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BILTONGMAKERS.COM! The home of Biltong,
Boerewors, and much, much more!
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Special edition of our newsletter - October
2003
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THE
BILTONGMAKERS.COM! NEWSLETTER FOR
OCTOBER 2003
======================================================
* From the editor
* Points to ponder
* The Incredible RNA-5kg Biltong Maker
* The Traditional KB050-2kg Biltong Maker
* This month’s special offer!!
* Tip of the month
* Frequently asked questions
* Recipe corner
* Happy people comments
* Around the World
* Funnies
* The Monthly Competition
* Buy on your Budget account
* Let’s hear from you!
* Boerewors in the Benelux
* Subscribing and un-subscribing
FROM
THE EDITOR
================
Belgium
Sunday,
October
5, 2003
I was standing outside a little while
ago. The sun was shining down from a deep
blue sky with just a hint of cloud and the air was nice and crisp.
An ideal day to go out and look for a big
forest to take a long walk.
Autumn is here and for us not soon
enough. We much prefer the crisp clear
days to the sweltering heat of the summer.
One also has so much more energy to do things.
So, last weekend I took out the lawnmower,
wheelbarrow and all the other tools and gave the garden a last good
“going-over” before the winter.
I always keep putting it off because it is
quite a job after all. But, once I
start is becomes easier and easier and I really enjoy it.
There is always an audience; the cats run
around in the long grass for the last time, the squirrels look down from their
perches in the trees and even the geese and the chickens at the back stick
their heads through the fence as if to say “Well done!”
Now, with the lawns shorn, the hedges
trimmed to a “T” and the flowerbeds clear of weeds I can pack away all the
garden tools till next May.
It’s always a big job but very satisfying
after it’s done. Once I am finished and
sit down with the rest of the “audience” and a “Pintje” in my hand I can
actually join them in saying; “Not bad at all!”
As I am sitting here writing I look out
the window and see these masses of coloured leaves coming down every time the
wind blows a bit. It’s almost like
coloured snow or confetti.
The temperatures have really dropped. I was looking on our home page last night at
around 7pm and saw that it was still 27°C in Johannesburg. Here it was a nice 14!
It’s Sunday afternoon. Children are playing badminton and hopscotch
outside in the street. No fear of
anything, no looking over the shoulder.
It’s just wonderful!
So, what happened in September?
The Rolling Stones concert was
fantastic. Derek, Tony and myself went
there around 2pm. We found parking
right near the entrance (thanks to Harry, our friendly butcher) and listened to
all the supporting acts. The Stones
came on dead on time at 10.20 pm and carried on playing till about 00.30.
A very long day but well worth it.
June and I were lucky to get tickets for
Bob Dylan who is playing in Brussels in November. That will be a trip down memory lane for us!
Toward the middle of the month we did our
last Potjie of the year. It was at the house
warming party of Nicole and Kris.
Nicole is a colleague of June.
There were going to be 175 people!
Well, I must say that I never thought that
we could get 120 (large) pieces of chicken in the Potjie. And then we still had to add the 20kg of
potatoes, and all the other usual goodies such as carrots, beans, cabbage,
onions, sucinni etc.etc.etc.
Anyway, this time I used my BIG
spoon. Perhaps some of you might also
have one of these The big wooden spoons
and forks you buy as a curio/ornaments in South Africa. What a time saver that was.
In the end the Pot was so full that we
could not fit another cabbage leave. We
served from about 6 till about 11 pm.
Needless to say that both June and myself
were looking for our legs the next day.
Just couldn’t find them anywhere.
In Johannesburg Trish, Charlie and Shannon
as well as Neil and Joy took a break and went away for a couple of days. They all needed it after the introduction of
the Rockey’s Biltong Maker and the re-launch of the Traditional 2kg machine.
Orders kept streaming in and had to be
processed, machines had to wrapped, labelled and shipped. It has been a very busy time for them,
especially Trish. I don’t know how she
does it at times!
Well. we are now moving toward the end of
the year. Christmas is just “around the
corner”!
