Trick Foods
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil over medium-high heat
2
Add the spaghetti and cook for 12 minutes
3
Drain the pasta, and put it in a large bowl
4
Add the salsa and toss to coat the spaghetti
5
Let come to room temperature and then refrigerate until cold
6
Cook's Note: Duff points out it doesn't look too bad, but when it's cold, it's going to feel like "blood and guts and snot and spit everywhere!" Peel the grapes and put them in a bowl
7
Pour in enough olive oil to coat the grapes and toss
8
Yuck! Cook's Note: Tips for peeling a grape: Grapes have a "natural hole
9
" Start at the hole and peel off 1 side
10
Go all the way around and try to remove the peel in 4 pieces
11
If you're lucky, you can get it in 3 pieces
12
The reason to peel the grapes is to make the texture smooth and blemishless
13
This will make them feel more gross when they're covered in oil
14
With the skin off, grapes feel just like the surface of your eyeball
15
Drain the water from the tofu and put it into a bowl
16
Squeeze the tofu between your fingers to get it all mushy
17
Pour a little olive oil on top "for that extra ick effect
18
" Crack 2 eggs on top of the icky tofu mess
19
Squeeze your fingers through it to mix the eggs and tofu together
20
Now it should totally gross people out! Cut the pumpkin seeds in half (Duff doesn't say which way, but he does say this is dangerous)
21
MAKE SURE MOM OR DAD CUTS THE PUMPKIN SEEDS! THIS IS NOT A STEP FOR KIDS
22
Make a small slit at 1 end of each of the Vienna sausages
23
Stick a pumpkin seed into each slit so that it will feel like a fingernail
24
Arrange the severed fingers in a bowl
25
Spoon some slimy, gooey piping gel over the fingers
26
Pour on a healthy dash of olive oil
27
Very gently, use your fingers to coat the sausages in the oil and the gel so it feels like they're floating in "gooey, congealed blood
28
" This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
29
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results