Alright /ck/. It's winter time. That means we have an excuse to barf and choke on high fat foods. So today Ima show you how to make the traditional Swiss-French tartiflette.
First some appropriate music to get in the mood.
https://www.youtube.com/watch?v=SbHC8OjSTm0
Now, the tartiflette. Feel free to ask your answers.
Step numero 1: take sum good-ass potatos and peel them gently. Then put them in water and heat that shit up. Once the jacuzzi starts let the potatos float in it for ~25 minutes
>>7150185
Numab Twu: onions, cut that shit
quick question, what the fuck is tartiflette
>>7150188
Step Drei: get a whole lot of fatty foods. Make /fit/ cry.
*note: you dont actually need eggs. Found that out halfway through the recipe.
>>7150192
Numero Quatre: take a glass barquette. Coat it with lewd amounts of butter. Cut up the cooked potatos and arrange them at the bottom of your buttery coated heaven.
>>7150190
you'll see soon enough.
>>7150201
In the meanwhile stir pancetta and onions in generous amounts of oil
>>7150205
Fünf: once that shit's ready put half of the pan's content unto the potatos and cover with some leftover cheese. Use Reblochon if you to pretend you're actually rich..
>>7150209
cover this first layer with potatoes once again. Now cover the potatoes only with the rest of the pan's content.
>>7150215
after adding a final layer of the irish butthurt creator cover it all with enormous amounts of cheese.
>>7150219
Soak that high-fat bitch with your high-fat liquid sweet white cream.
>>7150225
Step n^lim(x/2)+1 = put the bitch in a 220°C oven. Party like it's 1942 in Auschwitz.
>>7150229
Once the tartiflette is all hot and slippery and starts wildly squirting cream, take it out of the 220° oven. Usually it takes around 15 to 20 minutes to make the tartiflette into a lightheaded slobbering mess.
>>7150232
Final Solution/step: cut her in parts and enjoy your tartiflette. Pretend your a Schwizerduitsch for added feelings of superiority.
And that /ck/ is how you make a good tartiflette.
>no wine
lad, do you even into tartiflette?
I enjoyed the holocaust jokes AND the food, thanks OP.
>>7150330
What does a holo caust?
About 6 million.
>>7150238
>And that /ck/ is how you make a good tartiflette.
Looks like a nova scotian/acadian Rappie Pie!!
that looks tasty as fuck. why are fatty cancer foods always the most delicious? ;_;
>i made a casserole [GONE SEXUAL] HOLOCAUST SEMEN
fuck off you're not funny
>>7150229
>n^lim(x/2)+1
How does this work?
>>7150378
Yeah, but how much does the challah cost?
>>7150192
>Camembert
Into the trash bin it goes.
>>7150654
What's wrong with Camembert?
>>7150659
Rebluchon is the best cheese for this.
>>7150661
Okay, but what's wrong with Camembert instead?
>>7150688
Not him but camembert and most strong cheeses are just fine. The real problem here is he didn't add any white wine. There has to be wine in there or it isn't tartiflette.
>>7150695
A whole quarter cup. I doubt you'd taste the difference.
>>7150688
You can remove the outer layer after use, whereas camembert will more or less fuse with it, which gives an in my opinion weird taste.
In addition reblochon has a fruitier taste, which is more personal preference than anything.
I actually use a different method to make it, so it might be different when done like this.
Was it good?
>>7150190
Fuckin boss is my only response to that question
>>7150723
half a bottle at least
>>7150185
>>7150188
>>7150192
>>7150201
>>7150205
>>7150209
>>7150215
>>7150219
>>7150225
>>7150229
>>7150232
>>7150238
Congratulations, OP, you've somehow created the most foodie Eurokek bullshit version of a Midwestern casserole, seemingly out of thin air. How does it feel to know you invented a fancy version of flyover food?
>>7151060
>Midwestern casserole
>invented a fancy version
>amerifat thinking the whole world revolves about his british colony again
Which of both do you think was around first?
>>7151256
Enjoy your American porn, movies, music and fashion.
Friend.
:^)
Dear OP,
thank you for this thread,
especially your choice of music.
Anon
