brown stew

en-noun

brown stew (countable and uncountable, plural brown stews)

white stew

antonym(s) of “stew in which the meat is browned before being added”

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

For a brown stew, the meat and sometimes the vegetables are browned in hot fat before being simmered

1916, Mary Emma Williams, Katharine Rolston Fisher, Elements of the theory and practice of cookery; a textbook of domestic science for use in schools, New York & London: Macmillan, page 172:

For the duffs are now brown, and the stew is brown stew,
They're all fancy names for the scoff.

1940s, "Me Boys, Have You Any Complaints?"; printed in Jerry Silverman Songs of the British Isles (2012: Mel Bay Publications). →ISBN p. 44

The menu in respect of each day of the week ended 11th September, 1959, for a Dublin Barracks was as follows:— ... [Date] 9-9-59 ... [Dinner] Brown Stew [etc.]

1959 October 21, Kevin Boland, "Written Answers. - Army Scale of Rations." Dáil Éireann debates Vol. 177 No.1 p.69 cc.54–56

There’s everything from Eva Holmes’ piquant salad dressing or Edward Hayden’s lemon and thyme stuffing, to Mrs Cusack’s brown stew or Antonia Bottoni’s Cape Malay chicken curry.

2012 October 11, “Famous faces feature in cathedral’s new cookbook”, in Kilkenny People:

Brown stew and Irish stew were among the dishes that appeared each week on the nursery menu.

2014, Sam Miller, A Strange Kind of Paradise: India Through Foreign Eyes, Random House, →ISBN, page 33:

(cooking, dated) A stew in which the meat is browned before being added

Increasingly preferred was the method known as "brown stew". Sullivan had recommended adding a brown gravy to broiled kingfish and stewing junefish in a brown sauce, thickened with flour.

2008, B. W. Higman, Jamaican Food: History, Biology, Culture, University of the West Indies Press, →ISBN, page 324:

Brown Stew is simply a meat/fish dish in gravy.

2013, David Daley, Gwendolyn Daley, “No. 6: Brown Stew Chicken”, in Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes, Little, Brown, →ISBN:

(cooking, Caribbean, Jamaica) A stew cooked or served with a brown-coloured sauce


overbattered

en-adj

overbattered (comparative more overbattered, superlative most overbattered)

more overbattered (comparative)
most overbattered (superlative)

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

The squid-ink foam and yuzu kosho aioli may get along well with a fried oyster sitting on a drum of rice rolled in nori, but the oyster was so overbattered and overcooked I couldn’t tell.

2015 October 27, Pete Wells, “O Ya Riffs on Sushi and Sashimi in Kips Bay”, in New York Times:


Chinese mushroom

en-noun

Chinese mushroom (plural Chinese mushrooms)

From Chinese + mushroom, from being a commonly encountered type of mushroom in Chinese cuisine.


Italian tomato

Italian tomato (plural Italian tomatoes)

From Italian + tomato, from being a commonly encountered type of tomato in Italian cuisine.

(food, informal) Synonym of Roma tomato.


Chinese sausage

Chinese sausage (plural Chinese sausages)

It is the most frequently encountered type of sausage in Chinese cuisine.


Italian sausage

Italian sausage (plural Italian sausages)

From being a common type of sausage in Italian cuisine.

(Canada, US, food, informal) A slightly spicy pork sausage flavoured with fennel and anise.


Chongqing chicken

(cooking) A spicy Chinese dish of chicken and dried red chili peppers.


Japanese rice ball

Japanese rice ball (plural Japanese rice balls)

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Italian rice ball

Italian rice ball (plural Italian rice balls)

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feuilletine

feuilletine (countable and uncountable, plural feuilletines)

(cooking) Crispy flakes of crêpe used in desserts.


banana ketchup

banana ketchup (countable and uncountable, plural banana ketchups)

banana ketchups (plural)
banana catsup (alternative)

From banana + ketchup. The tomato shortage in the Philippines during WWII led to the substitution of bananas and red dye.

Let us take ketchup for instance. Is there such a thing as "banana ketchup" or "papaya ketchup" so that we have to define "ketchup" as containing so much percent of tomato and nothing more?

1965, Science Review, volumes 6-8, page 43:

[…] banana ketchup, which has replaced tomato ketchup in the Philippines because of its superior flavour and much lower cost.

1996, M. Flach, Plants yielding non-seed carbohydrates, page 126:

I kept telling my husband we should import banana ketchup from the Philippines.

2005, Theresa M. Welford, The Paradelle: An Anthology, page 36:

(food) a condiment, a type of ketchup where the tomatoes are replaced by bananas and red food dye


en-verb

68 (third-person singular simple present 68s, present participle 68ing, simple past and past participle 68ed)

*(Sex): By analogy with 69, a mutual oral sex position.
*(Food): An antonym of 86 (“to temporarily remove an item from the menu”) via a reversal of the numbers.

(informal, transitive, food, rare) To put an item back on the menu.


tendie

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From chicken tender + -ie. As Internet slang, it is popularized by a genre of post on 4chan that mocks the concept of childish basement dwellers who continue to eat chicken tenders well into adulthood.

Grade "A" tendies and mozz sticks.

2013 April 19, rachel.ka.smith [username], “Uhh...They reopened Manchu Wok”, in paginalife (Usenet):

Favorite Food: Chicken Tendies

2015, Cynthia Rozzo, East Cobber Magazine, (May 2015 issue), pg. 38

It's an attitude that's certainly reflected during our interview at DOZA's house, where chicken tenders and Courvoisier (our dinner for the night) are referred to as "dank tendies and drank" […]

2015, Charlie Hickerson, Native magazine (issue 36), pg. 77

"The life of crime just pulls you in," says Gnineerg, "you think it's just one cheese stick then then [sic] you're dealing three or four bags of tendies a day. It's a dark road."

2015, Devon Mann, Islands' Sounder (December 26, 2015 issue), pg. 5

(food, colloquial, usually in the plural) A chicken tender.


adrak

(India, cooking) Alternative form of adraki (“ginger”).


dolmadaki

Borrowed from Greek ντολμαδάκι (ntolmadáki).

(Greek cuisine) A rice mixture with fresh herbs such as mint and parsley and, sometimes, pine nuts, with tender grape leaves, served with a thick and creamy, lemony sauce. Also, in some regions, minced meat is added tightly wrapped.


stafidopsomo

Transliteration of Greek σταφιδόψωμο (stafidópsomo).

translit

(Greek cuisine) A medium-sweet raisin bread, kneaded with raisins in round or oval yellow-brown loaves.


kalitsounia

(cooking) Small cheese or herb pies in Cretan cuisine; they may be sweet or salty, and either baked or fried.


kolokithopita

If you master a kolokithopita, you have mastered the world of pies; substitute any other vegetable for the zucchini and replace the mint and dill with other herbs.

2016, Alexandra Stratou, Cooking with Loula: Greek Recipes from My Family to Yours, page 167:

(Greek cuisine) A kind of pie made from zucchini, feta cheese, and creamy Greek yogurt, wrapped in crispy phyllo.


semi-homemade

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Her favorite pancakes are semi-homemade — she starts with a certain premade pancake mix and then adds cinnamon, barley flour, and other treats.

Even the onion soup was semi-homemade, a bit salty, but better than many a pretentious French restaurant.

1974, The Washingtonian - Volume 9, page 134:

The younger women, many whom were employed mothers, found the product's convenience appealing. Older women were more likely either to stick with homemade stuffing or to use Stove Top as the foundation to a semi-homemade product.

1995, Gail Baker-Woods, Advertising and Marketing to the New Majority, page 72:

The more I thought about it, the better Jaxon 's little joke about Semi-Homemade sounded. On the way home, I dropped by KFC. Once home, I put the chicken in a pan, poured the cream of mushroom soup over it and cooked up a pot of rice.

2008, Kimberly T. Matthews, A Little Hurt Ain't Never Hurt Nobody, →ISBN, page 113:

If moving to real foods all at once is too big a step, consider some hybrid meals as a transition, using both real and processed foods. Sandra Lee's “semi-homemade” cooking is an example of this approach.

2011, William D. Lassek, Steven Gaulin, Why Women Need Fat, →ISBN:

While semi-homemade, 30-minute meals have sadly become de reigueur these days, they were a foreign concept to us.

2011, Julia Usher, Julia M. Usher's Ultimate Cookies, →ISBN, page 7:

Partially homemade; for example, made at home with some store-bought ingredients, components, or subassemblies.

(cooking) Based on commercially available convenience food, which is then customized at home with some more ingredients, often ones that are less processed (such as chopped whole foods).


suprême sauce

en-noun

suprême sauce (countable and uncountable, plural suprême sauces)

For example, to make suprême sauce, you add cream to chicken velouté. To make Albufera sauce, you can add meat glaze (glace de viande) to your suprême sauce.

2010, Wayne Gisslen, Professional Cooking, College Version, →ISBN, page 181:

Serve with an appropriate sauce such as suprême sauce or white wine and mustard sauce.

2012, David Foskett, John Campbell, Patricia Paskins, Practical Cookery Level 3, →ISBN, page 123:

Suprême sauce gives its name to several dishes dear to epicures—suprême de volaille, suprême de Toulouse, etc.

2013, Catherine Owen, Choice Cookery, →ISBN:

(cooking) A sauce based on chicken velouté and heavy cream, known in French cuisine for its mellowness.


prepared mustard

prepared mustard (plural prepared mustards)

From being a mustard concoction that is ready-made into a liquid paste.

It is pointed out that in judging prepared mustards consideration must be given to the large error which may arise when results are calculated to the dry, fat- and salt-free basis.

1921, Coffee and Tea Industries and the Flavor Field, volume 44, page 245:

In 1982 there were 42 companies operating these establishments each with an annual production of prepared mustard valued at $100,000 or more. Although these companies vary widely in size, and distribute their products throughout the country, the largest two or three companies control the vast majority of prepared mustard products sold domestically.

1998, Kenneth T. Farrell, Spices, Condiments and Seasonings, page 298:

(food) A mustard sauce (a wet mustard preparation).


MCI

MCI (countable and uncountable, plural MCIs)

(US, military, food) Initialism of meal, combat, individual.


cabbage roll

(food) A dish consisting of cooked cabbage leaves wrapped around a variety of fillings.


