potluck

potluck (countable and uncountable, plural potlucks)

From pot + luck. According to the Oxford English Dictionary, sense 3 (“a shared meal consisting of whatever guests have brought”) is unlikely to have been influenced by potlatch even though it has the same meaning.

тюрлюгювеч

meal consisting of whatever food is available

Last evening, at the Free Trade Club, a dinner was given by Hon. Robert R. Roosevelt to a large number of his friends. Though invitations had been issued for a week previous, the feast was decidedly of an impromptu character as far the viands went. [...] Cards of invitation of an amusing character were issued, on which the menu was indicated, with the names of the improvised cooks who were to concoct gumbo, lobster cutlets, plumb pudding, various salads, and coffee. [...] Course followed course in the most tumultuous way. Culinary inspirations and cookery nocturnes of all flavors and tastes crowded one on another. Anything like system was discarded, and this was thought likely to destroy the artistic effects of this pot-luck picnic.

1879 March 26, “The pot-luck picnic. An impromptu and enjoyable dinner–a display of culinary skill.”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2019-07-16, page 5:

Then we had a potluck dinner. Each family brought a different dish. I always like Mrs. Rowlani's Persian rice best. I ate three helpings. Lisa likes it too, but she picks out the raisins and gives them to Fred [a dog].

1981, Wendy Heller, My Name is Nabil, Los Angeles, Calif.: Kalimát Press, →ISBN:

One of the most neglected areas in the study of American celebrations remains the small group festive gathering. As discussed by Linda T. Humphrey, the Small Group Festive Gathering is "somewhere between festival and ritual … and the solitary sandwich, (when) small groups of people get together to share food and drink and to have a good time" [...]. Among the examples she provides are potlucks, cocktail parties, and reunions.

1984, Sue Samuelsen, Ray Kepner, “Bocce Ball Meets Hacky-sack: A Western Pennsylvania Independence Day Gathering”, in Bonita Freeman-Witthoft, Thomas E. Graves, editors, Keystone Folklore, volume 3, number 2 (New Series), West Chester, Pa.: Department of Anthropology and Sociology, West Chester University, for the Pennsylvania Folklore Society, →OCLC, page 26:

Throw a class partay and tell stoodents to bring a potluck. Tell stoodents them can bring crakers & cheez wiz, salad bowl for vegtablians, [...]

2014, Jeremiah Toed, “Teacher, Please Intradouche Me 2 Hot Girl in the 1ˢᵗ Row??”, in Beth Schaefer, Grade A Papers: A Funny Coffee Table Book for Teachers and the Universe: 30 Wacky, Whimsical Student Papers Plus 4 Hilarious Parodies of Composition Theorists, Evanston, Ill.: Books on a Whim, →ISBN, page 52:

Potlucks are the time for fun, unfussy dishes. [...] Thankfully, people now enjoy lots of different flavors. Nevertheless, a potluck with people you don't know well might not be the time to bring that tripe recipe you've always wanted to try.

2016, Kristin Donnelly, “Rules of the Potluck”, in Modern Potluck: Beautiful Food to Share, New York, N.Y.: Clarkson Potter/Publishers, Crown Publishing Group, →ISBN, page 16:

(originally Canada, US) A shared meal consisting of whatever guests have brought (sometimes without prior arrangement); a potlatch; also, a dish of food brought to such a meal.


tandoori

Borrowed from Hindustani तन्दूरी (tandūrī) / تندوری (tandūrī), from Classical Persian تنوری (tanūrī).


panettone

en-noun

panettone (countable and uncountable, plural panettones or panettoni)

Borrowed from Italian panettone, from Lombard panaton, an augmentative of pan (“bread”).

I have long admired panettone, the ultimate raisin bread, the ideal toast and French toast, a great base for poached fruit, and a substitute for bread in bread pudding which redefines the dish. Panettone looks like the back of an Italian Renaissance cathedral […]

1989, The Atlantic, volume 263, page 52:

In this tasty holiday recipe, traditional panettone is stuffed with a creamy filling. This is a traditional Christmas bread recipe from Milano which can now not only be found across Italy, but worldwide.

2005, Anthony Parkinson, Italian Desserts, Lulu.com, →ISBN, page 39:

A soft Italian sourdough brioche from Milan, with candied fruit, usually prepared for Christmas as a dessert.


pandoro

/panˈdɔːɹəʊ/

Borrowed from Italian pandoro (literally “golden bread”).

bor

A sweet bread loaf of Veronese origin, in the shape of a star, traditionally eaten at Christmas.

意大利黃金麵包 /意大利黄金面包

Christmas sweet bread loaf in the shape of a star


scald

en-verb

scald (third-person singular simple present scalds, present participle scalding, simple past and past participle scalded)

scalds (present singular third-person)
scalding (participle present)
scalded (participle past)
scalded (past)

From Middle English scalden, from Old Northern French escalder (cf. central Old French eschauder, eschalder), from Late Latin excaldāre (“bathe in hot water”), from ex- (“off, out”) + cal(i)dus (“hot”).

der

Scald the milk until little bubbles form.


mulled wine

en-noun

mulled wine (countable and uncountable, plural mulled wines)

Red wine with spices (e.g. cinnamon sticks, cloves and ginger) served hot.


truffle oil

truffle oil (countable and uncountable, plural truffle oils)

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

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

A cooking ingredient consisting of flavorless oil infused with truffle.


canapé

Borrowed from French canapé. Doublet of canopy and conopeum.

An hors d’oeuvre, a bite-sized open-faced sandwich made of thin bread or toast topped with savory garnish.


ganache

ganache (countable and uncountable, plural ganaches)

Borrowed from French ganache, from Italian ganascia (“jaw”), ultimately from Ancient Greek γνάθος (gnáthos) (see gnatho-).

The centers of truffles are typically a ganache, which is most often simply a mixture of chocolate and cream. The recipes will direct you to chop the chocolate finely—do not overlook this step!

2006, Dede Wilson, Truffles: 50 Deliciously Decadent Homemade Chocolate Treats, Harvard Common Press, →ISBN, page 11:

She scoops a grassy, barely sweet green-tea sorbet onto white chocolate ganache, and garnishes it with coin-size meringues that break easily, then strings syrupy, candied yuzu zest across it all.

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

A rich sauce, made of chocolate and cream, used also as the filling of truffles, and as a glaze.


sachet

(cooking) A cheesecloth bag of herbs and/or spices added during cooking and then removed before serving.


broiler

→ Finnish: broileri

→ Italian: broiler

→ Latgalian: broilers

→ Spanish: broiler

→ Swedish: broiler

From broil + -er (agent noun suffix) or, for the chickens, + -er (patient suffix).

(cooking, Canada, US) A device used to broil food; part of an oven or a small stove; known as a grill in British English.


royal icing

royal icing (countable and uncountable, plural royal icings)

The designation "royal" was added after the icing was used on the large, elaborate cake made for Queen Victoria's wedding to Prince Albert in 1840; the style of icing itself is older.

(cooking) An icing made from beaten egg whites and powdered sugar, used for decorating.


sauté

en-verb

sauté (third-person singular simple present sautés, present participle sautéing, simple past and past participle sautéed or sautéd)

sautés (present singular third-person)
sautéing (participle present)
sautéed (participle past)
sautéed (past)
sautéd (participle past)
sautéd (past)

Borrowed from French sauté, past participle of sauter (“to sauté”, literally “to jump”); in cooking, diced onions jump in the pan from the hot oil.

Parboil three-fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion.[…]Cook until potatoes are soft, then add twelve small onions cooked until soft, then drained and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not be sautéd unless they are desired glazed. Serve from casserole dish.

1906, Fannie Merritt Farmer, “Lamb and Mutton”, in The Boston Cooking-School Cook Book, section “Lamb en Casserole”, page 220:

Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.

2004, Harold McGee, chapter 14, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.

gisa

to cook (food) using a small amount of fat in an open pan over a relatively high heat


chorizo

en-noun

chorizo (countable and uncountable, plural chorizos)

/t͡ʃɒˈɹiː.zəʊ/

/t͡ʃɒˈɹiːsəʊ/

/t͡ʃɒˈɹiːθəʊ/

/t͡ʃoʊˈɹiθoʊ/

/t͡ʃəˈɹɪtsəʊ/

/t͡ʃəˈɹi.tsəʊ/

Substitute three chopped scallions and a minced jalapeño for the onion, and 6 ounces crumbled chorizo for the tomatoes. Sub ½ cup queso fresco for the Parmesan in step 2. Serve with salsa.

2008 January–February, Mark Bittman, “The only 7 meals you need for 2008”, in Men's Health, volume 23, number 1, →ISSN, page 138:

chorizzo

spellings affected by the 'hyper-foreign' pronunciations with /ts/

A spicy Spanish sausage flavoured with paprika, often crumbled for use in filling tacos, quesadillas, etc.


who ate all the pies

Who ate all the pies? Who ate all the pies? You fat bastard, you fat bastard, you ate all the pies. Loser!

(British, soccer, colloquial, derogatory, rhetorical question) Used pejoratively against a fat person.


taverna

From Greek ταβέρνα (tavérna), from Latin taberna. Doublet of taberna and tavern.

The streets of Palizzi, through which no Englishman perhaps had as yet descended, were swarming with perfectly naked, berry-brown children, and before I reached the taverna I could hardly make my way through the gathering crowd of astonished mahogany Cupids. The taverna was but a single dark room, […]; still it was a better resting-place than the hut at Condufóri, inasmuch as it was free from many intruders.

1852, Edward Lear, Journals of a Landscape Painter in Southern Calabria, &c., London: Richard Bentley, […], pages 46–47:

In the tavernas of Loutro I had the best octopus I’ve ever eaten, grilled simply with garlic, olive oil and sage over a charcoal fire.

2007 November 18, Henry Shukman, “In Rustic Tavernas, a Classic Cuisine Gets Its Due”, in The New York Times, →ISSN:


jelly bean

A small, bean-shaped, chewy candy/sweet with a firm coating and a jelly-like center, made of sugar, flavoring, coloring and sometimes starch or other thickener, and usually sold assorted in a wide variety of flavors and bright colors.


finger food

finger food (countable and uncountable, plural finger foods)

/ˈfɪŋɡə(ɹ)ˌfuːd/

He didn't serve a full lunch or dinner at the party, but there was plenty of finger food to munch.

Food that can be eaten with one's hands, as opposed to requiring utensils; often appetizers and snacks.


nibbles

(originally US) Small forms of finger food or snacks such as nuts or potato chips (crisps), often eaten as an accompaniment to drinks.


greenfeed

greenfeed (countable and uncountable, plural greenfeeds)

any crop, such as barley, used directly as fodder for animals


esculent

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

Learned borrowing from Latin ēsculentus (“fit for eating, eatable, edible; good to eat, delicious; nourishing; full of food”) + English -ent (suffix forming adjectives with the sense of causing, doing, or promoting a certain action). Ēsculentus is derived from ēsca (“food; dish prepared for the table; bait”) (ultimately from Proto-Indo-European *h₁ed- (“to eat”)) + -ulentus (suffix meaning ‘abounding in, full of’ forming adjectives).

lbor

Thou neuer hadſt in thy houſe to ſtay mens ſtomackes / A peece of Suffolke cheeſe, or Gammon of Bacon, / Or any eſculent, as the learned call it, / For their emolument, but ſheere drinke only.

1625 (date written), Philip Massinger, A New Way to Pay Old Debts: A Comœdie […], London: […] E[lizabeth] P[urslowe] for Henry Seyle, […], published 1633, →OCLC, Act IV, scene ii:

[T]here is a double Vſe of this Cutting off the Leaues: For in Plants, where the Root is the Eſculent, as Radiſh, and Parſnips, it will make the Root the greater: And ſo it will doe to the Heads of Onions. And where the Fruit is the Eſculent, by Strengthening the Root, it will make the Fruit alſo the greater.

