deckle
n.— «Most corned beefs are made from brisket, an ungainly cut of meat from the steer’s breast that runs anywhere from 8 to 13 pounds. Each brisket consists of two muscles: one, the so-called first cut, is flat, lean and of even thickness; the second cut, the deckle, is irregularly shaped and graced with more fat and connective tissue.» —“Recipe” Newsday (Long Island, N.Y.) Mar. 10, 2004. (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...