piernik

piernik (countable and uncountable, plural pierniks)

The Torun piernik is known the world over, as early as the 14th century, St. Catherine’s Order of Nuns in Torun attained such fame that their “piernik cakes” became known as “Katarzynki” (little Catherines). […] There is an old Polish saying that best depicts the high quality of the Torun piernik, […] (Vodka from Gdansk, the piernik from Torun, a young miss from Krakow, and a dainty slipper from Warsaw, these are Poland’s best). […] Imagine baking a piernik on a day when fasting and abstinence were the order of the day, just as it had been for many days before, and with more to come for the balance of the Advent season.

1988 December 7, Thomas Kopetskie, “Polish Christmas: Feast of St. Nicholas is a slight respite from the fasting of Advent”, in Standard-Speaker, volume 122, number 34,892, Hazleton, Pa., →ISSN, page 38, columns 3–4:

The piernik will keep, and it is traditionally kept, for several months. […] A piece of piernik is added to the sauce for Christmas eve carp (page 30) in old recipes for this dish. […] The piernik is cooked when a skewer inserted into the middle comes out free of any sticky mixture. Cool the piernik on a wire rack, then wrap in cling film (plastic wrap) and a plastic bag to mature. NOTE: Piernik is used in a number of ways. It may be used as the basic recipe for making biscuits (cookies), […] I bought piernik that was sandwiched in two layers with a thick filling of tangy fruit jelly, topped with a mixture of sweetened ground almonds and Polish spirit (it was similar to an excellent almond paste), then coated in chocolate – perfect tasting and not too sweet.

1990, Bridget Jones, “Cakes, Pastries and Biscuits”, in Recipes from a Polish Kitchen, New York, N.Y.: Gallery Books, →ISBN, page 87, columns 1–2:

Sprinkle dough with 1 t. potassium carbonate (a baking powder used solely for pierniks) and 4 t. baking soda. […] The piernik is just about the healthiest cake you can eat. […] Mix until uniform and spread layers of piernik with mixture.

1993, Robert Strybel, Maria Strybel, Polish Heritage Cookery (Hippocrene International Cookbooks), illustrated edition, New York, N.Y.: Hippocrene Books, published 2001, →ISBN, pages 652–653:

In their family, any special occasion calls for piernik. Of course, his mother’s pierniks were always wonderful, even when she had to use artificial honey because real honey was scarce in Poland. And if she ever makes one that’s less than perfect, it is easily excused. “It’s a temperamental cake,” shrugs my father-in-law, “especially when you use real honey.” Perhaps that’s why my pierniks—made with real honey—were always a disaster, sagging inexplicably into a gooey, aromatic mess. […] But I at least feel fairly certain that wherever they are, come November, my daughters will begin to get that urge to get out the family recipes for pecan cake and piernik, to try those special holiday cakes that their mother, grandmother, and great-great-grandmother made before them.

2001, Diana Thrift, “A Tale of Two Christmas Cakes”, in Whispers from Heaven for the Christmas Spirit, Lincolnwood, Ill.: Publications International, Ltd., →ISBN, Chapter 6 (Holiday Cheer), pages 275–276:

Toruń celebrates a yearly Festiwal Piernika (Piernik Festival) organized by the Fabryka Cukiernicza “Kopernik” (Copernicus Confectionery Factory), and even boasts a piernik museum.

2015, Oscar E. Swan with Ewa Kołaczek-Fila, Kaleidoscope of Poland: A Cultural Encyclopedia (Pitt Series in Russian and East European Studies), Pittsburgh, Pa.: University of Pittsburgh Press, →ISBN, page 183, column 2:

Josel ordered for two cups of Tea and two Pierniks. […] Josel scooped a portion of the freshly baked Piernik and relished the taste of the gingerbread while David tried to fathom his perceived sense of wellbeing.

2020, Partha Banerjee, “Parting of friends”, in The White Eagle: A Historic Fiction Based on the Life of Irena Sendler – A Holocaust Brave Heart, Chennai, Tamil Nadu: Notion Press, →ISBN:

The owners capped off our meal with a few slices of Piernik, which was a ginger and honey cake. They were slightly heavy on the ginger for my taste, but they were still amazing, and the owners insisted they were complimentary.

2024, L.A. Witt, 5-on-5: A Hockey Romance Collection, GallagherWitt, →ISBN:

A Polish sweet-baked good, traditionally made from flour and honey.


woo woo

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An alcoholic cocktail consisting of peach schnapps, vodka and cranberry juice.


devil's food cake

en-noun

devil's food cake (countable and uncountable, plural devil's food cakes)

A particularly rich form of chocolate cake.


egg ring

(cooking) A round metal ring, used when cooking to prevent an egg spreading across the cooking surface.


Waldorf salad

Waldorf salad (countable and uncountable, plural Waldorf salads)

Named after the Waldorf-Astoria Hotel in New York, where the salad was first created in 1896, from the surname Waldorf, after the German town Walldorf.

Would you like some Waldorf salad?

Of all the Waldorf salads I've tasted, this is the finest.

(countable and uncountable) A type of salad, consisting of apple, nuts (especially walnuts), celery, and mayonnaise or a mayonnaise-based dressing.


reefer's nut

The centre part of a ship’s biscuit. This part was compressed and even harder than the rest of the biscuit.


pye

(zoology) Ellipsis of pye-dog (an Indian breed, a stray dog in Indian contexts).


mashing

mashing (countable and uncountable, plural mashings)

More hot water is added, and the mashing process repeated, until the grain has been wholly deprived of its saccharine matter, which is generally accomplished by three, or at the most, four mashings[…]

1835, Robert Dundas Thomson, Thomas Thomson, Records of General Science, volume 2, page 459:

The action of soaking malted barley etc., in order to convert starch into sugars as part of the brewing process.


lactescent

en-adj

lactescent (comparative more lactescent, superlative most lactescent)

more lactescent (comparative)
most lactescent (superlative)

From Latin lactescens, present participle of lactescere.


chicken nugget

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The best you’d get is one of those animal-shaped chicken nuggets they give to kids.

2018, Kazerad, Katia: Tell a story, in: Prequel -or- Making a Cat Cry: The Adventure (webcomic), February 6 2018

A small, boneless piece of chicken in batter.


boneless

boneless (comparative more boneless, superlative most boneless)

more boneless (comparative)
most boneless (superlative)

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From Middle English bonles, banles, from Old English bānlēas (“boneless”), from Proto-Germanic *bainalausaz, equivalent to bone + -less. Cognate with Scots baneless (“boneless”), Dutch beenloos (“boneless; legless”), German beinlos (“legless”), Swedish benlös (“boneless”), Icelandic beinlaus (“boneless”).

Near-synonyms: boned, deboned

boneless chicken

boneless, skinless chicken

boneless wings

The packers were always originating such schemes—they had what they called "boneless hams," which were all the odds and ends of pork stuffed into casings.

1905 April–October, Upton Sinclair, chapter XIV, in The Jungle, New York, N.Y.: Doubleday, Page & Company, published 1906 February 26, →OCLC:

Without bones, especially as pertaining to meat or poultry prepared for eating.


yellow cake

en-noun

yellow cake (countable and uncountable, plural yellow cakes)

(cooking) Used other than figuratively or idiomatically: any yellow-colored cake.


malted milk

malted milk (countable and uncountable, plural malted milks)

More dispensers fail with malted milk than with any one drink that I know about. There seems to be less knowledge of what a good malted milk should taste like than there is concerning any other drink.

1918, Irving P. Fox, The Spatula, volume 24, page 146:

One of the committee′s many marketing environment studies concerned malted milk consumption. The study revealed that while malted milk was a popular drink among young persons, virtually all of the consumption of the product took place outside the home.

1979, William F. O'Dell, Andrew C. Ruppel, Robert H. Trent, Marketing Decision Making: Analytic Framework and Cases, page 207:

Now that would be worth travelling half way 'round the country to see. Matty and Trev sharing a malted milk together!

2003 February 25, DAVO, “**Exclusive** Big Brother 3 details”, in aus.tv (Usenet):

Another example of this method comes from my youth, when we would go to a soda fountain for a malted milk. The soda clerk′s job was to sell eggs with the malted milk. If he didn′t have the skills, he would shyly say, “You probably don′t want an egg with your malted milk do you?” The answer would be a quick no. If he knew what you know now, he would hold an egg in each hand and say, “Which do you prefer, one egg or two in your malted milk?”

2009, J. R. Parrish, You Don′t Have to Learn the Hard Way: Making It in the Real World: A Guide for Graduates, page 33:

(US, Australia) A milkshake with malted milk powder added for flavour.


Darwin stubby

From Darwin, the Australian city where such bottles have been sold since 1958, + stubby (“small bottle of beer”), intended ironically.

2003, Our Own Little Kakadu, Janette Turner Hospital, North of Nowhere, South of Loss, page 102,
It was a steamy Sunday night, and Jug, guzzling from a large Darwin stubby of tarblack bitter, was weaving by the chapel′s open door on the esplanade when the Lord shouted at the top of His Almighty lungs: “Jug Wilkins, it is required of you this night to be a juggernaut for God.”

The stake now meant the winner got two hundred pounds, and the money was handed over the bar.
I told him, “Wait here while I get the stubbies”
I went out and got a Darwin Stubby out of the truck. When I went back inside I was holding it behind my back, but the ones who saw what I had were having trouble hiding their laughter.

2007, Leslie P. Richards, Truckin′ Tales, page 31:

2011, "bottle sizes", entry in Tom Colicchio, Charles Bamforth, George Philliskirk, Keith Villa, Wolfgang Stempfl, Patrick Hayes, The Oxford Companion to Beer, page 152,
In the Northern Territory of Australia the “Darwin stubby” is a 2-l beer bottle, originally four Imperial pints (2.27 l), sold to capitalize on the region′s reputation for beer consumption.

(Australia, informal) A 2.25 litre bottle of beer, today made principally as a tourist novelty.


pie floater

(Australia) A meat pie served floating in a bowl of thick green pea soup.


party pie

(Australia) A small meat pie intended as a party snack.


roaster

From Middle English roster, roostare, equivalent to roast + -er (agent noun suffix) or + -er (patient suffix). Same formation as roster, although the words have very different meanings.

I found a really nice roaster in the kitchenware aisle, plus a bamboo cutting board.

(cooking) A kitchen utensil used for roasting.


rotisserie

/ɹəʊˈtɪ.sə.ɹi/

/ɹəʊˈtɪs.ɹi/

From French rôtisserie, from rôtir ‘to roast’. Doublet of rosticceria and roastery.

There will be no more misery / When the world is our rotisserie

1959, Tom Lehrer (lyrics and music), “We Will All Go Together When We Go”:

Rotisseries are essentially self-basting because most of the juices stay on the meat and distribute across it while the rotisserie is being turned.

2007, Dan Huntley, Lisa Grace Lednicer, Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes, page 279:

Rotisseries cook with dry heat, but the continual rotation of foods as they cook helps maintain their natural juices.

2010, Regina S. Baraban, Joseph F. Durocher, Successful Restaurant Design, page 150:

The Italians are famous for their little windup rotisseries that cook in wood—burning ovens.

2010, Diane Phillips, The Ultimate Rotisserie Cookbook, page v:

Rotisserie broilers cook meats and other foods by turning them slowly in front of electric or gas-powered heating elements.

2011, Wayne Gisslen, Professional Cooking, 7th edition, page 47:

A cooking device with which food is roasted on a rotating spit.

rotisserie baseball
rotisserie baseball#English

fantasy baseball
fantasy baseball#English

(US, sports) Ellipsis of rotisserie baseball. Synonym of fantasy baseball

rotisserie sports
rotisserie sports#English

(US, sports) Ellipsis of rotisserie sports. Synonym of fantasy sports


garlicky

en-adj

garlicky (comparative more garlicky or garlickier, superlative most garlicky or garlickiest)

more garlicky (comparative)
garlickier (comparative)
most garlicky (superlative)
garlickiest (superlative)

"I had rather see an English beef-steak and horse-raddish than this eternal succession of greasy stews and garlicky ragouts," returned Grumpall.

