pizza bone

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

But the crust (or "pizza bone" as we refer to it at my house)IS the best part of a slice of pizza!

1998 July 29, Laurie , “Re: Raising children who eat everything”, in misc.kids (Usenet):

If the dough is elastic, rolling into balls and forming into "crusts" would probably yield better results. Besides, then you can regulate the crust's edge (aka the "pizza bone").

1999 January 26, Jerry Roush , “Re: Another pizza question”, in rec.food.baking (Usenet):

I had a couple of slices of leftover stuffed-crust pizza for lunch. The big dogs were outside, so I gave Scully a whole pizza bone (the outer crust edge) to have all to herself.

2000 September 14, Kathleen , “Re: RR: Gotham”, in alt.mountain-bike (Usenet):

We had pizza earlier nad^([sic]) after I ate a piece I caught myself about to call her name and offer my "pizza bone" to her.

2000 September 30, felica@my-deja.com, “Re: I miss my friend”, in alt.support.grief.pet-loss (Usenet):

I made a lovely arrangement of the empty shells and gave them back to the waiter....
Lol that sounds like me Sandra, we go to a great pizza buffet and I eat the toppings and start building pizza bone castles in the center of the table :)

2001 April 24, tinakaye@tinakaye.com, “Re: Hallelujah for Tacos....”, in alt.support.diet.low-carb (Usenet):

She laughed so hard the chair she was in went flying, she fell on the floor and so did the piece of pizza she was eating. She's laying on the floor laughing and the dog is looking at me, hoping the pizza now belongs to her....
let the dog have the pizza bone ;-)

2002 April 30, "MrEraser" , “Re: How playing The Sims affects the mind”, in alt.games.the-sims (Usenet):

Mostly veggies, cooked and raw, and the occassional^([sic]) small piece of meat, minced and mixed into the commercial feed. And now and then a pizza bone (edge of the crust for those of you who weren't educated by my kid sister).

2002 June 14, Jo Wolf , “Re: Dog food?”, in rec.pets.dogs.health (Usenet):

"Well, I bet our dog would like a pizza bone." With that he grabbed one of the crusts from Scully's plate. "Here Walter," he called to the pup as he held out the crust.

2002 August 5, nosmeagel@aol.com, “A Normal Life? (Part 6 of ?)”, in alt.tv.x-files.creative (Usenet):

2005 April 8, "loosbrew" , "Re: Another pet question", novell.community.chat, Usenet,
...give her a special treat one day, like a pizza crust(or pizza bones as we call em)....

(US, humorous) The thick, generally curved, crust end of a slice of pizza.


skim

From Middle English skemen, skymen, variants of scumen, from Old French escumer (“to remove scum”), from escume (“froth, foam”), from Frankish *skūm (“froth, foam”), from Proto-Germanic *skūmaz (“foam”), from Proto-Indo-European *skew- (“to cover, conceal”). See scum.


Cheddar

en-noun

Cheddar (countable and uncountable, plural Cheddars)

From Middle English [Term?], from Old English Ceodre, likely from the word ceodor (“cavity, pouch; ravine”), as there is a gorge near the town.


icing

icing (countable and uncountable, plural icings)

→ Swedish: icing

THICK FLUFFY ICING
At the present time there is a demand for very light fluffy icing that may be piled high on a cake. For beating many of the icings of this variety an electric beater is used, and the syrup is added very slowly.

1917, Janet McKenzie Hill, Cakes, Pastry and Dessert Dishes, page 92:

(cooking) A sweet, often creamy and thick glaze made primarily of sugar, often enriched with ingredients like butter, egg whites, or flavorings, typically used for baked goods.


cobbler

Uncertain; it has been suggested that the word derives from cobbler’s punch (“warm drink made of beer with added spirit, sugar, and spices”), or because the drink patches up (“repairs; makes better”) the drinker.

[H]e produced a very large tumbler, piled up to the brim with little blocks of clear transparent ice, through which one or two thin slices of lemon, and a golden liquid of delicious appearance, appeared from the still depths below, to the loving eye of the spectator. […] "This wonderful invention, sir," said Mark, tenderly patting the empty glass, "is called a cobbler. Sherry cobbler when you name it long; cobbler, when you name it short.[…]"

1842 December – 1844 July, Charles Dickens, “Martin Enlarges His Circle of Acquaintance; […]”, in The Life and Adventures of Martin Chuzzlewit, London: Chapman and Hall, […], published 1844, →OCLC, pages 223–224:

In the creed of Asirvadam the Brahmin, the drinker of strong drink is a Pariah, and the eater of cow's flesh is damned already. If, then, he can tell a cocktail from a cobbler, and scientifically discriminate between a julep and a gin-sling, it must be because the Vedas are unclasped to him; for in the Vedas all things are taught.

1858 June, “Asirvadam the Brahmin”, in The Atlantic Monthly. A Magazine of Literature, Art, and Politics, volume II, number VIII, Boston, Mass.: Phillips, Sampson and Company, […]; London: Trübner and Company, →OCLC, page 86, column 1:

It was very hot when Captain Littledale was here; he did nothing but drink sherry cobblers.

1878, Henry James, An International Episode:

(US, alcoholic beverages) An (iced) alcoholic drink containing spirit or wine, with lemon juice and sugar.


cobbler

Fished for cobblers in the evening. The warbler sings its night-song.

1831 November 10, George Fletcher Moore, “The Journey”, in Martin Doyle, editor, Extracts from the Letters and Journals of George Fletcher Moore, Esq. […], London: Orr and Smith, […]; Dublin: W. Curry, Jun. & Co. […], published 1834, →OCLC, page 122:

The South Australian catfish (Cnidoglanis macrocephalus), a species of catfish native to Australia which has dorsal and pectoral fins bearing sharp, venomous spines.

The soldier or South Australian cobbler (Gymnapistes marmoratus), a brown fish native to southern Australian estuaries which is not closely related to Cnidoglanis macrocephalus, but also has venemous spines on its dorsal and pectoral fins.

Also river cobbler: basa (Pangasius bocourti), an edible species of shark catfish native to the Chao Phraya and Mekong river basins in Southeast Asia.

(US) Condica sutor, an owlet moth native to North America.


caul

From Middle English calle, kelle, kalle, kolle (“caul, net, basket”), from Old English cāwl, cāul, cēawl, cēaul (“basket, container, net, sieve”), of uncertain origin. Reinforced by Old French cale (“close-fitting cap”), possibly a borrowing of the Old English term above, or alternatively related to Old French calotte (“headdress”), from Italian callotta, from Latin calautica (“type of female headdress which fell down over the shoulders”), itself of unknown origin. Cognate with Scots kell (“caul”).


aromatic

en-adj

aromatic (comparative more aromatic, superlative most aromatic)

more aromatic (comparative)
most aromatic (superlative)

/ˌæɹ.əˈmæt.ɪk/

/ˌɛɹ.əˈmæt.ɪk/

[ˌɛɹ.əˈmæɾ.ɪk]

/ˌæɹ.əˈmæt.ɪk/

[ˌæɹ.əˈmæɾ.ɪk]

Late Middle English, from Middle French and Old French aromatique, from Late Latin aromaticus, from Ancient Greek ἄρωμα (árōma, “seasoning, spicy and/or fragrant smell”).

der

aromatic herbs

aromatic taste

Beautifully adorned in tuxedo black with brilliant white stripes or spots, skunks are known mainly for their aromatic properties, but they are also efficient predators of insects and other small game.

2016, Justin O. Schmidt, The Sting of the Wild, Johns Hopkins University Press,, →ISBN, page 35:


pesto

en-noun

pesto (usually uncountable, plural pestos)

1937, from Italian pesto, from Latin pistus (“crushed, pounded”), from Latin pīnsō (“to pound, beat, crush”). Cognate to pestle.

Inside the house, Paul is in the kitchen bent over a bowl of pesto: thick shiny basil leaves, machete-crushed garlic cloves, pine nuts, onions roasted till their gold edges blacken, and the bright scent of lemon zest.

2019, Ocean Vuong, On Earth We're Briefly Gorgeous, Jonathan Cape, page 221:

A sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino).

罗勒酱 (luólè jiàng, literally “Basil sauce”)


trotter

From Middle English trottere, equivalent to trot + -er.

The Celebrity, by arts unknown, induced Mrs. Judge Short and two other ladies to call at Mohair on a certain afternoon when Mr. Cooke was trying a trotter on the track. The three returned wondering and charmed with Mrs. Cooke; they were sure she had had no hand in the furnishing of that atrocious house.

1897 December (indicated as 1898), Winston Churchill, chapter IV, in The Celebrity: An Episode, New York, N.Y.: The Macmillan Company; London: Macmillan & Co., Ltd., →OCLC, page 58:

In harness racing, a horse with a gait in which the front and back legs on opposite sides take a step together alternating with the other set of opposite legs; as opposed to a pacer.


flipper

From flip + -er. Compare Saterland Frisian Flappert (“flipper, wing”).

cog

Remember the mornings when you help me fix eggs and pancakes for breakfast. You always had to use the “flipper” to turn the pancakes and eggs.

2009, Amy J. Yowell, The Silent Cry, page 161:


raft

Late Middle English, of North Germanic origin, from West Old Norse raptr, from Proto-Germanic *raf-tra-, from Proto-Indo-European *rap-tro-, from *rep- (“stake, beam”). See also Norwegian raft (“beam, rafter”), Danish raft (“thin pole”). Compare also Albanian trap (“raft, ferry”).

(cooking) A mass of congealed solids that forms on a consommé because of the protein in the egg white.


Yorkshire

/ˈjɔː(ɹ)kʃɪə(ɹ)/

From Middle English Yorkschire; equivalent to York (“English city”) + shire. Displaced native cognate Middle English Everwich schire, from Old English Eoforwīcsċīr.


whisk

From Middle English whisk, borrowed from Old Norse visk, from Proto-Germanic *wiskaz, *wiskō (“bundle of hay, wisp”), from Proto-Indo-European *weys-.
Cognates
Cognate with Danish visk, Dutch wis, German Wisch, Latin virga (“rod, switch”), viscus (“entrails”), Lithuanian vizgéti (“to tremble”), Czech věchet (“wisp of straw”), Sanskrit वेष्क (veṣka, “noose”).
Compare also Old English wiscian (“to plait”), granwisc (“awn”).
The unetymological wh- is probably expressive of the sound; compare the same development in whip and onomatopoeias such as whack and whoosh.

He used a whisk to whip up a light and airy souffle.

A kitchen utensil, now usually made from stiff wire loops fixed to a handle (and formerly of twigs), used for whipping (or a mechanical device with the same function).


ulu

en-adj

ulu (comparative more ulu, superlative most ulu)

more ulu (comparative)
most ulu (superlative)

Sembawang Park is considered to be one of the country's most ulu spots because of its comparative isolation, and it was almost empty.

2007, Neil Humphreys, Complete Notes from Singapore: The Omnibus Edition, page 157:

Just pretend you're walking in a more ulu part of Botanic Gardens.

2009, Jean Tay, Boom, Epigram Books, →ISBN, Act I, scene xii, page 51:

(colloquial, Singapore) Remote; deserted


bain-marie

Borrowed from French bain-marie, from Medieval Latin balneum Mariae (literally “Maria's bath”).

cog

Steam tables, bains marie, and chaffing dishes require that an accurate external probe thermometer be used.

2003, Ronald H. Schmidt, Gary E. Rodrick, Food Safety Handbook, page 511:

(cooking) A large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.


baked beans

A food consisting of beans baked or stewed in a usually tomato-based sauce.


solo

Borrowed from Italian solo, from Latin sōlus, probably related to se (“himself”).


magnum

From Latin magnum, neuter of magnus (“great”).
* (bottle): Ellipsis of magnum bonum.
* (handgun): Name registered 1935 by Smith & Wesson Inc., of Springfield, Massachusetts.

So please don’t ask me when / There may be wine and roses / And magnums of champagne

2014, Leonard Cohen (lyrics and music), “A Street”, in Popular Problems:

A bottle containing 1.5 liters of fluid, double the volume of a standard wine bottle.


chuck

en-noun

chuck (countable and uncountable, plural chucks)

Arm chucks represent approximately 54% of the beef forequarters.

1975, Thomas Fabbricante, William J. Sultan, Practical Meat Cutting and Merchandising: Beef, page 141:

Often, pieces of the chuck are sold boneless as flat chunks of meat or rolled and tied.

