foodfish

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While the present conservation of Maryland fisheries is largely concerned with the oyster, which promises such great future returns, the foodfishes should not be neglected.

1904, “Report of the Conservation commission of Maryland for 1908-1909”, in (Please provide the book title or journal name), number 3:

There was little discussion of tilapia as a foodfish during the 1950s and 1960s, but there was interest in using some tilapia species for weed control.

1996, Robert R. Stickney, Aquaculture in the United States: a historical survey, page 186:

Most of the 30 or so emperors are valuable foodfishes in the Indo-Pacific region.

2003, G. K. Yearsley, P. R. Last, Robert D. Ward, Australian seafood handbook: an identification guide to imported species, →ISBN, page 64:

Reported harvests were in the order of 19 600 tonnes for fishmeal, 1 250 tonnes for processed sharks, 150 tonnes for shells, and 1 300 tonnes for foodfishes.

2006, Cassandra De Young, Food and Agriculture Organization of the United Nations, Review of the state of world marine capture fisheries management: Indian Ocean, →ISBN, page 216:


Kransky

Borrowed from Slovene Krȃnjskā klobasa (“Carnolian sausage”).

bor+

Just frying up a shitload of blinis. Fried up some kranskies to put on them. Just trying to figure out which vodka to drink with them. It's a tough life.

1998, Timo Nieminen, “blinis”, in alt.drunken.bastards (Usenet):

At a food vendor's stall I bought a Kransky to munch on as Sally and I walked through the cavernous terminal...

2006, Ernie Palamarek, Along Came a Swagman, page 168:

The afternoon before making cheese kranskies, the butcher cuts the meat into large cubes. He uses a mixture of pork and beef. The cheese is cut into cubes and the correct amounts of spices are measured out.

2007, Carol Jones, “Sausage”, in Education, Australia: Macmillan, page 12:

...making a cut along and through the underside of the penis as far as the urethra, a bit like preparing a Kransky sausage for pan-frying.

2010, Nicholas Evans, Dying words: endangered languages and what they have to tell us, page 245:

Old-fashioned things are back at this main street butcher, where you can buy relishes and sauerkraut to go with your kranskies.

2012, Elizabeth Meryment, K. Gibbs, Foodies′ Guide 2012: Sydney, unnumbered page:

(Australia, New Zealand) A Slovenian-style sausage.


urad

Borrowed from Hindi उड़द (uṛad), ultimately from Proto-Dravidian *uẓuntu

(botany, India cooking) Vigna mungo, a South Asian bean used to make dal.


cod liver oil

en-noun

cod liver oil (usually uncountable, plural cod liver oils)

Oil derived from the liver of codfish, often used as a nutritional supplement due to its high levels of omega-3 fatty acids, EPA and DHA, and very high levels of vitamin A and vitamin D.


sufuria

Borrowed from Swahili sufuria, from Arabic صُفْر (ṣufr, “brass”).

Two large sufurias. For baking and roasting. Obtained from Zanzibar. Large enough to hold fry-pan mentioned above. / One small sufuria. For native servants. The only way to prevent the master's sufuria being used.

1891, S. Tristram Pruen, “Appendix: List of Supplies Necessary for One Person Travelling in Central Africa for One Year”, in The Arab and the African: Experiences in Eastern Equatorial Africa during a Residence of Three Years, London: Seeley and Co., Limited […], →OCLC, pages 326–327:

In a corner, he discovered a small amount of maize-flour in a bag among the utensils. He put this in a sufuria on a fire, added water and stirred it with a wooden spoon. He liked porridge in the morning.

1967, James Ngugi [i.e., Ngũgĩ wa Thiong’o], chapter 1, in A Grain of Wheat (African Writers Series; 36), London: Heinemann, →OCLC; republished Nairobi, Kenya, Kampala, Uganda: East African Educational Publishers; Dar es Salaam, Tanzania: Ujuzi Educational Publishers, 2002 (2008 printing), →ISBN, page 3:

The prefects, including the choir boy, had a separate table. Their food was even cooked separately, in a small sufuria the way it is done at home, [...]

1972, Miriam Khamadi Were, The High School Gent (New Fiction from Africa series), Nairobi, Kenya: Oxford University Press, →OCLC, page 18:

Where there is no discipline, children do not perform well in their national examinations, for discipline is the mother of learning. Without it, imparting academic knowledge is like carefully boiling milk in a dirty, greasy sufuria.

1987, Priscilla Were, “The Importance of Children”, in The Kenyan We Want: An Approach to Social Education and Ethics, Nairobi, Kenya, Kampala, Uganda: East African Educational Publishers; Dar es Salaam, Tanzania: Ujuzi Educational Publishers, published 1998, →ISBN, page 34:

A few days to uhuru, the local sufuria repairman, Bangarasio, was repairing my mother's sufurias.

2000, Kiraitu Murungi, In the Mud of Politics (Acacia Biographies; 1), Nairobi: Acacia Stantex Publishers, →ISBN, page 5:

Sometimes that lunch was in the form of three raw eggs and a sufuria because there were times Damiano thought it wise to cook in school during lunch hour. Come that hour and he would light a fire, break his eggs into the sufuria, fry them, eat them and then belch as if he had just demolished a six course buffet.

2002, Wahome Mutahi, Whispers & Camisassius: 14 Whispers’ Stories Published between 1991 and 1997, Nairobi: Seed Magazine, Consolata Missionaries, →OCLC, page 51:

(East Africa, cooking) A deep metal cooking pot with a flat base and no handles.


aleshop

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Chinkiang vinegar

From Chinese 鎮江 /镇江 (Zhènjiāng)香醋 or 鎮江 /镇江 (Zhènjiāng)醋, using the old romanization Chinkiang instead of the modern romanization Zhènjiāng.

Chinese black vinegar is made by fermenting a mixture of rice, wheat, and millet or sorghum. It has a smoky, somewhat sweet flavor when compared to regular white distilled vinegar, which is more tart and lighter in body. A popular black vinegar is Chinkiang vinegar, produced in Eastern China near Shanghai.

1999, Martin Yan, Martin Yan's invitation to Chinese Cooking, Singapore: Bay Books, →ISBN, page 229:

If you can't find it, substitute with a quarter of the amount each of red wine vinegar and balsamic vinegar (4 tablespoons of Chinkiang vinegar thus equates to 1 tablespoon each of red wine vinegar and balsamic vinegar).

2020, Pippa Middlehurst, Dumplings and Noodles, Hardie Grant Publishing, →ISBN:

An aromatic black vinegar produced in Zhenjiang, Jiangsu, China.


patis

A fish sauce, a byproduct of making bagoong, used as an ingredient or condiment in the Philippines.


partially defatted pork fatty tissue

partially defatted pork fatty tissue (uncountable)

The standard of identity is from the Code of Federal Regulations, title 9, section 319.29.

standards of identity
standard of identity

(US standards of identity) Fresh pork fatty tissue, excluding skin, that has been rendered at a temperature not more than 120 degrees Fahrenheit and is pinkish, fresh-looking, and fresh-smelling.


leaf lard

The standard of identity is from the Code of Federal Regulations, title 9, section 317.8(b)(18) and 319.702.

(US standards of identity) White lard made from fresh, clean, sound leaf (abdominal) fat of swine, reasonably free of blood, free of foreign odors and tastes, and having not more than set maxima of potassium hydroxide, peroxide, moisture, volatile matter, and insoluble impurities.


grape wine

grape wine (countable and uncountable, plural grape wines)

The standard of identity is from the Code of Federal Regulations, title 27, section 4.21(a)(1).

(US standards of identity) Fermented juice of sound, ripe grapes (optionally with condensed grape must added before or after fermentation, and grape brandy or alcohol added after fermentation, with additional restrictions on the adding of such spirits if the wine is domestic and has a lot of alcohol); optionally with sugar or water added during or after fermentation (but only up to a specified maximum amount added, and, if the amount added is more than a specified benchmark, so that the resulting wine does not exceed specified maxima on solid, alcohol, and acid content); and with a specified maximum acidity.


aperitif wine

aperitif wine (countable and uncountable, plural aperitif wines)

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

(US standards of identity) Grape wine, mixed with brandy or alcohol, with natural flavors (including herbs), and optionally with caramel for color, that matches the general description of aperitif wine but not of vermouth.

vinho aperitivo

wine mixed with brandy or alcohol and natural flavours


retsina wine

retsina wine (countable and uncountable, plural retsina wines)

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

Grape wine, containing not more than fourteen percent alcohol by volume, fermented or flavored with resin.


as much use as a chocolate teapot

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


mountain oyster

mountain oyster (plural mountain oysters)


pastirma

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From Ottoman Turkish باصدرمه (pastırma) (modern Turkish pastırma). Doublet of pastrama.

Filet mignon wrapped in air-cured beef pastirma (7 ounces, which is two medallions, for $15) is another option, as are marinated vegetables, also ready for a rich burnish ($5 for 8 ounces).

2007 June 27, Florence Fabricant, “Food Stuff”, in New York Times:

A highly seasoned, air-dried cured beef in Ottoman cuisine.


foeder

From Dutch foeder, voeder; from Old Dutch *fuodar, from Proto-Germanic *fōdrą. Doublet of fother and fodder.

A very large wooden vat in which beer is lagered.

fudre

a very large wooden vat in which beer is lagered


trinxat

Borrowed from Catalan trinxat, the past participle of trinxar (“to slice”).

A Catalan dish of cabbage, potato and pork, resembling bubble and squeak.


greven

From the same root as greaves, graves (“residue left after rendering animal fat”) and gribenes (“chicken cracklings and onions”). Compare older dialectal northern (Low) German forms like greven and greeven.

a plate of chopped liver with schmaltz and chopped onion and chopped radish and greven (cracklings from rendered chicken fat)

1974, Calvin Trillin, “Mao and Me”, in Alice, let's eat:


quiche lorraine

quiche lorraine (countable and uncountable, plural quiche lorraines or quiches lorraines)

quiche lorraines (plural)
quiches lorraines (plural)

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From French quiche lorraine, using the feminine of lorrain (“from Lorraine”).

A type of quiche, originally from the area of Lorraine in France, made with cheese and bacon.


eye fillet

It serves seafood, but it's the porterhouse and eye fillets that jump off the plates here.

And naturally, as the meat is the hero in the dish, please use only the VERY best eye fillet steak you can manage and keep refrigerated until the very moment you′re about to use it.

2010, Jane Kennedy, OMG! I Can Eat That?: Indulgent Food Minus the Boombah, unnunbered page:

Eye Fillet Steak with Béarnaise Sauce

2011, Gabriel Gaté, Antonia Pesenti, Taste Le Tour: Regional French Cuisine, Hardie Grant Books, page 74:

(Australia) Filet mignon; beef tenderloin.


cold smoking

The smoking of food by saturating it with smoke (which coats the food) but without heating it.


rum cake

rum cake (countable and uncountable, plural rum cakes)


fudge cake

A cake, usually a chocolate cake, that is also made with fudge.


pieshop

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piefight

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A fight involving pies, especially the comical throwing of custard pies.


chocolate spread

chocolate spread (countable and uncountable, plural chocolate spreads)


white sauce

white sauce (countable and uncountable, plural white sauces)


nibbly

The dumbstruck crowd parted as the murderer made his way to the nibblies […]

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

(informal) Any food suitable for nibbling, snack food.


