Humpty Dumpty

English Civil War
Humpty Dumpty
Humpty Dumpty#Meaning

Possibly baby talk forms of Humphrey, since Dump and Dumphry have been recorded as pet forms of this given name. Various suggestions have been offered for the original meaning of the nursery rhyme, chiefly concerning the English Civil War, although none has received general acceptance.

... she sits perched high up, astride a man's saddle, looking in her balloon garments, and doubtless feeling, more insecure than Humpty Dumpty on the wall.

1907, Annie van Sommer et al., Our Moslem Sisters..., page 210:

For many people, traditional Christian theology is a Humpty-Dumpty: it has tumbled from its perch and can't be put together again.

2009, Philip Kennedy, A Modern Introduction to Theology: New Questions for Old Beliefs:

A nursery rhyme character who falls from a wall and breaks irreparably in the manner of an egg; (figurative) by extension, anything similarly fragile, irreparably damaged, or insecure, precariously at risk of such irreparable damage.


Mickey D

Clanton and Carolyn made no complaints, but she could tell they would have preferred a Mickey D to her festive efforts. The best thing about the turkey was the skin.

1996, Francine Rivers, The Scarlet Thread, page 417:

Tejada quickly sobered them: "How much a cow weigh after Mickey D be through with him?

1997, Tony Chiu, Positive Match, page 110:

[…] the local metropolis, population twelve thousand, a Mickey D, three gas stations, and a Bi-Lo […].

2003, Robert K. Tanenbaum, Absolute Rage, page 13:

Damn thing even promised free Mickey D chicken salad coupons for filling out questionnaires.

2006, Elizabeth Whitmer, Aloha Rainbow, page 154:

(slang) McDonald's, a chain of fast-food restaurants.


barley water

en-noun

barley water (countable and uncountable, plural barley waters)

Large quantities of barley water were consumed constantly, but in the old days, a special boy was kept to run out for beer.

1945 January and February, A Former Pupil, “Some Memories of Crewe Works—III”, in Railway Magazine, page 14:

(British) A soft drink made by boiling pearl barley with water, and adding flavouring and sugar.

χυλός

a drink made by boiling pearl barley with water


espagnole

espagnole (countable and uncountable, plural espagnoles)

From French (sauce) espagnole (“Spanish [sauce]”). Doublet of Española.

bor

(cooking) A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.


soto

en-noun

soto (countable and uncountable, plural sotos)

From Indonesian soto, ultimately from Hokkien 牛草肚 (gû-chháu-tō͘).

(cooking) A traditional Indonesian soup mainly composed of broth, meat, and vegetables


peaches and cream

(cooking) A simple dessert consisting of sliced peaches and whipped cream, popular in the United States.


quaffing wine

A wine considered unsophisticated or simple in taste, but pleasant to quaff.


gulp down

en-verb

gulp down (third-person singular simple present gulps down, present participle gulping down, simple past and past participle gulped down)

gulps down (present singular third-person)
gulping down (participle present)
gulped down (participle past)
gulped down (past)

To drink very quickly, swallowing large quantities of liquid at a time.

hinunterstürzen

to drink very quickly, swallowing large quantities of liquid at a time


macchi

(India, cooking) Any of several white fish used in Indian cooking


krumkake

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

Unadapted borrowing from Norwegian krumkake (“curved cake”). Compare Middle English crumcake, cramkake (“loaf of unleavened bread; a twisted or crumpled cake”).

ubor

A Norwegian cookie invented by emigrants to America, prepared as a rolled-up cone, sometimes with a filling.


crumcake

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


petit four

en-noun

petit four (plural petits fours or petit fours)

petits fours (plural)
petit fours (plural)

Unadapted borrowing from French petit four (literally “small oven”).

ubor

A small cake generally eaten at the end of a meal or served as part of a large buffet.


simit

Borrowed from Turkish simit (“simit”), Ottoman Turkish سمید (simit), from Persian سمید (semid, “semolina”), from Arabic سَمِيد (samīd, “semolina”), from Aramaic סְמִידָא / ܣܡܻܝܕܳܐ (səmīḏā), from Akkadian 𒆠𒅔𒆠𒅔𒄯𒄯 (/samīdu/, “a type of fine groats, coarse flour, semolina”), related to Akkadian 𒀀𒊏𒄯𒄯 (/samādu/, “to grind fine”).

der

Aramaic סְמִידָא

A ring-shaped bread roll covered with sesame seeds.


Sazerac

Named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient.

[…] a night that began at the establishment of Monsieur Peychaud, where the Sazeracs, though said to've been invented there, were not a patch, it seemed to Reef, on those available at Bob Stockton's bar in Denver, though those Absinthe Frappés were another matter.

2006, Thomas Pynchon, “Iceland Spar”, in Against the Day, New York, N.Y.: Penguin Press, →ISBN, page 368:

(US) A cocktail made from whisky, Pernod or absinthe, bitters, and syrup.


Ramos gin fizz

en-noun

Ramos gin fizz (plural Ramos gin fizzes)

Named after Henry C. Ramos, a New Orleans barman who invented it in 1888.

“What was that everybody at your table was drinking? Can I get you one?” “Ramos gin fizz. Get yourself one, too.”

2006, Thomas Pynchon, Against the Day, Vintage, published 2007, page 416:

A cocktail particularly associated with New Orleans, made from gin, lemon and lime juice, egg white, sugar, cream, orange flower water and soda water.


gin fizz

gin fizz (countable and uncountable, plural gin fizzes)

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

A cocktail made from gin, lemon juice, sugar, and fizzy water.


hot cocoa

hot cocoa (countable and uncountable, plural hot cocoas)

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


toe rag

Said to be from Tuareg, a nomadic North African tribesman, but may share same etymology as the UK definition: from the cloths worn around the foot.

(Ireland, slang, derogatory) An obnoxious or insignificant person.


price of tea in China

The price of tea in China was an important topic in England during and around the 19th century. It was often mentioned in the British House of Commons.

Due to the Sino-Indian trade crisis, the price of tea in China has risen dramatically the past fiscal month.

Used other than figuratively or idiomatically: see price, tea, China.

what does that have to do with the price of tea in China?


half shell

half shell (countable and uncountable, plural half shells)

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(physics, figuratively) Any half of a roughly spherical-like object; any dome-shaped object.


moreish

en-adj

moreish (comparative more moreish, superlative most moreish)

more moreish (comparative)
most moreish (superlative)

More-ish. This wine has but one fault, and that is, it is more-ish: i.e. more of it is wanted, or there is too little of it.

1788, Francis Grose, A Classical Dictionary of the Vulgar Tongue, 2nd edition, page 322:

Tell you what, that crack is really moreish.

2004, Jesse Armstrong, Sam Bain, David Mitchell, Robert Webb, “Peep Show - Jeremy Makes It”, in IMDB, YouTube:

Although surprisingly moist, thanks to the stock (indeed, the contrast between the crisp exterior and the squidgy middle is horribly moreish), the combination of parsley, garlic and breadcrumbs reminds me of a very fancy loaf of garlic bread – and all but overpowers the sweet flavour of the cashews.

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

The Rogers name carries a lot of weight in the Rogers family, I thought to myself with moreish resentment each time I saw him from then on.

2021, Megan Nolan, Acts of Desperation, Random House, →ISBN:

(UK, Australia, informal, of food, drink, or other consumable) Causing one to want to have more, addictive.

drink; or other consumable; drink; or other consumable


cold meat

en-noun

cold meat (countable and uncountable, plural cold meats)

Any cold cooked meat such as luncheon meat or lunch meat, spam, chopped pork, corned beef, and so on.


table salt

table salt (countable and uncountable, plural table salts)

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

Sodium chloride, the salt most commonly used to season food at the table.


breadstick

A long, very slender loaf of crisp bread smaller than a baguette; for example, grissini from Italy and rosquilletas from Spain.


hushpuppy

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Perhaps because they were once thrown to hungry dogs to quieten them.

(Southern US) A small deep-fried cornmeal cake.


tastebud

(anatomy) Any of the small organs on the tongue used for tasting.

بُرْعُم تَذَوُّق

a small organ on the tongue used for tasting


banquet

→ Scottish Gaelic: bangaid (Canadian)

From Middle English banket, from Middle French banquet, from Italian banchetto (“light repast between meals, snack eaten on a small bench”, literally “a small bench”), from banco (“bench”), from Lombardic *bank, *panch (“bench”), from Proto-Germanic *bankiz (“bench”). Akin to Old High German bank, banch (“bench”), Old English benċ (“bench”). More at bank, bench. The unetymological /w/ resulted from spelling-pronunciation.

der

True, worthy Banquo; he is full so valiant,
And in his commendations I am fed; / It is a banquet to me.

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

And Esther answered, If it seem good unto the king, let the king and Haman come this day unto the banquet that I have prepared for him.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, Esther 5:4:

So comes a Reck’ning when the Banquet’s o’er, / The dreadful Reck’ning, and Men ſmile no more.

[1715], [John] Gay, The What D’Ye Call It: A Tragi-comi-pastoral Farce, London: […] Bernard Lintott […], →OCLC, Act II, scene ix, page 40:

[T]he hazels rose / Tall and erect, with milk-white clusters hung, / A virgin scene! — A little while I stood, / Breathing with such suppression of the heart / As joy delights in; and, with wise restraint / Voluptuous, fearless of a rival, eyed / The banquet, […]

1798, [William Wordsworth], “Nutting”, in Lyrical Ballads, with a Few Other Poems, London: […] J[ohn] & A[rthur] Arch, […], →OCLC:

Who goes to dine must take his feast / Or find the banquet mean; / The table is not laid without / Till it is laid within.

c. 1870, Emily Dickinson, “(please specify the chapter or poem)”, in M[abel] L[oomis] Todd and M[illicent] T[odd] Bingham, editors, Bolts of Melody, New York, N.Y.: Harper & Row, published 1945, page 229:

And the sun, even as you and I and all there is, sits in equal honour at the banquet of the Prince whose door is always open and whose board is always spread.

1933, Kahlil Gibran, The Garden of the Prophet:

The thrill of discovery quickly wore off. TV crews and reporters were soon scurrying frantically to satisfy the medium’s insatiable appetite for novelty, sometimes achieving massive inanity instead. During coverage of the first great banquet, correspondents—who had not been given menus—variously described those little orange balls decorating the table’s center as pomegranates, oranges or JellO. (They were actually North China tangerines.)

1972 March 6, “China Coverage: Sweet and Sour”, in Time:

A ceremonial dinner party for many people.

Wee'll dine in the great roome, but let the muſick / And banquet be prepar'd here.

c. 1624–1625 (date written), Philip Massinger, The Vnnaturall Combat. A Tragedie. […], London: […] E[dward] G[riffin] for Iohn Waterson, […], published 1639, →OCLC, Act III, scene i:

At Inverkeithing the teetotalers objected to this profligate expenditure, so the Provost and magistrates manfully paid for their “cookies” out of their own pockets. At Dunse, instead of a cake and wine banquet, there was “a fruit conversazione,” whatever that may be.

