sherrify

en-verb

sherrify (third-person singular simple present sherrifies, present participle sherrifying, simple past and past participle sherrified)

sherrifies (present singular third-person)
sherrifying (participle present)
sherrified (participle past)
sherrified (past)

The other red sweet wines, however, have been unbalanced, very deficient in color, and apt to oxidize or sherrify at an early age.

1944, Maynard Andrew Amerine, Albert Julius Winkler, Composition and Quality of Musts and Wines of California Grapes (page 640)


nankhatai

Borrowed from Hindustani नानख़टाई (nānxaṭāī)/نان خَطائی (nān xatāī), from Classical Persian نَانِ خَطَائِی (nān-i xatā'ī, “Cathayan bread, bread of Cathay”).

der

نَانِ خَطَائِی

Shortbread biscuit popular in the Indian subcontinent.


silver needle noodle

en-noun

silver needle noodle (plural silver needle noodles)

(cooking, chiefly in the plural) A kind of short Chinese noodle.


champorado

Borrowed from Mexican Spanish champurrado. Compare Tagalog tsampurado, Cebuano sampurado, Bikol Central tsampurado.

bor+

(Philippines) champorado (a sweet chocolate rice porridge in Philippine cuisine)


bacsilog

(Philippines) a meal of bacon with fried rice and fried egg


spamsilog

(Philippines) a meal of spam luncheon meat with fried rice and fried egg


cornsilog

(Philippines) a meal of corned beef with fried rice and fried egg


chicsilog

(Philippines) a meal of chicken with fried rice and fried egg


New England baked beans

en-noun

New England baked beans pl (plural only)

(cooking) A comfort food dish that originated in the New England region of the United States.


cocktail wiener

cocktail wiener (plural cocktail wieners)

(cooking) A small hot dog usually served as an appetizer or at a cocktail or drink hour.


cheese wiener

(cooking) A hot dog, frankfurter, or wiener topped with cheese.


saveloy dip

saveloy dip (countable and uncountable, plural saveloy dips)

(cooking) A dish of a smoked sausage sandwich dipped in gravy and filled with stuffing, pease pudding, and mustard.


adosilog

(Philippines) a meal of adobo with fried rice and fried egg


caprese salad

caprese salad (countable and uncountable, plural caprese salads)

An Italian salad of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil.

margherita pizza

a dish that shares the red-white-and-green trio of tomatoes, mozzarella, and basil


sisilog

(Philippines) a meal of sisig with fried rice and fried egg


bisteksilog

(Philippines) a meal of beefsteak with fried rice and fried egg


conilon

The future of conilon growing in Brazil looks positive from either perspective, domestic consumption or exports. Total demand for conilon in 2012 is estimated at approximately 14 million bags, against production of 12 million.

2013, Robert W. Thurston, Jonathan Morris, Shawn Steiman, editors, Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry, Rowman & Littlefield Publishers, →ISBN, page 165:

A drought-tolerant variety of robusta (Coffea canephora) primarily grown in Brazil.


drunken chicken

(cooking) Any of various Asian dishes of chicken cooked with alcoholic beverages.


Hainanese pork chop

Hainanese pork chop (plural Hainanese pork chops)

(cooking) A Singaporean dish consisting of a fried breaded pork chop in a tomato-based sauce.


loh kai yik

(cooking) A traditional Chinese dish of braised meats in a sauce.


mee siam

(cooking) An Asian dish of thin rice vermicelli with hot, sweet and sour flavours, originating in Penang.


lor mee

(cooking) A Chinese Hokkien noodle dish served in a thick starchy gravy.


ICEE

The name, as well as the original logo, was developed by Ruth E. Taylor, a local artist and friend of the drink’s inventor, Omar Knedlik, from ice + -ee (compare Slurpee, which originated after a licensing deal with The Icee Company).

(trademark) A frozen carbonated beverage available in fruit and soda flavors, produced by The Icee Company.


Slush Puppy

An alcoholic drink made from lime vodka and frozen mango.


ngo hiang

(cooking) A southern Chinese dish of various meats and vegetables, etc., seasoned with five-spice powder.


NEIPA

Also listed as Vermont, East Coast, or Northeast IPAs, the typical NEIPA has a hazy appearance, ranging from bright yellow to deep bronze in color and across the board in alcohol content.

2018 March 22, Jpn Hill, “New England IPA a growing trend in Northeast”, in Utica Observer Dispatch:


beef plate

A forequarter of meat cut from the abdomen of the cow, just below the rib cut.


pad see ew

A stir fry Thai dish made from wide rice noodles, egg, broccoli, a protein, and a sweet soy sauce.


zelnik

zelnik (countable and uncountable, plural zelniks)

From Bulgarian and Macedonian зелник (zelnik).

bor

A zelnik, a stuffed, layered pastry, is one of the family’s favorite dishes. […] You will need a round zelnik pan — about 16 inches in diameter, about 2 inches deep and available from the Greek store in City Market — to make this Macedonian specialty.

1983 April 27, “She Shares Heritage”, in The Indianapolis News, Indianapolis, Ind., page 38, column 3:

An accomplished performer on the gaida, the proprietor would close his store in order to ‘play for the girls’ as they drank coffee and ate zelnik.

