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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.
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