saloop

en-noun

saloop (usually uncountable, plural saloops)

A variant of salep (“starch or jelly made from orchid plants”), originally a key ingredient in the drink.

Saſſafras is a warm ingredent, and where it is not made too ſtrong, ſo as to make the head ach, is a very good ſubstitute for breakfaſt, and as ſuch I recommend it to thoſe who do not care to be at the trouble to make any other drinks; this is the chief ingredient of what is called ſaloup, and ſold about the ſtreets in the morning.

[1775], F[rancis] Spilsbury, “Sect. VII. On Decoctions and Diet Drinks.”, in A Treatise on the Method of Curing the Gout, Scurvy, Leprosy, Elephantiasis, Evil, and Other Cutaneous Eruptions. Shewing the Rise and Progress of Those Diseases, and by what Medicines They may be Cured. Illustrated by Many Cases Extracted from the Writings of the Most Eminent Men of the Faculty, and the Author’s Own Observations. The Whole Interspersed with a Variety of Efficacious Receipts, Collected, and Now Published for the Good of the Public, 3rd edition, London: Sold by Mr. Wilkie, bookseller, in St. Paul's Church-yard [et al.], →OCLC, page 147:

The little sweep would have his saloop smoking hot—and there was the common appliance of a charcoal grate—regaling himself with the savory steam until the mess was cool enough for him to swallow; […] his white teeth the while gleaming from his sooty visage as he gleefully licked his lips at the warm and oily breakfast.

1851, Henry Mayhew, “Of the Street-sellers of Eatables and Drinkables”, in London Labour and the London Poor; a Cyclopædia of the Condition and Earnings of Those that Will Work, Those that Can Not Work, and Those that Will Not Work, volume I (The London Street-folk), book the first, New York, N.Y.: Harper & Brothers, publishers, 82 Cliff Street, →OCLC, page 160, column 1:

Sassafras officinale, the Laurus sassafras, was introduced into Europe through France, and both wood and bark supply a volatile oil. […] The infusion of it was formerly much sold about the streets of London, at daybreak, modified with milk and sugar, under the name of Saloop, and chiefly made from this wood, though the true Saloop or Salep is an Orchis.

1854, Mrs. R[obert] Lee (formerly Mrs. T[homas] E[dward] Bowdich) [i.e., Sarah Bowdich Lee], “Order Lauraceæ. The Cinnamon Tribe.”, in Trees, Plants, and Flowers: Their Beauties, Uses, and Influences, London: Grand and Griffith (successors to Newbery and Harris), corner of St. Paul's Churchyard, →OCLC, pages 260–261:

Saloop was originally made from salop, the root of Orchis mascula, a common plant of our meadows, the tubers of which being cleaned and peeled, were lightly browned in the oven. […] Saloop is stated to contain the largest proportion of nutritious matter in the smallest space; and when boiled it was much used in this country before the introduction of tea and coffee, and their greatly reduced prices. The pretended saloop, sold at stalls in the streets within memory, was a decoction of sassafras.

1868, “Progress of Cookery and Housewifery”, in John Timbs, editor, Lady Bountiful’s Legacy to Her Family and Friends. A Book of Practical Instructions & Duties, Counsels & Experiences, Anecdotes, Hints, & Recipes, in Housekeeping & Domestic Management. Calculated to Increase the Comforts of House and Home, London: Griffith and Farran, (successors to Newbery and Harris,) corner of St. Paul's Churchyard, →OCLC, pages 56–57:

As an alternative to coffee – in periods such as the beginning of the eighteenth century, when it became expensive – a patron might request saloop.

2003, Antony Clayton, London’s Coffee Houses: A Stimulating Story, London: Historical Publications, →ISBN, page 31, column 1:

He [Charles Lamb] reveals some of their tastes – their likes and dislikes, their humour. And, characteristically, he does so in a digression, that turns out not to be a digression at all, about saloop, a drink made from 'the sweet wood yclept sassafras' and sold at roadside stalls throughout London.

2004, Tim Fulford, Debbie Lee, Peter J. Kitson, “Britain’s Little Black Boys and the Technologies of Benevolence”, in Literature, Science and Exploration in the Romantic Era: Bodies of Knowledge (Cambridge Studies in Romanticism; 60), Cambridge: Cambridge University Press, →ISBN, page 261:

The tubers of one [orchid] species, Orchis mascula, produce a flour called salep, which was made into a drink known as "saloop" in 18th-century London, as an alternative to coffee (Charles Lamb thought it the ideal breakfast for chimney sweeps). Salep is a Turkish word with an even more precise derivation (it's from the Arabic for "fox's testicles"). Despite this, the Turks still use it to make a strange elastic ice cream, eaten with a knife and fork, which carries a pungent aftertaste compared by one commentator to the scent of "goats on a rainy day". Salep ice cream is so popular that O. mascula is now a protected species in Turkey.

2014 April 5, “Quite interesting: A quietly intriguing column from the brains behind QI, the BBC quiz show. This week; QI orchids you not”, in The Daily Telegraph (Weekend), page W22:

(dated) An aromatic drink originally prepared from salep and later from sassafras bark with other ingredients such as milk and sugar added, which was once popular in London, England.

SALOOP Rhagodia hastata R. Br. Chenopodiaceae / Deep-green perennial subshrub, usually about 25 cm high, with stems to 75 cm long, woody at base.

2011, G[eoffrey] M[cIver] Cunningham, W. E. Mulham, P. L. Milthorpe, J. H. Leigh, “Angiosperms (Dicots)”, in Plants of Western New South Wales, Collingwood, Vic.: CSIRO Publishing, →ISBN, page 278, column 1:

Red berry saltbush […] Other common name: saloop, berry saltbush

2016, Eric [R.] Anderson, “Trees and Shrubs: Other Woody Plants”, in Plants of Central Queensland: Identification and Uses of Native and Introduced Species, Clayton, Vic.: CSIRO Publishing, →ISBN, page 177:

The berry saltbush or red berry saltbush (Chenopodium hastatum, syn. Einadia hastata and Rhagodia hastata), a small plant found in coastal and inland areas of eastern Australia.

Where finally the draining of marſhy grounds can not be effected at a reſponſible expence, ſome plants may perhaps be cultivated with profit to the cultivator; as in ſome ſituations the feſtica fluitans, floating feſcue, callitriche, ſtar-graſs; or in others the orchis for the purpoſe of making ſaloop by drying the peeled roots in an oven.

1800, Erasmus Darwin, “Sect. XI. Of Draining and Watering Lands.”, in Phytologia: Or The Philosophy of Agricuture and Gardening. With the Theory of Draining Morasses and with an Improved Construction of the Drill Plough, Dublin: Printed for P. Byrne, 108, Grafton-Street, →OCLC, section XI.2.4.5, page 245:

In simple ordinary diarrhœa, a mixture is prescribed, consisting of two ounces of a decoction of mallow and saloop, and two drops of Sydenham's laudanum.

1835 June 27, “Dr. Gölis’s Treatment of the Diseases of Children. Diseases of the Abdomen.”, in Michael Ryan, editor, The London Medical and Surgical Journal; Exhibiting a View of the Improvements and Discoveries in the Various Branches of Medical Science, volume VII, number 178, London: Published by G. Henderson, 2, Old Bailey, Ludgate Hill, →OCLC, page 703:

Alternative form of salep (“starch or jelly made from orchid plants”).


slipcoat

A second Way of making Slipcoat Cheese. To two Quarts of Cream, add six Quarts of Milk directly from the Cow, mingle these together and let them stand till they are cold, then pour three Pints of boiling Water to it

1750, William Ellis, The Country Housewife's Family Companion:

A rich variety of cheese, resembling butter, but white.


alecost

alecost (usually uncountable, plural alecosts)

From ale + Latin costus (“an aromatic plant”). Compare costmary.

Tanacetum balsamita
Tanacetum balsamita#Translingual

The plant costmary (Tanacetum balsamita), formerly much used for flavoring ale.


shandygaff

shandygaff (countable and uncountable, plural shandygaffs)

The origin is unknown. Perhaps from dialectal shandy (“boisterous, empty-headed”) + gaff (“outcry, nonsense”).

unk

unknown

af

“A bottle of beer for the cabman there at that table,” said Tom. “Whatever you please from shandygaff to champagne at this one here; and you sit down with us. Let me make you acquainted with my friend, Mr. Carthew. I've come on business, Billy; I want to consult you as a friend; I'm going into the island trade upon my own account.”

1892, Robert Louis Stevenson, “Chapter 22”, in The Wrecker:

On that side, plain for hundreds of miles; on this, forest: there, they drink squash and shandygaff; here, whisky and strong beer

1894, Horace Tucker, “Chapter 32”, in The New Arcadia:

There would always be weighty enquiries as to what they could have, and it would work out always at cold beef and pickles, or fried ham and eggs and shandygaff, two pints of beer and two bottles of ginger beer foaming in a huge round-bellied jug

1909, H. G. Wells, The History of Mr. Polly, Chapter 1:

After this excursion into culture and charity, Broad street feels the need of one more whistle-wetting before it wanders off onto the vast expanse of sunny, pollen-scented meadows that stretch toward the dry zones of League Island. For this purpose exists the cool haven of McBride, on the corner of Moyamensing avenue. There I encountered one of the best beakers of shandygaff in my experience. And—wonder of wonders—it can still be bought for a nickel.

1920, Christopher Morley, Travels in Philadelphia, South Broad Street:

A mixture of strong beer and ginger beer.


grasseater

From grass + eater. Originally in reference to the Irish potato famine, implying that grass was all the Irish had left in their diet.

Founded in 1898, when vegetarians were regarded as “grasseaters,” this restaurant has more than proved its staying power.

2009, Robert I. C. Fisher, Fodor's Switzerland, page 51:


haberdine

en-noun

haberdine (countable and uncountable, plural haberdines)

From Dutch abberdaan, labberdaan, or a French [Term?] form. Compare Old French habordeau, from the name of a Basque district, and French Labourd, adjective Labourdin. The letter l was misunderstood as the French article l’.

Yet can I set my Gallio's dieting,
A pestle of a lark, or plover's wing;
And warn him not to cast his wanton eyne
On grosser bacon, or salt haberdine


odango

A Japanese sweet round dumpling made from mochiko (rice flour), eaten off a stick. Related to mochi.


French dip

The name refers to the style of bread and the practice of dipping it while eating, rather than origins in France, where this food is unknown.

(cooking) An American hot sandwich made with sliced meat (usually roast beef) on a French roll, and served au jus. In its original form the bread is dipped in the jus when the sandwich is made, but more often the jus is served on the side so the sandwich can be dipped as it is being eaten.


au jus

Unadapted borrowing from French au jus (“in the juice”).

ubor

roast beef au jus

(cooking, of meat, postmodifier) Prepared or served in or with gravy made from its own juices.


au jus

roast beef with au jus

In supper clubs, a London broil often comes sliced and served on toasted bread with an au jus.

2020, Megan Bannister, Iowa Supper Clubs, Arcadia Publishing, →ISBN, page 106:

(proscribed) Jus: a gravy served in or with a meat dish and made from its juices.


linguica

en-noun

linguica (countable and uncountable, plural linguicas)

/lɪŋˈɡwiːsə/

/lɪŋˈɡwaɪkə/

From Portuguese linguiça (“sausage”). Doublet of longaniza.

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

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

A Portuguese garlic and paprika seasoned smoke cured pork sausage.


potato starch

potato starch (countable and uncountable, plural potato starches)

(cooking) A widely diffused vegetable substance found in the extracted material of potatoes used in cooking.


huffcap

huffcap (countable and uncountable, plural huffcaps)

From huff + cap. The ale is called this "because it induced people to set their caps in a bold huffing fashion."

I am with child, till I behold this huff-cap.

