Thread: Anybody up for a "grill-along"?

"ChattyCathy" <[email protected]>
wrote in message
news:fjF%n.36323$[email protected]..

e.g. boerewors, sosaties and 'mielie pap en
> sous'. Links to what the heck these are and/or recipes for them are
> available on request. ;-)

I am requesting both please. Either here, or my email is good



--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
>
> "ChattyCathy" <[email protected]>
> wrote in message
> news:fjF%n.36323$[email protected]..
>
> e.g. boerewors, sosaties and 'mielie pap en
>> sous'. Links to what the heck these are and/or recipes for them are
>> available on request. ;-)
>
> I am requesting both please. Either here, or my email is good

Might as well post them here - other folks don't have to click on the
links if they don't want to ;-)

Boerewors:
http://www.africhef.com/Boerewors-Recipe.html

Mielie pap en sous:
http://www.phuthu.co.za/2009/10/23/pap-en-sous-recipe/

Sosaties a.k.a. kabobs/kebabs
http://www.rainbownation.com/recipes...p?type=2&id=11

NB: in this recipe 'curry powder' refers to a pre-mixed blend of ground
spices and chili peppers which is readily available in supermarkets
here (in a variety of combinations and/or 'hotness') and is made by
quite a few local spice companies. Common mixtures often contain the
following ground spices: coriander/cilantro root, cumin, garlic,
ginger, black pepper corns, turmeric, mustard seeds, caraway seeds,
cardamom, nutmeg, cinnamon and - depending how 'hot' you like your
sosaties - ground chili peppers of choice....

Oh - and 'green peppers' are what are also known as 'bell peppers' in
other parts of the world.
--
Cheers
Chatty Cathy

"ChattyCathy" <[email protected]> wrote in message
news:fjF%n.36323$[email protected]..
> Got to chatting with some r.f.c.-ers in the r.f.c. IRC channel this
> morning (my time) and we were talking about some of the virtual
> cook-alongs that have been held in the past and what 'themes' we've
> already had and what other themes we might go for in the future...
>
> Anyway, the subject of outdoor grilling came up and I was
> um, 'volunteered' <evil grin in Christine Dabney's direction> to 'host'
> a "grill-along" in the chat channel so I could share with any other
> interested r.f.c.-ers what people in South Africa love to cook at what
> we call a "braai"[*]. e.g. boerewors, sosaties and 'mielie pap en
> sous'. Links to what the heck these are and/or recipes for them are
> available on request. ;-)
>
> Those that are interested could all grill meats/poultry/veggies - on a
> given date - and maybe some people would even like to try to prepare
> and grill some of the South African favorites (and make sides to go
> with it)?
>
> So... is anybody interested? If so, how does the weekend of 28/29
> August, 2010 sound? What day would be better? Saturday or Sunday - or
> should it just be a 'grill any time over that weekend' thing? Then any
> interested parties could log into the r.f.c. chat channel (on a
> day/time that suits them over that weekend) and/or post about it right
> here?
>
> (I suspect that the end of August may be a bit 'late in the season' for
> some northern hemisphere r.f.c-ers, but it won't be outdoor grilling
> weather over here much before then - dammit.)
>
>[*] http://en.wikipedia.org/wiki/Braai
>
> --
> Cheers
> Chatty Cathy

I thought Braai was fried Matzoh!?

A grill-along would be fun.
I could invite a friend who was born in Johannesburg to my place for the
event (and some expert advice). I'd have to source a second grill for him as
he has gone over to the dark side and is now a vegetarian.

