Community

Welcome to the Wordnik community!

Latest Comments

  • Thank you, bilby.

    January 22, 2017

  • *thunderous applause*

    January 22, 2017

  • *ahem*

    January 22, 2017

  • Like moles in the darkness we grope

    To unearth a rhyme or a trope.

    For means to compare

    Our sense of despair

    We dig in the mine of wanhope.

    January 22, 2017

  • If the wound fails to heal in 3 days it is proof of guilt, according to NPR's Says You!. A basis for "Now you're in hot water!" ?

    January 21, 2017

  • A Welsh cheese made from goat's milk.

    January 21, 2017

  • Japanese paper marbling.

    January 21, 2017

  • Broken arc of illuminated lunar mountain peaks generally occuring within 24 hours of New Moon. The phenomenon is rarely observed due to the Moon's varying libration and proximity to the Sun. 

    A small number of these illuminations are more commonly seen developing at the tips of fully-formed crescents.

    January 22, 2017

  • ciach ciach ciach

    January 21, 2017

  • Electoral purists learn new tricks,

    Like playing with poems or Poohsticks,

    To cope with the trial

    Of internal exile

    And abide for a while as refuseniks.

    January 21, 2017

  • I have just listened to a half dozen audio clips that all pronounce it to rhyme with off or cough. This is bad news for my limericks.

    In my native dialect, the fast disappearing one of eastern New England, laugh and half might have the vowel that pterodactyl hears in quaff.

    January 21, 2017

  • how about cough

    or

    old rhyme book at https://books.google.ca/books?id=leoIAAAAQAAJ&dq=rhyme%20dictionary&pg=PA188 and page 206

    the syrup he did quaff for his 5 year cough

    January 21, 2017

  • I am glad you like it, zuzu. I have a hunch there are lots more out there.

    January 21, 2017

  • For rhymes with quaff see comments at sclaff and bibliotaph.

    January 21, 2017

  • Does anything rhyme with quaff?

    I don't think it rhymes with off. To my ear, quaff and off have the same vowels as la and law, respectively.

    January 21, 2017

  • Love it.

    January 20, 2017

  • oribi

    January 20, 2017

  • from The Century Dictionary and Cyclopedia:

    "n. A genus of nemertean worms, to which different limits have been given."

    January 20, 2017

  • "|Paul| Burrell said that he had approached a Catholic priest about a private marriage between Diana and the heart surgeon Dr Hasnat Khan, and he rubbished rumours that Diana was about to announce her engagement to Dodi Fayed."

    -- https://en.wikipedia.org/w/index.php?title=Paul_Burrell&oldid=758769644

    January 20, 2017

  • *favorited*

    January 20, 2017

  • I misread this as banana and "coffee" until just now.

    Do we have any coffee lists? *wanders off in search of kopi luwak"

    January 20, 2017

  • Addicted to money and sex he

    Induces in some apoplexy.

    Oh, what's gone amiss

    That one such as this

    Today is anointed our prexy?

    January 20, 2017

  • duck duck duck duck goose

    duck duck duck duck moose


    bilby

    January 20, 2017

  • i am looking it for twitter bot purpose

    January 20, 2017

  • http://www.huffingtonpost.com/barbara-waxman/a-letter-to-our-middlesce_b_14263078.html

    As a middlescent you are living through a time of growth and change—you may complain to one another that your body is morphing -it takes more time, energy and attention to cultivate your vitality. You know you aren’t young anymore and you also aren’t old in any way shape or form. Your relationships will certainly be shifting...sound anything like the life stage of your daughters—adolescence?

    No surprise. The stage you are in, Middlescence, may be best understood as something akin to a second adolescence, but with wisdom. Between the ages of about 45-65, middlescence is marked by an increased ambition to find or create meaning in your life. Often accompanied by physical, social and economic changes, it is a turning point from which you continue to develop and grow—yes there is so much life to be had and learning to come!

    January 20, 2017

  • http://www.huffingtonpost.com/barbara-waxman/a-letter-to-our-middlesce_b_14263078.html

    As a middlescent you are living through a time of growth and change—you may complain to one another that your body is morphing -it takes more time, energy and attention to cultivate your vitality. You know you aren’t young anymore and you also aren’t old in any way shape or form. Your relationships will certainly be shifting...sound anything like the life stage of your daughters—adolescence?

