, Philippine Food, Cooking, & Dining Dictionary, Anvil Publishing, Inc., →ISBN:

... adidas for grilled chicken feet, and walkman for barbecued pig ears. The word “trapo” is used to describe ... Philippines and became a standing joke. While most Filipinos would criticize her grammar, this writer would think that this is[…]

2016 April 13, Patricia Haseltine, Sheng-mei Ma, Doing English in Asia: Global Literature and Culture, Lexington Books, →ISBN, page 44:

309 Recipes, 60 Countries Steven Raichlen. PLANET BARBECUE. The. Philippines: Asian. Grill. Secrets. Revealed. I often say ... Adidas” (grilled chicken feet) and “Walkman” (grilled pig ears). (For a full guide to Filipino street food, see[…]

2015 December 22, Steven Raichlen, Planet Barbecue!: 309 Recipes, 60 Countries, Hachette UK, →ISBN:

... adidas arrozcaldo SNACKS (MERIENDA) AND STREET FOOD DESSERTS rice porridge with chicken balut raw, halfformed duck ... grilled chicken or pig's intestines served with a cup of vinegar for dipping steamed cornonthecob pugo hardboiled[…]

2014 October 1, Simon Foster, Kiki Deere, The Rough Guide to the Philippines, Penguin, →ISBN:

Highlights include deep-fried fishballs and squidballs (mashed fish or squid blended with wheat flour), grilled pig intestines and adidas – chicken's feet, named after the sports-shoe manufacturer. Prices start from a few pesos a stick.

2013 October 10, David Dalton, Stephen Keeling, The Rough Guide to the Philippines, Rough Guides UK, →ISBN:

... Philippines, street vendors can be found grilling marinated chicken feet that are playfully nicknamed “adidas” (the ... grilled Filipino-style of chicken feet is delectably chewy. My interpretation of this popular Filipino street food is[…]

2013 April 23, Marvin Gapultos, Adobo Road Cookbook: A Filipino Food Journey, Tuttle Publishing, →ISBN:

... Philippines providing their owners with a fresh eggs and meat. Like the pig, no part of the chicken, or manok, goes to waste ... grilled chicken heads (Filipinos nickname this street food the “helmet”), grilled chicken feet (called “adidas[…]

2012 July 10, Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends, Tuttle Publishing, →ISBN:

... grill and sell them as tasty two - bite snacks . Mature chickens provide even more fodder for strolling munchers . Grilled chicken heads , known as helmets , are extremely popular as are Adidas , chicken feet which have had the nails[…]

2012 January 16, Jonathan Deutsch, Natalya Murakhver, They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World, Bloomsbury Publishing USA, →ISBN:

... grilled bananas, one can find barbecued chicken feet, nicknamed 'Adidas,' chicken wings called 'PAL' (Philippine Airlines), chicken intestines called 'IUD' for its appearance, pig's ears that are known as 'walkman' and the combs on[…]

2007, Richard Hosking, Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006, Oxford Symposium, →ISBN:

(Philippines, informal) chicken feet, skewered and grilled, sold as street food


Vouvray

A white wine from the commune of Vouvray in central France.


back-sweeten

en-verb

back-sweeten (third-person singular simple present back-sweetens, present participle back-sweetening, simple past and past participle back-sweetened)

back-sweetens (present singular third-person)
back-sweetening (participle present)
back-sweetened (participle past)
back-sweetened (past)

(transitive, brewing) To sweeten (an alcoholic drink) after fermentation by adding further sugar.


LCHF

low carb high fat
low carb high fat#English


jamon

en-noun

jamon (countable and uncountable, plural jamons)

From Spanish jamón. Doublet of gammon and jambon.


polypin

(UK, brewing) A plastic version of the kind of brewery cask called a pin (equal to half a firkin), popular in homebrewing and the off-trade (deliveries for home consumption).


kaesespaetzle

Borrowed from German Käsespätzle, from Käse (“cheese”) + Spätzle (“spaetzle”).

One dish, kaesespaetzle, was described by my wife as a “German mac and cheese,” and Mr. Avery said she wasn’t far off the mark.

2015 July 16, Joel Keller, “Review: At Asbury Festhalle & Biergarten, Authentic Beer Garden Meets Jersey Shore”, in New York Times:


veganite

From vegan + -ite (“person (adherent, follower)”).

suffix

“You’re not a veganite, are you?” he said.

2001, Sam Lipsyte, The Subject Steve, paperback (2002) edition, page 51:

(nonstandard, very rare, proscribed) A vegan.


mountain chicken

en-noun

mountain chicken (plural mountain chickens)

Compound of mountain + chicken. So called because it is a local delicacy, supposed to taste like chicken.

Leptodactylus fallax, a large edible frog native to Dominica and Montserrat.


vino collapso

An Italian-sounding parody name, from Italian vino + collapse + -o.


prime rib

(butchery) A cut of beef consisting of two to seven ribs; one of the nine primal cuts.


