The process of making a sort of sweet barley soup which is then fermented into beer is called "mashing". The vessel in which this is done is called a "mashing tun". The soup is called the mash.

After mashing the malt for sufficient time to convert the starch in the grains into sugar, one sparges the spent grains to get all the sweet liquid off them. These grains are then useful for cattle feed or fertilizer, but in my experience they aren't much good in bread.

Older people in the Southern United States sometimes use "mash" as a verb meaning "to press". The word is usually uttered in such a strong Southern accent that a neophyte Yankee can't possibly understand it. For example, if you're in an elevator next to the buttons and a kindly old gentleman gets on, he may well say:

"Mayush fo', ee-ya wuh."

which, without the accent, is

"Mash four, if you would,"

which, when translated, means

"Would you please push the 'four' button?"

The term usually takes something like a button or a switch as a direct object; one could conceivably mash a computer key, too, although most people who use this term don't seem to be the computer-literate sort. "Mash" does not take on all the senses of "press"; one does not mash a garment, nor does one mash against someone.

There. Now if you're ever in an elevator in Dixieland, you'll know what to do.


melknia tells me that some young Canadians use "mash" in this sense. So I modify my above statement: if you're north or south of the American North, you'll hear the word used this way. Strange...

Mistress Mash

If you like bacon, spam, and drinking massive heaps of alcohol, this is the recipe for you! It tastes better each time you reheat it, much like meatloaf. Known for its special powers for curing hangovers, and its thick, pasty, salty goodness... I bring you Mistress Mash!
Note: Because it fills you up pretty fast, you may want to downsize the portions in the recipe. I like to make a lot so I can reheat it for a quick meal.

1) Crumble bacon into bits.
2) Boil water for the potato flakes. Once you get a rolling boil, throw in the eggs* and stir it a bit.
3) Take it off the burner, add cheese and potato flakes.
4) Stir in bacon bits and diced spam.
*I prefer to stir in the egg after I've added the flakes, but I changed the order around one day and everyone loved it like that. Adding the eggs before the potato makes egg bits. My way makes the mash thicker and eggy.

Voila! Now rest your aching arms, then serve yourself a bowl of some tasty mash.

US Army acronym for Mobile Army Surgical Hospital.

These are rapid-deployment hospitals to be used in the perimiter of conflict areas. In NATO, a large responsibility for deploying and maintaining MASH units rests upon the Norwegian army and air force. The tent-based system from the TV series M*A*S*H is outdated. The Norwegian Air Force uses container based systems that hook up to each other, forming a true indoor facility. These containers provide a surgical-standard clean room, are ABC resistant and highly mobile. A MASH unit can be established in one day, provided a good flat area is available.

A typical MASH unit has two operating theatres, a 40-bed recovery area, sanitary facilities, generator unit, clean water units, storage unit, administrative and personell units. There are no chow areas, these hospitals are so near combat that everyone eats MREs.

Perimiter defense is maintained by standard army personel, but usually MASH units are out of range for the enemy artillery and mortars so no other defense than armed guards is necessary. In a hot situation, medical personell will carry SSG or MP5.

Transportation of units can be done via helicopter or truck, assembly is done with mobile crane and is the responsiility of the engineer corps.

Mash (?), n.

A mesh.

[Obs.]

 

© Webster 1913.


Mash, n. [Akin to G. meisch, maisch, meische, maische, mash, wash, and prob. to AS. miscian to mix. See Mix.]

1.

A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state. Specifically Brewing, ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.

2.

A mixture of meal or bran and water fed to animals.

3.

A mess; trouble.

[Obs.]

Beau. & Fl.

Mash tun, a large tub used in making mash and wort.

 

© Webster 1913.


Mash, v. t. [imp. & p. p. Mashed (?); p. pr. & vb. n. Mashing.] [Akin to G. meischen, maischen, to mash, mix, and prob. to mischen, E. mix. See 2d Mash.]

To convert into a mash; to reduce to a soft pulpy state by beating or pressure; to bruise; to crush; as, to mash apples in a mill, or potatoes with a pestle. Specifically Brewing, to convert, as malt, or malt and meal, into the mash which makes wort.

Mashing tub, a tub for making the mash in breweries and distilleries; -- called also mash tun, and mash vat.

<-- mashed potato. n. the name of a dance, briefly popular in the 1960's.

mashed potatoes n. pl. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. -->

 

© Webster 1913.

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