Glorgenschporker

A Germanic term used for donkeys that are white with black spots, similar to a cow. Instead of milk, they create ice cream and butter. For toast.

"Your Glorgenschporker is eating my lawn again."

by Buttered T. Oast May 13, 2005

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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.

"Hey man, I heard you made some pretty yumbo glonge last night, is there any left?"

"Nah sorry mate, fresh out. Glonge was off the chain last night so it went in a flash!"

by Pandabebz May 24, 2021

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