2001, Bruce Aidells, Denis Kelly, The Complete Meat Cookbook: A Juicy and Authoritative Guide, page 190:

The chucks are that portion of foresaddle remaining after excluding the hotel rack and plate portions of the breast as described in Item No. 306. The veal foreshanks (Item No. 312) and brisket may either be attached or separated and packaged with the chucks.

2006, North American Meat Processors Association, The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry, page 113:

(cooking) Meat from the shoulder of a cow or other animal.

“Hambone, how's for chuck?”
Hambone removed pipe from mouth, slowly. “Wal, I reckon I still got a few whistleberries left. Some sonofabitch stew mabbe. A few shot biscuits.”

1951, Frederick Feikema Manfred, Riders of Judgment, Second, published 2014, →ISBN:

1824, Royal Society of Arts (Great Britain), Transactions, Volume 42, page 88,
I have had a chuck of this kind made in brass with the cones of iron, but it is cumbrous and expensive, and does not answer so well, owing to the surface of the iron offering less resistance to the work turning within it. This, perhaps, might be remedied by roughing; but I think the chuck is much better in wood, as it can be made by any common turner at a trifling expense, and possesses more strength than can possibly be required.

Iron and steel in contact with magnets retain some of the magnetism, which is sometimes more or less of a nuisance in getting small work off the chucks.

1912, Fred Herbert Colvin, Frank Arthur Stanley, American Machinist Grinding Book, page 322:

2003, Julie K. Petersen, “chuck”, entry in Fiber Optics Illustrated Dictionary, page 181,
A fiber optic splicing device may be equipped with V-grooves or chucks to hold the two pieces of fiber optic filament to be spliced. If it has chucks, they are typically either clamping chucks or vacuum chucks.

The first step in preparing a test specimen with the FlexPrepᵀᴹ is to secure the gyratory specimen in the chuck of the machine.

2008, Ramon Francis Bonaquist, NHCRP Report 614: Refining the Simple Performance Tester for Use in Routine Practice, page 30:

mechanical engineering
mechanical engineering

(mechanical engineering) A mechanical device that holds an object firmly in place, for example holding a drill bit in a high-speed rotating drill or grinder.


chuck

(Scotland, obsolete, slang, in the plural) Money.


Nebuchadnezzar

/ˌnɛbəkəˈnɛzɚ/

Learned borrowing from Biblical Hebrew נְבוּכַדְנֶאצַּר (Nəḇûḵaḏneʾṣṣár), a corruption of earlier נְבוּכַדְרֶאצַּר (Nəḇûḵaḏreʾṣṣár), from Akkadian 𒀭𒀝𒃻𒁺𒋀 (Nabû-kudurrī-uṣur, “Nabu protect my boundary/heir”).

lbor

נְבוּכַדְנֶאצַּר

Nəḇûḵaḏneʾṣṣár

der

A very large wine bottle (named after the King) with the capacity of about 15 liters, equivalent to 20 standard bottles.


boxty

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


harissa

en-noun

harissa (countable and uncountable, plural harissas)

From Armenian հարիսա (harisa), ultimately from Arabic هَرِيسَة (harīsa) and originally identical to Etymology 2 below.

A traditional Armenian dish; a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.


poteen

poteen (countable and uncountable, plural poteens)

From Irish poitín (“little pot; poteen”), from pota (“pot”) (from Middle English potte, ultimately from Proto-Indo-European *budn- (“type of vessel”)) + -ín (diminutive suffix).

der

The Irish peasantry practice the distillation of that illicit spirituous liquor, so well known by the name of poteen whiskey, with a most unaccountable infatuation.

1835 September 13, J. L. L., “The Poteen Still. A Tale Founded on Fact.”, in Philip Dixon Hardy, editor, The Dublin Penny Journal, volume III, number 115, Dublin: Printed and published by P. D. Hardy, 3, Cecilia Street, →OCLC, page 85, column 1:

[A] detachment, consisting of a subaltern’s party, was on its road to Head Quarters, from a still hunting in the mountains, or hostile excursion after contrabandists, or distillers of that delicious fluid, Potheen whiskey, […] It is related that when he [George IV of the United Kingdom] had drained the first glass that was presented to him, he declared that he could now understand why the Irish peasantry were willing to risk life and liberty in its illegal production—it was the real elixir vitæ—the only stuff fit to fuddle a prince with—royal in its flavor, royal in its odor, and super-royal in its effects! That Poteen!

1843 May 6, “a New Orleans Irishman”, “An Irish Race Course”, in Brother Jonathan, volume V, number 1, New York, N.Y.: Wilson & Company, publishers; office 162 Nassau Street, →OCLC, page 26, column 1:

Last night he had put down too much Potheen / (A vulgar blend of Methyl and Benzene) / That, at some Wake, he might the better keen. / (Keen—meaning ‘brisk’? Nay, here the Language warps: / ’Tis singing bawdy Ballads to a Corpse.)

20th century, Stuart Howard-Jones (1904–1974), “Hibernia”, in Kingsley Amis, comp., The New Oxford Book of English Light Verse, New York, N.Y.: Oxford University Press, 1978, page 243

“Make haste now and go up and tell your mother to hide the poteen”—his mother used to sell poteen—“for I’m after seeing the biggest party of peelers and yeomanry passing by on the rocks was ever seen on the island.”

1907, J[ohn] M[illington] Synge, “Part IV”, in The Aran Islands, Dublin: Maunsel & Co., Ltd; London: Elkin Mathews, →OCLC, page 152:

Past the split tree three-quarters of the way in, where a man has tucked a small bottle of Rot under the bark for his workmate to collect as he passes. Such narcotics and poteens are illegal in the encampment, and cannot be risked passing within the huts.

2002, Sarah Hall, Haweswater, London: Faber and Faber, →ISBN; paperback edition, London: Faber and Faber, 2003, →ISBN, page 240:

He began to rove the country at night, trudging out to shebeens or crossroads dances, to the ceilidhs and poteen sessions that sometimes followed Fair Days in the small towns of Connemara.

2002, Joseph O'Connor, “The Ballad-maker”, in Star of the Sea: Farewell to Old Ireland, London: Secker & Warburg, →ISBN; Star of the Sea (Harvest Book), 1st U.S. edition, Orlando, Fla.: Harcourt, 2003, →ISBN, page 88:

(Ireland, countable, uncountable) Illegally produced Irish whiskey; moonshine.

Kildrumferton … Pop. 9,687 […] There are nine licensed public houses; poteens many more. Illicit distillation prevails to a very great extent, the district being rarely visited by the revenue police, not indeed for years past; the presence of the excise officer in a neighbouring town is the only check.

1836, “Supplement to Appendix (E.): Answers to Questions Circulated by the Commissioners Relative to the Condition of Agricultural Labourers in Ireland”, in Poor Inquiry (Ireland). Appendix (E.) Containing Baronial Examinations Relative to Food, Cottages and Cabins, Clothing and Furniture, Pawnbroking and Savings’ Banks, Drinking; and Supplement, Containing Answers to Questions 13 to 22 Circulated by the Commissioners. Presented to Both Houses of Parliament by Command of His Majesty (Reports from Commissioners: Fifteen Volumes; 11 (Poor Laws (Ireland): Appendix (E.): Session 4 February – 20 August 1836)), volume XXXII, London: Printed by W[illiam] Clowes and Sons, Stamford Street, for His Majesty’s Stationery Office, →OCLC, ULSTER—County Cavan—Baronies Castleraghan, Loughtee Upper [table], page 294:

The whisky shops and poteens of Scotland and Ireland, the gin-palaces and beer-shops of England, are an incubus that is dwarfing the good in every section of the community, and forcing out the evil.

[1875], M[ary] A[nna] Paull, “The Tenpenny Nail”, in St. Mungo’s Curse; or, The Crippled Singer of the Saltmarket, Manchester: Tubbs and Brook, 11, Market Street; London: Simpkin, Marshall & Co.; F. Pitman, →OCLC, page 11:

(Ireland, countable, by extension) An unlicensed drinking establishment selling illegally produced Irish whiskey.


mousetrap

en-noun

mousetrap (countable and uncountable, plural mousetraps)

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

From Middle English mouse-trappe, mous trappe, mouse trape, equivalent to mouse + trap. Cognate with Dutch muizetrap, muizentrap (“mousetrap”), German Low German Muustrappe, Muustrapp (“mousetrap”). In the Internet sense, refers to a computer mouse.

Besides depth charges, they were armed with smaller forward firing antisubmarine rocket launchers called mousetraps. Fired in groups, these rockets detonated when they contacted a submarine.

2003, Nautical Research Journal, volume 48, page 199:

(military, historical) An antisubmarine rocket used mainly during World War II by the US Navy and US Coast Guard.


fizzy

(New Zealand) A non-alcoholic carbonated beverage.


hopper

Hoppers come in different varieties and can be sweet or savoury, while an egg hopper has an egg in the middle added during cooking.

2010, Channa Dassanayaka, Sri Lankan Flavours, page 20:

A Sri Lankan pancake made from a fermented batter of rice flour, coconut milk, and palm toddy or yeast.


slammer

The basic modern 'Pog' game is played thus. Each child tosses a pog into the arena, face-up or face-down, as agreed. Each player in turn takes his slammer and pitches it hard onto the accumulated pile of pogs.

1997, Iona Archibald Opie, Peter Opie, Children's Games with Things, page 120:

In the game of Pogs, the heavier piece used to strike the stack of counters.

I was in Britain, wanting to take a train to Portsmouth, and I only needed a one-way ticket. I did love the English trains; we still had slammers then. A slammer is a train where you got to slam the door shut yourself.

2009, Claude Lambert, On Pets and Men, page 33:

A fraudster who carries out slamming (fraudulent changes to a customer's service).


Vegemite

Named as a result of an Australian national competition. The name was chosen in part for its similarity to Marmite.

I said, "Do you speak-a my language?" / And he just smiled and gave me a Vegemite sandwich

1980, Colin Hay, Ron Strykert (lyrics and music), “Down Under”, performed by Men at Work:

This story introduces the reader to Australian food. A baby possum named Hush eats many kinds of food to become visible again after Grandma Poss uses magic to make him invisible. He even eats a vegemite sandwich.

1998, Desiree Webber, Travel the Globe: Multicultural Story Times, page 5:

Breakfast tends to be substantial, with eggs, steak or sausages, toast, sometimes baked beans or chips; Vegemite (a vegetable-based salty spread) on toast.

2007, Jeanne Jacob, Michael Ashkenazi, The World Cookbook for Students: Afghanistan to Cook Islands, page 48:

Nunzio improves his prospects with members of the dominant team by swapping his salami or crayfish sandwiches for ‘more normal′ Australian Vegemite delights.

2007, Ron Davidson, Fremantle Impressions, Fremantle Press, page 60:

Such advertising campaigns have done more than merely sell Vegemite, Mortein or cricket; they have played an important role in reflecting and defining Australian national identity.

2008, Robert Crawford, But Wait, There′s More...: A History of Australian Advertising, 1900-2000, Melbourne: University Press, page 258:

(Australia, New Zealand) An Australian food paste made from brewers' yeast.


white pudding

white pudding (countable and uncountable, plural white puddings)

A meat dish, made from liver and oats cooked in a sausage skin.


drisheen

Mr Dedalus had ordered drisheens for breakfast and during the meal he crossexamined the waiter for local news.

1916, James Joyce, Portrait of the Artist as a Young Man, Macmillan Press Ltd, paperback, section 86:

(Ireland) A type of Irish sausage made from pigs' blood, suet, and salt; an Irish version of black pudding.


teishoku

A set meal, usually a tray with one or more main courses, along with a number of side dishes (salad, rice, pickles, soup, etc.).


tucker

tucker (countable and uncountable, plural tuckers)

(uncountable, colloquial, Australia, New Zealand) Food; tuck.


grit

From Middle English *gryt (“bran, chaff”), from Old English grytt, from Proto-West Germanic *gruti (“coarsely ground bits”), ablaut variant of Proto-Indo-European *gʰrewd-. See above. Doublet of goetta.

inh

(usually in the plural) Coarsely ground corn or hominy used as porridge.


fetta

en-noun

fetta (countable and uncountable, plural fettas)


double double

Norwegian Bokmål: dobbel-dobbel

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

(coffee): Used by the Tim Hortons restaurant chain.

