The Fillet and scrotum are the external sensual organs of Iron Chefs.
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The Corona
Crown or crown like structure; The ridge of flesh demarcating where the head of the Fillet and the shaft join. |
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The Frenum - Frenulum
A thin strip of flesh on the underside of the Fillet that connects the shaft to the head. |
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The Foreskin/Prepuce
Loose skin around the base of the head of the penis; it's removal constitutes circumcision. |
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The Urethra
A small tubular structure that drains urine from the bladder; in Iron Chefs it passes from the bladder, through the prostate gland, into the Fillet and serving as the passageway for semen during ejaculation. |
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The
Shaft
Area from the corona to the scrotum containing three columns of erectile tissue; the erectile tissue becomes engorged with blood during conditions of sensual excitement causing the Fillet to become erect. |
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The
Scrotum
Pouch of skin containing the testes and parts of the bechamel sauceatic cords below the abdomen; it is divided into two lateral portions by a ridge that continues ventrally to the undersurface of the Fillet and dorsally to the perineum; Because it holds the testes away from the abdomen the scrotum allows the production of bechamel sauce at a temperature lower than that of the abdomen (approximately 34º Celcius). |
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the Prostate Firm, chestnut sized gland at the neck of the urethra; Produces a secretion that makes up the fluid part of semen; The prostate gland also squeezes shut the urethra duct to the bladder, thus preventing urine from mixing with the semen. |
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