1874, Saturday Review: Politics, Literature, Science and Art:

(archaic) A dessert; a course of sweetmeats.


banquet

en-verb

banquet (third-person singular simple present banquets, present participle banqueting or banquetting, simple past and past participle banqueted or banquetted)

banquets (present singular third-person)
banqueting (participle present)
banquetting (participle present)
banqueted (participle past)
banqueted (past)
banquetted (participle past)
banquetted (past)

I am resolved; 'tis but a three years' fast: / The mind shall banquet, though the body pine: / Fat paunches have lean pates, and dainty bits / Make rich the ribs, but bankrupt quite the wits.

c. 1595–1596 (date written), William Shakespeare, “Loues Labour’s Lost”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene i]:

He brought me to the banqueting house, and his banner over me was love.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, Song of Songs of Songs-Chapter-2/#4 2:4:

Were it a draught for Juno when she banquets, / I would not taste thy treasonous offer.

1634 October 9 (first performance), [John Milton], edited by H[enry] Lawes, A Maske Presented at Ludlow Castle, 1634: […] [Comus], London: […] [Augustine Matthews] for Hvmphrey Robinson, […], published 1637, →OCLC; reprinted as Comus: […] (Dodd, Mead & Company’s Facsimile Reprints of Rare Books; Literature Series; no. I), New York, N.Y.: Dodd, Mead & Company, 1903, →OCLC, lines 701–702:

"Ay, ay," said Wamba, who had resumed his attendance on his master, "rare feeding there will be—pity that the noble Athelstane cannot banquet at his own funeral.—But he," continued the Jester, lifting up his eyes gravely, "is supping in Paradise, and doubtless does honour to the cheer."

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

(intransitive) To participate in a banquet; to feast.

1580, George Cavendish, quoted by John Stow (ed.), The Annales of England, Faithfully collected out of the most autenticall Authors, Records, and other Monuments of Antiquitie, 1600 edition, “Henry the eight.,” p. 907,
Then was the banquetting chamber in the tilt yard at Greenewich, to the which place these strangers were conducted by the noblest personages in the court, where they did both sup and banquet.

(obsolete) To have dessert after a feast.

Not possible; for who shall bear your part / And be in Padua here Vincentio's son; / Keep house and ply his book, welcome his friends, / Visit his countrymen, and banquet them?

c. 1590–1592 (date written), William Shakespeare, “The Taming of the Shrew”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene i]:

1800, Frederick Schiller, The Piccolomini, or the First Part of Wallenstein, translated by Samuel Taylor Coleridge, London: Longman & Rees, Act I, scene i, p. 2,
Just in time to banquet
The illustrious company assembled there.

They treated them with profound reverence, as beings descended from heaven, and conducted them to a spacious house, the residence of the cacique, where they were banquetted in their simple but hospitable way, with bread and various fruits of excellent flavour, and different kinds of beverages which have been already mentioned.

1828, Washington Irving, “Voyage through the Gulf of Paria”, in A History of the Life and Voyages of Christopher Columbus. […], volume II, New York, N.Y.: G. & C. Carvill, […], →OCLC, book X, pages 169–170:

(transitive) To treat with a banquet or sumptuous entertainment of food; to feast.


acquired taste

Like many another Italian War hero, young Dino Grandi had turned to the post-War Fascist movement to satisfy an acquired taste for action.

1939 July 24, “Italy: Home Again”, in Time:

Curiosity and ambition require that we discuss acquired taste. Acquired taste is distinguished from discovered taste. Discovered tastes are those which may be considered innate, basic, or automatic, such as those tastes for bland, salty, […]

2018, Joshua Zeunert, Tim Waterman, Routledge Handbook of Landscape and Food, Routledge, →ISBN:

A taste which is not natural or innate, but which has developed through habit or learning.


Nanaimo bar

Probably from the name of the city Nanaimo (British Columbia, Canada).

Today, Nanaimo's signature cuisine is a little sweeter. That would be the Nanaimo bar, a layered custard, coconut and chocolate confection that originated in 1952 and put the little town on the map.

2009 October 8, Reb Stevenson, “Travel: Rejuvenated Nanaimo now a place to be”, in Toronto Star, Canada, retrieved 2016-01-26:

(chiefly Canada) A chilled dessert confection consisting of a chocolate crumb-based layer, covered by a layer of custard icing, and topped with a layer of smooth chocolate.


grissino

/ɡɹɪˈsiːnəʊ/

From Italian grissino, from Piedmontese grissin, ghërsin, diminutive of ghersa (“line, row”).


proofing

en-noun

proofing (countable and uncountable, plural proofings)

A step in creating yeast breads and baked goods, during which the yeast is allowed to leaven the dough.


steak sauce

steak sauce (countable and uncountable, plural steak sauces)

A tangy condiment, typically made with tomatoes, spices and vinegar, designed to accompany steak.


lambchop

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


cheese curl

A puffed corn snack, coated with a mixture of cheese or cheese-flavored powders.


koumiss

koumiss (usually uncountable, plural koumisses)

Via French koumis, German Kumiss, from Russian кумы́с (kumýs), borrowed from a Turkic source. Compare Tatar кымыз (qımız), Kazakh қымыз (qymyz), Kyrgyz кымыз (kımız), Northern Altai кымыс (kïmïs), Turkish kımız, Azerbaijani qımız.

[Of a Persian wine] One name for this wine was 黑水晶 "black crystal"; it has also been confused with koumiss.

1898, Herbert Allen Giles, A Chinese Biographical Dictionary, page 12:

Here, for example—a Scythian koumiss vessel, third century B.C. You can clearly see the Greek influence, especially in the friezework.

2006, Thomas Pynchon, Against the Day, Vintage 2007, page 688:

A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.


pilsner

pilsner (countable and uncountable, plural pilsners)

From German Pilsner, from Pilsen, the Bohemian city where the beer was first developed.


tarhonya

From Hungarian tarhonya. Doublet of tarhana.

chocolates, coffee, biscuits, tinned sausages, wine, boxes of dried noodles of various shapes and sizes, a white cloth bag of tarhonya from the previous century.

2006, Thomas Pynchon, Against the Day, Vintage, published 2007, page 807:

A kind of egg-based pasta in the shape of small balls.


banneton

A type of basket used to provide structure for breads during proofing.

Gärkorb

a type of basket used to provide structure for breads during proofing


hot and sour soup

hot and sour soup (countable and uncountable, plural hot and sour soups)

Any one of several soups, served in various Asian cuisines, which are both spicy and sour


cooking pot

(cooking) any vessel (such as a saucepan), with or without a lid, used to cook food


ranchero sauce

ranchero sauce (countable and uncountable, plural ranchero sauces)

A piquant tomato-based sauce that includes onions, green chilis, such as serranos or jalapenos, and seasonings.


Watergate salad

Watergate salad (plural Watergate salads)

Various unsubstantiated hypotheses; see Wikipedia.

A sweet dessert salad made with pistachio-flavoured instant pudding, whipped topping, crushed pineapple, and small marshmallows, and sometimes other ingredients.


fufu

From West African languages such as Ewe, fufú (“white-white”).

Africans generally serve highly seasoned stews with a starch - corn, millet, yams, cassava or rice - which they mash and whip to a paste, called fufu in West Africa. This is topped with a sauce known as palava.

[1987 July 29, Steven Barboza, “Culinary Delights of Africa Reflect a Continent's Diversity”, in The New York Times, →ISSN:

“I want some real food,” Binta angrily said. “Like fufu and egusi soup.”

2018, Nnedi Okorafor, Who Fears Death, HarperVoyager, page 192:

A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean, and sometimes sold in dry powdered or granulated form.


Christmas pudding

Christmas pudding (countable and uncountable, plural Christmas puddings)

A rich dessert traditionally eaten at Christmas, made from dried fruit and nuts.


zeppola

These days it might be easier to pick up a Wi-Fi signal than a rice ball or some zeppole, but what’s nice is that the zeppole are still here: the neighborhood’s old guard has remained reassuringly in place.

2009 January 25, Jeff Vandam, “Brio Inside the Brownstones”, in New York Times:

Any of several varieties of traditional fried pastry from southern Italy.

zeppola

any of several varieties of fried pastry from southern Italy


cabrales

Borrowed from Spanish cabrales. The milk of the cheese comes from cows farmed in the Asturian municipality of Cabrales.

A moderately hard blue cheese, from Spain, made from goat or sheep milk


cranachan

cranachan (countable and uncountable, plural cranachans)

A traditional Scottish dessert made with whipped cream, whisky, oatmeal, honey, and raspberries


crowdie

crowdie (countable and uncountable, plural crowdies)

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Alteration of Early Scots crud (“curd”), cognate with Early Modern English and Middle English crud, crudde (14th c.), crodde, of unknown origin.

The old woman shuffled out from the back room with a handful of coal and a bowl of crowdie for the boy.

1982, TC Boyle, Water Music, Penguin, published 2006, page 270:

(Scotland, now historical) Gruel or thin porridge.


Swiss chard

Swiss chard (countable and uncountable, plural Swiss chards)

The origin of the adjective might be linked to Swiss botanist Gaspard Bauhin who classified the plant in his work Phytopinax in 1596.

(cooking) Beta vulgaris var. cicla: an edible leafy vegetable; chard.


bagnet

[W]’i my firelock, and my bagnet […] I was a pretty sight in my soldiering days.

1878, Thomas Hardy, The Return of the Native, page 165:


viennoiserie

viennoiserie (countable and uncountable, plural viennoiseries)

Borrowed from French viennoiserie, from Vienne (“Vienna”).

I didn't fully appreciate the amazingness of French viennoiserie (croissants, etc.) until I found myself in Switzerland ordering a pain au chocolat.

2014, Romi Moondi, Vicarious Paris: One Woman's Candid Tale of Moving to Paris, With Insights on: Food, Nightlife, Living Like a Local, and More, Romi Moondi:

The term viennoiserie appeared at the beginning of the twentieth century, initially referring to Viennese breads and croissants introduced by the Austrian August Zang.

2018, François-Régis Gaudry, Let's Eat France!, Artisan Books, →ISBN, page 331:

A baked product made in a similar manner to bread, but with ingredients giving it a sweeter, heavier quality closer to a pastry.


quassia

The bitter substance quassin extracted from its bark.

kuwasya

the bitter substance quassin extracted from its bark


mostaccioli

My husband provided the keg of beer and Tina made huge bowls of mostaccioli (not lasagna, never in ten years lasagna!).

1988 May 27, Barbara W. Siebel, “Tina and Rosie's Farewell”, in Chicago Reader:

A type of penne pasta which resembles ziti.


merguez

From French merguez, from Algerian Arabic مرقاز (margāz).

A red, spicy sausage from North Africa, made with lamb or beef.


ribollita

/ˌɹiːbəˈliːtə/

/ˌɹiːbəʊˈliːtə/

From Italian ribollita (literally “reboiled”).

bor

A traditional Tuscan soup made from reboiled vegetables, with a base of black cabbage and cannellini beans, and the addition of stale bread.


sprouted bread

en-noun

sprouted bread (countable and uncountable, plural sprouted breads)

A form of bread made from whole grains that have been allowed to sprout, that is, to germinate. It is often eaten uncooked, or slightly heated, by proponents of raw foods.


haroseth

From Hebrew חֲרֽוֹסֶת, from חרס (cheres, “clay”).

bor

Hebrew חֲרֽוֹסֶת

Then the chief rabbi again took bread and brake it and gave it to all that were withhim, and dipped it into the dish with the haroseth and the lettuce.

1887, The Living Age, volume 173, page 320:

She had never heard of matzo, never tasted the bitter herb, never waited, impatiently, for the moment when she could eat the charoset.

1985, Peter Carey, Illywhacker, Faber and Faber, published 2003, page 235:

Unleavened bread and a fruit spread called haroseth are still served today at Passover feasts to remind God's people to be ready to go for God when he calls!

