juice box

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

(US, Canada) A small carton of fruit juice with an attached plastic straw.

Ashleigh opened her legs without hesitation giving him a nice view of her juice box

2016, Ty Marshall, Keys to the Kingdom, page 142:

She raised one leg up on the edge of the tub, giving him full access to her juice box.

2017, Blake Karrington, Single Ladies 2, unnumbered page:

I started making a trail of kisses down her belly until I made it to her juice box.

2018, Dawn Jiles, If I Can't Have You, unnumbered page:

(African-American Vernacular, slang, vulgar) The vagina.


baby food

en-noun

baby food (countable and uncountable, plural baby foods)

The court was told Robins had asked if she could use the oven to heat some baby food for her child. Knutton heard a loud popping noise "like a crisp packet being popped" coming from the kitchen followed by a "screeching" noise. When she saw what had happened to the kitten she was sick in the sink.

2011 December 14, Steven Morris, “Devon woman jailed for 168 days for killing kitten in microwave”, in Guardian:

A food designed for babies, usually of very soft consistency.


MRE

After first trying an M.R.E. at age 8 — his father bought him one from an Army supply store in Lakewood, Fla., where Mr. Thomas still lives — he became obsessed with tracking down rations from various countries and eras.

2021 June 8, Priya Krishna, “Unloved by Generations of Soldiers, the M.R.E. Finds a Fan Base”, in The New York Times, →ISSN:

(US military) Initialism of Meal, Ready-to-Eat: an individual field ration used by the US military


crème

crème (countable and uncountable, plural crèmes)

Unadapted borrowing from French crème. Doublet of cream and crema.

(cooking) A very sugary, fluffy white cream derivative or creamlike analogue.


lemon balm

lemon balm (countable and uncountable, plural lemon balms)

Melissa officinalis
Melissa officinalis#Translingual

A perennial herb, of species Melissa officinalis, of southern Europe; used as a flavouring in ice cream etc.

melissa f citronèla f poncidara f abelhana


McDonald's

en-proper noun

McDonald's (plural McDonald's or McDonald'ses)

McDonald's (plural)
McDonald'ses (plural)

From the surname of the two brothers who founded the company, Richard and Maurice McDonald.

This is evidence of the bank's confidence in a community organization for which it has now financed three ventures (CPI and two McDonald's).

1970, An Evaluation of Fiscal Year 1968 Special Impact Programs, Bladensburg, Md.: Westinghouse Learning Corporation, page 76:

Today, blue-movie palaces are as much a part of the suburbs as the wildly proliferating McDonald’ses.

1972, Time, volume 101, page 31, column 1:

The Chinese believe feng shui, pronounced fung shway, can help blunt the ill effects to health and wealth brought on, for example, by the inauspicious jut of an adjacent building or hill.
It’s why the doors on Jardine House, headquarters of the colony’s flagship commercial firm, are slightly askew. It’s why property prices in the Shouson Hill area are lower than the ritzy neighborhoods next door. It’s why one McDonald’s used to have a fish tank by the door. Aquariums and mirrors make good ghostbusters.

1997 January 31, Charles Hutzler, “Leader’s office hunt a lesson in arcana and parking problems”, in AP News, archived from the original on 2023-04-19:

she walked into a job in McDonaldʼs, the first one she applied to

2019, Bernardine Evaristo, Girl, Woman, Other, Penguin Books (2020), page 313:

A widespread chain of fast food restaurants.

:Category:English terms prefixed with Mc-


McDonald's

en-noun

McDonald's (countable and uncountable, plural McDonald's)

I stopped to pick up some McDonald's and traveled up the road a little before pulling over.

1996, Joan M. Drury, Silent Words, Spinsters Ink, page 36:

“Darling,” Janelle is standing on the outskirts of the group, listening with amusement, “just because a man has filet mignon at home, doesn't mean he doesn't fancy a McDonald's every now and then.”

2006, Jane Green, Swapping Lives, Penguin, →ISBN:

He bought two McDonald's in a bag and took them to the Social Services place.

2011, Leslie Thomas, Dangerous Davies And The Lonely Heart, Random House, →ISBN:

2014, May 22, Don Thompson, quoted in "McDonald's CEO insists fast-food giant pays 'fair wages' as protesters rally", The Guardian
My parents eat McDonald’s and they are here today – they are quite healthy.


Lucky Charms

Trademark, launched in the 1960s, from lucky charm.

He holds a bowl of Lucky Charms in his left hand and extends his right. "I don't usually eat these. Nita was having some." "I do," Louisa says.

2001, Paul Kafka-Gibbons, DuPont Circle: A Novel, page 12:

I'd eat two bowls of Lucky Charms and the next thing you know, I'd be sticking the spoon down my throat.

2002, Daisy Hernández, Bushra Rehman, Colonize This!: Young Women of Color on Today's Feminism, page 362:

I don't give a damn where yo' Lucky Charms-eating ass came from; just get yo' leprechaun ass up front to the visiting room now!

2005, Nedra M. Shivers, Redeeming Daddy, page 1:

One of the greatest joys of living alone is the complete freedom to eat Lucky Charms by the handfuls straight out of the box.

2007, Rhonda Pollero, Knock Off, page 28:

breakfast cereal
breakfast cereal#English

A breakfast cereal containing a combination of wheat-based pieces and marshmallows in various shapes.


bouquet garni

Borrowed from French bouquet garni (literally “garnished bouquet”).

bor

In the past, the bouquet garni was a prescribed mixture of thyme, bay leaf, and parsley. But thankfully the traditional formula has changed as cooking methods have become less regimented.

2010, Ruth Lively, Cooking from the Garden, Taunton Press, →ISBN, page 117:

A bundled mixture of herbs or dried herbs used as a flavouring for stews, soups, and sauces.


garam masala

en-noun

garam masala (countable and uncountable, plural garam masalas)

From Hindi गरम मसाला (garam masālā, “hot spice”).

bor

A mixture of spices used in Indian dishes, such as coriander, cumin, cloves, cinnamon, nutmeg, star anise, and chillis.

葛拉姆馬薩拉 /葛拉姆马萨拉

gélāmǔ mǎsàlā


waffle iron

Such a one is very apt to leave his impress upon his scholars, as the waffle-iron is impressed upon the cake that is baked in it.

1838, Samuel Griswold Goodrich, Fireside Education, page 331:

I remember once of buying a waffle-iron of him, and when I tried it and found it did not make a pretty pattern on the waffles, I took it back to him to change it: but having no other pattern, he returned me the money as soon as I asked him.

1841 August 20, Miss Leslie, “Mr. Smith”, in The Ladies' Garland, volume 5, number 2, page 36:

These batter-based flat cakes gained a new form of popularity in America when Thomas Jefferson returned from his stint in France as a diplomat. In 1789 he presented his friends with a long-handled waffle iron.

2011, Ann Treistman, Who Put the Devil in Deviled Eggs?: The Fascinating Stories Behind America's Favorite Foods:

A cooking appliance, with hinged, indented metal plates, used to make waffles.

vaffeljern

a cooking appliance used to make waffles


BLT

I wish I could make everyone a BLT. That would be the end of the golden arches, I'm sure of it. There are times when the BLT just tastes right, primal and true, the best thing you could ever eat.

2010, Michele A. Jordan, The BLT Cookbook, Harper Collins, →ISBN, pages 5–6:

(cooking) Initialism of bacon, lettuce and tomato: a sandwich made with these main ingredients.


arugula

en-noun

arugula (countable and uncountable, plural arugulas)

Probably from a Southern Italian dialect word equivalent to Standard Italian rucola, whence also, since c. 1967, English rucola. Also cognate to rocket (“plant”), eruca, roquette.

A yellowish-flowered Mediterranean herb of the mustard family with flavoured leaves, often eaten in salads, that has a distinct, peppery flavor, of three species:

Eruca sativa, sometimes Eruca vesicaria subsp. sativa

Eruca vesicaria
Eruca vesicaria#Translingual


waldmeister

Galium odoratum
Galium odoratum#Translingual

A herb used (particularly in Germany and central Europe) for flavouring wines and liqueurs, Galium odoratum.


woodruff

woodruff (countable and uncountable, plural woodruffs)

From Old English wudurofe, from wudu (“wood”) + rofe, of uncertain meaning and origin.


sweet woodruff

Asperula odorata
Asperula odorata#Translingual

An aromatic perennial plant, formerly used as a strewing herb, Galium odoratum (formerly Asperula odorata), with small white flowers.


angelica

angelica (countable and uncountable, plural angelicas)

/ænˈd͡ʒɛlɪkə/


cilantro

cilantro (usually uncountable, plural cilantros)

/sɪˈlæntɹəʊ/

From Spanish cilantro, possibly from an unattested regional Vulgar Latin variant (with front vowel) of Late Latin coliandrum, from Latin coriandrum (“coriander”). Doublet of coriander and culantro.

Coriandrum sativum
Coriandrum sativum#Translingual

(US) The stems and leaves of the coriander plant, Coriandrum sativum, used as a seasoning and garnish in cooking.


borage

borage (usually uncountable, plural borages)

From Middle English borage, borrowed from Old French borage (compare French bourrache), from Medieval Latin borrago, either from Latin borra (“short wool, rough hair”) or Arabic أَبُو العَرَق (ʔabū l-ʕaraq, literally “father of sweat”).

der

أَبُو العَرَق

Borago officinalis
Borago officinalis#Translingual

Borago officinalis, a Mediterranean plant with rough, cucumber-flavored leaves and stems, used in salads and cooked.


takeaway

If you're hungry, there's a takeaway just around the corner.

2005, Amsterdam, Time Out, page 129,
The wonderful, and deeply filling, world of Dutch broodjes (sandwiches) has its greatest champion in this takeaway, one of the very few that still features proper homemade meat and fish salads in your bun, rather than the almost ubiquitous factory prepared product that′s taken over the sandwich market.

Some of the cheapest places to eat in Kampala are the ubiquitous takeaways that dot the city centre.

2006, Mary Fitzpatrick, Tom Parkinson, Nick Ray, East Africa, Lonely Planet, page 479:

(chiefly UK, Australia, South Africa and New Zealand) A restaurant that sells food to be eaten elsewhere.

წასაღებად

restaurant selling food to be eaten elsewhere

restaurante de manducatoria para recoger


ullage

en-noun

ullage (countable and uncountable, plural ullages)

From Middle English ulage, from Anglo-Norman ulliage, from *ullier (“to fill a partially empty cask”), from Old French oel (“bunghole”, literally “eye”), from Latin oculus (“eye”). See French ouillage.

der

The dry ullage will be obtained in the same manner, the dry inches being used instead of the wet.

1840, Joseph Bateman, The Excise Officer's Manual and Improved Gauger:

In a cask or barrel, the empty space, occupied by air, that is created by not completely filling the cask or barrel, or through spillage.

The topping-up of such a barrel with fresh wine.

[…]5 hhds. rum/ 5 bbls. flour/ 1 bbl. sugar/ 9 do. pork/ 1 do. suett/ 3 do. cocoa/ 6 do. peas/ 2 ullage bbls. vinegar[…]

1815 Niles Weekly Register volume 8, Supplement, p. 152. From an inventory of the frigate Confiance

Additional cargo of little or no value taken on to prevent movement of shifting of the purposive cargo.

Mopps […] was draining his vast array of wine-glasses, lest the waiters carrying them off should find any "ullages" in them for surreptitious tippling on stair-cases.

1862, Temple Bar: A London Magazine for Town and Country Readers, page 13:

(slang, obsolete, in the plural) Left-over wine surreptitiously drunk by waiters as they clear away the glasses.


KFC

en-proper noun

KFC (countable and uncountable, plural KFCs)

* (KFC Corporation): Initialism of its historical name, Kentucky Fried Chicken.

KFC Corporation, an American fast food restaurant chain that specializes in fried chicken.

