1. An amalgam of unlikely
leftover foodstuffs, of various consistencies, flavors, and temporal origins. The admixture is traditionally allowed to simmer for days on end as a temporizing measure to
ward off the growth of viscera-eating bacteria. Of note, ingredients may be added to the chundle pot as volume-expanders, to adjust flavor, and/or impact cosmetic appearance at any point in the chundle lifespan. Chundles older than
14 days should be consumed with discretion and deference to broader public health considerations.
2. An assemblage of scooped, churned, and tumbled ingredients from disparate cuisines, preferably
leftovers in the
later stages of edibility.
3. (scientific) the composite solution of multiple distinct culinary ingredients, which achieves a dynamic viscosity of no less than 1000 Pascal-seconds in
standard conditions according to the contemporary scientific consensus.
4. (verb) To commit an item to dissolution in a pot of chundle.
“How do ya like that chundle? We got some more downstairs in a bucket!”
"Our special tonight is a 3-day-old chundle. It’s components include: an old can of split peas that fell behind the cabinet for an indeterminate period of
time, an elusive roommate’s uneaten pad thai, the congealed bacon grease in the cast iron, scrap chicken skin from the preceding wing night, and that overzealous batch of cream of mushroom
soup that’s been occupying space in your freezer since last flu season. Would you like to see the wine list?"
"Can I get a liter of juicy
banger to wash this deeeeluxx chundle bucket down?"
"Did you just chundle that entire rotisserie
chicken? Yes, I’m making myself a
BONE CHUNDLE!”