Corona

All ultimately from Latin corōna (“crown”).
* (Corona, California): From Spanish corona (“crown, wreath”), chosen to play upon a unique feature of the city, the one-mile diameter drive that circled the center of the town.
* (Corona, New Mexico):
* (Corona, South Dakota): May be a transfer from Corona, Queens.
* (Corona, Queens): One theory is that it was renamed by music producer Benjamin W. Hitchcock, a developer who renamed the area in 1872 and sold off land for residential development. Another theory is that real estate developer Thomas Waite Howard, who became the first postmaster in 1872, petitioned to have the post office name changed to Corona in 1870, suggesting that it was the “crown of Queens County”. A third theory is that it is derived from the crown used as an emblem by the Crown Building Company, which is said to have developed the area. The Italian immigrants who moved into the new housing stock referred to the neighborhood by Italian corona or Spanish corona (“crown”).
* (surname): 1. From Spanish corona and Italian corona (“crown”), perhaps applied as a habitational name for someone who lived in a house with this sign, or as a nickname for someone who had a tonsure in fulfillment of a religious vow or who had influence and power. 2. From Italian Corona, a female given name, of the same derivation.
* (given name): From Late Latin Corōna, meaning “crown”.
* (beer): From Spanish corona (“crown”).
* (coronavirus): Clipping of coronavirus, from corona + virus.
* (cigar): From Spanish La Corona (literally “The Crown”), the name of a brand.

bor

LuLaRoe is laying off 167 employees at a warehouse in Corona, California, on December 20, according to a company filing. […] LuLaRoe confirmed the closing to Business Insider and said it will maintain separate offices in Corona that serve as its headquarters.

2019 October 28, Hayley Peterson, “LuLaRoe plans to lay off 167 warehouse workers amid legal battle”, in Business Insider:

Riverside County
Riverside County#English

A place in the United States:
A city in Riverside County, California.

An unincorporated community in Carlton County, Minnesota.

An unincorporated community in Oregon County, Missouri.


dago red

en-noun

dago red (countable and uncountable, plural dago reds)

(slang, offensive) Cheap, inferior red wine.


sledging biscuit

sledging biscuit (plural sledging biscuits)

A kind of dense, high-energy biscuit eaten in Antarctica.


kolak

An Indonesian dessert made with sugar, coconut milk, and pandanus leaf.


pirog

pirog (plural pirogs or pirogi or pirogen or pirogn)

pirogs (plural)
pirogi (plural)
pirogen (plural)
pirogn (plural)

Borrowed from Russian пиро́г (piróg). Doublet of pierog/pieróg. For the plurals ending in n, see Yiddish פּיראָג (pirog).

On such a day it was the custom, some sixty years ago, to bake several immense pirogs of cake dough; one of these pirogs was stuffed with hard-boiled eggs and sometimes also with kasha, while the others had no fillings; it was these latter that were sent to various relatives as a sign of affection.

1933, Nina Nikolaevna Selivanova, Dining & Wining in Old Russia, page 90:

Pirogs are eaten in Russia with soup and can be filled with meat, ham, fish or cheese, but they are usually stuffed with herbs and are not unlike the herby pastes that were so much in vogue in England in the eighteenth century.

A baked case of dough with a sweet or savoury filling, popular in Eastern Europe.


pholourie

pholourie (countable and uncountable, plural pholouries)

We headed straight for the kitchen, where Mom had already mixed ground peas and flour and some other colorful seasonings to make pholouries. I watched the many little yellow balls floating around in the steaming hot oil in the pot.

2011, Pearlie Chandra Singh, A Thousand Broken Pieces, page 19:

A Caribbean snack of fried, spiced dough balls made of dhal, served with chutney.


skin-on

a skin-on pork belly

skin-on fries

(cooking) Prepared without removing the skin.


sweetheart cake

sweetheart cake (plural sweetheart cakes)

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

A traditional Cantonese spiced pastry with a filling of winter melon, almond paste, and sesame.


yam cake

yam cake (countable and uncountable, plural yam cakes)

zh-l

芋頭糕／芋头糕 (yùtougāo)

Let me hazard a guess: Yam cakes are made from yam, something that grows underground like a potato.

1995 April 11, Seetoh Wai Keong, “What’s ‘Yam cake’”, in rec.food.veg (Usenet):

Many regulars also come for his delicious chwee kueh (steamed rice cakes topped with preserved radish), here sold in generous bowl-sized portions rather than our usual dainty morsels, and steamed yam cake topped with golden fried shallots, chopped spring onions and sliced chillies.

2010 September 4, “The best Nonya kuehs in KL”, in The Straits Times, Singapore:

This recipe can be adapted to make yam cake. Replace the daikon with 300 g (11 oz) peeled taro. Skip Step 4 and instead steam the taro unitil just soft, then break it roughly into chunks and small bits while it is still hot. Stir it into the batter with the sausages and dried prawn mixture in step 5 and proceed with the recipe as above.

2012, Christopher Tan, Amy Van, Chinese Heritage Cooking (Singapore Heritage Cookbooks), Singapore: Marshall Cavendish Cuisine, →ISBN, page 68:

The defining features of this yam cake are its garnishing and sauce, which are always part of the dish.

2014, Ng Lip Kah, edited by Audrey Yow, Dim Sum: A Step-by-step Cookbook (Cooking Classics), Singapore: Marshall Cavendish, →ISBN, page 75:


jam penny

Jam pennies were reportedly a favourite food of Queen Elizabeth II.


mee chiang kueh

[ˌmi˩ ˌt͡ɕjäŋ˨˧ ˈkwe˦˨]

From Teochew 麵煎粿／面煎粿 (min⁷ ziang¹ guê²), from 麵／面 (min⁷, “noodle”) + 煎 (ziang¹, “pan fried”) + 粿 (guê², “rice cake, pastry-like snack”).

zh-m

Before we left Tiong Bahru, whose stall holders are all ethnic Chinese, we tasted further evidence of the Asian genius for making a lot from a little, in the form of mee chiang kueh, a thick pancake filled with coconut and peanuts crushed before our eyes in an ancient heroically clanking and banging contraption.