KFC

New Brunswick, New England, Louisiana, Missouri


cooper

en-noun

cooper (countable and uncountable, plural coopers)

They were nearly all whalemen; chief mates, and second mates, and third mates, and sea carpenters, and sea coopers, and sea blacksmiths, and harpooneers, and ship keepers; a brown and brawny company, with bosky beards; an unshorn, shaggy set, all wearing monkey jackets for morning gowns.

1851 November 14, Herman Melville, chapter 5, in Moby-Dick; or, The Whale, 1st American edition, New York, N.Y.: Harper & Brothers; London: Richard Bentley, →OCLC:

A craftsman who makes and repairs barrels and similar wooden vessels such as casks, buckets and tubs.


cooper

Alternative form of coper (“floating grog shop”)


cooper

en-verb

cooper (third-person singular simple present coopers, present participle coopering, simple past and past participle coopered)

coopers (present singular third-person)
coopering (participle present)
coopered (participle past)
coopered (past)

Alternative form of coper (“operate as floating grog shop”)


marzipan

en-noun

marzipan (usually uncountable, plural marzipans)

/ˌmɑːzɪˈpæn/

Borrowed from German Marzipan, from Italian marzapane, Venetan marzapane. Believed to be, with influence from pane (“bread”), derived from Arabic مَرْطَبَان (marṭabān, “spice box”) which comes from the name of a Burmese port known for its spice exports, Martaban, now called in Burmese မုတ္ထမ (muthta.ma.).

der

A confection made from a paste of almonds, sugar and egg white as a binder.

marzipani

confection of almond paste, sugar and egg white


tangy

en-adj

tangy (comparative tangier, superlative tangiest)

tangier (comparative)
tangiest (superlative)

Christmas queen Mary Berry's aubergine five-nut roast, from her Christmas Collection, is, as the name suggests, rather more focused on the nut side of things. Breadcrumbs play second fiddle to a medley of almonds, Brazils, chestnuts, pine nuts and pistachios which, although tangy with lemon juice and garlic, is outrageously dense. A single slice of this could leave you supine in front of the Queen's speech without even the wherewithal to reach for the remote control.

2011 December 15, Felicity Cloake, “How to cook the perfect nut roast”, in Guardian:


tapioca pudding

en-noun

tapioca pudding (countable and uncountable, plural tapioca puddings)


milk pudding

milk pudding (countable and uncountable, plural milk puddings)

(chiefly British) Any of several simple cooked desserts made from sweetened milk and some starchy ingredient.


tartare sauce

tartare sauce (countable and uncountable, plural tartare sauces)

A sauce made from mayonnaise and a chopped mixture of pickled gherkins, capers, olives and shallots; traditionally served with fish or other seafood.


Galliano

Galliano (countable and uncountable, plural Gallianos)

Liquore Galliano L'Autentico, a bright yellow Italian liqueur flavoured with herbs, star anise and vanilla, and used in several cocktails including Harvey Wallbanger


cosmopolitan

From cosmopolite + -an. Compare metropolitan and megalopolitan.

A cocktail containing vodka, triple sec, lime juice and cranberry juice.


provender

provender (usually uncountable, plural provenders)

From Middle English provendre, from Old French provendre, variant of provende (“allowance, provision”), from Late Latin praebenda (“a payment, in Medieval Latin also an allowance of food and drink, pittance, also a prebend”). Doublet of prebend.

der

The farm which supplied to him ungrudging provender had all his vast capacity for work in willing exercise …

1859, George Meredith, chapter 12, in The Ordeal of Richard Feverel. A History of Father and Son. […], volume (please specify |volume=I to III), London: Chapman and Hall, →OCLC:

He ripp'd the womb up of his mother, / Dame Tellus, 'cause he wanted fother, / And provender, wherewith to feed / Himself and his less cruel steed.

1662 (indicated as 1663), [Samuel Butler], “[The First Part of Hudibras]. Canto CANTO 2.”, in Hudibras. The First and Second Parts. […], London: […] John Martyn and Henry Herringman, […], published 1678, →OCLC; republished in A[lfred] R[ayney] Waller, editor, Hudibras: Written in the Time of the Late Wars, Cambridge, Cambridgeshire: University Press, 1905, →OCLC:

Irregular, sporadic feeding and strange provender were beginning to take their toll, and I felt queasy at the thought of 'various curries' the Amat's clerk had promised for the first meal of the day.

(...) hobbits were easy-going with their children in the matter of sitting up late, especially when there was a chance of getting them a free meal. Bringing up young hobbits took a lot of provender.

1954, J. R. R. Tolkien, The Lord of the Rings, Chapter I, A long-expected party:


amphora

en-noun

amphora (plural amphoras or amphorae or amphorai)

amphoras (plural)
amphorae (plural)
amphorai (plural)

/æmˈfɔ(ː)ɹə/

From Latin amphora (“large wine vessel, Roman unit of liquid measure”), from Ancient Greek ἀμφορεύς (amphoreús, “two-handled pitcher, Greek units of liquid measure”), ultimately from Mycenaean Greek 𐀀𐀠𐀡𐀩𐀸 (a-pi-po-re-we, “carried on both sides”).

der

By concurrent use of panel decoration and concentric-circle ornament, and by free employment of red paint, the fully developed style of the Geometric Period attains a wide range of rich and elaborate effects. These are best displayed on the necks and shoulders of the very large amphorai which are characteristic of this period.

1914, John L[inton] Myres, Handbook of the Cesnola Collection of Antiquities from Cyprus, New York, N.Y., page 76:

A complete set for a ten-man symposion (an ordinary size) with ten deep cups, ten shallow cups, two mixing-bowls, two wine-jugs, two hydriai, two amphorai would cost in the neighbourhood of forty drachmai, and that would not be an unreasonable price for a rich man for a special occasion.

1973, T[homas] B[ertram] L[onsdale] Webster, Athenian Culture and Society, London: Batsford, →ISBN, page 137:

Traditionally, the style of an artefact has been separated from its function. Thus, the function of a Greek pot – defined in terms of whether it was intended for transportation (hydriai or large amphorai), storage (pithoi and some kraters), distribution (oinokhoai) or consumption (cups, skyphoi and plates) – tends to be treated separately from any painted decoration on its surface.

1997, Jonathan M[ark] Hall, Ethnic Identity in Greek Antiquity, Cambridge University Press, published 2004, →ISBN, page 133:

(chiefly historical) A large vessel, especially a thin-necked clay vat used in ancient Greece and Rome for storing and transporting wine and oil.

ܐܘܦܪܐ

large clay vessel used in ancient Greece and Rome for storing wine and oil

(historical) A Roman unit of liquid measure reckoned as the volume of 80 Roman pounds of wine and equivalent to about 26 L although differing slightly over time.

(historical) A Roman unit of ship capacity, similar to tonnage.

(botany) A lower valve of a fruit that opens transversely.


anisette

en-noun

anisette (countable and uncountable, plural anisettes)

Borrowed from French anisette, from anis + -ette.

A French alcoholic liqueur flavored with anise


spritz

Synonym of spritzer (“drink made with white wine and soda water”)


spritzer

From German Spritzer (“splash, spatter”).

A chilled long drink, made from white wine and soda water, or fruit juice and soda water.


Anaheim

Borrowed from German Anaheim (literally “home of Ana”). Likely a reference to the local Santa Ana River.

bor

Capsicum annuum
Capsicum annuum#Translingual

A cultivar of the green or red pepper, Capsicum annuum, having long, tapering fruit.


Methuselah

From Hebrew מְתוּשֶׁלַח (M'tušelaḥ), also spelled מְתוּשָׁלַח (M'tušalaḥ). The planet's name stems from the fact that, at the time of its discovery in 2003, it was the oldest known planet.

The oldest person whose age is recorded in the Hebrew Bible, having reportedly lived 969 years.

Milky Way Galaxy
Milky Way Galaxy#English

(astronomy) A planet in PSR B1620-26 star system, Messier 4 globular cluster, Milky Way Galaxy, Scorpius constellation; a circumbinary planet, officially named PSR B1620-26 b, orbiting a pulsar (“PSR B1620-26 A”) and white dwarf (“WD B1620-26 B”).


Methuselah

Alternative spelling of methuselah (“large wine bottle”).


lactation

en-noun

lactation (countable and uncountable, plural lactations)

Borrowed from Latin lactātiō, lactātiōnis. Equivalent to lactate + -ion.

The period of time that a mother lactates to feed her young; lactation period.


tea service

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

A set of matching crockery for serving tea; normally a teapot, cups, saucers and small plates etc.; some of which may be silver.


teapoy

→ Bengali: টিপাই (ṭipai)

→ Kannada: ಟೀಪಾಯಿ (ṭīpāyi)

PIE word
 *tréyes
Borrowed from Hindi तिपाई (tipāī), Urdu تپائی (tipāi, “teapoy”), from a merger of Sanskrit त्रिपाद (tripāda, “tripod”) + Classical Persian سه پای (sih-pāy, “tripod”), with the spelling of the first element influenced by association with tea. Sanskrit त्रि (tri, “three”), the first element of त्रिपाद (tripāda), is ultimately derived from Proto-Indo-European *tréyes (“three”); while Classical Persian پای (pây, “foot”), the second element of سه پای, is ultimately from Proto-Indo-European *pṓds (“foot”), from *ped- (“to step; to walk; to fall; to stumble”). Doublet of tripod and tripus.

ref

From the collection of the Metropolitan Museum of Art in New York City, New York, USA.

der

The teapoy, derived from the Hindi/Persian phrase denoting a three-footed table, supported a tea set or tea-related objects. Not all teapoys were tripod-like tables or sold singly. The Carneses imported lacquer teapoys in sets. These sets could be easily stacked in a corner of the drawing room and brought out at teatime to hold a teacup, a set, or a caddy. The Carneses purchased lacquered teapoys sets for four dollars in China and probably sold them for twice that amount in America.

2019, Nancy E. Davis, “Afong Moy Presents Chinese Objects for the Home”, in The Chinese Lady: Afong Moy in Early America, New York, N.Y.: Oxford University Press, →ISBN, part II (The Show), pages 107–108:

(originally India) Originally, a three-legged decorative stand or table; now, especially, one with recesses for holding tea caddies and/or a tea service.

টিপাই

three-legged decorative stand or table; especially, one with recesses for holding tea caddies and/or a tea service


tea party

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

On January 23, MTR Elizabeth Line held an office-based tea party at which colleagues were encouraged to donate home-baked goods. It provided staff with an opportunity to take time out of their busy schedules and reminded everyone to take care of their mental health and wellbeing.

2020 July 1, “Case Studies: Brew Monday”, in Rail, page 59:

A semi-formal afternoon social gathering at which tea, sandwiches and cakes are served.

A type of imaginative playing in which children gather with each other or their dolls to mimic having a real tea party or other formal meal, often without any food at all.

Trials marked by strife, belligerent behaviour, unwarranted personal attacks, and other forms of disruptive and discourteous conduct are antithetical to the peaceful and orderly resolution of disputes we strive to achieve. By the same token, trials are not — nor are they meant to be — tea parties. […] Care must be taken to ensure that free expression, resolute advocacy and the right of an accused to make full answer and defence are not sacrificed at the altar of civility.

2018 June 1, Michael Moldaver, “Groia v. Law Society of Upper Canada, 2018 SCC 27”, in CanLII, retrieved 2021-04-17:

(figuratively) An interaction characterized by a high degree of courtesy, delicacy, deference, and avoidance of conflict.


tea tray

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

Jingling in with the tea-tray, she absolutely trod on him. And exclaimed indignantly, "Jasper, you wicked dog, you nearly upset me."

1938, Norman Lindsay, Age of Consent, 1st Australian edition, Sydney, N.S.W.: Ure Smith, published 1962, →OCLC, page 145:


tea bag

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

Making a cup of tea wasn’t an easy task in this household. The kettle had been taken away by the hard-faced men, and the family were too poor to afford tea bags or milk.

