Century Dictionary and Cyclopedia
- n. A Middle English form of sauce.
- n. A mud volcano; a conical hill of soft, muddy material, formed from the decomposition of volcanic rock, and forced upward by the currents of gas escaping from the solfataric region beneath.
GNU Webster's 1913
- n. A mud volcano, the water of which is often impregnated with salts, whence the name.
- French (Wiktionary)
“Kuhja sees muda ja süsivesinike segu tunduks nagu keevat: tegelikult väljub see keskkonnatemperatuuril, ning on soolane (sellest ka sõna "salse", itaaliakeelsest "salate" - soolased).”
“Si sa che la patata è buona in tutte le salse; ma la salsa che fanno qui è insuperabile…”
“Balenoarch (he kneeleths), to Great Balenoarch (he kneeleths down) to Greatest Great Balenoarch (he kneeleths down quite-somely), the sound salse sympol in a weedwayedwold of the firethere the sun in his halo cast.”
“Bartolinian codex, in the precious codex of Cortona, and in many other early manuscripts and editions, the word _pianse_ is found in the place of _salse_; "She lamented upon the cross with Christ.”
“Of the same illuminating character are such salse dicta as: "The fool never does what he says, the wise man never says what he does.”
“I am looking for someone who is good at sales to generate salse for my site.”
“Mario Bros lo abbiamo visto e sentito in tutte le salse, e le idee cominciano a scarseggiare.”
“In April, the Mercedes-Benz Cars unit, which comprises the Mercedes-Benz, Smart and Maybach nameplates, posted a 12% year-on-year salse increase and said all signs pointed to "further substantial growth" for May and June.”
“Remove from grease and let it cool down that piece of chicharrone becomes hard and breakable. enable to finish to make the chicharron you need to heat it again just a little bit the lard when the lard is hot put the little piece of pork skin again into the lard and you will see how it becomes poping and expanding until it reaches a lite yellow color don't let it cook to much because you will burn the chicharron then enable to make chicharron and salsa verde you need to buy tomatillos and serrano peppers and onion and garlic. you make the salsa by boiling the tomatillos and serrano peppers together until they are soft and change color to light green. when tomatillos are done put them in a blender or food processor chop tomatillos, peppers onion, and one or two cloves of garlic and mix together in fry pan put a little oil and fry the mix you just blended together and let it cook for a little while when it is hot add the chicharrones and let it cook with the salse until the chicharron is soft enough to cut with a fork thats it if you want more spice you can add cilantro to give a little differen't flavor.”
“Momigliano, Mangiare all’italiana: 100 maniere di cucinare i pesci, 100 buone e nutrienti minestre, 100 piatti di verdure e legumi, 200 ricette assortite di pollame, cacciagione, uova, salse e dolci.”
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Hill words. Also see over hill.
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