Tuscan porterhouse

Tuscan porterhouse (plural Tuscan porterhouses)

From Tuscan + porterhouse, from being a beefsteak dish originating from the Tuscan city of Florence in Italy based on the porterhouse cut.

(cooking) The traditional signature steak dish from Florence, Tuscany, Italy, consisting of a large thick-cut porterhouse or T-bone steak grilled to rare and seasoned with lemon.


chicken finger

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From chicken + finger, in reference to general shape and size.

CHICKEN FINGERS Shape finely minced chicken into inch-long fingers, roll each in cracker dust and fry in hot deep fat until golden brown.

1933, Paul Mandeville, editor, Eggs, page 434:

(cooking, usually in the plural) A narrow strip of deep-fried chicken, generally without bones or skin, often coated in bread crumbs or similar coating.


BMC

(US, beer) Initialism of Budweiser, Miller, Coors, the big three American macrobreweries.


prime cut

Does he follow his nature, and go into the prime cut like a man; or does he put it away from him and follow the ways of the old prophet out in the desert of Arabia, and content himself with a dinner upon air with a drink of water to wash it down?

1884, George T. Lowth, The Immortal Schoolmaster, London: [s.n.], →OCLC, page 34:

My husband brings his work home. Had he been a butcher, it might have been a prime cut of steak; a mason, a block of limestone. […] But my husband is an oncologist, so he brings home the dead and dying.

2009, Sayantani DasGupta, “The Doctor’s Wife”, in Mark D. Tyler-Lloyd, editor, The Real Life of an Internist (Kaplan Voices: Doctors), New York, N.Y.: Kaplan Publishing, →ISBN:

Not sure these old bones of mine are up to slaying any dragons, but if it's a prime cut of meat you want, I'm your guy.

2013, Gail Oust, chapter 5, in Rosemary and Crime: A Spice Shop Mystery, New York, N.Y.: Minotaur Books; Thomas Dunne Books, →ISBN:

(cooking) A top-quality serving of meat.


unegged

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Put a layer of grated ham or tongue on the unegged side of 1 piece, and lay on that the unegged side of another, joining the 2 pieces, and brown these sandwiches in the oven. Serve on spinach with roast fowl.

1909, Lady Charlotte Coltman Clark, Catherine Frances Frere, The Cookery Book of Lady Clark of Tillypronie, page 210:


lehsuni

(India, cooking) Alternative form of lasoon.


calandria

Borrowed from Spanish calandria (“lark (bird); calander”), from Vulgar Latin *calandria, from Ancient Greek χαραδριός (kharadriós). First attested in 1886 in the sugar industry.

bor+

(brewing) A heating element within a brew kettle.


Montreal steak spice

en-noun

Montreal steak spice (usually uncountable, plural Montreal steak spices)

Montreal steak spices (plural)
Montreal steak spices (alternative)
Montreal-style steak spice (alternative)
Montreal-style steak spices (alternative)

Montreal smoked meat
Montreal smoked meat

(cooking) A spice mix; the traditional spices used to rub steaks and flavour grilled meats in Central Canada and the U.S. Northeast, New England, originating from late 19th century and early 20th century Jewish steakhouses and delis of Montreal, Quebec, Canada, of Eastern European traditions, based on a traditional pickling dry-rub mix used in preparing Montreal smoked meat. Now also used as a condiment.


Montreal seasoning

Montreal seasoning (usually uncountable, plural Montreal seasonings)

Montreal steak spice
Montreal steak spice#English

(cooking) Synonym of Montreal steak spice.


pickling lime

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(cooking) calcium hydroxide or its solution in water, limewater


Bene

Benes (plural)
bene (alternative)
benny (alternative)
Benny (alternative)

(food) Abbreviation of eggs benedict, an egg dish


beerwort

beerworts (plural)
beer-wort (alternative)
beer wort (alternative)

From Middle English berwort, berwurt, equivalent to beer + wort. Cognate with Dutch bierwort (“beerwort”), German Bierwürze (“beerwort”).

(brewing) Wort prepared by the infusion of malt with water, intended to be converted into beer.


breadcrust

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zéphire

From French zéphire. So named because the dish was considered light like a zephyr breeze or cloth. Compare Russian зефи́р (zefír, “marshmallow”), another light food named for the breeze. Doublet of zefir, Zephyr, zephyr, and Zephyrus.

doublet

For quotations using this term, see Citations:zéphires.

(cooking, now uncommon) A small dish of forcemeat, typically cooked in a mold and served with a rich sauce.


underprove

en-verb

underprove (third-person singular simple present underproves, present participle underproving, simple past and past participle underproved)

underproves (present singular third-person)
underproving (participle present)
underproved (participle past)
underproved (past)

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(baking) Alternative form of underproof.


Japanese pizza

en-noun

Japanese pizza (countable and uncountable, plural Japanese pizzas)

Unique on the menu is Okonomiyaki, or Japanese Pizza, fried thin breading with teriyaki or curry topping.

1996, A. Magazine: The Asian American Quarterly, page 58:

One evening she took him to an okonomiyaki place for the inexpensive savory pancakes, known as Japanese pizza.

2012, William Hjortsberg, Jubilee Hitchhiker: The Life and Times of Richard Brautigan:

Michael tried Japanese pizza, which he thought was tasty but slightly expensive.

2015, Junko Ogawa, Fumitsugu Enokida, Colloquial Japanese: The Complete Course for Beginners:

(informal, food) Synonym of okonomiyaki.


German pizza

German pizza (countable and uncountable, plural German pizzas)

German pizza — or flammkuchen — is being cooked up at the Vancouver Christmas Market and its giving the better-known Italian kind a run for its money.

2015 December 20, “German pizza at the Vancouver Christmas Market”, in CBC:

The Rhein Haus menu offers a variety of options, ranging from appetizers, soups and salads, to sandwiches, gourmet house-made wurst plates and Flammkuchen, or “German pizza,” on house-made sourdough.

2017 February 17, “Rhein Haus opens Saturday in Tacoma's Stadium neighborhood”, in The Suburban Times:

They have several varieties of Flammkuchen (German pizza—a flatbread dish from the French borderlands).

2018, Rick Steves, Rick Steves Germany 2018, →ISBN:

You'll find both Teutonic fare, including sausage sandwiches, schnitzel plates with spaetzle, currywurst and fries, flammkuchen (German pizza),

2018 December 18, “German-style gastropub Bierhaus moves from Mountain View to Temescal”, in Berkeleyside:

(slang, food) Synonym of flammkuchen, from the appearance of this Germanic dish, being similar to a pizza pie crust topped with pizza toppings.


fruit rollup

fruit rollups (plural)
fruit roll-up (alternative)
fruit roll up (alternative)

Genericization of the trademark Fruit Roll-Ups, thin sheets of dried pureed fruits that were subsequently rolled up and packaged.


mothering-cake

(British, food) A simnel cake; one of various dessert cakes eaten on Mothering Sunday.


en-vessie

From French en (“in”) + vessie (“bladder”) (urinary bladder).

(food) A method of cooking, where the food is contained within a bladder (usually the urinary bladder of a pig) and cooked in simmering or boiling water


en-papillote

Borrowed from French en papillote (literally “in paper”), see papillote.

bor

fish baked en papillote

Suffice it to say that the partridge wings were served en papillote, and the grey squirrels stewed in madeira.

1854, Fayette Robinson, transl., The Physiology of Taste, translation of Physiologie du Goût by Brillat-Savarin, page 114:

(cooking) A method of cooking, where the food is wrapped in a pouch made of culinary parchment paper, and then cooked in an oven.

al cartoccio

term derived from Italian, instead of French


Korean-style short ribs

en-noun

Korean-style short ribs pl (plural only)

Korean short ribs (alternative)
Korean-style ribs (alternative)
Korean ribs (alternative)

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From originating with a Korean dish involving short ribs cut in a particular manner, that is different from the usual English-cut.

(cooking) Synonym of flanken short ribs (ribs cut across the bone, instead of along the bone)

flanken short ribs

(food) A Korean dish made from Korean-barbequed flanken ribs


go sour

en-verb

go sour (third-person singular simple present goes sour, present participle going sour, simple past went sour, past participle gone sour)

goes sour (present singular third-person)
going sour (participle present)
went sour (past)
gone sour (participle past)


trash fish

en-noun

trash fish (plural trash fish or trash fishes)

trash fish (plural)
trash fishes (plural)

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(fishing, food) A fish caught as bycatch and generally sold cheaply.


perfection salad

perfection salad (countable and uncountable, plural perfection salads)

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Coined by Mrs. John E. Cook of New Castle, Pennsylvania, USA, for a submission to a magazine recipe contest sponsored by gelatin maker Knox in 1904.

(US, cooking) A terrine or jello-style vegetable loaf made with lemon vinaigrette flavored gelatin, filled with a chopped garden salad or green salad, popular in the United States during the early and mid 20th century.


jheenga

(India, cooking) Alternative form of jhinga.


Mediterranean triad

(cooking) The three traditional staples of Mediterranean cuisine, consisting of wheat, olive oil, and wine.


cocoa powder

cocoa powder (usually uncountable, plural cocoa powders)

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(baking, cooking) A powder derived from ground cocoa solids, which is used to make the drink of cocoa, various chocolate products, also used as an ingredient in baking.


volcano potato

volcano potato (plural volcano potatoes)

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(cooking, chiefly in the plural) A bacon-wrapped baked potato with a filling of cheese sauce.


scripture cake

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(US, Christianity, cooking) A cake whose recipe references lines from the King James Bible as ingredients in encoded form, where the ingredient is a noun found in that verse. The recipe is used to induce biblical learning and rote memorization of this particular edition of the Bible.


mee hoon

(Singapore, Malaysia, cooking) flour for making noodles (such as rice flour; uncooked rice vermicelli noodles)


jjim

(cooking) Korean dishes made by steaming or boiling marinated meat or fish


alpha acid

(organic chemistry, brewing) Any of a class of chemical compounds which collectively give hopped beer its characteristic bitter flavor.


pomodoro sauce

pomodoro sauce (countable and uncountable, plural pomodoro sauces)

From pomodoro + sauce. From Italian pomodoro (“tomato”), this being the Italian version of the sauce.

