Helpmytrap Posted June 11, 2013 Share Okay, quick straw poll. How do you cook your omelettes? Browned or unblemished?Unblemished. Tumbleweed 1 Link to comment Share on other sites More sharing options...
Neg Posted June 11, 2013 Share the missus did the same on Sunday. Nothing "Relations" is/are better than gluwein in front of the fireplace when a cold front hits. fixed... MTBc 1 Link to comment Share on other sites More sharing options...
martinsnyman Posted June 11, 2013 Share Hahahaha! Awesome thanks! I was thinking I should harvest some in Delta park...When you get that guinneafowl, here is an awesome recipe! Throw the following in a three leg potjie on the fire: 2x Chopped tomatoes1x Celery stick - chopped1x Med onion - chopped2tsps lemon juice1tsp salt1tsp black pepper2l chicken stock Brown all the ingredients and then add the stock and the Guinneafowl. Place a large rock on top of the guinnea fowl to make sure it remains submerged in the stock.Boil for three hours. After three hours, throw the guinnea fowl away and eat the rock, the rock will be more tender than the guinnea fowl. Wayne Potgieter 1 Link to comment Share on other sites More sharing options...
Vetseun Posted June 11, 2013 Share When you get that guinneafowl, here is an awesome recipe! Throw the following in a three leg potjie on the fire: 2x Chopped tomatoes1x Celery stick - chopped1x Med onion - chopped2tsps lemon juice1tsp salt1tsp black pepper2l chicken stock Brown all the ingredients and then add the stock and the Guinneafowl. Place a large rock on top of the guinnea fowl to make sure it remains submerged in the stock.Boil for three hours. After three hours, throw the guinnea fowl away and eat the rock, the rock will be more tender than the guinnea fowl.hehe that is very funny Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted June 11, 2013 Share When you get that guinneafowl, here is an awesome recipe! Throw the following in a three leg potjie on the fire: 2x Chopped tomatoes1x Celery stick - chopped1x Med onion - chopped2tsps lemon juice1tsp salt1tsp black pepper2l chicken stock Brown all the ingredients and then add the stock and the Guinneafowl. Place a large rock on top of the guinnea fowl to make sure it remains submerged in the stock.Boil for three hours. After three hours, throw the guinnea fowl away and eat the rock, the rock will be more tender than the guinnea fowl.guinnearock. Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted June 11, 2013 Share guinnearock. That's a foul recipe. Pants Boy 1 Link to comment Share on other sites More sharing options...
DJR Posted June 11, 2013 Share When you get that guinneafowl, here is an awesome recipe! Throw the following in a three leg potjie on the fire: 2x Chopped tomatoes1x Celery stick - chopped1x Med onion - chopped2tsps lemon juice1tsp salt1tsp black pepper2l chicken stock Brown all the ingredients and then add the stock and the Guinneafowl. Place a large rock on top of the guinnea fowl to make sure it remains submerged in the stock.Boil for three hours. After three hours, throw the guinnea fowl away and eat the rock, the rock will be more tender than the guinnea fowl. The secret is to make sure you have a young bird. You can tell by looking at the colouring of the head. The less purple it is and the smaller the helmet, the better. Another way to check is to pick the bird up by the tip of its' beak. It should bend just a little bit, indicating a young bird. Those will be tender. The old ones will be tougher than that rock. Slow casserole type cooking works wonders for guinnea fowl. Red wine helps too. I like them with Maroccan type spices. The tough old birds work better in a pie with half chicken added for the fat content, otherwise your pie tends to be tough and dry. Link to comment Share on other sites More sharing options...
marko35s Posted June 11, 2013 Share Talking about mayo, any of you have a recipe for some creamy mayo? 20 ml white wine vinegarA little ground black pepper2 teaspoon of english mustard1 teaspoon of sugar Half a teaspoon of Salt Mix for a few seconds with an electric whisk.Then add 2 egg yolk and whisk again until it starts to thicken slightly (leaves lines in the mixture)Gradually add oil while mixing until you hit the consistency you want.If it starts to split just add a teaspoon or two of boiling water and it should sort itself out. Takes about a minute, tastes better than Hellman's and costs about a tenth. Helpmytrap 1 Link to comment Share on other sites More sharing options...
flymango Posted June 11, 2013 Share That's a foul recipe. I thought it was a feather in his cap. Link to comment Share on other sites More sharing options...
marko35s Posted June 11, 2013 Share Seems I am in the minority when it comes to omelettes!But at least you have good taste Tumbleweed 1 Link to comment Share on other sites More sharing options...
Pieter1 Posted June 11, 2013 Share I check Masterchef is back on. I wish they would have got new judges. Link to comment Share on other sites More sharing options...
M L Posted June 11, 2013 Share The more I read this forum the more I notice how much interests cyclists have in common. Keep up the good work guys Link to comment Share on other sites More sharing options...
Joeboy69 Posted June 11, 2013 Share I have an entry level ice cream machine which I use every weekend to make a bout a litre ice cream. Mostly choc or coffee but have started playing around with adding orange or peppermint liqueur. I'm quite sure it can make sorbet, don't have the little book anymore so can't check for you ... Worthwhile gadget though ! Link to comment Share on other sites More sharing options...
Helpmytrap Posted June 11, 2013 Share I have an entry level ice cream machine which I use every weekend to make a bout a litre ice cream. Mostly choc or coffee but have started playing around with adding orange or peppermint liqueur. I'm quite sure it can make sorbet, don't have the little book anymore so can't check for you ... Worthwhile gadget though !Make some Pistachio and I'll drive over to taste it for you. Link to comment Share on other sites More sharing options...
marko35s Posted June 11, 2013 Share I have an entry level ice cream machine which I use every weekend to make a bout a litre ice cream. Mostly choc or coffee but have started playing around with adding orange or peppermint liqueur. I'm quite sure it can make sorbet, don't have the little book anymore so can't check for you ... Worthwhile gadget though !Where did you get that? Link to comment Share on other sites More sharing options...
johannrissik Posted June 11, 2013 Share A bit off-topic, but anyone made one of these ? http://b.vimeocdn.com/ts/426/597/42659770_640.jpg Link to comment Share on other sites More sharing options...
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