1631, Francis [Bacon], “V. Century. [Experiments in Consort, Touching the Melioration of Fruits, Trees, and Plants.]”, 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 474, page 118:

They [the Essenes] faſted from meats, not only fleſh, but fiſh, and all other eſculents, but onely ſalt, bread, and herbs; but held not thoſe other meats unlawfull to bee eaten, from which they faſted.

1642, Richard Montagu, “The Jewish State in Spirituals. Their Sundry Heresies.”, in The Acts and Monuments of the Church before Christ Incarnate, London: […] Miles Flesher and Robert Young, →OCLC, paragraph 110, page 449:

I am of the Opinion that Man is not a drinking (becauſe not a carnivorous) Animal, at leaſt no more than a Rabbet, or Sheep, forc'd to it when the Graſs is Sunburnt, parch'd and dry; for if we liv'd as did the Antediluvians, on Fruits, Roots and Herbs, &c. thoſe Eſculents had Moiſture and Succulency enough to abate, (or rather to prevent) Thirſt.

1705 February 14, Edward Baynard, “To Dr. Edward Baynard”, in John Floyer, Edward Baynard, ΨΥΧΡΟΛΟΥΣΊΑ [Psychrolousía]: Or, The History of Cold-bathing, Both Ancient and Modern. […], 6th edition, London: […] W. Innys and R. Manby, […], published 1732, →OCLC, part II, page 329:

The Brinjal (Solanum Melongena, L.) includes the Egg-shaped, Green, and Purple varieties, and is so generally esteemed, throughout India, among the very best of table esculents, that no description of mine can add to its praise. […] Nevertheless, this nutritious esculent, although everywhere plentiful in Spain and Portugal, is never to be procured, except of the egg variety, in Covent Garden or other English markets, and then only in flower-pots;—this is the more strange, because the numerous families from the East and West Indies, would ensure a profitable sale of it, by the speculative gardener.

1843, J[ohn] W[hitchurch] Bennett, chapter XVIII, in Ceylon and Its Capabilities; an Account of Its Natural Resources, Indigenous Productions, and Commercial Facilities; […], London: W[illia]m H. Allen and Co., […], published 1998, →OCLC, pages 148–149:

Meanwhile, maize and morning glories, tomatoes and cherry trees, every flower and Esculent known to [Carl] Linnæus, thriv'd.

1997, Thomas Pynchon, chapter 35, in Mason & Dixon, New York, N.Y.: Henry Holt and Company, →ISBN, part 2 (America), page 360:

Earth that opens in chasms is altogether useless; and that which is rough can neither support the plants, nor does it afford the circulation of water. Some rough and sandy situations are well adapted to esculents, nonetheless. These soils have plenty of nutritive mould, by which the roots are nourished.

2010, Verena Winiwarter, “The Art of Making the Earth Fruitful: Medieval and Early Modern Improvements of Soil Fertility”, in Scott G[ordon] Bruce, editor, Ecologies and Economies in Medieval and Early Modern Europe: Studies in Environmental History for Richard C. Hoffmann (Brill’s Series in the History of the Environment; 1), Leiden, Boston, Mass.: Brill, →ISBN, →ISSN, part 1 (Premodern People and the Natural World), page 104:

Something edible, especially a vegetable; a comestible.


penne

Borrowed from Italian penne, plural of penna.


jelly baby

(chiefly British) A piece of gelatine confectionery designed to approximate the shape of a human baby.


reduced

en-adj

reduced (comparative more reduced, superlative most reduced)

more reduced (comparative)
most reduced (superlative)

/ɹɪˈd͡ʒuːst/

The chicken was served in a reduced red wine sauce.

(cooking) Of a sauce etc.: made more concentrated.


slivovitz

en-noun

slivovitz (countable and uncountable, plural slivovitzes)

From Serbo-Croatian šljȉvovica, шљи̏вовица (“slivovitz”), from šljȉva, шљи̏ва (“plum”) + -ica, -ица (suffix forming a feminine noun, often a diminutive). Šljȉva may be derived from Proto-Indo-European *sliwo-, the suffixed form of *(s)leh₃y- (“bluish”), describing the colour of the fruit.

The spirit called Sirmischer Slivovitz is met with at Trieste. It is distilled from fermented plums, and is made in Sirmia near Belgrade. This kind of spirit is also in use at Vienna and Prague.

1820, W[illiam] A[rchibald] Cadell, chapter I, in A Journey in Carniola, Italy, and France, in the Years 1817, 1818, […] In Two Volumes, volume I, Edinburgh: Printed for Archibald Constable and Co.; London: Hurst, Robinson, and Co. Cheapside, →OCLC, page 18:

Four fairs are held at Pest annually; and while they last, it is calculated that 20,000 strangers and 14,000 waggons pass the outer lines. 8000 large barges unload at the quay in the course of the year: the principal trade lies in wines, raw hides, honey, wax, and a vile spirit, called Slivovitz, made from plums.

1850, “Route 282. The Danube (F[rance]).—Presburg to Pest.”, in A Hand-book for Travellers in Southern Germany; […], 5th corrected and enlarged edition, London: John Murray, […] ; Paris: A[nthony] & W[illiam] Galignani & Co.; Stassin and Xavier; Leipzig: Longman, →OCLC, section XV (Hungary), page 420, column 1:

There is a great abundance of all the necessaries of life and even many of its luxuries, as game, fish, very good wine, tobacco, plum brandy (‘slivovitz’), an excellent spirit, and silk in considerable quantity.

1872 September, “D.”, “Servia”, in James Anthony Froude, editor, Fraser’s Magazine, volume VI, number XXXIII (New Series), London: Longmans, Green, and Co. […], →OCLC, page 351, column 1:

"There is a flask of slivovitz (the plum brandy of the country) underneath the seat, if you should require it."

1897, Bram Stoker, Dracula, published 1899, page 11:

We went in the hotel bar, sat down and proceeded to order some Slivovitz. When I first tasted it I thought that it was nice, but it tasted so much like apple cider that I said to myself, "This stuff ain't so bad," and, before long, I had ordered many of these bad drinks.

1986, Buck Clayton, assisted by Nancy Miller Elliott, “Humphrey Lyttelton and My English Tours”, in Buck Clayton’s Jazz World, Basingstoke, Hampshire, London: The Macmillan Press, →ISBN, page 176:

[W]hen I reach the bridge and begin to run across it, I will pray that the sniper who killed old man Samir yesterday and little Lejla the day before, is looking the other way, or moving position as the snipers do, or warming his fingers round a mug of hot coffee, or glancing up and downing a slivovic.

1996, Gordon Stevens, chapter 1, in Kara’s Game, London: HarperCollins, →ISBN, page 31:

It is almost impossible to attend a meeting, visit someone at home, or even call upon the sisters at the monastery and not be offered slivovic. Morning, noon, or night … it doesn't matter. When my meeting with the pcelari ended, Mesam presented me with a gift. It was a bottle of slivovic.

2008, Frank E. Wismer III, “The Reverend Canon Andrew White”, in War in the Garden of Eden: A Military Chaplain’s Memoir from Baghdad, New York, N.Y.: Seabury Books, →ISBN, pages 33–34:

(countable, uncountable) A type of rakija made mostly in Eastern European countries from distilled, fermented plum juice.

Schligowitz

rakija made from distilled, fermented plum juice


omnivore

Bears are omnivores: they can eat plants, but they also eat fish.

An animal which is able to consume both plants (like a herbivore) and meat (like a carnivore).


piti

From Azerbaijani piti, to which compare Armenian պուտուկ (putuk).

An Azerbaijani soup made with mutton and vegetables in individual crocks with a glazed interior.


cellar

From 15th century English saler, from French salière, from Latin salarius (“relating to salt”), from Latin sal (“salt”).


blowout

Feathers were deeply ruffled when it became known that the BHC had been in town and taken me out for a meal without hosting a big blowout for all the local Brits. I didn't frequent the hotel bar, and by then, accepted few invitations to parties ...

2015, Trish Nicholson, Inside the Crocodile: The Papua New Guinea Journals, Troubador Publishing Ltd, →ISBN:

Chloe's lips formed a thin line, and she guided her sister a few feet away from Aubrey and Erik, her hooker heels sinking into the shells a little as they went. "C'mon, Jane. Erik's cousin is a Barnie and is hosting a blowout tonight. The party is in Salem"

2016, Blayne Cooper, Blind Side of the Moon, Bella Books, →ISBN:

(slang) A social function, especially one with large quantities of food.


spirits

LL-Q1860 (eng)-Mélange a trois-spirits.wav

(chiefly UK) Distilled alcoholic beverages.

كُحُول

strong alcoholic drink derived from fermentation and distillation


ladyfinger

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

Ladyfingers soaked in liqueur are the base of tiramisu, but I suppose you could just cut up a sponge cake instead.

A small sponge cake, shaped approximately like a finger.


shellfish

shellfish (countable and uncountable, plural shellfish or shellfishes)

Inherited from Middle English schellefyssch, from Old English sċielfisċ. Equivalent to shell + fish.

inh+

A culinary and nutritional term for several groups of non-piscine, non-tetrapod, aquatic animals that are used as a food source. The term often exclusively refers to edible aquatic crustaceans, bivalve mollusks and cephalopod mollusks; but sometimes echinoderms may be included as well.


scallop

From Old French escalope (“shell”). Doublet of escalope. Related to scale and shell.

Any of various marine bivalve molluscs of the family Pectinidae which are free-swimming.

coquille Saint-Jacques

traditionally used only for large species

(cooking, UK, Ireland, Australia, regional) A battered and deep-fried round potato slice.

(cooking, UK, regional, rare) A sautéed potato (a shallow-fried round potato slice).


scallop

en-verb

scallop (third-person singular simple present scallops, present participle scalloping, simple past and past participle scalloped)

scallops (present singular third-person)
scalloping (participle present)
scalloped (participle past)
scalloped (past)

We can scallop coastlines to make them longer to serve more people.

1966, Bulletin of the American Meteorological Society, page 362:

Although aggressive, the lesion tends to scallop and not destroy the adjacent osseous structures.

2010, Girish M. Fatterpekar, The Teaching Files: Head and Neck Imaging, →ISBN:

The daughter of the family, Katie, was older than I, an accomplished seamstress who helped me sew my first garment, a pull-over apron, and showed me how to scallop the neckline of a linen blouse.

2012, Jo McDougall, Hilary Masters, Daddy’s Money: A Memoir of Farm and Family, →ISBN:

On the vertical stone you have to move the glass fairly quickly or it will tend not only to facet but also to scallop, since there is less glass surface touching than with the horizontal.

2013, Anita & Seymour Isenberg, How to Work in Beveled Glass: Forming, Designing, and Fabricating, →ISBN:

Then, letting go of Option/ Alt, Gordon dragged the widget inward to scallop the corners.

2014, Sharon Steuer, The Adobe Illustrator WOW! Book for CS6 and CC, →ISBN, page 100:

To create or form an edge in the shape of a crescent or multiple crescents.

I stewed them, made them into soup, and crowned all my efforts by a grand success in scalloping them, deceiving every one into the belief that they were eating oysters.

1887, Harriet W. Daly, Digging, Squatting, and Pioneering Life in the Northern Territory of South Australia, page 123:

And I can scallop those cold boiled potatoes and stew a can of tomatoes.

1908, Mary Mapes Dodge, St. Nicholas - Volume 35, Part 2, page 1104:

You can scallop, steam, poach, bread, brown, stuff, or put your fish in a sauce, and still have it moist and tender.

1988, Margie Kreschollek, The guaranteed goof-proof microwave cookbook, →ISBN, page 106:

You can scallop them and if you're good in the kitchen, souffle them.