(cooking) A simple Italian tomato pasta sauce.


meat sauce

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(cooking, colloquial) A red tomato-based pasta sauce containing bits of ground beef.


crappit-head

From Scots crappit (“crammed”), from crap (“to cram”), + head.

(cooking, obsolete) A haddock's head stuffed with a mixture of oatmeal, suet, onions, and pepper.


paruppu

Borrowed from Tamil பருப்பு (paruppu, “pulse, gram”). Compare Telugu పప్పు (pappu).

(India, cooking) A dish of boiled lentils; dal.


seviyan

(India, cooking) An Indian style of wheat vermicelli.


nitsuke

(cooking) A Japanese technique of simmering food, especially fish, in a strongly-flavoured soy sauce with sake or mirin.


methai

(India, cooking) Alternative form of methi (“fenugreek”).


shir

en-verb

shir (third-person singular simple present shirs, present participle shirring, simple past and past participle shirred)

shirs (present singular third-person)
shirring (participle present)
shirred (participle past)
shirred (past)

(sewing, cooking) Alternative form of shirr.


pajata

en-noun

pajata (countable and uncountable, plural pajatas)

Unadapted borrowing from Italian pajata, Roman and central form of standard pagliata.

Eventually the main courses did arrive - I'd asked for 2 cacio e pepe and one pajata, instead 2 pajatas arrived and i had to ask again for a cacio e pepe. The food was good but not what we ordered.

2019 June 24, Nick B, “Da Bucatino”, in Tripadvisor:

(countable, cooking) A serving of pasta dressed with the above entrail cooked with onion, lard, parsley, and celery, with the addition of tomato sauce and white wine.


windowpaning

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(baking) A test of the texture of bread dough, stretching it out into a translucent sheet.


cafreal

(cooking) A shallow-fried spiced chicken dish from Goa, India.


penstaff

(brewing, historical) An upright plug for the drain of a mash tun.


ambotik

(India, cooking) An Indian dish made with pomfret and coconut in a tangy sauce.


pradhaman

pradhaman (countable and uncountable, plural pradhamans)


galouti

(India, cooking) A kind of finely-textured Indian kebab.


chamoy

She drizzled some chamoy over her mango cubes.

(cooking) A type of sauce from Mexico made from pickled fruit, chili and other ingredients


chemical-free

(especially food, drink) free of or produced without the addition or use of artificial chemicals.


make-ahead

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(cooking) Of a recipe: designed to be prepared ahead of time, rather than immediately before eating.


make-ahead

(cooking) A recipe designed to be prepared ahead of time, rather than immediately before eating.


chicken lollipop

chicken lollipop (plural chicken lollipops)

(cooking) An hors d'oeuvre in Indian-Chinese cuisine, essentially a chicken wing with the meat cut loose from the bone end and pushed down so that it resembles a lollipop on a stick.


testarolo

(cooking, chiefly in the plural) A kind of pasta or bread in Italian cuisine, cooked on a hot flat surface and sliced into triangular shapes.


pai huang gua

(food) A cucumber salad; a Szechwan dish composed of smashed cucumbers with a garlic and sauce dressing.


chrusciki

(cooking) angel wings, a type of Polish pastry


shrimp DeJonghe

It originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant in Chicago.

(cooking) A casserole of whole peeled shrimp in seasoned breadcrumbs.


cecil

From Cecil, the surname of the chef who invented them.

They have a wonderful recipe for beef cecils.

(cooking) A fried ball of minced meat, breadcrumbs, onions, etc.


music bread

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(cooking) A thin, crispy Sardinian flatbread.


Texas trinity

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(US, cooking) brisket, spare ribs, and smoked sausage


brownable

en-adj

brownable (comparative more brownable, superlative most brownable)

more brownable (comparative)
most brownable (superlative)

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chatpata

(India, cooking) either spicy or sour or tangy.


atomic buffalo turd

en-noun

atomic buffalo turd (plural atomic buffalo turds)

(US, cooking, slang, mildly vulgar) A spicy barbecue snack, typically a jalapeño stuffed with cheese and wrapped in bacon.


armadillo egg

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Since they do not contain any egg, the name may have come from Scotch egg, another snack food that is wrapped in sausage meat.

(US, cooking) A jalapeño popper, especially when wrapped in bacon or sausage meat.


adraki

Borrowed from Hindi अदरकी (adarkī), from अदरक (adrak, “ginger”) + -ई (-ī).


Burtonize

en-verb

Burtonize (third-person singular simple present Burtonizes, present participle Burtonizing, simple past and past participle Burtonized)

Burtonizes (present singular third-person)
Burtonizing (participle present)
Burtonized (participle past)
Burtonized (past)

From the English town of Burton upon Trent, known for pale ales brewed from water rich in mineral salts, + -ize.

... of many thousand gallons of Burtonized water being daily pumped up from the beds, and allowed to run off without being applied to any special purpose.

[...] producing a more acid beer; adding hydrochloric or sulphuric or lactic acid simultaneously removes carbonates and "Burtonizes" the water. Acidifying wort by adding acidic malt and acidic malt extract to the copper changes buffering only [...]

1952, Journal of the Institute of Brewing, Great Britain:

It has a pale chestnut colour with a herbal, spicy and fresh tobacco aroma with rye bread malt and a powerful sulphur note: the brewing water is Burtonized. The palate is bittersweet with rich biscuit malt, [...]

2018, Roger Protz, IPA: A legend in our time, →ISBN:

(chiefly brewing) To enrich (water) with mineral salts, especially for brewing alcohol.


suimono

(cooking) clear soup in Japanese cuisine


overbrown

overbrown (third-person singular simple present overbrowns, present participle overbrowning, simple past and past participle overbrowned)

overbrowns (present singular third-person)
overbrowning (participle present)
overbrowned (participle past)
overbrowned (past)

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

(cooking, transitive) To brown too much.


elaichi

en-noun

elaichi (countable and uncountable, plural elaichis)

elaichis (plural)
elachi (alternative)
ilaichi (alternative)

From Hindustani الائچی / इलायची (ilāycī).


peach water

(cooking) A flavouring extract prepared from the peach.


split pea

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Pisum sativum
Pisum sativum#Translingual

(botany, cooking) An agricultural or culinary preparation consisting of the dried, peeled, and split seeds of Pisum sativum, the pea.

poolikud herned

dried, peeled, and split seeds of the pea


warabi

(cooking) Bracken, used as a vegetable in Japanese cuisine.


Chef Mike

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From chef + Mike, with the given name Mike from the beginning of microwave.

She punched a few buttons and let Chef Mike work his magic.

Using the tips of my fingers, I delicately removed the piping hot tray from Chef Mike and popped it on a plate.

2015, Allison Spie, Soothsayer: Magic Is All Around Us:

Microwave oven: This is perfect for melting small quantities of chocolate. Think of Chef Mike as your own little sous chef.

2018, Darren Purchese, Chefs Host Christmas Too: A cook's guide to blitzing the holiday season:

(slang, cooking, humorous) A microwave oven.


urad dal

From Hindi उड़द दाल (uṛad dāl); see urad + dal.

urd dal (alternative)
udad dal (alternative)
urad daal (alternative)
urad dhal (alternative)
urad dahl (alternative)

(India, cooking) A bean (Vigna mungo) or a dish made from it.


ribwich

(food) A boneless rib sandwich, usually with BBQ sauce and deboned pork ribs.


large format

large format (countable and uncountable, plural large formats)

(wine) A bottle size larger than the standard 750 mL.


do you know the Bishop of Norwich

Traditionally, after a vintage port has been decanted, the decanter is passed clockwise around the table until everyone has poured some. If the decanter should stall en route, it is considered poor etiquette to ask for it directly, so one must request it in a roundabout way:
:— Do you know the Bishop of Norwich?
:— No.
:— He's a terribly good chap, but he always forgets to pass the port.

(UK, wine) Can you pass the port, please?


vintage port

vintage port (countable and uncountable, plural vintage ports)

(wine) A style of port which uses the best grapes from a single vintage, and in which the wine is typically bottled unfiltered and aged for many years before drinking.


gemista

Transliteration of Greek γεμιστά (gemistá), a collective neuter plural of γεμιστός (gemistós, “filled with, stuffed”) by ellipsis of a noun (like tomatoes, or peppers). Pronounced in Greek as /ʝemiˈsta/.

transliteration

(cooking) popular Greek dish of tomatoes and green peppers stuffed with rice (occasionally minced meat is added) accompanied by potatoes in tomato juice and olive oil

(cooking, less often) other Greek dishes with stuffed ingredients, usually vegetables


detrempe

(cooking) A batter similar to that used in tempura or in puff pastry


beurrage

(cooking) A dough made of mostly butter, used in French cuisine


truffle butter

en-noun

truffle butter (usually uncountable, plural truffle butters)

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(cooking) Salted butter cooked together with sliced or grated truffles.


eight-treasure

eight-treasure congee

eight-treasure duck

eight-treasure rice

(cooking) Applied to various Chinese dishes with a number of luxurious ingredients.


bucket of blood

bucket of blood (plural buckets of blood)

(food, dated, obsolete) Former name of bloody mary (“cocktail”).


kräusen

en-verb

kräusen (third-person singular simple present kräusens, present participle kräusening, simple past and past participle kräusened)

kräusens (present singular third-person)
kräusening (participle present)
kräusened (participle past)
kräusened (past)

From German krausen, from kraus (“curly”).

(transitive, brewing) To condition (beer) by adding fermenting wort, so as to restart fermentation and introduce fresh carbon dioxide.


Balmoral chicken

(cooking) Chicken breast stuffed with haggis and wrapped in bacon.


rainbow chard

(cooking) A mixture of coloured varieties (yellow, pink, etc.) of the vegetable chard.


sixtel

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


bharta

en-noun

bharta (countable and uncountable, plural bhartas)

bhartas (plural)
bartha (alternative)
bhurta (alternative)

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

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

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

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


boulangère potatoes

From French boulangère (“female baker”).

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


food mill

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


aurora sauce

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

(cooking) A kind of creamy tomato sauce.