2003 10 September, R. W. Apple Jr., “ASIAN JOURNEY; Snacker's Paradise: Devouring Singapore's Endless Supper”, in The New York Times:

(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.


melomel

en-noun

melomel (countable and uncountable, plural melomels)

In Digbie's era metah, metheglin, and melomel were probably considered synonyms. […] "Melomel" today usually means a mead flavored with any fruit juice other than apples or pears. Peaches, cherries, blackberries, or plumbs^([sic]) are some good, historic choices.

2001, David Alan Woolsey, Libations of the Eighteenth Century: A Concise Manual for the Brewing of Authentic Beverages from the Colonial Era of America, and of Times Past:


ribspare

From Low German ribbesper, from Middle Low German ribbespêr (“spareribs”), from ribbe (“rib”) + sper (“spear; spit”), from Old Saxon ribbi + sper, from Proto-Germanic *ribją + *speru. The second element of the English word was probably influenced by English spare (“lean, wanting flesh”).

uder

Some twenty years ago—'tis true, / Isaacs, a poor pedestrian Jew, / By wishful inclination prest, / A ribspare stole, already drest; […]

1791, Edward Nairne, “The Jews Partners and the Stolen Pork. A Tale.”, in Poems, Miscellaneous and Humorous, with Explanatory Notes and Observations, Canterbury: Printed by Simmons and Kirkby, →OCLC, page 16:

25th Decʳ. [1673–1674] I sent to Mr. Hely a ribspare and hoggs puddings, for which hee returned mee a boxe of pills and sermons.

1853, Giles Moore, R[obert] W[illis] Blencowe, “Extracts from the Journal and Account Book of the Rev. Giles Moore, Rector of Horsted Keynes, from 1655 to 1679. With Notes by R. W. Blencowe, Esq.”, in Sussex Archaeological Collections, Illustrating the History and Antiquities of the County, 2nd edition, volume I, London: John Russell Smith, 36, Soho Square, →OCLC, page 117:

The care of our forefathers for the temporal needs of the ministry, is also illustrated by various votes to be gathered from the Town and Parish Records. […] Sent in since Nov. 3: the day I was married: From my good neighbours in town. […] [January] 8, [1698]. The wife of Saml. Sparhawk, a Ribspare […]

1855, William Newell, The Pastor's Remembrances: A Discourse Delivered Before the First Parish in Cambridge, on Sunday, May 27, 1855, Cambridge, Mass.: John Bartlett, →OCLC, pages 31–33:

Master Roberts has sent no deare yet. There is sent up a motten (mutton), a barrel of eggs, fower ribspares, two chaynes (chines), a goose, three drest poultrie, four live poultrie, four hogges cheekes and feet and hames (hams) of two hogges mustered, one bottel of meade, three brace of partridges, and a brace of veasants (pheasants) […]

1858, “Extracts from Manuscripts in the Possession of William John Campion, Esq., at Danny; and of Sir Thomas Maryon Wilson, Bart., of Charlton House”, in Robert Willis Blencowe, editor, Sussex Archaeological Collections, Illustrating the History and Antiquities of the County, volume X, London: John Russell Smith, 36, Soho Square, →OCLC, page 3:

So, in Kent, to wrong-take a person is to take him wrong, to misunderstand him, and a ribspare is a spare rib.

1874, Samuel Pegge, “An Alphabet of Kenticisms, Containing 600 Words and Phrases in a Great Measure Peculiar to the Natives and Inhabitants of the County of Kent; together with the Derivations of Several of them. To which is Added a Collection of Proverbs and Old Sayings, which are either Used in, or do Relate to the said County.”, in Archæologia Cantiana: Being Transactions of the Kent Archæological Society, volume IX, London: Printed for the [Kent Archaeological] Society, by Mitchell & Hughes, Wardour Street, Oxford Street, →OCLC, page 77:


bochet

en-noun

bochet (usually uncountable, plural bochets)

A form of mead made from honey that has been caramelized.


braggett

Alternative form of bragget (“drink made with ale and honey”)


medovukha

Borrowed from Russian медовуха (medovuxa).

An Eastern Slavic drink resembling mead.


morat

An ancient drink resembling mead, made with mulberries.


Singapore sling

Singapore sling (plural Singapore slings)

From Singapore, as the drink was developed at Singapore's Raffles Hotel + sling.

Our glasses, used for Singapore slings, were tall and full.

1969, Allen V. Ross, Vice in Bombay, London: Tallis Press, page 138:


zitoni

zitoni (usually uncountable, plural zitonis)

From Italian zitone, zitoni, an augmentative of zite, ziti.


dragon roll

A kind of inverted sushi roll, with nori on the inside and rice on the outside.


spring mix

spring mix (countable and uncountable, plural spring mixes)


fines herbes

(cooking) A combination of herbs that are a mainstay of French cuisine: finely chopped parsley, chives, tarragon, and chervil.


Sachertorte

Sachertorte (plural Sachertortes or Sachertorten)

Sachertortes (plural)
Sachertorten (plural)

/ˈsɑkɚˌtɔɹt/

/ ˈzɑkɚˌtɔɹt/

From German Sachertorte, from Sacher + Torte (“cake”), named after Austrian confectioner Franz Sacher (1816–1907), who invented it in 1832.

named-after

confectioner's sugar
confectioner's sugar

A torte made of butter, eggs, confectioner's sugar, toasted breadcrumbs, spices, and chocolate, which is baked in layers, put together with apricot jam and finally frosted with chocolate.


zaalouk

This recipe is my version of the famous aubergine and tomato salad called zaalouk, one of the best of all cooked Moroccan salads. Utterly delicious on slices of warm Berber Griddle Breads (page 110), zaalouk will keep for several days in the refrigerator, getting better and better.