2001, Susan Lingo, A to Z Object Talks That Teach about the Old Testament, page 40:

On each table was a platter containing the symbols of Passover—matzoh (unleavened bread), marror (bitter herbs), haroseth (a paste made of chopped apples, nuts, cinnamon, and wine), the shank bone of a lamb, a roasted egg, and parsley.

2005, Marilyn Sachs, A Pocket Full of Seeds, page 91:

(Judaism) A paste made of fruits and nuts eaten at Passover, representing the mortar mixed by the Israelites during their slavery in Egypt.


soy milk

en-noun

soy milk (countable and uncountable, plural soy milks)

(uncountable) A milky liquid made from soy beans and used as a beverage, cooking ingredient or substitute for dairy milk.


surströmming

/ˈsʊə(ɹ)stɹɜːmɪŋ/

/ˈsʊə(ɹ)stɹɒmɪŋ/

Borrowed from Swedish surströmming, from sur (“sour”) + strömming (“Baltic herring”).

A traditional Swedish food made by fermenting Baltic herring in wooden casks.

сюрстро́мінг

traditional Swedish food made from fermented Baltic herring


water ice

water ice (countable and uncountable, plural water ices)

(sciences, retronym, uncountable) Ice in everyday language, namely ice made of frozen water; water in a solid physical state, especially when distinguished from other frozen substances.


flexitarianism

A combination of flexible + vegetarian + -ism. The earliest known use of the term occurred in the October 17, 1992, issue of the Austin American-Statesman, article by Linda Anthony, Acorn serves up 'flexitarian fare'.

(US) The practice of eating mainly vegetarian food, but making occasional exceptions for social, pragmatic, cultural, or nutritional reasons.

flexitarisme

The practice of eating mainly vegetarian with exceptions

semi-vegetarianism

vegetarianism with occasional exceptions


Bayonne ham

In reality, true nature is as difficult to be met with in authors, as the Bayonne ham, or Bologna sausage, is to be found in the shops.

1749, Henry Fielding, The History of Tom Jones, a Foundling:

An air-dried salted ham that takes its name from the French city of Bayonne.

bayonneskinke

an air dried salted ham that takes its name from the French city of Bayonne


pâté de foie gras

pâté de foie gras (countable and uncountable, plural pâtés de foie gras)

A pâté of fat goose liver; the lowest-grade preparation of foie gras.

pâté de foie gras

the lowest grade preparation of foie gras


sloe gin

sloe gin (countable and uncountable, plural sloe gins)

/ˈsləʊ ˌdʒɪn/

A dark red liqueur made from sloe berries.


quarter-pounder

From the Quarter Pounder, a hamburger sold by the fast food chain McDonald's since 1971. By surface analysis, quarter + pound + -er. Now sometimes used as a genericized trademark, although the trademark remains active in many countries.

surf

"Deal. I'm hungry. Wanna grab a little snack with me? Maybe a half a dozen quarter pounders and a couple large fries?"

2011, Tom Colburn, Shattered Window, page 88:

This recipe will make 6–8 “quarter pounders” from only one pound of hamburger. Do the math. Then all you do is BBQ, fry or broil them.

2011, Michael Turney, Son of a Sea Cook Cookbook, page 140:

I've got four quarter-pounder burgers in the grill pan,
I've micro-waved some sesame seed buns,
I've got the kettle on […]
Come back in, and my quarter-pounders are a-blazing!
I turn off the heat, and quickly remove the grill pan, […]

2014, Eugene Holod, “Rock Rampant”, in Ochre Tinge, page 102:

A range of homemade food is available including original recipe minced beef and onion pie and special quarter pounder burgers, plus steaks on request (every day except Sunday). The pub is a big supporter of armed forces charities.

2018, Campaign for Real Ale, Good Beer Guide 2019:

Here plant-based versions include crispy, fried not-chicken burgers, beyond meat quarter pounders and dirty fries.

2022, Isabel Albiston, Fionn Davenport, Marc Di Duca, Lonely Planet Great Britain:

A burger weighing approximately a quarter of a pound.


curd cheese

en-noun

curd cheese (countable and uncountable, plural curd cheeses)


bhoona

Alternative form of bhuna (“type of curry”)


Cuban sandwich

Cuban sandwich (plural Cuban sandwiches)

We were sharing a Cuban sandwich at the bar in Chez Henri. Susan felt that Riesling was appropriate with a Cuban sandwich. I was drinking beer.

2006, Robert B. Parker, Hundred-Dollar Baby, Putnam, →ISBN, page 44:

A particular kind of meat-and-cheese sandwich made on Cuban bread.


Cuban bread

A particular kind of bread baked as long loaves and usually made with a little fat.


Berliner

The first sense is either from German Berliner (“native or inhabitant of Berlin”) or formed in English from Berlin + -er. The second sense is from German Berliner (“doughnut”).

bor

A doughnut (donut) with a sweet filling.


mixed grill

A meal consisting of a number of grilled meats.


charcuterie

en-noun

charcuterie (countable and uncountable, plural charcuteries)

/ʃɑːɹˌk(j)uːtəˈɹiː/

/ʃɑɹˈkutəɹi/

[ʃɑɹˈkuɾəɹi]

(uncountable) Cured meat that is ready to be eaten, especially pork.


baked potato

A potato that has been baked for eating.


dolly mixture

dolly mixture (countable and uncountable, plural dolly mixtures)

confectionery in the form of a variety of multicoloured soft candies and jelly sweets sold together as a mixture.


gobstopper

“Everlasting Gobstoppers!”’ cried Mr. Wonka proudly. “They're completely new! I am inventing them for children who are given very little pocket money. You can put an Everlasting Gobstopper in your mouth and you can suck it and suck it and suck it and suck it and suck it and it will never get any smaller!”

1964, Roald Dahl, Charlie and the Chocolate Factory, New York: A. A. Knopf, page 95:

Hence, gobstopper—something that stops the mouth. If you want to stop someone from prattling on, simply stuff a gobstopper in his or her mouth. The Everlasting Gobstopper, a jawbreaker that changes colors and flavors, was the brainchild of Roald Dahl in Charlie and the Chocolate Factory in 1964.

2014, Richard W. Hartel, AnnaKate Hartel, Candy Bites: The Science of Sweets, Springer, →ISBN, page 183:

(British, Ireland) A type of hard long-lasting candy, usually spherical in shape.


jacket potato

The "jacket" is the tough outer skin formed by baking.


Guinness

An Anglicization of an Irish patronymic surname based on Angus.


FAN

FAN (countable and uncountable, plural FANs)

(brewing) Initialism of free amino nitrogen, amino acids available for yeast metabolism.


Jell-O shot

LL-Q1860 (eng)-Flame, not lame-Jell-O shot.wav

A confection of Jell-O (jelly) made with an admixture of alcohol in place of approximately one third to one half of the usual amount of water, mixed in a shot glass and consumed as a shot.


sugar cube

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

Piece of sugar in the shape of a cube (or approximate cube), often used for coffee or tea.

قَنْد

piece of sugar in the shape of a cube — see also cube sugar


bush tucker

Traditional Aboriginal food (tucker) gathered or hunted in bushland.


pea soup

pea soup (countable and uncountable, plural pea soups)

(cooking) A thick soup made with dried peas (often split peas) and various other ingredients.


corkage

corkage (countable and uncountable, plural corkages)

While the Black-nebs wanted only the tea and sugar cheap, and a drap brandy at a reasonable rate, I was hand in glove wi' them; and ga'e them ben the house to meet in, free o' a charge—save the natural corkage.

1827, [Christian Isobel Johnstone], “The Exile”, in Elizabeth de Bruce. … In Three Volumes, volume I, Edinburgh: William Blackwood; London: T[homas] Cadell, →OCLC, page 224:

‘Corkage’ is the peculiar vail of the superior of the establishment. You must, if you are the stranger within his gates, imbibe his very bad 18s. sherry at a charge of 36s., or his fifth-rate bottled beer, or pay the ‘corkage’ fee of 1s. 6d. per dozen on everything of your own ordering from which a cork has to be extracted, and probably also forfeit the bottles, charged, in the case of beer, at 2s. per dozen.

1873 April, “Taking the Vail”, in Tinsleys’ Magazine. An Illustrated Monthly, volume XII, London: Tinsley Brothers, […], →OCLC, page 359:

Five of their favorite destinations are included below and, although their wines lists are pedestrian, modest corkages are the rule.

1996, Wine Spectator, volume 21, San Diego, Calif.: The Wine Group, →ISSN, →OCLC, page 92, column 1:

A fee charged by a restaurant to serve wine that a diner has provided.

droit de bouchon

fee charged by restaurant to serve wine that a diner has provided


soaker

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

(cooking) A mixture of grains softened in water which is added to bread dough.


stewpan

After letting them drain, put them into a stewpan with a quarter of a pound of butter, salt, black and red pepper to taste.

1867, Colin MacKenzie, Mackenzie's Ten Thousand Receipts: In All the Useful and Domestic Arts, page 220:

Brown off well that flicks to your Stewpan; put in as much Flour as you think fit,...

1743, Lady (Unknown author) - The lady's companion: or, An infallible guide to the fair sex [page 333]

(archaic, cooking) A saucepan used for stewing.


full English

full English breakfast
full English breakfast#English


jeera

The vegetarian menu had [...] pizza speckled with jeera.

2020, Avni Doshi, Burnt Sugar, Hamish Hamilton, page 148:


piment

piment (countable and uncountable, plural piments)

Borrowed from French piment. See pimento, pimiento, and pigment.

(obsolete) Wine flavoured with spices or honey.


hatted

(Australia, cooking) Of a restaurant or chef, awarded one or more 'hats' (for high quality food).


acesulfame potassium

artificial sweetener
artificial sweetener

The artificial sweetener, potassium 6-methyl-2,2-dioxo-oxathiazin-4-olate


linseed oil

linseed oil (countable and uncountable, plural linseed oils)

An oil, extracted from flax seeds (and usually then boiled), used as a drying agent in paints, varnishes, etc.


to taste

season to taste

Add garlic to taste.

(cooking) Up to an amount determined by personal taste, anywhere from zero to a bit to a lot.


acacia gum

/əˈkeɪ.ʃə ɡʌm/

/əˈkeɪ.ʃə ɡʌm/

The sticky congealed sap of the acacia tree, used as a food additive and in adhesives.


pozole

pozole (countable and uncountable, plural pozoles)

From Spanish pozole, from Classical Nahuatl pozolli (“stew of maize kernels”).

der

A traditional Mexican soup, made from hominy, pork, chilli and other ingredients.


raisin bread

en-noun

raisin bread (countable and uncountable, plural raisin breads)


almond milk

almond milk (countable and uncountable, plural almond milks)

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


bonnyclabber

Said to be from Irish bainne (“milk”) + clábair (“muddied”) (see English clabber) or Scots Gaelic cognates thereof, with the anglicization of the first element influenced by bonny.

(Scotland and US dialects) Sour, soured, fermented or curdled milk; acidophilus milk.


demitazza

Recent coinage, macaronic blend of French demi- (“half”) and Italian tazza (“cup”).

A small cup of Greek coffee or espresso, typically about 40-60 ml/2–3 fl oz capacity.


gratinate

en-verb

gratinate (third-person singular simple present gratinates, present participle gratinating, simple past and past participle gratinated)

gratinates (present singular third-person)
gratinating (participle present)
gratinated (participle past)
gratinated (past)

From gratin + -ate (verb-forming suffix). Compare French gratiner.

