What's for supper?

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DJ... said:
It would, but the warm sensation would still put me off a little. I suspect that it is an enzymatic reaction within biltong that results in cooked biltong tasting awful. I think I'll go investigate it. Makes sense considering dry-aging beef does induce a complex tenderising and flavour building enzymatic response, but I suspect that it is breaking down other flavonoids at high temperature...
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That is why jou have the pizza cool down then add biltong... coldish pizza mmmmm mmmmm mmmm
 
All this bacon talk this week has made me lust for bacon in super soft sesame buns with lashings of HP. I'll balance it out with a salad of sunflower sprouts and roma tomatoes in a sweetish vinagrette to offset the saltiness of the bacon and I'll close the meal with a cup of Brundian Coffee, a valium and a couple of Empacods.
 
Braai time. Nothing better than chilling out with the family in the outdoors and having a relaxing meal together.
 
McT said:
Braai time. Nothing better than chilling out with the family in the outdoors and having a relaxing meal together.
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Time with my family, while pleasant, isn't relaxing.

If I want to chill out and relax, I better do it alone.
 
Spur nachos and rib burger with chips, onion rings and tabasco :)
Always nicer to let someone else do the cooking.
 
Holy crap. I found out today that slicing open your finger while chopping up chillies, releases Satan into your bloodstream.

Call the fire brigade.

Anyway.... I am busy doing all the preparations for making Quesadillas tonight.
Salsa done.
Gaucamole done.
Chicken in marinade.
Cheese grated.
 
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