spitchcock

American Journal of Philology
Johns Hopkins University Press

The noun is derived from Middle English spiche-coke (“eel split lengthwise and broiled”). The further etymology is uncertain; the following possibilities have been suggested:
* From Middle English *speche, *spiche (“to split”) + cock, coken (“to allow (something) to cook; to cook”) (from cok (“person who cooks food, cook”), from Old English cōc (“a cook”)).
* From spik (“animal fat, especially lard”) (from Old English spiċ (“bacon; lard”)), spik, spike (“large nail; pointed stud”) (possibly from Old Norse spík, spíkr (“nail”)), or spit, spite (“rod for cooking meat, spit; pointed object”) (from Old English spitu, ultimately from Proto-Indo-European *spey- (“sharp point; stick”)) + cok (“male of the common domestic fowl, cock, rooster”) (from Old English coc, cocc).
The verb is probably derived from the noun.

inh

(obsolete) A method of cooking an eel (or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying it.

(by extension, archaic or obsolete) An eel (or other fish) prepared in this way.

змиорка на шиш

eel or other fish prepared by spatchcocking


spitchcock

en-verb

spitchcock (third-person singular simple present spitchcocks, present participle spitchcocking, simple past and past participle spitchcocked)

spitchcocks (present singular third-person)
spitchcocking (participle present)
spitchcocked (participle past)
spitchcocked (past)

(transitive, cooking, archaic or obsolete) To cook (an eel, or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying it.


tailings

[…] and it is made into a mash which is fermented and distilled in the same way that an ordinary grain mash is handled in a whisky distillery. The tailings from the still are first compressed to extract the water, and[…]

1910, Chemical News and Journal of Industrial Science, page 42:

(alcohol production) The feints, the last fraction of product obtained at the end of distillation.


raki

en-noun

raki (countable and uncountable, plural rakis)

From Ottoman Turkish راقی (rakı), from Arabic عَرَقِيّ (ʕaraqiyy, “of liquor”), from عَرَق (ʕaraq, “arrack, arak”), literally, “sweat”, “condensate,” which refers to an ouzo-like liqueur made of raisins. Doublet of rakija.


tempura

tempura (countable and uncountable, plural tempuras)

Borrowed from Japanese 天(てん)麩(ぷ)羅(ら) (tenpura), from Portuguese, ultimately from Latin. Different dictionaries link two different original terms:
* Portuguese tempero (“seasoning”) or tempera (“he/she/it seasons; season!”), third-person present singular or imperative tense of temperar (“to season, to temper”), from Latin temperare (“to mix, to temper”).
* Portuguese têmpora (“Ember days”), from Latin tempora, plural of tempus (“time; period”). When Portuguese explorers (mostly Jesuit missionaries) arrived in Japan, they abstained from eating beef, pork, and poultry during the Ember days, a Catholic series of holidays. Instead, they ate fried vegetables and fish. This was the first contact of the Japanese with fried food, and since then they began associating the Portuguese word têmpora (which they pronounced tenpura) with such food.

A Japanese dish made by deep-frying vegetables, seafood, or other foods in a light batter.

Daijirin
Daijisen
Ember days
Kyōsuke Kindaichi
ja:松村明
tempura

تِيمْبُورَا

dish made by deep-frying food in a light batter


deep-fry

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A heated cooking pan or appliance used to deep-fry foods.


chump chop

(British) A type of lamb chop equivalent to rump steak.


shew bread

shew bread (countable and uncountable, plural shew breads)

Behold, I build an house to the name of the Lord my God, to dedicate it to him, and to burn before him sweet incense, and for the continual shewbread, and for the burnt offerings morning and evening, on the sabbaths, and on the new moons, and on the solemn feasts of the Lord our God. This is an ordinance for ever to Israel.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, 2 Chronicles 2:4:


rapeseed oil

rapeseed oil (countable and uncountable, plural rapeseed oils)

A thick brownish-yellow oil expressed from rapeseed, used chiefly for lubricating and in the manufacture of soap and india rubber.


slicer

(cooking) A machine that cuts meats, also named a deli slicer.


Spam

Alternative form of spam (tinned meat product)


frugivorous

en-adj

frugivorous (comparative more frugivorous, superlative most frugivorous)

more frugivorous (comparative)
most frugivorous (superlative)

Although the vampire bat is known for feeding on blood, most species of bat eat insects, and many are frugivorous.

All four primary objectives (development of diagnostic DNA tools for maggot identification; selection of natural enemies for biological control of tephritid pests; taxonomic work on tephritid flies; and discerning patterns of utilization wild host plants by frugivorous tephritid pests) were accomplished.

(Can we date this quote?), United States Department of Agriculture, AFRICAN TEPHRITIDAE: INVASIVE SPECIES THREATENING U.S. FRUIT & VEGETABLE PRODUCTS:

Having a diet that consists mostly of fruit; fruit-eating.

hedelmiä syövä

having a diet that consists mostly of fruit


tombo

From Japanese トンボ (tonbo, “dragonfly”, a nickname for the albacore tuna).

bor

Thunnus alalunga
Thunnus alalunga#Translingual

(Hawaii) Albacore, longfin tuna (Thunnus alalunga)


cream puff

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A light, hollow pastry typically filled with cream or custard.

profiterola

hollow pastry filled with cream or custard

to be in the cream puff

'You still in the cream puff, or what?' I shook my head. No, I wasn't in the huff.

1992, Jeff Torrington, Swing Hammer Swing!, London: Secker & Warburg, →ISBN, page 338:

(slang, Scotland) A state of mild annoyance or irritation.


frumenty

en-noun

frumenty (usually uncountable, plural frumenties)

From Middle English furmente, from Old French fourmenté, from furment (“grain”), from Latin frūmentum. Doublet of furmint.

Frumenty was often the first dish on the menu of a medieval English feast.

Family MS. of the Cunliffes. Quoted by Letitia Elizabeth Landon in the note to her poem, Christmas in the Olden Time, 1650. (1835): 'Their entertainment was, a large hall of curious ashler work, a long table, plenty of furmenty like new milk, in a morning, made of husked wheat, boiled and roasted beef, with a fat goose, and a pudding, with plenty of good beer for dinner.'

(chiefly historical) A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise.


furmity

“I always like furmity; and so does Elizabeth-Jane; and so will you. It is nourishing after a long hard day.” […] The dull scrape of her large spoon was audible throughout the tent as she thus kept from burning the mixture of corn in the grain, flour, milk, raisins, currants, and what not, that composed the antiquated slop in which she dealt.

1886, Thomas Hardy, chapter 1, in The Mayor of Casterbridge:


chitlins

What was the twist—that it was soul food made by white people? Chitlins with some pale pickled thing on top?

2019, Colson Whitehead, The Nickel Boys, Fleet, page 184:

Pronunciation spelling
pronunciation spelling


grits

Southern United States
Southern United States

(Western Hemisphere) Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States.


ramekin

Borrowed from French ramequin, from dialectal Dutch rammeken (“cheese dish”) (compare Dutch rameken (“toasted bread”)) or Low German ramken (“cream”), equivalent to ream + -kin. Compare mannequin/mannikin, and compare creamer.

The starters have arrived, two triangles of buttered brown bread and a neat little ramekin of crab buried under a haystack of cress, which Smith promptly relocates so that she can sprinkle it over each mouthful.

2023 July 15, Josh Noble, “‘Life is not a bowl of cherries’”, in FT Weekend, Life & Arts, page 3:

(cooking) A small glass or earthenware dish, often white and circular, in which food is baked and served.


parboil

en-verb

parboil (third-person singular simple present parboils, present participle parboiling, simple past and past participle parboiled)

parboils (present singular third-person)
parboiling (participle present)
parboiled (participle past)
parboiled (past)

From Middle English parboyle, from Old French parbouillir (“to boil thoroughly”), from Medieval Latin perbulliō, from Latin per (“thoroughly”) + bulliō (“I boil”). Sense “to boil partially” (c.1440), rather than original “to boil thoroughly” is by corruption: associating the prefix with part (from Latin pars (“part”)) rather than per.

der

To boil food briefly so that it is partly cooked.


potjiekos

From Afrikaans potjiekos, from potjie (diminutive of pot (“pot”)) + kos (“food”).

(South Africa) Food cooked in a three-legged pot or cauldron over an open fire.


bobotie

en-noun

bobotie (countable and uncountable, plural boboties)

Borrowed from Afrikaans, from Indonesian bobotok (“botok”).

‘I knew you would be tired. I made you some bobotie.’

1979, André Brink, A Dry White Season, Vintage, published 1998, page 136:

(South Africa) A dish of curried mince with an egg custard baked on top.


matzoh

matzoh (countable and uncountable, plural matzos or matzot or matzohs)

matzos (plural)
matzot (plural)
matzohs (plural)


California roll

California roll (plural California rolls)

(cooking) A popular form of sushi in the United States, commonly made with avocado, cucumber, and crab meat, and wrapped with rice.


caramelize

en-verb

caramelize (third-person singular simple present caramelizes, present participle caramelizing, simple past and past participle caramelized)

caramelizes (present singular third-person)
caramelizing (participle present)
caramelized (participle past)
caramelized (past)

(cooking, transitive) To convert (sugar) into caramel.

Slowly cooking the onions will caramelize them, which brings out the sweetness and gives them a brown color.

(cooking, transitive) To brown (sugar, or a foodstuff containing sugar) by means of heat.

(cooking, intransitive) To undergo this kind of conversion or browning.


crème brûlée

en-noun

crème brûlée (countable and uncountable, plural crème brûlées or crèmes brûlées or crèmes brûlée)

crème brûlées (plural)
crèmes brûlées (plural)
crèmes brûlée (plural)

Unadapted borrowing from French crème brûlée (literally “burnt cream”).

ubor

A dessert of custard, covered by a brittle layer of browned sugar.


bananas Foster

The dish was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana, and named for Richard Foster, a friend of Owen Brennan's who was then New Orleans Crime Commission chairman.

(plural only) A dessert made of sliced bananas which are sautéed in rum, brown sugar, and banana liqueur. Served with ice cream and often flambéed at the table.


battered

en-adj

battered (comparative more battered, superlative most battered)

more battered (comparative)
most battered (superlative)


tea ceremony

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A detailed ritual in Japan for preparing, serving and drinking green tea, seen as an expression of Zen Buddhism; also any similar ritual performed in other Asian cultures.

سَادُو

detailed ritual in Japan or Asia for preparing, serving and drinking tea


chuck steak

en-noun

chuck steak (countable and uncountable, plural chuck steaks)

A particular cut of beef, containing part of the shoulder bones.


smetana

Borrowed from Russian смета́на (smetána).

A form of soured cream or crème fraîche from Central and Eastern Europe.


polonaise

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Borrowed from French polonaise (“Polish”).

(cooking) A garnish made with melted butter, breadcrumbs, and herbs.


kabana

kabana (usually uncountable, plural kabanas)

You can go for kabana, wedding sausage, csabai, smoked tongue, smoked butterfish or smoked chickens.

2000, Allan Campion, Michele Curtis, The Goods: Victoria’s Best Food and Wine Shops, Wakefield Press, page 34:

aged, cured and pickled meats and fish—game, caviar, herring, sausages (kabana, pepperoni, salami), bacon, hot-dogs

2011, Bronwen Bryant, Kathleen Knights, Pharmacology for Health Professionals, 3rd edition, Elsevier Australia, page 361:

Peter Kennedy was gazing up at Lisa and her coconut when he suddenly felt a looming presence, an uncomfortably close breath and the smell of kabana sausage.

