Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
A chicken killed young for eating.
- ‘Between poussin and Guinea hen, choose the latter if you love dark meat and because the gritty diavola sauce of wax beans and tomato enhances the bird's succulence.’
- ‘Ten complete novices struggled with jointing and stuffing a poussin and creating towers of vegetables.’
- ‘On the lunchtime menu, the grilled poussin (with a pile of spring vegetables and a slathering of mustard sauce) is cooked to crispy perfection.’
- ‘Chicken and poussin in any variation are just fine.’
- ‘The acclaimed barbecue provides more than your average grub, including griddled lobster and rotisserie poussin.’
- ‘A roasted poussin is vividly enhanced by black spice and yellowfoot chanterelles.’
- ‘Try the clear asparagus soup or mackerel and potato terrine to start and for the main course roast poussin or smoked confit of duck.’
- ‘After all the hype, the secrets turn out to be pretty banal: boning poussins to make them easier to serve, chilling a beef fillet so it slices neater, wrapping rabbit in pancetta to keep it moist.’
- ‘Most mums like chicken, so treat yours to some tender poussins, if only because they take around half an hour to cook and don't need carving.’
- ‘Other mains - such as grilled marinated poussin with couscous, specialty bangers and mash, rump of lamb on a sweet-potato stack - are straightforward enough that I am confident they would be as good.’
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Before you run for the hills, let’s run through a list of ‘run’ expressions that are running through our minds.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.