2012, Paula Wolfert, The Food of Morocco:


Cheshire cheese

en-noun

Cheshire cheese (countable and uncountable, plural Cheshire cheeses)

Would not he believe that he had the same Antipathy to a Candied Orange, or a Piece of Puff-Past, as some have to a Cheshire Cheese, or a Breast of Mutton?

1711, Sir Richard Steele, Joseph Addison, The Lucubrations of Isaac Bickerstaff, Esq., volume 4, John Nutt:

Cheshire cheeses, on account of their great size, are generally packed flat, and in a single tier only.

1901 February 16, “Liability of railway companies under special conditions attaching to carriage of goods at reduced rates”, in The Irish Law Times and Solicitors' Journal, volume 35, J. Falconer, page 80:

Cheshire cheese had been sent to London from as early as the sixteenth century.

1966, Stella Davies, Living Through the Industrial Revolution, published 2013:

A dense and crumbly cheese produced in the English county of Cheshire.


oleogustus

Coined in 2015 by researchers at Purdue University, Indiana, USA, from oleo- (“oil”) and Latin gustus (“taste”).

2015, C. A. Running, B. A. Craig, R. D. Mattes, Oleogustus: The unique taste of fat, Oxford University Press:

(biochemistry, neologism) A proposed basic taste sensation triggered by fatty acids.


hot link

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

(African-American Vernacular) A spicy, heavily-peppered sausage.


beans on toast

A dish consisting of baked beans served in their sauce on toast.


pink panty dropper

pink panty dropper (plural pink panty droppers)

LL-Q1860 (eng)-Flame, not lame-pink panty dropper.wav

So called from the colour and the idea that it lowers women's sexual inhibitions.

Gotta go, my love. Todd's buying pink panty droppers. Oh my, oh me, I'm trashed.

2013, Greg Kleiner, Georgie Mills, Strings, page 48:

It happened that Tameka brought more vodka with her and had planned to make them something called Pink Panty Droppers. That was until she saw them drinking Bloody Marys and wanted to try one.

A cocktail of usually beer and vodka with pink lemonade.


purple nasty

purple nasty (countable and uncountable, plural purple nasties)

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

From the drink's typical color, cloyingly sweet taste, and propensity to induce vomiting.

snakebite and black
snakebite and black#English

(UK, slang) Synonym of snakebite and black.


Blue Hawaii

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

A cocktail of rum, pineapple juice, curaçao, sweet-and-sour mix, and sometimes vodka.


snakey B

snakey B (countable and uncountable, plural snakey Bs)


circus peanut

A peanut-shaped flavored marshmallow candy.


cooking show

→ Spanish: show cooking, cooking show

A television genre that presents food preparation in a kitchen, restaurant or studio set.


wok hei

Borrowed from Cantonese 鑊氣 /镬气 (wok6 hei3).

Seafood flavors combine with the pork stock and it's simmered until the liquid evaporates and the contents are brought just to the brink of burning, resulting in creamy-textured noodles and a magic boost of wok hei flavor.

2016, Glenn van Zutphen, Living in Singapore: Fourteenth Edition Reference Guide:

The slightly seared flavour imparted to food that has been traditionally cooked in a seasoned wok.


teh tarik

/ˈteɪ ˈtɑːɹɪk/

[ˈteː˦ ˈtä˧ɹeʔ˦]

Borrowed from Malay teh tarik (literally “pulled tea”).

bor

(Malaysia, Singapore) An Indian-style hot drink made from black tea with condensed milk or evaporated milk, poured back and forth between two vessels to give it a frothy top.


caycay

(Philippines) A layered biscuit rolled in toasted peanuts and honey or sugar syrup.


brown stew

en-noun

brown stew (countable and uncountable, plural brown stews)

white stew

antonym(s) of “stew in which the meat is browned before being added”

For a brown stew, the meat and sometimes the vegetables are browned in hot fat before being simmered

1916, Mary Emma Williams, Katharine Rolston Fisher, Elements of the theory and practice of cookery; a textbook of domestic science for use in schools, New York & London: Macmillan, page 172:

For the duffs are now brown, and the stew is brown stew,
They're all fancy names for the scoff.

1940s, "Me Boys, Have You Any Complaints?"; printed in Jerry Silverman Songs of the British Isles (2012: Mel Bay Publications). →ISBN p. 44

The menu in respect of each day of the week ended 11th September, 1959, for a Dublin Barracks was as follows:— ... [Date] 9-9-59 ... [Dinner] Brown Stew [etc.]

1959 October 21, Kevin Boland, "Written Answers. - Army Scale of Rations." Dáil Éireann debates Vol. 177 No.1 p.69 cc.54–56

There’s everything from Eva Holmes’ piquant salad dressing or Edward Hayden’s lemon and thyme stuffing, to Mrs Cusack’s brown stew or Antonia Bottoni’s Cape Malay chicken curry.

2012 October 11, “Famous faces feature in cathedral’s new cookbook”, in Kilkenny People:

Brown stew and Irish stew were among the dishes that appeared each week on the nursery menu.

2014, Sam Miller, A Strange Kind of Paradise: India Through Foreign Eyes, Random House, →ISBN, page 33:

(cooking, dated) A stew in which the meat is browned before being added

Increasingly preferred was the method known as "brown stew". Sullivan had recommended adding a brown gravy to broiled kingfish and stewing junefish in a brown sauce, thickened with flour.

2008, B. W. Higman, Jamaican Food: History, Biology, Culture, University of the West Indies Press, →ISBN, page 324:

Brown Stew is simply a meat/fish dish in gravy.

