November 2005

 

The home of Biltong, Boerewors, Potjiekos and much, much more!


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The Biltongmakers.Com Newsletter
November 2005
You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
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In this Newsletter

 

 

What did you drag across the world?
From the editor
Keerbergen
Belgium
November 2, 2005
One of the most incredible things you experience when you live in Europe is how the different seasons are so absolutely defined. Autumn 2005Winter is REALLY winter here complete with the snow and ice and cold and, of course, the nice warm homes, open log fires and long cozy evenings.

When it is spring you just FEEL and SEE nature coming alive again in an almost unbelievable way. It is as if everything wakes up from a long, long sleep and almost overnight you start seeing the trees turning green and flowers blossoming.

A good summer can give us temperatures of 35C or more with looooong warm evenings sitting outside until the sun goes down at 10:30 or so.

And then there is the autumn…..!

That’s where we have been for the past couple of months or so.

Autumn 2005 in our gardenAutumn in the northern hemisphere is a spectacle of colours almost too beautiful to behold. You can see and smell it is autumn and feel it! The gardens are full of toadstools in all kind of colours. The one you see here was one of the many in our front garden. This is a “real” one. One under which you will find little elves and “kaboutertjes” at night!

Here in Belgium we have had the most incredible autumn yet with temperatures averaging 20-25C. Even now, as I am sitting here it is still 19 degrees outside with a cool breeze blowing the spent leaves from their high perches on the trees outside slowly making their way to the ground where I (#$&*~!) have to spend hours blowing them onto heaps and then into the undergrowth.

But the shedding of the leaves is preceded by a spectacular colour show. Formerly green leaves turn to brilliant shades of yellow, orange, and red.

Many millions of tons of leaves have to be cleared every year not only in gardens but also of the roads by huge trucks fitted with large “vacuum cleaners”

The railways spend millions on keeping the tracks clear because the leaves leave a deposit on the tracks, which turns them into a virtual skating ring. Trains can’t drive because the wheels just slip along the rails.

Autumn is a time where most train commuters are always late for work.

I love autumn. Especially this year with its incredible temperatures and ….. well, what can I say?

Have a look at some of the pictures on this page and click on the ones on the right to see them in their true format. But remember, no picture could ever do any justice whatsoever to seeing it in real life.



So with October gone and November on our doorstep we are moving closer to Christmas (again!). How time flies. It must be the hectic lives we lead. Sometimes I think if it’s all really worth it or if we should just disappear to some little remote corner of this earth where there are no telephones, TV’s, newspapers and computers. Just living of the land and appreciate life as it should be perhaps.

But, for the time being we are stuck in the present.

So, on this philosophical note I must leave you.

Till next month.

Take care,

Lo

Food for thought


Experience life

 

You put a lot of energy and effort into living. So on a regular basis, take time to fully experience your life and the world in which you live.

Spend some time that has no purpose other than to take in all the richness of which you’re a part. Let go, for a while, of the need to analyze, to criticize, to judge and react.

Allow your thoughts to be still. Feel the wonder, the goodness, the beauty of simply being, and knowing that you are.

Experience life, not in order to gain any advantage or to impress someone. Experience life because the depth of its richness has no limit.

The more fully you experience and appreciate life, the more you’ll find yourself needing less and having more. Experience life, and you’ll clearly see how truly rich you already are.

Life is a gift so precious that it has no equal.

Experience life, and give that gift to yourself and others.

Ralph Marston

Story of the month


Potjiekos

Cool!!

The following article was sent to us by Malcolm from South Africa (where exactly we don’t know). We are publishing the article in Afrikaans-We don’t have too much of that!

´n Reeks artikels oor kos sal nie volledig wees sonder om oor ons nasionale erfenis, potjiekos, te praat nie. Van die mense waarmee ek gepraat het voor ek hier kom sit het, het my op die vraag “Waar kom Potjie” vandaan geantwoord: van die Voortrekkers. Ek moet erken ek het ook nogal so gedink. Tot my verbasing is dit nie.

Die ontstaan van die hutspot of potjie gaan sover terug as 1573. Op 15 Oktober 1573 het die Spanjaarde die Nederlandse stad Leiden beleër. Maar die Nederlanders was nie bekommerd gewees nie want hulle het genoeg kos in die stad gehad. Op 21 Maart 1574 los die Spanjaarde Leiden soos ´n warm patat. Die mense was verheug.

Maar ewe skielik op die 25ste Mei 1574 beleër die Spanjaarde weer Leiden. Dit is net hier waar die moeilikheid begin. Die mense het nog nie tyd gehad om kos bymekaar te maak nie en niemand kon in of uit die stad gaan nie. Die kos was maar skraps. Gelukkig het die mense begin om gemeenskapsetes te maak. Almal het maar stukkie kos aangedra van wat hulle gehad het. Al hierdie flentertjies en skraapsels is in een pot gegooi en gekook. So het hulle maar elke dag saam geëet.

Daar is verder min bekend oor die hutspot en hoe hy begin het om deur Europa te trek. Elke jaar word die hutspot gemaak op die dag wanneer die beleg van Leiden beëindig is. Die mense het duidelik nie net die hutspot bly maak op die vakansiedag nie. Van Nederland het die hutspot België, Frankryk en Engeland toe gegaan.

Natuurlik op 6 April 1652 het Jan van Riebeeck so ´n paar hutspotte aan boord van sy skepe gehad. As mens daaraan dink is die potte net reg gewees om mee te kook in so ´n wilde ongerepte land. Maar dit is nie al manier wat die potte hier in die suiderpunt van Afrika geland het nie. Die ontdekkingsreisigers het die swart potte by hulle gehad om hulle kos in te maak. Op een of ander manier het hulle seker maar die potte geruil vir gunste en gawes by die plaaslike bevolking.

The biggest Potjie Pot in the world!Die plaaslike bevolking het gou gesien dat die swart ysterpotte baie beter kook en hanteer as die gewonne kleipotte wat hulle gebruik het. En so het die potjie vol pap ook sy plek gekry by die swart bevolking, en met hulle migrasie af na die suidpunt toe het die pot ook saamgekom.

In Kaapstad in die vroeë jare het die pot behoorlik gekook. Eers het die mense net kos daarin gaargemaak. Verder het hulle agtergekom dat hulle die potjie ook as ´n oond gebruik en stukke vleis daarin gaarmaak, maar die einde was dit niet, want hulle het ook agtergekom dat mens ook brood in die pot kan bak. Maar met al die skepe met hulle vreemde speserye en geure het die potjie ook begin om meer geurig en smaaklik te raak.

Natuurlik was hierdie 3 in een pot ‘n natuurlike keuse toe die Voortrekkers die lang pad moes aandurf noorde toe. Die voordeel van die potjies is dat jy nie vreeslik baie nodig het om hom aan die gang te kry nie. ´n Klein vuurtjie en ‘n paar stukke hout en siedaar gaan die pot aan die kook. Die ander voordeel is ook dat as mens die potjie stadig kook kan taai vleis lekker sag word. ´n Ander voordeel, ook vir die Voortrekkers, is dat die aand as jy klaar geëet het kan jy die volgende dag net jou potjie optel en aan die wa haak en daar gaan jy.

Hier in die Sewentigerjare het ons moderne wesens die potjie in al sy glorie laat herleef. Mense het begin agterkom dat as jy potjie maak dat daar ekstra paar uur lekker kuier mee gepaard gaan. Baie potjiekos-kompetisies is gehou en daar is tot ´n potjiegilde in Pretoria.

Die potjie se grootte word bepaal deur die hoeveelheid water wat hy kan neem. ´n No 1 pot neem 2 Quarts water en ´n no 3 pot 8 Quarts water.

Deesdae is omtrent elke mens ´n potjie kenner. Elkeen het maar sy gunsteling manier en gereg wat hy as sy eie beskou. Miskien moet ons dankie aan die Spanjaarde sê vir die beleg van Leiden. As dit nie vir daardie beleg was nie sou ons kultuur beslis armer gewees het.

What did you drag accross the world?


All those things we took with us….

 

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!
And those are just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.

We will have a small Competition to see who writes in with the most unusual item that they dragged with them across the world!

We will be running this competition until the end of the year so submit your entries as soon as possible.

The person with the most unusual item (and we will want to see a picture of it!) will get one of Rockey’s 5kg Home Biltong Makers!

So, here we go!


This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!


From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with us, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!


From Paddy Johnson in Australia
Great newsletter !!!
I have been in Aussie for 8 yrs. now and whilst unpacking an old tool box the other day came across this most unusual ” BRINGALONG”.
Just in case not everybody knows, this “deadly” piece of weaponry is a pair of BIDIZZOS!
They are for castrating young bulls and turning them into oxen.
My partner (Aussie-City girl) thinks that this little operation she wants to perform comes a little too late. I have twin sons (22 year olds).
They came for the ride as we stopped farming in South Africa 33 yrs ago. I am 50 now and my Dad had these before I was born. I guess they are just part of the family.


From Kerry Booysen-Finch in Holland
The strangest thing I “HAD TO” bring with when we left SA in 1999 (and I will be surprised if anyone has anything stranger) is approximately 1 kg of dried rose petals which came from the garden of the first home we ever owned.
I had them in a bowl on the coffee table in SA for 6 years before leaving and now they proudly (and a little faded) sit in the same bowl on a different coffee table in The Netherlands (and NO I am not smoking some good stuff)!!
Let’s see if anyone can beat that!!


From Tanja Köhn in Dushanbe, Tajikistan
As for the strangest item that we took: Bruce is absolutely boat mad and had started building boats in Cape Town. He always collected bits and bobs for boats for future use, so in our driveway in Hout Bay we had this massive 7 m square wooden mast lying around.
He promised me to get rid of it before the movers would arrive, but when they stood in the door and he looked at the container, he decided to take it along, because it fitted in!
I was not amused, and I am still not – it is now lying around in our driveway of the little oriental townhouse we are renting here in Dushanbe!
Tajikistan is an inland country with no sailing boats in a 500 km radius! – I already considered cutting it up and using it as braai wood… Maybe we should put it up as a flagpole though and fly the South African flag high above the roofs of Dushanbe!


From John and Mel Berry from Loxahatchee, Florida, USA
We first moved from Johannesburg to Virginia 3 years ago before moving down to Florida at the beginning of this year.
We have some items that have made it all the way to Loxahatchee with us. We used to go off-road in our 4×4 in SA, so guess what came with us?
The hi-rise jack!
I’m not quite sure what John plans to do with it and it lives with our gardening tools, our gun safe, all our “Get Away” magazines and of course our Staffie dog Angel.


From Jacki Martin in New Hampshire in the US of A
I was reading your newsletter from last month and saw the section about the strangest things moved from SA.
My parents brought the top tier of their wedding cake. They had kept it for 20 years and were determined to have a piece on their anniversary!
Well, after dousing it with brandy, the cake was just short of cement and they managed a small bite …… but the rest was history!

I love the newsletter – thanks for the great stories!!


From Gavin van Heusden in Durban, South Africa
After eight years of living in the UK it was time to return home to South Africa. Leaving as a bachelor in 1997 I was returning a married man and my wonderful wife was expecting at the time!! This is where the plant in my life (Henry) comes into the story.
Before meeting my wife to be (April 1999) I moved to Windsor, it was late 1997 and there on the dining room table was this rather sickly plant. After adopting it and nursing it back to health it followed me from house to house, which included 3 moves over 7 years. Now this is one hardy little plant which has gone for 4 weeks at a time without water (on a number of occasions) and by all means should have gone back to dust a good few times.

After deciding it was time we go back to our roots in South Africa the BIG MOVE got under way in November 2004. After everything was moved and all our suitcases for the last two weeks stay were packed and booted I was walking out the door for the final time with Henry in my arms. He was to be given to my cousin for safe keeping. This I believe was preoccupying me, and low and behold my jacket got caught on the door handle as I was walking through. I stumbled, found the lip of the step, slipped and launched into the air……trying to get my balance meant letting go! Watching the pot tumble through the air in slow motion was sickening but at the same time it felt like a fitting end for my plant.

One smashed pot later, and a plant that had snapped at the root system and leaf system I was cleaning up the mess before the new owners moved in. I actually found a few leaves still joined together and thought I would drop them in some water and see what happens. Well, what did I expect, after a few days there were a few roots off the bottom of the leaves. On the day of leaving we wrapped him in wet cotton wool and stuffed him into my golf bag. Expectations of survival were highly based on past performance and as expected we now have Henry on our balcony looking healthier than ever before.

I dragged a doomed plant, which I have known longer than my wife all the way across the world!!


Come on all you SAers out there you still have till the end of this year to submit your entries!

Our Home Biltong Makers


Some comments from our GuestMap entries

 

Sunsets and biltong on the Mediterranean! What could be better! Almost like home!

Johan
Kas, Turkey



My first attempt at Boerewors a great success! Now can you do something about the weather?

Wally Shave
Hertford, England



Ek moet defnetief vir my een van daardie Biltongmakers aanskaf, my maag maak al sulke draaie as ek net daaraan dink!
Hou die blinkkant bo!

Jan van Niekerk
Surrey, British Columbia, Canada



It’s just too good to be true. Finally my own homemade biltong!

Sean Kern
Lohmar, Germany



Love making my own Biltong here in Japan. I don’t even want to share it with my wife!!

Uli
Yokohama, Japan


You too could be making your own Biltong in a very short space of time.
Have a look at our Home Biltong Makers and see how easy it is!!

You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.


IMPORTANT NOTICE!!

Our factory has informed us that a small batch of Biltong Buddies was supplied with a round 40 watt golf ball shaped globe. This only applies for Biltong Buddies shipped between 1-7-2005 and 30-09-2005.
When you receive your Biltong Buddy please check the globe and if it is a round golf ball shaped globe please DO NOT USE IT!
Overseas users please use a 25 watt candle shaped globe only. South African users can use a 40 watt candle shaped globe if they cannot find a 25 watt type.
Any other type of globe will result in the burning of certain parts of the Biltong Buddy.

We apologize for this inconvenience.

This month’s special offer


The BILTONG BUDDY Home Biltong maker at a give-away price!

During November you will be able to get the incredible BILTONG BUDDY Home Biltong Maker at only R 565.00.
That is more than R 150.00 below the normal retail price!
Make use of this opportunity because we expect a price increase from the factory before the end of the year.
As an added bonus we will give you a free packet of one of the famous NICE ‘n SPICY Spice packets complete with recipe with every order placed for one of our Home Biltong Makers.
Click

here to go to our on-line shop. 


 

Tip of the month


What to take and what not?

 

The following is a tip we recieved from Bruce Prescott in Johannesburg. It is actually a tip to the editor and a very good one at that!

Bruce writes:

Just a suggestion – in your newsletter you have a section where you ask subscribers to list odd/strange items that they took with them when they emigrated from SA.
What would be really useful for those folks who are leaving or planning to leave SA, for whatever reason, is some recommendations from those who have been living overseas for a while what they should or should not have taken with them.
There are the obvious items such as TVs and electrical appliances which are not compatible with the US and Canadian TV and electrical supply (NTSC vs PAL, 110V 60Hz vs 220V 50Hz, etc).

With the benefit of hindsight, what would they have sold and what would they have bought before leaving SA?



Let’s see if between all of us we can come up with a list (for different countries perhaps?) of tips what to take and what not to take?

Please send your tips to the editor at the webmaster@biltongmakers.com.


We heard that one can call South Africa for only 1 cent per minute from Europe. Apparently you must dial the prefix 003001439 and then the normal number.


For those people who have problems with fruitflies (those nasty very small creatures) while making Biltong in one of our biltong makers, just use a piece of very fine netting (much like net curtaining) to drape over the machine.


It was brought to our notice that some people try to use a higher wattage and different shape globe than supplied with the Biltong Makers. They do this to try and decrease the drying time. Not only does this not work but it it also dangerous!
Firstly, a higher wattage light will dry the meat too quick resulting in a hard outer crust and a soft inside. And…..a higher wattage globe will burn certain of the components in the machines. ONLY USE a candle shaped 25 watt globe for the Biltong Buddy and a 40 watt candle shaped globe for Rockey’s 5kg machine.
If you can’t get a 25 watt candle shaped globe for the Buddy you can use a 40 watt but the 25 watt globe is normally sufficient.

Questions and Answers


Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @
info@biltongmakers.com
so we can help other people who might have the same questions in the future)



QUESTION

After realizing from sad experience that quite often fresh steaks from supermarkets are not very well cured (or aged) and may be quite tough, I was wondering if your readers had any thoughts on how to improve the overall tenderness of meat before braaing or hot frying.
Beating the meat to bits with a tenderising hammer is not an option!
We prefer our steaks rare to medium-rare so the cooking process should have very little effect on the eventual tenderness when its eaten.

Vacuum packing perhaps?
Marinading is probably one way to go but often changes the original meat flavour and may not please everyone.

All the best, wherever you may be.

Rob Fowler
Midrand, South Africa
robf@iafrica.com


QUESTION

What is the difference between Jerky and Biltong except, perhaps, from the spices and the drying process.

Eli Levy
England
getresults@jl-consulting.co.uk

Stoep Talk


Stoep Talk

 

Step onto stoep for smells and sounds of home
By James ClarkeIn September I mentioned how I’d like to make a record of South African sounds to send to South Africans who’ve emigrated – sounds that would make them want to come home.

I received an enormous response, half from readers overseas who read this column on the Internet.

Some responses were quite sad.

In that column, I mentioned the “cheerful morning song of the black-eyed bulbul”. This prompted Neville Clarke (no relation) in Sydney, Australia, to remind me of a verse he’d kept from Stoep Talk many years ago – Song for Non-Morning People:

I woke early one morning,
The earth lay cool and still
When suddenly a tiny bird
Perched on my window sill.
He sang a song so lovely
So carefree and so gay,
That slowly all my troubles
Began to slip away.
He sang of far-off places
Of laughter and of fun,
It seemed his very trilling,
Brought up the morning sun.
I stirred beneath the covers
Crept slowly out of bed,
And quickly shut the window
And crushed his %$&à#** head.

Glenda Jones sent the column to her sister, Nola Doddemeade whom, I gather, lives somewhere overseas. She responded by suggesting I try to synthesise some typical South African smells.

She listed jasmine at dusk; boerewors on a braai; the bush just before it rains; the bush just after it has rained; vetkoek frying; a veld fire; mealie porridge cooking on a wood fire; a pool dosed with HTH; and Durban curry.

Gwendoline, who has lived in Windsor, England, for the past few years, wrote: “I loved the column. And yes, it makes me want to be back putting up with violent crime and the soaring cost of living.

“Your column is the one place I still find that lifts my spirits. Since I have moved to the UK I have faithfully read it on IOL. I’d say you too are a wonderful sound of SA.”

This, of course, made my day even if it did cause Threnody to roll her eyes into the back of her head so they looked like a pair of picnic eggs.

Carl de Kock of “Mission, TX” in Texas wrote: “I am an ex-South African boertjie now calling Texas my home. Your article did indeed bring back many great memories. The question is: are the more modern sounds becoming traditional – the sound of the security gate locking when you lock yourself into your home; the sound of gunshots at night?

“Depressing stuff. Regardless, South Africa is still a country with the potential of a great future. Keep your writings coming. We avidly read your column.”

A farmer’s wife in Queensland, Australia wrote a long letter to say the column made her homesick but then she recalled how her family were terrorised on their farm in Mpumalanga and how happy her husband is today doing farm work that, back home, took several hands to do, badly.

New words

  • Blamestorming – Sitting around in a group, discussing why a deadline was missed or a project failed, and who is to blame.
  • Assmosis – The process by which people seem to absorb success and advancement by sucking up to the boss rather than by working hard.
  • Cube farm – Office filled with cubicles.
  • Prairie dogging – When someone yells or drops something loudly in a cube farm, and people’s heads pop up over the walls to see what’s going on.
  • Percussive maintenance – The fine art of whacking the hell out of an electronic device to get it to work again.
  • Monkey bath – A bath so hot that when lowering yourself in you go: “Oo! Oo! Ho! Aa! Aa! Aa!”

Recipe corner


Pork Sausages

This one is from Japie de Jager from Walvisbay in Namibia

I would like to share this recipe with all the “BBQ” Braai fans out there.

Ingredients

  • 6.5kg pork with sufficient fat on it
  • 9.4gr fine salt
  • 1/4 cup crushed dried corriander seeds
  • 1/2 dessert spoon fine cloves
  • 1 dessert spoon fine black pepper
  • 1/2 cup black vinegar

Method

  • Cut the meat and fat into cubes of say 4x4cm and spread open on a flat area
  • Pour the vinegar evenly over the meat and mix well
  • Pour all the other dry ingredients over the meat and mix well again
  • Put the meat in a big enough bowl and let it idle for at least 30 minutes and mix again
  • Mince the meat but the grid should not be too fine otherwise you will end up with “viennas”
  • After the mincing is done you fill the meat into a medium size casing (30-34 gauge)

Very delicious for an outside braai or to fry in a pan.

Enjoy !

Japie de Jager
Walvisbay, Namibia
jdejager@walvisbaycc.org.na

 



The following recipe is another one from Lorraine Austin from Brisbane in Australia. It is Mushroom month there so let’s make a ……….

Mushroom Mince Dish

Ingredients

  • 1 punnet of sliced button mushrooms
  • 1 large chopped onion
  • 500g lean mince
  • 1 chopped tomato
  • A little olive oil
  • 1 small tub fresh cream
  • 1 cup grated cheese
  • Seasoning to taste
  • 1 beef oxo cube dissolved in 1/4 cup boiling water
  • Some eggs- first see how many people are eating, then break the eggs on top of mushrooms

Method

  • Fry the sliced mushrooms in a little olive oil with some seasoning until soft, add the tub of fresh cream, simmer, and set aside
  • In a small saucepan combine the mince, olive oil, onion, tomato and seasoning and cook until done, adding a little water, not too much
  • Add the the oxo cube and the water
  • When it is done, spread the mince into a medium size rectangular pyrex dish and add the mushroom sauce
  • Break the raw eggs on top, according to how many people are eating, and sprinkle with grated cheese
  • Put into a moderate oven, at 180 C, and leave until done

Serve with a green salad and garlic bread.

Lorraine Austin
Brisbane Australia

Around the World


Bits and Bobs from people around the world

 

This from Jeanette Swanepoel in Venezuela

Moenie kla nie

However interesting it is to live in a foreign country, I’m always grateful to return to the RSA, knowing there are bigger problems around than what we complain of in SA.
As my husband used to say: Ons kla met die witbrood onder die arm.

Jeanette Swanepoel
Caracas, Venezuela
jswanepoel@cantv.net

 



This mail was received from Pat and Des Thomsen in South Africa

Biltong is not rotten meat!

Someone sent me your website link which I find very interesting because I am a biltong fanatic who enjoys making our own Biltong …. naturally, without the industrial spices that all the butcheries in South Africa use.
Every year, for many years, my wife and I have made Biltong with venison from our own Game Farm. I confess that we have not tried any of your recipes yet but they look excellent! (apart from the sugar).

I have a belief in making food and Biltong with natural spices and ingredients, such as our forefathers used to do, and I applaud your approach in publishing recipes using natural spices etc. I also am delighted that the Biltong culture is being exported and embraced in countries in Europe and America.
I must admit up front that beef is the best meat to use for Biltong, as long as it is derived from a special breed called Afrikander cattle. This is because the meat of these animals is flavoured with the Bushveld vegetation which imparts a unique flavour to the meat.
These animals are unique to South Africa having been bred over years to exist in the harsh conditions of the African Bushveld.

I would encourage you to dispel some of the myths that some uninformed and poorly educated people outside of South Africa believe.
Biltong is not rotten meat!! It is cured, air dried and absolutely safe to enjoy.
Please carry on with your promotion of Biltong as it is a Tradition that must not be allowed to expire.

Best wishes from
Pat and Des Thomsen
South Africa
pat.thomsen@worldonline.co.za

Something to smile about


Doctor’s orders!

 

We don’t know what doctor wrote this but we like him!!

Health question and answer session

Q: Doctor, I’ve heard that cardiovascular exercise can prolong life; is this true?

A: Your heart is only good for so many beats, and that’s it… don’t waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer; that’s like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap.

Q: Should I cut down on meat and eat more fruits and vegetables?

A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of your recommended daily allowance of vegetable products.

Q: Should I reduce my alcohol intake?

A: No, not at all. Wine is made from fruit. Brandy is distilled wine, that means they take the water out of the fruity bit so you get even more of the goodness that way. Beer is also made out of grain. Bottoms up!

Q: How can I calculate my body/fat ratio?

A: Well, if you have a body and you have fat, your ratio is one to one. If you have two bodies, your ratio is two to one, etc.

Q: What are some of the advantages of participating in a regular exercise program?

A: Can’t think of a single one, sorry. My philosophy is: No Pain…Good!

Q: Aren’t fried foods bad for you?

A: YOU’RE NOT LISTENING!!!. Foods are fried these days in vegetable oil. In fact, they’re permeated in it. How could getting more vegetables be bad for you?

Q: Will sit-ups help prevent me from getting a little soft around the middle?

A: Definitely not! When you exercise a muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach.

Q: Is chocolate bad for me?

A: Are you crazy? HELLO . Cocoa beans! Another vegetable!!! It’s the best feel-good food around!

Q: Is swimming good for your figure?

A: If swimming is good for your figure, explain whales to me.

Q: Is getting in-shape important for my lifestyle?

A: Hey! ‘Round’ is a shape!

Well, I hope this has cleared up any misconceptions you may have had about food and diets.
And remember: “Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways – Chardonnay in one hand – chocolate in the other – body thoroughly used up, totally worn out, and screaming “WOO HOO, What a Ride!”


Relations

An elderly couple was sitting together, watching their favorite Saturday night TV program.
During one of those commercial breaks, the husband asked his wife:
“Whatever happened to our sexual relations?”
After a long thoughtful silence, the wife, during the next commercial break, replied:
“You know, I don’t really know — I don’t even think we got a Christmas card from them this year.”


For sale

FOR SALE BY OWNER
Complete set of Encyclopedia Britannica
45 volumes
Excellent condition
$1,000.00 or best offer
No longer needed
Got married last weekend
Wife knows everything

Sport talk


Links to the sport pages

Jake takes a flyhalf gamble
Springbok coach Jake White’s decision to take only one specialist flyhalf in Andre Pretorius on tour to Argentina and Europe has raised concerns.
Full Story

Brave cricket pays off
“Brave cricket” and “taking things on” seem to be the new buzzwords in the Proteas camp after their win in the first one-day International against New Zealand in Bloemfontein.
Full Story…

Top men in line for place on SA Rugby board
Three prominent businessmen and rugby enthusiasts are on the shortlist to replace Theunie Lategan as independent director on the board of South African Rugby.
Full Story…

Now tearful Os has won them all
For a man like Os du Randt, who does not have many playing days left, it was also very emotional. Before Saturday, the Bok prop had won everything in rugby except the Currie Cup.
Full story…

The monthly competition

The winner of the October Competition!


The winner of the October competition is:
Mrs Isa Kahn from Mevasseret Zion in Israel.
Congratulations to you Isa!
Your MP3 Player complete with all accessories will be mailed to you shortly. We have even fitted the batteries for you and recorded a couple of songs so you can try it out the minute you receive it.




Remember the following:

  • The monthly draw or competition is totally free to everyone at the moment.
  • You can enter as many times as you like.
  • You can only enter via the Competition link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the November Competition
The prize for this competition is a digital camera so small that you can fit it in your top pocket like a pen. The camera comes complete with stand, software CD and USB interface cable.

Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.
The winners of our competitions are notified by email.

Some of the other prizes for the year

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Digital cameras
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

A free Biltong Maker?


Want something for nothing?

 

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them from the list.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During the last month many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

 

Let’s hear from you too!!


Why not write to us

It is almost Christmas again and it would be nice to get some contributions for the December newsletter from all our readers.

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

They would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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!

Boerewors in the Benelux


Boerewors

It is autumn in our part of the world and not many people will be going outside for a braai anymore.

But, that does not mean that you cannot have Boerewors rolls any longer!Boeries on the braai! Boerie rolls are great for indoor parties and even as a meal!

We will be making our last batches for the year shortly and suggest that you place your orders for the winter timely to avoid disappointment.

You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux.

The price is € 7.50 per kg

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Potjiekos


Click to see me biggerPotjiekos …… a fun way to entertain!

The Potjiekos season is over for this year. No more nice sunny days to stand around the Potjie, beer in hand just enjoying yourself.
But, you are probably already making plans for the spring and next summer. If so, keep us in mind for our famous “Potjiekos”. We do this for a minimum of 50 and up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 6.50 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

To book please give us a call on +32 (16) 53.96.25

 

(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)


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Lamb on the Spit


Lamb on the spit ……. something special!

As with the Potjiekos our Lamb-on-the-Spit is also somthing of the past this year (unless you want one in the snow!).
But keep it in mind for next year

Lamb on the spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Click to see me big!Not so!
We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40 people for just € 15.00 and € 12.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three-bean salad.
Bread rolls are included as well with garlic bread as an optional extra.
For venues more than 50km from our home base in Keerbergen there is a small charge of 25c per km.

 

Booking early is essential and you can do so on
+32 (16) 53.96.25

-May and June 2006 are almost booked out-(As with our “Potjiekos” a Lamb on the Spit can only be done outside because we cook on coals!)


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Previous issues of our Newsletter


You can click on the links below to view some of the previous issues of our newsletter.

 

November 2004
December 2004
January 2005
February 2005
March 2005
April 2005
May 2005
June 2005
July 2005
August 2005
September 2005
October 2005

Subscribing and Unsubscribing

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!! You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!
If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

October 2005

The home of Biltong, Boerewors, Potjiekos and much, much more!


Click here to find out more!


The Biltongmakers.Com Newsletter
October 2005
You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link.

Yes, please subscribe me to your monthly Newsletter!
In this Newsletter

 

 

What did you drag across the world?
From the editor
Keerbergen
Belgium
October 2005The Hoeilaart Festival VenueIt has been a busy two months since our last issue.
The general idea was for us to take a break but, apart from spending a couple of days in Paris, it was work as usual.
Summer was still here and there were quite a couple of functions to take care of. Apart from a number of lambs on the spit we had to keep up with the demand for Boerewors and even had a stand at the Hoeilaart Wine Festival. (See the picture on the right)

One of the lambs on the spit was for the Belgian Cricket Association who celebrated the 100 year aniversary of the internationals between Holland and Belgium.

Perhaps we’ll get a chance to go away for a week or so a bit later when things are not so hectic.

Paris was lovely as usual and, together with Penny and Skye (June’s friend and her daughter from South Africa) we did lots of things.

For me the most amazing was our visit to the Moulin Rouge. I always wanted to see the show there and this time we did! The Moulin Rouge in Paris

The only damper on the evening was our taxi driver.

Once we were ready to go we called a taxi to take us from the hotel to the Moulin Rouge. Now I must say that everybody always talks bad about the Paris taxi drivers. How dangerously reckless they are etc. etc. But, over the years June and I have taken many taxis in Paris and have always found them great!
Except…. this time.
This French “lady” arrived in a “clapped out” car and proceeded to attack the traffic with a vengeance. She was determined to disobey every single traffic rule and causing a couple of heart attacks on the way including ours (almost!).

It was the most grueling journey I have ever had in a car. Crossing over three lanes in peak hour traffic at almost full speed was nothing for this “lady”. She seldom kept her eyes on the road and once she knew that we were going to the Moulin Rouge started to sing the “Can-Can” at the top of her voice but sadly much like someone who had “lost” it a bit.

Now you must know that June does not like me driving in Paris so once we arrived at the hotel we parked the car and took taxis everywhere.

I bet she wished that I had driven that evening!!

We did arrive eventually, a bit shaken but otherwise in good spirit. The food was great and the champagne even better but the show topped it all. Complete with horses on the stage and girls playing with pythons in a swimming pool. The dancers with their coloured feathers (as you see them on the pictures) were almost as in a fairy tale.

Certainly worth going to!!

Sadly there was no time to go to the Catacombs underneath Paris. That we’ll have to do some other time.
Before we went to Paris we spent a day (and a night) in Reims in the north of France. Reims, apart from being famous for its beautiful Cathedral, is right in the middle of the province of Champagne.

It’s only three hours and a bit from home so quite “do-able” in even a day. The afternoon we arrived we had booked a tour through the cellars of “Pommery”. One of the most famous and oldest Champagne cellars in France.
In front of the Pommery gatesThere were 168 steps down into the cellars.

These cellars are enormous cavities underneath Reims, which were dug out by the Romans who mined there thousands of years ago. Madame de Pommery took these cavities and had them joined by passages in which you will find literary millions of bottles of Champagne!!
Have a read through the main story this month. I found it quite fascinating to hear about the history of Champagne!

Once out of there we drove to the village of Verzenay, just South of Reims. This village is right in the middle of the vineyards and as you drive along you see the markers where they grow the grapes for famous Champagnes such as Moët et Chandon and Dom Perignon.
The entire village consists of people making Champagne. There are a couple of “larger” enterprises but most are small farmers who probably only make anywhere from a couple of hundred bottles to a couple of thousand a year or so.

The actual Champagne area is very small but certainly worth seeing!

For the rest of the time we were at home or helping the children with the new homes they have acquired.

So, the end of the year is drawing to a close and in the Southern parts of the world the summer is on its way. Here we are looking forward to the autumn and the winter.

Long walks through the autumn forests with all the beautiful colours and nice log fires at night with a glass of red wine or a nice cognac!

Till the next time

Take care

 

Lo

 


 

With all the sadness and trauma going on in the world at the moment, it is worth reflecting on the death of a very important person which almost went unnoticed last week.
Larry La Prise, the man who wrote the ‘Hokey Kokey’ died peacefully at age 93.
The most traumatic part for his family was getting him into the coffin.
They put his left leg in, and then the trouble started……

Food for thought


Quickly let go!

 

The energy you devote to being annoyed brings you nothing of value in return. So choose to quickly let go of your need to be annoyed.
The time and energy you put into being offended adds nothing positive to your life. So decide to quickly let go of your need to be offended.
Winning petty arguments will do nothing to enhance your relationships. So find a way to quickly let go of the need to prove that you’re right.
There are many things that can hold you back. But they’ll hold you back only as long as you continue to hold on to them.
Each day is filled with plenty of valid reasons to be angry, resentful, jealous, frustrated, offended and annoyed. All that negativity can stop you cold if you allow it to take up long-term residence in your life.So make the choice to quickly let it go. And free yourself to soar above it all.

— Ralph Marston —

Story of the month


Champagne

Cool!!

Did you realize that throughout the entire world, the only beverage that can rightfully be called “champagne” is made from grapes that are grown on just 30,000 hectares of vineyards, all located in the Champagne region of France?

Every vineyard here is classified, based on a number of criteria, soil quality and sun exposure being the most important.
The very best vineyards score 100%.
The villages that obtain this highest score are admitted into the very exclusive circle of Grand Cru villages.

What’s more, only three varieties of grape can be grown in the Champagne region: Pinot Meunier, a black grape with white juice, planted along the Marne Valley , Pinot Noir a black grape with white juice, cultivated on the Reims Mountain, and Chardonnay, a white grape with white juice, grown on the Côte des Blancs.

And nestled in the very heart of the Champagne vineyards, is Pommery, shining by its excellence.
Pommery stands out by its size, with some 741 acres (300 hectares or 10% of the total) – it is the biggest vineyard in the Champagne region – and by its exceptionally high percentage of “Grand Cru” villages, it numbers no fewer than seven : Aÿ, Bouzy, Verzenay, Mailly-en-Champagne and Sillery, which produce Pinot Noir grapes, and Avize and Cramant, which produce grapes of the Chardonnay variety.

If you wake at dawn during the months of September and October in the Champagne region, you may catch a glimpse of the grape harvesters setting to work. The Pommery Vineyard alone mobilizes over 1,000 workers. Armed with pruning shears, they cut each bunch by hand, to preserve the wholeness of the grapes, which thanks to careful tending, day after day, season after season, are at last fully ripe.

The grapes are transported directly to the traditional wine presses located in the Pommery Vineyard. And at last comes the magical moment of transformation, when 4,000 kilos of grapes will be used to produce 2,550 liters of precious grape juice – and not a drop more!
The vineyards at VersenayThe restrained richness of champagne wines owes a lot to the cold climate of northern France. Over time the region’s wine makers have created their own techniques to overcome the cold winters and short growing seasons.
The fact that the grapes ripen very slowly has its benefit too, as the grapes have time to pick up important flavouring components. But when the grapes are harvested, they are rarely ripe enough to make table wine without the addition of inordinate amounts of sugar. The producers have gotten around this by making a wine low in alcohol and then putting it through a second bottle fermentation to raise the alcohol and add the bubbles. The bubbles in champagne are a natural phenomenon that is today a managed affair. The second fermentation in the bottle causes the bubbles. When the cork is removed, the result is upwardly mobile bubbles of carbon dioxide making their escape.

Three grape varieties are used in Champagne — Pinot Meunier, Pinot Noir and Chardonnay. Pinot Meunier dominates the vineyards, growing on about 40% of the total acreage It is easier to grow and is less prone to frost damage. This grape makes up the base wine for all but the very finest champagnes and is grown only in Champagne. Pinot Noir is second with about 35%. It is responsible for the depth of fruit and longevity of the wine. Chardonnay accounts for the remaining 25% and adds lightness, elegance and breeding to the blend. The lack color in most champagne is the result of a gentle pressing, so as to extract the juice but not the color of the black grape skins.

Champagne we saw in the Pommery cellars in ReimsThe chief difference between the various Champagne brands or houses, is in the making of the cuvée, or the blend, as introduced by Dom Pérignon. A house builds a reputation based on the particular style of blend of its nonvintage wines. So each year the wine must be consistent. The large houses store millions of gallons of wine from various vineyards and grapes for blending purposes. It is reasonable to assume that once you find a house style you like, it will be available year after year as long as that house exists.
The theory of producing a great champagne is to blend together the best qualities from each of the best grapes grown in the region. The blending of the still wines before the second fermentation called the assemblage and the wine and sugar that is added after the second fermentation and aging called the dosage, are the two most important steps in the determination of the house style.

