Vinegar

Theme list: vinegar with definitions

62 entries

FRONT	WORD	BACK	DEFINITION
—	ACID	SY	[n. -S] [Wiktionary - Sense 1] Sour, sharp, or biting to the taste; tart; having the taste of vinegar.
—	MAYO	RS	[n. -YOS] · mayonnaise «© a sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc~.; -- used in dressing salads, fish, etc~. Also, a dish dressed with this sauce»
—	ACETA	L	[n. -TA] [Wiktionary - Sense 1] Vinegar, sometimes medicated.
—	ADOBO	S	[n. -BOS] [Wiktionary - Sense 1] A Philippine dish in which pork or chicken is slowly cooked in a sauce including soy sauce, vinegar, and crushed garlic.
—	COADY	—	[n. -DIES] [Wiktionary - Sense 1] A sauce, usually made from boiled molasses, spices, and an acid such as vinegar or lemon juice.
—	CRUET	S	[n. -S] [Wiktionary - Sense 1] A small bottle or container used to hold a condiment, such as salt, pepper, oil, or vinegar, for use at a dining table.
—	MAYOS	—	[n. -YOS] · mayonnaise «© a sauce compounded of raw yolks of eggs beaten up with olive oil to the consistency of a sirup, and seasoned with vinegar, pepper, salt, etc~.; -- used in dressing salads, fish, etc~. Also, a dish dressed with this sauce»
—	SALAD	S	[n. -S] [Wiktionary - Sense 1] A food made primarily of a mixture of raw or cold ingredients, typically vegetables, usually served with a dressing such as vinegar or mayonnaise.
—	SHRUB	S	[n. -S] [Wiktionary - Sense 4] A liquor composed of vegetable acid, fruit juice (especially lemon), sugar, sometimes vinegar, and a small amount of spirit as a preservative. Modern shrub is usually non-alcoholic, but in earlier times it was often mixed with a substantial amount of spirit such as brandy or rum, thus making it a liqueur.
—	SUSHI	S	[n. -S] [Wiktionary - Sense 1] A Japanese dish made of small portions of sticky white rice flavored with vinegar, usually wrapped in seaweed and filled or topped with fish, vegetables or meat.
—	ACETIC	—	[a.] [Wiktionary - Sense 1] Of, pertaining to, or producing vinegar.
—	ACETUM	—	[n. -TA] [Wiktionary - Sense 1] Vinegar, sometimes medicated.
—	ALEGAR	S	[n. -S] [Wiktionary - Sense 1] vinegar produced from fermented ale.
—	DONAIR	S	[n. -S] [Wiktionary - Sense 1] A Nova Scotian variant of the doner kebab, including breadcrumbs and spices, and served with a sweet sauce made from evaporated milk, sugar, vinegar, and garlic.
—	PICKLE	DRS	[v. -LED, -LING, -LES] [Wiktionary - Sense 1] A cucumber preserved in a solution, usually a brine or a vinegar syrup.
—	ACETIFY	—	[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert into acid or vinegar.
—	ACETOSE	—	[a.] [Wiktionary - Sense 1] Sour like vinegar; acetous.
—	ACETOUS	—	[a.] · tasting like vinegar / ----- { acetose acetous }
—	CEVICHE	S	[n. -S] [Wiktionary - Sense 1] Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.
S	MOTHERY	—	[a.] [Wiktionary - Sense 1] Consisting of, containing, or resembling mother (in vinegar).
—	PICKLED	—	[v. -LED, -LING, -LES] [Wiktionary - Sense 1] A cucumber preserved in a solution, usually a brine or a vinegar syrup.
—	PICKLES	—	[v. -LED, -LING, -LES] [Wiktionary - Sense 1] A cucumber preserved in a solution, usually a brine or a vinegar syrup.
—	VINEGAR	SY	[n. -S] [Wiktionary - Sense 2] Any variety of vinegar.
—	BALSAMIC	—	[a.] [Wiktionary - Sense 4] Balsamic vinegar.
—	GAZPACHO	S	[n. -CHOS] [Wiktionary - Sense 1] A cold soup of Spanish origin, made with olive oil, vinegar, bread and raw vegetables such as tomatoes, garlic, onion, cucumber and sweet peppers.
—	MURIATED	—	[a.] · pickled «to preserve or flavor in a solution of brine or vinegar»
—	PICKLING	—	[v. -LED, -LING, -LES] [Wiktionary - Sense 1] An instance of processing something in brine or in vinegar.
—	RAVIGOTE	S	[n. -S] · a spiced vinegar sauce / ----- { ravigote ravigotte § ravigotes ravigottes }
—	SRIRACHA	S	[n. -S] A Thai~-style hot sauce.
—	SWITCHEL	S	[n. -S] [Wiktionary - Sense 1] A beverage of water and vinegar, often seasoned with ginger and sweetened with molasses, honey, or similar.
—	VINEGARS	—	[n. -S] [Wiktionary - Sense 1] plural of vinegar
