Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
[mass noun] A concentrated stock, especially of game or fish, used as flavouring:‘oysters poached in fish fumet’[count noun] ‘a fumet of morels’
- ‘On our menu: two starters of trio des fumets ‘Sylvestre’ and duck terrine with onion marmalade.’
- ‘Producing and processing fruit fumet and concentrated fruit juice is a description of the project.’
- ‘If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups.’
- ‘Fish and vegetable broths are more commonly called fumets, but meat may also be used.’
- ‘We are looking for manufacturer who can provide a high quality red wine fumet.’
- ‘Combine the reduced fumet, wine, pastis, and mussel liquid if using, in small heavy saucepan.’
- ‘If the fumet is being made in advance, let it cool to room temperature, then cover and refrigerate it until needed.’
- ‘She still treasures homemade food - fonds and fumets - and the long, delicate preparation of cuisine cuisinee.’
- ‘There is an incredible fish stock, also called fumet, that is perfect for all your recipes that require a classic fish stock.’
- ‘Because of the emulsifying properties of lecithin, very thin sauces, such as a fish fumet can be used.’
- ‘Once the major flavor ingredients have undergone any preliminary steps such as blanching, sweating, or browning, all stocks, essences, fumets, and court bouillons are prepared the same way.’
- ‘Put the salmon into the fish kettle, cover it with the court bouillon or fumet and bring to the boil.’
- ‘Describe the characteristics and quality indicators for brown stock, white stock, fumets, essences, and court bouillon’
- ‘A good beef stock is made with meat bones, a good fish fumet (concentrated stock) needs fish bones.’
- ‘Turn fillets over, add mint leaves, fish fumet and butter.’
- ‘The company will export several tons of fumet of prickly pears to Taiwan.’
- ‘Strain and add infused liquid to the fumet.’
- ‘The goose preserves are poached in melted fat and the bases of stocks and fumets are made in accordance with a precise scale and according to western norms.’
- ‘Stir in the shallots and garlic, and add the fumet.’
- ‘Add enough seafood fumet until rice is covered by about 3/4 of an inch of liquid, and stir until liquid deglazes the bits from the bottom of the pan.’
Early 18th century (in the senses ‘smell of game’ and ‘game flavour’): from French, from fumer to smoke. The current sense dates from the early 20th century.
The excrement of a deer.
Late Middle English: from an Anglo-Norman French variant of Old French fumees droppings.
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.