2012, William McInnes, The Laughing Clowns, Hatchette Australia, page 78:

(Australia) A spicy smoked Australian salami, made from pork and beef.


dandelion wine

dandelion wine (countable and uncountable, plural dandelion wines)

A wine made from dandelion flowers and usually other ingredients, including citrus.


pálenka

pálenka (countable and uncountable, plural pálenkas)

(Slovakia) Any kind of distilled beverage, especially fruit brandy.


baby beef

baby beef (countable and uncountable, plural baby beefs or baby beeves)

baby beefs (plural)
baby beeves (plural)

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Grain-fed cattle (especially Aberdeen Angus) slaughtered while still relatively young.


carbonado

carbonado (plural carbonados or carbonadoes)

carbonados (plural)
carbonadoes (plural)

The noun is derived from Spanish carbonada (“carbonized”) (from carbonar (“to carbonize”)) + -ado (suffix forming past participles of regular verbs ending in -ar). Carbonada appears to have been modelled after Italian carbonata (“coal pile; stew of beef in red wine”), from carbone (“coal; charcoal”) (from Latin carbō (“coal; charcoal”), from Proto-Indo-European *ker- (“to burn”)) + -ata.
The verb is derived from the noun.

der

/ˌkɑːbəˈneɪdəʊ/

Take it vp Villain, and eat it, or I will make thee ſlice the brawnes of thy armes into carbonadoes, and eat them.

c. 1587–1588, [Christopher Marlowe], Tamburlaine the Great. […] The First Part […], 2nd edition, part 1, London: […] [R. Robinson for] Richard Iones, […], published 1592, →OCLC; reprinted as Tamburlaine the Great (A Scolar Press Facsimile), Menston, Yorkshire, London: Scolar Press, 1973, →ISBN, Act IIII, scene iv:

[…]to ſay the Troth on't before Corioles, he ſcotcht him, and notcht him like a Carbinado.

c. 1608–1609 (date written), William Shakespeare, “The Tragedy of Coriolanus”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene v], page 23, column 1:

Our giants again found their way to the larder, and broke theirfast with collops, rashers, carbonados, a shield of brawn and mustard, and a noble sirloin of beef, making sad havoc with the latter, and washing down the viands with copious draughts of humming ale.

1861, William Harrison Ainsworth, “The Constable of the Tower. An Historical Romance.”, in Bentley’s Miscellany, volume XLIX, London: Chapman and Hall, […], →OCLC, book I, chapter XIX (Pulvis Pulveri, Cinis Cineri), page 390:

The carbonadoes consisted of any meat scotched on both sides and sprinkled with seasonings in various combinations, and then either broiled over the fire or before it.

1867, John Timbs, “The English Housewife”, in Nooks and Corners of English Life, Past and Present, 2nd edition, London: Griffith and Farran, (successors to Newbery and Harris,) […], →OCLC, page 163:

With a quick sweep of my eye, I see fricassées, steamed bass and poached salmon, roast snipe, peacock, teal, mallard and quail, game pies and carbonados, tarts of marrowbone, neats' tongues, venison pasties, baked guinea fowl, compound salads, dishes of cream, quinces, comfits and marzipans, preserves, cheeses and fruits.

1989, Rose Tremain, “Wedding Games”, in Restoration: A Novel, London: Hamish Hamilton, →ISBN; republished London: Random House, 2010, →ISBN:

(cooking, dated) Meat or fish that has been scored and broiled.

karbanátek

meat or fish that has been scored and broiled


food processor

To make nut roast, you have to blitz the nuts in a food processor.

A small kitchen appliance for chopping or pureeing food.


sausage roll

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A short piece of sausage meat baked in a roll of pastry.


tharra

An alcoholic drink of North India and Pakistan, made from yeast fermentation of sugar cane or wheat husk, and often brewed illegally.


Midas

Learned borrowing from Latin Midās, from Ancient Greek Μίδᾱς (Mídās), from Phrygian Μιδας (Midas).

A very large champagne bottle (named after the King) with the capacity of about 30 liters, equivalent to 40 standard bottles.


screaming orgasm

en-noun

screaming orgasm (plural screaming orgasms)

A creamy white alcoholic cocktail containing vodka, Irish cream, and coffee liqueur.


Harvey Wallbanger

Harvey Wallbanger (plural Harvey Wallbangers)

An alcoholic cocktail made with vodka, Vanilla Galliano and orange juice.


doppio

PIE word
 *dwóh₁
Borrowed from Italian doppio. Doublet of double and duple.


popover

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(US) A light hollow muffin, resembling an individual Yorkshire pudding.


acridity

acridity (countable and uncountable, plural acridities)


beery

en-adj

beery (comparative beerier, superlative beeriest)

beerier (comparative)
beeriest (superlative)


vetkoek

From Afrikaans vetkoek (literally “fat-cake”).

bor

(South Africa) A deep-fried ball of dough, usually unsweetened, cut open and filled with various fillings.


brûlée

en-verb

brûlée (third-person singular simple present brûlées, present participle brûléeing, simple past and past participle brûléed)

brûlées (present singular third-person)
brûléeing (participle present)
brûléed (participle past)
brûléed (past)

(cooking, transitive) To create a sugary crust (on food), using a chef's torch.


bullseye

→ German: Bullauge (calque)

→ Esperanto: bovokulo (calque)

From bull's + eye. May have come from the practice of English archers shooting an arrow through the eye socket of a bull's skull as a test of skill. The connection to philately comes from the shape of the key plate or vignette.

A hard striped peppermint-flavoured boiled sweet.


chafing dish

(cooking) Any of several devices, involving a pan and a heater, used to warm food at the table, or to keep it warm.


chipper

en-adj

chipper (comparative chipperer, superlative chipperest)

chipperer (comparative)
chipperest (superlative)

From English dialectal kipper (“nimble; frisky”), of obscure origin. Perhaps akin to Old Norse kjapt (“briskly; impetuously”), kippa ("to snatch; pull; jerk" > Middle English kippen (“to seize”)), kipra (“to wrinkle; draw tightly”), Norwegian kjapp (“fast; brisk”), Dutch kippen (“to seize; catch; grip”). More at kip.

gloss

"to snatch; pull; jerk" > Middle English <i class="Latn mention" lang="enm">kippen</i> (“to seize”)

Van Halen orders garlic strewn about Lucy's bedroom. she feels a bit chipperer the next morning, so Mina heads off to help poor Harker in Budapest.

2013, Michelle Witte, Faker's Guide to the Classics, page 66:

The idea of a merchant selling both totems of pure evil and frozen yogurt (he calls it frogurt!) is amusing in itself, as is the idea that frogurt could be cursed, but it’s really the Shopkeeper’s quicksilver shift from ominous doomsaying to chipper salesmanship that sells the sequence.

2012 April 29, Nathan Rabin, “TV: Review: THE SIMPSONS (CLASSIC): “Treehouse of Horror III” (season 4, episode 5; originally aired 10/29/1992)”, in AV Club:

"Sure, but she's not saying." Imrich kicked his feet up on the coffee table, dislodging a pile of research papers — hers, of course — onto the floor. She tried not to twitch. Laiken twitched a lot, and it was irritating. "Personally I think she has the magical ability to not notice she's working for an arguably evil worldwide truth suppression conspiracy. Nobody at the SCP Foundation ought to be that goddamn chipper."

2022 September 15, HarryBlank, “The Mourning After”, in SCP Foundation, archived from the original on 2024-06-14:

Exhibiting a lively optimism; in high spirits, cheerful.


chipper

Someone who or something which chips (e.g. wood).

(in particular, US) A machine that reduces organic matter to compost; depending on size, whole tree trunks are reduced to sawdust; a woodchipper.

štěpkovač

(Ireland, North East Scotland, slang) A fish and chip shop, or more generally a cheap fast food outlet, typically selling chips and other deep-fried foods.

(golf) A golf club for making chip shots.


coca wine

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A cocktail containing wine mixed with a smaller amount of cocaine.


crack seed

Any of a variety of Hawaiian snacks made from preserved fruit.


cold cuts

en-noun

cold cuts pl (normally plural, singular cold cut)

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

Cooked, sliced meat served cold, as in a sandwich or a tray of finger food.


hors d'oeuvre

hors d'oeuvre (plural hors d'oeuvre or hors d'oeuvres)

hors d'oeuvre (plural)
hors d'oeuvres (plural)

(food) A small, light, and usually savory first course in a meal.

(by extension) Anything of secondary concern; not the primary thing.


beno

In cases of continuous intoxication it results in dysentery, fevers, insanity, and drinking beno is the cause of many deaths.

1900, Harper’s History of the War in the Philippines, page 315:

I had some beno in my canteen and I took a few nips to steady me.

Lounging around village shops watching the girls and drinking beno, a potent alcoholic beverage, helped some of the soldiers overcome their boredom.

1975, Willard B. Gatewood, Jr., Black Americans and the White Man’s Burden, 1898-1903, page 270:

He must have been drinking beno for he took a header, and as he went over the boat dipped considerably and of course soaked part of us.

An alcoholic drink distilled from the fermented sap of palm trees, originating from the Philippines.


food fight

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I got spaghetti sauce all over me during a food fight at lunch today.

A typically spontaneous and disorderly outbreak in which food is thrown for amusement, especially across a cafeteria room, as a form of chaotic collective behavior.


cocotte

small casserole (pot) for individual portions, similar to a Dutch oven


appenzeller

Named for the Appenzell region of Switzerland

A hard, straw-colored cow's-milk cheese with a nutty flavor.


bleu d'Auvergne

Named for the Auvergne region of south-central France

A French blue cheese made from cow's milk.


brocciu

Unadapted borrowing from Corsican brocciu, of pre-Roman origin.

unadapted borrowing

A Corsican cheese produced from ewe's milk, containing no lactose.


cabécou

A soft goat cheese from the Midi-Pyrénées in France.


Carré de l'Est

Borrowed from French Carré de l’Est (literally “square of the east”).

bor

A French cheese made from cow milk with a smoky bacon flavour.


whole food

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Unpolished grains that retained their outer coating were a major linchpin of his diet of whole foods.

Food that is unprocessed and unrefined, or processed or refined as little as possible.


breakfast in bed

en-noun

breakfast in bed (countable and uncountable, plural breakfasts in bed)

The children made their mother breakfast in bed on her birthday.

You may choose to provide the option of breakfast in bed to guests celebrating special occasions. (Consider that accidents will occur and permanent food stains may result to comforters, blankets, or carpets.)

1990, Thomas D. Potts, Carole Jones Amos, Beginning a Bed and Breakfast in South Carolina: Guidelines for Development:

Today is Father's Day! Alice Bee totally surprised me by making breakfast in bed! Pancakes, maple syrup, even a fresh pot of coffee […]

2014, Dave Engledow, Confessions of the World's Best Father, Penguin, →ISBN, page 698:

The next morning, Patrick surprised Debbie and made her breakfast in bed with her favorite breakfast of pancakes and orange juice. “Aren't you going to have breakfast?” she asked him. “I ate while I was cooking[…]”

2018, Michelle Palomo, Promises of Wanting You, Archway Publishing, →ISBN:

Breakfast served to one in bed upon waking, commonly to show appreciation for the receiver.


trattoria

trattoria (plural trattorias or trattorie)

/tɹɑtəˈɹiːə/

La Granita is a new trattoria on the Upper East Side with a charcoal grill, a rotisserie and a wood-burning pizza oven.

1995 November 24, Eric Asimov, “A Complete 'Look'”, in The New York Times:

A small, informal Italian-style restaurant.


pizzaiolo

pizzaiolo (plural pizzaiolos or pizzaioli)

The wood-burning ovens and rock-star pizzaioli that seemed exotic not long ago are becoming familiar.

2010 August 24, Oliver Strand, “New York Pizza Enters a Golden Age”, in The New York Times:

Mr. Arena routinely travels to pizzerias, and also responds to questions from pizzaiolos from around the world, including Brazil and China. […] Evel Pie, where Mr. Rotolo was once the head pizzaiolo, has a punk-rock-meets-Evel-Knievel aesthetic, replete with a Knievel-themed pinball machine, ’70s-era bunting and music, and the words “Live Hard, Ride Fast, Eat Pizza” in lights above the bar.

2020 June 3, Robert Spuhler, “In Las Vegas, the Home-Style Pizza Is an Everything Pie”, in The New York Times:

A person who makes pizzas in a pizzeria; a pizzamaker.


pasta sauce

pasta sauce (countable and uncountable, plural pasta sauces)

Tomatoes and basil are popular ingredients in pasta sauces.

