Hey! How you are doing? Welcome to another show. I am Jack Scalfani and it's Cooking With Jack. I want to thank you guys; I have 102 subscribers to the videos, where I came out of nowhere, and I have a bunch of followers on Twitter, and I appreciate that. And you guys have been giving me great emails, great suggestions. In fact, what we are going to do today is from one of my emails. Don't worry you guys, Big City Slider is coming, I am waiting for that to come in the mail and then we will do a review on that product.
But right now, we are going to do something called Slap Chop. Now I didn't know anything about this at all, but my mother-in-law bought this for me and what Slap Chop is, it's real simple; you slap it and it chops. Most of you, who have watched the show before, know that I like to do things like right away first time on camera. So, I have never opened this yet. This was just handed to me recently. So I am going to pull this open and as every guy does, they look for the instructions. Hey! Very cool, there are no instruction. Alright good, because I wasn't going to read them anyway.
Okay, I am just going by what the demo video shows. So we will leave it out back there. This is what it looks it, you can either cut on a cutting board, which I prefer, or you can cut this little cut thing here. So, for those of you who make stuffing or anything with diced -- sorry, it's just annoying, it's annoying as ever. I can't stand dicing it, I never get it small enough; it just don't come together.
So I am going to -- I don't know if I am doing this right, but I am going to try it anyway. Alright so, you put it over there, it is supposed to be just as easy as one hit. Alright, hold on a minute. Let's see, we can't get that back out of here, because in the commercial, even they hit it pretty hard. So, there we go, that's better. Oh nice, okay, that's cool. That's what I want, but I want it more, more diced. So we are going to push this back under here, we are going to hit it again, try it again. In fact, I am just going to go for it.
Hey! That's pretty cool. Alright, the next thing is, they say like a clove of garlic. If you just smack that thing, the skin should come right off and the clove should be ready to be put into a recipe. So let's try it, one good smack, there we go. Oh! That didn't work. Alright, it kind of just cut in half. Alright, let's try it again one more time, and we will do a few. Here we go. Alright, so there is the skin. The skin did come off, skin came off, not bad. I have got my diced, you kind of separate it a little bit here from my diced up garlic. There we go. Want that a little finer. Not bad at all.
So we'll do half of tomato here and we'll see how that works. Okay, alright, my cameraman is laughing, you can't laugh. We are going to have to just try that one more time. Here we go, one good hit. Alright that's better; there we go. Let's try it one more time. It's one good -- you got to be quick, because you got to cut through the skin of the tomato. Alright that's little better, alright, better than last one. You could even throw that right in the salad, beautiful.
Okay, this is one they showed in the video too with the nuts, let's try that next. I use this to my Thanksgiving stuffing. So a lot of you use these nuts in your recipe. So here we go, just take a look here. And that is awesome. If I want it a little finer than that, so. Wow! Very cool! That's exactly what you want; look at that, that's beautiful. Okay, so no more pounding your nuts with the hammer and I don't want any emails on that comment either, but that's beautiful for your stuffing. Now for my finale is the onion.
They showed the onion and I hate cutting onions, I hate crying over them and everything. So I am going to put that down there. We are going to give just a few smackaronies. And take a look at that. Well, it didn't really dice it that much, but here is what I am going to do. I am going to try and pull the skin off of it. It claims that the skin comes right out. Alright that's not bad, still there is pieces of skin everywhere. Alright that's not, that's a fail, if you look here.
So the last thing we got to do is, test out grating here. So have some cheese, this should be probably simple, even though once again, I didn't read the directions as most guys don't. And it looks like there is a compartment to put the cheese in and you just press through and rotate. I think that works. See if this thing works here. It seems to be -- here we go. Seems to be shredding the cheese up right in there. Alright, well there you go that's grating and it's about the same amount as using a cheese grater. So either way, it's free, your mice will take it.
Okay, Slap Chop, it was a success. Very happy with it and I will be using it. If you want to contact me, just write me on the email address on the screen or follow me on Twitter, either way I'll get back to you, alright. You have a good one, we'll talk to you on the next show. Take care.
Thanks for watching this show, but before you go, let me tell you about my line of sauces. It's called the best barbecue sauce you'll ever taste, it's delicious. And if that wasn't enough, we even have a hot one. There it is, Hoo! It's good. Hey! Check out the best shot of sauce you'll ever taste. I got that too. Bam! Right there. And if you want more I got the best Gourmet Seasoning you'll ever taste. Look at that baby. Check it out at the thebestsauces.com. I'll be there waiting for you. See you there.
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