User:Visviva/NYT 20070418

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This is a list of lowercase non-hyphenated single words found in the 2007-04-18 issue of the New York Times which did not have English entries in the English Wiktionary when this list was created (2009-02-04).

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94123 tokens ‧ 68778 valid lowercase tokens ‧ 8583 types ‧ 54 (~ 0.629%) words before cleaning ‧ 

2007-04-18[edit]

  1. affirmational
  2. binagoongan
    • 2007 April 18, Florence Fabricant, “A Serving of Kalderetang, and a Guy to Explain It”, New York Times:
      This spot, whose name means festival, has a counter crammed with dishes like kalderetang, beef stewed in brown sauce, and binagoongan, vegetables in a thick sauce.
      add
  3. doppelbock
    • 2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, New York Times:
      As with so many beer styles, we have monasteries to thank for doppelbock, in particular the devout monks of St. Francis of Paula.
      add
  4. doppelbocks
    • 2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, New York Times:
      That is the general theory behind bocks, but what about the variations on the theme, in particular, the doppelbocks, or double bocks, which we found the most consistently interesting of the brews?
      add
  5. eisbocks
    • 2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, New York Times:
      At the same time, as more bock beers have become available, to say nothing of doppelbocks, maibocks, weizenbocks and eisbocks, the blanket association of bock beer with dark beer fails miserably.
      add
  6. fanfarelike
    • 2007 April 18, Allan Kozinn, “Stylistic Wanderings and Flirtations With Multimedia and Jazz”, New York Times:
      And Mr. Wyner’s “Trapunto Junction” (1991), for brass and percussion, which offered a sporting challenge, with its fanfarelike opening and the rhythmically zesty, jam-session sensibility of its finale.
      add
  7. flyout
  8. fudgy
    • 2007 April 18, Melissa Clark, “Silky, Sweet and Tart, a Triple Threat”, New York Times:
      FOR cooks of a lemon-loving persuasion, a puckery citrus curd is the culinary analogue of a chocolate fanatic’s fudgy ganache.
      add
  9. gamelanlike
    • 2007 April 18, Steve Smith, “Drums, Bells and Auto Parts, but Nary a String to Be Seen”, New York Times:
      In his symphony, for example, the ebullient ebb and flow of texture and dynamic angular melodies on shimmering vibraphones, celeste (a set of tuned orchestral bells with a keyboard), woody marimbas and pianos with dampened strings are answered by rowdy drum outbursts, gleeful splashes on cymbals and tam-tams, and gamelanlike counterpoints clanged out on brake drums.
      add
  10. groundout
  11. hangarlike
    • 2007 April 18, Alan Riding, “Less Reading, More Schmoozing at London Book Fair”, New York Times:
      Rather, with the public excluded from the fair’s site, the hangarlike spaces of Earls Court One in west London, thousands of book editors, agents and scouts are able to indulge in their favorite pastime: schmoozing.
      add
  12. hyperextend
    • 2007 April 18, The Associated Press, “Cavaliers Continue Late Push”, New York Times:
      Unfortunately for the Raptors, Morris Peterson was still on the floor in the final two minutes when he appeared to hyperextend his right knee.
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  13. judgeships
    • 2007 April 18, Michael Brick, “Judge Is Called Robed Robber or Just the Victim of a Setup”, New York Times:
      The district attorney, Charles J. Hynes , has pledged to show that judgeships were for sale in Brooklyn, a claim that first emerged after Justice Garson was confronted with the bribery evidence against him in 2003.
      add
  14. kalderetang
    • 2007 April 18, Florence Fabricant, “A Serving of Kalderetang, and a Guy to Explain It”, New York Times:
      This spot, whose name means festival, has a counter crammed with dishes like kalderetang, beef stewed in brown sauce, and binagoongan, vegetables in a thick sauce.
      add
  15. kathi
    • 2007 April 18, Somini Sengupta, “Delhi Snacks Move Up From the Street”, New York Times:
      Across India, street food can range from the gilauti kebab of Lucknow, skewered lamb so tender that legend says it was invented by a toothless nawab’s cook, to the kathi roll of Calcutta, a deep-fried wrap of grilled meat, raw onion and hot sauce of secret provenance.
      add
  16. languaging
  17. maibock
    • 2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, New York Times:
      While doppelbock in particular is associated with Lent and Easter, maibock is brewed to celebrate May Day. These beers tend to be more amber than dark, though there’s no rule about it.
      add
  18. maibocks
    • 2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, New York Times:
      At the same time, as more bock beers have become available, to say nothing of doppelbocks, maibocks, weizenbocks and eisbocks, the blanket association of bock beer with dark beer fails miserably.
      add
  19. multiday
  20. mustardy
  21. nondeployed
    • 2007 April 18, Thom Shanker, “Army Cost-Cutting in Budget Standoff May Actually Add to Costs”, New York Times:
      Those actions “carry consequential effects, including substantial disruption to installation functions, decreasing efficiency and potentially further degrading the readiness of nondeployed units,” the Army statement said.
      add
  22. nonmusic
    • 2007 April 18, Pam Belluck, “Intersecting on a Fateful Day, Lives That Spanned the Country and the World”, New York Times:
      Leah Robinson, 20, befriended Mr. Alameddine last semester when they discovered they were the lone nonmusic majors in a music theory class. Mr. Alameddine was a “hardcore” fan of the jazz trio Medeski, Martin and Wood and loved the grilled chicken sandwiches at the West End Market dining hall and the teal Pontiac Grand Am that he had won in a raffle.
      add
  23. nyotaimori
  24. overbaking
    • 2007 April 18, “Letters”, New York Times:
      It’s for an eight-inch pan, and the only thing you need to fear is overbaking; somewhere between 20 and 25 minutes is just about right.
      add
  25. pasilla
    • 2007 April 18, Florence Fabricant, “A Serving of Kalderetang, and a Guy to Explain It”, New York Times:
      Is it worth $9.99 to have someone buy and cook short ribs, shred them, season them with chipotle, arbol and pasilla chilies, mix them with slices of nopales (cactus paddles), fill two soft tortillas with the mixture and slather them with a rich sauce so you can have beef short rib enchiladas with salsa mestiza and cactus for dinner?
      add
  26. preseasoned
    • 2007 April 18, Florence Fabricant, “A Serving of Kalderetang, and a Guy to Explain It”, New York Times:
      In addition to the choice of prepared dishes ($8.99 to $13.99) are preseasoned meats and seafood ($2.99 to $11.99 a pound), including lush Berkshire pork chops with a rich guajillo chili marinade, ready to bake, broil or grill, $4.49 a pound; freshdirect.com .
      add
  27. puckery
    • 2007 April 18, Melissa Clark, “Silky, Sweet and Tart, a Triple Threat”, New York Times:
      FOR cooks of a lemon-loving persuasion, a puckery citrus curd is the culinary analogue of a chocolate fanatic’s fudgy ganache.
      add
  28. savories
    • 2007 April 18, Florence Fabricant, “Off the Menu”, New York Times:
      P*ONG On Friday the pastry chef Pichet Ong will open his own cafe, with sweets and savories served at tables and a counter.
      add
  29. scrawlings
    • 2007 April 18, “Arts, Briefly”, New York Times:
      What: scrawlings from a 1975 journal.
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  30. stormwater
  31. trappist
    • 2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, New York Times:
      Nowadays, as Americans have become accustomed to stouts, trappist ales, porters and all manner of dark brews, the talismanic appeal of Shiner Bock seems somewhat quaint.
      add
  32. trebbiano *
    • 2007 April 18, “Letters”, New York Times:
      Yes, reading, taking wine classes and tasting wine are all well and good, but in the varied world of wine producers — from Australia to Turkey, from $10 Chileans to $2,000 Bordeaux/Burgundies and varietals from cabernet sauvignon to trebbiano — a sure and expeditious way to train your palate, to experience the joy of wine and the geniality of fellow wine lovers and to obtain an education in wine is to join a wine society.
      add
  33. understatedly
    • 2007 April 18, Florence Fabricant, “Off the Menu”, New York Times:
      It certainly applies to the menu of this understatedly elegant restaurant, with beige leather banquettes, which opened on Monday in the Michelangelo Hotel in Midtown.
      add
  34. undersupplied
  35. unroasted
  36. weizenbocks
    • 2007 April 18, Eric Asimov, “With Bocks, It’s All About the Malt”, New York Times:
      At the same time, as more bock beers have become available, to say nothing of doppelbocks, maibocks, weizenbocks and eisbocks, the blanket association of bock beer with dark beer fails miserably.
      add

