The Good Food & Braai Thread

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Tman21

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If anybody here has a lus for an Asian dish, i keep forgetting to post but my favorite dish by far is a 309, Hot with Duck from Simply Asia. Do yourself a favor and try it, if you prefer noodles, i think its a 514đź‘Ť
 

Blou Zebu

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Kerels, last year someone gave me a french onion soup recipe. and I can not find it.

It was wonderful.
Iremember that i spent hours crying cutting up 2 or 4 kg's of onions.
Can someone help please. Wanna do it for Sunday before the winter is all gone

Dankie
 

Blou Zebu

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Ek het toe maar my eie ding gedoen. Julle was mos te besig om rugby te kyk!

so 2kg uie in ringe gesny en gekarimelliseer (Damnit! Wat is dit in Afrikaans?) Ek het dit stadig gebraai tot al die uie bruinerig was. Aan die begin net olie, toe peper, toe bietjie geel suiker (dis erens tussen wit en bruin, want dit is wat hier is)

Toe knoffel en spriet uie

Ek het nie dadelik sout bygevoeg nie want ek het beef stock gebruik en was bang ek oordoen die sout.

Toe hulle nou mooi bruin is, die beefstock, sommer n klomp, seker 2L plus n takkie vars roosmaryn. Ek het vergeet om dit te was, so dit het seker ook Alaska die Rifrug se handtekening op gehad.

My early morning poll het gevra Droee wit wyn of Port. Ek het toe Bier gebruik want witwyn sou tussen R150-250 vir die goedkoopste bottels kos en ek dink nie n gewone ete regverdig dit nie. Ek sou anyway die leftovers moes opdrink en ek sou dit nie geniet nie want ek verstaan nie wyn nie.

Toe eet ons. (Ek he tnie die gesmelte gruyere kaas oor gedroogde broodjies ding gedoen nie) Sommer net hompe volgraan

En toe poep ek. En poep steeds. Dis seker maar die vesel in die uie

Maar dit was lekker! (Los my tone uit!)

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Oshkosh

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Klaar gebraai nou gaan ons eet!
 

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ClimbingTurtle

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Take 4 eggs, 500 gram semolina and knead into a dough. (Consider a dash of salt)
Rest in a plastic bag for 45 minutes.
Roll out or feed through a pasta machine.
You may never buy pasta again.
Semolina Flour - rather than Semolina..... Or "00" Flour...
In truth, the flour you get in SA is almost "00" grade (fineness) anyway....
I make fresh pasta every week, probably around 2-3kg depending, and sell it to a lady who does home-cooked meals for delivery - HOWEVER I actually do dry the pasta first - it still tastes way better then your bought pasta as it has no preservatives, and is only semi-dried.....
I had drying racks made - and I use a motor on a manual pasta machine....
 

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Old Bugger

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In the topic of plankie...rump, rocket & parmesan last night
 

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