Do: Be sure to say please and thank you; Canadians are known for their politeness. And don't order a double double in an independent cafe

2018, Lonely Planet's Global Coffee Tour, Lonely Planet, →ISBN:

(Canada, informal) Coffee with the equivalent of two creamers and two packets of sugar.


fast food

fast food (usually uncountable, plural fast foods)

Food that is served quickly, often standardized and pre-prepared.

وَجْبَات سَرِيعَة

type of meal that is often pre-prepared and served quickly


black-eyed Susan

black-eyed Susan (plural black-eyed Susans)

(UK, cooking) A kind of boiled pudding with currants.


sucker

From Middle English souker, sokere, sukkere, soukere, equivalent to suck (verb) + -er. Compare Saterland Frisian Suuger, West Frisian sûker (“sucker”), Dutch zuiger (“sucker”), German Sauger (“dummy; vacuum”).

(US, informal) A lollipop; a piece of candy which is sucked.

(US, obsolete) A migrant lead miner working in the Driftless Area of northwest Illinois, southwest Wisconsin, and northeast Iowa, working in summer and leaving for winter, so named because of the similarity to the migratory patterns of the North American Catostomidae.


Lancashire

/ˈlæŋkəˌʃɪə/

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

From Middle English Lancastreschire, from Lancaster + Old English scir (“district”).

A maritime county in the north-west of England bordered by the Irish Sea, Cumbria, Greater Manchester, West Yorkshire, North Yorkshire and Merseyside.


nasturtium

nasturtium (plural nasturtiums or nasturtia)

/nəsˈtɜːʃəm/

From Middle English nasturcium, from Old English nasturcium (“watercress”), from Latin nasturtium.

To me a nasturtium by the river brink is more than a simple flower. It is a broader, grander, more magnificent, more stupendous symbol. It may mean anything, everything—such as sunsets and conflagrations and Götterdämmerungs!

1915, Robert W. Chambers, “Un Peu d'Amour”, in Police!!!:

Drenched were the cold fuchsias, round pearls of dew lay on the flat nasturtium leaves.

1922, Katherine Mansfield [pseudonym; Kathleen Mansfield Murry], “At the Bay”, in The Garden Party, London: Constable & Company, page 1:

The popular name of any of the plants in the Tropaeolum genus of flowering plants native to south and central America.

Tropaeolum majus
Tropaeolum majus#Translingual

A plant in this genus, garden nasturtium (Tropaeolum majus).

Any of the plants in the genus Nasturtium that includes watercress.


wormwood

wormwood (countable and uncountable, plural wormwoods)

From Middle English wormwode, a folk etymology (as if worm + wood) of wermode (“wormwood”), from Old English wermōd, wormōd (“wormwood, absinthe”), from Proto-West Germanic *warjamōdā (“wormwood”). Cognate with Middle Low German wermode, wermede (“wormwood”), German Wermut (“wormwood”). Doublet of vermouth.

der

But as I said, / When it did taste the wormwood on the nipple / Of my dug and felt it bitter, pretty fool, / To see it tetchy and fall out with the dug!

c. 1591–1595 (date written), William Shakespeare, “The Tragedie of Romeo and Ivliet”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene iii (the nurse's monologue)]:

Therefore thus saith the Lord of hosts, the God of Israel; Behold, I will feed them, even this people, with wormwood, and give them water of gall to drink.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, Jeremiah 9:15:

Blue skippers in sunny hours ope and shut
Where wormwood and grunsel flowers by the cart ruts […]

c. 1864, John Clare, We passed by green closes:

Cliff took two glasses and filled one with wine
And one with wormwood.

1897, Edwin Arlington Robinson, “Cliff Klingenhagen”, in Children of the Night:

Artemisia absinthium
Artemisia absinthium#Translingual

An intensely bitter herb (Artemisia absinthium and similar plants in genus Artemisia) used in medicine, in the production of absinthe and vermouth, and as a tonic.


Stilton

en-proper noun

Stilton (countable and uncountable, plural Stiltons)

Recorded as Stichiltone in the Domesday Book, the village's name derives from Old English stigel (“stile”) + tūn (“enclosure; settlement, town”). The cheese was named after the village where it was originally sold.

A village and civil parish in Huntingdonshire district, Cambridgeshire, England (OS grid ref TL1689).


burrito

/bəˈɹiː.təʊ/

Borrowed from Spanish burrito, diminutive of burro (“donkey”), from burrico (“donkey”), from Latin burricus (“small horse”), from burrus (“red-brown”), from Ancient Greek πυρρός (purrhós, “flame-colored”), from πῦρ (pûr, “fire”). The food is so called because of its resemblance to a rolled up pack as typically carried by donkeys, making it an example of synecdoche.

der

A Mexican dish consisting of a flour tortilla wrapped around a filling of meat and/or beans, cheese etc.


pepperoni

en-noun

pepperoni (countable and uncountable, plural pepperonis or pepperoni)

→ Finnish: pepperoni

→ French: pepperoni

→ Icelandic: pepperóní

→ Polish: pepperoni

/pɛpəˈɹəʊni/

Borrowed from Italian peperone (“bell pepper”).

bor+

Yo, Tony, gimme a slice of pepperoni and a coke.

There's far more than just hot dogs to feast on too. The pizzas—gigantic, floppy, with a hyperreal waxy sheen—are mythic. They arrive exclusively in cheese, pepperoni, or supreme—the holy trinity—and will run you an eminently affordable $1.99 for a ridiculously huge wedge-shaped slice.

2023 June 9, Luke Winkie, “Our Greatest Fast-Food Joint Is Costco”, in Slate, archived from the original on 2023-09-06:

Pizza with only tomato sauce, cheese and pepperoni toppings.


shank

From Middle English schanke, from Old English sċanca (“leg”), from Proto-West Germanic *skankō, from Proto-Germanic *skankô (compare West Frisian skonk, Low German Schanke, German Schenkel (“shank, leg”), Danish skank, Norwegian skank, Swedish skänkel), from *skankaz (compare Old Norse skakkr (“wry, crooked”)), from Proto-Indo-European *(s)keng- (compare Middle Irish scingim (“I spring”), Ancient Greek σκάζω (skázō, “to limp”).

The end or remainder, particularly of a period of time.

the shank of the morning

AMANDA: Going now? You're joking! Why, it's only the shank of the evening, Mr. O’Connor!

1945, Tennessee Williams, The Glass Menagerie, page 92:

The main part or beginning of a period of time.


shorten

en-verb

shorten (third-person singular simple present shortens, present participle shortening, simple past and past participle shortened)

shortens (present singular third-person)
shortening (participle present)
shortened (participle past)
shortened (past)

From Middle English shortnen, schortenen, equivalent to short + -en (verbal suffix). In some senses, a continuation (in altered form) of Middle English schorten (“to make short, shorten”), from Old English sċortian (“to become short”), from Proto-Germanic *skurtōną (“to shorten”).

inh

Corn flour makes delicious pie crust, and needs less lard to shorten it.

1894, Helen M. Laughlin, The Journal of Agriculture Cook Book, Journal of Agriculture Co., page 212:

(baking, of pastries, transitive) To make crumbly.


slather

Unknown; attested from early 19th century, in the sense "to slip, slide".

(cooking) A thick sauce or spread that is to be slathered (spread thickly) onto food.


fond

From French, ultimately from Latin fundus. Doublet of fund and fundus.

He used the fond to make a classic French pan sauce.

(cooking) Brown residue in pans from cooking meats and vegetables.


munchies

en-noun

munchies pl (normally plural, singular munchie or munchy)

We were given the first name of the host, the address of the apartment and told to bring whatever toys we wanted. Beer and munchies would be on hand.

1988 May 7, Christopher Wittke, “It Takes Two To Tango”, in Gay Community News, page 8:

(slang) Food, especially convenience snack foods.


crockery

crockery (usually uncountable, plural crockeries)

From crocker (“(obsolete) potter”) + -ery (suffix with the sense ‘a class, group, or collection of’ forming nouns). Crocker is derived from crock (“earthenware or stoneware jar or storage container”) + -er (suffix attached to nouns indicating persons whose occupations are indicated by the nouns); crock is from Middle English crok, crokke (“earthenware jar, pot, or other container; cauldron; belly, stomach”) [and other forms], from Old English crocc, crocca (“crock, pot, vessel”) [and other forms], from Proto-Germanic *krukkō, *krukkô (“vessel”), from Proto-Indo-European *growg- (“vessel”).

suffix

Dishes, plates, and similar tableware collectively, usually made of some ceramic material, used for serving food on and eating from.

breekware

dishes, plates, and other tableware, usually made of some ceramic material used for serving food on and eating it from


tableware

en-noun

tableware (countable and uncountable, plural tablewares)

The cutlery, crockery and glassware used in setting a table for a meal.


victual

From Middle English vitaile, vitaylle (“food; food and drink, especially as needed for sustenance; (usually in the plural) food and drink stores or supplies; rations; provision of food and drink as a military stipend; crops”) [and other forms], from Anglo-Norman vitaile, vitaille [and other forms] and Old French vitaile, vitaille, victaille (“food, provisions, victuals”) [and other forms] (modern French victuaille), from Late Latin victuālia, the neuter plural of victuālis (“nutritional”), from Latin victus (“that which sustains life, diet, nourishment, provision”) + -ālis (suffix forming adjectives of relationship from nouns). Vīctus is derived from vīvō (“to live; to be alive, survive; to reside in”) (possibly ultimately from Proto-Indo-European *gʷeyh₃- (“to live”)) + -tus (suffix forming action nouns from verbs).
The spelling of the modern English and French words has been influenced by Late Latin victuālia, though the pronunciation of the Middle English, Anglo-Norman, and Middle French words has been retained.

nb...

wetale, wetel, wetell, wetil, wettaile, wetyl, wictale, witale, wittale, wytale, vetail, vetaile, vetaille, vetal, vetale, vetalle, vetel, vetell, victaile, victaille, victuaile, vitail, vitaill, vitaille, vital, vitall, vitale, vitayle, vitayll, viteil, vitel, vitell, vittaile, vittaille, vittale, vittal, vittall, vittell, vytaile, vytaille, vytale, vytall, vytayl, vytayle, vytayll, vytaylle, (Scotland) wictaill, wittail, wittaile, wittaill, wytaill, wytaylle

victoaille, vitail, vitale, vitalle, vittalle

der

Shift bore (for il aire) as best ye do thinke, / and twise a day giue him fresh vittle and drinke: […]

1878, Thomas Tusser, “Septembers Husbandrie”, in Five Hundred Pointes of Good Husbandrie. […], London: Published for the English Dialect Society by Trübner & Co., […], →OCLC; republished as W[illiam] Payne, Sidney J[ohn Hervon] Herrtage, editors, Five Hundred Pointes of Good Husbandrie. […], London: Published for the English Dialect Society by Trübner & Co., […], 1878, →OCLC, stanza 23, page 41:

[T]hough the Cameleon Loue can feed on the ayre, I am one that am nouriſh'd by my victuals; and would faine have meate: [...]

c. 1590–1591 (date written), William Shakespeare, “The Two Gentlemen of Verona”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act II, scene i], page 24, column 2:

[T]he Making of Things Inalimentall, to become Alimentall, may be an Experiment of great Profit, for Making new Victuall.

1631, Francis [Bacon], “VII. Century. [Experiments in Consort, Touching the Affinities, and Differences, of Plants, and Liuing Creatures: And the Confiners and Participles of Them.]”, in Sylua Syluarum: Or A Naturall Historie. In Ten Centuries. […], 3rd edition, London: […] William Rawley […]; [p]rinted by J[ohn] H[aviland] for William Lee […], →OCLC, paragraph 649, page 159:

For as the Teeth in Beasts of Prey / Are Swords, with which they fight in Fray. / So Swords in Men of War, are Teeth, / Which they do eat their Vittle with.

1662 (indicated as 1663), [Samuel Butler], “[The First Part of Hudibras]. Canto II.”, 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, page 35:

Friday told me, ſuch a Boat would do very well, and would carry much enough Vittle, Drink, Bread, that was his Way of Talking.

