chocomilk

chocomilk (countable and uncountable, plural chocomilks)

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

The DTRI milk was processed mainly into fresh milk (43%), white cheese (22%), and chocomilk (21%).

1994, University of the Philippines at Los Baños. Dairy Training and Research Institute, Annual Report, page 9:

In Mexico, chocomilk powder is fortified with iron.

1999, Association of Food Scientists & Technologists (India), IFCON 98, page 253

'Give me a chocomilk, if at least you've got one that's good and cold.'

2011, Nicolas Freeling, A Long Silence, Bloomsbury Publishing, →ISBN:


ring doughnut

A doughnut with a hole in the middle, formed in the shape of a ring.


corpse reviver

The ghost of Mr. Woodhouse himself may stare and gasp at being told that this awful preparation, this culinary corpse-reviver, apparently suited only to chalcenterous persons or those at the point of death, is a very simple mutton broth with sippets in it.

1889 November 9, The Saturday Review, London, page 538, column 1:

Any of various strong cocktails supposed to cure a hangover.


air fryer

Genericized trademark of Airfryer, a brand name introduced by Philips in 2010.


stercophagic

en-adj

stercophagic (comparative more stercophagic, superlative most stercophagic)

more stercophagic (comparative)
most stercophagic (superlative)

At all events, the sarcophagic and stercophagic insects are attracted to their food chiefly, if not entirely, by odour.

1923, Dan McKenzie, “Sense of Olfaction in Lower Animals”, in Aromatics and the Soul: A Study of Smells, William Heinemann (Medical Books), Ltd., pages 28–29:


sarcophagic

sarcophagic (comparative more sarcophagic, superlative most sarcophagic)

more sarcophagic (comparative)
most sarcophagic (superlative)


stercophagous

stercophagous (comparative more stercophagous, superlative most stercophagous)

more stercophagous (comparative)
most stercophagous (superlative)


picanha

en-noun

picanha (countable and uncountable, plural picanhas)

A cut of beef consisting of the biceps femoris muscle and its fat cap.


żubrówka

żubrówka (countable and uncountable, plural żubrówkas)


sixtel

(US, beer) A keg that is one sixth of a barrel (5 1⁄6 gallons).


Pluto pup

(Australia) A deep-fried, battered hot dog served on a stick; a corn dog.


conversation lozenge

conversation lozenge (plural conversation lozenges)

(UK, archaic) A form of confectionery consisting of a sweet lozenge with a flirtatious message printed on it.


lactifluous

en-adj

lactifluous (comparative more lactifluous, superlative most lactifluous)

more lactifluous (comparative)
most lactifluous (superlative)

Me. But how does that appear? Og. Oh, the nun at Constantinople that gave it said so. Me. It may be she had it of St. Bernard. Og. I believe she had. Me. He, when he was very old, had the happiness to taste milk from the same nipple which the child Jesus sucked, whence I wonder he was not rather called Lactifluous than Mellifluous.

1518, Desiderius Erasmus, “The Religious Pilgrimage”, in Colloquies:

But the pronouncing aright of California names is only a part of the duty. There needs to be a present crusade for the preservation of our historical names from oblivion.¶ It is not so much the lactifluous tenderfoot who is our danger in this case, but the wax-witted Philistines of the Post Office Department and the railroads; two Boeotian despots that have a great deal to do with place names and who have committed some of the most cold-blooded murders known to etymology.

1904 June, Charles F[letcher] Lummis, “The Lion's Den”, in Out West, volume 20, number 6, page 568:

On March 1 a bleary-eyed, drop-horned and also knock-kneed 9-year-old Friesian cow named Bridge Birch (above) of Moortown Farm, Hampshire, England, concluded a lactifluous year by producing her 45,081st pound of milk.

1948 March 22, “Beer-drinking cow sets world record”, in Life, volume 24, number 12, page 59:

The bare teats of the human females bored out from this two-dimensional undergrowth like the barrels of lactifluous guns.

1997, Will Self, Great Apes, A&C Black, published 2011, page 385:


tiger tiger

Originally a brand name, presumably inspired by William Blake's 1794 poem The Tyger, which begins: "Tyger Tyger, burning bright".

It was ice cream heaven. "I'd recommend Tiger, Tiger," he said. "It's the perfect taste for this kind of day."

Tommy walked alone beside the river, ate a screaming-hot burrito from a truck in the park and then cooled his mouth with a tiger-tiger ice-cream cone from a fifties-style diner on Main Street.

2009, Anita Daher, On the Trail of the Bushman, page 22:

(Canada, US) Synonym of tiger tail (“ice-cream flavor”)


dinor

It seems that dinors are unique to northwestern Pennsylvania: Erie's 1958 city directory lists 19 dinors compared to two diners

The immediate Erie area still has five dinors—Girard, Haggerty's, Park, Peninsula, and Russ's.

1999, Brian Butko, Kevin Joseph Patrick, Diners of Pennsylvania, page G-200:

It has been said in these areas that when you go out to eat, you are a “diner,” but you eat in a “dinor.”

2008, Michael Engle, Mario Monti, Diners of New York:

The Northwest Corner may have plenty of regional specialties, but the only one I found was bumbleberry pie, a pie we saw at any number of dinors—that's not a typo, that's how "diner" is spelled in the Erie corner.

2010, Lew Bryson -, Pennsylvania Breweries, page 272:

(Western Pennsylvania) A diner (small restaurant modeled after a dining car) in northwest Pennsylvania.


Kate and Sidney pie

en-noun

Kate and Sidney pie (plural Kate and Sidney pies)

steak and kidney pie
steak and kidney pie


veganizable

en-adj

veganizable (comparative more veganizable, superlative most veganizable)

more veganizable (comparative)
most veganizable (superlative)

(of a dish) Able to be modified to conform with the requirements of a vegan diet.


cholai

(India) illicit alcoholic drink; moonshine, usually made from rice, sometimes mixed with industrial alcohol


grapefruit spoon

en-noun

grapefruit spoon (plural grapefruit spoons)

A spoon with a pointed and/or serrated tip designed for separating the flesh of a grapefruit from its rind.


pickle fork

ref

By John R. Towers, c. 1936, from the collection of the National Gallery of Art in Washington, D.C., USA.

ball-and-socket joint
ball-and-socket joint

A long-handled tool with two prongs used to unseat ball-and-socket joints.


cocktail fork

From cocktail + fork; cocktail may refer either to:
* a dish consisting of small pieces of fruit, vegetables, or seafood with a dressing, usually served chilled in a glass as an appetizer; or
* a mixed alcohol beverage such as a martini, which is often garnished with an olive.

Oyster and cocktail forks are placed at the extreme right of the cover beyond the teaspoons, or they may be laid across the right side of the service plate underlining the cocktail glass or the oyster service.

1942, Ruth M. Lusby, “Unit 1. Preparing and Closing the Serving Station.”, in Training Restaurant Sales Personnel: A Teacher’s Manual for Use in the Vocational Training of Restaurant Sales Personnel (Vocational Division Bulletin; no. 222; Business Education Series; no. 15), Washington, D.C.: Federal Security Agency; U.S. Office of Education; United States Government Printing Office, →OCLC, part IV (Work of Table-service Salespersons), page 86:

No fairy tale this. Just the story of Soviet slave labor in icy camps, dumping millions of pounds of fish for your dainty cocktail forks each month—and so beginning to kill off a multi-million dollar American fishing industry, canneries, boatbuilding and gear production.

1950 April 19, Russell V[ernon] Mack, “Russian Crab Imports: Extension of Remarks of Hon. Russell V. Mack of Washington”, in Congressional Record: Proceedings and Debates of the 81st Congress, Second Session: Appendix (United States House of Representatives), volume 96, part 14, Washington, D.C.: United States Government Printing Office, →ISSN, →OCLC, page A2862, column 2:

[page 944, column 1] Cocktail fork—used for sea foods. It is a short, slender fork about ½ inch wide at the prong end of the fork. […] [page 945, column 3] On the left are all the forks except the cocktail fork, which is laid to the extreme right of the knives when placed.

1986, “Your Meats”, in Ruth Berolzheimer, editor, Culinary Arts Institute Encyclopedic Cookbook (A Perigee Book), New York, N.Y.: Berkley Publishing Group, published March 1988, pages 944 and 945:

We just returned from a cruise where there were eleven pieces of flatware on the table for dinner: three knives and a soup spoon to the right of the plate, four forks to the left, and a cocktail fork, teaspoon, and demitasse spoon above the plate. Could you please explain the function of each?

1990, Judith Martin, “Dealing with the Public”, in Miss Manners’ Guide for the Turn-of-the-Millennium (A Fireside Book), New York, N.Y.: Simon & Schuster, →ISBN, page 364:

Mock Meatballs […] Serve in a shallow serving dish with cocktail forks or toothpicks.

1991 December, Denis Jaricot, “The Art of the Hors d’Oeuvre”, in Paul Obis Jr., editor, Vegetarian Times, number 172, Oak Park, Ill.: Vegetarian Times, →ISSN, →OCLC, page 26, column 3:

[H]ow could you talk a raving lunatic out of drinking his own urine or stabbing his invalid grandmother a hundred times with a cocktail fork?

1998 February 1, T[homas] C[oraghessan] Boyle, “One Slit’s Enough”, in Riven Rock, New York, N.Y.: Viking, →ISBN, page 234:

To remove [crab] meat, twist off claws and legs; use a nutcracker to crack shells at the joints. Remove meat with a small cocktail fork or nutpick. Break the body; remove any remaining meat.

2005, “Fish & Shellfish”, in Lori Fox, Cheri Olerud, Kristi Hart, editors, Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th edition, Hoboken, N.J.: Wiley Publishing, →ISBN, page 257:

Remove the shrimp from the marinade and set them on a cutting board. Using a sharp, thin knife, cut each shrimp in half lengthwise, working from head to tail. Stick each halved shrimp onto the end of a cocktail fork.

2005, Carolyn Miller, Sharon Smith, “North Beach/Chinatown”, in Savoring San Francisco: Recipes from the City’s Neighborhood Restaurants, 2nd edition, San Francisco, Calif.: Silverback Books, →ISBN, page 72:

My mother had always eaten straight out of jars and cans, with a cocktail fork as her sole utensil. It was one of her peculiarities. / "Hi, Ma." / Her cocktail fork was balanced between her thumb and index finger, close to her mouth, as if a joint that had just been passed to her and she wasn't sure what to do with it.

2017, Alison McGhee, Never Coming Back, New York, N.Y.: Houghton Mifflin Harcourt, →ISBN, page 10:

A small fork usually with two or three tines, used for eating dishes served as appetizers (such as fruit cocktails and shrimp cocktails), and for picking up olives and other small snacks.

widelczyk

small fork used for eating dishes served as appetizers, and for picking up small snacks


egg spoon

From egg + spoon. Known to be attested since at latest 1759.

[T]he egg spoon must also be untarnishable—stainless steel, or horn. I've never seen a gold egg spoon, but I'm sure it would do. Whatever the material, the spoon has to have a small bowl with a fine edge on it: a thick edge can't coax all the egg white off the inside of the shell. The handle is short, for good balance and easy handling. An egg spoon is a tiny implement that, like the Viennese breakfast, cannot be improved.

2017, Ursula K[roeber] Le Guin, “Without Egg”, in No Time to Spare: Thinking about What Matters, New York, N.Y.: Houghton Mifflin Harcourt, →ISBN, part 4 (Rewards), page 176:

A spoon, usually smaller than a teaspoon, which is used for eating a boiled egg from a hole made in the shell; the bowl of the spoon is shaped to make it easier to scoop out the contents of the eggshell.

cuillère à œuf

spoon used for eating a boiled egg from a hole made in the shell


fig roll

A kind of sweet roll with a filling of fig paste.


bharta

en-noun

bharta (countable and uncountable, plural bhartas)

From Hindi भरता (bhartā) / भुरता (bhurtā) (cf. Bengali ভর্তা (bhorta)).