As always at this time of year we suggest
to our customers that they place any orders they want delivered as a Christmas
present well in advance. In fact,
orders shipped by surface mail and for delivery in December should be placed
during the next two weeks or so.
Although we are getting more and more
cases where surface mail takes only a couple of weeks (is the SA Post Office
finally getting their act together) it is better to be safe than sorry and to
order in good time.
Well, I am going to leave it at this for
now.
I hope everybody will have a good month
and, please, let’s hear from you sometime?
Take care,
Lo
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POINTS TO PONDER
=================
If you woke up breathing,
congratulations! You have another chance!
Living at risk is jumping off
the cliff and building your wings on the way down.
There is no duty so much underrated
as the duty of being happy.
Give the world the best you
have and the best will come back to you.
Growing old is inevitable,
growing up is optional.
Thanks Paul-Ed-
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THE INCREDIBLE RNA-5KG HOME BILTONG MAKER
===========================================
The RNA-5kg Home Biltong maker remains as
popular as when it was first introduced.
A lot more people than we thought prefer making larger batches of
Biltong than was possible with the Traditional 2kg Biltong maker.
We have almost caught up with the backlog
and have now ample stock.
The lead-time on orders will be reduced to
a mere 4-5 days very shortly.
As mentioned in last month’s newsletter,
the introductory pricing has to come to an end shortly so; from October 15-2003
the price will increase to the normal retail price of R 825.00.
That will give everybody who wants to
order now for the festive season ample time to do so.
Full details about the machine can be
found at the link below.
http://www.biltongmakers.com/biltong03b_rocky5kg_01.html
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THE TRADITIONAL KBA-050 2KG
HOME BILTONG MAKER
===============================================
The good old and ever
reliable Traditional Home Biltong maker is the ideal unit for those people who
like making small batches as and when they want to. With a 2kg capacity it still remains the old stalwart of
Biltongmakers.Com!
The unit’s small size and
neat appearance makes it ideal to keep in the kitchen.
The totally silent operation
allows for constant Biltong making without a fuss.
We are pleased to say that
all back-orders have now been fulfilled and that ample stock of this HBM is
also available.
However, the many improvements
over the original model have also necessitated a slight increase in price.
From 15-10-2003 the price
will increase from R 595.00 to R 645.00.
Place your orders now
and save!
Full details about the 2kg
Home Biltong Maker can be found at the link below
http://www.biltongmakers.com/biltong01_HBMhome.html
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THIS MONTH’S SPECIAL OFFER!!
===========================
During the month of October
the price of all spices will be reduced from R 75.00 per 500 gram to an
incredible R 55.00 per 500 gram! This
amounts to a saving of R 40.00 per kilogram!
Why not make use of this
opportunity to order your spices so you have enough for the end of the year?
IN ADDITION……..A FREE 500
gram of our famous pre-mixed Biltong Spices will be given away with every order
placed for one of the two Home Biltong Makers!
These special offers start on
05-10-2003 and will end on 31-10-2003!
So, hurry and place your orders!!
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TIP OF THE MONTH
================
Here is a
worthwhile tip from Charlie Richardson in Kempton Park, Johannesburg
Hi Lo,
I have discovered a new way
to use the pre-mixed Biltong Spice, here goes.
Take a 250gram (500 gram for
the hungry) piece of rump steak.
The juice of one lemon
2 tsps Biltong Spice
Some salt
Some pepper
Marinate the steak in the lemon
juice and Biltong Spice for roughly 30 minutes.
Pat dry and lightly grill or
fry for 4 minutes on each side turning once only.
Add salt and pepper to taste.
It makes a really nice change
from the normal spices we use.
Best
regards
Charlie
(Anyone out there with some more tips for
our readers! -Ed)
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FREQUENTLY ASKED QUESTIONS
=============================
Every month we receive
hundreds of mails from people around the world regarding many issues. A lot of these queries are similar if not
identical. In this section we publish the
most regular ones.
It might help others who have
the same questions.
Question:
------------
Could you please
tell me what is involved in cleaning the machine after you have produced the
'black gold'? Not that it matters too
much how much elbow grease is necessary when you need a biltong fix!
