Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
A toadstool with pores rather than gills on the underside of the cap, typically having a thick stem.
- ‘His delicious little Wild Mushroom Beignets are for those lucky enough to know where to gather boletuses and horns of plenty.’
- ‘Nations with timorous taste buds limit their knowledge and appetite, so that to the Anglo-American lay mind the aristocratic boletes are, at best, reformed toadstools.’
- ‘Count the gills under the cap - or in the case of a boletus, the holes.’
- ‘Double-boiled whole shark's fin soup with matsutake, sauteed scallops with termite mushroom and ginkgo and wok-fired prawns with boletus and almonds are just some of the innovations.’
- ‘The chef has produced a varied menu ranging from boletus cooked in oil to seafood risotto..’
- ‘Many boletes are worth eating, but their stems tend to become infested with insects or maggots and often have to be discarded.’
- ‘Then, in April, as morels and king boletes begin to show around Mount Shasta and in the mountains of eastern Oregon, pickers climb into their ‘rigs’ and drive northward again.’
- ‘If, however, not a soul has come across your plum paste, your Himalayan red rice or your Chilean boletes, you win.’
From Latin, from Greek bōlitēs, perhaps from bōlos lump.
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