Anons discuss the art of gastronomy
Uploaded by blank profile pic Jan 08, 2024 at 12:42PM EST
Origin Entry: Raleqtambrobrét
File type: png
Resolution: (266px x 280px)
File size: 115 KB
![File: 525 KB, 512x512, raleqtambrobret1.png [View same] [iqdb] [saucenao] [google] Stir raleq and the mixture together Cover and seal Oraleqtambrobret Anonymous Tue, Jan 2, 2024 21:53:03 No.20062676 [Reply] [Original] Quoted by: >>20062732 can't believe you guy's dont know what raleqtambrobret is you guys call yourselves culinary appreciators or wtv but you don't even know a food my family's been eating for generations. so here's my recipe: Wash and dry raleqtambrobrét chop into small chunks Mix ground chlorophaea and jus de comserre until its thick sorta like fresh mayo (or for you knuckle dragging coomers, your NUT) Add chooped raleq to a bowl and pour in the chlorophaea and jus comserre. Set dark place, let sit for like 3 weeks after times up, transfer remaining liquid into another container, wrap in cheese cloth. Save 4 latr After a day, remove the fermented raleq from the cheese cloth, mash it and press it out and work into a ball and add to a bowl. Make a hole in the ball and add the remaining brine to the ball of mashed clumb of raleq Knead like you're a cat raleq to add the last of the liquid. Add to square container the size of the raleqtambrobrét rest it eat your f------ raleq](https://i.kym-cdn.com/photos/images/list/002/733/185/812.jpg "raleqtambrobret recipe")
Uploaded by blank profile pic Jan 08, 2024 at 12:42PM EST
Origin Entry: Raleqtambrobrét
File type: png
Resolution: (266px x 280px)
File size: 115 KB
![File: 525 KB, 512x512, raleqtambrobret1.png [View same] [iqdb] [saucenao] [google] Stir raleq and the mixture together Cover and seal Oraleqtambrobret Anonymous Tue, Jan 2, 2024 21:53:03 No.20062676 [Reply] [Original] Quoted by: >>20062732 can't believe you guy's dont know what raleqtambrobret is you guys call yourselves culinary appreciators or wtv but you don't even know a food my family's been eating for generations. so here's my recipe: Wash and dry raleqtambrobrét chop into small chunks Mix ground chlorophaea and jus de comserre until its thick sorta like fresh mayo (or for you knuckle dragging coomers, your NUT) Add chooped raleq to a bowl and pour in the chlorophaea and jus comserre. Set dark place, let sit for like 3 weeks after times up, transfer remaining liquid into another container, wrap in cheese cloth. Save 4 latr After a day, remove the fermented raleq from the cheese cloth, mash it and press it out and work into a ball and add to a bowl. Make a hole in the ball and add the remaining brine to the ball of mashed clumb of raleq Knead like you're a cat raleq to add the last of the liquid. Add to square container the size of the raleqtambrobrét rest it eat your f------ raleq](https://i.kym-cdn.com/photos/images/newsfeed/002/733/185/812.jpg "raleqtambrobret recipe")