1719 May 6 (Gregorian calendar), [Daniel Defoe], The Life and Strange Surprizing Adventures of Robinson Crusoe, […], London: […] W[illiam] Taylor […], →OCLC, page 267:

I must confess your wine and vittle / I was too hard upon a little: / Your table neat, your linen fine; / And though in miniature, you shine: […]

1723, Jonathan Swift, “Stella at Wood Park, […]”, in Thomas Sheridan, John Nichols, editors, The Works of the Rev. Jonathan Swift, […], new edition, volume VII, London: […] J[oseph] Johnson, […], published 1801, →OCLC, page 255:

He [Samuel Keimer] was usually a great glutton, and I promised myself some diversion in half starving him. He agreed to try the practice, if I would keep him company. I did so, and we held it for three months. We had our victuals dress'd, and brought to us regularly by a woman in the neighborhood, who had from me a list of forty dishes, to be prepar'd for us at different times, in all which there was neither fish, flesh, nor fowl, and the whim suited me the better at this time from the cheapness of it, not costing us above eighteen pence sterling each per week.

1771–1790, Benjamin Franklin, “The Autobiography [Part 1]”, in John Bigelow, editor, Autobiography of Benjamin Franklin. […], Philadelphia, Pa.: J[oshua] B[allinger] Lippincott & Co., published 1868, →OCLC, page 130:

Robin promis'd me / A' my winter vittle; / Fient haet he had but three / Goos feathers and whittle.

a. 1797, Robert Burns, “[No. 543] Robin Shure in Hairst. […]”, in James Johnson, compiler, The Scots Musical Museum: […], volume V, Edinburgh: […] James Johnson […], published 1796, →OCLC, page 562:

Man is not what one calls a happy animal; his appetite for sweet victual is so enormous.

1837, Thomas Carlyle, “Contrat Social”, in The French Revolution: A History […], volume I (The Bastille), London: Chapman and Hall, →OCLC, book II (The Paper Age), page 54:

[D]inner was announced by Bailey junior in these terms: "The wittles is up!"

1842 December – 1844 July, Charles Dickens, “From which It will be Seen that Martin Became a Lion on His Own Account. Together with the Reason Why.”, in The Life and Adventures of Martin Chuzzlewit, London: Chapman and Hall, […], published 1844, →OCLC, page 110:

And down a rocky pathway from the place / There came a fair-hair'd youth, that in his hand / Bare victual for the mowers: […]

1859, Alfred Tennyson, “Enid”, in Idylls of the King, London: Edward Moxon & Co., […], →OCLC, page 56:

[H]is motto was, "Meat first, and spoon vittles to top off on."

1884 December 10, Mark Twain [pseudonym; Samuel Langhorne Clemens], chapter XXI, in The Adventures of Huckleberry Finn: (Tom Sawyer’s Comrade) […], London: Chatto & Windus, […], →OCLC, page 213:

'Terence, this is stupid stuff: / You eat your victuals fast enough; / There can't be much amiss, 't is clear, / To see the rate you drink your beer.[']

1896, A[lfred] E[dward] Housman, “[Poem] LXII”, in A Shropshire Lad, New York, N.Y.: John Lane Company, The Bodley Head, published 1906, →OCLC, stanza 1, page 91:

(archaic) Food fit for human (or occasionally animal) consumption.

It is good to make prouiſion, for peraduenture wee ſhall lacke victuals and wee lie in campe on Blacke Heath long.

1593, anonymous author, The Life and Death of Iacke Straw […], Act II:

The citie was thus taken, many of the Turks fled into the caſtell, the reſt were put vnto the ſword, man, woman, and child; and amongſt them alſo many of the Chriſtians, the furious ſouldiers taking of them no knowledge. Great wealth was there found, but ſmall ſtore of victuals.

1603, Richard Knolles, “The First Kingdome of the Turks Erected in Persia by Tangrolipix, Chieftaine of the Selzuccian Family: With the Successe thereof”, in The Generall Historie of the Turkes, […], London: […] Adam Islip, →OCLC, page 19:

(archaic, chiefly in the plural) Food supplies; provisions.


victual

en-verb

victual (third-person singular simple present victuals, present participle victualing or victualling, simple past and past participle victualed or victualled)

victuals (present singular third-person)
victualing (participle present)
victualling (participle present)
victualed (participle past)
victualed (past)
victualled (participle past)
victualled (past)
victual (infinitive)

From Middle English vitailen (“to provide (someone, a castle, a ship, etc., or oneself) with supplies of food, drink, or other needs; (figuratively) to load (a ship with troops and materiel); to fortify, nourish”) [and other forms], from Anglo-Norman vitailer, vitailler, and Old French vitailler, victuailler [and other forms], from vitaile, vitaille, victaille (“food, provisions, victuals”) (see further at etymology 1) + -er (a variant of -ier (suffix forming infinitives of first conjugation verbs)).

nb...

fetaile, vetaile, vetaille, vetayle, vetele, vitail, vitaile, vitaille, vitale, vitayle, vitaylle, vitel, vitell, vitele, vittail, vittaile, vittall, vitule, vytaile, vytaille, vytale, vytayle, vytaylle, vytel, (Scotland) wittale, wittule, vittale

[T]hy louing voyage / Is but for two moneths victuall’d: […]

c. 1598–1600 (date written), William Shakespeare, “As You Like It”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act V, scene iv], page 207, column 2:

Spinola [Ambrogio Spinola, 1st Marquess of Los Balbases] continueth in his trenches before Breda, and victualeth and strengtheneth Breda, which being done, it is thought he will besiege Bergen op Zoom.

1625 July, Walter Yonge, edited by George Roberts, The Diary of Walter Yonge, Esq. […], Written at Colyton and Axminster, Co. Devon, from 1604 to 1628, London: Printed for the Camden Society, by J[ohn] B[oyer] Nichols and Son, […], published 1848, →OCLC, page 85:

He victualleth his soldiers during the time they are upon the guard, either about the palace or abroad in the wars: whereas it is contrary in the King's country; for the Cingalese soldiers bear their own expenses.

1681, Robert Knox, “[Nineteen Years’ Captivity in the Kingdom of Conde Uda in the Highlands of Ceylon, […].] Concerning Some Other Nations, and Chiefly European that Now Live in the Island. The Portuguese and Dutch.”, in Edward Arber, compiler, An English Garner: Ingatherings from Our History and Literature, volume I, London: […] E. Arber, […], published 15 November 1877, →OCLC, part II, stanza XXXIX, page 435:

I could here ſet down the very number of Acres that would bear Bread and Drink, Corn, together with Fleſh, Butter, and Cheeſe, ſufficient to Victual nine Millions of Perſons, as they are Victualled in Ships and regular Families; but I ſhall only ſay in general that 12,000,00. will do it, […]

1683, J. S., “[A Discourse of Trade. […].] That the People and Territories of the King of England are Naturaly as Considerable for Wealth and Strength as Those of France.”, in The Present State of England. Part III. and Part IV. […], London: […] [R. Holt] for William Whitwood, […], →OCLC, part IV, page 59:

It was then, among other proof to the ſame purpoſe, given in evidence by a Virginia merchant, that in March, 1763, he had victualled his ſhips for twenty-four or twenty-five ſhillings the hundred weight of beef, which he conſidered as the ordinary price; […]

1776 March 9, Adam Smith, “Of the Rent of Land”, in An Inquiry into the Nature and Causes of the Wealth of Nations. […], volume I, London: […] W[illiam] Strahan; and T[homas] Cadell, […], →OCLC, book I (Of the Causes of Improvement in the Productive Powers of Labour, […]), I (Of the Produce of Land which Always Affords Rent), page 189:

These veterans were commissioned to defend the place to the last extremity; and, as due time had been given for preparation, the town was victualled for fifteen months' provisions, and even the crops growing in the vega had been garnered before their prime, to save them from the hands of the enemy.

1838, William H[ickling] Prescott, “War of Granada.—Conquest of Baza.—Submission of El Zagal. 1487–1489.”, in History of the Reign of Ferdinand and Isabella. […], 3rd edition, volume I, New York, N.Y.: A[lbert] L[evi] Burt, →OCLC, pages 308–309:

In 1512 an agreement was made between him [Henry VIII] and his admiral, Sir Edward Howard, which affords an interesting view of the manner in which fleets of war were then maintained. […] It was also stipulated that, "forasmuch as our Sovereign lord at his costs and charges victualeth the said army and navy, the said admiral shall therefore reserve for the king the one-half of all gains and winnings of the war,[…]"

1857 March, I. P. W., “Historical Sketches of British Commerce.—No. 3. A.D. 1400–1600.”, in The Sailor’s Magazine, volume 29, number 7, New York, N.Y.: The American Seamen’s Friend Society, […], →OCLC, page 194, column 2:

(transitive, reflexive, chiefly military, nautical) To provide (military troops, a place, a ship, etc., or oneself) with a stock of victuals or food; to provision.

zásobit potravinami

to provide (military troops, a place, a ship, etc., or oneself) with a stock of victuals or food — see also provision

[Letter from Sir William Drury to Sir William Cecil, 3d April 1568 (Julian calendar).] The Lord Fleming [i.e., John Fleming, 5th Lord Fleming], notwithstanding he still victualleth and maketh provision, he hath offered three personages of as great livehood as himself to enter caution and surety unto the [James Stewart, 1st] Earl of Moray, that he shall only hold the place at the devotion and service of the young King, and to no other.

1568 April 13, William Drury, “Containing Matters of State from the Earl of Moray’s Acceptation of the Regency in the Month of August 1567, till the Queen’s Retreat into England in the Month of May 1568”, in Robert Keith, edited by John Parker Lawson, History of the Affairs of Church and State in Scotland, from the Beginning of the Reformation to the Year 1568. […], volume II, Edinburgh: […] [Alexander Laurie and Co.] for the Spottiswoode Society, published 1845, →OCLC, page 792:

For though we took a little Flower hard by, yet the ſame Guide which told us of that Ship would have conducted us where we might had ſtore of Beef and Maiz: but inſtead thereof we lost both our time and the opportunity of providing our ſelves, and ſo were forced to be victualling when we ſhould have been cruizing off Cape Corrientes in expectation of the Manila Ship.

1697, William Dampier, chapter IX, in A New Voyage Round the World. […], London: […] James Knapton, […], →OCLC, page 260:

A letter from Lt.-Gen. [John] Burgoyne to Maj.-Gen. [William] Heath, Jan. 24. 1778. […] [T]he fleet was fully victualled for four months, for the whole of the land-army and ſeamen.

1779 March, “America”, in The Scots Magazine; or, General Repository of Literature, History, and Politics, volume XLI (volume , New Series), Edinburgh: […] A. Murray and J. Cochran, →OCLC, pages 143–145:

(intransitive, chiefly military, nautical) To lay in or procure food supplies.


allspice

en-noun

allspice (countable and uncountable, plural allspices)

all + spice, as it was thought to combine the flavours of various other spices.

Pimenta dioica
Pimenta dioica#Translingual

(uncountable) A spice; the dried and ground unripe fruit of Pimenta dioica, thought to combine the flavours of several spices, such as cinnamon, nutmeg and cloves.


asafoetida

asafoetida (usually uncountable, plural asafoetidas)

/ˌæsəˈfɛtɪdə/

Late Middle English, from Medieval Latin asafoetida, from Persian ازا / آزا (azâ, âzâ, “mastic”) + Latin foetida, feminine of foetidus (“bad-smelling”).

Nigh Whormoot are Duzgun, Laztan-De, and other Townes, where is got the best Assa-Fætida through all the Orient: the tree is like our brier in height, the leaves resemble Fig leaves, the root the Radish: the vertue had need be much, it stincks so odiously.

1638, Thomas Herbert, Some Yeares Travels, section II:

CHEWING-BALLS, a kind of balls made of aſafœtida, liver of antimony, bay-wood, juniper-wood, and pellitory of Spain; which being dried in the ſun, and wrapped in a linen-cloth, are tied to the bit of the bridle for the horſe to chew: they create an appetite; and it is ſaid, that balls of Venice treacle may be uſed in the ſame manner with good ſucceſs.

1771, Encyclopaedia Britannica, 1st ed., volume II, page 183:

The smell, too, is often perverted—Parosmia. The author was formerly acquainted with a lady, who scented her snuff with the tincture of assafœtida.

1842, Robley Dunglison, “Of the Neuroses”, in The Practice of Medicine; or, A Treatise on Special Pathology and Therapeutics. […], volume II, Philadelphia, Pa.: Lea and Blanchard, →OCLC, book VI (Diseases of the Nervous System), page 280:

half-a-dozen huge bread pills, dipped in a solution of aloes or cinnamon water, flavoured with assafœtida, which in the case of the dyspeptic rich often suffice [...].