2017, David Walliams [pseudonym; David Edward Williams], “All Bag and No Tea”, in Bad Dad, London: HarperCollins Children’s Books, →ISBN, page 99:


tea bag

en-verb

tea bag (third-person singular simple present tea bags, present participle tea bagging, simple past and past participle tea bagged)

tea bags (present singular third-person)
tea bagging (participle present)
tea bagged (participle past)
tea bagged (past)


tea cloth

From tea + cloth; originally designating a cloth for wiping tea service items after washing, later a small tablecloth useful for afternoon tea. Attested from the late 18th century. Compare later tea towel.


teacup

"There isn't wind enough to capsize a tea-cup in a gutter," said Rasmus, and shifted his chew of tobacco with a little black chalk pipe, while he looked around him on all sides.

1886, Peter Christen Asbjørnsen, translated by H.L. Brækstad, Folk and Fairy Tales, page 182:

A small cup, usually with a handle, commonly used for drinking tea; normally sits in a saucer as part of a tea set.


tea room

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

Alternative form of tearoom: a cafe or a public lavatory.


tearoom

From tea + room. In reference to a lavatory, probably as a variant of t-room (“toilet room”).

I'm deathly afraid of the tearooms though, John. Some of my best friends have been entrapped and busted by the fuzz.

1973, chapter II, in Deep Dick, page 21:

I had run into Grant in a tea-room—The busy main floor crapper—a few months earlier.

1975, chapter III, in Hard-Headed Dick, page 39:

The euphemistically named "tea room" has been used in sexual subcultures among men who have sex with men (MSM) to describe public sex environments, usually public toilets, where men meet other men in sexual interaction... The term itself might be outdated...

2014, A Cultural Encyclopedia of the Penis, page 216:

(euphemistic, slang) A public lavatory, especially (US, gay slang, dated) as a meeting place for gay men.


teatime

en-noun

teatime (countable and uncountable, plural teatimes)

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

In the end, it was the Sunday afternoons he couldn't cope with, and that terrible listlessness which starts to set in at about 2:55, when you know that you've had all the baths you can usefully have that day, that however hard you stare at any given paragraph in the papers you will never actually read it, or use the revolutionary new pruning technique it describes, and that as you stare at the clock the hands will move relentlessly on to four o'clock, and you will enter the long dark teatime of the soul.

1988, Douglas Adams, The Long Dark Tea-Time of the Soul:

(chiefly British) The traditional time, in the late afternoon, for serving tea (the meal).

teetyd

a time specifically for the serving of tea


apple cider

apple cider (countable and uncountable, plural apple ciders)

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

(UK, Canada) Cider; fermented apple juice; hard cider.


pescetarian

/ˌpɛsɪˈtɛəɹi.ən/

Blend of Italian pesce (“fish”) + vegetarian.

blend

I'm curious what you do when you encounter a friend, family member, whoever who claims to be a "vegetarian who eats fish". It *really* bothers me when this happens because it contributes to the assumption that I eat fish and I don't, because I am a vegetarian. I feel like it gives all vegetarians a bad name. Do you correct them? Do you not bother? And how do you correct them? I was thinking that saying something like "oh, you mean your^([sic]) a pescetarian" would be ok and give them the appropriate term. Speaking of which, how is "pescetarian" pronounced?

1999 March 26, Jessica R. Shawl, “‘Vegetarians’???”, in rec.food.veg (Usenet), message-ID <36FBD2DB.8237C15@scdt.intel.com>:

Eat for Immunity follows a plant-based approach to improving immunity that is relevant to every style of eating—carnivore, pescetarian, vegetarian and vegan.

2004, Pierre Jean Cousin, Kirsten Hartvig, The Complete Guide to Nutritional Health: More Than 600 Foods and Recipes for Overcoming Illness and Boosting your Immunity, London: Duncan Baird Publishers, →ISBN, page 149:

"Why don't you just tell people you're a pescetarian?" a vegetarian I met recently asked, cutting me off midapologia for my beat-up leather jacket and my callow habit of behaving as if fish are neurologically no more complex than eggplants.

2006, Ayun Halliday, Dirty Sugar Cookies: Culinary Observations, Questionable Taste, Emeryville, Calif.: Seal Press, →ISBN, page 151:

A person who consumes no animal flesh with the exception of fish or seafood.


dead horse

en-noun

dead horse (usually uncountable, plural dead horses)

(Australia, rhyming slang) Tomato sauce.


takeout

takeout (countable and uncountable, plural takeouts)

desc

Japanese: テイクアウト (teikuauto), テークアウト (tēkuauto)

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

(Canada, US, Philippines) Food purchased from a takeaway.


blood sausage

A cooked sausage made out of meat (most often pork), blood and various other regional ingredients.


elevenses

en-noun

elevenses (usually uncountable, plural elevenses)

From dialectal elevens (“the eleven-o'clock meal”).

The harvestmen who board in the farm-houses fare sumptuously during the month of harvest.— […] at eleven o'clock in the morning, and four in the afternoon, they have each a large light plum-bun, with a pint of ale a piece, carried into the field, to encourage them to work cheerfully. These extra refreshments they call, in their provincial language, their "elevenses" and "fourses." I could not at first imagine what the servants meant by talking of carrying the harvestmen their elevenses and fourses, till Mrs. Henley explained that it was a vulgar abbreviation of the four-o'clock and eleven o'clock meals.

1837 February, Anna Lee, “The Pinch of Salt”, in The Ladies’ Companion: A Monthly Magazine, Embracing Literature and the Arts, […], volume VI, New York, N.Y.: Published by William W. Snowdon, →OCLC, page 162, column 2:

"In Europe," said Ghosh Babu who read a great deal, "they all stop work at eleven to have tea or coffee or cocoa, or some stronger beverage; they call it elevenses." / […] ["]Ghosh Babu, how long time they get for elevenses?" / "About half-an-hour," replied Ghosh with authority. […] / "We get no time off for elevenses," complained Sambamurthy. "We should bring it up before the Clerks' Association."

1989, Khushwant Singh, “Man, How the Government of India Run!”, in The Collected Short Stories of Khushwant Singh, New Delhi: Ravi Dayal Publisher, →ISBN, page 96; republished as “Book Extract: They also Serve …”, in Sunday, volume 18, number 4, Calcutta: Ananda Bazar Patrika, 2 January – 2 February 1991, →OCLC, pages 75–76:

Even in these tough economic times when many employers seem hell-bent on sucking any and all vestiges of pleasure out of the daily existence of the average working stiff, some things remain sacrosanct. Chief among them is the partaking of elevenses. Even if we spend the majority of our lives glued to a desk, staring at a computer screen or in meetings pretending we care about the interpretation of a spreadsheet, the break for a hot drink and a little snackette between breakfast and lunch is a covenant between Britain and God.

2010, Simon Majumdar, “Elevenses”, in Eating for Britain: A Journey into the Heart (and Belly) of the Nation, London: John Murray, →ISBN:

Betjeman, who was a bit of a gricer, wrote: "I know of no greater pleasure for elevenses in London than to sit in this tea place and watch the trains arrive and depart."

2021 January 13, Christian Wolmar, “Read all about London's Cathedrals of Steam”, in RAIL, issue 922, page 63:

(British, informal) A short mid-morning break taken around eleven o'clock for a drink or light snack.


lacto-ovo-vegetarian

A vegetarian whose diet excludes animal flesh, but accepts food that can be produced from a living animal without directly causing death (such as eggs, honey, and dairy products).

卵乳菜食主義者

らんにゅうさいしょくしゅぎしゃ

乳卵菜食主義者

にゅうらんさいしょくしゅぎしゃ


grill

en-verb

grill (third-person singular simple present grills, present participle grilling, simple past and past participle grilled)

grills (present singular third-person)
grilling (participle present)
grilled (participle past)
grilled (past)

1655, from French gril, from Middle French gril, from Old French greïl, graïl (“gridiron”), from graïlle (“grate, grating”), from Latin crātīcula (“gridiron”), diminutive of crātis (“hurdle, wickerwork”), q.v. Related to griddle, hurdle.

Bradly hung the fowl in a sugar-bag for to-morrow's dinner and set about grilling chops, with tomatoes stuffed with cheese and breadcrumbs in the pan.

1938, Norman Lindsay, Age of Consent, 1st Australian edition, Sydney, N.S.W.: Ure Smith, published 1962, →OCLC, page 139:

(transitive, Australia, New Zealand, UK) To cook food under the element of a stove or only under the top element of an oven – (US) broil, (cooking) salamander.


rectify

rectify (third-person singular simple present rectifies, present participle rectifying, simple past and past participle rectified)

rectifies (present singular third-person)
rectifying (participle present)
rectified (participle past)
rectified (past)

/ˈɹɛktəˌfaɪ/

From Middle English rectifien, from Anglo-Norman rectifiier, rectefier (“to make straight”), from Medieval Latin rēctificō (“to make right”), from Latin rēctus (“straight”).

der

(transitive) To produce (as factitious gin or brandy) by redistilling bad wines or strong spirits (whisky, rum, etc.) with flavourings.

tislata

to produce by redistilling with flavourings


rectified spirit

An alcoholic spirit that has been purified to or close to the maximum concentration obtainable by using conventional distillation processes, i.e. about 96% by volume.


blanquette

en-noun

blanquette (countable and uncountable, plural blanquettes)

Borrowed from French blanquette, from Provençal blanqueto, a diminutive of blanc (“white”), derived, through early Medieval Latin blancus, from Frankish *blank (“gleaming, white, blinding”), from Proto-Germanic *blankaz (“white, bright, blinding”), from Proto-Indo-European *bhleg- (“to shine”).
 Compare blanket.

der

A white meat stew in which neither the meat nor the sauce is browned.


Caesar

From Latin Caesar. Displaced Old English cāsere, which would have yielded *caser, *coser, and Middle English keiser, kaiser, from Old Norse and continental Germanic languages. All ultimately from the same Latin root. (See also Kaiser and tsar.)

The Caesars were an ancient and aristocratic family, which for eight generations had been prominent in the commonwealth.

1891, William Rainey Harper, Herbert Cushing Tolman, Eight Books of Caesar’s Gallic War, New York, N.Y., Cincinnati, Oh., Chicago, Ill.: American Book Company, page 2:

Habel, 63 ff., believes that up to 51 the emperors bestowed priesthoods on the Caesares, using their special power of commendation; but that these Caesares were forced to wait until a place in a college was vacant; that after 51 the Caesares were elected by the senate.

1955, Papers and Monographs of the American Academy in Rome, volume 16, page 100:

To the powerful, the Caesares were flattering, deferential, sincerely devoted, self-sacrificing, loyal, eagerly serving.

1965, Taylor Caldwell, A Pillar of Iron, Doubleday, →ISBN, page 128:

Five of the Caesares were killed during the years 90-85 (D. G., 3, 114).

1975, Collection Latomus, volume 142, page 39:

[…] Off. 1.133 and Att. 13.19.4 do not establish the uterine relationship of Catulus and the Caesares, merely the fact that Catulus and the Caesares were regarded as fratres.

1996, Antichthon, volumes 34–36, page 56:

Of the two plebeian candidates Silanus obviously counted on the assistance of Manlius, who was in office and to whom he was related from the grandfather, but his rival, a Minucius who had become a Marcius, counted on the patrician rival Caesar and on the other consul, L. Aurelius Cotta, because the Caesares were related by marriage both with the Marcii and the Cottae; in fact, Silanus was defeated by their coalition.

1999, Friedrich Münzer, translated by Thérèse Ridley, Roman Aristocratic Parties and Families, Johns Hopkins University Press, →ISBN, page 319:

The Pulchri were a branch of the Clodius family, just as the Caesares were of the Julii.

2000, Richard W[alter] Hooper, Representative Chapters in Ancient History: From Romulus to Justinian, University Press of America, →ISBN, page 542:

He was joined on this commission by C. Caesar Strabo (RE Iulius no. 135), of another branch of the Caesares, who had stressed his heritage by adding the old Julian praenomen Vopiscus (see the cos. 473, MRR 1.29) to his name as a cognomen.