Russian dressing

Russian dressing (countable and uncountable, plural Russian dressings)

An American salad dressing, a spiced blend of mayonnaise and ketchup.


cinnamon stick

A thin piece of cinnamon bark curled up into a tube.


gibelotte

gibelotte (countable and uncountable, plural gibelottes)

A type of stew made from rabbit or fish, in white wine and broth, originating from France.


kouign-amann

kouign-amann (countable and uncountable, plural kouign-amann or kouign-amanns)

kouign-amann (plural)
kouign-amanns (plural)

Borrowed from Breton kouign-amann, from kouign (“brioche; bun; cake”) (ultimately from Latin cuneus (“wedge”), from Proto-Indo-European *h₂eḱ- (“sharp”)) + amann (“butter”) (ultimately from Proto-Indo-European *h₃engʷ- (“to anoint; to smear”)).

der

A traditional Breton cake made of layers of butter, dough, and sugar.


chawanmushi

A Japanese savoury egg custard dish containing ginkgo seeds.


meido

From Japanese メイド (meido, “maid, maidservant”), from English maid.

uder

Actually, the two times I was there, it was really quite dull in terms of the people wandering around. The most excitement I saw was that one candidate for Prime Minister giving a van-top speech in front of Akihabara station. Oh, and a demonstration of some RC "Tokyo Drift" toy cars out on the street. No dancing in the streets, only a very few meido (some of questionable gender >__< ), and quite a few gaikokujin.

2008 February 9, Captain Nerd [username], “Re: "Alien Jones" - "Boss" coffee ads”, in rec.arts.anime.misc (Usenet):

These meido attract customers by role-playing the part of a maid, complete with French maid-inspired outfits that are long on fantasy elements and typically short on skirt length.

2009, John Graham-Cumming, The Geek Atlas: 128 Places Where Science and Technology Come Alive, O'Reilly Media, published 2009, →ISBN, page 104:

"I like having conversations with different meidos," he explains, "but Haruki is my favourite because she's friendliest to me."
[…]
Utena, a meido with pink hair and red plastic horns, recently celebrated her fourth year at Maidolce.

2012 April 1, Dave Tacon, “Dusting off a geek fetish for all things maid in Japan”, in Sydney Morning Herald:


squab pie

en-noun

squab pie (countable and uncountable, plural squab pies)

A traditional English pie containing mutton and apple.


flattie

(informal) A flat white (type of coffee).


ekmek kadayif

From Turkish ekmek kadayıfı (“bread kataif”).

[photograph] Ararat's ekmek kadayif — the topping on the honeyed cake, called kaimak, is a cream that is as rich as butter.

1980 February 4, Seymour Britchky, “Rare and Well Done”, in New York Magazine, volume 13, page 41:

A Turkish bread pudding dessert, also found in Greece.


banana equivalent dose

banana equivalent dose (plural banana equivalent doses)

(biology) The radiation dose equivalent of consuming an average banana, equal to 0.01 mrem or 0.1 μSv.


achari

Borrowed from Hindi अचारी (acārī), or another Indo-Aryan language.


Vietnamese sandwich

Vietnamese sandwich (plural Vietnamese sandwiches)


chana

chana (usually uncountable, plural chanas)

(India, cooking) A dish principally made from chickpeas or chickpea paste.


swineflesh

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Inherited from Middle English swinflesch, equivalent to swine + flesh. Compare German Schweinefleisch (“pork”), Danish svineflæsk.

inh+

If Malaga fell, then the Alhambra must also pass into the hands of the "eaters of swineflesh."

1886, Stanley Lane-Poole, The story of the Moors in Spain:

Eumaeus carved the swineflesh, giving the best portion to Odysseus whom he treated as the guest of honor.

1918, Padraic Colum, Homer, The children's Homer:

"Don't you know, you giaour dog, the thing e'en more repellent than swineflesh to a virtuous daughter of Islam?

1943, Edison Marshall, Great Smith: Issue 689:

“Abstain from swineflesh, blood, things offered to idols, and carrion”

2007, James D. Tabor, The Jesus Dynasty:

He hath forbidden you only carrion, and blood, and swineflesh, and that which hath been immolated to (the name of) any other than Allah.


Cobb salad

Developed by Robert Cobb of the Brown Derby restaurant circa 1937.

She ignores: olives, blue cheese, boiled eggs, bacon and avocado – in other words, all of the parts of the Cobb salad that, technically speaking, make it a Cobb salad.

2010, Jennifer Egan, A Visit from the Goon Squad, Corsair (2011), page 180:

(US) A salad consisting of iceberg lettuce, watercress, endive and Romaine lettuce with tomato, bacon, chicken, hard-boiled egg, avocado, chives, Roquefort cheese and a red wine vinaigrette.


vatrushka

en-noun

vatrushka (countable and uncountable, plural vatrushkas or vatrushki)

Her ladyship was reduced to the pitiable choice of yesterday’s croissants or one of the nine different kinds of rolls, milk breads, sweet breads, scones, pancakes, vatrushki, kalachi, ponchiki, rogaliki and bulochki whose delicious, new-baked smell was wafting all over the house.

1967, Ira J. Morris, chapter III, in The Troika Belle, London: William Heinemann Ltd, page 16:

Bake about 25 minutes or until lightly browned and cooked. Cool on a rack. Yield: About four dozen vatrushki

1977, Jane Kinderlehrer, “[You’ll Find That Good Food Makes the Party Better] Russian Vatrushki (Cheese-Filled Tarts)”, in The Art of Cooking With Love and Wheat Germ (And Other Natural Foods), Emmaus, Pa.: Rodale Press, Inc., →ISBN, part 4 (Any Age, Any Time), page 273:

Bake for 15–20 minutes, or until the vatrushki are golden.

1996, “[Baked Goods] Vatrushki”, in Caroline Ball, editor, East European Cookbook: Discover the Traditional Tastes of Russia, Romania, Hungary, Scandinavia, and Poland, Edison, N.J.: Chartwell Books, Book Sales, Inc., →ISBN, page 151, column 2:

But at night when they came to see me in the Ural, when they had knocked back huge amounts of Kunzevskaya and Stolichnaya and devoured piles of piroshki, oladyi, vatrushki, and bulochki with zimmes, they spoke French, English, kissed hands and paid compliments, knew the wittiest toasts, and fiddled their Russian souls inside out in order to dance on the most crooked roofs of the most Eastern shtetl at dawn.

2005, Ulla Berkéwicz, translated by Katharina Rout, Love in a Time of Terror, Lantzville, B.C.: Oolichan Books, →ISBN, page 29:

“You look wonderful,” he said, unable to hold his tongue. / “So do you,” she replied with an amused smile, “but I think you raided the fat end of Vasily’s wardrobe. He has a thin end which he uses when he’s off the vatrushki and vodka.”

2005, Kim Wilkins, chapter 3, in Rosa and the Veil of Gold, London: Gollancz, published 2007, →ISBN, page 31:

Typically, vatrushki are made from a yeasted wheat flour dough enriched with butter, eggs, and sugar rather like brioche, shaped into a flattened round that is pinched up and then filled with tvorog—a kind of farmer’s curd cheese similar to German quark or Italian ricotta.

2008, “[Bakery] Vatrushka”, in Frances Case, editor, 1001 Foods You Must Try Before You Die: A Global Guide to the Best Ingredients, London: Cassell Illustrated, →ISBN, page 878, column 2:

A sort of small, round pastry filled with cottage cheese, popular in Eastern Europe.

ватру́шка

a small, round cottage cheese-filled pastry


botifarra

He squeezed oranges for juice to go with the botifarra, a pork sausage spiced with cloves and cumin, and the spreadable sobrassada, tinted red from Majorcan paprika.

2015 April 17, Lisa Abend, “Sweet and Salty: Majorca’s Traditional Cuisine”, in The New York Times, →ISSN:

A spiced pork sausage typical of Catalan cuisine.


stuffie

Alternative form of stuffy (“stuffed toy”)


tentura

a sweet Greek alcoholic spirit flavoured with cloves and cinnamon


Cullen skink

From Cullen (“a village and former royal burgh in Moray, Scotland, United Kingdom”) + skink (“(originally) pottage or soup made from a boiled joint of beef; pottage or soup made from other ingredients”).

CULLEN SKINK (Smoked Haddock Soup) […] Cullen is a fishing village and "skink" is the old Scots name for broth. It is a splendid soup, just right for wintry weather, especially in this modern version. […] Christopher Oakes, head chef of the Castle Hotel in Taunton, Somerset, has put together two traditional Scots soups, Cullen Skink (Smoked Haddock) and Cock-a-Leekie (Chicken Soup), to produce an interesting new soup.

1986, Elisabeth Lambert Ortiz, “Soups”, in From the Tables of Britain: Exploring Exciting English Cuisine in 250 Recipes, Lanham, Md., London: M. Evans, Rowman & Littlefield, →ISBN, pages 102–103:

In Scotland he had no trouble eating haggis, stovies or Cullen skink. He still had trouble with porridge, however, and when it crept up on him disguised under the name of Highland Brose and containing cream, honey and whisky, it was transformed into a powerful emetic.

1992, Geoff Nicholson, chapter 5, in The Food Chain, Woodstock, N.Y.: The Overlook Press, →ISBN:

[…] Cullen skink is to the Hebrides what clam chowder is to New England. In fact, it's very similar to clam chowder, the main difference being that instead of clams, Cullen skink calls for smoked haddock.

2006 March, David Lansing, “HopScotching the Inner Hebrides”, in Christine Richard, editor, Islands, Winter Park, Fla.: Islands Media Corp., →OCLC, page 92, column 2:

Like most traditional Scottish cooking, Cullen skink is simple, rib-sticking fare made from a handful of ingredients. It starts with a smoked haddock, known locally as a finnan haddie. The fish is gently poached in milk with onions, then flaked. The bones may go back into the pot for simmering to make the base of the soup. The strained broth is then thickened with mashed potato, a delicious way for a cook to use up last night's leftovers. […] With the North Sea winds rattling the windows, there is comfort in a bowl of Cullen skink.

2007, “Soups and Salads”, in 1001 Foods to Die For, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 124:

A thick soup made of smoked finnan haddock, milk, onions, and potatoes, a local speciality of Cullen in Moray, Scotland.

קאלן סקינק

thick soup made of smoked haddock, milk, onions, and potatoes


chaiwallah

/ˈtʃaɪˌwɒlə/

/ˈt͡ʃaɪˌwɑlə/

Borrowed from Hindustani چائے والا / चायवाला (cāyvālā); by surface analysis, chai + wallah.


lechonera

According to Mr. Ayala, some of the best lechón is actually a short drive southwest of Guavate, at a lechonera called El Cuñao.

2007 July 4, Cindy Price, “Party With Pig: In Puerto Rico, a Glorious Feast”, in New York Times:

A Latin American restaurant selling roasted pork.


middlings

(cooking, chiefly Southern US) The part of a pig between the shoulder and the ham.


Silent Sam

From silent (“speechless, mute”) + Sam (“diminutive of male given name Samuel”). From ante 1920.

Ingredients: 13 oz vodka, 1 liter cola, (pepsi, coca cola...), 6-10 scoops iced tea. . . . Add all ingredients to a punch bowl.

2010, “Silent Sam Mix Cocktail Recipe”, in www.1001cocktails.com, retrieved 2011-04-20:

(informal) A mixed alcoholic beverage, usually containing vodka, a cola soft drink, and other ingredients.


nimono

Any of various stewed dishes in Japanese cuisine.


bunless

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Surprisingly, at Burger King you can make some fairly good selections and enjoy a reasonable meal. You can even have the occasional burger — Burger King now offers bunless burgers on a plate — and order a side salad instead of fries.

