What ya eating?

[denel]

Dried meat recipes are a dying art in northern area's because as I mentioned earlier, there's a wide fresh meat supply throughout the year. Northern area's have culinary roots in Pamir and Tibet hence there's much similarity. Best Yak meat is still brought in by the nomads from Tajikstan because imports from Ladakh have almost come to a halt.


How I wish we were neighbors. I would harass you and probably end up getting a restraing order lol.


Damn that looks mouthwatering good. Let it ripe in the sun for a few weeks to get best result.
Btw I don't see any seeds that form the basis of any pickles in the subcontinent, i.e. mustard seed, fenugreek seed and fennel.


I buy them ready made from the Moroccan shop as we don't have enough sun here to preserve it properly.

no worries, man i have unannounced visitors who dont go without eating a meal. This is easy stuff. However making kudu biltong - that is around 300kg of meat to cut up is no joke.

nie, you dont need sun for the moroccan preserves; it must be done without sun.

Simple - sterilised glass jar; yellow lemons, layer one of sea salt (not iodised), cut the lemon 3/4 way thru, add salt between - lets say 4 lemons to one layer press down; add salt on it - just 1 tablespoon; then repeat until to the top; then add lemon juice and if any no more; just add sterilised hot water to the top' close the lid; shake it up and put in cool place; from ever 2nd day just shake it up; that is all. anaerobic fermentation will do the rest.

 

[Nilgiri]

Man i remembered you; made aprox 3 periperi chickens the other day. All went down by people visiting hands down compliments.

Another thing we make here is mielie pap. It is made from corn meal, in hot boiling water, put salt, then start to add corn meal and keep on stirring until it becomes thick. This is our regular staple plus meat/veggies. To go with it, we have onion, tomato, periperi pepper, garlic thick stew to accompany it; or we can add baked beans into it as well with red peppers. attached that photo.

Give that receipe a try; you wont eat any other marinated chicken again. Vinegar and lemon combination is key.

this is last attempt at making mango pickles - came out good.

View attachment 568001

View attachment 568002

Not sure guys, been doing a lot of lemon preserves - moroccan style. works well. Hoping if this works, may just go a bit of commercial preserves.


South african cuisine is very unique; it is a melting pot of dutch, javanese, sub-continent, portugese influences; we take and assimulate. For a foodie, this is a paradise to be in.

Is nando peri peri sauce any good? I see it in grocery store here from time to time, never tried it yet.

 

[denel]

Is nando peri peri sauce any good? I see it in grocery store here from time to time, never tried it yet.

It is very very good. I have grown up with it here but we are very spoilt with the tonnes of sauces galore we have in South Africa - everything and anything a sauce is made - peach/apricot/apple/orange/dates/tamarind etc etc; but if you want to make it yourself; it is very easy. I prefer home made one - more potent vs what they do in that sauce. Best one from Nandos is their Extra Hot one; but if you are not that way inclined use the Medium or Garlic/Herb.
I dont think you get wellingtons there; it is a local brand.

 

[Zee-shaun]

@Zibago , please share some of your food pics with us.
Haleem maybe?

 

[Zibago]

@Zibago , please share some of your food pics with us.

Nah bruh am in bed right now playing modded skyrim

 

[Pakhtoon yum]

No, dont use nandos sauce at all. not required.

Yes, periperi taste is very distinct; it has a floral note with heat. Hence one way to get around is to add paprika plus cayenne; it will be close enough. I just had dinner with dried peri-peri.

nandos is a rip off. Dont use their sauce in the marinade it is not required and you will not appreciate the actually braai'ed chicken. It is over powering.


Personally, i no longer use nandos here; you will go crazy if you ever come this side of the world in terms of sauces especially periperi or braai sauces; entire rows upon rows with tonnes of different brands. I now use Wellingtons here or Zulu is also good. But best sauce for peri-peri is from Malawi - Nali sauce - man you better be near a toilet at night as it will hit pretty hard.

https://en.wikipedia.org/wiki/Nali_Sauce


it is great; keep it up.

