The 'IT ARE TIME' thread - Page 954





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  1. #19061
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    Default Re: The 'IT ARE TIME' thread

    Friday evening we made pizza with my newly arrived pizza pans. I finished splitting and packing bulk meat purchases after 21:00 so the pizzas went in the oven. It was amazing! I want to do a focaccia on the coals later. Pics to follow. Sorry guys you know when it comes to braaing I am always the agteros, thats why I havent been active here lately. Pics from the Friday evening pizzas.
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    Last edited by LandyLove; 2020/07/12 at 03:59 PM. Reason: Spelling
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  3. #19062
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by LandyLove View Post
    Friday evening we made pizza with my newly arrived pizza pans. I finished splitting and packing bulk meat purchases after 21:00 so the pizzas went in the oven. It was amazing! I want to do a focaccia on the coals later. Pics to follow. Sorry guys you know when it comes to braaing I am always the agteros, thats why I havent been active here lately. Pics from the Friday evening pizzas.
    You are here. Thats what counts Boet. Cheers
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  5. #19063
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    Default Re: The 'IT ARE TIME' thread

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    No fancy cooking this side. Just some newspaper chips on fresh bread.
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  7. #19064
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    Default Re: The 'IT ARE TIME' thread

    Pizzas done and dusted.
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  9. #19065
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    Default Re: The 'IT ARE TIME' thread

    The Teenage Blonde came up with this scheme. She folded the edges over in a robust fashion and added extra topping. Which of course makes it difficult to slide off the deksels I use for the initial into the huvin stage but as she smaaks a slightly doughy base, it is perfect for her.
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  11. #19066
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    Default Re: The 'IT ARE TIME' thread

    Then flatten a bird, cut randomly with a naaf, generously douse with peri peri sauce and rub and vryf into the exposed areas. Leave to tune and pour some more rum.
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  13. #19067
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    Default Re: The 'IT ARE TIME' thread

    Chisa Nyama


    Okumnandi ngempela


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  15. #19068
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    Pizzas done and dusted.
    I know I don't have space for a oven, but the more I look at your creations the more I WANT TO NEED ONE. I might ask you for specs and some do's and don'ts in the near future.

    That looks delicious!
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  17. #19069
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    Default Re: The 'IT ARE TIME' thread

    Boyz are tjuning the flames today
    Estee = S T = Sean Towlson

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  19. #19070
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    Default Re: The 'IT ARE TIME' thread

    Then Karlien's Oven needs to rev, add more wood till on about two Mississippis which is quite close to 300 deg C if I remember correctly, said measurement done manually. Cover the roasting pan with shiny stuff and let it vuthela for thirty minutes or so.
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  21. #19071
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    Default Re: The 'IT ARE TIME' thread

    Daar vat hy!

    Rump steak marinated overnight in some of dis stuff. Wiff some wors, garlic focaccia, roosterkoek and potatoes and some greens for the birds.
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  23. #19072
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    Default Re: The 'IT ARE TIME' thread

    Boyz. Anyone tried this. I have to pass it in the rum aisle so thought I would pick up a bottle. Not much info on it. R50.00 a bottle at 18%. Ricardo Dominion Rum Company. I found it was registered in the 1930s in DBN. Now owned by Distell

    Initial impression was Fenzedol cough syrup watered down but its actually quite pleasant. Expecting a weak rum but more like a cheap Jager.

    Quite liqourice-y. Not bad. Click image for larger version. 

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    Estee = S T = Sean Towlson

    ''Nothing makes the Earth seem so spacious as to have friends at a distance; they make the latitudes and longitudes''. H.D. Thoreau.

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  25. #19073
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    Default Re: The 'IT ARE TIME' thread

    Back label



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    Estee = S T = Sean Towlson

    ''Nothing makes the Earth seem so spacious as to have friends at a distance; they make the latitudes and longitudes''. H.D. Thoreau.

    Hummer H3 V8

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  27. #19074
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    Default Re: The 'IT ARE TIME' thread

    I don't know the criteria for this thread, but Swambo's chicken curry - wow...
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  29. #19075
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    Default Re: The 'IT ARE TIME' thread

    Foil comes off, slice and skweez the juice out of a lemon and place on top of the nkuku. Back into the huvin for ten minutes to finish, the high walled pan helps to shield the dish from the refracted flame heat so one needs to swaai the pan around just once in the ten minutes. Remember to ladle the sous over the nyama before going back into the huvin.
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  31. #19076
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    Default Re: The 'IT ARE TIME' thread

    This thread is cooking tonight
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  33. #19077
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    Default Re: The 'IT ARE TIME' thread

    And leaving just enough time to pour some more rum, the chicken is ready. Leave to rest and now we move into the twilight zone as I need to do something else in the oven but don't need it to have flames and preferably would like to lose maningi levels of degrees C.
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  35. #19078
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    Default Re: The 'IT ARE TIME' thread

    Place the huvin's door to close the entrance and block the chimney with a round stone which fits more or less perfectly. This will starve the oven of oxygen and kill the vuthelaring stories. It will still be very hot inside but there are ways and means around that problem also.

    If the door looks like I made it with my dumb hands you would be correct as I did
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  37. #19079
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Jens78 View Post
    I don't know the criteria for this thread, but Swambo's chicken curry - wow...
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    Criteria is anything lekker. Usually things made on the fire, but is is winter, so anything goes.
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  39. #19080
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    Default Re: The 'IT ARE TIME' thread

    With the leftover sourdough used for the pizza bases, form some broodjies.
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