2006, Arthur Agatston, The South Beach Diet Dining Guide, page 47:


blackstrap

blackstrap (usually uncountable, plural blackstraps)

From black + strap? Possible connection with Dutch stroop (“syrup”).

(obsolete, nautical, slang) Bad port wine; any common wine of the Mediterranean.


miniburger

In the 1980s and ’90s, there was a book party at least once a week at either Elaine’s or Mortimer’s, and the writer Candace Bushnell, then flat broke, went to all of them, especially the ones at Mortimer’s, because it served generous amounts of its famous miniburgers.

2007 August 26, Alex Kuczynski, “Comped Lit”, in New York Times:


naengmyeon

From Korean 냉면(冷麵) (naengmyeon, literally “cold noodles”).

bor

A Korean dish of long, thin hand-made noodles made from flour and starch from various ingredients.


manouri

Borrowed from Ancient Greek μανούρι (manoúri).

My favorite Greek cheese is the creamy, sheepy manouri: delicately scented and almost spreadable, it’s like a softer, pudgier feta.

2007 September 9, Sara Dickerman, “Olympic Dinners”, in New York Times:

A Greek semi-soft cheese made from the milk of goats or sheep.


methi

From Hindi मेथी (methī), from Sanskrit मेथिका (methikā), ultimately from Proto-Dravidian *mentti (“fenugreek”).

Immediately, add the chopped methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or until the methi leaves are completely cooked and dry.

2002, Sanjeev Kapoor, Khazana of Healthy Tasty Recipes, page 68:

Skip the free Russian-leaning appetizer salads, which are uniformly awful, and dive into a menu that includes excellent chicken methi and the tangy stewed mustard greens called sarsoka sag.

2004, Robert Sietsema, The Food Lover's Guide to the Best Ethnic Eating in New York City, page 264:


soya sauce

en-noun

soya sauce (countable and uncountable, plural soya sauces)

/ˈsɔɪ.ə sɔːs/


brookie

From Afrikaans broekie, diminutive of broek (“pants”), from Dutch broek (“pants”). Cognate with Dutch broekje (“shorts”). Doublet of breeches and britches.

And the few skirts which are past remaking are carefully cut down into small brookies for the young hopeful, who will get the last ounce of wear out of them.

1920, The Homestead - Issues 228-243, page 19:

[…] you cannot do a poopy in your brookie, […]

1973, Elseviers Magazine - Volume 29, Issues 35-43, page 137:

I notice, too, that the child is wearing red brookies [shorts].

2023, Martin Brunt, No One Got Cracked Over the Head for No Reason:


kashkaval

From Ottoman Turkish قاشقوال (kaşkaval), from Italian caciocavallo. Doublet of caciocavallo.

Serve plain, or with a tangy cheese such as kashkaval, kasseri or Manchego.

2007 October 17, “Recipe: Nonno’s Olives”, in New York Times:

A group of various traditional yellow cheeses from Turkey and the Balkans.


minipretzel

I popped a minipretzel into my mouth and tried to move my legs. Wishful thinking. With my tray table down, they were wedged in from every angle.

2005, James Patterson, Howard Roughan, Honeymoon:

And I keep quite a lot of it around, especially chocolate-covered almonds and Trader Joes minipretzels smothered in dark chocolate.

2007 October 30, Jane E. Brody, “My Diet Strategy? Controlled Indulgence”, in New York Times:


pizza face

From pizza + face. First use appears c. 1964 in the Delaware County Daily Times.

(slang, derogatory) The face of such a person.


porterhouse steak

porterhouse steak (plural porterhouse steaks)


chota hazri

Borrowed from Hindi छोटा हाज़िरी (choṭā hāzirī).

bor

छोटी हाज़िरी

छोटा हाज़िरी

Hindi छोटा हाज़िरी (choṭā hāzirī)

‘Sorry, my dear; take your time…Was your chota hazri all right?’

1924, E. M. Forster, A Passage to India, Penguin 2005, page 200:


peanut butter and jelly

en-noun

peanut butter and jelly (countable and uncountable, plural peanut butter and jellies)

(uncountable, US) Peanut butter and jelly (or jam) that is spread on bread to make a sandwich.

Alternative form: peanut-butter-and-jelly

On your average march you'll find you get through a good two peanut butter and jellies before you even get to where you're supposed to demonstrate

1971, Michael Weller, Five Plays, published 1997, Moonchildren, page 19:

Sometimes they drift in from the Yukon and other far places, come in and sit down at the kitchen table, want a glass of milk and a peanut-butter-and-jelly, […] .

1979, Donald Barthelme, "Aria", originally published in The New Yorker, republished in Sixty Stories (1981)

And by the end of the Apollo moon-landing program, NASA was allowing common grocery items like bread slices, canned meats, and peanut butter and jellies on lunar missions.

1994, Tom Clancy, Armored Cav, page 167:

I've got a peanut butter and jelly for your son.

1996, Sherman Alexie, “Indian Killer”, in Peter Donahue, John Trombold, editors, Reading Seattle: The City in Prose, published 2014, page 209:

Her mother stuffed a peanut butter and jelly into a bag and turned to look at Emily.

2002, W. Z. Nelson, Hurricane Summer, page 72:

They sat across from each other on the blanket eating peanut butter and jellies and drinking pop.

(countable, US) A sandwich consisting of bread spread with layers of peanut butter and jelly.

Used other than figuratively or idiomatically: see peanut butter, jelly.


rocket salad

rocket salad (countable and uncountable, plural rocket salads)

(countable) a salad that uses the leaves of this plant as its main ingredient


Hamburg steak

Hamburg steak (countable and uncountable, plural Hamburg steaks)

→ Japanese: ハンバーグステーキ (Hanbāgu sutēki)

desc

→ Korean: 햄버그스테이크 (haembeogeuseuteikeu), (nonstandard spellings) 햄버거스테이크 (haembeogeoseuteikeu), 함박스테이크 (hambakseuteikeu)


bumbo

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

Perhaps from Italian (baby-talk) bombo (“drink”), of imitative origin.

A drink made from rum, water, sugar, and nutmeg.


bread maker

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

A household appliance which makes bread or dough from raw ingredients.


bread machine

A household appliance which makes dough from raw ingredients, for use in making bread, pizza and other baked goods.


soy milk maker

A kitchen appliance that cooks soy milk from raw soy beans.


brekker

en-noun

brekker (countable and uncountable, plural brekkers)

We'll go up there directly after brekker, and have another wish.

1902, Edith Nesbit, Five Children and It:


rice cooker

A kitchen appliance which is designed to cook rice, through either boiling or steaming it. It may also be used as a steam cooker for other foods.


apple mint

apple mint (countable and uncountable, plural apple mints)

Any herb with aroma or taste reminiscent of apple and mint, used for flavoring, herbal teas, and jellies.


daurade

Borrowed from French daurade, itself borrowed, through the intermediate of an Italian text, from Spanish dorada, partially from Latin aurāta, and influenced by the verb dorar (“gild, give a golden color”). Doublet of dorado.

The chef, Csar Ramirez, and his partners, Kiwon Standen and Didier Palange, all Bouley alumni, have an eclectic menu, with dishes like slow-roasted rabbit and sweetbread salad, oxtail consommé, ginger-steamed daurade, slow-cooked Cornish hen and Japanese rice risotto with shrimp; 142 West 10th Street, (212) 255-2330 .

2007 December 12, Florence Fabricant, “Off the Menu”, in New York Times:


sheepflesh

From sheep + flesh. Compare Dutch schapenvlees (“mutton”), German Schaffleisch (“sheep meat, mutton”).

cog

Everybody wore home-made clothing; and that wool might not become scarce, the use of sheepflesh, for food, was discouraged.

1860, Benson John Lossing, Rufus Wilmot Griswold, Life of Washington:

Sheep and goat wines are directed to be prepared in the following' manner: Take ten catties (i catty — i \ lb.) of soaked rice, seven catties of goat or sheep flesh, fourteen onions, one Shan-tung cabbage, and a catty of almond kernels [...]

1877, Horatio C. Wood, Charles Rice, Frederick Albert Castle, New remedies: Volume 6:

SILENUS It's each man by and for himself. There is no govermnent. ODYSSEUS Is Demeter respected here? I mean, do they plant grain? What do they live on? SILENUS Curds and whey and sheepflesh, sir.

2001, Eurípides, Heather McHugh, David Konstan, Cyclops:

The sheep were a solid lump of woolly sheepflesh, swirling, and though Penny tried to separate them, they were like commuters jammed in a subway car, nothing could break them apart.


cowflesh

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

From Middle English cowe flesh (also kowes flesche), equivalent to cow + flesh. Compare German Kuhfleisch (“cow meat”), West Frisian kowefleis, Dutch koeievlees, koeienvlees.

A monstrous fine bit of cowflesh! I'll be sworn she has rendezvoused you. What, you dog? Have you a way with them?

1922 February, James Joyce, “[Episode 14: Oxen of the Sun]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC, part II [Odyssey], page 386:

At first Maud, so afraid for her husband and baby, was unable to eat, but within a few days she tore into burnt cowflesh like any soldadera.

2005, James Andrew Crutchfield, Paul Andrew Hutton, The way west: true stories of the American frontier:

We ferried our stock in U-Haul trailers, and across the months, as we purchased more cowflesh from the Goat Man — meat vanishing into the ether again and again, as if into some quarkish void — we became familiar enough with Sloat and his daughter to learn that her name was Flozelle, and to visit with them about matters other than stock.


calfflesh

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

From Middle English calfflesch, equivalent to calf + flesh. Compare Dutch kalfsvlees (“veal”), German Kalbfleisch (“veal”).

The calf should be allowed to suckle or to be fed from the pail for six or eight months. It has then strength to stand weaning, and, if properly cared for, will not be checked in its growth, and it will retain the good calfflesh it has put on.

1875, William M'Combie, Cattle and cattle-breeders:

[…] and also very often eat man beefsteaks or calfflesh. [Note: This text is deliberately imitating a non-native speaker of English for comic effect.]

1899, Mark Lemon, Henry Mayhew, Tom Taylor, Punch:

Calf flesh possesses a distinctive odour. While it is, by some manufacturers, largely substituted for chicken in the manufacture of ham, chicken, and tongue, other substitutions for veal are rarely practised [...]

1902, Thomas Walley, A practical guide to meat inspection:

(nonstandard) The meat or flesh of a calf; veal.


napkin ring

The boy set up his napkin ring.

A ring for holding napkins along with cutlery.


bozbash

A mutton or lamb soup, popular among the peoples of the Caucasus.


tarhana

en-noun

tarhana (countable and uncountable, plural tarhanas)

A dried food based on a fermented mixture of grain and yogurt or fermented milk, usually made into a thick soup with water, stock, or milk.


cocktail sauce

cocktail sauce (countable and uncountable, plural cocktail sauces)

A sauce served with oysters and other seafood, typically ketchup mixed with horseradish or mayonnaise.


apfelstrudel

apfelstrudel (countable and uncountable, plural apfelstrudels)

Failing to penetrate General Motors’ secure corporate sanctum, I’m forced to imagine the signs of culture shock: apfelstrudel has replaced Krispy Kremes at morning meetings.

2008 March 2, Lawrence Ulrich, “Traveling on Dual Passports”, in New York Times:


kulich

kulich (usually uncountable, plural kulichi or kulichs)

From Russian кулич (kulič), ultimately from Ancient Greek κόλλιξ (kóllix, “roll or loaf of bread”). Cognate to Persian کلوچه، کلیچه (koluče, količe). Doublet of kulcha.

cog

کلوچه، کلیچه

One of the most famous of all Easter breads is the Russian kulich, a tall but delicate sweet yeasted bread that is sugared and decorated with the initials XB, which stand for “Christ is risen.”