I love her chicken curry, chicken bharta, chicken kasha.

2021, Arindam Sen, Money for Nothing, page 50:

(cooking) A South Asian dish of seasoned mashed vegetables or eggs.


boulangère potatoes

From French boulangère (“female baker”).

(cooking) Sliced layered potatoes cooked with herbs, onions, etc. and meat or vegetable stock.


food mill

(cooking) A utensil for mashing and sieving soft foods, typically consisting of a bowl, a bottom plate with holes like those in a colander, and a crank fitted with a bent metal blade which crushes the food and forces it through the holes in the plate.


lauriat

→ Tagalog: loryat

/ˈlaʊ̯.ɾɪɐt̪̚/

Ultimately from Philippine Hokkien 鬧熱 /闹热 (lāu-lia̍t, “bustling; filled with activity”), with semantic shift and slight phonological change due to /l/~/ɾ/ allophony in Hokkien.

bor

(Philippines) A special Chinese banquet with many courses and dishes (especially as served in the Philippines).


Hawaiian steak

From its popularity in Hawaii, stemming from World War II.

(US, humorous) Spam (a tinned meat product).


karsk

Borrowed from Norwegian karsk, from Old Norse karskr.

A Swedish and Norwegian cocktail (from the Trøndelag region) containing coffee together with moonshine.


mahleb

From Arabic مَحْلَب (maḥlab, “mahaleb cherry”), from حَلَبَ (ḥalaba, “to milk”).

der

What makes them [(kahke)] unique is the fragrant mahleb (also spelled mahlab or mahaleb)—a spice ground from wild cherry kernels, with a flavor reminiscent of fresh cherries—elusive, but fruity and very pleasant.

2010, Richard Sax, Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes, page 287:

Prunus mahaleb
Prunus mahaleb#Translingual

A Middle Eastern spice derived from the pit of the mahaleb cherry (Prunus mahaleb)


bruncheonette

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

A small diner or restaurant that serves brunch.


meatfork

Gilbert grasped a carving knife and a steel in his great hands, and after setting up a briefly appetizing clangor, speared the roast to its heart with the long tines of a meatfork and carved off rich savory slabs of the rare beef.

2000, Thomas Wolfe, Arlyn Bruccoli, Matthew Joseph Bruccoli, O Lost: A Story of the Buried Life, page 15:

A large fork for turning meat or holding it in place for carving.


cheese coney

Coney Island hot dog
Coney Island hot dog

(Cincinnati) A Coney Island hot dog served with Cincinnati chili and Cheddar cheese.


aurora sauce

Calque of French sauce aurore, named from its reddish colour.

(cooking) A kind of creamy tomato sauce.


turnip cake

en-noun

turnip cake (countable and uncountable, plural turnip cakes)

A savoury Chinese dim sum dish made with radish and usually pan-fried.


Hainanese chicken rice

A dish of poached chicken and seasoned rice, served with chili sauce and usually cucumber garnishes; a national dish of Singapore.


chess tart

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


slough hay

(Canadian Prairies) hay (fodder) cut from the edges of a slough (pond or ephemeral wetland)


crantini

A martini cocktail with cranberry juice.


gelatini

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

A Jell-O shot served in a cocktail glass.


Rumchata

A cream liqueur made from spiced rum and horchata.


xianbing

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

From the Hanyu Pinyin romanization of Mandarin 餡餅 /馅饼 (xiànbǐng).

As a Beijing worker commented, at best a hamburger is the equivalent of xianbing, a type of Chinese pancake with meat inside, which no one would treat as a daily meal.

2001, Yunxiang Yan, “McDonald’s in Beijing: the localization of Americana”, in Daniel Miller, editor, The History and Regional Development of Consumption (Consumption: Critical Concepts in the Social Sciences; volume II), London, New York, N.Y.: Routledge, →ISBN, part 8, “Far East”, page 340:

Niangao, Xianbing, Doufunao and Wandouhuang, all freshly made, are laid on the counter.

2008 August 8, Milo Lee, “He who has never eaten Jiumen Snacks is not a true man”, in Beijing Today, number 375, page 18:

We also had sweet and spicy pine nut crispy fish (I devoured the head for the cheeks and eyes) and a cumin lamb quesadilla called xianbing, super-crunchy with an almost Mexican-tasting filling.

2008 August 27, Ming Tsai, “Ming Tsai finds some good eating in Beijing”, in The Boston Globe, volume 274, number 58, Boston, Mass., page E2, column 3:

An Die An Niang This no-frills Shandong eatery at Chaoyang Park West Gate makes great down-home zhou (rice porridge), stuffed pies (xianbing) and some of the biggest baozi in town.

2010 February, “Shandong”, in The Beijinger, page 49, column 1:

Field notes: Cousin to xianbing (餡餅), which are wider (palm-sized), flatter and often stuffed with meat, chives or eggplant.

2010 November, “Circles”, in The Beijinger, section “mending roubing (门钉肉饼 doornail pie)”, page 20:

Grain or bean salads, boiled dumplings, savory muffins and even Beijing snacks such as xianbing or shaobing are worth consideration.

2010 December, Olivia Lee, “Food Flight: Eating healthy on long distance flights”, in beijingkids, page 24:

…xianbing 餡餅 / Think of xianbing (literally “stuffed pancake”) as big, portable potstickers.[…]Xianbing are common throughout northern China, particularly in Chinese-Islamic communities, where fillings made from beef or lamb mixed with onion are common.

2017 September, “Wokipedia”, in The Beijinger, →ISBN, section “X”, page 27:

An inordinate number of street food legends begin with Emperor Such-and-Such sneaking away from the palace for a forbidden snack. Xianbing is no exception.[…]The tale of xianbing must be true, since it’s the only filled pancake in the Chinese universe of filled pancakes to earn the literal name xianbing, or “filled pancake.”[…]When he finally got up to the front, the aroma was so intoxicating that he bought up all of the xianbing.

2018, Howie Southworth, Greg Matza, “Zhurou Xianbing 豬肉餡餅 (Pan-Fried Pork Pockets)”, in Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom, New York, N.Y.: Skyhorse Publishing, →ISBN:

餡餅 xianbing (stuffed bun) / Similar to a large, round pan-fried dumpling, xianbing come stuffed with a variety of different fillings, such as pork and dumplings or egg and chives.

2018 September, Robynne Tindall, “Flipping Delicious: China’s Most Beloved Pancakes and Breads”, in The Beijinger, →ISBN, page 27:

A traditional kind of Chinese stuffed pancake.


coffee-mill

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

Hark! he's muttering—voice like an old worn-out coffee-mill. Prick ears, and listen!”

1851, Herman Melville, Moby Dick: Or the Whale:

January's voice was dry as he held the coffee-mill steady for Rose to pour in the beans.

2003, Barbara Hambly, Wet Grave, page 39:

He made several attempts to grind his corn with the help of a coffee-mill borrowed from a trading-ship, but without success; and now, like the inventor of steam navigation, and other benefactors of their species nearer home, he was laughed at for his simplicity.

2011, J. B. Marsden, Memoirs of the Life and Labours of the Rev. Samuel Marsden of Paramatta:


coffee mill

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

The best way to do the grinding is in an electric coffee mill, if you happen to have one, but the old mortar-and-pestle routine works well, too.

1998, Glenn Andrews, Growing & Using Cilantro: Storey's Country Wisdom Bulletin, page A-181:

After drying, put ingredients, small amounts at a time, into a coffee mill and grind to a spice-like consistency.

2000, Gabriel Cousens, Conscious Eating, page 675:

She held an ornate brass coffee mill under her left arm and used her right hand to grind the freshly toasted beans.

2012, Nada Saleh, New Flavours of the Lebanese Table:

A device designed for grinding coffee beans.


coffeemill

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

There was a stove, a bed, and a place to sit, an infant in the house where it was born, a silk parasol, gilt-framed looking-glass, and a patent new coffeemill nailed to an oak sapling, all told.

1956, Edwin Harrison Cady, Frederick J. Hoffman, Roy Harvey Pearce, The Growth of American Literature:

The bottom 10 households are headed by German, English, East Coast, and Irish, from a mix of occupations: Irish widow, Irish laborer, Virginia retired farmer, New York carpenter, Irish butcher, New York coffeemill worker, a multifamily household of a German fisherman and an English railroad worker, and two unknowns.

2009, South of Market: Historical Archaeology of 3 San Francisco .Neighborhoods:

The building was known by the town's inhabitants as the “Coffeemill” and, indeed, it looked like a great coffeemill on the market place.

2012, James Robert Tanis, Dutch Calvinistic Pietism in the Middle Colonies, page 16:


jjinppang

A Korean steamed bun with azuki bean paste filling.


soybean oil

A vegetable oil extracted from soybeans, the seeds of Glycine max.


BIR

It's one of the secret ingredients that makes BIR curries what they are. You will use it in almost all of the classic curries in this book. The flavours of cumin, coriander, paprika and turmeric are in most BIR curries […]

(cooking) Initialism of British Indian restaurant.


bhunao

Alternative form of bhuna (“type of curry”)


bacanora

bacanora (countable and uncountable, plural bacanoras)

From Spanish bacanora, from the name of the Mexican town Bacanora.

“Well,” he calls out, “that Daisy mare musta foaled by now. Come on in and we'll knock back another bottle of bacanora to celebrate.”
“You and your goddam bacanora,” Ole Man Benson yells, shaking his fist up at my Ole Man.

1989, Charles S. Park, Conflict at the Border: True Tales Of a U.S. Customs Border Officer!, Phoenix, AZ: Golden West Publishers, →ISBN, page 87:

A Mexican alcoholic beverage distilled from agave plants, made in the state of Sonora.


Splayd

Brand name. Perhaps from splay (“to slant, slope or spread outwards”) or spoon and blade.

(trademark) An eating utensil combining the functions of spoon, knife, and fork.


pastry fork

A three- or four-tined fork designed for eating pastries and similar desserts from a plate held in the other hand.


longevity noodle

longevity noodle (plural longevity noodles)

Calque from Chinese 長壽麵／长寿面 (chángshòumiàn)

(chiefly in the plural) A yi mein noodle of a kind eaten on birthdays in China to celebrate a long life.


butter mochi

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

A kind of mochi cake made with butter, eaten in Hawaii.


single cream

single cream (usually uncountable, plural single creams)

A relatively thin cream with less fat than in double cream.


functional water

functional water (countable and uncountable, plural functional waters)

Bottled water with added vitamins, minerals, etc., sold as a health drink.


meat lovers'

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

Faced with a choice between the Supreme, the Hawaiian [...], the Capricciosa or the Meat Lovers', the bogan will invariably gravitate to the meal most likely to induce a fatal disease.

2010, Michael Jayfox, E. Chas McSween, Intravenus DeMilo, Enron Hubbard, Hunter McKenzie-Smythe, Flash Johnson, Things Bogans Like, Sydney: Hachette, page 117:

A style of pizza with a variety of meat toppings.


yum yum sauce

yum yum sauce (countable and uncountable, plural yum yum sauces)

A sauce made from mayonnaise and various spices.


sugar bomb

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

Sugary beverages: These are sugar bombs and the empty calories will go right to your tummy.

2015, Frank C. Rollins, Fast Six Pack Abs:

Pass up known sugar bombs—desserts, sodas, shakes, smoothies.

2015, Anne Alexander, Julia VanTine, Sugar Smart Express:

If you want to lose that beer belly, start by telling yourself that they are sugar bombs.

2019, Laurent Poret, 100 tips for losing weight, page 99:

(colloquial) Any very sugary food or drink.


raindrop cake

FIGURE 2-23: A piece of fruit in the raindrop cake makes it even more fun.
5. Variation: To add a piece of fruit inside the raindrop cake, fill the mold halfway and put it in the refrigerator to set for about five minutes. Then place the fruit on top, […]

2016, Kathy Ceceri, Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow, Maker Media, Inc., →ISBN, page 25:

Raindrop cakes are usually served on bamboo plates with a drizzle of black sugar syrup and a dusting of roasted soybean powder, but go ahead and use your favorite flavorings. To create the round shape, you need a mold.

