Patensie

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My 2 1/2 yr old freerider contacts are a bit moeg. Time for a change. Got a pair of Freerider pro's. Post-1st ride comments The good: Grippier than the old contacts Much more solid pedalling platform Looks like soles will be more durable than the stealth rubber on the old contacts (that were ripped to shreads) The bad: Hotter, probably less ventilated Toe box a bit tighter, but not bothersomely so.

or look at Orient on amazon. Auto movement from an independent maker. A friend of mine lost his. Found it after a few years in the garden. Gave it a bit of a shake and movement started running. Happy with my blue mako

Potatoes: Foil - blink kant binne. Add a sprig of rosemary and a bit of oil - not really necessary, but adds another dimension. I use medium sized potatoes (smaller = faster cooking) and put it next to the fire (on the wall side of my fireplace) when I light it. Potatoes can handle quite a bit of heat. Give it a turn once or twice to make sure all sides get good heat exposure. By the time I start braaing, I sommer probe them with a fork/knife through the tin foil to test whether they're ready. Never needed to, but if they're not cooked by the time you finished braaiing, nuke 'em in the microwave for a couple of minutes Just take the foil off beforehand

Thanks meneer! My mom got it from a friend who salvaged it before they sold their family farm in the Klipplaat district (if you take the PE - Graaff Reinet road, turn right at Wolwefontein, then take the Baroe road over Mount Stewart, you end up in Klipplaat). It stood on the stoep on my parents farm for probably 10 years and I asked pretty nicely if I could have it. We installed it this winter and it works really nicely now that I figured it out - I did have one or four misshaps where we needed to ventilate the house... turns out you need to manage the airflow fairly precisely!I

Since the vegans are taking over the awesome thread... I felt the urge to post something here. Don't know if using my Welcome Dover to bake bread and make a potjie is allowable on the Braai thread. Tried something different over the week-end:chicken marinated in sumac, cinamon, cumin, onion, oregano, rosemary, garlic and lime juice. Worked nicely. Also had a couple of Patensie chops (potatoes) in the coals. Braaied on citrus wood from the old man's farm.

Baie waar.

i buy all my meat there (except chicken). Consistent quality. And cheaper than the supermarkets or at least competitive. Try their bistro. HUGE portions.

Simply buy a tin of Nomu Morroccan rub (+-R45), bit of oil on lamb ribs, add some rub and a bit of salt & pepper and braai. I prefer to make my own marinades/rubs, but the Nomu stuff are all really good. And as far as I can make out, not too much bad stuff in there.

Night before Ezel Enduro: Carbing Boer & Butcher boerewors & Morrocan lamb rib (nomu rub), and roasted tomato, paprika, chillies and onions - all done in the cobb - with couscous with Turkish apricots and dates. Paired with a few IPAs and some Nederburg Winemasters Grenache. I didn't care too much about presentation...

I didn't finish. Here's my 'race' report: I went there on my own, not knowing who will be there. Only met 2 guys out on the trails and bantered with armpies here on the hub. My social awkwardness wasn't held against me. No one looked down on my little bike (125mm SC 5010 vs 150+ monsters) or my obvious (in)ability - ok i wear flats and my handle bar is the recommended 50% of my height????. All other events i did in the past had the whole xtr>deore nonsence. Not here. Jacques, whom i chatted probably 4 times before walked over and invited me to join a shakedown ride. Philip coached me when i told him I'm at least 7 spanningskakke agter at the start of stage 1. Coenie did a quick race check at 3 - thank heavens, otherwise I'd have gone down there on lockout and kneepads on my ankles. Chris talked me and another newb through the demons of the liaisons to 4. Shouts of speed is your friend at my (admittedly, crawling) start at 4 was encouraging. Stephan hearing my "colourful" language down 4 (how many times can "oes" be repeated in 24mins - i said i was slow, ok & "o oes" (afrikaans for harvest) has a silent "p"). Pieter saw through my brave facade and wisely advised me not to attempt 5. Did i mention 4 is rocky & steep AF?? 5 is even steeper! It was a lekker awesome ride.I now know what RAD means. I have the Ezel tshirt.

ezel gaan nie oor jumps nie. It's one big tech section. I'll show you the sections we have up in the blue gums that's like the rocky sections of 2. But don't tell the trailfund, they'll just come burm it down.????

definitely. Problem is that every nearby trail seems a bit dumbed down after riding 4. Don't know why...

4 yrs ago I had my first ride at Eselfontein. As we cycled past the gate, the iride guys stopped us & asked for the code. They (Dan) told me they're looking at the enduro stuff. The next I read was the report of the 1st Ezel & it became a goal. Myles' report last yr helped me make up my mind to attempt this year. I recon i finished dead last. There's a 9 min gap between me and the next rider. I did not get up to 5 as that would have been negligent on my part. I know my limits and getting down 4 was already past it. YouTube does not do it justice. We left at 9 and i was back at camp past 16:00. It's a hard day in unaccessable mountains. You must apply limits. The guys & gals that ride this (i walked a lot on 4) CAN ride. Please respect that. They also kuier a hond uit n bos uit. Bliksem, daars nie einde nie!

dis ek...nie trots nie, maar dis ek...

All i know is that cramping while going down 4 was quite an experience. Never swore as much. Never ridden anything close to that level before. Stage 4 for me was goal achieved. There are definitely sections I will walk again, but if i was fitter, it would have been better. It was the toughest event I've ever done and it was awesome. Hopefully I'll be at the next one. I love Ezel

Happy birthday Cpt. Was good to meet. Hell of a day out. There was no way for me to attempt 5. Next time I'm going to be a bit better prepared. Dit was rof...

Same thing happened in Spain: There are lots of Sour Orange trees the streets of Saville. Some Spaniards picked it and sold it in England where the buyers made marmalade (according to my Spanish citrus farming friends).

now don't give me ideas...

O bliksem...

Entered. Sh*t just got real. Totally out of my depth...

Dave Matthews covering

if you can get sprinbok loin or deboned leg, you can't go too wrong. Don't overcook. Try that marinade i mentioned. Marinate for a day or two, salt, pepper coriander while braaing. I'm going to try nomu Moroccan rub on my next attempt.

Got a whatapp message last night - think it appropriate for this thread: Ping Armpies...