I'm usually grilling right into early December at least.
Jon

On Jul 15, 9:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
> Got to chatting with some r.f.c.-ers in the r.f.c. IRC channel this
> morning (my time) and we were talking about some of the virtual
> cook-alongs that have been held in the past and what 'themes' we've
> already had and what other themes we might go for in the future...
>
> Anyway, the subject of outdoor grilling came up and I was
> um, 'volunteered' <evil grin in Christine Dabney's direction> to 'host'
> a "grill-along" in the chat channel so I could share with any other
> interested r.f.c.-ers what people in South Africa love to cook at what
> we call a "braai"[*]. e.g. boerewors

I'm familiar with the Boer Wars, but what the heck are boerewors?
>
> (I suspect that the end of August may be a bit 'late in the season' for
> some northern hemisphere r.f.c-ers, but it won't be outdoor grilling
> weather over here much before then - dammit.)

Not late in the season at all. August is the hottest month here.
Usually even worse than July.

You know, I was thinking the other day about all of the folks who were
suggesting the use of canned tomatoes, even in salsas, and why they'd
do such a thing. Then I thought, well, maybe they're being
considerate to the folks here who dwell on the other side of the
equator. That's the only thing that made sense.
>
>
> --
> Cheers
> Chatty Cathy

--Bryan

ChattyCathy wrote:

> So... is anybody interested? If so, how does the weekend of 28/29
> August, 2010 sound? What day would be better? Saturday or Sunday - or
> should it just be a 'grill any time over that weekend' thing? Then any
> interested parties could log into the r.f.c. chat channel (on a
> day/time that suits them over that weekend) and/or post about it right
> here?

I'll be grilling along. Don't know what to make, just yet.

nancy

Food Snob® wrote:

> On Jul 15, 9:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:

>> Anyway, the subject of outdoor grilling came up and I was
>> um, 'volunteered' <evil grin in Christine Dabney's direction> to
>> 'host' a "grill-along" in the chat channel so I could share with any
>> other interested r.f.c.-ers what people in South Africa love to cook
>> at what we call a "braai"[*]. e.g. boerewors
>
> I'm familiar with the Boer Wars, but what the heck are boerewors?

Boerewors:
http://www.africhef.com/Boerewors-Recipe.html

>>
>> (I suspect that the end of August may be a bit 'late in the season'
>> for some northern hemisphere r.f.c-ers, but it won't be outdoor
>> grilling weather over here much before then - dammit.)
>
> Not late in the season at all. August is the hottest month here.
> Usually even worse than July.

Ah. Good to know...

>
> You know, I was thinking the other day about all of the folks who were
> suggesting the use of canned tomatoes, even in salsas, and why they'd
> do such a thing. Then I thought, well, maybe they're being
> considerate to the folks here who dwell on the other side of the
> equator. That's the only thing that made sense.

Hmmm. Curiouser and curiouser. Do canned tomatoes contain trans-fats in
your neck of the woods?
--
Cheers
Chatty Cathy

ChattyCathy wrote:
>
> Oh - and 'green peppers' are what are also known as 'bell peppers' in
> other parts of the world.

Yup. Green peppers come in several colors. Green, yellow, red and
occasionally even purple. When I first said to someone "So it's red.
That doesn't change the fact that it's a green pepper. The green is a
part of the name not a physical description". It took a while for that
to settle in and then I came to understand the value of naming them bell
peppers instead.

It's like saying I'm from New York State. Folks think it refers to some
city comewhere. Or like my wife saying she's from Wahington State.
Folks think of the city that's a continent away. Poorly chosen names
cause problems. A green pepper having the word green in its name is
like it was first patented by a horticulturist named Green with no
reference to its allowed colors.

There's some chemical in hot peppers that tastes good to me and is hot.
There's some chemical in pimento/paprika peppers that only tastes hot to
people with a lot of Hungarian blood and is mild to most. There's some
chemical in bell peppers that tastes absolutely revolting to me and a
minority of other people that tastes good to most. I wonder if the
chemicals in question are variations of each other. Probably.