2008 March 19, Florence Fabricant, “Easter Is for Baking, Too”, in New York Times:

A tall, cylindrical Eastern European Easter bread, traditional in the Orthodox Christian faith.


yoshoku

Japanese 洋食 (yōshoku ようしょく), from Middle Chinese 洋 (yáng "ocean", by extension "foreign", "Western") + 食 (ʒik "eat", "food").

Shiseido Parlor is a storied yoshoku establishment in the heart of Tokyo’s Ginza district, a restaurant to which many Japanese make a pilgrimage at least once.

2008 March 26, Norimitsu Onishi, “Spaghetti Stir-Fry and Hambagoo: Japan Looks West”, in New York Times:

A style of Western-influenced Japanese cuisine.


semigeneric

New York Chablis, Napa Valley Burgundy, and California Champagne are semigeneric wines.

(US, of wine) Made in the United States but using a protected designation, so that the region of manufacture must be included in the name.


cherried

"I don't need a lighter to hit this; the bowl's cherried."

2023 April 22 (last accessed), “Cherried”, in Cannabis Glossary, Leafly:

He puffed three perfect rings and passed the bowl to me. "It's cherried."

2020, B.R. Yeager, “Two”, in Negative Space, Philadelphia: Apocalypse Party, →ISBN:

(slang, of cannabis or other smokable substance) Continually burning and ready to be smoked, without needing to be reignited before inhalation.


minicheeseburger

Becky Marx was perched at Agnetta's left, delicately sampling from an hors d' ouevres plate that included two Chinese dumplings, a minicheeseburger, several shrimp sauteed in lemon butter, six chicken nachos, and two stuffed mushrooms.

1996, Tim Kincaid, Today, tomorrow, and always:

There's no kids' menu, but the regular menu features chicken strips and minicheeseburgers, among other tot treats.

2005, Laura Tiebert, Frommer's Chicago with Kids, page 119:

They were both too hungry to wait for the yams and rutabagas to bake, so tonight they would have the frozen White Castle minicheeseburgers that Mr. Van Buren had won a year's supply of just before he passed away.

Cozy banquettes, low tables and soft lighting define this plush new area behind the bar at Le Cirque, with wines by the glass, cocktails and a menu of informal smallish plates: croque monsieur, salmon tartare, shrimp tempura, minicheeseburgers.

2008 April 20, “Just In, From Europe”, in New York Times:


sherried

She strikes me as the kind of person who would eat lovely things accompanied by toast points — sherried chicken livers, steak tartare — but even a countess wouldn’t feed a brood that way.

2008 April 27, Laraine Perri, “An Enigma Gliding Through Time”, in New York Times:


jibarito

The research for this article produced as much regret as revelation, with unrequitable longings for far-away creations like Chicago’s jibarito (steak squeezed between thin, crusty slices of smashed plantain) and extinct species like the chacarero of Jackson Heights, Queens: a Chilean sandwich with a garnish of chopped green beans, the specialty of a bakery that is now closed.

2008 April 30, Julia Moskin, “The Next Best Things in Sliced Bread”, in New York Times:

(Chicago) A speciality sandwich of Chicago, made with flattened fried green plantains instead of bread, a garlic-flavoured mayonnaise, and a filling that typically includes meat, cheese, lettuce, and tomato.


pizzamaker

Pizzaiolos can be fussy, and Jim McGown, a real estate developer and self-taught pizzamaker, is no different.

2008 May 7, Florence Fabricant, “Off the Menu”, in New York Times:

Popping open a stack of dough proofing containers in their walk-in refrigerator, Mr. Federighi revealed an overlapping stack of pizza skins — what pizzamakers call dough that’s been stretched but not yet topped — that were dry to the touch, with the texture of cured leather.

2023 March 17, J. Kenji López-Alt, “Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. Here’s What He Learned.”, in The New York Times:


palinka

An apricot palinka made with honey, apricot juice and lime — every bit as captivating as the new food in town.

2009 March 13, John Hyland, “Hungarian Rhapsody”, in New York Times:

Better yet, there were no cover charges, and we didn’t bother to order drinks in half the spots. So, despite having a Slovak beer and shots of both the traditional Hungarian fruit spirit palinka and the bittersweet digestif Unicum, the entire evening cost 2,000 forints, under $10.

2014 January 30, Seth Kugel, “Wintertime Bargains in Budapest”, in The New York Times:


cupper

Just a quick cupper is all I have time for.

2013, Sherry Marie Gallagher, Dancing Spoons and Khachapuri: A Russian Tale, page 26:


grill room

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

A restaurant that specializes in grilled food, where often the food can be seen being prepared by the chefs.


Tianjin preserved vegetable

en-noun

Tianjin preserved vegetable (uncountable)

Calque from Chinese 天津冬菜 (Tiānjīn dōngcài).

A brown, pickled and shredded Chinese cabbage usually packaged in a foil packet or in a vacuum jar.


angu

Borrowed from Portuguese angu, from Yoruba à ń gún (“we are pounding”) or Fon agǔ (“pounded yam”).

(cooking) A popular Brazilian mash made with fubá (milled corn or rice), salt, and often garlic fried in olive oil.


cooking oil

cooking oil (countable and uncountable, plural cooking oils)

A purified fat taken from plant material that is commonly used in cooking, e.g. olive oil, canola oil, sunflower oil, etc.


xiaolongbao

/ˈʃaʊlɒŋbaʊ/

/ˈʃaʊlɔŋbaʊ/

/ʃaʊlɔŋˈbaʊ/

From the Hanyu Pinyin romanization of Mandarin 小籠包 /小笼包 (xiǎolóngbāo, literally “little-basket dumpling”).

uder

(Chinese cuisine) A type of dumpling or steamed bun (baozi) associated with eastern China, particularly Nanxiang near Shanghai.


egghot

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

(archaic) A posset made of eggs, brandy, sugar, and ale.


cement mixer

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

A cocktail made of Irish cream and lime juice or lemon juice.


short ribs

A cut of beef from the rib and plate primals and a small corner of the square-cut chuck.


yeast-bitten

en-adj

yeast-bitten (comparative more yeast-bitten, superlative most yeast-bitten)

more yeast-bitten (comparative)
most yeast-bitten (superlative)

(brewing) With the froth of the yeast having re-entered the body of the beer.


sago pudding

en-noun

sago pudding (countable and uncountable, plural sago puddings)


rollup

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

She ate a chicken rollup and a salad.

He considered moving to the dining room, but ordered a fourth vodka martini and sent it down in three gulps to join a half-dozen bacon rollups and two baked cheese appetizers.

2009, Jonathan Bryan, Questings: A Parable, page 50:

A kind of food made by wrapping ingredients in another food, e.g. fajitas.

kääryle

A kind of flat, pectin-based, fruit-flavored snack rolled into a tube.

I smoke rollups because they are cheaper than buying cigarettes.

A self-made cigarette of tobacco and rolling paper.

In some cases, you may want to add custom rollups that change the way a measure is calculated on a specific level.

2013, Simon Lidberg, Getting Started with SQL Server 2012 Cube Development:

That which is rolled up; a summation; an aggregation; a total.


beer o'clock

/ˌbɪə(ɹ)əʊˈklɒk/

/ˌbɪɹ əˈklɑk/

/ˌbiə̯ɹ əˈklɑk/

wine o'clock

the wine-related counterpart of beer o'clock

Pack an esky with ice-cold bottles of Cooper's Green Label and head down to Holloways Beach, just north of Cairns, around beer o'clock on a Friday afternoon.

1999 February 22, Christopher Somerville, The Observer:

He let her go and stood up. "I also believe it's beer o'clock. You want some iced tea?"

1999 April 6, Stephen King, The Girl Who Loved Tom Gordon, New York, N.Y.: Scribner, →ISBN; Pocket Books paperback edition, New York, N.Y.: Pocket Books, May 2017, →ISBN, page 84:

One big rule that we never ever break is to open a can of ale before beer o'clock. Luckily this can be anytime between 1000 and 1300 hours and woe-betide anyone on watch who forgets to waken the other at this crucial time of day.

2006, Arthur J. Binks, “Santa Cruz”, in Wine, Women and Sailing, Cambridge: Vanguard Press, →ISBN, page 89:

When Hal woke up he decided it was beer o'clock and had the girls' permission to wander down the road for a few pints before tea.

2013, Dave Lewis, chapter 62, in Raising Skinny Elephants, [Pontypridd, Rhondda Cynon Taf, Wales]: Ponty Press, →ISBN, page 231:

(slang, humorous) The time of the first beer (or alcoholic beverage) of the day.


dango

However the manner in which dango, bribery, and collusive activity was dealt with in Japan took a dramatic turn in 1993, beginning with the corruption scandal, which culminated in the arrest of Mr. Shini Kanemaru […]

1994, Industry, Trade, and Technology Review, Office of Industries, U.S. International Trade Commission, page 31:

Though dango is illegal, causing jailings of a number of prefectural governors and construction executives, the practice remains widespread. The annual total of dango bribes and kickbacks has at times surpassed $500 million; the sum is more or less officially recorded because construction firms have been allowed to claim a tax deduction for these "business expenses."

2009, Jeb Brugmann, Welcome to the Urban Revolution: How Cities Are Changing the World:

In spite of the many laws enacted to curb dango, it remains "the most popular form of price cartel in the public procurement market" and is rampant throughout Japan because of the "weakness of the political will to quench corruption and the lack of development of law enforcement mechanisms".

2011, Jon S. T. Quah, Curbing Corruption in Asian Countries: An Impossible Dream?:

In Japan, bid rigging for public works contracts.


Midori

Midori (countable and uncountable, plural Midoris)

A sweet, bright green, muskmelon-flavored liqueur made by Suntory.


genoise

From French, named after the city of Genoa.


yufka

yufka (countable and uncountable, plural yufkas)

While recently travelling Asia Minor, I reached Magnesia very hungry: having outstripped my attendants, I was alone, and went to a common shop, where I had three skewers of kebab, a much esteemed dish, and the best of the kind I ever tasted, a yufka somewhat resembling Yorkshire pudding, a large lump of ice in the jar of water, a dish of yaourt, a bunch of grapes, and afterwards a caimac (cream) ice.

1860, David Urquhart, The Lebanon: (Mount Souria.) A History and a Diary, volume 1, pages 351–352:

A thin, round, unleavened flatbread in Turkish cuisine.


coffee machine

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

Synonym of coffeemaker (kitchen coffee-brewing apparatus)

A vending machine that dispenses coffee.


Tom and Jerry

LL-Q1860 (eng)-Flame, not lame-Tom and Jerry.wav

Introduced to publicize the 1821 stage play Tom and Jerry, or Life in London.

A cocktail composed of eggnog, brandy, rum and an egg.


dine out

en-verb

dine out (third-person singular simple present dines out, present participle dining out, simple past and past participle dined out)

dines out (present singular third-person)
dining out (participle present)
dined out (participle past)
dined out (past)

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

(intransitive) To have dinner away from one's house, usually at a restaurant.


tiger bread

From the pattern's resemblance to the coat of a tiger.

A bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking.


VSOP

en-noun

VSOP (countable and uncountable, plural VSOPs)

Initialism of very special/superior old pale (“a grade of premium cognac that has been aged in barrels for 4.5–6.5 years”).