1599, Thomas Dekker, The Shoemaker's Holiday, act 5, scene 3; Rhys, Ernest, editor, Thomas Dekker, unexpurgated edition, London: Vizetelly & Co, 1887, page 78:

Prethee tell me true, was not this Huff-cap once the Indian Emperour, and at another time did not he call himself Maximine?

a. 1677, Martin Clifford, “The Second Letter”, in Notes Upon Mr. Dryden's Poems in Four Letters, published 1687:


Scotch broth

Scotch broth (countable and uncountable, plural Scotch broths)

/skɒt͡ʃ bɹɒθ/

/skɑt͡ʃ bɹɔθ/

/skɑt͡ʃ bɹɑθ/

A filling soup with meat, barley, and root vegetables, originating in Scotland.

brot Albannach

filling soup with meat, barley and vegetables


gruit

gruit (countable and uncountable, plural gruits)

Borrowed from Dutch gruit. Doublet of grit.

(brewing) An herbal mixture, used in the flavouring of beer, that preceded the use of hops.


ciderkin

From cider + -kin; A Dictionary of the English Language calls it a "low word". Johnson then specifies in his time that it was brewed from "murk or gross matter of apples, after the cider is pressed out... [with] boiled water added to it; the whole infusing for about forty-eight hours."

Cyderkin […] is made for the common drinking of servants, […]supplying the place of Small-beer.

1707, J[ohn] Mortimer, The Whole Art of Husbandry; or, The Way of Managing and Improving of Land. […], London: […] J[ohn] H[umphreys] for H[enry] Mortlock […], and J[onathan] Robinson […], →OCLC:

(historical, possibly dialectal) A weak cider made by steeping the refuse pomace in water; considered a drink for commoners, and traditionally often given to children.

A Dictionary of the English Language
Samuel Johnson
ciderkin


beeregar

From beer + eager. Compare English alegar, English vinegar.

(obsolete or historical) a sour vinegar-like byproduct of beer


wastel

wastel (countable and uncountable, plural wastels)

From Middle English wastel, from Old French wastel, gastel (> French gâteau), from Late Latin wastellum, from Frankish *wastil, perhaps from Proto-Germanic *wistiz (“sustenance, food”), from Proto-Indo-European *wes- (“to be”). Cognate with Middle High German wastel (“a kind of bread”). Compare Old High German wist (“food”) and Old English wist (“food”). Doublet of gateau.

cog

the simnel bread and wastel cakes, which were only used at the tables of the highest nobility

1819 December 20 (indicated as 1820), Walter Scott, Ivanhoe; a Romance. […], volume (please specify |volume=I to III), Edinburgh: […] Archibald Constable and Co.; London: Hurst, Robinson, and Co. […], →OCLC:

(now historical) A kind of fine white bread or cake.


liquid smoke

A substance produced by either passing smoke from wood-burning through water, or capturing such smoke and later mixing it with water, used for food preservation and flavoring.

fumée liquide

aqueous substance produced by passing smoke through water


chawdron

/ˈt͡ʃɔːdɹən/

Französisches Etymologisches Wörterbuch
Shakespeare

Inherited from Middle English chaudoun (“entrail sauce”), from Middle French chaudun (“entrails”), from Old French chaudun, from Medieval Latin caldūmen, from caldus (“warm”) + -men (nominal suffix). Compare German Kaldaunen (“guts, bowels”), Greek γαρδούμπα (gardoúmpa, “kokoretsi”), Lithuanian koldūnai (“stuffed dumpling”), and Sicilian quarumi (“veal tripe stew”). Doublet of chaudin.
The modern English form has had /ɹ/ inserted after cauldron; the current predominance of the spelling chawdron is probably due to the influence of Shakespeare.

cog

How fare I? troth for ſixpence a meale, wench, as well as heart can wiſh, with Calves chaldrons and chitterlings […]

1604, Thomas Dekker, Thomas Middleton, “The Honest Whore, […]”, in The Dramatic Works of Thomas Dekker […], volume II, London: John Pearson […], published 1873, →OCLC, Act III, scene i, page 40:

Adde thereto a Tigers Chawdron, / For th’Ingredience of our Cawdron.

c. 1606 (date written), William Shakespeare, “The Tragedie of Macbeth”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene i], page 144, column 1:

kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N. of E.

1872, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology, 2nd edition, London: Trübner & Co., page 148:

w:Webster's Dictionary#Webster's New International Dictionary 1909

(obsolete) Entrails, intestines (of animals as food)


lardy cake

en-noun

lardy cake (countable and uncountable, plural lardy cakes)

A traditional, richly spiced type of bread originating in southwest England made with rendered lard, flour, sugar, spices, currants and raisins.

豬油蛋糕 /猪油蛋糕

richly spiced bread originating in southwest England


koliva

From Ancient Greek κόλλυβα (kólluba, “small cakes”), from κόλλυβος (kóllubos, “small coin”).

uder

A dish made of sweetened boiled wheat, optionally mixed with nuts and spices, and used in Eastern Orthodox rituals to commemorate the dead or at slava.


Usakhelauri

Borrowed from Georgian უსახელაური (usaxelauri), from Georgian უსახელო, meaning "unnamed", "nameless", "unnameable". This refers to the exceptional quality of wine, which was said to be so exquisite that no name could do it justice.


Thai basil

en-noun

Thai basil (countable and uncountable, plural Thai basils)

A type of sweet basil from Southeast Asia, notable for the anise/tarragon overtones in its flavor, and for the attractive purple color of the leaves and bracts in its flower spikes.


Vietnamese coriander

Persicaria odorata, a cilantro-flavored herb used in Vietnamese cuisine.


mochiko

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

Borrowed from Japanese 餅粉 (もちこ, mochiko).


japchae

Borrowed from Korean 잡채(雜菜) (japchae). Doublet of chap chye.

There are no precise rules governing the precise assortment of vegetables in japchae, but most recipes won’t stray far from the standard collection of mushrooms, carrots, spinach, onions, and leeks.

2023 June 29, Violet Kim, “Korean food: 39 dishes we can’t live without”, in CNN:

A Korean dish made of sweet-potato dangmyeon cellophane noodles, vegetables and other ingredients.


Scotch finger

An Australian-produced shortbread biscuit, typically in a long trapezium shape.


Eurocrem

Brand name, registered as a trademark in 1967.

A two-colored sweet spread made from hazelnuts, sugar, cocoa and milk.


lacteous

en-adj

lacteous (comparative more lacteous, superlative most lacteous)

more lacteous (comparative)
most lacteous (superlative)

lacteous vessels


sarcophagous

/sɑːˈkɒfəɡəs/

/sɑɹˈkɑfəɡəs/

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

(zoology) Feeding on flesh; carnivorous.


cibarious

Borrowed from Latin cibarius, from cibus (“food”).

Bordarius, a term and distinction introduced by the Normans, was a bondman able not only to furnish a house, but also to stock a small farm which he enjoyed under the title of bord lands, whence he furnished the Lord's board with eggs, poultry, and the other cibarious produce of his farm.

1795, Paul Dunvan, Ancient and Modern History of Lewes and Brighthelmston:

'So, so,' said I, 'these markets of ours have still some charm left for them then; and yet they hold forth in praise of their three village butchers, as if no cibarious want were left ungratified.'

1841 January, John Waters, “Quiet Thoughts on Pastoral Life”, in The Knickerbocker; or, New York monthly magazine, page 19:

To subsist these troops necessitated a continued flow of huge, lumbering Fiat trucks[…]But all the traffic of the road was not of a cibarious character[…]

1920 December, Livingston Davis, “A Trip to Fiume – May, 1919”, in The Harvard Graduates' Magazine, volume 19, number 114, pages 195–196:

Beel[zebub]. So little of regard that clamorous
The people are, against the distillation
Of grains cibarious because, indeed,
There are disturbers that alarm themselves
Lest that the armies suffer lack of grains;
Who represent still houses as a curse
And nurseries of woes and miseries.

1857, Jerome Kidder, The Drama of Earth, page 143:

The flesh of the lapwing is not held in high estimation as a cibarious commodity, though it may be rendered very palatable by an experienced cook.

1859, Henry Coleman Folkard, The wild-fowler: a treatise on ancient and modern wild-fowling, historical and practical, page 301:

Of course there be other foodstuffs.[…]The substance most in demand[…]is a ghastly sort of plaster exactly resembling putty. Personally, I have never eaten putty but after trying this other stuff, I am convinced I should prefer putty as being more digestible and equally palatable.[…]All of these concoctions are regarded by the populace as being cibarious, nay more, as being delightful to eat. Truly the ways of the East be strange.

1918, Robert Whitney Imbrie, Behind the wheel of a war ambulance, page 149:


oyster Rockefeller

en-noun

oyster Rockefeller (plural oysters Rockefeller)

Named after John D. Rockefeller (1839–1937), the richest American at the time, because of the richness of the sauce.

(chiefly in the plural) A baked or broiled oyster topped with various other ingredients: often parsley and other green herbs, a rich butter sauce and breadcrumbs.


takoyaki

A ball-shaped Japanese dumpling made of batter and filled with diced octopus, tempura scraps, pickled ginger, and green onion.


macaroni and gravy

A savory dish made from cooked macaroni and tomato sauce.


zymurgic

You can't go a hundred yards without a pick-up point for zymurgic solutions: off-licences, pubs, supermarkets, restaurants. Civilisation is a careful construction for the production and distribution of alcohol.

There are a few Belgian beers which lie outside the designations afforded that beer-rich country's many hefty zymurgic offerings, and that, if sneaked into a barley wine tasting, might stand proud, stylistically speaking.

1998, Fal Allen, Dick Cantwell, Barley wine: history, brewing techniques, recipes:


bragget

From Middle English bragot, braket, from Middle Welsh bragawd, bragaut, bragod, from brag (“malt”).

You have in draughts of Darby drill'd your men,
And we have serv'd there, armed all in ale,
With the brown bowl, and charg'd in bragget stale […]

1621 August 13 (first performance; Gregorian calendar), Ben Jonson, “The Masque of the Gypsies”, in Q. Horatius Flaccus: His Art of Poetry. […], London: […] J[ohn] Okes, for John Benson […], published 1640, →OCLC:

(obsolete) A liquor made of fermented ale and honey with spices.

mead

alcoholic drink fermented from honey and water


taplash

(obsolete, UK, dialect) Small beer of bad quality.


Périgord pie

Named after Périgord, a geographical region, and former province of France, famed for its truffles.

(archaic) A gourmet meat pie made with game (such as duck or partridge) and truffles.


pot cheese

pot cheese (countable and uncountable, plural pot cheeses)

Calque of Dutch potkaas (Modern Dutch kwark (“quark”)).

A soft, crumbly, unaged cheese resembling ricotta.


rupchanda

Borrowed from Bengali রূপচাঁদা (rupcãda).

Rupchanda were darker than the folia chanda among the two groups. Control group rupchanda had stronger rancid odour than the folia chanda of the same group.

1983, D. James, The production and storage of dried fish:

Among the varieties of fish caught are the marine rupchanda, or pomfret, and the freshwater hilsa, a relative of the shad.

There are plenty of fish dishes − koi, hilsa, rupchanda and ayer all get a mention − but the menu has its chaotic moments and plenty of crossing out.

2008, Charles Campion, London Restaurant Guide 2009, page 196:

(South Asia, cooking) A Chinese silver pomfret, Pampus chinensis.


tharcake

From Middle English þerf cake; equivalent to tharf (“unleavened”) + cake.

(UK dialectal) A cake made from meal, treacle, and butter, eaten on the night of the fifth of November.


egg bread

(Southern US) A type of quick bread made with cornmeal, eggs, milk, and sometimes rice, somewhat similar to cornbread.

A bread made with eggs, such as challah or brioche.


smell-feast

Paraſites, were called ſoche ſmellefeaſtes as would ſeeke to be free geaſtes at richemens tables.

