Long G
Long G by The Destiny Jesus June 7, 2018
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Glong
The sticky residue left behind after failing in removing a sticker. Often seen as whitish in color, but with time it is common to turn more brownish and also loses its stickiness.
Related Words
Long G • Glong • glongus • Glonge • glonging • glongly • glongongo • Glongorking • Glongortonious • G
glonging
To collapse into your seat at the theater thereby hitting the knees of the unfortunate person behind you.
A dangerous practice that might cause you to be sued for personal injury.
Pronounced with a soft "g" in the middle, as in "plunging", "lounging", "fringed" and "margin".
A dangerous practice that might cause you to be sued for personal injury.
Pronounced with a soft "g" in the middle, as in "plunging", "lounging", "fringed" and "margin".
glonging by maranathasoon August 21, 2019
Glonge
A somewhat strange, gelatinous dessert that conventionally uses blue cheese and honey for its primary flavour providers. A simple glonge recipe is as follows:
- 100g Blue Cheese
- 450mL Milk, whole
- 200mL Natural Honey
- Gelatin Powder
1. Break up blue cheese into small chunks and, along with milk, add to small saucepan and bring to simmer, stirring constantly.
2. Ensure all blue cheese chunks are dissolved fully. If cheese is stubborn, scoop it up in a tea strainer and force it through the mesh with finger. Continue until liquid is completely smooth.
3. Add honey and stir until dissolved fully.
4. Prepare gelatin powder according to packaged instructions/to get your desired gelatinous consistency and add to saucepan.
5. Remove saucepan from heat and add gelatin mixture, allowing contents to cool.
6. Pour glonge mixture into desired shaping mould. Bundt cake-style moulds work very well here.
7. Allow glonge to set in fridge overnight. Serve with extra honey drizzle if desired.
- 100g Blue Cheese
- 450mL Milk, whole
- 200mL Natural Honey
- Gelatin Powder
1. Break up blue cheese into small chunks and, along with milk, add to small saucepan and bring to simmer, stirring constantly.
2. Ensure all blue cheese chunks are dissolved fully. If cheese is stubborn, scoop it up in a tea strainer and force it through the mesh with finger. Continue until liquid is completely smooth.
3. Add honey and stir until dissolved fully.
4. Prepare gelatin powder according to packaged instructions/to get your desired gelatinous consistency and add to saucepan.
5. Remove saucepan from heat and add gelatin mixture, allowing contents to cool.
6. Pour glonge mixture into desired shaping mould. Bundt cake-style moulds work very well here.
7. Allow glonge to set in fridge overnight. Serve with extra honey drizzle if desired.