Wayne Potgieter Posted January 16, 2014 Author Posted January 16, 2014 What is the name of this place. I mentioned it to my joburg family and they are wanting to knowwdw11-13 Its in dunkeld forkie 1
forkie Posted January 16, 2014 Posted January 16, 2014 dw11-13 Its in dunkeldThat menu. Wow I may fly to jhb just so you can take me there Kranswurm and Wayne Potgieter 2
Wayne Potgieter Posted January 16, 2014 Author Posted January 16, 2014 That menu. Wow I may fly to jhb just so you can take me there done deal.
Wayne Potgieter Posted January 16, 2014 Author Posted January 16, 2014 Just give me a bit of notice...you gotta book a few weeks in advance.
forkie Posted January 16, 2014 Posted January 16, 2014 Just give me a bit of notice...you gotta book a few weeks in advance.cool
the nerd Posted January 16, 2014 Posted January 16, 2014 Best thing ive got for me kitchen is the knife my parents bought me, there are no words to describe how it changes the experience Wayne Potgieter 1
Wayne Potgieter Posted January 30, 2014 Author Posted January 30, 2014 Anyone wanna join me for this? Willie2011 1
V12man Posted January 30, 2014 Posted January 30, 2014 (edited) Anyone wanna join me for this? I would like to, but I am committed to other things that day. We (wife and some mates) had a great evening with this crowd the other night - good if you like oriental food. https://www.facebook...ekitchenspaceza Edited January 30, 2014 by V12man Wayne Potgieter 1
forkie Posted February 10, 2014 Posted February 10, 2014 made home-made chorizo this weekend. I dont have a smoker so I used a smoked gammon shoulder for the meat. Yoh they are nice Wayne Potgieter and Captain Fastbastard Mayhem 2
Wayne Potgieter Posted February 10, 2014 Author Posted February 10, 2014 Made a pulled pork shoulder. It spent 7 hours in the oven. Pulled the bone out. YHum yum yum. Captain Fastbastard Mayhem 1
forkie Posted February 10, 2014 Posted February 10, 2014 Made a pulled pork shoulder. It spent 7 hours in the oven. Pulled the bone out. YHum yum yum.what temp?
Wayne Potgieter Posted February 10, 2014 Author Posted February 10, 2014 what temp?135 Captain Fastbastard Mayhem 1
Captain Fastbastard Mayhem Posted February 10, 2014 Posted February 10, 2014 Made a pulled pork shoulder. It spent 7 hours in the oven. Pulled the bone out. YHum yum yum. OOOOOH. Nice nice! How did you make it? Brined first, or just dry rub? In a marinade? How how how? As you can tell (and already know) I'm somewhat interested in food...
Tumbleweed Posted February 10, 2014 Posted February 10, 2014 Couldn't believe my son had never tasted this before when I cooked it for him last week, and now he asks for rarebit all the time. Simple dish, but soooooo much of yum. Stiglitz86 1
Wayne Potgieter Posted February 10, 2014 Author Posted February 10, 2014 Paprika. Brown sugar. Garlic. Salt. Pepper. Mixe olive oil to form a paste. Marinate for 24 hours. Put in a roasting tin on a bed of onions to keep it off the base of the pan. Uncovered for 6 to 7 hours at 135. Captain Fastbastard Mayhem 1
Captain Fastbastard Mayhem Posted February 10, 2014 Posted February 10, 2014 Paprika. Brown sugar. Garlic. Salt. Pepper. Mixe olive oil to form a paste. Marinate for 24 hours. Put in a roasting tin on a bed of onions to keep it off the base of the pan. Uncovered for 6 to 7 hours at 135. Shot bud...
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