Recipe: Smegma Enchiladas Topped With Diarrhea Sauce
This is an old family recipe. You don't see it much anymore because a lot of people think that it isn't "safe" or "healthy" or "clean", but I can assure you that I have eaten this many, many times and I have only gotten sick twice. It's a delicious recipe and it's one that family and friends can all participate in.
Okay, so let's get started. The first thing to consider anytime you cook with smegma is whether you want to go with fresh or with canned. If you want to go with fresh, then you need to render some smegma from an uncut male and make sure you refrigerate that stuff immediately, because it'll spoil fast. I generally like to go with canned. It's a lot more convenient and I don't think there's really that much difference in taste. There are lot's of good brands to choose from. I usually go with Swanson's, and I like to get the low sodium kind.
So once you get your smegma, put it into a large mixing bowl. Add in about 1 diced medium onion and 1 minced garlic clove and little bit of salt. I also like to add about 1/4 teaspoon of cayenne just to add a little spice, but that's optional. Mix everything up really good. Now spread some of the mix into some corn tortillas and roll them up and place in a baking dish. Preheat the oven to 350 F.
Now, when it comes to diarrhea sauce, fresh is the only way to go. In my family, we used to all drink a bottle of tequila the night before so we were really hungover and had some really greasy nasty shits the next morning. We kept a bucket that we would pass around and anytime someone felt that gurgle in their pants, they would run to the bucket and diarrhea in it. One time my aunt was running to the bucket and she tripped and fell down and ended up spraying all over the wall. My grandmother was so mad at her for wasting all that sauce. The older generation really understood the importance of a good quality diarrhea sauce.
A lot of people nowadays use frozen diarrhea. You can usually get it in the freezer section of your grocery store and it comes in a large round tub. The flavor of frozen diarrhea just isn't the same as fresh from the butt diarrhea. The flavor of frozen is really flat and it just doesn't have that full bodied taste and all the subtle textures you get from fresh sqeezed diarrhea. You really owe it to yourself to use fresh diarrhea.
Once you have the diarrhea, pour it into a sauce pan and simmer it on the stove for about 30 minutes. You want to cook it down a little bit so that it's nice and thick and not too runny. Once the sauce is ready, just pour over the enchiladas in the baking dish and bake in the oven for 15 minutes. Take it out of the oven and add some parsley to freshen it up and then serve and enjoy. You will love the contrast of aroma and flavor that you get between the smegma and diarrhea. I reccomend a nice Sauvignon Blanc to compliment.
Okay, so let's get started. The first thing to consider anytime you cook with smegma is whether you want to go with fresh or with canned. If you want to go with fresh, then you need to render some smegma from an uncut male and make sure you refrigerate that stuff immediately, because it'll spoil fast. I generally like to go with canned. It's a lot more convenient and I don't think there's really that much difference in taste. There are lot's of good brands to choose from. I usually go with Swanson's, and I like to get the low sodium kind.
So once you get your smegma, put it into a large mixing bowl. Add in about 1 diced medium onion and 1 minced garlic clove and little bit of salt. I also like to add about 1/4 teaspoon of cayenne just to add a little spice, but that's optional. Mix everything up really good. Now spread some of the mix into some corn tortillas and roll them up and place in a baking dish. Preheat the oven to 350 F.
Now, when it comes to diarrhea sauce, fresh is the only way to go. In my family, we used to all drink a bottle of tequila the night before so we were really hungover and had some really greasy nasty shits the next morning. We kept a bucket that we would pass around and anytime someone felt that gurgle in their pants, they would run to the bucket and diarrhea in it. One time my aunt was running to the bucket and she tripped and fell down and ended up spraying all over the wall. My grandmother was so mad at her for wasting all that sauce. The older generation really understood the importance of a good quality diarrhea sauce.
A lot of people nowadays use frozen diarrhea. You can usually get it in the freezer section of your grocery store and it comes in a large round tub. The flavor of frozen diarrhea just isn't the same as fresh from the butt diarrhea. The flavor of frozen is really flat and it just doesn't have that full bodied taste and all the subtle textures you get from fresh sqeezed diarrhea. You really owe it to yourself to use fresh diarrhea.
Once you have the diarrhea, pour it into a sauce pan and simmer it on the stove for about 30 minutes. You want to cook it down a little bit so that it's nice and thick and not too runny. Once the sauce is ready, just pour over the enchiladas in the baking dish and bake in the oven for 15 minutes. Take it out of the oven and add some parsley to freshen it up and then serve and enjoy. You will love the contrast of aroma and flavor that you get between the smegma and diarrhea. I reccomend a nice Sauvignon Blanc to compliment.