Enjoyed my visit to
your web site; it is very user friendly.
Answer:
----------
Very little
cleaning really. The big secret is to
pat the meat completely dry after it has marinated. Put some kitchen paper towel on the kitchen table. Position the meat on top of the towel. Put some more towel on top of the meat and
pat it dry. Repeat this if
necessary. No-one, not even butchers
hang sopping wet meat. Who wants to
clean unnecessarily anyway? Remember
that it will not do anything to the taste of the end product because the taste
is in the meat already!
=========================
Question:
------------
Why does my pot have a
fatty/metal smell to it when it is stored and how can I get rid of the smell?
Answer:
----------
All pots will
have a smell after they have been used. It is after all an old-fashioned
rough cast iron pot. If the pot smells
excessively it probably means that it does not get cleaned thoroughly after
each use. The pot should be scoured and
washed with a liquid detergent and then rinsed properly. After that you take an old (clean) cloth and
rub the pot ever so lightly with some cooking oil.
To get rid of the
smell in the first place I suggest that you prepare/cure your pot again. For this please click on http://www.biltongmakers.com/biltong23a_potjies_general2_cure.html
=========================
Question:
------------
We've greatly enjoyed
our traditional biltong maker for some years now.
A few questions
about the new 5 KG RNA model:
* Does the 110 Volt
model have a US screw-in type mount for the globe?
* Is there some
advantage to using the 40-watt bulb instead of the heating element in the
smaller machine?
Answer:
----------
The RNA-5kg Home Biltong maker comes standard with a
screw-type fitting. Screw-in globes can
be found anywhere in the world.
The advantage of the globe is that, if it fails, you
just fit a new one. With the traditional
Biltong maker one has to replace the element.
=========================
Question:
------------
I have trouble with my
Boerewors splitting when I cook it.
Answer:
======
Boerewors, like most fresh
sausages should be cooked over a low or medium heat. If you cook them on a high heat the casing will split. Remember that the casing is just a pig or
sheep intestine and is not very strong
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RECIPE CORNER
==============
A
typical, all time South African favourite from Sharon Pienaar in Pretoria.
Ideal
for a cold winter evening
* -
700-gram fat mutton, cut into neat pieces
* -
30 gram flour
* -
50-gram butter or mutton fat
* -
2 medium-sized onions, peeled and sliced
* -
1 leek, trimmed and sliced into 1 cm thick pieces
* -
1 glove garlic, crushed
* -
1 cm piece of fresh green ginger, peeled and chopped
* -
1 cardamom seed
* -
2 coriander seeds
* -
3 peppercorns
* -
2 ml (1/2 teaspoon) fennel seeds
* -
5 ml (1 teaspoon) fresh, crushed thyme or 2 ml (1/2 teaspoon) dried thyme
* -
2 ml (1/2 teaspoon) fresh chopped marjoram or 1 ml (1/4 teaspoon) dried
marjoram
* -
½ green or red chilli, seeded and chopped
* -
700 gram (about 4 large) ripe tomatoes, skinned and quartered
* -
Salt and freshly ground black pepper
* -
5 ml (1 teaspoon) chutney
* -
5 ml (1 teaspoon) brown sugar
* -
1 large potato, peeled and quartered (optional)
* -
100 ml dry white wine
* -
Dust the meat with flour
* -
Heat the butter or fat and brown the pieces of meat a few at a time
* -
Return all the meat to the pot and add the onions, leek and garlic
* -
Stir until the onion is slightly browned
* -
Add the ginger, cardamom, coriander, chilli and tomatoes
* -
Cover and cook on a very low heat (shaking frequently to prevent the meat from
sticking) for 1½ hours
* -
Season with the salt and pepper and add the chutney and brown sugar
* -
Simmer uncovered until the tomato sauce has thickened and the meat is
tender. This will take about 1 hour.
* -
Forty-five minutes before the dish is ready add the potato quarters (if used), pressing
them under the surface
* -
Before serving, skim off the fat.
