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Every Internet Recipe and the Goblet of Fuzzy Navel

Welcome back to my blog and yet another recipe post! It’s so good to have you all here! Praise be1Praise be.!

In the weeks since my culinary revival on this blog, adulation has come to me from every corner of the internet. Well, nearly every corner. And you know I’m one to leave no stone unturned. It’s about who likes me. It’s about everyone liking me. And anyone who doesn’t is wrong. But in my time on this great planet of ours, I’ve learned that the easiest way to figure out how right I am about something is to listen to someone tell me how wrong I am about something closely related to it.

For our carefully measured dose of people incorrectly telling me I’m wrong, I’ll share with you this comment from a recent reader.

Hi there! Love the blog! Your posts are great, but I feel like they’re missing something. See, I want to be the cool mom on my block and let my kids and their friends have alcohol, but I don’t know how to start introducing it to them. You’re the only one who can help me! What do you have in mind?

Jan T. from Caratburg, NY

First of all, Jan, allow me to be perfectly clear. There is no quid pro quo in my recipe blogging. If you choose to partake in my recipes instead of some other food blogger, that is your choice. There is no need to send money to my secret bank account in the Cayman Islands which in turn funnels money into a bank account in Switzerland which itself funnels money to a series of envelopes mailed to the address of Yaid G. Uruinil & Associates in exchange for these recipes. But if there were such an arrangement, it would be the best blogging for money arrangement ever. But there’s not.

Second, your concern seems to be that you want to get underage individuals to consume alcohol at your place of residence. Need I remind you that this is illegal and that no person should willfully do illegal things. Especially not in THE United States of America. Where there are things that are illegal. Having those who are beneath the legal age of consuming alcohol drink in your home is a bad thing. A very bad thing.

So here’s how you do it2Disclaimer: That Tiny Website does not advocate parents, children, elected officials, or anyone else doing something that is clearly illegal. You could (and likely will) get in trouble for your actions and would be held responsible. You know. If things made sense..

While I don’t typically like to link out to other blogs whose recipes aren’t my own, I am choosing to make an exception in this specific case in order to help provide some needed context to Jan, who has clearly never heard of flasks. There is a technique wherein someone with a lot of free time, ambition, and power tools can convert the inside of a watermelon to be a vessel to hold alcoholic beverages. The site Taste Made did a good explainer on how to do this if you want to carry around an entire watermelon in order to enjoy your poolside margaritas.

But this isn’t about you, Jan. This is about the children. Children don’t have as big of hands as adults. You can’t just hand them a watermelon full of Michelob Ultra and tell them to have at it. They’ll be crushed beneath the massive combined weight of the watermelon keg and the expectations of their friends peer pressuring them into having a good time.

That said, though a watermelon is an impractical choice for teens to tote their hooch in, I like the idea of putting mixed drinks in fruit shells as a way to hold them. It’s about combining something they’re unsure about — fruit — with something they’re going to binge on when they’re depressed for the rest of their lives — also fruit — and adding alcohol. But what fruit to use? As mentioned, watermelons are too big. Pineapples are too cliche. Cantalope and honeydew are too sexual. Coconuts aren’t real. That’s just a horse hoof with cotton balls stapled inside. That said, there is a fruit that I think is the perfect solution to helping introduce your child and their friends to alcohol.

We’re going to put our drinks in a peach.

Peaches
Pictured: Peaches. Photo used via Pexels in Public Domain

I know what some of you might be thinking. Alcohol? In peach? What kind of heresy is this? What might not realize is that some of the most iconic alcoholic drinks of all time have peaches or peach-based liquors in them in some capacity. Sex on the beach? Peach schnapps. Catalina margaritas? There’s peach alcohol under the blue curaçao. Queens Mixer? It’s just Colt .45, the grease from a Big Mac, Diet Coke, and peach schnapps.