2016, Kathy Ceceri, Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow, Maker Media, Inc., →ISBN, page 22:

More food trends subject to the whims of the moment are the rainbow bagel, raindrop cake, faro, party brunch, and our favorite for now, the cronut.

2017, Kevin Nelson, Foodie Snob, Rowman & Littlefield, →ISBN, page 48:

Shrugging, the twins lowered their faces in concentration over the intricate raindrop cake they were decorating. Lottie couldn't really blame them for not having more urgency about the whole thing, since neither of them had any idea […]

2019, Connie Glynn, The Lost Princess, Penguin UK, →ISBN:

Not in the center of the ooze but along the outer edge of what constituted its “legs,” there was something shiny and reflective, like an eyeball, or a fishegg pouch, or one of those clear raindrop cakes. "That's the slime's core!"

2019, Reki Kawahara, Sword Art Online Progressive 6 (light novel), Yen Press LLC, →ISBN:

A dessert made with water and agar which resembles a drop of water, sometimes with fruit suspended inside (first popular in Japan circa 2014).


rotisserize

en-verb

rotisserize (third-person singular simple present rotisserizes, present participle rotisserizing, simple past and past participle rotisserized)

rotisserizes (present singular third-person)
rotisserizing (participle present)
rotisserized (participle past)
rotisserized (past)

(cooking, transitive) Synonym of rotisserie


al pastor

From Spanish al pastor (literally “shepherd style”), because the dish is an adaptation by Mexican and Lebanese immigrant shepherds in Mexico of lamb shawarma.

bor

They serve everything from migas tacos with shredded tortilla chips right in the egg to tacos al pastor. I'm an al pastor junkie; it's one of my favorite things. She takes a big cup of guajillo sauce, pineapple, a bit of chopped white onion, cumin,[…]

2008, Guy Fieri, Ann Volkwein, Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!, Zondervan, →ISBN, page 226:

A few weeks after a Fuel City taco fillup in Texas, I found myself back in Paris, with an al pastor craving that wouldn't go away. With nary a taco stand in sight, and certainly not a truck stop selling tacos, I decided to give it a go myself.

2012, Ellise Pierce, Cowgirl Chef: Texas Cooking with a French Accent, Running Press, →ISBN, page 155:

Meat or a meal (a taco, etc) which is served in this style; a taco al pastor.


caja china

Borrowing of (Cuban) Spanish caja china (especially into American English).

If big parties that feature cooking whole hogs are your thing, a caja china is a must. And if you're dreaming big, maybe you'd like to have a setup that includes both a charcoal and gas grill as well as a woodfired oven.

2007, Deborah Krasner, Michael Krasner, The New Outdoor Kitchen: Cooking Up a Kitchen for the Way You Live and Play, Taunton Press, →ISBN, page 74:

The main difference between a Cajun microwave and a Caja China has to do with workmanship. Cajun microwaves are made of cypress or another hardwood, and are often decorated with carvings. A Caja China, on the other hand, is made of plywood.

2014, Ben Ford, Carolynn Carreño, Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking, Simon and Schuster, →ISBN:

The guests were moaning as if in a trance. Now, if you make one yourself, you don't necessarily have to have a caja china or make a temporary oven, and you don't really have to turn it. If it's small enough, you can cook it in a regular oven.

2008, Steve H. Graham, Eat What You Want and Die Like A Man, Kensington Books, →ISBN, page 121:

A metal or foil lined wooden box for roasting pigs (etc) via indirect heat from charcoal in a tray on top, originating from Cuba.


Cajun microwave

en-noun

Cajun microwave (plural Cajun microwaves)

Chicken barbecued in this “Cajun microwave” falls right off the bone.

Buy, rent, or borrow the cooking pots, burners, and Cajun microwaves or Cajun tin cooking sheds. With the right cooking equipment the job will be a lot easier.

2002, Larry Boudreaux, Boudreaux's Cajun Party Guide, Boudreaux Cajun General Store, →ISBN, page 21:

[…] after the Cajun microwave or Caja China. The main difference between a Cajun microwave and a Caja China has to do with workmanship. [Commercial] Cajun microwaves are made of cypress or another hardwood, and are often decorated with carvings.

The term is applied rather widely, and it is not unusual to find someone digging a hole in the ground and lining it with sheet metal in order to cook a pig and calling the resulting fire pit a Cajun microwave. The Cajun microwave as built by Venable was a version of an old-fashioned Dutch oven, […]

2016, John Laudun, The Amazing Crawfish Boat, Univ. Press of Mississippi, →ISBN:

(US) A metal-lined wooden box (or sometimes other container, even e.g. a pit) for cooking a pig or other food in, typically outdoors.


birrieria

Where the waiters at many birrierias periodically come by to top off the tomato-laced broth, consommé, on your plate, at Chalio a few dollars gets you all the goat you can eat—just as you finish one plate, […]

2000, Jonathan Gold, Counter Intelligence: Where to Eat in the Real Los Angeles, St. Martin's Press, →ISBN, page 28:

To get it properly prepared, go to one of the many birrierías (in the downtown area, go to Las Nueve Esquinas neighborhood, where there are about a half dozen; in Tlaquepaque try Birriería El Sope). Another local favorite is the torta ahogada, ...

2001, David Baird, Lynne Bairstow, Frommer's Portable Puerto Vallarta, Manzanillo & Guadalajara, *Frommers, →ISBN, page 158:

A restaurant (or food truck, street cart, etc) that serves birria.


Scotchka

Scotchka (countable and uncountable, plural Scotchkas)

A cocktail consisting of equal parts Scotch whisky and vodka.


pink tea

pink tea (countable and uncountable, plural pink teas)

From pink (“pale red; (rare) fashionable, smart”) + tea (“drink made by infusing dried leaves or buds of the tea plant in hot water; light midafternoon meal”).

compound

Feb. 4, they served a pink''' tea, from which they realized $19.70.

1886 March, L. D. Carhart, “Home Department. [Des Moines Branch.]”, in Mrs. W[illia]m F[airfield] Warren [i.e., Harriet Merrick Warren], editor, The Heathen Woman’s Friend, volume XVII, number 9, Boston, Mass.: Woman’s Foreign Missionary Society of the Methodist Episcopal Church, →OCLC, page 227, column 1:

Why, Maud, it’s too delightful to be real, and I am so glad I live in Cloverfield, for it’s getting to be altogether a charming place, with its ‘Pink Teas’ and ‘Corn Festivals,’ etc. But now for a very important question, What are you going to wear?

1887 April, L. S. L., “Miss Primington’s ‘Violet Luncheon’”, in Arthur’s Home Magazine, volume LV, Philadelphia, Pa.: T[imothy] S[hay] Arthur & Son, →OCLC, page 411, column 1:

"Why—why—we bring flowers for the pulpit every Sunday, and we have lovely literaries and socials; and we gave a pink tea for missions last spring, and had such a nice time, besides making $25 for the cause," Annie answered, glibly. […] "Oh, Annie, Annie, what weak babes in Christ you are! Don't you know that this is only the mint, anise, and cummin of service? Pink teas and literaries the work of Jesus Christ!"

1897 January 2, K. G. Walker, “Mint, Anise, and Cummin”, in Joseph F. Henry, editor, The Epworth Herald, volume VII, number 32, Chicago, Ill.: Curts & Jennings; New York, N.Y.: Eaton & Mains, →OCLC, page 526, column 1:

“I went to a ‘Pink Tea’ the other day,” said Littleton, “and hereafter ‘brown beer’ will be good enough for me.[…]” […] I clean forgot the point, and stood there before all those stunning girls grinning like—like an idiot at a ‘pink tea.’

1897 August, “Puck” [pseudonym], “His First Pink Tea: Experience of a Non-society Man”, in Current Literature: A Magazine of Record and Review, volume XXII, number 2, New York, N.Y.: The Current Literature Publishing Co. […], →OCLC, page 157:

It is said that the jargon of these women [tea leaf pluckers], when sorting tea, is just about as intelligible and interesting as the conversation at a sewing bee, a fashionable pink tea or a German kaffeeklatsch.

1898 August 2, Julius O. Schlotterbeck, “Second Session. [Tea Culture.]”, in Proceedings of the Sixteenth Annual Meeting of the Michigan State Pharmaceutical Association, Held at Port Huron, August 2, 3, 4, 1898, […], Detroit, Mich.: Michigan State Board of Pharmacy and Pharmacy Law, →OCLC, page 46:

(historical) A fashionable formal tea party or other social gathering; specifically, one organized and attended chiefly by women to discuss matters of suffrage, raise funds for charity, etc.

teekutsut

fashionable formal tea party or other gathering; specifically, one organized and attended chiefly by women


caramelizer

(cooking) A device that caramelizes something.


Chateau Migraine

en-noun

Chateau Migraine (plural Chateau Migraines or (less commonly) Chateaux Migraine)

Chateau Migraines (plural)
Chateaux Migraine (plural uncommon)

From chateau (“wine-producing estate”) + migraine (“severe headache”). Compare, for example, Château d'Armailhac or numerous other French wineries.

compound

The flesh therefore does not determine the color. What determines the color is the intensity of natural dyes that are present in the grape skin (and in the cheap stuff the added dyes, abundantly present in most "Chateau Migraines").

(humorous, slang) Wine or other spirits of low quality, thought to cause headache.


liver wing

"Then I'll have a bit more stuffing to it. Ay, and the liver wing."

1930, Norman Lindsay, Redheap, Sydney, N.S.W.: Ure Smith, published 1965, →OCLC, page 19:

(cooking) The right wing of a chicken cooked with the chicken's liver nestled into it.


eggel

Ron Allen and his wife, Libby, were enjoying their favorite breakfast, the eggel, an egg on bagel.

2015 August 16, E. B. Furgurson III, “Chick and Ruth's Delly: After half a century, it's still about family”, in Capital Gazette:

Try out the combo meals or even the eggels.

2018 March 2, Anastasia Carter, Eve Gross, “Best Restaurants In The 419”, in The Student Prints, Sylvania Northview High School, page 14:

Our whole menu is offered all day for those who want a lunch sandwich in the morning or an eggel in the afternoon.

2018, “No. 1 Sandwich Shop...AGAIN!!”, in Minot Daily News Readers' Choice 2018, page 13:


eggwich

Stop in the morning for espresso and the pita eggwich (scrambled eggs, peppers, onions and diced tomatoes with provolone).

2000, Nancy Woodworth, Richard Woodworth, Getaways for Gourmets in the Northeast, page 266:

In Stewart's, waiting for his bagel to toast, Anthony launched into some abbreviated Grunt and Grumble with the other men picking up coffee and eggwiches.

2007, Jon Katz, Dog Days: Dispatches from Bedlam Farm, page 119:

John butted a cigarette in the ashtray, got out of the car with his twenty-four-ounce coffee and sausage eggwich.

2018, Liam Sweeny, Street Whispers, unnumbered page:

A sandwich with an egg filling or egg patty.


diluting juice

en-noun

diluting juice (countable and uncountable, plural diluting juices)

(Scotland) A soft drink made from a fruit-based concentrate diluted with water; squash.


magirological

From magirology (“the art, science, or study of cooking”) + -ical (adjective-forming suffix).

suffix

...a magirological artist of the most transcendent genius...

1814, The School for Good Living, page 107:

(obsolete, rare) Of or relating to magirology.


magirologist

From magirology (“the art, science, or study of cooking”) + -ist (agent noun suffix).

Peace to your shades, ye noble magirologists.

1814, The School for Good Living, page 72:

(obsolete, rare) A practitioner of magirology, a chef, a skilful or learned cook.


magiristic

en-adjective

magiristic (comparative more magiristic, superlative most magiristic)

more magiristic (comparative)
most magiristic (superlative)

...immortal contributions to mageiristic lore...

(obsolete, rare) Synonym of culinary: Of or related to cooking.


magirics

A plural substantive form of magiric (“culinary”), q.v.