1855, Sir Richard Burton, Personal Narrative of a Pilgrimage to Al-Madinah & Meccah, Dover, published 1964, page 54:

For black magic, assafœtida, garlic, dragon's blood, sulphur, and such-like vile-smelling concoctions were used.

1936, Rollo Ahmed, The Black Art, London: Long, page 155:

The letter she sent me stank of assafoetida or devil’s dung. I was charmed.

1993, Anthony Burgess, A Dead Man In Deptford:

Ferula assa-foetida
Ferula assa-foetida#Translingual

A resinous gum from the stem and roots of Ferula species such as Ferula foetida and Ferula assa-foetida, having a strong, unpleasant smell, with culinary and medical uses.


caraway

caraway (countable and uncountable, plural caraways)

From Middle English caraway, carewey, carwey, from Medieval Latin carui, from Arabic كَرَاوِيَا (karāwiyā), via Aramaic from Ancient Greek καρώ (karṓ), κάρον (káron, “caraway”).

A biennial plant, Carum carvi, native to Europe and Asia, mainly grown for its seed to be used as a culinary spice.


cassia

cassia (countable and uncountable, plural cassias or cassiæ)

From Latin cassia (“cinnamon”), from Ancient Greek κασσία, κασία, κάσια (kassía, kasía, kásia), from Hebrew קְצִיעָה (qəṣīʿā), from Aramaic קְצִיעֲתָא (qəṣīʿătā), from קְצַע (qṣaʿ, “to cut off”). Compare Kezia.

der

κασσία, κασία, κάσια

Hebrew קְצִיעָה (qəṣīʿā)

Aramaic קְצִיעֲתָא (qəṣīʿătā)

The Daughters of the Flood have ſearch'd the Mead / For Violets pale, and cropt the Poppy's Head: / The Short Narciſſus and fair Daffodil, / Pancies to pleaſe the Sight, and Caſſia ſvveet to ſmell: […]

1697, Virgil, “The Second Pastoral. Or, Alexis.”, in John Dryden, transl., The Works of Virgil: Containing His Pastorals, Georgics, and Æneis. […], London: […] Jacob Tonson, […], →OCLC, page 6:

Cinnamomum cassia
Cinnamomum cassia#Translingual

(countable) Such trees themselves, particularly the Chinese cinnamon, Cinnamomum cassia.


chicory

en-noun

chicory (countable and uncountable, plural chicories)

From Late Middle English cicoree, cicory, cicorea, sicory, sycory (“common chicory (Cichorium intybus); heliotrope”), from Old French cicoree (modern French chicorée (“common chicory; endive; coffee substitute made from common chicory”)), or directly from its etymon Medieval Latin cicorea, cichorea, *cichōria, from Latin cichorium, cichoreum (“common chicory; endive”), from Ancient Greek κίχορα (kíkhora), κιχόρεια (kikhóreia), neuter plural of κιχώριον (kikhṓrion, “chicory”). The English word is cognate with Italian cicórea, and is a doublet of succory.

cog

I sent you the chiccory seed for trial, as it is so highly spoken of by A. Young and other British writers, [...] In foreign countries an imitation of coffee is made, by grinding the dried and burnt roots, and mixing a little real coffee wih the ground roots.

1815 June, Richard Peters, “Original Letter from Judge Peters of Pennsylvania, with Remarks on the Culture of Chiccory, the Mangel Wurtzel or Scarcity Root, &c. [Addressed to the Hon. Josiah Quincy, Esq.]”, in The Massachusetts Agricultural Repository and Journal, volume III, number 4, Boston, Mass.: Published by the Trustees of the Massachusetts Society for Promoting Agriculture; printed for the Society, by Ezra B. Tileston, →OCLC, page 350:

In its fresh vegetable state, chicory, or succory—the Cichorium Intybus of botanists, is said to be a good tonic, and to have the effect of an aperient.

1849 April 7, “The Outcry about Chicory”, in William, Robert Chambers, editors, Chambers’s Edinburgh Journal, volume XI, number 275 (New Series), Edinburgh: Published by William and Robert Chambers; London: W[illiam] S[omerville] Orr, →OCLC, page 217, column 1:

The Colonial Garden contains plants brought from the Old World by colonists, as well as native plants that were used in colonial times. Planted here are yarrow (Achillea millefolium), chicory (Cichorium intybus), bee balm (Monarda didyma), and sorrel (Rumex acetosa).

1980 June, The National Herb Garden at the U.S. National Arboretum (Program Aid; no. 1261), [Washington, D.C.]: Agricultural Research Service, United States Department of Agriculture, published May 1993 (revised), →OCLC, paragraph 3:

Chicories are a cool-weather salad staple throughout most of Italy. They include the rustic cutting chicories sometimes found growing wild in Italy, the burgundy-colored heading radicchios, and the elegant Belgian endive. All chicories share a mildly bitter taste that can be mitigated by blanching them and soaking them in salted water.

1999, Rosalind Creasy, “Italian Garden Encyclopedia [Chicories (cicorie): Cichorium intybus]”, in The Edible Italian Garden, North Clarendon, Vt., Singapore: Periplus Editions, →ISBN, page 36, column 2:

Chickory and radicchio (Cichorium intybus), which is a red-leafed chickory, can add a slightly bitter tang to a salad. Green chickories can be sown in early spring.

2012, Claire Splan, “Fruits, Herbs, Nuts & Vegetables [Lettuce]”, in California Fruit & Vegetable Gardening: Plant, Grow, and Eat the Best Edibles for California Gardens, Brentwood, Tenn.: Cool Springs Press, →ISBN, page 163:

Cichorium intybus
Cichorium intybus#Translingual

(countable) Either of two plants of the Asteraceae family.

(chiefly British) The common chicory (Cichorium intybus), the source of Belgian endive, radicchio, and sugarloaf.

The leaves of the cultivated chicory, endive, when blanched, form an ingredient in early spring salads.

1821, A. F. M. Willich, Thomas Cooper, “CHICORIUM INTUBUS”, in The Domestic Encyclopedia; or, Dictionary of Facts and Useful Knowledge, Chiefly Applicable to Rural & Domestic Economy. […] In Three Volumes, 2nd American edition, volume I, Philadelphia, Pa.: Printed and published by Abraham Small, […], →OCLC, page 447, column 1:

In the beginning of May, 1870, we sowed some seed of this Dandelion in a well prepared bed, in which the roots could easily develope themselves without meeting with any obstacle. The young plants soon appeared above ground, and in autumn we were able to cut from them great quantities of long and large leaves, which made an excellent salad. Others were cooked the same as Chicory (Endive), and were found to be very good.

1873 January 11, “The Kitchen Garden. [Improved Dandelion.]”, in William Robinson, editor, The Garden: An Illustrated Weekly Journal of Gardening in All Its Branches, volume III, London: Office, 37, Southampton Street, Covent Garden, W.C., →OCLC, page 37, column 2:

Cichorium endivia
Cichorium endivia#Translingual

(chiefly Canada, US) The endive (Cichorium endivia), the source of escarole and frisée.

The Coffee planters have invariably waged war against the use of Chicory, under the conscientious conviction that every ounce of Chicory consumed in England displaced an ounce of their Coffee in the market. [...] That the prudent, sensible, moderate use of Chicory has been abused, there can be no question; but the same remark applies to everything which has every been found useful in any branch of manufacture whatever.

1829, William Law, “Letter V. A Chapter on Chicory.”, in The History of Coffee, including a Chapter on Chicory, London, Edinburgh: Reprinted by William and George Law, […], published 1850, →OCLC, pages 37–38:

Whatever be the discoverable properties and applications of the dandelion tribe of vegetables, our object in the meanwhile is to see what part chicory is made to perform in the preparation and sale of coffee. [...] Of the flavour of the pure infusion of chicory we have already spoken: it was that of a peculiar bitterish sweet, not very palatable, yet not positively distasteful. [...] The flavour of the mixed coffee and chicory infusion was at once recognised to be that which the beverage called coffee ordinarily has when well made, and which most coffee-drinkers, we should imagine, would prefer.

1849 April 7, “The Outcry about Chicory”, in William, Robert Chambers, editors, Chambers's Edinburgh Journal, volume XI, number 275 (New Series), Edinburgh: Published by William and Robert Chambers; London: W[illiam] S[omerville] Orr, →OCLC, page 217, column 1:

Chiccory, as gentlemen know, is a substitute for coffee, and is preferred by many people to coffee. It is recommended by physicians in many cases of nervous disease as a substitute for coffee for the use of those for whose nerves coffee is too violent, yet who are accustomed to that beverage when in health.

1872 May 9, [William Darrah] Kelley?, “Tariff and Tax Bill”, in F[ranklin] & J[ohn] Rives and George A. Bailey, editors, The Congressional Globe: Containing the Debates and Proceedings of the Second Session Forty-second Congress; […], part IV, Washington, D.C.: Office of the Congressional Globe, →OCLC, page 3240, column 2:

It is a very prevalent idea that the admixture of chicory with coffee is a decided improvement, and de gustibus non est disputandum [tastes cannot be disputed]; but the low price of chicory as compared with coffee is a strong temptation to increase the proportion of chicory to an undue extent.

1874 March 20, Alfred H. Allen, “Chemistry Applied to the Detection of Adulteration”, in William Crookes, editor, The Chemical News and Journal of Physical Science: A Journal of Practical Chemistry in All Its Applications to Pharmacy, Arts, and Manufactures, volume XXIX, number 747, London: Henry Gillman, […], →OCLC, section I (Coffee and Chicory), page 129, column 1:

(uncountable, cooking) A coffee substitute made from the roasted roots of the common chicory, sometimes used as a cheap adulterant in real coffee.


coriander

en-noun

coriander (usually uncountable, plural corianders)

→ Japanese: コリアンダー (koriandā)

/ˌkɒɹiˈændə/

/ˈkɔɹiˌændɚ/

/ˌkɔɹiˈændɚ/

From Middle English coriandre, from Anglo-Norman coriandre, from Old French corïandre, from Latin coriandrum, from Ancient Greek κορίανδρον (koríandron), of uncertain origin. Doublet of cilantro.
cognates, etc.
Compare Ancient Greek κορίαννον (koríannon), κορίαμβλον (koríamblon), Mycenaean Greek 𐀒𐀪𐁀𐀅𐀙 (ko-ri-a2-da-na), 𐀒𐀪𐀊𐀅𐀙 (ko-ri-ja-da-na), 𐀒𐀪𐀊𐀈𐀜 (ko-ri-ja-do-no), 𐀒𐀪𐀍𐀅𐀙 (ko-ri-jo-da-na), Akkadian 𒌑𒄷𒌷𒌝 (^úḫurium) Aramaic כסברה (kusbara, “coriander”), Classical Syriac ܟܽܘܣܒܰܪܬܳܐ (kūsbartā, “coriander”) and Arabic كُزْبَرَة (kuzbara).
Beekes supposes that cluster -dn- implies a Pre-Greek word, and hypothesizes that *koriaⁿdro- may have dissimilated to *koriaⁿdno-.

cog

Vietnamese coriander (Persicaria odorata

(US) The dried fruits thereof, used as a spice.


cumin

en-noun

cumin (usually uncountable, plural cumins)

From Middle English comyn, from Old English cymen (which is cognate with Old High German kumin) and Old French cummin, both from Latin cuminum, from Ancient Greek κύμινον (kúminon), a Semitic borrowing ultimately to be traced to Akkadian 𒂵𒈬𒉡 (Ú.GAMUN /kamūnu/, “cumin”). Possibly related to caraway.

der

Coordinate term: caraway

Cumin was often an ingredient of such love potions since it produced the effect of retention in whoever ate it.

1940, Rosetta E. Clarkson, Green Enchantments: The Magic Spell of Gardens, The Macmillan Company, page 269:

Its aromatic long seed, used as a spice, notably in Indian, Middle Eastern, and Mexican cookery.


fennel

en-noun

fennel (usually uncountable, plural fennels)

From the Middle English fenel, from the late Old English finuðl, finule (weak feminine forms); fenol, finul (masculine forms), from Proto-West Germanic *fenukl, from the Vulgar Latin *fēnuclum, fēnoclum, from Late Latin fēnuculum, from the Classical Latin faeniculum, a diminutive form of faenum (“hay”); compare the Italian finocchio, the Occitan fenolh, the French fenouil, and the Spanish hinojo. Doublet of finocchio.