—	VINEGARY	—	[a. -RIER, -RIEST] [Wiktionary - Sense 1] Sour; like vinegar.
—	ACETABULA	R	[n. -LA or -LUMS] [Wiktionary - Sense 6] A vinegar saucer, especially (historical) in ancient Roman contexts.
—	ACETIFIED	—	[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert into acid or vinegar.
—	ACETIFIES	—	[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert into acid or vinegar.
—	RAVIGOTES	—	[n. -S] · a spiced vinegar sauce / ----- { ravigote ravigotte § ravigotes ravigottes }
—	SWITCHELS	—	[n. -S] [Wiktionary - Sense 1] A beverage of water and vinegar, often seasoned with ginger and sweetened with molasses, honey, or similar.
—	VINEGARED	—	[a.] Seasoned with vinegar.
—	ACETABULUM	S	[n. -LA or -LUMS] [Wiktionary - Sense 6] A vinegar saucer, especially (historical) in ancient Roman contexts.
—	ACETIFYING	—	[v. -FIED, -FYING, -FIES] [Wiktionary - Sense 1] To convert into acid or vinegar.
—	DROSOPHILA	S	[n. -S] · any small dipterous fly of the genus Drosophila, esp~ D. melanogaster~, a species widely used in laboratory genetics studies: family Drosophilidae~. They feed on plant sap, decaying fruit, etc~. Also called: fruit fly, vinegar fly
—	INSOLATION	S	[n. -S] [Wiktionary - Sense 3] The act or process of exposing to the rays of the sun, such as for the purpose of medical treatment, drying or maturing, as fruits, drugs, etc., or of rendering acid, as vinegar.
—	MAYONNAISE	S	[n. -S] [Wiktionary - Sense 1] A dressing made from vegetable oil, raw egg yolks, vinegar or lemon juice, and seasoning, used on salads, with french fries, in sandwiches etc.
—	PICCALILLI	S	[n. -S] [Wiktionary - Sense 1] A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
—	SALMAGUNDI	S	[n. -S or -ES] [Wiktionary - Sense 1] A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.
—	VINEGARIER	—	[a. -RIER, -RIEST] [Wiktionary - Sense 1] Sour; like vinegar.
—	VINEGARISH	—	[a.] [Wiktionary - Sense 1] Tasting somewhat like vinegar.
—	ACETABULUMS	—	[n. -LA or -LUMS] [Wiktionary - Sense 6] A vinegar saucer, especially (historical) in ancient Roman contexts.
—	DROSOPHILAS	—	[n. -S] · any small dipterous fly of the genus Drosophila, esp~ D. melanogaster~, a species widely used in laboratory genetics studies: family Drosophilidae~. They feed on plant sap, decaying fruit, etc~. Also called: fruit fly, vinegar fly
—	INSOLATIONS	—	[n. -S] [Wiktionary - Sense 3] The act or process of exposing to the rays of the sun, such as for the purpose of medical treatment, drying or maturing, as fruits, drugs, etc., or of rendering acid, as vinegar.
—	MAYONNAISES	—	[n. -S] [Wiktionary - Sense 1] A dressing made from vegetable oil, raw egg yolks, vinegar or lemon juice, and seasoning, used on salads, with french fries, in sandwiches etc.
—	SALMAGUNDIS	—	[n. -S or -ES] [Wiktionary - Sense 1] A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.
—	SAUERBRATEN	S	[n. -S] · beef marinated in vinegar, sugar, and seasonings, and then braised
—	VINAIGRETTE	S	[n. -S] [Wiktionary - Sense 1] A sauce, made of an acidic liquid such as vinegar or lemon juice; oil; and other ingredients, used as a salad dressing, or as a marinade for cold meats.
—	VINEGARIEST	—	[a. -RIER, -RIEST] [Wiktionary - Sense 1] Sour; like vinegar.
—	HASENPFEFFER	S	[n. -S] · (cookery) a German stew traditionally consisting of rabbit, wine or vinegar, and seasoning
—	SALMAGUNDIES	—	[n. -S or -ES] [Wiktionary - Sense 1] A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.
—	SAUERBRATENS	—	[n. -S] · beef marinated in vinegar, sugar, and seasonings, and then braised
—	VINAIGRETTES	—	[n. -S] [Wiktionary - Sense 1] A sauce, made of an acidic liquid such as vinegar or lemon juice; oil; and other ingredients, used as a salad dressing, or as a marinade for cold meats.
—	ACETIFICATION	S	[n. -S] [Wiktionary - Sense 1] The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar.
—	HASENPFEFFERS	—	[n. -S] · (cookery) a German stew traditionally consisting of rabbit, wine or vinegar, and seasoning
—	ACETIFICATIONS	—	[n. -S] [Wiktionary - Sense 1] The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar.

62 entries