1564 February, Erasmus, “The Saiynges of Alexander the Greate”, in Nicolas Udall [i.e., Nicholas Udall], transl., Apophthegmes, that is to Saie, Prompte, Quicke, Wittie and Sentẽcious Saiynges, […], London: […] Ihon Kingston, →OCLC, book II, folio 144, recto, paragraph 38:

Origen ſpeaks of the religation of theſe Dæmons near their Statues, vvhether by Magical incantation, or that, like ſo many ſmell-Feaſts, they hankered near the Altars, to enjoy the nidorous fumes of the Sacrifices, […]

1664, H[enry] More, chapter VII, in A Modest Enquiry into the Mystery of Iniquity, […], London: […] J[ames] Flesher for W[illiam] Morden […], →OCLC, book I, page 21:

She [the ant] lives upon her Ovvn, Honeſtly Gotten and Poſſeſs'd, vvithout either Envy or Violence; VVhereas the Fly is an Intruder, and a Common Smell-Feaſt, that Spunges upon Other peoples Trenchers.

1692, Roger L’Estrange, “[The Fables of Æsop, &c.] Fab[le] XXXIV. An Ant and a Fly [Reflexion].”, in Fables, of Æsop and Other Eminent Mythologists: […], London: […] R[ichard] Sare, […], →OCLC, page 33:

[W]ho has a ſtupid Intellect, a Broken memory, and a blaſted vvit, and (vvhich is vvorſe than all) a Blind and a Benighted Conſcience, but the Intemperate and Luxurious, the Epicure and the Smell-feaſt?

1693 November 8 (Gregorian calendar); first published 1698, Robert South, “A Sermon Preached at Christ-Church in Oxford before the University, Octob. 29. 1693.”, in Twelve Sermons upon Several Subjects and Occasions, volume III, London: […] Tho[mas] Warren for Thomas Bennet […], →OCLC, page 94:

The smell-feasts rouse them at the hint / There's cookery in a certain dwelling-place!

1869, Robert Browning, “VIII. Dominus Hyacinthus de Archangelis.”, in The Ring and the Book. […], volume III, London: Smith, Elder and Co., →OCLC, page 92, lines 39–40:

(archaic) One who is apt to find and frequent places where good food is available; especially one who comes uninvited to a meal; a parasite; a sponger.


crubeen

In each hand he holds a parcel, one containing a lukewarm pig's crubeen, the other a cold sheep's trotter, sprinkled with wholepepper.

1922 February, James Joyce, “[Episode 15: Circe]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC:

An Irish food made from pigs' feet, usually boiled.


ben oil

Moringa oleifera
Moringa oleifera#Translingual

An oil pressed from the seeds of Moringa oleifera.


orvietan

/ˌɔːvɪˈeɪtən/

/ˌɔːvɪˈiːtən/

17th century: from French orviétan, from Italian orvietano (“of Orvieto”), after the place of origin of its creator.

(historical) A medicinal preparation thought to be an antidote for any poison.


Cal-Mex

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

(chiefly attributive) A Californian style of Mexican food.


cottrel

A trammel, or hook to support a pot over a fire.


oat milk

oat milk (countable and uncountable, plural oat milks)

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


hemp milk

hemp milk (countable and uncountable, plural hemp milks)

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


capilotade

A type of stew, typically of several different meats.


concassé

concassé (countable and uncountable, plural concassés)

From French concassé (“diced; ground; reduced to small(er) pieces”).

bor

Spoon the concassé over the arugula, leaving a bit of green showing around the edge. Set aside.

1999, The Gardeners' Community Cookbook, Workman Publishing, →ISBN, page 74:

This is a great make - ahead dessert because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours. Basil adds an interesting, fresh flavor to the concassé.

2006, Anne C. Chappell, The All-New Complete Cooking Light Cookboook: The Ultimate Guide from America's #1 Food Magazine, page 168:

[…] Leave the oven on. Meanwhile, make the concassé. Put the tomatoes, garlic, bouquet garni, salt, and pepper in a saucepan. Cover and cook […]

2007, Anne Willan, The Country Cooking of France, Chronicle Books, →ISBN, page 260:

This is another showstopper, a real “come-over-to-my-place” breakfast or brunch, which means you can follow your fast without anyone else knowing about it. Make plenty of the concassé—you can double or even triple the recipe—and use it […]

2013, Mimi Spencer, Sarah Schenker, Michael Mosley, The FastDiet Cookbook: 150 Delicious, Calorie-Controlled Meals to Make Your Fasting Days Easy, Simon and Schuster, →ISBN, page 35:

(cooking) Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces.


concassé

en-verb

concassé (third-person singular simple present concassés, present participle concassing, simple past and past participle concasséd)

concassés (present singular third-person)
concassing (participle present)
concasséd (participle past)
concasséd (past)

Blanch, refresh, peel and concassé the tomatoes. Blanch the peas in boiling salted water and refresh quickly in iced water. […]

2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2 - S/NVQ, Cengage Learning EMEA, →ISBN:

(cooking) To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin.


donburi

en-noun

donburi (usually uncountable, plural donburis)

Borrowed from Japanese 丼 (donburi, “a large helping of rice covered in meat, fish, and/or vegetables, all served in one big bowl”).

bor

A Japanese rice bowl dish consisting of fish, meat, vegetables or other ingredients served together over rice.


burgery

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

A fast-food restaurant specialising in hamburgers


rojak

en-noun

rojak (countable and uncountable, plural rojaks)

From Dutch roedjak, from Javanese ꦫꦸꦗꦏ꧀ (rujak), from Old Javanese rujak.

(cooking) A traditional Malaysian and Indonesian salad of mixed raw fruits and vegetables served with a sauce.


grocerant

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

This is the grocerant concept in shopping and dining that was introduced by Jaya Grocer in its latest outlet at the Empire Shopping Gallery, the new mall in Subang Jaya.

2010 June 27, Aida Ahmad, “A spot of convenience”, in The Star, Malaysia:

A grocery store that sells prepared meals, either for eating on site or taking home.


gastroporn

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

Half-competent amateurs quickly learn not to cook from volumes with full-page glossy gastroporn pix, because their own culinary productions will never attain such lustre.

1998 September 21, Julian Barnes, “Deceptively Simple”, in The New Yorker:

Enticing food imagery, typically found in books, magazines, social media , and television programs related to food and cooking.


lady who lunches

lady who lunches (plural ladies who lunch)

But there's always this aggrieved air that I'm some sort of ghastly Harvey Nichols-obsessed lady who lunches while he earns all the money.

1996, Helen Fielding, Bridget Jones's Diary: A Novel, London: Picador, →ISBN:

I'm not interested in material things, the way you and your ladies who lunch are, the way my fat brother Aaron is! I'm happy to work on my jewelry, to be able to commit to my religious beliefs through my jewelry.

2002, Evan Hunter, The Moment She was Gone: A Novel, New York, N.Y.: Simon & Schuster, →ISBN:

Sublime cafe fare (and gourmet takeaway) in a sunny, noisy setting crowded with suits, ladies who lunch and artsy Mass Ave types.

2006 February, Indianapolis Monthly, page 263:

I then choose a pale green silk print dress that plays up the green in my eyes. Matching it with pea green 3 inch heels, pearl necklace and 7mm pearl earrings; I once again look like a lady who lunches; a very wealthy one but one never the less.

2010, Tammi Shelton, The Stone Dragon, [Bloomington, Ind.]: Xlibris, →ISBN, page 145:

(chiefly in the plural) A lady who is affluent and thus able to have lunch with other such ladies in relatively expensive restaurants.

Art Museum of Georgia
Shalva Kikodze
Tbilisi


Cornish fairing

Cornish fairing (plural Cornish fairings)

A traditional ginger biscuit from Cornwall, England, originally sold at fairs.


butter pie

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

(UK) A traditional savoury pie consisting mainly of onions and potatoes.


kitchen supper

/ˈkɪtʃən ˈsʌpɚ/

From kitchen + supper. Original use from kitchen as a synecdoche for a household's servants. Later from the idea that the hosts forgo the dining room for the more private and relaxed kitchen.

The couple threw an impromptu kitchen supper when the dinner reservations fell through.

An informal or semiformal meal served for guests, not necessarily one served in the kitchen.


foo yung

To someone who had spent part of their youth visiting a grandmother in Singapore, a lot of the food they served didn’t seem particularly Chinese to me: the flavour of chop suey with its chicken or pork or prawns, or chow mein, or the omeletty foo yung, never seemed quite right.

2011, Clarissa Dickson Wright, A History of English Food, London: Random House Books, →ISBN, page 455:

A Chinese omelette dish usually made with meat and vegetables.


cubilose

The salivary secretion various swift species use to make their nests, used as a food item in Asian cuisine.


chiffon cake

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

A very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings.


parmo

From parmesan + -o, from the original name of the dish, escalope parmesan.

But I hadn't eaten since breakfast, and felt sure that a parmo's bark (smell and appearance) could not possibly be as bad as its bite (taste).

2012, Tim Moore, You Are Awful (But I Like You): Travels Around Unloved Britain:

(UK, chiefly Teesside) A north-eastern English dish of deep-fried breaded chicken topped with béchamel sauce and cheese, sometimes served like a pizza with additional toppings.


builder's tea

builder's tea (usually uncountable, plural builder's teas)

From builder + -'s + tea, from its supposedly being the preferred type of tea of British builders and construction workers.

It has got the lot, this, underneath its hinged awning: eggs any way, sausage, old-fashioned burgers and builders' tea.

2001 March 30, Stephen Moss, “Meals on wheels”, in The Guardian:

I ate a kebab in a Cypriot cafe with the freezing rain spatting in the doorway and I was poured a soup-like cup of builder's tea.

2005, Barbara Bailey, An eccentric marriage: Living with Jim, →ISBN, page 185:

The meal should be taken with milky "builder's tea" steeped strong in the mug.

2008, William Morrow, Beef: The untold story of how milk, meat and muscle shaped the world, →ISBN, page 177:

Armed with a cup of Alison's strong, thick, builder's tea, Mrs Jamal started falteringly into the story she had told countless times to sceptical police officers and lawyers.

2010, M. R. Hall, The Disappeared, →ISBN:

(UK) Black tea, brewed strong and served in a large mug with milk and sugar.


soylent pink

From soylent green, a foodstuff in the 1973 film Soylent Green.

I take it that everyone has seen the Web "Spam Camera" ? Take a plate of edible things, put some soylent pink and a few other Yankee syntho-foods on there too, then leave a net.camera pointed at it.

1997 February 4, Andy Dingley, “Re: The lovely "MORBID" posts, a tracing...”, in uk.people.gothic (Usenet), message-ID <32f69478.21652808@news.demon.co.uk>:

(derogatory, humorous, sometimes capitalized) SPAM or another processed meat product.


leesy

en-adj

leesy (comparative more leesy, superlative most leesy)

more leesy (comparative)
most leesy (superlative)

(of the aroma or flavor of a wine) Rich in a way that indicates, and results from, long contact with lees.


soupe maigre

I now recollect that all my distemper was returning upon me with irresistible violence—and that in spite of water-gruel and soupe-maigre.

1748, [Samuel Richardson], “Letter DXII”, in Clarissa. Or, The History of a Young Lady: […], volume (please specify |volume=I to VII), London: […] S[amuel] Richardson; […], →OCLC:

Nay, perceiving that he was extremely penurious in his house-keeping, he spoilt many a pot of excellent soup maigre, by slily conveying into it handfuls of salt or soot […].

1751, [Tobias] Smollett, The Adventures of Peregrine Pickle […], volume I, London: Harrison and Co., […], →OCLC:

(cooking) A soup made chiefly from vegetables or fish with a little butter and a few condiments.


soylent

Blend of soy + lentil, coined in Harry Harrison's 1966 Make Room! Make Room!

The soylent steaks were sitting like lead in his stomach and twice he had to go back to the dark and miserable toilet in the rear of the building.

1966, Harry Harrison, Make Room! Make Room!, published 1973, →ISBN, →OL, page 26:

It is decided that the product will be composed of three elements — soylent green, red, and blue. Each pound of the final product must contain at least 2000 calories of energy and 1000 units of vitamins.