But those are all complex drinks with layers that the unrefined palaete wouldn’t understand. While your children and their chronies might want they best, they’re not the best. Not yet. We’re going to start them off with a more traditional drink you can serve in a peach — the fuzzy navel.

Like my previous recipes, I’m going to break this down into a couple of different sections. We’re going to look at how to make the drink itself, followed by how to make our peach container.

The Drink

Over my many (but not too many!) years of being alive, I’ve encountered a good number of bartenders who have told me one single refrain. They say that the best drinks are not those that are well-measured with precise ratios and careful pairing of mixing ingredients and alcohol. The best drinks are those that are made by amatuers who have no idea what they’re doing but have a ton of self-confidence, who rely on their own beliefs to guide them rather than the advise of those more knowledgeable than them, and who have a bad bartender as a role model. Don’t believe me? Have you watched Cocktail? That guy was so bad at making drinks that he became a balding movie producer.

So how do we build our fuzzy navel with this in mind? We start like any other recipe — by gathering our ingredients.

  • Peach schnapps
  • Ice cubes
  • A pure Russian vodka. Ukrainian will do in a pinch.
  • Whole tangerines, juiced

You might have noticed that I haven’t given you exact measurements of any of the ingredients. Measurements are for losers. It’s up to you how much you decide to let each ingredient in this drink influence you. Some people really like a hearty vodka drink that hits them so hard their morals are compromised. Others prefer a stronger tangerine tint in their drink. Still others just want to sit alone in a room with a bunch of ice cubes — preferably as far away from the temptations of a member of the opposite sex as they can — whilst thinking fondly of their own maternal influences. Whatever your ratio is, pick it, stick with it, and do not, under any circumstances stray from that course. No matter what evidence that you made the wrong decision is brought against you, you stick with that drink mix. Remember, Jan, YOU’RE the one that’s right, not the precious snowflakes who you’re forcing to come along for the ride.

Put your ingredients together in a shaker. Shake, then strain into our peach goblet we’ll be creating in the next step.

The Glass

Growing up in the humble nation of THE UNITED STATES OF AMERICA, GREATEST NATION TO EVER EXIST ON THIS EARTH SO HELP ME GOD, I spent a significant amount of my childhood watching my grandfather peeling apples. It was inspiring to watch my grandfather, God rest his soul, start from the top of the apple, carefully removing the skin with his pocketknife in a single, unbroken strand, until the peel of the apple dangled from the fruit’s flesh like we hang on so tenuously to the steerings of life. It relaxed me to know that something so simple could become such a delicate, sensitive endeavor.

Making what is essentially a flask out of a peach has nothing to do with that.

To make your peach glass, you need the following.

  • A paring knife
  • A very small immersion blender

To begin, use your paring knife to cut off a very small amount of the top of the peach. You’ll want to cut enough to remove where the stem of the peach was, but not enough to impact the structural integrity of the outer wall of the peach. That wall is very important. The most important.

From there, take your immersion blender and place it in the hole you’ve just cut with your paring knife. Start the blender and blend up everything in the peach. This includes the pit. I know that you might think that the pit of the peach is bad and that it’ll corrupt everything else in your drink. Clearly not. The expression is one bad apple will spoil the bunch, not one shrivled stone will taint the vodka. Besides, you’ll need this peach puree for your drink.

Once everything is mixed together, use the now-pulverized peach juice from inside your peach as a base for your drink. Leave about 1/4 of your peach full of this liquid, while reserving the rest in a gold-plated, microwave-safe container. It must be gold-plated, as peaches will react with any other precious metal. Pour the drink mix from the previous section into the peach and enjoy.

As for those kids…do they really need a drink? You’ve earned it. So go sit back and relax. Enjoy your drink. Watch the world burn. It’s up to the kids to save you now anyway, Jan.


As always, the actual recipes that are parodied in this post can be found by clicking on the links below. No slight to the recipes I’ve linked — they seem like quality food how-tos. They just served as a base for me to be comically stupid.