2009, Ernst Badian, “From the Iulii to Caesar”, in Miriam Griffin, editor, A Companion to Julius Caesar, Wiley Blackwell, →ISBN, page 15:

By about the middle of the 2nd cent., the Caesares were claiming descent from *Ascanius and, through him, from his grandmother Venus (see the coins Crawford, RRC 258, 129 bc, and 320, 103 bc, the latter with a symbolic reference to Apollo, the ancient god of the gens).

2012, Simon Hornblower, Antony Spawforth, Esther Eidinow, editors, The Oxford Classical Dictionary, 4th edition, Oxford University Press, →ISBN, page 755:

An ancient Roman family name, notably that of Julius Caesar.


fadge

Uncertain, but potentially from or related to Old English faċġ (“flat-fish, plaice, flounder”).

(Ireland) Irish potato bread; a flat farl, griddle-baked, often served fried.


rakija

en-noun

rakija (countable and uncountable, plural rakijas)

Borrowed from Serbo-Croatian rakija/ракија, from Ottoman Turkish راقی (rakı), assumed from Arabic عَرَق (ʕaraq, “sweat; wine”) (as rakija or wine vapor drops are similar to drops of sweat). Doublet of raki.

Coordinate term: brandy

As in most Balkan countries rakija (pronounced 'RAK-eeyah') is the national drink of Macedonia. While rakija in the surrounding countries is made mainly from fruits such as plums (slivovice) or pears (viljemovka), Macedonian rakija is exclusively made from grapes.

2012, Thammy Evans, Macedonia, 4th edition, Bradt Travel Guides, →ISBN, page 306:

A strong distilled alcoholic beverage made from various fruits, varieties of which (such as slivovitz) are found across the Balkans and the Mediterranean.


borscht

borscht (countable and uncountable, plural borschts)

1884 or 1808. Borrowed from Yiddish באָרשט (borsht), from Russian or Ukrainian борщ (boršč). Doublet of barszcz.

Any similar sour soup made of other ingredients such as sorrel, cabbage, hogweed


back burner

In restaurants, the back burner is the place that chefs leave their sauces and soup stocks to simmer while they are engaged in other, more immediately pressing, and faster operations on the front burners.

2005, David Rosenwasser, Jill Stephen, Writing Analytically, Cengage Learning, →ISBN, page 38:

Also, avoid reaching across a lit burner in the front of the stove to stir a pot on a back burner. Turn the front burner off while you tend to food on a back burner.

2008, Frances E. Ruffin, Kitchen Smarts, The Rosen Publishing Group, Inc, →ISBN, page 33:

(countable) A section of a stove used to keep some pots warm while one focuses on others.


dark meat

dark meat (countable and uncountable, plural dark meats)


haystack

From Middle English haystak, haystake, hey stak, equivalent to hay + stack.

Both of these functions will look through the haystack for the specified needle and, if they find it, will return the portion of the string from the beginning of the needle to the end of the haystack.

2010, Peter MacIntyre, PHP: The Good Parts, page 39:

needle in a haystack
needle in a haystack

(programming) The text string within which another string is searched for. (see: needle in a haystack)

But the point of confining the Kansas City gun experiment to the worst parts of the worst neighborhoods was to make the haystack just a little smaller, and to make the inevitable trade-off between fighting crime and harassing innocent people just a little more manageable.

2019, Malcolm Gladwell, Talking to Strangers, page 339:

(more generally) Any place or collection of items through which one searches for something that is rare and hard to find.

A dish composed of a starchy food (rice, tortillas, crackers, etc.) topped by a protein (beans, cheese, meat, etc.) in combination with fresh vegetables, assembled on the plate by the diner.


orzo

Borrowed from Italian orzo (“barley”), from Latin hordeum, ultimately from Proto-Indo-European *ǵʰr̥sdeyom (“bristly”). Compare orgeat.

A form of pasta the size and shape of grains of rice or barley; often used in soups.

لِسَان الْعُصْفُور m (lisān al-ʕuṣfūr, literally “bird tongue”)

κριθαράκι n (kritharáki, literally “small barley”)


bulla

Borrowed from Latin bulla (“bubble”). Doublet of bull.

(historical) In ancient Rome, a kind of amulet or boss.


highball

Japanese: ハイボール, ハイ

From high + ball, of the same railroad origins as lowball.

It's great for serving heavier drinks in. Highballs and pint glasses are excellent substitutes.

2021, Kate Calder, Three Ingredient Cocktails: 60 Drinks Made in Minutes:

Clipping of highball glass, a tall glass tumbler used for serving highballs.


blue moon

blue moon (countable and uncountable, plural blue moons)

(uncountable) A bright blue, sweet-flavored ice cream that is popular in the Midwestern U.S. and is a component of Superman ice cream.


foie gras

foie gras (countable and uncountable, plural foies gras)

/ˌfwɑː ˈɡɹɑː/

Unadapted borrowing from French foie gras (literally “fat liver”).

ubor

Foies Gras are now sold in cans in every large grocery establishment in the United States.[…]Bake this paste, and then fill in with the foies gras.

1901, The Picayune’s Creole Cook Book, 2nd edition, New Orleans, La.: The Picayune, page 130, columns 1–2:

Foies gras are supplied either by geese or ducks.

1907, “Poultry”, in A Guide to Modern Cookery, London: William Heinemann Ltd., translation of Le guide culinaire by Auguste Escoffier, section “1726—Foie Gras”, page 547:

Many foies gras put up by French canneries aren’t really French at all.

Fresh duck foies gras are so highly prized in the southwest of France[…]

1963, Réalités, section “Louisa Porter’s Comments”, page 87, column 3:

The fattened liver of geese or ducks, used for gourmet cooking.

כָּבֵד אַוָּז

kå̄ḇēḏ ʾawwå̄z


blister

en-verb

blister (third-person singular simple present blisters, present participle blistering, simple past and past participle blistered)

blisters (present singular third-person)
blistering (participle present)
blistered (participle past)
blistered (past)

From Middle English blister, from Old French blestre, from a Germanic source. Compare Middle Dutch blyster (“swelling”), Old Norse blastr (“a blowing”).

(cooking, transitive) To sear after blaching.


Mackenzie

Spelling pronunciation of Scots MacKenȝie with the letter yogh confused with Z. Ultimately from Scottish Gaelic MacCoinnich, itself from mac (“son, descendant”) + Coinnich (“of Coinneach”).

compound

Northwest Territories
Northwest Territories#English

A river in the Northwest Territories, the longest in Canada, running from Great Slave Lake to the Beaufort Sea.


bourbon

en-noun

bourbon (countable and uncountable, plural bourbons)

From "bourbon whiskey", originally "Bourbon whiskey", of disputed provenance. Generally taken to derive from Bourbon County, Kentucky, but possibly also from Bourbon Street in New Orleans, Louisiana.
Both derive from the French Bourbon dynasty, named for the lordship of French Bourbon l'Archambault. The town's name derives from Borvo, a local Celtic deity associated with hot springs, from Proto-Celtic *borvo (“froth, foam”), from Proto-Indo-European *bʰrewh₁- (“to be hot, boil”). See also Borvo.

der

A whiskey distilled from a mixture of grains in which at least 51% is corn, aged in charred, new oak barrels. Made in the United States.

It concerns the gnomelike quality of the average American at a party. I have been to many parties where staid American business men have been transformed by a few ryes or bourbons into unpredictable gremlins out for adventure.

1946, George Johnston, Skyscrapers in the Mist, page 17:


navarin

Borrowed from French navarin, probably from navet (“turnip”), a traditional ingredient. However, a connection with the 1827 Battle of Navarino has been suggested. (See Wikipedia.)


Bronx

Blend of Bronck + -'s. After immigrant settler Jonas Bronck (1600–1643) of New Netherlands onto the peninsula north of Manhattan Island.
* (region): Originally Bronck's Land, the land in the region settled by Jonas Bronck.
* (river): Originally Bronck's River, a river bordering the region settled by Jonas Bronck.

Ellipsis of The Bronx: a borough of New York City, New York, United States.


Bronx

A cocktail containing gin, vermouth, and orange juice.


slump

Probably of North Germanic origin: compare Danish slumpe (“to stumble upon by chance”), Norwegian slumpe (“happen by chance”), Swedish slumpa (“to sell off”). Compare also German schlumpen (“to trail; draggle; be sloppy”), dialectal Dutch slompen (“to walk clumsily”).

cog

a blackberry slump

A cobbler-like dessert cooked on a stove.


turps

Clipping of turpentine + -s (diminutive suffix).

Generally, big nights on the turps take place in The Rocks and around Kings Cross — where you'll hear and smell the action pretty quickly.

2005, Paul Smitz, Australia & New Zealand on a Shoestring, page 72:

Crazy sessions on the turps were all part of the culture.

2006, Gregor Paul, Hard Men Fight Back: Kiwi Sportsmen Who Beat the Odds to Live Their Dream, page 199:

She caught my eye, and called out, “Just showing off the studio. Keep the turps flowing.”

2010, Alex Bartoli, Rachel: A Story of Obsessive Love : A Novel, page 110:

(slang, Australia, New Zealand) Any alcoholic drink.


power lunch

Coined by American journalist Lee Eisenberg in 1979, in the Esquire article “America’s Most Powerful Lunch.”

coin

Difficult as it is to recollect today, tiki was a highbrow phenomenon: Trader Vic’s in the Washington, D.C., Hilton, for instance, became a famed venue for mid-century power lunches.

2011 October 3, Wayne Curtis, “From Tiki to Tacky—and Back”, in The Atlantic:

A working lunch at which bosses make business decisions or hold important discussions.


filling

en-adj

filling (comparative more filling, superlative most filling)

more filling (comparative)
most filling (superlative)

a filling meal

We had oatmeal porridge for breakfast, which was fairly filling, but I always starved at lunch and dinner. My friend continually reasoned with me to eat meat, but I always pleaded my vow and then remained silent.

1925-29, Mahadev Desai (translator), M.K. Gandhi, The Story of My Experiments with Truth, Part I, chapter xiv

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

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

Of food, that satisfies the appetite by filling the stomach.

vullend

of food, that satisfies the appetite by filling the stomach


trifle

en-noun

trifle (countable and uncountable, plural trifles)

From Middle English trifle, trifel, triful, trefle, truyfle, trufful, from Old French trufle (“mockery”), a byform of trufe, truffe (“deception”), of uncertain origin.

It is interesting to watch the surface joviality on screen while racism is layered between courses like soggy trifles.

2020 May 27, Kieran Yates, “Fifteen years of TV dinners: why Come Dine With Me has endured”, in The Guardian, →ISSN:

(cooking) An English dessert made from a mixture of thick custard, fruit, sponge cake, jelly and whipped cream.


pop-up

pop-up advertisement
pop-up advertisement

(Internet) A pop-up advertisement; an advertisement that is triggered to appear on a computer screen when the user accesses a particular web page.

anunci emergent

advertisement that pops up when one accesses an Internet page


shinny

shinny (canonical)
shinny hockey (canonical)

(US, anthropology) A hockey-like game played by American Indians.


catsup

catsup (countable and uncountable, plural catsups)

She ate Roger's French fries, drenched in catsup.

2001, Joyce Carol Oates, Middle Age: A Romance, paperback edition, Fourth Estate, page 171:


carob

carob (countable and uncountable, plural carobs)

Borrowed from Middle French carobe, from Arabic خَرُّوب (ḵarrūb), from Classical Syriac ܚܪܘܒܐ (ḥarrūḇā).

A sweet chocolate-like confection made with the pulp of the fruit.


chocoholic

Etymology tree
Classical Nahuatl chocolatlbor.
Spanish chocolatebor.
English chocolate
Middle English alcofol
English alcohol
Proto-Italic *-kos
Latin -cus
Latin -icuslbor.
Old French -iquebor.
Middle English -ik
English -ic
English alcoholic
English -holic
English chocoholic
From chocolate + -holic.

etymon

Chocoholics are confessing at the rate of the nuns of Loudon to demonic possession.

1983, Betty Fussell, Masters of American Cookery, University of Nebraska Press, published 2005, →ISBN, part 3, 367:

Someone who has such a liking for chocolate that they appear to be addicted to it.


chocolate chip

I poured a bag of chocolate chips into the cookie dough mixture.

