A measurement system to communicate how "effed up" you are-used for marijuana exclusively. Comparable to asking "Hey, how drunk are you on a scale of 1-10?".
"Hey, how many snaps are you?" or "Can I get some snaps?"
Level 1: one snap on one hand = alright, I'm high. I'm no longer sober.
Level 2: snap both hands once = okay, I'm pretty high.
Level 3: snap both hands twice/2 snaps = man, I'm really fucking high right now.
Level 4: snap both hands three times/3 snaps = use sparingly. this is one of the rare "highest you've ever been" situations.
anything higher than that, and you call "snap inflation"
*note* it's not just how many snaps, but the WAY you snap that helps communicate how you're feeling to the rest of the circle. The system is meant to be a quick, easy, entertaining means of seeing where your fellow tokers are at any given point in the session.
"dude, how many snaps are you?"
"...snap and half man."
|30.||rip dip skipity do|
it's only a phrase to lighten the mood. do not use sparingly! (also serves as wonderful "ice breaker")
but the real definition is classified
rip dip skipity do
While having sex with a girl from behind (doggystyle, with both hands on her ass cheeks) you use your right thumb to apply light pressure to her asshole (the "B" button) therefore initiating turbo mode. The pace of copulation will noticeably increase along with a pleasant turbo moaning sound.
Be careful though, too much and she will overheat with uncomfort and get bitchy. You will then be sidelined for a while while she tells you to "stop fingering my asshole". Fucking may resume, however you may have already lost the race.
Use sparingly for that extra boost of speed, preferably while coming inside of her.
We could tell when Rod was Excitebiking his girlfriend because the banging got louder, the pitch of moans changed, and eventually we would hear him giggling as she yelled at him.
Greeting: of Asian origin. Commonly used when prank calling Chinese restaurants with a Vietnamese (WEE-DA-MEEZ) accent. Warning: overuse will tip off said restaurant to the lack of sincerity of said phone calls...use sparingly.
Du hellooo, I'd like-a to make the orrdah for dahlia Chinese foood.
|33.||bang that shit|
originally a very sparingly used phrase exclaiming a girl's hotness, and ones want to engage in sexual intercourse with her, it's recent use as an example of an innappropriate statement has led to the wide use of "bang that shit" as a random exclamation, when one has nothing better to say
1. "Damn, that girl is fine!"
"Bang that shit!"
"what! I ain't heard any nigga say dat since pre school!"
2. "Yo man, OutKast's new album is sick!"
"Bang that shit!"
Used in japanese language, after a person's name, often used to represent friendship or affection.
My recommendation is that you use it, sparingly, with a person of the opposite gender which you are attracted to, or already dating (for example). It should be used sparingly because he/she may not get it and may ensue egopatriotic attitudes against you for your multicultural behavior.
"*hugs* Lita-chan! ^.^"
Miso (fermented bean paste) is a concentrated, savory paste made from soybeans--often mixed with a grain such as rice, barley, or wheat--that is fermented with a yeast mold (koji) and then combined with salt and water. The mixture is aged from one month to three years. While it is a good source of protein and carbohydrates, miso is, nonetheless, high in sodium and should be consumed sparingly if you are salt-sensitive.more...
Miso is versatile: It can be used in a soup, marinades, dressings, stews, dips, and casseroles; though Americans are probably most familiar with miso soup, which is a combination of miso paste (usually hatcho miso; see below) and dashi (Japanese stock made from dried bonito flakes).
There are two methods for making miso paste: traditional and commercial. The traditional method ages the miso paste in large wooden fermentation casks at the temperature of the environment. Traditional manufacturers use whole ingredients and natural sea salt and tend to allow their miso to age for at least six months. The commercial process of making miso paste accelerates temperature-controlled fermentation in plastic or stainless steel holding tanks.
Depending on how and where the miso paste is processed, there are different types of miso, with each type having its own aroma, flavor, and color. Some of the varieties of miso include: mugi miso (made from soybeans and barley), hatcho miso (made from soybeans and sea salt), genmai miso (from soybeans and ...