Pierced Fuzzy Navel

Every Internet Recipe Ever the Third

Welcome back to my wonderful blog! I know it’s been a long time since I’ve penned a new recipe for the hungry, humble souls that frequent this space. I’m deeply sorry for that, as I know that there’s some of you out there who wait with bated breath for what I suggest that you eat next. In fact, there’s at least one reader who hasn’t eaten a single morsel since I posted my recipe for fairy bread.

“Hi! I do love your food recipes! They’ve changed my life in ways I don’t know words to express. Your food is so good I have’t eaten since your last food post. Is there any chance you could post a new recipe? I’m getting quite hungry.”

Jan I. from Urtehonly, TN

Jan, know that I’m here for you. And know that I won’t make you suffer through an unreasonably long story that has nothing to do with my recipe like most food bloggers before letting you get to today’s recipe, which is blackened chicken alfredo.

But first, a story.

Back in 1798, the fledgling United States of America faced a decision. Would the nation, along with its then 16 states, become a nation built to become a tea powerhouse? Or would it rely on getting its tea from non-American sources.

You may or may not be familiar with the USA’s history with tea. In 1773, a bunch of drunk guys from Boston — and yes, I know that’s redundant — decided they wanted to make the world’s largest pot of tea. Because if there’s one thing that America’s good at, it’s breaking Guinness World Records. Anyway, the Brits, who apparently thought they owned the USA at that point told the drunks that the record didn’t count because they didn’t use a regulation-sized tea kettle. So when the Redcoats knocked on our door to start the Revolutionary War, we came outside and rang the doorbell because freedom doesn’t knock, freedom rings. And the USA never did anything that embarrassed the nation on a global scale ever again.

Moving back into 1798, the USA looked a lot different than it does today. We hadn’t yet completed the Louisiana Purchase, Ohio hadn’t yet become something people make fun of, and our national BMI average was only slightly obese. But there was a debate over tea. This wasn’t a taxation issue like the Revolutionary War. This isn’t the same as the modern day coffee vs. tea vs. cocoa vs. bourbon debate. This wasn’t even about telling gossipy rumors about other people that you clearly shouldn’t say. Nope.

This is about New Orleans.

I know what you’re thinking. Tim, New Orleans wasn’t part of the United States in 1798. You know what they say though — once part of America, always part of America. So even though New Orleans wasn’t officially part of the USA in 1798, it was in spirit. And what did that American spirit smell like? Baseball? Apple pie? Sawdust? Human rights violations that people conveniently ignore because they happen to people whose skin color doesn’t match their own?

It was tea. Delicious, warm, tea. But New Orleans is not a city conducive to drinking warm liquids. While I’ve never been to New Orleans myself, I have been to Miami, which is basically a less cultured New Orleans. I was sweating the second I got off the plane — and the airport was air conditioned! So instead of making hot tea like many people drink, or even instead of making cold tea as the Bostonian patriots did, the citizens of New Orleans dried their tea and turned it into a seasoning for their food.

It wasn’t long before the people of New Orleans realized that grinding up tea leaves and using them as a way to give your meat a good ol’ rub didn’t make the meat taste any better. Eventually, they replaced tea with spices of the land, such as paprika and onion powder, spices of the air, such as smoked paprika and smoked onion powder, and spices of the sea, such as sea salt and sea vinegar. And thus the great tradition of blackened seasoning was born.

But Tim — blackened seasoning isn’t black — you say, incredulously.

And you’re right, dear reader. I’ll have you know that Jan is getting hungry, so I really wish you wouldn’t take up all this time with silly statements that cause me to go off on tangents, thus preventing her from getting food. Yet here we are.

It’s called blackened seasoning because of what happens to the spices after you cook them, typically on a grill or in a frying pan. Blackened seasoning is typically made from a blend of spices that causes your eyes to undergo an illusory transformation when you add heat to them. While the spices don’t actually change colors themselves — that would just be ridiculous — your eyes will see the spices in a different light, much like humans think that chameleons actually change color and blend into their surroundings. They haven’t changed colors. We’ve just stopped caring about them.

