'za

He cuts off a bimbo box—a family minivan—veers past the Buy 'n' Fly that is next door, and pulls into CosaNostra Pizza #3569. Those big fat contact patches complain, squeal a little bit, but they hold on to the patented Fairlanes, Inc. high-traction pavement and guide him into the chute. No other Deliverators are waiting in the chute. That is good, that means high turnover for him, fast action, keep moving that 'za.

1992, Neal Stephenson, Snow Crash, New York: Bantam Books, →ISBN:

"I'll just grab a slice of 'za for the road," Donald said, mimicking his older sister.

2003, Jim Brown, Black Valley, →ISBN, page 91:

Gourmet chocolate pizza called CHOCIZZA. The 'za is the brainchild of West Chester's Carrie Brownfield […]

2003, Cincinnati Magazine, volume 36, number 5, page 26:


Teabagistan

(US politics, slang) An idealized, rural, conservative version of America, as recalled by Tea Party members.


lahmacun

From Turkish lahmacun, from Arabic لَحْم عَجِين (laḥm ʕajīn, “meat and dough”), from لَحْم (laḥm, “meat”) + عَجِين (ʕajīn, “dough”).

der

لَحْم عَجِين

A dish of Arab origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb).


mousseux

en-adj

mousseux (comparative more mousseux, superlative most mousseux)

more mousseux (comparative)
most mousseux (superlative)


mousseux

We sat down at a corner table and ordered a bottle of iced mousseux.

1970, John Glassco, Memoirs of Montparnasse, New York, published 2007, page 70:


pav bhaji

Borrowed from Marathi पाव भाजी (pāv bhājī).

bor+

A Maharashtrian fast food dish of vegetable curry served on bread and garnished with coriander and chopped onions.


vada pav

Borrowed from Marathi वडा पाव (vaḍā pāv).

A Maharashtrian vegetarian fast food consisting of batata vada between two slices of bread.


batata vada

bor

Marathi बटाटा वडा (baṭāṭā vaḍā)

A popular vegetarian fast food in Maharashtra, India, consisting of a potato mash patty coated with chickpea flour, then deep-fried and served hot with savory condiments.


shish taouk

en-noun

shish taouk (usually uncountable, plural shish taouks)

From Turkish şiş (“skewer”) + tavuk (“hen”).

Skewered chicken cubes that are grilled.


shish taouk

Coined by Abdallah Akkouche, of the Basha restaurant chain.
See Etymology 1 above for the root words.

(Quebec) Chicken shawarma, as a platter or as a pita sandwich.


kafta kebab

A skewered grilled dish composed of several kafta cubes.


mystery meat

mystery meat (countable and uncountable, plural mystery meats)

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

It was strange how this kind of shaved, basically overcooked mystery meat, which he guessed really was, probably, beef, could be tastier, under the right circumstances, than a really good steak.

1999, William Gibson, All Tomorrow's Parties (Bridge trilogy; book 3), New York, N.Y.: Viking Press, →ISBN, page 151:

A few minutes later, Ruth handed me my breakfast: burnt toast, runny scrambled eggs, and a mystery meat.

2015, Jon Bassoff, The Disassembled Man:

Justina Machado and Aaron Mark went uptown to sample the savory pastries that play a central role in their new horror-comedy — minus the mystery meat.

2023 July 5, Erik Piepenburg, “In ‘The Horror of Dolores Roach,’ the Empanadas Are to Die For”, in The New York Times, →ISSN:

(informal, derogatory) Any processed meat product whose animal source is not readily identifiable.

Glittering of “mystery meat”, glowing of freshly rotten woods, burning of sea, flash of fireflies, light emitted by glowworms and allied organisms during night or in dark had always been a point of great curiosity till the secret behind all these was unfolded by Robert Boyle in 1668.

1984, Dhan Prakash, P.S. Misra, “Light Producing Organisms”, in Science Reporter, volume 21, page 633:

The set of rules and strategies for organ and tissue identification (sometimes called “the hitchhiker’s guide to mystery meat”) as formulated by the Scientific Method, are a short set of decisions in the form of a branching tree or flow chart.

2000, James C. McKenzie, Robert Melvin Klein, Basic Concepts in Cell Biology and Histology, page 386:

It’s not worth it, trying to figure Cam out—part of Cam’s special brand of charm is the screwed-up mystery meat that masquerades as his brain.

2016, S. J. Goslee, Whatever.: or how junior year became totally f$@cked, page 99:

Life is the most miraculous thing imaginable. Sandwiched between two eternities, we are glorious mystery meat.

2018, Bill Gaston, Just Let Me Look at You: On Fatherhood:

The fourth diver was sent to the autopsy in four separate bags, collected from various different locations around the rig, with one miscellaneous body part collected from ten metres above the chambers. Every part of the body inside these bags of mystery meat showed some sign of injury.

2021, James Felton, You Don't Want to Know:

Any unidentified or mysterious biological material of animal origin.


pork and beans

A culinary dish whose main ingredients are pork and beans, often in a sauce.


double cream

double cream (usually uncountable, plural double creams)

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

(UK, Ireland) A relatively thick cream suitable for pouring, whipping and piping.


cherry brandy

cherry brandy (countable and uncountable, plural cherry brandies)

A liqueur made from cherries macerated in brandy or neutral spirit, and flavoured with spices.


home fry

(mostly plural) A piece of fried, sliced or diced potato, part of a basic potato dish often including tomatoes, onions or peppers.


cottage fries

A basic potato dish made by pan- or skillet-frying diced, chunked, wedged or sliced potatoes.


potato pancake

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A shallow-fried pancake of grated potato and egg, often flavored with grated onion.


mother sauce

A basic sauce from which many further sauces can be derived by making minor changes or additions to the ingredients.


blowoff

I performed several experiments to determine the effect of the blowoff method of fermentation on bitterness, protein, and higher alcohols.

1997, Al Korzonas, Homebrewing, page 347:

This blowoff method is wasteful because you lose a couple of quarts of beer, but it is the best way to reconcile the sanitation advantages of a closed fermenter with the behavior of top cropping yeast strains.

2012, Dave Miller, Dave Miller's Homebrewing Guide:

But in retrospective of his photography, there is a shot of a lone carboy perched on a table, lit by a bare bulb with a. blowoff hose curling around in a graceful arc to a round flask with settled yeast.

2019, Denny Conn, Drew Beechum, Simple Homebrewing: Great Beer, Less Work, More Fun, page 21:

I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.

2022, Karllo Mello, Brewer: Prepare Like an Expert:

(brewing) The removal of excess foam and carbon dioxide from the fermentation vessel during the active fermentation stage.


Belgian chocolate

Belgian chocolate (countable and uncountable, plural Belgian chocolates)

For many an aficionado, Belgian chocolate is considered the most sophisticated, the prettiest, the shiniest—in a word, the best.

1984, Lesly Berger, The Gourmet's Guide to Chocolate, Quill, →ISBN, page 33:

Chocolove, a fine, dark Belgian chocolate made in Colorado; has romantic poetry inside label.

2004, Anne Isham, Eat Chocolate, Lose Weight: The Chocoholic's Survival Guide and Practical Handbook, →ISBN:

Butlers Chocolates Dublin, Ireland 01 6710599 www. butlerschocolates.com
Rich Belgian chocolate from Ireland is an unforgettable experience.

2010, Cal Orey, The Healing Powers of Chocolate, Kensington Publishing Corp., →ISBN, page 287:

A style of high-quality chocolate originating from Belgium, but now produced worldwide.


tadig

From Iranian Persian تهدیگ (tah-dig), from Classical Persian تهدیگ (tah-dēg).

Perfectly made tadig will slip out, golden crust and all, onto the serving dish. Enjoy hot. Potato tadig: Another kind of tadig can be made by layering the bottom of the pot with thin slices of potato.

2014, Vegan Eats World: 300 International Recipes for Savoring the Planet, Da Capo Press, →ISBN, page 302:

This should produce a crunchy layer of rice at the bottom, which is called Tadig in Persian.

2005, James Rusk, Amy Rusk, Sara Rusk, Astrological Gastronomy: Temperamental Cooking Explained, iUniverse, →ISBN, page 8:

The bottom of rice will be a thick crust of rice, called "Tadig".

2007, Ester Moreh, Iranian Kosher Recipes, Ketab Corp, →ISBN, page 18:

What I really like is the tadig…

2000, Ana M. Briongos, Black on Black: Iran Revisited, Lonely Planet, →ISBN:

(cooking) In Iranian cuisine, crisp rice taken from the bottom of the pot.


chacha

chacha (countable and uncountable, plural chachas)

A traditional Georgian clear strong liquor distilled from pomace.


ngapi

Transliteration of Burmese ငါးပိ (nga:pi., literally “pressed fish”).

translit

The rivers and lakes abound with fish, from which the inhabitants prepare their favourite condiment of ngapee.

1876, "Burmah" in the Encyclopædia Britannica, 9th ed., Vol. IV, p. 552

Passing by Henzada, because intending to return thither, we went on to Yangdoon or Nyoungdoon, a large and thriving ports celebrated for its fishing trade. Of this fact we were soon abundantly convinced by the abominable smell of nga-pee, a kind of dried and putrid fish, of which the Burmese are particularly fond; nor by that circumstance alone, for we counted a hundred and twenty large trading vessels anchored along the bank.

1880, J.H. Titcomb, chapter VII, in Personal Recollections of British Burma and Its Church Mission Work in 1878-79:

Travellers on the steamers of the Irrawaddy Flotilla Company are wont to rail in no measured terms at the fish-paste which forms an invariable and obtrusively evident part of the cargo, yet no Burman would think a dinner complete without his modicum of nga-pee, and it is a noteworthy fact that one form of the condiment is of frequent appearance on English dinner-tables in the East, under the name of balachong, a term borrowed from the Straits Settlements, but which designates nothing more nor less than a specially prepared variety of nga-pee.

1882, James George Scott, The Burman: His Life and Notions, Ch. xxviii: "Nga-pee"

(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.

নাপ্পি

a pungent Burmese condiment made from fermented and compressed fish or shrimp paste


crémant

en-noun

crémant (countable and uncountable, plural crémants)

From French crémant, originally the present participle of crémer.

Though it’s no longer open, a London restaurant, Bubbledogs, specialized in American hot dogs with Champagne from small producers. Other sparkling wines like cava, crémant and sparkling riesling would be delicious, too.

2022 July 21, Eric Kim, “Welcome to Chicago, Hot Dog Town, U.S.A.”, in The New York Times:


striploin

striploin (countable and uncountable, plural striploins)

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


bat out

en-verb

bat out (third-person singular simple present bats out, present participle batting out, simple past and past participle batted out)

bats out (present singular third-person)
batting out (participle present)
batted out (participle past)
batted out (past)

(transitive, cooking) to flatten something (e.g. with a rolling pin)


teamaker

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

The company's major competitors in teamakers were Cuisinart and T-Fal.

1999, Arthur A Thompson, Alonzo J Strickland, Strategic management: concepts and cases:

A machine that prepares tea (the drink).


draff

en-noun

draff (usually uncountable, plural draffs)

From Middle English draf, likely from an unrecorded Old English *dræf, from Proto-Germanic *drabaz.

Coordinate term: potale

[…] and thence ſprouteth that obſcene appellation of Sarding ſandes, with the draffe of the carterly Hoblobs thereabouts, concoct or diſgeaſt for a ſcripture, verity, when the right chriſtendome of it, is Cerdicke ſands, or Cerdick ſhore, […]

1599, [Thomas] Nashe, Nashes Lenten Stuffe, […], London: […] [Thomas Judson and Valentine Simmes] for N[icholas] L[ing] and C[uthbert] B[urby] […], →OCLC, pages 8–9:

A crowd immersed in ordure, that appear'd draff of the human body.

c. 1805-1814, Dante Alighieri, Henry Francis Cary (translator), The Divine Comedy Canto 18

A byproduct from a grain distillery, often fed to pigs or cattle as part of their ration; often synonymous with brewer's spent grain, sometimes differentiated from it; usually differentiated from potale, at least in technical use, although broad, nontechnical use has often lumped all such byproducts together, especially in the past.


as much use as a chocolate fireguard

En-au-as much use as a chocolate fireguard.ogg

Since a chocolate fireguard would melt immediately.


elevensies

* From dialectal elevens (“the eleven-o'clock meal”).
* In children's games: eleven + -sies

A call in any children's game, such as jacks, where eleven actions must be performed.


tea-time

tea-time (countable and uncountable, plural tea-times)

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

But it's clear that for tea-time trains leaving Manchester, three cars is not enough.

