snappage
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swappage
The two of them had so much swappage they almost shared the eight gallons neccesary to contract AIDS from spit.
swappage by Amaal Greenwood-Goodwin January 15, 2006
Related Words
Helmet scrapage • Scrotal Scrapage • scrapple • scrappa • slappage • scrassage • snappage • Crappage • Scalpage • scramage
Scrotal Scrapage
Scrotal Scrapage by Mackieman August 27, 2003
Scrapple Flaps
Used as a pejorative term for labia. More specifically, it's best used when describing sloppy, hangy labia. Also, can be used to describe any type of hanging portion of genitalia or even anal labia. Named after the Pennsylvania "meat" product known to be a mixture of byproducts.
Nate: Hey man, that chick is hot.
Boopy: Yea she is, but I boned her once and she had some gnarly Scrapple Flaps. You'll wanna make the light off.
Boopy: Yea she is, but I boned her once and she had some gnarly Scrapple Flaps. You'll wanna make the light off.
Scrapple Flaps by theDago October 20, 2011
scuppage
Similar to a wedgie, but worse. Normally only happens to females. Occurs when you wear thongs or other tight underwear to the gym so that your panty lines won't show in your spandex pants. This results in the underwear becoming extremely wedged into your rear after a hard workout. Sweat may even worsen the condition.
Wow, Ashley, I've got some serious scuppage! I can barely pull this underwear out of my crack. It has become like a second skin to me after that rigorous cardio session.
scrapple
Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf. Small scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste, a Pennsylvania Dutch tradition.
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. A few manufacturers have introduced beef and turkey varieties.
Scrapple is typically cut into thin (quarter-inch-thick) slices, pan-fried in butter or oil until the outsides form a crust, and served at breakfast, as an accompaniment to eggs. It is eaten plain or with ketchup, maple syrup, dark corn syrup, or apple butter.
In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast.
Scrapple is typically made of hog offal, such as the head, eyes, heart, liver, bladder, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others, are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. A few manufacturers have introduced beef and turkey varieties.
Scrapple is typically cut into thin (quarter-inch-thick) slices, pan-fried in butter or oil until the outsides form a crust, and served at breakfast, as an accompaniment to eggs. It is eaten plain or with ketchup, maple syrup, dark corn syrup, or apple butter.
In some regions, however, such as New England, it is prepared by mixing the scrapple with scrambled eggs and served with toast.
mmmmm. I sure do love the scrapple they serve up, with 'em eggs at the Hookstown fair.
Dude, you're gross.
Dude, you're gross.
scrapple by TheConcierge September 30, 2006