BIR

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

(cooking) Initialism of British Indian restaurant.


rotisserize

en-verb

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

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

(cooking, transitive) Synonym of rotisserie.


caramelizer

caramelizers (plural)
carameliser (alternative)

(cooking) A device that caramelizes something.


liver wing

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

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

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


tournedos Rossini

Named after the 19th-century composer Gioachino Rossini.

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


Chardonnayish

en-adj

Chardonnayish (comparative more Chardonnayish, superlative most Chardonnayish)

more Chardonnayish (comparative)
most Chardonnayish (superlative)

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

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


chicken of the sea

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


all-purpose flour

en-noun

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

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macaronage

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

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

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

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

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


lumber pie

lumber pie (countable and uncountable, plural lumber pies)

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


cellarable

en-adj

cellarable (comparative more cellarable, superlative most cellarable)

more cellarable (comparative)
most cellarable (superlative)

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

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

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


rolling boil

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

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

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

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


self-saucing

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


turbo yeast

en-noun

turbo yeast (countable and uncountable, plural turbo yeasts)

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

pikahiiva

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


haricoed

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


baconize

en-verb

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

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

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

1860, Harvard Magazine, volume 6, page 69:

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

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

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

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

1925, Good Housekeeping, volume 80, page 71:

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

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

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


sambuseh

Borrowed from Iranian Persian سَمْبوسِه (sambuse), from Classical Persian سَنْبوسَه (sanbōsa), from Middle Persian *sambōsag.
Doublet of sambusa, sambusak, sambuusa, samosa, and samsa.

doublet

(cooking) An Iranian pastry with a triangular shape, similar to the South Asian samosa.


red-cook

en-verb

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

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

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

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

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


fat is flavor

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


burrita

From Spanish burrita. See burrito, burrito for more.

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

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

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

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

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

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

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


bak kut teh

From Malay bak kut teh, from Hokkien 肉骨茶 (bah-kut-tê).

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


poulette sauce

en-noun

poulette sauce (usually uncountable, plural poulette sauces)

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


allemande sauce

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


à la King

eggs à la King, chicken à la King

“And now... Chairman Koji will present the theme ingredient to be used in every dish today...” “If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king.”

2002 April 14, Jeff Westbrook, “The 30% Iron Chef” (16:00 from the start), in Futurama, season 3, episode 22, spoken by Bender (John DiMaggio):

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


Boston cream

Ellipsis of Boston cream pie. From being like a Boston cream pie (a type of cake).

(food) Of a bready/cakey foodstuff; having been glazed in chocolate and filled with custard


toasted ravioli

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

toasted ravioli (plural)
toasted raviolis (plural)

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

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


chow mein bun

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

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


streatery

streateries (plural)
streetery (alternative)

Innovative solutions combine private and individual with commercial uses, as shown in 'streateries' in Seattle. Streateries convert a few on-street parking places into open spaces, similar to parklets. While parklets are open for public use 24 hours a day, streateries provide additional space for restaurants to serve customers during their hours of operation.

2019, Bianca Maria Rinaldi, Puay Yok Tan, Urban Landscapes in High-Density Cities: Parks, Streetscapes, Ecosystems, Birkhäuser, →ISBN, page 111:

(US, food) An on-street outdoor dining establishment, frequently under a tent, umbrella, or awning with heaters.


spruce tip

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


cauliflowered

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cauliflowered rice


Choron sauce

Choron sauce (countable and uncountable, plural Choron sauces)

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


Foyot sauce

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


Colbert sauce

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


Paloise sauce

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


prosciutto bread

prosciutto bread (countable and uncountable, plural prosciutto breads)

From prosciutto + bread. From the most common fresh purposely made loaf breads' meat component.

(New York City, food) A loaf bread which contains chunks of prosciutto and provolone, using lard.


dillegrout

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


larding needle

larding needles (plural)
larding-needle (alternative dated)

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


reverse-sear

en-verb

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

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

So called because it reverses the usual order of cooking.

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


roasting tin

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


roasting pan

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


Gaelic steak

en-noun

Gaelic steak (countable and uncountable, plural Gaelic steaks)

(cooking) fillet steak with a whisky and mushroom sauce


potatoes O'Brien

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


beurre blanc

Borrowed from French beurre blanc (literally “white butter”).

bor+

The seafood-centric barstaurant will have a few specials (lobster ravioli with beurre blanc, anyone?) plus the usual seafood towers, and the excellent bar staff will keep the drinks flowing.

2022 December 20, Nikita Richardson, “A Plan for Every Kind of New Year’s Eve”, in The New York Times:

(cooking) A warm emulsified sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which butter is whisked.


gooey butter cake

en-noun

gooey butter cake (countable and uncountable, plural gooey butter cakes)

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

(Missouri, cooking) A flat, dense cake made with wheat cake flour, butter, sugar, and eggs.


seshy

en-adj

seshy (comparative more seshy, superlative most seshy)

more seshy (comparative)
most seshy (superlative)

From sesh + -y (“diminutive, adjective”), from session.

(beer, colloquial) Sessionable (easy-drinking, mild).


neapolitan

(food) Alternative spelling of Neapolitan.


malai kofta

Borrowed from Hindi मलाई कोफ़्ता (malāī koftā).

bor

मलाई कोफ़्ता

Hindi मलाई कोफ़्ता (malāī koftā)

(cooking) A common dish of Indian cuisine consisting of potato paneer balls (kofta) served in a creamy curry sauce.


typhoon shelter

en-noun

typhoon shelter (plural typhoon shelters)

Calque of Chinese 避風塘 /避风塘 (bìfēngtáng).

(Chinese cooking) A style of seafood preparation in which the meat is deep-fried with garlic, ginger, scallions, chili, and black bean.


encasserole

Vegetable broth with tomatoes, cooked asparagus, shredded raw carrots and onions, encasserole.

1930, R. W. Bennett, Diet & Vision, page 50:

Spinach, broccoli, and cauliflower cease to be mere vegetables and become adventures in the land of goodies when they are cooked encasserole with this new cheese-food.

1933, Mothers' Activities, volume 14, page 25:

For moist cookery such as stews, encasserole or any fashion where water is used, select either top or bottom round.

1931, Claire Sugden, The Romantic and Practical Side of Cookery, page 173:

Steaming vegetables is excellent but the best method is baking encasserole.

1947, Horace Wendell Soper, Health: Mental, Moral and Physical, page 92:


Mexican noodles

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(cooking) A Mexican dish consisting of vermicelli stewed in a sauce of puréed vegetables and chilis.


IPL

IPL (countable and uncountable, plural IPLs)

(beer, countable) Initialism of India pale lager.


predough

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(baking) An intermediate dough before making the final dough


low and slow

en-adv

low and slow (comparative more low and slow, superlative most low and slow)

more low and slow (comparative)
most low and slow (superlative)

In fact, in restaurants, the term “confit” now refers to most anything cooked low and slow in fat, which gives the food a velvety, unctuous texture and concentrates its flavor. We found that baby artichokes are well suited […]

2008, Cook's Illustrated, The Best Slow and Easy Recipes:

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

2019, Stephanie Matthews, Beginners Low Carb Slow Cooker:

(cooking) At a low temperature for a relatively long period of time.


Kobe beef

I had Kobe beef, easily the best steak I've ever tasted.

2005, Paul Carter, Don't Tell Mum I Work on the Rigs, Crows Nest: Allen and Unwin, page 160:

(cooking) Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture.


powder-forte

(cooking, historical) A medieval spice mixture similar to powder-douce, but incorporating more pungent flavours such as pepper.


preblanch

en-verb

preblanch (third-person singular simple present preblanches, present participle preblanching, simple past and past participle preblanched)

preblanches (present singular third-person)
preblanching (participle present)
preblanched (participle past)
preblanched (past)

(transitive, cooking) To blanch in advance.


chocolate liquor

en-noun

chocolate liquor (usually uncountable, plural chocolate liquors)

(cooking) The thick, fatty, extremely bitter liquid produced by grinding up cocoa beans at slightly elevated temperature.


rangoon

Instead he orders beef vindaloo, Cantonese lobster with ginger sauce, pork rangoon, and something called salad pizza. He pays for it, eats it, and leaves the cartons in his living room, every inch of which is piled with books.

2003 05, Suzanne Finnamore, The Zygote Chronicles, Grove Press, →ISBN, page 10:

"I wanted to scream, Why don't you just take the damn thing out of there and ask me to marry you? But, nothing. The man just sat there and then looked down and finished eating his fucking chicken Rangoon."

2004 May 12, Olivia Goldsmith, Dumping Billy, Grand Central Publishing, →ISBN:

[...] spanakopita, and dolmades peacefully coexist on the menu with Goan coconut curry, shrimp rangoon, samosas, and chicken biryani.

2009 04, Laura Taxel, Cleveland Ethnic Eats: The Guide to Authentic Ethnic Restaurants and Markets in Greater Cleveland, Gray & Company, →ISBN, page 90:

The box exploded on my chest, and I was covered from head to toe with chicken rangoon. I don't even like Chinese. No more Mr. Nice Guy. Ox launched himself at the fat man, hitting him square in his beer belly.

2011 02, Robert Thornhill, Lady Justice Takes a C.R.A.P., Tate Publishing, →ISBN, page 32:

They ordered in Chinese—fried egg rolls, wontons stuffed with pork, crispy orange beef, greasy lo mein, and shrimp Rangoon. Fina ate until she was stuffed, took a long shower, and collapsed into Milloy's bed.

2013 June 18, Ingrid Thoft, Loyalty, Penguin, →ISBN:

Festooned with bamboo and mahogany, these establishments served Maui onion soup, shrimp rangoon, and sweet barbecued ribs; their colorful drinks included mai tais, lava flows, and Blue Hawaiians, libations inevitably topped with tiny[…]

2021 June 15, CJ Cook, Leeteg, eBook Partnership, →ISBN, page 38:

(cooking) A deep-fried dumpling in American Asian cuisine, stuffed with a specified ingredient (typically crab).


souchy

souchy (countable and uncountable, plural souchies)

Shortening of water souchy, from Dutch. Doublet of zootje.

Slices of bread and butter are to be a quarter of a pound of fresh butter, sent to table, to eat with the souchy.