A small, usually near-conical piece of chocolate.


blender

→ Turkish: blender

A machine with sharp rotating blades in a bowl, for mashing, crushing, or liquefying food ingredients.


mixer

→ Dutch: mixer

→ French: mixer

→ Polish: mikser

→ Romanian: mixer

desc

→ Russian: ми́ксер (míkser), ми́кшер (míkšer)

→ Turkish: mikser, mixer

Do we have any mixers? I don't want to drink this vodka neat.

A nonalcoholic drink (such as lemonade, Coca-Cola or fruit juice) that is added to spirits to make cocktails.

To encourage those IRL meetings, Thursday hosts events in London and New York, the two cities where it is up and running; the mixer at Hair of the Dog was its eighth in this city and drew a crowd of about 450.

2022 January 27, Becky Hughes, “The Hot New Thing in Dating? Actually Going on Dates.”, in The New York Times, →ISSN:

(US) A dance or other social event meant to foster new acquaintances, as at the beginning of a school year.

A device for combining hot and cold water before it emerges from a single spout or shower head.

(electronics) A nonlinear electrical circuit that creates new frequencies from two signals applied to it.


slaw

en-noun

slaw (countable and uncountable, plural slaws)

LL-Q1860 (eng)-I learned some phrases-slaw.wav

Borrowed (around 1861) from Dutch sla, shortened from salade (“salad, lettuce”).

Barbecue is always served with slaw in North Carolina and always has been.

1996, Jerry Bledsoe, “Slaw Crazy”, in Lee Harrison Child, editor, Close to Home: Revelations and Reminiscences by North Carolina Authors, page 66:

My boss, whose daughter was a working chef, told me that I made the best slaws that she had ever tasted. The secret is that slaws deserve as much care in their preparation as any other good meal.

2002, Alex Haas, Everyday Low Carb Cooking, page 73:

Slaws go well with grilled lean protein items and sandwiches.

2010, Judy Doherty, Salad Secrets: 100 of the Most Creative, Healthful Recipes, page 103:


corkscrew

A corkscrew has a 90° turn just prior to the loop and a 90° turn just afterward.

1987 September 24, Tim Cole, “Killer Coasters”, in Popular Mechanics, page 56:

(amusement rides) A type of inversion used in roller coasters.


Welsh onion

Allium fistulosum
Allium fistulosum#Translingual


shallot

Borrowed from French échalote, from Middle French eschalote, alteration of Old French eschaloigne, from Medieval Latin escalonia, from Latin ascalonia (cēpa) (“onion of Ashkelon”). Doublet of scallion.

كراث أندلسي

vegetable in the onion family, A. ascalonium or A. oschaninii

Any vegetable of certain species in the onion family.

Allium oschaninii
Allium oschaninii#Translingual


daiquiri

Originated 1915–1920; after Daiquirí, a town on the south coast of Cuba.

A cocktail of rum, lemon or lime juice and sugar, sometimes with fruit added.


boloney

en-noun

boloney (countable and uncountable, plural boloneys)

Alternative form of baloney (“nonsense”)


miso

miso (usually uncountable, plural misos)

Substances float around each other until you crush them all with a blender. Add a bit of white miso, lemon juice, truffle oil, chives: survey your wreckage, which will be the wrong colour (cream with a hint of grey) and the wrong consistency (gluey).

2018 July 19, Zoe Williams, “Can ditching meat and dairy open up new taste sensations? My week as a foodie vegan”, in The Guardian:

Aspergillus oryzae
Aspergillus oryzae#Translingual

A thick paste made by fermentation of soybeans with the mold Aspergillus oryzae, used in making soups and sauces.


miso

I’m here to look for a small, white, hexagonal pill called misoprostol. Also known as miso or Cytotec, the drug induces an abortion that appears like a miscarriage during the early stages of a woman’s pregnancy. For women living in Latin America and other countries that have traditionally outlawed abortion, miso has been a lifeline […]

2014 June 27, Erica Hellerstein, “The Rise of the DIY Abortion in Texas”, in The Atlantic:

Now a year later, as the courts consider the fate of mifepristone and abortion providers gird for the possibility of a miso-only protocol, Cristina says that she’s grateful she was able to end her unwanted pregnancy, although she knows not everyone has access to the same resources […]

2023 July 31, Sara Hutchinson, “Having an Abortion at Home? There’s a Hotline for That”, in Cosmopolitan:

(pharmacology, informal) Clipping of misoprostol.


lemon juice

lemon juice (usually uncountable, plural lemon juices)

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

“Come and eat,” said my father. Everyone else had already eaten lunch, so my mother waited on me. First she gave me a tall glass of lemon juice, followed by white noodles, egg rolls, cucumber salad, fish sauce, and meat rolled in rice bread.

2001, Danny Lane, Black Silk Pajamas, Xlibris Corporation, →ISBN, page 158:

They wiped his face with a hot towel, gave him a tall glass of very refreshing lemon juice, and took his temperature, after making him comfortable on a nice clean soft bed inside the ambulance, which sped along its siren wailing.

2006, Vithal Rajan, "Not So!" Stories for Older Children, →ISBN, page 63:

Spiritual pilgrims can console themselves for giving in to their appetites by making sure to buy fromage made by the monks of Cîteaux; pick up some good bread and sparkling lemon juice to go with the cheese and have a picnic on the way to the abbey.

2009, Madeline Scherb, A Taste of Heaven: A Guide to Food and Drink Made by Monks and Nuns, Penguin, →ISBN:

Smita Dongre settled Vikram on the sofa and a young lady dressed in a bright salwar kameez placed lemon juice and biscuits on the table. [...] Vikram sipped sugary lemon juice.

2014, Deepak Dalal, Sahyadri Adventure: Koleshwar's Secret, Westland, →ISBN:

Upon seating, guests are treated to a complimentary free glass of thirst quenching lemon juice with ice.

2014, Ale-esi Makgekgenene, “Sanitas Tea Garden a place to unwind”, in Sunday Standard:

The juice of a sweet lemon or sweet lime.


bitterness

bitterness (countable and uncountable, plural bitternesses)

From Middle English bitternesse, biternesse, from Old English biternes (“bitterness; grief”), equivalent to bitter + -ness.


vintner

From Middle English vyntener, variant of viniter, from Old French vineter, vinetier (“wine-merchant, grape-harvester”), from Medieval Latin vīnētārius (“wine dealer”), from vīnētum (“vineyard”), from vīnum (“wine”).


hopped

en-adj

hopped (comparative more hopped, superlative most hopped)

more hopped (comparative)
most hopped (superlative)


liverwurst

en-noun

liverwurst (usually uncountable, plural liverwursts)

Partial calque of German Leberwurst, equivalent to liver + wurst.


knackwurst

A highly seasoned scalded sausage made from beef, pork, and fatty tissue similar to a frankfurter, but shorter and thicker.


wurst

wurst (countable and uncountable, plural wursts)

First attested in 1890. Borrowed from German Wurst (“sausage, wurst”), from Middle High German wurst, from Old High German wurst, from Proto-West Germanic *wursti (“something turned or twisted”), from Proto-Indo-European *wert-, *werd- (“to turn”). Akin to Old Saxon worst (“wurst”), Old English weorþan (“to turn, become”). Doublet of wors. Unrelated to worsted (“type of yarn”). More at worth (“to be, become, betide”).

der

If you pick up a package of liverwurst (German wurst, sausage), you may find that it contains, in addition to liver, nonfat dry milk, salt, corn syrup, flavorings (unspecified), sodium erythrobate, sodium nitrate, sodium nitrite, gelatin, and dextrose. The list reads like a list of chemicals for a laboratory experiment! If you wish to avoid “chemicals” in your food, wurst is one of the worst things you can buy.

1975, John W[illiam] Hill, “Food: A Collage of Chemicals”, in Chemistry for Changing Times, 2nd edition, Minneapolis, Minn.: Burgess Publishing Company, →ISBN, page 251:

We had a long walk ahead to Stuttgart. We stopped to eat at a little meat market just outside Augsburg. I bought a loaf of bread and chose a couple of packages of wurst. It really was good.

1973, Sammy Tippit, as told to Jerry Jenkins, “With God in Germany”, in Sammy Tippit: God’s Love in Action, Chicago, Ill.: Moody Press, published 1976, →ISBN, page 117:

Although the supermarket tannoy was bravely broadcasting Rigoletto, its meat counter was thick with wurst and its wine shelves loaded with Liebfraumilch.

1987, Christina Hardyment, “Harlekins and Gondolas”, in Heidi’s Alp: One Family’s Search for Storybook Europe, Book Club edition, New York, N.Y.: The Atlantic Monthly Press, →OCLC, page 163:

Sure, the map says it’s Italy, but after walking through the centuries-old market at Piazza Erbe (Obstplatz) and seeing one too many suspiciously Teutonic-looking locals munching wurst, you might think you’ve crossed the Austrian border.

1994, Berkeley students in cooperation with the Associated Students of the University of California, “Bolzano”, in “The Dolomites and the Northeast”, in Italy on the Loose 1995 (The Berkeley Guides: The Budget Traveler’s Handbook), New York, N.Y.: Fodor’s Travel Publications, Inc., →ISBN, page 85:

At an open-air flea market, we looked for Nazi memorabilia while munching wurst and drinking beer.

2009, Tom Davis, “Incidents and Coincidence: Death Camps, Franken, and the Beatles”, in Thirty-Nine Years of Short-Term Memory Loss: The Early Days of SNL from Someone Who Was There, New York, N.Y.: Grove Press, →ISBN, page 201:

In summer, you're welcomed into a flower-decked garden set against a backdrop of ancient vineyards. You can fill up your platter with some of the best wursts and roast meats (especially the delectable pork), along with freshly made salads.

2011, Dardis McNamee, Frommer's Austria:


seafood

en-noun

seafood (usually uncountable, plural seafoods)

But most of all, they were jealous because these strangers feasted daily on great turtle, albacore and sail-fish, the sweetest of all seafoods.

1929, Robert Dean Frisbee, The Book of Puka-Puka, Eland, published 2019, page 127:

Write about radiation levels in seafood, “safe” pollution limits set by pollutors, government policy auctioned for campaign donations and Seaboard's ex juris police force, and you'll raise the temperature of public awareness, fractionally, towards its ignition point.

2004, David Mitchell, Cloud Atlas, London: Hodder and Stoughton, →ISBN:

Fish, shellfish, seaweed, and other edible aquatic life.

seekos

fish, shellfish, seaweed and other edible aquatic life


fortify

en-verb

fortify (third-person singular simple present fortifies, present participle fortifying, simple past and past participle fortified)

fortifies (present singular third-person)
fortifying (participle present)
fortified (participle past)
fortified (past)
fortify (infinitive)

/ˈfɔɹtəˌfaɪ/

From Late Middle English fortifien, fortfien (“to strengthen (a castle, etc.) from attack; to strengthen (an army, etc.); to strengthen (a person), aid, support; to reinforce, support; to improve; to increase the efficacy of”), from Old French fortifier (modern French fortifier), from Late Latin fortificāre (“to strengthen, fortify”), from Latin fortis (“powerful, strong”) (ultimately from Proto-Indo-European *bʰerǵʰ- (“to ascend, rise up; to be elevated or up high”) or *dʰerǵʰ- (“to be firm; robust, strong”)) + -ficō (suffix forming causative or factitive, or other verbs).

castellate

to strengthen (a place, etc.) by installing fortifications

Sherry is made by fortifying wine.

(winemaking) To add spirits to (wine) to increase the alcohol content.

加強 /加强

to add spirits to (wine) to increase the alcohol content


Quorn

Shortened from earlier Quorndon, from Old English cweorndun, from cweorn (“millstone; quern”) + dun (“hill”). The fox hunt, the meat substitute and the town in Australia are named after the village in Leicestershire.

af

A village and civil parish (formerly Quorndon) in Charnwood district, Leicestershire, England (OS grid ref SK5616).


bockwurst

A large frankfurter (type of German sausage).


refry

en-verb

refry (third-person singular simple present refries, present participle refrying, simple past and past participle refried)

refries (present singular third-person)
refrying (participle present)
refried (participle past)
refried (past)

(cooking) In Mexican cookery, to fry beans after boiling and mashing them.


