*Not To Be Confused With Ceviche. Definitely Not.
And now for an interlude of Linguistics-Fu Theatre! Because we haven't done one of those for a danged long time, and since developing a fixation on Iron Chef America during the Olympics-hey it was the only thing on between the different rounds of Women's Hockey in the middle of the night-I've had these wonderful words floating around my head. I should hate for you to get them mixed up.
syl·la·bub [sil-uh-bəb]
Function: noun
Etymology: 1530-40; earlier sollybubbe, sillabub, of obscure orig.
: a drink of milk or cream sweetened, flavored, and mixed with wine or cider.
: a dessert of beaten cream that is thickened with gelatin, sweetened, and flavored with wine or liquor.
: a glass or punch cup in which syllabub is served.
- Dictionary.com Unabridged
I love it that the tones just fall from my mouth like they have no weight at all. Or that you could say what you're eating while nomming down on a cannoli. Frothy! Speaking of froth . . .
zabaglione [zah-bəl-yoh-nee; It. dzah-bah-lyaw-ne]
Function: noun
Etymology: 1895-1900; < It, var. of zabaione, perh. < LL sabai ( a ) an Illyrian drink + It -one aug. suffix
: a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Also, za·ba·io·ne, za·ba·jo·ne [zah-buh-yoh-nee; It. dzah-bah-yaw-ne]
Also called sabayon.
- Dictionary.com Unabridged
H2G2 has some interesting things to say on the subject of zabagliones (don't they always), most of which induce drooling. Here I thought gelato was tempting . . .
This entry was originally posted at http://chronographia.dreamwidth.org/46784.html. Please comment there using OpenID.
syl·la·bub [sil-uh-bəb]
Function: noun
Etymology: 1530-40; earlier sollybubbe, sillabub, of obscure orig.
: a drink of milk or cream sweetened, flavored, and mixed with wine or cider.
: a dessert of beaten cream that is thickened with gelatin, sweetened, and flavored with wine or liquor.
: a glass or punch cup in which syllabub is served.
- Dictionary.com Unabridged
I love it that the tones just fall from my mouth like they have no weight at all. Or that you could say what you're eating while nomming down on a cannoli. Frothy! Speaking of froth . . .
zabaglione [zah-bəl-yoh-nee; It. dzah-bah-lyaw-ne]
Function: noun
Etymology: 1895-1900; < It, var. of zabaione, perh. < LL sabai ( a ) an Illyrian drink + It -one aug. suffix
: a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.
Also, za·ba·io·ne, za·ba·jo·ne [zah-buh-yoh-nee; It. dzah-bah-yaw-ne]
Also called sabayon.
- Dictionary.com Unabridged
H2G2 has some interesting things to say on the subject of zabagliones (don't they always), most of which induce drooling. Here I thought gelato was tempting . . .
This entry was originally posted at http://chronographia.dreamwidth.org/46784.html. Please comment there using OpenID.