In especially good years, some vintage champagne is produced. Some feel that the extra depth in taste is well worth the extra cost of these wines. Eighty percent of the contents of vintage champagne must contain grapes from the declared year. Not all of the grapes from a declared year go into vintage champagne. Twenty percent are held back to be used for blending purposes.




Now here is something I certainly did not know before we visited the Pommery cellars in August and which was explained to us in very broken English by our French guide.

Champagne is bottled in 10 different sizes:

 

  • Quarter bottle – 18.7 cl or 6.3 fluid ozs
  • Half bottle – 37.5 cl or 12.7 fluid ozs
  • Bottle – 75 cl or 25.4 fluid ozs
  • Magnum (two bottles)– 1.5 litres or 50.8 fluid ozs
  • Jeroboam (four bottles) – 3 litres or 101.6 fluid ozs
  • Rehoboam (six bottles) – 4.5 litres or 147 fluid ozs
  • Methuselah (eight bottles) – 6 litres or 196 fluid ozs
  • Salmanazar (12 bottles) – 9 litres or 304.8 fluid ozs
  • Balthazar (16 bottles) – 12 litres or 406.4 fluid ozs
  • Nebuchadnezzar (20 bottles) – 15 litres / 508 fluid ozs
Only the half-bottle, bottle and magnum are always released in the bottle in which they underwent the second fermentation. For this reason and because it is the largest of the three, the magnum is the preferred size. The three largest sizes are rarely made today.


Lastly something that June would certainly agree with:

 

“Wine improves with age. The older I get, the better I like it”

What did you drag accross the world?


All those things we took with us….

 

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!
And those are just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.

We will have a small Competition to see who writes in with the most unusual item that they dragged with them across the world!

We will be running this competition until the end of the year so submit your entries as soon as possible.

The person with the most unusual item (and we will want to see a picture of it!) will get one of Rockey’s 5kg Home Biltong Makers!

So, here we go!


This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!


From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with us, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!


From Paddy Johnson in Australia
Great newsletter !!!
I have been in Aussie for 8 yrs. now and whilst unpacking an old tool box the other day came across this most unusual ” BRINGALONG”.
Just in case not everybody knows, this “deadly” piece of weaponry is a pair of BIDIZZOS!
They are for castrating young bulls and turning them into oxen.
My partner (Aussie-City girl) thinks that this little operation she wants to perform comes a little too late. I have twin sons (22 year olds).
They came for the ride as we stopped farming in South Africa 33 yrs ago. I am 50 now and my Dad had these before I was born. I guess they are just part of the family.


From Kerry Booysen-Finch in Holland
The strangest thing I “HAD TO” bring with when we left SA in 1999 (and I will be surprised if anyone has anything stranger) is approximately 1 kg of dried rose petals which came from the garden of the first home we ever owned.
I had them in a bowl on the coffee table in SA for 6 years before leaving and now they proudly (and a little faded) sit in the same bowl on a different coffee table in The Netherlands (and NO I am not smoking some good stuff)!!
Let’s see if anyone can beat that!!


From Tanja Köhn in Dushanbe, Tajikistan
As for the strangest item that we took: Bruce is absolutely boat mad and had started building boats in Cape Town. He always collected bits and bobs for boats for future use, so in our driveway in Hout Bay we had this massive 7 m square wooden mast lying around.
He promised me to get rid of it before the movers would arrive, but when they stood in the door and he looked at the container, he decided to take it along, because it fitted in!
I was not amused, and I am still not – it is now lying around in our driveway of the little oriental townhouse we are renting here in Dushanbe!
Tajikistan is an inland country with no sailing boats in a 500 km radius! – I already considered cutting it up and using it as braai wood… Maybe we should put it up as a flagpole though and fly the South African flag high above the roofs of Dushanbe!


From John and Mel Berry from Loxahatchee, Florida, USA
We first moved from Johannesburg to Virginia 3 years ago before moving down to Florida at the beginning of this year.
We have some items that have made it all the way to Loxahatchee with us. We used to go off-road in our 4×4 in SA, so guess what came with us?
The hi-rise jack!
I’m not quite sure what John plans to do with it and it lives with our gardening tools, our gun safe, all our “Get Away” magazines and of course our Staffie dog Angel.


Come on all you SAers out there let’s see some more entries?

Our Home Biltong Makers


Some recent comments

 

First attempts not bad. Simple option of marinating the meat in Balsamic vinegar and the spice that you provided with the Biltong Maker. Next attempt will be a little more creative.
First attempt was a mad rush to get biltong made asap. Next task is to find a cheaper butcher.
Thanks very much, you have made a happy family even happier.Regards
Nic Hobbs
Dubai, United Arab Emirates



I purchased a Home Biltong Maker in 2000 and have used it with great success about 25 times a year since then. All our friends and family know where the biltong is kept in the fridge and help themselves! Even our USA born and bred children love it!
I have also received impeccable service on the one small item that needed to be replaced after all that use.

Roger Cole
Boca Raton, Florida, USA



I finally recieved my “Biltong Maker” and I can tell you this the wait was definitely worth it. We made our first batch of biltong and what a surprise …!!
I love biltong so much it’s the best buy I made in years!
We are already making the 2nd batch in the same week (my local French butcher is very happy)

Kind regards
Maryke Patouillard
Marolles en Brie, France



I just love this website and the monthly newsletter. I look so forward to every new month and all what is has to offer especially the stories. And it is lovely to read what other people have been through, what they left behind and how we all long for the South African way of eating and living.
Thanks for such a great way to take the homesickness away from us all, especially us “soutpiels”, keep it up guys.
We always say we live in Australia, but our hearts are still in South Africa, we miss the family, parents and friends, but not the country as such.
This website puts back what we all lost. We will continue to recommend this website to our friends here who feel lost.

Lorraine Austin
Runcorn, Queensland, Australia

You too could be making your own Biltong in a very short space of time.
Have a look at what they are all about and how easy it is!!


You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.

This month’s special offer


Rockey’s 5kg Home Biltong maker at a give-away price!

During October you will be able to get Rockey’s 5kg Home Biltong Maker at only R 695.00.
That is almost R 200.00 below the normal retail price!
Make use of this opportunity because we expect a price increase from the factory before the end of the year.
As an added bonus we will give you a free packet of our famous Plaas Boerewors Spice with every order placed for one of our Home Biltong Makers.
Click

here to go to our on-line shop. 



It was brought to our notice that a little gremlin crept into our computer and was charging shipping costs for the Nice ‘n Spicy spices we had on special last month.
We got rid of the gremlin.
Because of this problem last month we will repeat the special pricing for the Nice ‘n Spicy spices and recipes mentioned below.

Each packet will cost only R 25.00 and that includes the mailing of it!

The only spices available at the special price are:

 

Name of Spice
Quantity
Biriyani
14
Bobotie
20
Saucy Seafood Curry
31
Tandoori Chicken
11
Vindaloo
15
Venison Potjie
22
Roasted Vegetable Curry
21
Spiced Lamb Potjie
25
Chilli-con-Carne
43
Balti Chicken Curry
25
Nasi Goreng 
44


But, be quick! They will be gone very quickly and, once finished, the system will show a “No stock available” notice and the price will revert back to normal once new stock arrives.
Click here to have a look at the different spices and what they mean.

 

Tip of the month


What vinegar to use?

 

A lot of people cannot get the brown vinegar recommended for making Biltong.
Here is a tip from one of our readers how he solved the problem:


Although we do get brown vinegar in the United Arab Emirates I have sometimes used the following substitution and it gives the biltong a great flavour.
I use about 75% of the quantity required of brown vinegar made up of
1/3 balsamic vinegar
2/3 white vinegar

Best Regards

Martin Le Roux
Dubai, United Arab Emirates

Questions and Answers


Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @
info@biltongmakers.com
so we can help other people who might have the same questions in the future)



QUESTION

I very excitedly bought the 5kg machine a couple of months ago but have been very disappointed with the results of my 2 batches so far as I have been plagued with mould. The first batch I managed to nurture through the last few days by cleaning off the mould with vinegar every morning and night. The second batch I threw away as I got quite sick and did not have the energy to go through this cleaning process again!

I followed all your instructions meticulously and am therefore very hesitant to try another batch as I do not know how to prevent it from happening again.

I must explain that I live in the coastal village of Kommetjie in Cape Town where we get winter rainfall, fog and mist and I am convinced the biltong maker can not cope with the damp conditions. My suspicions are supported by the length of time (10 days) the first batch took to dry. I must add I prefer my biltong moist inside so its not that I was waiting for it to dry all the way through!

It has therefore been a very trying and expensive experience so far. Do you have any suggestions, is there something I can do to reduce the drying time – perhaps a hotter bulb, what about installing a small fan to improve the air circulation, must I store the machine away for winter and only use it in summer?

Regards
Gary Godley
Kommetjie, Cape Town, South Africa
ggodley@oldmutual.com


QUESTION

I have just started my first batch of biltong and have a question I hope you can help me with.
When marinading the meat can it be left in the fridge for 3 to 4 hours or does it have to be at room temperature?
I know it might be the wrong time of the year in the UK to start making Biltong but keeping the flies away, especially fruit flies, is very difficult during the marinading process so I thought why not marinade in the fridge and eliminate the fly problem during that process.
So my question basically is; can the the meat be left to marinade in the fridge and will it alter the taste?

Many thanks
Mike Hawkins
England
Spliffed333@aol.com


QUESTION

I want to start a business making droëwors for dogs. This is something I have never done before.
Normal droëwors is quite spicy and rich.
Is there another recipe or a preservative you can suggest that will make it less spicy?
I would like to keep it as bland as possible.
Looking forward to hearing from you.

Kind regards
Nadia McCracken
New Zealand
nmccracken@tubepack.co.nz


QUESTION

My name is Johan and I have been living in New Zealand for four years now. I made my own Biltong Drying Cabinet. It is 1.8 meters high, 560 wide and 600 deep. It has an extraction fan at the top and a 75 Watt globe at the bottom.
For some reason my biltong takes very long to dry, or when it is very dry outside it is still too wet inside. I made a special little cover to fit over the globe to prevent the drippings to pop the globe.
Do you have any advice for me?
Maybe I am making my mix wrong or maybe the light is too weak. I don’t know what the desired temperature inside the cabinet must be.
I remember in South Africa the biltong just hung in the garage with a fan blowing on it and we could eat biltong after about 5 to 8 days. Over here the biltong is still wet after 10 days but gets too hard outside to dry any further.
Would appreciate some help.

Cheers
Johan Botha
New Zealand
johanbotha@xtra.co.nz

(Please email a copy of your replies to the editor at info@biltongmakers.com)
Our Forum and Bulletin Board


An excellent way to find old friends and keep in touch!

 

Why is this so exciting?

Here are a couple of reasons:

  • You can now put your questions to an audience of over 18000 people who receive this newsletter every month. Add to that the number of additional people who read it and you could reach very close to 30000 people!
  • How about trying to contact somebody? Perhaps a long lost friend or someone who has changed email address?
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The possibilities are endless!!

To enter the Message Board/Forum you can click on the link below or go to our home page www.biltongmakers.com on the right-hand side in the middle.

Free Message Forum from Biltongmakers.com


GOOD LUCK!!
Recipe corner


Monkey Gland Steak

In reply to the request by Yvonne last month for a recipe for Monkey Gland Sauce we received the following from Lois Sinclair in Ireland. Lois writes: This is purely my own concoction through trial and error, so you have only me to blame if it tastes kakkas, but my family have always eaten this with hums of enjoyment.

For 4 steaks (sirloin, striploin, rib, whatever you fancy)

Ingredients

  • 2 Medium onions, coarsely chopped
  • 3 Cloves of garlic, crushed
  • 1/2 Green pepper, diced
  • 1/2 Red pepper, diced
  • 1 Small red chilli, deseeded and chopped (substitute with chilli powder or cayenne pepper if preferred)
  • Sliced button mushrooms (optional)
  • 1 Tablespoon of Apricot jam
  • 1 Teaspoon Ground ginger
  • 1 Tablespoon Worcestershire sauce
  • 4 Tablespoon Tomato ketchup

Method

  • Fry onions in a mixture of olive oil and butter until golden brown
  • Add the garlic, chilli and peppers (and the mushrooms if using them) and fry on a gentle heat for a further 5-10 minutes.
  • Add all other ingredients and bring to the boil
  • Simmer for about 10 minutes and leave on the heat until steaks are ready.
  • Thickness can be adjusted by adding gravy powder if too watery or water if too thick

Kind regards,

Lois Sinclair
Ireland

Around the World


Bits and Bobs from people around the world

 

This from Riverman in Zimbabwe

Supreme Sacrifice

Let me tell you a tale …….
My mate and I went shooting and fishing on a friends game ranch. We had a great time and the manager (lets call him Koos) was most helpful.
One thing that kept me drooling was the strings of tong he had in the Lapa outside. Great amounts and according to Koos all types such as Zebra, Eland, Kudu and the like. He had them all on separate strands of wire so he could differentiate, but no colour coded hooks or such.

During our trip I tried some of each and extolled the various finer points and critisisms to which he replied; “Ja Ja” in an offhand manner.
I tried to get him interested in the many differences.

When we left he bundled up great armfuls of each and plonked them all in plastic crates (all totally mixed) with the request for us to deliver them to the ranch owners home in Harare. His parting quip was; “Ja man make sure Wendy gets de tong quick…. she really loves de tong!”

Isn’t ignorance bliss?
This buffoon really couldn’t have cared less about the little things that count like knowing which tong was which.
His attitude was one of; meat is meat and man must eat.
I really didn’t bother to try and educate him but shook my head and drove off into the sunset. What bugs me to this day though is why he had them all neatly separated out on the drying strings in the first place?

Keep well,
Riverman
Harare, Zimbabwe
satmark@zol.co.zw


This mail was received from Hans Busscher in South Africa

I would like to pose a question!

I see adverts for Biltong Makers, South African recipes, talk of braais and all sorts of things South African in your newsletter!

Surely when you move to another country you adopt the customs and foodstuffs of that country? You can’t keep hankering after Mrs Ball’s Chutney, Castle Lager and Potjiekos forever? 😉

My family and I came here (to South Africa) from the Netherlands in the late 1930’s and we embraced this great land with open arms. We adored its food and customs and have done so ever since.
Sort of “When in Rome do as the ………..etc”!

It must have been difficult for many South Africans to leave this wonderful land, so perhaps a bit of nostalgia is to be allowed!

Regards to all South Africans where ever they may be.
“Hou die blink kant bo”!
Hans Busscher


The following was submitted by Theo Truter from Johannesburg

No amount of money will turn Zim around
Reesha Chibba and Sapa Johannesburg, South Africa

“I still hear the sounds of people being beaten in prison. I will never forget it. It’s terrible” said opposition MP Roy Bennett.
He was addressing the Johannesburg Press Club on Thursday afternoon en route home from a two-month visit to Britain where he spent time recovering from eight months in Zimbabwean prisons.

Bennett, a member of the Zimbabwe opposition Movement for Democratic Change (MDC), was in 2004 sentenced to a year’s imprisonment by the country’s Parliament for pushing Minister of Justice Patrick Chinamasa to the floor, after the minister accused Bennett’s ancestors of being thieves.

He told the Mail & Guardian Online on Thursday that the “worst part of being in prison was hearing the screams of people being beaten in prison. You hear kids screaming, but this was a different sound.”
Two of his security guards were murdered during the MDC’s national two-day strike against worsening social conditions in Zimbabwe’s in 2003, and his farm workers, including women and children, were assaulted by army troops when his farm was raided, in the same year.

Speaking at the Johannesburg Press Club, an emotional Bennett gave a detailed account of his experiences in jail and what he witnessed.
“I witnessed on a daily basis the beatings of prisoners” he said.

Referring to the prisoners, he said: “When are they going to take matters into their own hands? Their integrity has been broken. It is very difficult to stand up as people and fight it when there is no assistance.
“The people I met in prison represent a microcosm of the rest of the country, and they deserve a fair chance. Their average age was 25 years, and all that they wanted one day was a job.”

Most were imprisoned in the first place because petty theft was their only means of survival.

I witnessed people getting beaten. They were taken into a cell, told to lie down on their stomachs and had the bottom of their feet beaten.
The beatings happened regularly. Prisoners were ordered “to strip naked and do star jumps”.

He said he avoided the beatings by telling guards, “If you want to beat me, then you beat me where I am standing,” and refusing to go into the cell where the beatings took place.

“I know my rights. I have access to legal representatives. I have access to you,” said Bennett, pointing to those attending the press club gathering.

“I’ve reported the loss of my property and I’ve reported what happened to me and my wife,” he added. “Those people have access to nobody. Ninety percent of prisoners in there don’t have visits. A visit means the world to a prisoner.”

Food and sexual favours The food in Zimbabwean prisons is rationed. In the morning, he said, a prisoner only gets a cup of porridge.
“If you’re lucky, you will get beans, which is weevil infected,” said Bennett. Not often would there be meat. “Sometimes you would go three months without meat. Prison food is absolutely terrible.”

In prison it is a privilege to work in the kitchens. Kitchen workers are in a position to steal food and bribe other prisoners, or make deals with the wardens. “Because of the poverty in Zimbabwe, they are plundering the prison’s food. Prisoners don’t get what they are supposed to get.”
Prisoners agree to “sexual favours” in exchange for food, soap and cigarettes, “to survive and stay healthy”.

When he was transferred to the Chikurubi farm prison without notice, Bennett witnessed the treatment of guards “by their own government. It was absolutely brutal.”
Guards who fell asleep were doused with water and “forced to roll on the floor, carry logs and roll tractor tyres in front of other guards”.

Zimbabweans live in fear of victimisation for having anything to do with opposition politics.

“The whole system is communist and dehumanising. The whole thing is political. The police are there on a political basis” he said. “Whatever the prisoners are suffering, the guards are going through the same oppression. All they want is something, anything. They will do anything to make a life for themselves.”

Bennett became emotional when he spoke of his wife and said that she was his “big hero” through his ordeal.
“Without her, I would never have survived.”
He began to cry when he said that his ordeal has affected his whole family. He has lost touch with his son.
“We have all suffered,” he said tearfully.

How it all began Bennett said his story “goes way back”. He had been privileged in every way and “was riding around in the best of cars”, but around him he saw poverty. “It’s very difficult to explain all the problems in Zimbabwe,” said Bennett.

Comparing President Robert Mugabe now to what he was in the past, “there’s absolutely no comparison”, he said. When he was younger, he had “wonderful hopes” for Mugabe, but now “the world sees Mugabe as the person who slapped the white man in the face”.

“Zimbabwe is an incredibly friendly country. The people are friendly. Now they are destitute and have no hope. Back then, everybody was able to make a living and move around.”
There is only fear and hopelessness now, he said.

When asked at the press club gathering whether he expects trouble when he returns to Zimbabwe on Monday, Bennett said: “We’ll face those problems when we meet them.”
One of his homes was visited on Tuesday by the police, who are always looking for his wife and himself, he said.
“We always check that we not being followed. We’ve been searched and harassed on a daily basis.”

What about the South African loan? Bennett told the press club the government in Zimbabwe “has reduced a thriving economy to an absolute basket case”.
The South African government is willing to loan Zimbabwe money to prevent its possible expulsion from the International Monetary Fund. 

Regarding the loan agreement, Bennett feels “no amount of money will turn that situation around. I don’t see how the loan is going to stop the suffering.”
“If the money was to assist people who are suffering, it would be very welcome. Personally, I think that by propping up the regime you are subjecting people to longer poverty and suffering.”

If the money does not go to help the people, “you might as well put the money in a pile and burn it”.

“South Africa has huge problems on their doorstep that are about to unfold. I will never understand the stand that President [Thabo] Mbeki and the African National Congress have taken against Zimbabwe.”

South Africa will experience huge problems as a result of Zimbabwe’s meltdown, said Bennett.

“They could have done something about the situation five years ago, but now it’s too late. There will be massive starvation in Zimbabwe, with people leaving to try to find somewhere to eat, live and survive.”

He said about 1 500 people a day are leaving the country, mostly headed for South Africa.

Bennett said he is out of the loop concerning the MDC’s strategies due to his recent absence. He, however, proposes that the MDC should carry out a plan of passive resistance.

“But my personal view is that the MDC must stop buying into Mugabe’s agenda and start calling the shots.

“We need not attend Parliament, nor [ruling party] Zanu-PF functions. We do not need to legitimise the government.”


This came in from Carole James from Worthing, England

Happy in Zim, even though ………

  • A Vienna sausage costs more that a three bedroom house cost 25 years ago
  • Fuel has increased by 59000% in the last 18 months
  • If you want fuel you have to buy foreign currency on the black market (illegal) drive 120 kms, smuggle your cash through an international border, and fill a container. On return you have to pay duty in Zim $ on the fuel you have purchased but you are not allowed to take out sufficient Zim $ to pay the duty anyway
  • In August you are advised of the new minimum wages for July
  • Kariba Bream now costs $1,200,000.00 (US$ 46.15) per kg which is double the price of imported Hake
  • Fees in Government schools are increased by 1000% retrospective for 6 months, whilst private schools are restricted from increasing their fees at all
  • Colgate toothpaste in supermarkets is kept locked in a glass display cabinet otherwise it will be stolen
  • Reserve Bank officials enforce laws on illegal currency deals, yet the Bank uses illegally obtained currency to pay satellite television subscriptions
  • New Zealand butter is half the price of Zimbabwe butter
  • Water rationing is introduced four months after the end of the rains when the dams are already almost empty
  • A $10 note is still in circulation and is worth 0,04 (4/100 or 1/25th) of one US cent
  • A $10 note costs over $3000 to print
  • Toilet paper costs more than $10 a sheet – so it’s cheaper to use the notes
  • Banks charge 300% interest on overdraft but pay 0,001% interest on current account balances
  • It is cheaper to hand deliver mail than to use the postal system
  • Government knocks down houses when there is a housing shortage
  • It can take up to a year to renew a firearms licence which is only valid for three years
  • A replacement drivers’ licence can take up to three years
  • Electricity Supply Commission is unable to send out monthly accounts, so estimates the usage – a previous average usage of $250,000.00 p.m. is estimated at $24 million
  • A monthly government pension of $135.00 will buy one small sip of Coke. But this is not an issue because you can’t buy cokes anyway. Pensioners living outside our borders would receive half one US cent per month
  • An ordinary washer costs 20 to 30 dollars. If you are lucky enough to find a coin drill a hole in it! Our largest coin is $ 5.00 If you can find a 1 cent coin you can really “coin” it. It is even made of copper.

Ed’s comment:
I used the currency converter on the biltongmakers.com web site and had a look what the exchange rate was between the US$ and the Zim$. The result was staggering; US$ 1.00 = Zim$ 26002.00!!
or
Zim$ 10.00 = US$ 0.00039

A bit frightening or what?




Lastly this one from Nico in Australia

Zimbabwe doctor

An Israeli doctor says: “Medicine in my country is so advanced that we can take a kidney out of one man, put it in another, and have him looking for work in six weeks.”

A British doctor says: “That is nothing, we can take a lung out of one person, put it in another, and have him looking for work in four weeks.

A Canadian doctor says: “In my country, medicine is so advanced that we can take half a heart out of one person, put it in another, and have them both looking for work in two weeks.”

A Zimbabwean doctor, not to be outdone, says: “You guys are way behind, we just took a man with no brain – made him President, and now the whole country is looking for work.

(Looking at all the entries this has really been “Zim month!!” -Ed)

Something to smile about


Justice!

 

We received this from John Richardson in Johannesburg. Take time to read this and please don’t mind some of the language!
John writes; Please read this. It is brilliantly written and I think this guy should be knighted, whoever he is!!!
More drivers need to fight the scourge of the lawless taxi drivers.
The author deserves an award for this!
His name calling talent is truly inspiring and we have all been a party to the experience …………


This morning, yours truly, decided to sneak in a pinch of top-secret and highly professional canoe training at Emmerentia dam, before the first farts of the sparrows could escape their imprisoning sphincters, and even before the glories-of-mornings of most non-gay South African men could rise to view the possible prospects of “before work” swims.

Yep, I was up and onto that little patch of water before sunrise, tearing around it at record-breaking pace, sneaking in a wee bit of pre-Duzi training in order to wrestle the crown away from the well slow and soft Martin Dreyer (present Duzi champion, for those of you not in the intellectual canoe mix) next time around.
Anyway, the details of my incredible canoe talent are not up for discussion here, but rather what happened on my drive home after the session, in rush hour traffic and, in particular, on Jan Smuts Avenue near to the Old Parktonian sports club around 8am.

I was happily chilling in my car, cruising along at about 60kph, in pretty much bumper-to-bumper traffic, with nobody going anywhere any faster, it was simply not an option.
Well, not an option for anyone with a brain, with an ounce of logic within their crania, with a drop of sense inside the membranes of their cerebral hemispheres. You’d think that a creature without a brain would equate to a fly or less, a category that includes mosquitoes, stones, anvils and……taxi drivers.

Yep,enter Sipho “I’m a d_ckhead without a brain cell” Ndlovo, driver of a Toyota Hi-Ace with 4 wheels, 1 brake pad, no lights, half a steering wheel, about 30 people inside and 3 masking-taped windows, yep, standard issue for a South African taxi driver.

He had more than likely participated in the demonstration march last month with hundreds of other taxi driver idiots protesting about having had their ‘vehicles’ impounded for not being roadworthy. The rocket-scientists couldn’t understand what wasn’t roadworthy about a taxi with a bobejaan spanner for a steering wheel, or one without brakes (they reckon a handbrake is just as good as the foot brake pedal). Anyway, my mate Sipho decided things weren’t flowing fast enough for him so started weaving in and out of the traffic, arm hanging out of his window like a baboon’s tail hanging from its ring piece.

I heard this aeronautical engineer-like taxi driver coming from about 5 cars back, because everyone was hooting and slamming on brakes to avoid the accident that he was trying his damnest to cause. After he narrowly missed the back of my canoe as he swerved in behind me I made a stubborn little vow that he definetily wouldn’t be cutting in front of me like that, and so began the fun and games.

The bum-wart first tried the standard tactic of intimidation, just gradually cutting me off, in the typical “you’d better slow down and let me in, or I’ll crash into you” method. Well, I used the typical “F_ck you faeces-brain” tactic, with one hand on the hooter, the other pointing straight at him, with my foot firmly on the accelerator, until he backed down like Mike Catt had done in 1995 when Jonah Lomu ran straight over him.

This had a snowball effect, which had me chuckling the whole way back to my humble abode.
Syphilis-face then decided to put all his well acquired driving skill to the test and adopted the smartest technique of them all, the “Eish, I weel ovah-take on the wrong side” method, one that sadly has caused numerous accidents in the past, including the untimely death of one of our awesome mates, Mike Short, a year ago.

This made old Maccatini madder than a spitting cobra with a red hot cactus lodged up its rectum. No skin off the f_cking taxi drivers nose, he just accelerated more, and tried to cut in front of the double-cab in front of me, this after he had hooted at me and showed me a middle finger accompanied with a few swearwords, something that made me want to beat him harder than Campbell hit the gay boy who stabbed him repeatedly with a pen all those years ago!

Well, the fella in front of me had obviously also been observing the proceedings, and likewise refused to let Sipho Dickdribble Ndhlovo in so the acceleration by the monkey continued, while he tried his hardest to outstare the double-cab driver.
Sadly for the nuclear physicist the emergency lane was shortly going to end, with a solid stone pavement to mark its ending. More sadly for him was the fact that he, and his 30-odd passengers were all trying their damnest to “intimidate by staring” myself and the double-cab man, instead of watching the road ahead something that most brain-owners do when driving.

I saw it coming, and was smiling my full-tusk smile even before they hit!!

Anal-bum-wart hit that pavement at about 70kph, 31 passengers bumped their heads on the roof of the Hi-Ace in poetic unison, adding an extra 31 dents to the already-f_cked minibus, and the two front wheels were ripped off the chassis as the bus slid to a delightful halt.

Thankfully no passengers were hurt, which made it the most fantastic thing to witness. Sadly though, Sipho, arm still hanging out of the window,was also unscathed. However, his car was more f_cked than that prostitute at PE harbour named Deloris, and his mood was somewhat down-trodden.

I hooted and made sure he got the full-frontal of my biggest-ever super smile, as did the driver of the double-cab, and then to my absolute joy, looked in my mirror to see every driver behind me doing exactly the same!

The brain-cell-lacker had received his well-earned treatment! I was happier than Hudders when he passed his board, or at least as happy!!

So folks, what a peachy morning it has been so far. The sun is shining, it’s Friday, I’ve done my training, Long Tom Roodt is back in the country, there will be a lot of thirst quenched this weekend, and Sipho, Faeces-face Ndlovo is one mini-bus short of a taxi!

Now that is justice….!

Sport talk


Links to the sport pages

How did Van Rooyen survive?
With SA Rugby’s administration smouldering under dictator Brian van Rooyen it seemed almost a fait-accompli that the supremo would be ousted last week.
With nine provinces out of 14 primed to kick him into touch, the president pulled off a Houdini-act at the President’s Council meeting in Johannesburg.
Full story…

We can beat anyone, says Arthur
Proteas coach Mickey Arthur believes South Africa are capable of winning any series it plays in.
Full Story…

Kallis hardly ever running on empty
Jacques Kallis’s public image is that of a perfect batting technique, solidity, courage and intensity; all the characteristics that mark him as one of the great players this country.
Full Story…

The monthly competition

The winner of the August/September Competition!


The winner of the August/September competition is:
Joyce Nel from Santiago, the capital of Chile!
Congratulations to you Joyce!
Your barbecue/braai utensil kit has been posted to you and we hope that you will get much use out of it!




Remember the following:

  • The monthly draw or competition is totally free to everyone at the moment.
  • You can enter as many times as you like.
  • You can only enter via the Competition link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the October Competition
The prize for this competition is a marvelous MP3 Player!
This player has features such as:

  • 10 hour super long time recording
  • 128M
  • Vox recording
  • Variety preset EQ
  • A-B replay
  • It shows the title of the song playing and
  • Supports MP3 and WMA format

Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.
The winners of all competitions are notified by email.

Some of the other prizes for the year

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Digital cameras
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

A free Biltong Maker?


Want something for nothing?

 

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During the last month many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

 

Let’s hear from you too!!


Why not write to us

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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!

Boerewors in the Benelux


Boerewors

During the summer months we are available to cater for Boerewors rolls for parties and functions from 50 persons and more. Boeries on the braai!
Boerewors rolls are a “must” for any South African gathering and it is an inexpensive way to entertain.
Our Boerewors rolls are priced at only €3.00 each for parties up to 500 people and € 2.00 for larger gatherings.
Everything is supplied from the Boerewors and the rolls to the condiments and the serviettes.

You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux.
But book early because the summer months are busy months!

 

(Fresh Boerewors is also available @ € 7.95 per kg)

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Potjiekos


Click to see me biggerPotjiekos …… a fun way to entertain!

As with our Boerewors rolls, we are also available to do a “Potjiekos” for a minimum of 50 and up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 6.50 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

 

Booking early is essential and you can do so on
+32 (16) 53.96.25

 

 

(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)


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Lamb on the Spit


Lamb on the spit ……. something special!

Lamb on the spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Click to see me big!Not so!
We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40 people for just € 15.00 and € 12.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three bean salad.
Bread rolls are included as well.
For venues more than 50km from our home base in Keerbergen there is a small charge of 25c per km.

 

Once again booking early is essential and you can do so on
+32 (16) 53.96.25
(As with our “Potjiekos” a Lamb on the Spit can only be done outside because we cook on coals!)


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Previous issues of our Newsletter


You can click on the links below to view some of the previous issues of our newsletter.

 

October 2004
November 2004
December 2004
January 2005
February 2005
March 2005
April 2005
May 2005
June 2005
July 2005
August 2005
September 2005

Subscribing and Unsubscribing

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August/ September 2005

The Newsletter
August/September 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it
 

 

 

What did you drag across the world?

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From the editor


Keerbergen
Belgium
August 9, 2005

It’s almost holiday time for us! At last.

And I can honestly say that we need it. Of course it will be nice to have a rest but more important we need some sun on our bodies!

We have not had any real summer weather yet and, as I am sitting here, it is overcast and cold outside. 16°C at the moment and, for the summer months this is just not normal.
I know I have always said that I don’t like the extreme heat but this cold weather is also just no good. It has been raining and windy and we have not even had a chance to sit outside really except for a couple of days earlier in the “summer”.

Next week June’s friend Penny and her daughter Skye arrive from South Africa and we will be going to Paris for a couple of days. Skye is taking French at school and she has always wanted to go to Paris. So we will do the normal things tourists do; The Eiffel Tower, Notre Dame, The Louvre, the Sacre Coeur and Versailles. I have always wanted to see the Catacombs in Paris so we might have a chance to do that as well.

What most Parisians call “The Catacombs” is called in reality “the quarries of Paris”. “The Catacombs” represent only an eight-hundredth of all the galleries under Paris. They are just ancient quarries in which bones of generations of Parisians have been stored in order to solve the problem of overpopulation in the cemeteries of the capital.
The actual quarries are hundreds of kilometres long and spread under a very large part of Paris.

Please read our cover story this month. It is really fascinating!

After Paris we will have a couple of weeks at home and then we are off to Tuscany in the northern part of Italy. I remember going on holiday there with my parents and visiting towns and cities like Florence, Pisa, La Spezia and Viareggio. It will be great fun to do all that again.

At least we have more of a chance to get some sun there than here!

While on the subject of holidays, there will not be a newsletter next month. I am taking a break and am really looking forward to it. We’ll get going again once we get back. That does not mean that the whole web site will come to a standstill because Trish in Johannesburg will still be processing your orders and I will also be having a look at the mails every now and then.

A couple of weeks ago I started making “Droe Wors” again. The last time I did this was a couple of years ago when we were still in South Africa. Following the same recipe as then it came out “lekker”! I will let you know when we have some available. For those who are interested, the weight loss between the wet sausage and the dried end product is on average 46.9% so it won’t be going very cheap! But then, looking at the Pick & Pay and Woolworth web sites the prices in South Africa range between R 120.00 and R 160.00 per kg at the moment! How times have changed and prices increased.

And so we are rolling towards the end of the year. Funny to write this because just the other day it was Christmas and we were all looking forward to a nice hot summer and now it is only 137 days till Christmas as I am sitting here writing this.

For those of you who want to give a Biltong maker as a Christmas present and want it “surface mailed” time is getting short!

Well, that was it for this month. I wish all those who are missing the sun a little bit of warmth and those who are moving towards the summer a very pleasant and hot one.

Till the next time

Take care

Lo

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Food for thought


Be You!

The most successful job you’ll ever have is being you. You were born for it, you’re perfectly equipped for it, and you’ll find genuine, profound fulfillment in being the person you are.

The most impressive you’ll ever be is by being you. That will make a far more positive and valuable impact than trying to imitate some celebrity or attempting to play one-up with your neighbour.

The most value you’ll ever create is by being you. You have many unique and worthwhile things to contribute to life, and the more you truly give of yourself, the better life will be.

When you come to a fork in the road, and have trouble deciding which way to go, be you. Take the path that more closely expresses the distinctive and irreplaceable person you are.

The happiest you’ll ever be is by being you. There’s a reason why happiness feels so good, and that reason is to encourage you to be the happy and fulfilled person you are meant to be.

In you there is greatness that you’ve just barely begun to realize. Be you, and let your own special greatness fill the world with light.

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Story of the Month


Catacombs of Paris

Empire of the dead!Far below the city streets of Paris, in the quiet, damp darkness, seven million Parisians lie motionless. Their skeletons, long since dis-interred from the churchyard graves their survivors left them in, are neatly stacked and aligned to form the walls of nearly one kilometer of walking passage.
This unique bone collection covers a area of 11000 square meters, just a tiny portion of the 300 km of old mine corridors. Galleries are an average of 2.30 meters high, and the temperature is a constant 11.C, during summer and winter.

Completely different to the catacombs of Rome that, during the first century, served as a refuge for the first Christians persecuted and hiding there to hear the Mass or to bury their martyrs, the catacombs of Paris have less than two hundred years of existence. They are old underground galleries and quarries of stone, transformed, for reasons of public health, in a gigantic “Ossuaire général des cimetières de Paris”.

The pestilential miasmeses exhaled by the cemetery of the Innocents – where “les Halles” now are – disturbed the neighborhood. The most important cemetery in the middle of Paris had, over ten centuries, the innumerable remains of thirty generations of people who died in the twenty parishes of the city buried there.

This terrible area of infection generated some murderous epidemics. The cemetery was so overcrowded that its soil was more than eight feet above street level. In 1780, infiltrations caused some deadly accidents; some Parisians were asphyxiated in the cellars near the mass grave.

Because of the unceasing complaints from neighbouring districts, the government of the day decided, five years later, to transfer the bones to the quarries of “Mont-Rouge”, at the time outside Paris and currently under the Denfert-Rochereau square. On April 7, 1786, the curate of the Archbishop of Paris proceeded with the consecration of the catacombs.

The remains were moved during twilight by funeral chariots covered with a black sheet and followed by priests in white robes who sang the service of the dead. To the smoky gleam of torches, sacks were emptied and remains were poured without care in the subsoil of the “Mont-Souris” plain, by the vertical well of the “Tombe-Issoire” named after Isore, a Saracen giant who, as legend has it, would have fallen there, killed by Willem of Orange who wanted to conquer Paris.

The transfer, done daily, lasted fifteen months. Thereafter, until 1871, about thirty other Parisian cemeteries and mass graves that surrounded most of the churches, were closed and had the same destiny. Numerous burials took place in and around Paris during the massacres and battles of the revolutionary period of the late 18th century.

