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Question of the Day: What's the most interesting small town you've visited in South Africa?
Eisbein
- Thread starter porn$tar
- Start date
Ou grote
Honorary Master
Of course you are
So ... Gaborone .... do you speak some Tswana?
I think he's Skeptik
blunomore
Honorary Master
Ou grote
Honorary Master
No.
I'm not sure who or what Skeptik is. A search on "Skeptik" gave me 320 results though.
(We are drifting away from the piggy cooking)
Last edited:
blunomore
Honorary Master
The language is Setswana.
The names of the indigenous languages - except Afrikaans - all have a prefix, but we generally do not use it, e.g. (Isi)Xhosa , IsiZulu, etc.
So yeah, in general, people speak of Tswana, Zulu, Xhosa, etc
blunomore
Honorary Master
No.
I'm not sure who or what Skeptik is. A search on "Skeptik" gave me 320 results though.
(We are drifting away from the piggy cooking)
You are definitely DJK - he loves the word 'piggy' !
iDenTiTy
Expert Member
Sprechen auf Deutch?
Mein deutch ist slecht...
Mein deutch ist slecht...
blunomore
Honorary Master
Sprechen auf Deutch?
Mein deutch ist slecht...
Ich spreche Deutsch, Identity!
Peder
Hobbit
Well then welcome Kobus DJ
What you doing in gaborone?
What you doing in gaborone?
Thanks.
Well, apart from staying here
.... I'm doing my own Jack of all trades thing (still having trouble with the mastering part)
I love the word fatso, and only when I am referring to you....fatso...ok, speaking German I don't mind, since eisbein is sort of a German dish. But stop hi-jacking the thread, FFFS!
Back OT, my recipe calls for cooking in beer, preferably a lager. would that be ok with the resident sous chefs?
Back OT, my recipe calls for cooking in beer, preferably a lager. would that be ok with the resident sous chefs?
Roast eisbein with beer sauce
Preparation time: 5 minutes
Cooking time: 2 hours
Ingredients
15 ml salt
10 ml freshly ground pepper
4 pork knuckles
2 onions, peeled and quartered
250 ml lager
pinch dried sage
4 cloves garlic, crushed
pinch sugar
Method:
1. Rub the salt and pepper on to the pork knuckles. Place in a roasting pan with the onion quarters and half the lager. Roast in a preheated oven at 170 ºC for 2 hours. Remove from pan and keep warm. 2. Stir the remaining lager, sage, garlic and sugar into the pan juices and heat through. 3. Pass the sauce through a fine sieve and serve with the eisbein.
I assume these are already boiled eisbeins.
Preparation time: 5 minutes
Cooking time: 2 hours
Ingredients
15 ml salt
10 ml freshly ground pepper
4 pork knuckles
2 onions, peeled and quartered
250 ml lager
pinch dried sage
4 cloves garlic, crushed
pinch sugar
Method:
1. Rub the salt and pepper on to the pork knuckles. Place in a roasting pan with the onion quarters and half the lager. Roast in a preheated oven at 170 ºC for 2 hours. Remove from pan and keep warm. 2. Stir the remaining lager, sage, garlic and sugar into the pan juices and heat through. 3. Pass the sauce through a fine sieve and serve with the eisbein.
I assume these are already boiled eisbeins.
Mortymoose
Honorary Master
Mmmmh! Found this thread and thinks me shall attempt a wee bit o' crispy swine this weekend.... 