2023 November 1, Philip Haigh, “TPE must choose the right route to a brighter future”, in RAIL, number 995, page 56:


pizza store

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

(Canada, US) A restaurant specializing in pizza.


pizza shop

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


ba-wan

A Taiwanese snack food consisting of a circular translucent dough filled with a savory stuffing and served with a sweet and savory sauce.


cork taint

A wine fault characterized by a set of undesirable smells or tastes, sometimes caused by tribromoanisole.


angelot

Borrowed from French angelot, Late Latin angelotus.

A French gold coin of the reign of Louis XI, bearing the image of Saint Michael; also, a piece coined at Paris by the English under Henry VI.


reblochon

reblochon (countable and uncountable, plural reblochons)

Borrowed from French, from reblocher (“to pinch a cow's udder again”).

A soft French cow's-milk cheese from the Alpine region of Savoie.


afternoon tea

afternoon tea (countable and uncountable, plural afternoon teas)

Afternoon tea remains at its present price of 4s, but the prices of all other main meals have risen by 1s. Thus a full breakfast now costs 10s, lunch 13s 6d and dinner 14s 6d or 16s 6d according to train.

1964 May, “News and Comment: BR meal prices up again”, in Modern Railways, page 293:

As with luncheon, afternoon tea was often a women's gathering for reasons that take us back to the reign of Charles II.

2007, Andrea Broomfield, Food and Cooking in Victorian England: A History, page 59:

Everyone should indulge in a formal afternoon tea at least once while in London. This relaxing, drawn-out, civilized affair consists of three courses, all elegantly served on fine china: dainty finger sandwiches (with the crusts cut off, of course); then fresh-baked scones served with jam and deliciously decadent clotted cream (the rich, thick cream is also known as Devonshire cream); and lastly, an array of bite-size sweets. All the while, an indulgent server keeps the pot of your choice fresh at hand.

2010, Darwin Porter, Danforth Prince, Frommer's England 2011: With Wales, page 165:

At all the places listed below, it's perfectly acceptable to order one afternoon tea and one cream tea (at about £5) and split the afternoon tea goodies.

2010, Rick Steves, Rick Steves′ England 2011, page 179:

The British tradition of afternoon tea is still observed on the last Friday of each month, from January to August, at the hilltop mansion of the governor-general in Nassau.

2011, Darwin Porter, Frommer's Bahamas 2012, page 67:

(UK) A formal afternoon meal comprising light snacks, accompanied by tea.

After afternoon tea we all combine again for a plenary session, followed by the UniForum NZ AGM.

In looking at meal structures, Douglas (1972) made a clear distinction between the afternoon tea which is a snack and the high tea which is classified as a light meal.

1995, David Marshall, Food Choice and the Consumer, page 270:

(Australia, New Zealand, Hong Kong) A small meal or snack eaten between lunch and dinner (supper); a period of time set aside for this purpose, taken as a break from work or from a conference.

下午茶

light meal or snack taken in the mid to late afternoon


morning tea

morning tea (countable and uncountable, plural morning teas)

1993 December, AUUGN: AUUG Inc. Newsletter, Volume 14, Number 6, page 53,
Thursday usually opens with a keynote session prior to morning tea and then breaks to stream sessions before and after lunch. […] The only thing it doesn′t include is breakfast, and many delegates just wait for our scrumptious morning teas anyway.

2000, Maggie Alderson, Pants On Fire, Penguin Books Australia, unnumbered page,
‘You know what this means, don′t you?’ said Maxine, smiling broadly.
‘No?’ I wondered if I had to pack up my office straight away.
‘You have to buy morning tea.’
‘What?’
‘Morning tea. A cake. A big cake for all of us. […] ’

2004, Coralie Mathews, Healthy Children: A Guide For Child Care, 2nd Edition, Elsevier, Australia, page 187,
He rushes in every day, greeting the staff and other children, and is busy with a variety of activities until morning tea time. He helps pack up the tables that are needed for morning tea and wipes them over before going to wash his hands. Morning tea comes on a trolley and Almeido happily places platters of fresh and dried fruit and individual bowls on each table.

(Australia, New Zealand) A small meal or snack eaten between breakfast and lunch; a period of time set aside for this purpose, taken as a break from schoolwork, work, a conference, etc.

早茶

a light meal or snack taken mid morning after breakfast and before the midday meal


sudan

A traditional Korean punch, made from boiled rice flour cakes and honeyed water, often consumed on holidays.


Earl Grey

Earl Grey (usually uncountable, plural Earl Greys)

Reputed by to be named after Charles Grey, 2nd Earl Grey. A “Grey's Tea” is known from the 1850s, but the first known published references to an “Earl Grey” tea are advertisements by Charlton & Co. of Jermyn Street in London in the 1880s.

I'll hazard I can do more damage on my laptop sitting in my pyjamas before my first cup of Earl Grey than you can do in a year in the field.

2012, Skyfall, (Please provide the book title or journal name):

A blend of black tea flavoured with oil from the rind of the bergamot orange.


Marocain

/ˌmæɹəˈkeɪn/

/ˌmɑɹəˈkeɪn/

Borrowed from French Marocain (“Moroccan”), from Maroc (“Morocco”) (from Medieval Latin Marrochium (“the city of Marrakech, the former capital of Morocco”), ultimately from Berber Murt n Akush (“Land of God”)) + -ain (suffix forming demonyms).

der

(viticulture) A name used for two unrelated varieties of French wine grape, carignan and cinsault.


dry martini

en-noun

dry martini (countable and uncountable, plural dry martinis)

Yet, when he arrives at the party, everybody is dressed in typically modern urban fashion and is dancing the Charleston and mambo, and drinking dry martini, frappé mint, or whisky.

2009, Juan Poblete, “Condorito, Chilean Popular Culture and the Work of Mediation”, in Héctor Fernández L’Hoeste, Juan Poblete, editors, Redrawing the Nation: National Identity in Latin/o American Comics (New Directions in Latino American Cultures), Palgrave Macmillan, →ISBN, page 48:

“I approve,” Max, commented as he eyes took in the beauty before him, “are you still drinking dry martini.” “Yes,” replied Maria. Max beckoned a waiter over. “A dry martini with lemonade for the lady and I’ll have a Jack Daniel’s and coke, with plenty of ice.”

2012, M.W. Fletcher, To Unleash a Force, Andrews UK Limited, →ISBN:

The pier, in whose dank shadows she and boys whose names she has forgotten drank dry martini straight from the bottle, long after Thomas had disappeared.

2013, Lezanne Clannachan, chapter 22, in Jellybird, Orion Books, published 2014, →ISBN:

A cocktail made from gin or vodka mixed with a splash of vermouth.


sauerbraten

sauerbraten (countable and uncountable, plural sauerbratens)

From German: sauer (“sour”) + Braten (“roast meat”).

My sauerbraten ($10.95) was a disaster, thin slices of beef drowned in a lake of gravy, and way too sauer, although the accompanying spaetzle were firm and buttery.

1992 March 13, Jody Stern, “Restaurant Tours: joie de Germans?”, in Chicago Reader:

The worst thing that would have happened if Germany had won is that I'd be speaking German now and eating sauerbraten instead of hamburger," he says. "

1994 July 22, Grant Pick, “Bigot for Hire”, in Chicago Reader:

But some meat dishes, like the sauerbraten, are drenched in sauces that tend to be a little too heavy and sweet.

2006 November 24, Michael Gebhert/Mike Sula/David Hammond, “Critic's Choice/Roast Pheasant in a Sleigh and Other Eastern European Delights”, in Chicago Reader:

A German dish of roasted marinated horsemeat or (now more frequently) beef or pork.


overproof

Leeward Island Rums are but seldom brought to this country at a higher rate of strength, than eight or ten per cent. overproof.

1827, “One of the Old School” [pseudonym], chapter I, in Wine and Spirit Adulterators Unmasked, […], London: Printed for the author, by J. Robins and Co. […], →OCLC, page 30:

In overproof spirit, the per centage overproof always represents the quantity of water it will take to reduce it to proof. By adding its per centage overproof to 100, we obtain a number, which, multiplied by any number of gallons, and divided by 100, will give the exact number of proof gallons which is contained in the given quantity of spirit of that strength.

1851, Arnold James Cooley, “ALCOHOL”, in The Book of Useful Knowledge: A Cyclopædia of Six Thousand Practical Receipts, and Collateral Information, including Medicine, Pharmacy, and Domestic Economy. […], New York, N.Y.: D. Appleton & Company, […], →OCLC, page 35, column 1:

Now the rum, as has been said, was criminally overproof, and they had had no intoxicants for a long time. And so a couple of stiff drinks produced a beautiful and generous expansion of soul. The mean cabin became larger, the fire warmer and more cheerful, and life generally of a more roseate hue. They began to feel the prodigal Thanksgiving spirit, and to regret their limited opportunities for satisfying it.

1922 November 25, A[rthur] M[urray] Chisholm, “A Thousand a Plate”, in Western Story Magazine, volume XXX, number 4, New York, N.Y.: Street & Smith Corporation, →OCLC, chapter II, page 93, column 2:

The Zombie, created by Don the Beachcomber, first appeared in 1934 as a hangover cure. […] The rule of no more than two per person was in place from the moment of its conception, due to the sheer amount of booze in the drink, not to mention the overproof rum float on top, and this still remains in place in many venues to this day.

2015, Emma Stokes, “Overproof”, in The Periodic Table of Cocktails, London: Ebury Press, Ebury Publishing, →ISBN, page 139:

Possessing a higher proportion of alcohol than proof spirit.


overproof

[E]ach degree of the hydrometer, when at or near proof, is about a quart in a hundred gallons stronger or weaker, as the hydrometer vibrates under or over the silver speck or sight on the index or upper stem; at the intermediate or strong overproofs, is about a pint in ditto; and at the low underproofs is about three pints in ditto.

1806, Peter Jonas, “Method of Ascertaining the Strength of Spiritous Liquors by Clarke’s Hydrometer”, in The Genuine Art of Gauging Made Easy and Familiar; Exhibiting All the Principal Methods Actually Practised by the Officers of His Majesty’s Revenue of Excise and Customs: …, London: Printed [by C[harles] Whittingham] for Dring and Fage, […], →OCLC, page 367:

Bustle, Jack, bustle. Show us the best—the very best—the over-proof that you keep for your own drinking, Jack!

1841 February–November, Charles Dickens, “Barnaby Rudge. Chapter 54.”, in Master Humphrey’s Clock, volume II, London: Chapman & Hall, […], →OCLC, page 249:

At a Committee of the City of London Chess Club, held on the 18th of January, it was decided to set on foot three even tourneys. In these contests the competitors in each of the tourneys play upon even terms, and they all play together. Tournament No. 1 will be of the Pawn and move strength, and there will be included in the same the strongest members of the Pawn and two moves class. Tournament No. 2 will consist of the averae players of the last-named class, and to them will be added the overproofs of the Knight strength.