1976, Roger C. Pfaffenberger, Mathematical Programming for Economics and Business, Ames: Iowa State University Press, →ISBN, →LCCN:

“Today's selection is Superaide with a choice of soylent yellow or soylent red,” the servodroid said.

2008, Shane Berryhill, Chance Fortune and the Outlaws, New York: Starscape, published 2011, chapter 8:

An undesirable, lackluster, and artificial foodstuff, as a substitute for real meat.


speculoos

en-noun

speculoos (countable and uncountable, plural speculoos)

From Dutch speculoos, Belgian form of speculaas.


three-milk cake

three-milk cake (plural three-milk cakes)


hockamore

From German Hochheimer (“from Hochheim”), a Hobson-Jobson from the name of the German town of Hochheim am Main.

Restor'd the fainting high and mighty / With brandy-wine and aqua-vitae; / And made 'em stoutly overcome / With bachrach, hockamore, and mum;

c. 1660–1680, Samuel Butler, Hudibras, part III, canto III:


morning draught

morning draught (plural morning draughts)

Rose and drank a good morning draught there with Mr. Sheply, which occasioned my thinking upon the happy life that I live now, had I nothing to care for but myself.

(now rare) An alcoholic drink taken as breakfast, or early in the morning.


ensalada chilena

A salad made of sliced tomatoes, onions, and cilantro seasoned with olive oil, lemon juice and salt.


water souchy

water souchy (countable and uncountable, plural water souchies)

From Dutch waterzootje (for more, see zootje).

Water Souchy.
Eels, whitings, soles, flounders, and mackerel are generally used. Stew it in clear fish stock, until done, eight minutes will be enough; add cayenne, catsup, an anchovy, and any other flavouring ingredient; let it boil up, skim, and serve hot altogether in a tureen.

1851, Anne Cobbett, The English Housekeeper, Chapter 13:

(archaic) A dish consisting of small fish stewed and served in a small amount of water.


gibbier

The fowl and gibbier are tax-free.

1705, J[oseph] Addison, Remarks on Several Parts of Italy, &c. in the Years 1701, 1702, 1703, London: […] Jacob Tonson, […], →OCLC:

The bread muſt ſoon be of the fineſt wheat; poultry and gibbier must be added to beef and mutton

1787, John Adams, A Defence of the Constitutions of Government of the United States:


bride-ale

From Middle English brydale, from Old English brȳdealo (“wedding feast”), equivalent to bride + ale.

here was a bride-ale broke In the nick

1633 (first performance), Ben Jonson, “A Tale of a Tub. A Comedy […]”, in The Works of Beniamin Jonson, […] (Third Folio), London: […] Thomas Hodgkin, for H[enry] Herringman, E. Brewster, T. Bassett, R[ichard] Chiswell, M. Wotton, G. Conyers, published 1692, →OCLC, (please specify the act number in uppercase Roman numerals, and the scene number in lowercase Roman numerals):

(archaic or Northern England) A rustic wedding feast; a bridal.

(Northern England) The warmed, sweetened, and spiced ale presented to a wedding party on its return from church.


baldrib

Leg, bladebone, baldrib, griskin, chine, or chop
Profess myself a genuine Philopig

1828, Robert Southey, Epistle to Allan Cunningham:

(UK, dated) A piece of pork cut lower down than the sparerib, and destitute of fat.


chulan

The fragrant flowers of Chloranthus spicatus (formerly Chloranthus inconspicuus), used in China for perfuming tea.


croquembouche

/ˌkɹɒkɒmˈbuːʃ/

Borrowed from French croquembouche (literally “crunch-in-mouth”).

bor

A French dessert made by piling profiteroles and other crunchy sweets in a tall shape, then pouring caramel over them to hold them in place.

pastís de lioneses

French dessert made from a pile of profiteroles coated with caramel


gaufrette

(cooking) A crispy fried slice of potato.


milkaholic

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

He's said to be a milkaholic, and to pack a hip-flask of Half & Half.

1993, Edward Dorn, Way West: Stories, Essays & Verse Accounts, 1963-1993, Black Sparrow Press, →ISBN, page 228:

(informal) One who likes to drink milk, particularly an excessive amount.


hard liquor

en-noun

hard liquor (countable and uncountable, plural hard liquors)

Clarification of hard drink or liquor, which originally had a wider sense of application to many liquids.

Various hard liquors have become cultural touchstones, as bourbon in Kentucky, vodka in Russia, and baijiu in China.

Synonym of liquor: a beverage that has been distilled to give it a high alcohol content.


nutritarian

A nutritarian understands that food has powerful disease-protecting and therapeutic effects and seeks to consume a broad array of micronutrients via their food choices.

2003, Joel Fuhrman, Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Little, Brown & Company, →ISBN:

A person whose diet selection is based on the nutrient content of food.


cachiri

Alternative form of caxiri (“an alcoholic drink made from manioc or cassava”)


opportunivore

Their secret? Like us, they [coyotes] survive by adapting: they’re opportunivores, feeding on everything from insects to garbage to deer; […]

2010 September 14, Alissa York, “The terror within”, in Globe and Mail:

One who will generally eat whatever is available, having a diet that excludes few foods.

flexitarian

one with a flexible diet that excludes few foods


slippery nipple

slippery nipple (plural slippery nipples)

A layered cocktail shooter most commonly made with Baileys Irish Cream and sambuca.


shampoo ginger

shampoo ginger (countable and uncountable, plural shampoo gingers)

Zingiber zerumbet
Zingiber zerumbet#Translingual

An Asian and Polynesian plant related to ginger, Zingiber zerumbet, whose inflorescence contains a substance used as a shampoo.


fricot

fricot (countable and uncountable, plural fricots)

A traditional Acadian stew made with potatoes, onions, and meat with dumplings.


spoon-meat

spoon-meat (countable and uncountable, plural spoon-meats)

Dyet most upon Spoon meats.

1672, Gideon Harvey, Morbus Anglicus, Or, The Anatomy of Consumptions:


hash brown

He plucked a hash brown from her chest and popped it in her mouth before slurping several more into his mouth.

2010, Olivia Cunning, Backstage Pass: Sinners on Tour, Sourcebooks Casablanca, →ISBN, page 175:

A single piece of a quantity of finely-chopped, fried potatoes; singular of hash browns


setdown

setdown (countable and uncountable, plural setdowns)

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

* Deverbal from set down.
* (buttocks): See set as US regional form of sit, and see sit down.

setdown areas in a factory for materials unloaded from incoming vehicles

The [tour] bus brought them to the next setdown point, the gravesites of John and Robert Kennedy.

1980, Brian O’Connor, chapter 23, in The One-Shot War,, New York: Times Books, page 149:

2003, Nancy Kerrigan and Mary Spencer, Artistry on Ice, Champaign IL: Human Kinetics, Chapter 18, p. 141,
[…] lifts are an equal relationship, with both [figure skating] partners starting the lift, maintaining its position in the air, and executing a smooth setdown.

The act of setting down something or someone.


botargo

From Occitan boutargo, from Arabic بُطَارِخ (buṭāriḵ). Doublet of bottarga and tarek.

Bottarga; a cake or sausage made from salted mullet roe.


Montgomery pie

Named after Montgomery County, Pennsylvania.

A kind of shoofly pie with lemon juice added to the bottom layer and buttermilk to the topping.


durophagy

2023 Sylvain Marcellini, Melanie Debiais-Thibaud & Frederic Marin (eds) The evolution of biomineralization in metazoans →ISBN DOI 10.3389/978-2-83251-339-2 frontiers Research Topics
Among cartilaginous fishes (Chondrichthyes), the consumption of hard prey (durophagy) is most common in the clade of skates and rays. . . which contain only durophagous taxa . . . Durophagy in batoid fishes takes a variety of forms: diets can involve comparatively thin-shelled crustaceans, thick-shelled molluscs and/or prey with softer, tougher exoskeletons (e.g. shrimp or even insects) . . . Hard prey processing has not been extensively surveyed in batoid fishes, but at least two strategies exist . . .: what we will call "chemical durophagy," where predators rely on low stomach pH or chitinase to break down prey exoskeletons . . . and "mechanical durophagy", where predators crush prey before ingestion . . .

The eating of hard-shelled foods such as bones or nuts, or prey organisms such as shellfish.


chili sauce

chili sauce (countable and uncountable, plural chili sauces)


pepper sauce

pepper sauce (countable and uncountable, plural pepper sauces)


cream cracker

Named from the creaming process that mixes the ingredients together; they do not contain cream.

A type of light, plain, savoury biscuit made with yeast.


amber seed

Abelmoschus moschatus
Abelmoschus moschatus#Translingual

The seed of the musk mallow, Abelmoschus moschatus, formerly Hibiscus abelmoschus, somewhat resembling millet; musk seed.


tigella

(cooking) A small, round or crescent-shaped bread from the Apennines in the Modena area of northern Italy.


fabada

His other brother, Candido, explained: “In the north of Spain, you have fabada; in the south, paella. But tortilla is everywhere. The tortilla is 150 percent Spain.”

2015 June 17, Francis Lam, “The King of Tapas”, in The New York Times, →ISSN:

A dish from Asturias, made of white beans, pork products, chorizo and various other ingredients.


fabes con amasueles

From Asturian fabes con amasueles (“beans with clams”).

bor

A dish from Asturias, made of white beans and clams.


fabada asturiana

en-noun

fabada asturiana (plural fabadas asturianas)


bollu preñáu

From Asturian bollu preñáu (pregnant roll).

A dish from Asturias, consisting of a bread roll with a piece of chorizo inside.


jamón ibérico

A type of cured ham from Spain, made from the black Iberian pig.


York ham

York ham (countable and uncountable, plural York hams)

Traditionally produced in York, England.

A mild cured ham that has a delicate pink meat; traditionally served with a Madeira sauce

pernil dolç

A mild, cured ham that has a delicate pink meat


chanoyu

A traditional Japanese tea ceremony in which matcha is prepared and presented.


chocolate milk

chocolate milk (usually uncountable, plural chocolate milks)

/ˌt͡ʃɑkɫɪtˈmɪɫk/

/ˈt͡ʃɑkɫɪtmɪɫk/

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

Historically, it would appear that the Certain-Thyson Milk Company of Miami, Florida, began the manufacture and distribution of chocolate milk in bottles during the late fall of 1919.

1940, International Association of Milk Sanitarians, Journal of Milk Technology, volumes 3-4, page 74:

A sweetened cocoa-flavored drink, typically created by mixing chocolate syrup or chocolate powder with milk, and typically served cold.


mutage

A process for prematurely stopping the fermentation of the must of grapes, used in winemaking to make sweet wine.


piquette

piquette (countable and uncountable, plural piquettes)

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

At dinner Pierre takes a glass of piquette, saying that they had too much wine the day before (the fête day). I look at Charles, and he has piquette too.

1879, Phebe Earle Gibbons, French and Belgians, page 282:

She gave him a glass of piquette and a hunch of bread.

The latter is usually utilized in the South of France for the production of piquettes, or the manufacture of spirit; the alcohol may be obtained by direct distillation or by the distillation of the piquettes. […] Through the same procedure the third vessel charged with the liquid from the second will yield a piquette containing 8·75 per cent. of alcohol, and the fourth vessel charged with the liquid from the third will yield a piquette containing 9·5 per cent.

1900, L. Roos, Raymond Dubois, William Percy Wilkinson, Wine-making in Hot Climates, pages 190, 195:

With bread for his soup, a bottle of piquette on the table, onions and potatoes, he can carry on.

The men were given a daily ration of a small bottle of piquette or watered down wine with their lunch and evening meal.

1967, Clifford McElrath, On Santa Cruz Island: The Ranching Recollections of Clifford McElrath, page 7:


Shrewsbury cake

Shrewsbury cake (plural Shrewsbury cakes)

Why Brother Willfull of Salop, you may be as ſhort as a Shrewſbury''' Cake, if you pleaſe.