* -
Alternatively make the dish the day before and then cool and chill.
* -
Excess fat can be easily removed before re-heating.
* -
Add the wine just before serving
The
Bredie should always be subtly flavoured, no spice or herb being too dominant.
Should
you like a really hot Tomato-Bredie, add the chilli seed and plenty of black
pepper
Serves
4 people
(Thank you very much Sharon–Ed)
--How about YOUR favourite recipe everyone? --
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HAPPY PEOPLE COMMENTS
========================
Dear Biltongmakers,
Well, I fitted the plug, ran
out and bought a kilo of London broil, marinated it in the vinegar and spice
mix and hung it in the Biltong Maker to dry.
I know I am a Yank and maybe
not the most knowledgeable in these things, but I've had biltong from S.A.
(don't ask me how it found its way to the States), and from two or three
purveyors who make it here in the States commercially, and it just doesn't
compare!
THE HOMEMADE STUFF IS
EXQUISITE!!!
You have made my South
African wife and myself very happy.
Apart from the wonderfully
flavoured meat, the other perquisites have been very, very nice.
Gary S. Grynkewich
----------------------------------
Hello Lo,
Thank you, thank you so very much!!
The Biltong Maker has arrived today!
Just in time for my father’s birthday!
Thanks very much for taking the time and effort to speed up my order!
It's going to be a great birthday surprise for my father!
I know he's going to love it.
I too am looking forward to gnawing away on a nice stick.
Once again, many thanks
Chris
----------------------------------
Hi Lo
Thanks so much for
your kindness
My husband says
that the Biltong Maker is the greatest present he has ever received!
It has paid for
itself many times over as Jim enjoys making his own Biltong and sharing it with
very appreciative friends and colleagues.
Once again Lo,
thanks for going the extra mile!!
Best regards,
Rozanne
----------------------------------
(A big
thanks to all of you for your nice comments.
This will keep us going again for a while! -Ed)
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AROUND THE WORLD
==================
It’s always so nice to hear
from other people.
Unfortunately there is
nothing this month?
A nice topic might be to tell
if you are happy or unhappy that you ever left South Africa and why?
Is everybody on holiday or
all we all too busy?
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FUNNIES
=======
Out
of the mouth of children……………………………
HOW DO YOU DECIDE
WHOM TO MARRY?
-------------------------------------------------------------
You got to find
somebody who likes the same stuff. Like, if you like sports, she should like
it, and she should keep the chips and dip coming.
Alan, age 10
-----------------------
No person really
decides before they grow up whom they're going to marry. God decides it all way before, and you get
to find out later who you're stuck with.
Kirsten, age 10
-----------------------
WHAT IS THE RIGHT
AGE TO GET MARRIED?
----------------------------------------------------------------
Twenty-three is the
best age because you know the person FOREVER by then.
Camille, age 10
-----------------------
No age is good to
get married at. You got to be a fool to get married.
Freddie, age 6 (Very wise for his age)
HOW CAN A STRANGER
TELL IF TWO PEOPLE ARE MARRIED?
------------------------------------------------------------------------------------------
You might have to
guess, based on whether they seem to be yelling at the same kids.
Derrick, age 8
WHAT DO YOU THINK YOUR MOM AND DAD HAVE IN
COMMON?
---------------------------------------------------------------------------------------------
Both don't want any
more kids
Lori, age 8
WHAT DO MOST PEOPLE
DO ON A DATE?
------------------------------------------------------------
Dates are for
having fun, and people should use them to get to know each other. Even boys
have something to say if you listen long enough.
Lynnette, age 8
(Isn't she a treasure?)
On the first date,
they just tell each other lies, and that usually gets them interested enough to
go for a second date.
Martin, age 10
WHAT WOULD YOU DO
ON A FIRST DATE THAT WAS TURNING SOUR?
-----------------------------------------------------------------------------------------------------
I'd run home and
play dead. The next day I would call all the newspapers and make sure they
wrote about me in all the dead columns.
Craig, age 9
WHEN IS IT OKAY TO
KISS SOMEONE?