Any of many sauces designed to be served with pasta (and sometimes used on pizza), especially a tomato-based red sauce with herbs and spices.


crostini

From Italian crostini (“little crusts”).

starters of savoury toppings on toasted or fried bread


fontina

fontina (countable and uncountable, plural fontinas)

A pale yellow cheese from Valle d'Aosta in Italy.


parmigiana

/ˌpɑɹməˈʒɑnə/

/ˌpɑːmɪˈdʒɑːnə/

Borrowed from Italian parmigiana, shortening of alla parmigiana (“in the Parmesan way”), or, as a noun, of parmigiana di melanzane/melanzane alla parmigiana, the southern Italian dish which is made with eggplant.

(cooking, postpositive) Cooked or served with Parmesan cheese and tomato sauce.


salume

salume (countable and uncountable, plural salumi)

The menu is from Emilia-Romagna, in Northern Italy, with […] fans of salume: coppa, mortadella, salami and silky prosciutto di Parma.

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

(cooking) Cured or cooked meat or sausage, especially in the Italian style.


pancetta

pancetta (usually uncountable, plural pancettas)

Borrowed from Italian pancetta, from pancia (“belly”).


mortadella

mortadella (countable and uncountable, plural mortadellas or mortadelle)

mortadellas (plural)
mortadelle (plural)

From Italian mortadella, from diminutive of Latin murtatum (“sausage seasoned with myrtle berries”), from myrtatum, from myrtus, from Ancient Greek μύρτος (múrtos).

der

A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold.


minestrone

en-noun

minestrone (usually uncountable, plural minestrones)

/ˌmɪnɪˈstɹəʊnɪ/

Directly from Italian minestrone, from minestra (“soup”, ultimately from Latin ministrō) + -one (augmentative suffix).

suffix

ultimately from Latin <i class="Latn mention" lang="la">ministrō</i>

Any of many thick Italian vegetable soups.


stracciatella

en-noun

stracciatella (countable and uncountable, plural stracciatellas)

/ˌstɹɑt͡ʃi.əˈtɛlə/

/ˌstɹæt͡ʃəˈtɛlə/

Borrowed from Italian, from stracciare (“to rip, to tear up”), of ultimate Latin origin, due to the aspect.

‘I had the happy notion of adding an egg,’ Williams shouted back. ‘It poaches in the soup. Not unlike an Italian stracciatella. Singularly toothsome.[…]’

1991 September, Stephen Fry, chapter 2, in The Liar, London: Heinemann, →ISBN, section I, page 41:

an Italian soup made by dribbling a mixture of Parmesan cheese and beaten egg into hot broth

страчатела

an Italian soup made from a mixture of cheese and egg in a broth

a type of Italian milk-based ice cream with chocolate shavings

страчатела

an Italian ice cream with chocolate shavings


murri

A medieval Arab condiment made from fermented barley.


semolina

semolina (usually uncountable, plural semolinas)

Etymology tree
Aramaic סְמִידָאder.
Latin simila
Italian semola
Latin -īnus
Italian -ino
Italian semolinobor.
English semolina
From earlier semolino, borrowed from Italian semolino, diminutive of semola, from Latin simila (“finest wheat flour”). Compare regional German Semmel (“bread roll”).

etymon

semolina pudding
semolina pudding#English


semolina pudding

en-noun

semolina pudding (countable and uncountable, plural semolina puddings)

A soft dessert made by boiling a mixture of semolina, sugar and flavourings in milk.


Bellini

A cocktail made from Prosecco and peach juice.


arancino

/ˌæɹənˈt͡ʃiːnəʊ/

/ˌɑɹənˈt͡ʃinoʊ/

Borrowed from Italian arancino, from Sicilian arancinu.

A baked rice ball, filled with cheese or other sauce, originally from Sicily.


T-bone

en-verb

T-bone (third-person singular simple present T-bones, present participle T-boning, simple past and past participle T-boned)

T-bones (present singular third-person)
T-boning (participle present)
T-boned (participle past)
T-boned (past)

From the ⊤ shape produced by the vehicles involved in such a collision, with allusion to T-bone ¹.

Holmes, who was a lap ahead and in 6th spot, couldn’t avoid T-boning him and in the coming together they were both out.

1984, R and T, volume 35, CBS Publications, page 187:

Its hood had already been accordioned from T-boning somebody else[.]

1993, Car and Driver, volume 39, Hachette Magazines, Inc., page 25:

They get to an intersection when suddenly the limo gets T-boned and everything gets thrown around all over the car.

2007, Paul Myers, It Ain’t Easy: Long John Baldry and the Birth of the British Blues, Greystone Books, →ISBN, page 77, →ISBN:

(transitive, slang, Canada, US, of a motor vehicle) To collide perpendicularly with the side of another vehicle.


beef bourguignon

en-noun

beef bourguignon (usually uncountable, plural beef bourguignons)

Partial calque of French bœuf bourguignon.

pcal

A French stew dish, consisting of beef, red wine, garlic and vegetables.


canella

en-noun

canella (usually uncountable, plural canellas)

The aromatic inner bark of Canella winterana, used as a spice with properties similar to cinnamon.


marquise

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

(cooking) A rich dessert made with dark chocolate, butter, sugar, cocoa powder, eggs, and cream.


hot pint

(Scotland) a drink made from boiling beer to which is added nutmeg, eggs, sugar and whiskey; drunk during first footing.


agnolotti

agnolotti (countable and uncountable, plural agnolottis)

From Italian agnolotti, plural of agnolotto; see there for more.

A type of square or rectangular ravioli from Piedmont made from a small sheet of pasta folded up.


bigoli

A type of spaghetti, with a rough texture, from the Veneto.


oenophobia

You open it randomly, hit several pages devoted to "Cote de Nuits" alone, and go into advanced hypertensive oenophobia (wine-sticker shock).

1997 February 17, Tony Hendra, “Best Cellars”, in New York, page 48:

A new wine club called 600 Grapes asks us if we suffer from "oenophobia" -- a fear of wine.

2006 October 3, Larry Lipson, “Wineline For The Republic Of Sauvignon Blanc Fanciers”, in Daily News, Los Angeles:

Even avid wine lovers can be struck with a temporary case of oenophobia -- fear of wine -- around Thanksgiving.

2007 November 14, Karen Page, Andrew Dornenburg, “With These Strategies, Pick Your Pour”, in The Washington Post:

The fear or hatred of wine; anxiety related to wine.


bucatini

From Italian bucatini, diminutive of buco (“hole”).

You could make this with spaghetti or linguine or other types of long skinny pasta, but bucatini are what's used in Rome.

2012, Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook, Random House Publishing Group, →ISBN, page 197:

A thicker form of spaghetti with a hole running through it.


sugar honey ice tea

LL-Q1860 (eng)-Flame, not lame-sugar honey ice tea.wav

Derived from the words chosen so that their initials, in sequential order, spell out shit.


cappelletti

Diminutive plural of Italian cappello (“hat”).


conchiglie

Borrowed from Italian conchiglie, plural of conchiglia (“animal shell; pasta shell”).


farfalle

From Italian farfalle (“butterflies; bow ties; farfalle pasta”).

bor

pasta in the shape of butterflies or bow ties


manicotti

From Italian manicotti (“muffs”), plural of manicotto (“muff”), from manica (“sleeve”) + -etto (“meliorative suffix”).

Wide tubes of pasta filled with a savoury stuffing and baked in the oven.


paring knife

A thin-bladed knife intended for coring and paring (peeling) fruit such as apples as well as slicing small ingredients, especially used for precise and controlled cutting.


pepper mill

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

(historical, slang) The Curta, a cylindrical hand-held mechanical calculator invented in the 1930s.


Riesling

A white wine made from this grape (often slightly sweet).


strudel

en-noun

strudel (countable and uncountable, plural strudels)

Borrowed from German Strudel (“whirlpool, strudel”).

Steffan grinned at him and pointed to the oven. “She’s got something good in there,” he said, and added sadly, “only we don’t get any till lunch.” / “Strudel,” Ruth said. “Whoever heard of eating strudel for breakfast?” / “You know, Son,” Paul said soberly, “there are certain items that come under female jurisdiction. Just why strudel is appropriate for lunch and not for breakfast is beyond mere masculine comprehension. But one must learn to accept the inevitable. Life is hard.”

1956, Jean Z. Owen, chapter III, in The Troubled Heart, Philadelphia, Pa.: Muhlenberg Press, →LCCN, page 48:

(countable and uncountable) A pastry made from multiple thin layers of dough rolled up and filled with fruit, etc.


orecchiette

Borrowed from Italian orecchiette (literally “little ears”).

bor

A type of pasta, made with the thumb from a small disk, typically from Puglia.


pappardelle

/ˌpæpɑːˈdɛleɪ/

/ˌpæpɑɹˈdɛleɪ/

Borrowed from Italian pappardelle, plural of pappardella, from pappare (“to gobble up, tuck into (food)”).

Place the pappardelle (the strips of paste) on a hot dish, grate a little Parmesan cheese over them, add the hare condiment, and serve hot.

1899, Janet Ross, “Pappardelle with Hare”, in Leaves from Our Tuscan Kitchen or How to Cook Vegetables, London: J[oseph] M[alaby] Dent and Co., 29 & 30 Bedford Street, W.C., →OCLC, page 66:

In season one can enjoy spitted and skewered versions of such appetizing game as Larks (Allodoline), Thrushes (Tordi), Pheasant (Fagiano), and Partridges (Pernice), or the popular wide noodles with game or hare sauce known as Pappardelle.

[1957], Richard Hammond, George Martin, Eating in Italy: A Pocket Guide to Italian Food and Restaurants, New York, N.Y.: Scribner, →OCLC, page 83, column 1:

For the table a big platter of artichoke alla giudia, prosciutto with melon, and eggplant with ricotta affumicata. Then spaghetti alla carbonara, pappardelle with ragu of rabbit, and linguini with clams.

2010 August 13, Ryan Murphy, Jennifer Salt, 44:36 from the start, in Eat Pray Love:

A broad form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare).


penne rigate

A form of penne with a ribbed surface (to hold the sauce better).


rigatoni

en-noun

rigatoni (usually uncountable, plural rigatonis)

rigatoni pl (normally plural, singular rigatone)

rigatoni (canonical)
rigatoni (canonical plural)
rigatonis (plural)
rigatone (singular)

/ɹɪɡəˈtoʊni/

From Italian rigatoni, literally an augmented form of rigato (“striped”).

I think some of my rigatoni are still alive. I don’t like to eat them till they’re dead.

1992, Dean R[ay] Koontz, Hideaway, New York, N.Y.: G. P. Putnam’s Sons, →ISBN, page 316:

We had spoken briefly before dinner, just as Willy’s Christmas rigatoni were seeping up the stew sauce.

1993, Camilla T. Crespi [pseudonym; Camilla Trinchieri], chapter 16, in The Trouble with Thin Ice, New York, N.Y.: HarperCollins, →ISBN, page 127:

The large rigatoni are perfect for sopping up the creamy sauce.

2016 July 28 – August 3, Lauren Mifsud, “Chicken riggies”, in The Hippo, volume 15, number 30, Manchester, N.H.: Hippo Press, page 47, column 2:

A ribbed tubular form of pasta, larger than penne but with square-cut ends, often slightly curved.


suppli

Borrowed from Italian supplì, from French surprise, because of the supposedly unexpected filling. Doublet of surprise.

A rice croquette filled with mozzarella or meat, originally from Rome.


suppli al telefono

Borrowed from Italian supplì al telefono (literally “suppli on the telephone”), because when pulled apart the cheese is supposed to resemble telephone wires.

bor

A type of rice croquettes filled with mozzarella and deep-fried.


tortellini

head

tortellini (plural; singular tortellini or tortellino)

tortellini (singular)
tortellino (singular)

From Italian tortellini, plural of tortellino.