    No surprise. The stage you are in, Middlescence, may be best understood as something akin to a second adolescence, but with wisdom. Between the ages of about 45-65, middlescence is marked by an increased ambition to find or create meaning in your life. Often accompanied by physical, social and economic changes, it is a turning point from which you continue to develop and grow—yes there is so much life to be had and learning to come!

    January 20, 2017

  • You'll be glad, but not as glad as I am, to know that I've finished reading the g.d. thing.

    January 20, 2017

  • chained_bear is making me hungry.

    January 20, 2017

  • The beatings will continue until morale improves.

    January 20, 2017

  • Usage/historical note on mangetout.

    January 19, 2017

  • "... with more cash in our pockets, ingredients went upmarket in the closing years of the decade: celeriac and mangetout ... herbs in packets, stuffed aubergine, banoffee pie and then grilled goats'-cheese salad, exotic mushrooms...."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 370

    January 19, 2017

  • "Although The Cookery Year assumed that cooks had enough silver cutlery for five courses, starched linen napery and brightly polished crystal... it contained recipes that a growing band of cooks were aspiring to make...."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 366

    January 19, 2017

  • "the intensely social aspect of Roden's cooking lay as much at its heart as its centuries-old use of pine nuts, cinnamon, cumin, coriander, ginger, crushed garlic, cloves, mint and saffron. Hers was food traditionally slow cooked in tagines, and her book reintroduced to British kitchens the Arabic flavours once so adored by our Norman ancestors, with savoury pastries scattered with sugar, pounded meat and plenty of allspice, pomegranates and scented water."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 363

    January 19, 2017

  • "A porous, lidded earthenware pot in which foods could be cooked without fats or liquids, the Römertopf enjoyed brief popularity in the '70s until cooks discovered that they were not, after all, much different from the typical casserole dish."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 362

    January 19, 2017

  • "... it conjured up a proud French tradition, the integrity of recipes honed over decades, consistent standards and the enjoyment of doing things properly rather than perfunctorily -- a philosophy of preparation so rare that we call it artisanal."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 361

    January 19, 2017

  • "... pissaladina provided the simplest of pizzas: a bread dough covered with slow-cooked onions, stoned black olives and anchovy fillets with a tomato sauce of garlic, oil and basil."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 346-347

    January 19, 2017

  • "The year 1947 ... Potatoes were rationed for the first time, and ten million half-pound tins of snoek were imported from South Africa. As repellent as it sounded absurd -- Marguerite Patten remembers it, simply, as 'awful' -- snoek cost only 1 1/2 s or a point a tin, and it promised to make up for the loss of tinned sardines and salmon. But no matter how cooks longed for something new, Ministry recipes for snoek piquant (onions, vinegar, syrup), snoek pasties or snoek salads tickled no one's fancy. Two years later, more than a third of the tins remained unsold, most turning up on grocery shelves as cheap catfood."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 343-344

    January 19, 2017

  • Beatified individuals or blesseds according to the Catholic Church.

    January 19, 2017

  • A trump to the limit is trumpsimus,

    If trumpier outright presumptuous.

    But Trump in the rough

    Is trumpy enough

    For chumps and their comforting mumpsimus.

    January 19, 2017

  • This is the first time I navigate this site. From now on, I'd like to use it.

    January 19, 2017

  • A water well that has steps leading down to the water surface

    January 19, 2017

  • Congratulations, you're now an instagrammarian

    January 18, 2017

  • Short for cauliflower. "This cheesy cauli bread..."

    January 18, 2017

  • Alternate spelling of "as hell" — or a new word meaning that same thing.

    January 18, 2017

  • http://www.bewebsmart.com/social-media/instagram-social-media/what-is-a-finsta/

    You may be wondering, what the heck is a “finsta”? No, it’s not the latest new app. Finsta refers to a fake Instagram account. Just add “F” to “Instagram” for “Finstagram” and shorten that to “Finsta”.

    A finsta is a second Instagram account used for sharing with a smaller circle of followers. A finsta is usually a private Instagram account. While a teen’s primary account might also be private, a finsta is for close friends only. Only your BFF’s, your baes. (I can imagine my teen daughter cringing as she reads this – if she reads this!)

    January 18, 2017

  • Usage/historical note in comment on langdebeef.

    January 18, 2017

  • Usage/historical note in comment on langdebeef.

    January 18, 2017

  • Usage/historical note in comment on langdebeef.

