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Lekker man
Sonja Herholdt for him.Lekker man
Was about to post a fitting album link, then I realised I have no idea of how old you are
So Jack Parrow 10 years ago, Modern talking of Chris Blignaut?
You're in the Cape province? Burn that motherfucker. It's those huge spiders you okes have. Seen it at my sisters house. Nee fok. Brand. Fire.On a totally different subject, I found this spiders egg sack outside my bedroom. It’s large, a good lemon size. Wondering whether to terminate or wait and see what emerges.
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Warrefok? Did you smoke that schit?Tripping off my tits
Tonights braai might be the last one
See you gents again next year again February 2024![]()
Ja jong. I think okes fcking up meat were born from a semen and feces mix. Maybe his mother were fcked up the bum.My Local Spar has the extraordinarily talent of producing only kak, en ek bedoel kak, biltong and droëwors.
No idea how they manage it and they keep changing too, the last droëwors I bought there is somehow very wrinkled like its been in the bath too long, and is filled with what some meat that's now like wet powder.
Someone donated a whole Kudu to them November last year, guess what's still on the shelves.
Problem solvedOn a totally different subject, I found this spiders egg sack outside my bedroom. It’s large, a good lemon size. Wondering whether to terminate or wait and see what emerges.
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Or worse, if thats how they like it.Ja jong. I think okes fcking up meat were born from a semen and feces mix. Maybe his mother were fcked up the bum.
I just use butter. Ghee is basically clarified butter. It doesn't burn like butter. But for this recipe, butter is fine.Ghee and Kasoori Methi are zulu to me too
Do you use ghaye instead of ghee in your recipe?My recipe is basically the same, I also use a 50g pack of tomato paste and a packet of ground almonds. No sugar in my recipe, if you fry that tomato paste it actually becomes sweet.
That is why I only buy at my Butchery.My Local Spar has the extraordinarily talent of producing only kak, en ek bedoel kak, biltong and droëwors.
No idea how they manage it and they keep changing too, the last droëwors I bought there is somehow very wrinkled like its been in the bath too long, and is filled with what some meat that's now like wet powder.
Someone donated a whole Kudu to them November last year, guess what's still on the shelves.
This is biltong we bought from our Spar last month. It was literally cooked meat. It was soft and I could break pieces off with my fingers. Tasted something between roast beef and spoiled meat. Took both pieces back(R380) and their excuse was they forgot the heaters on. WTFMy Local Spar has the extraordinarily talent of producing only kak, en ek bedoel kak, biltong and droëwors.
No idea how they manage it and they keep changing too, the last droëwors I bought there is somehow very wrinkled like its been in the bath too long, and is filled with what some meat that's now like wet powder.
Someone donated a whole Kudu to them November last year, guess what's still on the shelves.

My wife when she goes weekly grocery shopping. Better than nothingWho buys biltong from a spar??
Nee man. Sies.
One day take a detour, through Rustenburg. Plenty decent biltong shops. Can stop for a beer.My wife when she goes weekly grocery shopping. Better than nothing