1786, Mrs. Johnson, Juliana, volume 3, page 22:

Jersey lamb is sometimes garlicky early in the season. Avoid buying it; you can easily tell it by the garlicky smell. It can only be rendered eatable by stewing, or frying it with plenty of onions. To plain roast or boil garlicky meat is in vain.

1857, Eliza Leslie, “Lamb”, in Miss Leslie's New Cookery Book, Philadelphia, Pa.: T. B. Peterson and Brothers, 306 Chestnut Street, →OCLC, page 182:

My companion's Caesar salad, garlickier than most versions, featured homemade croutons.

1982, Serena Jutkovitz, SJ's Winners: An Exceptional Approach to Round-the-world Wining and Dining in the San Francisco Bay Area, San Francisco, Calif.: Russian Hill House Books, →ISBN, page 202:

It opened up a new world of taste and provided me with one of the keenest—and the garlickiest—gastronomic experiences of my life.

2012, Liz Primeau, “A Pungent Love Affair: The Art of Eating Garlic”, in In Pursuit of Garlic: An Intimate Look at the Divinely Odorous Bulb, Vancouver, B.C.: Greystone Books, D&M Publishers Inc., →ISBN, page 31:

A burger with garlic aioli, caramelized onions, and garlicky mushrooms could be anyone's perfect meal, whether they're on GAPS [Gut and Psychology Syndrome] or not.

2014, Hilary Boynton, Mary G. Brackett, “The GAPS Introduction Diet”, in The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet, White River Junction, Vt.: Chelsea Green Publishing, →ISBN, page 73:


octli

Learned borrowing from Classical Nahuatl octli


pulque

en-noun

pulque (countable and uncountable, plural pulques)

From Mexican Spanish pulque, possibly from Nahuatl.

You went by the sour stink of pulque saloons; they gave you a water glass of cactus juice in there, two cents.

1957, Jack Kerouac, chapter 6, in On the Road, Viking Press, →OCLC, part 4:

A milk-colored, somewhat viscous Mexican alcoholic drink made from the fermented sap of certain agave plants.


veisalgia

From Norwegian kveis (“uneasiness after debauchery”) + -algia + -pain, suffering (from New Latin -algia, from Ancient Greek ἄλγος (álgos, “pain”)), coined as a medical term by Jeffrey G. Wiese, Michael G. Shlipak, and Warren S. Browner in a 2000 article published in the Annals of Internal Medicine (see the quotation).

der

There is no consensus definition of veisalgia ("alcohol hangover," from the Norwegian kveis, or "uneasiness following debauchery," and the Greek algia, or "pain"). Most descriptive and experimental studies have identified a set of common symptoms: headache, diarrhea, anorexia, tremulousness, fatigue, and nausea[…]. Perhaps the most alarming feature of veisalgia is its high prevalence. In a study of college students, 25% of students reported experiencing a hangover in the previous week and 29% reported losing school time for hangover recovery.

2000 June 6, Jeffrey G. Wiese, Michael G. Shlipak, Warren S. Browner, “The Alcohol Hangover”, in Annals of Internal Medicine, volume 132, number 11, →DOI, pages 897–902:

Ms. J may be caught in the vicious cycle of headache related to a hangover, drinking more to relieve the headache and tremor (perceived as anxiety), daytime sleeping, and using the alcohol to try and induce sleep at night. The tremulousness, which the patient experiences as anxiety, is also part of the veisalgia syndrome.

2005, Judith C. Ahronheim, Zheng-Bo Huang, Vincent Yen, Christina M. Davitt, David Barile, “Case 27: Headache”, in Case Studies in Geriatrics, Cambridge: Cambridge University Press, →ISBN, page 182:

Patients with alcohol hangover or veisalgia (from the Norwegian kveis or "uneasiness following debauchery" and the Greek algia or "pain") suffer from fatigue, insomnia, diarrhea, headaches, dry mouth, malaise, and nausea in addition to autonomic hyperactivity (tremor, sweating, tachycardia, and hypertension)[…].

2011, Nischita K. Reddy, Ashwani Singal, Don W. Powell, “Alcohol-related Diarrhea”, in Stefano Guandalini, Haleh Vaziri, editors, Diarrhea: Diagnostic and Therapeutic Advances (Clinical Gastroenterology), New York, N.Y., Dordrecht: Humana Press, →DOI, →ISBN, page 385:

(medicine) The unpleasant after-effects of the consumption of alcohol; a hangover.

Anchers Hus
Annals of Internal Medicine
Christian Krohg
Skagen


Shirley Temple

Named after Shirley Temple, famous child actress from the 1920s to 1940s.

A non-alcoholic cocktail traditionally made with ginger ale, grenadine syrup, and orange juice garnished with a maraschino cherry and slice of lemon. The ginger ale is commonly substituted with lemon-lime soft drink, and the orange juice is commonly left out.


Roy Rogers

Named after the actor and singer Roy Rogers.

A non-alcoholic cocktail made with a cola soda (typically Coca-Cola) and grenadine syrup, garnished with a maraschino cherry.


kiddie cocktail

en-noun

kiddie cocktail (plural kiddie cocktails)

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(informal) A non-alcoholic cocktail, particularly one suitable for children.


tung oil

An oil extracted from the seeds of the tung tree and used in paints and varnishes.


appam

A thin South Asian pancake made from rice flour and coconut


baba ganoush

/ˌbɑːbə ɡəˈnuːʃ/

/ˌbɑbə ɡəˈnuʃ/

Borrowed from Arabic بَابَا غَنُّوج (bābā ḡannūj, literally “father of coquetry”), because it was supposedly invented by a member of a royal harem, perhaps to pamper the master: from بَابَا (bābā, “daddy, father, papa”) + غَنُّوج (ḡannūj, “coquettish, coy”) (compare غنج (ḡanija, “to coquet, flirt”)).

bor

بَابَا غَنُّوج

A Middle Eastern dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.

بَابَا غَنُّوج

Middle Eastern dish made from a purée of roasted aubergine, garlic, and tahini


tahini

en-noun

tahini (countable and uncountable, plural tahinis)

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From Arabic طَحِينَة (ṭaḥīna), from the root ط ح ن (ṭ-ḥ-n) related to grinding. Final -i most probably from Levantine dialects or from Greek ταχίνι (tachíni).

uder

Arabic طَحِينَة (ṭaḥīna)

(cooking) A paste made from ground sesame seeds, and used to make hummus, baba ghanoush etc.


schnitzel

en-noun

schnitzel (countable and uncountable, plural schnitzels)

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Unadapted borrowing from German Schnitzel (“cutlet”).


mai tai

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Borrowed from Tahitian maitaʻi (“good”), supposedly exclaimed by the first person to taste the drink.

A cocktail typically containing rum, curacao, and lime.


Tom Collins

Various theories; see the Wikipedia article.

A cocktail containing gin, lemon juice, sugar and a splash of soda.


bundt cake

A ring-shaped cake, of German origin, baked in a decorative, often fluted, mould.


pekoe

en-noun

pekoe (countable and uncountable, plural pekoes)

Unclear; possibly from Hokkien 白毫 (pe̍h-ho, “white hair”) or Hokkien 白花 (pe̍h-hoe, “white flower”). See Tea leaf grading#Etymology. Compare to Russian ба́йховый (bájxovyj).

A high-quality black tea made using young leaves, grown in Sri Lanka, India, Java and the Azores.


yerba buena

A perennial herb native to North America, Satureja douglasii, having white or purple flowers and a mint-like fragrance.


candy cane

(US, Canada) An edible candy in the shape of a cane or staff, generally consumed during Christmas time and usually having a peppermint flavor.


doner kebab

doner kebab (countable and uncountable, plural doner kebabs)

From Turkish döner kebap (with the second element respelled to match kebab), from döner (“turning, rotating, revolving”) + kebap (“kebab”)

A Turkish dish in which meat (typically seasoned lamb or mutton, but alternatively chicken or perhaps beef) is grilled on a revolving vertical spit; when cooked, the meat is sliced off and served with fresh vegetables in pita or rolled in a piece of unleavened flatbread.

dönər

Turkish dish of grilled meat served with pita


cyathus

From Latin cyathus, from Ancient Greek κύαθος (kúathos, “ladle”), of uncertain origin. Doublet of kyathos.

(historical) A Roman unit of liquid measure reckoned as the volume of 1⅔ Roman ounce of wine and equivalent to about 45 mL although differing slightly over time.


jiaozi

From the Hanyu Pinyin romanization of the Mandarin Chinese pronunciation for 餃子／饺子 (jiǎozi). Doublet of gyoza.

I took the Blakes over for a jiaozi dinner in the park—not my favorite place although the jiaozis were much better than the food we had before.

1975 May 26, George H[erbert] W[alker] Bush, “‘We Do Have Principles and It Is Time We Stood Up for Them’: April 16 to June 2, 1975”, in Jeffrey A. Engel, editor, The China Diary of George H. W. Bush: The Making of a Global President, Princeton, N.J.: Princeton University Press, published 2008, →ISBN, page 297:

It was especially good that night—with wonderful fish, steamed pike, fish dumplings (rather like hot gefilte fish), a whole braised duck, the crab-filled jiaozis I love so much, and more beer and wine than I’ve consumed in months.

1985 December 16, James Friend, “Monday, December 16”, in Beverly Friend, editor, China Journal: A World of Difference, Lincolnwood, Ill.: Friendly Books, published 2008, →ISBN, volume II (October 24–Dec 19, 1985), page 272:

Jiaozi are eaten all year long and at any time of day—breakfast, lunch, or dinner.

2010, Alan Hoenig, Eating Out in China: A Traveler's Resource, page 52:

Her favorite were dumplings. One Chinese New Year, her mom cooked us so many dumplings, I stopped eating them for almost a year. I craved those little jiaozis. Even one bite now, and I would have traded away my birthright.

2013, Peter Tieryas Liu, “Thou Shalt Not Live on Bread Alone”, in Bald New World, Alresford, Hants.: Perfect Edge Books, John Hunt Publishing Ltd., published 2014, →ISBN, page 88:

In comparison, jiaozi fillings are much more diverse than those used for wontons. They could be any kind of meat, as well as many varieties of vegetables to make vegetarian jiaozi. And jiaozi are usually larger than wontons.

2015, Rongguang Zhao, Gangliu Wang, Aimee Yiran Wang, A History of Food Culture in China, page 39:

A Chinese crescent-shaped dumpling filled with a minced stuffing and steamed, boiled or fried; the Chinese equivalent of the Japanese gyoza.


hoisin sauce

hoisin sauce (countable and uncountable, plural hoisin sauces)

Partial calque from Cantonese 海鮮醬／海鲜酱 (hoi2 sin1 zoeng3, literally “seafood sauce, sauce for seafood”).

zh-m

A thick, pungent, dark, sweet and salty sauce made from soy, garlic and chili, used in Chinese cooking.


olla podrida

/ˌɒlə pə(ʊ)ˈdɹiːdə/

/ˌɑlə pəˈdɹidə/

Borrowed from Spanish olla podrida, from Old Spanish olla potrida (literally “rotten pot”) or olla poderida (literally “pot [of the] mighty”). Doublet of potpourri.

der

A Spanish stew made from a mixture of highly seasoned meat and vegetables.