Just before the Revolution, Charles X threw wild parties in the catacombs. During World War II the French Resistance set up its headquarters here. Today modern troglodytes (cave dwellers) again have parties in the underground. There are raves and restaurants, and of course all kinds of subculture you may imagine. Regular patrol of the police is futile because of the hundreds of kilometers of underground tunnels.

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What did YOU drag across the World?


All those things we took with us when we left South Africa!

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.

I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!
And those are just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.

We will have a small COMPETITION to see who writes in with the most unusual item that they dragged with them across the world!

For the next six months we will see what you come up with.

The person with the most unusual item (and we will want to see a picture of it!) will get one of ROCKEY’S 5KG HOME BILTONG MAKERS!

So, here we go!

 



This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!

 



From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed” so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!

 



From Paddy Johnson in Australia
Great newsletter !!! I have been in Aussie for 8 yrs. now and whilst unpacking an old tool box the other day came across this most unusual ” BRINGALONG”.
Just in case not everybody knows, this “deadly” piece of weaponry is a pair of BIDIZZOS!
They are for castrating young bulls and turning them into oxen.
My partner (Aussie-City girl) thinks that this little operation she wants to perform comes a little too late. I have twin sons (22 year olds).
They came for the ride as we stopped farming in South Africa 33 yrs ago. I am 50 now and my Dad had these before I was born. I guess they are just part of the family.

 



From Kerry Booysen-Finch in Holland
The strangest thing I “HAD TO” bring with when we left SA in 1999 (and I will be surprised if anyone has anything stranger) is approximately 1 kg of dried rose petals which came from the garden of the first home we ever owned.
I had them in a bowl on the coffee table in SA for 6 years before leaving and now they proudly (and a little faded) sit in the same bowl on a different coffee table in The Netherlands (and NO I am not smoking some good stuff)!!
Let’s see if anyone can beat that!!

 



From Tanja Köhn in Dushanbe, Tajikistan
As for the strangest item that we took: Bruce is absolutely boat mad and had started building boats in Cape Town. He always collected bits and bobs for boats for future use, so in our driveway in Hout Bay we had this massive 7 m square wooden mast lying around.
He promised me to get rid of it before the movers would arrive, but when they stood in the door and he looked at the container, he decided to take it along, because it fitted in!

I was not amused, and I am still not – it is now lying around in our driveway of the little oriental townhouse we are renting here in Dushanbe!
Tajikistan is an inland country with no sailing boats in a 500 km radius! – I already considered cutting it up and using it as braai wood… Maybe we should put it up as a flagpole though and fly the South African flag high above the roofs of Dushanbe!

 


 

NO NEW ENTRIES THIS MONTH!

 


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Our Home Biltong Makers


A Biltong Makers’ journey ……..

The following is a mailing between us and our dear customer Claudine in New Zealand. Claudine and husband Peter ordered their two Rockey’s 5kg Biltong Makers to be sent by surface/sea mail. Read on ……………

June 19, 2005

Dear Biltong Team,

Just a quick enquiry about our biltong machines. We are just wondering if it is time to start looking out on the horizon to see if we can see the dust from the ox wagons.

Regards
Claudine

 



June 20, 2005

Dear Claudine,

The oxen are tired and the dust lies thick on the “vlaktes”. They left on the 6th of June already and still have a long way to go. After all, it takes them 10-12 weeks to where you are all the way from Africa!
Please keep some water ready for when they arrive and let us know if everything was ok.

Kind regards
THE BILTONG TEAM

 



June 26, 2005

Dear Biltong Team,

There we were sitting in the “voorhuis.” Oom Schalk Lourens had come to visit.
He couldn’t remember what “rain” was anymore and wanted to experience it personally, first hand.
As I was saying, there we were in the “voorhuis” listening to those great tales of the Marico.
Just as he was explaining what a “drought” was (something we had forgotten ever existed), little Sannie (she had come with Oom Schalk for the adventure), came running in from the stoep.
“The oxen, the oxen!” is all she could shout.
Now, this did not make sense at all since we live in town and the oxen were secure about 15 km away on a friend’s farm. So we all went out to have a look.
Sure enough, there was a 16 span team of red Afrikander oxen.
You could see they had a long haul behind them. However, the smell of all that rain and lush green veld had been too much for them.
The further they traveled the faster went the journey. And here they were.

Our Biltong Makers have arrived and are about to be commissioned.

Thank you for having them shipped out to us so quickly. I expected to wait at least another 6 weeks

Regards

Peter and Claudine

 



June 27, 2005

Dear Claudine,

A 16 span team of red Afrikander oxen! Wow! That is good for enough Biltong for you, Oom Schalk, Sannie and the whole neighbourhood for the next ten years!

Please let us know all about your first attempt at making biltong?

Kind regards
THE BILTONG TEAM

 



July 6, 2005

Dear Biltong Team,

Oom Schalk, Sannie and all the others have returned home, now that the Biltong Makers are safely installed. They decided that a 16 span team of oxen was darem too much biltong and since the animals had recovered so well in our wet climate it was a shame not to take them back so the people could see what they should really look like. All fattened up and all that.

So we went off to hunt. But antelope as we know them in the Kalahari are rather scarce here and we had to settle for a fair sized roast from the local slaghuis.

We cut the meat into strips, as closely as possible to the size recommended by yourselves. We used the spices as directed. Not too sure how saturated it should really be we sprinkled vinegar over the layered strips of meat and let it mature over night. The following morning we hung the meat up to dry (after patting with paper towels to remove excess moisture from the vinegar.

The meat hung for 4 days and started to get mouldy – not much. I might add that we had excessive rain during that period. I didn’t measure it, but it seemed to be about 70mm per day. We use a dehumidifier in the house and remove about 5 litres every 24 hours. The dehumidifier is in the passage and the biltong maker is in the kitchen.

After six days the biltong seemed to be ready. It has dried quite well and tastes good. But we are concerned that it should have started to get mouldy. Have you any suggestions? The biltong, is sliced and stored in an airtight container in the refridgerator.
Is this a good idea?

with kind regards

Peter and Claudine
New Zealand

 



We wrote back to Peter and Claudine that under very wet and humid conditions it might be difficult to keep the mould away. The Biltong Maker should always be kept in a dry and cool place when drying meat.
I personally have found out subsequently that if you see dampness on the window of the Biltong maker whilst the meat is drying there is not enough airflow and there is too much humidity. In such cases you can replace the lid of the Biltong maker with a very fine netting, much like net curtains. This allows for a better airflow and gets rid of the dampness quicker. Also remember to dry your meat completely before hanging.
Don’t be scared that you will lose the flavour of the marinade. That sits in the meat anyway after a couple of hours in the “muti”. – Ed.

 


 

You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.

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Our monthly special


Nice ‘n Spicy!

Most people know by now that by using our Nice ‘n Spicy recipes and all the spices that come with them, is a sure and fool-proof way to make some delicious South African dishes the easy way!

This month some of our Nice ‘n Spicy spices will go at give away prices. Each packet will cost only R 25.00 and that includes the mailing of it!

The spices we have available are as follows:

 

Name of Spice
Quantity
Biriyani
14
Bobotie
20
Saucy Seafood Curry
31
Tandoori Chicken
13
Cajun favourites
8
Vindaloo
18
Venison Potjie
23
Roasted Vegetable Curry
18
Spiced Lamb Potjie
28
Chilli-con-Carne
45
Balti Chicken Curry
27
Nasi Goreng
49


But, be quick! They will be gone very quickly and, once finished, the price will revert back to normal.
Click here to have a look at the different spices and what they mean.

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Tip of the month


Watching SA TV on your computer!

Not so long ago I was at Champs Pub watching a game of live rugby. I am a member of the Budapest Rugby Watching and Drinking Association (Beer Director!).

I met up with some Okes that have been living in Budapest for some time now as well and they told me that there is a web site called www.kuduclub.com . On this web site one has all the goodies to watch like Boots and All, Roer, Mnet open time, Egoli, Live rugby and cricket even the local games, etc. This is all legal which is great and for a mere US$ 9.95 a month is an absolute give away.
Okay, it doesn’t beat the feeling of been in a Pub with the mates getting plastered on the week-end. But for all those South-Africans that live in a part of the world where Rugby and Cricket is none existent this is a great opportunity!

Let’s hope this will help out a few of our S.A. Buddies all over the world.

Kind regards

Tibor Bus
Hungary

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Questions and Answers

 

Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @ info@biltongmakers.com
so we can help other people who might have the same questions in the future)
 



QUESTION

What are sausage casings made from? How do you make them?

Stuart Fath
Johannesburg, South Africa
StuartF@discovery.co.za

 



QUESTION

How about some “poffadder” recipes. If you have any it would be appreciated.

Ernie Carstens
Durban, South Africa
ErnieC@npa.co.za

 



QUESTION

I’m doing research on a food programe which traces cuisine back to its origins. Do you know where Boerewors originates?
I would guess that it is from Germany since German immigrants brought sausages to South Africa.
Any information would be useful.

Naashon Zalk
South Africa
naashon@telkomsa.net

 



QUESTION

HELP asseblief tog, julle

Has anyone made biltong out of pork tenderloins or any kind of pork?
Stuck here in South Korea slavering at the thought of a stukkie biltong. The cheapest beef here is about US$32 a kilo and at the rate of shrinkage I’m looking at all the options.

Pork tenderloins, imported from France, are only about US$5 ea (500gm) already the perfect shape, but has it been tried?
If yes, then I’ll be ordering the “box” for our tiny little apartment, immediately…

Local venison – no chance!
If there are a half dozen little deer in these wooded hills, they’ve learned to be fast and someone knows how many there are/were.
Koreans consume 9,000 tons of dog meat a year (in restaurants, rural consumption unknown). These dogs look like a cross between ridgebacks and rottweilers but are the same colour as red setters although short haired.
This is the local “game meat” and not what I could ever stomach.

Penny Teiniker
South Korea
pennyteiniker@yahoo.com

 



QUESTION

Being a plain old country boy and having always loved smoked meat I have done a fair amount of smoking.
However I really need some help in this department.
It’s been a case of always having done my own thing. I’m not into putting up fancy smokers etc. but just need to hear from like-minded folk some tips and pointers.
My idea of fun is to gently smoke a Francolin or Guineafowl after cooking them to impart the TASTE of AFRICA.
Or smoke a freshly caught mountain trout or river bream.

As an aside every evening when I return home to my house in Emerald Hill I get back to basics. My faithful old gardener has a continual wood fire at his quarters near the gate.
One has to stop the car, get out and flavour the air, as whisps of Mopane or Msasa wood smoke (we bring the Mopane wood into town) remind us of the main reason why we are still here.

Also what about pickled tigerfish? This is a truly African dish that I make and love (it’s fun catching it too).

Regards and keep up the good work

Riverman
Harare Zimbabwe
satmark@zol.co.zw

 



QUESTION

Have been living in Australia for 24 years. Was wondering if anyone has a recipe for monkey gland steak.
Love your newsletter.

Yvonne
Melbourne, Australia
yvonne_forward@hotmail.com

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Our new Forum and Bulletin Board


New and Exciting!

The link for the Forum/bulletin/message board can be found on our home page www.biltongmakers.com on the right-hand side in the middle. It will also feature in this section of the monthly newsletter, at least for a while.

Why is this so exciting?

Here are a couple of reasons:

  • You can now put your questions to an audience of over 17500 people who receive this newsletter every month. Add to that the number of additional people who read it and you could reach very close to 30000 people!
  • How about trying to contact somebody? Perhaps a long lost friend or someone who has changed email address?
  • Perhaps you are looking for a Cadac gas connection like Marian Cooke, our reader from Canada.
  • Or you have something you might want to sell!
  • And then the incredible opportunity to be able to discuss matters of importance to you with any of our readers.

The possibilities are endless!!

 

To enter the Message Board/Forum you can click on the link below!

Free Message Forum from Biltongmakers.com

 

GOOD LUCK!!

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Recipe corner


Old family Venison Potjie recipe

Here is a recipe for my favourite Venison Potjie for all homesick South Africans and also for those who think that Venison/Game is difficult to cook …

This Potjie is suitable for 6 to 8 people in a size 3 Potjie. It is a tried and trusted favourite family recipe that requires at least 4 hours to prepare, so take your time and sit back with a lovely South African Dry Red.
Take care too keep the fluid level as described, too little and the pot will burn, too much and the sauce will be very thin (laaang sousie…).

Ingredients:

  • 1 kg sliced Venison neck or shank (I prefer Blesbok, Impala, Kudu or Warthog, but any venison can be used for this, even Beef or Mutton).
  • 2 Fatty pork chops (optional – as game is very dry this adds enough fat without it being too fatty, do not add this if you use beef or mutton)
  • 50ml cooking oil
  • 2 onions, sliced
  • 4 cloves crushed garlic or 10ml crushed garlic
  • 1 block beef stock
  • 1 block “Tomato paste maker” or 1 small can tomato paste
  • 450ml-340ml Beer (1 can or bottle) or 500ml dry red wine
  • Water (I normally use about 3 liters in total) – heated water cuts down the time
  • 5ml Freshly ground black pepper
  • 6 Cloves
  • 3-4 Bay leaves
  • 5ml Mustard Powder
  • 1 Bouquet Garni
  • 2ml Cumin
  • 10ml Parsley (dried or fresh)
  • 10ml Thyme (dried or fresh)
  • 1ml crushed coriander (optional)
  • 15ml Coarse salt (rock salt)
  • 6 medium sized potatoes or 12 baby potatoes
  • 6 baby marrows or diced pumpkin
  • Handful of cauliflower and/or broccoli
  • Handful of Brussels sprouts (optional)
  • Handful of sliced carrots or other vegetables (steer clear of small veggies like peas and beans (unless whole beans ) and very soft or leaf vegetables)
  • 1 Packet Thick White or Brown Onion soup


Method:

  • Sautee the onions and garlic in cooking oil in a well heated Potjie
  • Brown the venison, making sure that it does not burn
  • Add the water to cover the venison
  • Bring to the boil and cook vigorously for 1 hour, adding water if required to keep the meat covered
  • Stir often (for the last 15 minutes ensure the fluid level is such that when you add the beer or red wine in the next step, the venison will be covered but not “drowned”)
  • Add the pork chops, tomato paste and beef stock (crumbled in or dissolved in a little bit of water/beer/wine), as well as the beer or red wine
  • Bring to the boil and cook vigorously for 1 hour, adding water if required to keep the meat covered
  • Stir occasionally
  • Add the spices, excluding the salt
  • Bring to the boil and cook softly for 1/2 hour, bringing the fluid level down to 3/4 the level of the venison
  • Stir occasionally
  • Add the salt
  • Cook softly for another 1/2 hour keeping the fluid level at 3/4 the level of the venison
  • Stir occasionally.
  • Add the vegetables (potatoes first, soft veggies on top) – do not stir the Potjie after the veggies has been added!
  • Bring to the boil and simmer softly for 1/2 hour
  • Check the potatoes with a knife or fork. If the potatoes are soft continue to the next step. If not simmer for another 5-10 minutes and re-check the potatoes
  • Mix the soup with a little bit of water and pour over the vegetables (do not stir the Potjie!
  • Simmer for another 5 minutes and remove the Potjie from the heat
  • Allow to cool to serving temperature (a bit too hot to eat is better as this allows all the guests to dish up first)

Serve with rice, samp or mealie pap

Enjoy!

Alf Strijdom
Newcastle, South Africa

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Around the World


Bits and Bobs from people around the world

Happy Jaapies in the UK!

Having lived, worked and cried in the UK, it may be time to share our story, albeit a shortened version.

I arrived on the proverbial metal budgie on the 1st of May 1998 from South Africa, chasing a dream, not financial gain or mental freedom from oppression, but a woman, a young lady who had crawled into my soul back in South Africa and who I simply could not be without.

Ja, a love story, but it has worked, and pretty well too, so all you sceptics take note follow your heart and dreams and sod logic.

This all began with a chance encounter when I was living and working in Pietersburg running a restaurant called Mariners. A mutual acquaintance introduced me to this crazy redhead who had been in London for a year and was struggling to make sense of life in a country town after tasting the big wide world!

The inevitable happened and we hit it off, big time. But as an adventure seeker with itchy feet she wanted to get out of SA and back to a free spirited life without all the narrow-mindednes of small town South Africa. She made her plans and flew to London on the 1st April 1998.

My world fell apart.

I could not function you see, this girl was my second chance of happiness after a failed marriage and I wasn’t about to let it slip away, not without a damned good fight anyway. To cut a long story short, I flew out and joined her. Worked as a labourer on a construction site in London, what an eye opener! From management in SA to broom pusher in the UK!

It was not easy but I had a chance of making my dream come true and that kept me going. We were married in October 1998 and life was great, my job had evolved from pushing a broom to washing mud off truck tires, scaffolding on high-rise buildings and eventually a management position in logistics with Canary Wharf Construction on the HSBC tower in the Docklands.

I thought I’d cracked it when we found out we were expecting a baby only to have our life turned upside down by a miscarriage. Our relationship was made stronger and we survived only to be rewarded with two healthy boys, Karl in 2000 and Erik in 2003.

We have recently bought a house in Peterborough and are settled into the UK life. This includes the mandatory BRAAI from time to time even during snow in winter much to the amusement of the P.O.M.E.’s!

The reason for me pouring my heart out this way is to challenge you all;

DARE TO DREAM. . . . . . and it can happen for you too!

Hugo Van Den Dool
England
vandendool@ntlworld.com

 



Hello Daar!

Its been quite a while!

We left South Africa in 1994 and came to Toronto, Canada and are now living in Cambridge, Ontario, about 1 hour southwest of Toronto.
I am very happy here but, of course long for that little part of us which will never change. We have met many South African’s here and it’s great.
There are a lot of people here from Zimbabwe, Durban friends and also from Jo’burg. It almost feels like home!!
We opened a flourishing adult store, and have now also opened Sugarlips (a chocolate factory), a bit of a change. Maybe one day we’ll open a South African Club here close-by because so many have come in asking for South African goodies. It’s always the good stuff that we have to find.
Anyway, I hope to hear lots from anyone out there and get some ideas for the store as well.

Regards,
Juliet and Jacob Van Wyk
Canada
sugarlipsadmin@sympatico.ca

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Smile a While


Salulah.

Telecom : How may we help you?
Customer : I haff a big problem with my phone bill. My wife, she think I haffing an affair!
Telecom : Okay Sir, and how can we help you with this?
Customer : My bill haff all these calls to Salulah and my wife think I haffing an affair with this woman, but I never heard of her before. I need to trace these calls please.
Telecom : Sir, I’m sorry but the bill won’t actually tell you the name of the person you’re calling, just their number.
Customer : This one does.
Telecom : What phone do you have, Sir?
Customer : A mobile. I tell you this.
Telecom : No, Sir, what make? What do you have in your hands?
Customer : An erection …………………………………..
After a moment’s silence, the gallant Telecom worker continued.
Telecom : Um, sir? Could you spell that for me?
Customer : For sure – E..R..I..C..S..S..O..N. Erection. …………………………………….
Another moment’s silence from Telecom, and suddenly the penny dropped.
Telecom : Sir? Can you spell Salulah for me?
Customer : For sure. C..E..L..L..U..L..A…R. Salulah.

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SportTalk


Rugby
Boks are hungry for away points!
By Dale Granger

The Springboks will fly to Australia this week with two home wins under their belt, sitting at the top of the Tri-Nations log handsomely poised to become the first South African side to retain the trophy.
In the nine-year history of the Tri-Nations competition, South Africa have only won both their home games on two other occasions. The first time was in 1998 when Nick Mallett coached the Boks to their first Tri-Nations triumph.

In that year Gary Teichmann lifted the cup after the Boks returned home unbeaten from Australasia to defeat the All Blacks 24-23 in Durban and the Wallabies 29-25 at Ellis Park.

On Thursday the Springboks, with eight log points from two games to the single point of Australia and New Zealand after Saturday’s 22-16 win over the All Blacks at Newlands, will fly to Australia in a confident mood.

 

Australia host New Zealand in Sydney on Saturday  Australia host New Zealand in Sydney on Saturday and next weekend South Africa will play their first away game of the tournament in Perth, a city where the Boks have traditionally played well against the Wallabies.

Springbok captain John Smit will regard it as a good omen that in 1998 South Africa won the first Tri-Nations Test played in Perth, beating Australia 14-13 before going on to defeat New Zealand 13-3 in Wellington.

In 2001 the Boks drew with the Wallabies in the West Australian city and in 2004 they acquitted themselves well there – losing 30-26 to a late try scored by South African-born wing Clyde Rathbone.

This was after they had suffered a gut-wrenching 23-21 defeat the week before to the All Blacks when wing Doug Howlett scored a try with 30 seconds remaining in Christchurch to deny South Africa their first win in New Zealand since 1998.

After next Saturday’s Test match in Perth, the Springboks fly to New Zealand where they will be striving to become the first South African side to beat the All Blacks at Dunedin.

The two nations have played six times at the notorious “House of Pain” with the All Blacks beating the Boks 19-11 the last time there in 2003.

After becoming the first South African side to beat New Zealand at Newlands in 29 years on Saturday, Springbok coach Jake White emphasised that his team would now have to prove they can win away from home.

Saturday’s triumph was White’s 14th win in 20 tests, giving him a 72 percent winning return as the second most successful Springbok coach of all time behind Kitch Christie, who won all 14 Tests during his tenure.

This also stretched South Africa’s unbeaten home run to 11 victories under White – setting a record of home victories that surpassed the 10 unbeaten matches South Africa played at home between 1960-1963.

Away from home, however, the Springboks have performed with less distinction.

Under White they have only won four of their nine away matches, beating the Pacific Islanders, Wales, Scotland and Argentina last year, but losing to New Zealand, Australia (twice), England and Ireland.

Remaining Tri-Nations fixtures
August 13: Australia v New Zealand (Sydney)
August 20: Australia v South Africa (Perth)
August 27: New Zealand v South Africa (Dunedin)
September 3: New Zealand v Australia (Auckland)

(This article was originally published on page 24 of Cape Argus on August 08, 2005>)

 


 

-Where can you watch rugby on TV?-

Click here to find out where in most countries!

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The Competition

 

The winners of the July Competition!

 

The winners of the July competition are:
Trevor and Sam Verhaag from Amsterdam!
Congratulations to you Trevor and Sam!
Your prize has been posted to you and, be a sport, please send us some nice pictures to put in our next newsletter!

 



Remember the following:

 

  • The monthly draw or competition is totally free to everyone at the moment.
  • You can enter as many times as you like.
  • You can only enter via the Competition link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the August/September Competition

 

 

The prize for this competition is one of our very handy Braai Utensil Kits.
These utensils come in a very smart metal case.
It has things like a fork, knife, egg lifter, skewers and even brushes to clean the braai with afterwards (or just before, knowing some people!)Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Digital cameras
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker, spices or whatever else we have!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During the last month many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux


Boerie rolls for your party!

Boeries on the braai!During the summer months we are available to cater for Boerewors rolls for parties and functions from 50 persons and more.

Boerewors rolls are a “must” for any South African gathering and it is an inexpensive way to entertain.

Our Boerewors rolls are priced at only €3.00 each for parties up to 500 people and € 2.00 for larger gatherings.
Everything is supplied from the Boerewors and the rolls to the condiments and the serviettes.
You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux. But book early because the summer months are busy months!

(Fresh Boerewors is also available @ € 7.90 per kg)

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Potjiekos in the Benelux


Click to me me biggerPotjiekos…….what a way to entertain!!

As with our Boerewors rolls we are also available to do a “Potjiekos” for a minimum of 50 and up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 5.00 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

 

Booking early is essential and you can do so on
+32 (16) 53.96.25

 

 

(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)

 

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Lamb on the Spit


Lamb on the spit…….nothing better for a real good party!!

Lamb on the spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Click to see me big!Not so!
We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40 people for just € 15.00 and € 12.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three bean salad.
Bread rolls are included as well.
For venues more than 50km from our home base in Keerbergen there is a minimal charge of 15c per km.

 

Once again booking early is essential and you can do so on
+32 (16) 53.96.25
(As with our “Potjiekos” a Lamb on the Spit can only be done outside because we cook on coals!)

 

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

 

August 2004
September 2004
October 2004
November 2004
December 2004
January 2005
February 2005
March 2005
April 2005
May 2005
June 2005
July 2005


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Subscribing and unsubscribing

 

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!
You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

July 2005

The Newsletter
July 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it
 

 

 

What did you drag across the world?

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From the editor


Keerbergen
Belgium
July 1, 2005

Phew! It has been hot the last couple of weeks. There seems to be no in-between temperatures here.
The other day I was driving along the A12 from Antwerp to Brussels and one of these road side thermometers showed that it was 42 degrees centigrade!!

And no rain either. In fact the local authorities imposed water restrictions! Lucky us because we have this huge rainwater tank under the ground so we could at least keep all our inside and outside plants alive!

But, then came the break. And what a break it was! For two days this week we had the most intense thunderstorms I have seen since we left Johannesburg. It was still not like the Highveld storms but incredibly fierce nevertheless!

Nature is breathing again and I will be huffing and puffing soon because the grass is now growing before my eyes. I’ll do that on Saturday quickly. It will be nice to be out in the garden a bit without having to pop inside for an icecold shower!

This weekend coming it is the Werchter Rock Festival again. Like always it will start on Thursday and end on Sunday. Werchter is always a weekend or so after Glastonbury in the UK. Last weekend it was the TWC (The Werchter Classic), a day and evening more for the old fogies (like me?) with acts like Duran Duran, Lenny Kravitz and Brian Wilson, also on the Werchter “weide” (meadow). We only live about 4km (as the crow flies) from there so we can hear most of the music sitting on the back patio or while in bed! It is a bit of a disturbance, especially when it gets to 3am! But what the heck, we were also young once!

This year they have the likes of Queens of the Stone Age (not one of my favourites), Snoop Dog (ditto), Nine Inch Nails (who are they?) and, all in all, 58 bands divided over two stages.

Every access road from about 3km from the site will be closed off for traffic and hundreds of thousands will be camping on specially provided for meadows in and around the little town.

I remember that Tony, Derek and myself went to see the Rolling Stones there a couple of years ago. That was great!

Here are a couple of pictures from 2003 of some of the campers and an “after the event” picture! (click on them to see them big). One of the revellers even brought an old caravan along and just left it there with written on it “Throw away Caravan”!

If you want to find out more about this festival click on Rock Werchter

 



So, we are past the half-way mark of the year, the longest (or shortest depending where you find yourself) day of the year has past, all the “believers” have left Stonehenge and we find ourselves in the month of July!

The summer holidays have started and for the next 9 weeks all those lucky parents will have their children at home with them! Aren’t they looking forward to that!

The big exodus to the coastal areas of Europe will start soon and the town traffic will diminish to almost nothing. What a pleasure it will be not to sit in files (traffic backups) in the towns and even on the highways – nine weeks of bliss!

You will see in the “specials” section below that we have to clear our stores as much as possible before the end of July so we have some stock going at very good prices. Some even below cost!

Last but certainly not least I must thank all those people who wrote in to us the past month. Keep it coming! Everybody will enjoy reading your stories.

Well, that was it again for this month.

Have a good one and till next month!

Take care,

Lo

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Food for thought


Reminders

Maybe God wants us to meet a few wrong people before meeting the right one so that when we finally meet the right person, we will know how to be grateful for that gift.

When the door of happiness closes, another opens, but often we look so long at the closed door that we don’t see the one that has been opened for us.

The best kind of friend is the kind you can sit on a porch and swing with, never say a word, and then walk away feeling like it was the best conversation you’ve ever had.

It’s true that we don’t know what we’ve got until we lose it, but it’s also true that we don’t know what we’ve been missing until it arrives.

Giving someone all your love is never an assurance that they’ll love you back! Don’t expect love in return; just wait for it to grow in their heart but if it doesn’t, be content that it grew in yours.

It takes only a minute to get a crush on someone, an hour to like someone, and a day to love someone but it takes a lifetime to forget someone.

Don’t go for looks; they can deceive.

Don’t go for wealth; even that fades away.

Go for someone who makes you smile because it takes only a smile to make a dark day seem bright.

Find the one that makes your heart smile.

There are moments in life when you miss someone so much that you just want to pick them from your dreams and hug them for real!

Dream what you want to dream
go where you want to go
be what you want to be
because you have only one life and one chance to do all the things you want to do.

May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, enough hope to make you happy.

Always put yourself in others’ shoes. If you feel that it hurts you, it probably hurts the other person, too.

The happiest of people don’t necessarily have the best of everything; they just make the most of everything that comes along their way.

Happiness lies ahead for those who cry, those who hurt, those who have searched, and those who have tried, for only they can appreciate the importance of people who have touched their lives.

Love begins with a smile, grows with a kiss and ends with a tear.

The brightest future will always be based on a forgotten past, you can’t go on well in life until you let go of your past failures and heartaches.

When you were born, you were crying and everyone around you was smiling.
Live your life so that when you die, you’re the one who is smiling and everyone around you is crying.

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Story of the Month


What could be more South African than Biltong, Boerewors, Rugby,
sunny skies and . . . . . . . . .

Rooibos Tea

Deep in the heart of South Africa, in the mountains and valleys of the Cedarberg region near Cape Town, vast vistas and fields of verdant green bushes fill the landscape. Traveling throughout this precipitous expanse one may not suspect that this bright bush, which the locals refer to as “Rooibos,” (pronounced roy-boss), could be such a versatile and remarkable herb. Among Rooibos’ many uses, Rooibos’ most popular utilization is as a tisane, or herbal beverage. Also known as Red tea, Bush tea (no relation to our 40th or 42nd President) and Redbush tea, Rooibos tea has become the hottest trend in the tea industry.

It’s not easy bein’ Red
Like most tea (Camellia Sinensis tea… “real” tea), Rooibos tea goes through a fermentation process. Rooibos tea is finely chopped, bruised and left to ferment in heaps. Rooibos tea is then left to dry in the African sun, where it changes from a vivid green to a deep mahogany red the unique color by which Rooibos tea is known and adored (and consumed).

The Dark Age of Rooibos Tea
Rooibos tea remained virtually unheard of for centuries, known only to the Khoisans, a tribe of South African Bushmen. It was used frequently by these people as a herbal remedy for a wide range of ailments. The secret of this delicious herb nearly vanished into oblivion due to the environment and landscape, as the isolated tribe dwindled away and eventually disappeared.

Luckily, Rooibos tea was re-discovered in 1772 by botanist Carl Humberg, who then brought it back as a beverage. For generations after this, Rooibos tea was enjoyed (primarily by the South Africans) for it’s cool, sweet, refreshing flavor. In 1904, a Russian immigrant named Benjamin Ginsberg realized Rooibos’ untapped marketing potential, and began offering Rooibos tea globally calling Rooibos “Mountain Tea” as a herbal substitute to tea. Thus, the Worldwide Rooibos Revolution had begun.

A Place in the Sun
Due to the difficulties buying and shipping tea (once again, I’m referring to “real” tea) from war-ridden Asia during World War II, the demand for a substitute beverage was urgent. Since Rooibos tea was such a fitting alternative, Rooibos’ popularity rapidly rose.

But it wasn’t until decades later that Rooibos teas’ real success began. In 1968, South African mother Annique Theron fortuitously stumbled across Rooibos teas’ ability to calm her baby, relieving the infant of colic and insomnia. Gratified by Rooibos’ natural healing potential, Annique went on to investigate and document Rooibos’ health-promoting properties. In 1970, Annique published her findings in a book titled “Allergies: An Amazing Discovery.” With this publication, Rooibos tea first became widely recognized worldwide.

The Rooibos Tea Revelations
When Annique first made this discovery, it was impossible for her to know the many amazing health benefits Rooibos tea can provide. Throughout many years of rigorous scientific investigation, many benefits have surfaced and more are sure to follow. Foremost, Rooibos tea has been proven to contain many flavinoids, free-radical fighting antioxidants (similar to Polyphenols which have made Green tea famous). Even more alluring, unconfirmed studies are showing that these flavinoids may be up to 50 times more effective than those found in Green tea.

 

(for the health benefits of antioxidants, please visit the following link)


Also, studies are showing that Redbush’s mellow flavor not only brings a delicious taste, but also other soothing effects. Being that Rooibos tea is naturally caffeine free (an especially important benefit for pregnant women, children and caffeine-sensitive drinkers), Rooibos tea can be consumed before sleep without caffeine’s insomniatic stimulant side effects. Rooibos tea has also been shown to soothe the body’s reaction to allergy and rashes (At an herbal store, you’ll probably find Rooibos under the name “Herbal Allergy tea” due to this natural allergy-fighting quality). Rooibos tea also contains anti-spasmodic agents which can relieve stomach pains. In Asia, it is known as “Long Life” tea, in that many believe that Rooibos has anti-aging effects. Seemingly, Red tea is not only a wealth of health, but also a fountain of youth!

A “Novel” tea
Recently, the tea industry has seen yet another resounding rush for Red Tea. Within the past year, sales for Rooibos tea have increased about 70 percent. This is due partially to the fact that, of course, that tea is “hot,” but also for more surreptitious means found in Pop Culture. Widely acclaimed throughout the media and a New York Times Bestseller, The No.1 Ladies Detective Agency by Alexander McCall Smith extols the delicious qualities of naturally sweet Rooibos tea. Set in Botswana, Africa, The No.1 Ladies Detective Agency is the first book in a series (of the same title), wherein the main character, Precious Ramotswe, frequently entertains clients and visitors with a cup of what is referred to as “Bush” tea or “Redbush” tea (these, as we know, are colloquialisms for Rooibos). The enormous success of this series seems to have catalyzed a remarkable demand for Red tea, bringing Rooibos tea once again to the forefront of the beverage world.

A “Red” by another name . . . .
No matter what it is called (Red Tea, Redbush Tea, Bush tea, Mountain tea, Long life tea, Herbal Allergy tea or Rooibos Tea), all can agree that Rooibos is a delicious, naturally sweet and versatile beverage… but this isn’t the full extent of Rooibos’ utility. Currently, companies spanning many industries are developing innovative non-traditional methods to employ this handy herb. When added to lotions, Rooibos has been shown as an effective herbal remedy for skin ailments such as eczema and acne. In cooking, Rooibos tea has been shown to be an effective meat tenderizer and a wonderful marinade. Rooibos is also being used as a dye, a vitamin, a spice and just about anything that could be imagined.

Rooibos tea has expanded from a small herb indigenous to a select region of South Africa, known only to a small group of tribesman, into one of the most consumed and well-known herbs in the world. The wonderful flavor and startling versatility make Rooibos worth the praise it has received, a mainstay for the converted and a must-try for the not-yet enlightened.

(By Chris Cason in the May 2004 edition of the TeaMuse)

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What did YOU drag across the World?


All those things we took with us when we left South Africa!

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.

I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!
And those are just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.

We will have a small COMPETITION to see who writes in with the most unusual item that they dragged with them across the world!

For the next six months we will see what you come up with.

The person with the most unusual item (and we will want to see a picture of it!) will get one of ROCKEY’S 5KG HOME BILTONG MAKERS!

So, here we go!

 



This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!

 



From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed” so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!

 



From Paddy Johnson in Australia
Great newsletter !!! I have been in Aussie for 8 yrs. now and whilst unpacking an old tool box the other day came across this most unusual ” BRINGALONG”.
Just in case not everybody knows, this “deadly” piece of weaponry is a pair of BIDIZZOS!
They are for castrating young bulls and turning them into oxen.
My partner (Aussie-City girl) thinks that this little operation she wants to perform comes a little too late. I have twin sons (22 year olds).
They came for the ride as we stopped farming in South Africa 33 yrs ago. I am 50 now and my Dad had these before I was born. I guess they are just part of the family.

 



From Kerry Booysen-Finch in Holland
The strangest thing I “HAD TO” bring with when we left SA in 1999 (and I will be surprised if anyone has anything stranger) is approximately 1 kg of dried rose petals which came from the garden of the first home we ever owned.
I had them in a bowl on the coffee table in SA for 6 years before leaving and now they proudly (and a little faded) sit in the same bowl on a different coffee table in The Netherlands (and NO I am not smoking some good stuff)!!
Let’s see if anyone can beat that!!

 



From Tanja Köhn in Dushanbe, Tajikistan
As for the strangest item that we took: Bruce is absolutely boat mad and had started building boats in Cape Town. He always collected bits and bobs for boats for future use, so in our driveway in Hout Bay we had this massive 7 m square wooden mast lying around.
He promised me to get rid of it before the movers would arrive, but when they stood in the door and he looked at the container, he decided to take it along, because it fitted in!

I was not amused, and I am still not – it is now lying around in our driveway of the little oriental townhouse we are renting here in Dushanbe!
Tajikistan is an inland country with no sailing boats in a 500 km radius! – I already considered cutting it up and using it as braai wood… Maybe we should put it up as a flagpole though and fly the South African flag high above the roofs of Dushanbe!

 


 

THIS SPACE IS FOR YOUR STORY NEXT MONTH!!

 


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Our Home Biltong Makers


Further comments from our GuestMap entries!

June asked me last month if there were ever any negative comments and, if so, that these should be included with all the positive ones.
The truth is that we have never had one……….until this month!

Here it is!
These people are the pits and are irritating us with their disgusting products. We have moved on and do not eat SA food anymore thanks!
Fed up, Spain

(Anonymous!-Ed)

If you do have any suggestions or criticisms please let us know!

 



We are having such a lot of fun reading all the GUESTMAP entries that we decided to have some more of them this month!
You can of course read them yourself on the GUESTMAP as well.
To do so just click on the icon below. The instructions are simple. You can zoom the map in and out and click on the list to see the entries.

 

 

Below are some of the comments included in the entries we received in June.