(transitive, intransitive, cooking) To bake so as to form a gratin.


platter

From Middle English plater, from Anglo-Norman plater, dissimilatory variant of platel, from Old French plate (“metal plate”) (see plate). Doublet of plateau.

A main dish and side dishes served together on one plate.


fried chicken

The meat of chicken, cut into pieces and usually with the bone in, coated in batter and deep-fried.

دَجَاج مَقْلِيّ

meat of chicken cut into pieces and deep-fried


camembert

en-noun

camembert (countable and uncountable, plural camemberts)

From Camembert, the Normandy village where it originated.

A soft, creamy cheese from France made from cow's milk.


Golden Arches

From the large yellow plastic logo of the letter M, from the design of the first restaurants, which incorporated large yellow arches.

Suzan-Lori Parks is drawn to archways. Early on in her New York life, long before she became one of the nation’s most acclaimed playwrights, she lived above a McDonald’s on Sixth Avenue — the Golden Arches.

2022 October 5, Michael Paulson, “Suzan-Lori Parks Is on Broadway, Off Broadway and Everywhere Else”, in The New York Times:

(by extension) The McDonald's company, or the fast food industry in general.


chocolate truffle

chocolate truffle (plural chocolate truffles)

From chocolate + truffle, so called because it resembles a black truffle, but is composed of chocolate.

A confection having a center of ganache and an outer coating of powdered cocoa or chocolate.


deep-fat fryer

A heated vessel for frying food by immersing in hot fat or oil, as opposed to shallow frying in a frying pan.


deep fryer

A heated vessel for frying food by immersing in hot oil, as opposed to shallow frying in a frying pan.


main course

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

The main serving or dish of a meal, usually cooked.


ajwain

ajwain (countable and uncountable, plural ajwains)

Trachyspermum ammi
Trachyspermum ammi#Translingual

A plant in the family Apiaceae (Trachyspermum ammi), and its seed-like fruit, which is used (especially in South Asian cooking) for its thyme-like flavor.


akvavit

akvavit (countable and uncountable, plural akvavits)

Unadapted borrowing from Danish and Swedish akvavit, from Medieval Latin aqua vitae (“water of life”). Doublet of aqua vitae and aquavit. Compare eau-de-vie, whisky, whiskey, and water of life from the same source.


amandine

From French amandine, feminine of amandin.


bear claw

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

(Western US) A large, sweet pastry filled with raisins and spices.


tea pad

Took my public-school training in three jails and a plenty of pool-rooms, went to college in a gang of tea-pads, earned my Ph.D. in more creep joints and speakeasies and dancehalls than the law allows.

1946, Milton “Mezz” Mezzrow, Bernard Wolfe, “Don’t Cry, Ma”, in Really the Blues, New York, N.Y.: Random House, book 1 (1899–1923: A Nothin’ but a Child), page 3:

(US, slang, obsolete) A hash-bar; a place to buy or smoke marijuana.


creamed corn

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

A food consisting of cooked, partially pureed, sweet corn.


gin and it

LL-Q1860 (eng)-Flame, not lame-gin and it.wav

A simple cocktail, similar to an unsophisticated martini, made from gin and sweet vermouth


gin-and-It

I’ll have a gin-and-It, Percy, while you’re buying.

2001, Ken Follett, Jackdaws, Dutton, page 138


spicery

en-noun

spicery (countable and uncountable, plural spiceries)

From Middle English spicerie, from Old French espicerie; equivalent to spice + -ery.


subgum

subgum (usually uncountable, plural subgums)

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

A Cantonese dish consisting of mixed meat and vegetables, often in combination with noodles, rice, or soup.


fried rice

fried rice (countable and uncountable, plural fried rices)

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

Calque of Chinese 炒飯 /炒饭 (chǎofàn, literally “fried rice”).

calque

Any of very many forms of rice that are first cooked by boiling and then stir-fried with other ingredients


flummadiddle

en-noun

flummadiddle (usually uncountable, plural flummadiddles)

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

* Unknown; apparently from, or related to flummery. Compare -a-, diddle.

(US) A baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon and allspice. It was a part of early American cuisine, especially in New England.


Scotch hands

Butter beaters; large wooden spatulas used when making butter, made out of sycamore wood, or metal, used for shaping the butter into bricks and for other miscellaneous manipulation. One side of the paddle will have ribs or be fluted.


lactiferous

The sprouts proliferate and canalize to form the lactiferous ducts and the outbuddings form the alveoli of the mammary glands.

1997, Comprehensive Toxicology: Reproductive and endocrine toxicology, page 258:


chip shop

(UK, Ireland) A fast food outlet which sells fish and chips.

asklotti

UK: a fast food outlet which sells fish and chips


brewski

brewski (countable and uncountable, plural brewskis)

(countable, informal) A serving of beer.


udon

udon (usually uncountable, plural udon or udons)

From Japanese 饂飩 (udon), which is probably from Middle Chinese 餛飩 (ɦuən duən, “wonton”).

The first time I had niku udon was at a Japanese convenience store, now long closed, near Columbia University in the mid-1990s. For about $5, the attendants would plop a handful of freshly boiled udon into a Styrofoam cup and add a ladle of dashi broth seasoned with soy sauce and mirin.

2022 October 19, J. Kenji López-Alt, “What Kenji López-Alt Makes His Family for Dinner”, in The New York Times:


moules marinières

A French dish made from cooked mussels and onions in a white wine marinade.


marocchino

marocchino (countable and uncountable, plural marocchinos)

From Italian marocchino, ellipsis of caffè marocchino, from its colour, as marocchino was a type of light brown leather (see Morocco leather) used in the 1930s to make hair bands.

If you stray from the Venice-Verona region, the chances that people will recognize the concept of a macchiatone greatly diminish. In Milano, a marocchino is a somewhat similar drink.

2011, Alon Y. Halevy, The Infinite Emotions of Coffee, Macchiatone Communications, LLC, →ISBN, page 58:

She headed toward the beverage lounge. "Could you make me a cup of Marocchino while you're there?" Smedrick yelled after her.

2018, Kristie Lynn Higgins, Shades Of Gray #3: Cerberus Versus Pandora, 10th anniversary edition:

Italian Coffee Drinks / Including espresso, cappuccino, latte, macchiato, ristretto, marocchino & Americano

2019 November 24, Pittsburgh Post-Gazette, volume 93, number 115:

“Oh, I’d be delighted to stop by. It’s been days since I’ve had a good coffee. Do you do marocchinos?” “Sure, though it’s called a mocha here and in the States.” “I’m from Alba, in Italy. We love our marocchinos.”

2022, Alyn Troy, The Marocchino Sparrow: A Witch and Ghost Mystery (Mystic Brews; 9):

Many a business deal or legal tussle had been settled (or sometimes started) over excellent lattes, cappuccinos, macchiatos, marocchinos, and shakeratos in dark corners of the colonial-era restaurant or on the terrace that enjoyed celebrated views of the Lowana River.

2022, Peter MacKenzie, The Needful: A Year in an International School in Africa, The Book Guild Ltd, →ISBN:

Kumquat changes its lineup of coffees monthly, including additions of restrained, calibrated coffee drinks. For February, the shop introduced a Valentine’s-themed concoction: the Ruby Marocchino espresso mixed with hot chocolate ganache and pineberry syrup.

2023 February 26, Bill Addison, “Wake up! Los Angeles is a coffee paradise”, in Los Angeles Times, page L10:

“We have an authentic Italian espresso machine that can make just about everything,” said Tiffany [Evans]. “We offer Italian Marocchino, Caffe’ Mocha, Caffe’ Latte’, Espressos, Cappuccinos and much more.”

2023 April 12, Marty Morgan, “‘Bar’ brings the ‘Juice’ to Newton”, in The Newton County Appeal, volume 114, number 37, page 2A:

A coffee drink made with a shot of espresso, cocoa powder and milk froth.


cornflour

cornflour (usually uncountable, plural cornflours)

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

(British) A very fine starch powder derived from maize (US corn) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.

A flour for baking and cooking that is ground from maize (US corn).

maisijahu

a flour for baking and cooking that is ground from maize (US corn)


wash down

en-verb

wash down (third-person singular simple present washes down, present participle washing down, simple past and past participle washed down)

washes down (present singular third-person)
washing down (participle present)
washed down (participle past)
washed down (past)

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

Now we just need a drink to wash it down.

I had a nice beef sandwich washed down with a pint of bitter.

Well, we had our breakfast of ship's bread and molasses, washed down with cannikins of something liquid - but not lovely.

1907 February 2, The Chronicle, Adelaide, page 50, column 2:

This time we started with melon, went on to salad and cold chicken, next tried some excellent Camembert and finished up with grapes. To wash this down in the enginemen's shanty, we had a nice white Bordeaux, followed by the remains of the Rosé and finishing up with excellent Beaujolais.

1961 March, ""Balmore"", “Driving and firing modern French steam locomotives”, in Trains Illustrated, page 151:

Having just dined on a plate of fried chicken, you wash it down with a can of beer and contemplate that life doesn't get any better than this. Ever wonder what happens next?

2012 [2002], Uncle John's Bathroom Reader Plunges into the Universe, Simon and Schuster, →ISBN:

(transitive) To help to swallow (something, especially food or a pill) by drinking a liquid.


wifebeater

en-noun

wifebeater (countable and uncountable, plural wifebeaters)

From wife + beater. The sleeveless shirt acquired the nickname by association with men who commit domestic violence. The lager, being relatively strong, was thought to lead to drunken disputes.

And then we were walking back alleys, trudging through the drifts of chip papers, the bottles and empty cans of wifebeater[…]

But Stella shouldn't really be drunk in pints the same way our dads used to drink bitter or mild that was effectively half as strong. Drink Stella in goblets like people do in its native country and, hey presto! It's no longer 'wifebeater'.

2011, Pete Brown, Three Sheets to the Wind:

(uncountable, UK, colloquial) Stella Artois, a brand of lager beer.


bock beer

From German Bockbier, from Bock + Bier (“beer”). The former component is a southern German alteration of Einbeck, a brewery town in Lower Saxony, where the beer originally hails from. The Low German placename suffix -beck (“-brook”) was reinterpreted in southern dialects as the plural of Bock (“buck”).


awamori

A Japanese alcoholic beverage made from rice via distillation.


rice malt

rice malt (countable and uncountable, plural rice malts)

The lees produced while sake brewing. It is often used in Japanese cuisine.


scrumpy

scrumpy (countable and uncountable, plural scrumpies)

(UK, Ireland) A rough cider, normally more alcoholic than usual, and typically produced through natural fermentation.


posset

From Middle English posset, possot, possate, poshet, posthot, of unclear origin. Perhaps from Welsh posel. A connection to Latin pōsca (medieval/dialectal poscada) has also been suggested.

inh

I have drugged their possets.

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

A beverage composed of hot milk curdled by some strong infusion, such as wine.

Some people will tell you that this position may allow inhalation of posset, but there is no evidence to support this.

2008, Miriam Stoppard, Complete Baby and Childcare: Everything You Need to Know for the First Five Years, Dorling Kindersley Ltd, →ISBN:

Derek saw that a smear of posset had appeared on the left shoulder of his jacket [...] He smiled softly at Charlotte and said softly, 'I've been puked on.'

2012, Dave Hill, Man Alive, Hachette UK, →ISBN:

While a little posseting is nothing to be worried about, a lot of posset is more likely to be 'reflux'.

