A phrase used to describe the kind of people who ride trucks and dirtbikes. They also drink beast, go to vo tech, and like to sport the white trash 'stache.
I saw that kid Kenny from vo tech today. With his Metallica t-shirt and white trash 'stache, he's looking totally trucks and dirtbikes.
by TheConcierge April 14, 2005
A long thin instrument used to push a screen or scrubber through a crack pipe to catch the residue or back after a rock is smoked.
by TheConcierge September 21, 2006
I couldn't get up that tree without my gear. The lowest branch is asshole high to a ten foot Indian.
by TheConcierge April 14, 2005
A piece of metal wool used in a crack pipe to catch the residue after a rock is smoked.
Also known as a chore or a chore boy.
Also known as a chore or a chore boy.
by TheConcierge September 21, 2006
by TheConcierge April 14, 2005
1. roach clip, tweezers, or anything used to hold a joint when it is too small to hold onto with your fingers. also refered to as a hemo.
2. A hemostat, also called a hemostatic clamp is a surgical tool which resembles a set of scissors with a locking clamp replacing the blade. A set of hemostats comes in several different sizes and types, for example, Kelly, Crile, and Halstead; and any given surgery may require the use of a number of hemostats. A hemostat is commonly used in both surgery and emergency medicine to control bleeding, especially from a torn blood vessel, until the bleeding can be repaired by stitches or other surgical techniques. The process of halting bleeding is called hemostasis. Hemostats are part of the first aid kit carried by combat lifesavers and paramedics.
2. A hemostat, also called a hemostatic clamp is a surgical tool which resembles a set of scissors with a locking clamp replacing the blade. A set of hemostats comes in several different sizes and types, for example, Kelly, Crile, and Halstead; and any given surgery may require the use of a number of hemostats. A hemostat is commonly used in both surgery and emergency medicine to control bleeding, especially from a torn blood vessel, until the bleeding can be repaired by stitches or other surgical techniques. The process of halting bleeding is called hemostasis. Hemostats are part of the first aid kit carried by combat lifesavers and paramedics.
by TheConcierge November 30, 2005
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.
by TheConcierge September 30, 2006