Gummy Bears

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

Calque of German Gummibärchen, the name of the confectionery in Germany.

A kind of gummy candy, a type of confectionery made from gelatine, in the miniature form of a toy bear.


cup of tea

Would you be a dear and get me a cup of tea, please?

In the heady days of 1970, the national average wage was about £6,200 in today's money, but a cup of BR tea was within everyone's reach at 9d (2020 value: 55p) until it suddenly went up to 11p (2020: 70p). (The 2020 price would relate to 11d, not 11p; decimalisation took place in 1971.)

2020 April 8, Howard Johnston, “East-ended? When the ECML was a risk”, in RAIL, pages 65–66:

"We know the impact talking and listening can have. A cup of tea and a chat won't solve everything, but it can be a start.

2022 January 26, “Network News: Samaritans Brew Monday returns to station concourses”, in RAIL, number 949, page 25:

Used other than figuratively or idiomatically: see cup, tea. A cup or mug with tea in it.


be mother

be mother (no third-person singular simple present, present participle being mother, no simple past, past participle been mother)

being mother (participle present)
been mother (participle past)

Pouring tea is traditionally the mother's role in a family setting.

Ah, here are the cakes and tea; shall I be mother?

They went to a cafe and had afternoon tea.
'Shall l be mother?' Marcus said, lifting a utilitarian brown teapot, all cosied up in something that looked like a bobble hat.

2009, Kate Atkinson, When Will There Be Good News?, page 277:

'Be mother, will you, Charity? Teile and Letizia have a watered-down version.'
So they had a pleasant tea, although Charity kept an anxious eye on the clock, keen not to outstay her welcome.

(idiomatic, British) To pour out tea for others.


muffin

→ Chinese: 瑪芬 /玛芬 (mǎfēn)

→ Danish: muffin

→ Esperanto: mafino

→ Finnish: muffini, muffinssi, muffinsi

→ French: muffin

→ German: Muffin

→ Japanese: マフィン (mafin)

→ Korean: 머핀 (meopin)

→ Norwegian Bokmål: muffins

→ Polish: muffin

→ Portuguese: muffin

→ Russian: ма́ффин (máffin)

→ Swedish: muffins

→ Yiddish: מאָפֿין (mofin)

From earlier moofin, probably a diminutive of Low German Muffe ("small cake"; Muffen (plural)), from Middle Low German muffe (“small pastry”). An alternative, and phonologically less plausible theory suggests a connection to Old French (pain) moflet (“roll”, literally “soft (bread)”).

gl

"small cake"; <i class="Latn mention" lang="nds">Muffen</i> (plural)

ncog

For quotations using this term, see Citations:muffin.

A cupcake-shaped baked good (for example of cornbread, banana bread, or a chocolate dough), sometimes glazed but typically without frosting, eaten especially for breakfast (in contrast to a cupcake, which is a dessert).

muffin

cupcake-shaped baked good, American muffin


Snickers

en-noun

Snickers (plural Snickers or (rare) Snickerses)

Snickers (plural)
Snickerses (plural rare)

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

Coined in 1930, for a favorite horse owned by the Mars family.

Over in a corner of the building, amid the packing crates and pallets, the snack bar is doing a land-office business. Burgers, hot dogs, potato chips, Snickerses, some fresh fruit and some tired-looking pastries, soda, and very respectable coffee are being dispensed by a hurried man named Willie and his three female assistants.

1982 May 25, Paul D. Lehrman, “Advent and departure: A day at the auction”, in Richard M. Gaines, editor, The Boston Phoenix, volume XI, number 21, Boston, Mass.: Media Communications Corporation, →ISSN, Home Entertainment supplement, page 11, column 1:

From his expression, it seemed that the only thing of importance taking place in the room was his deciding between a Snickers and a Babe Ruth!

1987, Jo Ann Algermissen, Couple Diamonds, page 78:

"Yep," said Robin, reaching into the cooler for a diet soda and a Snickers.

1990, Page McBrier, The Press Mess, page 23:

Yet, though Halloween has long been seen as a time for mild pranks, along with usually unverifiable eerie activity, the dread it inspires seems to us to be more mock than real. Not only are those caramel apples and miniature Snickerses positively delicious but, for many of us, so is the contemplation of those awful things briefly going “bump!” in the night beyond our windows—that is, as long as we’re safe inside.

1994, Michele Slung, Roland Hartman, “Preface”, in Murder for Halloween: Tales of Suspense, New York, N.Y.: Mysterious Press, →ISBN, page xiv:

He saw humans feed them something called a Snickers, and he could feel the pain of those same deer as their stomachs twisted and contorted, but they came back for more of these Snickers.

2001, Grant Guimont, A Carousel of Sorts: The Cynic's Secret Guide to Ultimate Happiness, page 269:

‘…I suppose it’s a bit like Snickers always being Marathon in my eyes. In about ten years only old people like me will remember it.’
 ’No!’ he protested. ‘It’ll never die. In the minds of right-thinking people it’ll always be Marathon. For goodness’ sake, Snickers! Rhymes with knickers, you don’t want to eat something that does that, do you?’

2004, Dorothy Koomson, The Chocolate Run, page 272:

They just filled up their cars, threw away a Kleenex, grabbed a Snickers, shook out a dress, and washed up.

2005, Ed Broth, Stories from a Moron: Real Stories Rejected by Real Magazines, page 135:

You can hop out of bed, visit the bathroom (and grin in the mirror), make a nice cup of tea, grab a Snickers and return to bed to daydream the morn away.

2007, Hugh Prior, They Flew So High, page 149:

Save room for such desserts as Snickers pie or tiramisu for two.

2008, Eric B. Wechter, Fodor's Pacific Northwest, page 554:

“Sylvie, you realize we’ll be eating lunch in an hour, right?” This was my older sister Kate, seated to my left, on the aisle. / “Yeah, if it was in an hour and a half, she would’ve gotten two Snickers.” This was my younger sister Meg, who always seemed to get the window seat. / “You mean two Snickerses,” I told her. “But here are two snickers, just for you,” and here I clicked my tongue disapprovingly—twice.

2008, Cheryl Cory, chapter 1, in Must’ve Done Something Good, 2nd edition, Worcester, Mass.: Thirteen Hundred Media, published 2009, →ISBN, page 1:

BOB. Jeanine used to pull out a Snickers from her purse every time we hit a snag, like when there was four hours of traffic to get to Hoover Dam, when I got a B on a chemistry test, or when we got to the Michelle Kwan Museum and it was closed for renovation. I could really use a Snickers right now.

2012, Peter Sinn Nachtrieb, Bob: A Life in Five Acts, page 24:

Sophie just came to the door and said, “Tad? I’m sorry you had a bad time at your party. You can have one of my Snickerses if you want.” Which was really nice of her. I mean, she’s allergic to peanuts, so I’m not sure why she didn’t let me have all the Snickers. But still . . . it was nice of her.

2012, Tim Carvell, “October 31”, in Planet Tad, New York, N.Y.: Harper, →ISBN, page 206:

A chocolate bar produced by the Mars company, with a peanut, caramel and nougat filling.


perry

perry (countable and uncountable, plural perries)

From Middle English perre; from Old French peré; from Vulgar Latin *piratum; from Latin pirum.

M. Vasse never observed a fatal termination unless in two instances ; in which the persons, adults, had drank perry in large quantity.

1853, The Edinburgh Medical and Surgical Journal:

Perry is less popular than cider, but some consider it superior.

1892, James Mew, John Ashton, Drinks of the World:

Sip the perry of the Black Worchester and you will belch clouds of soot.

A fermented alcoholic beverage made from pears; somewhat analogous to cider.


tarragon

tarragon (usually uncountable, plural tarragons)

General American, Mary–marry–merry merger

Borrowed from Middle French targon (cf. modern estragon), from Medieval Latin tragonia, from Arabic طَرْخُون (ṭarḵūn), ultimately from Ancient Greek δρακόντιον (drakóntion, “dragonwort, Dracunculus vulgaris”), from δράκων (drákōn, “dragon, serpent”). Doublet of estragon.

der

Arabic طَرْخُون (ṭarḵūn)

Artemisia dracunculus
Artemisia dracunculus#Translingual

A perennial herb, the wormwood species Artemisia dracunculus, from Europe and parts of Asia.


knish

Borrowed from Yiddish קניש (knish), from Polish knysz and Ukrainian книш (knyš).

An Eastern European Jewish, or Yiddish, snack food consisting of a dumpling covered with a shell of baked or fried dough

кныш

an Eastern European Jewish, or Yiddish, snack food


skyr

A yogurt-like product made of curdled milk, curds stored up for food; a thick dairy product unique to Icelandic cuisine.


steamer

From steam + -er. The steamer duck or steamer (sense 6.2) is apparently named for its resemblance to a paddle steamer when swimming rapidly.

A device or object that works by the operation of steam.

(cooking) A cooking appliance that cooks by steaming.

(Maine) The soft-shell clam, sand gaper, or long-neck clam (Mya arenaria), an edible saltwater clam; specifically the clam when steamed for eating.

(British, Scotland, slang) A drinking session.


chop suey

en-noun

chop suey (countable and uncountable, plural chop sueys)

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

From Cantonese 雜碎／杂碎 (zaap⁶ seoi³, “mixed and broken”).

To someone who had spent part of their youth visiting a grandmother in Singapore, a lot of the food they served didn’t seem particularly Chinese to me: the flavour of chop suey with its chicken or pork or prawns, or chow mein, or the omeletty foo yung, never seemed quite right.

2011, Clarissa Dickson Wright, A History of English Food, London: Random House Books, →ISBN, page 455:

(Canada and British) Steamed bean sprouts served in a semi-thick sauce, and mixed with a choice of meat and/or vegetables.


rose geranium

Any of several pelargoniums having leaves with a rose scent, including important sources of rosewater and of rose fragrances. Although said to be the species Pelargonium graveolens, Pelargonium capitatum and Pelargonium radens, the rose geraniums in cultivation are pretty much all hybrids, with those species among the parents.


ramen

ramen (countable and uncountable, plural ramens)

Borrowed from Japanese ラーメン (rāmen), from Mandarin 拉麵 /拉面 (lāmiàn, “pulled noodles”). Doublet of laghman, lamian, and ramyeon.


spanakopita

en-noun

spanakopita (countable and uncountable, plural spanakopitas)

Modern Greek σπανακόπιτα (spanakópita), from σπανάκι (spanáki, “spinach”) + πίτα (píta, “pie”). Usually short for σπανακοτυρόπιτα (spanakotyrópita, “spanakotiropita, spinach and cheese pie”), from same as above and τυρί (tyrí, “cheese”).

(Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg, and seasoning in phyllo pastry.


mint imperial

A small round confection having a hard sugar coat and a soft minty centre; sometimes given to customers at the end of a restaurant meal when they pay the bill.


haggis

haggis (countable and uncountable, plural haggises)

→ Irish: hagaois

→ Scottish Gaelic: taigeis

Burns supper
en:Haggis (disambiguation)
en:haggis

From Late Middle English hagis (“haggis”), from hag, haggen (“to chop, cut, hack; to cut into”) (from Old Norse hǫggva (“to hew”)), or from hakken (“to chop, hack; to dice, mince”) (from Old English hēawan (“to chop, hew; to dice, mince”)), both ultimately from Proto-Indo-European *kewh₂- (“to hew; to beat, strike; to forge”).

der

HAGGESS, haggas, or haggis, ſort d’appret fait avec des herbes, du larde caupé menu, des épices, des œufs, & du fromage, le tout mis enſemble & bouilli dans une panſe de brebis.