XO

executive officer
executive officer#English

(military, nautical) Initialism of executive officer.


mistelle

mistelle (countable and uncountable, plural mistelles)

From French mistelle, Spanish mistela, from Italian mistella, from misto (“mixed”).

A drink produced by adding alcohol to grape juice.


bourride

Place 2 baguette toast slices in each of 4 soup plates, spoon in bourride and top with another slice of toast and minced fennel fronds.

2009 March 4, Florence Fabricant, “Scallop Bourride”, in New York Times:

A dish made with monkfish, mayonnaise, and a vegetable brunoise.


zurek

A type of sour rye soup, originating from Poland


flaki

Borrowed from Polish flaki (“tripe soup”).


folar

Mr. Alexandre is no stranger to the kitchen, as he’s proud to announce, having won several contests at the social club for his folar, a traditional Easter bread that in Trás-os-Montes is stuffed with cured meat.

2009 April 8, David Leite, “Newark’s Portuguese Community Keeps Fires of Tradition Burning”, in New York Times:

A traditional Portuguese bread served at Passover and Easter.


loukoumades

From Greek λουκουμάδες (loukoumádes), ultimately from Arabic لُقْمَة (luqma, “morsel”).

A $28 traditional Greek dinner, available after 5 p.m. next Sunday, will feature magiritsa, Greek salad, rotisserie- or oven-roasted lamb and loukoumades — Greek-style doughnuts.

2009 April 12, Kris Ensminger, “Lamb Aplenty”, in New York Times:

Pastries made of deep-fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame. (used especially of the Greek version of these pastries)

lokma

used especially of the Turkish variant of this pastry


iced coffee

iced coffee (countable and uncountable, plural iced coffees)

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

Various types of cold beverages made from coffee.


labneh

labneh (countable and uncountable, plural labnehs)

From South Levantine Arabic لَبْنَة (labna).

And I can assure you, were he to encounter the entire crew of the aircraft carrier Enterprise, he’d serve them eggs sunny-side up, and labneh fresh from the bag.

2009 May 6, Dwight Garner, “A Merchant of Trinkets and Memories”, in New York Times:

Yogurt that has been strained to filter or remove the whey and thus has a consistency between that of yoghurt and cheese.

dahi

any yogurt that bar possible fruit has minimal addition in particular of sugar


sekanjabin

From Persian سکنجبین (sekanjabin, “honeyed vinegar”), from Arabic سِكَنْجَبِين (sikanjabīn), from Persian سکنگبین (sekangabin), from earlier سرکنگبین (serkangabin), from سرکه (serke, “vinegar”) and انگبین (angobin, “honey”).

uder

سِكَنْجَبِين

An Iranian syrup (or the drink made by diluting it) producing by boiling water, dissolving sugar in it, and adding vinegar; the drink is often spiced with mint.


galaktoboureko

From Greek γαλακτομπούρεκο (galaktompoúreko).

bor

γαλακτομπούρεκο

A Greek dessert of semolina-based custard in phyllo.

γαλακτομπούρεκο

a Greek dessert of semolina-based custard


rendang

en-noun

rendang (usually uncountable, plural rendangs)

Borrowed from Malay rendang, from Minangkabau randang.

Look for gado-gado and lothek, a pair of vegetable salads with crunchy highlights, awash in sauce that’s hand-ground (and spiced to order) for each customer; combro, a deep-fried, chili-spiked croquette of grated cassava; satay plates of skewered beef and chicken, accompanied by peanut sauce and blocks of sticky rice; the long-simmered stew called beef rendang; chicken or beef noodle soup; and cendol, iced coconut milk laden with green rice noodles and tiny cubes of colored jelly, and laced with palm sugar.

2009 May 27, Dave Cook, “A Little Taste of Somewhere Else”, in New York Times:

An Indonesian dish of beef (or sometimes other meat) slowly cooked in coconut milk.


weissbier

weissbier (countable and uncountable, plural weissbiers)

Borrowed from German Weißbier, probably from weiß (“white”) + Bier (“beer”), but see the lemma.

It actually starts as two beers, Mr. Adrià said: a straightforward lager and a German-style weissbier that is seasoned with orange peel, coriander and licorice.

2009 May 27, Florence Fabricant, “From a Revered Chef, a Beer That Behaves Like Wine”, in New York Times:

A Bavarian specialty beer in which a significant proportion of malted barley is replaced with malted wheat.


shumai

Hot and sour soup, shrimp toast, shumai, General Tso’s chicken, pork with garlic sauce, beef with asparagus, hot and spicy shrimp, sushi deluxe, cheesecake, fried bananas, litchi sherbet.

2009 May 31, Joanne Starkey, “Old-School Chinese With Efforts at Fusion”, in New York Times:

A traditional steamed Chinese pork dumpling served in dim sum.

燒賣 /烧卖

a traditional steamed Chinese pork dumpling served in dim sum


zymurgist

One who studies or practices zymurgy; a knowledgeable brewer.


masala chai

masala chai (usually uncountable, plural masala chais)

/məˈsɑːlə ˈtʃaɪ/

Borrowed from Hindi मसाला चाय (masālā cāy) / Urdu مصالہ چای (masālā cāy, literally “spiced/seasoned tea”).

bor

A South Asian beverage of black tea brewed in milk and water and then sweetened with sugar, sometimes with the addition of aromatic herbs and spices.


Orvieto

en-noun

Orvieto (countable and uncountable, plural Orvietos)

/ɔːˈvjeɪtəʊ/

/ˌɔːvɪˈeɪtəʊ/

From Italian Orvieto, from Latin Urbs Vetus (literally “old city”).


flirtini

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

[…]a hot spot for beautiful people who come to drink flirtinis and choose from a dizzying array of seafood dishes.

2004, Samantha Cook, Greg Ward, Tim Perry, Rough guide to USA, page 112:

A cocktail of vodka, champagne and pineapple juice.


peameal bacon

(Canada) Back bacon that has been brined and coated with fine cornmeal or with a meal made of ground, dried peas.


wing sauce

wing sauce (usually uncountable, plural wing sauces)

The sauce served with buffalo wings, usually made with vinegar, butter, and hot sauce.


kamado

A traditional Japanese wood- or charcoal-fired earthen vessel used as a stove or oven.


kimbap

kimbap (usually uncountable, plural kimbaps)

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

Borrowed from Korean 김밥 (gimbap), from 김 (gim, “a type of seaweed”) + 밥 (bap, “rice”).

com

First-time visitors to this takeout spot in Koreatown should try the buffet; regulars come for noodles and kimbap, or Korean-style sushi filled with pickled vegetables

2009 June 3, Julia Moskin, “Ethnic and Affordable”, in New York Times:

The babbling stream, people spreading out rush mats to sit on, snacking on kimbap.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 12:

A Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices.


salad cream

en-noun

salad cream (usually uncountable, plural salad creams)

A creamy, yellow salad dressing made of an emulsion of oil in water with egg yolk, vinegar and other ingredients.


beergarita

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

The beergarita — a margarita amplified by Flemish sour ale and framboise — is popular at the Small Bar on Division Street in Chicago.

2009 July 1, Betsy Andrews, “Cocktails Dance on the Head of a Beer”, in New York Times:


michelada

Borrowed from Mexican Spanish michelada.

In New York, at PDT and Mayahuel, they’re mixing hot sauce, mezcal and beer to create smoky riffs on the michelada, a classic Mexican cerveza preparada, or prepared beer.

A Mexican cocktail made with beer, tomato and lime juices, and assorted sauces and spices.


pajeon

But high-end restaurants in Seoul are now turning away from Western food and toward Korean tradition, drawing on both everyday snacks like pajeon and painstaking arts like the making of tteok, sticky rice pounded into a dizzying array of shapes, colors and flavors.

2009 September 23, Julia Moskin, “Culinary Diplomacy With a Side of Kimchi”, in New York Times:

A Korean pancake made with green onions.


hoosh

hoosh (countable and uncountable, plural hooshes)

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

Christmas Day was spent at this camp, and, as was the case with the other sledging expeditions that were out at the time, a special feast was provided. For breakfast they had hoosh, sardines in tomato sauce and raisins; for lunch Garibaldi biscuits and jelly; and for dinner potted boneless chicken and a small plum pudding.

1909, Sir Ernest Henry Shackleton, “Christmas on a Glacier”, in The Heart of the Antarctic, volume 2, Philadelphia: J. B. Lippincott Company, pages 64–65:

They are magnificent animals, averaging 80 lbs. in weight, with a wonderful capacity for endurance in intense cold on very little food. Four such dogs with three men have hauled a load of 1,380 lbs. over soft snow ay 10 miles a day for many weeks. Their staple food was 1½ lbs. of Spratt's cod liver oil biscuits per day; this ration, with a hot hoosh every three days, keeping them in splendid health.

1929, Ernest Edward Mills Joyce, The South Polar Trail, page 218:

(Antarctica, chiefly historical) A stew made from pemmican or other meat, thickened with biscuit.


Maotai

From the Wade–Giles romanization of Mandarin 茅台 (Máotái) Wade-Giles: Mao²-tʻai², reinforced by Hanyu Pinyin.

MAOTAI CAPTURED BY SZECHUAN FORCES
The Szechuan pursuit forces, after recapturing Maotai, western Kweichow, crossed the Chihshui Ho (River) and we now reached Tsaochihpa, near the Kweichow-Szechuan border.

1935, The China Weekly Review, volume 72, →OCLC, page 147:

Here in Maotai, where the pungent odor of fermenting sorghum is overpowering and almost everyone works for the distillery, spiking prices have become a point of pride.

2011 February 13, Andrew Jacobs, “Fake Liquors Flow as Demand Soars for China’s Fabled Sorghum Spirit”, in The New York Times, →ISSN, →OCLC, archived from the original on 2013-11-10, Asia Pacific:

Signage for China Kweichow Moutai Distillery Co. baijiu liquor lines a road at the company’s facility in the Maotai section of the Renhuai District in Zunyi, Guizhou Province, China, on Thursday, April 7, 2011.

2021 August 26, Evelyn Cheng, Eustance Huang, “Chinese baijiu liquor stocks tumble amid regulatory concerns”, in CNBC, archived from the original on 2021-08-26:

A town in Renhuai, Zunyi, Guizhou, China.

(informal) Alternative form of Moutai (liquor)


chocogasm

(slang) A pleasurable sensation from eating chocolate.


back bacon

Bacon made from the loin, which is part of the back

Bacon prepared from centre-cut boneless pork loin.


London broil

London broil (usually uncountable, plural London broils)

(US) A dish of marinated beef (originally flank steak), broiled or grilled, and cut into thin strips.


negociant

(wine) A wine merchant who purchases grapes, grape juice, or wine in bulk from vineyards, and bottles the wine for sale.


tangyuan

tangyuan (countable and uncountable, plural tangyuan)

A Chinese food made from glutinous rice flour mixed with a small amount of water to form balls and then cooked and served in boiling water.


carry over

en-verb

carry over (third-person singular simple present carries over, present participle carrying over, simple past and past participle carried over)

carries over (present singular third-person)
carrying over (participle present)
carried over (participle past)
carried over (past)

Attested since the 17th century; listed for instance in Elisha Coles' 1676 dictionary as a translation of transfer, thereby possibly a calque of Latin transfero; compare Dutch overdragen, German übertragen.

The chicken will carry over before it is served.

(intransitive, cooking) To continue cooking after being removed from a heat source.


purple drank

The infamous purple drank made me dizzy and sick, but I loved its aftertaste.