(obsolete, rare) Synonym of culinary arts: The art of cooking.


mageiricophobia

/mæˌd͡ʒaɪɹɪkəˈfoʊbiə/

From Ancient Greek μαγειρική (mageirikḗ, “culinary arts”) + -phobia (“morbid fear of”), equivalent to magirics + -phobia.

af

Our own feeling about thirteen, especially when joined with Friday, has added another to the long list of phobias; treiskaidekaphobia, or "fear of the number thirteen" (some of the other phobias are the well-known claustro-, acro-, and agora-, fear of being closed in, of heights, of open spaces, respectively; less known are ailurophobia, "fear of cats," iatrophobia, "fear of doctors," nucleomitotophobia,^([sic]) "fear of atomic bombs," mageiricophobia, "fear of having to cook," and, recalling FDR, phobophobia, "fear of fear itself.")

1965, Mario Pei, The Story of Language, page 254:

I was quite excited when I came across "mageiricophobia"—an intense fear of having to cook. Perhaps I wasn't just lazy after all—perhaps I had a phobia! It took no more than a half-minute of reasoning to shoot down that theory. My phobia, if there is one, is not fear but a series of lacks: lack of interest, of enthusiasm, of talent.

2001, Hazel Josephine Barton, "Could I Have a Few Words with You?", A Wise Choice of Words, p. 355

Ah, Thanksgiving Day is next week... So Mageiricophobia is ablaze again and I've determined its cause: The mental and physical strain of menu planning and the constant contact with place setting arrangements, pots and pans, slicing, dicing and stuffing turkeys, only to witness food evaporation in mere minutes with a bigger mess to clean up afterwards.

2007 November 17, “The Cure for 'Mageiricophobia'”, in Northwest Indiana Times:

Fear of cooking, a powerful fear of preparing food.


tollhouse cookie

en-noun

tollhouse cookie (plural tollhouse cookies)

The recipe was devised at the Toll House Inn, in Whitman, Massachusetts, in 1938.


tutovka

From Russian туто́вка (tutóvka), from ту́та (túta, “mulberry”).

Midway through the meal, my neighbor rose to his feet and proposed a toast in tutovka, the local stinging but sweet mulberry vodka.

2003, Thomas de Waal, Black Garden: Armenia and Azerbaijan through Peace and War, page 188:

A distilled alcoholic liquor made from fermented mulberries, traditional in the South Caucasus, especially among the Armenians of Karabakh.

թթի օղի

distilled alcoholic liquor from mulberries


McDo

(Philippines, colloquial, informal) McDonald's


farmhouse loaf

farmhouse loaf (plural farmhouse loaves)

A loaf of white bread with a rounded top.


Moscow salad

The salad was invented by Lucien Olivier in the 1860s, while he was the chef of the Hermitage, one of Moscow's most celebrated restaurants.


easy-drinking

en-adj

easy-drinking (comparative more easy-drinking, superlative most easy-drinking)

more easy-drinking (comparative)
most easy-drinking (superlative)

(colloquial, of beer) Smooth or easy to drink.


Kit Kat

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

Brand name. Originally trademarked by the Rowntree's company in 1911. Apparently named after the Kit-Cat Club, which got its name from a local pastry chef, Christopher Catt/Catling (sources differ on the surname), who was nicknamed “Kit” and supplied the club with meat pies that he called “Kit-Cats”.

I looked around, visited a few more booths, and filled the free laminated folder I got from Scholastic with pencil erasers and tiny Kit Kats. Heavy with “gifts,” I decided to head home.

2013, Iris Smyles, Iris Has Free Time, Berkeley, CA: Counterpoint, →ISBN, page 11:

A chocolate-covered wafer bar confection produced by Nestlé and Hershey.


kadarka

From Hungarian kadarka, from Serbo-Croatian kadarka. Compare Romanian cadarcă.

A dark-skinned variety of grape grown primarily in Hungary.


amacha

A sweet Japanese herbal tea made from the fermented leaves of Hydrangea macrophylla var. thunbergii.


enotourist

A wine tourist; a tourist traveling to see, taste, or learn about wine.


Steinie

“Fish and chips and a Steinie, please. Make that extra chips. Oh yeah, and calamari rings, too. And tell Wiremu I'll come back there and cook it myself if it's more than ten minutes. Okay?”

2005, Jennifer Fulton, A Guarded Heart (Moon Island Series; 4), Bold Strokes Books, published 2017, →ISBN, page unknown:

(informal, New Zealand) A bottle or serving of Steinlager beer.


tournedos Rossini

Named after the 19th-century composer Gioachino Rossini.

(cooking) A French dish comprising beef tournedos pan-fried in butter, served on a crouton, topped with a hot slice of foie gras, and garnished with black truffle slices and Madeira demiglace sauce.


Chardonnayish

Chardonnayish (comparative more Chardonnayish, superlative most Chardonnayish)

more Chardonnayish (comparative)
most Chardonnayish (superlative)

For example, it is not stretching analogy beyond utility to describe many mid-Atlantic Seyvals as Chardonnayish in character and to contrast these wines with the more Germanic wines that are often produced from Seyval Blanc in the Finger Lakes.

(rare, wine) Resembling or characteristic of Chardonnay wine.


cabanossi

Borrowed from German Cabanossi, Kabanossi, from Polish kabanosy, nominative plural of kabanos.

Sprinkle partly cooked omelette with onion and capsicum mixture, cheese, cabanossi and olives.

2000, Food, People, and Technology: An Integrated Approach to Home Economics: Book 2, 2nd edition, page 205:

At lunch, after a cold, hard haul, I gave my portion of reindeer cabanossi to Eric, Clark and Jose.

2012, Pat Farmer, Pole to Pole: One Man, 20 Million Steps, page 21:

I grew up in country NSW but I have Austrian heritage, so my family ate a lot of European food, like schnitzel, dumplings, red cabbage, goulash and cabanossi.

2014, Suzy Spoon, Suzy Spoon's Vegetarian Kitchen, →ISBN, page 7:

(Australia) A kind of spicy smoked Australian sausage.


chicken of the sea

From the mid-20th-century advertising jingle of StarKist brand canned tuna. Since used popularly at large for any tuna.


slab cake

A relatively large cake from which individual portions are cut or sliced


Goldfish

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

They were both working on their second and The Bad Czech was threatening to break the pub record for eating Goldfish, previously held by the chairman of the division of chemistry. […] He took the little fish-shaped cracker and held it in fingers as big as 50-milliliter test tubes.

1983, Joseph Wambaugh, The Delta Star, Morrow/Perigord, page 215:

For me, Goldfish crackers were always a comfort food growing up.

2007, George Stella, Eating Stella Style, Simon & Schuster, page 63:

A small orange saltine-like cracker shaped in the form of a fish.


breath mint

A mint-flavored candy intended to freshen the breath.


warm over

en-verb

warm over (third-person singular simple present warms over, present participle warming over, simple past and past participle warmed over)

warms over (present singular third-person)
warming over (participle present)
warmed over (participle past)
warmed over (past)

If you have fried mush left in slices from breakfast, it can be warmed in the oven and made as good as new, or cold fried eggs can be warmed over, or new ones boiled in a trice.

1873 December, Pipsissiway Potts [pseudonym; Rosella Rice], “The Deacon's Household”, in Arthur's Illustrated Home Magazine, volume XLI, number 12, Philadelphia, P.A.: T. S. Arther & Son, page 793, column 1:

He warmed over the remains of last night's coffee, ate a beef sandwich, and then continued on toward Cheyenne, the mount readily taking the gallop asked of him.

1994, Norah Hess, Sage, New York, N.Y.: Leisure Books, →ISBN, pages 336–337:

Hale saved half the steak to be warmed over for breakfast.

2004, Steve Frazee, Eric Frazee, Tower of Rocks: A Western Duo, Waterville, M.E.: Five Star, →ISBN, page 159:

To reheat food that was previously cooked.


Whitley goose

To make Whitley Goose, an excellent old country recipe, I allow two large onions for each person […]

1953, The Listener, volume 49, page 491:

Whitley goose might disappoint carnivores expecting succulent fowl — it is a mixture of boiled onions, cheese and milk baked in an oven.

2012, Jane Peyton, Brilliant Britain, page 167:

(UK, obsolete) A dish of boiled onions with cheese and cream, baked until brown on top.


bhujia

From Hindustani भुजिया / بھجیا (bhujiyā), ultimately from Sanskrit भृज्जति (bhṛjjati, “roasts, fries”). Related to fry and bhurji.

der

(India) A crispy Indian snack made from moth beans, gram flour, and spices.


pain aux raisins

en-noun

pain aux raisins (plural pains aux raisins)

From French pain aux raisins (literally “raisin bread”).

bor

What he ate for breakfast with us changed over the years, but it was Earl Grey tea in the beginning with milk and a huge pain aux raisins – the size of a saucer – which he devoured easily.

2011 December 11, Sally Clarke, “Lucian Freud remembered by Sally Clarke”, in The Guardian:

A spiral pastry containing raisins, originating in France and often eaten for breakfast.


Jagerbomb

/ˈjeɪɡɚˌbɑm/


jägerbomb

/ˈjeɪɡɚˌbɑm/

Alternative letter-case form of Jägerbomb


jagerbomb

/ˈjeɪɡɚˌbɑm/


Jäger bomb

/ˈjeɪɡɚˌbɑm/


soft-served

(of a frozen dessert or snack) Soft, as a result of air being introduced during freezing.


all-purpose flour

en-noun

all-purpose flour (usually uncountable, plural all-purpose flours)


Tets

Clipping of Tetley's, the brewery which formerly produced the beer, from Tetley + -'s (possessive suffix).

A good pint of Tetleys pulled through the auto vac system, which meant pulling three or four pints to create a single pint, was second to none. Outside Yorkshire, and going south, this system was used infrequently and, consequently, a pint of Tets served elsewhere would be very ordinary.

1990 October 6, Osman, “Re: The North - South Divide”, in free.uk.pubs (Usenet):

(UK, informal) A bottle or serving of Tetley's beer.


salty licorice

salty licorice (countable and uncountable, plural salty licorices)

From the salty taste; compare Swedish saltlakrits.

A variety of licorice flavored with ammonium chloride; a common confectionery in parts of Europe.


Cojack

Synonym of Colby-Jack (“kind of cheese”)


Colby-Jack

A semi-hard marbled cheese made from a mixture of Colby and Monterey Jack.


honey hole

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

A hole in the trunk of a tree, containing the natural honey produced by a colony of bees.


almondmilk

almondmilk (countable and uncountable, plural almondmilks)


Lady Baltimore cake

Lady Baltimore cake (plural Lady Baltimore cakes)

An American white layer cake with fluffy frosting and a fruit-and-nut filling.


pizza dish

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

From its similarity in shape and size to a pizza.

Coordinate term: big ugly dish

True, many former C-banders have traded in their BUDs for pizza dishes. […] Most of those programmers are smart: they offer C-band *and* pizza dish programming. So, for every C-band customer lost to pizza, they gain a pizza client. Conversely, it is these pizza dish clients who are enabling programmers to continue to provide C-band programming.

2006 January 30, Maxodyne, “Re: 4DTV Future 2006”, in alt.video.satellite.4dtv (Usenet):

direct broadcast satellite
direct broadcast satellite

(informal, telecommunications) A Kᵤ-band satellite dish used by direct broadcast satellite systems, ranging from 18 to 31 inches in diameter.


nothing sandwich

nothing sandwich (plural nothing sandwiches)

(figuratively) Synonym of nothingburger (something of less importance than its treatment suggests)


egg in a nest

A snack consisting of an egg fried within a hole cut in a slice of buttered bread.


pancake turner

Use the pancake turner to flip to the other side, adding more oil if necessary, and continue cooking until set in the center but still slightly juicy within.

2014, Penelope Casas, 1,000 Spanish Recipes, page 125:

(US) A spatula; fish slice; kitchen turner; cooking turner.