On Jul 15, 2:48*pm, ChattyCathy <cathy1...@mailinator.com> wrote:
> Food Snob® wrote:
> > On Jul 15, 9:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
> >> Anyway, the subject of outdoor grilling came up and I was
> >> um, 'volunteered' <evil grin in Christine Dabney's direction> to
> >> 'host' a "grill-along" in the chat channel so I could share with any
> >> other interested r.f.c.-ers what people in South Africa love to cook
> >> at what we call a "braai"[*]. e.g. boerewors
>
> > I'm familiar with the Boer Wars, but what the heck are boerewors?
>
> Boerewors:http://www.africhef.com/Boerewors-Recipe.html
>
>
>
> >> (I suspect that the end of August may be a bit 'late in the season'
> >> for some northern hemisphere r.f.c-ers, but it won't be outdoor
> >> grilling weather over here much before then - dammit.)
>
> > Not late in the season at all. * August is the hottest month here.
> > Usually even worse than July.
>
> Ah. Good to know...
>
>
>
> > You know, I was thinking the other day about all of the folks who were
> > suggesting the use of canned tomatoes, even in salsas, and why they'd
> > do such a thing. *Then I thought, well, maybe they're being
> > considerate to the folks here who dwell on the other side of the
> > equator. *That's the only thing that made sense.
>
> Hmmm. Curiouser and curiouser. Do canned tomatoes contain trans-fats in
> your neck of the woods?

Of course not. There's nothing unhealthy about them, and during times
of the year where good fresh tomatoes are either unavailable or
prohibitively expensive, I understand, but I'm about as likely to make
a salsa with canned tomatoes in the middle of the summer as I am to
play in traffic.
> --
> Cheers
> Chatty Cathy

--Bryan

On Jul 15, 7:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
<snip>
>
> Those that are interested could all grill meats/poultry/veggies - on a
> given date - and maybe some people would even like to try to prepare
> and grill some of the South African favorites (and make sides to go
> with it)? *

I made a variation of the chicken grill I posted a few days ago and it
was *great*. Hubby definitely wants a redo of the entire meal which
included Trader Joes Wild Rice Mix and grilled vegetables, so this
will be good if I can find stone fruit in season.
>
> So... is anybody interested? If so, how does the weekend of 28/29
> August, 2010 sound? What day would be better? Saturday or Sunday - or
> should it just be a 'grill any time over that weekend' thing? Then any
> interested parties could log into the r.f.c. chat channel (on a
> day/time that suits them over that weekend) and/or post about it right
> here?

That date works for me... at least for now (maybe blake can be
persuaded to recreate his booze-along on grilling day too).

>
> (I suspect that the end of August may be a bit 'late in the season' for
> some northern hemisphere r.f.c-ers, but it won't be outdoor grilling
> weather over here much before then - dammit.)
>
Not to worry, August is still grilling weather here. It's pretty hot
in most places.

sf wrote:

> On Jul 15, 7:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:

>>
>> So... is anybody interested? If so, how does the weekend of 28/29
>> August, 2010 sound? What day would be better? Saturday or Sunday - or
>> should it just be a 'grill any time over that weekend' thing? Then
>> any interested parties could log into the r.f.c. chat channel (on a
>> day/time that suits them over that weekend) and/or post about it
>> right here?
>
> That date works for me... at least for now

Cool. Any preference for Saturday or Sunday, or do you think
the 'anytime over the weekend' would be better?

> (maybe blake can be
> persuaded to recreate his booze-along on grilling day too).

<g> We'll have to drop some more hints to blake.

--
Cheers
Chatty Cathy

Nancy Young wrote:

> ChattyCathy wrote:
>
>> So... is anybody interested? If so, how does the weekend of 28/29
>> August, 2010 sound? What day would be better? Saturday or Sunday - or
>> should it just be a 'grill any time over that weekend' thing? Then
>> any interested parties could log into the r.f.c. chat channel (on a
>> day/time that suits them over that weekend) and/or post about it
>> right here?
>
> I'll be grilling along. Don't know what to make, just yet.