2007, Andy Rooney, Out of My Mind, →ISBN:

By the way, sometimes cut or chop these potatoes quite fine, and after creaming them put crumbs on top and bake them; that is a good change. Of course you can scallop the second supply, too, or chop and brown them, or serve in any one of a dozen ways; look those things all up, so you will not get into a rut.

2015, Caroline French Benton, Living on a Little:

(transitive) To bake in a casserole (gratin), originally in a scallop shell; especially used in form scalloped

He has never wanted to live anywhere but the Island, he says, where he can scallop or ice-boat in winter, depending on his mood; hunt bluebills and deer in season; look after his cows and his sheep.

1972, Phyllis Méras, First spring: a Martha's Vineyard journal, page 18:

The project has just now been completed only for me to find I may not be able to catch scallops by placing the F/V "Miss Sue Ann" into the Occasional catagory. Please let me know how, given the unusual factual situation that I find myself in, I can scallop more than 19 days.

1993, Atlantic Sea Scallop Fishery, Fisheries Management Plan:

Jimmy used to scallop from October to March and bartend a few shifts here and there over the summers when scalloping is prohibited.


veggo

From vegetarian + -o (“diminutive suffix”).

I used to sort of think that, but I love veggo sausages and its not because i wish i was eating meat its because they dont taste like meat yet they are a convenient snack/ fast food for me when i cannot be bothered cooking.

2002 March 31, slaveangel, “White Lotus”, in aus.culture.gothic (Usenet):

I'm not much of a fan of all out veggo food in any case...

2002 September 4, Trayce, “[melb] White Lotus - Wednesday”, in aus.culture.gothic (Usenet):

(Australia, slang) Vegetarian; suitable for vegetarians.


tiramisu

en-noun

tiramisu (countable and uncountable, plural tiramisus)

/ˌtɪɹəmɪˈsuː/

Borrowed from Italian tiramisù (literally “pick-me-up”).

bor+

Numerous variations of tiramisu exist. Some chefs use other cakes such as panettone. Although the original recipe – certified by the Italian Academy of Cuisine in 2010 – was alcohol-free, variants include alcohol such as rum or marsala.

2021 October 31, Lorenzo Tondo, “Italy’s father of tiramisu dies aged 93”, in The Guardian:

An Italian semifreddo dessert, originally from Veneto, made from ladyfinger biscuits, cocoa, mascarpone cheese, Marsala wine, eggs (or sometimes cream), sugar and espresso coffee.


semifreddo

en-noun

semifreddo (plural semifreddos or semifreddi)

semifreddos (plural)
semifreddi (plural)

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

Apart from the semifreddi and granite they have coffee spongato; […]

2005, Authentic Sicily, Touring Club of Italy, →ISBN, page 164:

To serve, invert the semifreddi onto a platter and remove the plastic wrap. Drizzle some of the chocolate syrup over the tops. Using a knife dipped in hot water (and dried thoroughly), slice the semifreddi into 1-inch slices.

2012, Matt Lewis, Renato Poliafito, Baked Elements: Our Ten Favorite Ingredients, Stewart, Tabori & Chang, →ISBN:

Unmold the semifreddi onto plates.

2016, Steven Rothfeld, Israel Eats, Gibbs Smith, →ISBN:


pick-me-up

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Adonis calls for a ‘pick-me-up’ before he has strength enough to answer a billet-doux from Venus. Adonis has not the strength to get nobly drunk, but his delicate constitution requires stimulants, and he is always tippling.

1873, [Edward Bulwer-Lytton], chapter VI, in Kenelm Chillingly: His Adventures and Opinions […], volume II, Edinburgh; London: William Blackwood and Sons, →OCLC, book IV, page 253:

Make half-a-pint of beef-tea in a tumbler with this extract. Put the tumbler in a refrigerator for an hour, then add a liqueur-glassful of old brandy, with just a dust of cayenne. This is one of the very best pick-me-ups known to the faculty.

"I'm feeling fine today," pursued Gideon, advancing a step and so bringing himself about halfway to the table. "Had a couple of pick-me-ups and a fat breakfast. How are you?"

a. 1911, David Graham Phillips, Susan Lenox: Her Fall and Rise:

In fact I did not feel good. I was suffering from the morning sickness of the steady, heavy drinker. What I needed was a pick-me-up, a bracer.

1913 August, Jack London, John Barleycorn, New York, N.Y.: The Century Co., →OCLC:

I have had occasion, I fancy, to speak before now of these pick-me-ups of Jeeves’s and their effect on a fellow who is hanging to life by a thread on the morning after. What they consist of, I couldn’t tell you. He says some kind of sauce, the yolk of a raw egg and a dash of red pepper, but nothing will convince me that the thing doesn’t go much deeper than that.

1934 October 5, P[elham] G[renville] Wodehouse, chapter V, in Right Ho, Jeeves, London: Herbert Jenkins […], →OCLC:

God, he needed a drink. Just a little pick-me-up to put things in their true perspective— […]

1977, Stephen King, chapter 5, in The Shining:

(informal) A drink, especially an alcoholic one, taken as a stimulant or sometimes as a hangover cure; a restorative, tonic or bracer.


saucer

→ Kashubian: sosera (Canada)

From Middle English saucer, from Old French saussier (and feminine saussiere; hence modern French saucier m, saucière f).

A flat, shallow caisson for raising sunken ships.


Irish coffee

Irish coffee (countable and uncountable, plural Irish coffees)

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

A cocktail consisting of hot coffee with a dash of Irish whiskey, topped with whipped cream.

cafè irlandès

coffee with a dash of whiskey, topped with whipped cream


Tunis cake

(chiefly British) A sponge cake topped with a thick chocolate layer.


Macon

A city, the county seat of Bibb County, Georgia, United States, with which it is now consolidated as Macon-Bibb County.


Mâcon

Mâcon (countable and uncountable, plural Mâcons)

Borrowed from French Mâcon, from earlier Mascon and Medieval Latin Masconis, a syncopated form of Madasconis and Matisco, probably from Gaulish matus (“bear”) (from Proto-Celtic *matus, commonly understood as a euphemistic derivation from *matis (“good”)), and a suffix equivalent to -iscus (“-ish: forming adjectives”).

Alternative spelling of Macon, red or white burgundy wine from Mâcon or extremely similar to such wines.


diable

From French (à la) diable, from diable (“devil”), from Old French. Doublet of devil, diablo, and diabolus.


nonpareil

nonpareil (countable and uncountable, plural nonpareils)

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

/ˌnɑnpəˈɹɛl/

From Late Middle English non-parail (“unparalleled, nonpareil”) [and other forms], from Middle French nonpareille, nonpareil (“unparalleled”) (obsolete), from non- (prefix meaning ‘not’) + pareil (“alike, like, same”). Pareil is derived from Old French pareil, from Late Latin pāriculus (“equal; like; of a number: even”), from Latin pār (“equal; like; of a number: even; suitable”) + -culus (a variant of -ulus (suffix forming diminutives)). Doublet of umpire.
Noun sense 4 (size of type standardized at 6-point) is usually taken to derive from the attractive type cut by the brothers Giovanni and Gregorio De Gregori (fl. 1482–1503 and 1496–1527 respectively) for their 1498 edition of the divine offices in Venice; it was for a long time the smallest-sized type in use.

nb...

nonparaille, nonpareyl, nounparalle, nowimparaile

nonpareillo

quasi-Italian, obsolete, chiefly 17th–18th c.

(archaic) Any of various types of small sweets.

(by extension, dated) A small pellet of white or coloured sugar used as decoration on baked goods and candy.

(by extension) A small, flat chocolate drop covered with such pellets of sugar, similar to a comfit.

(by extension) A caper (“pickled edible flower bud”) of the smallest size.

I believe that letters which are less than a millimetre and a half (1/17 inch) high, will finally prove injurious to the eye. How little attention has hitherto been paid to this important subject is exemplified in the fact that even oculistic journals and books frequently contain nonpareil, or letters only a millimetre (1/25 inch) high.

1881 May 19, Hermann Cohn, “Eyes and School-Books”, in Popular Science Monthly:

A Handbook of Astronomy (cover, brown leather, detached, 5 plates, antique letterpress long primer, author’s footnotes nonpareil, marginal clues brevier, captions small pica).

1922 February, James Joyce, “[17]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC:

(uncountable, typography, chiefly historical) A size of type between ruby and emerald (or, in the United States, between agate and minion), standardized as 6-point; (countable) a slug of this size.

nonparej

size of type standardized at 6-point; slug of this size


teahouse

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

tetera

a public lavatory particularly as a meeting place for gay men


tea house

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


a la mode

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Unadapted borrowing from French à la mode (“in fashion”). The US sense was coined by polyglot restaurant owner John Gieriet in Minnesota in the 1800s though later attributed to Berry Hall and Charles Watson Townsend.

ubor

Our pie a la mode has a scoop of vanilla ice cream on top.

With a bowl of beef stew, apple pie a la mode, and two cups of coffee under his belt, Gus Wilson walked leisurely back to the Model Garage.

November 1959, "Martin Bunn", Popular Science, Gus Pulls a Switch

(cooking) Of beef: larded and stewed with vegetables.


stir-fry

en-noun

stir-fry (countable and uncountable, plural stir-fries or stir-frys)

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

From stir + fry. Coined by Buwei Yang Chao in 1945, in How to Cook and Eat in Chinese.

Geschnetzeltes

traditional dish with stir-fried strips of meat


white pepper

white pepper (usually uncountable, plural white peppers)

From Middle English whyte peper, equivalent to white + pepper.

A spice consisting of the light-colored seed of the black pepper fruit without the dark-colored pulp and skin. Used as a spice in light colored foods such as cream sauces.


red pepper

A red-colored, ripe, bell or sweet pepper. Unripe peppers of this variety are green and edible but not as sweet.

Crushed red pepper flakes add zest to pizza.

болга́рский пе́рец m (bolgárskij pérec) (sweet, lit.: "Bulgarian pepper")


halva

halva (countable and uncountable, plural halvas)

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

From Hebrew חלווה (khálva), from Romanian halva, from Ottoman Turkish حلوا (helva), from Persian حلوا (halvâ), from Arabic حَلْوَى (ḥalwā).

Just before Christmas, Ron Dermer, Israel’s ambassador to the United States, sent the White House a box of holiday gifts with a pointed political message. Inside were items (body lotion, halvah, olive oil) produced in Jewish settlements in the West Bank.

2016 January 26, Eyal Press, “When ‘Made In Israel’ Is a Human Rights Abuse”, in The New York Times:

A confection usually made from crushed sesame seeds and honey. It is a traditional dessert in South Asia, the Mediterranean and the Middle East.


lunchtime

lunchtime (countable and uncountable, plural lunchtimes)

The time or hour at or around which lunch is normally eaten.


silver bullet

The Martini is nicknamed “the silver bullet” because of its supposedly lethal properties.

[2003, Lowell Edmunds, Martini, Straight Up: The Classic American Cocktail, JHU Press, →ISBN, page 64:

For a classic silver bullet martini, you simply need to choose your poison—gin or vodka—and add dry vermouth and olives. For the more complex concoctions, you'll want to stock up on flavored vodkas, juices, garnishes, and liqueurs.

2007, Sally Ann Berk, Martini Book: 201 Ways to Mix the Perfect American Cocktail, Hachette, →ISBN:

(colloquial) A classic dry martini cocktail.


soufflé

soufflé (countable and uncountable, plural soufflés)

Unadapted borrowing from French soufflé, from souffler (“to puff”).

A baked dish made from beaten egg whites and various other ingredients.


soufflé

(ceramics) Decorated with very small drops or sprinkles of colour, as if blown from a bellows.


soufflé

en-verb

soufflé (third-person singular simple present soufflés, present participle souffléing, simple past and past participle souffléed or souffléd)

soufflés (present singular third-person)
souffléing (participle present)
souffléed (participle past)
souffléed (past)
souffléd (participle past)
souffléd (past)

It is quite possible that the first attempt at souffléing potatoes may be a failure.