[1875 February, “The Month”, in W. N. Potter, editor, The City of London Chess Magazine, volume II, London: Longmans, Green, & Co., published 1876, →OCLC, pages 5–6:

A spirit possessing a higher proportion of alcohol than proof spirit.


overproof

en-verb

overproof (third-person singular simple present overproofs, present participle overproofing, simple past and past participle overproofed)

overproofs (present singular third-person)
overproofing (participle present)
overproofed (participle past)
overproofed (past)

The product may have an open or irregular grain because of the following: a. Underproofing or Overproofing the Dough. b. Too Little Fermentation. c. Baking in an Oven That is Too Cool.

1962 August 8, “Yeast Doughs”, in Pastry Baking (Department of the Army Technical Manual; TM 10-411; Department of the Air Force Manual; AFM 146-11), Washington, D.C.: Departments of the Army and the Air Force; U.S. Government Printing Office, →OCLC, part 2 (Production of Pastry Items), section IV (Faults, Causes, and Corrections), paragraph 173, page 134, column 2:

[I]f the loaf is overproofed, it will not rise or brown in the oven and will taste of alcohol. Usually, even the act of moving the overproofed loaf into the oven will cause it to collapse and flatten. If this happens, punch down the loaf, reshape it, and proof again. Although the flavor will be slightly compromised, the loaf will be saved. Note: You can only save it once, and this works best if the dough is overproofed by no more than 30 to 45 minutes. If the dough has been forgotten for hours, it's hopeless.

2008, Cindy Mushet, “Yeast Breads and Rolls”, in The Art and Soul of Baking, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 70:

Learn when dough is ready to be shaped. When the first rise is complete, dough should feel airy and have a lightness to it. […] With time, you will learn when the dough's lightness is good and be able to catch it before it overproofs.

2014, Tabitha Alterman, “Yeast and Wild Yeast (Sourdough) Breads: Fun with Fermentation”, in Whole Grain Baking Made Easy: Craft Delicious, Healthful Breads, Pastries, Desserts, and More: Including a Comprehensive Guide to Grinding Grains, Minneapolis, Minn.: Voyageur Press, Quarto Publishing Group USA, →ISBN, page 99, column 1:

(transitive, baking) To proof (allow dough containing yeast to rise) excessively.


side order

A small dish served as an accompaniment to a main course or entrée.


livener

Too often, it was the potential liveners of society who emigrated, taking their skills and talents and initiative to benefit other countries...

2005, Brendan Lehane, Early Celtic Christianity:


pepper Jack

A cheese derived from Monterey Jack with the addition of spicy hot peppers.


string cheese

en-noun

string cheese (usually uncountable, plural string cheeses)

Any of various cheeses that can be peeled in strings or strips.

さけるチーズ (sakeru chīzu, literally “tearable cheese”) (trademarked product by Megmilk Snow Brand)


palm wine

palm wine (countable and uncountable, plural palm wines)

A genre of popular music most closely associated with mid-20th-century Sierra Leone.


kopi luwak

Borrowed from Indonesian kopi luwak (see kopi, luak, luwak).

Coffee made from the beans of coffee berries eaten, digested and defecated by civets.


smoke up

en-verb

smoke up (third-person singular simple present smokes up, present participle smoking up, simple past and past participle smoked up)

smokes up (present singular third-person)
smoking up (participle present)
smoked up (participle past)
smoked up (past)


fleshmeat

en-noun

fleshmeat (countable and uncountable, plural fleshmeats)

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

From Old English flǣsċmete, equivalent to flesh + meat.

a. 1529, John Skelton, Colyn Cloute, London: Richard Kele, c. 1545,
some of you do eate / In lenton season fleshe mete

[…] Fish may be mix’d with Flesh-meat, although all Physicians are against it: for certainly, the natural freshness and coldness of Fish, doth temper and allay the natural heat and saltness that is in Flesh-meat,

1671, Margaret Cavendish, “The She-Anchoret”, in Natures Picture, London, Book 2, p. 574:

[…] I had no Flesh-meat, and the Plague raged so violently among the Butchers, and Slaughter-Houses […] that it was not advisable, so much as to go over the Street to them.

1722, Daniel Defoe, “A Journal of the Plague Year”, in et al., London: E. Nutt, page 92:

[…] it seemed hard to be spunging on Jem, and taking a’ his flesh-meat money to buy bread for me and them as I ought to be keeping.

1848, Elizabeth Gaskell, chapter 6, in Mary Barton, volume 1, London: Chapman and Hall, page 98:

“But how shall you cook it [the mutton]?”
“Boil it, ’m. He never has flesh meat, not often that is, but when he does I boil it.”

1923, Arnold Bennett, chapter 6, in Riceyman Steps, London: Cassell, page 115:

(dated) The flesh of animals (excluding fish or invertebrates) used or prepared for food.


basashi

A Japanese dish of sliced raw horsemeat.


yerba maté

(hyperforeign) Alternative form of yerba mate


khachapuri

khachapuri (countable and uncountable, plural khachapuris)

/hɑːtʃəˈpuːɹi/

/hɑːt͡ʃəˈpuɹi/

Borrowed from Georgian ხაჭაპური (xač̣aṗuri).

On the breakfast table I can see the remains of: sturgeon, caviare (pink and black), blinies, cottage cheese and two other cheeses, buckwheat, hatchapuri—a bread cheese—and sour cream, hashi (stew), radishes and spring onions […]

1977, The New Review, volume 4, London: New Review Ltd., →ISSN, →OCLC, page 30:

After Varadzia had served Svobodova with sturgeon and the local delicacy, a hatchapuri—a sort of paratha stuffed with cheese—washed down with a glass of the Lomnja red wine, he sat down and took a pipe with the stranger.

1983, Isaac Asimov’s Science Fiction Magazine, volume 7, New York, N.Y.: Davis Publications, →ISSN, →OCLC, page 128:

No feast would seem proper without the marvelous cheese bread, khachapuri. Khachapuri is found throughout Georgia in many guises—round, rectangular, and boat-shaped. The dough can be yeasty with a thick crust, many-layered and flaky, or tender and cakelike. The bread is usually filled with a fresh, slightly sour cheese like imeruli (Imeretian) or suluguni, but salted cheeses like bryndza may also be used, as long as they are soaked first. […] For those desiring extra sustenance, the khachapuri may be topped with a cracked egg and returned to the oven until the egg sizzles. My favorite version of this cholesterol-rich khachapuri is the adzharuli khachapuri or Adzharian cheese bread, found in Batumi on the Black Sea coast and appropriately boat-shaped.

1993, Darra Goldstein, “Breads and Grains”, in The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, New York, N.Y.: HarperCollins; reprinted Berkeley; Los Angeles, Calif.: University of California Press, 1999, page 136

At the waiter's suggestion, they added mushroom soup and khachapuri, the traditional and ubiquitous Georgian cheese bread.

2014, John Shiffman, “‘Very Rich Men’”, in Operation Shakespeare: The True Story of an Elite International Sting, New York, N.Y.: Simon & Schuster; trade paperback edition, New York, N.Y.: Simon & Schuster Paperbacks, August 2015, page 213

Another delicious Georgian dish was Hachapuri. This is a kind of flat bread with soft cheese and butter in the middle, more butter melted all over the top. There are different kinds of Hachapuri, reflecting the different areas, but all of it is absolutely fantastic. People eat it as a matter of course at almost every meal.

2014 February 25, Janice N. Mau, “‘Gamarjoba’, Georgia.’”, in Samovars and Shashlik: Gems of an Overseas Adventure, Bloomington, Ind.: Balboa Press, Hay House, →ISBN, page 120:

Kargi Gogo, the downtown food cart devoted to the cuisine of Georgia, reopened last week with a new menu devoted to the country's signature dish, khachapuri, or cheesy bread. The new menu highlights four traditional Georgian khachapuris, including the traditional, a pupusa-liked disc stuffed with sulguni (a farmers cheese), plus one with extra cheese melted on top and another with ham and bacon.

2015 October 6, Michael Russell, “Portland’s Kargi Gogo food cart relaunches with new, all-khachapuri menu”, in The Oregonian/OregonLive.com, archived from the original on 2016-05-30:

A cheese pastry from the country of Georgia in the Caucasus region of Eurasia.

خاتشبوري

ḵātšābūri, ḵātšāpūri


dagwood

→ French: dagwood

French: quart-dagwood, quart de dagwood

French: demi-dagwood

Named after American comic strip character Dagwood Bumstead, a character in the comic Blondie.

named-after

A large thick multi-layered sandwich containing cold cuts, cheese, lettuce and any of several other fillings

dagwood

very large and thick multilayered cold cut sandwich

Dagwood sandwich
Dagwood sandwich#English


cabrito

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Mutton rivaled beef in prominence until this century, and cabrito, or kid, remains a major food in Nuevo León.

1995, Cheryl Alters Jamison, Bill Jamison, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, page 223:

Mr. Dean O. Smith, who is the game warden in the Dripping Springs area, barbecues the cabrito for us, and what a treat that is! Cabrito is a very young Spanish goat between one and a half and two years old.

2001, Mary Faulk Koock, The Texas Cookbook: From Barbecue to Banquet-- An Informal View of Dining and Entertaining the Texas Way, page 65:

Consuela and Sullivan had been cooking all night so there was plenty of beef and cabrito.

2013, Philipp Meyer, The Son, Simon & Schuster, published 2014, page 116:


fishball

→ Tagalog: pisbol

In Singapore, the most popular surimi-based product is the fish ball, which is used in a local application, Yong Tau Foo.

2005, Jae W. Park, editor, Surimi and Surimi Seafood, 2nd edition, CRC Press, →ISBN, page 388:

A food item made from pulverized fish shaped into a ball, popular in Chinese and Scandinavian cuisine and elsewhere around the world.


spirytus

Borrowed from Polish spirytus. Doublet of spirit, spiritus, sprite, spright, and esprit.

doublet

A Polish rectified spirit, used in medicine and for the preparation of alcoholic infusions called nalewka.


lactard

Our 'lactard' designer hopes innocent will make some soya options so she can also enjoy a breakfast thickie.

2007, The Other Side, Issue 5, 5 April 2007, page 10 (advertisement)

He also welcomes “glutards and lactards.”

2012 November 28, Andy Rhodes, “Wolf it down at Wolf's Catering and BBQ”, in The Valley Voice, volume 21, number 24, page 18:

As a “lactard,” I feel the pain of having a restricted diet. Yet there is hope in my life, because I can eat bread.

2015, Ivy Davis, "'Glutards' rejoice at Liberated Bakery", The Advocate (Mt. Hood Community College), Volume 50, Issue 18, 20 February 2015, page 4

(slang, rare) A lactose intolerant person.


tippy

en-adj

tippy (comparative tippier, superlative tippiest)

tippier (comparative)
tippiest (superlative)

1790, tip (“apex”) + -y (diminutive). Sense of “clever” may be influenced by tip (“inside information”).

Of all the gay beaux, / That sport their smart cloathes, / There's none that my fancy can please, / With their Spencers or Crops, / Or woolly Foretops, / Like Bob with his Tippy Bootees.

1806, Kitty Crotchet, “The Bootees—A New Song”, in The Port Folio, volume 2, Philadelphia: John Watts, page 76:

(obsolete, colloquial or slang) Fashionable, tip-top.

She read Renan's Vie de Jésus, and I am now going to lend her the antidote—a tippy little bit of criticism by Pressensé.

1863, [1910], Early Letters of Marcus Dods, D.D., page 344:

(colloquial or slang) Clever, neat, smart.

Before rolling some planters are in the habit of sifting the leaf through a No. 4 sieve, and manufacturing the small leaf and tips that fall through separately. This will add to the appearance of the tea, by making it more tippy, but unless fancy teas are being made will not pay for the time and trouble incurred.

1886, T.C. Owen, The Tea Planter's Manual, Colombo: A.M. & J. Ferguson, pages 49–50:

Of tea, having a large amount of tips, or leaf buds.


tippy

Is his dreſs, as we may preſume it will be, elegant; exhibiting no articles of apparel but ſuch as are “All the rage?” he is “Quite the tippy.”

