by megaman(not a nerd lol) November 5, 2010
by schneider the writer August 21, 2008
felicity's boyfriend is the most stock person i've ever seen.
that boy over there is stock, i'll pass
that boy over there is stock, i'll pass
by lamingtons January 31, 2018
Stocks birds are closely related to Nuns, these girls not only jump to conclusions but think they're the dogs bollocks aswell. You must NEVER encounter these girls when they are on the blob or when they have stinky minges as it may effect your mental health. If you are playing a numbers game and looking in stocks, you are looking in the wrong place.
bro 1: I tried to bang this fit bird today but I got swerved
bro 2: fuck me that must be a Stocks bird
bro 2: fuck me that must be a Stocks bird
by MyShitStinks April 29, 2019
Stockings – (stock-ings) N: A pair of socks of diffrent lenths that go from the toes up to the knees, thighs, or waist that is typically made of nylon, silk, or wool. Used to cover up pale, nasty, bused, pasty, cut up, ugly, black and blue, or hairy legs of the ho’s typically at clubs or on first dates.
by m&m2 July 12, 2006
by xXMasonXx April 21, 2008
A flavored soup, sauce or gravy base; also refers to the powdered part of modern instant vegetable and noodle soups, etc.
Traditionally, homes kept huge pots of liquid simmering on their wood-stoves all-year-round. Instead of discarding vegetable peelings and tops, or throwing away bones and trimmings of meats, these were added to the "stock pot". Water was continually added, as necessary.
When a soup or sauce was being made, the cook would strain some of the liquid from the stock pot through muslin (or similar material) and then dilute and season this liquid appropriately for the desired recipe.
With the demise of always-hot wood-stoves in developed countries, dehydrated concoctions of herbs, spices, vegetables (and occasionally meats and fish) were created to replace the invaluable 'soup stocks'. Powders, cubes and thick pastes are all very popular.
Traditionally, homes kept huge pots of liquid simmering on their wood-stoves all-year-round. Instead of discarding vegetable peelings and tops, or throwing away bones and trimmings of meats, these were added to the "stock pot". Water was continually added, as necessary.
When a soup or sauce was being made, the cook would strain some of the liquid from the stock pot through muslin (or similar material) and then dilute and season this liquid appropriately for the desired recipe.
With the demise of always-hot wood-stoves in developed countries, dehydrated concoctions of herbs, spices, vegetables (and occasionally meats and fish) were created to replace the invaluable 'soup stocks'. Powders, cubes and thick pastes are all very popular.
by shopmeister April 4, 2011