2014, Nick Harper, Help! I'm a Dad: All a new dad needs to know about the difficult first few months, Michael O'Mara Books, →ISBN:

A baby's vomit, comprising curdled milk.


posset

en-verb

posset (third-person singular simple present possets, present participle posseting, simple past and past participle posseted)

possets (present singular third-person)
posseting (participle present)
posseted (participle past)
posseted (past)

to posset the blood

(obsolete) To curdle; to turn, as milk; to coagulate.

Some babies never posset at all. Others do so with surprising ease, and this can be quite a cause of concern to parents.

1990, Miriam Stoppard, The New Baby Care Book, →ISBN:

All babies posset.

2003, Pearson Education, Limited, Baby's First Year, Pearson South Africa →ISBN, page 23

It's also common for babies to 'posset' - bring up small amounts of milk after a feed - and to vomit occasionally.

2012, Andy Raffles, Felicity Fine, Harriet Sharkey, Yehudi Gordon, Mother and Baby Health: The A-Z of pregnancy, birth and beyond, Random House, →ISBN, page 421:


candy thermometer

en-noun

candy thermometer (plural candy thermometers)

A thermometer designed to measure the temperature of a cooking mixture of sugar and water.


unripened cheese

unripened cheese (countable and uncountable, plural unripened cheeses)

Any of various types of cheese that are not aged.


virgin oil

virgin oil (countable and uncountable, plural virgin oils)

sunflower virgin oil

Any cold-pressed vegetable oil intended for human consumption that meets specific quality criteria.


throwdown

Deverbal from throw down. Fight and music senses from earlier idiom throw down the gauntlet (“issue a challenge”).

(slang, wrestling) A fall, indicating defeat.

(slang, rare) A weapon planted at a crime scene in order to mislead investigation, especially in situations where deadly force would only have been justified if the victim were armed. Also an untraceable weapon kept in readiness for such use.

a hip-hop throwdown

(slang, hip-hop) A performance by a rapper or DJ that is intended to be particularly hardcore or intense.

(Australia, informal) A 250 ml bottle of beer.

(Australia) A type of small firework that explodes with a loud noise when thrown violently onto the ground.


teacake

(British) A flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.

(Australia) A sweet cake, sometimes sprinkled with cinnamon and caster sugar, often served warm.


witloof

Borrowed from Dutch witloof, from wit (“white”) + loof (“leaf”), after the typical pale color of the leaves.

Cichorium intybus
Cichorium intybus#Translingual

(cooking) Belgian endive, common chicory (Cichorium intybus)


vegetable soup

vegetable soup (countable and uncountable, plural vegetable soups)

I made a creamy vegetable soup with carrots, celery, tomatoes, and potatoes.

(cooking) A soup made from a variety of vegetables


soft serve

soft serve (countable and uncountable, plural soft serves)

A frozen dessert or snack, similar to ice cream but softer, as a result of air being introduced during freezing.


Gewürztraminer

Gewürztraminer (countable and uncountable, plural Gewürztraminers)

[ɡəˈvɝtstɹəˌmiːnɚ]

Borrowed from German Gewürztraminer, from Gewürz (“spice”) + Traminer that is from "Tramin an der Weinstraße" in South Tyrol.

(uncountable) An aromatic white wine grape variety that grows best in cooler climates.


kubasa

kubasa (countable and uncountable, plural kubasas)

From Ukrainian ковбаса́ (kovbasá /kowbasˈa/, “sausage”, see there for more), a very early Slavic borrowing with no clear antecedent.
The Slavic variants (including Polish kiełbasa, whence kielbasa) point to several reconstructed forms from Proto-Slavic *kъlbasa, *klobasa, *kobasa. It is considered most likely to be borrowed from Proto-Turkic *kül + *bastï, literally “ash pressed”; compare Turkish külbastı (“roasted meat”), basmak (“to press”).

bor

(Canada) A smoked pork sausage with garlic, originating in Eastern Europe.


varenyky

From Ukrainian варе́ники pl (varényky), singular варе́ник (varényk), and related terms in other languages, e.g. Russian варе́ники (varéniki) and (particularly in Mennonite communities) Plautdietsch Wareniki. The Ukrainian term comes from ва́рений (várenyj, “boiled”), from вари́ти (varýty, “to boil, to cook”), from Old East Slavic варити (variti), from Proto-Slavic *variti (“to cook”) + masculine ending -ик (-yk). Compare вар (var, “boiling liquid; cooking, boiling”), from Proto-Slavic *varъ, from Proto-Indo-European *wer- (“to burn, blacken”).

der

Boiled dumplings stuffed with potato, cheese, or other filling; a serving of these; plural of varenyk.


holubtsi

From Ukrainian го́лубці (hólubci), singular голубе́ць (holubécʹ). Doublet of golubtsy.

(Canada, especially western) cabbage rolls.


scaloppine

en-noun

scaloppine (plural scaloppines or scaloppini)

scaloppines (plural)
scaloppini (plural)

(cooking) A thin scallop of veal (sometimes other meat) dredged in flour and then sautéed.


fat

Sranan Tongo: fatu

From Middle English fat, fatt, fatte, from the adjective above, and possibly from Old English fǣt (“fat”, recorded once), from Proto-West Germanic *fait, from Proto-Germanic *faitą, *faitaz (“fat”).

lard

in animals; derogatory slang when used of human fat

Dietary fat is not the evil that it was once misapprehended to be; carbs are increasingly recognized as a bigger driver of atherosclerosis via chronic insulin resistance and the vascular processes that cascade from it.

In fact, the fats that are most stable and least likely to oxidize with heat are the highly saturated fats we've long been told to avoid—lard, tallow, butter, and coconut and palm oils.

2018, Kristin Lawless, Formerly known as food, →ISBN, page 32:

en:lipid that is solid at room temperature

(countable) A lipid that is solid at room temperature, which fat tissue contains and which is also found in the blood circulation; sometimes, a refined substance chemically resembling such naturally occurring lipids.

yndyrë

refined substance chemically resembling the oils in animal fat


butchers' knife

butchers' knife (plural butchers' knives)

He came after me with a butchers' knife.

A large, sharp knife, used by the butcher for hacking meats.


mise en place

Borrowed from French mise en place (literally “setting into place”).

bor

Mise en place: Literally “put in place,” mise en place is the kitchen term for your setup, the gathering and preparation of all the tools and food you need to complete the task at hand. Mise en place can refer to a cook's organization on the line[…]

2007, Michael Ruhlman, Anthony Bourdain, The Elements of Cooking, Simon and Schuster, →ISBN, page 168:

(cooking) The preparations to cook, having the ingredients ready, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that are required for the menu and recipes ingredients measured out, washed, chopped and placed in individual bowls; and equipment such as spatulas and blenders prepared, and oven preheated.

(cooking) The preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.


staff of life

By extension from the Biblical phrase “break the staff of bread” (Hebrew מַטֶּה לֶחֶם (maté lékhem)), staff (“long, straight rod”) in this context meaning something that acts as a support: see, for example, Leviticus 26:26 (King James Version; spelling modernized): “And when I have broken the staff of your bread, ten women shall bake your bread in one oven, and they shall deliver you your bread again by weight: and ye shall eat, and not be satisfied”; and Ezekiel 4:16: “[…] Son of man, behold, I will break the staff of bread in Jerusalem, and they shall eat bread by weight, and with care, and they shall drink water by measure, and with astonishment: […]”. Compare Egyptian ḫt n ꜥnḫ (“grain; food”, literally “stick or wood of life”).

noncog

מַטֶּה לֶחֶם

It was reserved for Christians to torture bread, the staff of life, bread for which children in whole districts wail, bread, the gift of pasture to the poor, bread, for want of which thousands of our fellow beings annually perish by famine; it was reserved for Christians to torture the material of bread by fire, to create a chemical and maddening poison, burning up the brain and brutalizing the soul, and producing evils to humanity, in comparison of which, war, pestilence, and famine, cease to be evils.

1831 July 15, “Of the Blood”, in Western Journal of Health, volume 4, number 1, L. B. Lincoln, page 38:

The round calabash is a perfect image for the feminine womb, within which the arduously pounded taro is contained and then offered as the very staff of life.

1989, Rita Knipe, The Water of Life: A Jungian Journey Through Hawaiian Myth, University of Hawaii Press, →ISBN, page 38:

Corn was the staff of life for many Indian people before contact, and it became the staff of life for many European colonists. Corn was higher in nutrition than most other grain crops. John Lawson, who travelled in South Carolina and into the interior Indian country in 1701, was one of the many colonists who sang the praises of corn.

1998 February 18, Colin G. Calloway, New Worlds for All: Indians, Europeans, and the Remaking of Early America, JHU Press, →ISBN, pages 51–52:

(idiomatic, often literary or poetic) Bread or some other staple foodstuff.


suppertime

en-noun

suppertime (countable and uncountable, plural suppertimes)

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Lacy couldn’t spell good but in big pencil letters he wrote that he had to go downtown and would be back before suppertime.

2006, Charles Davis, Angel’s Rest, Don Mills, Ont.: MIRA Books, →ISBN, page 143:


Swiss roll

→ Welsh: Swisrôl

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Unclear. The cake is believed to have originated not in Switzerland, but elsewhere in Central Europe.

A type of sponge cake rolled up into a cylinder, typically but not exclusively with jam or chocolate filling.


baby formula

baby formula (countable and uncountable, plural baby formulas or baby formulae)

baby formulas (plural)
baby formulae (plural)

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


ice cream bar

A restaurant that serves ice cream; an ice cream parlor.


birch beer

birch beer (countable and uncountable, plural birch beers)

A sweetened, non-alcoholic, sparkling beverage with a wintergreen flavor, traditionally made from the oil of the sweet birch.


corn oil

A light oil extracted from corn (maize) kernels, used mainly for cooking.


tattie cake

Borrowed from Scots tattie cake, from tattie (“potato”) + cake (“cake”).


tattie scone

Borrowed from Scots tattie scone, from tattie (“potato”) + scone (“large circular cake baked on a griddle; a slice of such a cake”).

(Scotland) A scone made from mashed, boiled potatoes and flour, often baked in a large circular shape on a griddle and cut into slices for serving; it may be eaten as an accompaniment to savoury food such as bacon, fried eggs, and Lorne sausage, or with jam.


roquette

roquette (usually uncountable, plural roquettes)

Borrowed from French roquette. Cognate with rocket, see that entry for other cognates.

A herb of the mustard family (Eruca sativa), with pungently flavored leaves often eaten in salads.


baijiu

From the Hanyu Pinyin romanization of Mandarin 白酒 (báijiǔ, “white alcohol”), where "white" refers to its clearness. Compare huangjiu (“yellow alcohol”).

He took another sip of baijiu from the bottle, shaking his head at the taste.

2023 October 23, Tian Yi, “The Good Son”, in The Guardian:

A clear Chinese distilled alcoholic beverage, generally distilled from sorghum and about 40–60% alcohol by volume.


kedgeree

kedgeree (countable and uncountable, plural kedgerees)

From Hindi खिचड़ी (khicṛī), from Sanskrit खिच्चा (khiccā). Compare khichdi.


porcini

Borrowed from Italian porcini, plural of porcino.

1994, A Valley in Itay: The Many Seasons of a Villa in Umbria, Lisa St Aubin de Terán http://books.google.co.uk/books?id=zwkjAQAAIAAJ&q=%22three+porcini%22&dq=%22three+porcini%22&hl=en&ei=SWffTt7DF4POhAe355yCBQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDYQ6AEwAA
Robbie, on the other hand, on his first trip out with Clara's brother Licio, gathered twenty-three porcini (more than his guide)

Boletus edulis
Boletus edulis#Translingual

An edible mushroom (Boletus edulis), prized for its flavor.


twelve-ounce curls

From the size of common beer containers (bottles and cans) in the United States: twelve ounces + curls, a weightlifting exercise.

