Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective informal Having a
glutinous ,sloppy consistency ;gloppy
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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You could viddy that poor old Dim the dim didn't quite pony all that, but he said nothing for fear of being called gloopy and a domeless wonderboy.
Where's the show? John Myles Aavedal 2010
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However, many of Wodehouse's novels were first serialized in the Saturday Evening Post, and one of his short stories that did appear in the Post, "Honeysuckle Cottage," is a devastating spoof of the kind of gloopy, syrupy romance stories that often appeared in that magazine.
Wodehouse Addendum Jaime J. Weinman 2004
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Dr Owen might have added, I suppose, that a necessary interest in the private lives of public figures was a feature even of powerful monarchies, where wedding-night consummation was a dynastic issue to be settled with the production of the kind of gloopy evidence now entertaining audiences for forensic science TV shows such as
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How cancer cells become more 'gloopy' when they die
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A sticky business -- how cancer cells become more 'gloopy' as they die
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An onglet steak was OK, but the chips were limp and dull, and the béarnaise sauce had the over-thickened, gloopy quality of something that had been bought in which, given my legal obligation to assume it was made on site, is a shame.
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Red cabbage's fresh, raw crunch is a great addition to salads (see today's recipe), though I quite understand that some of you may have been put off by its appearance in mediocre coleslaws dressed in gloopy, cheap mayonnaise, its pigment seeping into the dressing to create a rather unappealing mess.
Hugh Fearnley-Whittingstall's red cabbage recipes Hugh Fearnley-Whittingstall 2010
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If not the prettiest of dishes, it's oddly satisfying, in an intensely cheesy, gloopy, buttery sort of way.
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All credit to us for our inspired fusion cooking – sometimes a gloopy, cheese feast just hits the spot – but I sense that a perfect lasagne will need to be truer to the original spirit of the dish to really cut the mostarda.
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I make one version as per her recipe, using both breadcrumbs and egg, and one with just breadcrumbs; both are utterly delicious, and much less heavy than my previous efforts, but those with egg are much wetter and more difficult to shape which is presumably why she suggests shaping them with floury hands, and, if I'm nitpicking, have a slightly gloopy texture.
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