Foeniculum vulgare
Foeniculum vulgare#Translingual

A plant, Foeniculum vulgare, of the parsley family, which has a sweet, anise-like flavor.

(cooking) The bulb, leaves, or stalks of the plant, eaten as a vegetable.

شَمَر

bulb, leaves, or stalks eaten as a vegetable

(cooking) The seeds of the fennel plant used as a spice in cooking.


fenugreek

fenugreek (usually uncountable, plural fenugreeks)

/ˈfɛnjʊˌɡɹiːk/

/ˈfɛnjəˌɡɹiːk/

From Middle English fenygreke, fenegrek, from Old French fenugrec, fengrec, from Latin foenum-graecum, from foenum (“hay”, variant of faenum) + graecum (“Greek”, neuter form of graecus), literally “Greek hay”.

Fenugreek plant was introduced to Central Europe by Benedictine monks, and it is promoted in the 9th century by Charlemagne. It was grown extensively in the imperial gardens of Charlemagne (Popova, 2017).

2019, Muhammad Asif Hanif, Medicinal Plants of South Asia, Elsevier, →ISBN, page 260:

Trigonella foenum-graecum
Trigonella foenum-graecum#Translingual

Any of the species leguminous plant, Trigonella foenum-graecum, eaten as a vegetable and with seeds used as a spice.

Fenugreek’s nutritional and tonic properties have also been tapped since ancient times. […] Fenugreek-based preparations stimulate the appetite and promote weight gain in people with anemia, anorexia, tuberculosis or asthenia.

2000, B. Dave Oomah, Herbs, Botanicals and Teas, CRC Press, →ISBN, page 110:

The seeds of this plant, used as a spice (especially in Indian and Thai cooking).


galangal

galangal (countable and uncountable, plural galangals)

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

The refreshing aroma of galangal acts in combination with and as a contrast to lemongrass in many recipes in this book.

2008, Carol Selva Rajah, David Thompson, Heavenly Fragrance, page 144:

Another time, she dined in Hampstead, where she was fed a version of stargazy pie with a whole squid where the eel should have been. It was flavoured, for the full medieval effect, with galangal, which her hostess described as “kind of like frankincense”.

2023 July 15, Rachel Cooke, “No, Nigella – dinner parties are great. Deliveroo just doesn’t cut it”, in The Observer, →ISSN:

Any of several east Asian plants of genera Alpinia and Kaempferia in the ginger family, used as a spice, but principally Alpinia galanga.

خَوْلَنْجَان

any of several plants of the ginger family


liquorice

liquorice (countable and uncountable, plural liquorices)

From licorice by association with liquor.

UK, Ireland, India, and South Africa standard spelling of licorice.


liquorice allsorts

A confection made of liquorice, coconut and aniseed.


licorice

licorice (usually uncountable, plural licorices)

From Middle English lycorys, from Old French licoresse, from Late Latin liquiritia, alteration of Ancient Greek γλυκύρριζα (glukúrrhiza): γλυκύς (glukús, “sweet”) + ῥίζα (rhíza, “root”) (English glucose, English rhizome). Doublet of glycyrrhiza.

Glycyrrhiza glabra
Glycyrrhiza glabra#Translingual

(countable) A plant of species Glycyrrhiza glabra, or sometimes in North America, the related American licorice plant Glycyrrhiza lepidota.


paprika

paprika (countable and uncountable, plural paprikas)

Borrowed from Hungarian paprika, from Serbo-Croatian pàprika, from pȁpar, from Proto-Slavic *pьpьrь, from Latin piper, from Ancient Greek πέπερι (péperi, “pepper”), from Indo-Aryan; compare Sanskrit पिप्पलि (pippali, “long pepper”). Akin to paprikash.

cog

California is taking the lead, producing a paprika that is more standardized and more uniformly available than the European growers offer.

1995, Jean Andrews, Peppers: The Domesticated Capsicums, →ISBN, page 73:

Capsicum annuum
Capsicum annuum#Translingual

(uncountable) Powdered spice made from dried and ground fruits of sweet pepper (bell pepper) or chili pepper (cultivars of Capsicum annuum), or mixtures of these (used especially in Hungarian cooking).

Using the trio of paprikas gives more flavour than you'd get using a single paprika.

2011, Heidi Swan, Super Natural Evey Day, →ISBN:

strings of red paprikas hang outside to dry in the autumn

2003, Jonathan Bousfield, Rough Guide to Croatia, →ISBN, page 123:

(countable, rare, commonly called "dried [bell/chilli] peppers" or "dried capsicums") A dried but not yet ground fruit of sweet pepper (bell pepper) or chili pepper sold for use as a spice.

paprika:

A bright reddish orange colour resembling that of the ground spice.


tamarind

en-noun

tamarind (countable and uncountable, plural tamarinds)

From Late Middle English thamarynde, from Old French tamarinde, from Medieval Latin tamarindus, from Arabic تَمْر هِنْدِيّ (tamr hindiyy, literally “Indian date”).

der

تَمْر هِنْدِيّ

Tamarindus indica
Tamarindus indica#Translingual

(botany) A tropical tree, Tamarindus indica.

He began to crack tamarinds, pulling out the pod flesh, adding sugar and black pepper from his palms.

2021, Leone Ross, This One Sky Day, Faber & Faber Limited, page 253:

Worcestershire sauce
Worcestershire sauce

(cooking) The fruit of this tree; the pulp is used as spice in Asian cooking and in Worcestershire sauce.

Garcinia gummi-gutta, Malabar tamarind, native to Indonesia.

Garcinia gummi-gutta
Garcinia gummi-gutta#Translingual

Other similar species:
A velvet tamarind (Dialium spp.).


Worcestershire sauce

en-noun

Worcestershire sauce (countable and uncountable, plural Worcestershire sauces)

/ˈwɝʃtəʃɚ ˈsɔs/

/ˈwɝʃtəʃɚ ˈsɑs/

An English condiment made with vinegar, onions, garlic, etc.; a thin piquant sauce used as a table sauce, to flavour casseroles etc. and as an ingredient in Bloody Marys.

σάλτσα Worcestershire (sáltsa Worcestershire)


bloody mary

bloody mary (plural bloody marys or bloody maries)

bloody marys (plural)
bloody maries (plural)

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

A cocktail made from vodka, tomato juice, and usually other spices or flavorings, such as Worcestershire sauce, Tabasco sauce, beef consommé or bouillon, horseradish, celery or celery salt, salt, black pepper, cayenne pepper, and lemon juice.

bloody-mary

cocktail made from vodka and tomato juice


grande

Borrowed from Italian grande. Doublet of grand and grandee.

(chiefly US) Of a cup of coffee: smaller than venti but larger than tall, usually 16 ounces (~ 455 ml).


drizzle

en-verb

drizzle (third-person singular simple present drizzles, present participle drizzling, simple past and past participle drizzled)

drizzles (present singular third-person)
drizzling (participle present)
drizzled (participle past)
drizzled (past)

Perhaps a back-formation from dryseling, a dissimilated variant of Middle English drysning (“a falling of dew”), from Old English drysnan (“to extinguish”), related to Old English drēosan (“to fall, to decline”), making it cognate to modern English droze and drowse. Compare also dialectal Swedish drösla.

cog

The recipe says to toss the salad and then drizzle olive oil on it.

(cooking, transitive) To pour slowly and evenly, especially oil or honey in cooking.

The recipe says to toss the salad and then drizzle it in olive oil.

(cooking, transitive) To cover by pouring in this manner.


drizzle

en-noun

drizzle (countable and uncountable, plural drizzles)

No longer pouring, the rain outside slowed down to a faint drizzle.

(physics, weather) Very small, numerous, and uniformly dispersed water drops, mist, or sprinkle. Unlike fog droplets, drizzle falls to the ground.

plovisqueig

(physics, weather) numerous small and uniformly dispersed water drops

Stop drinking all of my drizzle!

April 19, 2013,Felicity Cloake, "How to Cook the Perfect Lemon Drizzle Cake" in The Guardian
Drizzle is not normally good news. Not when it's falling from the sky, not when it's replacing a decent helping of sauce, and especially not when it's found on a menu in close proximity to the words "balsamic vinegar". Deliciously sticky, sweet and sour lemon drizzle cake is the one, and very honourable, exception.

The rest of the day is spent trying to concentrate on ingredient labels, ordering supplies, baking some fairy cakes for a hen party and two lemon drizzles, one for a new baby and one for an old dear's birthday.

2009, Jules Stanbridge, Sugar and Spice:

(baking) A cake onto which icing, honey or syrup has been drizzled in an artistic manner.


teabag

He put a spoon and teabag on the saucer and placed it before Mr. McManus.

1980, Walter Stovall, The Minus Pool, page 10:

A cloth or paper sachet containing tea leaves or herbal tea, designed to act as an infuser when submerged in hot water.


spatula

spatula (plural spatulas or spatulae or spatulæ)

spatulas (plural)
spatulae (plural)
spatulæ (plural)

/ˈspæt͡ʃʊlə/

/ˈspæt͡ʃələ/

Borrowed from Latin spatula (“a flat piece”), the diminutive form of spatha (“broad or flat tool”), from Ancient Greek σπάθη (spáthē, “a broad wood or metal blade”). Doublet of spauld; compare spatha and spathe.

der

(cooking) A kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food.


apple juice

en-noun

apple juice (countable and uncountable, plural apple juices)

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

мыӏэрысэпсы

the juice of apples, often used as a drink

The juice of apples, often used as a drink. (This entry is a translation hub.)

(US) Filtered and pasteurized juice of apples, as opposed to apple cider and hard cider.


fruit juice

fruit juice (countable and uncountable, plural fruit juices)

The juice of one or more fruits. (This entry is a translation hub.)


high tea

high tea (countable and uncountable, plural high teas)


barista

Borrowed from Italian barista (“bartender”, literally “barist”), from bar (from English bar) + -ista (“-ist”); compare barman.

bor

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

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

A person who prepares coffee in a coffee shop for customers.


stollen

en-noun

stollen (countable and uncountable, plural stollens)

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

Borrowed from German Stollen. Doublet of stull.

A traditional German cake eaten at Christmas time, made with nuts, raisins and other dried fruits.

إشتولن

a traditional German cake eaten at Christmas time


pâté

pâté (countable and uncountable, plural pâtés)

Unadapted borrowing from French pâté (“paste”). Doublet of pate (“cheese portion”) and patty.

doublet

Two waiters brought in kipper pâté and thin toast.

2014, Ian McEwan, The Children Act, Penguin Random House (2018), page 152:

A finely-ground paste of meat, fish or vegetables, sometimes with the addition of alcohol.


arctic roll

(British) A British dessert like a jelly roll, but with ice cream instead of jelly/jam.


velvet

en-verb

velvet (third-person singular simple present velvets, present participle velveting, simple past and past participle velveted)

velvets (present singular third-person)
velveting (participle present)
velveted (participle past)
velveted (past)

From Middle English velvet, velwet, veluet, from Old Occitan veluet, from Late Latin villutittus, diminutive of villūtus, from Latin villus (“shaggy hair, tuft of hair”). Cognate with French velours.

uder

Blanching cut and specially marinated chicken in oil or water prior to stir-frying is a technique common to Chinese restaurant kitchens. The 20-second bath tenderizes the chicken remarkably, hence the process has been dubbed "velveting" in English. Velveted chicken is half-cooked, will not stick to the pan, and needs almost no oil when stir-fried.

1982, Barbara Tropp, The Modern Art of Chinese Cooking, Morrow, published 1982, page 137:

(cooking) To coat raw meat in starch, then in oil, preparatory to frying.


chipotle

From Spanish chipotle, from Classical Nahuatl chīlpōctli, compound of chīlli (“pepper”) + pōctli (“smoke”).

Sweet corn on the cob comes to vibrant life with a caramelized glaze of smoky chipotle peppers, tangy lime juice, sea salt, and agave nectar.

2012, Bo Rinaldi, The Complete Idiot's Guide to Low-Fat Vegan Cooking, Penguin, →ISBN:

A ripe jalapeño pepper, dried and smoked for use in cooking.

