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    Cape Town, South Africa

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  1. Making Tortillas at Home

    Thanks Anna and Andie for your replies. I am going to have to do a bit more research on this product before I get into trying to attempt making corn tortillas. I will have a look at some of our maize flours sold here (they are a staple food in our black population). I will get back to you once I have enlightened myself a bit more.
  2. Making Tortillas at Home

    Okay, I have read thru this entire thread and need to know one thing regarding the corn flour (masa?). How fine is the corn flour? We have a lot of different brands of corn flour in South Africa, but most are rather a course grind and I am not sure how fine it should be for tortillas. Any help would be appreciated.
  3. Vietnamese "Red" Chicken?

    Could the "red" chicken by any chance have been a red chicken curry? I am not knowledgeable with Vietnamese dishes but have heard that they make a red chicken curry (or maybe thought of such a dish in my dreams last night).!?!?
  4. Anyone using a LP Gas stove?

    I have grown up with LPG stoves, water heaters, lighting and refrigeration. My present stove is LPG and I have portable emergency lighting units that use LPG. Properly installed and operated, it is a far safer and controllable means of cooking than electricity. I have delivered well over 100 sailing boats over the years and all, except one, had LPG stoves. If the OP wants to go LPG, get the installation done professionally and do not try DIY. Get an installation certificate as, if anything goes wrong, your insurance has no ability to reject your claim. And yes, gas can explode, just like electricity can short! Both can destroy your home. Propper installation is a must and the stove must have built-in sensors to automatically turn the gas supply off if the flame is blown out. AlaMoi, the LP(G) actually stands for Liquid Petroleum Gas. Propane and Butane are byproducts of the petroleum refinening industry and in most countries LPG is a mixture of both gasses - butane needs a thinner walled cylinder (has less pressure) and burns at a much reduced temperature. This is why they normally mix the two gasses to obtain a higher burn temperature for domestic and industrial use. Your BIC cigarette lighter has just butane at low pressure.
  5. The Bread Topic (2016-)

    Yep, you need a higher hydration to get the holes. And do use a high gluten flour than AP.. A few stretch' n folds during the fermentation stage should do - then shape, proof and bakel
  6. @Skyclad Please let us know how it turned out once you have presented it to the young lady for whom you are preparing the dish! A photograph may also help
  7. Cape Malay Pickled Fish

    CAPE MALAY PICKLED FISH Ingredients: 2 to 2.5kg fish salt & pepper oil for frying 750ml brown vinegar 1 cup water 170g sugar 1 tablespoon turmeric 3 tablespoons curry powder 1½ teaspoons salt 1 tablespoon black peppercorns 4 large onions, finely sliced 6 Bay leaves 170g sultanas (optional) 4 teaspoons flour Method: Fillet the fish and cut into cubes. Season lightly with salt and pepper and fry in hot oil until cooked though. Drain on kitchen paper. In a large saucepan combine the vinegar, water, turmeric, curry powder, salt and peppercorns and bring to the boil. Add onions and Bay leaves and simmer for 10 to 12 minutes until the onion is cooked but still slightly crunchy. Layer the fish, sultanas (if used) and onion in a large non-metallic dish, pour sauce over and refrigerate. Keep refrigerated for at least 3 days. It keeps refrigerated for over a month. I layer the fish in a Tupperware type plastic container with a locking lid. Let it mature for more than 3 days if you can. Also, try and use a firm white fish. Sometimes I have used tuna when doing a yacht deliver.
  8. The Cape Malays living at the Cape of Good Hope, brought with them a culture of food that often included very spicy dishes, which was slowly introduced into the Europeans here. The traditional Easter dish in the Cape (now the Western Cape Province of South Africa) has, over the past couple of centuries, changed from European style dishes to "Pickled Fish". Firm fish was abundant at this time of the year and that, coupled with the eastern spices makes a delicious cold meal as it is still relativly hot, here, in the Southern Hemisphere. And that is what is on our menu for the holiday.
  9. Breakfast for a Long Distance Runner

    Thanks Beebs. I had an email from her this evening saying that pasta with bolonaise sauce for dinner the night before is fine. She is also bringing her personal "stash" of snack food for pre start, during and for immediatly after the race. She will also bring her own mix of breakfast oats for the morning before we depart the house. I will supply fresh fruit, juice and yoghurt to accompany her breakfast (and the recovery after the marathon). It is an ultra marathon of 56 kilometres. The race has 24 watering points which all supply water, energy drinks, Coke, bananas and some also supplying energy bars. There are also 9 medical tents, all also with massage sections. There are fixed and mobile communications stations and a fleet of 24 ambulances, 8 motorcycle paramedics, three fast response vehicles with doctors on board and two medical helicopters. There are also 8 mini-busses as sweeps for the walking wounded and those that just cannot continue or cannot make the cut-off points within the allocated time. This serves the needs of the 35,000 entrants who have all qualified, via previous races all over the world, to be elegable to enter the race. It is the 49th running of the race. So, all appears to be sorted - I will most likely get more info when she arrives from Johannesburg on Thursday evening. Thanks for those that have responded via PM as well. Looks like there are a few athletic members on the forum!
  10. Breakfast for a Long Distance Runner

    Thanks @Okanagancook I have sent my "athlete" a third email for guidance, but she is away and visiting a relative. Okay, I did not think of juice, which is good as it is now grape harvest and fresh grape juice is available and at low price. I will also get an assortment of yoghurt and she can help herself with cereal and milk. I do not eat oats as a breakfast, but will get a few packs of the instant oats - I can always bake some oats cookies if she does not eat any. We normally have a large selection of fruit, including bananas, so that appears to cover the offering for breakfast. Again, thanks for your reply.
  11. Hi Folks, we have an ultra marathon in Cape Town each year on the Easter Saturday - 56 kilometres. I am not a runner or fitness guy but have a friend coming from up country to run the race for the first time next weekend, who is staying at my house. I have asked her what she wants for breakfast on the morning of the race and she just says she is not fussy as long as it is "light". As a bit of an extension to this, I have also "done the race" now 39 times - not on my feet but in my vehicle as a communications and medical official. So, we are up at 04:00 in the morning, have breakfast and depart by 05:00 as I have to drop her off by 05:45 at the start and then proceed to my sector of the course. This means that there is not much time to make breakfast and get on the road. So, any thoughts of what "light" food can be offered? Dinner the night before has been set with "pasta - lots of pasta". Would a simple instant oats do? Or?????????? Your thoughts would be appreciated.
  12. Satay from scratch

    @DianaB I am showing a bit of ignorance here by asking: is a satay not pretty much the same as small kebab? In South Africa we make what is known as a "sosatie" which can be made with seafood, chicken, lamb or beef. Basically marinated meat on a small skewer and normally cooked over coals but often done in an oven. A satay, to me, would be the same sort of dish but normally served with so sort of peanut sauce - but peanut sauces are not that popular in the country. The "sosatie" I occasionally make is either chicken or lamb with a mild sweet curry sauce with the meat separated with dried apricot. Do a Google search for "sosatie recipe" and see what pops up!
  13. The Bread Topic (2016-)

    Thanks Anna, I am going down to the marina on Monday or Tuesday and will take a tape measure with to see the exact width of the oven. I looked on the Internet at the producers web site, but they do not list the internal measurements of their ovens, only volume, which does not help me. I may have to get hold of my metalwork fella who makes all my baking tins and pans and get him to manufacture one for me.
  14. The Bread Topic (2016-)

    Thanks Norm - the 16" is just a bit too wide for a boat oven - I will continue looking!