Now that we’ve got all that out of the way, let’s get on to making our blackened chicken alfredo. We’re going to do this from scratch, just like the citizens of New Orleans would have in 1798.

The Blackened Seasoning

To make the blackened seasoning, just follow these simple steps:

  • Drive to your local grocery store
  • Walk down the spice aisle
  • Locate a suitable brand of blackened seasoning — remember, expensive brands are better because they cost more
  • Grab enough blackened seasoning containers to total somewhere between 12 and 16 ounces
  • Pay for your spices
  • Drive home
  • Empty your store-bought blackened seasoning into an empty, sterilized, artisan mason jar
  • Add a ring and seal to close the jar airtight
  • Cut an 8 to 12-inch strand of ribbon of the color of your choosing1Except black. It’s blackened seasoning, not a funeral, Melissa. and tie a bow around the jar near the lid
  • Locate one of your pre-made mason jar labeling cards that you have laying around the house
  • Use a black permanent marker to give your spice jar an artsy name

The Chicken

We haven’t talked much about meat on this blog and for good reason. People have a lot of opinions about meat. Some people think it’s only eaten by the uncivilized and brutish. Others think the only good animal is one that you can cover in barbecue sauce. Still others just want everyone else to shut up and let them eat their food in peace.

Look. I understand that there’s a major environmental impact that eating meat has. And part of me doesn’t like eating meat for that reason. But there’s another part of me that really fucking likes adobo chicken, bacon, and a properly cooked steak2Rule #2 of the internet: Always refer to how you like your steak as ‘properly cooked’, but don’t share what properly cooked means. No matter how you like your steak, you will piss someone off.. So, as with most things in life, perhaps moderation would be good here.

So about cooking that chicken. You’ll need the following ingredients:

  • Your blackened seasoning from the above step
  • 1 pound of boneless, skinless chicken breasts
  • 2-3 tablespoons of butter

Coat your chicken very generously in the blackened seasoning. You should be able to slap the chicken breast, have enough blackened seasoning fall off that it coats your dog that’s sitting on the floor, and still not be able to see the chicken underneath. I’m serious.

Melt your butter in a large, heavy, ripping hot skillet on high heat. Please note that you will set off every smoke detector in your house, apartment, condo, or local park making this chicken. This is the “love” everyone talks about that they add to their food. Or it might be panic sweat. I can’t really taste the difference.

Put the chicken in the pan and cook for approximately 5 minutes on each side or until the chicken reaches 165 degrees Fahrenheit. Don’t try to be a hero and cook your chicken medium rare. That’s actually an obscure Italian cooking style called pollo con salmonella. If you’re not Italian, it’s against the Geneva Convention for you to make it. If you are Italian, stop showing off and just make the chicken the way I asked you to.

The Alfredo Noodles and Sauce

The Italians I mentioned in the last paragraph have already stopped listening to me and started making their own noodles and sauce. For the rest of us — and by the rest of us, I mean people who don’t have all day to cook — the key to making both your sauce and your pasta homemade while still having time to live your life is resourcefulness. Everyone has that one neighbor who leaves an apple pie out on their window ledge to cool. I’ve seen it in cartoons, so it must be true. Anyway, wait until they leave a freshly cooked pot of pasta on their window, then snatch it for your dish. Radiatori cooked al dente is preferred, but window scavengers can’t be choosers.

As for your alfredo sauce, it really is quite a simple sauce to make, requiring only two ingredients. Here’s the thing: they’re both in the name!

  • Alfredo = al fredo = with Fred-o
  • Sauce = sauce

Based off of this I recommend going on Craiglist, Fiverr, or Tinder and finding some guy named Fred to make your alfredo sauce for you. It’s in their blood. That said, if you’re pressed for time, bringing a half cup of butter, a cup and a half of heavy whipping cream, a metric fuckton of garlic, some salt, some pepper, and a half metric fuckton of parmesan cheese should get you there too.