[1677, Guy Miege [i.e., Guy Miège], “HAGGESS”, in A New Dictionary French and English, with Another English and French; According to the Present Use, and Modern Orthography of the French. Inrich’d with New Words, Choice Phrases, and Apposite Proverbs; Digested into a Most Accurate Method; and Contrived for the Use Both of English and Foreiners (in French), London: Printed by Tho[mas] Dawks, for Thomas Basset, at the George, near Cliffords-inn, in Fleetstreet, →OCLC, column 3:

HAGGESS, haggas, or haggis, a sort of preparation made with herbs, bacon, spices, eggs, cheese, all put together and boiled in a sheep's belly.

I congratulate the Caledonians on the acquiſition of this new Saint, but wonder if the German crows were ſo civil to refrain from ſo ſavoury a Scotch haggiſs.

1717 January 16 (Old Style), Lady Mary W. Montague [i.e. Lady Mary Wortley Montagu], “Original Letter of Lady Mary W. Montague, Never before Published. Found Lately amongst the Papers of a Lady Deceased.”, in The Scots Magazine; or General Repository of Literature, History, and Politics, volume LXI (volume VI, New Series), Edinburgh: [Printed by Alex[ander] Chapman and Co.] Sold by James Watson, No. 40. South Bridge, and by the principal booksellers in Town and Country and by T. Kay, Strand, London, published February 1799, →OCLC, pages 101–102:

"[…] You are all for providing other things before we have fixed upon the victuals. Let us ſettle about them firſt." / This word raiſed a tumult, ten times greater than the former; every one in the room roaring out at once for ſome particular diſh, either that it was his trade to provide, or which he was fond of himſelf. / […]—"An haggis,"—ſaid a Scot. / —"Leek-pottage,"—ſputtered Taffy. In a word, they all raiſed their voices with ſuch vehemence, not one attending to what another ſaid, that ſince the building of Babel, there was not ſuch a ſcene of confuſion.

1762, [Charles Johnstone], The Reverie; or, A Flight to the Paradise of Fools. By the Editor of The Adventures of a Guinea. In Two Volumes, volume II, Dublin: Printed by Dillon Chamberlaine, in Smock-alley, →OCLC, page 185:

And thank kind heav'n, their country can afford / A tumid haggeſs to adorn their board.

[1769], [John Maclaurin, Lord Dreghorn], “The Disappointed Epicures”, in Essays in Verse, [Edinburgh]: [Privately printed at the author's press], →OCLC, page 78:

The Haggies is that very diſh (if I may ſo call it) and a very good diſh it is. […] [W]henever inſtead of the paunch, refinement ſhall invent a veſſel, in which to ſerve up the Haggies, it will certainly reſemble in its model the original prototype, whether it be formed into a turrene or a ſilver vaſe, having the ſinged head as ornamented handles to the ſides.

1778 February 5, Thomas Pownall, “XXXII. Observations Arising from an Enquiry into the Nature of the Vases Found on the Mosquito Shore in South America.”, in Archaeologia: Or Miscellaneous Tracts Relating to Antiquity, volume V, London: Published by the Society of Antiquaries of London; sold at the house of the Society, in Chancery-Lane; and by Messieurs White, Robson, Conant, Leigh and Sotheby, Brown and H. Payne, published 1779, →OCLC, page 322:

[T]he thousands of Englishmen who annually visit our romantic country can attest, that, even in the wildest Highland glens, something better can be found for their roast-beef stomachs, than sheep's-heads, haggises, and oat-meal cakes.

1821 October, “The Voyages and Travels of Columbus Secundus. Chapter XIII. The King’s Birth-day.”, in Blackwood’s Edinburgh Magazine, volume X, number LVI, Edinburgh: William Blackwood; London: T[homas] Cadell, Strand, London, →OCLC, footnote, page 305:

Another one of those revered patriarchs whom it were almost sacrilege to touch is [Robert] Burn's, with "honest sonsie face," the haggis. […] It is a pity that one of the last minstrels, if only one of humble rank, did not fix unchangeably in verse the component parts of the national haggis, as some one has done the "Eve's pudding," and Sydney Smith did for his salad, and another did for mulled wine. We have a compound called haggis, without the preceding article, composed of meat, chopped anchovies, eggs, bread, sour wine, pepper and salt. But that does not seem to correspond with the remarks of an editor of Burns, who says the haggis was to Scotland what the plum pudding is to England, and it was the pride of her people that all the ingredients and even the bag it was boiled in were of native production.

1894, Jessup Whitehead, “The Hotel Book of Puddings”, in The American Pastry Cook: A Book of Perfected Recipes, for Making All Sorts of Articles Required of the Hotel Pastry Cook, Baker and Confectioner, Especially Adapted for Hotel and Steamboat Use, and for Cafés and Fine Bakeries, 7th edition, Chicago, Ill.: Jessup Whitehead & Co., publishers, →OCLC, page 78, column 1:

Haggis has a faggot-like consistency that certainly isn't short of flavour. I like to make individual portion haggises (traditional haggises are cooked in the sheep's paunch or stomach). It can also be made into a steamed haggis pudding simply by making the recipe, placing the mix in two 1.75 litre (3 pint) pudding basins, covering with buttered foil and then steaming for 3½ hours.

1999, Gary Rhodes, “Home-made Haggis”, in New British Classics, London: BBC Worldwide, →ISBN:

[T]he final dish of the day arrived in the form of a giant blood pudding, which was about the size of a basketball and wrapped in the goat's stomach. It reminded me more of Scottish haggis than of anything else I had seen on my travels around the globe. I took a tentative bite. It was fantastic, but I was completely done by this point and made my apologies to the disappointed restaurant owner. He seemed happy enough, particularly when he smiled and said, "Don't worry, anything that's left, I'll be taking home for dinner."

2015, Simon Majumdar, “The Baron and the Bronx”, in Fed, White, and Blue: Finding America with My Fork, New York, N.Y.: Hudson Street Press, →ISBN, pages 62–63; trade paperback edition, New York, N.Y.: Avery, Penguin Random House, 2016, →ISBN:

A traditional Scottish dish made from minced sheep offal with oatmeal and spices, etc., originally boiled in the stomach of a sheep but now often in an artificial casing, and usually served with neeps and tatties (mashed swede and potatoes) and accompanied with whisky.


luncheon

en-noun

luncheon (countable and uncountable, plural luncheons)

From earlier lunching, of uncertain origin.
Possibly related to lunch, q.v. It is unclear which came first. Possibly influenced by nuncheon (“light snack taken in the afternoon”).
The "sausage" sense is probably a shortening of luncheon sausage or luncheon meat.

Filled Roll (x2) 1x luncheon, tomato, lettuce, and mayonnaise / 1x cheese and onion

2014 June 3, John Pratt, Anna Eriksson, “Understanding differences in punishment”, in Contrasts in Punishment: An Explanation of Anglophone Excess and Nordic Exceptionalism, Taylor & Francis, →ISBN, page 31:

(New Zealand) A large, cheap, processed sausage served in thin slices.


filo

filo (countable and uncountable, plural filos)


draining board

A board beside a kitchen sink, designed to drain into the sink, used for letting kitchen utensils dry after they had been washed.

escorreplats

board beside a kitchen sink for draining kitchen utensils


delectable

en-adj

delectable (comparative more delectable, superlative most delectable)

more delectable (comparative)
most delectable (superlative)

From Middle English delectable, from Middle French délectable, from Old French delectable, from Medieval Latin delectare (“to delight”). By surface analysis, delect + -able. Piecewise doublet of delightable.

For quotations using this term, see Citations:delectable.

Highly pleasing; delightful, especially to any of the senses; delicious.


bootlace

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

A long, thin, chewy confectionery, typically with liquorice or fruit flavour.


aspic

Borrowed from French aspic, from Latin aspis, and possibly influenced by French basilic (“basilisk”). The culinary sense may come from association with the snake due to the traditional colors and cold temperature of aspic, in addition to the fact that the gelatin was often molded in a shape similar to a coiled snake.

Timeless mother, / How is it that your aspic nipples / For once vent honey?

1923, Wallace Stevens, “In the Carolinas”, in Harmonium, Faber and Faber, published 2001, →ISBN, page 3:

Aspish; relating to an asp, a small venomous snake of Egypt.


postprandial

Patients who demonstrate significant insulin resistance at diagnosis and require insulin therapy may alternate preprandial and postprandial evaluations to enable more rapid optimization of control by using an additional supplemental insulin sliding scale as needed to cover preprandial hyperglycaemia (>100 ml per dl)[…].

2007, Margarita de Veciana, Arthur T. Evans, “Endocrine Disorders: Diabetes”, in Arthur T. Evans, editor, Manual of Obstetrics, 7th edition, Philadelphia, Pa.: Lippincott Williams & Wilkins, →ISBN, page 285:

The standardized analysis of metabolic parameters in the preprandial and postprandial state may provide important functional clues for the diagnosis of metabolic disorders.

2010, Johannes Zschocke, “Function Tests”, in Georg F. Hoffmann, Johannes Zschocke, William L[eo] Nyhan, editors, Inherited Metabolic Diseases: A Clinical Approach, Heidelberg: Springer, →DOI, →ISBN, page 347, column 1:

The slight increase in pre-prandial and post-prandial bile acids are suggestive of hepatic dysfunction, but other causes of slight elevations, such as pancreatic or gastrointestinal disease, cannot be ruled out.

2015, “Answers”, in Kathleen P. Freeman, Stefanie Klenner, editors, Veterinary Clinical Pathology: A Case-based Approach, Boca Raton, Fla.: CRC Press, →ISBN, page 132:

But the most egregious transgression, at least in her opinion, is his postprandial habit of chomping and crunching on nuts.

2020 May 25, Abby Ellin, “Couples Who Eat Together May Not Stay Together”, in New York Times:


tinta

en-noun

tinta (countable and uncountable, plural tintas)


nut butter

nut butter (usually uncountable, plural nut butters)

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

A spread made from some type of seed or nut, similar to peanut butter.


peanut butter

peanut butter (countable and uncountable, plural peanut butters)

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

So far as we can determine, peanut butter has no effect on the rotation of the earth.

2003, George August, Ph.D. with Anita Balliro, Ph.D. et al., “The Effects of Peanut Butter on the Rotation of the Earth”, in Annals of Improbable Research, →ISSN, →OCLC, archived from the original on 2012-08-04:

कडलेकाया लोणी

kaḍalēkāyā lōṇī


cognac

cognac (countable and uncountable, plural cognacs)

From French cognac, from Cognac, a city in France, from Medieval Latin Comniacum, from the name Cominius + Gallo-Roman suffix -acum, from Proto-Celtic *-ākom.

Major manufacturers add a small proportion of caramel to color their cognacs.

We’d have a script meeting for the next day’s shooting that lasted until two in the morning, and he’d be up again at six for a breakfast meeting. I survived on cognac. I have no idea how he did it.

2012, Pete Townshend, Who I Am, HarperCollins, →ISBN, page 265:

A brandy distilled from white wine in the region around Cognac in France.


britches

Alteration of breeches (“trousers, pantaloons”) in use since at least the 18th century in Britain and British colonies.

get glad in the same britches one got mad in


potlatch

potlatch (usually uncountable, plural potlatches)

/ˈpɑtˌlæt͡ʃ/

The noun is borrowed from Chinook Jargon potlatch, pátlač (“to give; gift; gift-giving ceremony, potlatch”), from Nootka Jargon pa'chatle, pa'chēētle, pah-chilt (“to give, give me”), from Nootka p̕ačiƛ (“to give a gift during a potlatch ceremony”).
Sense 1 of the verb (“to give; especially, to give a gift during a potlatch ceremony”) is borrowed from Chinook Jargon potlatch, pátlač (see above); sense 2 (“to carry out or take part in a potlatch ceremony”) is derived from the noun.

der

First, the Indian himself is to be sought out; then the horse is to be tried; next the price is to be discussed, then the mode of payment, and finally the potlatch: each and all are matters of grave consideration and delay, during which the Indians make a business of watching every circumstance of which they can take advantage. No one can be sure of closing his bargain, until the terms are duly arranged, the potlatch given, and the horse delivered.

