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When a cook has prepared a dish or recipe exceptionally well, they "got a good scald" on it.

Some claim this terminology came from getting a good scald on milk or roux when making gravy. Others claim the term refers to scalding a pig just before butchering.
You got a "good scald" on those biscuits.

This casserole is delicious - you got a good scald!
by Good Scalder November 27, 2008