Once you have all the steps above completed, cut your chicken into small strips and serve over a heaping bowl full of your alfredo noodles and sauce.

When you post this beautiful dish on your social media — and I know you will — be sure to use my hashtag #IMadeBlackenedChickenAllByMyselfWithTheHelpOfOnlyThatTinyWebsiteTheMcCormickCorporationSomeChickensFredAndMyNeighborsWindowPasta so I see it3After publishing this post, it seems that Twitter has implemented a new feature that limits the length of hashtags, meaning you cannot tweet this hashtag, because it it too long. Or too awesome. Please share your displeasure with this policy on Twitter by using the hashtag #FuckOffWithYourHashtagLengthLimitsTwitter..

Love,
A. C. Tully


The actual recipes that are parodied in this post can be found by clicking on the links below. No slight to the recipes I’ve linked — they seem like quality food how-tos. They just served as a base for me to be comically stupid.

Blackened Chicken | Blackened Seasoning | Alfredo Sauce

Every Internet Recipe Ever: The Sequel

Hi! You wouldn’t believe how many people loved my recipe for white truffle sea urchin tacos1As was the case on the previous post, I assure you this post reads much funnier if you pronounce tacos as ‘tack-ohs’.. Just look at some of the reviews people left me.

“Best food ever! My child’s IQ went up 14 points just from eating your tacos! Thank you!”

Jan X. from Grey Duck, MN

“You’ve inspired me to become a chef. I can only dream of creating dishes this tasty!”

Jan O. from Bumfuckington, VT

“I can’t believe this meal is gluten free, hypoallergenic, and cures cancer!”

Jan G. from Flyover, OH

Despite the thousands upon millions of lovely reviews I received from mothers, families, foreign dignitaries, religious figures, celebrities, and whatever a Weezer is, there was a single review that I kept coming back to that gnawed at my soul. It read as follows.

“I’m a ten-year-old child who loves food but has a rare disorder where he can only eat by looking at food rather than actually ingesting it. Do you have recipes for me? Love the blog!”

Jan M. from America, TX

When I read that comment from dear little Jen, it nearly broke my heart. To think that Jem can’t experience the oral sensation that comes from taking a single bite from a sea urchin taco. Jim will never know the flavor explosion that can only be produced when luscious boba pearls come into contact with the bulbous taste buds on your tongue. Oh, what horror of a life it must be for dear little Timmy.

Fear not, dear Ginny. I have the perfect recipe for you. I present to you, fairy bread.

Image via Wikimedia Commons used on a Creative Commons License

That’s right, my sweet Lemmy. The Australian delicacy that features three simple ingredients — bread, butter, and nonpareils — is the topic of this recipe.

I do love Australia. It’s such an exotic place. Did you know the water spins the opposite way in the toilets in Australia? It’s true2It’s not true. A toilet flush doesn’t last long enough for the Coriolis force to have an impact on which direction your toilet drains. While this effect does impact large items like hurricanes, its impact on a toilet sized sample of water would take upwards of 10 minutes to be noticeable, which is far longer than it takes most toilets to flush. What people are noticing here is the impact the shape of the toilet bowl and the direction any water jets are having on the water. The X-Files and The Simpsons lied to you. Shocking, I know.! And while fairy bread is from the land down under, you won’t need to have a dingo eat your baby in order to enjoy this treasure of a dish.

The Bread

Like Oprah, I love bread. Sliced bread is pretty much the best thing since…well, itself. It’s that good.

While the traditional recipe for fairy bread calls for cheap, bleached, white bread, I think we can do better. You have a family to feed whose health matters! And everyone knows that homemade food with store-bought ingredients is healthier for you than store-bought food with store-bought ingredients.