1798, “Whimſical Peculiarities of Expreſſion”, in The Monthly Magazine and British Register, v 6, London: R. Phillips, p 173

(obsolete, colloquial or slang) A dandy.


tippy

(Canada, US) Tending to tip or tilt over; unstable.


ham sandwich

en-noun

ham sandwich (countable and uncountable, plural ham sandwiches)

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The most curious volcano of the district is the Puy Chopine, a dome rising from a crater of scoria composed of granite rocks enclosed, like a slice of ham sandwich, between a layer of basalt and a layer of trachyte.

1890, Augustus J[ohn] C[uthbert] Hare, South-Eastern France, London: George Allen, […], page 224:

Muttsen looked at Eva and Eva looked at Muttsen—and Eva did not cry out, Eva slept gently—Eva ate a little sausage—a piece of ham sandwich, for her supper—Eva ate it all up; […]

1919, H. von Hug-Hellmuth, translated by James J[ackson] Putnam and Mabel Stevens, A Study of the Mental Life of the Child (Nervous and Mental Disease Monograph Series; 29), Washington, D.C.: Nervous and Mental Disease Publishing Company, page 143:

But then I became aware of a noise which at first I attributed to National Health teeth having a tussle with a tough piece of ham sandwich.

For example, two subjects both chewed 13 times for a standard piece of ham sandwich; […]

1978, G[eorge] Neil Jenkins, The Physiology and Biochemistry of the Mouth, 4th edition, Oxford, Oxon: Blackwell Scientific Publications, →ISBN, page 525:

In the mouth, the piece of ham sandwich is mechanically broken down by chewing with teeth.

1984, Kormondy Essenfeld, Tests for Addison-Wesley Biology, Menlo Park, Calif.: Addison-Wesley Publishing Company, →ISBN:

Over the years I have caught fish that had cockle burrs, a piece of ham sandwich, twigs, mice, frogs, even a baby bird.

1986 January 30, Swen, “Something’s new under the sun”, in The Times-News, 81st year, number 30, Twin Falls, Ida., page D-5, column 3:

He was slowly turning a deep reddish-blue, so I quickly pulled him to his feet and prepared to perform the Heimlich maneuver to dislodge the piece of ham sandwich that must have stuck in his throat.

1993 March, Bill Sharp, “The Belt Tightens”, in HP Professional, volume 7, number 3, page 10:

“Hell, that’s practically the Stone Age,” Applegate commented with a laugh, then crammed the last piece of ham sandwich into his mouth and chewed contemplatively before adding, “I can promise you what we have in store will knock your socks off.”

1994, David Alexander, Bandit, New York, N.Y.: Avon Books, →ISBN, page 41:

Maybelline tore off another piece of ham sandwich and fed it to me.

2015, Spencer Quinn [pseudonym; Peter Abrahams], Woof (a Bowser and Birdie novel), New York, N.Y.: Scholastic Inc., published 2016, →ISBN, page 179:

(countable, rarely uncountable) A sandwich made with ham.


wine gum

(UK, Canada, New Zealand) a chewy, pastille-like jelly candy, usually brightly coloured and fruit flavoured.


foamer

(cooking) A screw-top culinary device that comprises a pressure vessel used to hold a liquid and is charged with a compressed gas, to force the contents out of the nozzle, to create a foam.


foremilk

foremilk (countable and uncountable, plural foremilks)

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The first milk drawn from a cow during milking; in humans, the milk secreted initially during breastfeeding, typically low in fat and rich in protein.


hindmilk

hindmilk (usually uncountable, plural hindmilks)

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The milk secreted during the later part of breastfeeding, typically high in fat and low in protein.


freshies

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“Freshies are being served tonight!”
“Freshies?” Christina asked. By the sound of his voice, freshies must be something fabulous, she thought.
“Fresh vegetables! Carrots, peas and broccoli!” Dr. Orlav answered with gusto.

2010, Carole Marsh, The Mystery in Icy Antarctica:

(slang, Antarctica) Fresh food, such as vegetables and eggs, that cannot be produced in Antarctica and must be imported.


fricandeau

fricandeau (plural fricandeaus or fricandeaux)

fricandeaus (plural)
fricandeaux (plural)

/ˈfɹɪkændəʊ/

/fɹɪkænˈdəʊ/

There was a course of two soups, two dishes of fish, stewed beef, boiled lamb and spinach, roast mutton, fricandeau of veal, petit pâté—in short, substantial and choice.

1794, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 283

Thinly sliced meat, especially veal, fried or stewed with a sauce; a fricassee.


Gaelic coffee

Gaelic coffee (countable and uncountable, plural Gaelic coffees)

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wild garlic

wild garlic (countable and uncountable, plural wild garlics)

Compare French ail sauvage, Portuguese alho selvagem.

Allium ursinum
Allium ursinum#Translingual


headcheese

headcheese (countable and uncountable, plural headcheeses)


vodka tonic

An alcoholic beverage made with vodka and tonic water.


cat piss

From cat + piss. The marijuana sense is from the perceived resemblance of the smell.

(slang, vulgar, derogatory, idiomatic) Any beverage of low quality.


salty dog

From a greyhound (“gin and grapefruit juice cocktail”), plus salt, influenced by existing term.

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A cocktail consisting of gin or vodka, grapefruit juice, and a salt rim.


currywurst

currywurst (countable and uncountable, plural currywursts)

Borrowed from German Currywurst, from Curry + Wurst (“sausage”).

A German national dish consisting of hot pork sausage cut into slices and seasoned with curry ketchup.

curryworst

pork sausage cut into slices seasoned with a curry sauce


cream of wheat

From the trademarked name, "Cream of Wheat", of a semolina product made by B&G Foods.

A hot breakfast cereal or porridge made with farina (ground wheat) or semolina; malt-o-meal, semolina pudding.


malt-o-meal

Originally the trademarked name of a particular breakfast cereal made by the Malt-O-Meal Company.

A hot breakfast cereal, porridge or pudding made with farina (ground wheat) or semolina; cream of wheat.


Malt-O-Meal

Alternative letter-case form of malt-o-meal


Cream of Wheat

Alternative letter-case form of cream of wheat


stroopwafel

Borrowed from Dutch stroopwafel, from stroop (“syrup”) + wafel (“wafer; waffle”).

Now's your chance to also taste the other local delicacy, stroopwafel. A wafer-and-syrup pastry sandwich served atop a steaming cup of coffee, stroopwafel slowly transforms into a warm, soft treat.

2008, Marybeth Bond, Best Girlfriends Getaways Worldwide, Washington, D.C.: National Geographic Books, →ISBN, page 201:

A waffle is the action, or inaction, of making up your mind. In Holland, when you slice a round one in half, and glue fill it back whole again, with warm caramel, it becomes a vice. And clamped Between the Cartwheels of the stroopwafel, I was the syrup, holding them together, and apart.

2012, Lawrence Winkler, “Stroopwafel”, in Between the Cartwheels, [S.l.]: Lawrence Winkler, →ISBN:

[B]akers in Gouda […] were perfecting their well-known diamond patterned stroopwafels ("syrup waffles") which were handmade in Gouda for more than three centuries, lore says, as a way to make use of sugar refinery by-products. Stroopwafels, in spite of their name, are not waffles as North Americans know them. Goudse stroopwafels are another form of cookie, a buttery yeasted iron-baked cookie-dough wafer sliced in half and filled with a unique warm toffee-like mixture of molasses or treacle, sugar, butter, vanilla, and cinnamon, then joined together again.

2014, Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World: An Encyclopedia of Food and Culture, Santa Barbara, Calif.: ABC-CLIO, →ISBN, page 243:

The Dutch work hard to satisfy their sweet tooth. The quintessential Dutch treat is a stroopwafel—syrup sandwiched between two crispy, thin waffles. Prepackaged stacks of stroopwafels are sold in grocery stores, but a fresh, hot stroopwafel from a street vendor is a revelation.

2015, Rick Steves, Gene Openshaw, Rick Steves Amsterdam & the Netherlands, Berkeley, Calif.: Avalon Travel, →ISBN:

He paused while the waitress deposited his coffee and stroopwafel on the table. He picked up the stroopwafel and put it on top of the coffee cup, like a lid.

2015, Jake Woodhouse, Into the Night, London: Penguin Books, →ISBN:

A Dutch waffle made from two thin wafers with syrup in between.

Honigwaffel

loosely; a similar kind of German waffle


fish kettle

They all looked directly at the ſcullion,—the ſcullion had juſt been ſcouring a fiſh-kettle.

1762, [Laurence Sterne], chapter IX, in The Life and Opinions of Tristram Shandy, Gentleman, volume V, London: […] T. Becket and P. A. Dehondt, […], →OCLC, page 52:

(cooking) A type of large pan, usually long with rounded corners, used to steam fish.


dagwood dog

(Australia) A batter-covered hot dog wiener, deep fried and eaten off a wooden stick.


duckburger

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mung bean

Vigna radiata
Vigna radiata#Translingual

The seed of Vigna radiata, native to South Asia.


persillade

Borrowed from French persillade, from persil (“parsley”).

A French sauce of chopped parsley, garlic, and sometimes herbs, oil, and vinegar.


vegetarian burger

vegetarian burger (plural vegetarian burgers)


veggie burger

/ˈvɛdʒijˈbɹ̩ɡɹ̩/

A burger containing a patty made without meat or other animal products.

A burger patty made without meat or other animal products.


veggie dog

A vegetarian hot dog, either a sausage or a sandwich made with it.


coffeemaking

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tanglefoot

Instruments called "hopperdozers" were invented, which had receptacles filled with hot tar, and were driven over the ground to catch them as flies are caught with tanglefoot paper, and many millions of them were destroyed in this way, but it was about as effectual as fighting a Northwestern blizzard with a lady's fan, and they were all abandoned as useless and powerless to cope with the scourge.

1900, Charles E. Flandrau, The History of Minnesota and Tales of the Frontier:

The Entomologist has every reason to be thankful that, early last spring, he laid in a supply of arsenate of lead, Black Leaf No. 40, commercial lime-sulphur, tree tanglefoot, tobacco dust, also providing himself with an abundance of air-slaked lime and a spraying outfit suitable for use in a small experiment garden and orchard at Lake Minnetonka.

1916, Various, Trees, Fruits and Flowers of Minnesota, 1916:

We reared experimental colonies in plastic nest containers (30 cm by 14 cm by 8 cm) lined with fluon and tanglefoot to prevent ants from escaping.

1998 October 30, David A. Holway et al., “Loss of Intraspecific Aggression in the Success of a Widespread Invasive Social Insect”, in Science, volume 282, number 5390, →DOI, pages 949–952:

A sticky substance put at the base of trees or other plants to trap insects and prevent them from climbing up.


candy corn

candy corn (usually uncountable, plural candy corns)

(US, Canada) A confection of sugar and corn syrup or honey, supposed to resemble a kernel of maize.


chaunk

(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.


Naples biscuit

After saluting her, he led her to a couch that fronted us, where they both sat down, and the young Genoese helped her to a glass of wine, with some Naples biscuit on a salver.

1749, John Cleland, Memoirs of a Woman of Pleasure, Penguin, published 1985, page 66:

(now historical) A type of biscuit flavoured with rosewater.


mite cheese

Milbenkäse, a German specialty cheese that is produced by using Tyroglyphus casei cheese mites.


Mimolette

a cheese traditionally produced in France and some areas of Belgium and the Netherlands that uses intentionally introduced cheese mites to add flavor by their action on the surface of the cheese


lip-smacking

en-adj

lip-smacking (comparative more lip-smacking, superlative most lip-smacking)

more lip-smacking (comparative)
most lip-smacking (superlative)


Cape Codder

A cocktail made with vodka and cranberry juice.


Monte Cristo sandwich

en-noun

Monte Cristo sandwich (plural Monte Cristo sandwiches)

A fried sandwich with ham and/or turkey, sometimes battered and often served with fruit and cream.


Cantal

From French Cantal, name of the département from which the cheese originates.

