hogmeat Posted November 4, 2006 Share Posted November 4, 2006 If you hadn't guessed it by my occasional videos...I like to eat. alot. Well, I also like to cook too... Just figured I'd share this delicious journey with you...figured it might be a neat little photography project. Now if only Photoshop would let me make a damn 20 layer animated .gif. Argh. Suggestions anyone? Yummy!!! http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1612.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1616.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1618.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1621.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1623.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1626.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1631.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1632.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1633.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1634.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1637.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1638.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1640.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1641.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1643.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1645.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1647.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1648.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1649.jpg http://img.photobucket.com/albums/v175/lukebuz/Salsa/IMG_1652.jpg I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
mccorry Posted November 4, 2006 Share Posted November 4, 2006 Damn.. that looks good, Hogger! Link to comment Share on other sites More sharing options...
hogmeat Posted November 4, 2006 Author Share Posted November 4, 2006 High Res pics available - so high you can count the ridges on the Cilantro leaves! I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
wukindada Posted November 4, 2006 Share Posted November 4, 2006 Man Hog that looks like some mighty tasy salsa....need some Scotch Bonnet peppers to kick it up an extra notch Toyota 6EATS .........SUCK!!!!!! Link to comment Share on other sites More sharing options...
Jedi Pimp Posted November 4, 2006 Share Posted November 4, 2006 Vinegar in salsa? Link to comment Share on other sites More sharing options...
elpete77 Posted November 4, 2006 Share Posted November 4, 2006 Hogmeat for President!!!!! of the Salsa Club!!!!! Link to comment Share on other sites More sharing options...
bosco Posted November 4, 2006 Share Posted November 4, 2006 Vinegar in salsa? kills the acidity of the tomatoes. bosco Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
hogmeat Posted November 4, 2006 Author Share Posted November 4, 2006 I don't know "what" it does, but it add a kickass "tang" to the mix. Just a few tablespoons in the huge batch. Otherwise it's just too vegtable-y... I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
godwhomismike Posted November 4, 2006 Share Posted November 4, 2006 What's the name of that dicer you are using. That thing looks like it does one hell of a dice. I have to get me one of those. Link to comment Share on other sites More sharing options...
Impulse Posted November 4, 2006 Share Posted November 4, 2006 fo 'shizzle, i must try that later today Link to comment Share on other sites More sharing options...
eL GaTo Posted November 4, 2006 Share Posted November 4, 2006 You mean..........recycled "metallic substrate" mincer?:lol: By the way, Hog...stop buying Teresa Heinz,(aka Mrs. Kerry) products. "Remember..."MODDING is a HOBBY:icon_bigg, not a BAAAD HABIT";) . Link to comment Share on other sites More sharing options...
jagcars26 Posted November 4, 2006 Share Posted November 4, 2006 The hogmeat leftover metal from my DP instal Slicer-Dicer! Only $19.94 :lol: Nah,,,I'm thinken small pc off of a 68 Cadillac grill,, BTW,,well done hog! Link to comment Share on other sites More sharing options...
hogmeat Posted November 4, 2006 Author Share Posted November 4, 2006 You mean..........recycled "metallic substrate" mincer?:lol: By the way, Hog...stop buying Teresa Heinz,(aka Mrs. Kerry) products. I hate the bitch! Rich snobby whore! I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
hogmeat Posted November 4, 2006 Author Share Posted November 4, 2006 What's the name of that dicer you are using. That thing looks like it does one hell of a dice. I have to get me one of those. It's called an "onion chopper" but of course chops ANYTHING, and very well I might add. For reallly small dices (for like garlic), run it through once, then run the diced through again - comes out super fine. http://sneakykitchen.com/fullerbrush/images/onion-chopper.jpg It's like $14 at Walmart, or if you can't find in your area, order online. Here is a place: http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13653801 I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
bosco Posted November 4, 2006 Share Posted November 4, 2006 hog thanks for the info/recipe can't wait to try it all out. bosco Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
godwhomismike Posted November 4, 2006 Share Posted November 4, 2006 It's called an "onion chopper" but of course chops ANYTHING, and very well I might add. For reallly small dices (for like garlic), run it through once, then run the diced through again - comes out super fine. http://sneakykitchen.com/fullerbrush/images/onion-chopper.jpg It's like $14 at Walmart, or if you can't find in your area, order online. Here is a place: http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13653801 How does it hold up? I am gonna order one. I like to cook, so for me it would be perfect. I did a lot of stuff this summer with tomatoes, because I had a garden with 48 tomato plants that did extremely good and I had so many dozens of tomatoes, that even after making salsas, italian tomato sauces, and giving out bag fulls to friends and family - I still had a lot that went to waste. Point of story - Mike like to cook up some fresh italian dishes with diced up many different chopped up fresh veggies. . . Link to comment Share on other sites More sharing options...