2013, David Daley, Gwendolyn Daley, “No. 6: Brown Stew Chicken”, in Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes, Little, Brown, →ISBN:

(cooking, Caribbean, Jamaica) A stew cooked or served with a brown-coloured sauce


Aglianico

An Italian wine made with a black grape variety from Basilicata and Campania.


overbattered

en-adj

overbattered (comparative more overbattered, superlative most overbattered)

more overbattered (comparative)
most overbattered (superlative)

The squid-ink foam and yuzu kosho aioli may get along well with a fried oyster sitting on a drum of rice rolled in nori, but the oyster was so overbattered and overcooked I couldn’t tell.

2015 October 27, Pete Wells, “O Ya Riffs on Sushi and Sashimi in Kips Bay”, in New York Times:


tonkotsu

Borrowed from Japanese 豚骨 (tonkotsu), from 豚 (ton, “pork”) + 骨 (kotsu, “bone, rib”).

A Japanese broth made from pork marrow, typically served with ramen.


hot mint

Vietnamese coriander
Vietnamese coriander

Vietnamese coriander (Persicaria odorata).


Italian sausage

en-noun

Italian sausage (plural Italian sausages)

From being a common type of sausage in Italian cuisine.

(Canada, US, food, informal) A slightly spicy pork sausage flavoured with fennel and anise.


tater tot

Appellativisation of the trademark Tater Tot.

For sandwiches, you might sink your teeth into a Cape Cod reuben with crispy cod, Swiss and coleslaw with tater tots or sweet potato fries, fried chicken and waffle sandwich with maple aioli, or bacon jam burger — maple bourbon bacon jam, gorgonzola, fried egg, arugula, tomato.

2022 June 12, Lauren Daley, “How to eat through Blackstone Valley in a weekend”, in Boston Globe:

(Canada, US) A small cylindrical piece of grated potato, generally deep-fried.


English oregano

The most common type of oregano, Origanum vulgare subsp. vulgare, which grows wild in England.


wild marjoram

wild marjoram (usually uncountable, plural wild marjorams)

(UK) English oregano, Origanum vulgare subsp. vulgare, which grows wild in the British Isles.


Mt. Pima oregano

An herb related to bee balm native to Arizona, New Mexico, and northern Mexico, Monarda austromontana, which smells and tastes like oregano


Mexican oregano

Mexican oregano (usually uncountable, plural Mexican oreganos)

A Mexican shrub, Lippia graveolens, not closely related to true oregano, but with leaves that smell and taste like like it.

A Mexican shrub, Poliomintha longiflora, with leaves that smell and taste like oregano

A Mexican and southwestern-US herb related to bee balm, Mt. Pima oregano, Monarda austromontana, which smells and tastes like oregano


third-wave coffee

A modern approach to growing and making coffee, where the beans are treated as an artisanal ingredient.


kushari

An Egyptian dish of rice, macaroni and lentils topped with a tomato-vinegar sauce and garnishes.


halal snack pack

halal snack pack (plural halal snack packs)

The halal snack pack has long been a staple of Australian takeaway shops, if a little overshadowed by the kebab.

2016, Michael Safi, Elle Hunt, Josh Wall, The halal snack pack: a fast track to a heart attack? Or worse?, The Guardian:

Ufuk Bozoglu, owner of Oz Turks Jnr in Sydney’s Redfern and star of Kebab Kings, made the halal snack pack (or HSP) that inspired Luke Eagles and his mates to create the group.

2016, Rachel Bartholomeusz, Unpacking the halal snack pack, SBS:

A year ago, few would have heard of a halal snack pack, but now the new kebab shop favourite has been named one of the words of the year by Macquarie Dictionary.

2017, Josh Butler, "'Halal Snack Pack' Is Macquarie Dictionary's Runner-Up Word Of The Year”, Huffington Post

(Australia) A fast food dish consisting of halal-certified doner kebab meat, chips, cheese and a variety of sauces (usually chilli, garlic and barbecue).

kapsalon

rough equivalent, but not necessarily halal


Glasgow salad

Glasgow salad (countable and uncountable, plural Glasgow salads)

From the Scottish predilection for fast food.

Nor was I ever able to treat myself to the national drunkard's delight that is the ‘munchy box’: a foot-square pizza carton crammed with onion rings, doner meat shavings, hunks of nan bread and nuggets of assorted bhaji, all served on a bed of Glasgow salad.

2012, Tim Moore, You Are Awful (But I Like You): Travels Around Unloved Britain, Vintage, →ISBN, page 149:

(slang, humorous) A serving of chips/fries.


pizza saver

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

A small device, typically a plastic tripod, used to prevent the top of a food container, such as a pizza box, from collapsing inward.

منقذ بيتزا

plastic tripod to prevent the top of the food container from collapsing


Dog

The figurative sense "Newcastle Brown Ale" comes from the euphemism "I'm going to walk the dog" or "I'm going to see a man about a dog", meaning "I'm going to the pub for a drink". This was further popularised by a 1980s advertising campaign.

(astronomy, with definite article) The Dog Star; Sirius.


coffeehead

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

(slang) A person who is addicted to or regularly consumes coffee.


Chongqing chicken

(cooking) A spicy Chinese dish of chicken and dried red chili peppers.


mafe

An African meat stew thickened with ground peanuts.


chopstick rest

A small ornament on which a pair of chopsticks may be placed to prevent them from becoming contaminated or rolling off the table.


margatini

A martini cocktail made and served like a margarita, with tequila as an ingredient.


som tam

green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.


shioyaki

Food, usually fish, broiled with salt in Japanese cuisine.