1857, John Henry Walsh, A Manual of Domestic Economy, page 468:


HVP

(food, chemistry) Abbreviation of hydrolyzed vegetable protein.


adobe bread

adobe bread (usually uncountable, plural adobe breads)

(cooking) A type of bread baked by the Pueblo peoples of the Southwestern United States, made with yeast, flour, salt, warm water and a sweetener such as honey or sugar, and often with the addition of meat, vegetables, seeds or nuts, and formed into animal shapes.


Jezebel sauce

Unclear, perhaps alluding to the condiment's hot, sweet, saucy character.

Tips From Our Test Kitchen: The Jezebel sauce can be made a few days ahead if desired. If pineapple preserves can't be found, use crushed pineapple in very heavy syrup (well-drained).

2006, Mary Carter, Susan Fisher, Candace Floyd, American Profile Hometown Cookbook: A Celebration of America's Table, Thomas Nelson, →ISBN, page 224:

Makes 4 cups If you are from the South, you may recognize Jezebel sauce as a sweet-hot condiment that is frequently slathered over cream cheese and eaten with Wheats-worth crackers. No one really knows where Jezebel sauce comes [from.]

2009, Elizabeth Karmel, Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill, John Wiley & Sons, →ISBN, page 164:

You can find variations of Jezebel sauce in pretty much any Mobile Bay area restaurant. Once you taste this sauce, you will immediately know why it is named after the most notorious working woman in history ... it is plain sinful!

2011, Autumn Beck, Skinny Ninnie's Kitchen, Tate Publishing, →ISBN, page 111:

Southern United States
Southern United States

(cooking) A condiment found in the cuisine of the Southern United States, typically made with pineapple preserves, apple jelly, horseradish, and mustard.


amber pudding

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(cooking, historical) A boiled or steamed lemon bread pudding.


sea-salted

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A bottle of Prosecco, a straw and a plate of seasalted radishes to eat smeared with butter, or a slab of toasted sourdough groaning with white crab meat.

2016, James Sherwood, James Sherwood's Discriminating Guide to London, Thames & Hudson, →ISBN:

217 sea salted chocolate chunk cookies.

2018, Chloe Coscarelli, Chloe Flavor: Saucy, Spicy, Crunchy, Vegan, Clarkson Potter, →ISBN, page 269:


well-beaten

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rewhip

en-verb

rewhip (third-person singular simple present rewhips, present participle rewhipping, simple past and past participle rewhipped)

rewhips (present singular third-person)
rewhipping (participle present)
rewhipped (participle past)
rewhipped (past)

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


country-fried

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

Serve the country fried steaks with mashed potatoes, gravy, and your favorite vegetable on the side.

2023, Katy Lyons, Nashville Tennessee Recipes, page 55:


hartshorn salt

en-noun

hartshorn salt (countable and uncountable, plural hartshorn salts)

Compound of hartshorn + salt. From the original production method of heating antlers and hooves from certain animals; among other, hart.

ammonium bicarbonate
ammonium bicarbonate

(baking) A leavening agent consisting of ammonium bicarbonate and ammonium carbamate.


Maltese sauce

Hollandaise sauce
hollandaise sauce#English

(cooking) Hollandaise sauce with blanched orange zest and the juice of blood orange.


dumpoked

dampukht (alternative)
dumpukht (alternative)

[…] a dumpoked Fowl, that is, boil'd with butter in any small Vessel, and stuft with Raisons and Almonds […]

1891, François Bernier, Archibald Constable, Travels in the Mogul Empire, A.D. 1656-1668, volume 1, page 121:


mashwort

From Middle English *maschworte, from Old English māxwyrt, equivalent to mash + wort.

(brewing) wort that is not separated from the grains


all-dressed

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

Calque of French toute garnie. From tout (“all”) + garnir (“garnished”), literally “all the garnishings”

com

all-dressed chips

(Canada, cooking) Having all the standard or expected toppings, dressings, condiments, seasonings, etc.


garden pizza

en-noun

garden pizza (countable and uncountable, plural garden pizzas)

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

(cooking) A pizza topped with various vegetables.


traybaked

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


mei fun

From Cantonese 米粉 (mai⁵ fan²). Doublet of bee hoon.

Mee Krob — with its crisp mei fun noodles made sticky with a caramelized mixture of garlic, onions, tomatoes and chicken or shrimp — is a national favorite that goes back to the days of Siam.

1997 06, “Orange Coast Magazine”, in (Please provide the book title or journal name), page 168:

So he thought he'd better play it safe with a Super Mei-Fun Bowl. Now Mei Fun bowls can have some things that children wouldn't like, such as pig ears and some innards, some duck feet, or some tripe. This bowl held many creepy things,[…]

2011 August 1, Stephen K. Scott, Grunions with Onions: A Children's Food Fantasy, AuthorHouse, →ISBN, page 20:

Singapore Mei Fun
Mei fun noodles are thin Chinese rice noodles (also called rice vermicelli) that are extremely popular in Singapore. Basic mei fun is somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce,[…]

2014 September 9, Robin Robertson, Robin Robertson's Vegan Without Borders: Easy Everyday Meals from Around the World, Andrews McMeel Publishing, →ISBN:

(cooking) Rice vermicelli, rice noodles, as used in East Asian (especially Cantonese) cooking.


presteam

en-verb

presteam (third-person singular simple present presteams, present participle presteaming, simple past and past participle presteamed)

presteams (present singular third-person)
presteaming (participle present)
presteamed (participle past)
presteamed (past)

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

(transitive, cooking) To steam in advance.


applesauce cake

en-noun

applesauce cake (plural applesauce cakes)

(cooking) A dessert cake prepared using apple sauce, flour and sugar as primary ingredients.


mealie bread

(cooking) A sweetened bread baked with creamed corn, part of South African cuisine.


Amish friendship bread

(cooking) A type of bread or cake made from a sourdough starter, and is often shared in a manner similar to a chain letter.


aerated bread

(cooking) Bread which has been raised by charging the dough with carbon dioxide, instead of raising by fermentation.


prewhip

en-verb

prewhip (third-person singular simple present prewhips, present participle prewhipping, simple past and past participle prewhipped)

prewhips (present singular third-person)
prewhipping (participle present)
prewhipped (participle past)
prewhipped (past)

Prewhip the whipping cream a few hour in advanced^([sic]), keep them in a piping bag and keep them in the fridge for later use.

2010, Nathalie Arbefeuille, Cocktail Passion, page 21:

You do not need to prewhip or break the egg.

2012, Carole White, Vermont Home Cooking, page 47:

(transitive, cooking) To whip in advance.


sugar cone

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

(cooking) An ice cream cone with a flat brim, and infused with brown sugar.


waffle cone

(cooking) A slightly thin, conical confection baked from a sweet, crisp waffle.


Hwangnam bread

en-noun

Hwangnam bread (countable and uncountable, plural Hwangnam breads)

(cooking) A small pastry with a filling of red bean paste, a local specialty of Gyeongju City, South Korea.


limpa bread

limpa bread (countable and uncountable, plural limpa breads)

(cooking) A sweet Scandinavian rye bread.


multigrain bread

multigrain bread (countable and uncountable, plural multigrain breads)

(cooking) A type of bread prepared with two or more types of grain.


black bread

black breads (plural)
blackbread (alternative)

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

(cooking) A type of coarse-grained rye bread.


artisan bread

(cooking) A type of handmade, short shelf life bread that is offered unpackaged and consumed immediately after baking.


curry bread

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

(cooking) A popular Japanese food, consisting of Japanese curry wrapped in a piece of dough, and then coated in bread crumbs and deep fried.


lava bread

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

(cooking) A dense, slightly sweet loaf baked in the volcanic hot springs in Iceland.


fancy bread

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

(cooking) A type of bread other than the conventional yeast-raised loaf, usually enriched and baked in a different shape.


Jewish rye bread

Jewish rye bread (countable and uncountable, plural Jewish rye breads)

LL-Q1860 (eng)-Flame, not lame-Jewish rye bread.wav

(cooking) A type of rye bread commonly made in Jewish communities.


Afghan bread

(cooking) The national bread of Afghanistan, a flatbread of oval or rectangular shape and baked in a tandoor.


Barbari bread

(cooking) A type of yeast leavened Iranian flatbread.


barley bread

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

(cooking) A type of bread made from barley flour derived from the grain of the barley plant.


batter bread

batter bread (countable and uncountable, plural batter breads)

(cooking) A type of bread made with a substantial liquid-to-flour ratio, so that the dough produces a batter.


beer bread

beer bread (countable and uncountable, plural beer breads)

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

(cooking) A type of bread that includes beer in the dough mixture.


corn rye bread

corn rye bread (countable and uncountable, plural corn rye breads)

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

(cooking) A Jewish-style American rye bread.


bush bread

bush bread (countable and uncountable, plural bush breads)

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

(cooking) A bread made by the Aboriginal Australians, by crushing seeds into a dough, after which it is baked.


caraway seed bread

caraway seed bread (countable and uncountable, plural caraway seed breads)

(cooking) A type of bread containing caraway seeds.


ravel bread

ravel bread (countable and uncountable, plural ravel breads)

(cooking) A type of bread made from flour and bran.


Boston brown bread

Boston brown bread (countable and uncountable, plural Boston brown breads)

(cooking) A type of dark, slightly sweet steamed bread, usually sweetened with molasses, popular in New England.


dika bread

dika bread (countable and uncountable, plural dika breads)

Irvingia gabonensis
Irvingia gabonensis#Translingual

(cooking) A type of paste or cake prepared by grinding or crushing the seeds of plants of species Irvingia gabonensis (African mango).


dry bread

dry bread (countable and uncountable, plural dry breads)

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

(cooking) Bread eaten or consumed without any spreads or toppings.


Swedish rye bread

Swedish rye bread (countable and uncountable, plural Swedish rye breads)

LL-Q1860 (eng)-Flame, not lame-Swedish rye bread.wav

(cooking) A type of yeasted bread made with rye flour, molasses, and orange rind.


Italian bread

Italian bread (countable and uncountable, plural Italian breads)

(cooking) A type a crusty, yeasted bread prepared without shortening and unsweetened, baked in long, thick loaves with tapered ends.


melonpan

Borrowed from Japanese メロンパン (meronpan).