օլյա պոդրիդա

Spanish stew of seasoned meat and vegetables


tajine

From Moroccan Arabic طَجِين (ṭajīn), from Arabic طَاجِن (ṭājin, “shallow earthen pot”), from Ancient Greek τάγηνον (tágēnon, “frying pan, saucepan”), further etymology unknown.

On a round table, food is served in a central platter or tagine or in shallow dishes so that it can be easily picked up with the fingers.

2005, Tess Mallos, Cooking Moroccan, Millers Point, N.S.W.: Murdoch Books, →ISBN, page 8:

Sometimes, in very densely populated urban areas in Egypt, one can still see children navigating their way through the labyrinthine maze of shops in the souk (marketplace) to bring their tagins to the bread baker.

2011, Amy Riolo, “Egypt”, in Ken Albala, editor, Food Cultures of the World Encyclopedia, volumes I (Africa and the Middle East), Santa Barbara, Calif.: Greenwood, ABC-CLIO, →ISBN, page 54, column 2:

A tajine is a heavy ceramic plate covered with a conical lid of the same material. The prettiest tajines, decorated in all sorts of colours and designs, come from Safi, but the best tajines for actual use are plain reddish-brown in colour, and come from Salé. The food in a tajine is arranged with the meat in the middle and the vegetables piled up around it.

2016, “Morocco Basics”, in Morocco: Essaouira and the Atlantic Coast (Rough Guides Snapshot), London: Rough Guides, →ISBN:

(cooking) An earthenware cooking pot of North African origin, consisting of a shallow, round dish without handles and a tall, conical or dome-shaped lid.


Joe's Diner

Whether your business is called "Exxon" or "Joe's Diner," the name is a valuable asset.

1983, Fred Steingold, Legal Master Guide for Small Business, page 206:

If you are trying a case in an unfamiliar jurisdiction, arrive a few days early. Walk around town. Get a haircut at the local barbershop. Grab a burger at Joe's Diner.

1999, John G Koeltl, John S Kiernan, The Litigation Manual, page 163:

In the hamburger segment, for instance, competition had gone from Joe's Diner versus McDonald's to McDonald's versus Burger King versus Wendy's versus Hardee's.

2002, Clayton W. Barrows, Thomas F. Powers, Jo Marie Powers, Introduction to the Hospitality Industry, Fifth Edition and NRAEF Workbook Package, page 148:

I don't care whether you are working in Joe's Diner or at The Four Seasons; your customer should never have to give your service enough thought to evaluate it.

2003, Carrie Bickner, Web Design on a Shoestring, page 34:

A placeholder name for a fictional or hypothetical everyman's restaurant, particularly a single small, local business contrasted with large businesses or franchises.


breakfast bar

A buffet, in a hotel dining room, laid out with breakfast items.


coffee culture

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

A lifestyle characterised by drinking coffee (especially in a coffee shop having WiFi access) as a social activity.


convenience food

en-noun

convenience food (plural convenience foods)

A food or meal that needs little preparation or cooking, especially one sold prepackaged.


streusel

streusel (countable and uncountable, plural streusels)

Borrowed from German Streusel. Related to strew.

A crumbly topping for cakes and quick breads. It is made of sugar, flour, butter, cinnamon, and often chopped nuts.


penuche

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/pəˈnuːt͡ʃɪ/

A fudge made from brown sugar, butter, milk, and often nuts.


chevon

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US marketing term, from French chèvre (“goat”) + -on, from mutton.

While goats are already established as a good source of meat (chevon) and milk, sheep are relatively new requiring further attention in terms of promotion.

1995, C. Devendra, P. Gardiner, editors, Annex 3: The Philippine small ruminant industry: Global Agenda for Livestock Research, unnumbered page:

Chevon is the meat from the goat. Chevon is sold in finer restaurants as a delicacy for huge prices. It's been reported that chevon steaks can cost over $45 on the East Coast, yet many people refuse to taste is^([sic]) when it is served from our kitchen.

2006, Mary Turner Stille, The Goat Care Handbook, 2nd edition, unnumbered page:

If you cook chevon using too high of a heat setting, the meat will lose its moisture and become tough.

2011, Kenneth V. Oster, The Complete Guide to Preserving Meat, Fish, and Game, page 181:


terrine

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Borrowed from French terrine (“a clay dish; that which is cooked in the dish”). Doublet of tureen.

bor

A deep type of dish or pan, typically used for casseroles and made out of pottery.


mee

en-noun

mee (countable and uncountable, plural mees)

kiinalaiset nuudelit

dish containing Chinese-style wheat noodles

He watched with pleasure the food-sellers swirling the frying mee round in their kualis over primitive charcoal fires.

1956, Anthony Burgess, chapter 7, in Time for a Tiger, London: Heinemann, published 1968, →ISBN, page 115:


English strong ale

English strong ale (countable and uncountable, plural English strong ales)

An ale brewed to over 5% ABV that uses malt barley. It is brewed in England and also in America.


serving suggestion

serving suggestion (plural serving suggestions)

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

A suggestion as to how a particular food could be served; used especially on the packaging of ready meals where the illustration is markedly different from the contents.


springform

(often attributive) A round baking tin with a rim that can be detached from the base, making it easy to remove the contents after baking.

Springform

a round baking tin with a rim that can be detached from the base


quenelle

Borrowed from French quenelle, from German Knödel. Doublet of knaidel.

(cooking) A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.

(cooking) An elliptical shape moulded by chefs from soft foods using two spoons.


quenelle

en-verb

quenelle (third-person singular simple present quenelles, present participle quenelling, simple past and past participle quenelled)

quenelles (present singular third-person)
quenelling (participle present)
quenelled (participle past)
quenelled (past)


taco salad

(US) The normal filling of a taco served, as a salad, with lettuce etc and either with tortilla chips or in a bowl made from tortilla.


peppery

en-adj

peppery (comparative pepperier, superlative pepperiest)

pepperier (comparative)
pepperiest (superlative)

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Resembling or characteristic of pepper, especially in having a spicy taste.


sherbet

en-noun

sherbet (countable and uncountable, plural sherbets)

From Turkish şerbet, from Ottoman Turkish شربت (şerbet), from Arabic شَرْبَة (šarba, “drink”).
Doublet of sorbet and sharbat, related to syrup.

Directly they were trotted off in their little pea-green and gilt carriage, guardian negress and all, I went into the shop, about which I had all this time been loafingly prowling, and called, clapping my hands, for some violet sherbet, […]

1860, Walter Thornbury, Turkish Life and Character, volume 1, page 137:

Tea is becoming a favourite drink in Turkey, not instead of coffee, but of the sherbet or cool drinks that are handed to guests; it comes generally from Russia, and although a trifle dear on account of the carriage, is extremely good, when properly made.

1895, Oswald Hutton Parry, Six Months in a Syrian Monastery [2004 reprint], page 86

The beverages of the Turks were an interesting exception to their reputation for simple foods. While many writers mentioned the Turkish penchant for drinking “cleere water,” in light of the prohibitions against alcohol (although some writers, usually those who were more negatively inclined against the Turks, maintained that they were drunkards in secret), virtually all authors discussed the nonalcoholic drinks made by the Turks to replace alcohol, not only coffee, but also sweet refined drinks such as sherbet, a cold drink that usually included sugar, water, and a fruity or flowery flavoring. Sherbet was considered a delicacy, and it and other refined drinks were mentioned in detail by a number of travelers.

2008, Anna Suranyi, The Genius of the English Nation: Travel Writing and National Identity in Early Modern England, pages 101–102:

A traditional West and South Asian sweet drink prepared from fruits or flower petals.


sherbert

sherbert (countable and uncountable, plural sherberts)

(chiefly US, sometimes proscribed) Alternative spelling of sherbet (“food of frozen fruit juice with a dairy product added”)


sparkling wine

sparkling wine (countable and uncountable, plural sparkling wines)

Any wine that is effervescent because of dissolved carbon dioxide; either because of fermentation in bottle or by physical carbonation.


spumante

spumante (countable and uncountable, plural spumantes)

Any of several Italian sparkling wines, some of which are made using the méthode champenoise.


skinless

From Middle English skynles, equivalent to skin + -less. Cognate with Old Norse skinnlauss (“skinless”).

I bought skinless chicken breast because the fat right under the skin is supposed to be fattening; but they don't crisp as much.

Not having an outer layer of skin or skinlike material, or with such a layer removed.


skimmer

A device that skims.
A sieve-like, slotted spoon.

A device for removing organic matter from an aquarium.

Any of several large bivalve shells, sometimes used for skimming milk, such as the sea clam (Spisula solidissima) and large scallops.


milch cow

From Middle English melche cow, mylche cowe.

(military, slang) A German WWII submarine designed to carry large cargoes of supplies and transfer them to other submarines.


pectopah

Faux Cyrillic reading of Russian рестора́н (restorán, “restaurant”), and the same word in other languages written in Cyrillic. Doublet of restaurant.

der

Alex would always comment about the unusually large number of Pectopahs on Gorky Street. I think he thought that it was a chain of shops owned by a company called Pectopah.

1982, Vernon Johnson Mwaanga, An Extraordinary Life, page 172:

(rare, humorous) A Russian (or Serbian, Mongolian, etc.) restaurant.


cocoa butter

en-noun

cocoa butter (usually uncountable, plural cocoa butters)

The fat that is extracted from the cocoa bean to make chocolate; it has a relatively sharp melting point so does not feel greasy when eaten.


pimento

Borrowed from Portuguese pimento (“bell pepper; later any pepper”), similar to Spanish pimiento, from Latin pigmentum (“coloring; colorful thing”), from pingo (“paint”) and -mentum (suffix denoting instruments and results of actions). Doublet of pigment, piment, and pimiento.

doublet

Capsicum annuum
Capsicum annuum#Translingual

A red sweet pepper, a cultivar of Capsicum annuum, used to make relish, stuffed into olives, or used as spice.


commissary

From Late Latin commissarius, from commissus, past participle of committō (“to commit, entrust to”). Doublet of commissar.

A store primarily serving persons in an institution, most often soldiers or prisoners.

лавка

A cafeteria at a television or movie studio.


chow mein

en-noun

chow mein (countable and uncountable, plural chow meins)

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Borrowed from Taishanese 炒麵／炒面 (cau² men⁵, “stir-fry noodles”).

Since I come from the North-eastern part of India myself and belong to a minority race, I too have suffered from racism, at least in its milder forms. I’ve been called "chinky", "momo", "chowmein", and more.

2017 May 23, Alana Golmei, “Let’s talk about racism”, in Hindustan Times, Delhi:

(India, slang, offensive, countable) A person from Northeast India.


scrapple

(US, Pennsylvania, Appalachia, Blue Ridge) A mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells the mixture into a loaf.


panini

Borrowed from Italian panini, plural of panino (literally “small bread”).

(two characters talking at a table in a cafeteria) -- "What is that? What's a panini?" -- "It's a bread roll, toasted, flattened. It's nice."

A type of grilled sandwich made of a small loaf of bread, cut horizontally, filled with meat such as salami or ham, cheese or other food.


sunflower oil

A vegetable oil, pressed from sunflower seeds, and used in cooking.

ひまわり油

ひまわりゆ, himawari-yu, ひまわりあぶら, himawari-abura


corky

en-adj

corky (comparative corkier, superlative corkiest)

corkier (comparative)
corkiest (superlative)

Bind fast his corky arms.

c. 1603–1606, William Shakespeare, “The Tragedie of King Lear”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act III, scene vii]:

Consisting of, or like, cork; dry; shrivelled.


stockpot

(cooking) A large pot, such as is used for making stock or for cooking large amounts of soup.


amygdalate

en-noun

amygdalate (countable and uncountable, plural amygdalates)


advocaat

advocaat (countable and uncountable, plural advocaats)

Borrowed from Dutch advocaat (“liqueur”).