Japanese rice ball

Japanese rice ball (plural Japanese rice balls)


Italian rice ball

Italian rice ball (plural Italian rice balls)


gamjatang

A spicy Korean soup made from the spine of a pig, often with vegetables and noodles.


aloo pie

A kind of potato samosa, popular in Trinidad and Tobago.


waffle fries

waffle fries pl (normally plural, singular waffle fry)

potato crisps in a waffle shape, i.e. crinkle-cut with holes


dine and dash

LL-Q1860 (eng)-Flame, not lame-dine and dash.wav

He was also an irresponsible boozehound who habitually ran out on the check in restaurants, even though he must have known it was the waitress who had to pay the bill for such dine-and-dash customers.

2009 November 20, Stephen King, “Raymond Carver’s Life and Stories”, in The New York Times, →ISSN:

(Canada, US, informal) The crime of eating a meal in a restaurant and leaving without paying.

eetpiraterij

leaving a restaurant without paying after eating


dine and dash

en-verb

dine and dash (third-person singular simple present dines and dashes, present participle dining and dashing, simple past and past participle dined and dashed)

dines and dashes (present singular third-person)
dining and dashing (participle present)
dined and dashed (participle past)
dined and dashed (past)

(Canada, US, informal) To commit such an act.

吃霸王餐

to leave a restaurant without paying after eating

(étteremből) fizetés nélkül távozik/meglép/meglóg


feuilletine

en-noun

feuilletine (countable and uncountable, plural feuilletines)

(cooking) Crispy flakes of crêpe used in desserts.


flat iron steak

flat iron steak (plural flat iron steaks)

(Canada, US) A tender, flavorful cut of beef from the shoulder of the steer.


kimuchi

From Japanese キムチ (kimuchi), from Korean 김치 (gimchi). Doublet of kimchi.

The Japanese variation of the Korean dish kimchi, which usually has a milder flavor.


dripping cake

dripping cake (countable and uncountable, plural dripping cakes)

A traditional British cake made with dripping, currants and raisins.


slotted spoon

Using a slotted spoon, remove the peel and nuts from the syrup; set aside.

2013 February 17, Anissa Helou, The Observer:

A large spoon with slots in it used to drain food.


powder-douce

Coordinate term: powder-forte

A sweet spice mixture used in medieval cookery.


seven and seven

seven and seven (plural seven and sevens)

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

A highball made with Seagram's Seven Crown whiskey and 7 Up.


beau monde seasoning

A mixed seasoning of salt, onion powder, and celery powder.


banana ketchup

banana ketchup (countable and uncountable, plural banana ketchups)

From banana + ketchup. The tomato shortage in the Philippines during WWII led to the substitution of bananas and red dye.

Let us take ketchup for instance. Is there such a thing as "banana ketchup" or "papaya ketchup" so that we have to define "ketchup" as containing so much percent of tomato and nothing more?

1965, Science Review, volumes 6-8, page 43:

[…] banana ketchup, which has replaced tomato ketchup in the Philippines because of its superior flavour and much lower cost.

1996, M. Flach, Plants yielding non-seed carbohydrates, page 126:

I kept telling my husband we should import banana ketchup from the Philippines.

2005, Theresa M. Welford, The Paradelle: An Anthology, page 36:

(food) a condiment, a type of ketchup where the tomatoes are replaced by bananas and red food dye


carpetbag steak

carpetbag steak (plural carpetbag steaks)


aavakaaya

A variety of pickle from Southern India, particularly popular in the states of Andhra Pradesh and Tamil Nadu. It is composed primarily of dried mango pickled in powdered mustard, red chili powder (dried, sometimes roasted, and powdered), salt, sesame oil, and fenugreek.


cheese knife

(cheesemaking) A spatula used to break down curd.


kaldereta

From Tagalog kaldereta, from Spanish caldereta, from caldero + -eta.

Never mind: For $10 there is the revelation of kaldereta, a dark tomato stew originally taken from the Spanish and improved with liver pâté, the faint mineral tang like kissing a coin before it’s tossed.

2016 June 30, Ligaya Mishan, “Phil-Am Kusina, a Ray of Philippine Sun on Staten Island”, in New York Times:

A goat stew from the Philippines, commonly made with vegetables and liver paste.


sweet tea

sweet tea (usually uncountable, plural sweet teas)

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

Sweetened tea, especially (Southern US) iced tea supersaturated with sugar by adding it during or just after boiling the water.


tendie

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From chicken tender + -ie. As Internet slang, it is popularized by a genre of post on 4chan that mocks the concept of childish basement dwellers who continue to eat chicken tenders well into adulthood.

In recent weeks, the only way to get up to speed with WallStreetBets would have been through full immersion, absorbing comments about “tendies” and “diamond hands” and “holding the line” until you worked up the nerve to post the group’s most beloved slogan for yourself: “We like the stock.”

2021 January 29, John Herrman, “Everything’s a Joke Until It’s Not”, in The New York Times:

There are members who say they made enough to pay off student debt, afford an operation for a family member, and even buy a yacht, all thanks to their fresh delivery of “tendies” – WSB jargon for money (it’s an allusion to tender fried chicken).

2021 January 29, Desmund Delaney, “A year ago on Reddit I suggested investing in GameStop. But I never expected this”, in The Guardian:

financial instrument
financial instrument

(finance, Internet slang, usually in the plural) The money or financial instruments gained by independent currency or securities traders following a successful wager or risk.


samgyetang

Borrowed from Korean 삼계탕(蔘鷄湯) (samgyetang), Sino-Korean word literally meaning “chicken soup with ginseng”.