    January 18, 2017

  • Usage/historical note in comment on langdebeef.

    January 18, 2017

  • An excellent list of sixteenth-century herbs in use in England can be found in a comment on langdebeef.

    January 18, 2017

  • "For those of us whose use of culinary herbs is restricted, say, to parsley, coriander, sage, thyme and basil, the cornucopia in use in the late sixteenth century is striking:

    Thyme, Savourie, Hyssop, Pennyroyal ... sage, Garden Clary, baulme, Mints, Costmary and Maudeline, tansie, Burnet, Monkes Rubarbe, Bloodwort, sorel (much used in sawses), langdebeef, arrach, blites, beetes, Alisanders, Smallage, Parsley, fennel, Dill, chervil, mallows, Succourie and Endive, spinach, lettice, purslane, tarragon, cresses, rocket, mustard, asparagus.*

    *Langdebeef was lamb's lettuce, bloodwort was dock, clary was a kind of sage, arrach was similar to spinach as a pot herb, and succourie was curly chicory."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 115-116 and 116n

    January 18, 2017

  • "Newspapers gave up their fashion pages for columns headed 'What Women Can Do', and recipes for sole, lobsters, cream, eggs and butter were replaced with earnest advice on 'cheap brown soup' or crowdie made with the liquid in which mutton had been boiled with onions, oatmeal, salt and pepper."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 319

    (this was at the start of World War I)

    January 18, 2017

  • "Coal was scarce so cinders were collected, and briquettes of clay, sawdust and tar were laboriously home-made as cooks struggled to learn economical ways with one-pot cooking and 'hay boxes'--wooden boxes insulated with hay, newspapers or blankets in which a stew, rice or suet pudding, brought to the boil on the stove, could then be left to 'cook'."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 319

    January 18, 2017

  • "Canning offered a solution to the problem of urban supply and when cattle-plague hit in the 1860s, Australian tinned meat -- coarse-grained, overdone lumps with a wad of fat -- cost less than half the price of fresh meat and business boomed.* So unpopular that the navy called it 'Fanny Adams' after the eight-year-old whose murder had shocked the nation,** tinned meat was generally foul, but it was cheap and it came in handy for unexpected guests, titivated into soups, stews and rissoles. As the United States recovered from its Civil War, its canning factories went into overdrive: exports to Britain rose from seven tonnes in 1866 to about ten thousand tonnes five years later. ...

    * Sixteen thousand pounds of Australian tinned meat were imported in 1866, compared to twenty-two million pounds only five years later.

    **The scandals of earlier attempts at canning that had produced putrid meat had been broadly forgotten. It is likely that the tinned meat supplied to Sir John Franklin's fated 1850 expedition to find the North-West Passage had been boiled in salt water to save fuel, remaining partially raw at its core, rotting and poisoning many of the crew. Others believe that lead found in the tinned containers weakened the men."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 299

    January 18, 2017

  • For usage/historical note, see comment on French fries.

    January 18, 2017

  • "... of all vegetables, the potato still reigned supreme. By the late 1850s they were being cut into strips and fried from raw -- in the 'French fashion', according to Mrs Beeton -- to accompany rump steak, and though some fried parboiled potatoes, everyone by the 1870s agreed that these delightful crispy strips were called 'chips'. Soon -- as steamships plundered the teeming northern seas, returning with such quantities in their refrigerated holds that fried fish for a penny became working-class fare -- chips would replace the baked potato."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 297

    January 18, 2017

  • "Street children spent their few coins on a penny-slice of plum pudding, boiled trotters and pickled tripe, or boiled sweets luridly colored with lead, arsenic and mercury, or on rhubarb, currant and cherry pies -- even a slice of over-ripe pineapple -- all sold in the street from a bit of polished wood or a piece of oil cloth. From the 1840s, the Wenham Lake Ice Company had begun to import ice to sell in blocks to fishmongers, confectioners and wealthy households. Quick to catch at an opportunity, Italian immigrants like Carlo Gatti set up in business in London in the summer of 1850, selling hard, luridly coloured ices made from often dirty milk mixed with cornstarch and luring customers for their 'penny licks' with cries of 'ecco un poco!', ensuring their nickname: the Hokey Pokey men."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 291-292

    January 18, 2017

  • After reading the horrific stuff on adulteration, this is a nice bit.