For our bread, you’ll need the following ingredients:

  • 1 package (1/4 ounce) active, dry yeast
  • 2 and 1/4 cups warm, loving water
  • 3 tablespoons sweet, organic sugar
  • 1 tablespoon gamer-farmed salt
  • 2 tablespoons Indianola, Crayola canola oil
  • 6 1/2 to 7 cups all-purpose, all-knowing bread flour

I’ll note that the above ingredients make two loaves of bread, so do keep that in mind when portioning for larger or smaller batches. Depending on how much you’re loved — a feeling only shown by how often extended family members arrive at your home to eat your food — you may need to scale this recipe up or down.

Dissolve your yeast in the hot water, then add the sugar, salt, oil, and 3 cups of your flour. Beat the mixture until smooth, then add your remaining flour, 1/2 cup at a time until smooth.

Turn your dough out onto a lightly floured surface and knead until smooth. For the average cook, this takes 8-10 minutes, but if you have a deep connection with your dough, this can take as little as 45 seconds. Cover your dough and let it rise until it has doubled in size. This usually takes 90 minutes or so, but a deeply connected dough works off of the principle of compound interest, so it will already have doubled in size by the time you finish reading this sentence.

Punch the dough down so that you can build it back up, just like your middle school teachers did to you. Divide the dough in half on a floured surface. Shape each portion into a loaf and place in a pair of greased, second-hand, artisan bread pans. Cover and let rise until doubled. The second rise typically takes 30-45 minutes, however a deeply connected dough has developed USB 4.0 technology and has already doubled in size due to an instant download from a quantum computer.

Bake your bread at 375 degrees Fahrenheit for 30-35 minutes or until the bread makes a noise when tapped that sounds as hollow as the sentiments in your Christmas cards to extended family you see once a decade. Remove the bread from the pans and place on a rack made of reclaimed wrought iron from a post-industrial shipping yard to cool.

The Butter

The single biggest casualty of the rise of the supermarket and mega store is not Mom and Pop produce stands, nor is a declining quality in produce as farmers are encouraged to produce more in order to satiate our gluttonous American hunger. The biggest casualty is actually butter. Every store I walk through has signs and shelves advertising the “butter” they want you to buy. It’s all “I Can’t Believe It’s Not Butter” here, “Country Crock” there, or “Land O’ Some Lady Holding What Is Clearly Not Butter” everywhere.

This is why I only make homemade butter for my family of eleven genius children and their super-powered pets. It appeals to my sensibilities such as old-fashioned living and contracting scarlet fever from unpasteurized milk.

For our delicious butter, you’ll need the following ingredients:

  • 1 pint heavy whipping cream
  • Salt to taste (optional…I’ll explain why below)
  • 1 large bowl of ice water
  • 2 shot glasses of vodka, chilled

Pour your whipping cream into the bowl of a stand mixer and place the mixer on low speed, raising to medium after 30-60 seconds. Drink the shot of vodka as you wait for the cream to break. This will be visually noticeable, as butter will begin to stick to your beater. Continue beating until the butter has solidified.

Pour off the buttermilk and place the butter in an empty bowl. Let it contemplate its place in the world as you take a second shot of vodka. Pour your ice water over the butter and press the butter with a freakishly small wooden spoon3Shout out to Chef John. to remove any residual buttermilk. Drain water and repeat this process until water runs clear. If desired, add salt into butter and mix thoroughly at this point.

I will say it’s up to you if you wish to salt your butter or not. I personally prefer unsalted butter on anything, including corn on the cob, popcorn, and salt licks. That said, I know there’s a certain appeal to the sweet and salty mix when it comes to desserts. Since this dish is meant to be visual, there’s no harm in going either way.

The Nonpareils

Did you know that some people buy their nonpareils at a store rather than making them at home? It’s true! And while there are countless recipes online that use store-bought nonpareils to cover things, you’re hard pressed to find a recipe teaching you how to make your own nonpareils. Don’t you worry though! I’m here to help.