godwhomismike Posted November 4, 2006 Share Posted November 4, 2006 Which one is it: [ame=http://www.amazon.com/Progressive-International-GOC-300-Onion-Chopper/dp/B000A389IM/sr=8-1/qid=1162669773/ref=pd_bbs_sr_1/002-0243363-1256007?ie=UTF8&s=home-garden]Amazon.com: Progressive International Onion Chopper: Home & Garden[/ame] or [ame=http://www.amazon.com/Alligator-BG020411-Onion-Cutter-Chopper/dp/B00032SNKO/sr=8-3/qid=1162669773/ref=pd_bbs_sr_3/002-0243363-1256007?ie=UTF8&s=home-garden]Amazon.com: Alligator Onion Cutter & Chopper: Home & Garden[/ame] ????? . Link to comment Share on other sites More sharing options...
mr_luv Posted November 4, 2006 Share Posted November 4, 2006 Damn i am hongry!!!! Mr.350 Link to comment Share on other sites More sharing options...
hogmeat Posted November 4, 2006 Author Share Posted November 4, 2006 It's THIS one: [ame=http://www.amazon.com/Progressive-International-GOC-300-Onion-Chopper/dp/B000A389IM/sr=8-1/qid=1162669773/ref=pd_bbs_sr_1/002-0243363-1256007?ie=UTF8&s=home-garden]Amazon.com: Progressive International Onion Chopper: Home & Garden[/ame] The one with the tub underneath to hold the juicies and other goodies. It holds up WELL! I've cut about 10 batch of salsa with it, and it hasn't dulled or cracked or anything. Don't cut anything too thick - you'll know when you have to use excessive force. I cut all of that salsa by myself in 25 mins (after washing). (EDIT, reading reviews - it sounds like dumbfucks are trying to cut an entire onion at once. Durrrr... Slice it in 3/4" thick slices before dicing....as in the pics.) For my recipie - that is DELICIOUS... 8 lbs of Tomotoes 1 full BULB of Garlic 10 Sarrento Peppers (for medium heat, vary as you need) (these pictures aren't Sarrento Peppers - the store was sold out. They were Anahiem, or something. 2 Bell Peppers 2 Red Onions 3/4 of the Tones container of Cilantro. (More or less for taste, 3/4 is just right for me) 3-4 Tablesp of Vinegar 2 Tablesp of Salt (to taste) 1-2 cups of WATER - depending on how watery your tomotoes were (if dry and firm, 2 cups; if really ripe and juicy, 0 cups. Dice and Mix; let set 1 hour. YUM! OK to freeze - not AS good afterwards, but still tasty. Stays good 10 days in the Fridge. I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
godwhomismike Posted November 4, 2006 Share Posted November 4, 2006 Thanks man - I ordered it. Link to comment Share on other sites More sharing options...
pillboy Posted November 5, 2006 Share Posted November 5, 2006 Hogmeat Bourdain It is still ugly. Link to comment Share on other sites More sharing options...
bosco Posted November 22, 2006 Share Posted November 22, 2006 tried Hog's salsa recipe a couples of days ago followed it to the letter and it turned out very good would serve to friends. i used half the amounts called for and it still made a lot of salsa, better have a party planned. also try adding two table spoons of lime juice to it smooths it out. my compliments to the chef. bosco Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
hogmeat Posted November 22, 2006 Author Share Posted November 22, 2006 Gratzi! Glad you liked it. I actually sometimes put some limejuice in there - but only AFTER the fact. It seems like the taste can vary between batches (because the produce varies), and if it needs some "tang", I do limejuice. If you use really fresh veggies, typically enough kick without the juice. I'm making some for thanksgiving. If you don't finish it - it will keep for about 10 days, in a sealed rubbermaid. I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
hogmeat Posted November 22, 2006 Author Share Posted November 22, 2006 Thanks man - I ordered it. How is it working for you?? I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time. CLICK HERE FOR THE HOGZAUST Link to comment Share on other sites More sharing options...
bosco Posted November 22, 2006 Share Posted November 22, 2006 How is it working for you?? i also had the wife buy the chopper and it works great. like you stated use smaller pieces for it to chop easily. bosco got a fool proof recipe for chicken noodle soup? most of them i try are not as good as i would like. Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
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