--------------------------------------------------------
When they're rich.
Pam, age 7
The law says you
have to be eighteen, so I wouldn't want to mess with that.
Curt, age 7
The rule goes like
this: If you kiss someone, then you should marry them and have kids with them.
It's the right thing to do.
Howard, age 8
IS IT BETTER TO BE
SINGLE OR MARRIED?
--------------------------------------------------------------
I don't know which
is better, but I'll tell you one thing. I'm never going to have sex with my
wife. I don't want to be all grossed out.
Theodore, age 8
It's better for
girls to be single but not for boys. Boys need someone to clean up after them.
Anita, age 9 (Bless
you child)
HOW WOULD THE WORLD
BE DIFFERENT IF PEOPLE DIDN'T GET MARRIED?
---------------------------------------------------------------------------------------------------------------
There sure would be
a lot of kids to explain, wouldn't there?
Kelvin, age 8
"AND THE
NUMBER ONE FAVOURITE IS…………………………."
HOW WOULD YOU MAKE
A MARRIAGE WORK?
-------------------------------------------------------------------
Tell your wife that
she looks pretty even if she looks like a truck.
Ricky, age 10
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THE MONTHLY COMPETITION
=========================
THE ANSWERS TO THE SEPTEMBER COMPETITION
---------------------------------------------------------------------
“Well, well, well…………………………….”
We have never seen so many different answers
to such a simple question!
The number of handles on a Potjie differed
between 1 and 8!!
* Question 1: Black or Grey will do fine
* Question 2: Three legs
* Question 3: ONE
handle. Also called a bail or bale.
THE WINNER OF THE SEPTEMBER COMPETITION
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PLEASE REMEMBER THE FOLLOWING
================================
The monthly draw or competition is totally
free to everyone.
You can enter as many times as you like.
You can only enter via the Competition
page on the Biltongmakers web site.
All prizes are sent to the winners free of
charge.
THE PRIZE FOR THE OCTOBER COMPETITION
=======================================
As the prize for the October competition
we have one of the best recipe books for Potjiekos available!
Marlene Hammann’s Potjiekos recipe book
has a host of recipes (80 in all)!
There are recipes for Beef, Pork, Lamb,
Venison as well as a variety of Vegetarian Potjies.
Recipes for Tripe and a selection of Curry
Potjies can also be found in this very comprehensive book.
There is even a wine suggestion section.
Just visit our home page at www.biltongmakers.com and click on one
of the two competition links.
The winner of the October competition will
be notified by email.
OTHER PRIZES FOR THIS YEAR
==========================
We have some great prizes lined up for
this year.
* Biltongmakers
* Biltong spices
* Boerewors
spices
* Braai tool
sets
* Potjie Pots
* Barbecues
* More Cadac
Skottel Braais and………. much, much more!!!
So, don't wait!
You can enter right now by going to www.biltongmakers.com
and clicking on the COMPETITION link.
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BUY ON YOUR BUDGET ACCOUNT!
=============================
Just to remind you that you can now
purchase any of the items on the Biltongmakers web site on your credit card
budget account. We see that more and
more of our customers are choosing this way of purchasing. So, if you hesitated in the past you can now
click on our website link www.biltongmakers.com and follow the order placing
procedure. It's as easy as that!
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LET’S HEAR FROM YOU!!
=====================
Lots of people wrote to us this month.
Please remember that if you have something
interesting to tell, a nice recipe to part with or perhaps a question to ask,
it would be nice to hear from you!
Perhaps you have some advice to give?
You never know how you could help somebody
else with your own hints and tips.
Of course it does not have to be about
Biltong or food. Anything that is of
interest is welcome! Share it with
other people around the world!
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BOEREWORS
===========
Boerewors is, as always, in abundance!
Just remember that we have the “Beef and
Pork” as well as the “Beef Only” version for those people who don’t eat pork!
The price is € 8.00 per kilogram.
You can mail us at info@biltongmakers.com
for details or phone Lo at +32-16-53.96.25.
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Till next month!
THE BILTONG TEAM
Lo
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