(cooking, food) small, ring-shaped pasta, stuffed with meat, cheese etc; eaten with a sauce or in a soup


tortelloni

From Italian tortelloni, plural of tortellone.


trenette

Unadapted borrowing from Italian trenette.

ubor

A form of pasta from Liguria, similar to narrow, thick tagliatelle.


salmi

en-noun

salmi (countable and uncountable, plural salmis)

From French salmis, from Italian salame, from sale (“salt”).

She went downstairs to the kitchen and actually cooked little dishes for him. "Isn't it a good salmi?" she said; "I made it for you. I can make you better dishes than that, and will when you come to see me."

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

(rare) A rich stew or ragout, especially of game.


kocho

A bread-like fermented food made from chopped and grated ensete pulp, a staple of Ethiopian cuisine.


cutlet

→ Burmese: ကတ်သလိတ် (katsa.lit)

→ Cantonese: 吉列 (gat1 lit6)

→ Chinese: 吉列 (jíliè)

→ Japanese: カツレツ (katsuretsu)

Japanese: カツ (katsu)

→ English: katsu

⇒ Japanese: 豚カツ (tonkatsu)

→ English: tonkatsu

From French côtelette (recorded in English since 1706), from Middle French costelette (“little rib”), from coste + -elette, from Old French coste (“rib, side”), from Latin costa. Influenced by English cut, as if from cut + -let. Doublet of kotleta.

kotelet

thicker slice of pork than the schnitzel


rubber chicken

rubber chicken (countable and uncountable, plural rubber chickens)

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

The name derives from the fact that the quality of the food often served at such events is secondary to the purpose of the events and seldom good.

The bill of fare consisted of an india-rubber chicken and boiled eggs.

1883 November 9, “Odds and Ends”, in Gloucester Citizen, page 4:

It was the hoedowns and the caucuses and the rubber chicken dinners and the big DFL blowouts at the Minneapolis Auditorium.

1997, Jim Klobuchar, Minstrel: My Adventure in Newspapering, page 88:

She had felt the same way about attending political gatherings—the rubber-chicken luncheons and living room campaign coffee hours— back when Brandon had been a candidate for public office.

2009, J. A. Jance, Kiss of the Bees, page 33:

This is an annual shindig where politicians and members of the media sit down together, have a few beers and eat some rubber chicken, and political leaders of the day make a few silly speeches at their own expense.

2009, Rick Mercer, Rick Mercer Report: The Paperback Book, page 291:

What the hell have you devoted all these years to politics for if all you want to do is to work the rubber chicken circuit and hang out with elderly activists!'

2020, John Bercow, Unspeakable: The Sunday Times Bestselling Autobiography:

I found both the rubber chicken and the political offering equally unappetising.

2021, Elizabeth Farrelly, Killing Sydney: The Fight for a City's Soul:

(colloquial, uncountable, usually attributive) The mediocre food served at social events, especially political fundraisers.


beancake

beancake (countable and uncountable, plural beancakes)

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

Akara, a west-African fritter made from black-eyed peas.


cannoli

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

/k̬ɐˈnɔːlɪ̆/

Borrowed from Italian cannoli (plural of cannolo) or Sicilian cannoli (plural of cannolu); see there for more.

Leave the gun. Take the cannoli.

1972, Mario Puzo, Francis Ford Coppola, The Godfather, spoken by Peter Clemenza (Richard S. Castellano):

(chiefly in the plural) A tube of fried pastry, typical of Sicily, filled with ricotta or similar cream cheese, and flavorings, eaten as a dessert.

كَانُّولِي

tube of fried pastry filled with ricotta


cassata

cassata (countable and uncountable, plural cassatas)

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

Borrowed from Italian cassata (“cassata siciliana”), from Sicilian cassata, probably from Vulgar Latin *cāseāta, from cāseus (“cheese”). Compare Maltese qassata (“savoury pastry with ricotta filling”), confirming that the use of ricotta cheese is what unites all of the relevant dishes (and hence probably the original meaning).

cog

A type of tutti-frutti or Neapolitan ice cream with nuts and candied fruits.


cassata siciliana

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

/kəˈsɑːtə sɪt͡ʃɪliˈɑːnə/

Borrowed from Italian cassata siciliana (literally “Sicilian cassata”).

bor

A rich cake, typical of Sicily, containing liqueur layered with ricotta, candied fruit and chocolate.

كَاسَّاتَا

Sicilian cake with liqueur, ricotta, candied fruit and chocolate

كَاسَّاتَا سِيشِيلْيَانَا

kāssātā sīšīlyānā


granita

en-noun

granita (countable and uncountable, plural granitas)

From Italian granita, from granire (“to granulate”). Compare granite.

You're gonna think I'm insane, but that's actually delicious. It's kind of like a savory granita.

2024, Eitan Bernath, 0:15 from the start, in Shaved frozen cucumber tomato salad might sound absolutely insane, but it turned out to be a delicious savory granita. Don’t knock it till you try it! #shavedice #recipe #tomatoes #frozentreats #summercooking:

An Italian dessert of fruit purée etc. on crushed ice.


panna cotta

panna cotta (countable and uncountable, plural panna cottas)

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

Borrowed from Italian panna cotta (literally “cooked cream”).

bor

A northern Italian dessert consisting of flavoured double cream set with gelatine, often served with fruit sauce or caramel syrup.


pastiera

Borrowed from Italian, from pasta (“pasta, dough”).

A Neapolitan tart made from wheat, eggs, and ricotta, traditionally eaten at Easter.


safflower

en-noun

safflower (countable and uncountable, plural safflowers)

From Middle French safleur; originally from Arabic أَصْفَر (ʔaṣfar, “yellow”) but influenced by safran (“saffron”) and fleur (“flower”).

Safflower is unusual: if you add alkalis to the dye broth it is yellow; with acids it goes a beautiful crimson pink which is the colour of the original ‘red’ tape once tied around legal documents in England […].

2002, Victoria Finlay, Colour, page 195:

Carthamus tinctorius
Carthamus tinctorius#Translingual

A cultivated thistle-like plant, Carthamus tinctorius, family Asteraceae, now grown mainly for its oil.


Bel Paese

/ˌbɛl pɑːˈeɪzɪ/

Borrowed from Italian Bel Paese, from bel paese (literary for “Italy”, literally “fair, beautiful country”).

A soft, mild, creamy Italian cheese shaped in small disks and produced from cow's milk, originally from Lombardy.


caciocavallo

caciocavallo (usually uncountable, plural caciocavallos)

/ˌkɑːtʃəʊkəˈvɑːləʊ/

Borrowed from Italian caciocavallo, from cacio (“cheese”) + a cavallo (“on horseback”), from Sicilian casucavaḍḍu, from the custom of draping two cheeses over a pole to dry. Doublet of kashkaval.

af

An Italian cheese, similar to provolone, originally from Sicily and the South.


gorgonzola

en-noun

gorgonzola (countable and uncountable, plural gorgonzolas)

From Italian Gorgonzola, a town in northern Italy where the cheese originated.

A blue-veined Italian cheese, made from cow's milk.


mascarpone

mascarpone (usually uncountable, plural mascarpones)

Borrowed from Italian mascarpone, from Lombard.

A soft, creamy Italian cheese that is not pressed or aged; often used in desserts.


pecorino

pecorino (countable and uncountable, plural pecorinos or pecorini)

Borrowed from Italian pecorino, from pecora (“sheep”).

Later that evening the two of them sat together in the tiny pantry just off the kitchen, the residue of pecorino cheese and cuts of hanging smoked pork strong and delicious around them.

2022, Maddie Mortimer, Maps of Our Spectacular Bodies, Picador, page 282:

Any of a family of Italian hard cheeses made from ewe's milk.


ricotta

ricotta (countable and uncountable, plural ricottas)

Borrowed from Italian ricotta (literally “cooked again”), from Latin recocta.

bor

A soft Italian unsalted whey cheese resembling cottage cheese.

Museum of Fine Arts of Lyon
Vincenzo Campi
ricotta


taleggio

en-noun

taleggio (usually uncountable, plural taleggios)

/təˈlɛdʒiəʊ/

Borrowed from Italian taleggio, from a place name.


toma

Borrowed from Italian toma. Cognate with Sicilian tuma.

A semi-hard Italian cheese from Piedmont


caffè americano

caffè americano (countable and uncountable, plural caffè americanos)


corretto

No more pizza, no more correttos, just another place renting VHS tapes.

An espresso coffee with a dash of grappa or other liqueur.


caffè latte

caffè latte (countable and uncountable, plural caffè lattes)

Unadapted borrowing from Italian caffè latte.


bouillabaisse

en-noun

bouillabaisse (countable and uncountable, plural bouillabaisses)

LL-Q1860 (eng)-I learned some phrases-bouillabaisse.wav

Borrowed from French bouillabaisse, from Occitan bolhabaissa, bouiabaisso, possibly a compound of bolhir (“to boil”) + abaissar (“to lower (the temperature)”).

affix

And here's an inn, not rich and splendid, / But still in comfortable case; / The which in youth I oft attended, / To eat a bowl of Bouillabaisse. // This Bouillabaisse a noble dish is— / A sort of soup, or broth, or brew, / Or hotchpotch of all sorts of fishes, / That Greenwich never could outdo; / Green herbs, red peppers, mussels, saffern, / Soles, onions, garlic, roach, and dace; / All these you eat at Terré's tavern, / In that one dish of Bouillabaisse.

1849, [William Makepeace Thackeray], “The Ballad of Bouillabaisse”, in Punch, or The London Charivari, volume XVI, London: Published at the office, 85, Fleet Street, →OCLC, page 67, column 1:

First of all they dined together at a delightful little Franco-Italian pothouse near Leicester Square, where they had bouillabaisse (imagine the Laird's delight), and spaghetti, and a poulet rôti, which is such a different affair from a roast fowl!

1894, George du Maurier, “Part Fifth: Little Billee: An Interlude”, in Trilby: A Novel, New York, N.Y.: Harper & Brothers, →OCLC, page 243:

Further to the east he could see the jetty of the Yacht Club, where one may eat to surfeit of the best bouillabaisse in the world, in some of the best company.

1926 November, Perceval Gibbon, “The Tryst”, in The Strand Magazine: An Illustrated Monthly, volume LXXII, London: George Newnes, Ltd., […], →OCLC, page 468, column 2:

A remarkable bouillabaisse is served up in the little restaurant where I take my meals, that is, lunch, for in the evening I eat only fruit, figs and grapes mostly, in my room.

1942, D. Barlone, “[3 September 1940]”, in L. V. Cass, transl., A French Officer’s Diary: (23 August 1939 – 1 October 1940), 1st paperback edition, Cambridge, Cambridgeshire: University Press, published 2011, →ISBN, page 133:

On the very bridge of the boat, exhilarated, he [Henri de Toulouse-Lautrec] concocted elaborate bouillabaisses, refining his recipes with priestly gravity.

1982, Mary Tapié de Céleyran, edited by Georges Beauté, A Toulouse-Lautrec Album, Salt Lake City, Ut.: Gibbs M. Smith, →ISBN, page 62, column 1:

If you want to start an argument among Frenchmen, just ask a group of them what goes into an authentic bouillabaisse—that lusty Mediterranean seafood stew fragrant with the aroma of fish, shellfish and saffron. The dish was first brought to Marseilles by sailors, and legend has it that the Greek goddess Venus cooked bouillabaisse for her husband Vulcan to put him to sleep so that she could go about other business.

1985 December, John Mariani, “Entertaining on Board: Bouillabaisse—a Fine Kettle of Fish”, in Peter A. Janssen, editor, Motor Boating & Sailing, volume 156, number 6, New York, N.Y.: Hearst Corporation, →ISSN, →OCLC, page 28, column 1:

Catfish and redfish, turtles and shellfish (e.g. deep-fried clams) were often eaten in fricassees or bouillabaisses and in late summer, oysters and crawfish (described by one observer as "des ecrevices^([sic – meaning écrevisses]) magnifiques") were consumed with enthusiasm [...].