One of the départements in Auvergne-Rhône-Alpes, France (INSEE code 15).


mijiu

From the pinyin romanization of Mandarin 米酒 (mǐjiǔ, “rice alcohol”).

A variety of Chinese rice wine, made from fermented glutinous rice and usually about 15–20% alcohol by volume.


shaojiu

From the atonal Hanyu Pinyin romanization of Mandarin 燒酒 /烧酒 (shāojiǔ). Doublet of shochu and soju.


cowmilk

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From Middle English cowmylke; equivalent to cow + milk.


goat milk

goat milk (countable and uncountable, plural goat milks)

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From Middle English gayte mylke, goot mylk, gote milke, from Old English gāte meolc; equivalent to goat + milk.

(now chiefly US) Alternative form of goat's milk.


autochef

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Obediently, the autochef prepares each selection. But father knows that the House Brain, while presently silenced, never forgets and will be sure to prescribe an exhausting workout.

1984, Edward Cornish, Habitats tomorrow: homes and communities in an exciting new era:

Dinner was an elegant five-course meal whipped up on the spur of the moment by the autochef, and afterward Shelly's parents wanted her to watch vids with them.

1999, John Gregory Betancourt, Johnny Zed:

Cupboards, washers, cooking equipment; I stopped myself from adding consoles, autochefs and other basics to the list. This was Earth.

2002, Keith Brooke, Keepers of the Peace:

(science fiction) A machine that prepares and dispenses meals.


Limburger

Limburger (usually uncountable, plural Limburgers)


loose-meat sandwich

loose-meat sandwich (plural loose-meat sandwiches)


eat in

en-verb

eat in (third-person singular simple present eats in, present participle eating in, simple past ate in, past participle eaten in)

eats in (present singular third-person)
eating in (participle present)
ate in (past)
eaten in (participle past)

to go

antonym(s) of “eat a meal on the premises”; as an instruction

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cuchifrito

en-noun

cuchifrito (countable and uncountable, plural cuchifritos)

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From Spanish cuchifrito, from cuchí (from cochino) + frito.

I quickly fell in love with El Barrio, where I ate cuchifrito and listened to music on the rooftop with my neighbors.

2007 November 11, Janice Eidus, “The Wanderer”, in New York Times:

A dish of Puerto Rican origin, made of fried pork.


stone soup

From a tale in which a traveller places a stone in a cooking-pot and tricks the locals into contributing ingredients; see Stone soup.

In the village of Almeirim nearby, O Toucinho (M), serves the typical stone soup; a charming, friendly, country spot.

Sopa de pedra (stone soup) is a marvellously thick country soup of numerous vegetables and meats. Adding the stone is optional.

(cooking) A traditional Portuguese thick soup, sopa de pedra, typically made with pork and vegetables.


tagliolini

tagliolini (usually uncountable, plural tagliolinis)

Unadapted borrowing from Italian tagliolini, from tagliare (“to cut”).

unadapted borrowing

A kind of egg pasta with a ribbon shape, like tagliatelle but thinner.


dariole

From French dariole, from Old Occitan daurar (“to brown”)

(desserts) A dessert consisting of puff pastry filled with almond cream, baked in an oven.

(cooking) A mould, in the shape of a truncated cone (frustum of a cone), in which the dessert is cooked.


Jägerbomb

/ˈjeɪɡɚˌbɑm/

Audio (US)

Anyone who has been to a bar in the past 5 years has surely seen or even tasted a Red Bull and vodka or a Jägerbomb (Jägermeister and energy drink).

2009, Harvey B. Milkman, Stanley G. Sunderwirth, Craving for Ecstasy and Natural Highs: A Positive Approach to Mood Alteration:

The ambience: locals, tourists, mad fishermen, rednecks and the odd journalist saddling up for endless Jägerbombs before dancing the night away to any number of consistently good live acts.

2009, Jeff Campbell, Becca Blond, Willy Volk, Adam Karlin, Florida:

You won't see me buying a round of Jägerbombs for girls half my age because I know when I have no shot.

2009, David P. Murphy, Phil Torcivia, Rebecca Shockley, Such a Nice Guy:

A cocktail of Jägermeister and Red Bull.


commodity meat

en-noun

commodity meat (countable and uncountable, plural commodity meats)

Swift and Wilson are both attacking the problem of commodity meat head on.

1966, United States Senate Select Committee on Small Business, Expansion of Exports, page 342:

In 1987, when the pathogen was discovered in commodity meat, causing four deaths in two institutions in Utah, the USDA decided that the meat need not be sampled or recalled, because it was "safe" if "cooked properly" […]

2002, Nicols Fox, “The Hamburger Bacteria”, in Gregory Pence, editor, The Ethics of Food, page 283:

Yet despite aggressive advertisements claiming the uniqueness of specific brands of commodity meats, the identities of commodity producers remain anonymous to the consumer […]

2006, Julius Ruechel, Grass-Fed Cattle, page 214:

Meat that is produced and distributed on an industrial scale, and can be bought and sold on the commodity markets.


cendol

cendol (countable and uncountable, plural cendols)

Learned borrowing from Balinese ᬘᬾᬦ᭄ᬤᭀᬮ᭄ (céndol, “rice or sago syrup”) or Javanese ꦕꦺꦤ꧀ꦝꦺꦴꦭ꧀ (cèndhol, “protuberant”), from Old Javanese ceṇḍol.
First attested in the Tantri Demung found at Sidemen Karangasem district in Bali, 1728 AD, as ᬘᬾᬦ᭄ᬤᭀᬮ᭄ (céndol).

der

A traditional Balinese and Javanese sweet made with rice flour or sago noodles and coconut milk


lapsang souchong

en-noun

lapsang souchong (usually uncountable, plural lapsang souchongs)

From Cantonese Chinese 立山小種／立山小种 (laap6 saan1 siu2 zung2), literally "sub-variety from Mt. Li (Lapu)".

Camellia sinensis
Camellia sinensis#Translingual

A variety of smoked black tea (Camellia sinensis), originally from the Wuyi region of the Fujian province of southern China.


coquito

coquito (countable and uncountable, plural coquitos)

A traditional Puerto Rican alcoholic eggnog made with coconut.


meatatarian

Blend of meat + vegetarian; compare pescetarian.

A person who exclusively or predominantly eats meat.


matzoon

A yoghurt-like dairy product of Armenian origin, made from fermented cow's milk, and popular mainly in Armenia and Georgia.


sea vegetable

sea vegetable (countable and uncountable, plural sea vegetables)

(a sea vegetable Laminaria)

1979, William Shurtleff, Akiko Aoyagi, The Book of Tempeh: A Super Soyfood from Indonesia:


aitchbone

From rebracketing of "a nache-bone" to "an aitchbone". See natch, bone. Attested since the late 1400s, and initially also spelled hach- with a spurious h.

A cut of beef lying above the rump bone.


mwenge

An alcoholic drink of Uganda, made with fermented bananas and sorghum.


jocolatte

About noon out with Commissioner Pett, and he and I to a Coffee-house, to drink jocolatte

1664 December 4 (date written; Gregorian calendar), Samuel Pepys, Mynors Bright, transcriber, “November 24th, 1664”, in Henry B[enjamin] Wheatley, editor, The Diary of Samuel Pepys […], volume (please specify |volume=I to X), London: George Bell & Sons […]; Cambridge: Deighton Bell & Co., published 1893–1899, →OCLC:


pandowdy

pandowdy (countable and uncountable, plural pandowdies)

(US) A pudding of spiced, sliced apples (or other fruit), sugar and butter, baked with a crumble topping in a deep dish.


pork belly

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

A boneless cut of fatty meat from the belly of a pig.

fläsk

often implies pork belly when a component in dishes


parbake

en-verb

parbake (third-person singular simple present parbakes, present participle parbaking, simple past and past participle parbaked)

parbakes (present singular third-person)
parbaking (participle present)
parbaked (participle past)
parbaked (past)

Formed by analogy with parboil, from bake.

(transitive, cooking) To bake (bread or dough) partially so it can be rapidly frozen for storage.


hash brownie

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

See, I'm a city slicker, I, I ain't no townie / Right now, I wish I had another hash brownie

1989, “Car Thief”, in Paul's Boutique, performed by Beastie Boys:

A brownie laced with hashish and eaten for its psychoactive effects.


Thousand Island dressing

en-noun

Thousand Island dressing (countable and uncountable, plural Thousand Island dressings)

From Thousand Islands + dressing.
From the Thousand Islands region, located along the upper St. Lawrence River, near its head at Lake Ontario, between the United States and Canada; where the dressing originated.

A salad dressing of mayonnaise, ketchup, Tabasco sauce and finely chopped vegetables.

burger sauce

a sauce derived from Thousand Island sauce


white tea

white tea (countable and uncountable, plural white teas)

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


cellophane noodle

cellophane noodle (plural cellophane noodles)

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

A transparent Asian noodle made from starch (such as mung bean starch, sweet potato or yam starch, potato starch, cassava starch, or canna starch) and water.


albondigas

A Mexican soup made with albóndigas (Spanish meatballs).


kaffeeklatsch

kaffeeklatsch (plural kaffeeklatsches or kaffeeklatschen)

kaffeeklatsches (plural)
kaffeeklatschen (plural)

Borrowed from German Kaffeeklatsch, 1877.


negroni

Borrowed from Italian negroni, from surname Italian Negroni, from Italian negri (“black”) + Italian -oni (“(ablative) from, of”).
The origin of the drink's name is disputed, most often attributed to being named after Count Camillo Negroni (1868–1934), who asked for an early form of this cocktail.

named-after

The main item on the agenda was alcohol, not food. [Gavin] Ewart began with several negronis (gin, vermouth, Campari), which is not an amateur’s drink, and carried on from there.

2012 April 27, Matthew Engel, “Let’s do lunch!”, in Financial Times:

A cocktail consisting of gin, Campari and vermouth, usually in equal parts.

نِيجْرُونِي

cocktail made from gin, Campari and vermouth


saltern

From Old English sealtærn, from sealt (“salt”) + ærn (“place, building”).

(archaeology) An area used for saltmaking, especially in the East Anglian fenlands.


doppelbock

en-noun

doppelbock (countable and uncountable, plural doppelbocks)

As with so many beer styles, we have monasteries to thank for doppelbock, in particular the devout monks of St. Francis of Paula.

2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, in New York Times:

A Bavarian speciality beer, deep gold to dark brown, with a large, creamy, persistent head and a strong malty aroma.


sangaree

sangaree (countable and uncountable, plural sangarees)

And who but July would know […] that she liked her sangaree, not with the juice of a lime, but embittered with the peel from a lemon.

2010, Andrea Levy, The Long Song, Tinder Press (2017), pages 71–72:

A mixed drink common in the West Indies, similar to sangria and usually featuring wine or fortified wine and spices.


brown bits

Add 1/2 cup of the red wine and stir up the brown bits to deglaze the pan.

2004, Diane Rossen Worthington, Noel Barnhurst, The Taste of the Season: Inspired Recipes for Fall and Winter, page 56:

Pour 1 cup water into pan; scrape pan with a wooden spoon to loosen brown bits from bottom of pan.

2002, American Heart Association, American Heart Association Low-Salt Cookbook, page 121:

Stir vigorously and scrape all of the brown bits from the pot bottom.

1996, Beverly Mills, Alicia Ross, Desperation Dinners!, page 6:

(cooking) Caramelized remnants of meat left in a pan after the cooking of the meat, which are often re-cooked in wine or other liquids and then absorbed into cut vegetable pieces in order to make sauce or gravy.


mother sauces

en:Auguste Escoffier
en:Marie-Antoine Carême

Calque of French sauces mères, coined by Marie-Antoine Carême, popularized by Auguste Escoffier.