2007, Kenny Attaway, Slum Beautiful, page 40:

Instead of listening to the message, people find it easier to blame the messenger. Hip-hop may have promoted purple drank, but it did not create it. OxyContin abuse became a national emergency without a backing soundtrack.

2011, Kenaz Filan, The Power of the Poppy: Harnessing Nature's Most Dangerous Plant Ally, page 211:

(slang) A recreational drug based on cough syrup, popular in the hip-hop community in the southern United States.


tourtière

en-noun

tourtière (countable and uncountable, plural tourtières)

From Canadian French tourtière, from a cooking vessel of the same name, from French tourte (“meat pie”). There is a common false etymology that it derives from the alternative meaning tourte (“passenger pigeon”).

Last December, I called my mother to get her recipe for tourtière, a beloved traditional French-Canadian dish. It would be the meaningful heart of a bundle of gifts I had lovingly gathered to honour a Métis elder I had recently met. To share this recipe for tourtière was to share a piece of my family’s story with this elder, to whom I owed a great debt of gratitude.

2018 November 30, Isabelle Bourgeault-Tassé, “How a family recipe taught me what’s at stake when Franco-Ontarians lose their roots”, in The Globe and Mail:

(Canada, chiefly Quebec) A type of traditional French-Canadian meat pie, usually made with pork.


zivania

A traditional Cypriot alcoholic beverage made from grape pomace and wine.


balachong

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 Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.


attenuative

en-adj

attenuative (comparative more attenuative, superlative most attenuative)

more attenuative (comparative)
most attenuative (superlative)

(brewing) Of a yeast, capable of high attenuation, able to convert a high proportion of sugar to alcohol.


French onion soup

en-noun

French onion soup (countable and uncountable, plural French onion soups)

As with french fries, it is notional rather than literal that such a dish is exclusively or distinctively French, but this subset of onion soup styles does involve French influence; details are at Wikipedia.

(cooking) A soup made with onions and beef broth or beef stock, traditionally served with croutons and cheese as toppings.


boil up

(cooking, New Zealand) A traditionally Maori soup/stew made with potatoes, pork and other ingredients.


waterzooi

/ˈvɑ.tɚˌzɔɪ/

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

A type of Flemish stew, traditionally made with fish.


roselle

roselle (countable and uncountable, plural roselles)

Uncertain. Perhaps an alteration or misapprehension of French oseille denoting this plant, specific use of oseille sorrel; perhaps compare also sorrel.

I planted some roselle in the garden so I can start making my own hibiscus tea instead of relying on processed agua de jaimaica powders.

Roselle has also been used as a source of plant fiber called roselle hemp.

1993, Y.P.S. Bajaj, Medicinal and Aromatic Plants V, page 218:

Hibiscus sabdariffa
Hibiscus sabdariffa#Translingual

Hibiscus sabdariffa, an edible flower in the hibiscus family used to make hibiscus tea.

Arthur Coke Burnell
Henry Yule
Hobson-Jobson
John Murray (publishing house)
William Crooke


agua de jamaica

agua de jamaica (plural agua de jamaicas)

From Spanish agua de jamaica, literally "water of roselle".

Our study in California among low-income immigrants from Mexico and first-generation Mexican Americans showed that 68 ... Tacos (-11%) "Agua de Jamaica" (-40%) "Fideos" (-22%) Meat/Vegetables (-10%) "Atole" (-40%) "Chilaquiles" (-21%)

1994. Nicolás Kanellos, Claudio Esteva Fabregat, Thomas Weaver, "Handbook of Hispanic Cultures in the United States: Anthropology: Volume 4", Page 346

agua de Jamaica is a popular drink made by steeping the red flower of the Jamaica plant in warm ^H water and then serving it chilled

while agua de jamaica is made with dried hibiscus leaves.

2010. John Noble, Kate Armstrong, Greg Benchwick, "Lonely Planet Mexico", Page 83

flavoured cold drinks, of which the most common are horchata (rice milk flavoured with cinnamon) and agua de arroz (like an iced rice-pudding drink – delicious), agua de jamaica (hibiscus) or de tamarindo (tamarind).

2010. Daniel Jacobs, John Fisher, "The Rough Guide to Mexico", Page 51

I really like Jarritos' agua de jamaica because they make it with real sugar and the home made agua is nasty.

A beverage made from the roselle plant's sepals, usually an infusion or a soda.


kummel

kummel (countable and uncountable, plural kummels)

‘The best kümmel comes in those bear-shaped bottles. It comes from Russia.’

1929, Ernest Hemingway, A Farewell to Arms, Folio Society, published 2008, page 140:


coulibiac

Borrowed from Russian кулебя́ка (kulebjáka).

A loaf of fish, meat, or vegetables baked in a pastry shell.


skirt steak

skirt steak (countable and uncountable, plural skirt steaks)

A long, flat cut of beef from the plate, prized for flavour rather than tenderness.


buck rarebit

A Welsh rarebit topped with a poached egg.


kitchin

There is a fountaine of hot burning water with the which they heate the Church of the Monastery and the Fryers chambers, it commeth also into the kitchin so boyling hot, that they vse no other fire to dresse their meate: and putting their breade into brasse pots without any water, it doth bake as it were in an hot ouen.

1598, Richard Hakluyt, The Principal Navigations, Voyages, Traffiques, and Discoveries of The English Nation, Vol. XII., America, Part I.:

From that he led me to their kitchin; wheir ware 3 spits full of meat rosting (sometymes they have 7 when the Colledge is full).

1665-1676, Sir John Lauder, Publications of the Scottish History Society, Vol. 36:


chicken tender

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

From chicken + tender (possibly an abbreviation of tenderloin, although not associated with the loin).

(cooking, usually in the plural) A deep-fried strip of chicken without bones or skin.

I like to remove the chicken tender, the flap underneath the breast, then flatten the chicken breasts between sheets of plastic or waxed paper.

2005, Diane Phillips, chapter IC, in Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining, page 312:

2008, Elizabeth Alston, Editors of Woman's Day, The Woman's Day Cookbook for Healthy Living, page 114,
When you buy breast halves, you may find a long, thicker piece on one side; it is called the chicken tender. In today's markets, tenders are often sold separately. But if you do find breasts with tenders intact, you may want to pull them off (the breast will cook more evenly), wrap airtight and freeze until tou have enough to make a meal.

The chicken tender, or tenderloin, is the long piece of muscle that runs under the chicken breast, close to the bone. The meat is extremely tender and delicate, making it a perfect choice for stir-fries.

2011, Janice Cole, chapter IC, in Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes, page 152:

(cooking) A flap of chicken meat found on, and easily detached from, the breast.


guotie

zh-l

鍋貼／锅贴 (guōtiē)


rompope

en-noun

rompope (countable and uncountable, plural rompopes)

For the purpose of this article, pharmaceutical products and toilet articles shall be registered by the presentation of a document certified by the register in the office of Inscriptions and Pharmaceutical Specialities of the Pharmaceutical College and wines and rompopes* by means of submission of […]

1946, World Trade Law Journal, volume 1, page 231:

Mexican-produced table wines, ciders and rompopes

1982, Banco Nacional de Comercio Exterior (Mexico), Comercio Exterior de México, page 42

"Mom also has the rompope out, if you're up for disgusting sweet yellow goop that'll knock you on your can." "Gee, what a salesman you are, Luis. I'll have a beer — if there's any real beer in the house."

2009, Martha Egan, Coyota: A Novel, Papalote PressLlc, →ISBN:

The story goes that each nun had a specialty, and that Sister Eduviges not only made the rompope, but was also responsible for its popularity, as her rompope was made with spirits. The nuns produced it for guests but were not permitted to [partake].

2013, Andrea Lawson Gray, Adriana Almazan Lahl, Celebraciones Mexicanas: History, Traditions, and Recipes, AltaMira Press, →ISBN, page 93:

Sister Eduviges was the nun with the rompope gig, and it was her perfected recipe—she added an additional ingredient that she never revealed—that made the rompope wildly popular and profitable. It raised a lot of money for the convent.

2017, Rachel Khong, the editors of Lucky Peach, Lucky Peach All About Eggs: Everything We Know About the World's Most Important Food, Clarkson Potter, page 192

(uncommon) A traditional, eggnog-like Mexican drink made with eggs, milk, sugar and vanilla flavoring.


glucose/fructose

2009 "The Canadian Soft Drink Industry"
Glucose/fructose is a generic term for high fructose corn syrup or HFCS

High fructose corn syrup
high fructose corn syrup#English

(Canada, cooking) High fructose corn syrup.


Dundee cake

Dundee cake (countable and uncountable, plural Dundee cakes)

A traditional rich fruit cake of Scotland.


underback

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

(brewing) A vessel that receives the wort as it flows from the mashing tub.


serving dish

A plate or dish or platter used to hold food to be served during a meal, but not used in cooking.


Pinot Noir

Pinot Noir (plural Pinots Noirs or Pinot Noirs)

Pinots Noirs (plural)
Pinot Noirs (plural)

From French, literally "black pine (cone)"; see pinot.

A light and fruity wine made from these grapes


corn whiskey

corn whiskey (countable and uncountable, plural corn whiskeys)

(US) A whiskey distilled from a mash made up of not less than 80% corn (maize).


horseshoe sandwich

horseshoe sandwich (plural horseshoe sandwiches)

An open-faced sandwich with meat topped with french fries and smothered with cheese sauce.


Nashville hot chicken

A type of fried chicken from Nashville, Tennessee, which is breaded in a spicy paste and served atop a slice of bread.


neossine

The salivary secretion various swift species use to make their nests.


nippitate

en-adj

nippitate (comparative more nippitate, superlative most nippitate)

more nippitate (comparative)
most nippitate (superlative)

'Twill make a cup of wine taste nippitate.

1654, George Chapman, Alphonsus, Emperor of Germany:

(archaic, humorous, said of ale or liquor) Peculiarly strong and pleasant


eyewater

en-noun

eyewater (usually uncountable, plural eyewaters)

(Caribbean, Jamaica) Tears; water cried from the eyes.


a la minute

(cooking) Prepared to order, not prepared in advance.

(cooking, of a sauce) Prepared in the same pan as the item it accompanies when served.


kosher salt

kosher salt (usually uncountable, plural kosher salts)

From its use in drawing blood out of meat as part of the process of rendering meat kosher.

(US) A variety of edible salt with a large grain size and usually no additives.


wish-wash

en-adj

wish-wash (comparative more wish-wash, superlative most wish-wash)

more wish-wash (comparative)
most wish-wash (superlative)

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

While you are sitting by the side of the placid Thames, under shades of your own planting, planning the operations of a next winter's campaign, we are in the wish-wash way at Margate, amidst deep caverns, high cliffs, and expanded waters, enjoying the less calm, but more sublime objects of Nature.

1832, David Garrick, James Boaden, The Private Correspondence of David Garrick, page 349:

Be nothing, do nothing, say nothing, and the world will let you slip into eternity damned by your own wish-wash, willy-nilly life.

1915, “The Glory of Achievement”, in The Retail Druggist, volume 22, page 25:

he had a wish-wash way of regarding matters.

1925, John E. Calfee, Doing the Impossible, page 78:


kesar

Borrowed from Hindustani केसर / کیسر (kesar, “saffron”), from Sanskrit केसर (késara).

kesar milk

The newly emerging Muslim middle class would offer ‘kesar’ tea after marriages or other formal feasts, replacing the traditional tea leaves with kesar strands. […]Over the years Pampur’s apiculture, claimed by many to create the best medicinal honey in the region, that is, kesar honey, has also prospered.