1931, Elizabeth Lucas, Vegetable Cookery, London: William Heinemann Ltd, page 227:

Our lockers were on the floor, gear intermixed in heaps, as if King Kong had souffléed the room with an eggbeater the size of the Eiffel Tower.

1994, Gus Lee, “Rituals”, in Honor and Duty, New York, N.Y.: Borzoi Books, Alfred A. Knopf, →ISBN, page 79:

[Phyllis] Richman also criticized a French baby food cookbook that “would have mother spend her time stuffing trout and souffléing oranges for her toddler.”

2014, Amy Bentley, “Natural Food, Natural Motherhood, and the Turn toward Homemade: The 1970s to the 1990s”, in Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (California Studies in Food and Culture; 51), Oakland, Calif.: University of California Press, →ISBN, page 112:

(cooking, transitive) To prepare as a soufflé.

The July Revolution's promises have been fricasseed, liberties ground into salamis, the budget souffléd, republicans put up as marmalade, public order fried, politesse burned, and glory boiled.

2010, Amy Wiese Forbes, The Satiric Decade, page 180:

Case pictured his pasty-faced mother talking her way out of being souffléd alive by pasty-faced nasties.

2011, Frank Omar, Me...And the Undead, page 94:

Wild thoughts ran through Jessica's mind – had she been kidnapped, abducted, souffléd by Syrians? – before the voices at the front door carried.

2017, Jamie Bernthal, Jessica Brick Investigates, page 47:

Donovan looked for a place to throw Ivan and Ivan could sense this, but he wasn't excited about getting souffléd onto a wooden floor.

2018, T. Edwin Robertson, Wrestler II, page 110:

But it is hard not to smile when you are having fun, including while you are in midair a er being body-locked, halfway through the process of being suplexed (more like souffléd in my case) by an extremely competent opponent twenty years younger and twenty pounds heavier.

2022, Joseph Bruchac, A Year of Moons: Stories From The Adirondack Foothills:

(transitive, figurative, by extension) To treat analogously to the way one prepares a soufflé.

Designed by Shannon Rodgers for Jerry Silverman, in ivory souffléd wool tweed.

The fabrics — some 25,000 yards of them — form an extraordinary collection, ranging from 69¢ domestic cottons to souffléd mohairs, Hong Kong silks and haute couture fabrics from the Rue de la Paix .

1965, Cue: The Weekly Magazine of New York Life, page 14:

Suddenly faces go beautifully frail (not pale) – with a delicious new kind of makeup: the sheerest fluff of souffléd color-in-creme!

1965, Mademoiselle: The Magazine for the Smart Young Woman vol 61, page 36:

She was tall and slim, with short reddish hair souffléd into a bob.

2008, Jancee Dunn, Don't You Forget About Me, page 77:

At floor height, I see people I recognize, but it takes a moment because they are all dressed in formal evening wear, their makeup done, their permed hair souffléd into intricate styles.

To give a light, airy, and/or fluffy texture to, especially if done by whipping or blowing.

Feeling that he must bring his subject down to the level of a layman's comprehension, the author has outdone himself in preparing a style picturesque and souffléd enough to do the trick requested.

And if you want to meditate on social significances, ask yourself what America would be like if our natural Angloid heaviness of temper had not been fermented and souffléd by such diverse racial strains?

1940, Book-of-the-Month Club News, page 4:

The madness is a sort of souffléd Hellzapoppin, of light jolts and quick surprises.

1958, Briton Hadden, Henry Robinson Luce, Time - Volume 72, page 80:

This period also saw the triumph of the operetta, which satirized and souffléd the tragic love plots of grand opera.

1998, Sally Banes, “The Romantic Ballet”, in Dancing Women: Female Bodies on Stage, London, New York, N.Y.: Routledge, →ISBN, section “Coppélia and the “decline” of French nineteenth-century ballet”, page 36:

To make lighthearted, witty, or whimsical.

Not a rite-of-passage rash-and-fever, not a week eating ice cream on the sofa, this was not chickenpox but a biblical plague the month before he turned two, his skinny frame covered entire with pennysized bulbs sagging, fat with neon green pus, as though he had been mummified in bubble wrap, victim of the world's bees, skin around the pustules souffléd with red welts, coat of monstrous nipples.

The long polished table like the deck of his uncle Hugo's yacht, the partridge with bread sauce, the club claret, the white heads in black tie, the souffléd features of accountants, lawyers, civil servants, bankers, teachers, all scrambling to recall each other's nicknames for the chance to voice them once again.

2020, Nicholas Shakespeare, The Sandpit:


mousse

en-noun

mousse (countable and uncountable, plural mousses)

→ Irish: mús

From French mousse (“foam, froth”), from Old French mosse (“moss”), from Frankish or Old Dutch *mosa (“moss”), from Proto-Germanic *musą (“moss, bog, marsh”). More at moss.

der

ham mousse

A savory dish, of meat or seafood, containing gelatin.


rice wine

en-noun

rice wine (countable and uncountable, plural rice wines)

An alcoholic beverage made from fermenting various forms of rice, usually with an ABV similar to grape wine.


soul food

soul food (countable and uncountable, plural soul foods)

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

(food): Originated in the mid-1960s, when soul was commonly used to describe African-American culture.

I couldn't wait for eight o'clock to get home to eat out of those soul-food pots of Ella's, then get dressed in my zoot and head for some of my friends' places in town, to lindy-hop and get high, […]

1965, Malcolm X, Alex Haley, The Autobiography of Malcolm X, published 2015, →ISBN, page 70:

Sugar Plum Fairy came and hit the streets / Looking for soul food and a place to eat

1972, Lou Reed (lyrics and music), “Walk on the Wild Side”, in Transformer:

Generations of African Americans in the US were told soul food was simple and unhealthy, Oliver says.

2023 July 6, Maria C. Hunt, “Could an ancient, climate-friendly crop be the future of beer?”, in The Guardian, →ISSN:

(US) A style of food originating in the rural southern US, traditionally associated with African Americans.


wheat bread

wheat bread (countable and uncountable, plural wheat breads)

From Middle English whete bred, equivalent to wheat + bread. Compare German Weizenbrot, Danish hvedebrød, Swedish vetebröd, Icelandic hveitibrauð.

(informal) whole-wheat bread (bread made from whole wheat flour)


fricassee

en-verb

fricassee (third-person singular simple present fricassees, present participle fricasseeing, simple past and past participle fricasseed)

fricassees (present singular third-person)
fricasseeing (participle present)
fricasseed (participle past)
fricasseed (past)

From French fricassée (noun), from fricassée, past participle of fricasser (verb).

Just now I'm waiting for Tony Goodwin [the publisher] to arrive, casseroling a rabbit, fricasseeing it actually, listening to Revolver on the record player and the gale stripping the olive trees outside, and answering my correspondence, when […]

1999, Peter Craven, The Best Australian Essays 1999, Black Inc., →ISBN, page 16:

(transitive, cooking) To cook meat or poultry in this manner.


colander

From Middle English colyndore, coloundour, colonur, variants of Middle English culdor, culdore, culatre, ultimately from Latin cōlātōrium, from Latin cōlum. Cognates include Italian colino and Spanish colador.

An electric fire came next, followed by an umbrella and then a colander. "This bowl will carry no water," he muttered. "Some loon hath pierced it with holes."

1971, Richard Carpenter, Catweazle and the Magic Zodiac, Harmondsworth: Puffin Books, page 67:

A bowl-shaped kitchen utensil with holes in it used for draining food that has been cooking in water, such as pasta.

مِصْفَاة

a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta


white bread

en-noun

white bread (usually uncountable, plural white breads)

Yes—just become a Communist, and things get all right. Deny your Christ and they will give you white bread in plenty and clothes to wear—" He would hold his breath, would wonder and question: "What is white bread? And who is Christ?"

1933, Edith Almedingen, “White Bread for Creeds”, in The Catholic World, volume 136:

At one time, when the commandant felt especially indebted, he sent the other officers out of his office and opened the safe. There it was, securely hidden, an entire loaf of white''' bread. He cut a large slice, wrapped it in newspaper and, beaming, handed this precious gift to Ildikó. "Just for you. I, as the commandant, am entitled to some white bread," he said proudly. Ildikó was touched, not by the value of the gift but by the realization of the Russians' grave poverty.

1998, Csaba Teglas, chapter VII, in Budapest Exit, page 73:

Teyshawn wanted to yell whitebreads did it—fucking whitebreads.

2006, Michael Soltys, The Grass Is Green, section 296:

evelyn. Fuck you, white bread.
vincent. Oh, I'm white?
evelyn. You don't act black.
vincent. (smiling) And yet, people still treat me like I'm black.

2011, Kathryn Grant, The Good Counselor, act I, scene ii:

(US, ethnic slur, uncommon) A white person, a person of European descent, a person who 'acts white'.


white bread

en-adj

white bread (comparative more white bread, superlative most white bread)

more white bread (comparative)
most white bread (superlative)

She's been living in her white bread world / As long as anyone with hot blood can / And now she's looking for a downtown man

1983, Billy Joel (lyrics and music), “Uptown Girl”:

This is our chance to make a name for ourselves; to show that we're not just some piss-ant white-bread mountain town.

1997 August 20, Trey Parker, Matt Stone, “Weight Gain 4000”, in South Park, season 1, episode 2, spoken by Mayor McDaniels:

He’s always thought of himself as boring, “a white-bread suburban househusband.”

2022 May 11, Alexandra Alter, quoting Kim Stanley Robinson, “A Sci-Fi Writer Returns to Earth: ‘The Real Story Is the One Facing Us’”, in The New York Times, →ISSN:

(chiefly US, colloquial, derogatory) Bland, boring; flavorless.


8 ball

LL-Q1860 (eng)-Flame, not lame-8 ball.wav

(slang) A 40 ounce bottle of malt liquor


cha

From Chinese 茶 (chá), from Proto-Sino-Tibetan *s-la, via two routes: in some cases from Hindustani चा (cā) / چا (cā) (a variant of the same root, from Persian چا, which led to chai), from Northern Chinese; in other cases from 茶 (chá) /t͡sʰɑː²¹/, the pronunciation found in Canton (Guangzhou), where the British bought much of their tea in the 19th century. Doublet of tea, which is from the Amoy Min Nan pronunciation tê.

Would you like a cup of cha?

[Krazy Kat, bringing a full tray:] Look, folkses – hot dogs, hot cha, hot peppa pots, hot timollies – hot kuffy. ^([sic])

1934 August 4, George Herriman, Krazy Kat, Saturday, comic strip, →ISBN, page 206:

tea, sometimes (dialect) specifically masala chai


cafetière

/ˌkæf.əˈtjɛəɹ/

Borrowed from French cafetière. Doublet of cafeteria.

A cylindrical glass or metal jug, fitted with a filter on a rod, used to make coffee.

咖啡濾壓壺 /咖啡滤压壶

cylindrical glass jug used to make coffee


confiture

en-noun

confiture (countable and uncountable, plural confitures)

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

/ˈkɑnfɪt͡ʃɚ/

a preserve or jelly/jam of candied fruit


eggy bread

(cooking) Bread that has been dipped in an egg mixture and fried.


cachou

From French cachou, from Portuguese cachu, from Malay kacu (“type of acacia”).

Dante gave him a cachou every time he brought her a piece of tissue paper.

1916, James Joyce, Portrait of the Artist as a Young Man, Macmillan Press Ltd, paperback, page 20:

But her husband, frowning, remembered those little sweets, or cachous, scented with something like violet, a synthetic smell, that had drifted on the more irritating afternoons above the smells of the sealing wax and ink.

1955, Patrick White, chapter 19, in The Tree of Man, New York: Viking, page 347:


creamery

From French crémerie, reformed as cream + -ery.


crouton

A small, often seasoned, piece of dry or fried bread.