 

  • I just love this website, I look so forward to the next month and all what is has to offer, the stories, it’s lovely to read what other people have been through, what they left behind and how we all long for the South African way of eating and living.
    Thanks for such a great way to take the homesickness away from us all.
    Especially us ” Soutpiels”. Keep it up guys!
    We always say we live in Australia, but our hearts are still in South Africa, we miss the family, parents and friends, but not the country as such.
    This website puts back what we all lost, we will continue to recommend this website to our friends here who feel lost.
    Runcorn, Queensland, Australia
  • I love receiving the Biltongmaker Newsletter and of course, I have the biltongmaker. Just wish I could find some place willing to make me boerewors!! (We can! – Ed)
    Amsterdam, Holland
  • This site helps with the homesickness! Great to read comments from fellow expats.
    Köln, Germany
  • Well okes, going on ten years life is but to lekka, have all I need here, Biltong and Windhoek Lager, oooops almost 4got my wife 🙂 Rugby on the big screen its almost like home only thing is that bloody cold winters :). if you in Hungary drop me a line and we sort out the partaaaaaaiiiiiiiiiiii.
    Till later, boeties.
    Felsopakony, Hungary
  • Hi to all expats and fellow Biltong and Boerewors lovers. Thanks for the great newsletters – look forward to them always.
    Keep up the great stuff.
    Belrose (Sydney), Australia
  • Ons is regte egte biltong, braai en potjie mense. Biltongmakers is tops!
    Pretoria, South-Africa
  • Eet niks wat hare aan gehad het toe dit nog geleef het nie, maar geniet die stories.
    Istanbul, Turkey
  • Biltong, Potjie, Lamb on the spit………drool!
    Voorschoten, Nederland
  • Baie lekker te sien hoe baie Suid-Afrikanes hier naby is. Ek woon 15 jaar hier en kom uit die Paarl/Stellenbosch.
    Kaufbeuren, Bavaria, Ostallgäu, Germany
  • Alhoewel ek nou al 10 jaar in Brussels woon en die plek op mens groei, mis ek my eie land en sy mense geweldig.
    Julle is almal altyd in my gedagtes en gebede.
    Brussels, Belgium
  • Wonderful reading! Can’t wait for it to arrive each month! Keep up the good work!
    Sydney, Australia
  • Love My Biltong Maker!
    New Zealand
  • We live in Paradise, eat the food of the “Gods” have the lifestyle of the “rich and famous” make Biltong eat Boerewors and have created the opportunity for Aussies to sample real Biltong, now I have a thief stealing it out of my kassie when I am away from home!
    Arlie Beach, Australia
  • Hubby loves his Biltong Maker and so do I! Go Green and Gold!!
    London, England
  • I love being part of this community and receiving the newsletter. I am still fortunate to be here to enjoy the sunshine, boerewors, braais and potjiekos, pap and sous.
    Kempton Park, South Africa
Biltong is a drug….a lekker Sefrican drug.
Milton, Ontario, Canada

 

To read more about what so many happy people have to say just click here!
You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.

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Our monthly special


Stock Clearance!

Because of our yearly stock-take we must clear our warehouse from as much stock as possible by the end of July. To achieve this we will be reducing the price of the following products until this stock has been cleared.
This is a once a year happening only and some of these prices are below our cost price so make use of this opportunity.
As soon as the stock has been cleared the prices will revert back to normal without prior notice.

 

 

BILTONG BUDDY Biltong Maker
R 625.00
R 495.00
ROCKEY’S 5kg Biltong Maker
R 825.00
R 695.00
Wooden Blackwood Biltong Cutter
R 390.00
R 240.00
Small-Industrial Biltong Shredder (hand model)
R 1495.00
R 795.00
Safari Biltong Spice (pre-mixed 500 gram)
R 65.00
R 55.00
SI30-30kg Drying Cabinet (Small-Industrial)
R 5995.00
R 4495.00

 

To make it easy you can click here to go straight to the Biltongmakers.Com shop.

These prices are the same or less than they were five years ago so make good use of this opportunity. It will not come again!

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Tip of the month


Making Mieliepap!

WOW!!!!

When we asked in last month’s newsletter for a recipe to make Mieliepap we never thought that we would get such an enormous reaction! (Ged Coughlan from the UK asked us originally)
There were so many recipes and suggestions that we could not possibly publish them all but here are some of them.

This one is from Tom Kiss in Hungary

Maize meal is by most South Africans (Sefricans) referred to as Mielie Pap, “Kaffircorn” (not polite), “Sadza” and “Grits”.
It is one of the easiest foods in the world to make. It can be made watery (for breakfast cereal or porridge and also so stiff and dry that you can hardly scrape it of your spoon (for barbecues etc).
In Budapest, Hungary, they don’t have the white maize meal. However I have found a yellow maize variety, which works almost just as well – a little sweeter though.
Generally a “Reel Sefrican” likes his pap salty and dry (and splashed with natural tomato and onion relish), but it can be made in all varieties including adding milk, sliced fruits, sugar, cinnamon and syrups.

Generally I make Sefrican Pap like this (in ratio 4:1)

Ingredients:

  • 4 Cups water
  • 1 Cup maize meal
  • 1 tablespoon salt

The cooking process:

  • Put the 4 Cups water in a pan on the stove to boil
  • When boiling add salt
  • Mix the maize meal with a little cold water to a smooth paste and add it to the boiling water.
  • Stir continuosly with a wooden spoon until it thickens.
  • Pull the pan aside from the hot plate and leave covered with the lid for about 1/2 hour or longer, so that the steam can continue to work through (fatten) the pap.
  • For the best results Pap should always be well cooked.

Pap is always a must when eating Boerewors, don’t leave home without it!

Have a great meal
Tom Kiss – Budapest, Hungary

 



This one is from Pat Brown in South Africa

I like a softer pap (slappap) so to 2 cups of water I would add 1 cup of mielie meel, salt and pepper to taste and add a can of Sweetcorn or whole kernel corn.
I also like the drier pap served with tomato and onion sauce, preferably freshly cooked.

Gosh I just love sweetcorn (yellow mielies) cooked in pap or on the braai or even microwaved. What can I say, I am a true African.

Pat Brown – South Africa

 



Here is another one from Clark Botha also from South Africa

There is no correct or wrong way to make Pap. Depending on how you like it you can try the following:

Soft or mash pap (Slap pap)
(Basic recipe for 2-3 people)

 

  • 2 cups of boiling water
  • 1 teaspoon of salt
  • 1.5 cups of mieliemeel
  • Mix well over heat. Leave for 15 -20 minutes before serving.

Firm pap (Stywe pap)

  • 2 cups of boiling water
  • 1 teaspoon of salt
  • 2 cups of mieliemeel
  • Mix well over heat. Leave for 15 -20 minutes before serving.
    For a variation, you can add a can of maize kernels and mix it in during the cooking process.
    Some people also add a teaspoon of butter for extra flavour to any of these mixes.
  • Sliced/grated biltong is also used.

Crumbed pap (Putu pap)

  • 1.5 cups of boiling water
  • 1 teaspoon of salt
  • 2 cups of mieliemeel
  • Pour maize into boiling water. Do not stir at all.
  • Put on lid and boil over slow heat for 10 minutes.
  • Mix well with a knife to obtain a crumbed consistency.
  • Leave on slow heat for 15 minutes and stir again with knife before
  • serving.
  • This is also excellent with milk and sugar.

Clark Botha – Sandton, South Africa
(Today is the first day of the rest of your life. If you woke up breathing, congratulations. You have another chance.)

 



And another one from Susan in Canada

Daar is drie resepte vir boerepap oftewel mieliemeelpap.

Slappap, stywe pap en krummelpap.

Ons was woonagtig in Tzaneen so ‘n heel klompie jare gelede. Elke vrydagaand het ons ‘n vleisie gebraai en sonder enige uitnodiging het Dewald en Marquerite opgedaag en toe ook hierdie vriende uit die Kaap saamgebring.

Daar was een groot pot krummelpap en toe die Kapenaars nog ‘n Kaapse draai wou maak oor die gereg, het ek hulle vinnig oortuig dat hulle die resep op die proef moet stel. Of dit die rooiwyn was of die resep, aan die einde van die aand het elke Kapenaar hulle trommeldik ge-eet en die resep was saam terug Kaap toe.

Ons woon nou 6 jaar in Kanada dus dra ek nie meer kennis wat die name van die meelprodukte in SA is nie. Braaipap is die heel growwe meel wat ek nie vir die resepte aanbeveel nie, alhoewel dit kan gebruik word indien minder meel gebruik word. Die resepte is nie honderpersent korrek nie, maar so naby as kan kom.

Slap Pap

  • 2 koppies kookwater
  • 3/4 koppie mieliemeel
  • Sout na smaak
  • Geur met botter en suiker.

Stywe Pap

  • 1 koppie meel
  • 1 koppie kookwater
  • 1 teelepel seesout
  • Geur met botter en suiker

Krummel Pap (nie ekstra growwe mieliemeel)

  • Vir elke 1 koppie water gebruik jy 2 koppies mieliemeel en 2 teelepels seesout.
  • Laat water en sout kook, gooi mieliemeel in met 1 eetlepel botter en laat stadig prut vir 20 minute plus
  • Roer deur met lang tand vurk tot krummelrig.

Groete,
Susan – Canada

 



The last one is from Fred from who-knows-where!

To be a bit more specific here are the quantities.
Boil 1 cup of water (salt and butter to taste) normally a pinch of salt, butter optional, but not more than a heaped teaspoon.
Once boiling, add 2 cups mealie meal, turn the heat down to simmer and stir vigorously till all mealie meal has soaked up the water, steam for 3 minutes.
Stir again till all nice and fluffy. Steam for 3 more minutes and it’s ready to eat.

NOTE
This is for “Krummel Pap” for “Stywe Pap” add water till you get it to the consistency you require.
Krummel Pap is “blerry lekker” with Maas, thick milk, butter milk or yoghurt.

Fred

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Questions and Answers

 

Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @ info@biltongmakers.com
so we can help other people who might have the same questions in the future)
 



QUESTION

Dear Sir,

I am a consultant from Botswana and one of my clients is looking to set up a Biltong Manufacturing unit with a capacity of 250kg per day.

Can you please help?

Regards
Manoj
Botswana
callonmanoj@hotmail.com

 



QUESTION

Your Potjie Pots are similar to one I used in the Outback in Australia. Don’t know if the Aussies got the idea from South Africa or it came over from England with the first white Australians (who came either in front of the gun or behind it!).
Does anyone have an answer to this?

Regards
Patricia Oates
Baton Rouge, USA
maningrida@hotmail.com

 



QUESTION

Can anyone tell me what the optimum temperature and humidity for making Biltong is?

Many thanks,
Peter Levkov
galatis@lik-info.com

 



QUESTION

I see that you use rock salt in your recipes, where does one obtain this salt?

Regards
Stuart
South Africa
stuartm@tswm.co.za

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Our new Forum and Bulletin Board


New and Exciting!!!!!

Some people have started making use of our new Forum/Bulletin Board. We introduced this facility last month after being constantly “pestered” by readers and customers alike to have access to this.

The link for the Forum/bulletin/message board can be found on our home page www.biltongmakers.com on the right-hand side in the middle. It will also feature in this section of the monthly newsletter, at least for a while.

Why is this so exciting?

Here are a couple of reasons:

  • You can now put your questions to an audience of over 17500 people who receive this newsletter every month. Add to that the number of additional people who read it and you could reach very close to 30000 people!
  • How about trying to contact somebody? Perhaps a long lost friend or someone who has changed email address?
  • Perhaps you are looking for a Cadac gas connection like Marian Cooke, our reader from Canada.
  • Or you have something you might want to sell!
  • And then the incredible opportunity to be able to discuss matters of importance to you with anyone of our readers.

The possibilities are endless!!

 

To enter the Message Board/Forum you can click on the link below!

Free Message Forum from Biltongmakers.com

 

GOOD LUCK!!

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Recipe corner


Curried Potatoes!

For almost 20 years I have been able to enjoy June’s famous Curried Potatoes.
They are delicious and so easy to make!

A certain winner with any barbecue!

Here it is:

Ingredients

  • 6 Potatoes (fist size)
  • 3 Large onions
  • 2 Garlic gloves (crushed)
  • 2 Tomatoes
  • Curry powder
  • Pinch of salt
  • Fresh coriander
  • 1 tblsp olive oil

Note:
1 level teaspoon of curry powder is mild
1 heaped teaspoon is medium and just take it from there. Don’t make it too hot though. It is the taste you are after, not who can eat the hottest food!

Method

  • Dice the onions and fry together with the garlic in a pot
  • Peel potatoes, cut in quarters and add to the onions
  • Add the curry powder and a little salt
  • Mix all of this together
  • Dice the tomatoes and put on top of the potatoes
  • Add some fresh coriander on top of that and put the lid on the pot
  • Turn the stove down to very low
  • Simmer very slowly for about 1 1/2 hours
  • Prick the potatoes with a knife to see if done

VERY IMPORTANT NOTES:
Do not take the lid of the pot the first hour or so it will stop the steaming process.
The potatoes will not burn provided the stove is set to very low.
DO NOT STIR AND DO NOT ADD ANY WATER!
The potatoes will create their own liquid with the help of the tomatoes and the steam.

Enjoy!!!!

June
Keerbergen, Belgium

(Let me tell you one thing: My Junie can cook, so success is guaranteed with this or any other of her recipes. You can always email her at juneh@telenet.be if you’re stuck for a recipe! Her seafood pasta is out of this world. I should know, I had it last night! – Ed)

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Around the World

 

Bits and Bobs from people around the world

Hi there,

Thank you very much for your great newsletter, we are enjoying it so much!
I love this new section “What I just had to bring from SA”!
This is just so funny so I thought we could add to this.

We left Cape Town for Tajikistan, a mountainous country in Central Asia, 2 years ago. When my husband Bruce wondered how he could live there without biltong and droewors, Biltong In Tajikistan!I told him to buy a little biltong maker. He looked at several of them, but was never satisfied. One day he saw an ad in the CapeAds: “Professional biltong maker, meat mincer, sausage filler and band saw for sale.”

I thought that it was all a bit too much but he just answered, well, we must just go professional then. So we bought boxes of spices, vinegar, worcester sauce and sausage casings, shipped it all over to Central Asia via Germany and started production. As the local butchers have got no clue how to make proper steaks, roasts or mince, we have taken over that part as well. Bruce is now well known as “Bruce the South African” and has a nice little butchery going for the expat community. Everything is “learning by doing” – he only went into a training for a few days with some South African butchers in Cape Town.

Bruce has also started catering for functions (Potjies, Spits, Burgers, Boerewors Rolls…), last year he catered successfully for the American Independence Day at the American Embassy in Dushanbe – for 450 people! He built a special gas braai for burgers, a barrel braai for wors, a spit braai for pigs and lambs that works with a car battery.

The latest edition to the catering facilities is a Chinese peking duck oven, a monstrous stainless steel barrel which is heated with gas – we found out that it works amazingly like a massive Weber braai! So we hang whole big roasts into it, great for winter!

Real Boerewors in Tajikistan!We have taught two local Tajik people how to do it all and hope we can leave it to them as a business when we leave in 2 years time…

As for the strangest item that we took: Bruce is absolutely boat mad and had started building boats in Cape Town. He always collected bits and bobs for boats for future use, so in our driveway in Hout Bay we had this massive 7 m square wooden mast lying around. He promised me to get rid of it before the movers would arrive, but when they stood in the door and he looked at the container, he decided to take it along, because it fitted in!

I was not amused, and I am still not – it is now lying around in our driveway of the little oriental townhouse we are renting here in Dushanbe! Tajikistan is an inland country with no sailing boats in a 500 km radius! – I already considered cutting it up and using it as braai wood… Maybe we should put it up as a flagpole though and fly the South African flag high above the roofs of Dushanbe 😉

Tanja Köhn & Bruce Findlay
Dushanbe, Tjikistan
cappes@gmx.de
http://www.home.arcor.de/menagerie

P.S.: Any South Africans coming to Dushanbe for business or whatever are welcome to have a braai at our place – just spread the word!!!

 



Dear Editor

I was reading all the letters in your newsletter and got to Bruce Prescot’s letter (see our newsletter for May 2005) and I have to wonder as to its purpose. I understand that he is angry and upset, but does he have to tell the world?
I live here in Sunny (yes even as we approach winter) South Africa and I know we have a bad crime situation here but it never fails to amaze me how some people can be hit by crime again and again and in Bruce’s case again (11 times).

Maybe he should look at where he’s living, what he’s doing and how aware he is of his surroundings. I question what Bruce is still doing here if he hates it so much. (I suppose it might be financial constraints that hold him here, but still…11 times!)

There is so much going for our country.
The weather, the business opportunities and the cost of living. Two cars, a fairly descent house that didn’t break the proverbial bank, a maid that comes in 3 times a week, kids that go to a decent school, the most progressive constitution in the world, a reasonably low interest rate, a good banking system (The American system doesn’t even touch ours), Computicket (yeah try getting that in America)

The whole world in one country; mountains, bush, sea, desert, and of course, braai, boerewors and BILTONG!

I am one of those positive people who believe that we have to be positive about our country if we’re to make it work. I love living here. I’ll switch off the lights when it’s time to go.
I love your site but it costs me plenty in biltong everytime I see it.

Keep up the good work in bringing “Souf Effrikens” around the world together.

Jeremy Dannheisser
Johannesburg, South Africa
jeremy@minutemanpress.com

 



Howzit Lo,

You are very formal. I believe that “Sefricans” should at least be able to say “Howzit” to each other, can we at least correspond with this intro?
Otherwise thanks a stack for your reply, It’s nice to know that you even have time for this among your other tons of duties and work, I bet.

Seems like your appearence at Helderberg (Helderberg Flats in Berea, Johannesburg) was like the change of the guards, ‘unfortunately’ I left Joburg in Dec 1982, when I was a minor (16),

I now and again make some of my own Tombo-style prooi lekker biltong and boerewors in much the same way and very similar to the fantastic recipes you have on the site.

Jaaaa, I miss Joeys and still have strong memories of the plek. The cricket, rugby, Kyalami, the Hungarian Alliance plaas at Halfway House and the fabulous schooling system (no sissies raised in my ol’ school Parktown Boys) and all the gorgeous Sefrican chicks (I had the most beautiful Portuguese girlfriend Paula, with skin as smooth as a baby’s, ….aaah wake up Tombo!… agh those crazy memories) and of course all my ol’ good buddies!

Jo’burg must still be sizzling and a ball of fire when it comes to the movies, bars and pubs, braais, music and culture.

However I am now happily married (to my beautiful Argentine-born Hungarian wife) and settled down in Budapest, Hungary.

I haven’t been back for 23 years now. Instead I have been to Buenos Aires about four times (to my in-laws) where they also have a fantastic culture of outdoor living and braai-like garden parties.
You can smell the braais in the air even in the down-town areas.

They have a strange wood called “quebracho colorado” (pronounce: Kebracho, meaning “axe-breaking”), which is maroon in colour and is as hard as a rock. It even sinks in water. It doesn’t really burn with a flame, but sizzles away slowly leaving a fantastic charcoal for the braai.
They use this for the “Parrilla” (pronounce: Pa-reesha, almost like a braai) and Asado (almost like a Bull on the spit, only vertically).
Believe it or not, but the prime beef in Buenos is tops (10 out of 10)! Sad to say even better than our Sefrican beef, “smack”.

My wife Gizella works at the South African Embassy in Budapest and I have good contacts with them.

There are quite a few Sefricans living in Hungary, I know three directly.
The breweries SAB-Miller own Hungary’s most famous breweries Dreher in Budapest.

Must dash now,
Mooi bly and God bless
Tom Kiss
Budapest, Hungary
tomkiss@chello.hu

 



Our life in Connecticut as ex-South Africans

My wife, son, and I left Centurion, South Africa in January 2001 to live in the USA. We now live in South Windsor, Connecticut, which is about 2.5 hours drive north of New York City.
Connecticut is a small state and is one of the states that form New England.

In general, life is great here. We have become accustomed to the different way of doing many things. It is impossible to completely describe our experience in just a couple of words but here are some of the more significant observations.
If you want to you can more info on our website.

Gas is very cheap compared to South Africa. (Petrol is called gas in the USA). We are now paying around $2.25 per gallon (+/- 5ltres) and the public is complaining! News reports include a “Pump Patrol” segment to assist motorists when shopping for the lowest prices. Gas prices are not regulated and I can often save 10 cents on a gallon by buying from a gas station across the street. People I work with cannot believe that we find the price of gas to be very low compared to R 5.00 a litre in South Africa.
A lot of people here still buy new 5 liter V8’s and drive them everyday not concerned at getting 8 Miles per gallon.

Cars are very affordable. Low prices and low interest rates make it possible to purchase a new Toyota Camry of $18,000 for around $400 per month. American made cars are even cheaper when they are two or three years old.
Very few people drive old cars here. A car’s useful life here is about ten years. Maintenance costs are high because the cost of labor is high. A mechanic charges $85 per hour. We need reliable cars when driving in the snow and with the low cost of purchasing a new car, it does not make sense to drive a ten-year old car if it needs significant repairs.

It is cold here and we miss the South African sun. The first year it felt like New England had ten months of winter and two months of summer. The humidity level in summer here is very similar to Durban in the summer. We find that we need the central AC for about 3 weeks each summer. Then fall (Autumn) quickly follows and it starts to get chilly. From October to April each year we need to turn on the central heating at home. In February 2004 we had seventeen consecutive days when the high for the day did not reach freezing (32 degrees Fahrenheit)!

Housing is expensive. The houses are made of wood frames with drywall panels inside, plywood outside with vinyl covering. It feels like we are not living in a real house!
Property taxes are high. We pay over $200 per month in property taxes to the town. This excludes water and electricity. We purchase electricity from CT Light and Power and water from the water company. We purchase natural gas for heating from Yankee Gas.

Public schools are great and free. Yes, free! No school fees, no fees for books, no cost for transportation to schools in well-maintained and heated buses.
School is from about 8.30 in the morning to 3 o’clock in the afternoon. Children eat hot lunches at school in the cafeteria. We pay a nominal fee for the lunch.
Children go to school during the winter, and have a summer vacation of two and a half months.

With daylight savings time, the summer days are long. The sun comes up at about 6 o’clock and goes down about 10.30 at night. Unfortunately, in the winter the sun comes up around 7 o’clock and goes down by 5 in the afternoon.

Shops are open late. Even on a cold winter night, you can go shopping for clothes, groceries or a new car at 9 o’clock in the evening. Most shops are open all day Saturday and Sunday afternoon until 6 in the evening. Home Depot is a large hardware chain, and the shops are open from 7 in the morning till 11 at night which makes life easy when you are doing weekend projects on the house.

There is no biltong or boerewors. We had no option but to learn how to make biltong and boerewors ourselves and made a very well functioning Biltong Dryer which we keep in our basement where it is nice and cool. The sausages available in shops here tastes nothing like boerewors. Thank goodness for the “Boer maak ‘n plan” mentality which allowed us to make biltong in this foreign land.
There is a huge selection of beer from all over the world, including microbreweries like Sam Adams, but no Castle!!!
Beer is sold in supermarkets here, and you only go to the liquor store for hard liquor. We have found a liquor store that sells Amarula for $25 per bottle!

The Internet is fast and cheap. We have a cable internet connection that uses the same cable as our TV. The Internet connection is permanently on with no dial-up and only costs $40 per month. The speed is mind-blowing compared to the Internet connections in South Africa.
Technology items are cheap too. Computers and large-screen TV’s are affordable. A normal DVD player costs $40 and a top-of the range, all bells and whistles DVD player costs $120. Digital camera’s are very cheap compared to prices in South Africa and the variety available is amazing.

Books are also cheap. Barnes and Noble is a national book retailer with large bookstores and a huge selection. It is difficult to describe how affordable a $30 text book is here versus it costing hundreds of Rands in South Africa.

The variety of most items available is astonishing. We can buy coffee at Dunkin Donuts in about 5 flavors. I think they have over twenty types of donuts for 69 cents each. Starbucks has flavours and combinations of coffee that I cannot understand. But yes, you could probably get a double decaf hazelnut with skimmed milk and extra sugar without hesitation.
We have over 200 channels on TV, 24 hours a day. We only have a limited TV Cable package. Our cable provider lists over 900 channels. Channel 35 is nonstop weather forecasting. The soap channel broadcasts soapies all day and night. Channel 70 is CNN Headline news all the time. And there are a few satellite providers allowing customers to watch TV stations from around the world as well.

The list of differences we have encountered goes on and on. We found that we cannot compare value to the exchange rate. For example, $ 1.00 does not buy what R 6.00 buys. A prescribed text book may cost $25 here but R 400.00 in SA. Yet a house that costs 600,000 Rand in SA costs about $300,000 here.

In summary, life is very convenient and relatively easy in the USA.
Wayne Botha
South Windsor, Connecticut, United States
wayneabotha@hotmail.com

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Smile a While


One Friday night, somewhere in Australia……….

This is a true story from Nico Botha.

Hier is ‘n stukkie wat julle heerlik sal laat lag!
Ek noem dit sommer:

 

Die vlermuis en die dronk “Bierman”!

 

Die episode het sowat vyf weke gelede gebeur en toe ek dit vir ou Jannie Basson hier in die dorpie vertel dog ek hy gaan homself in ‘n koma in lag !!

My klomp Aussie bure is mos van die meer begeesterde tipe mense wat hou van ‘n geleentheid om ‘n “partie” te hou en dan word die pensklavier, kitaar en ander instrumente stoep toe gesleep en dan moet ek “Walzing Matilda” hoor in 600 variasies van dronkenskap!
En ons moet kyk hoe die aunties al die omies se bloeddruk opjaag met hulle stywe skirts en toppies wat net die bo-kant vannie ou “dairy” se dak toemaak!
Van die aunties se ou “dairies” is so groot hulle sal nooit op hulle gesigte val nie en van hulle het jare laas hul voete en knie knoppe gesien!!

So ‘n ruk gelede was dit toe weer een vrydagaand dieselfde ou storie en die bakkies, lorries en ander rygoed het hier in ons pad geparkeer en die koel “boxe” vol drank was oor die straat gesleep en die musiek was so hard die hele buurt het verniet geluister na die klomp se party!
Glo my dit was ‘n moerse lekker party!!

Die polisie se vangwa het sommer aan die bokant vannie straat vir ‘n lang ruk geparkeer en gewag vir die klomp om te “Drink en Drive” maar ek is seker party het die boesman twak, of soos ons dit noem pappegaai twak, gerook en hulle het lekker “ge-Smoke en ge-fly!!!

Drank was in oorvloed en die tannies het gerook en gesuip en gelag en die toilet het ‘n laaaaaaaaaang “queue” voor die deur gehad waar die ou drank gevulde blase maar leeg getap is voor die glasies weer volgemaak is!
Dis amper soos ‘n groot reën daar in die Karoo. Die aarde bly die water drink asof daar nie ‘n môre weer sal wees nie!
Die klomp is soos die Karoo. Hulle is bly die drank is hier want dan kan hulle drink want die bottelstoor kan dalk môre toe wees!

Ek is nou al lekker moerig teen die tyd want die klomp het Cianan (ons een jaar oue knaap) al ‘n paar keer wakker gemaak met hulle gelag en gesing en die tannies wat die oomies so staan en “skerp” maak!!
Party van die aunties staan so in die ooms ingevou hulle lyk soos n klomp Siamese tweelinge wat party hou!

Die een girl het my laat dink aan ‘n lekker groot ou Afrika luislang wat ‘n duikertjie gevang het en hom nou eers gaan dood druk voor sy hom opeet. Die oom se kop vas daar in “Tieties kloof” ingewurm en sy het hom in ‘n greep gehou waar hy maar net kon staan en luister hoe haar hartklop versnel soos die auntie se pace maker haar aanjaag om die oom vas te hou!
Oh watta feeling“!!

Dis ook toe net daar waar die badkamer se wegvloei pyp hier onder ons huis inkonk en ek moet gou na ‘n vriend ry om ‘n pyplas te gaan haal om die pyp reg te maak!

Hier langs die huis groei daar ‘n tipe boom wat sulke geel bessies dra en die kinders het al vir my vertel die klomp vrugtevlermuise wat daar hang en eet en hulle is mal oor die bessies van die boom en nou hang hulle in die boom elke aand en vreet hulle trommeldik aan die geel bessies!

Dis toe waar ek ‘n “gap” sien want daai vlermuise stink soos ‘n Putco bus oppad daar na die woonbuurt toe en hulle is nie ‘n dier wat daarvan hou om skoon te bly nie!

Gewapen met my flits en ‘n stuk waterpyp sien ek toe ‘n vlermuis amper so oud soos ou Jan van Riebeeck hier hang aan ‘n boom tak, binne slaanafstand van my af!
Soos ‘n wafferse swaard vegter kap ek hom toe mooi ‘n ligte skoot hier agter sy muisoor en hy val soos ‘n gewonde Zulu oppie grond en met sy vlerk rol hy hom toe om sy oe te beskerm teen die skerp lig.

Dis toe daar waar my “Stoute Nico” weer sterk na vore kom! Ek begin sommer daai party se musiek al hoe meer geniet en die vlermuis is in ‘n groot blik waar hy besig is om te herstel van sy ontmoeting met die pyp en hy protesteer luidkeels oor die inhegtenis name en aanhouding in die blik!

So gaan die aand maar rustig voort. Die drank vloei en die tannies kyk diep innie oomies se oe en die “queue” doen hulle job by die toilet!!
Dit wat net liters en liters piepie wat van die toilet na die “poo-poo plaas” toe gaan om daar weer gesirkuleer te word vir “grys” water! Wat van daai lekker ou boere word, “herwinbare water”!

Dis so amper 3 uur die oggend toe die laaste paartjie hier wegkruip oor die pad na hul motor en die nag injaag want die oomies is mos nou vol druiwesap en die tannies fluister mos net die regte goeters in hul ore!
Die auntie soek gas! En die oom lyk of hy die regte konneksie het vir die gas!

Dis nou daar waar ek toe die hond maar laat uitkom en hy raak mal waar ek die vlermuis innie blik opgehang het!
Toe onthou ek die vlermuis innie blik en “Stoute Nico” se planne begin “motion” kry!! Daar kom ons nou by my plan van wraak teen die party organizers en die bure wat so hou van drank!!

Dis nou blerrie laat in die nag en die meeste in die buurt is nou teen einde laas innie bed!

Tannie buurvrou het ‘n manier om haar tjor se venster oop te los, en ek vat toe vlermuis oor na hulle kant en hoor die gesnork en gekla van die twee! (MY BURE)
Hy slaap, en sy wil! Sy soek die gas van die oom af en sy kan die oom nie wakker kry nie! Al daai gewyn was toe verniet want die oom is mooi uitgepaas! Die tannie is gatvol vir die oom want dis ‘n ou triek van hom om te gaan slaap voor hy die auntie behoorlik gegroet het na die aand se party!
Dis die stywe skirt en toppie, die rooi lippe, die klomp lekker ruikparfuum, die hoëhak skoene en die bottles vol wyn.
Alles is verniet want die auntie gaan nie vannie oom se gas vanaand kry nie!

Met die blik met die vlermuis in sluip ek toe na die oop tjor se venster en skut die dik gestikte en erg beswaarde groot vrugte vlermuis mooi in die motor in!
Lekker kwaad en ook met ‘n kopseer klim hy toe sommer hier onder die bestuurder se sitplek in en maak hom reg vir ‘n slapie voor die sports begin!

Ek is natuurlik vroeg oggend op en sit koppie op koppie koffie en uitdrink en wag vir die auntie om met haar drank gevulde ou lyf en die lus wannie geblus is nie hier na die motortjie toe te kom want sy werk naweke van agtuur tot die volgende party begin!

So net voor agt kom sy toe teen die trappies afgeslomp ook seker maar met ‘n babelaas en moerig vir die omie wat eerder wil slaap as speel, half laat vir die weekend job maar reg om te gaan werk!
Daai toppie van gisternag en die stywe skirt is haar “working gear” vir die dag in die office. Al rokende met die twak tussen die vingers en dan na die lippe begin sy haar trip.
Sy skuif daai ou lyf mooi after die ou stuurwiel in en begin om in trurat na die pad te ry toe my ou vrind die vlermuis besluit hy is op die “verkeerde bus” en dis tyd om uit te klim!

Hy klim toe sommer so hier van onder die “seat” tussen die auntie se twee bene deur (daar waar die oom moes wees) na die stuurwiel se kant toe! En sy stank klap die auntie se ou neusgate skoon weg van haar eie drank belaaide en sweet reuk!
Hy begin sy optog na die venster en sy begin haar gegil en geroep na die ou oom wat nog sy babelaas lê en uitslaap ! Sy skreeu so hard dat ek sommer aanbied om ook te gaan kyk waar is vlerrie nou (tussen die knieknoppe of oor die pens rif of dalk sit die auntie op ou vlerrie se vlerk?

Sy skreeu; “Brendon it’s got me (gelukkige ou vlermuis), come help, come help it’s gonna bite me!”
Met die laaste gesoebat vir hulp word ou Brendon toe mooi wakker en storm teen die agtertrappies af waar die “auto sprinkler system” die tuin toe al mooi nat gespuit het en die plank trappe van die huis na die garage so glad soos ‘n snot paling is.
Hy koop toe sy plaas en val gat oor kop die laaste stel trappe tot op die garage vloer se sement blad waar hy in pyn sy opgeswelde ou lewer lê en troos!!

Ek is seker ek kon daai lewer hoor sing soos

 

“Groep Twee”


Dink jy darem nog aan my
Het jy my nog nie vergeet nie?
Al die jare drink ons saam en jy is steeds nog glad nie skaam
Dink jy darem nog aan my?
Kyk hoe swel die drank my op en ek jou lewer is aan die pop!
Dink jy darem nog aan my?

 

Hy lê en kreun, ek kla en die auntie wil so graag sy hulp hê dat sy nou al boos is vir die “aussie apie” (vlermuis) wat hier op haar skoot sit en stink soos ‘n lokasie vark wat al die ou skille ens opge-eet het.
Moenie vergeet nie, daai vlermuis het ook ‘n kopseer en hy is nie lus vir die sirkus saam met die auntie en oom wat lê en kreun nie!
Pleks dat hy (die oom) gisteraand moes kreun, kreun hy nou!
Dis toe daar waar die auntie die “aussie apie” so met ‘n hand uit die motor kajuit klap terug hier in my jaart in en hy is toe gatvol vir die houe teen die kop dat sy ou pens toe so begin te werk met die veeg teen die oor en hy sit toe sy “droppings” (kakkas) mooi teen die auntie se stywe toppie vas met ‘n goed geoogde spuit poep en die klank en reuk volg spoedig net daarna!!

Brendon het toe teen die tyd al mooi herstel van sy rugbyduik drie op die sement en hy hou die ou lewer so in een hand en waggel na die oop kar deur om darem die auntie te wys hy is erg beswaard oor haar ervaring met die “ding” wat tussen haar bene deurgeklim het en wat alles met haar gebeur het.
Die auntie issie impress met die knaap se aansit pyn nie en die vlermuis poo-poo onder die neusgate en die wete sy is laat vir werk is nou genoeg om sommer sy nek om te draai!

Ek help toe maar soos enige ou goeie natuurkind en vat die vlermuis na die naaste boom waar hy ‘n tak aangewys word om te herstel van sy houe teen die kop in die laaste 12 uur!
Hy sing “Oh what a night”!!

Sy stink soos ‘n straat vrou (nie dat ek al een geruik het nie) en hy is sommer doodreg en ontslae van sy ou babelaas van die laatnag party en sy stink erger as een van Cianan (my een jaar oue knaap) se trefferdoeke vroeg oggend onder sy pa se neus!!

Die einde van die storie is die vlermuis het sy ondervinding oorleef en ek het al gewonder of hulle, soos ons, vir mekaar vertel van hulle ondervindinge en ervarings wat hulle deurmaak hier op die aarde?
Miskien het sy vlermuisvrou hom gevra: “Waar was jy laasnag en hoekom het jy nie huistoe gekom nie?” En dan hoor ek die manlike stem in hom na vore kom met: “Ek het onder ‘n seat in ‘n kar geslaap en toe tussen die auntie se bene deur geklim voor sy my teen die kop geklap het en ek toe so kwaad was dat ek my vlermuis pens sommer op haar mooi ou toppie leeg gemaak het met ‘n vlermuis spuit poep!”

Dan sien ek sommer die tannie vlermuis in my verbeelding en hoe sy vir hom sê: “Bly weg daar by die Botha’s se huis, want hy sit dalk van daai Suid Afrikaanse witblits op daai bessies en dit maak jou dinge doen wat vir niks sal skrik nie!!
En hy, die vlermuis wat so tussen die bene deurklim, vertel sy storie vir elke ander vlermuis asof hy wil sê

Kan jy beter doen as dit??

Groete

Nico

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SportTalk


Rugby
Everything is in Black or White for Jake
By Jacques van der Westhuyzen

Jake White has “peace of mind” about his future and is now in Australia with the knowledge that he has the backing of his boss as he builds towards the World Cup in 2007.

The President of the South African Rugby Union (Saru) Brian van Rooyen on Tuesday gave his full support to White saying, “Jake is going nowhere… well in fact he’s going to Australia. He has had my backing since day one. I am happy with what the Boks, Under-19s and Under-21s have achieved in the past 18 months and that’s not only their results, but also in the way they have embraced transformation.”

Van Rooyen, White, Saru CEO Johan Prinsloo, Bok team manager Athrob Peterson and Bok convenor of selectors Pieter Jooste met on Tuesday to tie up loose ends after White last week raised a number of issues he was unhappy about.

 

‘I’ve now got a clear indication of whose job is whose’ Among these was interference in his team selections, the fact his management team hadn’t been contracted until the World Cup and the alleged rift between himself and Athrob Peterson.