2013 April, Mary C[arolyn] Beaudry, “Mixing Food, Mixing Cultures: Archaeological Perspectives”, in W. Paul van Pelt, editor, Archaeological Review from Cambridge, volume 28, numbers 1 (Archaeology and Cultural Mixture), Cambridge, Cambridgeshire: Division of Archaeology, University of Cambridge, →ISSN, →OCLC, page 294:

A type of fish soup or stew from Provence, France.

марсе́льская уха́ f (marsélʹskaja uxá, literally “Marseilles fish soup”)


caffè macchiato

en-noun

caffè macchiato (countable and uncountable, plural caffè macchiatos)

He ascends to the above and fetches double lattes, caffè macchiatos, triple mochas for the Programmer, coming back trembling at what he has seen:[…]

2009, Anne Finger, Call Me Ahab: A Short Story Collection, University of Nebraska Press, page 31:

I loved you before you were born, have waited for you to be born, went to that café today waiting for you to sit there and order three caffè macchiatos—with just the thinnest streak of coffee—and to see me and to recognize in me, beyond the mask of my years, the man you have been expecting even before you came into this world.

2010, Frederic Tuten, Self Portraits: Fictions, New York, N.Y., London: W. W. Norton & Company, page 85:

Riley was carrying two cups of caffè macchiato.

2017, Rosa Temple, Playing Her Cards Right, HarperCollinsPublishers, →ISBN:

‘[…]I’ve had an idea! Let me explain …’ ‘Not before I’ve had some coffee!’ Francis hauled himself out of bed. Ten minutes later he crawled up the stairs again with two perfect caffè macchiatos. Only when he’d emptied his cup did he allow the conversation to proceed.

2021, Peter Scott-Morgan, Peter 2.0, Penguin Books, published 2022:


julienne

From French julienne (1722), from given name Jules or Julien, presumably from an otherwise unknown chef of that name. Originally used in potage julienne (“Julienne potage, soup in the manner of Jules/Julien”), meaning “soup made from thin slices”; this sense is now known as chiffonade.

I compose a Julienne of carrots, leeks, turnips, sorrel, French beans, celery, green peas, &c. These I prepare in the ordinary way, which consists in cutting the carrots, turnips, leeks, French beans and celery into small pieces, either round or long.

1812, M. Appert, anonymous translator, The Art of Preserving All Kinds of Animal and Vegetable Substances, translation of original in French:

(cooking) A garnish of vegetables cut into long, thin strips.


Véronique

chicken Véronique; scallops Véronique

(cooking, postpositive) Prepared with wine, grapes, and a cream sauce.


kipfel

From German Kipfel, diminutive of Kipf (“wagon post”), from Old High German kipfa, chipf, from Latin cippus (“post”).

Bake the kipfel on wafers, in a very moderate oven.

1880, C. J. Peterson, Peterson's Magazine, volumes 77–78, page 314:

The son of a former houseowner in the Stumpergasse told me that the young Hitler would go every morning to a Jewish distiller (Branntweiner) near his flat to have a small breakfast there consisting always of ‘a tea and a kipfel’.

2003, Brigitte Hamann, edited by Hans Mommsen, The Third Reich Between Vision and Reality: New Perspectives on German History 1918–1945, Hitler and Vienna: The Truth about his Formative Years, page 35:

From this fine, sweet, almost cake-like yeast dough, rolled out fairly thin, can be made a variety of delicious desserts, coffee cakes, butter horns, turnovers, crescent rolls, schnecken, kipfel, or nut rolls.

2006, Edna Staebler, Food That Really Schmecks, page 167:

A type of crescent-shaped biscuit or bread roll.


Fourth of July

/ˌfɔːθ‿əv d͡ʒʊˈlaɪ/

/ˌfɔɹθ‿əv d͡ʒəˈlaɪ/

LL-Q1860 (eng)-Flame, not lame-Fourth of July.wav

The proper noun is probably derived from the phrase “the fourth day of July”. The common noun is derived from the proper noun.

And the Ohio State Journal reports that “it was the hottest, quietest, and safest Fourth of July that Columbus ever had. The firecracker, the gun, and the cannon did not appear, and so there was not an injured or mangled boy or dead body anywhere yesterday as a result of powder patriotism. What a happy condition for the city to be in! What a marked difference from other days, after the Fourth. It seems that these ear splitting and soul stabbing Fourth of Julys are ended; and it is well; it is very well.”

1911 July 16, “A Saner Fourth”, in The Chicago Sunday Tribune, volume LXX, number 29, Chicago, Ill.: The Tribune Company, Metropolitan Section, page 4, column 3:

MARY went in to the frail little mother and told her the news through the cotton wool in both ears. Mrs. Davis had no difficulty hearing, so beautifully penetrating is good news. The relief in her pale little face “choked” Mary. / “My dear! You are an angel, there in that white robe! All you haven’t got is wings! If you knew—if anybody but me could know the tortures Fourth of Julys are to me.[…]”

1921 July 2, Annie Hamilton Donnell, “Do-As-You-Please Day: A Fourth of July Story”, in The Christian Herald […], volume 44, number 27, New York, N.Y.: Graham Patterson, page 469, column 1:

Our Fourth of Julys are sounding different, too. Come to one of our barbeques and you might hear “Praise the Lord and Pass the Metamucil” or that ol’ patriotic favorite “Let Eardrums Ring.”

2005, Martha Bolton, “Season’s Greetings”, in Growing Your Own Turtleneck… and Other Benefits of Aging, Bloomington, Minn.: Bethany House Publishers, →ISBN, page 98:

The national holiday of Independence Day in the United States, celebrated on the fourth day in July to mark the anniversary of the signing of the Declaration of Independence from Great Britain in 1776.


Fourth of July

/ˌfɔːθ‿əv d͡ʒʊˈlaɪ/

/ˌfɔɹθ‿əv d͡ʒəˈlaɪ/

(chiefly US) A cocktail containing one part grenadine syrup, one part vodka, and one part blue curaçao, reminiscent of the red, white, and blue colours of the United States flag, often poured in layers so that the colours do not mix when the drink is served.


Campari

An Italian mildly bitter apéritif, coloured with cochineal, often drunk with soda water or orange juice.


Cinzano

Cinzano (countable and uncountable, plural Cinzanos)

a brand of Italian vermouth available in several versions


pasta e fagioli

Borrowed from Italian pasta e fagioli (literally “pasta and beans”). Doublet of pasta fazool.

bor

An Italian soup made with pasta and cannellini beans.


amatriciana

A traditional Italian pasta sauce based on guanciale, pecorino, and tomato.

أَمَاتْرِيسِيَانَا

Italian pasta sauce based on guanciale, pecorino and tomato


ice cream headache

en-noun

ice cream headache (plural ice cream headaches)

In my wilder days as a winter surfer we all knew about the sickening frontal headache that resulted within seconds of driving through a breaking wave. The pain continued for 20 to 30 seconds, only to be reinforced by the next breaking wave. Even then (35 years ago) we always referred to the pain as the ice cream headache.

Harris, Mark (1997 September 6) “Cerebral vasoconstriction causing decrease in arterial flow may have role”, in Ice cream headache, volume 315, number 609

A type of headache caused by cold around the brain, either at the back of the throat when eating ice cream (as the name suggests), or from cold around the outside of the head.


carbonara

carbonara (countable and uncountable, plural carbonaras)

/ˌkɑːbəˈnɑːɹə/

/ˌkɑɹbəˈnɑɹə/

/ˌkɑɹbəˈnæɹə/

From the Italian carbonara, shortening of alla carbonara (literally “in the manner of charcoal burners”, or “in the manner of the Carbonari”), ultimately from carbone (“coal”).

One of my own grand carbonaras, some crisp and spicy greens, a clean Tuscan white, a pint of raspberry sorbet, a pot of freshly ground strong coffee, and a long beguiling night on my couch in pajamas with cannabis, good TV, and no qualms about the future, please.

1999, Roger D. Skillings, Where the Time Goes, page 10:

A thick Italian pasta sauce, made with guanciale, grated cheese, beaten egg yolks and pepper.


puttanesca

puttanesca (usually uncountable, plural puttanescas)

Borrowed from Italian puttanesca (feminine of puttanesco, literally “whorish, sluttish”), from puttana (“whore”).

bor

feminine of <i class="Latn mention" lang="it">puttanesco</i>

A cooking sauce made from tomato flavoured with garlic, anchovies, capers and olives, created in Naples.


puttanesca

spaghetti puttanesca

(usually postpositive) Served with puttanesca sauce.


ragù

en-noun

ragù (countable and uncountable, plural ragùs)

From Italian ragù, from French ragoût, from Middle French ragoûter (“to awaken the appetite”), from goût (“taste”), from Latin gustus. Doublet of ragout.

der

An Italian pasta sauce containing ground meat cooked with sautéed vegetables in tomato sauce or some other kind of liquid.


vongole

From Italian alle vongole (“with clams”). See vongola.

Got my pasta vongole with giant clams. And then a Vespa ride with you. You're wearing the shirt that I gave you. You made my Italian dream come true.

2022 November 6, Mike White, “Italian Dream”, in Mike White, director, The White Lotus, season 2, episode 2, spoken by Tanya McQuoid (Jennifer Coolidge), via HBO:

(usually postpositive) Said of pasta served in a sauce with clams and other ingredients, such as olive oil and tomatoes.


ponzu

Borrowed from Japanese ポン酢 (ponzu), in turn from Dutch pons (“punch”, obsolete, superseded by punch), from English punch, ultimately from Sanskrit पञ्चन् (páñcan, “five”). Doublet of cinque, five, pimp (“five”), punch (“beverage”), and sengi (“currency”); related to Pompeii.

obsolete, superseded by <i class="Latn mention" lang="nl">punch</i>

doublet

A sour citrus-based sauce usually made from the juice of the 橙 (daidai), an Asian variety of bitter orange, mixed with soy sauce.


whip up

en-verb

whip up (third-person singular simple present whips up, present participle whipping up, simple past and past participle whipped up)

whips up (present singular third-person)
whipping up (participle present)
whipped up (participle past)
whipped up (past)

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

Coordinate term: mix up

Near-synonym: cook up

I'll whip up a quick meal for our unexpected guests.

Whipping up a healthy breakfast has never been easier. Neither has knocking off your fave Starbucks snack either, thanks to this TikTok-approved egg bite maker.

2024 October 8, Lauren Gruber, Megan Uy, “We Found Sooo Many Viral TikTok Items on Sale for October Prime Day”, in Cosmopolitan:

(transitive) To produce (something) quickly, especially food.


zep

Anywhere else, it might be called a hoagie, or a sub, or a hero. In Two Mills it's a zep. And even though at first it might look like the others, it's not. Like, you'll never find lettuce on a zep. Or mayonnaise.

1991, Jerry Spinelli, Dump Days, page 10:

(US, dialectal) A certain type of submarine sandwich


stottie

(Geordie) A round flat loaf of bread, traditionally pan-fried rather than oven-baked.


stotty

(Geordie) Alternative spelling of stottie


Anzac biscuit

Associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.

(Australia, New Zealand) A biscuit made from oats, coconut and golden syrup.


kirsch

en-noun

kirsch (usually uncountable, plural kirsches)

Borrowed from French kirsch, from German Kirschwasser (“cherry water”). Doublet of cerise and cherry.

(often capitalized) A clear brandy made from black cherries: kirschwasser.


kitchenware

kitchenware (usually uncountable, plural kitchenwares)

The new chef reorganized the space where we keep the pots, pans, and other kitchenware.

He works in the kitchenware section of the department store.

The kitchenware company, which for decades dominated the world of food storage, since 2020 had warned of doubt in its ability to stay in business.

2024 September 18, Eliza Ronalds-Hannon, “Tupperware Files for Bankruptcy Amid Declining Sales and Growing Competition”, in Time:

Instruments and utensils found in a kitchen, particularly those associated with the preparation and serving of food.

keukengerei

instruments and utensils found in a kitchen


comfit

From Old French confit (“preserved fruit”), from Latin cōnfectum. Doublet of confect, confetto, confit, and konfyt.

doublet

Heart! you swear like a comfit-maker's wife.

c. 1597 (date written), William Shakespeare, “The First Part of Henry the Fourth, […]”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act III, scene i]:

"Why, what are they?" she asked, looking at him askance. ¶ "Hashish; did you never hear of it?" ¶ "Oh, yes; it's that Indian stuff which brings one fantastic visions, isn't it? I've always wanted to see and taste it, and now I will," cried Belle, nibbling at one of the bean-shaped comfits with its green heart.