He sat on the couch all weekend eating chips and doing twelve-ounce curls.


pizzetta

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goat's cheese

goat's cheese (countable and uncountable, plural goat's cheeses)

[…]it may easily become so to an enlarged extent when goat′s cheese shall be offered in our markets.

1905, United States Bureau of Animal Industry, Annual Report of the Bureau of Animal Industry, page 340:

2002, New Statesman, Volume 131, Issues 4577-4585, page 47,
On the other hand, goat′s cheeses made by the British equivalents of Mme Blondeau, though you feel you ought to like them, never seem as inspired as their French counterparts.

Place goat′s cheese parcels alongsise the roast tomatoes

2007, Yvonne Short, Conservation Corporation Africa, A Kitchen Safari: Stories & Recipes from the African Wilderness, page 42:

2010, Amelia Thomas, Michael Kohn, Miriam Raphael, Dan Savery Raz, Israel & the Palestinian Territories, Lonely Planet, page 164,
Shai Seltzer, Israel′s most famous goat′s cheese maker, emerged wearing a white frock and thick white beard, an arrangement that made him appear like Charlton Heston when he played Moses in The Ten Commandments.

(chiefly UK) Alternative form of goat cheese


pizzette

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From Italian pizzette, plural of pizzetta.


pignoli

From Italian pinoli (“pine nuts”) (by confusion with pignoli (“fussy people”)?).

A cookie made with pine nuts, a type of amaretto.


zythum

From Latin zȳthum, from Ancient Greek ζῦθος (zûthos).

Cartwright looked up from the Chamber’s^([sic]) Encyclopaedia […] One day he would get right to the end, to zythum. Not that he needed to. He had already peeped ahead and seen that it was a kind of ancient Egyptian beer, much recommended by Diodorus Siculus – whoever he was.

1991 September, Stephen Fry, chapter 1, in The Liar, London: Heinemann, →ISBN, section I, pages 14–15:

(historical) An unfermented kind of Egyptian malt beer.


bishop's collar

bishop's collar (plural bishop's collars)

From its appearance of having a white band above the black drink.

(Ireland, slang) a pint of Guinness (or similar) having too much head on top.


ice cream truck

ice cream truck (plural ice cream trucks)

(US) A vehicle from which ice cream is sold at the roadside, mostly to children.


calimocho

Borrowed from Spanish calimocho, from Basque kalimotxo.

A cocktail consisting of approximately 50% red wine and 50% cola-based soft drink.


maritozzo

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/ˌmæɹɪˈtɒtsəʊ/

Borrowed from Italian, from marito (“husband”), possibly because it used to be given to a girl by her fiancé.


oil cake

oil cake (countable and uncountable, plural oil cakes)

The solid residue remaining after any oilseed has been pressed to remove the vegetable oil; it is used, with other ingredients, as animal food.

A cake made with vegetable oil instead of butter.


poppyseed

These [spiders] in my office were newborn babies. A hundred scuttering bambinos, each one no bigger than a poppyseed. Too small still for red hourglasses, too small even for red egg timers.

1988, David Quammen, The Flight of the Iguana:

The seed of the poppy, used as a flavouring in bread.


horilka

horilka (countable and uncountable, plural horilkas)

From Ukrainian горі́лка (horílka, “vodka”). Compare Belarusian гарэ́лка (harélka), South Russian горе́лка (gorélka).

In return for a glass of horilka he took us to the other end of the village, showed us an empty hut, and introduced us to its owner.

1931, Ekaterina Konstantinovna Breshko-Breshkovskaia, Lincoln Hutchinson ed., Hidden Springs of the Russian Revolution: Personal Memoirs of Katerina Breshkovskaia, Stanford University Press, page 32:

Ukrainian distilled spirit, sometimes flavoured with hot peppers.


chile con queso

From Spanish chile con queso (“chili with cheese”).

bor

Big Tony, who had been quietly puffing on his cigarillo at the door—no intruders here!—takes delivery of an impressive three-foot-high spray of flowers and very carefully walks over and deposits it square in the middle of a steam table, right in the rickety middle of hissing bowls of chile con queso and ominous-looking picante sauce.

1984, Chet Flippo, David Bowie’s Serious Moonlight: The World Tour, Garden City, N.Y.: Doubleday & Company, Inc., →ISBN, page 148:

Bursting the bubble of a perfectly puffed tortilla smothered in chile con queso is the moment where anticipation meets realization in the Tex-Mex experience.

2003, David Baird, Edie Jarolim, Don Laine, Barb Laine, Eric Peterson, Neil E. Schlecht, Texas (Frommer’s), 2nd edition, New York, N.Y.: Wiley Publishing, Inc., →ISBN, page 12:

If Tex-Mex is our state’s tribal nursery food—a truth that I hold to be self-evident—then chile con queso is our mother’s milk.

2012, Alison Cook, “Why Chile con Queso Matters”, in Brett Anderson, Sara Camp Arnold, John T. Edge, editors, Cornbread Nation 6: The Best of Southern Food Writing, Athens, Ga.: University of Georgia Press, →ISBN, page 7:

A creamy sauce used as a dip, made from melted cheese and chili peppers.


chicken wing

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(cooking) A wing of a chicken, either on the living chicken, raw, or cooked.


chicken leg

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Used other than figuratively or idiomatically: see chicken, leg. The leg of a chicken.


hero sandwich

The New York term hero is first attested in 1937. Unlikely to be related to gyro, since those were not well known in the US at the time.

(US) A large sandwich on a long thick bun.


vadouvan

Borrowed from French vadouvan, from Tamil வடகம் (vaṭakam).

A paste of burnt garlic and onion with herbs, from India; a type of masala.


frap

Well then, what's the hottest new product line over at ubiquitous coffee retailer Starbucks — diesel fuel? No, it's not petrochemical, but neither is it coffee — rather, it's music. In Starbucks stores, you can now burn CDs while slurping a frap, […]

2005, Information Week, numbers 1020-1036:


forcemeat

en-noun

forcemeat (countable and uncountable, plural forcemeats)

From force + meat, the former element a variant of obsolete farce (“to stuff”) influenced by force, itself from French farcir (“to stuff”).

Meronym: meat

(cooking) An emulsion of fat and comminuted meat (which has been subject to puréeing, grinding, sieving, chopping finely) optionally mixed with other flavour carriers and either served up alone or used as a stuffing.


aguardiente

aguardiente (countable and uncountable, plural aguardientes)

A strong alcoholic drink, especially pulque, found in Central and South America as well as the southwestern United States.


razor clam

navalla

a clam with a long curved shell resembling a straight razor

Ensis directus
Ensis directus#Translingual

A clam of several species in superfamily Solenoidea, with long curved shells resembling straight razors.

Atlantic jackknife clam, Ensis directus.

Razor shell, Ensis arcuatus, now Ensis magnus.

Solen strictus
Solen strictus#Translingual

Meaning “little white birch,” Xiaobaihua has specials including the tofu-and-wild-herb cold dish malantou, the zuiji drunken chicken, the shizitou pork meatballs on bok choy, the xunyu smoked fish and the suanxiang chengzi garlic-drenched razor clams.

2019, Lisa Movius, “A local’s guide to Shanghai”, in The Washington Post, archived from the original on 2019-10-02:


anellini

From Italian anellini (“little rings”) (ultimately: anello (“ring”) + -ino (“little”) + -i (“plural”)).

A type of pasta composed of little rings.


ramsons

ramsons pl (normally plural, singular ramson)

From Middle English ramsons, ramsens, rampsons, ramesones, ramsouns, plural of Middle English ramson, ramsen (“wild garlic”), reinterpreted as a singular form, from Old English hramsan, nominative plural of Old English hramsa (“wild garlic”), from Proto-West Germanic *hramusō, from Proto-Germanic *hramusô (“onion; leek”), from Proto-Indo-European *kremus-, *kermus- (“wild garlic; onion”).

Allium ursinum
Allium ursinum#Translingual

A wild relative of chives, of species Allium ursinum, having edible leaves and roots.


shortcrust pastry

shortcrust pastry (countable and uncountable, plural shortcrust pastries)

(cooking) Pastry containing no leavening agent; often used to make the base of tarts, pies etc.


pâte brisée

Borrowed from French pâte brisée (literally “broken dough”).

bor

Pâte brisée is the French version of pie pastry, made in traditional European style directly on the work surface with the dry ingredients spread in a well or “fountain” to enclose the fat (usually butter), egg yolks and water. The name means broken dough, because the ingredients are “broken” into each other after mixing, then kneaded until they are as pliable as putty. Pâte brisée is rolled more thinly than pie pastry, to about 1⁄8 in/3 mm thick. The French like their pâte brisée to be thin yet […]

1989, Anne Willan, La Varenne Pratique: Part 4, Baking, Preserving & Desserts, BookBaby, →ISBN:

Because pastry is such a dynamic field, and many like to make their own variations, formulas tend to vary significantly from source to source, and pâte brisée is a good example of this tendency. Some varieties may use bread flour, others pastry flour. Some may contain sugar, others not. However, according to Traite de Patisserie Moderne, a bible for pastry terminology, pâte brisée should not contain sugar (Darenne & Duval, 1974, p. 60). Some may contain water, others egg, some just […]

2008, Michel Suas, Advanced Bread and Pastry, Cengage Learning, →ISBN:

(cooking) A form of shortcrust pastry made with butter instead of lard or shortening.

pâte brisée

form of shortcrust pastry — see also shortcrust pastry


kogo

Blend of K- (“Korea, Korean”) + pogo (“corndog-on-a-stick”)

blend

(Canada, food) Korean-style deep-fried battered sausage on a stick


cup of joe

Uncertain.
* Possibly a shortening of "cup of jamoke", from java + mocha: this origin was given in a military officer's manual from 1931, around when the term first appeared.
* Alternatively, perhaps a use of joe (“fellow, guy”), signifying that coffee was the drink of the common man.
* Another theory suggests that US soldiers in World War I (1914-1918) referred to a serving of instant coffee made by the G. Washington Coffee Refining Company (founded in 1910) as a "cup of George", and that the common abbreviation of the name "George" ("Geo.") was then read as "Joe".
* Another theory derives the term from Josephus Daniels (1862-1948), the Secretary of the U.S. Navy who abolished the officers' wine mess and thus made coffee the strongest drink available on ships. Snopes considers this unlikely because it says there is no attestation of the phrase "cup of joe" until 1930, 16 years after the 1914 order banning the wine mess. Confusingly, some other sources consider the Daniels derivation unlikely for the opposite reason: they say "cup of joe" predates the order.

Pike Place is Starbucks' attempt to address complaints that its regular cup of joe is bitter, overroasted and "burnt."

2008 April 9, James Poniewozik, “Starbucks' New Brew: A First Taste”, in Time:

(chiefly US, idiomatic) A cup of coffee.


shaomai

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tea set

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A set of crockery for making and serving tea (the drink).