    "In response to such fraudulent and widespread practices, pre-packed and branded goods marketed with the promise of quality flourished, and in 1806 the details of a new method of preservation that -- unlike smoke, sugar, vinegar or salt -- did not change the taste of meat, fruit or vegetables were published by a Frenchman called Nicolas Appert. Appert bottled his materials, corked them carefully, boiled them in a water bath, sealed the bottles with pitch and stored them in a cool, dark place -- and it worked. New-laid eggs could now be boiled with bits of bread to stop them cracking. The technique worked for gravy, soups, fruits and reduced cream; even meat could be thus preserved, and new-gathered asparagus, beans and petits pois -- 'prepared with the utmost rapidity so that there should be as it were but one step from the garden-bed to the water bath' -- were declared delicious.

    "Driven by the needs of soldiers fighting in the Napoleonic Wars, Appert could see the potential benefits of his discovery to the military and to hospitals, but with chemistry still in its infancy and bacteriology unknown, he had no notion of how important his discovery would prove to be.* By the time his work was translated into english in 1811, technology was speeding ahead and his method was already being adapted to tinned metal containers by British businessmen. Brian Donkin's first canning factory opened in 1812 -- the year in which Charles Dickens was born -- producing goods in heavy metal containers which had to be opened with hammer and chisel. Hitherto, cooks had had to cut off rusty or sour pieces from their home-cured bacon, or wipe the slightly off joint with vinegar before cooking it.... With Donkin's method, even meat could be preserved indefinitely.

    *In America, the process of sterilisation that resulted from Pasteur's experiments was first known as 'appertising'."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 269-271 and 270n.

    January 18, 2017

  • Usage/historical note can be found on ozmazome.

    January 18, 2017

  • See usage/historical note on ozmazome.

    January 18, 2017

  • "What had been called 'essence of meat' was all of a sudden confounded by the advancing science of chemistry as the notion of ozmazome briefly appeared, described by Carême as the 'most savoury part of the meat', by Soyer as its 'very essence' and by plenty of others, including Mrs Beeton, as the soluble part of the meat that gave its perfume and savour to stocks. Whether ozmazome was in fact the caramelised meat juices found in the roasting pan or a hazy notion of the most nutritious part of the meat (red meat had more of it than white, fish had none), the befuddling concept was soon exploited by Justus von Leibig, a German chemist, who developed his own 'Meat Extract', a concentrated powder achieving a cult-like status. It would later be renamed Oxo, the first in a long line of artificial gravy powders."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 284

    January 18, 2017

  • "... the vegetables were soft-boiled.*

    *Unless you belonged to the Vegetarian Society (formed in 1847 from an offshoot of the Swedenborgians), whose members prided themselves on eating vegetables cut into pretty shapes, savoury omelettes, mushroom pies, moulded rice and the like. They were widely regarded as insane, even suicidal."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 283

    See also Sublime Society of Beefsteaks.

    January 18, 2017

  • "The kipper was 'invented' in the 1840s by John Wodger - split, salted and smoked for long-term preservation."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 283

    January 18, 2017

  • Eliza "Acton liked to keep it simple and slow; she transformed the written recipe not only with her exact quantities and detailed instructions on things like boning and trussing but, also for the very first time, with closing summaries of all the ingredients needed and the time that each one would take to complete.*

    *Listing ingredients at the foot of a recipe, when you think about it, makes sense, since it assumes that the recipe itself has been read thoroughly first. It was Isabella Beeton who copied Acton's innovation but moved the list to the beginning, giving us, finally, the form of the modern recipe."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 281 and n.

    January 18, 2017

  • "Soyer also licensed his sauces and relishes to Messrs Crosse & Blackwell, and designed one of the very earliest domestic gas cookers, the unpronounceable Phidomageireion,* but it would be another fifty or so years before power stations supplied gas widely enough for most people to benefit from its instant heat.