A Dutch liqueur made of egg yolks, sugar and strong liquor, typically brandy.


fiori

From Italian fiori (literally “flowers”).

(cooking) A form of decorative extruded pasta.


brisket

brisket (countable and uncountable, plural briskets)

From Middle English brusket, probably from Old Danish bryske (“cartilage, gristle”), from Old Norse brjósk, from Proto-Germanic *briuskiz (compare German Brausche (“knot on the head”)). Cognate with Danish brusk, Icelandic brjósk.

der

A smoked meat dish made from cow brisket popular in Texas.


gluten-free

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8 Jan 2020, Felicity Cloake in The Guardian, How to make the perfect gluten-free chocolate brownies – recipe
there are as many ways to make a brownie as there are ways to cover yourself in chocolate in the process, but the real difference between the gluten-free recipes are in what they replace the wheat with.


pan

→? Irish: panna

→ Japanese: パン

From Middle English panne, from Old English panne, from Proto-West Germanic *pannā, from Proto-Germanic *pannǭ, from Late Latin panna, from Latin patina (“broad, shallow dish, pan, stewpan”), from Ancient Greek πατάνη (patánē, “kind of flat dish”), which is probably from Pre-Greek.
Cognate with West Frisian panne, Saterland Frisian Ponne, Dutch pan, German Low German Panne, Pann, German Pfanne, Danish pande, Swedish panna, Icelandic panna.

pan

flat vessel used for cooking — see also frying pan

A wide, flat receptacle used around the house, especially for cooking.

w:Oxford English Dictionary#Electronic versions

Oxford University Press
w:Oxford University Press

(chiefly Ireland) A loaf of bread; a pan-loaf.

The steel band transforms the people who play in it and dance to it, and fosters links between them. […] He learned to play the pan and filled in for absent members.

2009, Pnina Werbner, Black and Ethnic Leaderships, page 122:


churro

A fried pastry from Spain, typically eaten as a dessert and with chocolate beverage.


sopaipilla

A small, crisp, puffy, deep-fried pastry often served with honey.


chicken-wing

A cooked (usually breaded) wing of a chicken.


chicken-wing

en-verb

chicken-wing (third-person singular simple present chicken-wings, present participle chicken-winging, simple past and past participle chicken-winged)

chicken-wings (present singular third-person)
chicken-winging (participle present)
chicken-winged (participle past)
chicken-winged (past)

Don't chicken-wing it!

(volleyball, humorous) To pass a hard-hit ball with the upper arm extended out from the body. This usually has the lower arm pulled in toward the body and is reminiscent of a chicken's wings when trussed.


steakhouse

They're of the generation that believes that steak houses should be dimly lit and frostily chilled (hell, they actually believe in steak houses).

1991, Douglas Coupland, “Celebrities Die”, in Generation X, New York: St. Martin's Press, →OCLC, page 112:

A restaurant that specializes in good cuts of meat, particularly steak.


sparerib

Probably borrowed from Low German ribbesper, from Middle Low German ribbespêr (“spare-ribs”), from ribbe (“rib”) + sper (“spear; spit”), from Old Saxon ribbi + sper, from Proto-Germanic *ribją + *speru. The word was transposed, with the first element becoming confused with English spare due to folk-etymology. Compare also English ribspare (rare, modern uses dialectal).

derived

SPARERIBS AND SAUERKRAUT […] Place sauerkraut in greased baking dish and sprinkle with brown sugar. Brown spareribs under broiler heat, season and place on sauerkraut.

1976, Ruth Berolzheimer, editor, Culinary Arts Institute Encyclopedic Cookbook, new rev. edition, Chicago, Ill.: Culinary Arts Institute, →ISBN, page 384:

Winter Melon, Pearl Barley, and Sparerib Soup […] Place spareribs, chicken giblets, scallops along with their soaking liquid, pearl barley, orange peel, ginger, and winter melon in a large pot along with 4 quarts of cold water. Bring to a boil over high heat.

2009, Teresa M. Chen, A Tradition of Soup: Flavors from China's Pearl River Delta, Berkeley, Calif.: North Atlantic Books, →ISBN, page 134:

Spareribs and barbecue sandwiches star on the menu.

2011, Darwin Porter, Danforth Prince, Frommer's Portable Savannah, Hoboken, N.J.: John Wiley & Sons, →ISBN, page 65:

Texans will want lightly seasoned (with salt and pepper) or unseasoned slow-smoked dry ribs with barbecue sauce or hot sauce on the side – and given their druthers, spareribs will be preferred over baby backs. […] A full slab of pork spareribs should have about 12 rib bones.

2012, Ardie A. Davis, Paul Kirk, America's Best Ribs, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 4:

Pork spare ribs are the original ribs. They come from the side of the hog and are part rib bone, part cartilage from the sternum of the hog. Historically, the side ribs weren't a desirable part of the hog and were left for the hired help to eat, thus the term "spare."

2012, Ray Lampe, Ribs, Chops, Steaks & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven, San Francisco, Calif.: Chronicle Books, →ISBN, page 18:

The difference between a St. Louis rib and a spare rib is simply the fact that the end and the breast bone have been cut off. With the breast bone cut off it can be easily sliced between the bones.

2014, Bob Oros, Center of the Plate: Comprehensive Course includes Little Known Industry Secrets, [Raleigh, N.C.]: Lulu, →ISBN, page 46:

King Chef (2F Main Mall, 0932 323 1871) serves healthy food and authentic Cantonese cuisine in a fine dining setup. For Father's Day, treat the whole family to its dim sum platters! It has a roasted platter which includes soyed chicken, roast duck, barbecued pork asado, fried five-spice roll, and soyed cucumber with century egg. Another option is the steamed dim sum platter, where you can devour a spread of hakaw, pork & shrimp siomai, Japanese siomai, beancurd roll, and Taosi spareribs.

2022 June 18, “Go on a Binondo food trip this Father's Day at Lucky Chinatown”, in Manila Bulletin, Manila: Manila Bulletin Publishing Corporation, →ISSN, →OCLC, archived from the original on 2022-06-22:


calipash

en-noun

calipash (countable and uncountable, plural calipashes)

From French carapace, Spanish carapacho; further etymology uncertain. Doublet of carapace.

The tortoise—as the alderman of Bristol, well learned in eating, knows by much experience—besides the delicious calipash and calipee, contains many different kinds of food.

1749, Henry Fielding, The History of Tom Jones, a Foundling, volume I, London: A[ndrew] Millar, […], →OCLC, book 1:

Dobbin helped him to it; for the lady of the house, before whom the tureen was placed, was so ignorant of the contents that she was going to help Mr. Sedley without bestowing upon him either calipash or calipee.

1847 January – 1848 July, William Makepeace Thackeray, chapter XXVI, in Vanity Fair […], London: Bradbury and Evans […], published 1848, →OCLC:

The edible greenish material found underneath the upper half of a turtle's carapace (shell).


calipee

calipee (countable and uncountable, plural calipees)

A food of the yellowish material found inside the lower half of a turtle's carapace (shell).


bread pudding

bread pudding (usually uncountable, plural bread puddings)

"Once I'd got to Gloucester to visit the shed at Horton Road, I was sustained by tea and BR bread pudding from the station refreshment room."

2023 February 8, “Stop & Examine”, in RAIL, number 976, page 71:

A dessert made from stale bread, suet, egg, sugar or golden syrup, spices, and dried fruit.


muffuletta

muffuletta (countable and uncountable, plural muffulettas)

From Sicilian, diminutive of muffe (“mold, mushroom”), perhaps due to the appearance of the round sandwich bread being reminiscent of a mushroom cap.

A kind of olive salad made with giardiniera.


vinification

vinification (countable and uncountable, plural vinifications)

From vinify (“to make wine”) + -ication (suffix forming nouns).


vinify

en-verb

vinify (third-person singular simple present vinifies, present participle vinifying, simple past and past participle vinified)

vinifies (present singular third-person)
vinifying (participle present)
vinified (participle past)
vinified (past)

From Latin vinis (“wine”) + -ify (“to make into”).

To convert fruit juice—particularly grape juice—into wine by fermentation.


viniculture

en-noun

viniculture (countable and uncountable, plural vinicultures)

From Latin vīnī cultūra (“cultivation of wine, winegrowing”). Compare viticulture.

Synonym of viticulture, the cultivation of grape vines for producing wine.


angel hair

Sense 1 is a semantic loan from Italian capelli d'angelo.

sl

A type of pasta, thinner than spaghetti or vermicelli.

A traditional Portuguese sweet food, fios de ovos.

Angel hair consists of thin, cotton-like fibers that are found at the scene of UFO sightings. The strands look like spider webs (which many skeptics assert is precisely what they are) and have been found on houses, on the ground, in trees, and hanging off electrical wires following a UFO sighting.

2019, Stephen Spignesi, William J. Birnes, The Big Book of UFO Facts, Figures & Truth, Simon and Schuster, →ISBN:

(ufology) A sticky, fibrous substance reported in connection with UFO sightings and other paranormal manifestations.

(botany) A parasitic plant of the genus Cuscuta, dodder.


tea trolley

en-noun

tea trolley (plural tea trolleys or tea trollies)

tea trolleys (plural)
tea trollies (plural)

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About this, he is, as ever, humorous and self-deprecating, attributing his employment to the fact that the tea trolley arrived during his interview and “I'd been so well brought-up that I just naturally leaned over and said, ‘Would anyone like a cup of tea?’.[…]”

2001 May 12, Robert Potts, “The poet at play”, in The Guardian, →ISSN:

(especially Commonwealth) A table on wheels used to take food or drinks from the kitchen to the dining-room, or throughout a workplace for tea break.


tea cart

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tea wagon

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(US) A table on wheels used to take food or drinks from the kitchen to the dining-room.

(US, film, slang) An audio mixing console on wheels.


carnivorousness

. . . Shows ample evidence carnivorousness Is not impaired by conjugal estate; The flesh consumed, the beefy brethren speed'ly separate.


rosé wine

A pale pink wine made by removing the dark grape skins at the required point during fermentation.


hot toddy

hot toddy (countable and uncountable, plural hot toddies)

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After that I sat around in the apartment and drank too much hot toddy trying to crack the code in Geiger's blue indexed notebook.

A drink made from alcoholic liquor mixed with sugar, spice and hot water.


grapeseed oil

grapeseed oil (countable and uncountable, plural grapeseed oils)

Grapeseed Oil: This organically grown oil from France is ideal as a massage oil.

2006, Jesse Dallas, Pets Need Wholesome Food Also:

A light, relatively bland vegetable oil, extracted from the seeds of the grape; used for salad dressings etc.


sukiyaki

sukiyaki (usually uncountable, plural sukiyakis)

We played golf all day and lived Japanese-style after the massage and paper-and-scissors games with the geishas who cooked our sukiyakis.

1991, John O. Coote, Submariner, page 206:

A Japanese dish of thinly-sliced beef and tofu with dashi, mirin and soy sauce cooked quickly at the table.


coffee pot

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Philander went into the next room[…]and came back with a salt mackerel that dripped brine like a rainstorm. Then he put the coffee pot on the stove and rummaged out a loaf of dry bread and some hardtack.

