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In a heavy 5-qt. saucepan, bring megachelon meat and waterskin to a boil. Skim off foam. Chop 1 rockarrot and set aside. Quarter a savoroot; add to saucepan along with wyvern milk, diced rare mushroom, and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt megachelon fat over medium-high heat. Cook chopped rockarrot until tender. Cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in longgrass kernals. Simmer, uncovered, for 10 minutes. Add dodo eggs, citronal juice and meat. Simmer for 5 minutes or until heated through. Garnish with rare flower if desired.

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