“I’ve now got a clear indication of whose job is whose. There was no interference, but I also didn’t know who to report to,” said White. “We’ve put a plan in place for the World Cup and Brian now knows exactly what it is and how we’re working towards it. “It was important for me to discuss with Brian how we go about selecting our team. I don’t want to be audited each week when I read the team out, but I now have a direct line with Brian so we can debate whatever it is that needs discussion,” said White. “All I wanted were clear guidelines in bringing youngsters through and those have now been spelt out to me.”

 

‘Every provincial union must buy into this plan’ He added there was never a rift between himself and Van Rooyen, but was simply seeking clarity on who had a say in team matters.

Saru’s constitution states the president will always be the last man to give the “yes” or “no” to a selected team.
Regarding the issue of transformation, White said it is important to give all South Africa’s young, promising players an opportunity to play at the highest levels.

“There are no quotas in the Bok team, but we have to be sincere and genuine when it comes to selecting teams. This is a long-term goal and now we have structures and a plan in place so that we can build towards the World Cup.”

To do this Saru and White will have a plan in place by the time the Tri-Nations is played so that the likes of Thabang Molefe, Chiliboy Ralepelle, Hilton Lobberts (Under-21 championship winners) do not fall by the wayside.

“Every provincial union must buy into this plan,” said Prinsloo.

“Provincial coaches have to manage these guys properly, give them opportunities to play and ensure they get the necessary rest periods and are looked after.”

Van Rooyen was more outspoken on transformation and whether quotas were used in the Bok team.

“It infuriates me when people think of black players as being inferior. I am disgusted by it. The guys in the current Bok squad should always be selected without hesitation.”

Former Western Province player Andy Marinos has been appointed manager of national teams, starting on July 1.

(This article was originally published on page 32 of The Star on June 29, 2005)

 


 

-Where can you watch rugby on TV?-

Click here to find out where in most countries!

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The Competition

 

The winner of the June Competition!

 

The winner of the June competition is:
Samantha du Toit from London!
Congratulations to you Samantha!
Your prize is already winging its way to you and we hope you will make many “Potjies” in the years ahead.
 



Remember the following:

 

  • The monthly draw or competition is totally free to everyone at the moment.
  • You can enter as many times as you like.
  • You can only enter via the Competition link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the July Competition

 

 

The prize this month is a fantastic digital camera!
The one and only other time we had the camera as a prize we received a record number entries! So, here is another chance to win this. Start submitting your entries right now!Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Digital cameras
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker, spices or whatever else we have!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During the last month many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux


Boerie rolls for your party!

Boeries on the braai!During the summer months we are available to cater for Boerewors rolls for parties and functions from 50 persons and more.

Boerewors rolls are a “must” for any South African gathering and it is an inexpensive way to entertain.

Our Boerewors rolls are priced at only €3.00 each for parties up to 500 people and € 2.00 for larger gatherings.
Everything is supplied from the Boerewors and the rolls to the condiments and the serviettes.
You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux. But book early because the summer months are busy months!

(Fresh Boerewors is also available @ € 7.90 per kg)

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Potjiekos in the Benelux


Click to me me biggerPotjiekos…….what a way to entertain!!

As with our Boerewors rolls we are also available to do a “Potjiekos” for a minimum of 50 and up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 5.00 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

 

Booking early is essential and you can do so on
+32 (16) 53.96.25

 

 

(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)

 

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Lamb on the Spit


Lamb on the spit…….nothing better for a real good party!!

Lamb on the spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Click to see me big!Not so!
We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40 people for just € 15.00 and € 12.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three bean salad.
Bread rolls are included as well.
For venues more than 50km from our home base in Keerbergen there is a minimal charge of 15c per km.

 

Once again booking early is essential and you can do so on
+32 (16) 53.96.25
(As with our “Potjiekos” a Lamb on the Spit can only be done outside because we cook on coals!)

 

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

 

July 2004
August 2004
September 2004
October 2004
November 2004
December 2004
January 2005
February 2005
March 2005
April 2005
May 2005
June 2005


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Subscribing and unsubscribing

 

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!
You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

 

June 2005

The Newsletter
June 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it
 

 

 

What did you drag across the world?

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From the editor

A quick note before we start!

My sincere apologies for this late newsletter. We had major computer problems again and will now need to replace this.
Want to help?
A small donation is always welcome!
Just go to our shop. Click on products and you’ll see it right there!
If we have anything left over we’ll spend it on beer!
Believe me we need it!

 



Keerbergen
Belgium
May 2, 2005

Hallo everybody!

It is Sunday afternoon, June 5th. Outside it is about 18C and it looks like a bit of rain may be heading our way.

We have just come back from the South African shop, just up the road from us. It was a hive of activity because the owners are about to move away and everything was being sold at a discount. All we really needed was some Mrs. Balls Chutney and one or two other things. A pity that there was no brandy or J C le Roux. I would have liked a nice bottle of 10 year old and June was looking forward to a glass or two of the latter!

It is unbelievable that we are almost halfway through this year! Just “another couple of days” and it is almost Christmas again!

Well, almost. First we have to go through our summer and we are really looking forward to that. So far it has been up and down as far as that is concerned. One day it will be 34C in the shade and the next it will be down to 16C again. Not much of a summer so far. But, that will (hopefully) come soon.

In August June’s friend Penny and her daughter Skye from Johannesburg will be spending a week with us. We have booked to go to Paris for a couple of days and this time we will be “doing” the dinner and show at the Moulin Rouge. I always wanted to do that so now there is an ideal opportunity. Wow!!

Early September (just after the schools summer holidays) June and I will be spending two weeks in Tuscany in Italy. No hotels for us this time! Just B&B’s so that we won’t be bound to one central point.

But, back to last month.

We had a great one. Busy but great!

The highlights were an incredible Oxtail Potjie that we did for my birthday. The second was a sheep on the spit for the Antwerp Cricket Club.

The Oxtail Potjie was done according to the second recipe from the Potjie Recipes Page on the Biltongmakers web site. We had never tried it before but can now really recommend it! A Potjie to die for!!It was incredible. The only thing we left out was the cream because we wanted to freeze the leftovers, if there were any.

There weren’t!!

I don’t know how many of you have had a look at our new revamped Potjiekos Recipe Page. If you haven’t yet it will be worth a visit. There are now more than 30 recipes to suit everybody’s taste.

We used a size 4 Potjie and three whole Oxtails. Between seven adults and three children it was cleaned out!

On May 28 we did a lamb on the spit for the Antwerp cricket club. Every year they invite the London Transport Cricket team from the UK to spend a couple of days playing cricket.

We left around 10am for the cricket ground in Antwerp to set up our spit and to get the “ball rolling”. The lamb went on at 12 noon and at the same time we started braaing boerewors rolls for those who were hungry and that carried on until 5pm. While the lamb was turning over on our “Laki’s Electric Spit” (one of the many braais we brought over with us), June also made a big pot (10kg) of her famous curried potatoes.

Click to see me big!The weather was good although very hot. Luckily there was a slight breeze. The day before had been one of those “34C in the shade” days! We also had a canopy with us so we did not burn too much in the sun.

Towards 7 o’clock the cricket had finished and the lamb was ready having duly been injected with our secret marinade whilst cooking. Not so secret really but I did not dare tell anyone that it had white wine and beer and brandy in it until the last piece was gone and all voted it to be the best lamb they had ever eaten! The secret of the injecting is in the timing of it. First let the lamb cook for about an hour and then start injecting it. That way the marinade spreads very quickly through the “beast”. You get a special “Skaapbraainaald” (Sheep barbecue syringe) for this. Mine I got years ago at the OTK in Kaalfontein!

No leftovers!!I must say one thing here and that is that if it had not been for June, Tony and Catherine I don’t know how I could have handled it. While I was cutting the sheep June was arranging and further cooking some underdone pieces of the meat on the hot plate (on the braai) and between Tony and Catherine they were either cooking chicken (yes we did 12 chickens as well!) or helping with the cutting of the beast. Thank you all very much!!

It’s always good fun to do this and I think that the pictures speak for themselves!

We are looking forward to doing another one on July 29.

 


 

 

Our new Bulletin/Message Board

 

This is really exciting news!

After many requests over the years from readers and customers alike we finally installed a Bulletin/Message Board on the web site.

You can now post requests for recipes and, in fact, anything else you might want to know, or need information about! Your messages will be read by close on 30000 people!

And so the month of June is upon us and with it the warm part of the year for us here in Europe and the (hopefully not too) cold weather for those in the Southern hemisphere.

I wish you all a good month and till the next!

Take care,

Lo

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Food for thought


Closer than you think!

In many ways, your most treasured dream is, even now, close enough to touch. If it seems distant, that’s only because you imagine it to be.

To reach your dream completely will of course take time and effort. Yet you can begin to reach for it at this very moment, if you so choose.

The value of a dream does not reside in the moment of attainment, but rather in the process of attainment. And that process can begin right now.

Whatever your dream may be, the most valuable part of it is the opportunity for you to live with a purpose. That value can be yours as soon as you are ready to live it.

Think of the most magnificent, ambitious, meaningful dream you can imagine for yourself and your world. Just thinking about it begins the process of making it real, and gets the value flowing from that dream into your life.

Your most treasured dream is, today, close enough to touch. Reach out, touch it, and hold on tightly as you make it more and more real with each passing moment.

Ralph Marston

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Story of the Month


A beer please!

Simply calling out: “A beer please,” in a Belgian cafe will lead only to confusion or amusement among the waiters.

In this relatively small country, there are more than 500 beers on offer, and they vary widely in taste, appearance and alcohol content. Visitors are soon made aware that there is a beer for every occasion, whether bubbly like champagne, serious like a good red wine or as sweet as fruit juice.

“Everything in our beer garden is the way it has been for the past 100 years,” says Alain Pinckaers, who runs the Brasserie Abbaye du Val-Dieu.

Customers fetch their own beers from the bar, where they can also order bread with sausage and cheese. Three kinds of beer are drawn from the vats of the small abbey brewery near the village of Aubel in “God’s Valley”.

“Light coloured lager with a fresh taste and the aroma of flowers, dark beer with a note of Mocca and a Triple, a sweetish and strong beer with an alcohol content of nine percent,” Pinckaers says.

The brewery produces around 5 000 hectolitres a year, some of it in barrels for cafes in the east of the country, but most of it in 0,33-litre bottles. In recent months the brewery has also been filling giant 6-litre bottles for export to the United States.

The Brasserie Abbaye du Val-Dieu is one of many breweries participating in the Year of Belgian Beer 2005, during which breweries will arrange tours, seminars and tastings.
Pinckaers is playing host to groups between May and September.

In Brussels and throughout Wallonia, beer tours are on offer for visitors and locals alike to find out about brewing and, above all, to taste the finished product.

Among the events is the Festival of the Small Brewery, at which brewmasters will present their specialities in the town of Rulles, as well as delicacies from the cuisine of the Ardennes.

In the capital, four different tours are on offer.

One takes the visitor by bicycle along the tracks of the old breweries, with tastings along the way to reveal the diversity of the beers of the region.

Starting with light gold and refreshing Pils, they range through amber-coloured varieties with stronger taste to the dark Trappist beers and the abbey beers, making a detour through the beers brewed with wheat.

The last remaining family brewery in Brussels, Cantillon, is among the concerns offering guided tours, showing off its old mash tubs and copper vats dating back more than a century to 1900.

The Trappist beers are still brewed exclusively at the Cistercian monasteries of Chimay, Orval, Rochefort, Westmalle and Westvleteren. But the abbey beers – some sweet and light, others dark and bitter – are now produced by secular brewers employing the old traditions of the cloisters.

Some of the tastes are quite unusual for the international palate.

Brussels Lambic has no head. Geuze is quite sour. And Kriek is sweet and fruity with the taste of cherries.

Right up until the 1980s, the fruit and abbey beers were, in general, available only in the cafes and restaurants in the neighbourhood of the respective breweries.

“At most they were exported to the north of France and to the southern parts of the Netherlands,” Jan De Brabanter of the Belgian beer association tells visitors to the Beer Museum, in Maison des Brasseurs on Brussels’ Grand Place.

“But over the past two decades, Belgium has exported increasing amounts, particularly of the pilsner type,” he says.

Have a look at these web site for more interesting information:
www.bier2005.be
www.val-dieu.com
www.cantillon.be

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What did YOU drag across the World?


All those things we took with us when we left South Africa!

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.

I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!

And that is just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.

We will have a small COMPETITION to see who writes in with the most unusual item that they dragged with them across the world!

For the next six months we will see what you come up with.

The person with the most unusual item (and we will want to see a picture of it!) will get one of ROCKEY’S 5KG HOME BILTONG MAKERS!

So, here we go!

 



This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!

 



From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed” so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!

 



From Paddy Johnson in Australia
Great newsletter !!! I have been in Aussie for 8 yrs. now and whilst unpacking an old tool box the other day came across this most unusual ” BRINGALONG”.

Just in case not everybody knows, this “deadly” piece of weaponry is a pair of BIDIZZOS!

They are for castrating young bulls and turning them into oxen.

My partner (Aussie-City girl) thinks that this little operation she wants to perform comes a little too late. I have twin sons (22 year olds).
They came for the ride as we stopped farming in South Africa 33 yrs ago. I am 50 now and my Dad had these before I was born. I guess they are just part of the family.

 



From Kerry Booysen-Finch in Holland
The strangest thing I “HAD TO” bring with when we left SA in 1999 (and I will be surprised if anyone has anything stranger) is approximately 1 kg of dried rose petals which came from the garden of the first home we ever owned.
I had them in a bowl on the coffee table in SA for 6 years before leaving and now they proudly (and a little faded) sit in the same bowl on a different coffee table in The Netherlands (and NO I am not smoking some good stuff)!!
Let’s see if anyone can beat that!!

 


 

NO NEW CONTRIBUTIONS THIS MONTH?

 


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Our Home Biltong Makers


A couple of comments from our GuestMap entries!

Everybody (and that includes you too!) can put their flag on our GuestMap. It’s fun to see where everybody lives!
To do so just click on the icon below. The instructions are simple. You can zoom the map in and out and choose between icons or dots.

 

Why not give it a go!

 

Below are some of the comments included in the entries we received so far:

 

  • I don’t know how I survived without a biltong maker. I’s great to get biltong when I want it.
  • I’ve been using my biltong maker for about 2 years now – every batch a success!
  • Great website – I never knew making biltong was that easy. It’s edible everytime.
  • Terrific site. Deliciously mouthwatering and informative.Look forward to your newsletters!!!
  • Kan nie meer wag nie. Ek dink ek gaan een bestel. Bietjie baie geld maar sekerlik die moeite werd.
  • We just love this website and what it has to offer, the stories and the recipes and all the specials, it is truly awesome.
  • Can’t wait to sink my teeth into some BILTONG and own a Potjie!
  • Hi All, Yip, Biltong, boerewors and braaivleis and of course Rugby. I’m enjoying every bit of it! Viva Springboks!!
  • I really enjoy visting your website and reading all the interesting articles.
  • Every time I get the newsletter, it costs me a fortune to go to the local butchery for biltong. Love your site and the newsletter.
  • Wonderlike website. Dis darem maar lekker om so’n bietjie van my tuiste so naby te he. Baie dankie.
  • After surfing this web site, I have been “biltongised”!!!
  • I have been looking for a gluten free way to cook and this is it. Finally something better than American food.
  • Gracias, muy buena comida y me gustan mucho las photos, information and historia di Biltong. As we say here “Vaya con Dios y un biltong.”
  • WE LOVE BILTONG!!!!

As you can see from these comments the incredible success story of our Home Biltong Makers goes on and on and on!!

To read more about what so many happy people have to say just click here!
You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.

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Our monthly special


Still something special!

From this month onwards the prices will be back to normal again. Sorry folks but we also have to make a living!

However, we will not leave you without anything.

All orders for one of our Home Biltong makers will include a FREE 500 gram packet of our famous pre-mixed Safari Biltong Spice.

So, place your order now and make use of this opportunity!

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Tip of the month


Breaking in a Potjie Pot

It is summer aqain in our part of the world (well, sort of) and lots of people will be looking forward to a nice Potjiekos.

Below we repeat an excellent way of preparing a new Potjie Pot before before using it for cooking in.

Ek sien in julle nuusbrief dat daar n bespreking is oor die inbreek van ‘n Potjie.

Daar is verskeie maniere, gesofistikeerd ens.

Maar kyk ek is maar ‘n lui mens, ek sal nie tien tree loop as ek dit bv. kan ry nie. Ek sal vir julle vertel wat my beste manier is om so n Potjie in te breek (pre-treatment or curing)
‘n Nuwe potjie het ‘n lagie Shellac binne om te keer dat hy roes op die rak.

Ek vat sommer papier, vyn houtjies en dikker hout stukke en maak n vuur in die Potjie wat skrik vir niks nie. As hy koud is vee ek hom sommer liggies uit met n skuurpapier, spoel hom uit en siedaar hy is reg vir gebruik.
Smeer hom net voor bêre met n stukkie varkspek of kookolie en hy roes nie.

As jy die Potjie op ‘n oop vuur wil gebruik, maak net so n bietjie modder aan en smeer die buitekant daarmee. Na gebruik kan die roet baie maklik afgewas word met water. My ondervinding is dat so ‘n Potjie baie makliker as ander skottelgoed skoonmaak.

Na gebruik hou maar aan smeer met vet of olie, jy sal gou genoeg agterkom wanneer die vet astware in die metaal ingetrek is en dan sal hy nie meer roes nie.

Groetnis uit ‘n koue Suid Afrika.

Max le Roux.

An English version of how to cure a Potjie can be found on our web site www.biltongmakers.com under Potjiekos-Ed

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Questions and Answers

 

Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @ info@biltongmakers.com
so we can help other people who might have the same questions in the future)
 



QUESTION

Hi Guys,

I found your site during a search.
We visited SA in Feb (we are from the UK) and purchased a pack of your Maize meal.
Could you tell me the correct way to cook it?

Regards,
Ged Coughlan
United Kingdom

Believe it or not but we have had a couple of requests like this during May. Now, for those who know how to cook pap it is easy. Boil some water, add some mieliemeel until you get the right texture, stir well, let cook for a while and eat!
However, does anyone out there know how to explain this properly. i.e. How much mieliemeel to use and how much water?
Please email your reply to info@biltongmakers.com. We will forward your mail to those who requested this info.

Many thanks-Ed

 



QUESTION

Hi

Do you happen to have a recipe for Springbok Biltong?

Kind Regards,
Desray Buitendag
Johannesburg, South Africa
desray@columbussa.com

 



QUESTION

Dear Sir/Madam,

We have moved to Kamloops, B.C. Canada and brought along our Skottelbraai but the packers of our container refused to take our Cadac gas bottle.
Needless to say, the Skottel – and our other Cadac gas appliances, are now a white elephant in the garage as we can’t find a connection that will make them work off the Canadian gas bottles.
Kamloops is apparently too small a place for people to know what I am talking about and it has been a 3 week quest driving from pillar to post to see if someone else here knows what to do.
I have been shown expensive leads and connections that still won’t quite do the job but – from the sounds of things on your website – there must be something simple available to get Cadac stuff working here.

Can anyone help?

Regards
Marian Cooke
Kamploops, Canada
mariancooke@shaw.ca

 



QUESTION

Lo Do you have a good seasoning recipe for a lamb on the spit? I am catering for about 30 people
Any tips or home pages would be most welcome

Your loyal biltong maker

Tony Foon
South Africa

When we received Tony’s request we mailed him back with our method of doing a sheep on the spit. He subsequently had his braai and it was a great success.
However, it would be very interesting to hear how you would do a Sheep on the Spit. Please mail your replies to info@biltongmakers.com and we will publish them next month!

Many thanks-Ed

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Our new Forum and Bulletin Board


New and Exciting!!!!!

Upon the request of so many of our readers and customers we have finally introduced our much asked for and long awaited Forum and Bulletin Board!

The link for the Forum/bulletin/message board can be found on our home page www.biltongmakers.com on the right-hand side in the middle. It will also feature in this section of the monthly newsletter, at least for a while.

Why is this so exciting?

Here are a couple of reasons:

  • You can now put your questions to an audience of over 17500 people who receive this newsletter every month. Add to that the number of additional people who read it and you could reach very close to 30000 people!
  • How about trying to contact somebody? Perhaps a long lost friend or someone who has changed email address?
  • Perhaps you are looking for a Cadac gas connection like Marian Cooke, our reader from Canada.
  • Or you have something you might want to sell!
  • And then the incredible opportunity to be able to discuss matters of importance to you with anyone of our readers.

The possibilities are endless!!

 

To enter the Message Board/Forum you can click on the link below!

Free Message Forum from Biltongmakers.com

 

GOOD LUCK!!

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Recipe corner


Vetkoek on the Skottel!

Wow! I for one have not had Vetkoek for about 4 years and am certainly going to try this over the weekend!

Ingredients

  • 2 cups plain flour sifted
  • 40ml sugar
  • 10ml baking powder
  • pinch of salt
  • 2ml mixed spice
  • 2ml cinnamon
  • 1ml ground cloves
  • 2 extra large beaten eggs
  • 250ml boiling water
  • 30g raisins or currants
  • oil for deep frying

Method

  • Sift together the flour, sugar , baking powder, salt and spices.
  • Beat the eggs, then beat in the boiling water.
  • Gradually add sifted ingredients, beating continously until the batter is smooth.
  • Stir in the currants or raisins.
  • Heat oil in CADAC skottel braai, drop spoonfuls of batter into hot oil.
  • Fry until puffed and golden brown, turn and cook other side briefly.
  • Remove from oil, and drain on absorbent kitchen paper towel.
  • Repeat with the remaining batter, cooking 3 to 4 at a time.
  • Serve hot with butter and freshly brewed coffee.
  • Makes about 15

This is excellent for when you have a braai or go camping!

Enjoy!!!!

Happy baking from Lorraine Austin
Brisbane Australia

(Thanks once again Lorraine. We can always depend on you for an excellent recipe!! -Ed)

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Around the World

 

Bits and Bobs from people around the world

It was great to hear from so many different people this month again! Keep it up! It’s great for us and all our readers to hear from you too! It’s not difficult to just write a short bit about where you live and how you like it (or not)
(Ed)

 


 

This one was from Michael Roels in Belgium

Mbeki and Aids!

(Pieter Dirk Uys – his take on Mbeki and AIDS!)
(Pieter Dirk Uys is a South African satirist of note. Black or white, Boer or Brit we all get a lashing!)

Viva Mbeki!

PW Botha said ‘Adapt or Die’.
Thabo Mbeki says ‘Eat and Don’t Die’
.

Our Comrade President has explained himself at last!
His victory is now internationally acclaimed for he has won the debate in which he maintained healthy eating is a primary way of combating Aids.

Actually, no one ever argued about that.

The debate was about the issue : does HIV lead to Aids ? That has still not been confronted in the front office of government, but let us not be churlish here.

Something has been solved. The Pope is Dead: Long live the Pope – The Dissident is gone: Welcome the Naked Chef.
Thabo Mbeki’s right!

For a hugely intelligent politician with a vast area of international expertise, this exciting breakthrough solves so many deadlocks and problems.

Healthy eating combats Aids!
Pity Liberace, Rock Hudson, Brad Davis, Freddy Mercury and other superstars who died of Aids didn’t eat properly.
Sadly many comrades of the president’s own inner circle who died of ‘natural causes’, obviously were careless in their eating disciplines and so they died of …’ natural causes’. (Natural Xhosas.)

What does Mbeki eat?
What does our president eat that keeps him so healthy and vigorous? He is obviously free of the virus, otherwise he wouldn’t insist that it doesn’t really exist.
He surfs the internet for more input and has more information on the subject than anyone else has bothered to find. Never mind that there’s very little knowledge. It’s all in the spoon in your hand, stupid!
Maybe that’s the secret.
Let us give all the 30 million people in South Africa who need a good daily diet of more than the African Potato, the food our president eats. And the food the Minister of Health eats, this medical guru whose buxom silhouette shows no shyness in the chewing department.
Behold the Minister of Foreign Affairs and her exZuma’d-husband, the deputy president! All shiny, round and healthy, free of this virus that separates comrades from cadres.
And of course our leaders are healthy.
The president and his cabinet eat so well that they are in no danger here.
So no wonder they find it hard to remember anyone who has contracted this disease.

As Popes and Presidents concur, it is extra-marital sex and the lack of abstinence that causes death by Aids.
After all, our President and his Cabinet are all happily married comrades and none of them would attempt unprotected extra-marital sex which will, in any case, be over-protected by national intelligence and political-correctness. No journalist will go there.

Back to the kitchen
But let’s rather go back to the kitchen. What do they eat to keep them so confident and alive, while 700 of their supporters die every day because they don’t know what the problem is supposed to be?
They heard from someone on the train that this ‘slimming sickness’ that no one will confront is just a virus.
That, in order to be cured, you rape a virgin.

Now the answer is so clear: Rape a virgin and just have a healthy meal!

Most of the black people who have died of Aids in South Africa were too poor to even phone for help, let alone pizza-delivery.
Most of the white people who have died of Aids ate too well to bother with room-service.

I’m confused and yet elated, because as a white baboon, the last thing I now attempt is to prescribe actions for my black leaders. But this is not about breeding; it’s about feeding!
So roll out the food trolleys, Mr President.

And you’re right: to hell with education, compassion, care and anti-retrovirals.

A Million Calories a Day will keep The Virus at Bay!

 



This is part of an email sent by a South African friend.

It reads:
The traffic in Jo’burg was crazy again this morning but what really gets me are these taxis cutting in and out.
They don’t care and most are not roadworthy either!
They caught some of them a while ago;

One never had a steering wheel but was using a spanner connected to the steering column to turn and another one had cardboard instead of brake pads! There have been a lot of accidents lately with mini bus taxis so they are being pulled over and most of their taxis are being impounded but there is so much corruption that it is all just a show!

Cardboard for brakepads? Nothing has changed, has it?-Ed

 



This is from Barry in Australia

Hi Lo, After sending you the email about the red-back spider we have here in Australia a funny thing happened!

I went home to Perth a few days later and one day I happened to go into my work shed to get some tools for work I was doing on our stables. I noticed a strange looking thing hanging from one of my saw horses and on closer inspection I found a small dead Dugite (snake) caught in a spiders web.

On further investigation I found the culprit, a large female redback hiding in the dark!
Needles to say, the spider spray came out and the spider was well and truly sprayed and then squashed! I showed my wife the dead snake in the web before killing the spider and she was amazed, then I showed her your article about the button spider! (see last month’s issue)

Unfortunately, I don’t have time to make my own biltong or wors, but after much searching around Perth I have finally found a supplier that has biltong, good wors, koeksisters and Mrs Balls chutneys!

Regards,
Barry Calverly
Perth, Australia



Many thanks for our order which we received two days ago in perfect condition. Even following Australian Customs and Quarantine Inspection, the spices were allowed in as well. I was surprised.

Thanks again.
Cheers,
Andy
Hornby heights
NSW Australia

You see guys!! Our spices are allowed in to Australia like we have been saying all along!-Ed

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Smile a While


Icarus?

Eishhhhhhhhh Weina!!

Two men walk into a pet shop and go over to the bird section.
Sonnyboy says to Umfan, “Dat’s dem.”
The clerk asks if he can help them. “Yebo, we take four of dose beds in dat cage lapa side,” says Umfan. “Put beds in a pepa bag pleez, baas!”

The two guys pay for the birds and leave the shop. They get into Sonnyboy’s van and drive until they are high up on the hill and stop at the top of a cliff with a 500-foot drop. Sonnyboy takes the birds out of the bag, places 2 on each of his shoulders and jumps off the cliff.

Umfan watches as Sonnyboy goes straight down for a few seconds followed by a ‘SPLAT’. As Umfan looks over the edge of the cliff he shakes his head and says, “Haibo, dis budgie jumpin’ is too dangerous for me.”

A minute later, Philemon arrives. He too has been to the pet shop and carries the familiar ‘pepa bag’. He pulls a parrot out of the bag and is carrying a gun in his other hand. “Heita, Umfan. Watch dis.” Philemon says, and launches himself over the edge of the cliff.

Umfan watches as half way down, Philemon takes the gun, blows the parrot’s head off, and continues to plummet until there is a SPLAT, as he joins Sonnyboy’s remains at the bottom. Umfan shakes his head and says, “Eish baba, me is never tryin’ dat parrotshooting nider.”

After a few minutes, Goodman strolls up. He too has been to the pet Shop and is carrying the familiar ‘pepa bag’. Instead of a parrot he pulls a chicken out of the bag, and launches himself off the cliff with the same result. Once more Umfan shakes his head.

“Hauw! First der was Sonnyboy wit his budgie-jumping, den Philemon parrotshooting and now Goodman hen-gliding!”

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SportTalk


Rugby
Gloves are off for the final Super 14 fight
By Jacques van der Westhuyzen

The latest (or is that on-going?) fight in South African rugby is set to continue this week in what could be the most brutal battle of all.

The fight for South Africa’s new Super 14 team goes into round two (or is that round three, four or perhaps even round 10?) on Wednesday when the South African Rugby Union’s (Saru) Presidents Council meet in Durban to finally (how many times have we heard that?) clear up the matter and once and for all, put the issue to bed.

For months now, South Africa has been subjected to a fight that should never have reached the stage it has. Unions or franchises were asked to submit their intentions of hosting a Super 14 team over six months ago, then the politicians got involved (even before any decisions were made) and when the day finally arrived and the Central Region won the fight against the South Eastern Cape, all hell broke loose. And it even froze over when the Eastern Cape were paired with the Blue Bulls.

 

The whole thing has been an absolute mess How the administrators thought that could ever work only they know. It’s been an absolute mess.
Since that day, April 15, there have been more meetings between the rugby bosses trying to patch up their personal differences than there were the whole of last year.

Rugby fell into a state of “paralysis”, was nearly taken over by an “independent” body and a truce was finally called between big boss Brian van Rooyen and his subordinate André Markgraaff. Finally the Super 14 story can receive some attention. The matter will have to be sorted out on Wednesday (there is just no more time to postpone), but it seems only a miracle will allow for a peaceful solution.

On Saturday already, the Southern and Eastern Cape franchise started their body punching of the Presidents Council. They released a strongly worded statement to theeffect that either they be given a Super 14 team of their own or they basically pull out of Super 14 rugby in South Africa altogether.

The Central Region (consisting of the Cheetahs, Griffons and Griquas) already have coaches in place, have compiled business plans and have sponsors lined up. They’re going full steam ahead with their planning to be host of the Central Cheetahs next year.

President of the franchise Harold Verster is adamant they’ll hang on to their team, despite what may come out of Wednesday’s meeting. He’s hanging on to his franchise’s bid of coming second after the Stormers in their assessment with the adjudication panel in March, and has even threatened legal action if the decision to award them a team is overturned.

The political players want a team in the Eastern Cape and couldn’t care less whether it’s strong enough or not to compete against the best of New Zealand and Australia; they maintain that for development it’s the only place to be.

The South Eastern Cape Bid are not prepared to accommodate any other option but to be awarded a franchise of their own. “Despite the dramatic events that have taken place since early April, we remain unanimous in our position that the awarding of the Super 14 franchise is non-negotiable,” said Joey Daniels, president of South Western Districts, a member of the bid, yesterday.

Van Rooyen recently said South Africa’s rugby bosses now had to put their heads together and make a decision in the interests of rugby and its future. He even went so far as to tell Parliament that the wrong decision was initially taken in the awarding the franchises. How he and his men plan to rectify their “mistakes”, only they know.

-This article was originally published on page 24 of Sunday Independent on June 05, 2005-

-Where can you watch rugby on TV?-

Click here to find out where in most countries!

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The Competition

 

The winner of the May Competition!

 

The winner of the May competition is:
Roger Caper from Amanzimtoti in good ol’ South Africa who wins one of Rockey’s 5kg Home Biltong Makers!
Congratulations to you Roger!
Your prize will be despatched shortly and we hope you will have much use out of it!
 



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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the June Competition

 

 

The prize this month is a size 3 Potjie Pot!
So many people have mailed us asking when we will be having a Potjie for a prize again.
Well, here we go then! Start submitting your entries right now!Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker, spices or whatever else we have!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During last month many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux


Boerie rolls for your party!

Boeries on the braai!During the summer months we are available to cater for Boerewors rolls for parties and functions from 50 persons and more.

Boerewors rolls are a “must” for any South African gathering and it is an inexpensive way to entertain.

Our Boerewors rolls are priced at only €3.00 each for parties up to 500 people and € 2.00 for larger gatherings.
Everything is supplied from the Boerewors and the rolls to the condiments and the serviettes.
You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux. But book early because the summer months are busy months!

(Fresh Boerewors is also available @ € 7.90 per kg)

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Potjiekos in the Benelux


Click to me me biggerPotjiekos…….what a way to entertain!!

As with our Boerewors rolls we are also available to do a “Potjiekos” for up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 5.00 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

 

Booking early is essential and you can do so on
+32 (16) 53.96.25
(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)

 

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Lamb on the Spit


Lamb on the spit…….nothing better for a real good party!!

Lamb on the spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Click to see me big!Not so!
We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40 people for just € 15.00 and € 12.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three bean salad.
Bread rolls are included as well.
For venues more than 50km from our home base in Keerbergen there is a minimal charge of 15c per km.

 

Once again booking early is essential and you can do so on
+32 (16) 53.96.25
(As with our “Potjiekos” a Lamb on the Spit can only be done outside because we cook on coals!)

 

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

 

June 2004
July 2004
August 2004
September 2004
October 2004
November 2004
December 2004
January 2005
February 2005
March 2005
April 2005
May 2005


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Subscribing and unsubscribing

 

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!
You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

May 2005

The Newsletter
May 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it
 

 

 

What did you drag across the world?

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From the editor


Keerbergen
Belgium
May 2, 2005

Hello everyone!

It’s May and the warmer weather is well and truly on its way. We have had yet another couple of cold spells the past month but yesterday was incredible. The temperature on our back patio was close to 32C!!

I was naughty and, for the first time in four years actually cut my grass on a Sunday! There were so many lawnmowers going in the neighbourhood that I thought, why not? It was a lovely day to be in the garden.

Last month I mentioned the unbelievably beautiful display of blossoms everywhere and all the flowers in the gardens and parks. Spring in Holland!

The picture on the right was taken by Meryl Roels from Holland and what else could it be but this lovely display of tulips! Thank you for sending this picture to us Meryl so we can share it with everybody!
If you want to see it big just click on it.

April has come and gone and what a month it was! I must really say a BIG “Thank You” for all the emails and support we have had with the celebration of our 10th birthday. So many people, some of which we’d never heard from before, emailed to wish us well.
Thank you!

With our birthday celebrations we have had a much larger order intake than usual and we must ask everybody who has not received their biltong maker or spices yet to be just a little bit patient. We are working hard to catch up!

 



The one thing I must tell you about is the Freedom Day celebrations at the South African Embassy in Brussels. Not so much the evening itself but what happened before!

The cocktail function was to be on Wednesday April 27.

We received an email on the Wednesday before asking for a quote to make Boerewors, Pap and Sauce for 500 people. We replied and received a confirmation on the Thursday.
No problem this man thought, I will just go to the local South African shop and get 40kg of Mielie Meel and make some extra Wors on the Monday.

Pap for Africa!!How wrong things can go!

The phone at the shop went unanswered. Also not a problem I thought. I’ll call the South African shop in Holland. Closed down!
What to do?
The only alternative was to call the SA shop in London. The salesperson there told me that they had ample stock and that there would not be a problem. So, they said! Later that afternoon I received a call to say that they too did not have that amount of Mielie Meel in the shop. In the warehouse yes, but that would take till Thursday to be released.
Mike, the owner of the shop was very helpful. (thank you Mike!) and put me on to a wholesaler of South African produce. Thank goodness that Peter, the MD, happened to be there that Saturday and was also extremely helpful! (Thank you Peter!)

To cut a long story short; we collected 40kg of Iwisa Mielie Meel from Zaventem airport that Monday night where it had been delivered by courier at a cost of € 211.75!!

Problem number one was solved.

South Africa in the middle of Brussels!On the Sunday June made the sauce and that was no mean feat in itself! A brave girl she is to clean all those onions for 40 liters of sauce!
In the meantime I had to make extra Wors because most of it had gone to Luxemburg, France, Spain etc. also for the celebrations at Embassies and Clubs.
On Friday already I warned Harry, my butcher, that I would be around Monday morning early. He said that would be fine.
So, Monday morning at 6am I made my way to Antwerp to get the meat. I called the pork wholesalers from the car to place an order; we’ll have it ready they said. But, when I called the beef people they had no stock of the meat I needed!

Plan B swung into action.

The pork order was cancelled and I made my way to a little town called Heist op den Berg, about 11km from Keerbergen. After a lot of running around I finally got what I needed.

So, instead of arriving at the butcher at my normal time of around 7.30am I got there at 9.30 and we went to work only to find that the beef fat they had given me was frozen solid! Harry said that this was no hassle and that we would cut it into small pieces with the band saw. However, after a couple of minutes the band saw packed up! After fixing that we started mincing. Finally we were getting somewhere! But our luck did not last very long. After the first batch of 30kg the mincer packed up as well! The motor burned out!

This function was not meant to be I thought. Anyway we made wors with the 30kg we had minced and I went home to put it in the freezers.

Our wors enjoyed by all!Wednesday arrived and we went to the Sheraton Hotel in the center of Brussels where the function was to be held that evening at 18.30.
There were three caterers; One making Bobotie and Ostrich, one making Indian food and us with our Pap and Wors and sauce.
Things still did not go our way. One of the heating ovens was not working and we had to share it with the others.
But, in the end we finally managed to get our food on the tables where it was enjoyed by everyone.
All due to the fantastic efforts by June who “braaied” the Wors and Tony who lost his muscles stirring the pap and almost his fingers cutting 60kg of Wors into cocktail size sausages!!

