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  1. Replies
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    Sticky: Re: Post a photo of your Land Rover here please

    No, it's those shade things that fit over the window. [emoji2960]
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    Re: Upright fridge?

    I think it's because Saffers like to pack lots of meat and beer, so want lots of freezer space. The flat kind can be used as either freezer or fridge. The upright kind is only fridge. With a tiny...
  3. Thread: Sunset...

    by Emmie L
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    Re: Sunset...

    I drove home on Friday with the sun a flame ball setting behind me bigger than I've seen in ages. The sky was soft pink with a huge yellow moon barely risen in front of me.

    I couldn't help...
  4. Thread: Sunset...

    by Emmie L
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    Re: Sunset...

    Cool photo.
  5. Thread: Klassieke Keur

    by Emmie L
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    Re: Klassieke Keur

    Queen of the night

    https://youtu.be/lJJW0dE5GF0
  6. Re: Bread/ Witbrood/ Stokbrood/ Potbrood/ Brown bread/ Grissini/ Vetkoek/ Roosterkoek

    No. Sorry. Rye is sour. Gluten free is rock like. There's nothing else like the real deal. Make peace with the fact that bread will be a rare treat in your life.

    Enjoy it the few times it seems...
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    Re: Sourdough Starter

    You can use what you have. I will assume that both are bleached.

    Our favorite bread critters like to be comfy and warm, just like you. And just like you they are slow to get going if it's cold....
  8. Re: Bread/ Witbrood/ Stokbrood/ Potbrood/ Brown bread/ Grissini/ Vetkoek/ Roosterkoek

    Spiceman, if you made the same bread with a starter or with commercial yeast, you would have a much better rise during proofing. Those little korreltjies are a sad business, especially now when it is...
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    Re: Sourdough Starter

    Spook, the snowflake and so on are all bleached. Therefore mostly dead. The beasties in your starter are a combination of critters living in the flour and in the air. So when you are trying to get...
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    How to make a pannekoek

    Right, so you have made the batter. It has rested. You have added the bits at the last minute you intended to. Now you are ready to start production. The moment of truth has come.

    You have two...
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    The delights of baking powder

    I sometimes think we have become so used to baking powder in things, that we feel naked without it. We don't really know what it does, we just know it must be there. So if in doubt chuck it in....
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    Re: Pannekoek/ Pancakes

    A deciliter (dl) is a European measure. A deciliter is 100ml. Just a different way to write the measurements. They are not cups. Their measuring jugs have deciliter markings on the sides in addition...
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    Re: The technicalities of baking

    Some recipes will allow you to do that, but that is not a choice I will ever make. It's not a stable solution at all.
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    Re: Pannekoek/ Pancakes

    Sorry Morne, that is just cruel timing.
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    Pannekoek equipment

    Essential equipment: A bowl, a spoon, a pan.

    Less essential, but adding to the fun:
    - A serving ladle from a catering shop in a size that fits your pan so each pannekoek is the same size and...
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    Re: Pannekoek/ Pancakes

    What would I do differently now?

    I may or may not add a quarter cup of oil depending on my equipment and environment.
    I may or may not add the bit of lemon juice.
    If I add the lemon juice I will...
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    Re: Pannekoek/ Pancakes

    What would I do differently now?

    I may or may not add a quarter cup of oil depending on my equipment and environment.
    I may or may not add the bit of lemon juice.
    If I add the lemon juice I...
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    Re: Pannekoek/ Pancakes

    I dug out my recipe as I got it many moons ago from an aunt of mine. As I was typing it out I realize I don't follow it all. ;D

    It clearly works as it was my starting point. But it contradicts...
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    Pannekoek/ Pancakes

    Pannekoek

    1 cup flour
    1 cup water
    1 egg
    Half teaspoon baking powder
    Bietjie oil
    Bietjie lemon juice

    1. Mix the flour egg and baking powder.
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    Re: The technicalities of baking

    We look forward to seeing your version. I'm also still gathering courage to brave the cold.
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    Re: The technicalities of baking

    Why is there always vinegar or lemon juice or brandy in the recipe?

    To keep it from going sticky.

    I can't speak to the validity of this as I haven't played around with it much. If you do go...
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    Re: The technicalities of baking

    Milk or no milk?

    There are 2 opposing schools of thought on milk in pannekoek. Some claim that the pannekoek cook more easily if it contains milk.

    Have you ever seen milk burn in a pan? Without...
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    Re: The technicalities of baking

    Pannekoek batter is supposed to be runny, so the combined water/ egg/ oil ratio must exceed the flour.
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    Re: The technicalities of baking

    There's opinion differences, but I think you are better off with a thin even coating of oil than having your pannekoek float in it. I use my pastry brush to brush the oil in the pan, but you don't...
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    Re: The technicalities of baking

    Back to oil in pannekoek. In Afrikaans we like to confuse things. We say "bak vir my 'n eier. Of, kom ons bak pannekoek".
    We are not baking an egg in a frying pan, neither are we baking the...
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    Re: The technicalities of baking

    Before we talk about the oil in pannekoek I need to do a sidebar oil rant. I think this is one of the food industry's most successful cons and I am continually infuriated by it. Only protein powder...
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    Re: The technicalities of baking

    Pannekoek is one of those things that aren't really a recipe. It's a formula with ratios. So whether you are making pannekoek for one or two, or for a bazaar, as long as you stick with the basic...
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    Re: The technicalities of baking

    People's tastes in pannekoek are as varied as there are people. So you will inevitably have to go through a number of recipes before you find the one. Make peace with that.

    Some like them...
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    Re: The technicalities of baking

    For pannekoek we want to use cake flour. Why? Because our good friend gluten is rearing its head again.

    As we are making a flat bread, we aren't interested in developing the gluten. We don't want...
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    Re: The technicalities of baking

    I'm a little bit scared to even talk about pannekoek, because I can already hear the experienced pannekoek makers rolling their eyes and shaking their heads in disagreement.

    So let me state up...
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    Re: The technicalities of baking

    The derogatory 'can't even fry an egg' label for anyone unable to cook has always been a mystery to me. It's tricky to fry an egg. Very tricky. And this one wants it soft, that one wants it hard. Yet...
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    Re: The technicalities of baking

    Let's talk about pannekoek. As in thin crèpes, not doorstop sized flapjacks.

    A pannekoek is a flat bread variation. Although a lot of us will associate it with a sweet taste, there is no sugar in...
  33. Re: Does anyone know where I can find Gazebo spares?

    Found it.

    https://www.junkmail.co.za/leisure/outdoor-and-adventure/gauteng/centurion/camping-equipment-tent-poles-tent-pens-plastic-gazebo-connectors/e12da4749d4a48a49a5c8fe95c7ee9c4
  34. Re: Does anyone know where I can find Gazebo spares?

    There's an old man who does. He's got a very dodgy smalls ad on the internet with a picture of some tent pole accessories. But he actually has some useful parts. I'll see if I can dig it up.
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    Re: Sourdough Starter

    Very handsome
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