(cooking) The set of 5 sauces that are the basis of traditional French cuisine.

mayonnaise

original base sauce replaced by allemande and hollandaise


appletini

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

A cocktail of vodka and either apple juice, apple cider, or apple liqueur.


unoaked

There is a reason why chèvre, a tangy goat cheese from France's Loire Valley, goes so well with crisp, unoaked sauvignon blanc from the same area.

2010 September, Chris Hoel, "Pairing Wine and Cheese: A Primer", St. Louis magazine, ISSN 1090-5723, volume 16, issue 9, page 158


Nutella

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

Made-up marketing name from nut + Italian -ella (diminutive suffix). Coined in the early 1960s by Michele Ferrero, the son of Pietro Ferrero (the inventor of the product's forerunner, Supercrema).

A sweet spread made from hazelnuts, sugar, vegetable oils, cocoa solids and skimmed milk, generically called chocolate spread.


clairin

The antidote prepared in the Valley of Léogane consisted solely of ammonia, clairin, and various aromatic solutions purchased at the local apothecary.

1988, Wade Davis, Passage of Darkness, page 167:

I open the door to my altar, spill a little kleren three times, talk with my spirits […].

1995, Mama Lola & Karen McCarthy Brown, in Cosentino (ed.), Sacred Arts of Haitian Vodou, South Sea International Press 1998, p. 227

The sunny days were filled with incident and his bottle was filled with klerin.

2013, Amy Wilentz, Farewell, Fred Voodoo, Simon & Schuster, page 10:

A strong Haitian spirit, similar to rum, made from cane sugar.


pattypan

I heard the most uncommon and unaccountable noise that can be imagined. It was, in fact, occasioned by the clattering of tin pattypans and a Dutch oven against the sides of the panniers.

(chiefly Canada, US) A small variety of squash with a scalloped rim and creamy white flesh; a pattypan squash.


muscadine

Uncertain, but probably from muscadel, muscatel, + -ine.

All black wines, over-hot, compound, strong, thick drinks, as muscadine, malmsey, alicant, rumney, brown bastard, metheglin, and the like […]


electric soup

(Scotland, slang) Strong fortified wine.


beurre manié

Borrowed from French beurre manié (“kneaded butter”), from beurre (“butter”) + manié (“kneaded”).

(cooking) A dough consisting of equal parts of soft butter and flour, used to thicken soups and sauces.


champansky

Because it's like you, it’s so Russian. I even like the way you Russians say it, champansky.

1964, Eddy Gilmore, After the Cossacks burned down the “Y”:

(humorous, informal) Imitation champagne, chiefly Russian in origin.


masoor

(India, cooking) Small orange-red lentils.


simnel cake

From Middle English simenel (also simle), from Old French simenel (“fine wheat flour; flat bread cake, Lenten cake”), probably by dissimilation from Vulgar Latin *siminellus, a diminutive of Latin simila (“fine flour”) (see semolina). Compare also Middle Dutch semel, Middle Low German semele.

der

A rich fruit cake, with a decorated marzipan covering, traditionally eaten on Simnel Sunday or Easter.


Obatzda

Borrowed from Bavarian Obatzda and German Obatzda.

a Bavarian cheese delicacy. It is prepared by mixing one third aged camembert, one third aged Romadur cheese (60%) and one third butter, and seasoning with onions and spices.


bammy

en-adj

bammy (comparative bammier, superlative bammiest)

bammier (comparative)
bammiest (superlative)

Those who persist are shown up as perverse, slightly bammy, crackpots – or occasionally as unpatriotic.

1992, James Kelman, “Let the Wind Blow High Let the Wind Blow Low”, in Some Recent Attacks, page 86:

He was quite a bammy Glasgow guy who had hit on the idea of playing a Tolkienesque character who could turn things to mud with his magical finger.

2009, Frankie Boyle, My Shit Life So Far, HarperCollins, published 2010, page 183:


bammy

(Scotland, slang) A crazy person; wacko.


bammy

en-noun

bammy (countable and uncountable, plural bammies)


tonkatsu

Borrowed from Japanese 豚カツ (tonkatsu, “pork cutlet”), from 豚 (ton, “pork”) + カツ (katsu, “cutlet”), shortened from カツレツ (katsuretsu).

A popular Japanese dish consisting of a breaded, deep-fried pork cutlet served in bite-sized pieces and often accompanied by shredded cabbage and miso soup.


mixing bowl

(cooking) A large bowl in which ingredients are mixed for the purpose of preparing food.


milk tea

milk tea (countable and uncountable, plural milk teas)

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


pasghetti

pasghetti (countable and uncountable, plural pasghettis)

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

A childish pronunciation of spaghetti, with metathesis to avoid the consonant cluster /sp/.

"I love pasghetti!" Terry and Nobody sat by the large kitchen window [...]

1984, Romeo Muller, Puff and the Incredible Mr. Nobody, Troll Communications Llc, page 14:

'Will you make pasghetti?' / 'Yes, I will.'

1988, Meanjin, volume 47, The University of Melbourne, page 332:

My hostess and I eat quiche, the girls spaghetti. Pasghetti. They giggle.

1999, Sharon Bryan, “Lunch with Girl Scouts”, in Real things: an anthology of popular culture in American poetry, Indiana University Press, page 258:

"You know pasghetti's my favorite." Sara flashed Nick a smile as she leaned toward the pumpkin, the felt pen held tightly in her hand.

1993, Moyra Tarling, Just a Memory Away, Harlequin Books, page 76:

When I finished she took her thumb out of her mouth and informed me that her name was Claudia and she liked 'pasghetti'.

2002, Vida Adamoli, La bella vita, Summersdale, page 31:

"Pasghetti for supper is good news," said Frankie, holding out his plate.

2006, Katherine Scraper, Vicki Scraper, Show Me: Graphic Organizers for Reading Comprehension Across the Curriculum, Good Year Books, page 174:

While I was waiting for my hooman to cook pasghettis, I had a snack on some of the crunchy pasta sticks. Great appetizer!


banana pudding

banana pudding (countable and uncountable, plural banana puddings)

A dessert of the southern United States, made with layers of vanilla custard, cookies, and sliced fresh bananas.


supersalty

en-adj

supersalty (comparative more supersalty, superlative most supersalty)

more supersalty (comparative)
most supersalty (superlative)

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

Gypsum forms in sediment when seawater becomes supersalty as it evaporates in warm, tropical environments.

2002, Ralph Lee Hopkins, Hiking the Southwest's Geology: Four Corners Region:

With ever-expanding portion sizes, supersalty foods are displacing fresh fruits and vegetables, which are rich in potassium.

2008 May, Men's Health, volume 23, number 4, page 141:


Manchego

en-noun

Manchego (countable and uncountable, plural Manchegos)

Borrowed from Spanish manchego (“from La Mancha”).

A North American, industrialized cheese made from cow's milk that melts and is similar in taste to Monterey Jack common in Mexico and Spanish-speaking regions in the US.


scallopini

(cooking) Alternative spelling of scaloppini


whalemeat

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


Rhenish

From Rhine + -ish (with the first element taking a Latinate form; see Rhēnus).

The linguistic varieties spoken in the Rhineland, a continuum between traditional dialects and regional forms of Standard German.


winetaster

One who examines and evaluates wine by tasting it.

wijnproever

one who examines and evaluates wine by tasting it


Kaiser roll

Calque of German Kaisersemmel, from Kaiser (“emperor”) + Semmel (“roll”), so named in honour of Emperor Franz Joseph I of Austria.

Did you see it?? It was the biggest bee in the world! It was the size of a Kaiser roll! It must've weighed 70 pounds!

1989 June 26, Bill Watterson, Calvin & Hobbes (comic):

A typically crusty round bread roll supposedly invented in Vienna, made from flour, barm, malt, water, and salt, and whose characteristic feature is a five-spoked propeller- or pinwheel-like star on its obverse.


Turkish bread

Turkish bread (usually uncountable, plural Turkish breads)

They devour sandwiches for lunch, with most sandwich fillings in cafés now coming on grilled, fancy-pants Italian bread such as focaccia, on bagels, or on Turkish bread (also known as pide).

2008, Charles Rawlings-Way, Meg Worby, Gabi Mocatta, Tasmania, 5th edition, Lonely Planet, page 43:

(Australia) A broad, round and flat bread made from wheat, sometimes considered a type of pita; pide.


bullshot

From bull + shot with influence from bullshit.

A cocktail made from vodka and beef bouillon.


tomato concentrate

tomato concentrate (usually uncountable, plural tomato concentrates)

The standard of identity is from 21CFR155.191.

standards of identity
standard of identity

(US standards of identity) Any food obtained from the liquid of ripe tomatoes, strained, with any of: ingredients to regulate pH, water, salt, lemon juice, acid, sodium bicarbonate, spices, and flavoring.


plain flour

plain flour (usually uncountable, plural plain flours)

plain (“regular”) + flour.
The U.S. standard of identity comes from 21CFR137.105.

(UK, Ireland, Commonwealth, cooking) A wheat flour with a medium gluten content, suitable for general use.

puolikarkea vehnäjauho

flour with medium gluten content, suitable for general use

(US standards of identity) exact synonym of flour


wheat flour

wheat flour (countable and uncountable, plural wheat flours)

From Middle English weth-floure, equivalent to wheat + flour.


white flour

white flour (usually uncountable, plural white flours)

The U.S. standard of identity comes from 21CFR137.105.


ajapsandali

Borrowed from Georgian აჯაფსანდალი (aǯapsandali).

A Georgian dish consisting of eggplants, potatoes, tomatoes, bell peppers and seasoning.


underproof

en-verb

underproof (third-person singular simple present underproofs, present participle underproofing, simple past and past participle underproofed)

underproofs (present singular third-person)
underproofing (participle present)
underproofed (participle past)
underproofed (past)

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


proof spirit

en-noun

proof spirit (countable and uncountable, plural proof spirits)

A mixture of alcohol and water used as a standard for distilled drinks.


deer meat

(uncommon) The meat or flesh of a deer, especially as food; venison.


goldwasser

The monastic shoots spread as far as Poland where they founded Gdansk, the home of goldwasser, and Cracow, the Lyon of Polish gastronomy.

2002, Léo Moulin, Eating and drinking in Europe: a cultural history, page 268:

A Polish liqueur containing particles of gold leaf.


costmary

costmary (usually uncountable, plural costmaries)

From Latin costum, from Ancient Greek κόστος (kóstos, “an Oriental aromatic plant”), and Maria (“the Virgin Mary”).

der

The Marigolde, and cherefull Rosemarie; / The Spartan Mirtle, whence sweet gumb does flowe; / The purple Hyacinths, and fresh Costmarie, / And Saffron, sought for in Cilician soyle

1591, “Virgils Gnat”, in Edmund Spenser, transl., Complaints, translation of Culex by Virgil:

Tanacetum balsamita
Tanacetum balsamita#Translingual

An aromatic plant (Tanacetum balsamita), once used to flavour ale (prior to use of hops); also used as a bookmark in Bibles and other holy texts to dissuade silverfish and other pests.


pastry bag

A flexible bag from which icing is forced through a small nozzle to make various designs of piping.


canola oil

en-noun

canola oil (countable and uncountable, plural canola oils)

A vegetable oil pressed from canola seeds, used in cooking or as basis for biodiesel.


brothiness

It is served quite loose and soupy: the creamy brothiness is lovely.

2007 May 2, Mark Bittman, “Laid-Back Risotto”, in New York Times:


vodkatini

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


mocktini

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

A LICENSE TO PARTY For high school graduates (and other groups), this is the year of Bond, and that theme (made politically correct for students, of course) is everywhere, from alcohol-free mocktinis to redesigned logos.

2007 May 3, Ralph Gardner Jr., “No Aston Martin, but a Limo Will Do”, in New York Times:

An alcohol-free drink resembling a martini cocktail.


scamorza

An unfermented cow's-milk cheese from southern Italy.


firepit

A pit dug in the ground, or constructed from stones, in which a fire is made, principally for cooking.


pastegh

pastegh (usually uncountable, plural pasteghs)

From Armenian պաստեղ (pasteġ). Doublet of pastel, pastiglia, pastila, pastilla, and pastille.

doublet

a kind of Armenian fruit leather made by simmering mashed fruits and berries, then drying the thickened substance in sheets


garri

They cooked together, his mother stirring the soup, Obinze making the garri.