Jewish penicillin

Referring to the belief that chicken soup, a traditional dish of Jewish cuisine, alleviates the symptoms of certain conditions such as the common cold.

(informal, humorous) Chicken soup, especially with matzo balls.


macaronage

So, my thought is to whip up all of the meringue with yellow and then do the macaronage with half of the meringue. As those are baking, I'll add green to the meringue left in the mixer, briefly whip that, and then do the macaronage on that half. Between the two sessions of macaronage and piping, I suspect I'll want a break.

2015 September 29, Jolenealaska, “How long and how can I hold meringue before macaronage?”, in Seasoned Advice, retrieved 2020-07-05:

Did I learn a lot about the intricacies of macaronage (the term used for folding the macaron batter), that I actually didn't know how to make a proper French meringue at the time, and the importance of using a kitchen scale? Yes. Did I master macarons? No.

2019 April 2, Tessa Huff, Icing on the Cake, →ISBN:

(baking) The step in making macarons where the wet and dry ingredients are carefully folded together.


Neapolitan wafer

Neapolitan wafer (plural Neapolitan wafers)

Coined by Josef Manner (founder of Manner, who invented this type of wafer) in 1898. The hazelnuts they used were imported from the Naples region, hence "Neapolitan".

A layered wafer biscuit usually filled with chocolate cream.


Bonchester

A soft Scottish cheese with a white rind, made from unpasteurized Jersey cows' milk in Bonchester Bridge, Roxburghshire.


lumber pie

lumber pie (countable and uncountable, plural lumber pies)

(cooking, obsolete) A pie containing pieces of meat or fish etc. in a seasoned custard.


korovai

From older Russian корова́й (korováj) (before 1956 reform) or Ukrainian корова́й (korováj). The modern Russian spelling is карава́й (karaváj).

A large, single-piece round or rectangular loaf of bread, elaborately decorated and served at a wedding

կարավայ

a large, single-piece round or rectangular loaf of bread, elaborately decorated and served at a wedding


piggin bottoms

(UK, obsolete) Spiced biscuits made in small tins.


brandy ball

And yet I discovered, when a frequently recurring fit of sickness had forced Job to keep a strict look-out, that this unprincipled old man was in the habit of enticing the boy to his rooms and there feeding him upon unlimited quantities of brandy-balls, and making him promise to say nothing about it.

1886 October – 1887 January, H[enry] Rider Haggard, She: A History of Adventure, London: Longmans, Green, and Co., published 1887, →OCLC:

A traditional boiled sweet like a bullseye, flavoured with peppermint, cinnamon, etc.


glizzy

From Glock + -izzy (suffix forming hip-hop-sounding words). The "hot dog" sense comes from comparison to the extended magazine of a pistol. Both of these senses were ascribed to the Washington metropolitan area until piquing the curiosity of the world in June–July 2020 when internet users endeavoured to upload pictures containing sausage buns just to say the term.

suf

A Glizzy is also sometimes used to reference a Hot Dog in DC.

2020 June 29, “What does “Glizzy” mean?”, in DailyRapFacts, archived from the original on 2020-07-17:

[Joey] Chestnut, who ate a record 75 hot dogs in 10 minutes to win his 13th Nathan’s Hot Dog Eating Contest in 14 years on July 4, analyzed the president’s way with a wiener, along with a few other politicians, on “Desus & Mero” Thursday. The “Glizzy Gladiator” said former presidential candidate Michael Bloomberg looked like he wasn’t “quite enjoying the food as much as he should” and praised former President Barack Obama for “takin’ it” in a photo of him chomping into a chili dog.

2020 July 10, Ron Dicker, “Nathan's Champ Joey Chestnut Rips Donald Trump's Hot Dog Eating Style”, in HuffPost, archived from the original on 2020-07-10:

POLISH KIELBASA MAC / We’re switching countries now, but we still got some recipes with the glizzy.

2021, Malachi Jenkins, Roberto Smith, Trap Kitchen: Bangin’ Mac n’ Cheese Recipes from Around the World, Kingston Imperial, →ISBN:

“I had to cop the glizzy,” he [Kessler Petrarca] said, using internet slang for a hot dog.

2022 April 4, Kimberly Cataudella, Mary Helen Moore, “Nerves give way to jubilation as Tar Heels beat Duke, fans rush onto Franklin Street”, in The Herald-Sun, volume 134, number 38, page 6A:

In the daytime, [Tameka] Thomas said, she serves a full menu that includes honey-glazed salmon, salmon bites, chicken quesadillas, chopped cheese glizzy bun, vegetables, wings and other food.

2022 April 22, Ardie Arvidson, “Vibez843 holds ribbon cutting”, in Morning News, volume 99, number 100, page B8:

The overlapping section of the Venn diagram of Phillies fans and mystery meat aficionados probably already knows this, but the Phils’ beloved Dollar Dog Nights appeared to be over for the season (for the uninitiated, that’s when glizzies go on sale for a buck).

2022 May 23, Nick Vadala, “’Dogs back again”, in The Philadelphia Inquirer, 193rd year, number 357, page B3:

There will be a hot dog eating contest to match the theme of ”Denim and Dogs” along with other “glizzy games.”

2022 September 29, Shavonne Pucula, “Folkfaces Fest is four days of music, dance, workshops”, in The Buffalo News, page 16:

There’s really not much more to say about Carhartt’s incredible glizzy-inspired door mat, aside from pass the Heinz, please.

2022 October 22, Becca Blasdel, “The Best Streetwear Furniture and Designer Decor (Yeah, Some is Supreme)”, in Vice, archived from the original on 2022-10-22:

I let this chopper eat like Joey Chestnut 'cause it's a glizzy
That's my woadie, that's my dreidel, that's my motherfuckin' twizzy

2023 August 4, “Cheese Touch” (track 5), in BLP Kosher (lyrics), Bars Mitzva, 1:16:


cellarable

en-adj

cellarable (comparative more cellarable, superlative most cellarable)

more cellarable (comparative)
most cellarable (superlative)

Aglianico, the variety emblematic of the region, yields austere, full-bodied reds with intense aromas of blackberries, cherries and raspberries: these wines are eminently cellarable.

2013, Wine Trails of Italy: Itineraries through the Vineyards (Michelin Green Guides), Boulogne-Billancourt: Michelin Travel Partner, →ISBN, page 397:

(wine) Capable or worthy of being stored in a cellar.


oatmilk

en-noun

oatmilk (usually uncountable, plural oatmilks)


anpan

anpan (countable and uncountable, plural anpan or anpans)

From Japanese あんパン (anpan), from あん (an, “bean jam”) + パン (pan, “bread, pastry”).

Anpanman, a male hero whose head is composed of anpan—a doughy snack filled with sweet bean paste, is the central character in a children’s book (/cartoon/comic/toy) series in Japan.

1992, 91st Annual Meeting, San Francisco, California, American Anthropological Association, →ISBN, page 40:

Japanization of practice is reflected in the food used, such as the bread and anpan buns as a substitute for Korean rice cakes.

1999, Jeffry Thomas Hester, Place-Making and the Cultural Politics of Belonging in a Mixed Korean/Japanese Locale of Osaka, Japan, University of California, Berkeley, page 187:

At once, Tanuki changed himself into a little girl holding a plate with four anpan (buns filled with red bean paste)—the Tengu’s favorite food. As soon as the three Tengu saw the anpan, they rushed up to grab them.

2000, Rena Krasno, Floating Lanterns and Golden Shrines: Celebrating Japanese Festivals, Pacific View Press, →ISBN, page 46:

For those familiar with the anime “Anpanman,” the title character is so named because his head is the shape of an anpan bun.

2005, Satomi Ikezawa, translated by William Flanagan, Othello, volume 3, New York, N.Y.: Del Rey Books, →ISBN:

Anpan was a huge success and the bakery was immediately commissioned to serve the emperor’s court, which made their reputation solid. It is believed that the invention of anpan made a substantial contribution to bringing bread onto Japanese tables.

2016, Machiko Kusahara, “Proto-Media Art: Revisiting Japanese Postwar Avant-garde Art”, in Christiane Paul, editor, A Companion to Digital Art, Wiley-Blackwell, →ISBN, part I (Histories of Digital Art), page 116:

Anpan is a sweet bread filled with red bean paste (it’s what Kurtz pictures on the first page of this story). An extremely widespread snack, one of Japan’s most popular cartoon characters is Anpan Man, a superhero whose head is an anpan bun.

2017, Petos, translated by Kevin Steinbach, Interviews with Monster Girls, volume 5, Kodansha Comics, →ISBN:

Griselda returns, holding a bag full of wasabi peas and anpans. She knows I like the ones filled with custard rather than red bean, so I’m grateful she got my favorites.

2018, Peter Tieryas, Mecha Samurai Empire, New York, N.Y.: Ace, →ISBN:

He bought two anpans.

2019, Clay Boutwell, Yumi Boutwell, Japanese Reading for JLPT N5, Kotoba Inc, →ISBN:

ANPAN (BREAD WITH BEAN PASTE) / Anpan is often sold wrapped in plastic. Draw a slice of anpan to show the red bean paste filling.

2020, Six Pommes, How to Draw Almost Everything: An Illustrated Sourcebook, volume 2, Quarry Books, The Quarto Group, →ISBN, page 125:

Anpan was a sweet Japanese bun filled with anko, a yummy red-bean paste. Every time Mom took me to Tokyo Premium Bakery, I ordered one anpan to eat there, and one melon pan for later. / “Are you kidding?” I said, hope floating in my chest like a balloon. “Anpan is delicious!” […] My tongue tickled at the idea of some fresh, warm anpan, but I knew I had to keep working on my mission. “Mom loves anpan,” I said, and it wasn’t even a lie. “Can I take her some, too?”

2020, Shauna Holyoak, Kazu Jones and the Comic Book Criminal, Little, Brown and Company, →ISBN:

Although the taste of anpan is nothing like peanut butter, the two styles are sometimes compared to the smooth-vs.-chunky debate.

2020, Sumito Oowara, translated by Kumar Sivasubramanian, Keep Your Hands Off Eizouken!, volume 1, Dark Horse Comics, →ISBN, page 113, column 2:

Anpanman is a Japanese superhero who has a head made of anpan—bread (pan) filled with sweet red bean paste (anko).

2020, Hikaru Nakamura, translated by Alethea Nibley and Athena Nibley, Saint Young Men, volume 5, Kodansha Comics, →ISBN:

A young Misato brought her an anpan, her favorite pastry.

2021, D. B. Goodin, Echoes of Silence (Cyber Hunter Origins; 2), →ISBN:

FAVORITE FOOD / ANPAN / *ANPAN ARE SWEET BEAN BUNS.

2021, Nikki Asada, translated by Emily Yamada, The Springtime of My Life Began with You, volume 4, Kodansha, →ISBN:

My clearest memory involved plush toys from a certain TV series starring a character with an anpan for a head.

2022, EDA, translated by Gwendolyn Warner, Cooking with Wild Game, volume 19, J-Novel Club, →ISBN:

On my end, pastry has always been synonymous with pleasure: Once, a boyfriend in Austin insisted that his sister’s pan dulce could cure any heartache, and for a few bites of deliciousness, this was pretty much true. I’ve been healed by anpan eaten from Shimokitazawa’s just-opened bakeries, after nights spent at gay bars, because these were the first blessings we ran into.

2022 November 2, Bryan Washington, “Pecan Tarts: A Love Story”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2022-11-02:

A package of five anpan, 148 yen.

2023, FUNA, translated by Stephen Paul, Saving 80,000 Gold in Another World for My Retirement, volume 3, Kodansha, →ISBN:

A Japanese sweet roll most commonly filled with red bean paste.


soft cheese

A type of rennet cheese that is not firm owing to the curds not having been pressed or comminuted to a large degree, so that much whey or liquid is left, and it has not ripened long.