2001, Arun Kaul, “Kesar: The cultural geography of Kashmir”, in The Human Landscape, page 228:


bladebone

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


churrasco

/t͡ʃʊˈɹæskəʊ/

/t͡ʃʊˈɹɑːskəʊ/

Borrowed from Spanish churrasco (“barbecue”).

Most of the old favorites--beef brisket, gumbo, churrasco, and Pine's famous Cajun green beans--are still around.

2006 June 9, Anne Ford, “A Cult Fave Reopens in the Southwest Burbs”, in Chicago Reader:

In addition to sandwiches, mini pizzas, and breakfast items like hot oatmeal, muffins, and croissants, Last Kiss offers Chilean specialties including empanadas, a churrasco sandwich (broiled sirloin steak with avocado, tomato, and mayo), sopapilla chips (a crispy version of the puffy fried bread) with cilantro sauce, and mate--the traditional South American herbal tea, served in a gourd.

2003 January 24, Ethel Hammer, “Restaurant Tours: a cafe that caters to the spirit”, in Chicago Reader:

A type of barbecued steak, popular in Latin-American countries


Johannisberger

en-noun

Johannisberger (countable and uncountable, plural Johannisbergers)

Borrowed from German Johannisberger, from Johannisberg + -er.

A fine white wine, using Riesling grapes, produced on the estate of Castle Johannisberg, Germany, on the north bank of the river Rhine.


laulau

A Hawaiian dish of pork or fish etc. wrapped in taro leaf.


herbless

en-adj

herbless (comparative more herbless, superlative most herbless)

more herbless (comparative)
most herbless (superlative)

(cooking) Having no herbs as ingredients.


guard of honour

en-noun

guard of honour (plural guards of honour)

(cooking) Two frenched racks of lamb placed together with the ribs interlinked.


unglaze

en-verb

unglaze (third-person singular simple present unglazes, present participle unglazing, simple past and past participle unglazed)

unglazes (present singular third-person)
unglazing (participle present)
unglazed (participle past)
unglazed (past)

Dress the chickens on a dish after they are thoroughly cooked and pour the tomatoes over; unglaze the bottom of the pan with a glass of sherry and a little good gravy; range this around the chickens .

1897, Adolphe Gallier, The Majestic Family Cook-book, page 255:

At the last moment drain off the endives; arrange them on a dish and unglaze the saucepan with a little half-glaze sauce (No. 413) or light béchamel No. 409), then strain the sauce over.

1912, Charles Ranhofer, The Epicurean, page 827:

You think they're burnt, but these nasty-looking particles are the hidden flavor in many sauces — that is, if you can deglaze (or if you prefer, unglaze) the pan.

1994, Elaine Corn, Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today, page 108:


livering

O' Sundays they stuffed their puddings with puddings, chitterlings, links, Bologna sausages, forced-meats, liverings, hogs' haslets, young quails, and teals. You must also always add cheese for the first course, and mustard for the last.

1564, Thomas Urquhart and Peter Antony Motteux (translating François Rabelais, The Fifth Book, Chapter XXVII:

Livering puddings white-skinn'd.

c. 1610s, Homer (attributed), translated by George Chapman, The Crowne of all Homers Workes: Batrachomyomachia, or the Battaile of Frogs and Mise […], published 1624:

(obsolete) A kind of pudding or sausage made of liver or pork.


vintry

From Middle English viniterie, from Old French vinotier, vinetier (“wine merchant”).

[…]wine manufactured[…]There used to be seven large vintries close to the city, and Chi Li and Hoo Peh received their supplies from here

January 31 1867, Office of Maritime Customs, Chin-kiang, Reports on Trade by the Foreign Commissioners at the Various Ports in China:


churchkhela

Borrowed from Georgian ჩურჩხელა (čurčxela).

A traditional sausage-shaped candy originating from Georgia and made from grape must, nuts and flour.


jaffle

From a trademark for a utensil that creates jaffles.

For him, the mark of a true jaffle is those gnarly, pressure-sealed edges. “You need those nasty corners – nasty in the best way – when the sauce oozes out the sides and goes super caramelised.”

2023 June 4, James Shackell, “‘It’s a travesty they’ve disappeared’: what ever happened to jaffle irons?”, in The Guardian, →ISSN:

(Australia, South Africa) A type of toasted sandwich that is sealed around the edge (in one piece, and not separated in the centre), it has a filling, for example an egg. A toastie or Breville is separated with a diagonal crease.


mulse

Latin mulsum (vinum), from mulsus (“mixed with honey, honey-sweet”), past participle of mulcere (“sweeten, soften”).

Rome's herdfolk, […] Leaned on their elbows; drinking mulse and milk, In yewen cups, […]

1906, Charles Montagu Doughty, The Dawn in Britain, page 135:

(historical or archaic) Wine or water boiled and mixed with honey.


tum-tum

Borrowed fom Twi Akan tumtum (“mashed green bananas”). Compare Sranan Tongo tonton (“mashed plantain dumpling”).

cog

A dish made in the West Indies by beating boiled plantain in a wooden mortar until it is soft.


farcing

en-noun

farcing (countable and uncountable, plural farcings)

(cooking, archaic) A stuffing; forcemeat.


rullichies

Compare Dutch rolletje (“a little roll”).

(rare, obsolete, New York) Chopped meat stuffed into a tripe lining, then sliced and fried.


biscotin

A confection made of flour, sugar, marmalade, and eggs; a sweet biscuit.


Bantingism

From Banting + -ism, after William Banting.


flawn

From Middle English flaun, flaon, flawn, from Old French flaon, from Late Latin fladonem, accusative of flado, from Frankish *flaþō. Doublet of flan, flathe, and flathon.

(obsolete) A flan (custard-based desert)


devilled sausages

From associating hot or spicy food with the Devil; see devil (verb); compare deviled egg(s), deviled ham.

A stew of sausages, onions, tomatoes, gravy and spices.


crapefish

We saw the codfish here in all the stages of preparation for the table and the market; the stockfish, dried in the open air, without salt; crapefish, salted and pressed

1856, Elisha Kent Kane, Arctic Explorations:

(archaic) Salted codfish hardened by pressure.


flighter

Uncertain, perhaps flight + -er (relational noun suffix).

Edward H[enry] Knight
w:Edward H. Knight

(brewing) A horizontal vane revolving over the surface of wort in a cooler, so as to produce a circular current in the liquor.


Vidonia

Vidonia (usually uncountable, plural Vidonias)

. The name was commonly used in the 17th century, and has been reintroduced in the modern age

The favourite of the Canaries is, or was, the vidonia, a juicy berry, mostly white, seldom black: the same is the case with the muscadels.

1863, Richard Francis Burton, Verney Lovett Cameron, To the Gold Coast for Gold:

A high-quality dry white wine of Tenerife.


lactean

en-adj

lactean (comparative more lactean, superlative most lactean)

more lactean (comparative)
most lactean (superlative)

this lactean whiteness

1665, Joseph Moxon, A Tutor to Astronomie and Geographie:


Chicago-style hot dog

en-noun

Chicago-style hot dog (plural Chicago-style hot dogs)

Chicago has a major influence on flavored foods of the Midwest. It’s the home of deep dish-style pizza and the Italian beef sandwich. It’s also the home of the famous frank known as the Chicago-style hot dog. Based on a Vienna all-beef frank, this distinguished dog is typically steamed and served in a warm poppy seed bun topped with mustard, sweet pickle relish, chopped onion, tomato wedges or slices, sport peppers, and a dill pickle spear, then finished off with a dash of celery salt

2007, Becky Mercuri, The Great American Hot Dog Book: Recipes and Side Dishes from Across America, Gibbs Smith:

A beef hot dog served with mustard, onion, relish, peppers, tomato, and a pickle on a poppy seed bun.


makgeolli

A traditional alcoholic beverage in Korea, made of rice.


hardbake

hardbake (countable and uncountable, plural hardbakes)

a washerwoman, who exposes hard-bake for sale in her parlor-window

1849 May – 1850 November, Charles Dickens, chapter 27, in The Personal History of David Copperfield, London: Bradbury & Evans, […], published 1850, →OCLC:

They both had a taste for painting theatrical characters; for hard bake and raspberry tarts; for sliding and skating in the Regent's Park and the Serpentine, when the weather permitted; for going to the play, whither they were often conducted, by Mr. Osborne's orders, by Rowson, Master George's appointed body-servant, with whom they sat in great comfort in the pit.

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

Harmless improving books were provided for the crew to read, and vanilla ices, sugar-plums, hardbake and raspberry jam were served out every day with a liberal hand.

1908, William Schwenck Gilbert, The Pinafore Picture Book, Chapter 1:

A hard confection made of boiled brown sugar or molasses with almonds, flavoured with orange or lemon juice, similar to a nougat.


General Tso's chicken

Named after General Tso Tsung-tang, or Zuǒ Zōngtáng (in pinyin), a Qing dynasty general and statesman, though there is no evidence connecting him with the dish.

Hot and sour soup, shrimp toast, shumai, General Tso’s chicken, pork with garlic sauce, beef with asparagus, hot and spicy shrimp, sushi deluxe, cheesecake, fried bananas, litchi sherbet.

2009 May 31, Joanne Starkey, “Old-School Chinese With Efforts at Fusion”, in New York Times:

A sweet and spicy dish of deep-fried chicken, popular in Chinese restaurants in North America.


New England clam chowder

New England clam chowder (plural New England clam chowders)

A variety of clam chowder that is white due to being made with cream and potatoes


mint chocolate chip

As exemplified by a peppermint patty or a bowl of mint chocolate-chip ice cream, mint is the chocolate lover’s herb.

2000, Jerry Traunfeld, The Herbfarm Cookbook, Scribner, →ISBN, page 406:

This cake is an ode to York Peppermint Patties, Andes Mints (swiped from your grandmother’s candy bowl), and mint–chocolate chip ice cream.

2015, Jean Sagendorph, Jessie Sheehan, Icebox Cakes: Recipes for the Coolest Cakes in Town, San Francisco, Calif.: Chronicle Books, →ISBN, page 24:

On the way home, we stopped at Rite Aid so the kids could get their double scoops, though once again they were out of mint chocolate chip.

2020, Marla Jo Fisher, Frumpy Middle-Aged Mom: Dispatches from the Front Lines of Motherhood, Prospect Park Books, →ISBN:

An ice cream flavor with a spearmint or peppermint base and chocolate chips.


Christmas cheer

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

Food and drink, especially alcoholic beverages, consumed around the Christmas holiday.


galactophorous

From galacto- + -phore + -ous, from Ancient Greek γαλακτοφόρος (galaktophóros). Compare lactiferous.

der

γαλακτοφόρος

galactophorous duct

galactophorous sinus

galactophorous tubule


umble pie

en-noun

umble pie (countable and uncountable, plural umble pies)


saltcat

saltcat (usually uncountable, plural saltcats)

A type of feed attractive to pigeons, consisting of a mixture of salt, coarse meal, lime, etc.


Colonel Sanders

After Colonel Harland Sanders, the founder of Kentucky Fried Chicken


Chantilly cream

Chantilly cream (countable and uncountable, plural Chantilly creams)

Whipped cream sweetened and flavoured with vanilla.


pepernoot

pepernoot (plural pepernoten or pepernoots)

a kind of dough-based confectionery eaten during Sinterklaas celebrations. Typically softer and larger than a kruidnoot


kruidnoot

kruidnoot (plural kruidnoten or kruidnoots)

a small hemispherical spiced cookie with speculaas spices, eaten during Sinterklaas celebrations. Typically harder and smaller than a pepernoot.


amaracus

Then to the bower they came, / Naked they came to that smooth-swarded bower, / And at their feet the crocus brake like fire, / Violet, amaracus, and asphodel, / Lotos and lilies: and a wind arose, / And overhead the wandering ivy and vine, / This way and that, in many a wild festoon / Ran riot, garlanding the gnarled boughs / With bunch and berry and flower thro' and thro'.