(cooking) A type of sweet bun originating from and popular in Japan, as well as in Taiwan and China.


cracked-wheat bread

cracked-wheat bread (countable and uncountable, plural cracked-wheat breads)

LL-Q1860 (eng)-Flame, not lame-cracked-wheat bread.wav

(cooking) A type of bread made from cracked wheat which has been ground into fine particles.


cracker bread

cracker bread (countable and uncountable, plural cracker breads)

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

(cooking) A type of unleavened, thin and crispy flatbread made from flour, water and salt.


dark bread

dark bread (countable and uncountable, plural dark breads)

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

(cooking) A type of brown bread made from whole-wheat flour.


date bread

date bread (countable and uncountable, plural date breads)

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

(cooking) A type of bread containing chopped dates.


date-nut bread

date-nut bread (countable and uncountable, plural date-nut breads)

LL-Q1860 (eng)-Flame, not lame-date-nut bread.wav

(cooking) A type of bread containing a mixture of chopped dates and nuts.


household bread

household bread (countable and uncountable, plural household breads)

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

(cooking) A type of bread prepared in one's home and not of the finest quality.


yeast bread

yeast bread (countable and uncountable, plural yeast breads)

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

(cooking) Any type of bread prepared with yeast as a leavener.


twice-baked bread

twice-baked bread (countable and uncountable, plural twice-baked breads)

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

(cooking) A type of sweet raised bread baked for a second time in order to render it brown, hard, and crisp.


temse bread

temse bread (countable and uncountable, plural temse breads)

temse breads (plural)
temsed bread (alternative)

(cooking) A type of bread prepared from flour that is sifted or bolted to a greater degree than common flour.


marble rye bread

marble rye bread (countable and uncountable, plural marble rye breads)

LL-Q1860 (eng)-Flame, not lame-marble rye bread.wav

(cooking) A type of bread made from a combination of pumpernickel rye and traditional rye dough or a combination of pumpernickel rye and sourdough.


skillet bread

skillet bread (countable and uncountable, plural skillet breads)

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

(cooking) A type of bread cooked in a skillet over an open fire, usually cornbread.


nut bread

nut bread (countable and uncountable, plural nut breads)

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

(cooking) A type of bread containing chopped nuts.


sunflower bread

sunflower bread (countable and uncountable, plural sunflower breads)

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

(cooking) A type of bread made from coarse ryemeal or wholewheat combined with ground and whole sunflower seeds.


potato apple bread

potato apple bread (countable and uncountable, plural potato apple breads)

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

(cooking) A type of breakfast snack made from potatoes and sweetened apples, usually eaten around Halloween in Ireland.


onion bread

onion bread (countable and uncountable, plural onion breads)

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

(cooking) A type of bread containing finely minced onions.


pan bread

pan bread (countable and uncountable, plural pan breads)

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

(cooking) A type of bread baked in a loaf pan or tin, common in British and Scottish cuisine.


pumpkin bread

pumpkin bread (countable and uncountable, plural pumpkin breads)

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

(cooking) A type of moist quick bread made with pumpkin.


sweet rye bread

sweet rye bread (countable and uncountable, plural sweet rye breads)

(cooking) A type of rye bread that uses a greater proportion of wheat flour than rye flour.


salt-rising bread

salt-rising bread (countable and uncountable, plural salt-rising breads)

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

Clostridium perfringens
Clostridium perfringens#Translingual

(cooking) A dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast.


zaatar bread

zaatar bread (countable and uncountable, plural zaatar breads)

(cooking) A type of Middle Eastern flatbread made from a fermented dough, and topped with zaatar.


Russian black bread

Russian black bread (countable and uncountable, plural Russian black breads)

LL-Q1860 (eng)-Flame, not lame-Russian black bread.wav

(cooking) A type of Russian bread made from rye flour, water, salt, and a sourdough starter.


sausage bread

sausage bread (countable and uncountable, plural sausage breads)

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

(cooking) An American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven.


gluten bread

gluten bread (countable and uncountable, plural gluten breads)

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

(cooking) Any type of bread that is made or prepared with gluten.


oaten bread

oaten bread (countable and uncountable, plural oaten breads)

(cooking, uncommon) Any type of bread made or prepared with oats.


lunchable

en-adj

lunchable (comparative more lunchable, superlative most lunchable)

more lunchable (comparative)
most lunchable (superlative)

The fruit gushers had been stacked beside a host of other products from the world of little tyke cuisine, where the big draw was that everything was lunchable or chewable. Cecile had meanwhile gotten stuck on the juice box varieties,[…]

(Can we date this quote?), Nathaniel Missildine, Save for Fireflies, Lulu.com, →ISBN, page 36:

(rare, food) Able to be eaten for lunch.


keelfat

From keel (“to cool”) + fat (“tub, vat”). Cognate with Dutch koelvat (“cooler, keelfat”).

(brewing) A cooler; a vat in which liquor or wort is set for cooling.


AVA

en-noun

AVA (countable and uncountable, plural AVAs)

American Viticultural Area
w:American Viticultural Area

(wine) Initialism of American Viticultural Area: a designated wine grape-growing region in the United States, providing an official appellation for the mutual benefit of wineries and consumers.


drinkologist

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

(cooking) A person who specializes in innovating and creating new beverages, such as employed in food labs of drink companies and beverage shops such as cafe chains.


Digby chicken

(fishing, cooking) A type of dried or cured herring caught at Digby, Nova Scotia.


fish stock

(cooking) Broth made from fish, used for cooking, e.g. as a basis for soup.


resimmer

en-verb

resimmer (third-person singular simple present resimmers, present participle resimmering, simple past and past participle resimmered)

resimmers (present singular third-person)
resimmering (participle present)
resimmered (participle past)
resimmered (past)

(ambitransitive, cooking) To simmer again.


frimsel

(cooking) An egg noodle in Yiddish cuisine.


meunière sauce

en-noun

meunière sauce (countable and uncountable, plural meunière sauces)

From French meunière (literally “miller's wife”).

uder

(cooking) A simple sauce made with brown butter, chopped parsley, and lemon.


garden salad

(cooking) A type of salad prepared with a base of leafy greens.


tomato salad

en-noun

tomato salad (countable and uncountable, plural tomato salads)

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

(cooking) A type of salad consisting of raw or cold foods such as cucumber, lettuce and tomatoes.


reflour

en-verb

reflour (third-person singular simple present reflours, present participle reflouring, simple past and past participle refloured)

reflours (present singular third-person)
reflouring (participle present)
refloured (participle past)
refloured (past)


panbroil

panbroil (third-person singular simple present panbroils, present participle panbroiling, simple past and past participle panbroiled)

panbroils (present singular third-person)
panbroiling (participle present)
panbroiled (participle past)
panbroiled (past)

(cooking, transitive) To broil in a pan.


miltz

(cooking, in Jewish culture) The spleen of an animal used as food.


chunkay

chunkay (third-person singular simple present chunkays, present participle chunkaying, simple past and past participle chunkayed)

chunkays (present singular third-person)
chunkaying (participle present)
chunkayed (participle past)
chunkayed (past)

Meanwhile, thinly slice garlic and assemble some whole jeera and black/brown mustard seeds (these are optional if you do not have) for the tadka (to chunkay the dhal).

2020 October 31, Cynthia Nelson, “Extraordinary Dhal”, in Stabroek News:

(Guyana, cooking) To add hot oil and spices (especially garlic) to food


céleri rémoulade

Unadapted borrowing from French céleri rémoulade.

ubor

(cooking) A traditional French salad associating celeriac with rémoulade


freeze-ahead

Serve fruit sorbets on their own, or alongside a freeze-ahead tart made with the same fruit.

2009, Heather Whinney, Cook Express, page 479:

(cooking) Prepared in advance and then frozen until required.


crabocado

/kɹæbəˈkɑːdəʊ/

[kɹæbəˈkɑɾoʊ]

Vietnamese Crabocado Wraps with sweet & sour dipping sauce. Why we love it: We've yet to meet anyone who doesn't adore rice paper wraps, but we tend to eat them on the rare occaisions we go to a Vietnamese restaurant - which is a shame, because they're so easy to make at home. You can use whatever you like as a filling, but our absolute favourite is this crab and vocado duo, served with an authentic sweet-and-sour dipping sauce.

2017 May 4, Mimi Spencer, Sam Rice, The Midlife Kitchen: Health-boosting Recipes for Midlife & Beyond, Octopus Publishing, →ISBN:

Four or five types of a la carte tacos and tapas, like the shrimp doughnut, are planned. Traci and Kurt have also been using Coattails to test out dishes for Caracara; falafel bao and “crabocado nachos” were big hits.

2019 February 1, Meaghan Habuda, “Asian fusion lounge Caracara and its kid sister, Taco Baby, coming to Dunedin”, in Creative Loafing Tampa Bay, archived from the original on 2022-09-28:

Start with the Monkey Bread: warm brioche twists with a bourbon walnut caramel glaze. Then try the crispy pork hash with carnitas and crispy spuds or the Crabocado Benny with lump crab, avocado, spinach, poached eggs and hollandaise on an English muffin with skillet potatoes.

2020 January 11, Mackenzie Martin, “Food Critics: The Best Brunches In Kansas City In 2020”, in KCUR, archived from the original on 2022-11-03:

Oh, je ne sais pas expliquer, like a sort of cold-hot, crabocado pie? Wicked.

2021 June 9, Giles Coren, “Giles Coren reviews Bar des Prés”, in The Times, archived from the original on 2021-09-05:

(cooking, attributive) A dish consisting of shredded crab meat and mashed avocado.


saucemaking

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


stock pot

In this country, the product - a concentrated stock sold in a four-pack of small tubs, each of which makes three and a half cups of broth - is called Knorr Homestyle Stock. Other names in markets around the world include Knorr Stock Pot, Knorr Marmite de Bouillon and Knorr Bouillon Pur.

2011 September 12, Stuart Elliott, “Unilever Tries to Corner 'Stock' Market”, in NYTimes.com, archived from the original on 2011-09-25:

In order to show customers that the product is presented in a wet format, Coley Porter Bell has added a stock pot shaped cut out to reveal the actual product.[…]Having recently redesigned the core Oxo Cubes packaging to be more modern and iconic, we wanted to take the essence of that work into the new Oxo Stock Pot design.