    *'Thrifty kitchen' in Greek."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 279

    January 18, 2017

  • "Crosse & Blackwell were soon selling nearly forty different pickles and sauces; Mr Bird invented instant custard powder for his delicate wife who could not take eggs but loved the sweet, creamy sauce that had taken Regency tables by storm. Colman's mustard removed from cooks the eye-watering process of grinding seeds, curry powders were sold widely, and a returning Governor of Bengal pressed not a cook, but a local chemist, Lea & Perrins, to invent Worcestershire, or 'Indian', sauce, so successful that its sales rose from 636 bottles in 1842 to 30,000 a decade later. New industrial methods created 'Dutched' or powdered chocolate, removing part of the butter fat to make it easier to dissolve, and Cadbury's factory at Bournville and Fry's followed soon after. Arrowroot thickened everything it touched and centrifugal machines began to produce the low-cost, high-quality granular sugar that would consign to history the paraphernalia for breaking down and grinding great sugar cones."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 276-277

    January 18, 2017

  • "Ice was also finally beginning to be used as a preservative. In 1785, Alexander Dalrymple of the East India Company described the ancient Chinese practice of packing fresh fish in ice and the penny dropped. His friend George Dempster passed the information on to his Scottish fish merchant; the Scottish fishing industry was transformed, and fresh salmon was despatched countrywide, safely and without the need for salt or pickle."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 270

    (this was about 1812--no specific date given)

    January 18, 2017

  • See usage/historical note in comment on adulteration.

    January 18, 2017

  • "Accomplished cooks skilfully used small quantities of cheaper cuts of meat in French-inspired stews, and the repertoire of leftover meat expanded from beef olives and hashes with a thick sauce to 'bubble and squeak', which fried chopped meat and cabbage together."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 268

    See also comment on toad-in-the-hole.

    January 18, 2017

  • "Potato starch, known as mucilage, was treated as a thickener for soups and stews, though from the 1820s its use would be overtaken by arrowroot, imported from the East Indies."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 268

    January 18, 2017

  • "The anonymous author of Domestic Economy (1827) cooked ripe tomato flesh to a bold mush with butter, garlic, thyme and chillies, but she was one of the bravest and most liberal of cooks, more ready to experiment with foreign flavours and textures than the majority of her broadly conservative contemporaries. Whereas most domestic cooks knew only a few 'foreign' recipes, keeping them quite separate from the rest of their cooking, she wrote inspiringly of the Continental love of calf's liver and encouraged her readers to dredge it in flour, fry it and serve it with an exemplary sauce of wine, ale, garlic, spices, and herbs. Among now-standard recipes for mulligatawny and curry, she daringly fricasséed frogs with garlic, simmered snails with truffles and introduced the sweet pillaus, yogurts and cold soups of Persia, cubbubs (kebabs), couscous and African honey-pastes. Against directions for more prosaic ox cheek, ox heart and salted udder jostled recipes for pigeons with apricots, mutton with dates and mince in vine leaves -- dishes so startlingly far ahead of their time that among Regency cookbooks they are entirely unique."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 267

    January 18, 2017

  • Forget all your fussy statistics

    For wealth is a game of heuristics.

    Getting more than your neighbor

    With minimum labor

    Is practicing good chrematistics.

    January 18, 2017

  • "'Mullga-tawny', or pepper-water soup, was a favourite among those returning from India and the East, made of meat in a clear stock flavoured with pounded coriander seeds, cinnamon-like cassia, some black and cayenne pepper, turmeric, browned onions and garlic, with a little lemon juice and cream swirled in just before it was served. Everyone had a recipe for mulligatawny, and most served it with a ballast of boiled rice."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 265

    January 18, 2017

  • "The word 'picnic' was taken from the French pique-nique. In 1802 the Picnic Club was formed, its members sharing the cost of meals sent from a local tavern, but the word soon developed its modern meaning of sharing food out of doors."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 264

    January 18, 2017

  • "The cook would have used yards of worsted woven in the new mills, known as tammy cloth and sold, according to the Regency cook Dr Kitchiner, 'at the oil shops ... made on purpose for straining sauces'. Once the cloth had been filled with a thick liquid or purée, tammying was a job for two -- the cook and a maid each twisting their end in opposite directions over a large bowl until their wrists cried out for mercy."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 258

    January 18, 2017

  • Usage/historical note in comment on ultramarine.

    January 18, 2017

  • "With the fin-de-siècle vogue for prettily coloured walls, the kitchen was painted blue.*

    * Less -- as one modern paint company would have it -- because flies were repelled by the colour than because both ultramarine and Prussian blue were relatively non-toxic compared to other colours laden with arsenic, lead and chromium."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 257

    January 18, 2017

  • Usage/historical note (and differentiation between) can be found on bavarois.