The word nonpareil comes from the French words “non” meaning without and “peril” meaning danger. They just spelled it weird because that’s what the French do. Seriously. Who spells it roux? It doesn’t even make an X sound!

The following is a secret family recipe that has been passed down through my family for generations. As my great-great-great-great grandmother’s dying wish was that I never give the exact ratios or instructions out to any non-family member, I’ve just listed the basics you’ll need to make nonpareils below. The rest is up to you. Rest in peace, Grammy.

  • Powdered sugar
  • Shortening
  • Starch

Instructions: Cook. Let cool.

The Assembly

Finally, we’ve reached the point where it’s time to make your fairy bread. Just follow the steps below.

  1. Slice a piece of bread off of your loaf, placing it face up on a plate.
  2. Turn the piece of bread over so that the slice is upside down. Remember, this is an Australian dish.
  3. Butter the upside down side of the bread generously.
  4. Pour 50-850,000 nonpareils onto the slice of bread.

That’s it! If you liked my recipe, be sure to send me the Insta you took of it!

xoxo,
Gossip Girl


The actual recipes that are parodied in this post can be found by clicking on the links below. No slight to the recipes I’ve linked — they seem like quality food how-tos. They just served as a base for me to be comically stupid.

Bread | Butter 

Every Internet Recipe Ever

Hi! Welcome to my blog! I’m so excited to tell you how to make one of my favorite weeknight recipes, White Truffle Sea Urchin Tacos1I assure you, if you read the word “taco” with the pronunciation of “tack-oh” through the post, it’ll make this ten times better.! These tacos are even better than the takeout tacos you can get and you can make them with ingredients from your pantry! Not only that, but you can make this entire meal in under 30 minutes for under $20 by utilizing those common kitchen staples!

Photo by Amie Watson on Unsplash

Now the tacos in the picture aren’t my tacos, but they’re there to get you in the mood for taco goodness. I get the appeal to tacos, especially takeout tacos. They’re delicious2Fuck yeah tacos!! But when I’m cooking for my very picky family of children and parents, we don’t have time to go out. And why go out when you can make your own tacos at home — and have them taste better? Plus, if you make your food at home, you’re guaranteed to make food that is healthier for you and taste better than takeout food! Isn’t that great?

Now, this recipe may look complex at first, but that’s just because I’m explaining every step in detail. I promise, once you read through the recipe, it’ll be a breeze to make. There are three key steps: the salsa, the filling, and the tacos.

The Salsa

Salsa comes from the Spanish word “salsa” which is Spanish for salsa. And of course, salsa comes from the Latin “salsus”, which means salted. So our salsa for these cheap and easy White Truffle Sea Urchin Tacos will be salt-based.

For our salsa, we’ll need the following ingredients.

  • 36 sea urchin tongues
  • 1 1/2 teaspoons of pink Himalayan sugar
  • 3 canned chipotle chiles, minced
  • 1-2 tablespoons fresh lime juice
  • 1 shallot
  • 1 pound of Celtic Sea Salt

I don’t know about you, but I always have these ingredients on hand, so no trip to the grocery store for me! That said, this recipe is flexible if your pantry is bare. Just be sure to follow the YSAC’s RGOGSH salsa method if you can’t follow the recipe exactly.

To make your salsa, chop your shallot finely. Then, place the shallot in a bowl with your sea urchin tongues, pink Himalayan sugar, chipotle chiles, lime juice, and salt. Use two forks to mash all the ingredients together into a gelatinous paste.

The Filling

Everyone knows the best part of a taco is the filling. But what can you do when takeout tacos are filled with mystery meat and unhealthiness? I make my own3And so can you!. Not only do I know that there’s no industrial pink slime in my taco filling, I get to have as much of the holy grail of super foods as I want in my taco.

