Ed-Zulu

The most common type available in supermarkets are the Eureka and the Lisbon lemon The other variety is the Cape Rough, has a soft knobbly skin and not common at all in the trade

Question to fellow chippies = the cheapest local 12mm pine ply (interior) comes in at R485/sheet, rather expensive. What do you pay in your respective areas for 12mm ply?

NOW WE TALKING!

Walking, no brands starting with E

Hy het daai "beeshaas" net betyds van die kole gehaal!

check that steak my bru!

I'm sure whether medical aid or not she would still be critical, but your point is spot on. That's a fine hospital she finds herself in, Gov Hospital ICU is better equipped and manned than most private hospitals, its the recovery wards where the problems start.

No, Audi TT going too fast, thought you were an atheist?

I do a similar thing with big rump steaks - the ones you do so you can cut in strips and drag through salt and piri-piri sauce while sucking on beers; I make the fire (with wood - sekelbos or doring preferably)as hot as possible = put the steak on for 3min each side and take off to rest away from heat. 10-15mins (depending on whether the convo is intense or not) later I put it back on the same fire, 2mins each side, take off and start cutting in strips and enjoying

https://youtu.be/bcEqaHu47jY

Just for the record, I'm a huge Landie fan, drove a '98 TDI for a long time.

That's why the SAS are so good at getting back to their vehicle, they just follow the oil leak

Fond memories of hunting those down at the bottom of beer fridges all over the highveld at bargain basement prices

I have a buddy who finds himself in the Netherlands Antilles, town called Phillipsburg. He lived on a yacht with wife and two kids. He reported early this morning that they were hit hard, they lost their 45' yacht. The little hotel they living in was virtually destroyed though still standing in parts. They are soaked and have been for more than 24 hours dressed in their foul weather gear! They sailed to St.Martin for better protection against the storm, but she was a mother.

https://youtu.be/EgUg4yOLHLo Sent from my iPhone using Tapatalk

Cap and peak = I use cap for running when the sun is high, peak for early morning work Would be cool if the numbers allowed both

All that effort to make a bent lamination and not floating it is what irritates me, never mind the cheap k@k brackets

I was definitely going to give my first Comrades a go next year, but the piriformus muscle niggle I have is not clearing up fast enough to give me confidence to commit. What is realistically the latest a novice could start preparing?

Dean gave you the breakdown, here's the reality = C-grade is a cornered market dominated by the big biltong makers, you'll pain to get some, but not entirely impossible. Try establishing a contact at the big wholesalers like Boxer or whatever your C&C's are called down there, they'll put you on call, but you'll need to race for it as every other biltong freak is racing for it. Here's a winner; get a few mates together, go directly to source and order a 3 yr old ox which walked the paddock. Hang for 6 weeks then process. Yes, it's somewhat expensive the 6 weeks hanging bit, but you will not taste wors like that ever in your life or any other cut for that matter. I'm salivating just thinking about the short rib never mind the wors

Korean Boerie, just gooi some kimchi

Nicely said: Mayweather needed three rounds to take McGregor’s measure before spending the next seven walking him down and closing the show with a 10th-round knockout. Vegas is a town built on suckers and dreamers and there were no shortage of either in the desert for a fight that’s expected to threaten the all-time revenue records set by Mayweather’s megafight with Manny Pacquiao two years ago.

Netflix doccie called "Barbeque" - nothing profound but it does work as an appetiser especially one part where they cutting smoked brisket

Fanie, ek lees en lees en wag vir die punch line, maar nee, dis toe 'n regte egte restaurant waar jy nie weer gaan eet nie

And you're quite right, the Irishman was light on his feet and did connect quite often and once or twice he did rock Mayweather, it was expected in the early rounds. If you look at the fight ever again, have a look at how many times McG (basically from the start) he stands exposed, hands too low, right hand extended too far forward (that's his jabbing hand being a southpaw) a really poor boxing stance. Why Mayweather did not take advantage of it earlier I probably know.? McGregor lacked basic center ring tactics, not forcing Mayweather into his left hand. What I'm trying to say is this, and I'm also not trying to teach you or diminish your observations, I'm sure you understand, but McGregor is a poor boxer. He was poorly prepared, he lacked stamina and he had no plan other than trying to out-fight Mayweather as soon as possible, which did not work at all. This was a great show in the vein of the WWF, huge money was made and paid to two very undeserving fighters.

McGregor has terribly bad habits he picked up in UFC that caused him great difficulty in this match, the glaring one being him not keeping his hands up and elbows closed. He was open to the face and body from the get go, Mayweather toyed with this guy according to the script, keep him alive to round 10!