    January 18, 2017

  • Carême "was also credited with the invention of the Bavarian cream, or bavarois, a rich custard and whipped cream (fouetté, for those in the know), set or moulded with isinglass and variously flavoured with nuts, star anise, chocolate or fruit purées. A bavaroise, on the other hand, was a later, caudle-like drink of hot, milky tea with egg yolks and kirsch."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 249

    January 18, 2017

  • "Forcemeat balls became quenelles -- melting meat pastes mixed with cream, shaped into ovals and poached in clear broths -- or, alternatively, forcemeat sausages called 'boudins'."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 246

    January 18, 2017

  • "For the poor, tea brought immediate if unsustaining comfort -- not the Hyson of the well-to-do but cheap leaves often adulterated with poisonous black lead."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 240


    and...


    "Every cookbook and manual had its tips for detecting adulteration, practically turning the cook into a chemist. From 1820, when Frederick Accum's <i>Treatise on Adulterations of Food and Culinary Poisons</i> created such a furore that he had to leave the country, housekeepers found themselves ever more vigilant regarding vinegar made of vitriol, pickles greened with copperas, bread bulked and whitened with chalk, bones or plaster of Paris, and 'cream' made from milk thickened with potato starch." (p. 269)


    and...


    "Leaving their factories late and exhausted, the best food in the markets already purchased, the poorest bought wilted vegetables, old cheese, rancid bacon, tough meat taken from diseased cattle, decaying potatoes and miserably adulterated goods. ... adulteration of goods was reaching a fraudulent and dangerous peak,* and they (the poor) bore the brunt of it. But in an atomised society nobody much bothered about the undernourished, deceived and poisoned who, Engels believed, were lurching towards a revolution like those already ravaging the Continent. Indeed, ... the nation only drew back from the brink of potential revolution with repeal of the Corn Laws, which had maintained an artificially high price of corn. ... If it had not been for the lessons learned from its earlier civil war, Britain too might have tumbled into political turmoil during the worst of the 'Hungry Forties'.


    *The <i>Lancet</i> investigations in the early 1850s horrified the medical journal's readers when it found each of forty-nine bread samples to be adulterated. Coffee was commonly bulked with chicory or mangle-worzel and acorn, milk was watered, and tea had up to half its weight made up of iron filings. ... Against such 'death in the pot' fraudulence, the Food Adulteration Acts of 1872 and, particularly, 1875 at last outlawed the practices of short weights, bulking out and adding poisons to fake superior goods." (p. 289)

    January 18, 2017

  • "At Christ's Hospital School, the essayist Charles Lamb remembered Thursday's fatty, grey, boiled beef 'poisoned by detestable marigolds floating in the pail' in cheap imitation of saffron."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 242

    January 18, 2017

  • Usage/historical note on gin.

    January 18, 2017

  • "... the spiritous scourge of the age came not from home-grown liquors but from Dutch genever, or gin. Made of corn spirits and flavoured with the juniper that gave it its name, gin was also brewed in grimy back alleys, but even the imports were cheap and potent enough to ruin the poor.... Gin continued to be sold under the name of 'Parliamentary Brandy'; only when the price of grain rose in the 1750s, taking the price of gin with it, were the poor forced to turn elsewhere for comfort and oblivion."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 223

    January 18, 2017

  • "At balls and assemblies, chilled waters were flavoured with raspberry, apricot, currant, bergamot, orange flower, peach or pear; orgeat was made of pounded almonds; and potent lemonades were fortified with brandy or white wine and sugar."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 224

    January 18, 2017

  • Usage/historical note in comment on punch.

    January 18, 2017

  • "The most popular new drink was punch. Introduced by East India merchants and served in ornate silver or decorated china bowls, punch had five main ingredients (hence its name -- panch means 'five' in Hindi): brandy, wine, lemons (even better, rare limes from the West Indies), sugar and spice. Sometimes rum, or rumbullion, made from the fermented residues of the sugar-refining process -- molasses -- was also added. Unsurprisingly, the mixture was incredibly potent."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 223

    January 18, 2017

  • "De Saussure reckoned that 'more grain is consumed in England for making beer than for making bread', much of it clarified with isinglass or adulterated with dangerous copperas (ferrous sulphate) to make its head froth 'like a cauliflower'."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 222

    See also usage/historical note in comment on adulteration.

    January 18, 2017

  • "Corks were now appearing for stopping bottles; the British were the first to use them for wine, allowing it to age properly."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 220

    This is the late 18th century, BTW.

