deckle
n.— «The “deckle” is really a layer of very fatty meat on the inner side of a beef brisket and very probably not what you were buying on the East Coast. The cut that was being called “deckle” was very likely the “point cut” of the brisket, a richly marbled and very flavorful cut that makes a wonderful pot roast.» —“Mailbag brings questions” by Merle Ellis Baton Rouge Morning Advocate (La.) Dec. 4, 1986. (source: Double-Tongued Dictionary)
Further reading
It was a dark and stormy night. So begins the long and increasingly convoluted prose of Edwards Bulwer-Lytton’s best-known novel. Today the annual Bulwer-Lytton Contest asks contestants for fanciful first sentences that are similarly...
When there’s no evening meal planned at home, what do you call that scramble to cobble together your own dinner? Some people apply acronyms like YOYO — “you’re on your own” — or CORN, for “Clean Out your Refrigerator...