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janezapchef said:I copied this from here, so, I have no idea who to give credit to for writing it all out.
One bowl salsa
Place a bunch of cilantro in 2 qt. batter bowl, throw in a whole jalepeno pepper (or for milder version cut off top and de-seed), 1 small whole onion, 1 garlic clove peeled. Pass the bowl around and have the guests use the salad choppers to chop up salsa. Throw in some cherry tomatoes, 1/2 tsp salt and 1/2 TBSP SW seasoning. Chop a little more until tomotoes are chopped. Squeeze lime over salsa with citrus press.
ChefBeckyD said:Here is how I do it.
I throw in the cilantro - stems and all...because you can do that with cilantro.
then, I quarter a small onion and throw that in.
I quarter and seed the pepper and throw that in.
I press the garlic in with the garlic press. It's hard to get the garlic chopped, and it also shows the garlic press this way.
I pass that around and have everyone chop it - I use the small SS bowl.
Then I throw in a pint of GRAPE tomatoes, or 4 quartered Roma tomatoes. (I don't use cherry tomatoes - way too juicy and they squirt all over the place when you try to chop them!) and finish chopping.
After that, I press in juice from 1/2 of a lime, and add salt to taste.
I sell salad choppers, citrus presses, and garlic presses every time I do this!
janezapchef said:Actually, Becky's way is how I do it. The post above is how I copied it from here. If I'm not making the fajitas with it, I use the apple wedger to wedge the onion before I put it in the bowl. People love this idea for wedging onions. I don't think I've had people buy a wedger just for that reason, but they are happy for the extra use and I do sell them. Also, be careful if you pass the grape tomatoes. They squirt something fierce! I usually try to chop them a bit before I pass the bowl back again with the tomatoes. And, I also use the small ss bowl. It's really amazing how much product this little demo shows!
Cutting bds, knives, salad choppers, apple wedger, garlic press, citrus press, measuring spoons, grinder, SW seasoning, SS bowls, kitchen shears (you could, if you take the leaves off the cilantro, but I usually do this by hand -- had no idea I could use the stalks too!), core and more. And, that's without cross selling!
ChefPaulaB said:So, you add the SW seasoning too? We made it last night at home just try it, of course, we didn't take the seeds out of the jalapeno because we like spicey, but it was way too spicey, my DH and I each took one bite and that was it. My biggest problem with it is it still has really big chunks. I'm not a big chunky kind of person, like things cut up small... Wondering if I should've cut the stuff up a little more before, but that kind of takes away the whole effect of the salad choppers... I suppose most people like it chunky. I like the idea of using the apple wedger to cut up the onions, will try that and will de-seed the jalapeno and quarter that. Do you usually use gloves then for that step? Because I know when I'm making my homemade salsa that I can and my jalapeno jelly that I have to wear gloves when working with the jalapenos...
Sourdough bread is a type of bread that is made with a sourdough starter, which is a mixture of flour and water that has been fermented by wild yeast and bacteria. This gives the bread a tangy, slightly sour flavor and a chewy texture.
To make a sourdough starter, you will need equal parts of flour and water. Mix these together in a container and let it sit at room temperature for about a week, feeding it with more flour and water every day. After a week, your starter should be bubbly and ready to use in your bread dough.
The best flour to use for sourdough bread is a high-protein flour, such as bread flour or whole wheat flour. These types of flour provide more gluten, which is essential for the structure and texture of the bread.
Sourdough bread requires a longer fermentation process than traditional bread, so it can take anywhere from 12-24 hours to make. However, most of this time is hands-off, and the actual active time spent making the bread is about 30 minutes.
While it is possible to make sourdough bread in a bread machine, it is not recommended. The long fermentation process of sourdough bread is what gives it its unique flavor and texture, and a bread machine does not allow for this. It is best to make sourdough bread by hand or with a stand mixer.