1700, [William] Congreve, The Way of the World, a Comedy. […], London: […] Jacob Tonson, […], →OCLC, Act III, scene xv, page 46:

I bought some Shrewsbury cakes at Mr. Paul's in — Street, Covent Garden, eating some of which supported me somewhat.

1794, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 276

I received from the mayor an oaken box with a silver top and filled with the famous Shrewsbury cakes.

A type of flat, crisp biscuit traditionally made in Shrewsbury.


alfredo

alfredo (countable and uncountable, plural alfredos)

(cooking) Alternative spelling of Alfredo


tops-and-bottoms

'Tis said her tops-and-bottoms were gilt.

c. 1843, Thomas Hood, Miss Kilmansegg and her Precious Egg:

(archaic) Small rolls of dough, baked, cut in half, and browned in an oven. In 19th century Britain they were used as food for children.


somewhereness

For politics is defined by its somewhereness, its concrete historicity in the real world of human beings.

1984, Benjamin R. Barber, Strong Democracy: Participatory Politics for a New Age, University of California Press, →ISBN, page 64:

The state or quality of being in, occurring in, or belonging to a specific place.

[…] Mary Merris had found it good to shed tears in this little, funny old room, wherein an old man who had looked on life had brought into being a beautiful faith in the essential somewhereness of God.

1928, Warwick Deeping, Old Pybus, Alfred A. Knopf, published 1928, page 230:

The state or quality of existing in a place that is unknown or cannot be pinpointed.

Comparing them is an ideal lesson in California wine somewhereness.

2004, Matt Kramer, New California Wine: Making Sense of Napa Valley, Sonoma, Central Coast, and Beyond, Running Press, →ISBN, page 334:

(rare) The unique characteristics imparted on a wine by the conditions of the place in which it was grown.


hemovore

(biology) An organism that ingests blood as the main part of its diet; examples of hemovores include leeches, fleas, ticks, mosquitos, vampire bats, and the vampire ground finch.


terroirist

This should be a caveat to those inveterate terroirists who are inclined to disparage the ripe, fruity, floral and cereal aromas of very young California Chardonnay, […]

1998, The Wine Spectator, volume 22, page 34:

A person who believes in the usage of the terroir, especially one whose production or selection of wine is influenced by this concept.


coffin dodger

That if parents don't look after their kids some long box makers are likely to be busy soon. That if after the discharge of buckshot these urchin's escape the "O.K" man will have to have another look out for the coffin-dodgers.

1891 August 1, O.K., “Short Notes by "O.K."”, in Logan Witness, Beenleigh, Qld, Australia, archived from the original on 2019-06-20, page 2:

Myers Gilbert known in Milwaukee, Wis., and in fact everywhere he has been as "Coffin Dodger," because of his good luck in wiggling out of tight places, is a typical tramp newsboy and a mighty clever sample of the progressive boy of the streets.

1906 May 22, “Man About Town”, in The Evening Times, Grand Forks, N.D., archived from the original on 2019-06-22, page 4:

"Captain Cook" tells a tale of sin and deceit :- Have you ever heard of Harry, the Coffin Dodger, champion leg-puller of the Ultimo depot ?

1907 November 13, Longstaff, “Tram Troubadors”, in The Sydney Sportsman, Surry Hills, NSW, Australia, archived from the original on 2019-06-20, page 3:

(slang, derogatory, humorous) An elderly person, a person close to death, or good at avoiding death.


saltfoot

A large salt cellar formerly placed near the centre of the table, with the superior guests seated above it.


chowchow

chowchow (countable and uncountable, plural chowchows)

Borrowed from Chinese Pidgin English chow-chow (“food”). Compare Macanese chau-cháu.

bor+

An American relish, containing pickled green tomatoes, cabbage, and often other vegetables.

(obsolete, slang, Anglo-Chinese) Gossip.


chowchow

chowchow sweetmeats (preserved fruits put together)

(obsolete, slang, Anglo-Chinese) Consisting of several kinds mingled together; mixed.


pizza box

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

Compact "pizza box" personal computers with integrated components are more desirable since they occupy less precious and scarce desktop real estate.

1991 March 12, William F. Zachmann, “A Case of Computer Design”, in PC Magazine:

(computing) A wide, flat, square style of computer chassis, similar in shape to a pizza delivery box.


pot brownie

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

Niles Crane: Just take a look. Ah, yes, thick and gooey. Ganja in its purest form.
Roz Doyle: It's a pot brownie, you idiot.

2003, December 9, Christopher Lloyd, "High Holidays", episode 11-11 of Frasier, 00:09:03-00:09:13

A brownie laced with marijuana, eaten for its psychoactive effects.


baharat

Borrowed from Arabic بَهَارَات (bahārāt), plural of بَهَار (bahār, “spring”). Derived from Persian بهار (bahâr) in the sense of blossoms and foliage, as a great many spices are cultivated from the leaves of various plants and herbs.

A mixture of spices commonly used in Middle Eastern cuisine.


Hyblaean

en-noun

Hyblaean (countable and uncountable, plural Hyblaeans)

Borrowed from French Hybléen, via Latin hyblaeus, ultimately from Ancient Greek ὑβλαῖος (hublaîos, “Hyblaean”).

der

(uncountable, cooking) A style of cuisine or individual dishes of or associated with the same area or Hyblaean people.


hokey pokey

en-noun

hokey pokey (usually uncountable, plural hokey pokeys)

Alternative spelling of Hokey Pokey (“dance”)

honeycomb toffee
honeycomb toffee#English

(New Zealand) A confection made from golden syrup, white sugar, and baking soda; honeycomb toffee

(New Zealand) Vanilla ice cream with small pieces of honeycomb toffee.


moqueca

moqueca (countable and uncountable, plural moquecas)

Borrowed from Brazilian Portuguese moqueca, from Kimbundu mukeka.

Now he serves up such Bahian specialties as moqueca, a zesty shellfish stew simmered in rich coconut milk and rice ($16).

1999 February 26, Don Rose, “Restaurant Tours: Nuevo Latino is heating up”, in Chicago Reader:

Eating the crayfish moqueca was almost as painful at the outset as it was delicious.

2003, Peter Robb, A Death in Brazil, Bloomsbury, published 2005, page 180:

But the standout of the evening had to be the moqueca do mar, a seafood stew with a kick-ass tomato-coconut milk broth perfumed with saffron and served with a little silver dish of rice and a few tostones.

2005 November 4, Martha Bayne, Kate Schmidt, Mike Sula, “Chichi Sushi in Uptown, Nuevo Latino on the Near South Side, and the Ultimate Serbian Bakery”, in Chicago Reader:

A Brazilian stew from the state of Bahia, based on fish, onions, garlic, tomatoes, and cilantro.


muscadel

muscadel (countable and uncountable, plural muscadels)

Howbeit, as the beer well sodden in the brewing, and stale, is clear and well coloured as muscadel or malvesey, or rather yellow as the gold noble, as our pot-knights call it, so our ale, which is not at all or very little sodden, and without hops, is more thick, fulsome, and of no such continuance, which are three notable things to be considered in that liquor.

1910, Jean Froissart, Thomas Malory, Raphael Holinshed, Chronicle and Romance (The Harvard Classics Series):

The rich muscadel and malmsey, and the wines of Gascoigne and the Rhine, are no longer quaffed by the abbot and his more honoured guests, but drunk to his destruction by his foes.

1854, William Harrison Ainsworth, The Lancashire Witches:

It was his custom to wash the tobacco in muscadel and grains, and to keep it moist by wrapping it in greased leather, and oiled rags, or by burying it in gravel.

1875, E. R. Billings, Tobacco; Its History, Varieties, Culture, Manufacture and Commerce:

Alternative form of muscatel (“wine or grape”)


curry ketchup

curry ketchup (countable and uncountable, plural curry ketchups)

A variant of ketchup to which curry and other spices have been added, the basis of the dish currywurst.

curry

ketchup with added curry and other spices


tinto de verano

tinto de verano (plural tintos de verano)

An alcoholic drink made from red wine and carbonated water.


veggiedog

Elizabeth and Erin were having a veggiedog-eating contest.

2012, Arbor Center for Teaching, Chuckles the Rocket Dog, page 110:


not dog

No longer do you see timid vegetarians trying to claim a grease-free edge of the grill for a "not" dog

Makes a 1½-pound loaf of bread (approximately 12 slices), eight 3-ounce burger rolls, eight 3-ounce not dog buns or 12 2-ounce dinner rolls

A vegetarian hot dog (sometimes referred to as a “veggie dog” or “not dog”) is a hot dog produced completely from non-meat products.

2011, Stanley Marianski, Making Healthy Sausages, page 303:

A vegan or vegetarian sausage, or a hot dog sandwich made with one.


Lymeswold

Marketing invention, perhaps derived from the place name Wymeswold.

A soft British blue cheese with edible rind, produced from 1982 until 1992.


murgh

Our other entrée was murgh massalam ($3.50), half a chicken of fall-off-the-bone tenderness in a rich brown cream sauce garnished with a whole hard-boiled egg.

But of those bold curries, butter chicken, or murgh makhani, is the richest of all.

2014, Laura Siciliano-Rosen, Delhi Food and Travel Guide:

As a starter, the murgh tikka are pieces of chicken breast marinated cooked in tandoor that can be prepared in various ways with various spices with crushed cashew nuts and cream, or spinach, spices and coriander.

2015, Dominique Auzias, Jean-Paul Labourdette, Best of France 2016 Petit Futé:


Oopack

Oopack (countable and uncountable, plural Oopacks)

From romanization of Cantonese 湖北 (wu⁴ bak¹). The black tea is named from the district in China.

Oopacks is a general term covering the teas of Hupeh Province, the word being a derivation of the name Hupeh in the Canton dialect. Because of their similar quality and sale on the Hankow market, teas produced in the Hsiangying, Wuchang, Hanyang, and Hwangchow Districts of Hunan also are known as Oopacks.
Other North China blacks of lesser importance include the following:
Hupeh Province [Oopacks]
Cheongshukai Tai Sar Ping Sienning
Tong Shan Wun Kai Puchi
Yanglotung Packong Kianghan
Yang Low Sa Chang Yang Kiangnan
Soon Young Tsung Yang Sung Yang
Hofong Hangyang
Hunan [Oonams]

1935, William H. Ukers, “Tea Characteristics”, in All About Tea, volume I, New York: The Tea and Coffee Trade Journal Company, →OCLC, pages 228–229:


Abernethy biscuit

Abernethy biscuit (plural Abernethy biscuits)

Probably named after John Abernethy, English surgeon.

The Shorter Oxford English Dictionary on Historical Principles

Oxford University Press
w:Oxford University Press

A form of digestive biscuit containing caraway seeds.


cab sav

cab sav (countable and uncountable, plural cab savs)


ragi

From Malay ragi (“fermenting medium, yeast”), from an Indian language such as Hindi रागी (rāgī, “finger millet”), since finger millet can be fermented. See Etymology 1.

Pound 5 kg of round ragi (yeast) and 5 pieces of thinly sliced ragi into powder. Mix ragi into cooled rice.

2005, Malaysia at Random, Didier Millet, page 30:

2010, M.J. Robert Nout, Kofi E. Aidoo, 2: Asian Fungal Fermented Food, Martin Hofrichter (volume editor), Karl Esser (editor), The Mycota, Volume X: Industrial Applications, page 49,
It is made from cooked gelatinised rice and red pulverised ragi (yeast cake or jui-piang) and fermented for up to 30 days at 25°C.

Finely ground and sifted round ragi yeast 3⁄4 tsp

2014, Florence Tan, Florence Tan: Best Nyonya Recipes, page 108:

Saccharomyces cerevisiae
Saccharomyces cerevisiae#Translingual

(cooking, brewing) A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.


absinthe oil

A dark green narcotic oil derived from wormwood and used in liqueurs; wormwood oil.


rouelle

(cooking) steak (especially of veal, cut across the leg)


Tarkhun

Borrowed from Georgian ტარხუნა (ṭarxuna).

