Endives
Ham
Cream/milk
Grated cheese (ie emmental)
Nutmeg
Flour
Butter
Garlic
Sugar

Cut the bottom of the endives (that's where the sour taste lies. But don't cut too much, otherwise the endive will fall apart.


Put them in a sauce pan with a bit (30g) of butter, something around 20cl of water and 20g of sugar at medium heat.



They will have to cook around 30 minutes. After 10 minutes, add two cloves of sliced garlic to the mix, and turn the endives over every 8 minutes or so. Add water if it evaporated quick.

Lets make some bechamel :>
Put 60g of butter in a pan and make it melt.
When it's hot and bothered, add 30g of flour.


Mix it well and let it colour.
If needed, put it back on the fire while stirring until it gets beige coloured.


Then, let it cool for a little while, and add a bit of milk/light cream and stir.
Then put it on small heat again and add more milk while stirring.
It should attain a creamy texture (that's when you know you have to stop adding milk/cream.


Season with nutmeg, salt and pepper.

Your endives are cooked and brazed when they look like this:


Take them out, and roll them in a piece of ham like a cigar
The pan they cooked in should have a little bit of "juice" in them (around 5 cl), add that to the bechamel.
Then, in an oven-ready plate, put the ham-rolled endives, cover them with the bechamel, then cover those babes with the grated cheese.


Then it's 20-30 minutes in a 200°C preheated oven, and ONWARDS TO DELICIOUS TIME!!

<3


JUST KIDDING!

Kinda.

Chicken with a bit of flour and oil


Once the chicken pieces begin to take the sun, you add that minced onion

I put that sweet, sweet industrial pineapple juice on the side, as shown.

ARE YOU FUCKING BLIND? IT'S RIGHT FUCKING THERE!

This is the juice, the sugar, and some of that delicious filth from before (yeah that's right, I reused the same pan. Ain't no cops around, sue me.


BOY OH BOY is it ready!!!

An assassin might be on to this deliciousness. Be ready as I am.

Become a true-to-fake-live gangster, and pour the chicken into that pineappely-caramely goodness.
At this point, if you didn't overdo the caramel, you can cook the whole think to your taste.

For the crust:
2 eggs
150g tuna
200g cottage cheese
30g almond flour (I used regular flour)
Like 4-5g of baking powder
salt+pepper
Topping:
Tomato sauce
mozzarella
whatever you like

Mix the ingredients for the crust in a pot.


This fucking looks like cat food! Meow!
[/quote]

Spread it on a baking foil, or, if you like it RAW like I do, spread that shit on an lubed-up and floured oven plate.
Spread it thin, but not too much.


Preheat the oven at 175°C and put that bitch in. It will take between 30 and 40 minutes to cook, because it needs to dry up first. When it looks well done, take it out.




It's MOTHERFUCKING READY!

Preheat the oven to the MA MA MA MA MA MAXIMUM! (not grill, though).
Cover that oceanic diva with tomato sauce (I made my own with canned tomato cubes, fresh garlic and onions, and spices), and whatever you like.
I use mozzarella di buffala, onions and chorizo.


Slide it on the uppermost slot of that slut oven, and monitor that shit. Once the cheese gets a suntan, take it out.

- Cut the meats (roll the beef pieces in a bit of flour) and all the vegetables

Spoiler:

- Cook them on medium heat like so:

Spoiler:

- Until they both look like:

Spoiler:

- Put the meats and vegetables in the big pot, and add the beer:

Spoiler:

And let it cook at low/medium heat until the beer starts to simmer

THEN:
- Cover the surface of the pot with gingerbread spread with mustard, like so:
WARNING! Check warning at the bottom of my post

Spoiler:

Wait until those babies sink and/or look like they're beyond saving, then stay at medium heat, and let the whole thing simmer down.

THIS PART MAY TAKE A MOMENT. Make sure the heat is in accordance, meaning it should LIGHTLY SIMMER, NOT BOIL.
The key process taking place here makes sure that all the flavours intertwine, and also, that the beer evaporates, so as to obtain a not-quite-thick stew.
Every ten minutes or so, give it a good stir.

IF YOU NEED TO HAVE IT READY FAST:
Put the lid on and put the heat on medium-high. Make sure to stir every 4-5 minutes, or
shit will start to stick to the bottom of the pot, and then burn, little by little. Left like this, it will infuse the whole shabang with a burned taste that might ruin the whole dish!
IF YOU HAVE SOME TIME LEFT/IF TOMORROW
It's always best left overnight, so all the succus can do their part.
If it's later the same day, put the lid on when you add the gingerbread, put it on medium, and let it cook

GARLIC:
Unless you are using fresh-from-the-field/garden garlic, you have to make sure you remove the baby from the mother garlic's womb.

Spoiler:

Warning 1:

Spoiler:

I used a sweet belgian mustard. If you are using a Dijon-style one (or any stronger type), just put a little less (like 1/6 or so less) on the gingerbread/plain bread, otherwhise that "mustardy" taste could become noticable.