Gloucester

Domesday Book
Gloucester
Gloucester (disambiguation)

Inherited from Middle English Glowchestre, from Old English Glēawċeaster, Glēaweċeaster, Glēawan ċeaster, from Latin Glēvum + Old English ċeaster. Recorded in the Domesday Book as Glowecestre.


Coca-Cola

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

From two of its original ingredients, coca leaves and cola nut.

A particular cola soft drink (type of carbonated drink), produced by the Coca-Cola Company.


swimmer

From Middle English swimmere, equivalent to swim + -er. The dumplings are so called because they are often served in stew.


margarine

en-noun

margarine (usually uncountable, plural margarines)

→ Japanese: マーガリン (māgarin)

→ Korean: 마가린 (magarin)

→ Tagalog: margarin

/ˈmɑɹ.d͡ʒə.ɹɪn/

/ˈmɑɹ.d͡ʒəˌɹin/

/ˌmɑː.d͡ʒəˈɹiːn/

/ˈmɑː.d͡ʒə.ɹɪn/

/ˌmɑː.ɡəˈɹiːn/

Borrowed from French margarine, from acide margarique (“margaric acid”), from Ancient Greek μάργαρον (márgaron, “pearl”), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (“glycerine”). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

der

A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.


kabob

en-verb

kabob (third-person singular simple present kabobs, present participle kabobbing, simple past and past participle kabobbed)

kabobs (present singular third-person)
kabobbing (participle present)
kabobbed (participle past)
kabobbed (past)


hanepoot

en-noun

hanepoot (countable and uncountable, plural hanepoots)

(South Africa) Wine made from muscat blanc d'Alexandrie.


bredie

From Afrikaans bredie, possibly from Portuguese bredo. Alternatively, perhaps from Malagasy.

(South Africa) A thick stew of meat and vegetables.


sambal

sambal (countable and uncountable, plural sambals)

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

Borrowed, either directly or via Afrikaans sambal, from Malay sambal, from Javanese ꦱꦩ꧀ꦧꦼꦭ꧀ (sambel).

A hot relish made from chili peppers and other ingredients.


kishke

Attested in English since the late 1930s, from Yiddish קישקע (kishke), from Slavic—Polish kiszka, Russian кишка́ (kišká), or Ukrainian ки́шка (kýška). Ultimately from Proto-Slavic *kyšьka (“intestine, stomach”). Related to Sanskrit कोष्ठ (koṣṭha, “intestine”) and possibly Ancient Greek κύστις (kústis, “bladder”).

cog

Now what is cholent without "kishke"? Our mothers made kishke from the small intestine of a cow. They filled it with stuffing, spices and Shmaltz (chicken fats).

2012, David H. Chanofsky, Burnt Offerings: A Rabbi's Memoir, iUniverse, page 118:

Zelik the Benefactor's wife was the queen of kishke. Her kishke melted in your mouth. It always came out brown and shiny, like chestnuts fresh from the tree.

2015, Vilna without Vilna, in Helen Mintz (translator), Abraham Karpinowitz, Vilna My Vilna, Syracuse University Press, page 20

2023, June Hersh, Iconic New York Jewish Food, Arcadia Publishing, page 133,
It might seem a stretch, but kishke—a hard-to-find, old-school deli item—was actually considered a sausage, as it was an encased ground stuffing. Kishke is a combination of grains, veggies, schmaltz (chicken fat) and sometimes meat.

Oy a broch! I was so worried! I knew something was wrong. In my kishkes, I could feel it!

Subsequently she was over the toilet all night throwing up. ‘My kishkas came out from that thing! Some practical joker!’

2004 [Jonathan Cape], Howard Jacobson, The Making of Henry, 2005, Random House (Vintage), page 330,
Moira is another one who shleps her kishkes out spending time with Henry.

(informal, often in the plural) Intestines, guts.


oreo

The young woman said, "Well, actually we do have one minority student."
The young man chimed in, "Yeah, but he's an oreo."
"An oreo?" I asked. "Please define the term oreo."
"You know," the young man said. "Black on the outside, and white in the middle."

2012, Walter B.J. Mitchell, Stories I Tell My High School English Students, page 78:


mavrodaphne

en-noun

mavrodaphne (usually uncountable, plural mavrodaphnes)

From Greek μαυροδάφνη (mavrodáfni), from Medieval Greek μαῦρος (maûros, “dark”) + δάφνη (dáphnē, “laurel”) (see also Daphne).

He^([Gustav Clauss]) established vineyards in the area, using local grapes, especially the “black grape of Dafne,” mavrodaphne. He created the sweet style of mavrodaphne known today.

2012, Joel Butler, Randall Heskett, Divine Vintage: Following the Wine Trail from Genesis to the Modern Age, page 223:

A variety of grape native to Achaea, northern Peloponnese, Greece, from which the wine is made.


metheglin

metheglin (countable and uncountable, plural metheglins)

From Welsh meddyglyn, from meddyg (“doctor, healer”) (from Latin medicus) + llyn (“liquor”) (cognate with Irish lionn and Gaelic leann).

A more practical critic notes that paleolithic man had a very sweet tooth, which he sated with honey. Worse, he moonshined the honey into metheglin, an alcoholic brew. Booze and junk food, in other words, are hardly modern inventions.

1985 June 6, “Opinion: Topics: Lean and Rich History: Ancient Eatings”, in New York Times, retrieved 2023-12-15, Section A, page A26:

But Gwen behind the bar said: ‘Try this, mead it is called.’ Reg admired the pure long high front vowel. Sack mead and sack metheglin. A scholarly man, tall and in leggings, his face a map of purple rivery veins, said: ‘Well, it’s the Welsh national drink, or was. Should properly be meddyglyn, liquor being llyn and meddyg from medicus, the healer'.

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

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


Virgin Mary

Blend of virgin + Bloody Mary, from non-alcoholic drinks being labelled "virgin".

A drink made with tomato juice and spices, resembling a Bloody Mary, but without alcohol.


cayenne pepper

cayenne pepper (countable and uncountable, plural cayenne peppers)

From Old Tupi ky'ynha (“hot pepper”), later associated with Cayenne.

A powder condiment or spice formed from the dried chilli pepper varieties above.


gold top

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

From the gold-coloured aluminium top of the bottle in which this type of milk is sold.


gold-top milk

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Channel Island milk

Channel Island milk (usually uncountable, plural Channel Island milks)

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A type of creamy, light-beige-coloured milk originally from the Jersey and Guernsey breeds of cattle native to the Channel Islands.


omophagia

/əʊməˈfeɪd͡ʒɪə/

From Ancient Greek ὠμοφαγία (ōmophagía), from ὠμός (ōmós, “raw”) (see omo-) + -φαγία (-phagía) (see -phagia for more).

Omophagia, that’s it! Do you like that word? Take it away with you!

1936, Henry Miller, “Megalopolitan Maniac”, in Black Spring, Paris: The Obelisk Press […], →OCLC; republished New York, N.Y.: Grove Press, 1963, →ISBN, page 138:

Uncomfortably, I thought of the Bacchae: hooves and bloody ribs, scraps dangling from the fir trees. There was a word for it in Greek: omophagia.

The eating of raw food, especially raw flesh.


two-four

From the two digits used to form the number twenty-four, decimal 24, in place notation.

Happy and me chip in together and buy a two-four of Labatt's plus a couple of bags of potato chips.

1980, Sundogs: Stories from Saskatchewan, page 85:

“Winston, Maxine and I are going to the beer store to buy a two four, would you mind staying here with baby until I get back?”

2007, Michell Downey, Beauty and the Beast Within, page 233:

(Canada, slang) A case of twenty-four bottles or cans of beer.


tvorog

Borrowed from Russian творо́г (tvoróg) / тво́рог (tvórog), from Proto-Slavic *tvarogъ, possibly from *tvorъ (“form”) (Proto-Indo-European *twerH) + *-ogъ.
Doublet of quark.

Anna took her camera to the market and photographed old peasant women in curdstained aprons standing with their big knuckles resting on the counter on either side of ruined white castles of tvorog, their eyes deep and sceptical behind red cheekbones.

2005, James Meek, The People's Act of Love, Canongate, published 2006, page 84:


manchette

(cooking) A paper frill attached to the exposed end of a bone of a cooked piece of meat.


toffee

toffee (countable and uncountable, plural toffees)

→ Cantonese: 拖肥 (to¹ fei⁴⁻²)

(Northern England) Any kind of sweets; candy.


toffee apple

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The weapon is named after the food item, having a similar shape, i.e. a sphere with attached stick or handle.

Here we would find, perhaps, three 18-pounder guns dug in as antitank defences supplemented by 60 lb "toffee apple" trench mortar bombs buried as makeshift anti-tank mines.

2014, Richard Baber, The SOTCW World War I Compendium:

(UK, Ireland, historical, slang) A kind of British trench mortar used in World War I.


hard lemonade

hard lemonade (countable and uncountable, plural hard lemonades)

From "Mike's Hard Lemonade", a North American brand of shandy.


tomato juice

tomato juice (countable and uncountable, plural tomato juices)

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standards of identity
standard of identity

(US standards of identity) A food obtained from the unfermented liquid extracted from mature tomatoes of the red or reddish varieties of Lycopersicum esculentum P. Mill, strained free from peel, seeds, and other coarse or hard substances, containing finely divided insoluble solids from the flesh of the tomato.


tomato paste

tomato paste (countable and uncountable, plural tomato pastes)

A concentrate of tomato purée; used in making pizzas etc.


tomato purée

tomato purée (countable and uncountable, plural tomato purées)

Normally I just put tomato purée on my pizza, but today I made my own tomato sauce. It was delicious.

A concentrated sauce (sold in tins or tubes) made from mashed tomatoes.


ice cream cone

vohveli

any edible container used to hold ice cream

We bought some ice cream cones from the van in the park.

An ice cream cone filled with ice cream.

apa

conical confection for holding ice cream


corduroy

corduroy (countable and uncountable, plural corduroys)

Origin uncertain. Probably from cord + duroy (“a 17th century coarse fabric made in England”). Probably not from French *corde du roi (“cloth of the king”), which is unattested in French, where the term for the corduroy is velours côtelé. Possibly from cordesoy (“corde de soie”), or "rope of silk or silk-like fabric" in French), named for example in a 1756 advertisement for clothing fabrics; see Wikipedia article, and comparable in language form to the contemporary serg(e)dusoys (“silk serge”), see Serge (fabric).

compound

Sunning himself on the board steps, I saw for the first time Mr. Farquhar Fenelon Cooke.[…]A silver snaffle on a heavy leather watch guard which connected the pockets of his corduroy waistcoat, together with a huge gold stirrup in his Ascot tie, sufficiently proclaimed his tastes.

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

We turned to see a muscular young man lounging in the door which led into the sitting-room. He wore green corduroy trousers, a duffle coat and an old school tie.

1956, Delano Ames, chapter 4, in Crime out of Mind:

A heavy fabric, usually made of cotton, with vertical ribs.

Another description of what would be termed adulterated spirits, is by the vulgar termed "Corduroy," on account of the rough feeling which it imparts to the tongue and palate.

[1834 June 16, John Edgar, “Minutes of Evidence, Monday, the Sixteenth Day of June, 1834”, in Evidence on Drunkenness, London: British and Foreign Temperance Society, published 1834, page 93:

To men of common gumption, / Hot strange, besides, must seem / At this time any scheme / To put a check upon potheen's consumption, / When all are calling for Irish Poor Laws! / Instead of framing more laws, / To pauperism if you'd give a pegger, / Don't check, but patronise their "Kill-the-Beggar!" / If Pat is apt to go in Irish Linen, / (Buttoning his coat, with nothing but his skin in) / Would any Christian man -- that's quite himself, / His wits not floor'd, or laid upon the shelf --, While blaming Pat for raggedness, poor boy, / Would deprive him of his "Corduroy!"