I must say that it is no joke to make that amount of pap! Luckily we had an enormous cooker so we could do it all in one big batch.

It was a lovely evening with ethnic dancers and lots of other fun.

 

(You can click on some of the pictures to see them bigger!)


With May on our doorstep we will be very busy with several other functions. One of these will be a “Lamb-on-the-Spit” at the end of the month for the Antwerp cricket club. Every year they invite a cricket team from the UK to come and play in Antwerp for a couple of days. My good old Laki’s Spit Braai from South Africa will once again come in very handy!

Well, that was it again from me this month. We have had a lot of people writing to us in April and that was very much appreciated. Please keep up the good work and carry on doing so! We love hearing from you.

Till next month

Take care,

Lo

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Food for thought


A Grand Opportunity

If you make even a small positive difference today, then you’ll end the day ahead of where you started. If you take even a small step toward the fulfillment of your dreams, then you will have moved today in a positive direction.
The moments will quickly pass, whether you make use of them or not. Choose to fully and lovingly use the time you have, and the passing of time will lift you higher.

You don’t have to solve all the world’s problems in a single day. Yet you can spend the day moving in a positive, productive, creative direction.

If you choose to grow a little bit stronger today, then tomorrow you’ll be in a position to expand on that growth. If you choose to make positive progress every time you have the chance, you’ll eventually arrive at exactly where you intend to go.

This day, this moment, is a grand opportunity. For you can use it to make a difference.

What is the best that you can imagine? Today you can truly move yourself toward it.

— Ralph Marston —

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Story of the Month


Amazing!!
sssssssssssshhhhhhhhhhhhiitttttt
Amazing – Is your desk spider free?

Bloemfontein, South Africa – An office receptionist got the shock of her life earlier this week when she found a 14cm long Aurora house snake entangled in the web of a deadly spider.

Tania Robertson, a receptionist at an electrical firm in Bloemfontein, came in to work on Tuesday and spotted the strange sight next to a desk in her office.

The snake, which had obviously died from the spider’s poisonous bite, was off the ground and caught up in the web. Leon Lotz of the arachnology department at the National Museum immediately identified the spider as a female brown button spider The brown button spider, easily identifiable by a red hourglass marking on its stomach, is not quite as deadly as a black widow. He said it was only the second time in South Africa that he had heard of a snake getting caught in a spider’s web. Rod Douglas from the herpetology department identified the snake as being a young, non-poisonous Aurora house snake.

Amazing!!It is believed the snake got caught in the web on Monday night. But it did not take the spider long to bite it. A red mark on the snake’s stomach was evidence of where the spider had started eating it. Throughout Tuesday, the spider checked on her prey, but on Wednesday she rolled it up and started spinning a web around it. She also kept lifting it higher off the ground, while continually snacking on it. Even a fly that accidentally landed on the snake was chased off aggressively.

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What did YOU drag across the World?


All those things we took with us when we left South Africa!

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.

I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!

And that is just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.

We will have a small COMPETITION to see who writes in with the most unusual item that they dragged with them across the world!

For the next six months we will see what you come up with.

The person with the most unusual item (and we will want to see a picture of it!) will get one of ROCKEY’S 5KG HOME BILTONG MAKERS!

So, here we go!

 



This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!

 



From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed” so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!

 



From Paddy Johnson in Australia
Great newsletter !!! I have been in Aussie for 8 yrs. now and whilst unpacking an old tool box the other day came across this most unusual ” BRINGALONG”.

Just in case not everybody knows, this “deadly” piece of weaponry is a pair of BIDIZZOS!

They are for castrating young bulls and turning them into oxen.

My partner (Aussie-City girl) thinks that this little operation she wants to perform comes a little too late. I have twin sons (22 year olds).
They came for the ride as we stopped farming in South Africa 33 yrs ago. I am 50 now and my Dad had these before I was born. I guess they are just part of the family.

 



From Kerry Booysen-Finch in Holland
The strangest thing I “HAD TO” bring with when we left SA in 1999 (and I will be surprised if anyone has anything stranger) is approximately 1 kg of dried rose petals which came from the garden of the first home we ever owned.
I had them in a bowl on the coffee table in SA for 6 years before leaving and now they proudly (and a little faded) sit in the same bowl on a different coffee table in The Netherlands (and NO I am not smoking some good stuff)!!
Let’s see if anyone can beat that!!

 


 

And ………… your bit next month!

 


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Our Home Biltong Makers


An ongoing success story!

As you can see from the comments below the incredible success story of our Home Biltong Makers goes on and on and on!!
Here are two comments: One from a newcomer to Home Biltong making and one from an old customer who has now finally replaced his old machine.

 


 

Hi there guys,

Let me make it short: The Biltong Maker works like a bomb!!

As a newcomer in the making of Biltong the results were nothing short of overwhelming.
The first batch kind of evaporated!!
Our youngest son (14) sat in a corner, a piece of biltong between his teeth and just enjoyed.
100% success!
The extended family has already placed their orders.
Only one huge problem though. I won’t have any more leisure time and it’s all your fault!

Lumpsum, a very good product at a reasonable price , if you’d ask me.

Kind regards
Mit freundlichen Grüßen
Michael Rueßbült
Germany (19-04-2005)
mruessbuelt@donau.de

 


 

Hi Biltong Team!

Your Biltong maker arrived this morning here in Bonnie Scotland and I must say its a vast improvement on my old metal one with the wire element!
Easy cleanable plastic and a 25w light globe, all easy for cleaning and maintenance.

I am more than delighted with it, I cant wait to get started again.
You should call it the SUPER BILTONG MAKER!!

All the best from the land of Tartan

Cheers
Bill
Scotland (29-04-2005)
bsrgscogb@aol.com

 


 

If you also want to make your own Biltong like Michael and Bill you can do so very soon!

To read more about what so many happy people have to say just click here!
You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.

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Our monthly specials


First of all our sincere thanks for all the good wishes we received during April. It was good to see that so many people, from all over the world, and from as long as almost 10 years ago, are still part of the Biltongmakers.Com family!

All good things must come to end. But……….. we will leave you with something for a little while. The prices of the large Biltong Dryer, the spices and the cutters have gone back to normal already. However…… since we still have a couple of Biltong makers left from our birthday special stock we will keep these prices the same until this stock is depleted. So, be quick. We don’t know when the prices for the Biltong Makers will go back to normal as well.

 

 

BILTONG BUDDY Biltong Maker
R 625.00
R 545.00
ROCKEY’S 5kg Biltong Maker
R 850.00
R 745.00
Wooden Blackwood Biltong Cutter
R 390.00
R 290.00
Small-Industrial Biltong Shredder (hand model)
R 1495.00
R 895.00
Plaaswors Boerewors Spice (600 gram)
R 65.00
R 55.00
Safari Biltong Spice (pre-mixed 500 gram)
R 65.00
R 55.00
SI30-30kg Drying Cabinet (Small-Industrial)
R 5995.00
R 4995.00

 

All our other products and prices can be found by going to our on-line shop or, to make it easy for you, just click here.

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Tip of the month


A Mushroom Potato?

Hi there all!

Here is another tip from me all the way in Nelspruit!

Some months ago whilst watching a cookery program on DSTV, I came across a visually pleasing potato tip which I tried immediately and I found it immensely satisfying to prepare potatoes in this way and I would now like to share it with everyone who reads this.

This works best with small roundish potatoes.

Start by peeling them and try to improve the roundness when peeling.
Cut the potato in half and take an apple-corer.[usually a stainless steel circle shaped utensil with serrated teeth at the end]

Shove/turn the apple corer about halfway into the middle of the flat surface of one of the halves.
Leave it there and take a knife and cut a 10mm “skirt” horizontal to the flat surface into and towards the corer which is still in the potato, whilst turning.
The “skirt” is now loose and can be broken off or slid down the corer shaft to be used elsewhere.

Gently slide the corer off the potato shaft or push it out with your pinkie and you now are left with a potato that looks like a white button mushroom!

This may sound like hard work, but I found that after a few minutes I could churn them out at a rapid rate and they look so good!

Either deep-fry them or use in your Potjie, but not for too long as they will start to disintegrate and you will lose the mushroom effect.

They look and taste so good and everyone is very perplexed as to the taste and as to what they really are.
Everyone loves them as we all “eat with our eyes”, dont we?

Best wishes
Ben Schultz
Nelspruit, South Africa

(Thank you once again Ben! -Ed)

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Questions and Answers

 

Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @ info@biltongmakers.com
so we can help other people who might have the same questions in the future)
 



QUESTION

I have a small biltong business.

My problem is that I use potassium sorbate with the spices and MSG but after a while my meat has a white coating which is salty.
How do I use the potassium?
I prefer using dry ingredients, in other words I layer my meat, sprinkle the spices, potassium etc. and then sprinkle it with a little vinegar. I have noticed that if I store the biltong in the fridge it shows the white layer even more.

What am I doing wrong??

Regards
Nicci Prokopos
South Africa
angelnicci69@ananzi.co.za

 



QUESTION

We are currently living in Canada and I have made quite a bit of biltong while being here and am now keen on trying to make some other ‘comforts from home’.
Can you use sausage casings (pork casings that you use for Boerewors) to make drywors or do you have to use the thinner mutton casings?

Take care,
Graeme
Canada
ledwardg@telus.net

 



Here is a question that could be answered by many of the thousands of users of our Home Biltong Maker!-Ed

QUESTION

I produced my first Biltong today!

I have a question about the cutting of the meat. It says that one should cut the pieces less than 1 cm thick, but it doesn’t say anywhere, how wide the strips should be.
Is there an ideal width or is the limit, when the pieces touch in the Biltong maker?
And despite drying the marinated pieces well, I still got some dripping in the Biltong maker while drying.
Should I have dried them even more before hanging them in there?

Regards
Christina della Valle (A non South African!)
Australia
christina@beefaloaustralia.com
www.beefaloaustralia.com

 



QUESTION

I live in Long Beach California and was wondering if someone can give me the dimensions to make a Potjie Pot stand.
I have a #3 pot and would like to get the Potjie cooking over coals.
I have the Platboom #3 as well but it does not compare to the pot bellied pot.

Many thanks
Michael Swanepoel
Longbeach, California
michaelswanepoel@hotmail.com

 



QUESTION

If one can’t get Saltpeter what else can one use in the Biltong spice mix?

Bertus le Roux
South Africa
bertus69@onetel.net

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Recipe corner


Koeksisters

The Syrup

Ingredients

  • 4 Cups white sugar
  • 1/2 cup of water
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon ground ginger
  • 2 sticks cinnamon, or 1/2 a teaspoon of cinnamon

Method

  • Dissolve the sugar in the water
  • Add the ginger, cream of tartar, cinnamon and bring to the boil stirring for a while
  • Boil for about 5 mins, but watch it as to not to boil over
  • Cool to cold before using (Keep in the fridge overnight before using the next day!!)

Optional:
You can add about 1-2 teaspoons of glycerine to the water before you take it off the stove. This will add a shine or gloss to the koeksisters.

 



The Koeksisters

Ingredients

  • 4 cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 2 tablespoons butter
  • 1 egg
  • 1 or 1.5 cups of milk
  • Oil for deep fat frying.

Method

 

  • Sift the dry ingredients, and rub in the butter, with the fingertips or cut it in with a pastry cutter
  • Beat the egg and add the milk and mix lightly to a soft dough
  • Knead well and leave for about 2 hours or more. (I did it the night before and put it into a packet till the next day)
  • Roll out to 1 cm thickness, cut into strips and plait and twist them.
  • Fry them in deep fat for 1 to 2 minutes or until light brown. You can do about 5 or 6 at the same time.
  • When golden brown on one side,turn over with a fork and fry to a golden brown on the other side.
  • Remove them with lifter and drain on absorbent paper.
  • Dunk in the syrup

Important Tip!
When its time to dunk the fried koeksusters in the syrup, place the pot with the syrup, into a large basin with ice cubes to the prevent the syrup from becoming too warm, the syrup has to be kept cold.

Add the remaining syrup over them once finished, they taste better.

Makes about 5 to 6 dozen and you can packet and put them in the freezer. They keep better that way and won’t freeze.
Enjoy!!!!

Happy baking from Lorraine Austin
Brisbane Australia

(Thanks one again Lorraine. We can always depend on you for an excellent recipe!! -Ed)

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Around the World

 

Bits and Bobs from people around the world

It was great to hear from so many different people this month! Keep it up! It’s great for us and all our readers to hear from you too! It’s not difficult to just write a short bit about where you live and how you like it (or not)
(Ed)

 


 

Hi there,

I work for a property management company here in New Jersey, USA, and frequently have to call in contractors for various repairs to one of the four buildings I manage.

A month or two back we needed a plumber and I called a local company who sent a plumber to my office. I started telling him that we had a problem with a geyser in one of the janitors rooms. Here it is called a “hot water heater” but I slipped up and told him that the geyser was giving trouble.

I realised my mistake, and immediately said “Oh, excuse me, I mean a hot water heater. Its called a geyser where I come from”. Imagine my astonishment when he laughed and said “Oh, never mind, its called that where I come from, too!”
Turned out he was from Johannesburg and Rhodesia before that. What a wonderful chat we had! We both slipped into Afrikaans (neither of us was ever Afrikaans speaking, mind you – it was just that “South African” thing to do!), and had a long chat about places we had been, and what we thought of life in America. I have to tell you, it made my day!

My new friend is not very computer literate, but gave me his son’s email address, which I am passing on to you.

He confided that he is longing to make some biltong, and would give anything for a “stukkie boerewors”. Maybe someone can help him?

I told him that I had recently bought my husband a BILTONG BUDDY for Christmas, and what fun we were having with it.

The son’s email address is tony@witchdoktor.com – and I am sure his father, Manny, would love to get your newsletter.

Mooi loop,

Heather Scott
USA
(April 1, 2005)

 



To all South Africans away from home.

Click to see me bigWe have been in Mississauga, Canada for the past two years now and are very happy and settled in.
My son has just landed and he brought the sausage stuffer from the Home Country and we have now made our first batch of “Boerewors” using imported spices and local meat.
This batch (35kg) turned out to be very good indeed.

Regards
John and Joan Macdonald
Canada
(April 3, 2005)

 



Hello there!

I left South Africa to return to the UK (Northampton) in 1990. I took many things back including my Cadac Skottel Braai.
The thread was different to UK gas bottles, and not at all common, so I went to the local gas shop with my skottel stem to get an adaptor.
The guy in the shop said “Oh that’s South African” I was surprised he knew! “Oh yes” he said “I have an adaptor I keep in my drawer – the first guy to walk in my shop looking for one of these was Allan Lamb, and I keep one in case someone else want one”.

Regards
Tony Collins
England
(April 19, 2005)

 



I have used the original Biltong Maker for a number of years I find it a little too small for my use. Have you not got a bigger machine?

Here in South Africa you can buy a variety of biltong spices ready made by a couple of big factories. I also tried making my own but somehow rats managed to get to the packet of coriander in the garage and had a good feast (and made a mess).

I have now “disposed” of the rats (not suitable for biltong!!). Keep up with your newsletters – I find them very interesting, but just cannot imagine living in those countries that are freezing cold in winter.

However, it is much better than being a hijack, rape, murder and mugging victim. I have had 6 attempted hijacks and been shot at 5 times but in every case managed to escape without any injury or loss.

My wife was not so lucky – she and her friend were attacked in her car by 3 armed blacks in our driveway here in Bryanston (Sandton). Luckily I was at home at the time, and all that the 3 watchamacallits got were their belongings (watches, keys, remote controls, credit cards, cash, wedding and engagement rings, drivers licences, identity documents, etc).

Had I not been here they could well have been raped and/or murdered and the house been cleaned out.
Of course, the police arrived about 5 hours later, but between the two of them they had an argument as to what to label the attack, an armed robbery, an attempted murder, an attempted hijack or what.
Quite absurd.

Anyway, it is a lovely day here (as usual) as we head into winter and the leaves are starting to fall (down to 22 degrees C now), and one thing the new government can’t steal or tax is the good weather.

So, from behind our 2,5 meter high walls topped with razor spikes, have a good day (I have had anti-smash-and-grab film installed on all of our car windows and will be doing our bedroom windows soon when there is sufficient cash available!)

Cheers
Bruce Prescot
Sandton, South Africa
(April 21, 2005)

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Smile a While


Dear Cats…….

NATURES OWN

When I say to move, it means go someplace else, not switch positions with each other so there are still two of you in the way.

The dishes with the paw prints are yours and contain your food. The other dishes are mine and contain my food.
Please note, placing a paw print in the middle of my plate of food does not stake a claim for it becoming your food and dish, nor do I find that aesthetically pleasing in the slightest.

The stairway was not designed by NASCAR and is not a racetrack.
Beating me to the bottom is not the object. Tripping me doesn’t help because I fall faster than you can run.

I cannot buy anything bigger than a king size bed. I am very sorry about this.
Do not think I will continue to sleep on the couch to ensure your comfort.
Look at videos of dogs and cats sleeping. They can actually curl up in a ball.
It is not necessary to sleep perpendicular to each other stretched out to the fullest extent possible. I also know that sticking tails straight out and having tongues hanging out the other end to maximize space used is nothing but sarcasm.

My CDs are not miniature Frisbees.

For the last time, there is not a secret exit from the bathroom. If by some miracle I beat you there and manage to get the door shut, it is not necessary to claw, whine, meow, try to turn the knob, or get your paw under the edge and try to pull the door open. I must exit through the same door I entered.
In addition, I have been using the bathroom for years – canine or feline attendance is not mandatory.

The proper order is kissing me, then go smell the other dog’s or cat’s butt.
I cannot stress this enough. It would be such a simple change for you.

Your loving Owner

 



Aussie Tracker

An Australian tour guide was showing a group of American tourists the Top End.
On their way to Kakadu he was describing the abilities of the Australian Aborigine to track man or beast over land, through the air, under the sea.

The Americans were incredulous.

Later in the day the tour rounded a bend on the highway and discovered, lying in the middle of the road, an Aborigine.

He had one ear pressed to the white line whilst his left leg was held high in the air.

The tour stopped and the guide and the tourists gathered around the prostrate Aborigine.

“Jacky,” said the tour guide, “what are you tracking and what are you listening for?”
The aborigine replied, “Down the road about 25 miles is a 1971 Valiant Ute. It’s red. The left front tyre is bald. The front end is out of whack and it has dents in every panel.
There are 9 blackfellas in the back, all drinking warm sherry. There are 3 kangaroos on the roof rack and 6 dogs on the front seat.”

The American tourists moved forward, astounded by this precise and detailed knowledge.

“Good heavens man, how do you know all that?” asked one.

The Aborigine replied, “I fell out of the bloody thing about half an hour ago.”

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SportTalk


Rugby
Van Rooyen is still the main man

By Jacques van der Westhuyzen
April 25, 2005

The one sure thing to come out of the latest edition of the South African rugby circus is that Brian van Rooyen is still the chief of the tribe.

His deputies, André Markgraaff and Mike Stofile, also still hold their positions, but for how long they, and chairperson of the board Theunie Lategan, continue in their roles will only come to light after May 7, when the South African Rugby Union’s (Saru) presidents council again meet.

Saru President Van Rooyen has the backing and support of at least nine provincial unions, whose presidents attended Saturday’s hastily-called meeting to discuss the shenanigans the sport again found itself in last week.

 

‘I apologise to the rugby public for what’s been going on’ Whether Van Rooyen has the support of the Blue Bulls, Western Province, Falcons, Eastern Province and Natal is not known as these unions’ presidents weren’t at Saturday’s meeting. The fact remains, though, if an extraordinary meeting were to be held on Tuesday and a vote taken, Van Rooyen would remain Saru president.

Having assured himself of his leadership and in the knowledge his fellow administrators are still behind him, Van Rooyen turned his attention at Saturday’s meeting to the state of the game in this country and, somewhat surprisingly, had a full go at himself and the men he’s surrounded himself with since taking over the rugby hot seat about 18 months ago.

“I apologise to the rugby public for what’s been going on. It’s not good for the game, so unless we stop the things that we saw last week, we’ll continue to be the laughing stock of the world,” said Van Rooyen.

It is, indeed, only he and his executive who can correct the problems rugby has created for itself lately. The latest debacle over the awarding of the new Super 14 franchise to the Central Region and how the remaining unions are to be divided still has to be finalised and one senses the anger and bitterness over this issue will again raise its ugly head.

The secret meeting held last week by Markgraaff, Stofile, Lategan, Dolf van Huyssteen and Koos Basson basically revolved around the conditions attached to the five Super 14 teams, and while it may have been done behind Van Rooyen’s back, it seems the gathering did have a positive outcome. The conditions set out for the Super 14 teams and how the provincial unions will be divided up has led to plenty of unhappiness and there is no doubt the matter needs further discussion.

While many issues, like who joins up with who, will be revisited, the only thing that won’t change are the five appointed franchises, meaning the Central Union will remain the new team.

“The presidents council voted on the matter and awarded it to us. We have a binding contract and if they do decide to take it away from us, it’ll cost them a lot of money,” said Free State Rugby Union President Harold Verster after Saturday’s meeting.

The May 7 meeting then will not discuss the allocation of the franchises, but the conditions and recommendations pertaining to the five franchises. Issues such as franchises fees, the definition of black African players and players of colour each team will be required to select and how the unions will work together will be debated.

The possibility is there, if all parties are in agreement, that certain unions can make requests to be paired with other unions, therefore changing the format agreed upon when the five franchises were named.

“Everyone who attended Saturday’s meeting is in agreement we now need consolidation and harmony and structured debate to ensure we move forward with this process and get on with the game,” said Verster.

One senses this matter is far from over. The sports ministry are sure to at some stage get involved, while the “removal” of certain presidents council members cannot be ruled out. Saru is still on a knife-edge.

-Where can you watch rugby on TV?-

Click here to find out where in most countries!

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The Competition


The winners of the April Competition!

 

The winners of the April competition are:
Meryl Visagie from Boston in the USA
Joop de Lange from Hilversum in Holland and
Desiree Goodall from Naples in Italy

The Cadac Gas Braai draw has been held and this incredible barbecue will go to
Joop de Lange!!

Congratulations to you all and thank you for taking part!
Your prizes will be despatched shortly and we hope you will have much use out of them! 



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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the May Competition

 

 

The prize this month is one of our ever so popular Rockey’s New Age Home Biltong Maker. This Biltong Maker that can take up to 5kg of wet meat (if you follow the instructions on how to pack the machine) is a must for all Biltong lovers.

Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker, spices or whatever else we have!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During last month many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux


Boerie rolls for your party!

Boeries on the braai!During the summer months we are available to cater for Boerewors rolls for parties and functions from 50 persons and more.

Boerewors rolls are a “must” for any South African gathering and it is an inexpensive way to entertain.

Our Boerewors rolls are priced at only €3.00 each for parties up to 500 people and € 2.00 for larger gatherings.
Everything is supplied from the Boerewors and the rolls to the condiments and the serviettes.
You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux. But book early because the summer months are busy months!

(Fresh Boerewors is also available @ € 7.90 per kg)

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Potjiekos in the Benelux


Click to me me biggerPotjiekos…….what a way to entertain!!

As with our Boerewors rolls we are also available to do a “Potjiekos” for up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 5.00 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

 

Booking early is essential and you can do so on
+32 (16) 53.96.25
(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)

 

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

 

May 2004
June 2004
July 2004
August 2004
September 2004
October 2004
November 2004
December 2004
January 2005
February 2005
March 2005
April 2005


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Subscribing and unsubscribing

 

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!
You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

April 2005


 

The Newsletter
April 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it
 

 

 

What did you drag across the world?

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From the editor


Keerbergen
Belgium
March 31, 2005

Outside it can still be sombre and cold. The noise of a windy March rain shower and the hail stones against the window don’t exactly point to the fact that spring is on the way.

And still!

When we, in between the rain showers, take a nice long walk, we can hear the happy “wietoewiet” from a couple of Kieviten.

Hearing that we know that spring can’t be far away!

The coming back of the Kievit heralds the start of the spring in the Low Lands.

There is this tradition in some of the northern provinces of Holland that once the first Kievit egg is found, spring has officially arrived. The person who finds this egg takes it to the Town hall where it is, with much ceremony, handed to the Queen’s representative of the province.

Well, it is so far!

The egg has been found and handed over, the trees and bushes are full of blossoms and the tulips, crocuses and a host of other flowers are adorning every garden you see. Our alarm clock is packed away because we are once again woken up with the birds singing in the trees outside our bedroom window.

Now that it is spring we can enjoy the incredible colours of the blossoms on the trees and shrubs. Bright yellow, deep pink and, well, too many to mention. Just have a look at the picture on the left!

This morning when I woke up at around 2 (like I normally do) I looked out of one of the upstairs front windows. There were Mr and Mrs Duck waddling across the road with their brood! It is amazing sometimes. You can be driving on a major road and all the traffic will come to a halt. When you get out of your car you see that some ducks are crossing the road. And they can take their time!!

Easter weekend the weather was nice! Around 20oC and some nice sun. June and I worked in the garden to get it (and us) in some kind of shape. Well, not the whole weekend, just the Friday and Saturday. We cleaned the flowerbeds, mowed the lawn (mostly moss!) and finished cleaning all the black muck of the driveway with the high pressure hose.

June cleaned most of the patios around the house and carted the rubbish to the back in the wheel barrow. A brave girl that one!

So, on Saturday there we were! The garden furniture was out, the braais installed and the big umbrella (still from South Africa) unfolded!

We had some steak in the freezer and put that on the good old braai and sat outside with a glass of wine and a beer looking at our handiwork! (sore legs and backs and all!!)

All that remains to be done is to plant some bulbs and fill the flower boxes with our summer flowers. These go in front of the windows and also in the balcony gutters upstairs.

Easter Sunday Tony and Catherine and the kids came for lunch. June made a roast beef and Yorkshire pudding. Excellent as usual! The rest of the mob were in Switzerland, skiing. We decided not to go. Why look for more cold if you’ve had six months of it already!

This week Tony and Catherine and the kids are off to Disneyland, Paris. That should be so nice for the kids. A real adventure to finally meet Mickey and Goofy and the rest of the gang!

So, here we are, all ready to enjoy a bit of warm weather.

I know that a couple of years back we could not get enough of the winters here. I suppose it was the sun in our blood that made us yearn for snow and rain and nice cozy evenings by the open fire. We still love that but a bit of warm weather will be very welcome right now!

And then……….

It’s our birthday this month. We are all of 10 years old!

How time flies. I can still remember those early days when we first started with the web site and the biltong makers. We knew absolutely nothing and learned through making mistake after mistake. In the end it worked out not too bad I hope!

So, since we are 10 years old we will have loads of things to give away, lots of special prices and of course a very special competition!

Have a look at the web site and see if there is not something that you have wanted for a while. Perhaps you’ll find something you like!

Our new shop will also open this month. It has been a long haul to get it set up but we are almost there. A bit sad to finally move away from our South African service provider and related contacts but it had to be done.

April promises to be a good month. We have some orders for Boerewors already from as far away as Turkey, Switzerland, Luxemburg and Italy and in May one of the clubs in Antwerp is planning a sheep on the spit so we are going to be busy busy!

Well, that was it again for this month.

Keep well, have a good April and we’ll speak again in May!

Take care,

Lo

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Food for thought


Remember……………..?
(Does this show our age Lois? -Ed)

Remember…….
Before the Internet or the AppleMac… Before semi-automatics and crack cocaine… Before SEGA or Cartoon Network… Before Playstation and MTV…

Way, way back……….

 

  • I’m talking about the time of Hide and Seek in the park…..or the dark.
  • The cafe down the road?
  • Hopscotch, Donkey, skipping and hand stands, backyard cricket with a tomato box, Dandy & Beano annuals
  • French skipping, charms and “arlies”, jumping the river, living on the beach, building a swing from a piece of rope tied to a tree, tennis on the street or swing ball in the backyard.
  • The smell of suntan lotion, hot tar and Oros.
  • Wicks bubble gum for a cent.
  • An ice cream cone from the kombi that plays a tune. Wait, can you still remember…
  • When around the corner seemed far away and going into town seemed like going somewhere, and your Ma made you “dress up” for the trip.
  • A million mozzie bites and peeling skin in summer.
  • Sticky fingers and sand in and on everything.
  • Cops and Robbers, Rounders, Stingers, Foefie slides and climbing trees.
  • Walking or riding your bike to school – no matter what the weather.
  • Running till you were out of breath.
  • Laughing so hard that your stomach hurt
  • Jumping on the bed….. Pillow fights. Spinning around, getting dizzy and falling down. Being tired from playing….. Remember that?
  • The worst embarrassment was being picked last for a team.
  • Paper water bombs and clay “lats” were the ultimate weapon.
  • A piece of card in the spokes held by a clothes peg transformed any bicycle into a motorcycle.

I’m not finished just yet!

Can you still taste and smell……….

  • Eating jelly powder from the box, ice lollies made from cold drink in Tupperware holders in the freezer.
  • Making sherbet from sugar and ENOS and boiling tins of condensed milk to make caramel – took hours!
  • Marshmallow fish and mice.

Remember when…………

    • There were two types of takkies – Tommies and the canvas ones, and the only time you wore them at school was for “PT”.
    • It wasn’t odd to have two or three “best” friends.

  • Nobody owned a pedigree dog.
  • 25 cents was decent pocket money.
  • When you’d reach into a muddy gutter for 5 cents and feel lucky.
  • When nearly everyone’s Mom was at home when the kids got there.
  • Remember when it was magic when dad would “remove” his thumb, or make 10 cents appear from behind your ear.
  • When it was considered a great privilege and very unusual to be taken out to dinner at a real restaurant or in a proper hotel.
  • When on a rare occasion Dad stopped at a roadhouse or “Dairy Den”.
  • Remember when any parent could discipline any kid, or feed him or use him to carry groceries and nobody, not even the kid, thought a thing of it.
  • When being sent to the headmaster’s office was nothing compared to the fate that awaited a misbehaving student at home. Basically, we were in fear for our lives but it wasn’t because of muggings, drugs, gangs, etc. Our parents and grandparents were a much bigger threat…… and some of us are still afraid of them!!!

Remember when…………

  • Decisions were made by going “eeny-meeny-miney-mo”.
  • Mistakes were corrected by simply exclaiming, “Nix!”
  • A “race issue” meant arguing about who ran the fastest.
  • Money was handled by whoever was the banker in “Monopoly”.
  • The worst thing you could catch from the opposite sex was germs.
  • Having a weapon in school meant being caught with a BIC pen, pea shooter or a “cattie”.
  • Taking drugs meant orange-flavoured chewable vitamin C or Milk of Magnesia.
  • Ice cream was considered a basic food group.
  • Skills and courage were discovered because of a “dare”.
  • Older Siblings were the worst tormentors, but also the fiercest protectors.

Didn’t that feel good…..just to go back and say, Yeah, I remember that!!!

If you can remember most or all of these, then you have LIVED!!!!

Pass this on to anyone who grew up in South Africa who may need a break from their “grown up” life!

Take care,

Lois Sinclair
Ireland

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Story of the Month

 


SKWATTA KAMP
ON FIRE!!



Integrity, Prosperity, Business Efficiency and Service Excellence are hardly words you could use to deliver street edgy rhymes, let alone find in any rapper’s vocabulary.
Yet, when you turn to South African Hip Hop sensation Skwatta Kamp, these are the exact words they use.

This hardly comes as a surprise, since Skwatta Kamp is used to breaking convention. Their first recording attempt, Skwatta Kamp vol. 1 was recorded in a toilet with only a tape deck, keyboard, amplifier and a mike.
What’s even more amazing about the album is that, the entire session was recorded with just one take.

Since those early days, Skwatta Kamp’s reinvented itself with 7 members, who like most rap groups boast with pseudonyms like Slick, Shugasmakx, Nish, Flabba, Bozza, Nemza and Infa. However, unlike many other groups, Skwatta Kamp have chosen to do things the South African way by establishing their own company Buttabing Entertainment – whose values are Integrity, Prosperity, Business Efficiency and Service Excellence.

Skwatta Kamp are presently promoting their latest release, Washumkhukhu, which quite literally means, “The shack is on fire.”

With 16 blazing tracks on offer, the album is vintage Skwatta. The Clap Song from the album is already something of a national anthem, as fans clap to the songs rhythm to summon their heroes to stage before every performance.

All their hard work hasn’t gone unnoticed. Skwatta has in the six years of its existence, netted 3 best Hip-Hop album awards for their releases Khut en Joyn and Mkhukhu Funkshen. As validation for their dedication to their craft, Mkhukhu Funkshen went on to become South Africa’s first gold selling Hip Hop album.

If there were words to sum up Skwatta Kamp’s work ethos, the answer would lie in their lyrics from the song Building Castles: “Don’t wait for no man to help you out. Help yourself man this is what life is about.”

Against all odds, Skwatta Kamp has defied and surprised the music industry on numerous occasions. Their business ethos for Buttabing – Music. Business. Excellence – is a sentiment we also share.

As somebody who’s also been awarded for product excellence as much as they have, they deserve our ultimate respect.

-Reprinted with kind permission from the Castle Lager website-

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What did YOU drag across the World?


What did we NOT take with us when we left South Africa?

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.

I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stands in the garage collecting dust!

And that is just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally unnecessary to have taken along.

We will have a small COMPETITION to see who writes in with the most unusual item that they dragged with them across the world!

For the next six months we will see what you come up with.

The person with the most unusual item (and we will want to see a picture of it!) will get one of ROCKEY’S 5KG HOME BILTONG MAKERS!

So, here we go!

 



This one is from Nico Botha in Australia
We bought a very old antique French bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!

 



From Lorraine and Derek Austin in Brisbane
We emigrated and wondered what to take with us to Brisbane Australia, so we took everything with, plus two new fridge/freezers.
When we got here, one fridge packed up, so we thought we would make it into a tool cabinet, and it even has a built in lock so when the second fridge packed up just at the end of last year, we did the same with it.
Now in the shed we have two lovely KIC fridges that no longer work but are our two lock up tool cabinets. The neighbour asked us one day why we have a fridge in the shed” so we joked with him and told him to keep the beers cold. So that’s what happens to lockable fridges from South Africa!

 


 

And ………… your bit next month!

 


 

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Our Home Biltong Makers


We are often asked by our Jewish readers if it is possible to makeKosher Biltong. The answer is yes! All our spices are certified and approved by the Union of Orthodox Synagogues of South Africa Federation Council. That leaves you to find the Kosher meat

Read here what one of our friends in Manchester wrote!

 



Hi Lo,

Just thought that I would let you know how I am getting on.

I have become the Hero of all Jewish South Africans in Manchester! I have a full box made every week and sell it out within the day of it being ready. The same also goes for the dry Wors and we have only used the Plaas spices for that.

So I am currently increasing capacity and am going to be advertising it very soon.

A friend of mine who lives in Israel now but is from South Africa sent me an email which I have copied in here!

Regards,
Richard Hyman
Manchester, 27-02-2005

 


 

From Richard’s friend
Your biltong is unequivocally the most delicious biltong we have ever tasted. I am SOOOOOOOOOOOOOOOOOOOO impressed.
We all figured “Yeah right – what does a Pommy know about making biltong” but ate our words when we tasted it.

You did a brilliant job!!

Let me know when another of your customers is coming over – I am DEFINITELY putting in an order. YUM! And I love the label – it’s great!

Shabbat Shalom
Martine

 


 

If you also want to make your own Biltong and become as famous as Richard with your friends and family read on!

To read more about what so many happy people have to say just click here!
You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.

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Our special birthday gifts to you!


It is our 10th birthday this month!

And……… we are going to make you part of the celebrations with some very special prices on most of our goodies!

Before we carry on we must mention that although we have ample stock on hand at the moment, we may run into trouble towards the end of the month and there might be a delay in shipping. So be quick and make use of this absolutely ONCE-OFF opportunity to start making your own biltong!

From the publication of this newsletter until the last day of this month or for as long as our present stocks last here are your prices……….

 

 

BILTONG BUDDY Biltong Maker
R 625.00
R 545.00
ROCKEY’S 5kg Biltong Maker
R 850.00
R 745.00
Wooden Blackwood Biltong Cutter
R 390.00
R 290.00
Small-Industrial Biltong Shredder (hand model)
R 1495.00
R 895.00
Plaaswors Boerewors Spice (600 gram)
R 65.00
R 55.00
Safari Biltong Spice (pre-mixed 500 gram)
R 65.00
R 55.00
SI30-30kg Drying Cabinet (Small-Industrial)
R 5995.00
R 4995.00


So…..what are you waiting for??
More? Ok then, with every order for a Biltong Maker we will pack 20 special Biltong Storage bags!

 

(Click here to get them now with your biltong maker!)

 

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Tip of the month


Never burn your fingers again!!

In response to the question by Mandy last month about wooden Potjie Pot handles we received an email from Chris and Lynda Thirion from Germiston.

All you do is use the cork from a champagne bottle!!

Chris says: “Take a cork of a champagne bottle and cut it in half only half way. Then take the wire from the bottle and tie it securely around the Potjie lid handle!

Here is a picture/drawing

Regards,

Chris Thirion

 



A very nice tip for the Braai!

Here is a tip for your next braai from Ben Schultz in Nelspruit.

Roosterkoek

 

  • Take a 500 g packet of self-raising flour and one 340ml can of warm beer
  • Mix the two and add salt to taste
  • Roll into 80mm circles about 20 or 25 mm thick. Use some of the flour on your hands and table top if necessary to avoid sticking
  • Cook over an open fire when braaing till they turn almost very dark brown. Be careful that the mixture is not too soft to mould itself into the braai griddle as you must then tear it off when it has set
  • Turn over as they progress
  • This is commonly known as “roosterkoek”
  • Serve with lots of garlic butter and a green salad and drink lots of cold beer


Important note!
Make sure you have more self-raising flour and warm beer on hand as your guests will insist on more!

(This also works well in a normal bread pan in the oven for 45 minutes)

You will enjoy this immensely.

