The 'IT ARE TIME' thread - Page 121




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  1. #2401
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    Default Re: The 'IT ARE TIME' thread

    Cooked Mlungu style tonight, black pot on the stove. Raining here so had to go indoors
    Chicken liver and chickpea curry. Served with a fresh roll.
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  3. #2402
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by DCTheron View Post
    That beats any pizza hands-down
    Saw this thing at the meat and fire festival this past weekend and I must say the pizza came out superb!!!! Better yet - its called the G3 Ferrari puzza oven. Also works with a stone. 5 minutes and pizza done...Click image for larger version. 

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  4. #2403
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    Default Re: The 'IT ARE TIME' thread

    Click image for larger version. 

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    My cheat meal for the week.

    Nina's Restaurant bunny chow with slap chips, cheese sauce and curry gravy.

    NOT a healthy meal.

    But tasty and at R35 a bargain.
    “Give a man a mask, and he'll tell you deeper and darker truths. But he'll also be more abusive, unaccountable, and demonic.”




  5. #2404
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    Default Re: The 'IT ARE TIME' thread

    "the G3 Ferrari puzza oven."

    Hmm the price I wonder..
    If you live each day as if it was your last, someday you'll most certainly be right. SJ

  6. #2405
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    Default Re: The 'IT ARE TIME' thread

    Check out Baking Steel re pizza

    This is meant to be the solution to doing pizzas at home. You need an oven but other then that it is way superior to a standard pizza stone. The reviews are excellent. You just going to ### off when you bring it in on the weight.

    If you go to the US or have friends visiting that's the way.

    Their Instagram account is great to see what they achieve on it.
    Last edited by MickeyBlue42; 2018/06/12 at 07:41 AM.
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  7. #2406
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by MickeyBlue42 View Post
    Check out Baking Steel re pizza

    This is meant to be the solution to doing pizzas at home. You need an oven but other then that it is way superior to a standard pizza stone. The reviews are excellent. You just going to ### off when you bring it in on the weight.

    If you go to the US or have friends visiting that's the way.

    Their Instagram account is great to see what they achieve on it.
    They are a bit expensive @ R2400

  8. #2407
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Rainier Vermaak View Post
    Click image for larger version. 

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    My cheat meal for the week.

    Nina's Restaurant bunny chow with slap chips, cheese sauce and curry gravy.

    NOT a healthy meal.

    But tasty and at R35 a bargain.
    Location Pin for Ninas please!!!!

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  10. #2408
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by gvanman View Post
    Saw this thing at the meat and fire festival this past weekend and I must say the pizza came out superb!!!! Better yet - its called the G3 Ferrari puzza oven. Also works with a stone. 5 minutes and pizza done...Click image for larger version. 

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    That Ferrari looks cool for quick and easy pizza prep at home.

    The Cobb is one of my camping accessories and provides a very handy alternative to every night braai, especially on longer than a weekend stay. And at home I can experiment a lot. Next I’d like to try half a leg of lamb and baking bread with the newly acquired Cobb accessories.
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  11. #2409
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    Default Re: The 'IT ARE TIME' thread

    So it are braai night at last, tonight is rump espetada, lemon & herb chicken thighs, baked potato, Rodeberg for SWAMBO and somme brannas for the cook

    Click image for larger version. 

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    And a skew pic?
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  13. #2410
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    Default Re: The 'IT ARE TIME' thread

    The Blonde's family from Pretoriatown arrived today for the thing this weekend, easiest to feed everyone is a quick braai. Drumsticks and salad.

    Captain supervising as always.
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  14. #2411
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    Default Re: The 'IT ARE TIME' thread

    Interesting pic Riaan. Is that the newly found P&P charcoal? Color of the flames indicate quality
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  15. #2412
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by DCTheron View Post
    Interesting pic Riaan. Is that the newly found P&P charcoal? Color of the flames indicate quality
    No Dirk it is wattle charcoal from the Melmoth area that we sell at work. Burns fast and furious and perfect for just a quick braai.
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  17. #2413
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    No Dirk it is wattle charcoal from the Melmoth area that we sell at work. Burns fast and furious and perfect for just a quick braai.
    Ah ok, my guess was way out

    Enjoy
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  18. #2414
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    Default Re: The 'IT ARE TIME' thread

    Marimated drumsticks and thighs to be served with salad.

    Tomorrow evening we are in Eshowe at some B&B so I have to remember to take the Cobb.
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  20. #2415

    Default The 'IT ARE TIME' thread

    Yum yum... somebody I know who loves their red meat classifies chicken and vegetables as the same food type.
    Last edited by Therackermann; 2018/06/13 at 08:39 PM.

  21. #2416
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    Quote Originally Posted by Therackermann View Post
    Yum yum... somebody I know who loves their red meat classifies chicken and vegetables as the same food type.
    Yup, groente met vere.
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  22. #2417
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    Default Re: The 'IT ARE TIME' thread

    Family from all over has gathered in Eshowe, seafood and pasta potjie on the B&B braai stand tonight.
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  23. #2418
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    Default Re: The 'IT ARE TIME' thread

    Seafood potjie ready, time it are.
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  25. #2419
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    Seafood potjie ready, time it are.
    Recipe please?

    Love seafood potjies.

  26. #2420
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by handyman View Post
    Recipe please?

    Love seafood potjies.
    I have so many variations that it's hard to give a "recipe." The other problem is that I make stuff up as I go along, I don't really like to follow reipes

    This one had mussel meat, prawn meat and calamari. I heat butter in the pot, added garlic and origano, when sizzling added the defrosted seafood, lemon juice and then fold over in the heat, almost like frying onions. I usually add white wine at this stage if doing this version but the sis in law would have killed me if I used her stash. Then add half a litre of cream, half a bottle of Nandos mild peri peri, remove from flames and leave to bubble. The whole process takes about half an hour.
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