1835, Thomas Hood, “Ode to J. S. Buckingham, Esq. M.P.”, in The Comic Annual, pages 135–136:

(obsolete, Ireland, slang) Cheap and poor-quality whiskey.

A pattern on snow resulting from the use of a snow groomer to pack snow and improve skiing, snowboarding and snowmobile trail conditions. Corduroy is widely regarded as a good surface on which to ski or ride.


corduroy

en-verb

corduroy (third-person singular simple present corduroys, present participle corduroying, simple past and past participle corduroyed)

corduroys (present singular third-person)
corduroying (participle present)
corduroyed (participle past)
corduroyed (past)

The night was very dark and it rained heavily, the roads were so bad that the troops had to cut trees and corduroy the road a part of the way, to get through.

1886, Ulysses S. Grant, Personal Memoirs of U.S. Grant, chapter 53:

But Sherman organized “pioneer battalions” of soldiers and freedmen […] to cut saplings and trees to corduroy the roads, build bridges, and construct causeways.

1988, James McPherson, Battle Cry of Freedom, Oxford, published 2004, pages 827–8:

To make (a road) by laying down split logs or tree-trunks over a marsh, swamp etc.


Frenched

en-adj

Frenched (comparative more Frenched, superlative most Frenched)

more Frenched (comparative)
most Frenched (superlative)

(cooking) Pertaining to servings of meat that have stylishly exposed bone protruding from them (meat with bones that have been French trimmed)


chowder

en-noun

chowder (countable and uncountable, plural chowders)

Probably borrowed from French chaudière, from Late Latin caldāria (“cooking-pot”), derived from Latin caldus (“hot”). Related to English cauldron.
Possibly from older English jowter (“fish monger”).

A stew, particularly fish or seafood, not necessarily thickened.


neenish tart

Unknown. The oldest known reference is a September 1895 advertisement in the Sydney Sunday Times for Nenish cakes.
Derivation from a German or Viennese German word has been suggested, and the early spellings nienich (1935) and nenische (1959) appear consistent with a German origin, but the "very English" spelling neenish has been common since even earlier, being in a January 1903 recipe in the Launceston Daily Telegraph, a May 1924 Melbourne Argus article, and a 1929 cookbook by Lucy Drake, suggesting the Germanic spellings may have developed later to give the dish a Continental feel.
A popular claim that the tarts were first made by a Ruby Neenish in Grong Grong, New South Wales circa 1913, when she ran low on cocoa preparing for an unexpected shower tea and made do with half-chocolate/half-white icing, was a hoax.

She had thought of a neenish tart but then wondered if the filling might run.

2008, Elizabeth Smither, The Girl who Proposed: New Short Stories, page 14:

“See if Mrs Clarke would like a neenish tart.”

2010, Philip Marshall, Wainui Days, page 82:

2010, Books LLC, Australian Desserts: Pavlova, Anzac Biscuit, Lamington, Frog Cake, Icebox Cake, Neenish Tart, White Christmas:

(Australia) A small tart with a pastry base and gelatine-set cream filling, covered with icing in two colours, half and half.

Launceston, Tasmania
Sydney
neenish tart


crumble

crumble (countable and uncountable, plural crumbles)

From earlier crymble, crimble, from Middle English *crymblen, kremelen, from Old English *crymlan (“to crumble”), from *crymel (“a small crumb; crumble”), diminutive of Old English cruma (“crumb”), equivalent to crumb + -le (diminutive suffix). Compare Dutch kruimelen (“to crumble”), German Low German krömmeln (“to crumble”), German Krümel, diminutive of German Krume, German krümeln, krümmeln (“to crumble”). Alteration of vowel due to analogy with crumb.

cog

blackberry and apple crumble

A dessert of British origin containing stewed fruit topped with a crumbly mixture of fat, flour, and sugar.


herbal tea

en-noun

herbal tea (countable and uncountable, plural herbal teas)

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

Coordinate term: tea

Camellia sinensis
Camellia sinensis#Translingual

A beverage made by infusing mainly the leaves (and sometimes the flowers, roots, or stems) of various herbs or other plants, generally not including true tea (Camellia sinensis).


koeksister

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Borrowed from Afrikaans koeksister, from Dutch koek + sissen.

2003 Orania is unveiling a statue to the koeksister, that syrupy delicacy so loved by Afrikaners. When I tell people, everyone thinks it must be a joke. — Sunday Times

(South Africa) A traditional Afrikaner confection consisting of a deep-fried twisted or plaited doughnut dipped in syrup immediately after cooking.


crème de menthe

/ˌkɹɛmdəˈmɑnθ/


zarzuela

zarzuela (countable and uncountable, plural zarzuelas)

Borrowed from Spanish zarzuela, probably from the Palace of Zarzuela, royal residence near Madrid where it was first performed.

Coordinate term: bouillabaisse

Only in Catalonia can you eat a proper zarzuela, a gargantuan fish soup; […].

1964, Jan Morris, “Plural Spain”, in Spain, Faber and Faber, published 2008, →ISBN:


tsamba

Coordinate term: gofio

They bear to the contemplative Lamas their modest offerings of butter, tea and tsamba, and receive in exchange benedictions and prayers for good pasturage and prosperous flocks.

1928, Evariste Régis Huc, Joseph Gabet, Travels in Tartary, Thibet and China, 1844–1846, Psychology Press, published 2005, →ISBN, page 115:

A form of porridge made from roasted barley in Tibet.


Tsinandali

Borrowed from Georgian წინანდალი (c̣inandali).

A dry white wine, from the Telavi and Kvareli regions of Georgia, made from Rkatsiteli and Mtsvane grape varieties


tsipouro

Greek τσίπουρο (tsípouro, “pomace brandy”)

uder

A Greek alcoholic spirit distilled from marc or pomace, similar to grappa.


phyllo

en-noun

phyllo (countable and uncountable, plural phyllos)

From Greek φύλλο (fýllo, “leaf”). Doublet of phyllon, distantly also with foil, folio, and folium.

A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.


plum brandy

plum brandy (usually uncountable, plural plum brandies)

A distilled alcoholic drink made with plums.


Soave

en-proper noun

Soave (countable and uncountable, plural Soaves)

A dry white wine made in that region from grape varieties that include the Garganega.


achar

en-noun

achar (countable and uncountable, plural achars)

From Hindustani اچار / अचार (acār), from Classical Persian آچار (āčār).

(India) A spicy and salty pickle in Indian cuisine.


medianoche

From Spanish medianoche (“midnight”), since it was served in nightclubs.

A Caribbean sandwich of roast pork, ham, mustard, Swiss cheese, and dill pickles.


alec

alec (countable and uncountable, plural alecs)


tureen

From earlier terrene (thus pronunciations with /tj/, /t͡ʃ/ are spelling pronunciations), borrowed from French terrine. Doublet of terrine.

The tureens and stands are variously marked with the date letters for 1726 and 1728, with the charge and discharge marks for the fermier-générals Charles Condier (1722-1726) and Jacques Cortin (1726-1732) and with their weights.

1983, Gillian Wilson, Selections from the Decorative Arts in the J. Paul Getty Museum, page 22:

But the metal tureen cannot just have been an import from the eastern Mediterranean area or from the Carpathian basin, because the style horizon of the Tiefstich pottery tureens with pendant triangles on the shoulder did not penetrate as far as that, nor do we know of any vessels there, pottery or precious metal ones, which show a similarity with these.

2009, Jan Albert Bakker, The TRB West Group: Studies in the Chronology and Geography of the Makers of Hunebeds and Tiefsttich Pottery, page 125:

The large covered soup tureen, as well as the 15 inch round plate on which it sat, was rimmed by gold leaf, and was decorated with an ornate nineteenth century English scene.

2011, Paul Winick, Cancer Dreams, page 95:

A broad, deep serving dish used for serving soup or stew.

су́пник

broad deep serving dish for soup or stew


two-way

From two + way. Compare Old English twiweġ (“intersection, junction of two roads”).

cog

(Cincinnati) A serving of Cincinnati chili with spaghetti.


Yule log

A log-shaped Christmas sponge cake, covered in chocolate, traditionally from French-speaking countries.


martini

en-noun

martini (countable and uncountable, plural martinis)

→ Japanese: マティーニ (matīni)

Will you join us at six o’clock for martinis?

My boss is out on another of his three-martini lunches.

Even at Juneau's prices, ten dollars worth of martinis is a lot of liquor to drink in an hour.

1961 Jan, Robert Silverberg, Amazing Stories, page 26, column 2:

Could any tiger
Drink martinis, smoke cigars,
And last as we do?

c. 1963, W[ystan] H[ugh] Auden, “Symmetries & Asymmetries”, in Edward Mendelson, editor, Collected Poems, New York: Random House, published 1976, →ISBN, page 551:

He drank martini, played bridge in the club, and captured treaty-port life wickedly.

1997, Caroline Courtauld, May Holdsworth, The Hong Kong Story, Oxford, Oxon, New York, N.Y.: Oxford University Press, →ISBN, page 21:

I had the feeling that had he been a smoker he would have lit a cigarette at this moment. I suspected that once he had been a smoker, for he seemed as if he wished someone would offer him one. He drank martini instead.

2006, Joan [Elizabeth] Taylor, Conversations with Mr. Prain, Hoboken, N.J.: Melville House Publishing, →ISBN, page 172:

After the meal, they drank martini on the rocks in the lounge.

2007, Margaret S. Ngwa, Divine Love for Cleansing, Patron Publishing House, →ISBN, page 63:

A cocktail made with gin or vodka and vermouth.


lazy Susan

Uncertain, but probably a generic name like Jane, in reference to the device replacing a servant at table. The earliest attestation is from c. 1903 in the Boston Journal, which credits a local carpenter named John Laurie as "the resuscitator of 'Lazy Susan'". Almost certainly not named in honor of the daughters of Thomas Jefferson or Edison who were both named Susan.

The “ant-proof cooler” was a small larderlike cupboard in the kitchen, with a circular metal shelving unit, a series of round trays which revolved like a lazy Susan.

2002, Terrell Dixon, City Wilds: Essays and Stories about Urban Nature, page 279:

A rotating set of shelves used to minimize inaccessible space, usually employed in corner kitchen cabinets.


bulgogi

bulgogi (usually uncountable, plural bulgogis)

/bʊlˈɡoʊɡiː/

Borrowed from Korean 불고기 (bulgogi, from 불 (bul, “fire”) + 고기 (gogi, “meat”)).

bor

Your choice of bulgogi steak, tangy chicken or carmelized^([sic]) tofu with one of two slaws in a corn tortilla and topped with siracha sauce, lime crema, cilantro and sesame seeds.

2010 August 9, Justine Rude, The Washington Post:

Later that day, when you sat down to a meal of bulgogi, you spat out the second mouthful and picked out something glittering.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 19:

A Korean dish of shredded (usually marinated) beef with vegetables.


mimosa

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From New Latin mimosa, from Latin mimus (“mime, actor”), referring to Mimosa pudica and its habit of shrinking back when touched. The cocktail is named after the bright yellow, fragrant flowers of the mimosa Acacia dealbata.

Certain plants of the genus Albizia (silk tree, pink siris).


crockpot

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From Crock-Pot (1971), brand name of slow cooker by The Rival Company, from crock + pot. Coined by duplication and assonance.


slow cooker

A kitchen appliance consisting of a clay pot and its housing with self-contained electrical heating, characterized by a loose-fitting lid, relatively low temperatures, and long cooking times, and used especially in the preparation of stews.


tzimmes

en-noun

tzimmes (usually uncountable, plural tzimmes)

A stew of fruit or vegetables traditionally served on Rosh Hashanah.


choco

choco (countable and uncountable, plural chocos)

CHOCO MAYO CAKE
In this chocolate cake, mayonnaise is substituted for the butter. Good.

