Mortymoose's Weber & Buitebraai Offerings to the HO's Gods! - Waiter!There's a Condom in my Soup!

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Tinuva

Tinuva

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Voting day braai

The marinade burned more than I liked it.

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PoppieChoffel

PoppieChoffel

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Not braaing today but we toasted some bread and I used leftover braaied tbone and club steaks, cut into strips and brought up to heat in a pan with butter, parsley and garlic. Spread coriander jalapeno pesto on the toast, topped with lettuce, red onion and tomato, and the heated up steak strips in their butter sauce on top of that. Pretty damn good.
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Also cracked open this bottle and letting it breathe for a half hour before we give it a go.
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Gelukkige tweede Sondag julle!
 
dualmeister

dualmeister

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PoppieChoffel said:
Not braaing today but we toasted some bread and I used leftover braaied tbone and club steaks, cut into strips and brought up to heat in a pan with butter, parsley and garlic. Spread coriander jalapeno pesto on the toast, topped with lettuce, red onion and tomato, and the heated up steak strips in their butter sauce on top of that. Pretty damn good.
View attachment 1179372


Also cracked open this bottle and letting it breathe for a half hour before we give it a go.
View attachment 1179374


Gelukkige tweede Sondag julle!
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Interesting name. Can't even translate to English. Closest is like "unprepared" :unsure:
 
PoppieChoffel

PoppieChoffel

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dualmeister said:
Still quite a lot of left over braai from last night. Turns out I did not die from the Food Lovers Asian ribs.
Got to go to Pretoria tomorrow. Wish me luck. First time flying in two years :thumbsup:
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How long are you in my hood for? Safe travels!
 
dualmeister

dualmeister

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PoppieChoffel said:
Nothing before, maybe? Like, start of creation?
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Learn something new every day. 15 to 20 mins away and never heard of :X3:

Amidst the lush oaks, you’ll see a small sign letting you know that the experimental cellar of Agricultural Research Council (ARC) Infruitec-Nietvoorbij is at the end of the road. Whilst its winemakers are focused on research first, it turns out that wines have emerged with great ratings; one being the Nietvoorbij Pinotage 1999 with 4 stars.

One of the winemakers, Oom Kous has been here since 1970 and has a wealth of winemaking experience. Cellar master Adéle Louw has her Honours in oenology from Stellenbosch University and after joining Kous Theart in 1997, produced her first vintage a year later.

Labour is split between the commercial wines (which Oom Kous handles) and the experimental wines of Adéle’s. She vinifies produce from farms between Upington, Stellenbosch and Elim. Once they grapes arrive at her cellar, she morphs into all into wine. They began selling wines to make more money given the decrease in state funding which they experience with their fruit research sister Infruitec. Instead of just selling to staff, you can buy wines here from Monday to Friday. About 10 000 cases of wine is produced for sale including eight reds, five whites and a Port.
 
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