A Korean soup consisting of a young chicken filled with rice, garlic and jujube and spiced with ginseng.


sushi pizza

sushi pizza (countable and uncountable, plural sushi pizzas)

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A type of sushi originating in Canada, made from fried rice patties topped with raw seafood and avocado slices and drizzled with condiments.


powldoody

From Pouldoody (name of the inner part of a creek near Corcomroe Abbey in County Clare), possibly from Irish poll Dubhda (literally “O’Dowd’s hole”).

der

(rare) A variety of Irish oyster, eaten as a delicacy.


Brandy Alexander

en-noun

Brandy Alexander (plural Brandy Alexanders)

From brandy + alexander (an earlier cocktail made with gin). There are various theories involving people named Alexander, but no widely accepted individual.

compound

A cocktail made with brandy, cream and crème de cacao.


White Lady

Alternative letter-case form of white lady (“cocktail”).


Twizzler

Brand name, established in the 1920s, from twizzle + -er.

Drive-in Party. Lug the TV into the backyard, pop a couple of videos into the VCR, and serve popcorn, sodas, and Twizzlers.

1997, Kim Goad, Magic Moments: A Busy Woman's Guide to Forgotten Pleasures:

Fill cars with candy; link together with Twizzlers.

2002, Parents, volume 77, numbers 5-8, page 230:

(US, Canada) A kind of chewy candy in the form of long twists.


angels on horseback

Without enthusiasm, Bond ordered caviar, grilled lamb cutlets and salad, and angels on horseback for himself

1958, Ian Fleming, Doctor No, 20th edition, Glidrose, page 126:

A dish of bacon-wrapped oysters, commonly served as an hors d'œuvre or canapé.


kubie

(Alberta) Kubasa, especially when served on a hot dog bun.


cheezburger

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(Internet slang) Eye dialect spelling of cheeseburger.


garlic knot

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A snack food made of baked knotted dough seasoned with garlic.


dandelion coffee

An herbal tea made from dandelion roots, used as a substitute for coffee.


jet fuel

en-noun

jet fuel (countable and uncountable, plural jet fuels)

Near-synonym: (often synonymous) lamp oil

(aviation) The fuel that powers a jet aircraft.

(sometimes humorous, hyperbolic) Kerosene.

The fuel that powers a jet aircraft.
Kerosene.


sciacarello

A red wine grape variety grown in Corsica


hoop cheese

hoop cheese (countable and uncountable, plural hoop cheeses)

It is made in a round mould called a hoop.

A traditional cheese made only from milk, with the whey completely pressed out.


burukutu

Sorghum bicolor
Sorghum bicolor#Translingual

Cenchrus americanus
Cenchrus americanus#Translingual

Pennisetum glaucum
Pennisetum glaucum#Translingual

An African alcoholic beverage, brewed from the grains of Guinea corn (Sorghum bicolor) and pearl millet (Cenchrus americanus, syn. Pennisetum glaucum)


adrak

(India, cooking) Alternative form of adraki (“ginger”)


butter tea

butter tea (countable and uncountable, plural butter teas)

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A traditional drink in Tibet, Nepal, Bhutan and Sikkim, made from tea leaves, butter (traditionally from yak milk), water and salt.


kiddlywink

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Possibly related to tiddlywink or kiddywink.

"And we have a notion how much he had to drink in the kiddlywink."

1974, Marjorie Watson, Heir to Polventon, →ISBN:

1980, John Hugh Norton Mason, West country walks and legends, Academy Chicago Pub
Bessie's Cove was said to be named after a Bessie Burrows who kept a small 'kiddlywink' inn on the cliff-top.

There's a kiddlywink there where my crew and l have spent many a happy hour.”

2011, Patricia Gaffney, Lily, Open Road Media, →ISBN:

(Cornwall, historical) A small pub only licensed to sell beer or cider.


pasticciotto

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Borrowed from Italian pasticciotto (literally “small pie”).

bor

An Italian pastry from Apulia, resembling a miniature pie, often filled with egg custard or ricotta cheese.


dolmadaki

Borrowed from Greek ντολμαδάκι (ntolmadáki).

(Greek cuisine) A rice mixture with fresh herbs such as mint and parsley and, sometimes, pine nuts, with tender grape leaves, served with a thick and creamy, lemony sauce. Also, in some regions, minced meat is added tightly wrapped.


cup noodles

From a trademark brand of Nissin, Japanese カップヌードル (“cup noodle”).

Nobody felt like eating, and just as well, because Kian had cup noodles and a box of tea.

2014, Ann Aguirre, Mortal Danger, Feiwell and Friends:

Any dried, instant noodles (usually ramen) that are sold in and eaten from waterproof polystyrene cups.


sheftalia

Borrowed from Greek σεφταλιά (seftaliá).

A traditional Cypriot food, a type of crépinette, a sausage without skin, that uses caul fat or omentum to wrap the ingredients, rather than sausage casing.


melitzanosalata

From Greek μελιτζανοσαλάτα (melitzanosaláta), meaning "aubergine salad".

μελιτζανοσαλάτα

An aubergine salad made with olive oil and lemon juice, popular in Cyprus and Greece.


malidzano

Borrowed from Macedonian малиџано (malidžano), from Italian melanzana (“eggplant”). Doublet of melongene.

A traditional Macedonian spread made from puréed eggplant, sirene cheese, walnuts, garlic and spices.


daktyla

From Greek δάχτυλο (dáchtylo, “finger”). Doublet of date and dactyl.