At least it is a difference chill session here.


I forgot; when you put the chicken in the marinate; just let it sit over night in the fridge; I use a stainless steel pot and cover it to let it do the magic. When you braai, use a brush, dont throw that marinate away; every few min after you turn, you spread it over it.

Let me know. I can guarantee you will never eat Nandos again. This is the correct periperi way vs Nando's quasi way which puts sauce at the end.

Also, i make my own peri-peri sauce:
1 entire bulb of garlic
1 lemon - take out juice and pulp
1 cup of white vinegar
3 tablespoons of regular veggie oil - DONOT USE OLIVE OIL - it will go bitter
1 yellow onion
1 tablespoon of salt
1/2 teaspoon of sugar
10 peri-peri peppers or you can substitute of thai chilli (red ones)
1 1/4 bell pepper
1 teaspoon of black pepper
2 tablespoons of paprika

Mix up the ingredients into a blender; if you use on marinade then just use it as is; but for sauce; you need to put into a pot; let to come to a boil and cool down; put in a bottle.

That is all. Other also will put in a bay leaf when they are boiling.

I am definitely going to give this a try some time this week. IlkI'see if I can find that chill powder here.

I just experimented with lassie and it was amazing. I added 3 different fresh herbs (mint, basil and another species of mint, but not really mint), salt and sugar then blended it, till it was all homogeneous. It was amazing.

Nah bruh am in bed right now playing modded skyrim

Weeb, btw do u play war thunder?

Dried meat recipes are a dying art in northern area's because as I mentioned earlier, there's a wide fresh meat supply throughout the year. Northern area's have culinary roots in Pamir and Tibet hence there's much similarity. Best Yak meat is still brought in by the nomads from Tajikstan because imports from Ladakh have almost come to a halt.


How I wish we were neighbors. I would harass you and probably end up getting a restraing order lol.


Damn that looks mouthwatering good. Let it ripe in the sun for a few weeks to get best result.
Btw I don't see any seeds that form the basis of any pickles in the subcontinent, i.e. mustard seed, fenugreek seed and fennel.


I buy them ready made from the Moroccan shop as we don't have enough sun here to preserve it properly.

It already died in kpk, apprently people of kpk used to make wine too. I should probably visit gilgit and steal some recipes

 

[Zee-shaun]

Nah bruh am in bed right now playing modded skyrim

Well eventually you'll wake up and wanna have something to eat .
Share it

 

[Zibago]

Well eventually you'll wake up and wanna have something to eat .
Share it

If you insist
Kabuli beef palao

 

[Zee-shaun]

If you insist
Kabuli beef palao
View attachment 568137

Looks yum. Nice long grain rice. It's either sela or basmati, both taste great. My bet is on sela rice

@Dubious loves mewa in rice

 

[Zibago]

Weeb, btw do u play war thunder?

Not religiously I kind of just played it once and deleted it
Open world rpg,s are kind of my thing

Skyrim just has a special place in my heart. I mean it had one of the cheesiest pickup line in history of gaming

 

[denel]

I am definitely going to give this a try some time this week. IlkI'see if I can find that chill powder here.

I just experimented with lassie and it was amazing. I added 3 different fresh herbs (mint, basil and another species of mint, but not really mint), salt and sugar then blended it, till it was all homogeneous. It was amazing.


Weeb, btw do u play war thunder?


It already died in kpk, apprently people of kpk used to make wine too. I should probably visit gilgit and steal some recipes

I doubt you will find but if you have thai chilli - it is pretty close; if there are dried chilli pods - look for Product of Thailand; just hydrate and then blend it up.
However dont get hung up - find the hot cayenne pepper; then add sweet paprika - same effect.

Making more tomorrow - around 5 chickens this time. Just the smoke really messes me up. I cant taste the food until next day; we use cameeldoorn wood or any old wood which is dried for a few months. What do you use to make the braai (our word for grilling on fire).