2015 September 15, Tony Corbin, “New Coley Porter Bell-designed Oxo range unveiled”, in www.packagingnews.co.uk, archived from the original on 2015-09-20:

Continental stock pot - chicken: One unit contains four handy pots, each one making 2 cups of stock.

2017 May 14, Bronwen King, “Is packet stock as good as homemade?”, in stuff.co.nz:

[…] a quick Twitter survey reveals the Michelin-garlanded Marco Pierre White is not alone in his devotion to jellied stock pots, while I prefer organic cubes (won't someone think of the chickens?).

2017 October 9, Felicity Cloake, “Can't be bothered to make stock? Here are the ways to keep cooking simple”, in TheGuardian.com, archived from the original on 2017-10-09:

(cooking, British, Ireland, Australia, New Zealand) A mass-produced plastic container of a standard size and shape containing a gelatinous bouillon.


dipping sauce

en-noun

dipping sauce (countable and uncountable, plural dipping sauces)

(cooking) A condiment used to add flavor or texture to many types of food.


red-eye gravy

red-eye gravy (countable and uncountable, plural red-eye gravies)

red-eye gravies (plural)
redeye gravy (alternative)

LL-Q1860 (eng)-Flame, not lame-red-eye gravy.wav

Some folks put a slice of ham and a ladle-full of red-eye gravy on them. Red-eye gravy comes from the juices of cooked ham boiled with coffee or water. Red-eye gravy gets its name from the red, greasy "eye" that forms on top[…]

2003 August 25, Adam McClellan, Uniquely Tennessee, Capstone Classroom, →ISBN, page 30:

In Louisiana, a variation of red-eye gravy is made with slow-cooked beef, and the coffee will, as likely as not, contain chicory. A Texan variant of Louisiana red-eye might be sweetened with honey instead[…]

2019 February 8, Gary Allen, author of Sausage: A Global History, Sauces Reconsidered: Après Escoffier, Rowman & Littlefield, →ISBN, page 120:

"However, I do enjoy the flavor of red-eye gravy made with ham drippings."

2021 August 2, Highlander, One Wore Gray One Wore Blue: An Appalachian Grandmother’s Favorite Generals, Archway Publishing, →ISBN:

Southern US cuisine
Southern United States

(cooking) A thin sauce found in Southern US cuisine, made from the drippings of pan-fried country ham mixed with black coffee.


devils on horseback

(cooking) Dried fruits such as dates or prunes, stuffed with cheese or nuts, etc., and wrapped in bacon, prosciutto, or pancetta.


drawn butter

(cooking) Melted butter, whether clarified or not, especially when served as a sauce for steamed seafood.


cream stew

(cooking) A Japanese dish of meat (usually chicken or pork) and vegetables cooked in a thick white roux.


cheesy chips

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

(cooking, British, Ireland, Commonwealth) Alternative form of cheese fries.


admiral sauce

(cooking) A sauce for fish or seafood, made with butter, anchovies, capers, etc.


Carolina caviar

Carolina Caviar / This makes a great side dish. You can also serve it with wholegrain crackers or pita chips for an hors d'oeuvre or a snack. 2 (15-ounce) cans black - eyed peas, drained and rinsed / 1 small sweet purple onion[…]

2006, Margaret McCullers Kocsis, Savvy Eating for the Whole Family: Whole Foods, Whole Family, Whole Life, Capital Books, →ISBN, page 218:

[…] Carolina Caviar / This isn't a real caviar, but rather a salsa made from black-eyed peas that, for Southerners, rivals the flavor of the ritzier roe. It marinates in Italian dressing, so spoon the spicy blend into a serving bowl using a slotted spoon.

2017 January 20, The Editors of Southern Living, Southern Living Quick & Easy: Over 600 Of Our Best Fast & Delicious Dishes For Everyday Suppers, Time Inc. Books, →ISBN:

Carolina Caviar is a popular, hearty tailgating snack and the perfect party dip for New Year's Day, when eating black-eyed peas is said to bring good luck.

2018 August 6, Perre Coleman Magness, Southern Snacks: 77 Recipes for Small Bites with Big Flavors, UNC Press Books, →ISBN:

(cooking) A side dish or dip made from black-eyed peas, to which may be added onion, tomatoes, corn, and spices.


impossible pie

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

(cooking) A kind of custard pie that forms its own hardened "crust" during baking.


patty shell

(cooking) A case made of pastry or batter in a cup-like shape, served with various fillings.


saltwater taffy

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

(cooking) A kind of soft taffy characteristic of the eastern United States, made with butter, glycerin, corn syrup, salt and water but not seawater.


gradoo

gradu (alternative)
gradeau (alternative)
gradoux (alternative)

gradoux is the foundation of most of my dishes -- giving a rich, deep, and complex flavor to them.

(Can we date this quote?), “making gradoux”, in CAJUN CAROLINA:

Redfish Florentine ... Redfish fillet stuffed with our own green gradoo, baked golden brown and topped with Hollandaise sauce.

(Can we date this quote?), “Entrees”, in Kathryn's Steaks, Ridgeland, MS:

(US, colloquial, cooking) caramelized matter which sticks to a pan or pot after most of the cooked matter has been removed; a sauce made from this


fork-tender

en-adj

fork-tender (comparative more fork-tender, superlative most fork-tender)

more fork-tender (comparative)
most fork-tender (superlative)

(cooking) Cooked until soft enough to be easily pierced by the prongs of a fork.


black fungus

en-noun

black fungus (countable and uncountable, plural black funguses or black fungi)

black funguses (plural)
black fungi (plural)

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

(cooking) Synonym of bronze bolete (Boletus aereus).


knedlo-vepro-zelo

(cooking) A traditional Czech dish consisting of dumplings, pork and sauerkraut.


shredded wheat

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

(cooking) A generic breakfast cereal made from whole-wheat and formed into pillow-shaped biscuits.


chicken under a brick

LL-Q1860 (eng)-Flame, not lame-chicken under a brick.wav

(cooking) A dish of roast chicken prepared with a brick placed on top to flatten the chicken and enhance browning.


chicken brick

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

(cooking) A pottery container that is filled with meat and closed with a lid to cook the meat in its own moisture.


bang bang

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

bang bang cauliflower

(cooking) Prepared in the style of bang bang chicken.


cook through

en-verb

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

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

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

(cooking, transitive) To cook completely, to cook to the core.


candle salad

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

(US, cooking) A children's dish, composed of leaves of lettuce, pineapple rings, a banana, a cherry, mayonnaise, assembled to look like a lit candle in a candleholder, popular in mid-century United States.


soufflé Rothschild

en-noun

soufflé Rothschild (countable and uncountable, plural soufflés Rothschild)

(cooking) A sweet soufflé including candied fruit macerated in goldwasser (or now sometimes kirsch, cognac, or Grand Marnier) before cooking.


fake-bake

fake-bakes (plural)
fake bake (alternative)

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

(baking) An unbaked food item passed off as genuinely baked.


egg foo young

LL-Q1860 (eng)-Flame, not lame-egg foo young.wav

Partial calque of Chinese 芙蓉蛋 (fúróngdàn, “lotus egg”).

partial calque

(cooking) An egg-based dish containing vegetables and often bits of meat, originating in Guangdong and common in Chinese-American cuisine.


bean dip

en-noun

bean dip (countable and uncountable, plural bean dips)

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

(cooking) A type of dipping sauce prepared using beans or refried beans.


bredele

bredeles (plural)
bredala (alternative)
bredle (alternative)

(cooking) A biscuit or small cake traditionally eaten in the Christmas period in Alsace and Moselle, France.


fish soup

fish soup (countable and uncountable, plural fish soups)

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

(cooking) A soup made with fish as the main ingredient.


placenta cake

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

The dessert is the original sense of the word placenta.

(cooking) A dessert cake originating in ancient Greece consisting of layered dough interwoven with cheese and honey, along with various other ingredients to suit the recipe.


Luther burger

Uncertain; often claimed to have been a favorite of the musician Luther Vandross.

(cooking) A hamburger or cheeseburger with one or more glazed doughnuts in place of the bun.


bread starter

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

(cooking) A mixture of water and flour that has been fermented by bacteria and natural yeasts, used to prepare sourdough bread.


bread jelly

bread jelly (countable and uncountable, plural bread jellies)

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

(cooking, dated) A kind of jelly prepared by boiling bread.


bread dough

bread dough (usually uncountable, plural bread doughs)

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

(cooking) Any type of dough that is used to prepare bread.


cream of tartar bread

LL-Q1860 (eng)-Flame, not lame-cream of tartar bread.wav

(cooking) A type of bread raised by an alkaline carbonate or bicarbonate and cream of tartar or another acid.


render off

en-verb

render off (third-person singular simple present renders off, present participle rendering off, simple past and past participle rendered off)

renders off (present singular third-person)
rendering off (participle present)
rendered off (participle past)
rendered off (past)

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

(transitive, cooking) Synonym of render (to have fat drip off meat from cooking)


bean-butter

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

(cooking, dated, obsolete, rare) A type of dish prepared from unshelled beans.


rum butter

en-noun

rum butter (usually uncountable, plural rum butters)

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

(cooking) A type of hard sauce made by creaming or beating butter and sugar with rum.


sugar-butter sauce

sugar-butter sauce (countable and uncountable, plural sugar-butter sauces)

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

(cooking) A type of sauce prepared from butter and sugar.


vegetable butter

vegetable butter (countable and uncountable, plural vegetable butters)

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

(cooking) Any type of fatty substances resembling the consistency of butter but extracted from plants, or more often the seeds of plants.


dump-and-bake

a dump-and-bake casserole

(cooking, informal) Easily prepared by placing a few ingredients in a container and baking them.


vegetable shortening

vegetable shortening (countable and uncountable, plural vegetable shortenings)

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

(cooking) A type of vegetable fat used in cooking as an alternative to butter or other animal fats.


obe ata

(cooking) A stew or mother sauce in Yoruba cuisine, made from tomatoes, peppers, onions, oil, and spices.


cooking time

cooking time (countable and uncountable, plural cooking times)

(cooking) The amount of time required to heat food to a desired temperature, at which the food is then prepared.