1844, Charles Wilkes, “Puget Sound and Okonagan”, in Narrative of the United States Exploring Expedition during the Years 1838, 1839, 1840, 1841, 1842. […], volume IV, Philadelphia, Pa.: […] C. Sherman, →OCLC, page 445:

The end of all this scraping and hoarding is to give away the property again at some potlatch, at which in a few hours the labour of years will be dissipated. The feasts are often given by the chief men of small tribes as a sort of peace-offering to more powerful ones; but most frequently they are looked upon in the light of gratifying the vanity of the giver and of adding to his personal consequence. [...] The chiefs are under the necessity of frequently giving these potlatches in order to preserve their popularity, just as the old knights used to scatter largess to their followers; [...]

1873, Robert Brown, “The North-western American Indians”, in The Races of Mankind: […], volume I, London, Paris: Cassell, Petter, & Galpin, →OCLC, pages 75–76:

I questioned the Chief respecting a "Potlache" which he had held at his place during the previous winter, and ascertained that himself and two of his Headmen had given away in presents to their friends 134 sacks of flour, 140 pairs of blankets, together with a quantity of apples and provisions, amounting in value to about $700, for all of which they had paid in cash out of their earnings as laborers, fishermen, and hunters.

1876 October 15, James Lenihan, “British Columbia Superintendencies. [No. 29. Report on Indian Affairs in Fraser Superintendency, British Columbia.]”, in Annual Report of the Department of the Interior for the Year Ended 30th June, 1876. […], Ottawa: […] Maclean, Roger & Co., […], published 1877, →OCLC, part I (Indian Branch), page 38:

Nusk’Elu′sta, the Indian, to whom I owe my information regarding the clans, and who is a member of the gens Ialô′stimōt of the Taliô′mx·, stated that he had received the raven [carving] when he gave his first potlatch. At his second potlatch he received the eagle. He hoped that his mother would give him the whale at his next potlatch, and would at the same time divulge to him the secrets connected with it. [...] Property is also destroyed at potlatches. This is not returned, and serves only to enhance the social position of the individual who performed this act.

1897, Franz Boas, “The Social Organization and the Secret Societies of the Kwakiutl Indians, […]”, in Annual Report of the Board of Regents of the Smithsonian Institution, […] Report of the U.S. National Museum, Washington, D.C.: Government Printing Office, →ISSN, →OCLC, chapter XIII (The Religious Ceremonials of Other Tribes of the North Pacific Coast), pages 647–648:

That night there was a grand wedding and a potlach; so that for two days to follow there was no fishing done by the village.

1900 April 7, Jack London, “The Wife of a King”, in The Son of the Wolf: Tales of the Far North, Boston, Mass., New York, N.Y.: Houghton, Mifflin and Company […], →OCLC, page 162:

No potlatch or secret society initiation could be given by a tribal member until the chief had officially opened the winter ceremonial season. His affairs took priority over those sponsored by lineage heads, who must provide him with wealth befor they were able to accumulate for their own potlatches.

[1951], Viola E[dmundson] Garfield, “Part 1: The Tsimshian and Their Neighbors”, in Viola E. Garfield, Paul S. Wingert, Marius Barbeau, edited by Marian W. Smith, The Tsimshian: Their Arts and Music (Publications of the American Ethnological Society; XVIII), New York, N.Y.: J. J. Augustin, →OCLC, chapter III (Political Organization), page 37:

Anyway, I lie here and imagine grandfather celebrating a heavenly potlache – (heaven is the only place he'll ever celebrate it, for it's long since been forbidden by the government here on earth) – and the great Christian gates are opening for him now, and behind him the charred remains of his pipe and his blue denims bear witness to the last potlache of all.

1971, Gwendolyn MacEwen, “House of the Whale”, in David Helwig, Tom Marshall, editors, Fourteen Stories High, Ottawa, Ont.: Oberon Press, →ISBN, pages 26–27; republished in Meaghan Strimas, editor, The Selected Gwendolyn MacEwen (Exile Classics; no. 7), Holstein, Ont.: Exile Editions, 2007, →ISBN, page 142:

Corporations will now have to justify all their internal pricing decisions up front. This will be a potlatche^([sic]) for economic consultants. But it will be a huge burden for honest business taxpayers, and it won't bring us much closer to a solution.

1993 March 25, Byron L[eslie] Dorgan, “Opening Statement of Senator Dorgan”, in The Breakdown of IRS Tax Enforcement Regarding Multinational Corporations: Revenue Losses, Excessive Litigation, and Unfair Burdens for U.S. Producers: Hearing before the Committee on Governmental Affairs, United States Senate, One Hundred Third Congress, First Session […] (S. Hrg. 103-102), Washington, D.C.: U.S. Government Printing Office, →ISBN, page 2:

One part bacchanal, one part tribal potlatch, one part vestigial New England supper, the entire affair hinged on the coronation of the Strawberry Princess—always a virginal Japanese maiden dressed in satin and dusted carefully across the face with rice powder—in an oddly solemn ceremony before the Island County Courthouse at sundown of the inaugural evening.

1994 September 12, David Guterson, chapter 7, in Snow Falling on Cedars, [Boston, Mass.]: Houghton Mifflin Harcourt, published 2012, →ISBN:

This was the delusion of Reaganomics, the supply-siders' inability to distinguish between spending and prosperity with the result that we simply waged economic warfare on ourselves in a potlatch of mutually assured bankruptcy.

1995, Michael Sorkin, “War is Swell”, in Donald Albrecht, editor, World War II and the American Dream: How Wartime Building Changed a Nation, Washington, D.C.: National Building Museum, →ISBN, page 251:

Traditionally, potlatches were given in honor of marriages, births, and deaths. [...] People who had been shamed in public could throw a potlatch to regain good standing in the community.

2014, Kate Mikoley, “The Potlatch”, in Therese Shea, editor, Native American Ceremonies and Celebrations: From Potlatches to Powwows (Native American Cultures), New York, N.Y.: Gareth Stevens Publishing, →ISBN, page 14:

(Canada, US, also figuratively) A ceremony amongst certain indigenous peoples of the Pacific Northwest in which gifts are bestowed upon guests and personal property is destroyed in a show of generosity and wealth.

樂公 /乐公

communal meal to which guests bring dishes to share — see also potluck


root beer

en-noun

root beer (countable and uncountable, plural root beers)

/ˈɹuːt ˌbɪə/

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

The term is attested since before the lifetime of Charles Elmer Hires, but he is widely credited with popularizing it much further than it had previously been; his proprietary beverage was inspired by an earlier root tea, and he planned to sell it under that name, but he changed its name to broaden the sales appeal. For more, see Wikipedia at root beer § History.

In 1919, when Roy Allen and Frank Wright started selling their new root beer beverage to a thirsty America, national Prohibition was taking its grip on the country. Their timing couldn't have been better. No longer able to legally drink real beer, thirsty patriots had to settle for this sweet, foamy concoction derived from roots, herbs, and berries.

2002, Todd Wilbur, Top Secret Recipes, Penguin, →ISBN:

A beverage, most often a carbonated soft drink made from a combination of vanilla, cherry tree bark, licorice root, sarsaparilla root, sassafras root bark, nutmeg, anise, and molasses, among other things.


limeade

limeade (countable and uncountable, plural limeades)

(uncountable) A citrus drink made from water, sugar, and the juice of limes.


subtlety

subtlety (countable and uncountable, plural subtleties)

From Middle English sotilte, from Old French sutilté, inherited from Latin subtīlitās, from subtīlis (“subtle”). Equivalent to subtle + -ty. Doublet of subtility.

With all his usual subtlety, he quietly fixed the problem before anyone else noticed it.

European women often boss their men too, but with a beguiling subtlety unknown to most American females.

1979, William Styron, chapter 3, in Sophie’s Choice, New York: Random House, page 74:

(uncountable) The quality of being subtle.

The quality of being able to achieve one's aims through clever, delicate or indirect methods. (of people)


dunkel

dunkel (countable and uncountable, plural dunkels)

I drank dunkel export beer in the Bier Halle where all the girls were called Therese;

1994, A Stomach for Dissent: The Life of Raymond Postgate, 1896-1971, Keele University Press, page 168:

Recently, for instance, he brewed all dunkels for a period, only with different yeast strains.

Bavarian dunkels are deep reddish-brown in colour.

Dunkels tend to be moderately hopped, made using dark malts, and offer malty, toffee, chocolate flavours. While weissbiers, helles and dunkels are not actually indigenous to Germany, altbier has its origins around the city of Düsseldorf,[…].

2014, Gavin D. Smith, Beer: A Global History (The Edible Series), Reaktion Books, →ISBN:

A type of dark German lager, typically ranging in color from amber to dark reddish brown, and characterized by its smooth malty flavor.


stinger

From sting + -er. Both figurative and literal senses appeared in the 16th century.

(slang, West Country, Bristol) A stinging nettle.


apple strudel

apple strudel (countable and uncountable, plural apple strudels)

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

Partial calque of German Apfelstrudel, equivalent to apple + strudel.

On each plate lay a slice of apple strudel so small one could not be sure it was there.

1950, Story Parade, volume 15, page 21, column 2:

An Austrian pastry of apples, sugar, raisins, spice, etc in thin strudel dough or filo pastry.


Derby

From Old English Dēorby, of Scandinavian/North Germanic origin, from Old Norse Djúra-bý (“village of the deer”), from dýr (“deer”) + bǿr (“settlement”). Influenced by British Latin Derventio, the Roman site predating Derby, and possibly also the Celtic river name Derwent.

der

census-designated place
census-designated place

A census-designated place in Adams County, Colorado; much of Derby was annexed by Commerce City in 1962.

New Haven County
New Haven County#English

A city in New Haven County, Connecticut.

An unincorporated community in Frio County, Texas.


brochette

Borrowed from French brochette, diminutive of broche (“spit”).

A small skewer or spit on which small pieces of meat, fish or vegetables are roasted or broiled.


Chardonnay

en-noun

Chardonnay (countable and uncountable, plural Chardonnays)

/ˌʃɑː(ɹ)dəˈneɪ/

French, believed to be named after the village of Chardonnay in the Mâconnais region of France, where Pouilly-Fuissé is currently produced; it is possible that the variety was first bred there
The place name Chardonnay is from Late Latin Cardonnacum, from Latin carduus (“wild thistle, artichoke”), a name from the Roman period describing the surrounding area.

der

(countable) A green-skinned grape variety used to make a white wine.


meatball

→ Japanese: ミートボール

→ Korean: 미트볼 (miteubol)

Meatballs may contain ground meat mixed with seasonings, breadcrumbs, mashed potatoes, rice, and liquid. The meat mixture is often shaped, browned. and simmered in a sauce for 30 to 45 minutes over low heat or in a 350° F. oven. During cooking the meat is basted with the sauce occasionally. Meatballs also may be fried in a pan or in deep fat.

1996: Mrs. Miracle. Debbie Macomber. Pg. 101.
I prefer spaghetti with meatballs instead the meat all crumbled in with the sauce.

A ball of minced or ground meat, seasoned and cooked.

During a pitching deck recovery a pilot must average out the meatball oscillations at the ramp in an attempt to maintain his airplane on the desired glide slope.


applejack

en-noun

applejack (countable and uncountable, plural applejacks)

From apple + jack, referring to the increase in alcohol concentration due to freeze distillation.

An alcoholic drink similar to apple brandy and calvados, made by freeze-distilling ("jacking") apple cider.


café noisette

café noisette (countable and uncountable, plural cafés noisette)

Borrowed from French café noisette (literally “hazelnut coffee”), due to the color; compare cappuccino.

bor

French cafés serve a large number of different kinds of coffee drinks, but the most traditional are plain espresso and café noisette (espresso with a light foam).

2021, Maryann Tebben, Food Cultures of France: Recipes, Customs, and Issues, Santa Barbara, Calif.: Greenwood, →ISBN, page 113:

An espresso with a dash of hot milk. It is a hazelnut color. The hot milk is either poured in by the barista before serving, or served in a small pot for the drinker to pour.