A Georgian carbonated soft drink flavoured with tarragon or woodruff.


saganaki

/ˌsɑɡəˈnɑki/

/ˌsæɡəˈnɑki/

/ˌsæɡəˈnɑːki/

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

Borrowed from Greek σαγανάκι (saganáki, literally “little frying pan”), diminutive form of σαγάνι (sagáni, “double-handled pan”), from Turkish sahan (“dish, pan”), from Arabic صَحْن (ṣaḥn).

bor

We had discovered a mutual appreciation for saganaki, that artery busting, salt laden, fried goat's cheese.

2005, Sean Dooley, The Big Twitch, Sydney: Allen and Unwin, page 1:

Any of various Greek dishes cooked in a small frying pan, especially an appetizer of pan-seared cheese.

油炸奶酪

a Greek dish cooked in a frying pan, espescially a cheese appetizer


truck stop

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

Any teamster pulling into a truck stop today will almost surely be vastly outnumbered by nonunion drivers.

1996 December 18, Dirk Johnson, “Nostalgia Shaped Some Teamster Votes”, in New York Times, retrieved 2012-07-27:

Nestled in the rolling hills of Lancaster County, the town of Gap is a sprawling collection of clapboard houses, strip malls and a truck stop named Touch O' Home.

2001 June 24, Nadya Labi, “Amiss Among The Amish”, in Time:

(chiefly Canada, US, Australia) A roadside service area, usually consisting of a restaurant and service station and sometimes a motel or hotel, where drivers of long-haul trucks can stop to refuel, eat, and rest.


feta cheese

en-noun

feta cheese (countable and uncountable, plural feta cheeses)


fetta cheese

fetta cheese (countable and uncountable, plural fetta cheeses)


Fetta cheese

Fetta cheese (countable and uncountable, plural Fetta cheeses)

Alternative letter-case form of fetta cheese


Feta cheese

Feta cheese (countable and uncountable, plural Feta cheeses)

Alternative letter-case form of feta cheese


half-caf

(of coffee) consisting of equal parts decaf and regular coffee.


Beaujolais

Beaujolais (countable and uncountable, plural Beaujolais)

A historical province of France known for winemaking, covering parts of Rhône-Alpes and Burgundy.

Educated the expensive way / He knows his claret from his Beaujolais

1996, “Charmless Man”, in The Great Escape, performed by Blur:

A light-bodied French red wine made from Gamay grapes.


clairet

clairet (countable and uncountable, plural clairets)

A full-bodied and deep-coloured type of rosé wine from the Bordeaux region.


kir royal

A cocktail made with a measure of crème de cassis topped up with champagne.


wigg

Compare Dutch wegge (“a sort of bread”), German Weck, originally a wedge-shaped loaf or cake. See wedge.

Home to the only Lenten supper I have had of wiggs […]and ale.

1664 April 18 (date written; Gregorian calendar), Samuel Pepys, Mynors Bright, transcriber, “April 8th, 1664”, in Henry B[enjamin] Wheatley, editor, The Diary of Samuel Pepys […], volume V, London: George Bell & Sons […]; Cambridge: Deighton Bell & Co., published 1895, →OCLC:


strip steak

strip steak (countable and uncountable, plural strip steaks)

Steak from upper part of the short loin.


zurracapote

zurracapote (countable and uncountable, plural zurracapotes)

A Spanish drink, similar to sangria, of red wine and fruit.


Jager

Alternative form of Jäger: (informal) Jägermeister


sintoc

A spice used in the East Indies, consisting of the bark of a species of Cinnamomum sintok.


dog

dog (countable and uncountable, plural dogs)

Australian Kriol: dog

Bislama: dog

Gullah: dog

Sranan Tongo: dagu

Tok Pisin: dok

Torres Strait Creole: dog

desc

→ American Sign Language: Kop@Inside-PalmForward 1o@Inside

→ Dutch: dog

→ Esperanto: dogo

Ido: dogo

→ French: dogue

→ German: Dogge

→ Italian: dogo

→ English: dogo

→ Portuguese: dogue

→ Russian: дог (dog)

→ Spanish: dogo

→ Volapük: dog, doeg

Inherited from Middle English dogge (akin to Scots dug), from Old English dogga, docga, of uncertain origin.
The original meaning seems to have been a common dog, as opposed to a well-bred one, or something like 'cur', and perhaps later came to be used for stocky dogs. Possibly a pet-form diminutive with suffix -ga (compare frocga (“frog”), *picga (“pig”)), appended to a base *dog-, *doc- of unclear origin and meaning. One possibility is Old English dox (“dark, swarthy”) (compare frocga from frox). Another proposal is that it derives from Proto-West Germanic *dugan (“to be suitable”), the origin of Old English dugan (“to be good, worthy, useful”), English dow, Dutch deugen, German taugen. The theory goes that it could have been an epithet for dogs, commonly used by children, meaning "good/useful animal". Another is that it is related to *docce (“stock, muscle”), from Proto-West Germanic *dokkā (“round mass, ball, muscle, doll”), whence English dock (“stumpy tail”).
In 14th-century England, hound (from Old English hund) was the general word for all domestic canines, and dog referred to a subtype resembling the modern mastiff and bulldog. By the 16th century, dog had become the general word, and hound had begun to refer only to breeds used for hunting. In the 16th century, the word dog was adopted by several continental European languages as their word for mastiff.
Despite similarities in forms and meaning, not related to Mbabaram dog.

hond

morally reprehensible person — see also scoundrel

it is easy to find a stick to beat a dog

on the Internet nobody knows you're a dog

the quick brown fox jumps over the lazy dog

This includes the development of hyena-like bone crushers (Osteoborus and Borophagus), a large bone-crushing hunting dog (Aelurodon), and another borophagine frugivorous dog (Carpocyon).

1989, John L. Gittleman, Carnivore Behavior, Ecology, and Evolution, page 561:

Any member of the family Canidae, including domestic dogs, wolves, coyotes, jackals, foxes, and their relatives (extant and extinct); canid.

The dogs were too hot to touch.

In the great old-fashioned fireplace behind the high iron dogs a log-fire crackled and snapped.

1902, Arthur Conan Doyle, The Hound of the Baskervilles:

A metal support for logs in a fireplace.

Alternative form: 'dog

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

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

A hot dog: a frankfurter, wiener, or similar sausage; or a sandwich made from this.


barley wine

en-noun

barley wine (countable and uncountable, plural barley wines)

A kind of strong ale originating in England.


dragon's wort

A calque of Arabic طَرْخُون (ṭarḵūn, “tarragon”).

calque

Artemisia dracunculus
Artemisia dracunculus#Translingual

A perennial herb, tarragon, Artemisia dracunculus.

Dracunculus vulgaris
Dracunculus vulgaris#Translingual

Dracunculus vulgaris, dragon arum, a flowering plant in the arum (Araceae) family.

Bistorta officinalis
Bistorta officinalis#Translingual

Persicaria bistorta
Persicaria bistorta#Translingual

Bistorta officinalis (common bistort, a plant in the knotweed (Polygonaceae) family, once classified as Persicaria bistorta and Polygonum bistorta.

Arisaema dracontium, green dragon, a herbaceous perennial native to North America.


cooking spray

en-noun

cooking spray (countable and uncountable, plural cooking sprays)

An aerosol sprayed on to cooking pans to make them nonstick.


blue John

(obsolete, brewing) Afterwort, partially fermented wort.


namoura

namoura (countable and uncountable, plural namouras)

A Lebanese pastry made from semolina soaked in a flavoured sugar-syrup and decorated with almonds


foodporn

Fortunately, I knew him well enough to realize he meant that no one had posted any foodporn. At least not from any restaurant he had yet to try.

2008, Nina Harper, Succubus Takes Manhattan, Del Ray Books, published 2008, →ISBN, page 18:


tossed salad

A salad made by tossing greens in a dressing, often including other vegetables like tomato and cucumber.


12-ounce curls

From the size of common beer containers (bottles and cans) in the United States: 12 ounces + curls, a weightlifting exercise. The notion is of lifting a can of beer to one's lips repeatedly.

Don't burn out your biceps with 12-ounce curls.

2006 June, Scott Quill, “Muscle Bulletin: Pass the Bar”, in Men's Health, →ISSN:

(idiomatic) The activity of drinking beer.


dirt cake

dirt cake (countable and uncountable, plural dirt cakes)

A kind of American dessert made from broken cookies and pudding, sometimes with gummy worms added, and resembling dirt.


Mississippi mud pie

Mississippi mud pie (countable and uncountable, plural Mississippi mud pies)

So named because of its likely origin in Mississippi and resemblance to mud, as the pie’s appearance could remind casual observers of Mississippi River mud.

A dessert pie with gooey chocolate sauce on a crumbly chocolate crust.


coconut water

coconut water (usually uncountable, plural coconut waters)

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

A clear liquid found inside immature coconuts, which suspends the endosperm during the nuclear stage of development. It is a popular drink in tropical regions.


barley-bree

When neibors anger at a plea, / An' just as wud as wud can be, / How easy can the barley-bree / Cement the quarrel! / It's aye the cheapest lawyer's fee, / To taste the barrel.

(humorous, obsolete, Scotland) Liquor that is made from barley; strong ale.


chilaquiles

From Spanish chilaquiles, from Classical Nahuatl chīlātl.

A traditional Mexican dish of fried tortilla chips topped with salsa.


buko pie

(Philippines) coconut pie, especially the Filipino variant made with young coconuts and condensed milk


chess pie

chess pie (countable and uncountable, plural chess pies)

/ˈt͡ʃɛs ˌpaɪ/

/ˈt͡ʃɛs ˌpaɪ/

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

Uncertain; most likely from cheese pie; early versions were similar in texture to British lemon curd pies or cheesecakes, and earlier "cheesecakes" often lacked cheese, instead resembling modern chess pies or chess cakes.
Other theories include:
* from a Southern pronunciation of (it's) jes' pie, as it contrasts with flavored pies like pecan, cherry, chocolate, etc.
* from chest pie, as the high sugar content means it can be stored in a "pie chest" (pie safe) rather than needing refrigeration.
* from some association with the game of chess.
* from Chester, England.

(Southern US, Midland US) A pie made with eggs, sugar, butter, vanilla, and cornmeal.

Dictionary of American Regional English
chess pie


olykoek

(US, Hudson Valley New York dialect) A doughnut.


meetin' seed

meetin' seed (countable and uncountable, plural meetin' seeds)

Outside the door were a bed of fennel — meeting seed — and some rose bushes. Close by was the country store and post-office.

1906, Newell Meeker Calhoun, Litchfield County Sketches, page 134:

[…] fennel, dill, and caraway furnished meeting seed fresh from June to October, and dry from October to June again.

1916, Catharine Melinda North, History of Berlin, Connecticut, page 43:

Puritans tucked dill “meetin' seeds” into their Bibles to appease their appetite during long services. Dill perfumes soap and occasionally goes into perfume. The seeds make a good breath freshener.

2016 April 27, Kathi Keville, The Aromatherapy Garden: Growing Fragrant Plants for Happiness and Well-Being, Timber Press, →ISBN, page 152:

(US, dialects) A seed from any of various herb plants (especially fennel, but sometimes caraway, dill, or anise), formerly eaten during church meetings to foster wakefulness, freshen the breath, or keep hunger pangs at bay.


bird's nest pudding

bird's nest pudding (plural bird's nest puddings)

A pudding containing apples whose cores have been replaced by sugar.


kitchendom

From kitchen + -dom (suffix denoting a domain or jurisdiction).

suffix

What knowest thou of flowers, except, belike / To garnish meats with? hath not our good King / Who lent me thee, the flower of kitchendom, / A foolish love of flowers?

