Sometimes in my reading foodie stuff, whether through a book or online or a magazine, I come across some quirky food words that make you scratch your head as to what the heck they are, until the definition helps shed some light. See what I mean below.
cochinita pibil: A traditional Mexican slow-roasted pork dish from Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.
estouffade: 1. a French term referring to a dish whose ingredients are slow cooked. 2. a clear brown stock used to dilute sauces, ragouts and braised dishes.
gastronome: a person with a refined palate or connoisseur of good food. While appreciating the most refined products of the culinary arts, the true gastronome enjoys them in moderation.
gallimaufry: once considered to be a reputable dish of thinly sliced meats, minced onion, wine, and verjuice, seasoned with ginger. Since the seventeenth century the term has come to refer to an unappetizing, badly prepared dish.
papillote: 1. an Italian term referring to dishes cooked in sealed parchment paper. 2. Used in reference to candy or chocolate wrapped in brightly colored shiny paper with fringed edges.
rickey: a mixed drink made of sweetened lime juice and soda water usually with liquor
salmagundi: a salad dish originating in the early 17th century England comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices.
spotted dick: a steamed suet pudding containing dried fruit (usually currants) commonly served with custard, and a standard part of English cuisine. Spotted refers to the dried fruit (which resemble spots) and dick may be a contraction/corruption of the word pudding (from the last syllable) or possibly a corruption of the word dough or dog, as “spotted dog” is another name for the same dish.