جُبْن رَطِب

A standard type of infirm and little-ripened cheese


granular cheese

granular cheese (countable and uncountable, plural granular cheeses)

A type of rennet cheese or cheese produced under employment of a similar clotting enzyme characterized by being firm owing the curds not only having been comminuted to a large degree but having been stirred with the whey before being put to ripen for a longer time.


chapli kebab

A Mughlai-influenced Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty.


gua bao

/ku̯ä˥˩ pɑʊ̯˥/

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

From Mandarin 刈包 (guàbāo), from Hokkien 刈包 (koah-pau).

(chiefly Taiwan) A Taiwanese snack food consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread.


rolling boil

Because the convection within the liquid produces strong currents that tend to swirl rapidly in circular patterns from bottom to surface and back again.

House of the Dragon has sucked up the spotlight. It has attracted tweets, theories, memes, discussions, all on a rolling boil since the first episode.

2022 October 17, Stuart Heritage, “Now it’s over, let’s come out and say it: The Rings of Power was a stinker”, in The Guardian:

(cooking) The boiling of a liquid rapidly with plenty of bubbling, which (unlike simmering) roils the liquid and thus may break up or alter the shape of ingredients.


charrer

A worker who chars the insides of barrels in which whisky is to be aged


nyama choma

Below are other words which were borrowed from Kiswahili[…]nyama choma [this is actually an incomplete version of nyama ya kuchoma (meat for roasting)]: roast meat

[2007, Alfred Buregeya, “Aspects of the vocabulary of Kenyan English: an overview”, in Occasional Papers in Language and Linguistics, volume 3, pages 1–31:

The meat sector is particularly developed in Arusha district and municipal council with increasing demand of meat by local people and a growing number of nyama choma businesses.

2015 May 24, Antonio Allegretti et al., “Economic valuation of pastoral meat production system in Arusha region, Tanzania”, in African Journal of Economic Review, volume 4, number 2:


tea sandwich

A small, dainty sandwich of the kind eaten with afternoon tea.


finger sandwich

finger sandwich (plural finger sandwiches)


self-saucing

(cooking) Producing its own sauce or juice in the cooking process.


barches

From Yiddish ברכות (brokhes, “blessings”).


thirst-buster

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“We have these big old thirst-busters that cost 60 cents, and three people can share it,” he added, using a popular term for soda.

2020 August 3, Amelia Nierenberg, “For the Navajo Nation, a Fight for Better Food Gains New Urgency”, in The New York Times:


dinner theater

dinner theater (countable and uncountable, plural dinner theaters)

(uncountable, chiefly US) A form of entertainment in the United States that combines a restaurant meal with a staged play or musical.


turbo yeast

turbo yeast (countable and uncountable, plural turbo yeasts)

(brewing) A mixture of fast-acting brewer's yeast and yeast nutrients that allows the fermentation of drinks with high alcohol content.

pikahiiva

fast-acting brewer's yeast used for fermenting drinks with high alcohol content


haricoed

(cooking, archaic) Prepared as a haricot (a stew of lamb and vegetables).


baconize

en-verb

baconize (third-person singular simple present baconizes, present participle baconizing, simple past and past participle baconized)

baconizes (present singular third-person)
baconizing (participle present)
baconized (participle past)
baconized (past)

Can you not choose a process more pleasant to the world at large, if you must thus “baconize” your bodies?

1860, Harvard Magazine, volume 6, page 69:

A plant will be established in Everett by the Baconized Salmon Company of Juneau, Alaska, for the manufacture of baconized salmon.

1916, Western Canner and Packer, volume 8, page 7:

(transitive, cooking) To prepare like bacon, by smoking etc.

Baconized Macaroni and Corn, with its crisp bacon, suggests a delight […]

1925, Good Housekeeping, volume 80, page 71:

One of the best Old Fashioneds I have had was made with baconized bourbon. To make it, buy the smokiest cure of streaky bacon you can find – hickory smoked is best – and cook up enough for a good bacon sandwich.

2018, Kay Plunkett-Hogge, The Art of the Party: Drinks & Nibbles for Easy Entertaining:

(transitive, cooking) To prepare with bacon as an ingredient; to add bacon to.


rompopo

[…] Many households make their own in small quantities, but the town is also home to two rompopo factories.

2010, Inc. Staff Fodor's Travel Publications, Fodor's Guatemala, 2nd Edition, Fodor's, page 149

People drink rompopo and eat grapes and apples. A typical Christmas dinner can include roasted pork leg.

2011, Ken Albala, Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes], ABC-CLIO, →ISBN, page 189:

(uncommon) A Central American drink, similar to eggnog and made with rum, traditionally served during the Christmas season.


bubble water

en-noun

bubble water (usually uncountable, plural bubble waters)

/ˈbʌb.əl ˈwɔɾɚ/


sambuseh

From Iranian Persian سمبوسه (sambuse). Doublet of samosa which derives from Classical Persian.


3 Musketeer

Introduced in 1932. The candy originally had three pieces in one package, flavored chocolate, strawberry, and vanilla; thus, it was named after the 1844 historical adventure novel The Three Musketeers, originally published as French Les Trois Mousquetaires, by Alexandre Dumas.

A candy bar consisting of chocolate-covered, fluffy, whipped nougat, made in the United States and Canada by Mars, Incorporated.

3 Musketeers (chocolate bar)
Alexandre Dumas
The Three Musketeers


green tea cake

green tea cake (countable and uncountable, plural green tea cakes)

Angela: Nothing you can do can put me in a bad mood, Mona, because tomorrow is my birthday! I'm going to have a Japanese lantern party, with sushi, and green tea cake, and a kabuki performance. Of course, I have to limit the guest list to only 100 of my closest friends, so unfortunately you two didn't make the cut.

1999, Mona the Vampire, "Red Moon Monsters" (season 1, episode 6b)

A cake flavored with powdered green tea.


chislic

Doublet of shashlik, ultimately from a Turkic language; based on the onset the closest candidates would be Turkmen çişlik or Kumyk чишлик (çişlik), or Crimean Tatar şışlıq (now şaşlıq). Supposedly introduced by a single individual from Crimea, perhaps dissimilated in English.

While chislic originates in the Caucasus region of Europe and Russia, it is geographically associated with South Dakota.

A dish of cubed, deep fried red meat (usually lamb) popular in part of South Dakota.


sulfimeter

A device used to measure the amount of sulfur dioxide added to the must in winemaking


catànies

Crema Catalana is used in stuffed fruits, such as Peres de Lleida, pears from Lleida, one of the oldest towns in Catalonia; Catànies, Catalan marcona sweetened almonds; Mató de Pedralbes, a Catalan cream treat from Barcelona; Manjar blanco, a Spanish blancmange eaten throughout the Spanish-speaking world; and Xuixos, a deep-fried custard-filled cylindrical pastry.

2014, Timothy G. Roufs Ph.D., Kathleen Smyth Roufs, Sweet Treats Around the World: An Encyclopedia of Food and Culture:

Other sweet treats include catànies, chocolate-covered Catalan almonds, nutty galetas (biscuits), melindros (ladyfingers) and many varieties of torró (nougat).

2017, Insight Guides, Experience Barcelona:

The rest of the dinner went on with a tense normality and, as soon as we had our catànies and coffee, we said goodbye to the family, alluding to the fact that we had to get up early in the morning.

2020, Miquel Àngel Lopezosa Criado, p53: The Molecule of Life:

A Catalan sweet made from almonds coated in caramel and powdered chocolate.


bukkumi

When steamed rice cakes were served for feasts or rituals, they were shaped into small, pretty forms, such as hwajeon, pan-fried rice cakes with flower petals, juak, made with jujube and honey, and bukkumi, made with red bean.

One sweet Tteok is called Bukkumi, which is made with a glutinous rice or susu (millet) flour dough stuffed with honey, nuts, cinnamon and sweetened red bean.

2013, Mark McWilliams, Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012:

Bukkumi (Filled Crescent tteok)

2020, Jiu Chung, Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home:

A pan-fried tteok made from glutinous rice flour or sorghum flour and stuffed with various fillings.


red-cook

en-verb

red-cook (third-person singular simple present red-cooks, present participle red-cooking, simple past and past participle red-cooked)

red-cooks (present singular third-person)
red-cooking (participle present)
red-cooked (participle past)
red-cooked (past)

We often stuff seasoned ground meat inside it like stuffed cucumber and then red-cook the whole thing.

2011, William Shurtleff, Akiko Aoyagi, History of Fermented Black Soybeans (165 B. C. To 2011), page 117:

(cooking, transitive) To braise (food) with a Chinese slow cooking technique that imparts a reddish-brown colour to the food.


oenoculture

From oeno- (“wine”) + Latin cultūra (“cultivation”). Compare viticulture, viniculture, apiculture, boviculture etc.

af

Intricate estate planning has assured the continuity of the McCurdy family fortunes, based in California banking, aeronautics and oenoculture. But when the head of the clan is blown up in his private airplane, the McCurdys take to feuding among one another.

1976 July 4, Martin Levin, “New Novel”, in The New York Times, page BR5:

(rare) The cultivation of grapes to produce wine; viniculture.


fat is flavor

(US, cooking) Foods need to contain fat to appear flavorful to consumers.


French 75

A cocktail made with gin, champagne and lemon juice.


oenopoetic

From oeno- + -poetic, from Ancient Greek οἶνος (oînos, “wine”) + ποιητικός (poiētikós, “making, producing”).

While the principles of the most common methods of vinification are thus easily stated, the details to be noted are so numerous, owing to the variations determined by different vines, customs, and countries, that we must state them in the chapters treating of the viticulture of each œnopoetic district.

1872, J. L. W. Thudichum, August Dupré, “Vintage and Vinification”, in A Treatise on the Origin, Nature, and Varieties of Wine: Being a Complete Manual of Viticulture and Œnology, London and New York: Macmillan and Co., page 100:

Of or pertaining to winemaking; vinicultural.


rolled ice cream

en-noun

rolled ice cream (countable and uncountable, plural rolled ice creams)

A sweetened frozen dessert resembling ice cream or gelato, formed into a rolled shape by stirring in air during cooling.


stir-fried ice cream

stir-fried ice cream (countable and uncountable, plural stir-fried ice creams)

rolled ice cream
rolled ice cream#English


apple rose

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

A kind of tart for which apple ribbons are shaped into a rose


sour milk

sour milk (usually uncountable, plural sour milks)

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

A kind of dairy product produced by causing raw milk to somewhat congeal by addition of acid or fermentation through bespoke acidification cultures.

oxygala (genitive oxygalactis n, or oxygalae f)


Rosie Lee

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I'll put the kettle on and make us a cup of Rosie Lee.

“[…] Nice cup of Rosie Lee?” he asked, using the Cockney tradition of rhyming slang.

2007, Rhys Bowen, Her Royal Spyness, page 203:

Cockney rhyming slang
Cockney rhyming slang


festbier

festbier (countable and uncountable, plural festbiers)

Families and children are welcome at the Oktoberfest celebrations on Sundays in October. These are not sloppy, beat-the-clock swill fests, but rather a time for people to enjoy good company in the warm glow of a few mugs of festbier and […]

2010, Lew Bryson, Pennsylvania Breweries, Stackpole Books, →ISBN, page 155:

XPA might have longevity, but OktoberFish (6% ABV) is a frequent contender for the most popular Flying Fish. European malt, hops, and yeast pay tribute to the classic German festbiers, and its alluring reddish color makes it hard to resist.

2014, Ben Keene, The Great Northeast Brewery Tour: Tap into the Best Craft Breweries in New England and the Mid-Atlantic, Voyageur Press, →ISBN, page 121:

Drink seasonally (festbiers and pumpkin ales, etc.) with local McMenamins brewers.

2014, Brian Yaeger, Oregon Breweries, Stackpole Books, →ISBN, page 386:


ha'penny starver

ha'penny starver (plural ha'penny starvers)

(UK, obsolete, slang) A small bread roll costing one halfpenny.


block ornament

It is certain that in the Chinese meat stores you see a number of scraps of meat of the "block ornament" order, the dubious hue of which–usually a dingy greyish purple, with streaks of drab fat–[…]

1885, George Augustus Sala, America Revisited, Vizetelly & Company, page 501:

[T]ogether with such scraps as may also be purchased, at a penny or twopence the plateful, at the beef and ham emporium, with maybe a "block ornament" or two from the butcher's, in a pie dish, with a superstructure of potatoes, and have the "scrap pie" cooked at the baker's for the Sunday dinner. Poor wretches!

