hrothgar Posted May 9, 2010 Report Share Posted May 9, 2010 http://debfood.pbworks.com/Another-Asparagus-Soup Quote Link to comment Share on other sites More sharing options...
matmat Posted May 9, 2010 Report Share Posted May 9, 2010 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. Quote Link to comment Share on other sites More sharing options...
Winstonm Posted May 30, 2010 Report Share Posted May 30, 2010 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. Quote Link to comment Share on other sites More sharing options...
jjbrr Posted June 14, 2010 Report Share Posted June 14, 2010 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. Quote Link to comment Share on other sites More sharing options...
y66 Posted June 15, 2010 Report Share Posted June 15, 2010 Bobotie and yellow rice? Yebo dude. Quote Link to comment Share on other sites More sharing options...
y66 Posted June 16, 2010 Report Share Posted June 16, 2010 The Snow Cone Grows Up http://graphics8.nytimes.com/images/2010/06/16/dining/16icespan-1/16icespan-1-articleLarge.jpg Got a blender? Quote Link to comment Share on other sites More sharing options...
matmat Posted June 16, 2010 Report Share Posted June 16, 2010 deep fried vuvuzelas. Quote Link to comment Share on other sites More sharing options...
ggwhiz Posted June 16, 2010 Report Share Posted June 16, 2010 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. Quote Link to comment Share on other sites More sharing options...
y66 Posted July 18, 2010 Report Share Posted July 18, 2010 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. Quote Link to comment Share on other sites More sharing options...
Gerben42 Posted July 19, 2010 Report Share Posted July 19, 2010 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: checkAntelope: checkOstrich: still on 'to do' list. will keep you posted *g Quote Link to comment Share on other sites More sharing options...
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