Was Alan Carr one of the guests?Quote:
Originally Posted by kingwilly
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Was Alan Carr one of the guests?Quote:
Originally Posted by kingwilly
Quote:
Originally Posted by cyrille
Erm, yes.
Late afternoon solstice visitor in the forest
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Canon 5D lady from Guangdong popped in to sample my citrus
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I did the snagalicious honours on a sultry hot summers evening
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She is the first person who has ever taken a photo of their snag before eating it.
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She was covered from head to toe in love hearts
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Having not yet mastered anything presentable on the joanna, I broke out my old faithful
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It was a feast of 2 courses as she had also brought home made dumplings
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I presented an array of what I thought were sophisticated Chinese-looking dipping options and she said she preferred tomato ketchup
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It was only then that I had my eureka moment with Chinese pork dumplings.
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I have never understood what was good about them but they are actually just small ornately shaped Chinese sausage rolls and tomato ketchup reveals the secret and lights them up
I tried using the force to get her to take her Cinderella slippers off
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But to no avail as we awaited Jupiter and her 4 moons which kept hiding behind passing clouds
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My guitar serenade was not enough at the end of the evening to promulgate my best laid plans as she bid me adieu so I sent her on her way with an Agapanthus blossom
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While I retreated to my balcony to contemplate my soggy and cooling dumplings and work on a revised strategy for a further tactical assault
Just a simple BBQ of a couple of steaks for dinner, assisted with a medicinal dram of whiskey.
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Sides included schrooms, broccoli and potato au gratin.
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The Chinese wet market had live crabs and fresh squid yesterday, so we bought some of both. First time I’ve seen fresh squid here. Flown in via Mozambique. Not yet unpacked from the box they’d been flown over in.
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2kg of live crabs and a kilo of squid came to approx $50; not bad all considered.
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Already had some T bones ready for dinner, so crabs were packed away for tonight’s dinners, and figure steak and squid will work as a kind of surf and turf.
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That’s a lotta protein.
And served.
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Looks like a lot of great food there.
:cool:
Steak is overcooked.
:)
Quote:
Originally Posted by bsnub
I prefer it rare, but unfortunately I was cooking for others that don’t.
1st BBQ of 2026 with a Xhosa lady from the shadow of Table Mountain in the Cape
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The bees get rather excitable when the smoke starts a'blowin
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I thought I would try a slow smoker cooking BBQ technique for some beef cuts
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They had been marinaded in honey soy for a few hours so were a tad tenderised
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I managed to get crispy edges on the second round without drying out the cut which was a fine balancing act
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The red meat got Miss Xhosa's party started as dusk drew its crepuscular cape across the forest canopy
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The combination of red meat and beer brought out the African warrior in her...
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And the battle was fought and won as the last embers of sunset faded
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Spatchcocked chickens. I foolishly walked away for a minute and the flare slightly overcharred the skin. Inside was fine.
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with refreshments.
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That's what happens with chicken, the fat rendering out of the skin is always problematic.Quote:
Originally Posted by kingwilly
I usually put the coals on one side, the chicken on the other so the chicken is never directly over the flames for just that reason. By the time you've tossed out one beer and gotten another, it's too late.
That’s more or less what happened. I was smoking them to the side with lid on but wanted some char. So flipped them over, the coals looked low, and went inside for a minute, back back out to a raging inferno.
Sunday was better. Had some friends over so fired up the Weber and the Kamado Joe. Crays, satay & a roasted side of beef.
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Fruit platter starter for a BBQ with the mysterious Signorina Sulawesi who I met at Cooly Rocks On
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The flames were still licking so I accidentally charred the edge of one of the steak slices but the lass was game
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I thought I would go a touch posh and use Turkish Pide bread to give the snags a touch of clarse
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The Turkish touch was the clincher and by the time the stars were twinkling down from the firmament the coals were not the only thing that was red hot
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We toasted ten little pigs in the winter air with fresh logs to keep the wolf from the door
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She had to hie herself away before her MG turned into a pumpkin as she had work the next day so I offered to drive her to the gate as an act of gentlemanly companionship
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As I was walking back through the forest in the dark a Powerful Owl gave me a hoot as I darkened the foot of his hidey haunt.
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Not my photo. They are freaky fookers with their small hawk-like head, long tale and huge fingers and claws.
Your bunions need attention
Good lord.Quote:
Originally Posted by NamPikToot
^^^ Nice bird, Looper!
Is she 85? Or just had a hard life washing dishes on the side of the road everyday with petrol?Quote:
Originally Posted by Mendip
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that's put me right off my chicken feet
Signorina Sulawesi is a somewhat seniorly 52.
In her defence, she is quite dainty at 5'0" and 45kg while still rocking a reasonable rack.
If this thread is still going in 10 years I will be 67, and a 52-year-old will be considered prime rib by then, so buckle in.
Let’s keep this thread on topic.
BBQ’d rotisserie chicken.
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My mate organised a small braai.
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