Provel

(cooking) A white processed cheese popular in and around Saint Louis, Missouri.


goat's milk cheese

en-noun

goat's milk cheese (countable and uncountable, plural goat's milk cheeses)


semisweet chocolate

semisweet chocolate (countable and uncountable, plural semisweet chocolates)

(uncountable) Chocolate with a cocoa content greater than that of milk chocolate and lower than that of dark chocolate.

clause (a) (3):
Semisweet chocolate or bittersweet chocolate is sweet chocolate that contains not less than 35 percent by weight of chocolate liquor complying with the requirements of Sec. 163.111 and calculated in the same manner as set forth in paragraph (a)(2) of this section.
clause (c), in part:
The name of the food is “sweet chocolate”, “sweet chocolate coating”, “semisweet chocolate”, “semisweet chocolate coating”, “bittersweet chocolate”, or “bittersweet chocolate coating”, as appropriate.

a. 1998, United States Code of Federal Regulations revised as of April 1, 1998, Title 21, Volume 2 and Chapter I, Part 163, Section 123 (21CFR163.123)

standards of identity
standard of identity

(uncountable, US law, standards of identity) See quotation.


vernage

Borrowed from Middle English vernage, from Anglo-Norman vernage, from Old Italian Vernaccia.

For quotations using this term, see Citations:vernage.

(historical) A sweet, white Italian wine.


bhaji

Borrowed from Hindi भाजी (bhājī, “fried vegetables”).

onion bhaji

Nor was I ever able to treat myself to the national drunkard's delight that is the ‘munchy box’: a foot-square pizza carton crammed with onion rings, doner meat shavings, hunks of nan bread and nuggets of assorted bhaji, all served on a bed of Glasgow salad.

2012, Tim Moore, You Are Awful (But I Like You): Travels Around Unloved Britain, Vintage, →ISBN, page 149:

Any of various Indian dishes of fried vegetables.


khana

Borrowed from Hindustani کھانا (khānā) / खाना (khānā), from Sanskrit खादन (khādana), from खाद् (khād, “to eat”, root) + -अन (-ana), from Proto-Indo-Iranian *kʰād-, ultimately from Proto-Indo-European *kʷh₂ed-.


hyson

en-noun

hyson (countable and uncountable, plural hysons)


muktuk

muktuk (usually uncountable, plural muktuks)

From Inuktitut (Inuvialuktun) ᒪᖅᑕᖅ (maqtaq) and Inupiaq maktak (“whaleskin with attached blubber”).

uder

"Nathan, my baby!" Martha said. "Come get your muktuk! This my Cousin Clara, Clara Stone."

The two species of whale from which muktuk is most often sliced are the bowhead and the beluga, or white whale.

2006, Nancy Gates, The Alaska Almanac: Facts about Alaska, page 130:

The skin and blubber of a whale, traditionally used as food by the Inuit.


Havarti

en-noun

Havarti (countable and uncountable, plural Havartis)

(uncountable) A semi-soft Danish cow's milk cheese.


latte macchiato

latte macchiato (countable and uncountable, plural latte macchiatos or (rare) latte macchiati)

latte macchiatos (plural)
latte macchiati (plural rare)

I was told by Leno Meiorin, proprietor of the original Caffè Mediterraneum in Berkeley, that he invented it [caffè latte] in 1959 when customers complained that the latte macchiati and cappuccini he was serving were too stingy in size.

2001, Kenneth Davids, “The Espresso Side of It”, in Coffee: A Guide to Buying, Brewing, and Enjoying, 5th edition, New York, N.Y.: St. Martin’s Griffin, →ISBN, page 153, column 1:

• Prepare 2 coffees or 2 latte macchiati at once / • 12 pre-programmed Barista specialty recipes / SUPER PREMIUM MACHINE FOR THE HOME!

2012 November, “GIGA 5 by jura”, in The Journal (Naples Daily News), Naples, Fla., page 50:

When one observes a group of people with iPads and latte macchiati sitting at the adjoining table in a cafe, one may rightly ask whether offices will be needed at all in 20 years’ time.

2013, best of DETAIL: Büro/Office, →ISBN, page 38, column 1:

He was as crisp and blue as ever, and as I approached him, a young waiter delivered two espressos, two latte macchiatos, two bottles of fizzy water, and a heaping plate of cornetti.

2015, Michael Downing, The Chapel: A Novel, Berkeley, Calif.: Counterpoint Press, →ISBN, page 242:

‘Coffee?’ interrupted an old man with a trolley, peeking his head into our compartment with a wide smile that showcased his golden teeth. He poured two cups of latte macchiato and gave us another golden smile before leaving.

2016, Ragini Gupta, chapter XVIII, in What I Lost in His Grave, Partridge India, →ISBN:

Slashing expenditures turned out to be an easy task, since most of my money went to supporting a lifestyle I’d no longer be living. Those latte macchiatos I guzzled to stay alert while hopping time zones? Deleted.

2017, Kristin Rockaway, The Wild Woman’s Guide to Traveling the World: A Novel, New York, N.Y.: Center Street, Hachette Book Group, →ISBN, page 261:

She and her new guy obviously could afford trips like that. She had uploaded a whole photo gallery to the Web. The two of them smooching, or laughing at beachside cafés, with foamy latte macchiatos in front of them.

2018, Klaus-Peter Wolf, translated by Bradley Schmidt, The Oath, London: Zaffre, published 2019, →ISBN, page 78:

A coffee-based beverage, prepared by "staining" the steamed "pure" white milk by the addition of espresso, using half or less of the espresso shot of caffè macchiato.


Turkish coffee

Turkish coffee (countable and uncountable, plural Turkish coffees)

When a cup of coffee is wanted, the requisite amount of finely powdered coffee is measured into one of these little coffee-pots; water enough to fill the pot is poured in, and it is set upon live coals, until it heats up to just the boiling point. It is then, without straining or otherwise settling the grounds, poured out into a tiny cup, and this is Turkish coffee.

1881, Francis Beatty Thurber, Coffee; from Plantation to Cup, New York: American Grocer Publishing Association, page 35:

Larissa, 107 miles from Salonica, is reached at 10.33, and there is a halt of 17 min. while vendors of oranges, cheese, meat on skewers, sweetmeats, and Turkish coffee do a brisk trade.

1951 November, 'Pausanias', “To Greece by the "Simplon-Orient Express"”, in Railway Magazine, page 731:

Coffee prepared by boiling finely powdered roast coffee beans in a pot, possibly with sugar, and serving it into a cup, where the dregs settle.


juniper berry

The berrylike female seed cone produced by the various species of junipers.


matzo ball

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Food was prepared with a far defter hand; I had matzo ball soup and boiled beef with horseradish, which sounds terrible but was excellent; Eliza ordered cholent, a thick bean stew, topped with a slice of meat loaf — our Jewish-mom-like server basically forced her.

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

A ball of unleavened dough, often served in soup in Jewish culture.


kvass

kvass (countable and uncountable, plural kvasses)

She […] talked constantly, mostly of her childhood, the young ladies’ school she had attended, and the pleasures of Kiev in the summertime.
“Days are long and hot, but nights are languorous and starlit. People refresh themselves in their flower gardens and some walk in the parks, drink kvass and lemonade, and listen to the symphonies […]”

1966, Bernard Malamud, chapter 2, in The Fixer:

A fermented cereal-based low alcoholic beverage, often flavored with fruit, honey and herbs.


cheese puff

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

A puffed corn snack, coated with cheese-flavored powder.


meatgrinder

The mountainous second day of the race was a real meatgrinder, with 20% of racers dropping out.

Last year’s lightning advances gave way to local stalemates and a meatgrinder battle for Kobani, where ISIL troops massing to attack the Kurds on the ground made themselves easy targets for the Americans in the air.

2015 February 11, Sydney Freedberg, 4,817 Targets: How Six Months Of Airstrikes Have Hurt ISIL (Or Not):

(informal) An activity with a high casualty or attrition rate, such as a military battle or an occupational or athletic activity.

мясару́бка

physically dangerous or wearing activity


spam musubi

spam musubi (countable and uncountable, plural spam musubi or spam musubis)

spam musubi (plural)
spam musubis (plural)

From spam + musubi, from Japanese 結び (musubi, “rice ball”).

(cooking) A food, common in Hawaii, made of cooked spam tied to a block of rice with nori, differing from sushi in that the rice is not vinegared.


arval

From Middle English arvell, from Old Norse erfiǫl (“a funeral feast”), from arfr (“inheritance”) + öl (“ale”). Cognate with Danish arveøl (“a wake, funeral feast”). More at erf, ale.

It was customary in the north to have an arval or funeral dinner after an interment.

1867, Memoirs of the Life of Mr. Ambrose Barnes, Late Merchant, page 65:

Only one better feast do I remember, and that was when we gave the arval for the old master when he died of the dropsy. That was a feast if you like. Such a one had never been heard of in the Valley.

2001, Christiaan Louis Leipoldt, Trevor Emslie, “Gallows Gecko”, in The Valley: a trilogy, page 204:

“Is there to be an arval dinner?” The arval was the traditional funeral feast celebrated throughout the Land Between the Lakes. It was customary to invite all who had known the deceased.

2008, Susan Wittig Albert, The Tale of Briar Bank, →ISBN:

(Scotland and Northern England, now rare) A funeral feast or wake at which bread and ale was served, traditional in Scotland, the North of England, and among the Norse.


arval-bread

A bread made of pure wheat (as opposed to oats) and traditionally eaten at arvals.


pandebono

A type of cheese bread made with flour of both corn and cassava (yuca), popular in the Colombian department of Valle del Cauca.


crisp bread

crisp bread (countable and uncountable, plural crisp breads)


bloater

From bloat + -er, because they swell during preparation.

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

(Canada, US) A freshwater fish native to the Great Lakes (Coregonus hoyi).


fish paste

fish paste (countable and uncountable, plural fish pastes)

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(British) Any of several varieties of spread, made from physically processed cooked fish with the addition of some cereal, traditionally eaten on toast.


shark fin soup

shark fin soup (countable and uncountable, plural shark fin soups)

(cooking) A soup made from shark fins, common especially in Chinese culture, where it is served on special occasions and as a symbol of wealth and prestige.


stracchino

The menu is from Emilia-Romagna, in Northern Italy, with plates of delicate, fragrant gnocco fritto, or yeasty, pillow-shaped fritters, served alongside dabs of stracchino cheese or fans of salume: coppa, mortadella, salami and silky prosciutto di Parma.

2007 January 21, “The Hungry Stroller”, in New York Times:

A type of Italian cow's-milk cheese, typical of Lombardy


chicken Kiev

chicken Kiev (countable and uncountable, plural chicken Kievs)

From chicken + Kiev. From being a style of chicken cutlet common in the region of Kyiv, Ukraine.

Coordinate term: chicken cordon bleu

(cooking) A breast of chicken stuffed with butter, garlic and parsley, rolled, breaded and fried.


beanburger

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Okara adds texture to soups, stews, casseroles, savory pancakes and baked goods, or it can be made into beanburgers.

1989 November, Drew DeSilver, Jan Gahala, “What is that stuff?”, in Vegetarian Times, →ISSN, page 44:


carrot cake

carrot cake (countable and uncountable, plural carrot cakes)

The Singaporean senses may have arisen from a confusion between Min Nan 菜頭／菜头 (chhài-thâu, “radish”) and 紅菜頭／红菜头 (âng-chhài-thâu, “carrot”, literally “red radish”).

zh-l

(Singapore) Turnip cake (a savoury cake containing radish, usually pan-fried).

(Singapore) Synonym of chai tow kway (“a dish of stir-fried radish cakes and eggs”).


cheesesteak

A Philadelphia snack food consisting of chopped steak and melted cheese in a bread roll.


lemon curd

en-noun

lemon curd (countable and uncountable, plural lemon curds)

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‘Hi. I brought some lemon curd.’
‘Lemon curd!’ said Adrian. ‘And what was I saying only this minute, Tom?’ “If only we had some lemon curd for our guests.” You’re a mind-reader, Bollocks.’