Best wishes
Ben Schultz
Nelspruit

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Questions and Answers

 

Here we have again some of the many requests we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails (info@biltongmakers.com)so we can help other people who might have the same questions in the future)
 



QUESTION

Do anyone by any chance know of a chap going under the name of “Lusaka” who had the e-mail address of lusaka@earthlink.net ?

He was on our circulation list, but alas the latest few circulars which we’ve been sending him have been returned as his e-mail address is evidently no longer recognised.

If you know of his new e-mail address and could inform us of this it would be most appreciated.

Alles van die beste,

Alan
springbk@netcomuk.co.uk

 



QUESTION

Can you please connect me with the name of anyone who is willing to show me the process of making biltong around Johannesburg as I am trying to start my own business around West-Rand in Johannesburg.

Christopher Pinana
Christopher@randwater.co.za

 



QUESTION

Does anyone have recipes for a game Potjie – more specifically Kudu?

Hugo Schreuder
hugos@africon.co.za

 



QUESTION

Advice please!!

I have always thought of myself as a Boertjie that will fight for this country to the last drop of blood and never leave it no matter what, but have recently finally come to the point where I cannot ignore what is being done to it and the way and direction it is going.

I need to get the ball rolling and get out, but have no idea where to start.

Johan van Graan
johan.vangraan@ast.co.za

 



QUESTION

I am a former South African living in Australia. I came across your website recently and was quite impressed.

I wonder if you could help me with something: I have a recipe from South Africa which calls for the ingredient “VEGETASTE”. I do not know what this ingredient is, but I believe it could be some kind of spice or powder. I can not find anything in Australia by that name or anyone who knows what it is.
Can you shed some light on this for me?

Mike Shaw
mike24syd@yahoo.com.au

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Recipe corner


Braai (BBQ) Sauce

Ingredients

  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 1 medium green sweet pepper, seeded and chopped
  • 15 ml cooking oil
  • 50 ml brown vinegar
  • 1 x 410 gm tin whole tomatoes, chopped
  • 1 x 65 gm tin tomato paste
  • 30 ml Worcestershire sauce
  • 2 ml Tobasco or 1 ml cayenne pepper
  • 50 ml brown sugar
  • 5 ml French mustard
  • 30 ml fruit chutney

Method

Fry the onions, garlic and sweet pepper in heated oil in a heavy bottomed saucepan until the onions are translucent. Add the heated vinegar and the remaining ingredients and simmer for 30 minutes.

The above can be used as a marinade and basting mixture and the remainder as a bbq sauce.

 



Bobotie

Ingredients

  • 1 kg minced meat
  • 1 large onion
  • 25 ml (2 tablespoons) butter or oil
  • 1 thick slice bread
  • 250 ml (1 cup) milk
  • 12.5 ml (1 tablespoon) apricot jam
  • 50 ml (4 tablespoons) lemon juice
  • 75 g seedless raisins
  • 10 dried apricots
  • 30 ml (2 heaped tablespoons) curry powder
  • 12 almonds, quartered
  • 5 ml (1 teaspoon) salt
  • 5 ml (1 teaspoon) pepper
  • 6 lemon or bay leaves
  • 2 eggs

Method

  • Sauté the onions in butter or oil
  • Soak the bread in half the milk
  • Mix all the ingredients except the eggs, the remainder of the milk and the lemon leaves
  • Spoon into a casserole and press in the lemon leaves
  • Beat the milk and eggs and pour over the meat
  • Bake for approximately 45 minutes in a medium oven (180ºC)
  • Serve with rice, chutney, desiccated coconut and chopped nuts.

(With kind permission from Pete)

 


Advertisement Advertisement Advertisement


NUKAKAMMA PPC CANOE TRAIL

My wife Dee and I own and run the only accredited canoe trail in Africa. It is the Nukakamma PPC Canoe Trail on the Sundays River a mere half hours drive, on the north bound N2 highway from Port Elizabeth.

The purpose of our trail is to promote conservation awareness and environmental awareness. You can view the trail on the website mentioned below.

The two day trail starts and finishes in Cannonville, a little hamlet on the banks of the Sundays River. We have been operating since June 1998 and, to date, 5600 people have undertaken the 29km trail. Collectively they have paddled 4 times around the equator.

I recently tried your chicken Potjie recipe. It was so simple and quick to make that we sent a printout of it to our canoe trail participants. Of the twelve who were sent the recipe seven of the groups hired my no. 2 Potjie Pot and made the curry. All of then said it was the best curry they had ever tasted.

BOB RICHARDS
NUKAKAMMA PPC CANOE TRAIL
www.trailinfo.co.za (look under canoe trails)

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Around the World


Our life in New Zealand
by Ian Dunn

I read about your life in Europe and thought maybe I will tell you a little bit about our lives at the opposite end of the world.

The Land Of The White Cloud ( New Zealand).

Well 3 1/2 years ago my wife and I decided enough was enough and we moved our family to New Zealand. I had been to England in 1982 but Tamsin (my wife) had never been outside the Republic. So with great trepidation we, with our 2 daughters, boarded a plane on our way to All Black country.

We have never looked back, our kids can play in the local park, walk the dog around the neighbourhood etc without a fear we can’t be happier. (Do miss family terribly however)

We went to a few Cultural Fairs where some local SA expats sold Koeksusters, Biltong etc. However a Wors Roll cost $5 and Biltong $80-100 a kg.
Sorry to say but daylight robbery considering the other goodies on offer at the Asian stands etc. So there and then I decided I would invest in making my own Biltong, went searching on the internet and found you guys.

What a God send!!

I promptly ordered a small Biltong Maker and was threatened with bodily harm to outlay that sort of money if I wasn’t going to use it regularly.
Well the first batch was made and turned out a great success and much to Lo’s delight I wrote and said I had just successfully made my first batch of Kiwi Biltong. He replied and asked me what Kiwi tasted like ( still not sure).
Believe it or not but Rump is one of the cheapest cuts of meat Down here much to my delight at $8.50 a kg. So I regularly buy 2kgs of Rump and make batches very regularly.

Also whenever we met these SA expats they would tell us how their Biltong was the best as they only got their spices from good old SA. Well we have a shop here called “Bin Inn” who keep much of their produce in bulk bins and you help yourself. So I go in and buy my Coriander, (which Tamsin lovingly roasts for me) coarse salt, vinegar and most of my other spices.
Then my parents came out over December and my mother lovingly brought her old Kenwood with all the attachments! So now I am also making my own Wors. So my kids are growing up in Little Old New Zealand with the taste of Africa!

I hope I haven’t bored you to death, but I just wanted to give you a little about our life in New Zealand!

Ian Dunn
Christchurch, New Zealand

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Smile a While


What are Grandparents…….?

(taken from papers written by a class of 8-year-olds)

 

  • Grandparents are a lady and a man who have no little children of her own. They like other people’s.
  • A grandfather is a man grandmother.
  • Grandparents don’t have to do anything except be there when we come to see them. They are so old they shouldn’t play hard or run. It is good if they drive us to the store and have lots of small change for us.
  • When they take us for walks, they slow down past things like pretty leaves and caterpillars.
  • They show us and talk to us about the color of the flowers and also why we shouldn’t step on “cracks.”
  • They don’t say, “Hurry up.”
  • Usually grandmothers are fat, but not too fat to tie your shoes.
  • They wear glasses and funny underwear.
  • They can take their teeth and gums out.
  • Grandparents don’t have to be smart.
  • They have to answer questions like “why isn’t God married?” and “How come dogs chase cats?”.
  • When they read to us, they don’t skip. They don’t mind if we ask for the same story over again.
  • Everybody should try to have a grandmother, especially if you don’t have television, because they are the only grown ups who like to spend time with us.
  • They know we should have snack-time before bedtime and they say prayers with us every time, and kiss us even when we’ve acted bad.


A 6 year old was asked where his Grandma lived. “Oh,” He said, “She lives at the airport and when we want her we just go to get her. Then when we’re done with having her visit we take her back to the airport!”

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SportTalk


Cricket
Tough task ahead for SA team in the Caribbean
-By Jane Bramley-

The South African cricket team is in the West Indies right now for a tough eight-week tour that will include four Tests and five one-day Internationals. South Africa have a good record against the West Indies, but team coach Ray Jennings has no intention of allowing the team to rest on their laurels.

“The past is history,” said Jennings. “There’s no point sitting back and saying ‘South Africa have a good record at the Wanderers’, and then we lose a Test there. It’s the same with the West Indies. We have to approach each Test without thinking about what happened in the past. Conditions change, players change, and records mean nothing. We will approach each match as a new challenge, and focus on what we have to do.”

Jennings conceded that touring the West Indies would be tough. “Touring is always tough, with all the traveling we have to do – and that traveling includes getting to airports, sitting around waiting for flights, traveling to the hotels. And when you tour the West Indies, there is the additional problem of passport control and customs at each new island.

‘Touring is always tough, with all the traveling we have to do’  “And then each island is different,” he added. “Touring the West Indies is like touring five or six countries on one tour. But we are all looking forward to it, and we want to come away with a series win. South Africa haven’t played well away from home recently, and we are determined to turn that around.”

The team will start the tour with a three-day camp in Antigua before heading for Guyana, where the first Test starts on Thursday March 31. Jennings said they would use the time in Antigua to get acclimatized to conditions in the Caribbean and also to work out their game plans.

“We’ll be practising in those conditions and it will also give us a chance to iron out some of the niggles in the team,” he said.

He said Shaun Pollock’s absence for the first Test was a blow, but he believed this could create an opportunity for another player to stick his hand up and make a difference to the team.

“We don’t want any one player to dominate everything,” he said. “Hopefully, everyone will play their part in the success of the team. I expect the senior players like Makhaya Ntini, Jacques Kallis, Mark Boucher and Herschelle Gibbs who have been there before to lead the way and help the other players get used to the conditions.”

‘We don’t want any one player to dominate everything’  Jennings said he hoped the problems within the West Indies camp, with six of their senior players involved in a sponsorship dispute with the West Indies Cricket Board, would be resolved. “But whether it is or not will not affect how we approach the series,” he said.

“Obviously, we would like to play the strongest opposition, but we have to focus on our own performance and not allow the problems in the opposition camp to distract us,” he said. – Sapa

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The Competition


The winner of the March Competition

 

The winner of the March competition is Lionel Bridge from Atlanta in the USA.
Congratulations to you Lionel!
Your OmpaGrill has been despatched and you should be receiving it shortly. All you have to do is to unpack and assemble it and away you go to many happy hours of braaing! 



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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the April Competition

 

 

Because it is our 10th birthday we will have THREE WINNERS this month!!
Each one will receive one our very handy BLACKWOOD BILTONG CUTTERS
and……….
One of the winners will get a CADAC GAS BRAAI kit!!


Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During March many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux


Boerie rolls for your party!

Boeries on the braai!During the summer months we are available to cater for Boerewors rolls for parties and functions from 50 persons and more.

Boerewors rolls are a “must” for any South African gathering and it is an inexpensive way to entertain.

Our Boerewors rolls are priced at only €3.00 each for parties up to 500 people and € 2.00 for larger gatherings.
Everything is supplied from the Boerewors and the rolls to the condiments and the serviettes.
You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux. But book early because the summer months are busy months!

(Fresh Boerewors is also available @ € 7.90 per kg)

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Potjiekos in the Benelux


Click to me me biggerPotjiekos…….what a way to entertain!!

As with our Boerewors rolls we are also available to do a “Potjiekos” for up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 5.00 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

 

Booking early is essential and you can do so on
+32 (16) 53.96.25
(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)

 

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

 

 

May 2004
June 2004
July 2004
August 2004
September 2004
October 2004
November 2004
December 2004
January 2005
February 2005
March 2005


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Subscribing and unsubscribing

 

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!
You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

March 2005

The Newsletter
March 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it
 

 

 

What did you drag across the world?

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From the editor


Keerbergen
Belgium
February 27, 2005

Hello everybody!

It’s Sunday afternoon, always a nice and quiet moment in the week when everything has been done and we can just sit back and relax.

Looking outside it is still snowing a little. Where it comes from I don’t know! There is more blue than grey in the sky.

The days are getting longer now and it won’t be long before spring is here!
Outside in the garden the spring bulbs are shooting up all over the place and most of the trees and bushes are in full bud.

But it is still cold. Cold enough for the snow to stay on the grass and the water in the bowls outside to freeze over and to stay frozen during the day.

Inside it is nice and warm. June and Miss Muffet are in the lounge watching East Enders on the TV, a log burning away in the fireplace, its flames leaping up into the chimney slowly disappearing to meet up with the snowflakes above.

Tomorrow will be the last day of February and we will be in the last month of the first quarter of this year.
How time flies! The other day it was still Christmas!

This month has been one of the coldest in years they say. Driving around in Holland last Friday I heard them say on Radio 2 that the Government asked people not to go to work or school because it was too dangerous to drive! Apparently most of the municipalities in Holland have run out of salt!

 

No, not your ordinary household salt but the coarse salt they use to spread over the roads to melt the snow and ice. They do this with big trucks during the night. But because of the unusually cold weather and the amount of snow that has been falling the manufacturers of the salt cannot cope.
That put a smile of lots of children’s faces I bet!
On the right is a picture of what our road looks like.
You can click on it to see it big!


And so it is March! We are very much looking forward to this month. Apart from being busy with all the usual things we will be taking a break towards the end of the month and are planning to go to Switzerland for a week to a ski resort called Anzere. This is in Wallis, the most southern province of Switzerland and close to the Italian border.

It will be nice to be all together; Derek, Jeanine with Luke and Jake and Gwen. It’s a pity that Tony and Catherine can’t make it. It will take us about 10 hours to get there counting a couple of stops and taking the weather into consideration.

Next month I will tell you all about it and perhaps show some pictures as well.

So here we go with this month’s newsletter.

We have had a lot of nice contributions this month for which we are very grateful and, I am sure, our readers will be too.

Keep on writing!

Till next month,

Lo

 



PS: I have one more Biltong Buddy available in Belgium. For those who are interested please mail me at lo@biltongmakers.com or call +32 (16) 53.96.25.
But, be quick. It will be gone in a flash!!

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Food for thought


Real success

There are as many definitions of success as there are people who pursue it. Real success is what feels right to you, what you know in your heart that it is.
If you have to compromise your most deeply held values to achieve success, that isn’t success. If you have to make yourself miserable to achieve success, that isn’t success.

Real success comes from bringing to life the best of who you are. It has nothing to do with acquiring trinkets or exercising power over others.

Real success comes when you use each moment to express a purpose that is uniquely you. Success is a gift you work to give rather than a position you strive to attain.

You can never be happy by accumulating things you don’t truly cherish, no matter how many of them you may have. Happiness is yours when you simply let it be, with no conditions and no requirements.

Move on past the disappointment that comes from following a dream that is not yours. Be the best of who you are, and live the joy of real success.

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Story of the Month


There’s a car wash in Alexandra township………..

An ordinary car wash, with the usual peripheries of pressure cleaners and hydraulic hoses. And for a mere R25, you can drive away with a full-house, a complete wash that includes a valet.

But unlike many other car washes, this particular one tells a story, in fact it tells many stories. Tales of good times by Mzansi’s movers and shakers, including soccer stars, radio personalities and CEO’s that have patronised it.
The mural on the wall tells the story of Steven Bantu Biko, through the narration of a group of young graffiti artists called Mzansi Street Effects.

But of all the stories the car wash tells though, there’s a particular one that stands out most prominently; the tale of Mphane Tlhoaele and Chris Moseneke, the men behind the car wash.

Theirs is a meeting of minds that occurred 7 years ago. At the time, Chris was trying to make ends meet as a club DJ while Mphane was experimenting with a water bucket on the street.

 

 

Armed with nothing but a high school education and a common dream and vision, the two started plotting their way out of unemployment, which led to the creation of Eksclusive Boyz Kar Wash.

Situated on 12th Avenue, overlooking a chicken outlet which occupies the site where world-renowned trumpeter Hugh Masikela was born, the car wash drew an impressive clientele that boasts the likes of Bob Mabena, Brian Baloyi, Stanton Fredericks and a string of other top names in soccer, music and the business world.

Having achieved this initial success, the Boyz wanted to inspire other talented youngsters from Alex to pursue their dreams. The two then had the brainwave of displaying artworks by young undiscovered talent from Alex.

A string of coincidences later, the Boyz met Robin Binckes who wanted to expand into the township market with his tour operations – whose wife also happened to work for a law firm that has interests in art. The rest reads like the proverbial “fairytale ending”.

Today, Eksclusive Boyz is not only a car wash, it’s also an exhibition space for young artists and an entertainment theatre for sport fanatics. And even though the successful duo currently employs 11 people and the Eksclusive name is taking off in the business world, they remain modest about their achievements and their feet remain firmly planted in Alex.
According to Mphane, their success came from having a dream and the strength and courage to follow it through. This is a philosophy the Boyz still live by, as they plan to start Alex’s first Internet cafe, coffee bar and entertainment theatre.

With a little more time, dreaming and planning, the Eksclusive name will be franchised to the rest of Mzansi. And while we wait with bated breath, they leave us hanging with that old cliched saying, “What the mind can conceive it can achieve”.

-Reprinted with kind permission from the Castle Lager website-

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What did YOU drag across the World?


What did we NOT take with us when we left South Africa?

Did we not want to take everything, thinking that if we got rid of something we might not be able to replace it wherever we went to?
Then, once on “the other side”, we either realized how lucky we were to have taken all those “special” things or how stupid it really was.

I for one remember that is was very difficult to part with all the things we had gathered over so many years.

But some of the things …….really!!

I can just think of the SEVEN braais we took! There was our Cadac gas braai (with every conceivable attachment!), our Weber, spitbraai, large cast iron braai, another (smaller) Weber, our gas bottle with the large cast iron top……just to mention some!
All we have used in the end has been perhaps one or two of them. The rest stand in the garage collecting dust!

And that is just some of the many things we could have left behind.

In this part of our newsletter we are inviting you to write in telling us what YOU took with you when you left.
These may be things you really need right now or things that you could have left behind and were really totally uneccesary to have taken along.

We will have a small competition for the person who writes in with the most unusual item that they dragged with them across the world!

For the next six months we will see what you come up with.

The person with the most unusual item (and we will want to see a picture of it!) will get a small prize.
What this will be we will still think about!

So, here we go with the first entry:

 



This one is from Nico Botha in Australia
We bought a very old antique french bed, in France, then packed it all up moved with it to South Africa, and that with my inheritance furniture is now here in Australia.
I have three braai dromme, a smoker, a 4×4 Camper Trailer,about 20 fishing rods from RSA a few cast nets, enough ander kakkas for camping and even our Venter Trailer the 6 ft Venter Camel here in Australia!
If I have to list all Skippy’s kakkas, the newsletter will be just a bit too small to list everything!


 

Your bit next month!

 


 

And ………… your bit next month!

 


 

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Our Home Biltong Makers


To those of you who are reading this newsletter for the first time we can proudly say that our Home Biltong Makers are the best you can possibly get!

Just read what so many happy Biltong makers all over the world have to say about them and how easy it is to make your own Biltong!

 

Yesterday afternoon, after three days, I tested my first batch.
Brilliant!!
This is the first time I’ve had biltong since 1986 so you can imagine how pleased I am!
“I thought I’d died and gone to heaven!”



We can’t go without biltong for too long!
I make a batch and by the time we’ve eaten it, the next one is ready.
“It’s definitely worth its weight in gold!”



Well all I can actually say is that it has been a prayer come true!!
Bringing South Africa to my doorstep!
“What a great machine!


And so we can carry on!

If you want to read more about what so many happy people have to say just click here!
You can have a look at the Biltong Buddy here.
Details on Rockey’s machine can be found by clicking on this link.

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This month’s special offer !


Well, since it is almost our 10th birthday we will have some special pricing on a number of items.

 

    • The semi Industrial Biltong Slicer will cost R 975.00
      instead of R 1495.00

 

  • The heavy duty Industrial Cutter will cost R 3995.00
    instead of R 4459.00

 

  • The 30kg Biltong Drying Cabinet will cost R 4995.00
    instead of R 5995.00

These prices will be valid until 31-03-2005

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Tip of the month


Here are some really useful tips!

 

  • The next time you boil potatoes in their jacket just add a little lemon juice. The potatoes will boil snow white and your pot won’t have any marks!
  • The next time you have people in your house who smoke just put some salt in the bottom of each ashtray. The salt will absorb the smell of the cigarette ash.
  • Add two aspirins to the water in a vase and your flowers will keep much longer.
  • To remove scratch marks on a CD just rub some peanut butter on it with a soft cloth.
  • Some of the things you can do with a can of Coke!
    • First of all you can drink it of course.
    • Then you can empty a can of Coke in the toilet, leave it for an hour or so and your toilet will be sparkling white!
    • When your battery terminals are corroded just empty a can of Coke over them. The Coke will eat away the corrosion.
    • To remove grease stains from clothing put some Coke on them. The Coke will help to break up the grease marks.
    • Just imagine what it does to your stomach!!
  • Tired of all the dog poops all over the garden? Just pick them up and put them somewhere you want your dog to do his business. After a while he will go only there.
  • Are your towels “hard” after being washed? Wash them in warm water and soap and add a handful of salt (dilute it first). Don’t use a softener. Rinse well and add a little ammonia with the last rinse.
  • To take ink out of carpets just put some buttermilk on the spot and rub it in with a clean cloth until the stain has gone. Wash afterwards with warm water and a little ammonia.
  • Get rid of insects on animals by washing them with the water you boiled potatoes in. Repeat a couple of times.
  • Cockroaches – Put some cloves in all your kitchen cupboards!
  • A smelly cat box? Just mix the cat sand with a little baby powder.
  • In the Kitchen:
    • Lemon juice and bicarbonate of soda works better that CIF or Handy Andy
    • Vinegar and bicarbonate of soda makes a very good disinfectant.
    • Lemon juice and citrus soda takes the “elbow grease” out of cleaning a burned pot.
  • Try keeping copper and brass clean by rubbing it occasionally with a mixture of salt and vinegar
  • Chewing gum problems? Rub it with an ice cube until hard and remove. If it leaves a mark rub it with a little turpentine
  • Crayon marks on wall or clothing? Just brush it with some toothpaste on an old toothbrush
  • To clean artificial flowers put them in a paper bag with some salt. Shake well. The salt takes all the dust and dirt of the flowers.
  • To prevent weevils in flour, pasta rice etc. just put a little white candle in the container.
  • To clean your microwave oven just heat half a cup of vinegar in the oven. No need to boil it! The vinegar will loosen all the dirt. Afterward just clean with a soft cloth.
  • Moles? The easiest is if you have dogs. Just throw the poops in the mole hole!
  • To take care of moths just put some orange peels in between your clothes.
  • Remove nicotine stains from your fingers with a little lemon juice.
  • Old soap recipe:
    • 4 kg beef fat
    • 1.5 liter bottle of water
    • 1 kg bicarbonate of soda.
    • Melt the fat till it becomes oil, add the water and the bicarbonate of soda and stir on and off for three hours. Cool and cut in shapes.
  • To keep your fridge smelling fresh just put a piece of coal inside. The coal will absorb all the smells.


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Questions and Answers

 

Here we have again some of the many requests we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails (info@biltongmakers.com)so we can help other people who might have the same questions in the future)
 



QUESTION

Hi there,

I am a little bit of a Biltong Hunter. The past years, if I managed to get something big, I would make a big batch of Biltong and then freeze it.
This year I was thinking (if I’m lucky enough) to freeze the raw meat in smaller packets and then defrost is when I want to make Biltong.
My question is: “Is it wise to make Biltong from meat that has been frozen and then defrosted?

P.S. I find your site very informative

Regards,

John Cook
South Africa
john@mida.co.za

 



QUESTION

Hi,

I am desperately searching for skaapwors recipes. Can anyone help me?

Thanks a lot

Jean Malherbe
France

(Please email your answer to the editor at info@biltongmakers.com)

 



QUESTION

I would like to know where I can purchase wooden Potjie Pot lid handles. This is a wooden handle with which you can lift the lid of a Potjie Pot.

Mandy Davies
South Africa
mandy@convenience.co.za

(Please let us know as well-Ed)

 



QUESTION

Hi,

I live in London and my flat is like most flats in London where the windows and doors, etc are closed most of the time. Will the Biltong Maker stink out the flat?

Cheers
Steve

(Please email your answer to the editor at info@biltongmakers.com)

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Recipe corner


Fruity Pork Curry

Ingredients

  • 1 kg boneless pork thick rib, cut into cubes
  • 15 ml cooking oil
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 25 ml curry powder
  • 3 large tomatoes, skinned and chopped
  • 250 ml apricot juice (like Liquifruit)
  • 50 ml lemon juice
  • 50 ml chutney (hot fruit chutney adds extra bite)
  • 1 green apple, washed, cored and sliced
  • 75 g dried apricots
  • 3 bay leaves
  • 5 ml salt
  • freshly ground black pepper to taste.

Method

  • Brown meat in heated cooking oil in a heavy-based saucepan.
  • Add onions and garlic and sauté till transparent.
  • Add curry and fry for 1 minute.
  • Heat tomato, apricot juice and lemon juice and add to meat with remaining ingredients.
  • Cover with lid, lower heat and simmer for ± 1 hour.
  • Remove lid and simmer for an additional 5 minutes or till thick, or thicken sauce with 1 level tablespoon cornflour mixed to a smooth paste with a little juice or stock.
  • Serve with rice.

Serves 4

(With kind permission from Pete’s web site)

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Around the World


My “dreamtrip” back to Africa
By Nico Botha

We all know what it is like to go on a “Dream trip” back to Africa and let the memories just take over!
It happened to me a short while ago …………………
Here is my dream story.

 

My slip-away to the Eastern Cape.


Ja-nee to dream of the braai before you left for the new destination, the smell of doringhout op die vuur, daai Karoo skaap tjops en n daai glasies Nederburg Baronne, and a lekker potbrood, a thick stuk biltong, met ‘n ½ duim “heart attack” beesvet oppie biltong!
That my dear friends got me thinking of The Eastern Cape, my part of South Africa we all know it as the Malaria Free region.

My brain started ticking away and soon I started to …………………

Remember how you said good-bye to Charles Glass, how the manne squash the blikkies into a toothpick, or a drop goal over the neighbours fence! The cheers and goodbyes to the mates and the dog that is staying with the brother, the memories of the vendors at the traffic lights and the old man with his sign for a few coins to make it to Solly Kramer or Rebel Liquor store. Homeless but as happy as a Makweta living on food from the village while being circumcised to be without his voelvel!

The sound of an oncoming polise van siren, vol blou ligte soos ‘n chrismas tree in summer, full speed oppad na ‘n accident down the road, and a quick prayer, you hope it is not family or a pel! How lekker the moer-in you get for the Taxies oppad to the townships so overloaded, cutting into your lane just to stop ahead of you to pick up more passengers. They are so overloaded, because they cannot count! They even allow groceries on the roof racks, en daai vet ou tannies must move to get her groceries before they take off just to stop 100 meters up the road. Daar is baie bekkies wat uit daai een salaries gevoed moet word. Poverty is killing Africa.

The selling of the house, packing the few boxes that you wanna ship to your new homeland, and the promise to the in-laws you will phone at least so often! Selling stuff, giving some away and even see your stoepstoellemaking it to the township! Walking through the baby rooms and remember how you used to comfort the children when thunder or lightning woke them in the middle of the night.

Farewell to our African kids.

Dit is nie ‘n birthday party nie, maar eerder n goo-bye party virrie maatjies en pelle! Wat saam skoolgegaan en grootword het!
Die kinders se farewell party to all their mates, and the promise they will keep in touch! The sound of kids laughing, playing and running in the garden. All kaalvoet en lekker nat gesweet en vuil! No adults really talk almal nursing ‘n brulpadda in die keel! After all some of them went to school with you, and they have been your mates for the last 40 years!

The last visit to the local home bakery for a melktert, koeksisters en boere beskuit.
And a peppermint crisp tert! That is past the norm of just lekker! I see this as part of our South African upbringing! It is a right to over-induldge in this type of food!
Will pay top dollars tonight for a lekker klompie koeksusters!!!

Forgetting were you are, you just keep slipping away all the way back to Africa!

Then the thoughts of; what if we battle to settle in, and the difficulty of finding work and accommodation and making new friends? What will we do if the kids do not cope, how will they perform at school, and the Aussie lifestyle? Will they be happy and will the kids miss the nanny and the quiet life in a rural environment?

Then you remember ……………………..

The last night in South Africa, all the loose ends tied up, and the kids settled.
Have a last play with the Bat Ear foxes that they have as pets, and you walk into the dark en piepie against the old melkhout tree, and you look up at the clear sky and wonder if you are making the right move! I walked away into the dark and see how the house settles and the lights go off and the family all go to bed. The very last time here in Africa.

Then you walk down the passage at boeties home and you hear your mother quietly crying as she is parting from grand children, a son and a daughter-in law, and the family bond. Ouma used to be so close to the grandchildren, she was one of them en ook net so stout!
But who am I to say a big person should not be as a child more often?
The reality of your decision then makes a moerse impact on your life, and you say to yourself: “Be strong, and remember, you are a boy from Africa, and have the morals and values we as a nation are so proud to have!”

Ons is mos Bok supporters!

We sing the anthem with a passion en drink Charles Glass lagers as if every one is the only one left! Let’s not even talk about a Klippies en Coke loopdop after a braai!
En after losing to the Wallabies, we promise we will donner them up the next year!
That brought a big smile to my face!

Rugby Mania

Die kinders moet buite speel en die chips and snacks for half-time are prepared under a strict rule of NO NOISE!
Or !!!!!!!!
Eve, the kitchen maid has mastered the task of moving her 140 kg plus like a Russian ballerina, dancing in the ballet “The Dying Swan” or, as I call it, Die Kop-Afkap van die Lokasie Hoender! She knows a sudden death awaits the bugger making a noise during any rugby match! She is still alive!

Waking up on D-Day

After rolling around most of the night and drinking a tank of water, and raiding the fridge for an all-night last time snack, and you scan with your eyes all the lekker goeters you are so keen to eat or sample, you wake up long before the rooster even wakes up the rest of his gang and make yourself a cuppa, just to discover somebody else is up, and has beaten you to the kettle as it is semi-warm!

Then with your coffee mug you walk to the stoep and find your brother just sitting there looking at nothing …………………feeling just as kakas as you do!

The gardener came and started his tasks as if yesterday will be mates with today and nothing will change in his life! A simple lifestyle, and very happy too!
Just ours that is so complicated, and I wonder where it all would end!

The stoep became too small for me and I went for a walk in the garden.

The walk in the garden, the smell of freshly cut grass, the smiling black face of the gardener, and the nanny and the kitchen help! The African birds all singing my last wake-up call, and the wild guinea fowls calling their mates with the sadness in their calls.
Even the tame bosduif stays on the roof!

They were all imbedded in my brain, and I miss the birds and animals!

My last trip to the Airport.

The trip to the regional airport, the booking of the seats, handing in the luggage, and the last cuppa at the airport cafe, and it is a conversation of silence! The feeling as if “death” has come early!
Ouma’s eyes are as thick as a 3rd year Uni student after the Intervarsity game and a lekker night out with the manne! Sommer soos ‘n lekker babelaas.
The firm grip of the brother’s handshake, a brulpadda in your throat pisses on your voice box and you cannot say a word! This is the boet that was your fishing buddy, jagmaat, camping expert, Land Rover Discovery Maniac, and Godfather to your kids!
He is the one that shared your life, he is the one that held your hand when our father died at a very young age! He is your brother. We will both have to adapt to a new life where we need to make friends to replace one another.

Then the moment comes where the airport bugger announces that they want to fly and they are awaiting your arrival at the airport transit lounge!
The quick promises to ma, broer en skoonsus, to keep in touch!
The devil then starts telling you to re-think your move!
Wake -up Mate!!!!
Then you hear the Australian motorist hammering his horn, to tell you that the traffic lights have changed twice and you are still miles away, in Africa!
Then you drive home, open a beer, and re-cap your memories of another world, and share your thoughts with your family, and you see the pain in them, all missing the Homeland. This is the year we will be going home, and I cannot wait to smell the rains in Africa and walk along a beach on a windy day.

The Xhosa tribe has a saying: The footprints of your feet, and the shadow of your body are the protectors of your soul while wandering here on earth!

Kyk waar loop ek nou rond!

Then you phone home, speak to ma, broer en sus, and you walk tall for you are a kid at heart. A person with ethnic values, a supporter of the belief that “We did the right thing”, and our kids are blossoming in their new environment. Yes we did make the right decision after all to migrate!

They are true blue Aussie kids now but a sign on them says “Made in South Africa”. They sing both the anthems with passion and love and know more about the African animals than most adult Aussies will ever know! Bush kids I call them, with a love of the open plains and weekend fishing and camping trips! They love the African documentaries on TV and if the Aussie story teller sukkels to pronounce a type of animal, they laugh, and help them by saying the right pronunciation.
After all we teach our kids a different life form and they will one day teach it to my grand children.
My son has a shirt with animals on it, a few sizes too small but we are not allowed to throw it out, it is his comfort zone! How nice!

Our Promise

Keep dreaming all you ex-pats, as the rains in Africa fall to wash the earth, and create new life! We must always remember who we are, where we are from, and never run our homeland down. I am sure that we have all experienced some good as well!
Enjoy a braai, a beer a good friendship and a loopdop!

Be kind to one another.

Today I went to bed early hoping to continue my dream ………….. but the mozzies kept that away with a bite and robbery of my precious African Blood.

Keep dreaming!

Nico

 


 

The following we received from Isabelle from South Africa

Those of you who wonder about the creation… tee hee!!

In the beginning God created day and night. He created day for rugby matches, going to the beach and braais. He created night for going jolling, sleeping and braais. God saw that it was good. Evening came and morning came and it was the Second Day.

On the Second Day God created water – for surfing, fishing, swimming and braais on the beach. God saw that it was good. Evening came and morning came and it was the Third Day.

On the Third Day God created the Earth to bring forth plants – to provide food, malt and yeast for beer and wood for braais. God saw that it was good. Evening came and morning came and it was the Fourth Day.

On the Fourth Day God created animals and crustaceans for chops, boerewors, steak and prawns for braais. God saw that it was good. Evening came and morning came and it was the Fifth Day.

On the Fifth day God created an oke – to go to the rugby, enjoy the beach, drink the beer and eat the meat and prawns at braais. God saw that it was good. Evening came and morning came and it was the Sixth Day.

On the Sixth Day God saw that this oke was lonely and needed someone to go to the rugby, surf, drink beer, eat and stand around the braai with. So God created buddies, and God saw that they were good okes. God saw that it was good. Evening came and morning came and it was the Seventh Day.

On the Seventh Day God saw that the okes were tired and needed a rest. So God created Chicks – to clean the house, bear children, wash, cook and clean the braai.

Evening came and it was the end of the Seventh day. God sighed, looked around at the twinkling braais, heard the hiss of opening beer cans and the raucous laughter of all the okes and chicks, smelled the aroma of grilled chops and sizzling prawns, and God saw that it was not just good, it was very good, He had created a great place and HE called it

 

SOUTH AFRICA

 

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Smile a While


Our cat, Miss Muffet!……… Sooooo true!

A Kitty’s Prayer

Now I lay me down to sleep
The king-size bed is soft and deep
I sleep right in the center groove
My human cannot hardly move!
I’ve trapped her legs, she’s tucked in tight
And here is where I pass the night
No one disturbs me or dares intrude
Til morning comes, and I want food!
I sneak up slowly to begin
My nibbles on my human’s chin
She wakes up quickly for I have sharp teeth
And my claws I will unsheath!
For the mornings here and its time to play!
I always seem to get my way
So thank you, Lord, for giving me
This human person that I see
The one who hugs me and holds me tight
And sacrifices her bed at night!

 

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SportTalk


Cricket
South Africa not complacent, says Smith
By Jane Bramley

The addition of Heath Streak, Dion Ebrahim and Andy Blignaut to the Zimbabwe Test squad meant that Zimbabwe would be very competitive going into the Test series.
That was the view of South African captain Graeme Smith on Thursday, on the eve of the first Castle Lager/MTN Test which starts at Newlands on Friday.

“You could see the difference Heath made to the Zimbabwe team in the last Standard Bank match on Wednesday,” said Smith. “And Andy Blignaut is back in the squad too. That will lift the Zimbabwe team’s spirits as well as their game.”

 

 South Africa are favourites to win the Test series  Smith said South Africa were taking the two-Test series very seriously. “It’s crucial that we get into good nick ahead of the West Indies tour,” he said. “We will approach this series as we would a series against any other country.


We want to be clinical and ruthless, and dominate from the start.

“Three of our senior players – Shaun Pollock, Makhaya Ntini and Jacques Kallis – have had a bit of a break, and I hope their batteries have been recharged as a result. We’re not going to take Zimbabwe lightly, and we will have to be very focussed.”

South Africa are favourites to win the Test series. They are currently ranked sixth in the official ICC Test rankings, well ahead of Zimbabwe, who are ranked 10th. South Africa have won four of the previous five Tests between the two countries, with the fifth ending in a draw.

Three South Africans are close to important milestones in their Test careers. Ntini needs just one wicket to become the third South African, after Shaun Pollock and Allan Donald, to take 200 Test wickets. Mark Boucher is just two dismissals short of joining an elite group of three international wicketkeepers with 300 Test dismissals. The other two are Australians Ian Healy (395) and Rodney Marsh (355). And South Africa’s run-making machine, Jacques Kallis, is 167 runs short of becoming the second South African after Gary Kirsten to score 7000 Test runs.

Squads:

South Africa:
Graeme Smith(Capt), AB de Villiers, Jacques Rudolph, Jacques Kallis, Herschelle Gibbs, Ashwell Prince, Mark Boucher, Shaun Pollock, Nicky Boje, Makhaya Ntini, Charl Langeveldt.