Opimian

en-adj

Opimian (comparative more Opimian, superlative most Opimian)

more Opimian (comparative)
most Opimian (superlative)

From the name of the Roman consul Lucius Opimius.

(wine) Of or relating to the famous Roman vintage of 121 BC.


garlic sausage

en-noun

garlic sausage (countable and uncountable, plural garlic sausages)

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

(cooking) A type of meat sausage prepared using garlic as a primary ingredient.


Copi

By shortening of Copious, coined in 2022 by Illinois Department of Natural Resources.

"Copi is a great name: Short, crisp and easy to say. What diner won't be intrigued when they read Copi tacos or Copi burgers on a menu?"

2022 June 22, Jelisa Castrodale, quoting Colleen Callahan, “What Is Copi? A New Name for an Invasive Fish”, in Food&Wine:

(zoology, neologism, cooking) Another name for Asian carp.


chaos cooking

All around the garden and across the adjacent apartment, guests spooned, forked, chopsticked, speared and, above all, shoveled food of all sorts into their mouths and others’ at a monthly event called Chaos Cooking.

2010 July 21, Sarah Maslin Nir, “Too Many Cooks? Says Who?”, in New York Times, page A20:

“I harvested a case (about 18 pounds) of kale and called folks over for a kale fest, asking everyone to bring a recipe and ingredients other than kale – chaos cooking style,” Sevin said.

2011 June 1, Michael Hastings, quoting Natalie Sevin, “Give in to the green: Find your way to kale”, in McClatchy-Tribune Business News:

With chaos cooking, almost anything goes, and it's more about ingredients and less about food cultures and traditions.

2023 June 17, Erin Shaw, “What Is Chaos Cooking And What Does It Look Like In Home Kitchens?”, in FoodRepublic:

Chaos cooking, before becoming trend-ified, was born from the long line of chefs who looked in their fridges and thought to themselves, "Yeah, I can make something with this."

2023 July 25, Joshua Hunt, “Chaos Cooking Is Taking Over TikTok for All the Right Reasons”, in Food&Wine:

(cooking) A style of cooking that uses different types of food that are not normally eaten together to create a dish.


sourfaux

From sour + faux. Coined by Chris Young, the coordinator of the Real Bread Campaign, in 2015.

The taste’s one thing, says Real Bread’s co-ordinator, Chris Young, but there are also health benefts (including a lower glycaemic index and higher nutritional value) in genuinely slow-fermented bread compared to a ‘sourfaux’ loaded with commercial yeast, sourdough powder or preservatives.

2016 September 3, Amy Bryant, “Food & drink”, in Telegraph Magazine, London, page 65:

But it is now under scrutiny in a government review over the longstanding claims that a “sourfaux” scandal is undermining the traditional genuine loaf.

2022 April 23, Jon Ungoed-Thomas, “An honest crust? Craft bakeries rise up against ‘sourfaux’ bread”, in The Guardian:

The Real Bread Campaign recently exposed over 20 examples of ‘sourfaux’ being marketed as ‘sourdough’ and being sold at premium prices, despite being manufactured by a completely different process using baker’s yeast, chemical raising agents and additives.

2024 February 11, Aditi Rane, “The sourdough bread you're buying could be fake, experts share how to tell”, in Express, London:

(cooking, nutrition, neologism) A kind of bread that is labelled as sourdough by the shop that sells it but actually contains cheaper ingredients and is prepared in a way that requires less time.


sardelki

From Russian сарде́льки (sardélʹki), plural of сарде́лька (sardélʹka), from сарде́ль (sardélʹ, “sardine, sausage”) + -ка (-ka, diminutive suffix), from Polish sardela (“anchovy”), from Italian sardella (“sardine”), whence English sardel.

That the technical processes involved in manufacturing bologna and sausage, canned meat, hamburger cutlets and other meat products be considerably increased and that their output be brought to the following levels: bologna and sausage, sardelki, canned meats, packaged meats, semiprocessed meats, hamburger cutlets and dumplings be fully mechanized and that automatic equipment and conveyor lines by employed on a broad scale.

1954, The Current Digest of the Soviet Press, volume V, number 42, American Association for the Advancement of Slavic Studies, page 17, columns 1–2:

Mrs. Petrunin had short notice about her guest (her husband simply phoned from the office), but she is most gracious and produces a splendid supper consisting of studen, a kind of jellied meat; small tomatoes from the farm’s hothouse; vinigrette, a salad of canned crab (it looks and tastes like lobster and is from Baikal lake in Siberia), eggs and peas; sardelki, a large thick boiled sausage; mashed potatoes; bananas (imported, probably from Israel), apples, cookies, candy (Little Red Riding Hood brand) and tea.

1957, Joseph E. Evans, Through Soviet Windows, New York, N.Y.: Dow Jones & Company, Inc., page 19:

The sardelki, my favorite food, had hard skins and tasted better than the usual franks.

2003, Lara Vapnyar, There Are Jews in My House, New York, N.Y.: Pantheon Books, →ISBN, page 144:

International Specialties […] • Russian Sosiski and Sardelki

2019, “Endlessly Diverse Products”, in Sausage Industry, Verden: VEMAG Maschinenbau GmbH, page 5:

Sausages and sardelki are also a type of kolbasa.

2021, Anna Kharzeeva, “The easy way to determine Soviet social status. Salami sandwiches”, in The Soviet Diet Cookbook: Exploring Life, Culture and History – One Recipe at a Time, →ISBN:

(cooking) A large, thick, boiled sausage.


time of origin

time of origin (countable and uncountable, plural times of origin)

(wine) The age or oldness of a wine; vintage.


itoyori

golden threadfin bream
golden threadfin bream

(cooking) The golden threadfin bream (Nemipterus virgatus) used in Japanese cuisine.


shrimp jammer

Appetizers include traditional items, such as nachos, along with unique fare such as shrimp jammers and hot wings.

2010, David Otto, Insiders' Guide® to Shreveport, page 64:

Order ahead for take-out seafood platters, but be sure to try the "fresh-fried jalapeno shrimp jammers."

2012, Stephanie Murphy-Lupo, Day Trips® from New Jersey: Getaway Ideas for the Local Traveler, page 193:

What would Hemingway eat? Jerry thought as he started reading down the appetizer list that stretched from fried cheese curds and deep fried jalapeno poppers stuffed with cream cheese to shrimp jammers and fried batter-covered mushrooms served with a creamy horseradish sauce.

(cooking, chiefly in the plural) A shrimp stuffed with cheese and deep-fried.


potato wedge

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

(cooking) An irregular wedge-shaped slice of potato, often large and unpeeled, either baked or fried.


bake off

en-verb

bake off (third-person singular simple present bakes off, present participle baking off, simple past and past participle baked off)

bakes off (present singular third-person)
baking off (participle present)
baked off (participle past)
baked off (past)

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

When you finish baking off the first batch, start the second.

(transitive, cooking) To cook (something) by baking.


possum pie

en-noun

possum pie (countable and uncountable, plural possum pies)

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

(Arkansas, cooking) A pie made with vanilla pudding, cream cheese, chocolate custard, and sour cream.


beef stew

beef stews (plural)
beefstew (alternative)

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

(cooking) A dish that combines beef with a variety of other ingredients, such as broth, herbs, spices, potatoes and vegetables.


tomato sandwich

tomato sandwich (plural tomato sandwiches)

tomato sandwiches (plural)
mater sammich (alternative)

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

(cooking, Southern US) A sandwich consisting of a ripe or an overripe noncommercially grown tomato, mayonnaise, salt, and pepper on soft commercial white bread, untoasted.


penne alla vodka

Norman, a proud fan who put penne alla vodka on the menu at his last restaurant, Brutto, notes that, “despite the potentially gimmicky nature” of the pairing, “it works exceptionally well”, while Nigella Lawson calls it “amusingly retro” but “seriously good”.

2024 January 3, Felicity Cloake, “How to make the perfect pasta alla vodka – recipe”, in The Guardian:

(cooking) A pasta dish made primarily with vodka and penne, usually accompanied with heavy cream, crushed tomatoes or tomato sauce, onions, and sometimes small meats and vegetables.


flat cake

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

(cooking) Any type of cake that is typically thin and round, and is prepared on a hot surface.


pie tin

(cooking) The tin in which a pie is baked and stored; a pie pan.


fairy chip

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

(Southern England, cooking) Potato scallop.


undercrust

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

In the middle ages, our forefathers found themselves deficient in plates and so, for a substitute, an undercrust of bread served as a plate.

1919 September, “How Some of Our Popular Dishes Got their Names”, in Gas Logic, volume 26, number 3, page 13:

Mr. Gurney's dig at our pie referred to the soggy undercrust so many of our American cooks persist in making. The English never have an undercrust to their pies, one of the few respects, it seems to me, in which English cooking, which is generally atrocious, is superior to our own, which also belongs in many respects to the atrocious order.

1922, Elizabeth Cady Stanton, Theodore Stanton, Harriot Stanton Blatch, Elizabeth Cady Stanton: As Revealed in Her Letters & Diary, page 82:

To study the effect of several factors on the soaking of the fruit into the undercrust, it was frozen before the filling was added as well as after the entire pie was made; the unfrozen undercrust was brushed with egg white, with fat, with sugar or with flour.

1947, Faith Fenton, “Frozen Cooked Foods”, in Refrigeration Engineering, volume 53, number 2, page 109:

(cooking) A crust that forms the bottom of a pie, tart or other dish; a layer of pastry that supports the filling.


Russian egg

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

(cooking) A type of hard-boiled or poached egg topped with mayonnaise, and served with lettuce or salad.


degorge

en-verb

degorge (third-person singular simple present degorges, present participle degorging, simple past and past participle degorged)

degorges (present singular third-person)
degorging (participle present)
degorged (participle past)
degorged (past)

(transitive, cooking) To draw out moisture from (vegetables) prior to cooking, by sprinkling salt or soaking in salty water.


candied yams

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

(US, cooking) A holiday side dish of sweet potatoes baked in a spiced, buttery syrup.


chicken throne

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

(cooking) A stand for cooking a dish like beer-can chicken without the need for the can.


nitrogen ice

(cooking) A type of ice cream prepared by flash freezing a liquid mixture with liquid nitrogen.