But since I ate your present of comfits—and they were admirable comfits, and I ate them with speed—my heart is changed and inclined toward you, I know not why or how, except it be through magic.

1922, James Elroy Flecker, The Story of Hassan of Baghdad and How he Came to Make the Golden Journey to Samarkand, New York: Alfred A. Knopf, act I, page 17:

A confection consisting of a nut, seed or fruit coated with sugar.


comfit

en-verb

comfit (third-person singular simple present comfits, present participle comfiting, simple past and past participle comfited)

comfits (present singular third-person)
comfiting (participle present)
comfited (participle past)
comfited (past)

17th c, Abraham Cowley, The First Nemeæan Ode of Pindar: The Muse, 1795, Robert Anderson (editor), The Works of the British Poets, Volume 5, page 302,
The fruit which does ſo quickly waſte, // Men ſcarce can ſee it, much leſs taſte, // Thou comfiteſt in ſweets to make it laſt.

(transitive, obsolete) To make into a dry sugared confection.


comfit

Acronym, from Computer Facial Identification Techniques.

A black and white comfit of a man with a chin shaped like a spade, doorstop for a nose..

(Australia) A computerised image of a suspect produced for the police force.


johnnycake

From johnny, alteration of journey, + cake.

Next mornin' I was up early and when the banker turned out I was fryin' a couple of slices of the pork and had some coffee b'ilin'. Likewise there was a pan of johnnycake in the oven.

1910, Joseph C. Lincoln, chapter II, in The Depot Master:

(US) A dense, baked or fried flatbread made of cornmeal.


meatloaf

en-noun

meatloaf (countable and uncountable, plural meatloaves)

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

For his meatloaf, he mixed the meat, eggs, chopped onion, breadcrumbs, tomato sauce and a can of beer according to the instructions, then diced in an apple he had lying around.

Meat Loaf.—Chop fine whatever cold meat you have, fat and lean together, add pepper, salt and finely chopped onion, two slices of bread which have been soaked in milk, and one egg mix well together and bake in form. This makes an admirable tea or breakfast dish.

1876, “Farm and Household. Selected Recipes.”, in The Grange Advance, Red Wing, Minn.:

A dish of ground meat (usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used) formed into a loaf shape, mixed with egg and breadcrumbs, then baked or smoked, and usually served in slices.


sweating

sweating (countable and uncountable, plural sweatings)

From Middle English sweting, swetynge, equivalent to sweat + -ing (gerund ending).

(cooking, figurative) The gentle heating of vegetables in oil or butter.


granary bread

granary bread (countable and uncountable, plural granary breads)

(British) bread, not made from white or brown flour, that contains wheatgerm, whole grains and malt.


mooncake

From moon + cake, a calque of Mandarin 月餅 /月饼 (yuèbíng, “mooncake”), from 月 (yuè, “moon”) + 餅 /饼 (bíng, “pastry; biscuit, cookie”), probably because the pastry’s traditional round shape resembles the full moon visible during the Mid-Autumn Festival.

calque

The fifteenth Day of the eighth Moon, is ſolemniz'd by the Chineſes with great feaſting and rejoycing. […] To this purpoſe, the preceding Days they ſend to one another Preſents of little Loaves and Sugar-Cakes, which they call Yue Pim, or Moon-Cakes. They are round, but the biggeſt, which are about two hands breadth in diameter, and repreſent the Full Moon, have every one a Hare in the middle made of a Paſt of Walnuts, Almonds, Pine-Apple-Kernels and other Indgredients. Theſe they eat by the Light of the moon; the Richer ſort having their Muſick alſo playing about 'em, which is very good.

1688, Gabriel Magaillans [i.e., Gabriel de Magalhães], “Of Several Other Palaces, and Some Temples Erected within the Same Enclosures”, in [anonymous], transl., A New History of China, Containing a Description of the Most Considerable Particulars of that Vast Empire. […], London: […] Thomas Newborough, […], →OCLC, page 318:

Mei-kwei 玫丨 [i.e., 玫瑰] name of a pearl; also of a round cake, called the moon-cake, eaten at the harvest moon; […]

1819, R[obert] Morrison, “瑰 [guī]”, in A Dictionary of the Chinese Language, […], part II, volume I, Macao: […] East India Company’s Press, by P[eter] P[erring] Thoms, →OCLC, entry number 6772, page 507, column 3:

The 15th day of the 8th moon is the 中秋 mid autumn feast. […] The cake shops are cleared of other stock, and nothing is to be bought in them for many days but the moon cakes. The moon cake—I am afraid I cannot convey an idea in words, of the delicacy of this exquisite morceau. I merely give its composition, and leave the rest to the imagination of the reader. A small pie in shape of a pork pie, with a crust not quite so tough as well tanned leather, filled with lumps of pork fat mixed with sugar, almonds, chopped walnuts, sesamum, and other varieties of seed.

1870 December, F. H. Ewer, “Some Account of Festivals in Canton”, in Justus Doolittle, editor, The Chinese Recorder and Missionary Journal, volume 3, number 7, Foochow, Fukien, China: Rozario, Marcal & Co., published 1871, →OCLC, paragraph VII, page 187, column 2:

[M]aybe his mother has promised him a mango or a moon-cake if he would be good; […]

1890 February, Yan Phou Lee, “The Boys and Girls of China”, in Mary Mapes Dodge, editor, St. Nicholas: An Illustrated Magazine for Young Folks, volume XVII, part I, number 4, New York, N.Y.: The Century Co., →OCLC, page 362, column 2:

The emblematical pastry of the period, the moon cake, has for its ingredients a little bit of everything grown during all the seasons of the year. […] Indeed, it is the nearest thing to pie the Chinese cookery affords. Bits of pork, cabbage, pumpkin, figs, fruit and fowl baked together in a cast-iron crust, seasoned with pork fat, may not be appetizing to the Caucasian taste, but they tickle the palate of a Chinaman into epicurean laughter and make him believe he is enlarging his mind proportionately with his waist.

1893 April, Don Seitz, “A Celestial Farm on Long Island”, in Frank Leslie’s Popular Monthly, volume XXXV, number 4, New York, N.Y.: Frank Leslie’s Publishing House, […], →OCLC, page 495, column 2:

The servants had already packed and loaded a rickshaw with the day's basic provisions: […] sweaty earthen jars of preserved meats and vegetables; stacks of red boxes lined with four mooncakes each; and of course, sleeping mats for our afternoon map.

1989, Amy Tan, “Ying-Ying St. Clair: The Moon Lady”, in The Joy Luck Club, New York, N.Y.: G[eorge] P[almer] Putnam’s Sons, →ISBN, page 73:

The round moon cakes, measuring about three inches in diameter and one and a half inches in thickness, resembled Western fruit cakes in taste and consistency. These cakes were made with melon seeds, lotus seeds, almonds, minced meats, bean paste, orange peels, and lard. A golden yolk from a salted duck egg was placed at the center of each cake, and the golden brown crust was decorated with symbols of the festival. Traditionally, thirteen moon cakes were piled into a pyramid to symbolize the thirteen moons of a "complete year"—that is, twelve moons plus one intercalary moon.

1989, K. S. Tom, “Celebrations and Festivals”, in Echoes from Old China: Life, Legends and Lore of the Middle Kingdom, Honolulu, Hi.: Hawaii Chinese History Center, published 2000, →ISBN, page 40, column 2:

During the year we gathered together in the coolie room a few times to celebrate certain festive occasions, like the Ghost Month or the Mooncake Festival. If you had money to spare, you would buy some food, for example mooncakes to celebrate with your sisters.

1994, Claire Chiang, “Female Migrants in Singapore: Towards a Strategy of Pragmatism and Coping”, in Maria Jaschok, Suzanne Miers, editors, Women and Chinese Patriarchy: Submission, Servitude and Escape, Hong Kong: Hong Kong University Press; London: Zed Books, →ISBN, part III (Social Remedies and Avenues of Escape), page 245:

[S]he just said, 'The mooncake, if don't eat, must throw away. But like that waste money, very gek sim.' I didn't want to hurt her heart, so I ate the cake. My mother watched me eat the mooncake. 'Do you like it?'

1997, Hwee Hwee Tan, Foreign Bodies […], 1st trade paperback edition, New York, N.Y.: Washington Square Press, Pocket Books, published January 2000, →ISBN, page 149:

Fruit mince moon cakes […] Over the years, the Chinese moon cake has evolved into a variety of treats with different fillings. To cater to the health-conscious, many bakeries also offer miniature moon cakes and sugar-free moon cakes. I have used a fruit mince filling to make these moon cakes a little more familiar to the European palate, but you do need a moon cake mould to make these.

2007, Dean Brettschneider, “Pastries”, in Global Baker: Inspirational Breads, Cakes, Pastries and Desserts with International Influences, new edition, Singapore: Marshall Cavendish Cuisine, published 2020, →ISBN, page 120:

Remember the overthrow of the Manchus, when messages hidden in moon cakes roused the people to bring arms to the meeting place.

2008, Chin Woon Ping, “Mooncakes and the Moon”, in Hakka Soul: Memories, Migrations, and Meals, Singapore: NUS Press, →ISBN, page 29:

Tea and moon-cakes were served after dinner. The cakes came in square, octagonal and round shapes, each one about two inches thick and covered in a soft, brown skin. Emily cut them into quarter slices and handed them round.

2012, Tan Twan Eng, chapter 10, in The Garden of Evening Mists, Newcastle upon Tyne, Tyne and Wear: Myrmidon Books, →ISBN, page 143:

A rich, dense Chinese pastry traditionally filled with lotus seed paste and nowadays with a variety of other fillings, usually eaten during the Mid-Autumn Festival (on the 15th day of the eighth month of the Chinese lunisolar calendar; early September to early October).

كَعْكَة اَلْقَمَر

Chinese pastry usually eaten during the Mid-Autumn Festival


birdseed

en-noun

birdseed (usually uncountable, plural birdseeds)

If you set out birdseed in the winter, cardinals will be encouraged to overwinter.

Seed, usually constituting a mixture from several species of plant, set out as food for birds.


hominy

hominy (usually uncountable, plural hominies)

harmony (non-rhotic, father-bother merger, weak vowel merger)

First recorded in 1629. From Powhatan ("Virginia Algonquian"), though the exact source word is in question: suggestions include uskatahomen, appuminnéonash (“parched corn”), and rokohamin (“parched, ground corn”), the last yielding also the unclipped rockahominy.

Then his plate was put before him: hominy grits and a scrap of bacon. He wanted to cry, like a child: ‘But, Mama, it's my birthday!’

1953, James Baldwin, “The Seventh Day”, in Go Tell It on the Mountain (Penguin Classics), London: Penguin Books, published 2001, →ISBN:

A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.


hand pie

The original intention for pies was a self-contained unit of food. Nothing exemplifies this more than a turnover or a hand pie. The crust is the edible container and the food is mobile and tidy.

2012, Millicent Souris, How to Build a Better Pie:

(US) (Southern) A semilunar pastry with either a sweet or savory filling, formed by placing a dollop of filling onto a circular piece of biscuit-style dough and then folding it over and crimping it shut. They may be baked, fried or deep-fried.


Pythagorean

/pɪˌθaɡəˈɹiːən/

From Latin Pȳthagorēus (“pertaining to Pythagoras”) + -an. Compare Pythagoric.

uder

Plato could still speak the language of archaic myth. He could speak it, because he was a Pythagorean, and myth was their technical language.

1981, William Irwin Thompson, The Time Falling Bodies Take to Light: Mythology, Sexuality and the Origins of Culture, London: Rider/Hutchinson & Co., page 268:

Plato clearly distinguished the Orphics and the Pythagoreans.

