If you’re the type that opens the Food Lover’s Companion to browse through the entries, you’ll get a good giggle out of The Devil’s Food Dictionary, local writer Barry Foy’s tongue-in-cheek gastronomical guide. He’s got a flare – bordering on inferno – for creative culinaria, like his frog-butchering map, above, or yesterday’s definition du jour:ice: The sole occupant of the category the Food and Drug administration calls “Water al Dente.” Ice is less celebrated for its own flavor and character than for the qualities it lends to food and beverages. Ice and homemade mayonnaise, for example, make an excellent pairing, especially after three or four hours out of the refrigerator on a hot summer day. Chefs differ in their preferences as to the degree of doneness for ice, but there is general agreement that a tendency to spread out rapidly in a thin, transparent layer across a Formica countertop is a reliable indicator that your ice is too rare. By contrast, a properly prepared piece of ice, experts tell us, should hurt a little when you sit on it, at least at first.