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

A pot in which coffee is brewed or from which it is served.


frappalatte

frappalatte (countable and uncountable, plural frappalattes)

Any of several varieties of milky coffee served cold.


pithivier

A pie or cake consisting of two puff pastry rounds enclosing frangipane and often fruit (if a dessert) or meat, etc.


charbroil

en-verb

charbroil (third-person singular simple present charbroils, present participle charbroiling, simple past and past participle charbroiled)

charbroils (present singular third-person)
charbroiling (participle present)
charbroiled (participle past)
charbroiled (past)

To cook on a flat, lined metal surface that is heated from below; to chargrill.


nosh

en-noun

nosh (countable and uncountable, plural noshes)

From Yiddish נאַשן (nashn), from Middle High German naschen (“nibble”) (which is also the parent of German naschen), from Old High German naskōn (“to nibble; parasite”), from Proto-West Germanic *hnaskwōn (“to weaken; make soft; tenderise”). Doublet of nesh.


sourdough

en-noun

sourdough (countable and uncountable, plural sourdoughs)

en:California Gold Rush
en:Klondike Gold Rush

From Middle English sour dogh, equivalent to sour + dough, compare German Sauerteig. The senses pertaining to California, Alaska and the Yukon derive from the distinctive pouches of bread starter (starter dough used to make sourdough) worn on a belt or around the neck by experienced prospectors during the Klondike Gold Rush and California Gold Rush.

A type of bread dough leavened with yeast and lactobacilli that produce acids giving a sour taste.


zin

zin (countable and uncountable, plural zins)


kilted sausage

From the resemblance of the bacon wrapper to a kilt around the sausage.

A sausage wrapped in bacon, traditionally served for Christmas dinner in Scotland and parts of England.


court bouillon

court bouillon (plural court bouillons or courts bouillons)

court bouillons (plural)
courts bouillons (plural)

A seasoned, aromatic liquid, such as a mixture of water with wine or vinegar and spices and vegetables, used for poaching fish, meat, seafood, or vegetables.


galette

We skipped dessert and walked down through the raindrops to a bake-shop to sample the flat Breton galette, made of sugar, eggs, butter, and flour […]

1974, Saturday Review, volume 1, page 31, column 3:

GALETTES BRETONNES AU SARRASIN. BRETON BUCKWHEAT GALETTES. The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouillé, briskly scrambled on the hot galette, or miroir, left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds.

2007, Anne Willan, “Potatoes, Pasta & Legumes—Good Things on the Side”, in The Country Cooking of France, San Francisco, Calif.: Chronicle Books, →ISBN, page 236:

You want a breton galette (cancalaise made up of scallops, smoked bacon and mushrooms cream is a real delight ...), pancakes like the delicious "Bzh" with homemade salted butter, homemade crumble and toasted almonds – note that the specialities are made from organic breton flour.

2014, Céline Pieters et al., Best of France: Sights, Hotels, Restaurants, Paris: Les Nouvelles Editions de l'Université, →ISBN, page 327:

Clipping of Breton galette: a crêpe or pancake made with buckwheat flour, and often with a savoury filling, originally from Upper Brittany in France.


McWorld

The spreading of McDonald's restaurants throughout the world as the result of globalization.


chinaware

chinaware (countable and uncountable, plural chinawares)

Alternative case form of Chinaware, China-ware, &c., from China + -ware.

According to the Japanese writer, the two first-named mountains and hills, besides several other places up and down Hizen, is made Japanese porcelain or chinaware out of a whitish fat clay, which is found there in great plenty.

1881, George Ashdown Audsley, Keramic Art of Japan, page 148:

So I turned my attention to setting up my new home, arranging the furniture and displaying Rita's sparkling glass and chinaware on the sideboard.

1996, Rina De'firenze, Mystery of the Mona Lisa:

This book includes a systematic examination of chinawares in over a thousand documented estates from the seaport communities of Salem, Boston, Newport, New York, and Philadelphia from 1690 to 1770.

2011, Caroline Frank, Objectifying China, Imagining America: Chinese Commodities in Early America:


chocolaty

en-adj

chocolaty (comparative chocolatier, superlative chocolatiest)

chocolatier (comparative)
chocolatiest (superlative)

Having some characteristics of chocolate.


chophouse

From chop + house. For Chinese customs sense, see chop (“quality”).


paskha

en-noun

paskha (countable and uncountable, plural paskhas)

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Borrowed from Russian па́сха (pásxa), from Па́сха (Pásxa, “Easter”). Doublet of Pasch, Pascha, and Pesach.

A traditional Eastern Orthodox Easter dessert, made from curd.


pain au chocolat

pain au chocolat (plural pains au chocolat)

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/ˌpan əʊ ˈʃɒkəlɑː/

/ˌpæn oʊ ˌʃoʊkoʊˈlɑ/

Borrowed from French pain au chocolat (literally “chocolate bread”).

bor

A French snack consisting of a pastry, normally similar to a croissant, with chocolate inside.


milk chocolate

en-noun

milk chocolate (countable and uncountable, plural milk chocolates)

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

(uncountable) Chocolate that includes milk powder as one of its ingredients.

melkchocolade

chocolate that includes milk powder as one of its ingredients


choccy

choccy (countable and uncountable, plural choccies)

Would you like a choccy biccy?


sous-chef

From French sous-chef. Compare Italian sotto capo, which was calqued into English as underboss. Perhaps there was ultimately an unattested term *subcaput in Late Latin, with a variant *subciput.

(cooking) The chef underneath the head chef in the chef's hierarchy.


oven glove

A heatproof glove designed to carry hot things to or from an oven.


shortcake

shortcake (countable and uncountable, plural shortcakes)

→ French: shortcake

→ German: Shortcake

→ Italian: shortcake

→ Japanese: ショートケーキ (shōtokēki)

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

A sweet cake or biscuit (crumbly leavened bread) typically made with flour, sugar, salt, butter, milk or cream, and sometimes eggs, and leavened with baking powder or baking soda.

A dessert made with such a cake, typically having layers of cream and fruit.


pot still

A still used for distillation in the production of whisky, or for crude separations in a chemical plant.


potato chip

(UK, Ireland) One of a batch of pieces of potato cut into elongated cubes and fried; a chip or chipped potato, usually larger than American french fries.

ᏄᎾ ᏗᏍᏔᎦᏔᏅ

a piece of potato similar to a french fry, a British potato chip

I'll take a potato chip, and eat it!

2007 December 8, “目線 [Glare]”, in デスノート [Death Note], spoken by Light Yagami (Brad Swaile), Ocean Productions, via Adult Swim:

(Canada, US, Australia, Singapore, Philippines, Hong Kong, New Zealand) A potato crisp, a thin slice of potato that has been fried.


mashed potatoes

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Mashed potatoes is (or are) my favorite starch dish.

(uncountable or in the plural) A dish consisting of potatoes that have been boiled, mashed to a pulpy consistency, and mixed with such ingredients as butter or milk.

During late-season skiing, I have encountered ice in the morning and mashed potatoes in the afternoon.

19841 November, Richard C. Sailiant, “Ask Skiing [letter]”, in Skiing, page 38:

The Eastern ski tribe could confidently expect much ice underfoot while the Western contingent could expect much mashed potatoes around the ankles.

1996 Spring-Summer, Morten Lund, “Skiing Down Those Golden Years with John Jay”, in Skiing Heritage Journal, page 7:

I climbed back through the bottomless mashed potatoes as quickly as I could, relieved to see that his ski was off, with his foot pointing in a normal direction— not the skis’.

2001 October 1, Paul Parker, Free-Heel Skiing: Telemark and Parallel Techniques for All Conditions, 3rd edition, Seattle: The Mountaineers Books, →ISBN, →OL, page 185:

(skiing) Partially melted snow with a pulpy texture, making for slow skiing.

Used other than figuratively or idiomatically: see mash, potato.


bhuna

Borrowed from Hindi भुना (bhunā), adjectival participle of भुनना (bhunnā, “to be boiled”).

A type of curry, in which the onions and spices are cooked in oil with no water


coffee morning

→ Irish: maidin chaife (calque)

→ Welsh: bore coffi (calque)

(British) A social gathering where people talk over coffee and cakes, usually to raise money for a charity.

maidin chaife

a social gathering where people talk over coffee and cakes


brewpub

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

A public house with a brewery (usually a microbrewery) attached.


coffeemaker

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

Upholsterer, Letter-Carrier, Foreign-Post, Coffee-maker, of each one.

1681, Thomas De Laune, The Present State of London, page 113:

If your cook is not habitually a good coffee-maker, the coffee will most probably be sent in cold, thick, and weak—for want of some previous supervision.

1839, Eliza Leslie, The Behaviour Book, page 35:

To be sure it had to be taken without milk, but there was plenty of sugar, and when Rod passed his tin cup for a second helping, the coffee-maker's face fairly beamed with gratified pride.

1892, Kirk Munroe, Cab and Caboose: The Story of a Railroad Boy, page 47:

One of the tests by which a Greek goddess is measured is the quality of her Greek coffee. There are many ways to prepare it, and a flawless result is uncontestable proof of proper technique. Medium, sweet, plain, “heavy” and sweet, “heavy” with no sugar, with or without a film of foamy bubbles are some of the many variations of an expert coffee maker. Can she prepare good coffee? She’s a goddess!

2018, Katerina Tsemperlidou, translated by Alexandra Kalapothaki, Greek Women are Goddesses, AKAKIA Publications, →ISBN:


calamari ring

A circular slice of squid, usually one of several, deep-fried and served as an antipasto.


dittany

dittany (countable and uncountable, plural dittanies)

From Old French ditan (French dictame), from Latin dictamnum, from Ancient Greek δίκταμνον (díktamnon), reportedly from Δίκτη (Díktē, “Dicte”), a mountain in Crete on whose slopes the plant grew.

common dittany, stone mint, frost mint, American dittany

(US) A fragrant herb in the mint family native to the eastern United States (Cunila origanoides).


suya

Elizabeth started eating her suya, her eyes on my face.

2020, Akwaeke Emezi, The Death of Vivek Oji, Faber & Faber Ltd, page 186:


butter knife

A non-serrated or unilaterally serrated table knife with a dull edge and rounded point, designed for spreading butter on a piece of bread without tearing it.


cookware

cookware (usually uncountable, plural cookwares)

The assorted objects, such as pots, pans, baking sheets, etc., used for cooking


pizza pie

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


stubby

en-adj

stubby (comparative stubbier, superlative stubbiest)

stubbier (comparative)
stubbiest (superlative)


capered

(cooking) Prepared or served with capers.


horsemeat

en-noun

horsemeat (usually uncountable, plural horsemeats)

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

In January 2013, supermarkets were hit by an extraordinary scandal as it emerged that foods made of processed 'beef' actually contained horsemeat.

2015, Ian Marcouse, Andrew Hammond, Nigel Watson, Edexcel Business A Level Year 1: Including AS:


boscage

boscage (countable and uncountable, plural boscages)

From the Middle English boskage, from the Old French boscage, from Vulgar Latin *boscāticum, from Late Latin boscus, from Frankish *busk (compare Middle Dutch busch), from Proto-Germanic *buskaz (“forest, woods”).

der

(art) Among painters, a picture depicting a wooded scene.


tartness

en-noun

tartness (countable and uncountable, plural tartnesses)

From Middle English *tartnesse, from Old English teartnes (“sharpness, severity, asperity”), equivalent to tart + -ness.

inh

The characteristic of being tart; sharpness of taste.


flattop

From flat + top. Sense of “aircraft carrier” attributed to the message, “Scratch one flattop,” radioed during the Battle of the Coral Sea by LCDR Robert E. Dixon to the USS Lexington, whose commanding officer credited the pilot with coining the standard USN slang.

(cooking) A grill with a flat cooking surface rather than metal bars.


café noir

en-noun

café noir (countable and uncountable, plural café noirs or cafés noirs)

café noirs (plural)
cafés noirs (plural)

One night when he had no money for a room he spent the night in the Café du Dôme—buying only two cafés noirs—and he made thirty-three sketches of the stemmed goblet in which the coffee was served.