Glad to hear it

Which reminds me; I should have asked if any of the shutterbug folks
would be interested in taking some photos and allow me to put them up
on the RFC website... and if I can get the hang of using the kidlette's
fancy-fandangled camera (ours kinda died from old age) I might take a
pic or two myself - or just ask her to do it for me <grin>

--
Cheers
Chatty Cathy

Zeppo wrote:


> I thought Braai was fried Matzoh!?

<g>
>
> A grill-along would be fun.

I have to agree, hope to "see" you there?

> I could invite a friend who was born in Johannesburg to my place for
> the event (and some expert advice). I'd have to source a second grill
> for him as he has gone over to the dark side and is now a vegetarian.
>

Well, grilled veggies are pretty good too ;-)


--
Cheers
Chatty Cathy

Food Snob® wrote:

> On Jul 15, 2:48*pm, ChattyCathy <cathy1...@mailinator.com> wrote:
>> Food Snob® wrote:

>> > You know, I was thinking the other day about all of the folks who
>> > were suggesting the use of canned tomatoes, even in salsas, and why
>> > they'd do such a thing. *Then I thought, well, maybe they're being
>> > considerate to the folks here who dwell on the other side of the
>> > equator. *That's the only thing that made sense.
>>
>> Hmmm. Curiouser and curiouser. Do canned tomatoes contain trans-fats
>> in your neck of the woods?
>
> Of course not. There's nothing unhealthy about them, and during times
> of the year where good fresh tomatoes are either unavailable or
> prohibitively expensive, I understand, but I'm about as likely to make
> a salsa with canned tomatoes in the middle of the summer as I am to
> play in traffic.

OK, think I get it now (sorry - I'm a bit slow on the uptake sometimes).
You were referring to homemade 'raw' salsas; yes, in that case fresh
tomatoes (which are available from the various markets all year round
here) would be much better - assuming they are not contaminated with E.
coli, of course ;-)

But I was thinking about 'sous' which involves cooked tomatoes/onions
etc... sometimes I've made it with fresh tomatoes and sometimes with
canned - and the difference in taste/texture of the finished sous is
imperceptible to me.

--
Cheers
Chatty Cathy

Doug Freyburger wrote:

> ChattyCathy wrote:
>>
>> Oh - and 'green peppers' are what are also known as 'bell peppers' in
>> other parts of the world.
>
> Yup. Green peppers come in several colors. Green, yellow, red and
> occasionally even purple. When I first said to someone "So it's red.
> That doesn't change the fact that it's a green pepper. The green is a
> part of the name not a physical description". It took a while for
> that to settle in and then I came to understand the value of naming
> them bell peppers instead.
>
> It's like saying I'm from New York State. Folks think it refers to
> some city comewhere. Or like my wife saying she's from Wahington
> State. Folks think of the city that's a continent away. Poorly chosen
> names cause problems. A green pepper having the word green in its
> name is like it was first patented by a horticulturist named Green
> with no reference to its allowed colors.

Yabut, in my neck of the woods we don't call them bell peppers <lol>
even though they are the same thing... And they also come in green,
red, yellow and even orange too (haven't seen the purple cultivar
tho') - but we refer to them as green peppers, red peppers, yellow
peppers and (you guessed it) orange peppers.... so the author of the
recipe in the link I posted *really* meant a green colored one. However
IMHO, they taste very similar - admittedly the yellow and red one's are
usually slightly sweeter than the green - so I often just substitute
one 'color' for another, depending on what I have at hand.

>
> There's some chemical in hot peppers that tastes good to me and is
> hot. There's some chemical in pimento/paprika peppers that only tastes
> hot to people with a lot of Hungarian blood and is mild to most.

Now that's a new one on me. You got a cite for that?

> There's
> some chemical in bell peppers that tastes absolutely revolting to me
> and a minority of other people that tastes good to most. I wonder if
> the chemicals in question are variations of each other. Probably.