1842, Tennyson, “Oenone”, in The Lady of Shallot and other poems:


standing rib

A cut of beef from the primal rib, one of the eight primal cuts of beef.


agua fresca

Borrowed from Spanish agua fresca (literally “fresh water”).

bor+

A tisane beverage, especially made from horchata, hibiscus or tropical fruits, which is served from large glass barrels.


sidemeat

en-noun

sidemeat (usually uncountable, plural sidemeats)

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A cut of pork with a sweet taste, typically taken from above the flank of the pig.


IBU

On a tour of the cavernous and gleaming BrewDog plant in Ellon, just north of Aberdeen, Dickie happily batted around terminology – IBU, ABV, pH, haze, present gravity, headspace oxygen – with PhD-level microbiologists working in the lab.

2016 March 24, Jon Henley, “The aggressive, outrageous, infuriating (and ingenious) rise of BrewDog”, in The Guardian, →ISSN:

International Bitterness Unit
w:International Bitterness Units

(beer) Initialism of International Bitterness Unit: a measure of the bitterness of beer


milken

From Middle English milken, from Old English *mylcen, milcen (“of milk”), equivalent to milk + -en.


champurrado

champurrado (countable and uncountable, plural champurrados)

A traditional chocolate-based atole found in Mexico, containing panela, vanilla, anise and cinnamon.


hangi

hangi (countable and uncountable, plural hangis or hangi)

He glanced at the formal setting in front of him, wishing he could be at a marae eating hangi right now.

(New Zealand, uncountable) Food cooked in this way.


alcoholature

The experiment of Mother Tinctures are identical to those prescribed for the tincture or alcoholatures mentioned in the pharmacopoea.

1985, O. A. Julian, Materia Medica of Nosodes with Repertory, page 105:

(medicine, dated) An alcoholic tincture prepared with fresh plants.


rambooze

'My dear creature,' cried I, 'just get drunk with Rambooze'

a. 1814, Charles Dibdin (lyrics and music), “Rambooze”:

(obsolete) A drink made from wine, ale (or milk), sugar, etc.


nut roast

It's a shame; not only are nuts quite ridiculously nutritious but, as anyone who's ever shelled out (sorry) for a tiny glass of pistachios in a pub will know, they're a guaranteed crowd-pleaser. But although I happen to have a soft spot for nut roast – an option often preferable to the meat that emerged from the school kitchen – it seems I'm in a cranky minority. A request for recipe recommendations was met with a polite silence on Twitter: vegetarianism, apparently, has moved on a bit. You don't see Yotam Ottolenghi faffing about with nut roasts, do you? But I'm determined to revive the fortunes of this much-maligned classic. After all, Christmas isn't Christmas without a luxury nut selection.

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

A dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings, usually formed into a firm loaf shape.


energy bar

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I'm convinced that the nut's very nutritiousness is to blame for the dish's poor reputation. They're so dense that a loaf made primarily from nuts would be more suitable for slicing into energy bars and selling to mountaineering supply shops - hence the main bulk of a nut roast is generally some form of carbohydrate, intended to lighten the load.

A supplemental food in bar form, containing cereals or other high-energy foods.

能量棒

supplemental bar loaded with sugar and carbohydrates


mititei

mititei (usually uncountable, plural mititei or mititeis)

From Romanian mititei, plural of mititel (“tiny”), diminutive of mic (“small”).

Men, driven out of their offices by the sweltering heat, walked slowly past the palace gates to their favorite bodega for a mititei, that spicy meat roll, and a cool glass of wine with a dash of seltzer. Autos sped past. Newsboys shouted.

1948, Robert Bishop, E. S. Crayfield, Russia Astride the Balkans, New York: Robert M. McBride & Company, page 44:

Bulgarians have earned bragging rights for their kufteh (cumin-scented veal and pork burgers). Romanians deserve raves for their mititei (spicy pork and lamb sausages). […] Cooks in the Balkans and Iran add baking soda or seltzer water to make their mititeis and ćevapčičis (the Balkan version of kofta) light.

2011, Steven Raichlen, “Ground Meat, Burgers & Sausages”, in The Barbecue! Bible: 10th Anniversary Edition, New York, NY: Workman Publishing Company, →ISBN, page 241; 260:

He slow-grills whole pigs, or rotisserie chicken – take your pick – over hot coals, he says. Vegetable kebabs and mititei feature, too. ¶ Traditional Romanian sausages, mititei are made with ground meats – pork, beef and lamb – flavoured with salt, pepper and herbs.

2018 September 26, Cónal Thomas, “Tudor Mancui Brings His Romanian Barbecue With Him”, in Dublin Inquirer:

A popular Romanian dish of grilled ground meat rolls in cylindrical shape, often spicy.


bohea

bohea (countable and uncountable, plural boheas)

Borrowed from Hokkien 武夷 (Bú-î), for the Bohea Hills (Wuyi Mountains) in Fujian, where the tea is grown. Compare French bou.

The breath of the roses, mingled with the fragrant bohea, which stood just made on the little breakfast-table.

1837, L[etitia] E[lizabeth] L[andon], Ethel Churchill: Or, The Two Brides. […], volume III, London: Henry Colburn, […], →OCLC, pages 71–72:


tank loaf

From its similarity to a corrugated iron water tank.

A loaf of bread in a cylindrical shape with distinctive ridges around its sides.


vacherin

vacherin (countable and uncountable, plural vacherins)

Borrowed from French vacherin, from Franco-Provençal [Term?].

(countable) A kind of cake made with meringue and cream or ice cream.


half seas over

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, page 6, footnote:

They strutted into the box department at the English Opera House, on the preceding night at half price, and half-seas-over — whether with cape, blackstrap, or blue ruin, did not appear. Two of them were particularly half-seas-over, viz. — Mr. Bob Dodd and Mr. Will. Wood; the other, Mr. Fred. Hughes, was but so so.

1823, anonymous author, The Spirit of the Public Journals for the Year MDCCCXXIII:

(slang, dated) Slightly drunk, or, possibly in meiosis, very drunk.


pupelo

their carol consisted of oaths , smirks , songs ; for ale they had an abundance of pupelo


Henn

“Maybe a few shots of Tequila, some Henn, some gin, and some other shit I don't even remember.”

2007, Jacob Jb Burrage, Caught Up, page 25:

“Get me some Henn. And a lemon squeeze. Get me like a few of them.”

2011, T. Fulton, Da Joka - Part 2, page 175:

Sippin' on that Henn, I know you love that Bacardi

2020, Don Toliver, “After Party”, in Heaven or Hell:

(slang) Hennessy, a French brand of cognac.


barquette

A small boat-shaped pastry shell with a sweet or savoury filling.


loukoumi

From Greek λουκούμι (loukoúmi), from Ottoman Turkish لوقوم (lokum). Doublet of lokum.

He proffered the box of loucoumi and Riquiqui in her turn dug out a cube of Turkish delight and wolfed it, licking the powder off her talons, before dusting her shift to remove the last traces of it.

1978, Lawrence Durrell, Livia (Avignon Quintet), Faber & Faber, published 1992, page 445:

The spread of supermarkets now means that you can get loukoumi from Siros in supermarkets throughout Greece.

2010, John S Bowman et al., Frommer's Greece, page 27:


coffeeman

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In their cabin, Miss Martin and Miss Bowker were interrupted by a knock on the door. “Women up on the boat deck!” the voice cried. “Get your lifebelts!” There was no time to change clothes; each girl grabbed a wrapper and cloak. As they dashed down the passageway they looked back to their colleagues, all male: the French waiters, chef, chef's assistants, bakers, sauce makers, fish cooks, wine butlers, barmen, coffeemen, soup cook, and sculleryman.

1999, Kristen Iversen, Molly Brown: Unraveling the Myth, page 15:

A person who makes coffee in an establishment, or on a ship etc.


inmeats

(archaic, rare) The viscera of animals, as meat.


veganaise

veganaise (countable and uncountable, plural veganaises)

Then I may add rosemary, dill, Italian dressing, and veganaise to different bottles and even a can of tomato paste when I want something more along that line.

2005, Sandy Colledge, God's Prescription for Cancer, page 71:

Cauliflower Salad Ingredients 1 head of Cauliflower 3 cups of shredded romaine lettuce 1 cup veganaise ½ cup unsweetened soy milk 1 tsp stevia glycerite 1 tsp Braggs Liquid Aminos 2 tbsp Vegan Bacon Bits Clean and cut Cauliflower.

2007, Fayth Silveus, Fayth's Christian Cookbook, page 30:

...1 ripe avocado 1 clove garlic 2 tbsp olive oil 2 tsp salt 2 tsp pepper 1 tsp organic palm sugar ¼ cup vegan mayo (preferably veganaise) ½ tsp Dijon mustard...

2011, Brendan Brazier, Thrive Foods: 200 Plant-Based Recipes for Peak Health, page 173:


gardenburger

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From garden + -burger, from the brand name Gardenburger.

Beth has the mushroom gardenburger.

2000, Suzanne Finnamore, Otherwise engaged, link:

...barbecued or grilled chicken sans skin; turkey; lean steak (filet mignon or sirloin); roast beef or tri tip; lean hamburger; gardenburger; soups sans cream; whole grain bread sans...

2002, Clyde Soles, Climbing: training for peak performance, page 219:

This recipe is an adaptation of the Boutenkos' raw gardenburger

2005, Gabrielle Chavez, The raw food gourmet: going raw for total well-being, page 98:

The Rose Garden's 32 public restrooms do have piped-in radio for play-by-play updates, and there are 700 television monitors so you can watch the game while waiting in line for your gardenburger and local brew.

2011, Rachel Dresbeck, Insiders' Guide to Portland, Oregon, page 222:

A vegetarian imitation hamburger or hamburger patty, usually made of grains and vegetables.


vege-burger

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adjika

Borrowed from Russian аджи́ка (adžíka), from Abkhaz аџьыка (adžəkʼa); see there for more.

A hot, spicy but subtly flavoured paste often used to flavour food, mainly in the Caucasian regions of Abkhazia and Samegrelo.


aush

Borrowed from Persian آش (âš) and Tajik ош (oš), ultimately from Turkic; compare Turkish aş.

A variety of thick noodle soups that are commonly served hot in Iranian and Afghan cuisine.

oshEnglish Wikipedia has an article on:aush


bustaurant

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But when Mr. Schick and his business partner, Blake Tally, decided to open Le Truc, a San Francisco "bustaurant," with a gourmet kitchen and dedicated seating area inside a converted school bus, the two quickly learned that the kitchens in food trucks are very different from their brick-and-mortar equivalents.

2011 January 14, Todd Lappin, “The Vehicle of Street Food Is Getting an Overhaul”, in The New York Times:

An eat-in restaurant situated inside a converted bus.


narutomaki

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Borrowed from Japanese 鳴門巻き (narutomaki).

bor+

A type of kamaboko (蒲鉾), a cured fish surimi product made in Japan. Prepared in loaves or rolls, then sliced and added to dishes as a garnish.


whirlpooling

(brewing) A method of separating the trub from the wort, involving centrifugal force.


riceburger

An Asian snack food based on the hamburger, with rice patties instead of a bun.