乾紅辣椒 /干红辣椒

a ripe jalapeño pepper, dried and smoked for use in cooking


unleaded

From un- + leaded. The US standard of identity comes from 40 CFR §79.32.

standards of identity
standard of identity

(US standards of identity, of gasoline) Containing no more than 0.05 grams of lead per gallon.


biscuit

en-noun

biscuit (countable and uncountable, plural biscuits)

Tok Pisin: bisket

→ Bengali: বিস্কুট (biskuṭ)

→ Burmese: ဘီစကွတ် (bhica.kwat)

→ Cebuano: biskuwít, biskwit

→ Fiji Hindi: biskut

→ Gujarati: બિસ્કિટ (biskiṭ)

→ Hausa: bìskît

desc

ביסקוויט//בִּיסְקְוִיט

→ Hebrew: ביסקוויט /בִּיסְקְוִיט (bískvit)

→ Hiligaynon: biskwit

desctree

→ Hindi: बिस्कुट (biskuṭ)
→ Jarawa: biskuʈ (“biscuit”)

→ Indonesian: beskit, biskit

→ Japanese: ビスケット (bisuketto)

→ Korean: 비스켓 (biseuket)

→ Malay: biskut

→ Marshallese: petkōj

→ Punjabi: ਬਿਸਕੁਟ (biskuṭ)

→⇒ Scottish Gaelic: briosgaid

→ Spanish: bísquet, bísquete

→ Swahili: biskuti

→ Sylheti: ꠛꠤꠍꠇꠥꠐ (bisókuṭ)

→ Tagalog: biskuwit

→ Thai: บิสกิต (bís-gìt)

→ Urdu: بسکٹ (biskiṭ)
→ Ushojo: بسکٹ (biskiṭ)

→ Yoruba: bisikíìtì

→ Zulu: bhisikidi

PIE word
 *dwóh₁
From earlier bisket, from Middle English bisquyte, from Old French bescuit (French biscuit); doublet of biscotto.

Weighed myself at the gym and have hit 10st 8lb, a sure sign of things getting out of control—so I can’t even console myself with a chocolate biscuit.

(UK, Australia, Ireland, New Zealand, sometimes Canada, rare in the US and the Philippines) A small, flat, baked good which is either hard and crisp or else soft but firm; a cookie.

koekie

small, flat baked good — see also cookie, cracker

(chiefly Canada, US, rare in Scotland and Guernsey) A small, usually soft and flaky bread, generally made with baking soda, which is similar in texture to a scone but which is usually not sweet.

Coordinate term: bread

Near-synonym: tack

He was a long, earnest man, and though born on an icy coast, seemed well adapted to endure hot latitudes, his flesh being hard as twice-baked biscuit.

1851 November 14, Herman Melville, “Knights and Squires”, in Moby-Dick; or, The Whale, 1st American edition, New York, N.Y.: Harper & Brothers; London: Richard Bentley, →OCLC, page 125:

(especially nautical) The breadlike foodstuff formerly supplied to naval ships and armies, which was made with very little water, kneaded into flat cakes, and slowly baked, and which often became infested with weevils.

(woodworking) A thin oval wafer of wood or other material inserted into mating slots on pieces of material to be joined to provide gluing surface and strength in shear.

lamelverbinding

woodworking: wafer to provide gluing surface


slow food

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

From fast food, popularized by the organization Slow Food.

I had nothing to lose but the chains, and I hoped to find down the county roads Ma in her beanery and Pap over his barbecue pit, both still serving slow food from the same place they did thirty years ago. Where-you-from-buddy restaurants.

1982, William Least Heat-Moon [pseudonym; William Trogdon], Blue Highways, →ISBN, page 16:

Food, in contrast to fast food, that is normally a part of a complete meal; especially the traditional cuisine of a region.


ambrosia

en-noun

ambrosia (countable and uncountable, plural ambrosias)

From Latin ambrosia (“food of the gods”), from Ancient Greek ἀμβροσία (ambrosía, “immortality”), from ἄμβροτος (ámbrotos, “immortal”), from ἀ- (a-, “not”) + βροτός (brotós, “mortal”).

af

A dessert originating in the Southern United States made of shredded coconuts and tropical fruits such as pineapples and oranges; some recipes also include ingredients such as marshmallow and cream.


pirozhki

en-noun

pirozhki (countable and uncountable, plural pirozhki or pirozhkis)

pirozhki (plural)
pirozhkis (plural)
pirozhki (singular)
pirozhok (singular)

From Russian пирожки́ (pirožkí), plural of пирожо́к (pirožók), which is in turn a diminutive of пиро́г (piróg, “pie”). (In Russian Mennonite communities, borrowed first into Plautdietsch in Russia and Ukraine, and then taken from Plautdietsch into English in the US.) Doublet of pyrizhky and perieschkje.

Nica handed Mark a pirazhok.
Maybe from the extra excitement, maybe because the pirozhki really were delicious, she swallowed them both immediately.

2012, Margarita Borkaev, Far Away Run the Roads, Xlibris, page 110:

I have found that, at every reception or cocktail party given at our embassy, pirozhki is a favourite, second only to our Russian caviar and vodka.

1968, Soviet Life, volumes 136-147, Embassy of the Soviet Socialist Republics in the USA, page 15:

In the morning the people wished Yefim good-speed; they loaded him with pirozhki for his journey, and they went to their work: and Yefim started on his way.

1887, Lev (Leo) N. Tolstoy, Nathan Haskell Dole transl., “The Two Pilgrims”, in Iván Ilyitch and Other Stories, New York: Thomas Y. Crowell & Co., p 174

Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.


kielbasa

kielbasa (countable and uncountable, plural kielbasas or kielbasy)

Manitoba, Northwestern Ontario, Saskatchewan

Borrowed from Polish kiełbasa (“sausage”), from Proto-Slavic *kъlbasa, which may derive from Proto-Turkic for "grilled cutlet," literally "pressed on ashes," from *kül (“ash”) + *bas (“to press”) (modern Turkish basmak). See the Ukrainian cognate ковбаса́ (kovbasá, “sausage”), whence kubasa, for more information.

bor+

Congressmen gleefully wolfed down every imaginable version of the hot dog – smoked kielbasas, jumbo grillers, Big & Juicy's, kosher dogs and spiced dogs […]

1994 July 21, Faye Fiore, “Congress relishes another franking privilege: Meat lobby puts on the dog with exclusive luncheon for lawmakers – experts on pork”, in Los Angeles Times:

Heritage Foods now offers linguiça from the sausage maker the Mayor, in Richmond, Va. The signature Portuguese sausage harbors the paprika spice of chorizo but with the fire dampened, and a finer texture, but it brings on the garlic like kielbasa.

2022 April 18, Florence Fabricant, “Just in Time for Grilling Season”, in The New York Times, →ISSN:

A spicy, smoked sausage of a particular kind from Eastern Europe.


babka

From a Slavic language likely via Yiddish באַבקע (babke). Compare baba, in the sense of "rum soaked cake".

A Central and Eastern European coffee cake flavored with orange rind, rum, almonds, and raisins; or with some single flavoring, e.g. chocolate, lemon, etc.


blintz

He carries his tray of blintzes filled with cottage cheese to the coffee urns and drains off a mug’s worth.

2007, Michael Chabon, The Yiddish Policemen’s Union, 4th Estate (2010), page 147:

A thin blin (pancake), filled (often with sweet cheese) and folded, then fried and often served with sour cream, fruit, or a sweet sauce.


schmaltz

Borrowed from Yiddish שמאַלץ (shmalts) or German Schmalz. Doublet of smalt, smalto, and enamel.

(uncountable) Excessively sentimental art or music.


margarita

/ˌmɑː.ɡəˈɹiː.tə/

/ˌmɑɹ.ɡəˈɹi.tə/

From Spanish margarita. Doublet of Margaret (and various forms, q.v.), margarite, Margherita, and marguerite.

doublet

A cocktail made with tequila, an orange-flavoured liqueur, and lemon or lime juice, often served with salt encrusted on the rim of the glass.

cocktail with tequila, orange liqueur, and lime


mulligatawny

en-noun

mulligatawny (countable and uncountable, plural mulligatawnies)

/mʌlɪɡəˈtɔːni/

Borrowed from Tamil மிளகுத்தண்ணீர் (miḷakuttaṇṇīr, literally “pepper water”).

bor

மிளகுத்தண்ணீர்

At the top was a cod's shoulders and head, whose intellectual faculties were rather over much developed; and at the bottom was soup called mulligatawny—some indefinite mixture of curry-powder and ducks' feet, the first spoonful of which called from its master a look of thunder and lightning up the table.

1831, L[etitia] E[lizabeth] L[andon], chapter XIV, in Romance and Reality. […], volume I, London: Henry Colburn and Richard Bentley, […], →OCLC, page 127:

Eldridge closed the despatch-case with a snap and, rising briskly, walked down the corridor to his solitary table in the dining-car. Mulligatawny soup, poached turbot, roast leg of lamb—the usual railway dinner.

1931, Francis Beeding, “1/1”, in Death Walks in Eastrepps:

An Indian soup having a meat base and curry seasoning.


hooch

en-noun

hooch (countable and uncountable, plural hooches)

Abbreviation of hoochinoo, name of a specific liquor, from Tlingit Xutsnoowú Ḵwáan, the group that produced it, from Hutsnuwu (“grizzly bear fort”), the name of the village on Admiralty Island in which they lived.

he was so grief-stricken that he literally drowned his sorrow in “hootch-i-noo,” the native equivalent of whiskey. […] Had he not been so sad he would not have drunk the “hootch,” and if he had not drunk the hootch he would not have died: a perfectly reasonable and logical argument.

c. 1910, O.M. Salisbury, chapter 3, in Quoth the raven: A little journey into the primitive, Seattle: Superior Publishing Company, published 1962, page 17:

Bring on the free hooch!

1997, Kevin Smith, Chasing Amy, spoken by Banky Edwards (Jason Lee):

(Canada, US, informal) An alcoholic beverage, especially an inferior or illicit one and especially liquor such as whisky.


goulash

goulash (countable and uncountable, plural goulashes)

Borrowed from Hungarian gul(y)ás, short for gulyás hús (“beef or lamb soup made by herdsmen while pasturing”), from gulyás (“herdsman”) + hús (“meat”). First attested in English 1866.

A stew of beef or veal and vegetables, flavoured with paprika.

գուլյաշ

a stew of beef or veal and vegetables, flavoured with paprika and sour cream


molasses

From Portuguese melaços or Spanish melazos, from Late Latin mellacium (“must, honey-sweet thing”), from mel (“honey”) + -āceus (“-aceous”) + -ium, q.v. Some alternative forms derived or influenced by Spanish melaza and French mélasse, conjectured to derive from unattested Late Latin mellacea, from mel + -ācea.

der

Well, we had our breakfast of ship's bread and molasses, washed down with cannikins of something liquid - but not lovely.

1907 February 2, The Chronicle, Adelaide, page 50, column 2:

When you're well enough off so's you don't have to fret about anything but your heft or your diseases you begin to get queer, I suppose. And the queerer the cure for those ailings the bigger the attraction. A place like the Right Livers' Rest was bound to draw freaks, same as molasses draws flies.

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

A thick, sweet syrup drained from sugarcane, especially (Canada, US) the still thicker and sweeter syrup produced by boiling down raw molasses.

melasse

thick brownish syrup refined from sugarcane

Boiled some cornstalk juice into molasses.

1777 Sept. 13, Manessah Cutler, Journal, s.v.

(US) Any similarly thick and sweet syrup produced by boiling down fruit juices, tree saps, etc., especially concentrated maple syrup.


jerky

en-noun

jerky (countable and uncountable, plural jerkies)

Borrowed from Spanish charqui, from Quechua charki.

Lean meat cured and preserved by cutting into thin strips and air-drying in the sun.


gravlax

/ˈɡɹɑvˌlɑks/

Borrowed from Swedish gravlax, a compound of grava (“to dry-cure in salt and sugar”) + lax (“salmon”).

Salmon dry-cured in salt, seasoned with dill and sugar, and served usually thinly sliced as an appetizer.


caddie

The noun is borrowed from Scots caddie (“military cadet; young man; ragamuffin; person engaged to run errands; person hired to assist a golfer”), from French cadet (“army cadet; younger sibling”), from capdet (“captain; chief”) (Gascony, archaic), from Late Latin capitettum, from Latin caput (“head”), ultimately from Proto-Indo-European *kap- (“head”). Doublet of cadel, cadet, capital, capitellum, caudillo, and Kadet.
The verb is derived from the noun.

doublet

A tattered cadie, or errand porter, whom David Deans had jostled in his attempt to extricate himself from the vicinity of the scorners, exclaimed in a strong north-country tone, "Ta de'il ding out her Cameronian een—what gi'es her titles to dunch gentlemans about?"