1874, Alfred Tennyson, “Gareth and Lynette”, in Idylls of the King (The Works of Alfred Tennyson; V), cabinet edition, London: Henry S. King & Co., […], →OCLC, page 79:

(dated) The domain of the kitchen or people who work there.


kalach

en-noun

kalach (plural kalaches or kalachs or kalachi)

kalaches (plural)
kalachs (plural)
kalachi (plural)

Transliteration of Russian кала́ч (kaláč) or Ukrainian кала́ч (kaláč), also spelled кола́ч (koláč).

translit

[H]e used to roam about the town with his hands in his pockets, doing nothing, and casting looks at the stalls of the old women who sold kalachs which made them tremble.

1892, Vladimir Korolenko, anonymous translator, “Bad Company”, in Antony Lambton, compiler, Bad Company and Other Stories, London; Melbourne, Vic.; New York, N.Y.: Quartet Books, published 1986, →ISBN, chapter II (Queer People), page 20:

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:

He came back several times with small loaves of various shapes, kalachs, bubliks, pots of jam, honey and molasses, and cold sausage; […]

1984, Vladimir Volkoff, translated by Alan Sheridan, “A Day in the Life of Aleksandr Dmitrich”, in The Set-Up, London: Methuen London Ltd, published 1985, →ISBN, page 137:

We asked the canteen to lend us a knife for a minute, I cut up all the kalachs and the babkas into thirty-three parts.

2018, Grunia Slutzky-Kohn, translated by the David Azrieli Foundation, “The Festival”, in Memories of War, Montreal, Que., →OCLC, page 89:

колач колач#Bulgarian

Traditional East Slavic bread shaped like a padlock or various kinds of wheels. Other Slavic nations have similar but not identical types of pastry, e.g. Czech or Slovak koláč/koláč, Polish kołacz, Bulgarian колач (kolač), Serbo-Croatian колач/kolač, etc.

кала́ч

traditional East Slavic bread (or its equivalent)


kolach

/ˈkoʊˌlɑt͡ʃ/

From Czech and Slovak koláč, from Proto-Slavic *kolačь.

Type of pastry that holds a portion of fruit or cheese, surrounded by a puffy cushion of supple dough.


crépinette

(cooking) A small, round, flattened sausage, shaped like a patty, made from minced or ground meat or even from truffles, and wrapped in caul fat. They are usually cooked with an outer coating of bread and sautéed in butter.


sotol

en-noun

sotol (countable and uncountable, plural sotols)

From Mexican Spanish sotol, from Classical Nahuatl zōtolin (“palm tree”).

Any of several species of North American desert plants of the genus Dasylirion, of the asparagus family.


schav

From Yiddish שטשאַוו (shtshav), from Polish szczaw.

I stopped at the B and H Dairy for a good knish. That was the only place left that didn't microwave. Tears ran down my cheeks dripping into a glass of cold schav with sour cream.

1984, Sarah Schulman, The Sophie Horowitz Story:

A kind of borscht made with sorrel (or occasionally lemongrass).


babi panggang

From Indonesian babi panggang (“grilled pig”).

bor

An Indonesian dish composed of roast pork and vinegar.


clapbread

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


clapcake

en-noun

clapcake (countable and uncountable, plural clapcakes)

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

(obsolete) Oatmeal cake or bread squashed or beaten until it is thin.


zafrani

Borrowed from Hindustani زَعْفَرانی (zaʻfarānī, “saffrony”) / ज़ाफ़रानी (zāfrānī), from Classical Persian زعفرانی (za'frāni, “saffrony”), from زعفران (za'frân, “saffron”).

der

Sprinkle the ground nutmeg-onion-javitri mixture, zafrani and a few drops of milk evenly on the top.

1993, Philip Thangam, Flavours from India, page 22:

Order the Indian Masala tea with appetizers (spicy chicken wings, vegetable kebabs or vegetable fritters) and sweet cheese balls for dessert. Or try the more hardy tandoori zafrani chicken tikka, cubed chicken breast marinated in saffron […]

1994, Orange Coast Magazine, volume 20, number 11, page 24:

The chain is also famous for its elaborate range of ice creams with the favourite flavour being zafrani badaam pista, which contains almonds, pistachio and saffron.

2012, Stephen Ball, Susan Horner, Kevin Nield, Contemporary Hospitality and Tourism Management Issues in China and India, page 139:


javitri

5 gms javitri powder

2000, Tanushree Podder, Dishes & Desserts, page 27:


jaiphul

2 tsp nutmeg powder/jaiphul

2011, Michael Swamy, East Indian Kitchen:


bread sauce

en-noun

bread sauce (countable and uncountable, plural bread sauces)

Bread sauce, meanwhile, is a “splendid and vital accompaniment to a good Scottish partridge”, […]

2020 April 9, Sam Jones, “Spanish writer spills beans on UK's saucy secrets”, in The Guardian, →ISSN:

A savoury sauce thickened with bread, often based on milk or cream with seasonings.


salt lick

A block of salt, often enriched with other minerals, licked by herd animals to supplement their diet.


hoja santa

From Spanish hoja santa (“sacred leaf”).

A Central American plant with sweet-scented leaves used to flavor food, Piper auritum


Calcavella

Calcavella (countable and uncountable, plural Calcavellas)

So called from the district of Carcavelhos.

I was better in the evening when the company was gone, and liked some calcavella which we had after supper.

1793, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 223


cafenet

An inn or resthouse selling coffee in Turkey.


tangler

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

(usually in the plural) A strip of onion fried in batter, like an onion ring, but with a twisty shape.


tafia

tafia (countable and uncountable, plural tafias)

Creole French, probably aphetic for ratafia, a cordial.


greenfodder

greenfodder (usually uncountable, plural greenfodders)

animal fodder made from grass or other green plants


red sauce

red sauce (countable and uncountable, plural red sauces)

Tomato sauce, as typically served in Italian cuisine, especially of southern Italy.


sweet-and-sour

en-adj

sweet-and-sour (comparative more sweet-and-sour, superlative most sweet-and-sour)

more sweet-and-sour (comparative)
most sweet-and-sour (superlative)

(cooking) Having both sweet and sour or tart taste.


palm oil

en-noun

palm oil (countable and uncountable, plural palm oils)

In the sense of a bribe, the phrase is a punning reference to the palm of the hand and also to oil as lubricant rather than foodstuff.


au gratin

/əʊ ɡɹɑˈtæn/

/əʊ ˈɡræt.æn/

Unadapted borrowing from French au gratin.

ubor

The 7:30 prix fixe meal ($35 per person) is served communally in the courtyard. The four courses included scallops in a tomato and chili cream sauce, risotto and a cassoulet of either seafood or chicken covered with mashed potatoes au gratin.

2012 October 20, John B. Saul, The Seattle Times, retrieved 2012-10-24:

(cooking) Covered with a crust of breadcrumbs (and often cheese) then browned under a grill.


unturkey

en-noun

unturkey (countable and uncountable, plural unturkeys)

From un- + turkey, originally the trademark for a seitan-based turkey substitute produced until 2006 by a company called Now & Zen.

Tracy, for being there at crunch time, making unturkey sandwiches, and lending an ear throughout the process.

2000, Jamie Goddard, Kurt Brungardt, Lesbian sex secrets for men, page x:

When you think of Thanksgiving, you may often think of a huge turkey with all the delicious side dishes (unless you are a vegetarian and think of a huge "unturkey" made with tofu)[…]

2002, Fran Lenzo, Halo My Dear Angel, page 149:

Does special Thanksgiving (unturkey, chestnut stuffing, sweet potatoes and dessert), Christmas and New Years^([sic]) feasts.

2002, John Howley, Vegetarian Restaurants and Natural Food Stores in the US, page 437:

You don't need to invite a turkey to dinner the way we do, but you can celebrate the holiday with meatless Tofurky or unturkey, both widely available in health food stores, in some supermarkets, or through the Internet.

2008, Gene Baur, Farm Sanctuary: Changing Hearts and Minds About Animals and Food, page 225:

From Thanksgiving unturkey to Fourth of July veggie dogs, there are products for every occasion.

2011, Reed Mangels, The Everything Vegan Pregnancy Book, page 91:


Boston butt

(US) A cut of pork from the upper part of the shoulder from the front leg.


chai tea

chai tea (countable and uncountable, plural chai teas)

(sometimes proscribed) Synonym of masala chai.


cachopo

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

An Asturian dish consisting of two deep-fried breaded cutlets of meat (normally veal or beef but sometimes chicken) filled with serrano ham and cheese, similar to cordon bleu, and typically served with fries.


moo shu

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

zh-l

木須／木须 (mùxū)

While much of the nation was eating turkey and trimmings today, many of those who sell mo shu pork and kung po chicken for a living ventured to this resort city for a day of rest and relaxation.

[1988 November 25, Patricia Davis, “ASIAN RESTAURANT WORKERS GIVE THANKS FOR A LITTLE RR”, in The Washington Post, →ISSN, →OCLC, archived from the original on 2023-07-23:

A dish of northern Chinese origin and staple of American Chinese cuisine, consisting mainly of egg, vegetables, and a meat such as pork.


karanji

From scrumptious karanjis to ghee-laden anarsas and spiral chaklis, making sweets and savouries during Diwali has been a long-standing tradition.

2012 November 13, Reema Gehi, “Mithai as health tonic”, in Times of India:

(India) A sweet dumpling made with coconut.


anarsa

(India) A sweet pastry made with rice, jaggery, poppy seeds and milk.


chakli

en-noun

chakli (countable and uncountable, plural chaklis)

(India) A type of murukku that uses chickpea flour as well.


salt pork

salt pork (usually uncountable, plural salt porks)


murukku

The offerings have names like Kerala murukku — savory pinwheels made from rice flour and gram (chickpea) flour, spiced with onion, cumin and chili.

2009 July 12, Valerie Peterson, “The Lentils and Spices for a Dal All Your Own”, in New York Times:

(India) A snack usually made of rice or urad dal flour, formed into a twisty shape.


Mexican rice

A dish made of white rice, tomatoes, garlic, onion, and other ingredients.


Spanish sausage

Spanish sausage (plural Spanish sausages)


livermush

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

A food, common in the Southern US, produced from pig liver and cornmeal and sometimes spices, typically sold in loaves, slices of which are then fried before consumption.


lunner

(informal) A meal consumed between lunchtime and dinnertime.


Dijon mustard

Dijon mustard (countable and uncountable, plural Dijon mustards)

After Jean Naigeon of Dijon, France, who originated it in 1856.

A kind of mustard made with verjuice (or, more recently, white wine) instead of vinegar.


alicant

alicant (countable and uncountable, plural alicants)

he used nothing but butter'd beer, coloured with Alligant, for all kinds of maladies

1626 February 1 (licensing date), John Fletcher [et al.], “The Faire Maide of the Inne”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1647, →OCLC, (please specify the act number in uppercase Roman numerals, and the scene number in lowercase Roman numerals):

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

(obsolete) A kind of wine said to have been made near Alicante in Spain.

alikant

a kind of wine made near Alicante, Spain


ruby port

ruby port (countable and uncountable, plural ruby ports)

A kind of fortified wine. The cheapest and most extensively produced type of port, with a rich claret colour.


yukhoe

All of them – especially my father-in-law – enjoyed yuk hwe, a kind of beef tartar.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 18:

One of a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces.


whoopie pie

One theory regarding the origin of the name whoopie pie is that it arose from a production of the musical play Whoopee! in Boston in the late 1920s in which chocolate pies were thrown out to the audience during the song "Makin' Whoopee". Alternatively, the pie (which is believed to have originated in Pennsylvania Dutch Country) is said to have gotten its name when Amish women made them for their husbands and children, and they were so delighted that they exclaimed, "Whoopie!"

(Pennsylvania, Maine) A baked good consisting of two round, mound-shaped pieces of cake (typically chocolate cake) with a sweet, creamy filling or frosting sandwiched in between.


vin chaud

vin chaud (countable and uncountable, plural vins chauds)

From French vin (“wine”) + chaud (“hot”).