Vision is a 2.7% sodium-fluoride containing prophylaxis paste available in 12 oz. jars or boxes of 225 individual cups. Three flavors (fruit punch, cool mint, or choco-mint) are available.

1992, USAF [United States Air Force] Dental Investigation Service, Dental Items of Significance, page 5:

She used to make choco pudding only for me whenever I went.

2017, Siddharth Jayakumar, Umasree Raghunath, Simply Being Sidds!, page 180:

“D, you’ve had a weak spot for hot chocolate since you were small. You used to call it ‘choco-treat.’”

2018, Thomas Ogden, The Hands of Gravity and Chance, page 15:

I've a letter here to hand,
 Saying Chockos, Yanks and Refugees
 Have overrun the land.

1942, [James Andrew] Tip Kelaher, The Digger Hat and Other Verses:

In the second war, militiamen and conscripts generally were called chocos, […] in a tribute to them the Sydney “Sun” headed a leader on 2 September 1942: “Chocos with Hard Centres”.

1945, Sidney J. Baker, The Australian Language, page 152:

(countable, Australia, obsolete) A militiaman or conscript; chocolate soldier.

(countable, Australia, slang) An army reservist.

Our ethnic minorities whether they be oil slicks, chockos or slopies have certainly given a new dimension to the Australian businessman’s lunch.

1985, Sir Les Patterson [Barry Humphries], The Traveller’s Tool, page 89:

And it’s better than ending up with the latest dag her Mum’s lined up. This one's called Petro. He’s a big choc, you know really woggy

1993 [1987], Kathy Lette, Girl’s Night Out, page 128:

‘I reckon we’ll call you Choco,’ said the Rat. “With – that tan of yours.’

(countable, Australia, slang) A person with dark skin tone.


schnapps

schnapps (usually uncountable, plural schnappses or schnapps)

apple schnapps; peach schnapps

(uncountable) A type of distilled alcoholic beverage (liquor), often with a herbal or fruit flavoring, typically drunk neat as an apéritif or digestif.


tempest in a teapot

tempest in a teapot (plural tempests in teapots)

The media frenzy over the actor's drunken behavior was a tempest in a teapot.

(idiomatic) A major fuss over a trivial matter.

زوبعة في فنجان (zōbaʕa fi finjān, literally “storm in a cup”)

סערה בכוס תה f (se'ará bechós te, literally “storm in a cup of tea”)

бу́ря в стака́не воды́ f (búrja v stakáne vodý, literally “storm in a glass of water”)


Dutch oven

Dutch (“substitute, inferior, ersatz”) + oven. See Dutch for more information on the now obsolete sense that the term is derived from.
The cigar sense is said to originate in New Brunswick, New Jersey.

Dutch Oven = Farting in bed & then lifting the blankets.

1996, Bart Plantenga, Wiggling Wishbone: Stories of Pata-Sexual Speculation, page 111:

a Dutch oven, most commonly a large pot heated by surrounding it with fuel, and placing hot coals on the lid, can also be a mouth. Not only that - it can also be the smell of a bed in which someone has just farted.

1996, Jonathan Green, Words Apart: The Language of Prejudice, page 191:

Oh, man! Dutch oven! Not the Dutch oven! Anything but the Dutch oven! Must find fresh air before it's too late! It's too late! It burns. Mama, it burns!

2009, Jon Vitti, Jonathan Aibel, Glenn Berger, Alvin and the Chipmunks: The Squeakquel, spoken by Theodore:

Hey Lincoln, what's more fun than a Canadian microwave? A Dutch oven!

2016 May 20, Chris Savino, “Space Invader”, in The Loud House, season 1, episode episode 15, spoken by Lynn Loud:

(slang) The situation where a person breaks wind under the bedcovers, sometimes pulling them over a bedmate's head as a prank.


granola

granola (countable and uncountable, plural granolas)

Globe Pequot Press
Graham flour
Granula
James Caleb Jackson
Will Keith Kellogg
granola

Earlier, with a capital g, it was a proprietary name for a kind of breakfast cereal, registered in 1886 by Will Keith Kellogg and in use into the early 20th century. It was initially known as Granula and renamed Granola to avoid legal problems with James Caleb Jackson, who invented a similar cereal in 1863, named Granula after the granules of Graham flour, the main ingredient. The food and name were revived in the 1960s. By 1967, it appears in American English, probably from Italian grano (“grain”) or granular, with the commercial suffix -ola.

A breakfast and snack food consisting of loose, crispy pellets made of nuts, rolled oats, honey and other natural ingredients.


frugivore

/ˈfɹuːd͡ʒɪˌvɔɹ/

From French frugivore, from Latin frūgi- + French -vore.


cervelat

Borrowed from Alemannic German Cervelat, from Middle French cervelat, from Latin cerebellum, diminutive of Latin cerebrum (“brain”).

A Swiss smoked sausage made with pork or beef.


zinfandel

zinfandel (countable and uncountable, plural zinfandels)

Unknown origin; wine sense used from 1896, grape sense from 1880. Possibly a transmission of German Zierfandler, a different wine grape, through a Hungarian intermediary such as czirifandli (now Cirfandli).

A small black grape from which zinfandel wine is made.


tansy

tansy (countable and uncountable, plural tansies)

Benedict (bishop of Milan)
de:Poematium Medicum
tansy

From Old French tanesie, tanoisie, tanasie, tanaisie, from Medieval Latin tanacetum, atanacetum, attested since the 8th century, of obscure origin, speculated from Ancient Greek ἀθανασία (athanasía, “immortality”) owing to hallucinations from the thujone in the plant, else from taenia (“tapeworm”) due to its primary use against parasites by which reason it is called in Arabic حَشِيشَة الدُود (ḥašīša ad-dūd, literally “worm herb”), otherwise a Berber borrowing like tagetes.

unk

obscure

noncog

حَشِيشَة الدُود

I had a pretty dinner for them; viz., a brace of stewed carps, six roasted chickens, and a jowle of salmon, hot, for the first course; a tanzy and two neats' tongues, and cheese the second; and were very merry all the afternoon, talking and singing and piping upon the flageolette.

(uncountable, obsolete) A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs (including tansy), baked with butter in a shallow dish. "Originally flavoured with tansy, but by Pepys's time generally having spinach as its predominant flavouring."


ice kachang

From ice + Malay kacang (“red bean”), the latter spelled in pre-1972 spelling.

ONE ICE KACHANG FIVE SPOONS PLEASE
Ice Kachang is something children in Singapore love, especially to cool off in the hot humid weather of Singapore. It is made up of ice shavings and boiled sweetened red beans and green jelly and sweet syrup drips on the mountain of ice shavings.

2021 September 20, Suchitthra Shreiyaa Lakshmi Vasu, The Divine Awakening and Miracles, Partridge Publishing Singapore, →ISBN:

Another favourite is 'Ice Kachang' (a dessert made from ice shavings combined with various syrups and fruits). The ice kachang man would wait outside schools with his push cart and the contraption which could shave the ice blocks.

2007, June Meyer, Memories of Malaya, Lulu.com, →ISBN, page 183:

Li-Ching's favourite treats was the ice ball, a predecessor of ice kachang. Made of shaved ice moulded into the shape of a ball and drizzled with syrups of different flavours, children in the 1950s and 1960s loved the ice ball.

2012 August 3, Jaime Koh, Singapore Children Society, Singapore Childhood, World Scientific, →ISBN, page 92:

(Singapore, Malaysia) A dessert made from crushed ice with syrup and jelly poured on top.


raclette

en-noun

raclette (countable and uncountable, plural raclettes)

Borrowed from French raclette, the diminutive form of racler.

A dish, of Swiss origin, similar to a fondue, consisting of melted cheese traditionally served on boiled potatoes and accompanied with pickles.


ice wine

ice wine (countable and uncountable, plural ice wines)

A sweet dessert wine made from grapes that are harvested after they have naturally frozen on the vine.

ijswijn

a sweet wine made from grapes that are harvested after being frozen on the vine


enchilada

/ˌɛn.t͡ʃɪˈlɑ.də/

From Spanish enchilada, past participle of enchilar (“to add chili pepper to”).

It was a nice little pub in the middle of nowhere / Anywhere would have been better / I ordered enchiladas and I ate 'em

1990, “I Left My Wallet in El Segundo”, in People’s Instinctive Travels and the Paths of Rhythm, performed by A Tribe Called Quest:

A Mexican dish made by wrapping a filling in a tortilla, then baking in a sauce.


egg sandwich

egg sandwich (plural egg sandwiches or (rare) egg sandwichs)

egg sandwiches (plural)
egg sandwichs (plural rare)

A sandwich made with hard-boiled eggs mixed with mayonnaise.

A fried egg between two slices of bread, optionally with tomato ketchup or brown sauce.


Kölsch

The Germanic/German dialect spoken in and around Cologne, Germany, part of the Ripuarian language area


Kölsch

Kölsch (countable and uncountable, plural Kölsches or Kölschs)

We are starting to see more Kölschs, more Pilseners, and a renaissance of so-called “pre-Prohibition-style” lagers. This is a positive trend. Compared to pale ales, amber ales and “amber” lagers, true Kölschs and Pilseners have been underrepresented in the mix of brands produced by microbrewers, regional brewers and brewpubs in the U.S. today.

Looking at the industry as a whole, I see a rich and diverse beer culture in America that offers everything from lightly flavored summer Kölsches to unbelievably assertive imperial IPAs.

Though you may feel the need to dare to drink different, bigger brews, and we encourage this rock ’n’ roll spirit, we want you to recognize the vastness of the craft world within even one style of beer, the pleasure that can come from comparing Kölschs and weighing in on Witbiers.

2009, Christina Perozzi; Hallie Beaune, The Naked Pint: An Unadulterated Guide to Craft Beer, Perigee, →ISBN:

It’s a bracing, bright day, the kind of morning that wakes you up and clears your head, and I soon realise I’m not feeling too bad at all. Remarkable really, after all those Kölschs: nothing short of a miracle.

2011, Tom Chesshyre, “Cologne: ‘Fear and Loathing by the Rhine’”, in Tales from the Fast Trains: Europe at 186 MPH, Summersdale Publishers, →ISBN, page 276:

Roland ordered us two Kölsches, which arrived as we pondered the menu—actually, Roland did most of the pondering as it was printed completely in German; I just wondered.

2013, Jeff Martindale, “Spontaneous Germany”, in An Accidental Globetrotter: A Travel Memoir, Bloomington, Ind.: iUniverse, Inc., →ISBN, page 71:

Styles range from lager-like Kölschs and hazy Hefeweizens, through best bitters and porters, to IPAs and up to huge Imperial Stouts and Barley Wines.[…]Whereas you can buy other Köln-brewed Kölschs in bottles (such as Früh, Gäffel, Dom), you need to go to the brewery to drink Päffgen.

2013, Mark Dredge, Craft Beer World: A Guide to Over 350 of the Finest Beers Known to Man, Dog ‘n’ Bone Books, →ISBN:

But Paul was not content to brew endless amounts of blonde ales, Kölschs, and amber ales because he had been told that he could never sell an IPA in Nebraska: “We had several people from the very beginning tell us not to make those beers,” head brewer Tyson Arp said.

2014 September, Sean Lewis, ““Somebody Please Notice We’re Here!””, in We Make Beer: Inside the Spirit and Artistry of America’s Craft Brewers, St. Martin’s Press, →ISBN, pages 148–149:

Back in town I continue my search and find a few more Kölsches: Brauhaus Sion (nice grapefruity freshness), Brauhaus Peter (clean and hoppy), and Reissdorf (a little sweet, a little toasty).[…]In the last two days I have drunk 10 different beers in each city and feel the Kölsches were within a narrower flavor profile, being relatively similar to each other, whereas Alts had more range of aroma and flavor.

