The 'IT ARE TIME' thread - Page 939





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  1. #18761
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    Default Re: The 'IT ARE TIME' thread

    Fo shure. Hedge knows the moves ekse


    Gordon Blau Hout Kwizine
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  3. #18762
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    Default Re: The 'IT ARE TIME' thread

    Cover with some more foil, onto the black round ting the parcel waais.
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  5. #18763
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Hedgehog View Post
    .. Franks and beans
    We call it cowboy kos. I add kernel corn as well.

    Absolute comfort food.
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  7. #18764
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    Default Re: The 'IT ARE TIME' thread

    Cheers all.
    I took the pics but never posted

    Lightly dusted wings go into hot oil.

    Followed by onion rings

    Friday night takeaways!
    Buffalo wings with chips and onion rings
    Hermie

    Turning Vegan would be a big missed steak!!


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  9. #18765
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    Default Re: The 'IT ARE TIME' thread

    Shiny stuff comes off as everything is cooked. Move to the side and gooi the deksel on to make some mooi moois on the stuff in the tray.
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  11. #18766
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by JeepNewbe View Post
    Cheers all.
    I took the pics but never posted

    Lightly dusted wings go into hot oil.

    Followed by onion rings

    Friday night takeaways!
    Buffalo wings with chips and onion rings
    Ninja again.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

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  13. #18767
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    Default Re: The 'IT ARE TIME' thread

    Sekunjalo

    Pork Wellington with an onyon and Frangelica sous


    Cheers


    Click image for larger version. 

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    Estee = S T = Sean Towlson

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  15. #18768
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Sekunjalo

    Pork Wellington with an onyon and Frangelica sous


    Cheers


    Click image for larger version. 

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    Oh wow
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  17. #18769
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Sekunjalo

    Pork Wellington with an onyon and Frangelica sous


    Cheers


    Click image for larger version. 

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    At this juncture, with a healthy hint of admiration, it must be noted for prosperity or Justin, that I hereby declare this dish to be another ninja move.

    IAT is rocking tonight.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  19. #18770
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    Default Re: The 'IT ARE TIME' thread

    A little bit of piggy, i told you guys 2 months ago how goog those fillets was... Mmm tooo much of nice
    Quote Originally Posted by Riaan van Wyk View Post
    At this juncture, with a healthy hint of admiration, it must be noted for prosperity or Justin, that I hereby declare this dish to be another ninja move.

    IAT is rocking tonight.

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  21. #18771
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    Default Re: The 'IT ARE TIME' thread

    Sorry guy not been thru the whole thread, BUT, looks like its pumping tonight,
    Doing Khalahari prawns & Skilpadjies tonight... Click image for larger version. 

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  23. #18772
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    Default Re: The 'IT ARE TIME' thread

    Mmmmmmmmmmm
    Quote Originally Posted by Estee View Post
    Sekunjalo

    Pork Wellington with an onyon and Frangelica sous


    Cheers


    Click image for larger version. 

Name:	20200703_200524.jpg 
Views:	56 
Size:	21.2 KB 
ID:	578227

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  25. #18773
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    Default Re: The 'IT ARE TIME' thread

    Little bit windy, watch the Dutch oven with Capt. DUVET tonight
    Quote Originally Posted by lekhubu943 View Post
    We call it cowboy kos. I add kernel corn as well.

    Absolute comfort food.

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  27. #18774
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Dudleytheplumber View Post
    A little bit of piggy, i told you guys 2 months ago how goog those fillets was... Mmm tooo much of nice
    Quite right Dudley, in my defence though, pork fillets are not freely available here in my valley so have never considered it to be something to buy and prepare up until a month or so ago. I will have to take a cooler box with on our monthly trip to Debben where ee can shop in real butcheries. Or I must head north and go tune my mate Corrie at Allens Butchery in Hluhluwe what what.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  29. #18775
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    Default Re: The 'IT ARE TIME' thread

    I love that. Hout Kuisine. That is so South African
    Quote Originally Posted by Estee View Post
    Glad I havent lost my touch with the wood dis tings. The round black dingus with a deksel isnt designed for Hout Cuisine but since there is no chakole I had no alternative but to judge the right number of Houts to burn to get the coals required to maintain a constant temp to cook the puff pastry.



    Attachment 578218

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  31. #18776
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    Default Re: The 'IT ARE TIME' thread

    Plenty a Checkers, just up your street
    Quote Originally Posted by Riaan van Wyk View Post
    Quite right Dudley, in my defence though, pork fillets are not freely available here in my valley so have never considered it to be something to buy and prepare up until a month or so ago. I will have to take a cooler box with on our monthly trip to Debben where ee can shop in real butcheries. Or I must head north and go tune my mate Corrie at Allens Butchery in Hluhluwe what what.

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  33. #18777
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    Default Re: The 'IT ARE TIME' thread

    But, but then Allen's... Another Story their goods are Amazing

  34. #18778
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Dudleytheplumber View Post
    Plenty a Checkers, just up your street
    Checkers in my valley is in the mall, a place I will only visit under extreme duress and which will have to be on a Sunday morning when there is time in my busy days, which I can't see myself doing. But point taken, it is available and I am not looking for it actively.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  35. #18779
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    Default Re: The 'IT ARE TIME' thread

    Nkuku and veg looks like it are ready.
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    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  37. #18780
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    Default Re: The 'IT ARE TIME' thread

    Pork fillet is inexpensive but like most pig products extremely versatile and allows one to explore a myriad of possibilities.
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