2013, Chimamanda Ngozi Adichie, Americanah, Anchor Books (2014), page 84:

A West African food made from fried mashed cassava tubers.


stifado

en-noun

stifado (countable and uncountable, plural stifados)

From Greek στιφάδο (stifádo), from Venetan stufado, from Latin extufare, from Ancient Greek τύφος (túphos, “steam”). Compare Italian stufato, French estouffade. Doublet of estouffade.

A Greek stew, typically made from rabbit meat, tomatoes, small onions and herbs.


artos

Borrowed from Ancient Greek ἄρτος (ártos, “leavened loaf”), probably from Mycenaean Greek 𐀀𐀵 (a-to), from the compound word 𐀀𐀵𐀡𐀦 (a-to-po-qo, “bakers”). Compare Greek αρτοποιός (artopoiós, “baker”).

bor

(Eastern Orthodoxy) a loaf of leavened bread that is blessed during services in the Eastern Orthodox and Byzantine Rite Catholic churches.


castella

en-noun

castella (usually uncountable, plural castellas)

From Japanese カステラ (kasutera), from Portuguese pão de Castela (literally “bread of Castile”), an old type of sponge cake which they brought to Japan. Compare Italian pandispagna, Tagalog Pan de Kastila (“Spanish bread”).

cog

A Japanese sponge cake made of sugar, flour, eggs, and starch syrup.


brown Windsor soup

"Well," said Grimble, "I expect rather a lot [from Christmas]. Like a brown Windsor soup or at least a fairly brown Windsor soup. And then turkey and everything and Christmas pudding and things and crackers and balloons and all that. And a cake but I've got the cake."

1972, Clement Freud, Grimble at Christmas:

A hearty traditional British meat soup of disputed origin.


Coney Island hot dog

en-noun

Coney Island hot dog (plural Coney Island hot dogs)

After Coney Island, birthplace of the original hot dog (but not associated with this specific style of preparation).

(US) A hot dog made from beef with casing, topped with chili, diced onion, and mustard.


brown butter

(cooking) A preparation of unsalted butter in which the butterfat and milk solids are allowed to separate and brown over a heat, used in French pastry or as a sauce.


absit

Borrowed from Amharic አብሲት (ʾäbsit, “proofing dough”).

A portion of the fermented paste may be mixed with three parts of water and boiled, resulting in an absit.

1987, Larry R. Beuchat, Food and Beverage Mycology, →ISBN, page 296:

The cooking gelatinizes the starch and makes the absit viscous.

2011, Elke Arendt, Fabio Dal Bello, Gluten-Free Cereal Products and Beverages, →ISBN, page 135:

An absit is not made, and the baking is carried out on an open hotplate.

2012, S P Cauvain, Breadmaking: Improving Quality, →ISBN, page 764:

A portion of fermenting dough diluted to a paste with water and then cooked.


solyanka

solyanka (countable and uncountable, plural solyankas)

From Russian and Ukrainian соля́нка (soljánka).

bor

A thick, spicy and sour soup in Russian and Ukrainian cuisine.

սոլյանկա

a thick, spicy and sour soup in Russian and Ukrainian cuisine


rassolnik

en-noun

rassolnik (countable and uncountable, plural rassolniks)

A soup in Russian cuisine made from pickled cucumbers.


ukha

From Russian уха́ (uxá). Doublet of jus and juice.


golubtsy

From Russian голубцы́ (golubcý), singular голубе́ц (golubéc). Doublet of holubtsi.


zedoary

zedoary (countable and uncountable, plural zedoaries)

/ˈzɛdəʊˌɛɹi/

From Medieval Latin zedoārium, from Arabic جَدْوَار (jadwār), from Classical Persian ژدوار (žadwār).

Curcuma zedoaria
Curcuma zedoaria#Translingual

Curcuma zedoaria, a perennial herb native to India and Indonesia.


murabba

From Arabic مُرَبَّى (murabbā, “jam, fruit preserves”).


rice milk

en-noun

rice milk (countable and uncountable, plural rice milks)

(dated) Milk boiled and thickened with rice.


hazelnut milk

hazelnut milk (usually uncountable, plural hazelnut milks)

A milky liquid made from hazelnuts and used as a milk substitute, cooking ingredient or beverage.


peanut milk

peanut milk (countable and uncountable, plural peanut milks)

A milky liquid made from peanuts and used as a milk substitute.


fakon

The steward smiled back at Brumby and dumped her entire remaining bacon reserve onto Brumby's eggs. That meant the rest of the lineup would have to settle for reconstituted sausage or soy-based fakon. Brace's rat-nosed valet snorted, […]

2005, Robert Buettner, Orphan's Destiny:

meat-free imitation bacon, generally made with tofu, tempeh, beans, or buckwheat.


pulled pork

Pork barbecued for a long time at a low heat, making it tender enough to be pulled apart.


kneading trough

kneading trough (plural kneading troughs)

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

And the people tooke their dough before it was leauened, their kneading troughes beeing bound vp in their clothes vpon their ſhoulders.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, Exodus 12:34, column 2:

I came to a room where I found nothing but an empty bed and a kneading-trough [translating Trog] with the lid fixed down.

1999, Mike Mitchell, translating HJC von Grimmelshausen, Simplicissimus, III.8, Dedalus 2016, p. 222

A (usually wooden) trough in which dough is kneaded before baking into bread.


compotator

From Old French compotateur, from Late Latin compōtātōr, compōtātōrem, from Latin com-, alternative form of con- (“with”) (equivalent to English com- or con-) + pōtātor (“drinker”), from pōtare (“to drink”).

I shall yet think it a diminution to our happiness, to miss of half our companions and compotators of syllabub, not to have Mr. Newsham and his dogs, and his preceptors, and his dearly-beloved cousin, and his mathematics, and his Greek, and his horses.

1731 August 23, Alexander Pope, William Roscoe, “Letter VIII. To John Knight, Esq.”, in The Works of Alexander Pope, Esq. […], volume IX, London: […] C[harles] and J[ohn] Rivington [et al.], published 1824, →OCLC, page 438:

[…] Charles Denniſon, who deſires to be remembered to you, would be rejoiced to ſee his old compotator; but as I am now ſtationary, I expect regular anſwers to the epiſtles of, yours invariably, Matt. Bramble.

1771, [Tobias Smollett], “To Dr. Lewis”, in The Expedition of Humphry Clinker […], volume III, London: […] W. Johnston, […]; and B. Collins, […], →OCLC, page 225:

Our modern Bacchanalians, whose feats are recorded by the bottle, and who insist on an equality in their rival combats, will find some ingenuity in the invention among our ancestors of their Peg-tankards, of which a few many occasionally still be found in Derbyshire: / 'They have in the inside a row of eight pins one above another, from top to bottom; […] The first person that drank was to empty the tankard to the first peg, or pin; the second was to empty to the next pin, &c. by which means the pins were so many measures to the compotators, making them all drink alike, or the same quantity; and as the distance of the pins was such as to contain a large draught of liquor, the company would be very liable by this method to get drunk, especially when, if they drank short of the pin, or beyond it, they were obliged to drink again.[…]'

1810 November, Ralph Griffiths, George Edward Griffiths, “Art X. Anonymiana; or Ten Centuries of Observations on various Authors and Subjects. Compiled by a late very learned and reverend Divine; and faithfully published from the original MS. with the Addition of a copious Index. 8vo. pp. 527. 12s. Boards. Longman and Co. 1809.”, in The Monthly Review; or Literary Journal, Enlarged, volume LXIII, London: […] Becket and Porter, […], →OCLC, page 308:

[T]he hospitable anchorite […] dispatches an assistant to fetch a pot of four gallons from a secret corner near his bed, and the whole three set in to serious drinking. This amusement is superintended by the Friar, according to the recurrence of certain fustian words, to be repeated by every compotator in turn before he drank—a species of High Jinks, as it were, by which they regulated their potations, as toasts were given in latter times.

1820, Walter Scott, “Introduction to Ivanhoe”, in Ivanhoe: A Romance, Edinburgh: Printed for Archibald Constable and Co. Edinburgh; and Hurst, Robinson, and Co. 90, Cheapside, London, OCLC 5663356; republished as Ivanhoe; a Romance. … In Two Volumes (Waverley Novels; 15), volume I, Parker's edition, Boston, Mass.: Samuel H[ale] Parker, 164 Washington-Street, 1831, OCLC 191248655, page xi

Many of my readers will recollect the memorable night, on which William Pitt and his ingenious friend and jovial compotator, Harry Dundas, went into the House of Commons, in a condition usually described by the phrase "of being half seas over."

1830, Richard Warner, “chapter XIII”, in Literary Recollections, volume II, London: Longman, Rees, Orme, Brown, and Green, →OCLC, footnote, page 6:

"Admirable as this ode is," says a quaint, old annotator, "I am resolved not to touch it. True I was once enamoured of Sappho, but the reprobate, and her compotator (Anacreon) having well-nigh ruined me, expect not here a syllable in even seeming commendation of either her or her works, than which, in Greece, nothing was deemed more elegant, spirited, or graceful." So moralizes Tanaquillurs Faber; with a pertinence for which, we fear, he is indebted much less to Sappho and her imaginary compotator, than to the Cyprus wherewith he was wont, both as a classic and a lover, to enliven the tedium of his erudite vigils.

1856 July, G. Hill, “Traces of Sappho, the poetess”, in Graham’s Illustrated Magazine of Literature, Romance, Art, and Fashion, volume XLIX, number 1, Philadelphia, Pa.: Watson & Co., publishers, →OCLC, page 71, column 1:

One who drinks (alcoholic beverages) with another; a fellow drinker.


cinnamon roll

cinnamon + roll. In reference to the character, derives from a headline in The Onion satirical newspaper, "Beautiful Cinnamon Roll Too Good for This World, Too Pure" (23 January 2014) https://web.archive.org/web/20200306125704/https://local.theonion.com/beautiful-cinnamon-roll-too-good-for-this-world-too-pu-1819576048/amp.

(baking) A rolled pastry flavored with cinnamon and sugar.


coq au vin

You have nothing else on your agenda tonight, so you both might as well try that complicated recipe you’ve been meaning to make someday (coq au vin is a cozy one, and simpler than it seems).

2024 August 6, Gena Kaufman, “33 Rainy-Day Date Ideas That Aren’t Another Movie”, in Glamour:

(cooking) A dish of chicken cooked with wine (usually red wine) along with accompaniments such as mushrooms, onions and garlic.


entremets

entremets (countable and uncountable, plural entremets)

Borrowed from French entremets. Replaced earlier Middle English entermes, from Old French entremés.

I dined at Delmonico's hard by the Fifth-avenue Hotel, a few nights ago; and among the dainties which that consummate caterer favoured us with, was an entremet called an "Alaska." The "Alaska" is a baked ice. A beau mentir qui vient de loin; but this is no traveller's tale. The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander; so that its surface is covered with a light brown crust.

1879 December 5, George Augustus [Henry] Sala, “Fashion and Food in New York”, in America Revisited, volume I, London: Vizetelly & Co., published 1882, →OCLC; 3rd edition, →OCLC, page 90

Elaborate entremets are composed with three, and even four, differently coloured and flavoured ices. […] This delicious entremets is a combination of four ices.

1884, Arthur Robert Kenney-Herbert, Sweet Dishes: A Little Treatise on Confectionery and Entremets Sucrés:


piscola

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

A highball cocktail popular in Peru, made of pisco and usually cola.


pisco sour

A Peruvian cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and bitters.


shoofly pie

shoofly pie (countable and uncountable, plural shoofly pies)

From shoo + fly + pie. So called because the molasses attracts flies, which must be shooed away.