1947, Scott Graham Williamson, The Fiesta at Anderson’s House, Henry Holt and Company, page 161:


cracked wheat

(cooking) Wheat grains that have been cut or crushed without further milling.


wine vinegar

wine vinegar (countable and uncountable, plural wine vinegars)


gillie

From Scottish Gaelic gille (“helper”), from Middle Irish gilla (“youth, young man; boy, male child; messenger, page, servant”), possibly borrowed from Old Norse gildr (“brawny, stout; of full worth”). Compare Irish giolla (“boy”).

der

A Highland chief being as absolute in his patriarchal authority as any prince, had a corresponding number of officers attached to his person. […] Our officer of Engineers, so often quoted, has given us a distinct list of the domestic officers, who, […] belonged to the establishment of a Highland chief. These are, […] 4. Gillie-more, or sword-bearer, alluded to in the text. 5. Gillie-Casflue, who carried the chief, if on foot, over the fords. 6. Gillie-comstrain, who leads the chief's horse. 7. Gillie-Thrusha-narinsh, the baggage-man. 8. The Piper. 9. The piper's gillie, or attendant who carries the bagpipe.

1847, Walter Scott, “[Notes to Canto Third.] Note XVI.”, in The Lady of the Lake, a Poem, illustrated edition, Philadelphia, Pa.: Carey and Hart, →OCLC, pages 289–290:

But my good companion had nothing in his mind but kindness; and the next moment, two of the gillies had me by the arms, and I began to be carried forward with great swiftness (or so it appeared to me, although I dare say it was slowly enough in truth), through a labyrinth of dreary glens and hollows and into the heart of that dismal mountain of Ben Alder.

1886 May 1 – July 31, Robert Louis Stevenson, Kidnapped, being Memoirs of the Adventures of David Balfour in the Year 1751: […], London; Paris: Cassell & Company, published 1886, →OCLC:

(Scotland, originally) A male attendant of a Scottish Highland chief.


Boston baked beans

(cooking) A variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon.


corer

(geology) A device used to take core samples for analysis


choux pastry

en-noun

choux pastry (countable and uncountable, plural choux pastries)

If you don't get your choux pastry just right, the profiteroles will taste foul.

Similarly, choux pastry is a much beloved and ultraversatile pastry that is truly unlike any other. Where most pastries—such as a short pastry used in tarts—rely on minimal gluten activation to maximize crispiness and tenderness, choux pastry […]

2013, Holly Herrick, The French Cook - Cream Puffs & Eclairs, Gibbs Smith, →ISBN:

A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, chouquettes, etc.


somen

Borrowed from Japanese 素麺(そうめん) (sōmen, “white noodles”).

Thin, white noodles usually served cold with sauce for dipping.


ducana

An Antiguan dish made using sweet potatoes, white flour, sugar, vanilla essence, grated coconut and sometime raisins, blended and wrapped in large grape leaves or aluminum foil and boiled, often served with salted fish in tomato sauce.


batterer

"This is serious," replied the potential fish batterer.

1987, Kerry Cue, Hang On To Your Horses Doovers, page 13:


lactovegetarian

A person whose diet excludes meat and eggs, but includes dairy products.


Bovril

A valuable if seldom-employed restorative is made with Bovril as one of the ingredients.

The conversation had turned to pictures, and some of those on the walls were being admired by the guests, most of whom showed by their remarks that they saw little difference between a water colour and an advertisement for Bovril.

1930 August, Shaugh Courtenay, “Red Hair and Yellow Curtains”, in The Cornhill Magazine, page 233:

We mix up at the stainless steel kitchen sink under the shelves with all the jars of jam and bottles of Bovril and butter and stuff this infinitesimal minute wee tiny quantity of ammonium nitrate with about a snuff pinch of aluminium powder […]

2005, Harold Strachan, Make a Skyf, Man!:

(trademark) A brand of beef extract made in the UK.


cauliflower cheese

(cooking) A British dish of boiled cauliflower served with a cheese sauce.


blue cheese

blue cheese (countable and uncountable, plural blue cheeses)

A kind of cheese made with bluish mold in it.


deliciously

en-adv

deliciously (comparative more deliciously, superlative most deliciously)

more deliciously (comparative)
most deliciously (superlative)


pilaf

en-noun

pilaf (countable and uncountable, plural pilafs)

From Ottoman Turkish پلاو (modern Turkish pilav), from Classical Persian پلاو (pilāw), from Hindi पुलाव (pulāv)/Urdu پُلاؤ (pulāo), from Sanskrit पुलाक (pulāka), which is probably of Dravidian origin. Akin to Tamil புழுக்கு (puḻukku, “cooked rice”).

Charlie Vaughn, the tribal chairman, dismissed his critics at the opening as people who are "eating tofu and pilaf and sitting in Phoenix with their plasma-screen TVs".

A dish made by browning grain, typically rice, in oil and then cooking it with a seasoned broth, to which meat and/or vegetables may be added.


bao

bao (countable and uncountable, plural baos or bao)

Borrowed from Mandarin 包 (bāo) or Cantonese 包 (baau1). Cognate of Vietnamese bánh bao.

Any of various types of steamed bread or bun used in Chinese cuisine

A sandwich or stuffed bun made with this bread


kuai

A historical Chinese dish consisting of finely cut strips of raw fish or meat.

生魚片 /生鱼片

a Chinese dish consisting of finely cut strips of raw fish or meat


entomophagous

en-adj

entomophagous (comparative more entomophagous, superlative most entomophagous)

more entomophagous (comparative)
most entomophagous (superlative)

Humans are generalist feeds derived from a long lineage of entomophagous primates.

2016, Justin O. Schmidt, The Sting of the Wild, Johns Hopkins University Press, →ISBN, page 28:


gingernut

(UK, slang) A redhead; a ginger-haired person.


samogon

Borrowed from Russian самого́н (samogón), from само- (samo-, “self”) + stem of гнать (gnatʹ, “to distill”).

I'd be given a room in a peasant's house, next door to the cowshed, and light chores, […] drinking tea with whoever fancied himself as the local liberal, keeping them company over samogon in winter […]

2005, James Meek, The People's Act of Love, Canongate, published 2006, page 185:

In Russia, home-distilled illegal spirit, similar to vodka; moonshine.


boilermaker

/ˈbɔɪləɹmeɪkɚ/

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

The sole boilermaker visited the out-depots if necessary, but such occasions were exceptional, engines being worked up to Horsham on suitable duties and changed over as required.

1952 February, J. Pelham Maitland, “Locomotive Working on Sussex Branches Fifty Years Ago”, in Railway Magazine, page 83:

A person qualified to make or repair boilers.


lebkuchen

en-noun

lebkuchen (plural lebkuchen or lebkuchens)

Borrowed from German Lebkuchen, from Middle High German lebekuoche. The origin of the first component is uncertain: it might come from Latin libum (“flat bread”) or Germanic Laib, loaf, or Leb-Honig, crystallized honey often used in baking.

The kettle was coming to the boil, and the tray was ready with two teacups and the little sweet lebkuchen that Rachel liked.

2004, Alan Hollinghurst, The Line of Beauty […], 1st US edition, New York, N.Y.: Bloomsbury Publishing, →ISBN:

A traditional German Christmas biscuit form of gingerbread.


Lapsang Souchong

lapsang souchong
lapsang souchong#English

Alternative letter-case form of lapsang souchong


bonne bouche

Coined in English from French bonne bouche (“agreeable taste”, literally “good mouth(ful)”).

bor

It is a melancholy truth that this same New York, though the most charming, pleasant, polished, and praiseworthy city under the sun, and in a word the bonne bouche of the universe, is most shockingly ill-natured and sarcastic, and wickedly given to all manner of backslidings ; for which we are very sorry, indeed.

1807 April 18, Washington Irving, “To Correspondents”, in Salmagundi, G. P. Putnam's sons, New York, pages 183–184:

Just then the desserts, mere bonnes bouches in foot-wide puddles of pink coulis, were set in front of them.

2004, Alan Hollinghurst, The Line of Beauty […], 1st US edition, New York, N.Y.: Bloomsbury Publishing, →ISBN, page 378:


family restaurant

en-noun

family restaurant (plural family restaurants)

eating establishment
eating establishment

An eating establishment that serves relatively simple food at reasonable prices, and welcomes children as well as adults.


deliciousness

deliciousness (usually uncountable, plural deliciousnesses)

The state or quality of being delicious.


self-raising flour

self-raising flour (usually uncountable, plural self-raising flours)

(UK, Ireland, Commonwealth, cooking) A type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked. Equivalent to American English "self-rising flour".

自發粉 /自发粉

a type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked

önkelesztő / önmagától megkelő liszt (sütőporos)


broiling

en-adj

broiling (comparative more broiling, superlative most broiling)

more broiling (comparative)
most broiling (superlative)

But the butterflies were dead. A whiff of rotten eggs had vanquished the pale clouded yellows which came pelting across the orchard and up Dods Hill and away on to the moor, now lost behind a furze bush, then off again helter-skelter in a broiling sun.

1922 October 26, Virginia Woolf, chapter II, in Jacob’s Room, Richmond, London: […] Leonard & Virginia Woolf at the Hogarth Press, →OCLC; republished London: The Hogarth Press, 1960, →OCLC, page 21:


breathalyze

en-verb

breathalyze (third-person singular simple present breathalyzes, present participle breathalyzing, simple past and past participle breathalyzed)

breathalyzes (present singular third-person)
breathalyzing (participle present)
breathalyzed (participle past)
breathalyzed (past)

To estimate the alcohol content of a person's blood by using a breathalyzer


bulldog gravy

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

Now, Emma stood in front of the hot coal stove in Clayton's kitchen, stirring water, lard, and flour in a cast[-]iron skillet with a battered wooden spoon—her first attempt at making bulldog gravy.

2015, Ellen Marie Wiseman, Coal River, →ISBN:

(chiefly historical) A Depression-era foodstuff associated with American coal miners, consisting of a mixture of water, flour, and grease, often eaten with beans.


cake slice

A knife with a wide, triangular, unsharpenedblade, designed to cut and serve slices of cake.

taartschep

a knife with a wide, triangular, unsharpened blade, designed to cut and serve slices of cake


calvados

en-noun

calvados (countable and uncountable, plural calvadoses)

(uncountable) An apple brandy made in Normandy, France.

卡爾瓦多斯蘋果白蘭地 /卡尔瓦多斯苹果白兰地

kaa¹ ji⁵ ngaa⁵ do¹ si¹ ping⁴ gwo² baak⁶ laan⁴ dei²


koulibiaca

Borrowed from Russian кулебяка (kulebjaka, “a pie with meat, fish or cabbage filling”).

bor

A Russian dish of salmon, rice etc. cooked in puff pastry


overcook

en-verb

overcook (third-person singular simple present overcooks, present participle overcooking, simple past and past participle overcooked)

overcooks (present singular third-person)
overcooking (participle present)
overcooked (participle past)
overcooked (past)

(transitive) To cook for too long or at too high a temperature.


mojito

/məʊˈhiːtəʊ/

From Spanish mojito, diminutive of mojo (“sauce”), from mojar (“to moisten”), from Vulgar Latin *molliō (“to soften by soaking”), from Latin molliō (“soften”), from mollis (“soft”).

der

A Cuban cocktail, generally made from rum, lime, sugar, mint, etc.


saveloy

From a corruption of cervelat (“Swiss smoked beef or pork sausage”) or French cervelas (“type of thick, short sausage”) (perhaps influenced by Savoy (“historical region in western Europe now shared between modern France, Italy, and Switzerland”)), both from Old French cervelat, from Italian cervellata (compare Italian cervelletto (“cerebellum”), cervello (“brain”), probably from the fact that the sausage was originally made from pork brains), from Old Milanese Lombard zervelada, from Latin cerebellum (“brain; little brain”), from cerebrum (“brain”) (from Proto-Italic *kerazrom, ultimately from Proto-Indo-European *ḱerh₂- (“head, top; horn”)) + -ellum (suffix forming diminutives).

