Texarkana, TX 50° View Live Radar Wed H 56° L 51° Thu H 61° L 49° Fri H 55° L 51° Weather Sponsored By:

Aquafaba. Kombucha.New words for foodies

Aquafaba. Kombucha.New words for foodies

March 20th, 2018 by Detroit Free Press in Features

Carnitas tacos at Detroit's new Central Kitchen + Bar are filled with juicy, shredded slow-cooked pork, chayote slaw, crema, tomatillo salsa and crumbled cotija cheese on August 19, 2015. (Sylvia Rector/Detroit Free Press/TNS)

Can you say kabocha? How about kombucha? What do you do with aquafaba?

And, really, who doesn't like an Arnold Palmer?

These are just a few of new food words that Merriam-Webster have added to the dictionary mix. More than 850 new words and their definitions were added recently, and many of them are culinary terms.

"In order for a word to be added to the dictionary it must have widespread, sustained, and meaningful use," explains Emily Brewster, Associate Editor at Merriam-Webster in a news release. "These new words have been added to the dictionary because they have become established members of the English language and are terms people are likely to encounter."

At merriam-webster.com, they identified "the richest source of these newly adopted foreign-language words has been the world of food—or, perhaps we should say: the food of the world."

A Hawaiian poke bowl with salmon from Yuzu Sushi Co. in Royal Oak, Mich., on July 23, 2016. (Mark Kurlyandchik/Detroit Free Press/TNS)

A Hawaiian poke bowl with salmon from Yuzu...

Here's a taste of some of the new food words that have been added, enhanced with some background:

Aquafaba (aqua-fa-ba): "The liquid that results when beans are cooked in water." One of the more popular bean liquids that is being used is that of the canned chickpeas. Its popular use is as an egg replacement in recipes like waffles and pancakes. Chickpea liquid is also said to whip up nicely for meringue.

Arnold Palmer: A cold beverage mix of iced tea and lemonade. Created by golfer Arnold Palmer, the idea struck the late golf champion after a round of golf in the desert in the early '60s. "I wanted something that would be refreshing and realized that lemonade would be a natural complement to iced tea, since most people add a lemon wedge to their tea" according to www.merriam-webster.com. After word got around about this drink, Palmer explained that a waitress who knew it was his regular drink started calling it an Arnold Palmer.

Cotija (co-ti-ja): A hard, white, crumbly Mexican cheese made from cow's milk. This cheese is noted for its saltiness and is like Parmesan.

Fond (fahn): Small particles of browned food and especially meat that adhere to the bottom of a cooking pan and are used especially in making sauces. These concentrated browned bits form on the bottom of the pan when food is sauteed or roasted. When you deglaze the pan with a liquid, the bits are scrapped up to flavor the sauce.

Harissa (ha-ris-sa): A spicy North African paste made from dried chilies, salt, oil, and other seasonings. Harissa is used as a condiment or served with meats, vegetables and poultry.

Kabocha (ka-bo-cha): A winter squash (Curcubita maxima) of Japanese origin that is round with somewhat flattened top and bottom, typically dark green skin usually streaked or mottled with pale green, and yellowish-orange sweet flesh.

Kombucha (kom-bu-cha): A gelatinous mass of symbiotic bacteria (as Acetobacter xylinum) and yeasts (as of the genera Brettanomyces and Saccharomyces) grown to produce a fermented beverage held to confer health benefits.

Natto (nat-to): A dish of fermented soybeans with a pungent flavor and gluey texture that is eaten chiefly in Japan and usually served over rice.

Poke (po-ke): A Hawaiian salad made typically from cubed pieces of raw seafood (such as tuna) marinated with soy sauce and sesame oil and mixed with onions or other ingredients.

Queso/chili con queso (que-so): A dipping sauce of melted cheese and chopped chili peppers

Tzatziki (dzah-ze-ke): Greek yogurt sauce made with cucumbers and garlic.

Unoaked: Not aged in oak barrels. For example, an unoaked chardonnay.

Za'atar (za'a-tar): A Middle Eastern spice blend made usually of dried herbs (such as thyme or marjoram), dried sumac and sesame seeds. Za'atar used in many dishes and is sprinkled on vegetables, in salads and used to season pita chips.

Getting Started/Comments Policy

Getting started

  1. 1. If you frequently comment on news websites then you may already have a Disqus account. If so, click the "Login" button at the top right of the comment widget and choose whether you'd rather log in with Facebook, Twitter, Google, or a Disqus account.
  2. 2. If you've forgotten your password, Disqus will email you a link that will allow you to create a new one. Easy!
  3. 3. If you're not a member yet, Disqus will go ahead and register you. It's seamless and takes about 10 seconds.
  4. 4. To register, either go through the login process or just click in the box that says "join the discussion," type your comment, and either choose a social media platform to log you in or create a Disqus account with your email address.
  5. 5. If you use Twitter, Facebook or Google to log in, you will need to stay logged into that platform in order to comment. If you create a Disqus account instead, you'll need to remember your Disqus password. Either way, you can change your display name if you'd rather not show off your real name.
  6. 6. Don't be a huge jerk or do anything illegal, and you'll be fine.

Texarkana Gazette Comments Policy

The Texarkana Gazette web sites include interactive areas in which users can express opinions and share ideas and information. We cannot and do not monitor all of the material submitted to the website. Additionally, we do not control, and are not responsible for, content submitted by users. By using the web sites, you may be exposed to content that you may find offensive, indecent, inaccurate, misleading, or otherwise objectionable. You agree that you must evaluate, and bear all risks associated with, the use of the Gazette web sites and any content on the Gazette web sites, including, but not limited to, whether you should rely on such content. Notwithstanding the foregoing, you acknowledge that we shall have the right (but not the obligation) to review any content that you have submitted to the Gazette, and to reject, delete, disable, or remove any content that we determine, in our sole discretion, (a) does not comply with the terms and conditions of this agreement; (b) might violate any law, infringe upon the rights of third parties, or subject us to liability for any reason; or (c) might adversely affect our public image, reputation or goodwill. Moreover, we reserve the right to reject, delete, disable, or remove any content at any time, for the reasons set forth above, for any other reason, or for no reason. If you believe that any content on any of the Gazette web sites infringes upon any copyrights that you own, please contact us pursuant to the procedures outlined in the Digital Millennium Copyright Act (Title 17 U.S.C. § 512) at the following address:

Copyright Agent
The Texarkana Gazette
15 Pine Street
Texarkana, TX 75501
Phone: 903-794-3311
Email: webeditor@texarkanagazette.com