1897, Edward Spencer Mott, Cakes and Ale, page 78:

[H]ow often, after a search through the old purse they clutch so tightly, they turn away the coveted "block-ornimint" being beyond their means.

1909 January 7, Westminster Gazette, page 2:

(obsolete, slang, UK, Australia) A small fragment of cheap meat offered for sale by a butcher, particularly one of poor quality. [from 1843]


beerful

en-adj

beerful (comparative more beerful, superlative most beerful)

more beerful (comparative)
most beerful (superlative)

David has decided to walk home tonight, rather than ride with Skippy as planned: he wants to walk off the huge supper that still sits heavy in him and the postgame beers that have bloated him. He releases a prodigious, beerful belch that earns him a pat on the back from Simon and evokes a “Simon, for God's sake!” from Nancy in the kitchen window.

2007, Peter Scott, Barter Island, Camden, ME: Down East Books, →ISBN, page unknown:

(rare) Full of beer; having drunk a lot of beer.


oyakodon

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From Japanese 親子丼, literally "parent-and-child donburi".

A Japanese dish of chicken, egg, sliced scallion, etc. simmered in soup and served on top of rice.


dry hop

en-verb

dry hop (third-person singular simple present dry hops, present participle dry hopping, simple past and past participle dry hopped)

dry hops (present singular third-person)
dry hopping (participle present)
dry hopped (participle past)
dry hopped (past)

→ Dutch: drooghoppen (calque)

To infuse beer with hops during the later stages of the brewing process.

drooghoppen

infuse with hops during later stages of brewing


burrita

From Spanish burrita. See burrito, burrito for more.

Burritas are another favorite, only they are not like the burritos familiar from North American-Mexican foods. Instead, they are two flour tortillas stacked with some meat, fried beans, grated cheese or onions, and avocados on top.

2013, Bruce Kraig, Colleen Taylor Sen Ph.D., Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture, ABC-CLIO, →ISBN, page 79:

We ate at his fine pad on Nápoles. His maid made burritas. Burritas white flour tortillas stuffed with ham and cheese. A writer with a maid that makes burritas?

2015, Juan Felipe Herrera, Notebooks of a Chile Verde Smuggler, University of Arizona Press, →ISBN, page 45:

A Tegucigalpa breakfast institution since 1973, everyone will tell you they love this place but no one can remember the name. The specialty is burritas, tortillas stuffed with a variety of fillings (scrambled egg, cheese, […])

2019, Lonely Planet, Ashley Harrell, Ray Bartlett, Celeste Brash, Paul Clammer, Steve Fallon, Bridget Gleeson, Paul Harding, John Hecht, Anna Kaminski, Brian Kluepfel, Tom Masters, Carolyn McCarthy, Regis St Louis, Isabel Albiston, Lonely Planet Central America, Lonely Planet, →ISBN:

(uncommon, cooking) A Latin American dish of meat and cheese in a tortilla, especially if folded rather than rolled like a burrito.


steamed egg

An East Asian dish of beaten eggs and water steamed until firm with a spongy texture. Other ingredients may be added.


kway chap

en-noun

kway chap (countable and uncountable, plural kway chaps)

A Teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc.) and preserved vegetables.


bak kut teh

(cooking) A pork rib dish cooked in broth, popular in Malaysia and Singapore.


dan dan noodles

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zh-l

擔擔麵／担担面 (dàndànmiàn)


poulette sauce

en-noun

poulette sauce (usually uncountable, plural poulette sauces)

(cooking) A French sauce made with mushrooms and allemande sauce, then finished with Noilly Prat vermouth, lemon juice, butter and chopped parsley.


allemande sauce

(cooking) A French sauce based on a light-coloured velouté thickened with egg yolks and heavy cream, and seasoned with lemon juice.


à la King

eggs à la King, chicken à la King

(cooking) Served with a cream sauce containing mushrooms and peppers.


Bath bun

From the English city of Bath, where it originated.

[H]e felt hungry, so he bought a bath bun and ate it while he strolled along.

1915, W. Somerset Maugham, Of Human Bondage, chapter 103

A small, round baked good, having a bread-like consistency, topped with sugar or icing and sometimes small pieces of dried or candied fruit.


Grodziskie

From Polish piwo grodziskie (“Grodzisk beer”), from the town of Grodzisk Wielkopolski where it was traditionally brewed.

bor

However, the brewery has yet to take up the challenge of brewing a Grodziskie, a top-fermented, smoked wheat beer, once widely drunk in the region and now all but died out.

2013, Tim Hampson, editor, World Beer, →ISBN, page 136:

Krebs's finest went above and beyond by not only tracking down an original Grodziskie yeast strain from Poland, but also convincing Germany's Weyermann Malts to introduce oak-smoked wheat malt. Add Polish Lublin hops and you have the closest thing to the last historical Grodziskies.

2015, Jeff Alworth, The Beer Bible, →ISBN, page 351:

A top-fermenting ale from Poland brewed with smoked wheat malt.


elotero

A man who runs a Latin American corn on the cob (elote) food cart.


moon pie

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

(US) A confection consisting of two round graham crackers, with marshmallow filling, dipped in a flavored coating.


lemon thyme

Cultivars of other species with a similar appearance and scent, especially the creeping species Thymus pulegioides.


English thyme

en-noun

English thyme (usually uncountable, plural English thymes)

A common species of thyme grown for its use in cooking, Thymus vulgaris, especially a cultivated type with rounder, flatter and smoother leaves.


French thyme

French thyme (usually uncountable, plural French thymes)

A variety of English thyme with leaves that curl under along the sides and that have woolly hairs on the undersides, and which is often considered one of the best thymes for cooking.


caraway thyme

caraway thyme (usually uncountable, plural caraway thymes)

A creeping species of thyme native to the Mediterranean islands of Sardinia, Corsica and Majorca, which is grown for its caraway-scented leaves


creeping thyme

creeping thyme (usually uncountable, plural creeping thymes)

A species of thyme native to Europe and northern Africa, Thymus praecox, grown as a fragrant groundcover due to its tendency to branch and grow horizontally.

Thymus serpyllum
Thymus serpyllum#Translingual

Wild thyme, Thymus serpyllum, which has a similar habit.


Korean mint

Korean mint (usually uncountable, plural Korean mints)

An anise-scented Asian perennial herb, Agastache rugosa.


mother dough

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

A live dough used as the source of starter dough, containing live (traditionally, environmentally derived) yeast and ground grains, for making sourdough, that is kept, fed and watered, and used in perpetuity in a traditional bakery or by traditional bakers.


toasted ravioli

toasted ravioli (countable and uncountable, plural toasted ravioli or toasted raviolis)

toasted ravioli (plural)
toasted raviolis (plural)

Coined by a restaurant in St. Louis, Missouri, where this dish originated. The term toasted was used in place of fried to make the dish sound more appealing.

(Missouri, cooking) Deep-fried ravioli (“Italian pasta”).


ham chin peng

From Cantonese 鹹煎餅／咸煎饼 (haam4 zin1 beng2).

a traditional Chinese snack with a hollow center and a shell of fried dough and sesame seeds


pickle juice

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

Some people claim drinking pickle juice is good for you.

The brine or vinegar solution in which dill pickles have been preserved.


gin sling

A cocktail made with gin, to which other ingredients, generally fruit juices or fruit-based liqueurs, are added


pub cheese

A soft cheese spread and dip made with cheese and usually beer or ale.


Hoover hog

Herbert Hoover + hog, because impoverished people were reduced to (and Hoover himself may have suggested) eating such animals during the Great Depression which Hoover presided over the start of.

Sometimes living on rabbits and squirrels , they described their fare as Hoover hogs. The President's rigid stand on the relief issue widened the gap between the Old Guard and the insurgents in the Republican party, and his differences with ...

1971, Richard Brandon Morris, William Greenleaf, Robert H. Ferrell, America: a History of the People:

[It] rises . . . a jackrabbit. A Hoover hog, long-eared, light in the front legs, strong in the rear. The jack stretches his heels and takes the hill in a few bounds. When last seen, he is heading east.

"Some folks are lonesome all their life and some are hungry . We ain't ever needed to eat a Hoover hog (an opossum) since we come to the Creek.” With humor , Bernie lamented that the only thing missing in his life was a new pickup truck.

1993, The Marjorie Kinnan Rawlings Journal of Florida Literature:

"It's a Hoover hog!" "Give it here," said Simeon Vear. Jimmy started to pick up the entire trap." Just the animal." Jimmy pushed his hand into the trap. "Don't," I said. "Let him," said Simeon Vear. "Got him," said Jimmy. He pulled the nervous rabbit […]

“[You don't have] to eat anything I fix again if you don't want to,” Jason McTavish spat. “I was surprised as everyone when Howard choked. That steak wasn't tougher than normal — for antelope.” “ If you'd stewed up a Hoover hog instead of that stringy[…]”

2007, Ken Hodgson, The Man Who Killed Shakespeare, ME: Five Star, →ISBN:

Aunt Cora, Mom's sister, always seemed to have rabbits or squirrels—Hoover hogs, she called them—or a greasy ole' barbecued raccoon for supper.

2010, Carroll Osburn, The Edge of the Wedge: Recollections of a Reluctant Prodigal, AuthorHouse, →ISBN, page 23:

“We'e gonna catch us a Hoover Hog, s'first thing,” said Carl. “A Hoover Hog? What's a Hoover Hog?” “You ain't never heard of a Hoover Hog? You'll see,” said Carl. They trudged along, keeping the conversation to a minimum, […]

2013, W. Jeff Bishop, A Cold Coming, Lulu.com, →ISBN, page 215:

(US, especially Southern US) An animal which is eaten by poor people during hard times, especially an armadillo or jackrabbit, but also a possum or squirrel.


champoy

/t͡ʃɐmˈpoɪ̯/

From Cantonese 陳皮梅 /陈皮梅 (can⁴ pei⁴ mui⁴⁻²), introduced as a genericized trademark romanized as "CHAN PUI MUI" as printed on preserved prune packaging. Compare Tagalog tsampoy.

(Philippines) A snack made from preserved yangmei or sometimes tamarind.


beertini

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slice shop

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(US) A shop selling individual slices of pizza.


princess cake

princess cake (countable and uncountable, plural princess cakes)

A Swedish layer cake with layers of airy sponge, pastry cream, and whipped cream, covered in usually green marzipan.


nojito

/nəʊˈhiːtəʊ/

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chow mein bun

From chow mein + bun. Coined in the 1930s, having been invented in Massachusetts, and then spread throughout North America's Americanized Chinese cuisine culture, and Americanized Jewish culture.

(US, Canada, cooking) A Chinese-American food, a hamburger bun filled with chow mein and slathered with a brown sauce.


spruce tip

(sylviculture, arboriculuture, horitculture, agriculture, botany, cooking) The new spring growth at the ends of spruce branches. For some species of spruce, these are edible and a traditional foodstuff.


frontignac

frontignac (countable and uncountable, plural frontignacs)

I went upon 'Change; took soup at Birch's; dined tête-à-tête with Dilly and drank a bottle of frontignac.

1789, James Boswell, edited by Danziger & Brady, Boswell: The Great Biographer, Yale, published 1989, page 21:

A type of muscat wine made in Frontignan, France.


Irish whiskey

Irish whiskey (countable and uncountable, plural Irish whiskeys)

Coordinate term: Scotch whisky

Any whiskey distilled in Ireland, most commonly made from malted barley.


slap-bang shop

(slang, obsolete) A low-class restaurant.


cauliflowered

cauliflowered rice


bhatoora

bhatoora (countable and uncountable, plural bhatooras)

From Hindi भटूरा (bhaṭūrā) or Punjabi ਭਟੂਰਾ (bhaṭūrā).

