Sprapple
Sprapple by heraclitus April 10, 2013
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Sprapple
"Why do unicorns glow rainbow in pictures?"
"They're sprapple colored, the color changes when you look at it in a different angle."
"They're sprapple colored, the color changes when you look at it in a different angle."
Sprapple by Silver Tongue January 6, 2013
Related Words
Strapplebone
A wickedly vile hood rat drank comprised of Strawberry-Banana flavored Body Armor beverage mixed with any variety of ghetto liquor. (e.g. Henny, Tanqueray, Gin, Hypno, E&J)
My nigga Eric downed four strapplebones, now he gone buck wild! His probation officer gonna find out for sheez!
Strapplebone by Mizzlebone June 12, 2020
spapple
Surfing the net while slightly drunk and adding information to websites that you know is bollocks.It's better than buying shit from ebay or amazon that you forgetabout until it arrives mid week, at work.
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
strapple
Last night we were going at it when all of a sudden she strapples me and starts fucking me like the fate of the world depended on it.
strapple by Savage Joss May 30, 2006
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