1995, Lillian Petroff, “Community Life”, in Sojourners and Settlers: The Macedonian Community in Toronto to 1940 (Ethnic and Immigration History Series), Toronto, Ont.: Multicultural History Society of Ontario; University of Toronto Press, →ISBN, pages 118–119:

Easter is a very important holiday for Eastern Christians (Pravoslavi) and is lavishly celebrated with roast lamb, Easter eggs, zelnik, sweets, breads, and much more. […] Depending on the size of the family, a variety of zelniks may be prepared and stuffed with onions, leeks or cheese (bourek). […] To celebrate the Easter holiday, Ristana recalls that each Partisan was issued a small piece of zelnik and half an egg, which was all they could afford.

2003, Chris Stefou, Oshchima: The Story of a Small Village in Western Macedonia, Toronto, Ont.: Risto Stefov Publications, pages 118, 128, and 280:

Households Rocco Monte Piano, Nono and Trieste made tomato sauce, and Household Abruzzo also made salami and preserves; household Bitola made pickles and preserves, ‘ajvar’ a special paprika relish, and because Kiril was a patisserie chef, various zelniks, and sweet delicacies such as baklava and tolumbi were prepared in the summer kitchen.

2014, Mirjana Lozanovksa, “House behaviour in the Australian suburb: consumption, migrants and their houses”, in Daniel Maudlin, Marcel Vellinga, editors, Consuming Architecture: On the Occupation, Appropriation and Interpretation of Buildings, Abingdon, Oxfordshire; New York, N.Y.: Routledge, →ISBN, part 1 (Occupations), page 53:

A traditional pastry eaten in Bulgaria and North Macedonia, composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice.


arroz caldo

en-noun

arroz caldo (countable and uncountable, plural arroz caldos)

Borrowed from Spanish arroz caldo (“rice broth”). Compare Tagalog aroskaldo. See also Spanish arroz caldoso.

bor+

(Philippines) arroz caldo (Filipino rice porridge casserole rice and chicken gruel)


picky plate

TikTok dwellers will recognise picky plates as an update on last year’s “girl dinner”, another social media trend denoting what is, politely, a random assortment of snacks (to which “dregs from the salad drawer” would also apply).

2024 August 21, Charlotte Lytton, “Picking at your food like that is ruining dinner for everyone”, in The Independent, London, page 19:


chukamen

en-noun

chukamen (countable and uncountable, plural chukamens)

Borrowed from Japanese 中華麺 (chūkamen, literally “Chinese noodle”).

bor+

Chukamen are similar to ramen or Chinese egg noodles; they’re yellow, and sold fresh or dried.

2010 February 26, Mark Bittman, “Yakisoba: Leeway Among the Noodles”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:

Instead, fresh ramen noodles called chukamen are traditionally used, although you can substitute wheat noodles as I've suggested or medium egg noodles.

[2014, MiMi Aye, Noodle! […] , A&C Black, →ISBN, page 28:

(uncommon) A type of thick Japanese egg-based ramen noodle.


school meal

a meal, usually lunch, provided by an organization to attendees or participants, such as by a school to its students or by a company to its employees


smoking compartment

en-noun

smoking compartment (plural smoking compartments)

(cooking) An enclosure used for smoking fish.


dry biscuit

(baking, cooking) A hard or crisp baked good that is similar to a cracker or cookie.


à la nage

French à la nage (“swimming”, literally “in the (act of) swimming”).

bor

When fish is served à la nage, the vegetables should be chopped carefully so they create a decorative effect in the bowl. Some chefs like to cut grooves in the sides of the carrots with a channel knife so that the sliced carrots have a distinct cog[…]

2017, James Peterson, Sauces: Classical and Contemporary Sauce Making, Houghton Mifflin Harcourt, →ISBN, page 295:

(cooking, of fish) Served in a broth in which it was poached or cooked.


Laba congee

A partial calque of the Mandarin form of Chinese 臘八粥 /腊八粥 (làbāzhōu), named for its association with the Laba Festival.

The Laba Festival (or 'Congee Festival') is on the 8th day of the 12th lunar month when people would cook and eat Laba congee at home. The congee ingredients varied from region to region.

2016, Donia Zhang, Courtyard Housing and Cultural Sustainability..., p. 135


Laba porridge

The Chinese have been eating laba porridge since the time of the Song Dynasty (960–1279). In those days, the central and local government as well as the monasteries would make laba porridge on every Laba Festival.

2011, Wei Liming, Chinese Festivals, p. 9

It is said that leftover Laba porridge is considered a good sign as it suggests that there will be leftovers every year...

2021, Joey Yap, Legendary Chinese Festivals

A kind of congee traditionally made with 8 variable vegetarian flavorings and consumed during the Laba Festival.


MPFE

Initialism of meat, poultry, fish, eggs.


brandy mint

en-noun

brandy mint (countable and uncountable, plural brandy mints)


creaming soda

creaming soda (usually uncountable, plural creaming sodas)

/ˈkɹiːmɪŋ ˌsəʊdə/

/ˈkɹiːmɪŋ ˌsɐʉdə/

(Australia, New Zealand) Synonym of cream soda


specialty coffee

specialty coffee (countable and uncountable, plural specialty coffees)

First used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal.

Kahawa 1893’s launch coincided with a significant shift in American coffee culture, driven by the so-called third-wave “specialty coffee” movement, which prioritizes small producers and premium beans.

2024 September 19, Claire Wang, “After a terrible cup of joe in the office, a founder decided to bring African coffee traditions stateside”, in The Guardian, →ISSN:

The highest grade of coffee available, typically relating to the entire supply chain, using single-origin or single-estate coffee.