1818 July 25, Jedadiah Cleishbotham [pseudonym; Walter Scott], chapter IX, in Tales of My Landlord, Second Series, […] (The Heart of Mid-Lothian), volume II, Edinburgh: […] [James Ballantyne and Co.] for Archibald Constable and Company, →OCLC, page 222:

There would be a prosperity such as might seem fabulous, a prosperity of which every Scotchman, from the peer to the cadie, would partake.

1861, Thomas Babington Macaulay, chapter XXIV, in Lady Trevelyan (Hannah More Macaulay), editor, The History of England from the Accession of James the Second, volume V, London: Longman, Green, Longman, and Roberts, →OCLC, page 209:

(by extension, historical) A person engaged to run errands such as carrying goods and messages; a commissionaire, an errand boy or errand girl, a gofer; specifically, a member of an organized group of such persons working in large Scottish cities and towns in the early 18th century.

As caddy I had to carry the clubs, for there are four varieties almost everyone used, and some used more. Besides doing this, the caddy has to keep score of the number of strokes used, and watch and find each ball.

1897 (date written), Paul T. B. Ward, quotee, “19th Hole: The Readers Take Over”, in Sports Illustrated, volume 19, number 4, Chicago, Ill.: Time Inc., published 22 July 1963, →ISSN, →OCLC, page 60:

Then Carter Chapman picked out his putter, stepped confidently up to the ball, sighted once along the ground, and made his stroke. The ball rolled straight as a die toward the caddy who was holding the flag, and tinkled into the cup for a birdie three!

1921 March, Octavus Roy Cohen, “Follow Through”, in Munsey’s Magazine, volume LXXII, number 2, New York, N.Y.: The Frank A[ndrew] Munsey Company, […], →OCLC, page 370, column 1:

(by extension, golf, also attributively) A person hired to assist a golfer by carrying their golf clubs and providing advice.


caddie

en-verb

caddie (third-person singular simple present caddies, present participle caddying or caddieing, simple past and past participle caddied)

caddies (present singular third-person)
caddying (participle present)
caddieing (participle present)
caddied (participle past)
caddied (past)

We took turns caddying, one caddying, two playing. We went out across the river to the teeing ground of the first hole.

The next day the thirty-two qualifying players were paired off into sixteen sets of opponents. Charlotte was matched against a girl from California. After the first few minutes, the result was never in doubt. "Take it easy, miss," said the highly gratified Mr. Ogilvie, who was caddying for Charlotte. "You hold her in the hollow of your hand."

1917 July, George Weston, chapter VI, in The Apple-tree Girl: The Story of Little Miss Moses, who Led Herself into the Promised Land, Philadelphia, Pa., London: J[oshua] B[allinger] Lippincott Company, published 1918, →OCLC, page 100:

The scheme had been, if I remember, that after lunch I should go off and caddy for Honoria on a shopping tour down Regent Street; but when she got up and started collecting me and the rest of her things, Aunt Agatha stopped her.

1923 May 17, P[elham] G[renville] Wodehouse, “Introducing Claude and Eustace”, in The Inimitable Jeeves, Harmondsworth, Middlesex [London]: Penguin Books, published 1979, →ISBN, page 63:

(intransitive, golf) Chiefly followed by for: to serve as a caddie (noun sense 2) for a golfer.


brandy

en-noun

brandy (countable and uncountable, plural brandies)

→ Abenaki: blandi

→ Basque: brandy

→ Cebuano: brandi

→ Chinese:

Cantonese: 拔蘭地 /拔兰地 (bat⁶ laan⁴⁻¹ dei⁶⁻²), 白蘭地 /白兰地 (baak⁶ laan⁴⁻¹ dei⁶⁻²)

Mandarin: 白蘭地 /白兰地 (báilándì)

Min Nan: 物蘭池 /物兰池 (bu̍t-lân-tî)

→ Czech: brandy

→ Danish: brandy

→ Dutch: brandy

→ Esperanto: brando

→ Estonian: brändi

→ Finnish: brandy

→ Galician: brandy

→ German: Brandy

→ Greek: μπράντι (bránti)

→ Hungarian: brandy

→ Icelandic: brandí

→ Irish: branda

→ Italian: brandy

→ Japanese: ブランデー (burandē)

→ Korean: 브랜디 (beuraendi)

→ Lower Sorbian: brandy

→ Norwegian: brandy

→ Occitan: brandy

→ Polish: brandy

desc

→ Portuguese: brande, (unadapted form) brandy

→ Romanian: brandy

desctree

→ Russian: бренди (brendi)
→ Armenian: բրենդի (brendi)

→ Scottish Gaelic: branndaidh

→ Serbo-Croatian:

Cyrillic script: бренди

Latin script: brendi

→ Spanish: brandy

→ Swahili: brandi

→ Swedish: brandy

→ Tagalog: brandi

→ Thai: บรั่นดี (bà-ràn-dii)

→ Turkish: brendi

→ Vietnamese: brandy, branđi

→ Welsh: brandi

Shortened form of brandywine, from Dutch brandewijn (“burnt wine”). Compare German Brantewein, Branntwein.

(uncountable) An alcoholic liquor distilled from wine or fermented fruit juice.


brandy

en-verb

brandy (third-person singular simple present brandies, present participle brandying, simple past and past participle brandied)

brandies (present singular third-person)
brandying (participle present)
brandied (participle past)
brandied (past)

(transitive) To preserve, flavour, or mix with brandy.

säilöä brandyyn

to preserve, flavour, or mix with brandy


coleslaw

en-noun

coleslaw (usually uncountable, plural coleslaws)

→ Dutch: coleslaw

→ Japanese: コールスロー

→ Polish: coleslaw

Borrowed from Dutch koolsla (mentioned in English as the Dutch name by at least in 1794), from kool (“cabbage”) + sla (“salad”).

A salad of finely shredded raw cabbage and sometimes shredded carrots, dressed with mayonnaise (white slaw) or a vinaigrette (red slaw).


gin

gin (countable and uncountable, plural gins)

Abbreviation of geneva, alteration of Dutch genever (“juniper”) from Old French genevre (modern French genièvre), from Vulgar Latin ziniperus, from Latin iūniperus (“juniper”). Hence gin rummy (first attested 1941).


monosodium glutamate

(chemistry) The mono sodium salt of the amino acid, glutamic acid; present in soy sauce; used as a condiment in Chinese and Japanese cooking, and as a food additive to enhance flavor and add the umami taste. Abbreviations: MSG, E621.


pita

From Byzantine Greek πίτα (píta, “pie”), more at pizza. Doublet of pide and pizza.

A piece of pita bread; a flat bread pouch used for making sandwiches such as gyros or falafels.


session

→ Japanese: セッション (sesshon)

→ Korean: 세션 (sesyeon)

→ Scottish Gaelic: seisean

From Middle English session, from Old French session, from Latin sessiō (“a sitting”), from sedeō (“sit”).

(beer) An extended period of drinking, typically consuming beer with low alcohol content.


braai

Borrowed from Afrikaans braai (“to grill”), from Dutch braden (“roast”).

bor+

(South Africa) A barbecue (grill), especially an open outdoor grill built specifically for the purpose of braaing.


pashmak

From Persian پشمک (pašmak), diminutive of پشم (pašm, “wool”).

A type of Persian candy floss/cotton candy made from sesame oil and sugar, and eaten with the fingers.


succotash

en-noun

succotash (usually uncountable, plural succotashes)

Borrowed from Narragansett msíckquatash (“boiled corn kernels”).

bor

Some of their modes of cookery have been adopted, and are retained. [...] [T]heir nokehike, which is corn parched and pounded, their ſuckataſh, which is a mixture of corn and beans boiled, are much uſed, and very palatable.

1792, Jeremy Belknap, “Monuments and Relics of the Indians”, in The History of New-Hampshire. […], volume III, Boston, Mass.: […] Belknap and Young, […], →OCLC, pages 92–93:

This lordly dish is made of oak, and will contain about six quarts, which was indeed a goodly quantity, whether of nokehike, appoon, nausamp, or sukketash, for the breakfast of his tawny majesty.

1814, Timothy Alden, “551. A Trophy from the Wigwam of King Philip, when He was Slain, in 1676, by —— Richard. […]”, in A Collection of American Epitaphs and Inscriptions with Occasional Notes, pentade I, volume III, New York, N.Y.: S. Marks, […], →OCLC, page 165:

(US) A stew made from kernels of corn, lima beans, tomatoes and sometimes peppers.


tabasco

en-noun

tabasco (usually uncountable, plural tabascos)

Robbie adores it when Heather puts tabasco on food.

Alternative letter-case form of Tabasco (hot sauce).


tequila

tequila (countable and uncountable, plural tequilas)

Borrowed from Mexican Spanish tequila, from Tequila, a town in Jalisco.

For a moment the bottle of tequila at the bottom of the garden gleamed on his soul, then the Consul stumbled into his bedroom.

1947, Malcolm Lowry, Under the Volcano, New York: Reynal & Hitchcock, page 149:

An alcoholic liquor distilled from the fermented juice of the Central American century plant Agave tequilana.


blowfish

blowfish (plural blowfish or blowfishes)

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

Fugu, the blowfish or globefish, offers taste, health and adventure in every bite.

1981 November 29, Steve Lohr, “ONE MAN'S FUGU IS ANOTHER'S POISON”, in The New York Times:

A delicacy popular in Japan, consisting of the fish served raw as sushi or perhaps fried. It may, if improperly prepared, contain considerably deadly levels of neurotoxins.

河豚

a delicacy popular in Japan served raw as sushi that may, if improperly prepared, contain deadly levels of neurotoxins


crackling

crackling (countable and uncountable, plural cracklings)

For the first time in his life […]he tasted crackling.

1823, Elia [pseudonym; Charles Lamb], Elia. Essays which have Appeared under that Signature in The London Magazine, London: […] [Thomas Davison] for Taylor and Hessey, […], →OCLC:

(cooking, often in the plural, US) Fat that, after roasting a joint, hardens and crispens

To make chicken crackling, use 500 g (1 lb 1V2 oz) chicken skin. Wash and remove excess fats.

2011 February 28, Arlene Diego, Step by Step Cooking Filipino: Delightful Ideas for Everyday Meals, Marshall Cavendish International Asia Pte Ltd, →ISBN, page 54:

(cooking, in the singular in British) The crispy rind of roast pork.

... but often forgotten are the equally delicious chicken cracklings. In this recipe, baguette slices spread with a delicious maple and sea salt butter are baked, then topped with crispy pan-fried chicken skin, sweet soft dates,[…]

2016 October 4, Eva Kosmas Flores, Adventures in Chicken: 150 Amazing Recipes from the Creator of AdventuresInCooking.com, Houghton Mifflin Harcourt, →ISBN, page 26:

(cooking, countable) A crispy, fried skin or rind, especially of pork.

Three stripes of velvet worn on the sleeves of students at St John's College, Cambridge.


pufferfish

pufferfish (countable and uncountable, plural pufferfish or pufferfishes)

pufferfish (plural)
pufferfishes (plural)

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

Recently, however, a scientist in Britain proposed a short cut that would use the genome of the fugu, a pufferfish known as a dangerous delicacy among Japanese sushi eaters, to speed the search for human genes.

1993 December 28, James Younger, “Fishy Short Cut To Mapping Human Genome”, in The New York Times:

Any species of fish of the family Tetraodontidae that have the ability to inflate themselves to a globe several times their normal size by swallowing water or air when threatened; puffer, blowfish, swellfish, balloonfish, globefish.


osso buco

/ˌɒsəʊ ˈbuːkəʊ/

From Italian ossobuco (a compound of osso (“bone”) + buco (“hole”, or as an adjective, “hollow”)).

bor

A northern Italian dish of veal shanks and marrowbones braised in white wine, tomatoes, etc., often served with risotto.


Bath Oliver

The biscuit was invented by William Oliver (1695–1764), an English physician from Bath, Somerset, around 1750.

A hard dry biscuit made from flour, butter, yeast and milk; often eaten with cheese.


luncheon meat

en-noun

luncheon meat (countable and uncountable, plural luncheon meats)