Heh, whatever the 'chemical(s)' you speak of may be - if you don't like
the taste of bell peppers nothing is going to change that - unless
technology becomes so advanced that one could have a 'chemical
transplant' or some such ;-)

--
Cheers
Chatty Cathy

On Fri, 16 Jul 2010 10:09:05 +0200, ChattyCathy
<[email protected]> wrote:

> sf wrote:
>
> > On Jul 15, 7:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
>
> >>
> >> So... is anybody interested? If so, how does the weekend of 28/29
> >> August, 2010 sound? What day would be better? Saturday or Sunday - or
> >> should it just be a 'grill any time over that weekend' thing? Then
> >> any interested parties could log into the r.f.c. chat channel (on a
> >> day/time that suits them over that weekend) and/or post about it
> >> right here?
> >
> > That date works for me... at least for now
>
> Cool. Any preference for Saturday or Sunday,

I'm fine with either at this point.

> or do you think
> the 'anytime over the weekend' would be better?

Considering our world's are inverted (I'm getting up as you're winding
down, I'm winding down as you're getting up) and there is everyone in
between (and Australia)... plus cooking times and styles vary. Some
people will bbq on the grill, but I bet others will go the slow route
and do a southern style barbecue. So, for purposes of posting to rfc
maybe we should do it when we can. You man the chat room when you
can, some of us will pop in when we can and the rest will post here.

Did you see that Om, Wayne and all the other rfc chat room chickens?
You don't have to be in the chat room to participate in a cook-along,
post here! Real time chat happens in the chat room, but it's not
required for a cook-along. BTW: it would be fun if those with a
camera took a picture or two of what they are doing and the final
result. Personally, I think even a cell phone picture is fine. BTDT
Again, it's not required, but fun - then maybe cathy will post them
(along with a recipe or method) here
http://www.recfoodcooking.com/cookalongs.html Cathy, can people who
think their photographs are horrible just submit a recipe to be posted
under the cook-along?
>
> > (maybe blake can be
> > persuaded to recreate his booze-along on grilling day too).
>
> <g> We'll have to drop some more hints to blake.

OK, I'll go first. H-opefully
i-nterested
n-ext
t-ime
!

Now I'll beg: Pretty please with sugar on top????

--

Forget the health food. I need all the preservatives I can get.

On Thu, 15 Jul 2010 21:48:25 +0200, ChattyCathy wrote:

> Food Snob® wrote:
>
>> On Jul 15, 9:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
>
>>> Anyway, the subject of outdoor grilling came up and I was
>>> um, 'volunteered' <evil grin in Christine Dabney's direction> to
>>> 'host' a "grill-along" in the chat channel so I could share with any
>>> other interested r.f.c.-ers what people in South Africa love to cook
>>> at what we call a "braai"[*]. e.g. boerewors
>>
>> I'm familiar with the Boer Wars, but what the heck are boerewors?
>
> Boerewors:
> http://www.africhef.com/Boerewors-Recipe.html
>
>>>
>>> (I suspect that the end of August may be a bit 'late in the season'
>>> for some northern hemisphere r.f.c-ers, but it won't be outdoor
>>> grilling weather over here much before then - dammit.)
>>
>> Not late in the season at all. August is the hottest month here.
>> Usually even worse than July.
>
> Ah. Good to know...
>
>>
>> You know, I was thinking the other day about all of the folks who were
>> suggesting the use of canned tomatoes, even in salsas, and why they'd
>> do such a thing. Then I thought, well, maybe they're being
>> considerate to the folks here who dwell on the other side of the
>> equator. That's the only thing that made sense.
>
> Hmmm. Curiouser and curiouser. Do canned tomatoes contain trans-fats in
> your neck of the woods?

