💾 Archived View for zaibatsu.circumlunar.space › ~shufei › recipes › Cre%CC%81me-du-Froid.gmi captured on 2023-04-26 at 13:56:48. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2023-03-20)
-=-=-=-=-=-=-
2023/01/14 - Made on an outdoor propane stove as the unyielding snows began to fall in the grim, grey dusk light.
1 Can expired créme of mushroom soup 1 Can of pease ½ Cup of freeze dried mashed potato mix ¼ Cup stale maple granola Sauces: sweet American sambal oelek
Sequester thyself on a chill, snowy mountainside alone and hungry. This is essential to bring out the savoury delight of this dish.
Keep the mushroom soup below freezing for a winter or twa. This will separate the milk solids from the water a bit until the fats congeal into a stringy mass the consistency of wet kelp. Open the can and sniff it to make sure it hasn’t really turned.
Open the can of pease. Pour the pease into a rice cooker pot on the stove top to keep the wind from blowing the pot away. Then light the flame, praying it only takes a single match. Try not to curse the wind and snow; it’s a sin. When the flame is set, pour in the mushroom créme soup. Then pour in a good dollop of the freeze dried mashed potatoes. Stir and cover by turns until the milk lipids thin out. Make sure it gets good and hot just in case there be anaerobic critters alive in it.
Take inside and bundle up to eat it. Sprinkle stale granola on it for that “jin-yu-wain” hermit flavour.
¡OsogarrĂa!
-EOF-30-ETX-