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Because its that time of the year...

#1 User is offline   hrothgar 

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Posted 2010-May-09, 10:01

http://debfood.pbwor...-Asparagus-Soup
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#2 User is offline   matmat 

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Posted 2010-May-09, 10:15

I have made something very very similar to this. Possible alterations include cooking in a medium sized russet to thicken it slightly and using sour cream instead of whipped cream to make it a little bit more acidic.
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#3 User is offline   Winstonm 

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Posted 2010-May-30, 15:15

I just tried for the first time pan-roasting - sea bass with onions and mushrooms.

If you haven't tried this cooking technique on thick cuts, I sincerly urge you to do so. It is simple and keeps the cut extremely moist with a great outside sear.
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#4 User is offline   jjbrr 

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Posted 2010-June-14, 16:35

Because it's that time of year....

Can anyone point me in the direction of a recipe for some South African food to celebrate the host nation?

I was thinking I might make a bobotie with yellow rice and maybe a chicken dish if anyone has a suggestion, but if someone recommends something else, I'll probably give it a whirl.
OK
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#5 User is offline   y66 

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Posted 2010-June-15, 05:13

Bobotie and yellow rice? Yebo dude.
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#6 User is offline   y66 

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Posted 2010-June-16, 09:17

The Snow Cone Grows Up

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Got a blender?
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#7 User is offline   matmat 

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Posted 2010-June-16, 09:44

deep fried vuvuzelas.
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#8 User is offline   ggwhiz 

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Posted 2010-June-16, 10:46

Quote

Can anyone point me in the direction of a recipe for some South African food to celebrate the host nation


Another traditional dish is Mashonzha. It is the Mopani caterpillar, cooked with chilli and often eaten with peanuts. It is understandably not so popular with tourists.

Then there is Mabopane Worms.

You might want to stick to the wine.

Since you are unlikely to get a hold of Boerwors, Ostrich or several varieties of Antelope, It's all about the Braai, wood chips, no gas and a typical Braai at a Bridge tournament was a lamb chop, small steak, BoerWors and a bunch of veggie dishes as the one you described.

There is a heavy Indian influence too and most had a seperate pot luck Halal menu.
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#9 User is offline   y66 

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Posted 2010-July-18, 07:57

What is Nordic food?

Rene Redzepi talks about this, what he likes about food and cooking and what it's like to be a chef at an influential restaurant in Copenhagen.
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#10 User is offline   Gerben42 

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Posted 2010-July-19, 07:52

Quote

Since you are unlikely to get a hold of Boerwors, Ostrich or several varieties of Antelope, It's all about the Braai, wood chips, no gas and a typical Braai at a Bridge tournament was a lamb chop, small steak, BoerWors and a bunch of veggie dishes as the one you described.


Boerwors: check
Antelope: check
Ostrich: still on 'to do' list.

will keep you posted *g
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