    January 18, 2017

  • "Imported from China and Malaya, salty soy sauce was popular, though few had any idea how it was made. The professional cook Martha Bradley believed it was made from a purplish mushroom with a wrinkled surface."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 220

    January 18, 2017

  • "By the second half of the eighteenth century, thick gravies and cullises were giving way to catsups, or catchups: home-prepared sauces used as instant flavours for melted butter, or to enliven a stew or made dish. Hannah Glasse had given an early recipe for a sauce of anchovies, shallots, stale beer, mushrooms and spices all boiled together and reduced. Walnut catsup was now popular, and mushroom catsup was made from large mushrooms left to lie in salt overnight, then stewed and strained through a coarse cloth, the liquid simmered with ginger, pepper, mace and cloves until it had reduced to a thick syrup....

    They caught on so fast that by the 1780s home-made catsups in bottles were being slipped into cruet frames at the dining table, adorned with silver neck labels. They were useful, but catsups did also mark the beginning of a decline in culinary skills in Britain and the relinquishing of centuries of pride in the slow refinement of a perfect sauce."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 219

    January 18, 2017

  • "Topham also described a dinner of Scottish food that left him 'almost famished with hunger and tantalised to death of Scottish haggis ... cocky leaky ... sheep's head ... and Solan Goose', or gannet. The haggis made his stomach lurch: ' ... my Politeness got the better of my delicacy, and I was prevailed on to taste it; but I could go no farther.'

    *In a 500-year-old tradition, men still scale the 300-foot cliffs of Sula Sgeir north-west of Lewis to collect thousands of baby gannets -- guga -- from precarious ledges, salting and barrelling them on the spot. Before cooking, they are scrubbed to remove the grease and salt and boiled in clean water, constantly skimming off the grease. They are then roasted. While coastal communities survived on these gannets for generations, they have a limited gastronomic appeal: apart from the people of Ness, most now find them greasily revolting with a taste something like fishy beef. The smell of boiling guga is said to be repugnant."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 218

    January 18, 2017

  • "... Johnson's contemporary Edward Topham also enjoyed delectable Scottish dishes of salted cod (cabbiclow) boiled with parsley and horseradish and of friar's chicken -- pieces of fowl boiled with parsley, cinnamon and eggs in a strong beef soup."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 218

    January 18, 2017

  • "But although tripe, kidneys and other innards were still widely used, they were descending on the social scale, now known as offal because they literally fell off during butchering."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 219

    See also comment on garbage.

    January 18, 2017

  • from the example tweets, it appears to be a funny variant of Facebook.

    January 18, 2017

  • Did Snoop Dogg invent shiz and shiznit? or just shizzle?

    January 18, 2017

  • Sola Gratia

    January 17, 2017

  • "With Henry Fielding's 'Roast Beef of Old England' ringing in their ears, the Sublime Society of Beefsteaks* tucked into enormous steaks.... Foreign visitors still swooned at the British roast cooked rare in the middle while France continued to cook its roasts to the core.

    * Formed in a room at the top of the Covent Garden Theatre in 1735 to protest against French cooking. The members, called 'steaks', assembled weekly to devour grilled steaks weighing between 3 and 5 pounds with baked potatoes and beetroot. Members included George IV when he was Prince of Wales, his portly brothers the dukes of Clarence and of Sussex, William Hogarth, Colley Cibber and David Garrick."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 216-217

    See also Vegetarian Society.

    January 18, 2017

  • "Winter-feeding and selective breeding had continued to improve livestock so that by the close of the century animals had doubled in size since the Middle Ages. And there was plenty of it. Butchers' meat was around thruppence a pound at mid-century -- half the price of butter -- and the 80,000 cattle that were driven to market in London in 1750 was set to increase to nearer a hundred thousand by 1800. Unsurprisingly there were tourists who wrote that they did not 'believe that any Englishman who is his own master has ever eaten a dinner without meat'."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 216

    January 17, 2017

  • "Indian curries were also good for leftovers, generally using turmeric, ginger, stock, cream and, occasionally, a little lemon juice. As the taste for them spread inexorably, ready-mixed curry powders -- from the 1780s -- trounced the gentler flavours of mace and nutmeg so highly prized in the early decades of the century."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 216

    January 17, 2017

Help support Wordnik by adopting a word!

Recently Loved Words

Recently Listed Words

New Lists