Shoo-Fly Pie and Apple Pan Dowdy / Make your eyes light up / Your tummy say, "Howdy." / Shoo-Fly Pie and Apple Pan Dowdy / I never get enough of that wonderful stuff.

1945, “Shoo-Fly Pie and Apple Pan Dowdy”, Sammy Gallop (music):

A fluffy pie made from molasses with a crumb cake top, traditional among the Pennsylvania Dutch.


liquamen

(historical) A fish sauce used in Ancient Rome.


table wine

table wine (countable and uncountable, plural table wines)

The standard of identity is from the Code of Federal Regulations, title 27, section 4.21(a)(2).

(US) Wine that is not fortified or sparkling.

tafelwijn

ordinary wine, which is neither fortified nor sparkling

(US standards of identity) A grape wine containing at most fourteen percent alcohol by volume.


hard roe

roe (eggs of fish), as opposed to milt (sperm of fish), which is also known as soft roe or white roe


instant mash

instant mashed potatoes
instant mashed potatoes


snacktime

snacktime (countable and uncountable, plural snacktimes)

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


dog meat

That's a tin of dog meat, as well, really, er, served in the traditional manner, chopped up into a big bowl that says "DOG" on the side.

2004, John O'Farrell, This Is Your Life, page 293:

Meat prepared to be given to a dog as food.


pastel de nata

pastel de nata (plural pastéis de natas or pastel de natas)

pastéis de natas (plural)
pastel de natas (plural)

On the way to Belem, we stopped and ate pastel de natas, and afterwards Melanie was sick in a bin on the street.

2022, Rosie Brooks, Flo, Grosvenor House Publishing, →ISBN:


egg tart

A baked pastry commonly made in Hong Kong, Macau and other parts of Asia consisting of an outer pastry crust that is filled with egg custard.

Hong Kong-style egg tart

蛋撻／蛋挞 (dàntà)

Macau-style egg tart

葡撻／葡挞 (pútà)


sheet pizza

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

A large rectangular pizza, designed to be cut into individual slices.


callet

en-verb

callet (third-person singular simple present callets, present participle calleting, simple past and past participle calleted)

callets (present singular third-person)
calleting (participle present)
calleted (participle past)
calleted (past)

Perhaps from French caillette (“a frivolous gossip”), or Irish caille (“girl”).

hear her in her spleen
Callet like a butter-quean

c. 1630, Richard Brathwait, Drunken Barnaby's Four Journeys:


Spanish omelette

en-noun

Spanish omelette (plural Spanish omelettes)

A molded omelette made with the addition of fried potatoes and often onions.


vareniki

vareniki pl (normally plural, singular varenik)


borachio

/bɒˈɹæt͡ʃəʊ/

/bɒˈɹæt͡ʃɪəʊ/

/bɔˈɹɑt͡ʃoʊ/

/bɔˈɹɑt͡ʃioʊ/

From Spanish borracho (“drunkard, wine bottle”), from Latin burrus (“red, flushed”), from Ancient Greek πυρρός (purrhós, “tawny, red”).

der

Meer. Yes, / But by my way of dressing, you must know, sir, / And med'cining the leather to a height / Of improved ware, like your borachio / Of Spain, sir, I can fetch nine thousand for't

1631, Ben Jonson, The Devil is an Ass, act II scene I:

(historical) A bottle for wine made of pigskin.


chef salad

A salad of hard-boiled eggs, meat, tomatoes, cucumbers, cheese (often shredded or crumbled), and sometimes anchovies, all placed on a bed of tossed lettuce or other leaf vegetables.


saimin

en-noun

saimin (usually uncountable, plural saimins)

From Cantonese 細 /细 (sai³, “thin”) + 麵 /面 (min⁶, “noodle”).

com

A Hawaiian noodle soup garnished with green onions.


pizza sauce

en-noun

pizza sauce (countable and uncountable, plural pizza sauces)

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

A tomato-based sauce poured on pizza dough before additional toppings are added.


Starbucks

en-proper noun

Starbucks (plural Starbuckses or Starbucks)

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

From Starbuck (surname) + -s.
* (chain of coffee shops): Named after Starbuck, a character in Herman Melville's novel Moby-Dick. Melville named the character in honor of the Starbuck family, a prominent whaling family based in Nantucket, Massachusetts. The surname itself derives from the community of Starbeck in North Yorkshire, England.

Each week, more than 33 million folks worldwide pass through a Starbucks. Plus, up to three Starbucks open every day somewhere on the globe.

2005 April 30, Melinda Newman, “Q&A”, in Billboard, number 18, page 31:

Consider the Starbucks effect in the slogans written up recently in Fast Company magazine, where companies from various sectors now aspire to be the 'Starbucks of their respective industry': ...

2008, Andrew M. Jones, The Innovation Acid Test: Growth Through Design and Differentiation, →ISBN:

On my three-block walk to the subway I noticed not one, not two, but four Starbucks, which was quite a high concentration of retail outlets even for the Queen of Caffeine.

2010, Michael Salvatore, {Between} Boyfriends, Kensington Books, →ISBN, page 49:

Companies now want to turn themselves into “the Starbucks of the ham business” or “the Starbucks of fuel-injector makers.”

Many people began to wonder whether we really needed two Starbucks directly across the street from each other.

2015, O. C. Ferrell, John Fraedrich, Linda Ferrell, Business Ethics: Ethical Decision Making & Cases, 10th edition, Cengage Learning, →ISBN, page 397:

Said the CEO of the nearly 500-plus store Caribou Coffee chain, “I got into the business because of what they [Starbucks] created.” In China, a small chain, Real Brewed Tea, aims to be “the Starbucks of tea.”

2014, George Ritzer, The McDonaldization of Society, →ISBN:


vanilla slice

Strain 1162 was isolated from a vanilla slice that was incriminated in a second outbreak originating in the same bakery, six weeks after the first outbreak.

1941, Studies from the Connaught Medical Research Laboratories and School of Hygiene, University of Toronto, volume 12, page 852:

1978, Association of Public Health Inspectors (UK), An Examination of the Bacteriological Quality of Retail Vanilla Slices, Environmental Health, Volume 86, page 67,
One hundred and thirty-three vanilla slices, purchased from shops in the County of West Yorkshire, were examined to determine the numbers and type of bacteria present at the time of purchase.

She passed the answering machine as she brought over a tray with the coffee and a vanilla slice that she′d divided unevenly.
‘Homemade?’ I asked, as she handed me the larger portion.

2003, David Philip Reiter, Liars and Lovers, Australia: Interactive Press, page 197:

2011, Vicky Daddo, Meeting My Renaissance Man, Stephen Thompson (editor), Mythic Resonance, Specusphere, Australia, unnumbered page,
‘Vanilla slice,’ he said, his voice directed at the glass cabinet. […] I pulled back the tray with the vanilla slices and he ducked down like a meerkat on sentry duty.

Leaving Lady Margaret to do battle with the bookies, I bought myself a country-baked vanilla slice. The biggest, mouth-watering vanilla slice I′d ever laid eyes on. Then, cake clutched in both hands, face sticky with creamy custard—not the chewy rubbery custard found in store-bought slices—I wandered over to the catching pen in readiness to catch Ben′s dog at the end of the race.

2012, June Whyte, Muzzled: A Kat Mckinley Greyhound Mystery, Untreed Reads, unnumbered page:

(UK, Australia) A snack similar to a mille-feuille, consisting of a layer of vanilla custard or cream between two layers of pastry.


matnakash

a type of oval Armenian bread with furrows on it


char kway teow

/ˌt͡ʃɑː ˌkweɪ ˈtjaʊ/

(Singapore, Malaysia) A Southeast Asian noodle dish made from flat rice noodles, soy sauce, chili, prawns and other common stir-fry ingredients.


Japanese slipper

en-noun

Japanese slipper (plural Japanese slippers)

A cocktail made from Midori, Cointreau, and lemon juice.

日本木屐

cocktail made from Midori, Cointreau and lemon juice


rusty nail

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

A cocktail made by mixing Drambuie and Scotch.


whiskey sour

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

A cocktail containing Bourbon whiskey, lemon juice and sugar.


slushie

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

(US, Canada) A flavored frozen drink made with ice crystals.


leafmeal

From leaf + meal, modelled after leafmould.

The Wilburtsons' pool, by contrast, is a swirl of sunk and sinking leafmeal, their yellow cat basking on the diving board.

2006, Dwight Yates, Bring Everybody, page 103:


sufganiyah

bor

Hebrew סופגנייה

a deep-fried ball-shaped doughnut, usually filled with jelly or custard and topped with powdered sugar


hypercarnivore

Most sharks are hypercarnivores.

Any animal whose diet is predominantly (more than 70%) meat from animals.


gianduja

en-noun

gianduja (countable and uncountable, plural giandujas)

Borrowed from Italian gianduia, gianduja, named after Gianduja, a Piedmontese stock character in the commedia dell'arte, in reference to its place of origin. From Piedmontese Giandoja (literally “John-o'-the-jug”).

der

A Piedmontese preparation of chocolate containing about 50 percent hazelnut and almond paste.


barmbrack

en-noun

barmbrack (countable and uncountable, plural barmbracks)

An Irish yeasted bread with sultanas and raisins.


Brass Monkey

A cocktail of vodka, rum and orange juice, sometimes with the addition of Galliano.


berryish

en-adj

berryish (comparative more berryish, superlative most berryish)

more berryish (comparative)
most berryish (superlative)

The red, mostly merlot but with dollops of cabernet sauvignon and cabernet franc, is berryish, beefy, concentrated and soft.

2009 August 23, Howard G. Goldberg, “The Nautical Spirit”, in New York Times:

Tasting of berries (especially in describing wine)


ham hock

en-noun

ham hock (countable and uncountable, plural ham hocks)

Cornmeal, gunpowder, ham hocks and guitar strings!

1965, Yukon Cornelius, Rudolph the Red-nosed Reindeer:

The cut of meat at the joint between the leg and foot of a hog.


shaobing

shaobing (countable and uncountable, plural shaobing)

A baked, layered flatbread, sometimes with sesame on top, in northern Chinese cuisine.


potted shrimp

(Lancashire) A traditional Lancastrian dish of brown shrimp in mace-flavored butter, set in a small pot.


chateau migraine

chateau migraine (plural chateau migraines)

Chateau Migraine
Chateau Migraine#English

Alternative letter-case form of Chateau Migraine


SPG

(cooking) Initialism of salt, (black) pepper, and garlic.


pan bagnat

Occitan pan (“bread”) + banhat (“wet”), past participle of banhar.

A sandwich originating in southern France, composed of Niçoise salad in a circular bun.


chocolate cake

chocolate cake (countable and uncountable, plural chocolate cakes)

A cake flavored with melted chocolate or chocolate powder.

ചോക്കളേറ്റ് കേക്ക്

cōkkaḷēṟṟŭ kēkkŭ


bosintang

Borrowed from Korean 보신탕(補身湯) (bosintang, “bosintang”).

bor

The South Koreans we met on our trip sure seemed to love their local bosintang restaurants.

Perhaps John Feffer put it best when he identified the “greatest enemy” of bosintang to be not Brigitte Bardot but Colonel Sanders.

2013, Robert Ji-Song Ku, Dubious Gastronomy, page 143:

A soup from Korea, the main ingredient of which is dog meat


wattleseed

en-noun

wattleseed (countable and uncountable, plural wattleseeds)

For thousands of years, Australian Aborigines have relied on wattleseed.

2007 November 4, Merrill Stubbs, “The New Staples”, in New York Times:

The edible seeds of various Australian plants, traditionally eaten by the Australian Aborigines.


bushfood

bushfood (countable and uncountable, plural bushfoods)

Traditional Aboriginal food gathered from the bush.


butter curler

A kitchen tool designed to produce decorative butter shapes for use in food decoration.