2021, Andrea Nightingale, Philosophy and Religion in Plato's Dialogues, Cambridge University Press, →ISBN, page 137:

A follower of Pythagoras; someone who believes in or advocates Pythagoreanism.


Cornish pasty

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

[…] after we have removed some of the dust of our journey, we sit down to a well-spread tea-table, on which a noble Cornish pasty holds the post of honour.

1854, Chambers's Journal of popular literature, science and arts, W. & R. Chambers:

A kind of meat pie, not made in a pie pan but with a large piece of folded-over pastry dough, crimped shut, then baked on a sheet. There is no one standard recipe, but it usually includes meat and vegetables in a thick hearty sauce.


pie pan

(cooking) A pan for holding and shaping the dough and filling of a pie, made of a heat-conducting metal, glass or other ceramic, and (more recently) silicone.


brown ale

en-noun

brown ale (countable and uncountable, plural brown ales)

A type of beer characterised by its brown colour and rich malty, hoppy flavour with hints of caramel.


Broon

Myek mine a bottle of Broon, pet.

(Geordie) Newcastle Brown Ale, a well known brand of brown ale beer.


Broonale

Give is a bottle of Broonale, pet!


beignet

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

Borrowed from French beignet, ultimately of Frankish origin.

We sat in a New Orleans cafe eating beignets and sipping cappuccinos.

(US) A Louisiana-style fried doughnut or fritter covered in powdered sugar.


noisette

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

From French, diminutive of noix (“nut”). The rose takes its name from the French gardener of Charleston, South Carolina, who produced it in 1817.

A hybrid rose, from the China rose and the musk rose.


ragout

ragout (countable and uncountable, plural ragouts)

Borrowed from French ragoût. Compare ragù of the same origin, borrowed from Italian.

a stew of meat and vegetables mixed together


haslet

Inherited from Middle English hastelet, from Anglo-Norman hastilet (“roast meat”), diminutive of haste (“spear, spit, roast meat”), from Latin hasta (“spear”).

The internal organs of an animal, especially the heart and liver of a pig.

Shortly before serving lay the haslet on a warm dish, melt 1 ounce butter in a small saucepan […]

1914, Gesine Lemcke, European and American cuisine, page 309:


roulade

From French roulade, from rouler (“to roll”), from Old French roler.

(cooking) A slice of meat that is rolled up, stuffed, and cooked.


daube

daube (countable and uncountable, plural daubes)

“Christ, I tell you true, Irene, that child won't listen to nobody! I'm trying to cook her some spaghettis and daube, and she keeps on playing in my pot.”

1963 (date written), John Kennedy Toole, A Confederacy of Dunces, London: Penguin Books, published 1980 (1981 printing), →ISBN:


braxy

braxy (countable and uncountable, plural braxies)

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


bouilli

bouilli (countable and uncountable, plural bouillis)

Borrowed from French bouilli (“boiled”).

Proofs of the presence of the white man are found all over the Territory in the shape of old bouilli tins, &c., and often when out after a strayed horse, I have imagined myself to be in wilds untrodden except by the foot of the blackfellow, but the sight of an unassuming empty sardine tin would remind me that the ubiquitous digger had been there first.

1887, Harriet W. Daly, Digging, Squatting, and Pioneering Life in the Northern Territory of South Australia, page 342:


pemmican

pemmican (usually uncountable, plural pemmicans)

From Cree ᐱᒦᐦᑳᐣ (pimiihkaan, “pemmican”), from Cree ᐱᒥᕀ (pimiy, “grease, oil, lard”) + -ᐃᐦᑳᐣ (-ihkaan, “hand made”), from Proto-Algonquian *pemyi.

I tried to eat some pemmican, but my mouth was too dry.

2013, Philipp Meyer, The Son, Simon & Schuster, published 2014, page 239:

A food made from meat which has been dried and beaten into a paste, mixed with berries and rendered fat, and shaped into little patties.


beestings

From Old English bȳsting, derived from bēost, from Proto-West Germanic *beust.

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

He took a jug of ‘beestings’ milk from the press, the milk of a cow that has recently calved, and drank it down in six big gulps.

2002, Joseph O'Connor, Star of the Sea, Vintage, published 2003, page 54:

The first milk drawn from an animal (especially a cow) after it has given birth.


pie in the sky

The phrase is originally from the song “The Preacher and the Slave” (1911) by Swedish-American labor activist and songwriter Joe Hill (1879–1915), which he wrote as a parody of the Salvation Army hymn “In the Sweet By-and-By” (published 1868). The song criticizes the Salvation Army for focusing on people’s salvation rather than on their material needs:
: You will eat, bye and bye,
: In that glorious land above the sky;
: Work and pray, live on hay,
: You’ll get pie in the sky when you die.

Don't you think I have anything better to do than go scrambling around hundreds of square miles of the toughest wilderness in the state looking for pie in the sky?

1950, Anya Seton [pseudonym; Anya Seton Chase], Foxfire, Boston, Mass.: Houghton Mifflin; republished Boston, Mass.: Mariner Books, 2015, →ISBN, page 124:

Old Hare Krishna got nothing on you / Just keep you crazy with nothing to do / Keep you occupied with pie in the sky

1970, John Lennon (lyrics and music), “I Found Out”, in John Lennon / Plastic Ono Band:

[M]ost Americans are chronically materialistic and optimistic, more interested in short-range than long-range prospects, and have been for many generations. Pie on the table today or, at the latest, tomorrow—apple pie, mince pie, pecan pie, apricot pie, coconut cream pie, lemon meringue pie, peach cobbler pie, blueberry, blackberry, huckleberry, and pizza pie—that is what they want, not "pie in the sky," whether the source of that promise be Christianity or Marxism.

1994, Alfred W. Crosby[, Jr.], “Demography, Maize, Land, and the American Character”, in Germs, Seeds & Animals: Studies in Ecological History (Sources and Studies in World History), Armonk, N.Y., London: M. E. Sharpe, →ISBN, page 167:

[…] I grew in the House Full of Practical People, so any grand, dream-chasing pursuit has always struck me as sort of pie in the sky.

2015, Sophie Hudson, “The Brat Pack Movies Didn’t Really Cover this Part”, in Home is Where My People Are: The Roads that Lead Us to Where We Belong, Carol Stream, Ill.: Tyndale House Publishers, →ISBN, page 117:

Ah, I can hear the objectors say, all this is pie in the sky and too expensive. In fact, according to Lord Burns, "this is all perfectly feasible at a reasonable cost".

2020 December 2, Christian Wolmar, “Wales offers us a glimpse of an integrated transport policy”, in Rail, page 57:

(idiomatic) A fanciful notion; an unrealistic or ludicrous concept; the illusory promise of a desired outcome that is unlikely to happen.

In the Sweet By-and-By
Joe Hill (activist)
The Preacher and the Slave


tails

The tails can be collected until the evolving distillate is down to about 10 percent, and the stillhead[…]

2011 February 9, Bill Owens, Alan Dikty, The Art of Distilling Whiskey and Other Spirits: An Enthusiast's Guide to the Artisan Distilling of Potent Potables, Quarry Books, →ISBN, page 39:


Bishop Barker

After Frederic Barker, who became the second Anglican bishop of Sydney, Australia, in 1855 and was noted for his height and for being a teetotaller. The expression became obsolete in the 1870s.

1898, Price Warung, Dictionary Ned, in Half-Crown Bob and Tales of the Riverine, quoted in 1970, Bill Wannan, Australian Folklore,
For a "Bishop Barker" he would compose a quatrain on any subject – a person preferred – suggested by the man who tipped him the drink […] .

Henry lays a shilling down on the wet bar towel at the Lass, asks Murwillumbah Marie for some ship′s biscuits or cheese but they don't do them on Tuesdays, Wednesdays and Thursdays any more, and he brings back two cold, foaming Bishop Barkers.

2007, Pip Wilson, Faces in the Street: Louisa and Henry Lawson and the Castlereagh Street Push, page 155:

(Australia, slang, obsolete) A very tall glass of beer.


Madame Bishop

Named after Anna Bishop, wife of Henry Bishop, composer of the song Home! Sweet Home!, or possibly after a publican of the same surname.

(Australia, slang, obsolete) A drink comprising port, sugar and nutmeg.

A Dictionary of Slang and Unconventional English


malt liquor

malt liquor (usually uncountable, plural malt liquors)

(archaic) Any beverage brewed from malt, including ale, beer and porter, typically having lower alcohol content than modern brews.


soylent green

From a foodstuff in the 1973 science fiction film Soylent Green, from soylent in the 1966 novel Make Room! Make Room! by Harry Harrison, from soy and lentils.

(humorous) Any foodstuff of dubious nature or origin.

Harry Harrison
Make Room! Make Room!
Soylent Green


zarf

Likely from Ottoman Turkish ظرف (zarf), from Arabic ظَرْف (ẓarf).

An ornamental container designed to hold a coffee cup and insulate it from the hand of the drinker.


sourness

sourness (countable and uncountable, plural sournesses)

From Middle English sowrenesse, sournesse, from Old English sūrnes (“sourness”), equivalent to sour + -ness.

[O]ur Tympanouſe ſtatiſts / (In their affected grauitie of voice, / Sovverneſſe of countenance, maners crueltie, / Authoritie, vvealth, and all the ſpavvne of Fortune) / Thinke they beare all the kingdomes vvorth before them; […]

1603–1604 (date written), [George Chapman], Bussy D’Ambois: A Tragedie: […], London: […] [Eliot’s Court Press] for William Aspley, published 1607, →OCLC, Act I, page 1:

Mrs. Ferrars was a little, thin woman, upright, even to formality, in her figure, and serious, even to sourness, in her aspect.

1811, [Jane Austen], chapter XII, in Sense and Sensibility […], volume II, London: […] C[harles] Roworth, […], and published by T[homas] Egerton, […], →OCLC, page 226:


poutine

poutine (countable and uncountable, plural poutines)

Borrowed from Canadian French poutine (“French fries with cheese curds and gravy; any of various kinds of pudding”); further etymology uncertain, possibly either:
* a variant of French pouding (“pudding”), borrowed from English pudding (possibly ultimately from Proto-Indo-European *bʰew- (“to swell”)); or
* from a dialectal French word influenced by French pouding or English pudding, though this word has not been identified.
The Canadian French word is generally thought to have been coined by the Canadian restaurateur Fernand Lachance (1918–2004) as a name for the dish which is said to have been first served at his restaurant Lutin Qui Rit in Warwick, Quebec, in 1957.

coinage

Jean made an eight-hour trip across the border into Quebec just to satisfy his craving for poutine.

A dish consisting of French fries topped with cheese curds and gravy, eaten primarily in Canada.

بوتين

dish consisting of French fries topped with cheese curds and gravy; any of a number of variations on the basic poutine dish


silver dollar

Several species of tropical freshwater fish of the genus Metynnis, of the family Characidae or Serrasalmidae, of which Metynnis argenteus is one; popular for aquariums; so named from their shape and flashing silver color.


pound cake

en-noun

pound cake (countable and uncountable, plural pound cakes)

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

But when I got to Anita Bryant′s pound cake, I stopped looking. Her recipe is my favorite so far. The cream isn′t quite authentic—real pound cakes are supposed to contain only butter, sugar, eggs and flour—but it does make the cake′s texture meltier.

1993, Ann Hodgman, Beat This! Cookbook, published 1999, page 166:

Pound cakes, butter cakes with a tender fine crumb, are English in origin. In the 1700s and 1800s, the basic cake formula was based on the pound cake—butter, sugar, flour, and eggs in equal proportions by weight, with no chemical leavening added.

2002, Greg Patent, Baking in America, page 159:

Satisfied her aunt had things under control, Addy put on the coffee and sliced and arranged the pound cake on a cookie sheet.

2011, Lexi George, Demon Hunting in Dixie, unnumbered page:

(US) A dense yellow cake, the traditional recipe for which consists of equal quantities (nominally one pound) of butter, eggs, flour, and sugar.