Sequestered[edit]

  1. arbol = Chile de árbol (a pepper), apparently not an English word
    • 2007 April 18, Florence Fabricant, “A Serving of Kalderetang, and a Guy to Explain It”, New York Times:
      Is it worth $9.99 to have someone buy and cook short ribs, shred them, season them with chipotle, arbol and pasilla chilies, mix them with slices of nopales (cactus paddles), fill two soft tortillas with the mixture and slather them with a rich sauce so you can have beef short rib enchiladas with salsa mestiza and cactus for dinner?
      add
  2. breaky
    • 2007 April 18, Kathryn Shattuck, “What’s on Tonight”, New York Times:
      9 P.M. (Fox) AMERICAN IDOL On tonight’s results show, the country singer Martina McBride, right, performs “Anyway,” from her latest album, “Waking Up Laughing,” while one contestant leaves the competition behind with an achy, breaky heart.
      add
  3. crustini = crostini
    • 2007 April 18, Christine Muhlke, “Adoring Yourself and Your Appetizer”, New York Times:
      Wow. So. The appetizers: I Am Bountiful live crustini, “toasts” made from seeds and nuts with such toppings as avocado and not-so-local Himalayan salt.
      add
  4. gilauti
    • 2007 April 18, Somini Sengupta, “Delhi Snacks Move Up From the Street”, New York Times:
      Across India, street food can range from the gilauti kebab of Lucknow, skewered lamb so tender that legend says it was invented by a toothless nawab’s cook, to the kathi roll of Calcutta, a deep-fried wrap of grilled meat, raw onion and hot sauce of secret provenance.
      add
  5. yukking