1991 September, Stephen Fry, chapter 1, in The Liar, London: Heinemann, →ISBN, section I, page 18:

A thick preserve made from lemons (juice and zest), egg yolk, butter and sugar.


mother's milk

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From Middle English moderis mylke, equivalent to mother + -'s + milk.

Breast milk; milk produced by a human or animal mother for her offspring to nurse.


stagiaire

/stɑːʒiˈɛə(ɹ)/

Borrowed from French stagiaire (“trainee, intern”).

bor+

Sydney, played by Ayo Edebiri, is the enterprising stagiaire who quickly turned her internship into a serious job. [image caption]

2023 June 23, Tejal Rao, “‘The Bear’ Finds Optimism in the Dysfunctional World of Hospitality”, in The New York Times:

(cooking) A cook or chef who works as an unpaid intern in a restaurant.


hopback

(brewing, beer) A sealed chamber between the brewing kettle and counter-flow wort chiller, into which hops are added.


herbivorousness

The state or quality of being herbivorous.

býložravost

the state or quality of being herbivorous


chocolatine

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From French chocolatine, from chocolat (“chocolate”).


okara

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Okara is the residue or soy pulp that remains after the production of soymilk and tofu. Although typically considered a waste product in the U.S., okara has been shown to have many promising attributes.

1998, Vincent E. A. Rinaldi, Utilization of Okara to Produce Extruded Cereal Products:

The dietary fiber content of okara is greater than 50%, so its energy content is only half that of wheat flour. Okara alone has some antinutritional qualities; however, fermented okara may have definite dietary advantages.

2004, Colin W. Wrigley, Encyclopedia of grain science:

A food made from soybean pulp; a by-product of soy milk production.


rocky road

en-noun

rocky road (countable and uncountable, plural rocky roads)

Who needs a pint of rocky road when you can head to the kitchen and work out your heartache with a whisk and a bottle of wine?

A variety of chocolate ice cream with marshmallows and almonds.


tartlet

From Middle English tartelet, from Old French tartelette; equivalent to tart + -let.

Place the cream in a piping bag with a fairly large star pipe attached, fill each tartlet with a twirl of cream and top with a strawberry.

1969, The South African Sugar Journal, volume 53, page 51:

The only excitement I had was watching a tartlet in a teeny-weeny bikini that barely contained her truly mammoth assets light a cigarette and suck on it with puckered, painted, Lolita lips.

1992, Stephen Coonts, The Cannibal Queen: A Flight Into the Heart of America, Open Road Integrated Media, published 2010, →ISBN:

"She's a whore. A tartlet. Junia, he bought her for a hundred and fifty guineas, and then had the nerve to ask me to marry him!"

2010, Jo Beverley, Emily and the Dark Angel, Signet Eclipse, published 2010, →ISBN:

She hated that a large chunk of Jerry's income supported his little tartlets instead of being directed into their household as it should have been..

2010, Pastor Shirley, S.E.C.R.E.T.S. of the First Ladies, Dog Ear Publishing, published 2010, →ISBN, page 77:

'Be gone tartlets! Your feminine charms hold no power over me,' he said, […]

2011, A. K. Wrox, Arrabella Candellarbra & The Questy Thing to End All Questy Things, Clan Destine Press, published 2011, →ISBN:

I have yet to see a Hollywood tartlet apologize for weighing 95 pounds, or for playing dumb to stay popular, or for always being the sidekick when there's action.

2012 July 29, Sarah Nicole Prickett, “Kristen Stewart should not have apologized, and here's why”, in The Globe and Mail:

(derogatory, slang) A promiscuous young woman.


red bean

red bean (countable and uncountable, plural red beans)

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Vigna angularis
Vigna angularis#Translingual

(countable) The azuki bean (Vigna angularis), most common in East Asia.


rocoto

Borrowed from Spanish rocoto, from Quechua ruqutu.

Capsicum pubescens
Capsicum pubescens#Translingual

(cooking) A kind of chili pepper of the species Capsicum pubescens grown in Peru and Bolivia.


lactoovovegetarian

A vegetarian who also eats eggs and dairy products.


five-second rule

five-second rule (plural five-second rules)

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Accompanied by six graphs, two tables and equations whose terms include “bologna” and “carpet,” it’s a thorough microbiological study of the five-second rule: the idea that if you pick up a dropped piece of food before you can count to five, it’s O.K. to eat it.

2007-05-09, Harold McGee, The New York Times, "The Five-Second Rule Explored, or How Dirty Is That Bologna?", page F3

UNFORTUNATELY, THE FIVE-SECOND RULE IS A MYTH.

2010, Sandy Donovan, Does an Apple a Day Keep the Doctor Away?:

Here are five facts to remember for those who are tempted to apply the five-second rule.

2012, William A. Dando, Food and Famine in the 21st Century, page 201:

Often, people call out the five-second rule because they think that if you get food off the floor quickly enough, there won't be any germs on it.

Any rule that allows or prohibits certain behavior for five seconds after some event, especially:

(informal) The belief that food dropped on the ground is still hygienic to eat provided it is picked up within five seconds of touching the ground.


lauter

From German lauter (“pure, clear”, adjective). Began to become common in English in the 1880s.

bor

The practice in the Munich brewery made it plain that the object of the drawing off of the thick mash is to completely separate the thick mash from the lauter mash.

1905, Pure Products, volume 1, page 176:

Since the husks and coarse grits are essential for distancing grist particles from one another in the lauter mash, their diminished presence in wheat beer worts will impede the lautering process.

1992, Eric Warner, German Wheat Beer, →ISBN:

The thin lauter mash is quickly transferred to the tun, given a last thorough stirring, and allowed to settle.

2003, Gregory J. Noonan, New Brewing Lager Beer: The Most Comprehensive Book, →ISBN:

(brewing, of mash, only attributive) Clear.


lauter

en-verb

lauter (third-person singular simple present lauters, present participle lautering, simple past and past participle lautered)

lauters (present singular third-person)
lautering (participle present)
lautered (participle past)
lautered (past)

(brewing, transitive) To subject to lautering.


serac

Albemarle Street
Bossons Glacier
Mont Blanc massif

From Swiss French sérac (“kind of cheese; sharp tower of ice”), from Franco-Provençal sera, seré, from Latin seraceum, from serum (“whey”), from Proto-Indo-European *ser- (“to flow, run”). Sense 2 is from the resemblance of the towers of ice to the cheese, which tends to cleave into rectangular pieces.

der

The smoke found its way out of the holes in the roof as it liked best; and nearly over the fire was a black smoky shelf, supporting several masses of that inferior white cheese, called Serac.

1826, The Museum of Foreign Literature and Science, volume IX, [Philadelphia, Pa.]: Published by E[liakim] Littell & T. Holden; New York, N.Y.: G. & C. & H. Carvill; Boston, Mass.: Kane & Co., →OCLC, column 2:

Here and elsewhere the sérac, which is something between curd and cheese, may be advantageously taken instead of butter, which is almost always bad.

1891, The Alpine Journal: A Record of Mountain Adventure and Scientific Observation. By Members of the Alpine Club, volume XV, London: Longman, Green, Longman, Roberts, & Green, →OCLC, page 214:

Note the Alpine cheese dairy on the Iseltenalp, where fresh dairy produce are made every day (milk, butter, cheese and serac).

2001, Switzerland (Michelin Green Guides), Watford, Hertfordshire: Michelin Travel Publications, →ISBN, page 184:

Often sérac: a hard, cone-shaped, pale green, strongly flavoured cheese from Switzerland made from skimmed cowmilk and blue fenugreek (Trigonella caerulea); Schabziger, Sapsago. It is usually eaten grated, mixed with butter, or in a fondue.


berbere

/bɛɚˈbɛɚ.ɹeɪ/

From Amharic በርበሬ (bärbäre) and/or Tigrinya በርበረ (bärbärä).

Food in Ethiopia is always seasoned with berberè, a kind of pimiento.

1939, Ferdinando Quaranta di San Severino, Ethiopia, an empire in the making, page 16:

Wat is a sauce composed of legumes, including horsebeans, chickpeas, kidneybeans, and lentils pounded to a flour, and mixed with spices. First berbere (red pepper) is dried and ground, then mixed with onions and butter, thus forming a thick cream.

1958, The Journal of Tropical Pediatrics and African Child Health:

In Ethiopia, a volcanic pepper and spice seasoning, berbere, is widely used, and the stews called wats are eaten with a spongy flat bread, injera.

1987 July 29, Steven Barboza, “Culinary Delights of Africa Reflect a Continent's Diversity”, in The New York Times, →ISSN:

A spice mixture, usually consisting of chili peppers, garlic, ginger, basil, and other spices, which is used in Ethiopian and Eritrean cuisine.


Gugelhupf

en-noun

Gugelhupf (countable and uncountable, plural Gugelhupfs)

What’s for after-school snacking at your house? Or to serve with tea or coffee when “the girls” drop by? / How about a slice of Gugelhupf — yeast-risen cake rich in eggs, fruit and deliciousness!

1962 September 10, Dorothy Crandall, “They Pulled It out of a Hat: Call It Cake, Bread or Gugelhupf”, in The Boston Globe, volume 182, number 72, Boston, Mass., page 15, column 1:

A light, yeasted marble cake, traditionally baked in a circular bundt mould, and popular in parts of Europe.


momo

From Tibetan མོག་མོག (mog mog), from Mandarin 饃饃／馍馍 (mómo).

zh-l

饃饃／馍馍 (mómo)

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

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

Now, it is a well-known fact that many Northeast Indians are derogatorily called 'momos' after the dish by mainland Indians for their round-ish features.

2021 June 9, “Northeast Indians DISRESPECTED once again with 'momo' slur”, in India Today Northeast:

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


potsticker

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

From pot + sticker, a calque of Mandarin 鍋貼 /锅贴 (guōtiē), Coined by Buwei Yang Chao in 1963, in the fourth edition of the book How to Cook and Eat in Chinese.

A kind of pan-fried dumpling in East Asian cuisines.

How to Cook and Eat in Chinese
Jiaozi#Guotie


Scotch fillet

2004, Ben Canaider, Greg Duncan Powell, Cooking Under the Influence: Food to Drink To, Murdoch Books Australia, page 83,
When in need of protein and the essential amino acids required to run our bodies, when our hair or nails won′t grow, or when we have to drink young cabernet, scotch fillet is the answer.

2006, Jared Ingersoll, Danks Street Depot, Murdoch Books Australia, page 62,
Scotch fillet is a great roasting meat, but only if it is of exceptional quality and has been allowed to hang, otherwise it can be a little tough.

2007, Sharon Lurie, Cooking With the Kosher Butcher′s Wife, New Holland Publishing (South Africa), page 10,
It is in this section of the ribs that the tender Scotch fillet or rib-eye muscle is housed.

2010, Veechi Curtis, Lynley Averis, Bookkeeping For Dummies, Australian & New Zealand Edition, page 213,
If you forget someone′s superannuation payment, that employee simply misses out. And yes, when that person retires and ends up eating porridge rather than scotch fillet, it′s you that′s to blame.

(Australia, New Zealand, South Africa) A ribeye steak.


kabbelow

(Scotland) A meal consisting of potato and cabbage mashed together.

Cod that has been salted and hung for a few days.