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2020/06/11 made this night, a hearty, savoury, yet visually unappealing morass of canned food product.
1 can Green Beans (generic) 1 can Créme du Mushroom (generic) Spices: yellow curry, black pepper, garlic, dried onion, Italian herbs Sauces: Sri racha, sambal oeleck, bargain bin soy sauce, olive oyl, Pepto Bismol
Make walnut pancakes well in advance according to the instructions described herein.
Open the can of green beans, leaving a flap of the lid attached. Drain this can of water by holding the lid on with a finger over the sink until the precious but bitter eau is wasted down the drain. Bye dee bye! Then empty the beans themselves into a small stove pot. Add spices, oil, soya, sambal and Sri racha to taste. Be generous with the curry powder, as this will mask the needling bitterness of the beans. Set this on medium heat, covered, until it is churning like a witches’ brew. Then turn heat to low and simmer for about 8 minutes.
Open small can of condensed cream of mushroom soup. When the water in the beans has boiled off a good bit, down to about half a can of the soup, empty the gelatinous effluent into the pot. Stir it in, turning the heat up a touch. Allow the mixture to thin and warm, but do not boil. Stir until a visually sickening mush is made, the colour and consistency of babby upset. Don’t worry, it shall be tasty enough, and quite filling.
Serve on toughened pancake. Swig pepto bismol as an apéritif to aid digestion.
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