2015, Mark Dredge, The Best Beer in the World: One Man’s Globe Search for the Perfect Pint, Dog ‘n’ Bone Books, →ISBN:

Beers that are fermented at higher temperatures (usually between 50°F and 80°F), causing the yeast to rise to the top. It’s a process used for a variety of styles, including, but not limited to, ales like Goses, wheats, Kölsches, and porters.

2017, Thea Engst, Lauren Vigdor, “How to Order”, in Drink Like a Bartender, Adams Media, →ISBN, page 92:

‘Word is Julian didn’t get his shiner just falling down the stairs after a few too many Kölsches, if you get me.’

2021, Isabel Rogers, Continental Riff (The Stockwell Park Orchestra Series; volume three), Farrago, →ISBN:

Mason had noticed the range of lagers and beers on tap and suggested two Kölschs’ and some potato chips.

2022, David M Thomas, The Schneider Papers, Novum, →ISBN:

A type of lager-conditioned ale traditionally brewed in and around Cologne, Germany.


mickey

* (potato): From the common Irish name; compare murphy (“a potato”).
* (computer mouse resolution): An allusion to the cartoon character Mickey Mouse.

(Australia, informal) A well-known honeyeater, the Noisy Miner, Manorina melanocephala, of eastern Australia.


coffeehouse

[…] Miniſters are ſo wiſe to leave their Proceedings to be accounted for by Reaſoners at a Diſtance, who often mould them into Syſtems, that do not only go down very well in the Coffee-Houſe, but are Supplies for Pamphlets in the preſent Age, and may probably furniſh Materials for Memoirs and Hiſtories in the next.

1714 (date written), [Jonathan Swift], Some Free Thoughts upon the Present State of Affairs. […], Dublin, London: […] T. Cooper, […], published 1741, →OCLC, page 3:

An establishment where coffee is served to clients; a café.


coaster

From coast (“edge of the land where it meets an ocean, sea, gulf, bay, or large lake”) + -er (suffix forming agent nouns). Coast is derived from Middle English coste (“rib; side of the body, flank; side of a building; face of a solid figure; coast, shore; bay, gulf; sea; concavity, hollow; boundary, limit; land; country; district, province, region; locality, place; division of the heavens; compass direction; direction; location with reference to direction, side”) [and other forms], from Old French coste (“rib; side of an object; coast”) (modern French côte (“rib; coast; hill, slope”)), from Latin costa (“rib; side, wall”), from Proto-Indo-European *kost-.

navegador (de costas)

sailor who travels only in coastal waters

His father was skipper of a small coaster, from Bristol, and dying, left him, when quite young, to the care of his mother, by whose exertions he received a common-school education, passing his winters in school and his summers in the coasting trade, until his seventeenth year, when he left home to go upon foreign voyages.

1840, R[ichard] H[enry] D[ana], Jr., chapter XXIII, in Two Years before the Mast. […] (Harper’s Family Library; no. CVI), New York, N.Y.: Harper & Brothers […], →OCLC, page 245:

The single line to Exmouth Docks curves round the back of the goods yard. […] The docks can handle vessels of up to 700 tons; on the day of my visit an English coaster was discharging coal and a Dutch coaster arrived with a cargo of wood pulp from Sweden.

1960 May, R. C. Riley, “The Coastal Branches of South-East Devon: Part One”, in Trains Illustrated, London: Ian Allan Publishing, →ISSN, →OCLC, page 298:

Overhead, the black flag with the white skull-and-crossbones symbolizing defiance of radio regulations fluttered limply atop the two-hundred-foot mast mounted on the converted coaster from which they operated.

1969, John Brunner, chapter IX, in Double, Double, London: Gateway, Hachette, published 2011, →ISBN:

A merchant vessel that stays in coastal waters, especially one that travels between ports of the same country.


coaster

Hollywood Dream – The Ride
Universal Studios Japan

From coast (“to glide along without adding energy; to make a minimal effort; to slide downhill (especially, to slide on a sled upon snow or ice)”) + -er (suffix forming agent nouns). Coast is derived from Middle English costeien (“to travel along a border or coast; to go alongside (something), skirt; to accompany, follow; to travel across, traverse; to be adjacent to, to border;”) [and other forms], from Anglo-Norman [Term?], Old French costoier (“to be at the side of”) [and other forms] (modern French côtoyer (“to pass alongside; (figuratively) to rub shoulders”)), from Latin costicāre, from costa (“rib; side, wall”); see further at etymology 1.
The sense 2.1 (“small stand or tray”) is from the fact that the object and the decanter or wine bottle on it “coast” or travel around a tabletop from person to person. The sense 2.2.2 (“useless compact disc or DVD”) refers to the fact that the object is only useful as a drink coaster.

nb...

cost, costay, coste, costey, costie, coost, coostie, costen, costien

kelkka

something that coasts or is used to coast

(Australia, slang) An itinerant person who shirks work but still seeks food and lodging; a loafer, a sundowner.

It was cold but still, and Polly trotted down the smooth, snow-covered mall, humming to herself, and trying not to feel homesick. The coasters were at it with all their might, and she watched them, till her longing to join the fun grew irresistible.

1869–1870, Louisa M[ay] Alcott, “Polly’s Troubles”, in An Old-Fashioned Girl, Boston, Mass.: Roberts Brothers, published 1870, →OCLC, page 42:

(US, winter sports) A person who uses a sled or toboggan to slide down a slope covered with ice or snow; a sledder, a tobogganist.

Something that coasts or is used to coast.


casserole

en-noun

casserole (countable and uncountable, plural casseroles)

Unadapted borrowing from French casserole.

ubor

a chicken casserole

Food, such as a stew, cooked in such a dish.

запяка́нка

food, such as a stew, cooked in such a dish


kombu

[T]he productions of Jeso, in particular, are as follows: konbu, or sea-cabbage, birds of prey for hawking, whales and other sea-fish, skins of otters, beavers, seals, and stags, castoreum, gold, silver, adamantine spar.

1855, Richard Hildreth, “[Appendix.] Note H. Account of Japan, Chiefly Extracted from Japanese Works. […]”, in Japan as It Was and Is, Boston, Mass.: Phillips, Sampson and Company; New York, N.Y.: J[ames] C[ephas] Derby, →OCLC, page 567:

The chief occupation along the shore is gathering the seaweed called kombu (something like our kelp, or quite the same), which is sent in such large quantities to China; and a certain amount of fishing is also done. The kombu grows upon submarine rocks, but for drying it a wide, flat space is needed, and the houses, therefore, are placed along the sandy beaches; and almost every beach however small is occupied.

1874 December 31, Benj[amin] Smith Lyman, “[Letter to General Horace Capron, Commissioner and Adviser to the Kaitakushi]”, in Horace Capron et al., Reports and Letters to the Kaitakushi, […], Tokyo: Published by the Kaitakushi [Hokkaidō Development Commission], published 1875, →OCLC, page 424:

A kombu or kombu-shiitake stock is also quick and mineral rich and makes a fragrant base for broth or miso soup. Wipe a six-inch piece of kombu seaweed with a damp cloth to remove dust and excess salt. Place the kombu in a pot with four to six cups of water. Bring to a light boil and simmer for five minutes. Steep for five minutes. Remove seaweed and use stock. The kombu can be cut and used again in soups or other dishes.

1987 January–February, Margaret Lee Braun, “Warming Up with Winter Soups”, in Stephan Bodian, editor, Yoga Journal, number 72, Berkeley, Calif.: California Yoga Teachers Association, →ISSN, →OCLC, page 80, column 1:

The Japanese tangles are called konbu and represent important genera of seaweeds which have been used as food since ancient times. […] Konbu is harvested mainly in the various coastal areas of Hokkaido during the period from the last ten days of May to the end of September. Konbu is mostly dried in the sun soon after harvest, but sometime^([sic]) in a hot-air drier depending on weather.

1987, Kazutosi Nisizawa, Hiroyuki Noda, Ryo Kikuchi, Tadaharu Watanabe, “The Main Seaweed Foods in Japan”, in Mark A. Ragan, Carolyn J. Bird, editors, Twelfth International Seaweed Symposium: Proceedings of the Twelfth International Seaweed Symposium Held in Sao Paulo, Brazil, July 27 – August 1, 1986 […] (Developments in Hydrobiology; 41), Dordrecht, Boston, Mass.: Dr. W. Junk Publishers, →DOI, →ISBN, section 4 (Laminaria (konbu) and Hizikia (hiziki)), page 12:

When it comes to kaiseki, there can be no avoiding a discussion on the subject of dashi, the simple stock based on dried bonito flakes. Almost every dish is built on a foundation of dashi. Although there are many variations, its fundamental ingredients are kombu kelp, dried bonito flakes and water. Kombu contains amino acids such as glutamic acid and aspartic acid and dried bonito flakes contain inosinic acid. In combination these flavor-enhancing acids act to amplify the umami flavor in any dish.

2006, Yoshihiro Murata, Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant, Tokyo: Kodansha International, →ISBN, page 161:

It [monosodium glutamate] was discovered in 1908 by a Japanese scientist, Kikunae Ikeda, who was trying to pinpoint the source of the intense deliciousness of broth made from kombu seaweed.

2007 February 18, Fuchsia Dunlop, “China’s true dash of flavor”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2019-04-18:

Edible kelp (“a type of brown seaweed”) (from the class Phaeophyceae) used in East Asian cuisine.


wakame

Atlantic wakame is actually badderlocks.

Loosely, any seaweed in the family Alariaceae.


vegetal

en-adj

vegetal (comparative more vegetal, superlative most vegetal)

more vegetal (comparative)
most vegetal (superlative)

/ˈvɛd͡ʒɨtl̩/

/ˈvɛd͡ʒɪ̈tl̩/

Borrowed from Late Latin vegetālis, from vegetō.

(wine) Having a grassy, herbaceous taste.


spotted dick

spotted refers to the dried fruits (that resemble spots). dick is a dialectal term for "pudding". It may be related to dough, duff (meaning dough or pudding) and Old English dāg (dough). Alternatively, it may be a corruption/contraction of the last syllable of pudding, or from German dick (“thick, viscous”).

A steamed suet pudding containing dried fruit, usually currants; traditional in England.

spotted dick

there's nothing similar in Finnish cuisine


autolysis

From auto- (“self”) + -lysis (“breakdown”).

(wine) The decomposition of dead yeast cells in wine after fermentation.

Autolysis involves combining only the flour and water and letting them sit for 15– 30 minutes before adding the leavening and salt. According to Calvel, this initial preparation gives the starch and the gluten proteins a chance to absorb as much water as possible without the interference of salt, and allows the gluten chains to shorten more […]

2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(baking) A two-stage mixing process where water and flour are combined first before adding leavening and salt.


provolone

en-noun

provolone (usually uncountable, plural provolones)

Borrowed from Italian provolone, augmentative of provola.

A semi-hard cheese made of whole milk from cows. It comes primarily from Southern Italy.


Colby cheese

Colby cheese (countable and uncountable, plural Colby cheeses)

Named after the town of Colby, Wisconsin, in the United States, where it originated.

A mild American cheese similar to cheddar.


Monterey Jack

Monterey Jack (usually uncountable, plural Monterey Jacks)

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

Replace the Parmesan with ¾ cup Monterey Jack, cheddar, or goat cheese.

2008 January–February, Mark Bittman, “The only 7 meals you need for 2008”, in Men's Health, volume 23, number 1, →ISSN, page 138:

A mild, white American cheese similar to cheddar.

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

pepper Jack

Monterey Jack cheese variant with jalapeno peppers

Colby-Jack

Monterey Jack cheese mixed with Colby cheese


Gruyère

Named after the town of Gruyères, Switzerland, from Medieval Latin Gruerius, from Swiss French grue (“crane”).

Gruyère District, a local government district in Fribourg canton, Switzerland.


Limburger cheese

Limburger cheese (countable and uncountable, plural Limburger cheeses)

A creamy, soft cheese with a mild taste and a pungent odor.