terrine – word of the day


WORD OF THE DAY
Terrine

tə-REEN
Part of speech: noun
Origin: 
French, early 18th century
1A meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices.2A container used for a terrine, typically of an oblong shape and made of earthenware.
 
Examples of Terrine in a sentence “The special of the day was a salmon terrine served with rice.” “The chef carefully arranged the vegetables in a ceramic terrine.”

word of the day


WORD OF THE DAY
Neophilianee-ə-FIL-ee-əPart of speech: nounOrigin: American English, late 19th century
1Love of, preference for, or great interest in what is new.2A love of novelty.
 
Examples of Neophilia in a sentence “My neophilia means I always buy the new generation of iPhone as soon as it’s released.” “I accused my father of neophilia when he brought home yet another smart gadget.”

WORD OF THE DAY


WORD OF THE DAY
Logomachy
lo-GAH-me-kee
Part of speech: noun
Origin: Greek, mid-16th century
1

An argument about words.

Examples of Logomachy in a sentence

“A logomachy might seem silly, but it’s important to get your message across.”

“We had a bit of a logomachy over what our new team slogan should be.”

WORD OF THE DAY


WORD OF THE DAY
Grok
grahk
Part of speech: verb
Origin: American English, 1960s
1

Understand (something) intuitively or by empathy

2

Empathize or communicate sympathetically; establish a rapport.

Examples of Grok in a sentence

“I haven’t had children, but I grok what it must feel like to see your kids grow up.”

“I have a difficult coworker, so I want to grok and get to know him better.”

WORD OF THE DAY


WORD OF THE DAY
Strine
strayn
Part of speech: noun
Origin: Australian English, 1960s
1

The English language as spoken by Australians.

2

The Australian accent.

Examples of Strine in a sentence

“To American ears, Strine can sound like a foreign language.”

“If you head down to the beach, you’ll hear plenty of Strine from the surfers.”

Improve Your Culinary Skills With These Cooking Terms | Word Genius


via Improve Your Culinary Skills With These Cooking Terms | Word Genius

Words for Cutting Techniques

Dice

To dice food is to finely chop it into small cubes. Onions and other vegetables are often diced for even cooking. “Dice” is also the plural for “die,” the small cube with numbered sides featured in countless board games. The gaming term came around in the early 14th century, and the culinary cousin popped up that same century.

Mince

Mincing is also the act of chopping food into small pieces, although without the emphasis on the cube shape. This one came from the Latin minutiæ, meaning small bits. The increment of time, 1/60 of an hour, also comes from this tiny Latin word.

Words for Cooking Techniques

Sauté

Chefs who let their food sizzle in a pan before tossing it into the air are well versed in the art of sautéing. It is the jumping that defines this method, as the direct translation of the French word sauté into English is “jump up.” This method and term has been used in cooking since the 1820s.

Roast

Simply enough, to roast is to cook in a dry heat. This word came from the old French rostir, which meant to roast or burn, and has been in use since the early 13th century.

Bake

Ancient Egyptian bakeries have been discovered by archaeologists, so this is probably the oldest method on the list. Technically similar to roasting, the old English bacan meant to cook by dry heat in a closed place or on a heated surface. Note: Bacan became bake, but not bacon (which comes from German for “back”).

Words for Flavoring Food

Glaze

A glaze is a shiny (and usually sweet) coating added to meat, vegetables, or desserts. The noun came from the verb — to glaze. The first people to glaze something were 14th-century glass workers, who used the middle English word glasen, which meant to fit with glass or to make shine. When glazing ham, we are talking about using honey and not glass.

Season

The noun “season” (winter, spring, etc.) is quite different from the cooking verb “season” (to improve flavor by adding spices); however, the two have entangled histories. The verb is from the 1300s old French assaisoner, which meant to ripen or season. However, the modern English is a combination of that word, and the concept of fruit becoming tastier as it ripens, like time passing through seasons.