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Hogmeat's Epic Journey Of Taste!


hogmeat

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I don't. Sorry. Just Chili :) :) :)

I'll post that when i make my 1st winter batch...

 

chilli would be even better. hurry it's getting cold here and that means chilli weather. bosco

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looks damn good, i love salsa.

 

i wonder what it would taste like with some red-wine vinegar.... might have to try out this recipie.

 

also, where did all the juice come from? the vinegar or the tomatoes?

 

edit: i've got a pretty easy chili recipie that i got from a friend of my mom's. made it for friends and for a potluck at work. nothing but raves.

 

is there a cooking/recipie thread, because i love to cook.

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The juice mainly comes from the tomatoes - the chopper I use has a tub under it to catch all the juice. So you don't loose the thing. If the tomatoes are dry, then you need to add 1-2 cups of water to make the juice.

In that perticular one in the pics, I used NO water, as the tomates were very ripe and spurting with juice. The vinegar is only a few tbsp, so not enough to fill a 1 gallon bowl!

I'm pleasantly surprised... It was most certainly worth the couple bucks and 10 mins of my time.

CLICK HERE FOR THE HOGZAUST

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