Definitions
from The Century Dictionary.
- Like glue; viscous; glutinous; sticky.
from the GNU version of the Collaborative International Dictionary of English.
- adjective Viscous; glutinous; of the nature of, or like, glue.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective
Viscous andadhesive , asglue .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adjective having the sticky properties of an adhesive
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The squid was horribly wet, my first real disaster trying frozen seafood, and it needed to be dusted with flour -- only it was so wet it became clumped in gluey flour and basically turned into calamari.
Archive 2009-08-01 Laura 2009
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The squid was horribly wet, my first real disaster trying frozen seafood, and it needed to be dusted with flour -- only it was so wet it became clumped in gluey flour and basically turned into calamari.
Black Rice "Paella" Laura 2009
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In order to have an ABC with an extensible set of derived classes, you need some kind of gluey factory layer to let you use the new derivatives without breaking the abstraction.
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There is a lot of the horrible, bland, sort of gluey atole, then there are many, many delicious, slightly sweetened and flovored atoles.
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I know I make myself out to be some, like super domestic guru or something (no – this is NOT another joke), but sometimes the things I cook end up tasting like undercooked, tasteless, gluey crap.
Kgirl's AllSorts 2009
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There is a lot of the horrible, bland, sort of gluey atole, then there are many, many delicious, slightly sweetened and flovored atoles.
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I like Martha's advice about rinsing the starch off before adding the pasta it to the dish: it helps to keep it separate, rather than clumped together in one gluey mass.
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There is a lot of the horrible, bland, sort of gluey atole, then there are many, many delicious, slightly sweetened and flovored atoles.
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After a mere hour at a "quick boil", my pan boils dry, and I'm forced to move on to the next stage of the recipe, tipping the gluey mass into a dish, and sprinkling with a quite impressive amount of parmesan cheese and butter.
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I know I make myself out to be some, like super domestic guru or something (no – this is NOT another joke), but sometimes the things I cook end up tasting like undercooked, tasteless, gluey crap.
Archive 2009-01-01 2009
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