 

[Pakhtoon yum]

Not religiously I kind of just played it once and deleted it
Open world rpg,s are kind of my thing

Skyrim just has a special place in my heart. I mean it had one of the cheesiest pickup line in history of gaming

View attachment 568172
View attachment 568174

Holy hell....
Never got into it. Last time I heard people talking about it was a bunch of my friends, 6 years ago. Had it updated and progressed because the graphics still look iffy?

I doubt you will find but if you have thai chilli - it is pretty close; if there are dried chilli pods - look for Product of Thailand; just hydrate and then blend it up.
However dont get hung up - find the hot cayenne pepper; then add sweet paprika - same effect.

Making more tomorrow - around 5 chickens this time. Just the smoke really messes me up. I cant taste the food until next day; we use cameeldoorn wood or any old wood which is dried for a few months. What do you use to make the braai (our word for grilling on fire).

Ya we have fresh thai chilies here. I use them all the time, but only a small bit. I'm part of the country that doesnt eat spicy food so if it gets really spicy, it starts to bother me.

You had to rub it in, you lucky duck. Regarding the smoking then we really dont smoke food. Well we Pakhtoons for the Peshawar region dont. Cant say about any of the other regions. Infact we kinda hate the smoke taste. So in Canada I use propane but in Pakistan we use charcoal. I cant find any good charcoal here and it's kinda said, cause their is a world of difference between propane and charcoal.


@Nilgiri do you know where to get good charcoal?

 

[Nilgiri]

Holy hell....
Never got into it. Last time I heard people talking about it was a bunch of my friends, 6 years ago. Had it updated and progressed because the graphics still look iffy?


Ya we have fresh thai chilies here. I use them all the time, but only a small bit. I'm part of the country that doesnt eat spicy food so if it gets really spicy, it starts to bother me.

You had to rub it in, you lucky duck. Regarding the smoking then we really dont smoke food. Well we Pakhtoons for the Peshawar region dont. Cant say about any of the other regions. Infact we kinda hate the smoke taste. So in Canada I use propane but in Pakistan we use charcoal. I cant find any good charcoal here and it's kinda said, cause their is a world of difference between propane and charcoal.


@Nilgiri do you know where to get good charcoal?

Canadian tire usually has OK selection. Can try costcos and even loblaws (and grocery chains if the store is big enough) has from time to time.

 

[Zibago]

Holy hell....
Never got into it. Last time I heard people talking about it was a bunch of my friends, 6 years ago. Had it updated and progressed because the graphics still look iffy?


Ya we have fresh thai chilies here. I use them all the time, but only a small bit. I'm part of the country that doesnt eat spicy food so if it gets really spicy, it starts to bother me.

You had to rub it in, you lucky duck. Regarding the smoking then we really dont smoke food. Well we Pakhtoons for the Peshawar region dont. Cant say about any of the other regions. Infact we kinda hate the smoke taste. So in Canada I use propane but in Pakistan we use charcoal. I cant find any good charcoal here and it's kinda said, cause their is a world of difference between propane and charcoal.


@Nilgiri do you know where to get good charcoal?

I uninstalled a bunch of mods to make loading faster(some mods made loading at every door a 30 second ordeal) but you can spike the graphics up a lot and make even your latest monster rig chug with its 4k textures and animations packs

 

[Pakhtoon yum]

Canadian tire usually has OK selection. Can try costcos and even loblaws (and grocery chains if the store is big enough) has from time to time.

I only find that fake compressed stuff, what's it called again? Like the one that looks like a dumbbell. I cant find the other stuff, maybe it's the place where I am. Btw we dont have loblaws

I uninstalled a bunch of mods to make loading faster(some mods made loading at every door a 30 second ordeal) but you can spike the graphics up a lot and make even your latest monster rig chug with its 4k textures and animations packs

Sadly my laptop, even tho it's new is shizz. So it cant run large games. More of a laptop for uni and office, which is what I mostly use it for.