Savoloys. TAKE ſix pounds of young pork, free it from bone and ſkin, and ſalt it with one ounce of ſalt-petre, and a pound of common ſalt, for two days; [...]

1788, [Hannah] Glasse, “Of Hogs-puddings, Sausages, &c.”, in The Art of Cookery, Made Plain and Easy; […], new edition, London: […] J[ohn] Rivington and Sons, […], →OCLC, page 257:

Savaloys, or Cervelas. [...] Fill the gut, and bake the savaloys for half an hour in a moderate oven.

[1810], [Esther Copley], “Stuffings, Seasonings, Forcemeat, &c.”, in The Cook’s Complete Guide, on the Principles of Frugality, Comfort, and Elegance […], London: George Virtue, […], →OCLC, page 394:

When I dined regularly and handsomely, I had a saveloy and a penny-loaf, or a fourpenny plate of red beef from a cook's shop; [...]

1849 May – 1850 November, Charles Dickens, “I Begin Life on My Own Account, and Don’t Like It”, in The Personal History of David Copperfield, London: Bradbury & Evans, […], published 1850, →OCLC, page 115:

GEORGE PUCILL was indicted for stealing, on the 13th of April 15 savoloys, value 1s. 3d.; and ¾lb. tripe, value 2d., the goods of George Anderson, his master. George Anderson. [...] I saw some savoloys projecting from a hole in his smock-frock—I then found fifteen more round his body and over his arms— [...] Thomas Arnold (police constable H. 127) I took the prisoner, and found the tripe and savoloys—he said he was going to take them home for his supper. (The prisoner received a good character, and the prosecutor promised still to employ him.)

1839 May 16, Henry Buckler, “London and Middlesex Cases”, in Central Criminal Court. Minutes of Evidence, Taken in Shorthand, volume XII, London: George Hebert, […], →OCLC, paragraph 1540, page 63:

"She always has a savaloy for supper, and I'm going to fetch it, and the beer." [...] [H]e walked arm-in-arm with the golden-tressed creature who now carried the savaloy for her mother in a piece of old newspaper!

1855 May, “The Lamplighter: A Model Story for Young Authors”, in Harper’s New Monthly Magazine, volume X, number LX, New York, N.Y.: Harper & Brothers, […], →OCLC, chapter II, page 818:

Saveloys! After all, there's nothing like saveloys, is there? Talk about your partridge, your venison, and your 'are, why, I've tasted saveloys as 'ud give 'em all a start if it came to a question of game.

1882, Henry Arthur Jones, “The Silver King”, in Russell Jackson, editor, Plays by Henry Arthur Jones: The Silver King, The Case of the Rebellious Susan, The Liars (British and American Playwrights, 1750–1920), Cambridge, Cambridgeshire, New York, N.Y.: Cambridge University Press, published 1982, →ISBN, act III, scene ii, page 70:

My dinner consists in rotation of one third of a pound of bacon, cooked over the gas (twopence halfpenny), or two saveloys (twopence), or two pieces of fried fish (twopence), or a quarter of an eightpenny tin of Chicago beef (twopence). Any one of these, with a due allowance of bread and water, makes a most substantial meal.

1895, A[rthur] Conan Doyle, chapter XIII, in The Stark Munro Letters: […], London: Longmans, Green, and Co., →OCLC, page 274:

When a local butcher gave her a party savoloy (a highly "treated" sausage) she became so hyperactive for the next six hours, she threw tantrum after tantrum.

1987, Elizabeth Baker, Elton Baker, The Unmedical Book: How to Conquer Disease, Lose Weight, Avoid Suffering & Save Money, [Portland, Or.]: Drelwood Publications, →ISBN, page 103:

[...] I used to go in the early mornings to shoo the hens from their nests to get the brown eggs with the dark speckles that the cook would fry with saveloy sausages which my grandmother had ordered while the eggs were still warm [...]

1995, John Canter, Aran Song, Indreabhán, County Galway: Cló Iar-Chonnacht, →ISBN, page 42:

If you pushed a little further up through the crowd you would see, on the other side, an old bloke with gingery hair who wore a long, thin, ochre-coloured coat, sitting there all day on a high wooden stool shouting: ‘Savaloys! Savaloys! Savaloys!’

2004, Bryan Magee, chapter 5, in Clouds of Glory: A Hoxton Childhood, London: Pimlico, →ISBN, page 59:

He's free, you idiot, Sheephead Morton said, parting his own wet hair with his saveloy fingers and putting his slouch hat back on.

2013, Richard Flanagan, chapter 8, in The Narrow Road to the Deep North (A Borzoi Book), New York, N.Y.: Alfred A[braham] Knopf, published 2014, →ISBN, page 171:

(chiefly Australia, British, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked.


Melchizedek

From Hebrew מַלְכִּי־צֶדֶק (malkî-ṣed̠eq). The name literally means “righteousness is my king”.

uder

מַלְכִּי־צֶדֶק

Hebrew מַלְכִּי־צֶדֶק (malkî-ṣed̠eq)

A very large champagne bottle (named after the King) with the capacity of about 30 liters, equivalent to 40 standard bottles.


racking

en-noun

racking (countable and uncountable, plural rackings)

(brewing) The process of clarifying, and thereby deterring further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.


sugarallie

From sugar + Scots alicreesh, allacreesh (“liquorice”), earlier alacreische, probably through Dutch lakkeris from Old French licorece, licoresse, whence English licorice, liquorice.


Sunday roast

(British, Canada, Australia, New Zealand) A traditional roast dinner, eaten on a Sunday, consisting of roast meat and trimmings.


wine glass

Coordinate term: beer glass

A glass vessel, normally with a stem, from which wine is drunk.


wine bottle

Inherited from Middle English wynebotellys pl, equivalent to wine + bottle.

inh+

A tall bottle with a long neck, normally made of dark or clear glass, for holding and serving wine.


hogget

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

From Middle English hogget, from Anglo-Norman hoget and an Anglo-Latin hogettus.

(chiefly UK, New Zealand) The meat of a young sheep.


galactopoiesis

The continued production of milk by the mammary gland.


enamelware

en-noun

enamelware (usually uncountable, plural enamelwares)

Cooking utensils that have a corrosion resistant layer of enamel fused to the surface


tallboy

By surface analysis, tall + boy, but the furniture sense may have been originally modeled after lowboy, related to French bois (“wood”).

In her post, which was less than a minute long, she said that the company had sent her a tallboy can of Bud Light with her face on it. An image of the can was edited into the video.

2023 April 25, Amanda Holpuch, Julie Creswell, “2 Executives Are on Leave After Bud Light Promotion With Transgender Influencer”, in The New York Times, →ISSN:

(US) A tall beer can, either 16 or 24 ounces (473 or 710ml).


dauphinoise

/ˌdɔːfɪnˈwɑːz/

French dauphinoise, from the Dauphiné area of France, near the Italian border, whence this dish comes.

A dish of sliced potatoes baked in milk, cream and cheese.


griddlecake

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

Any of various forms of small pancake made from a spoonful of batter cooked on a griddle.


hamantaschen

hamantaschen pl (normally plural, singular hamantasch)

Borrowed from Yiddish המן־טאַשן (homen-tashn).

A workshop for children and adults on making hamantaschen, the triangular pastries that are traditional for Purim, the Jewish feast being celebrated Saturday and Sunday, will be held tomorrow[…].

2007 February 28, Florence Fabricant, “Food Calendar”, in New York Times:

Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.


andouille

andouille (countable and uncountable, plural andouilles)

Borrowed from French andouille, ultimately from Latin indūcō (“to lead in, to bring in”). Doublet of nduja.

der

Lightly smoked French sausage that is eaten cold, made of pork gut filled with tripe or minced meat of the same animal.


see mui

Borrowed from Cantonese 西梅 (sai1 mui4-2, “prune”), via Hawaii.


li hing mui

Borrowed from Cantonese, perhaps 旅行梅 (leoi5 hang4 mui4-2, literally “travelling plum”), via Hawaii.


fustiness

en-noun

fustiness (usually uncountable, plural fustinesses)

[…] I was running away from drabness, fustiness, snobbery, the claustrophobia of close horizons, and from my inability, although I am quite an attractive rat, to make headway in the rat-race.

1980 [1962], Ian Fleming, chapter 1, in The Spy Who Loved Me, →ISBN, page 3:

[T. E.] Lawrence said that in the end he felt himself to be fighting not for the imperial British but for the rebellious Arabs. All too often he conflicted with British bureaucratic fustiness.

2014 March 2, Jan Morris, “Lawrence in Arabia: War, Deceit, Imperial Folly and the Making of the Modern Middle East by Scott Anderson, review: A skilful account of T. E. Lawrence and his role in the painful birth of an emerging Middle East [print version: A rock in Arabia's shifting sands, 1 March 2014, p. R26]”, in The Daily Telegraph (Review):


snow cone

(US) A confection of crushed ice covered with flavored syrup or fruit juice, usually served in a paper cone or a plastic glass.

raspado

Mexican standard usage, Nicaragua, Panama, Venezuelan standard usage


muesli

muesli (countable and uncountable, plural mueslis)

→ Chinese: 木斯里 (mùsīlǐ)

→ Japanese: ミューズリー (myūzurī)

→ Korean: 뮈슬리 (mwiseulli)

From Alemannic German Müesli, diminutive of Mues (“mashed dish”); compare Dutch moes.

A breakfast dish based on uncooked rolled oats and fruit.


sloppy joe

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

(US) A hot sandwich, typically composed of ground beef cooked in a skillet with highly seasoned tomato sauce or tomato paste and spread between two sides of a bun.

(US, New Jersey) A cold delicatessen three-decker rye bread sandwich made with sliced meat, Swiss cheese, coleslaw, and Russian dressing.


flavorful

en-adj

flavorful (comparative more flavorful, superlative most flavorful)

more flavorful (comparative)
most flavorful (superlative)

Guokui, a Chinese flatbread, stars at this new Greenwich Village spot. A big, crisp, nicely burnished oval that’s baked in a clay oven, this style of guokui comes with an improbably thin layer of filling that packs a flavorful punch.

2020 August 11, Florence Fabricant, “A Filled Chinese Flatbread Comes to Manhattan”, in The New York Times, →ISSN, →OCLC, archived from the original on 2020-08-11, Off the Menu:


Karelian pasty

en-noun

Karelian pasty (plural Karelian pasties)

A traditional pasty from Karelia, usually with a rye crust and now most often eaten with a mixture of boiled eggs and butter.


nasi goreng

nasi goreng (usually uncountable, plural nasi gorengs)

/ˈnɑːsi ˈɡɔːɹɛŋ/

An Indonesian rice dish, often cooked with chicken or shellfish and served with strips of omelette


tenderloin

tenderloin (countable and uncountable, plural tenderloins)

The tenderest part of a loin of meat, especially of pork or beef.

(dated, US slang) A district of a city where corruption is common, often because the district is devoted to questionable businesses (peep shows, etc) which are easy for police to blackmail and extort.


gummy bear

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A confectionery made of gelatin in the miniature shape of a toy bear


gummy worm

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A confectionery made of gelatin and often, but not always, in the shape of a toy worm, and somewhat softer than a gummy bear.

confectionery made of gelatin

gummy, gummy bear, gummy candy, gummy sweet


estaminet

Kit […] went in a little estaminet, and sat over in a corner with a twelve-centime glass of beer, reviewing the situation.

