Climbing Tools: The Carabiner Brake

Mikes Mountain Salsa

You can go through the rest of your life paying $5.00 or more for a pint of tomato paste, salt, fructose glucose or give this recipe a shot. This makes about 2 or 3 batches. I usually take about 2/3 rds and freeze it right away. Then weeks later you have a batch that is as good as the day you made it. So here are the ingredients that are going to free you from the Salsa Barons.

Tools: Sharp knife for slicing vegetables, cuisine art blender thingy

Tomatoes: Small ones or 3 medium or two large. LEAVE 1/2 OUT FOR LATER
Jalepeno Peppers: One or two. Be careful as these things can be hot if not deseeded. Deseed them if your a wimp but they do add a distinct flavor. You may have some trouble finding these things in Europe. I looked and looked when I was over there but never did find them.
Cilantro: 1 cup This is a must have item. Its what makes your salsa different from the store bought
Lime: 1 I use the whole lime as I like things a bit tangy
Garlic: 1 Clove I add the whole thing or most of it. I love garlic and I hate werewolves.
Olive Oil: 2 tablespoons
Salt: about a tablespoon or maybe a bit more to taste. Your taste buds love salt be careful not to go overboard the first time though. I have done that and makes it hard to eat the batch.
Chipotle Peppers: You can often find these puppies in the Mexican food section of your local food store. If you cant get Jalapenoes you are likely to have trouble finding these. There are flavored bottles of this stuff. Make the effort to find it if you can as it adds that smokey flavor that most folks cant identify but love.
Dried crushed chilis: (optional) This will send a whole new level of heat to your treat.
Onions: One Spanish, one red. LEAVE RED ONE OUT OF CUISINE ART
Corn Kernels: (optional) This is a great additive giving your salsa substance, taste and color. DO NOT MIX IN CUSINE ART
Cumin Spice: one tablespoon
Italian Seasoning: One tablespoon
Tomato Juice: 3 tablespoons or do what I do and just mix in 3/4 of a can of diced tomatoes. Seems to add the needed juice and mixes in well.
Imagination: Use as much as you like

Directions: Mix all the stuff into the cuisine art mixer except one onion, 1/2 of your tomatoes and the kernel corn.
Chop up one red onion and your tomatoes that are left as fine as you can. The reason for this is that you need something for the cuisine art salsa to attach itself to. Otherwise it is just a big soupy mess and not all that attractive. Put all the chopped red onion and tomato into a bowl that is large enough to receive the cuisine art liquid. Add the small can of Kernel corn for taste and color. There you have it Mikes Mountain salsa.

Category:

Education

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[ram4590]

so canadian tacos are a whole different thing from mexican tacos I guess. I will always remember the cultural shock of seeing my first non-mexican taco.

Your salsa does look great, and the ingredients you have up there shock me.

If you can find them, try out green tomatoes (smaller, weird looking tomatoes). Cook 'em up by them selves and then mis them with whatever you can think of.

Enough practice will make you a master.

Greetings from Mexico. Greetings from a fan

[mikebarter387]

@ram4590 You the problem with Mexicain food when ever I am in mexico it doesn't taste like mexicain food. Maybe next time I'm down there I will try pancakes with maple syrup do a bit of a comparison test. Glad you enjoy the vids

The Mike

[6kuku9]

on the subject of wiregates - I've always understood that it's ok to use them for the brake bar as it's only the back bar that's stressed, but you can't use them for the main body as they won't take a loading across the gate - also have never seen a brake constructed using doubled krabs - but you don't get much friction from singles so I suspect your way has just become mine :)

[mikebarter387]

Going to add your comment as a annotation as it is worth mentioning

[dudgunner]

I don't care what they say. I like the shirt.

[f4stfl33t]

@skrim 923 & @ abjrev its called the mumter hitch its great to us if u lost ur belay or reppel device! has many uses as lower people belay a climber or in hoisting loads wath mikes video about the munter

[bigphiltheshootist]

Cilantro!!!!!!!!!!!!! Add me to notes.

[detectiveinspekta]

Whats happening a 6.56?I Is there video about it?

[TurtlePurple09]

Cool video 

[ram4590]

@mikebarter387

You're actually not the first Canadian who says exactly the same thing to me.

Trust me, you do not want to try what we try to pass as "maple syrup", so that is a very good point.

[cantsolvesudokus]

nice video concept

[abjrev]

@skibum923

I learned the same thing in ROTC and I personally would never recommend doing it. It just puts too many twists in the rope and after about ten people rappelling, the rope looks like a slinky. Also, it heats up the carabiner a ridiculous amount. I don't know if the heat will have any effect on it, but I avoid putting my gear through that type of stress.

[skibum923]

when the army taught me to repel in a swiss seat we would create our brake by dropping the rope into the biner, then looping it back under and over the top then dropping the strand back into the biner. I don't know what it is called but would you ever suggest using this method?