American Heritage® Dictionary of the English Language, Fourth Edition
- v. See. Used to direct a reader's attention.
Century Dictionary and Cyclopedia
- In music, especially in orchestral scores, an indication of an omitted passage or cut.
- In violin music, a direction to play a note upon an open, unstopped string.
- n. See: a word indicating reference to something stated elsewhere: as, vide ante, ‘see before'; vide supra,'see above’ (that is, in a previous place in the same book); vide post, ‘see after’; vide infra, ‘see below’ (that is, in a subsequent place); quod vide, which see (usually abbreviated q. v.).
GNU Webster's 1913
- imperative sing. of L.
videre, to see; -- used to direct attention to something.
- From Latin vidē ("see!"), second-person singular present active imperative form of videō ("I see"). (Wiktionary)
- Latin vidē, sing. imperative of vidēre, to see. (American Heritage® Dictionary of the English Language, Fourth Edition)
“On various explanations of the Hebrew word vide Dict Bib.”
“Sous vide is also very useful for seasoning or marinating meat — the process transfers flavor so efficiently that even artisan-bacon producers, for example, brine and flavor their pork bellies in a vacuum.”
“Sous vide is more technical and persnickety, but it's not gussied up, as such.”
“Ustream is one of the more popular services for streaming live vide from a webcam, and Jane’s nightmare was a technologically updated twist on one of the older slasher movie tropes, with a laptop and internet connection replacing the telephone clutched in the shaking hand of the the terrified victim as a friend shouts “he’s behind you!””
“In France sous vide is a part of everyday life for discriminating shoppers, who buy haute cuisine meals from gleaming white-tiled frozen-food markets, and don’t hesitate to serve them at elegant parties.”
“Thomas Keller, the chef at the French Laundry, in Napa Valley, says that sous vide is not a mingy time - and labor-saver; it’s a tool that gives chefs another worthy kitchen tool.”
“To counter this, he cooks the beef cheek sous-vide – a process in which the meat is placed in a vacuum-sealed bag and poached at a low temperature, 22 ° Celsius , in this case – for 48 hours.”
“The tail is quickly blanched in hot water so the meat separates, and the flesh is then scooped out and cooked sous-vide in a vacuum-packed bag for just five minutes in 17 ° Celsius water.”
“They utilize all of the contemporary culinary techniques, such as sous-vide slow cooking, which enhance flavors.”
“There is precedent in this genre — science writer Harold McGee has published popular books explaining kitchen science, and chefs Thomas Keller and Ferran Adri à have written about sous vide and other techniques of avant-garde gastronomy — but nothing reaches the scope and magnitude of Mr. Myhrvold's book.”
These user-created lists contain the word ‘vide’.
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visions of witfulness and vision - a wise guise
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