A fluffy deep-fried leavened bread from the Indian subcontinent.


chimole

A Caribbean soup made of chicken, vegetables, and spices.


sulguni

A brined Georgian cheese from the Mingrelia region.


kutsavi

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The pupae of the alkali fly used as food.


skhug

From Hebrew סְחוּג (skhug), from Yemeni Arabic سحوق (sḥūg).

A Middle Eastern hot sauce made from fresh hot peppers seasoned with coriander, garlic, and various spices.


cassiri

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


barracouta loaf

barracouta loaf (plural barracouta loaves)

After the regional name for a thin, metre-long fish, from the shape of the loaf and its rough crust, thought to resemble the back of the fish.

Alice was making water-cress sandwiches. She had a lump of butter on the table, a barracouta loaf, and the cresses tumbled in a white cloth.

1918, Katherine Mansfield, “Prelude”, in Bliss and Other Stories, Toronto: Macmillan, published 1920, page 53:

As Clarry remembered we were a big family—a twenty-five double barracouta loaves and fifteen pints a week family.

2000, anonymous author, “Home Town”, in Gordon McLauchlan, editor, Morrieson’s Motel, Auckland: Tandem Press, page 199:

(New Zealand) A long, narrow loaf, often indented in the middle so that it can be broken in two.


chremsel

chremsel (plural chremsels or chremslach)

(Judaism) A fried dumpling made of matzo meal and filled with fruit, typically prunes, and eaten on Passover.


cola chicken

An Asian dish of chicken glazed in cola, often with soy sauce, barbecue sauce, or ketchup.


wacky cake

wacky cake (countable and uncountable, plural wacky cakes)

(US) A spongy, cocoa-based cake made from a batter without eggs, butter, or milk.


Choron sauce

Choron sauce (countable and uncountable, plural Choron sauces)

(cooking) A variation of béarnaise sauce without tarragon or chervil, but with added tomato purée.


Foyot sauce

(cooking) A variation of béarnaise sauce with the addition of a meat glaze.


Colbert sauce

(cooking) A variation of Foyot sauce with a white wine reduction.


Paloise sauce

(cooking) A variation of béarnaise sauce with mint instead of tarragon.


rumdriver

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Blend of rum + screwdriver (“cocktail”).

A cocktail containing rum, orange juice, and a small wedge of lime; an alternative to a screwdriver with rum substituted for vodka.


white soda

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(Wisconsin) A colorless, carbonated, usually caffeine-free lemon-lime flavored soft drink.


marchand de vin

/mɑɹˌʃɑ̃ də ˈvæ̃/

Unadapted borrowing from French marchand de vin (literally “wine merchant”).

unadapted borrowing

Coordinate term: Bordelaise sauce

A typical bistro sauce made from reduced red wine, shallots, and, sometimes, beef stock or demiglace.


accra

From Yoruba àkàrà or a neighboring West African language. Doublet of akara.

A spicy fritter, originally from Ghana but now typically from Haiti.


citrangeade

en-noun

citrangeade (usually uncountable, plural citrangeades)

A sweetened drink like orangeade but made with citranges.


pop out cake

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A construction in parties and celebrations which appears to be (and often partially consists of) a large cake, but which really conceals a person inside who will jump out to surprise the partygoers.


twelfth day cake

twelfth day cake (plural twelfth day cakes)

The three young Cookes drank tea with us, and we had a Twelfth Day cake.

1792, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 212


simiophagic

“Deforestation has resulted in the migration of macaques to the forest fringes, alongside with the simiophagic mosquito vectors.”

2021 January 25, Meizhi Irene Li, Diyar Mailepessov, Indra Vythilingam, Vernon Lee, Patrick Lam, Lee Ching Ng, Cheong Huat Tan, “Prevalence of simian malaria parasites in macaques of Singapore”, in Neglected Tropical Diseases, →DOI:


Viennese nougat

The softer hazelnut-based form of nougat common to central and eastern Europe


balushahi

Borrowed from Hindi बालूशाही (bālūśāhī).

A traditional dessert from the Indian subcontinent, somewhat resembling a glazed doughnut.


Bantingize

en-verb

Bantingize (third-person singular simple present Bantingizes, present participle Bantingizing, simple past and past participle Bantingized)

Bantingizes (present singular third-person)
Bantingizing (participle present)
Bantingized (participle past)
Bantingized (past)

From Banting + -ize, after William Banting.

(transitive, intransitive, archaic) To diet, or restrict the diet of, according to the weight-loss practice called banting.


dillegrout

(cooking, historical) A dish traditionally presented at English coronations by the holders of the manor of Addington, generally thought to have been a soup or stew made from almond milk, capon, sugar, and spices.


rice and peas

(Caribbean, Jamaica) A West Indian dish of rice and most commonly kidney beans


larding needle

(cooking) A needle-like tool used to insert small strips of fat into an uncooked roast of meat


bakkwa

[ˈbɑ(ʔ)˦˨ kwɑ̃˦]

Borrowed from Hokkien 肉乾 /肉干 (bah-koaⁿ, “dried meat”).

bor+

(Singapore, Malaysia, Indonesia) A Chinese salty-sweet dried meat product similar to jerky.


beer cellar

An underground bar, typically in German-speaking countries, that specialises in beers.


snake and pygmy pie

en-noun

snake and pygmy pie (plural snake and pygmy pies)


reverse-sear

en-verb

reverse-sear (third-person singular simple present reverse-sears, present participle reverse-searing, simple past and past participle reverse-seared)

reverse-sears (present singular third-person)
reverse-searing (participle present)
reverse-seared (participle past)
reverse-seared (past)

So called because it reverses the usual order of cooking.

(transitive, cooking) To cook (a steak etc.) at low heat until the centre reaches the desired temperature, then cook the outside at high temperature to sear it.


roasting tin

(cooking, UK) A kitchen utensil used for roasting.


roasting pan

(cooking, US) A kitchen utensil used for roasting in an oven.


Indian sarsaparilla

en-noun

Indian sarsaparilla (countable and uncountable, plural Indian sarsaparillas)

A plant of species Hemidesmus indicus found in South Asia, the root of which is used as a substitute for sarsaparilla.


Gaelic steak

Gaelic steak (countable and uncountable, plural Gaelic steaks)

(cooking) fillet steak with a whisky and mushroom sauce


husband's tea

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From the idea that a selfish housewife might drink all the tea before her husband returns from work, and refill the pot with water.

"WELL, I never! Mrs. Morris, why how poor the tea has got all at once! Why, sure enough, it is as bad as husband's tea now!"

1851, Ann Jane, The Mothers' friend, ed. by Ann Jane, page 169:

Some take their tea so hot that its flavour, if it had any, would be lost upon them, and many take it so weak that it can have no flavour in particular. We have also heard of "husband's tea," which sufficiently explains itself.

1875, Saturday Review: Politics, Literature, Science and Art, page 442:

As soon as active growth has commenced weak liquid manure may be given; the draining from a cowshed diluted to the colour of "husband's" tea is good, but that should be discontinued when the blooms show colour.

1884, Journal of Horticulture, Cottage Gardener and Home Farmer, page 353:

(slang, archaic) Very weak (dilute) tea.


tea whisk

a kitchen utensil shaped and used like a shaving brush but typically made of bamboo rather than badger hair and manipulated above matcha to dissolve it and make it foam.


tsukudani

Tsukudani, which are varieties of fish, shellfish and seaweed that have been preserved by slow cooking in soy sauce and sugar, are also a popular accompaniment to rice.

1990 October 14, Barbara E. Thornbury, “Japanese Pickles or Preserves: So Nice With Rice”, in New York Times:

Tsukudani is one way to cook vegetables, seafood, and meat. Seasonings of Soy Sauce and sugar are cooked down so much that Tsukudani’s flavor is very concentrated.

2017 April 10, “Kombu Tsukudani Recipe”, in Japanese Cooking 101:

What do you do with the leftover kombu from making Japanese soup stock (dashi)? Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce.

2019 May 7, “Kombu Tsukudani (Simmered Kombu)”, in Just One Cookbook:

A Japanese dish consisting of seafood, seaweed or other ingredients simmered in soy sauce and mirin.


quesalupa

[ˌkʰeɪ̯səˈluːpə]


light bread

light bread (countable and uncountable, plural light breads)


everything bagel

everything bagel (plural everything bagels)

"It was a brunch order faxed from St. Petersburg to the Bestonia Bagel Shop in Brighton Beach. They asked for an onion bagel with cream cheese, a salt bagel with butter, and everything bagel plain, and two garlic bagels with lox."

1995 November 24, Jeff Rovin, “Seven”, in Mirror Image (Tom Clancy's Op-Center), New York: Berkeley Books, →ISBN:

Are we gonna kiss now? 'Cause I got to warn you, I had an everything bagel about ten minutes ago

2009, Scott Caan, directed by Patrick Hoelck, Mercy:

Dave requested that we make it in his style, filled with lox, cream cheese, garlic, and poppy and sesame seeds: an Everything bagel, lox and cream cheese omelet.

2010 September 26, Sophie Brickman, “Boiling an egg isn't so easy”, in San Francisco Chronicle, page J1:

You are ^([sic]) already know that "everything" bagels are good, but these are doubly good. They've got the "everything" flavor of minced onions, garlic, sesame seeds and poppy seeds on the inside as well as the outside.

2019, Erin Renouf Mylroie, “Double Everything Bagels”, in 2-Ingredient Miracle Dough Cookbook, Page Street Publishing Co., →ISBN, →LCCN, page 14:

A type of bagel with many toppings, such as sesame seeds, garlic, and poppy seeds.


potatoes O'Brien

(cooking) A dish of pan-fried potatoes with red and green bell peppers.


golgappa

Borrowed from Hindi गोलगप्पा (golgappā).

(particularly North India) panipuri (fried puff-pastry balls filled with seasonings etc.)


farmyardy

en-adj

farmyardy (comparative more farmyardy, superlative most farmyardy)

more farmyardy (comparative)
most farmyardy (superlative)

(of food or drink) Having an earthy flavor.


croissanterie

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Chamonix town has a nice old center with a clear view of Mont Blanc. Nice quaint cafes, croissanteries, creperies and stuff. Best skiing on this lousy planet too ;)

1993 November 22, Marcus E Engdahl, “European Resort Info?”, in rec.skiing (Usenet), retrieved 2022-06-01:

Listen, we're in need of a change and know that European things (especially French) seem to work well in the States. I'm prepared to bring over my know-how and create a Croissanterie or a Cręperie if someone is willing to fund it and offer us (il)legal immigrant status. I'll wait for your responses...........

2000 October 15, Jane, “Gore Invented the Internet”, in misc.news.internet.discuss (Usenet), retrieved 2022-06-01:

IMHO tourism today is based on exepriencing daily atmosphere, ambiences as much as on museum visits. Sitting on a terrace, watching daily life passing by, enter a croissanterie, a bakery,strolling through an open air market, drink quickly "un petit blanc" (glass of white wine), at the counter of the local bar, having a nap on a bench in the parc du Luxembourg, watch an amateur painter in a street of Montmartre....and finally go at night for a superb refined dinner for less than 200 FF per person!

2001 February 25, Jack, “Looking for Paris Itineraries”, in rec.travel.europe (Usenet), retrieved 2022-06-01:

“I’m determined, not obsessed,” he said recently from a croissanterie near his home.

2010 April 16, hein...@ruhrgasnet.de, “Montreal becoming another hacidic cesspool”, in alt.revisionism (Usenet), retrieved 2022-06-01:


toasting fork

A GOOD toasting fork for the camp fire or outdoor fireplace can be made from a piece of No. 8 galvanized iron wire 6 ft. long.

1937 October, “Five attractive new designs you can work out from inexpensive materials”, in Popular Science, volume 131, number 4, Bonnier Corporation, page 96:

A fork with a long handle for toasting bread, marshmallows, or other small food items over an open fire.