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Post by cjm on Nov 17, 2013 20:28:07 GMT
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lahna
Junior Member
Posts: 68 
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Post by lahna on Nov 18, 2013 10:16:09 GMT
...en Blutwurst. Nou is seisoentyd vir Blutwurst en my man eet elke Donderdag 2 daarvan.
Ek gril my dood, ook vir pens en pootjies.
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Post by Trog on Nov 18, 2013 13:06:57 GMT
There’s almost nothing there I wouldn’t eat. It’s only brain and heart I’d give a miss – unless I’m very hungry.
Tongue is a delicacy.
Oxtail these days is just about the most expensive meat you can buy. (Making some tonight, in fact. For tomorrow night.)
A well made steak and kidney pie is the best of all possible pies, as far as I’m concerned.
Peri-peri chicken livers is a favourite of mine, and calf’s liver can be right up there with the exotics, such as shrimp and lobster. (I dunno if it was a South African thing, maybe we got it from the British, but the old people used to boil liver for about half a day, until is was gray with the consistency and bounce of a Dunlop tire. To cook liver for more than a minute should be a capital offence.)
The traditional South African use of tripe is as a Cape-Malay style curry, which I’m partial to. Having a quick look around at what the Italians, Spanish, Mexicans and French can do with tripe I’m tempted to hurry home and try out some. Tripe, however, is a slow-cook effort, and benefits from exactly that treatment which is death to liver.
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Post by cjm on Nov 18, 2013 16:48:24 GMT
... The traditional South African use of tripe is as a Cape-Malay style curry... I assume you are talking about brawn (also headcheese?) - Afrikaans 'sult' or 'hoofkaas': The only thing I eat of the unmentionables; mainly I suppose because it is processed beyond recognition. You know this recipe book? www.graffitiboeke.co.za/index.php?page_id=book&book_id=9692 |
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Post by cjm on Nov 18, 2013 16:53:07 GMT
...Nou is seisoentyd vir Blutwurst ... Bedoel jy Kersfeestyd? |
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lahna
Junior Member
Posts: 68
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Post by lahna on Nov 18, 2013 18:26:14 GMT
Nee, herfstyd is slagtyd dan word daar wors gemaak en Metzgete gehou... ...mense gaan sit in 'n Restaurant en eet Allehande vleisgoeters |
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Post by Trog on Nov 19, 2013 8:12:27 GMT
... The traditional South African use of tripe is as a Cape-Malay style curry... I assume you are talking about brawn (also headcheese?) - Afrikaans 'sult' or 'hoofkaas': The only thing I eat of the unmentionables; mainly I suppose because it is processed beyond recognition. You know this recipe book? www.graffitiboeke.co.za/index.php?page_id=book&book_id=9692No, Malay curries are basically stews. Brawn is very much an European thing, made by slow-cooking pig’s head and trotters. In South Africa we also have a curry brawn - I don’t know if they do that in Europe as well. I rather doubt it. I haven’t come across that book, yet. |
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Post by cjm on Nov 19, 2013 8:29:40 GMT
I haven’t come across that book, yet. By the wife of a former vice-principal of Maties. |
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lahna
Junior Member
Posts: 68
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Post by lahna on Nov 20, 2013 21:07:30 GMT
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lahna
Junior Member
Posts: 68
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Post by lahna on Nov 20, 2013 21:09:43 GMT
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Post by cjm on Nov 21, 2013 7:13:32 GMT
Sheep´s head and witblits fundraisers have developed into well attended events locally. People flock to them again and again. I have no idea what the attraction is.
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Post by diebottoebantoe on Dec 7, 2013 8:41:44 GMT
Offal is great when scrubbed properly. If not it stinks.
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Post by diebottoebantoe on Dec 7, 2013 8:51:00 GMT
By offal I mean the stomach part.
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Post by cjm on Dec 7, 2013 12:43:10 GMT
Offal is great when scrubbed properly. If not it stinks. Some people say they only eat it if they know by whom it has been prepared. |
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Post by amatambo on Jan 12, 2014 11:24:54 GMT
I partially grew up on a farm and my stepdad used to slaughter his own sheep - now, let me emphasize that they were SHEEP that grazed freely for a long time, hence they tasted like mutton SHOULD taste!!!! The same with chickens - not the battery-raised birds of today - a chicken should also be left for at LEAST a year or more to fend for itself by scratching and pecking for titbits, by being given a handful of mealies each day, and hens also get a ration of laying-meal. Those matured sheep and chickens were to almost die for when cooked with nothing more than a sprinkling of salt and pepper - and to add to that, done on a wood or coal stove (we never used coal on the farm - there was enough wood for AFrika on our farm).
Anyway, back to the "Afval" as we knew it - the head, stomach and trotters were cleaned VERY thoroughly (two of our Swazi kitchen staff were experts in that art); all the outside meat was cut off as was the tongue; the head was sawn open to extract the brain, this being tied up in what we called the "blaarpensie" with a piece of string - a section of the tripe that was formed like a largish "bubble" and with a "pattern" like irregular circles on it. So this, along with the trotters, the spleen, stomach, meat from the head, kidneys all went into the potseasoned with salt and pepper and slowly simmered for hours until so tender that the meat literally fell off any bones. Oh, before I forget, there are glands between the toes of the trotters that were also removed by cutting them out. And this served with rice was - in our opinions - food fit for a king!!!
Ja, toemaar, julle jonger geslag - gril maar as julle wil, maar afval, enselfs gebakte skaapkop IS koningskos!!!!! O, en moenie die marog en I-khowe ('n tipe wilde smapioen wat NET groei waar termietneste te vinde is - absoluut hemels - oh, for just one more meal as described above........
And I AM serious - no kidding!!!
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