Our destination was a hidden chalet nestled in snowdrifts where an enormous bowl of spicy vin chaud awaited us.

2007 December 5, Nicola Boden, “On the slippery slope to excitement”, in Yorkshire Post:

There's just time for a quick vin chaud in Mountain Restaurant Eggli, where we sit on wooden benches wrapped in fleece blankets, following the sun's arc into the horizon behind the toothy mountains.

2007 December 23, Gemma Bowes, “Love in a cold climate”, in The Guardian:

The two French gentlemen ordered beer, but I had a vin chaud (warmed red wine), as it was a chilly day.

2008, Goro Shimura, The Map of My Life, Springer, published 2008, →ISBN, page 109:


four-top

When I walked into Rosie's, I headed for an empty four-top, where I placed my shoulder bag....

(restaurants) A table seating four diners.


six-top

(restaurants) A table seating six diners.


eight-top

(restaurants) A table seating eight diners.


pigmeat

pigmeat (usually uncountable, plural pigmeats)

A fire burned on the rock and fat dripped from the roasting pigmeat into the invisible flames.

1954, William Golding, Lord of the Flies:

The real purpose of this exorbitant barrel of pigmeat is to placate West Virginia politicians who complain their state doesn't get enough pork.

1995 September, George Reigel, “Updates”, in Field & Stream:

'Oh, Gideon, you know why. I do think that on the day you're taking the kosher plunge you should keep off the pigmeat.'

2001, Lee Langley, Distant Music, Vintage, published 2002, →ISBN, page 299:

The meat or flesh of a pig, used especially for food; pork.


sheepmeat

sheepmeat (usually uncountable, plural sheepmeats)

I do not know what will be the outcome of the argument about levels of radioactive caesium in sheepmeat (alias mutton or lamb) in North Wales and Cumbria, let alone in Scotland.

1986 July 17, Tam Dalyell, “Castles in the air”, in New Scientist:

Wool and sheepmeat combined form New Zealand's largest export industry: wool on its own is the fourth largest.

1995, Julian Roche, The International Wool Trade, Woodhead Publishing, published 1995, →ISBN, page 114:

However, the full effects of castration on sheepmeat flavor remain unclear and other factors, including age at slaughter, also need to be considered.

1999, Jennifer M. Ames, Michelle M. Sutherland, “Effect of Castration and Slaughter Age on The Flavor of Sheepmeat”, in Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi, editors, Quality Attributes of Muscle Foods, Kluwer Academic/Plenum Publishers, →ISBN, page 148:

The meat of a sheep, used as food; mutton.


goatmeat

Smith's gravity relaxed in a degree; and I, being crammed with goatmeat, felt finely.

1850, Lewis H. Garrard, Wah-To-Wah and the Taos Trail, H. W. Derby & Co, page 125:

The wonderful smells of vegetable goatmeat stew and baked bread filled the house.

1992, Lucy M. Dobkins, Daddy, There's a Hippo in the Grapes, Pelican, published 1992, →ISBN, page 59:

They called him caballero for all his sixteen years and he sat with his hat pushed back and his boots crossed before him and ate beans and napolitos and a machaca made from dried goatmeat that was rank and black and stringy and dusted with dry red pepper for traveling.

1994, Cormac McCarthy, The Crossing, Vintage International, published 1995, →ISBN, page 102:

The meat of a goat, used as food; chevon.


(Canada, informal) A 26-ounce bottle of alcoholic drink.


rakfisk

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

A Norwegian delicacy consisting of raw trout fermented after being packed moist with salt.


Catembe

Catembe (countable and uncountable, plural Catembes)

(Mozambique) A cocktail of red wine and cola.


chouriço

Borrowed from Portuguese chouriço, of uncertain origin. Doublet of chorizo, which arrived via Spanish.

Also local bluefish, filleted and grilled alongside a few lengths of chourico, the garlicky pork sausage that is made in nearby New Bedford by the great-great-grandchildren of Portuguese whaling men.

2003 July 30, Sam Sifton, “A Perfect Change-Up: Bluefish, Sausage and Clams”, in The New York Times, →ISSN:

The pork is free of tenderizers; more than a few pilgrimages have been made for the cured ham and spicy chouriço sausages (both $3.99 a pound).

2006 June 17, Tammy La Gorce, “Iberian Treats”, in The New York Times, →ISSN:


Dom Pedro

After Dom Pedro (whose name means 'Sir Peter'), a 19th-century Emperor of Brazil.

A South African cocktail made with ice cream and whisky.


Portuguese roll

Portuguese roll (plural Portuguese rolls)

(South Africa) A light bread roll with a crisp crust sprinkled with flour.


salomi

[…]spices and aromas of "traditional Cape cuisine": smoortjies, bredies and gently spiced salomis[…]

1996, Pippa Skotnes, Miscast: negotiating the presence of the Bushmen, page 267:

A favorite Cape fast food is the gatsby, a large hot dog bun filled with cooked or processed meat, French fries, and sauce, or a salomi, curry wrapped in a roti flat bread.

2011, Ken Albala, Food Cultures of the World Encyclopedia, page 178:

(South Africa) A snack consisting of a curry-filled roti.


mortrew

(obsolete) A dish of meat and other ingredients, cooked together


tripel

tripel (countable and uncountable, plural tripels)

A kind of strong pale ale from the Low Countries.


paleodietary

Relating to the diet of prehistoric man or animals


chistorra

Borrowed from Spanish chistorra, from Basque txistor.

A type of pork sausage from the Basque Country.


queso fresco

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

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

A type of soft creamy white cheese originating in the Iberian peninsula.


pringá

A dish from Andalusia, consisting of meat that has been slowly cooked for a long time until it falls apart easily.


tarte Tatin

/ˌtɑɹt tæˈtæ̃/

Borrowed from French tarte Tatin; see there for more.

A type of upside-down cake in which the fruit, usually apples, is caramelized in butter and sugar.

反轉蘋果撻 /反转苹果挞

upside-down cake prepared with caramelized apples


hard candy

hard candy (countable and uncountable, plural hard candies)

(US) A candy prepared from one or more syrups boiled to a temperature of 160°C (320°F), thereafter becoming stiff and brittle at room temperature.


medronho

A Portuguese brandy made from the berries of the strawberry tree.


sofky

There was another pot in the fireplace too, a big one, a two-gallon pot, and it was filled with a mess that looked like hominy. Rooster tasted it with a spoon and said it was an Indian dish called sofky.

(US) A soup or stew made of hominy, cornmeal and bits of meat.


fishetarian

'Okay, we can't do monkfish for the fishetarians because it's not kosher, and the koshers won't eat red meat either, so cod will do for them[…]

2005, Michael Bywater, Lost Worlds, page 39:

Uncle Murray is on a very strict heart healthy diet. Katherine may be a fishetarian — she has some sort of ulcer-thing I think, because I know that eating much in the way of tomatoes is a no-no for her.

2006, Hana Schank, A More Perfect Union, page 82:

(informal) A pescetarian; one who eats no meat other than fish.


Baumkuchen

From German Baumkuchen (literally “tree cake”), because the concentric layers resemble tree rings.

bor

A kind of layer cake, traditionally baked on a spit, in which the layers resemble concentric tree rings.


Merlot

en-noun

Merlot (usually uncountable, plural Merlots)

From French, a diminutive of merle (“blackbird”).

A dry red wine of a certain French type, made from Merlot grapes.


jeon

A fried, filled pancake-like food eaten in Korea

餅 /饼

a fried, filled pancake-like food eaten in Korea


Abyssinian tea

(dated) A stimulant tea infused with the leaves of the khat, or khat itself.


culeus

From Latin culeus (“large leather sack, punishment of drowning within a sack, unit of bulk liquid measure”), from Ancient Greek κολεός (koleós, “sheath”), from Proto-Indo-European *ḱel- (“to cover”). Doublet of cullion and cojones.

bor

(historical) A Roman unit of liquid measure reckoned as the volume of 1600 Roman pounds of wine and equivalent to about 520 L although differing slightly over time.

(historical, law) A Roman punishment—chiefly for parricide—involving blindfolding, beating, confinement to a leather sack, and drowning in a river or sea.


Macca's

[T]he busload of bogans stop at Macca's for a sausage-and-egg McMuffin to line their respective stomachs for the day ahead.

2010, Michael Jayfox, E. Chas McSween, Intravenus DeMilo, Enron Hubbard, Hunter McKenzie-Smythe, Flash Johnson, Things Bogans Like, Sydney: Hachette, page 112:

"So Bell Street Macca's on Saturday?" Macca's on Saturday. Taylor would be in stitches, Scooter would be on the floor. He could hear them: They're taking you to Macca's? To celebrate? Are you serious, fucking Macca's?

2014 September 9, Christos Tsiolkas, Barracuda: A Novel, Hogarth, →ISBN:

(Australia, New Zealand, Fiji, slang) The McDonald's chain of fast food restaurants; one of these restaurants.


Streuselkuchen

At Mainz we discovered a café close to the theatre, and sipped coffee and ate Streuselkuchen out of doors in the shadow of the cathedral and Gutenberg's statue.

1915, Harriet Julia Campbell Jephson, German Travel Notes:

A cake of German origin made of yeast dough covered with sweet crumb topping.


minihamburger

Don loved the minihamburgers even though they gave him horrible indigestion.

2007, Fern Michaels, Free Fall, page 312:

[…] I dropped a minihamburger that I was about to scoff into a potted fig tree so I didn't have to worry about ketchup lips.

2007, Clare Naylor, Mimi Hare, The First Assistant, page 255:

A wide selection of appetizers invites grazing: salmon tartar with Rice Krispies and wasabi, perhaps, or minihamburgers.

2010, Leslie Brokaw, Erin Trahan, Frommer's Montreal and Quebec City 2010, page 234:


conpoy

From Cantonese 乾貝 /干贝 (gon1 bui3, literally “dried shell(fish)”).

der

A dried seafood product made from scallops, used in Chinese cuisine.


pale ale

en-noun

pale ale (countable and uncountable, plural pale ales)

(alcoholic beverages) A beer that uses a warm fermentation and predominantly pale malt, resulting in a lighter colour.


St. Paul sandwich

St. Paul sandwich (plural St. Paul sandwiches)

An American sandwich, found mainly in Chinese restaurants in Missouri, consisting essentially of an egg foo yung patty between slices of white bread.


ice cream parlor

ice cream parlor (plural ice cream parlors)

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

A retail business that sells ice cream and related products.


zarph

From Turkish zarf, from Arabic ظَرْف (ẓarf, “dish, container”). See also zarf.

A highly decorated and bejewelled Turkish tea cup.


dolsot

A stone bowl used especially for serving bibimbap.


kheer

kheer (countable and uncountable, plural kheers)

Borrowed from Hindi खीर / Urdu کھیر (khīr, “kheer”) (or a similar Indo-Aryan cognate), from Sanskrit क्षीर (kṣīrá, “milk”), from Proto-Indo-Iranian *kšiHrám.


baked good

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

Rice has a mild flavor and does not overpower the overall taste of any sweet baked good

2011, Jenny Lewis, Midwest Sweet Baking History, page 127:

(usually in the plural) An item or class of items with a flour as a main ingredient, prepared by baking.

焙烤食品

baked item with flour as main ingredient


fisherman's pie

fisherman's pie (usually uncountable, plural fisherman's pies)

LL-Q1860 (eng)-Flame, not lame-fisherman's pie.wav

A pie made with white fish (such as cod, haddock, or halibut) in a white or béchamel sauce made with the milk the fish was poached in.


furikake

Borrowed from Japanese 振(ふ)り掛(か)け (furikake).

monosodium glutamate
monosodium glutamate

A dry Japanese condiment for rice; a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.


kitchen knife

菜刀

typical knife for preparing food — see also chef's knife