A rustic leavened bread from Greece, with a segmented shape resembling fingers. It is traditionally made from a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is topped with sesame and nigella seeds.


kalitsounia

(cooking) Small cheese or herb pies in Cretan cuisine; they may be sweet or salty, and either baked or fried.


health bar

A snack food made from cereal, nuts, etc. in bar form.


shucking knife

A type of knife designed for shucking oysters, with a short, sturdy double-edged blade.


soutzouki

Borrowed from Greek σουτζούκι (soutzoúki), from Turkish sucuk (see also: Georgian ჩურჩხელა (čurčxela, “churchkhela”)). Doublet of sujuk.

A dry, low-fat, spicy sausage from Greece and Turkey.


aluwa

A Sri Lankan sweet, made from rice flour or potatoes with treacle, cardamom and usually cashew nuts, and served in a flat cookie-like form. It is similar to halva.


basbousa

en-noun

basbousa (countable and uncountable, plural basbousas)

bor

Arabic بسبوسة

A traditional Middle Eastern sweet cake, made from cooked semolina or farina soaked in simple syrup which may also contain orange flower water or rose water.


Aberdeen cutlet

en-noun

Aberdeen cutlet (plural Aberdeen cutlets)

(archaic, British slang) A cured or dried haddock.


eggah

From Egyptian Arabic عِجّة (ʕegga), from Arabic عُجَّة (ʕujja), from ع ج ج (ʕ j j) meaning "to be overcrowded or jammed pack", as the meal is typically packed or stuffed with chop-meat and/or various vegetable fillings.

ar-root

ع ج ج (ʕ j j)

An Arab dish of eggs cooked in a pancake, bound to a meat or vegetable filling.


drunken shrimp

A Chinese dish of freshwater shrimp, often eaten alive and immersed in alcohol.


chocnut

Genericized trademark from Choc Nut, which is a blend of chocolate + peanut, or alternatively of chocolate + coconut, since supposedly the original recipe used chocolate and coconut.

She talked about how it was to achieve fame, how it was to work her body to the bones, how it was to crave for bagoong and chocnut in fits of homesickness, how the whole thing had not changed her at all, she was still the same old Lea.

1993, Teodoro C. Benigno, Here's the score - Volume 2, page 269:

Go into that shop and buy me three of those chocnut lollies.

“Chocnut,” said Robyn, then she paused. “Peas Mummy? Peas chocnut?”

2017, Makala Thomas, Kenco: The Return Of Her King, →ISBN, page 264:

(Philippines) A confectionery, usually sold in small bars, made with cocoa powder, peanuts and sugar.


murtabak

A kind of stuffed pancake or pan-fried bread found in parts of the Middle East and Asia.


whipping cream

en-noun

whipping cream (countable and uncountable, plural whipping creams)

thick cream with a high butterfat content, which is suitable for whipping.


grand fromage

grand fromage (plural grand fromages or grands fromages)

grand fromages (plural)
grands fromages (plural)

/ˈɡɹɒn ˈfɹɒmaʒ/

A literal translation of big cheese into French.

The two DJs who I'd seen at that Latics club event turned out to be real grand fromages of the scene, movers, shakers, opinion formers, revered figures.

2003, Stuart Maconie, “Out on the Floor”, in Cider With Roadies, London: Ebury Publishing, →ISBN, page 69:

A CBS executive was sitting in on the meeting. I couldn't remember his name but since the sale of Newsline to CBS a year ago, network grands fromages were becoming a familiar sight around the place.

2004, Bella [Arabella Rosalind Hungerford] Pollen, Hunting Unicorns, London: Pan Books, →ISBN, page 18:

But when all was said and done, I'd absorbed her belief that a woman was far more attractive, feminine, virtuous, and valuable when supporting and empowering the Grand Fromage, rather than being the Grand Fromage.

2008 January, Andrea Joy Cohen, “Uncovering a Girl's Ambition: Belleruth Naparstek, L.I.S.W., B.C.D.”, in A Blessing in Disguise: 39 Life Lessons from Today's Greatest Teachers, trade paperback edition, New York, N.Y.: Berkley Books, →ISBN, page 81:

On our next date I tell Him I think he is a big cheese. He laughs and says, "A grand fromage, eh? No, I'm not a grand fromage; I'm what you would call a medium fromage. Something like a Camembert or Époisses." We laugh.

2015 January, Melissa Kite, The Art of Not Having It All: True Stories of Men, Sex, and Other Disasters, 1st US edition, New York, N.Y.: Thomas Dunne Books, St. Martin's Press, →ISBN, page 163:

(humorous) A big cheese; an important person.


gooseberry tart

gooseberry tart (plural gooseberry tarts)

Cockney rhyming slang
Cockney rhyming slang


katsudon

A Japanese dish of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments.


sushirrito

Sushirritos are perfect for on-the-go eating and can be customized with your favorite sushi fillings.

2022, Brad Hoskinson, Sushi Cookbook for Beginners, page 47:

Then there are sushirritos (sushi burritos) and other hybrid foods occurring as Latinos and other ethnic groups interact.

2013, Leo Chavez, The Latino Threat, page 213:


football pie

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A Scotch pie or meat pie sold at football stadiums.


eliopsomo

Transliteration of Greek ελιόψωμο (eliópsomo).


singani

A South American pomace brandy distilled from white Muscat of Alexandria grapes in the high valleys of Bolivia.


xuixo

A viennoiserie pastry filled with crema catalana, from Girona in Catalonia, Spain.


yurla

A Tibetan pastry, consisting of butter added to wheat flour and cooked into a paste


gyabrag

In Tibetan cuisine, a pancake made with barley flour, yak butter, dry cheese curds and sugar.