User:Visviva/NYT 20091007

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This is a list of lowercase non-hyphenated single words, lacking English entries in the English Wiktionary as of the most recent database dump, found in the 2009-10-07 issue of the New York Times (2009-10-07).

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77152 tokens ‧ 24 valid lowercase tokens ‧ 24 types ‧ 24 (~ 100%) words before cleaning ‧ 

2009-10-07[edit]

  1. festivalism
    • 2009, A. O. Scott, Wallowing in Misery for Art’s Sake[1]:
      But this kind of polarization — a fight mostly among critics conducted in the name of the artists and the audience — is itself another manifestation of festivalism.
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  2. fushimi
    • 2009, Julia Moskin, Fried Chicken: A Migratory Bird[2]:
      The mountain of chicken is accompanied to the table by four sauces; house-made Chinese-style mu shu pancakes for wrapping; and a bowl of raw vegetables like baby carrots, radishes and fushimi peppers, plus leaves of shiso, basil and mint.
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  3. gojuchang
    • 2009, Korean Fried Chicken (Yangnyeom Dak)[3]:
      3 tablespoons Korean chili paste (gojuchang)
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  4. karaage
    • 2009, Julia Moskin, Fried Chicken: A Migratory Bird[4]:
      Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings.
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  5. minicranes
    • 2009, Charles V. Bagli, Demolition of Ex-Deutsche Bank Building to Resume at Ground Zero[5]:
      The cut beams will be lifted to the floor by minicranes, which will place the steel into specially designed containers.
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  6. patamaca
    • 2009, Eric Asimov, A Place for Wine Without the Lecture[6]:
      The food, overseen by Javier Ortega, who used to own Pintxos, a Basque restaurant on Greenwich Street, is likewise elemental: pristine oysters, charcuterie or classic tapas like chunks of octopus with potatoes; papas bravas, crisp yet puffy potato cubes adorned with a spicy aioli; and patamaca, little pieces of toast with juicy tomato and olive oil, crowned with Serrano ham.
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  7. tebasaki
    • 2009, Julia Moskin, Fried Chicken: A Migratory Bird[7]:
      Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings.
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  8. varnishkes
    • 2009, Joan Nathan, At Jewish Delis, Times Are as Lean as Good Corned Beef[8]:
      Zayda’s Kosher Deli in South Orange, N.J., is actually a supermarket that makes a line of kosher classics like kugels, chicken soup and kasha varnishkes sold at stores in the area like Shop-Rite, Fairway and Whole Foods.
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Sequestered[edit]