<snort>

your pal,
blake

On Fri, 16 Jul 2010 10:09:05 +0200, ChattyCathy wrote:

> sf wrote:
>
>> On Jul 15, 7:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
>
>>>
>>> So... is anybody interested? If so, how does the weekend of 28/29
>>> August, 2010 sound? What day would be better? Saturday or Sunday - or
>>> should it just be a 'grill any time over that weekend' thing? Then
>>> any interested parties could log into the r.f.c. chat channel (on a
>>> day/time that suits them over that weekend) and/or post about it
>>> right here?
>>
>> That date works for me... at least for now
>
> Cool. Any preference for Saturday or Sunday, or do you think
> the 'anytime over the weekend' would be better?
>
>> (maybe blake can be
>> persuaded to recreate his booze-along on grilling day too).
>
> <g> We'll have to drop some more hints to blake.

i might go along for the ride. any grilling will be the indoors variety,
though.

i did just buy this gizmo few weeks ago:

<http://www.amazon.com/Sanyo-HPS-SG2-Barbeque-120-Square-Inch-Nonstick/dp/B00176P77C/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1279307620&sr=8-1>

it seems promising. i cooked a flank steak that was looking pretty good on
the outside but was too rare. my other indoor grill makes the steak too
well done before the outside is right. could be pretty good with a little
time adjustment. the korean broiled meat and vegetables may be next.

your pal,
blake

On Jul 16, 6:38*am, ChattyCathy <cathy1...@mailinator.com> wrote:
> Doug Freyburger wrote:
> > ChattyCathy wrote:
>
> >> Oh - and 'green peppers' are what are also known as 'bell peppers' in
> >> other parts of the world.
>
> > Yup. *Green peppers come in several colors. *Green, yellow, red and
> > occasionally even purple. * When I first said to someone "So it's red..
> > That doesn't change the fact that it's a green pepper. *The green is a
> > part of the name not a physical description". *It took a while for
> > that to settle in and then I came to understand the value of naming
> > them bell peppers instead.
>
> > It's like saying I'm from New York State. *Folks think it refers to
> > some *city comewhere. *Or like my wife saying she's from Wahington
> > State. Folks think of the city that's a continent away. *Poorly chosen
> > names cause problems. *A green pepper having the word green in its
> > name is like it was first patented by a horticulturist named Green
> > with no reference to its allowed colors.
>
> Yabut, in my neck of the woods we don't call them bell peppers <lol>
> even though they are the same thing... And they also come in green,
> red, yellow and even orange too (haven't seen the purple cultivar
> tho') - but we refer to them as green peppers, red peppers, yellow
> peppers and (you guessed it) orange peppers.... so the author of the
> recipe in the link I posted *really* meant a green colored one. However
> IMHO, they taste very similar - admittedly the yellow and red one's are
> usually slightly sweeter than the green - so I often just substitute
> one 'color' for another, depending on what I have at hand.
>

Whatever you call them, most of the not-green ones, actually started
out green and then turned that other color. So it is important to say
that you want to use a green bell pepper, because the red, yellow, and
purple ones are much sweeter than the greens.

If you leave a green pepper on the plant, eventually as it matures, it
will change color. The color it changes into depends on the
particular cultivar that you are growing.

It's like tomatoes, they all start out green, but some turn red, and
some yellow or orange.

Susan B.

On Fri, 16 Jul 2010 15:19:51 -0400, blake murphy
<[email protected]> wrote:

> i might go along for the ride. any grilling will be the indoors variety,
> though.

Mine will be too. I don't enjoy hiking up and down stairs to check
the bbq.

>
> i did just buy this gizmo few weeks ago:
>
> <http://www.amazon.com/Sanyo-HPS-SG2-Barbeque-120-Square-Inch-Nonstick/dp/B00176P77C/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1279307620&sr=8-1>
>
I like it!

> it seems promising. i cooked a flank steak that was looking pretty good on
> the outside but was too rare.

It would probably be just right for me. I like rare meat, but I want
it charred on the outside.

> my other indoor grill makes the steak too
> well done before the outside is right. could be pretty good with a little
> time adjustment. the korean broiled meat and vegetables may be next.

Sounds good to me, you could make it during the cook along.

--

Forget the health food. I need all the preservatives I can get.