2006, Thomas Pynchon, Against the Day, Vintage, published 2007, page 589:

(archaic) A restaurant where smoking is allowed.


mild ale

mild ale (countable and uncountable, plural mild ales)

(British, historical) Young (newly brewed) ale, not yet having developed a tangy flavour.


mild and bitter

mild and bitter (countable and uncountable, plural mild and bitters)

A drink consisting of a mixture of mild and bitter beers.


chicheme

A drink, found almost exclusively in Panama and Costa Rica, made from milk, hominy,cinnamon, and vanilla.


kofta

Borrowed from Persian کوفته (kôfta, “ground meat”), from کوفتن (kôftan, “to grind, break, beat”).

Any of various spicy meatball or meatloaf dishes of the Middle East, Caucasus, South Asia, and the Balkans.

malai kofta

also a food, probably etymologically unrelated


epazote

From Spanish epazote, from Classical Nahuatl epazōtl.

Dysphania ambrosioides
Dysphania ambrosioides#Translingual

A pungent herb used in Latin-American cooking and tea making, and in folk medicine; Dysphania ambrosioides.


mochi

mochi (countable and uncountable, plural mochis or mochi)

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Many of Japan's most popular confections are dusted with a light coating of sweetened kinako. These confections usually consist of a grain such as mochi (pounded glutinous rice) […]

2013, William Shurtleff, Akiko Aoyagi, History of Tofu and Tofu Products (965 CE to 2013), Soyinfo Center, →ISBN, page 1146:

And when it comes to mochi, the Japanese rice dough, much of its appeal can be attributed to a glorious bounce or a gelatinous squish or a comforting kind of gloop.

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

A small Japanese rice cake made from glutinous rice.

موتْشِي

mūtšī, mōtšī


sheet cake

sheet cake (countable and uncountable, plural sheet cakes)

Wearing a kelly green tennis dress with white espadrilles, she was carrying a sheet cake resembling a flag, blueberries and strawberries as the stars and stripes arranged across a layer of whipped cream.

2022, Ling Ma, “Tomorrow”, in Bliss Montage, New York: Farrar, Straus and Giroux, →ISBN:

(US) A simple, flat, rectangular cake, often vanilla or sometimes chocolate.


coffee table

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We were just settling ourselves around the coffee-table, when several friends from the parsonage arrived.

1886, Peter Christen Asbjørnsen, translated by H.L. Brækstad, Folk and Fairy Tales, page 26:

(furniture) A long, low table, often placed before seating in a living room, on which drinks may be served, and magazines, etc. placed.


force-feed

en-verb

force-feed (third-person singular simple present force-feeds, present participle force-feeding, simple past and past participle force-fed)

force-feeds (present singular third-person)
force-feeding (participle present)
force-fed (participle past)
force-fed (past)

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They were ordered to force-feed the prisoners on hunger strike.

To force a person or animal to ingest food, for example by stuffing food down the throat, or using a tube passed into the stomach.

atacuñar / atocuñar / atucuñar (Americanism)


sarmale

A Romanian sarma; a roll consisting of minced meat or another stuffing wrapped in cabbage leaves.


sarma

A dumpling of minced meat and other ingredients wrapped in a leaf (grape or cabbage); the Turkish equivalent of dolma.


sarma

“You see how the wind has pressed it into a hard layer?” “The sarma did it!” one of the children told Alex. “The sarma wind is mighty. It's so strong it turns ships upside down.” “Ah, that's something I didn't know. Well, we can thank the sarma for making excellent material for us." "The mountain hides our homes from the sarma," said another.

2011, Michael D. O'Brien, The Father's Tale: A Novel, Ignatius Press, →ISBN, page 749:

A strong, cold wind that blows down the valley of the Sarma river (which acts as a natural wind tunnel), reaching hurricane strength (uprooting trees) by the time it blows across the western shore and into Lake Baikal.


keeve

From Middle English kive, from Old English cȳf (“vat”), from Proto-West Germanic *kūbiju, a diminutive of Proto-Germanic *kūbaz, perhaps from Latin cūpa. Related to French cuve. Doublet of coupe, cup, and hive.

In order to avoid a great deal of trouble, and to perform the vvork more effectually, by diveſting the nevv made Cyder of vvhat pummice and other impurities remain; after ſtraining it through a hair ſieve, on its coming from the VVring, or Preſs, it is neceſſary to be provided vvith a large open vat, keeve, or clive, vvhich vvill contain a vvhole pounding, or making of Cyder; or as much as can be preſſed in one day: […]

1753, Hugh Stafford, “Sect. VI. Of Proper Vessels for Receiving the Cyder for Its Fermentation; the Vigilance, Exact Care, and Attention Required in the First Fermentation of Cyder for Making It Sweet, and as Long as It Continues in a Fermenting State.”, in A Treatise on Cyder-making, Founded on Long Practice and Experience; […], London: […] E[dward] Cave, […], →OCLC, page 48:

(brewing) A vat or tub in which the mash is made; a mash tub.


chocolatey

en-adj

chocolatey (comparative chocolatier, superlative chocolatiest)

Twice a day, on his way to and from school, little Charlie Bucket had to walk right past the gates of the factory. And every time he went by, he would begin to walk very, very slowly, and he would hold his nose high in the air and take long deep sniffs of the gorgeous chocolatey smell all around him.

1964, Roald Dahl, “Here Comes Charlie”, in Charlie and the Chocolate Factory, New York, N.Y.: Alfred A. Knopf, pages 9–10:


passata

en-noun

passata (usually uncountable, plural passatas)


nuoc mam

nuoc mam (countable and uncountable, plural nuoc mams)

Borrowed from Vietnamese nước mắm (“salted fish sauce”).

bor

For quotations using this term, see Citations:nuoc mam.

A fish sauce used in Vietnamese cookery.


pho

PHO is the name of an Annamese soup held in high esteem. It is made with beef, a veal bone, onions, a bayleaf, salt, and pepper, and a small teaspoon of nuoc-man, a typically Annamese condiment which is used in practically all their dishes.

1935: Marcelle "Countess" Morphy, Recipes of All Nations, p. 802 http://babel.hathitrust.org/cgi/pt?id=coo.31924003591769;view=1up;seq=816

2003: Frank Browning, "73106: Lemongrass on the Prairie", National Geographic, vol. 203, issue 3 http://ngm.nationalgeographic.com/ngm/0303/feature6/
Ten minutes away from the intersection, the heart of Little Saigon, you can easily walk to five restaurants specializing in pho (the classic Vietnamese beef broth soup), two Asian supermarkets, and several Chinese barbecue cafés.

A Vietnamese soup with a beef base, typically served with rice noodles and optionally beef or chicken.


kangaroo piss

From kangaroo + piss (“inferior liquor”).

>> Yeah, or you could drink beer instead.
>Right, Fosters (ever been kicked by a kangaroo?)
Kangaroo piss more like it. Let's go for top shelf instead of the urinal, try something like Carlsberg or if you want Aussie beer try Cooper's Pale Ale ;^) Stix, or Cascade.

1998 July 10, Gully Foyle, “Why does Gawd need representatives? (was: Free Will (Re: Why are there atheists?))”, in talk.atheism (Usenet):

Hey! I was led to believe that Fosters was crap, and that the various Australian microbrews were the way to go. If that's the case, then wouldn't offering a Fosters to a visitor be an insult? Another way of saying, "Your palette^([sic]) probably cannot descriminate between a quality beer and kangaroo piss, so there's no need to waste the good stuff on you. Here, have a Fosters." :)

1999 July 18, Dave, “CANADA IS A GOOD PLACE....”, in alt.tv.southpark (Usenet):

Hey Billy, stop drinking kangaroo piss for breakfast and wake up.

2001 December 12, Skip Press, “Osama's Tape and Al Jazeera's responce^([sic])”, in alt.journalism (Usenet):

(Australia, vulgar, slang) Beer, especially of inferior quality.


kokoretsi

en-noun

kokoretsi (countable and uncountable, plural kokoretsis)

Borrowed from Greek κοκορέτσι (kokorétsi), from Albanian kukurec.

A traditional Greek dish typically consumed at Easter, consisting mainly of seasoned lamb or goat offal.


Dolly Varden cake

Dolly Varden cake (plural Dolly Varden cakes)

After Dickens' fictional character; see Dolly Varden.

A highly decorated cake in the form of a standing doll with a large flowing skirt.


dolcetto

dolcetto (countable and uncountable, plural dolcettos or dolcetti)

/dɒlˈtʃɛtəʊ/

Borrowed from Italian, a diminutive of dolce (“sweet”). Doublet of dulcet and doucet.

A grape variety from Piedmont, used to make a red wine.


Bolly

The DB5 makes a brief reappearance in GoldenEye, this time with a refrigerated glove box for a bottle of Bolly

2002, Paul Simpson, The Rough Guide to James Bond, page 211:

... popped the cork from a bottle of Bolly.

2005, Jane Wenham-Jones, One Glass Is Never Enough, page 295:

"Can I order a bottle of Bolly?" "Of course you can, love. Give them a bell. I won't be a mo."

2006, Ambrosia, Greek Girls Don't Cry, page 48:


griot

griot (countable and uncountable, plural griots)


affogato

/ˌɑːfəˈɡɑːtəʊ/

/ˌæfəˈɡɑːtəʊ/

Borrowed from Italian affogato (“drowned”).

A drink or dessert (especially ice-cream) topped with espresso and sometimes a caramel or chocolate sauce


sgroppino

sgroppino (countable and uncountable, plural sgroppinos)

A cocktail, originally from Venice, consisting of a mixture of vodka, prosecco and lemon gelato.


chicha

From a popular song entitled La Chichera (“the chicha seller”), referring to the fermented beverage.

/ˈt͡ʃiːt͡ʃə/

(music) A genre of popular Peruvian music related to cumbia and native Peruvian huayno.


mici

From Romanian mici, plural of mic (“small”).

Then join a picnic table of shoppers at the Terasa Obor beer garden for a paper plate of mici (grilled meatballs, at 2.5 lei each), a bread roll (.5 lei) and a slather of spicy mustard.

2018 November 8, Susanne Fowler, “36 Hours in Bucharest”, in The New York Times:

“Come,” he said. “Come with me. I know a place where we could get some mici, even at this late hour. I'm hungry, too, you see, and I could use the company.”

2018, Roxanne Veletzos, The Girl They Left Behind, New York, NY: Atria Publishing Group, →ISBN, page 84:


ade

Back-formation from lemonade, orangeade, etc.

To come to the tables or stands: they were loaded with chocolate, coffee, agua de miel, pulque, mescal, orchatas of several kinds, all the lemon and other "ades" already described, as well as all the cakes and candies, […]

1895, John G Bourke, Folk-foods of the Rio Grande Valley of Northern Mexico, page 61:

If the judgment of the above-mentioned office be correct, in truth, no drink may here be offered to the public as lemonade unless it is made out of fresh fruit! And so with raspberryade and all the other "ades."

1905, American Bottler, volume 25, page 74:

A drink made from a fruit, especially a fizzy one.


locoum

locoum (countable and uncountable, plural locoums)


Turkish delight

Turkish delight (usually uncountable, plural Turkish delights)

Allegedly coined by an English traveller who could not pronounce the Ottoman Turkish name راحت الحلقوم (râhatü'l-hulkûm), 18th c.

A soft, sticky confection made from starch and sugar with various flavourings.


maraschino

maraschino (countable and uncountable, plural maraschinos)

/ˌmæɹ.əˈʃiː.nəʊ/

From Italian maraschino, from marasca, from amaro (“bitter”).

A sweet liqueur made from marasca cherries


chocolate egg

An Easter treat in the shape of an egg (usually much smaller) made of chocolate, wrapped in festively decorated aluminum foil.


frico

A traditional Friulian cheese dish in which cheese is shredded and then pan-fried.


rollmop

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

Back-formation from the plural rollmops, from the German singular Rollmops.

A fillet of herring, rolled and flavoured with sliced onion and spices then pickled in brine