Stiglitz86

Have you read the graphic novel, the series deviates alot from the graphic novel but its not bad.

So my problem with low baller`s is that I have done my research and know what the market value of my second hand bicycle is and then placed it for sale for close to market value, yes my price is R400 higher than what I am willing to settle on but that`s because if you state your settling price people will try and get your price lower, so hence the room for negotiation. I have just had someone offer me half of my settling price if they collect it today? WTF! I sorry I might not have ridden the bicycle in the last year as road riding in Gauteng has become too unsafe but I am not in such a hurry to sell it that I would accept it for half its value.

I am O+ and always willing to contribute a few pints...

All the best for a quick recovery Tumbles...

Soon we will be able to ride electric dirt bikes where we ride MTB`s...

Abit of a punk rock vibe...

Any hunters wanting to sell some of their game meat this year let me know..... Just bought a hind quarter of a blesbok from a work mate for R 22 a kg(Willing to buy it on the bone as I butcher it myself). Biltong has been polished already only have some stewing/currying meat left...

Is you employer to be in NZ looking for an accountant by any chance??? (I am taking a chance here ) I am looking to immigrate too, but finding a job that will assist with the immigration process is not easy....

@ Myles & Frankie - my cured pork belly has been in my biltong dryer for almost 2 weeks now(tomorrow will be 2 weeks exactly),I have however noticed a little bit of white colouration on one or two edges, its not slimy or powdery. It looks like the white that appears on biltong if you have over salted it and dried it out for to long(Really dry over salted biltong). Anyclue as to the cause of this, is this safe, it looks dry or has the meat spoilt? Your input is greatly appreciated....

Lunch - Small basic salad(Lettuce, onion, tomato & 1 slice cheddar cheese diced), half a tin tuna and one teaspoon mayo + 1 rice cake...... Snack - 1 x Chopped up carrot, 1/4 chopped up cucumber and 3 x baby cabbage leaves... O and 1 x Apple...... Wow my lunch sounds as depressing as it looks.....

Two chicken drum sticks and 4 thin slices of roasted butternut with skin on. Snacks during the day are 1 whole carrot and 1 stem of celery, one apple and two small plums.....

2kg like Myles - R 25 rondellas..... Gonna last me years.... I need to go back and look for the Prague powder #1 though....(I hate their shop, always walk out with more than what I intended)...

So I went to Crown in modderfontein and bought some Prague Powder... All I could find is the Prague Powder #2(has Sodium Nitrate & Sodium Nitrite) which is for dry curing, I was also looking for Prague powder #1 for a wet cure as I would like to make my own Corned beef and Pastrami. @ Myles have your made corned beef or Pastrami? O my Pancetta is curing in the fridge and will be hung on Saturday Morning....

Thanks.......

@FrankieKnuckles - Would using a homemade Biltong dryer(Black box with lightbuld and computer fan) work for hanging and drying the Prancetta? If yes how long would you leave the lightbuld on for?