Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
A cut of beef adjacent to the blade:‘roasting is better for less tender cuts such as topside or bolar’
- ‘I do bolar at around 175 degrees—never higher than that, otherwise it can be dry.’
- ‘Use one 2-kg beef bolar or rolled chuck roast.’
- ‘I understand that the bolar is the tender part of blade roast, which comes from the shoulder blade.’
- ‘Brown the bolar well in a dash of oil over a high heat.’
- ‘I haven't tried the 'Bolar and Burgundy' recipe yet.’
- ‘From one piece of bolar, you can cut it into slices to slow roast in the oven, cut it into smaller pieces to casserole, or mince it and make burgers.’
- ‘Suitable cuts are bolar, chuck, rolled rib, rib-eye, prime rib, fillet, rump, sirloin, thick flank, topside, spare ribs, and wing rib.’
- ‘Mix together the mustard and garlic, and spread over the top of the bolar.’
- ‘He prefers it to the topside roast, as the bolar retains its moisture a lot better.’
- ‘Serve the bolar sliced with vegetables and the cider sauce.’
1930s: origin unknown, but perhaps, because of its cylindrical shape, influenced by bole.
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.