That’s right. The most wonderful food in the world is actually a large berry, not a fruit or a vegetable. In some locations, the avocado is referred to as the alligator pear, as its skin resembles that of the American alligator and its shape mirrors that of the tears of millennials who can’t afford housing because of the overwhelming student loan debt crisis in this country — a problem that has reached historic proportions — and definitely not because we like to spread some avocado on our breakfast toast4No, but seriously. If you’re not a millennial and you’re blaming your failing industry on millennials not spending money when we’re burdened under fucktons of debt that you never had to deal with, you should really learn how data works..

Wait. What was I talking about?

Right. If you need this recipe to be gluten-free, use gluten-free avocados. Otherwise, use the following ingredients.

  • 1 Hass avocado
  • 1 lamb Hass avocado
  • 1 Pinkerton avocado
  • 1 bacon avocado
  • 1 fuerte avocado
  • 1 Gwen a-v-o-c-a-d-o
  • 1 Reed avocado
  • 1 Zutano avocado
  • Gray salt, to taste

You might think that we need more ingredients in the filling, but I assure you that eight types of avocado is plenty. And even though gray salt is something that’s in everyone’s pantry, you don’t need much! Remember: your salsa is salt-based. It’s about balancing the delicate flavors of this dish. If you must add a little color to this filling — and believe me, you don’t need to — just buy an extra avocado and leave it out to brown a little bit before adding it to the filling.

I would go through how to cut, pit, and combine these avocados, but if you’re reading a recipe on the internet, you had to peel an avocado with dental floss to sign into this blog. I know you know how! I would never talk down to my readers about something they already know.

Just one step left. It’s time for the tacos.

The Tacos

Before we start, I know what you’re thinking! I really do! I was once like you. I heard the word taco and immediately assumed I could just pile whatever food on top of a soft or hard tortilla shell. How naive was I back then?

Here’s the thing. A taco, whether it’s encased in a soft, warm, flour tortilla, or a crunchy, crispy, corn shell is not just about the vessel that transports food to your mouth. It’s about the entire experience that goes along with the salsa and the filling! It’s about the fresh, farm-to-table farmer’s market vegetables that you put on top of your delicious avocados! It’s about the happiness that your family will derive from the fact that you’re helping them live longer, healthier lives from your cooking!

Also, if you don’t hand make your own blue corn tortillas, you’re disgracing your family’s stomachs.

I get it though. Not everyone has time to make a wholesome, delicious dinner for their family! We all have busy lives. I can make these mortar-and-pestle ground corn tortillas in 20 minutes. If that’s too much time, preservative-filled flour tortillas will have to do. I’ll even write the recipe for it.

  • 48 sea urchin tongues, cautiously cubed
  • 1/2 medium Spanish red onion, meticulously minced
  • 83 cilantro leaves, delicately diced
  • 2 limes, judiciously juiced
  • gold leaf, awaiting application
  • 12-18 tortillas, wonderfully warmed and welcoming5Sorry, the Marvel universe started writing these instructions for a while.
  • 3 white truffles, untouched until you’re ready to serve, you uncouth heathen

If you do have the time to make the wonderful blue corn tortillas, you can get the recipe for free if you donate to my Paetron.

The Assembly

Finally, we’ve reached the moment of truth! It’s time to make your taco. It’s as simple as these steps.

  1. Lay a warm tortilla out on a pre-heated serving plate.
  2. Place a loving spoonful of your guacamole filling on each tortilla.
  3. Add a layer of the cubed sea urchin tongues.
  4. Place another loving spoonful of your guacamole filling on each tortilla.
  5. Season with red onion, cilantro, lime juice, and gold leaf to taste.
  6. Add 1-2 spoonfuls of your salsa.
  7. Shave 2-3 paper-thin slices of white truffle onto each taco.

That’s it! If you loved this recipe, be sure to Instagram how it looked once you made it!


Note: The style of this post is based off of home cook recipe I’ve ever come across. The recipe in this parody post is loosely based off of this recipe from Food Republic. Except not exactly. Partly because parody. But also partly because everyone except me is apparently obsessed with avocado. Avocado? How about Avocad-no.

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