磅蛋糕

dense yellow cake made from equal quantities of butter, eggs, flour and sugar


geoduck

geoduck (countable and uncountable, plural geoducks)

From Lushootseed gʷídəq, variously understood as reference to its deep digging or resemblance to male genitalia. The unusual spelling of the first syllable is thought to represent editorial hypercorrection of forms with goe- &c. (probably under influence from the common prefix geo-), despite the earlier attestation of forms with geo-. The spelling pronunciation /ˈdʒiːəʊdʌk/ once listed in dictionaries is now considered nonstandard. The common spelling of the second syllable is under influence from duck, originally with reference to the mollusc's resemblance to the body and neck of a dead duck.

(uncountable) The species of large saltwater clam Panopea generosa, native to the northeast Pacific coasts from Alaska to Washington State, distinguished by its deep burrowing and long unprotected siphon.

Glycimeris generosa. Olympia, Washington Territory... The boys at Olympia call them ‘Geoducks’; they dig them on a certain sand bar at extreme low tide, and sell them to a merchant who ships them to Portland, Oreg... The boys inform me that the Indians on the Sound... dry them for food with the other clams.

1881, H. Hemphill, letter in the Bulletin of the US Fishing Commission, No. 1, p. 21

I survey the ice-lined crates containing sea snails, rock cod, sea urchin and a Vancouver favorite, geoduck (pronounced gooey-duck)—a giant clam.

Alick Shaw... uses up to 14 kilograms of geoduck in chowder weekly...

(New Zealand) Other species of Panopea, especially Panopea zelandica, native to the coasts of New Zealand.


chasseur

Borrowed from French chasseur. Doublet of chaser.

From France, Greeley checks in with rabbit chausseurs made with red wine, shallots, tomatoes, and rosemary; […]

1987, Herb Baus, Best restaurants, Orange County, page 71:

(cooking) A dish of meat cooked in a sauce containing mushrooms, shallots and white wine.


mint sauce

mint sauce (usually uncountable, plural mint sauces)

A sauce, made with mint and vinegar, that is a popular accompaniment to roast lamb.


boiley

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

(Geordie) A meal of milk and bread boiled.


maté

maté (countable and uncountable, plural matés)

Borrowed from Spanish mate, from Quechua mati.

Ilex paraguariensis
Ilex paraguariensis#Translingual

(countable) An evergreen tree, Ilex paraguariensis, native to South America, cultivated for its leaves.


cream soda

cream soda (usually uncountable, plural cream sodas)

/ˈkɹiːm ˌsəʊdə/

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


malt whisky

malt whisky (countable and uncountable, plural malt whiskies)


grain whisky

grain whisky (countable and uncountable, plural grain whiskies)

Whisky made from unmalted barley mixed with maize or rye.


single malt whisky

single malt whisky (countable and uncountable, plural single malt whiskies)

Whisky made only from the malted barley of a single distillery, unblended with other whiskies.


single malt

A liquor made only from the malted barley of a single distillery, unblended with other liquors; a single malt whisky or single malt scotch.


saltine

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

Originally a US brand name in the late 1800s, presumably salt + -ine.

(Canada, US) A thin, crisp, salted, customarily white-colored cracker; a soda cracker; a soda biscuit.


sanger

Abbreviation of sandwich (pronounced "sangwich") + -er (colloquialising suffix). Australian from 1960s.

[…]I popped the last of the strawberry sangers into my mouth, craned my neck over the bureaucrat′s gelati-hued shoulder and feasted my eyes.

1996, Shane Maloney, The Brush-Off, published 2006, page 140:

[…]Allison did most of the talking telling Sara of her victory, of meeting Chris Evert and Martina Navratilova—who won the Family Circle Open—of rubbing the elbows with the Australian elite, and making sangers (sandwiches) for broken families in Brisbane.

2005, R. T. Stone, The Journals: Into the Gulf, Book 2, page 459:

Eat Rock oysters, rock lobsters, yabbies and prawns; also Turkish bread ‘sangers’ and Tim Tam shooters

2009, Justine Vaisutis, Australia, Lonely Planet, page 94:

Winning pub-grub at this enduring pub boozer: steak sangers, veggie lasagne, lamb-shank pie, king-prawn salad and blueberry pancakes.

2009, Central Australia: Adelaide to Darwin, page 59:

(Australia, informal, colloquial) A sandwich.


red lead

Saturday/Wednesday morning breakfast beans were accompanied by corn bread and bowls of "red lead" [catsup for you landlubbers].

2003, The Four Stack APDs: The Famed Green Dragons, page 54:


maigre

Borrowed from French maigre. Doublet of meager.

(cooking) Made without meat (and thus permitted to be eaten on a fast day).


Mickey D's

For those five days each month when we've been hormonally hijacked, there are women's health clinics to be defended, underpaid amigas at Mickey D's to be organized, and redwood trees to be protected.

2001, Susan Jane Gilman, Kiss My Tiara: How to Rule the World as a SmartMouth Goddess, page 42:

He looked around. This place wasn't exactly Mickey D's, but it was sure a lot better than some of the places he'd been eating in lately.

2003, JoAnn Ross, Magnolia Moon, page 121:

What would I tell him, “Sorry, darling, I was at Mickey D's”?

2004, Mariane Pearl, A Mighty Heart: The Inside Story of the Al Qaeda Kidnapping of Danny Pearl, page 97:

"Hey, listen here, ya'll," Serena said, "I don't know if big is beautiful, but Mickey D's fries and Dunkin' Donuts are damn masterpieces. They're straight-up works of art. O-kayyyy?"

"This like Mickey D's. It's all about the dollar." "I can pay you," said the old woman. She raised a pathetic handful of ragged bills.

2005, John Connolly, The Black Angel: A Thriller, page 24:

(US, slang) McDonald's (the chain of fast food restaurants).


pad thai

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

From Thai ผัดไทย (pàt-tai, “Thai stir-fry”).

A Thai dish of stir-fried noodles with egg, tamarind, peanuts and other ingredients.


religieuse

A type of eclair made of two choux pastry cases, the smaller fixed atop of the other.


samovar

From Russian самова́р (samovár, “self-boiler”); from само́ (samó, “self”) + вари́ть (varítʹ, “boil, cook”).

bor

Come on now with the samovar ─ and make haste sorting the letter-bag.

1919, Ronald Firbank, Valmouth, Duckworth, hardback edition, page 107

Eurydice pointed to the cupboard, and sat down on the low divan with folded hands, and looked at the floor.[…]Elsa made her drink a glass of vodka. Then she fetched the samovar from the kitchen, and made tea.

1932, Maurice Baring, chapter 20, in Friday's Business:

A metal urn with a spigot, for boiling water for making tea. Traditionally, the water is heated by hot coals or charcoal in a chimney-like tube which runs through the center of the urn. Today, it is more likely that the water is heated by an electric coil.


samosa

Borrowed from Hindustani سموسہ (samosa) / समोसा (samosā), from Classical Persian سنبوسه (sanbōsa /sambōsa/). Doublet of sambousek, sambuseh, and sambuusa.

doublet

A snack, of South Asian origin, consisting of a deep-fried triangular turnover filled with vegetables (especially potatoes) or meat.


moussaka

en-noun

moussaka (countable and uncountable, plural moussakas)

Borrowed from Greek μουσακάς (mousakás), from Turkish musakka, from Arabic مُسَقَّعَة (musaqqaʕa) or originally from Arabic مُصَقَّعَة (muṣaqqaʕa), from the trilateral root ص ق ع (ṣ q ʕ): “to hit, to pound, to smash”.

ar-root

ص ق ع (ṣ q ʕ)

A dish consisting of layers of minced lamb or beef, sliced aubergine (eggplant) or potatoes, tomatoes and béchamel sauce, baked in the oven.


béchamel sauce

en-noun

béchamel sauce (countable and uncountable, plural béchamel sauces)

Partial calque of French sauce béchamel,
named after French gastronome Louis Béchameil de Nointel (1630–1703).

named-after

A simple white sauce made from a roux of butter and flour to which is added hot milk.

beixamel

white sauce made with butter, flour and milk


gorp

The Oxford English Dictionary cites a 1913 reference to the verb gorp (“to eat greedily”). The occasionally theorized "good old raisins and peanuts" or "granola, oats, raisins, peanuts" are probably backronyms.

Before you take off, pack food for picnics and snacks. Experienced biking adventurers usually fill a plastic bag with a quick-energy concoction called "gorp" (good-old-raisins-and-peanuts). Create your own gorp according to taste.

1974, Sue Ellin Browder, The American Biking Atlas & Touring Guide, Workman Pub. Co., →ISBN, page XXIII:

Nuts are cheap. Per pound: peanuts, $1.50, pistachios, $1.80, hazelnuts, 75¢. Mix them with dried fruit and you have a scrumptious gorp.

1981, John Rakowski, Adventure Cycling in Europe […] , Rodale Press, →ISBN, page 280:

“They were living in their pajamas so as not to have too much laundry. They were eating gorp for their suppers.”
“I'm not even going to ask what gorp is,” Sarah said,
“It's a mixture of wheat germ and nuts and dried—”

1985, Anne Tyler, chapter 19, in The Accidental Tourist, Knopf, →ISBN, page 307:

i also take some cheese and hard salami and crackers which are normally not contained in gorp to give even more variety. variety is the key here, and a bag of gorp curtails this.....unless of course you wish to pack ten different varieties of gorp with you :^)

1996 September 24, Brian M. Parks, “gorp”, in rec.backcountry (Usenet):

“Do you want some gorp? I have an extra bag.” Gorp was like gold by that point. Nobody had any left. She thought of the M&M's. Her mouth began to water, but she stayed strong.

2009, Ann Brashares, 3 Willows, Delacorte Press, →ISBN, page 236:

A loose mixture of dried fruit, nuts, frequently salt, and sometimes other ingredients; designed as an energy supplement for use while hiking, climbing, canoeing, etc.


chinois

Borrowed from French chinois. Doublet of Chinese.

Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.

2007 February 21, “Recipe: Maple Crema”, in New York Times:

(cooking) A fine-meshed conical strainer.


herbes de Provence

Borrowed from French herbes de Provence.

(cooking) A mixture of bay leaves, parsley, sage, rosemary and thyme.


brown sauce

en-noun

brown sauce (countable and uncountable, plural brown sauces)


pig's trotter

LL-Q1860 (eng)-Flame, not lame-pig's trotter.wav


edamame

edamame (countable and uncountable, plural edamames)

/ˌɛdəˈmɑːmeɪ/

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

Borrowed from Japanese 枝(えだ)豆(まめ) (edamame, literally “stem beans”).

ja-r

When Americans started eating more sushi in the 1980s, edamame also became more popular. More than 95 percent of the edamame consumed in the US comes from China, but domestic production of the edible green soybean is on the rise.

2019, Karman Meyer, Eat to Sleep, Adams Media, →ISBN, page 81:

Fresh green soybeans boiled as a vegetable.


Braunschweiger

/ˈbɹaʊnʃwaɪɡɚ/

(often uncapitalized) A kind of sausage, or a sausage of this kind; a liverwurst.


brewer's yeast

(brewing) Any live yeast used in brewing or yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast.

Brauhefe

yeast used in brewing or yeast obtained as a by-product of brewing, used as nutritional yeast


topside

To detach the round bone, the biggest muscle of the round, the topside, must first be removed. This is done by cutting down to the round bone in a layer of connective tissue which separates the topside from the nuggle.

2004, Z. Farah, A. Fischer, editors, Milk and Meat from the Camel: Handbook on Products and Processing, page 116:

Slow roasting is better for lean or not so tender cuts such as topside or whole bolar blade, which are not suitable to be cooked very pink.

2008, Leanne Kitchen, The Butcher, Murdoch Books, page 27:

It is removed from its attachment to the silverside along the natural seam, and from the topside by a straight cut along the line of the femur bone.

2012, Graham Dodgshun, Michel Peters, David O′Dea, Cookery for the Hospitality Industry, 6th edition, Cambridge University Press, page 384:

(UK, Australia, New Zealand) The outer side of a round of beef.