Zimbabwe:(from)
Tatenda Taibu (Capt), Andy Blignaut, Alexander Cremer, Elton Chigumbura, Dion Ebrahim, Douglas Hondo, Hamilton Masakadza, Stuart Matsikenyeri, Alestar Maragwede, Bobby Mpofu, Tawanda Mpariwa, Barney Rogers, Heath Streak, Prosper Utseya, Sean Williams. – Sapa

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The Competition


The winner of the February Competition

 

The winner of the February competition is Mark Dupont from Rheims in France.
Congratulations to you Mark!
Your Vivitar Digital camera complete with accessories is on its way to you. Perhaps you can take some pictures with it and mail them to us? We can then publish them in our newsletter for all to see! 



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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the March Competition

The winner for the competition for March 2005 will receive the fantastic OmpaGrill barbecue!!

Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and ………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During February many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux


Only 30 packets left!

Click to me me biggerOnly one more month and we will start making fresh Boerewors.

We will probably start towards the beginning of April depending on the weather.

If you want to stock up for the end of April South African celebrations please place your orders timeously. last year a couple of people almost lost out because they waited too long!

At the moment the price is still € 8.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 7.00 when you come and fetch in Keerbergen
and € 7.50 if we deliver to you. (Benelux only)

We can be contacted by mail at boeries@biltongmakers.be or by telephone at +32 (16) 53.96.25.

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Potjie Pots in the Benelux


Click to me me biggerOur new stock of Potjie Pots has arrived.

We have quite a few size 3 Potjies in stock now.
For the time being we will only stock this size Potjie Pot because it seems to be the most popular. The price is € 72.00 collected from us. Postage is extra.

For those who are interested please call us at +32 (16) 53.96.25.

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

 

 

March 2004
April 2004
May 2004
June 2004
July 2004
August 2004
September 2004
October 2004
November 2004
December 2004
January 2005
February 2005


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Subscribing and unsubscribing

 

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!
You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

February 2005

 

The Newsletter
February 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor


Keerbergen
Belgium
February 16, 2005

Here we go! And……late again. But, if you knew about the computer problems I have had you will surely forgive me!

I have just been told off by my dear proofreaders that I sounded very down in my editorial this month.

So, I will do it again!

I am not really down. My head is just full of “Muisnesten”. Too much going on inside there right now I guess.
So let me start of with a big warm welcome to all our readers old and new! If any of you have a contribution to make please do so. Everybody likes to hear about everybody else! Don’t be shy, just put pen to paper (or the fingers to the key board) and let fly!

January was a month full of happenings and, because of that it just seemed to fly by!

The one bit of good news is that we won the one-day cricket series. It was excellent and we enjoyed it very much, especially the bright blue skies everywhere most of the time!

Just a moment, our cat (Miss Muffett) is knocking at the window. She keeps on doing that after I let her out. When she has had enough she knocks on the study window and wants to be let in again. A wonderful life she has! I sometimes wish that I could come back as a cat! (In our house that is!) At least she always gives a little purr of thanks when I open the front door to let her in.

But, let me continue.

January was a busy month as I said. There are a lot of changes taking place with our web site and (especially) the shop that is attached to it.
The South African Reserve Bank, in their wisdom, have decided that overseas financial institutions are no longer allowed to process payment for South African internet sites. This means that we have to move away from Mweb (after a long time with them and their overseas financial institution) and establish our shop with another company.

In addition to that I discovered that our web site looks just fine on an 800×600 resolution screen. But try one of the new flat panel screens with a higher resolution and it looks too terrible! So, that also has to be resolved.
As you can see I have lots of work ahead the next couple of weeks.

But that’s enough of boring you with my troubles. They are not really troubles though. I enjoy doing it!

So it is February and we are well settled into the New Year. The weather is holding out just fine. As I am sitting here tapping away on my keyboard it is raining outside. Quite welcome I must say. It means that the temperatures are going up and the end of the winter is in sight. Not that this will happen overnight but soon perhaps.
As I have always said we don’t mind the winter at all. It’s nice and cosy inside anyway.

The garden is also looking great and I am still very happy that I did all that work with the leaves and branches back in the autumn. It will mean so much less work this coming spring. An added bonus has been that we had a great looking garden all winter! I do miss my old gardener, Polite though sometimes. But what the heck, it’s good exercise!!

The other day when I was driving down to Luxembourg I stopped off at this beautiful little castle I found somewhere near exit 23 in the E411. It dates back to the 14th century and now they have this most exquisite restaurant in there. I must take June one Sunday for a nice long lunch.
I like the trip to Luxembourg. The scenery is stunning especially once you are off the main highway a bit. I have to go back on Friday again.

Some other news is that Derek, Jeanine and the boys are thinking about moving to the UK. They are there right now looking at schools and houses in the Tonbridge area. Isn’t life funny though? Tonbridge is the little town where we took Peter and Carol to his sister’s birthday party.
It is a beautiful little town with a castle dating back to 1066 and the time of King William of Normandy and King Harold.
Recently the town is also known as the place where Kelly Holmes, the English Olympic running champion hails from.

For more on Tonbridge and its history you can click just here.

So after that bit of useful information I am going to have some lunch. Some leftover chicken from our chicken lady. I will tell you all about her when I get back.

Back again. The chicken is finished. Miss Muffett had the bits and pieces I left and the dishes are washed!

Now about this chicken lady.

Here in Belgium you get lots of people with big and small trucks or trailers selling chicken on the spit next to the road. I never saw this back in South Africa but here it is a very big thing. Some of the trucks or trailers are small and just hooked up to a car but others are so huge that they can cook 400-500 chickens at a time!

Our chicken lady has just a small trailer hooked behind her 4×4 and all she can do is a miserly 100 chickens.

Every Friday she parks near us and most Fridays we go to her to get a chicken for supper. These are probably the best chickens I have ever tasted! I don’t know what she puts in her marinade but it is really good!
Now, here by us (like in most other countries I suppose) nobody eats the Pope’s Nose so she automatically cuts them off every chicken she sells. I happen to love the Pope’s Nose so I have this arrangement with her. Every time I go to her she has all these little lovely crunchy pieces waiting for me. She pops them in a bag and I nibble on them on the way home as a nice little appetizer.
What could possibly be better!!

Well, let me leave you on that appetizing note!

Till next month.

Keep well,

Lo

 



PS: I have a couple of Biltong Buddies available in Belgium. For those who are interested please mail me at lo@biltongmakers.com or call +32 (16) 53.96.25.
But, be quick. They’ll be gone in a flash!!

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Food for thought


Think about these things

  • What is the speed of dark?
  • Why do they put Braille dots on the drive up ATM?
  • Why is it called after dark when it’s really after light?
  • If a #2 pencil is the most popular why is it #2?
  • If you put a chameleon in a mirrored box what color would it be?
  • What does your tongue taste like?
  • Why is to belittle to be little?
  • If you try to be modest can you be proud of it?
  • How do we know if it’s later than we think?
  • If you cannot change your mind are you sure you have one?
  • If today is the first day of your life what was yesterday?
  • Isn’t the biggest trouble with people their trouble with people?
  • How can you think out loud?
  • Three lefts make a right.

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The South African Braai


The Braai unites South Africans!


The braai is surely the quintessential culinary experience in my country, South Africa. It’s an institution in households from Messina to Cape Town, bridging social and economic canyons, and even giving us a sense of our common identity.
On the surface, the braai (it rhymes with “eye”) is similar to a barbecue, but they should not be confused. The braai tradition is intimately intertwined with our laid-back, outdoor lifestyle. It has everything to do with the year-round sunny skies and temperate climate. It’s a ritual practiced in homes, restaurants, and camps, at game parks, on the beach, in the bush … pretty much wherever you find one or more of us.

Where there’s smoke, there’s fire; and where there’s fire outside in the gigantic deep freeze that is Boston in winter, you’re still likely to find a South African or two connecting with their roots, huddled around a hot grill. It might just be my wife, who is also South African, and me. Or we might include friends we’ve made since moving to Boston almost two years ago.

The word braai has many meanings. It can refer to the act of grilling (“please braai the meat now”); the equipment used (a grill is a braai to many South Africans); and the social occasion (“you’re invited to a braai“).

For many of us, it is a rite of passage. Some of my earliest memories are of watching my dad pile the wood on the grill and then experiencing the delight of setting the newspaper or kindling on fire with a match (or two or three). In slow steps – learn, then do – one is eventually allowed to participate in the act of braaing. By its very nature, nearly every braai became a unique father-son bonding experience. There was always something to learn, something to speak and joke about. Staring into a fire is strangely inspiring.

I learned quickly that it’s more art than science, as is apparent by these tips dad shared with me at an age when I could barely see over the top of the grill. First of all, he taught me, the heat should be spread evenly over the whole grill area. Second, a good indication of the correct heat is to hold your hand over the grid and count to 10. If you have to pull it back before then, it’s too hot. Any later, too cold. Third, you can always regulate the temperature by moving the grid up or down. It’s best to start high and move down as the coals become cooler. And finally, put the chicken or meat that needs to cook the longest on first. After the steaks are put on, add some thin pieces of wood to braai them in the flames. Vegetables such as potatoes in foil, onions, and squash are placed under the grid in the red-hot coals.

The “bring and braai” is the most popular kind of gathering and certainly Dad’s favorite. Similar to a potluck party, this is a grand social event where family and friends converge on a picnic spot or someone’s home with their own meat, salad, or side dish in hand. Meats are the star of the South African braai. They typically include marinated chicken, pork and lamb chops, steaks, sausages of different flavors and thickness, and when someone has really splurged, a rack or two of spareribs. Fish is also popular.

While the fire is lit and tended to, the kitchen (or makeshift kitchen) bustles with preparations: Vegetables are chopped or grated for salads, a large pot of cornmeal bubbles into “Krummel Pap,” and its accompanying Tomato and Onion Sauce slowly stews. (See recipes.)

As the meat comes off the fire, it is placed in a metal or ceramic roasting pan to stay warm. When all the meat is ready, the salads and side dishes are placed on tables and the feast begins.

At every braai hosted by the writer’s family, this traditional South African dish appears on the buffet table.

‘Krummel Pap’ (Crumbled Cornmeal) With Tomato and Onion Sauce’
2 tablespoons butter
1 teaspoon salt
4 cups cornmeal
In a large saucepan, add the butter and salt to 5 cups water, and bring to a boil. Take pot off burner, add cornmeal, and return to burner to cook over medium heat for 20 minutes without stirring. Continue to cook for about 15 more minutes, stirring with a fork until the consistency is loose and crumbly. Serve in large bowl alongside a smaller bowl of the sauce (recipe below). Serves 6.

Tomato and Onion sauce
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1 (28-ounce) can whole, peeled tomatoes
2 large fresh tomatoes, peeled and chopped
Salt and freshly ground pepper, to taste
In a saucepan, heat butter and sauté onion and garlic over high heat for about 3 minutes until onions are translucent and garlic is barely golden. Turn heat down to low, add remaining ingredients, and simmer for about 20 minutes, stirring frequently. If needed, add a tablespoon of sugar to sweeten. Spoon over Krummel Pap (above). Serves 6.


(Reprinted with permission from the June 12, 2002 issue of The Christian Science Monitor (www.csmonitor.com). (c) 2002 The Christian Science Monitor. All rights reserved.”)

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Our Home Biltong Makers


We have made a small change to the Biltong Buddy. From now on this popular Biltong Maker is fitted with a little window in the front so that you can see your Biltong drying.

An advantage of this is not only that you can see the Biltong hanging but is stops people from removing the lid to have a look. Taking off the lid interferes with the convection process and increases the drying time.

Rockey’s 5kg Biltong Maker has always had this window.

 



You can order the BILTONG BUDDY by going to our order page or you can have a look at it first by clicking on this link.

Details on Rockey’s machine can be found by clicking on this link.

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This month’s special offer !

Unfortunately all the special pricing has come to an end.

But…….. this month we will be giving away TWO PACKETS OF OUR SPECIAL Nice ‘n Spicy spices with every Biltong Maker ordered.

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Tip of the month


Biltong spices to Australia

In response to the query regarding the importation of our spices in to Australia we have had many mails from people in Australia telling us that they have never had any problems with receiving spices.
So, to all our customers in Australia: go for it!

 



Curing your Potjie Pot

We keep on getting many mails from people who want to know how to cure a Potjie Pot before using it.
Here is another suggestion from one of our readers.

I noted your Potjie curing method and it is similar to mine.
I have done many Potjies.
Fortunately I sell power tools and abrasives so have all the equipment to sand a Potjie very smooth inside without hours of hard labour.

Once sanded and polished I also boil a load of old veggies in the Pot repeatedly for the day until the water is clear. Then I heat the Potjie until very hot and chuck in fatty bones you get from the butcher for your dog.
I fry them, stirring them right up to the neck of the pot until all the fat is out of them. (Then they are OK for the dog).
Then I empty the pot of fat and polish it inside until it is dry and shiny.
I never have food stick in my pot and it never rusts.

I am in South Africa and we get visitors from England quite often that are most impressed with Potjiekos.
The most unusual meat I cooked in my pot was a giraffe tail which took 13 hours of slow cooking to get really tender.

Kind regards

Bob Gillies
gilliesrobert@hotmail.com

 



How to get rid of a headache.
Make a strong tea with rosemary and sweeten it with honey!

This works!

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Questions and Answers


Here we have again some of the many requests we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails (info@biltongmakers.com)so we can help other people who might have the same questions in the future)



QUESTION

Hi Lo,

I would like to enquire please as to whether your biltong makers make use of a fan as well?
If so, what benefit does this provide or if not why?

Regards

Sean
(Johannesburg, South Africa)

ANSWER

Our domestic Home Biltong makers don’t have a fan fitted. When we developed the machines we tried them with a fan and it made no difference at all. In fact, it interfered with the convection process.
Apart from that, a fan would increase the cost of the small Home Biltong Makers drastically. A good fan costs around R 150.00.

 



QUESTION

Hi,

I am the owner of a little Biltong shop in Worcester. I am making my own biltong and chilli bites but would now like to try my hand at making Fruit & Chutney Bites.

I searched the web and contacted some of the spice suppliers in Cape Town but they could not help me with a “Fruit & Chutney” spice or a recipe.

Do you know of a pre-mixed fruit & chutney spice or can you supply me with a recipe to make this spice for the bites ?

Your help will be appreciated.

Best Regards

Theuns Steyn
tsteyn@romatex.co.za

 



QUESTION

Dear Biltong Team,

I am looking for a recipe for “beer sticks.”
The last time I tasted it was in Durban in 1989. These were very thinly sliced bits of meat with a very spicy flavour. One could actually snap them in half they were so thin and dry. Great with a cold beer and the more you ate the more you drank . . .
The key of course is the taste which is more of a “pepper spicy hot” rather than a “peri peri hot”

Hope this makes sense and hope you can help?

Thank you

Andre
cacadt2@aol.com

 



QUESTION

Hi there,

My name is Sandy van Vuuren.
I live in Centurion near Pretoria and am thinking of opening a shop specializing in imported chocolates from Belgium and Switzerland.

Can anyone help me with some suggestions and perhaps some contacts where to look for importers of chocolates in South Africa?

Any help will be much appreciated.

Many thanks,

Sandy
sandyvv@dhsolutions.co.za

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Recipe corner


Venison Roast with Cider

Ingredients

  • 2 kg venison roast
  • 1 tbs olive oil
  • 1 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup flour
  • 1 tsp ground oregano
  • 1/2 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp minced garlic
  • 1 cup apple cider
  • 1 TBS lemon juice
  • 1 cup water
  • cornstarch

Method

 

  • Cut slits in the roast and rub with oil
  • Mix pepper, salt, flour, oregano, thyme, rosemary and garlic
  • Add just enough water to make a paste
  • Rub paste onto roast, working some into slits
  • Combine the water, apple cider and lemon juice; pour into baking dish
  • Place roast in baking dish and bake uncovered at 160ºC/325ºF/gas mark 3 for 1 hour.
  • Baste with pan juices, cover and cook another 1 1/2 hours (basting every now and again).

This is great sliced thin and covered with gravy made from the pan juices thickened with cornstarch.

(With kind permission from Pete’s web site)

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Around the World


Do we really need this kind of tourist in our community?
(Tongue in cheek comment from a very upset Australian)

From a very happy Campervanner

We have taken quite a lot of bad mouth from Aussies getting upset to see us having a shower outside the ablution block at the Lagoon, or at the Sailing Club.

My question is have the Aussies never seen a naked tourist taking for grant what is free on offer??

The camping on the beachfront is unique to any place in Australia, as nobody bothers to tell you to stay in a Caravan Park or at a Municipal or Shire allocated camping site.
I think the only upgrade needed at the International Camping site at Muddy bay is electrical power points so we can plug in our stoves and cook for free as the BBQ spots at the lagoon and Beachfront are only cleaned once a day! Who wants to BBQ were the flies have been all day!

My suggestion is hot water showers at the Lagoon as we battle to wash our clothing in cold water.
We also need a security guard to patrol at the Muddy bay International Camping site because the drug pushers argue about us, their clients, because we have happy hour at different times.
I suggest they should all have happy hours at the same time!! After all this is the place were drugs are the cheapest in Australia. In Canberra we paid double in comparison.

Our special thanks goes to the waitress at Hogs Breath for all the food she sneaked out the back to us, and the beers were as cold as …….

The food, friends, camping, drugs, and most of all, the cleaning of the BBQ spots by the council while here in the Whitsunday’s is by far the best.
Sorry to the council cleaners for the spew on the BBQ overlooking the ocean two weeks ago, but I think a Japanese guy cooked after I spewed on the plate, so he made the last mess.

I do think the amount of money we have saved by not staying in a Caravan Park is a gift from the community, but we did invest in some of the drugs on offer.
We counted the amount of Campervans all along Muddy bay and in the parking lots in Cannonvale and Airlie beach three nights ago to be 64, all saving $20.00 a night.

We have saved the amount of $580.00 during our stay by parking in Muddy bay, and if the other 63 camper vans all did the same over the last four weeks, we all saved a massive $35,840.00!!
I do think the Muddy Bay Camp site will be well supported. We had better views than your rich and famous, ate like a Hog from the kitchen, lived on mango’s and fresh fruit, stayed on a cloud, met some willing Aussie babes (even a few married ones), and loved every moment of it. We will “sell” this free town to all Campervan owners along the road to Brisbane and Sydney before jetting to New Zealand in a couple of weeks time.

Hey, you all made our stay just like we, as the Queens subjects, expect to be treated by a colony of Her Majesty the Queen!

My last point is this; To the companies in Airlie Beach and Cannonvale who were going to pay us cash in hand to do do the dishwashing. It’s OK to keep our wages and threaten to phone Immigration because we all had a good laugh when we used the dishwasher as a toilet!

Good-Bye Airlie Beach and Cannonvale – Here we come, Brisbane and Sydney!!

Lots of lovies from

Reg, Paul Stacey and Megan.

PS. My last thanks to Michael the Aussie fruit picker who gave me his Medicare card to see the Doctors for the rash from New Years Eve.
There are so many freebies on offer! But the best are the hot showers at the caravan parks in Cannonvale because the owners and managers all go to bed so early it’s a blessing.

Also a special thanks to the Mountain Valley Caravan Park. Your toilet blocks are the cleanest and you have lots of free toilet paper to take to the Campervan for our trip down south.

Any good spots down south?? Perhaps the local paper should start a “camping along the roadside” column.
Bowen is a shitty place, as the only sign we saw was “No Camping”

Got to go!

Reggie Rasta from Stockwell.

I will phone the Queen and tell here how splendid an idea it was to see how you (the Aussies, her servants) treat us, the British subjects. We will be back in a few months for more free accommodation once the requests for hot showers and electrical power points at the Muddy bay Camping sites have been approved and installed.

(The views expressed in this article are not necessarily those of the editor of this newsletter.)

 



This from Jackie in Pretoria.

We asked Jackie last month what a screen reader is.
Jackie, for those of you who did not read (or get) the newsletter last month, is a blind lady from Pretoria who uses a screen reader to work on her computer.

Here is her answer:

A screen reader is a software you get to read everything to you that is on your computer screen. There are two firms in America providing it: The one is G W Micro and the other one is Freedom Scientific.

Okay, firstly I must say it is definitely not cheap to be blind because these systems, depending of course on what the exchange rate is, are very expensive.
The Scientific one is the more expensive and although I am not really sure of its actual price it is around R10 000 (this may not be correct at all) for your first copy.
The other one called “Window Eyes”, is a little cheaper but I must be honest and say I don’t know it’s price at all at this stage because I am now on “updates.” I just got this update of mine in December and it was R2 600. All going on numbers and this one now is Window Eyes 4.5 Professional.

The only thing it can not read of course are graphics.
A couple of years ago someone invented a mouse that supposedly could read graphics for blind people, but at that stage the price was something like R5 000 and for that time it was absolutely not affordable. (Not that it would be now.)

Sometimes it can be very frustrating in front of the computer because the voice system is understandably very big and it takes quite a lot of space. This can lead to a “hanging” problem.
I now have a new computer because with the previous one it was so difficult to sit there being very careful all the time because just like that, (finger snap) it would “hang” and you had to reboot should you want to do anything else.

But the rewards of being able to sit and read to my hearts content is infinitely bigger than the frustrations. I am addicted to reading everything I can lay my hands on. This was already since childhood and now even more. I can search for anything I can think of on the Internet and within a few minutes I have all the information I could wish for right in front of me.

On a Saturday I can sit for hours and just read and read and read. Never getting enough. The only thing that is really successful to draw me away from here, is my knitting. I am even more so addicted to knitting, touching all kinds of wool and yarns.
A blind person’s fingers are mainly his “eyes”. The combination of the two, reading and knitting? I can really sit for hours here and read about all the magnificent yarns available in America. Not being able to get any because of the exchange rate and the high postage fees. The American people receive more salary per capita than we here.
The yarns are not that much more expensive than what we pay, but the postage is absolutely GEK!!! There is a knitting machine in America I want dearly for I will be able to knit with it, but the postage is more than what the price of the machine is.

Okay, enough for now. If I start on a subject I love, it is very hard to stop me.
You know, the day God decided to take away my sight He took pity on me and said okay, He’ll give me my mouth and my voice.

And as someone once said: Since then, no one has ever had any peace again!!

Lekker bly en groete van huis tot huis.

Jackie
jackie@clark1.co.za

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Smile a While


Found on Women’s T-Shirts!

 

  • I childproofed my house, but they still get in.
  • (on the front) 60 is not old…. (on the back) if you’re a tree.
  • I’m still hot… it just comes in flashes.
  • At my age, getting lucky means finding my car in the parking lot.
  • My reality check just bounced.
  • Life is short, make fun of it.
  • I’m not 50…. I’m $49.95 plus tax.
  • Annapolis – a drinking town with a sailor problem.
  • I need somebody bad… are you bad?
  • Physically pffffft!
  • Buckle up, it makes it harder for the aliens to snatch you from your car.
  • I’m not a snob. I’m just better than you are.
  • It’s my cat’s world. I’m just here to open cans.
  • Earth is the insane asylum of the universe.
  • Keep staring…. I may do a trick.
  • We got rid of the kids – the cat was allergic.
  • Dangerously under-medicated.
  • My mind works like lightning. One brilliant flash and it’s gone.
  • Every time I hear the dirty word; exercise, I wash my mouth out with chocolate.
  • Cats regard people as warm-blooded furniture.
  • Live your life so that when you die, the preacher will not have to tell lies at your funeral.

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SportTalk


Cricket
The Proteas are now 5th best in the World!

South Africa have climbed from seventh to fifth in the International Cricket Council (ICC) ODI Championship table, overtaking England in the process.

South Africa’s 4-1 series win over the English has boosted its rating from 101 to 106, enabling it to climb above England and the West Indies – who they tour next month – in the official ODI table.

England began the series in fourth place on 109 points but its rating has fallen by six points and it has slipped to seventh in the table.

In the ICC ODI Player Rankings, Jacques Kallis has slipped from top place in the batting rankings (a position he held briefly in the middle of the series with England), but Graeme Smith and Shaun Pollock, South Africa’s other two leading players, both improved their rankings.

 

‘Pollock is the second best bowler! Smith ends the series 14th in the batting rankings, while Pollock is second in the bowling, just three points behind Glenn McGrath.
Ramnaresh Sarwan of the West Indies has become top batsman after Kallis lost points in the final three ODIs.


England veteran Darren Gough’s excellent series saw him return to the bowling top ten – he finished in eighth place – while Kevin Pietersen’s dramatic start to his ODI career sees him already in 25th place in the batting rankings.

England’s only batsman in the top ten is the injured Andrew Flintoff, with Marcus Trescothick dropping 15 places over the series to end in 20th place.

Sapa-February 14, 2005

 


 

Cocky Kevin makes Graeme grumpy
Patrick Compton

Is Kevin Pietersen getting under South Africa’s skin?

Despite South Africa’s narrow victory in last night’s run orgy at Buffalo Park, skipper Graeme Smith wasn’t exactly full of smiles afterwards.

Pietersen’s unbeaten century in 69 balls took some of the shine off South Africa’s seven-run win that extended the home team’s series lead to 3-1 with just two matches to go.

Indeed, if he hadn’t been starved of the strike in the later overs, Pietersen – who was once again booed to the crease and booed again when he reached 50 – might have brought off a brilliant win for his team.

 

‘He’s played very well, you can’t take that away from him’ He reached his second century of the series with the last ball of the match, smashing André Nel for a six. This left England seven runs short of South Africa’s ground-record total of 311.


There is a strong suspicion that no love is lost between South Africa’s captain and Pietersen in particular, and perhaps the England team in general. When asked about Pietersen’s innings and his prolific scoring in the series, Smith said that the local pitches had suited him.

“He’s played very well, you can’t take that away from him,” Smith said, but his body language betrayed him.

But England captain Michael Vaughan has time for Pietersen. “He’s quite cocky and he’s got lots of composure. I like that. When Flintoff gets back in the side there’s going to be lots of hitting power in our middle order,” he said.

Asked why they had lost the game, Vaughan said that it wasn’t because of England’s batting.

“We didn’t want to repeat the mistakes at Newlands. Our plan was to build our innings and get within hitting range at the end. We did that, and you saw how close we came to winning. It wasn’t our batting that lost us the game, it was the fielding. We just gave too many runs away.”

Smith should have been a happier man. After going down 1-0 in the series with a flaccid display at the Wanderers, South Africa have gone from strength to strength with their top and middle order firing on most cylinders. The captain has struck two centuries in the last three matches, with last night’s effort a masterful, tactical innings that enabled man of the match Justin Kemp to savage the England bowling at the other end.

This article was originally published on page 20 of Cape Argus on February 10, 2005

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The Competition


The winner of the January Competition

The winner of the January competition is:
Prem Wilson from Singapore

Congratulations to you Prem.
Your prize of all 12 of the Nice ‘n Spicy spice packets complete with recipes has been mailed to you.
Please let us know which one you liked best and how easy it was to make?

 



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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the February Competition

The winner for the competition for February 2005 will receive a beautiful Digital Camera!!

Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During August many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux


Only a few packets left!

Click to me me biggerI don’t know what happened to all the Boeries we made at the end of last year but is has almost all gone! Perhaps there are after all some people who have a braai in the snow?

There are still a few packets left so be quick because the next batches will only be made in April.

Boerewors keeps very well for a couple of months provided it is wrapped/packed well and kept frozen at around -20 Celcius. (More than -18C).

The price is € 8.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 7.00 when you come and fetch in Keerbergen
and € 7.50 if we deliver to you. (Benelux only)

We can be contacted by mail at boeries@biltongmakers.be or by telephone at +32 (16) 53.96.25.

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Potjie Pots in the Benelux


Click to me me bigger

Our new stock of Potjie Pots have not arrived as yet. We will keep you posted as to when they are here.

For those who are interested please call us at +32 (16) 53.96.25.

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

 

Jan/Feb 2004
March 2004
April 2004
May 2004
June 2004
July 2004
August 2004
September 2004
October 2004
November 2004
December 2004
January 2005


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Subscribing and unsubscribing


Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!
You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

 


Biltongmakers.Com! – your gateway to all things South African! www.biltongmakers.com


Copyright © 1999-2008 – Biltongmakers.Com! – All Rights Reserved
For information mail the webmaster – webmaster@biltongmakers.com
Privacy Policy | Contact us
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Please report any mistakes in this newsletter to the webmaster

 

January 2005

The Newsletter January 2005

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic email link. Just click on that and send. Your name will then be permanently deleted from our database.

If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
January 12, 2005

Looking at the temperatures one would think that it is almost summer here in Belgium! We are “sweating” in almost 13C.
And that in the middle of the winter! It’s almost time to get out the shorts and T-shirts!

Well. not quite.

First of all our best wishes to all our readers for the New Year. May it be a prosperous, healthy and safe year for all of us.
We hope that the festive season was a fun one for all of you!

So, that’s 2004 done with and we are well on our way into January. We are a bit slow off the mark with our newsletter this month but, with all the happenings over and recovering from the past couple of weeks I am sure you’ll forgive me.

We had a great December!

The first two weeks was still work for us but after that June’s sister Carol and her husband Peter came by Euro Star from England to visit us.

We really kept ourselves busy with shopping, cooking, eating, drinking and all the other “normal” things a human being does during this period.

We went to the Christmas market in Antwerp where it was so busy that Carol and June decided to deposit themselves in a pub on the Groenplaats. Peter and myself proceeded to raid all the little food stalls where we had lovely eats such as Olieballen (like a Vetkoek) with icing sugar all over them, Poffertjes (Mini pancakes also with icing sugar all over them) and, in the end, my all-time favourite on a cold winter evening, little fried potatoes with onions and little pieces of bacon!

 On the Tuesday we went to Amsterdam where we did the boat trip through the canals, walked around and had a couple of beers. This was also Peter’s introduction to this incredible Dutch delicacy “Matjes Herring” or, as they call it in Holland, “Haring”
So we both had a “Broodje Haring” (herring on a roll) and Peter even had a “Broodje Paling” (Eel on a roll)Well done Peter!

Christmas day June made the most delicious Beef Wellington. I found this meat wholesaler in Brussels who sells Argentinean beef. I must have told you about that before I think.

It was a relatively quiet Christmas day. Tony, Catherine and the kids came around so it was just the six of us and the kids.

Derek, Jeanine and the boys as well as Gwendy went to South Africa on holiday. Gwendy went to Port Elizabeth where she visited her Mum and took a diving course. I am pretty proud of my daughter who is now a qualified diver!! What next will she do I ask myself?

Derek and Jeanine went to Knysna where they bought land at Sparrenbosch some time ago. Time to start building now!

And that was Christmas!

 A couple of days after Christmas we took Carol and Peter back to the UK on the Tunnel Train. It’s so easy to get from one side to the other now.
Quite incredible as you can see from the picture.
You just ride on to the train, which is like a covered freight train, and on the other side you just ride off again (on the correct side of the road you hope!)
It is quite unbelievable to think that we drive from Brussels to Worthing (next to Brighton) in 4.5 hours!

We spent one day in Worthing, bought a couple of odds and ends we cannot get in Belgium and returned home the next day.

 On the way back we had some time in hand so we stopped at the White Cliffs of Dover which is only about 20 miles from the tunnel entrance.
We stopped there the last time as well to take some pictures but, as you may remember, my camera was stolen and with that the pictures!

So, back home again and back to normal and into the New Year and all that it will bring us.

Well, that’s it for this month. You now know what we did over the festive season. Why don’t you write about yours and let all our readers enjoy your escapades!

Keep well and we’ll speak again next month!

Lo

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Food for thought

 

The Tsunami: A Wake-up Call
Johann Christoph Arnold
We do not need to weep for those who have died. We need to weep and pray and take action for all those who remain alive, for the millions who are suffering hunger and thirst, and facing diseases such as cholera and malaria. And meanwhile, we ought to ask ourselves how much time we are still spending considering the meaning of this incomprehensible disaster.

Only a couple of weeks have gone by. But how many of us have already returned to petty pursuits like hunting for post-Christmas bargains? Even on the news, this event is beginning to fade. We care so little about the rest of the human race. Nothing matters as long as it isn’t us. Yet it could be us next time; it is an eleventh-hour warning. How many of us take that to heart?

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The history of ….

 

Brussels Sprouts?? Yugh!!

(By Carol James)

When we were with Lo and June over Christmas in Belgium,I had the unenviable job of preparing the Brussels sprouts to go with June’s wonderful Beef Wellington

that she prepared for our Christmas lunch.
I was merrily cutting crosses in the bottom of the sprouts when we asked ourselves why we did this? No-one could come up with the answer although both Peter and myself said that this was something we had always just done!!   So, I decided to investigate this humble vegetable and found out more than I was expecting to.  The following information was put together from various web pages I came across:-

Brussels sprouts, what an odd name for a vegetable that has the appearance of a “cute little baby” cabbage. No one seems to know where Brussels sprouts originated

but it is assumed they came from Belgium where Brussels is the capital city. In parts of Europe they are also known as “Brussels cabbage”, which seems appropriate since they are a subspecies of the common cabbage.

Like cabbage and cabbage sprouts,
Brussels sprouts are a cool weather crop. They should be harvested when the sprouts are small, compact and bright green.
Avoid yellowing sprouts with signs of wilt rot or insect damage. Harvest sprouts when they are no larger than 1 to 1 1/2 inches in diameter. The fresher the sprouts, the better the flavor, so refrigerator storage should not exceed a day or two.

Remove any damaged or irregular outer leaves and store fresh unwashed sprouts in plastic bags in the vegetable bin of the refrigerator.

PREPARATION

The key to cooking Brussels sprouts is in not overcooking them. Before cooking, drop the sprouts into a basin of lukewarm water and leave them there for 10 minutes

as this step will eliminate any insects hidden in the leaves. Then rinse the sprouts in fresh water. Trim the stem ends, but not quite flush with the bottoms of the sprouts, or the outer leaves will fall off during cooking. The leaves cook faster than the core, so cut an X in the bottom of the stem for even cooking when cooking the sprouts whole (ah ha!! so that’s the reason!!!). As a rule, when Brussels sprouts have lost the bright green color, they are overcooked and have lost a considerable amount of nutritional value as well. Depending on size, cooking time should not exceed 7 to 10 minutes whether you are steaming, braising or boiling. Select sprouts of even size for uniform cooking. Large sprouts should be cut in half.

 Boiling:

Use 1 cup of water for every cup of Brussels sprouts. Bring the water to a rapid boil in a large pot, add the sprouts,and quickly return the water to a boil. Cook the

sprouts uncovered just until tender. Drain them, return them to the warm pot, and shake for a few seconds until dry. A little parsley added to the cooking water can reduce the cabbage flavor. Cooking time: seven to 10 minutes.

Braising:

If you cook sprouts slowly in stock, you can reduce the liquid after the vegetable is done and use it as a sauce, thereby conserving nutrients.

You can braise the sprouts on the stovetop in a heavy covered skillet, or in the oven. For oven-braising, place the sprouts in a casserole or baking dish and pour in enough stock to cover them.  Cover and bake in a 350°F oven.  Cooking time: 25 to 35 minutes.Microwaving:

Place 1/2 pound of Brussels sprouts in a microwavable dish; add 1/4 cup of liquid, cover, and cook. Cooking times: for medium sprouts, four minutes;

for large ones, eight minutes.Steaming

Sprouts can be steamed in a vegetable steamer or steam-boiled in a small amount of water. To steam-boil, add the sprouts to 1″ of already-boiling water and cover.

Steam or steam-boil for one to two minutes, uncover the pot for 10 to 15 seconds to disperse the strong-tasting compounds that form when sprouts (and other members of the cabbage family) are cooking. Cover and finish cooking. Cooking times: steam-boiling, five to 10 minutes; in a steamer, six to 12 minutes, depending on size.Whichever cooking method you choose, test for doneness by inserting a knife tip into the stem end, which should be barely tender.

Braised Brussels Sprouts with Mustard Butter

Braising is an excellent method for cooking Brussels sprouts. Braising refers to cooking food with a small amount of liquid in a tightly covered pan.
      500gr small and firm, bright green Brussels sprouts
      1/2 teaspoon salt
      1/2 cup water
      2 tablespoons melted unsalted butter or margarine
      2 tablespoons Dijon mustard
      Salt and freshly ground black pepper
  1. Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
  2. Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
  3. Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
  4. Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook, stirring constantly until smooth and creamy, about 30 seconds.
  5. Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.

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Our Home Biltong Makers

We were once again amazed at how many people decided to start making biltong over the festive season.
Our Home Biltong makers were ordered from places as far apart as New Zealand and the Bahamas!
But, we asked ourselves, why wait for a special occasion?
You can start making your own Biltong right now!
You can order the new BILTONG BUDDY by going to our order page or you can have a look at it first by clicking on this link.

With ROCKEY’S NEW AGE 5kg Biltong Maker you can make enough Biltong to last you over the Christmas period!

Details on Rockey’s machine can be found by clicking on this link.

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This month’s special offer !

Our special festive seasons offers have been extended to the end of January!
We are running a bit low on the Rockey’s 5kg machines so make use of this opportunity!

Until the 15th 31st of January 2005 (or until present stocks last) the following pricing will still apply:

BILTONG BUDDY Biltong Maker R 625.00 R 550.00
ROCKEY’S 5kg Biltong Maker R 850.00 R 725.00
SI-30 – 30kg Drying Cabinet (Semi-Industrial) R 5995.00 R 4995.00
Wooden Blackwood Biltong Cutter R 390.00 R 290.00
Semi-Industrial Biltong Shredder (hand model) R 1495.00 R 895.00

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Tip of the month

Biltong spices to Australia

We often have people writing to us asking how difficult it is to import spices in to Australia.
It is a well known fact that the Australian authorities are very strict on the importation of all kinds of foodstuffs including spices.

Over the years we have found that our spices are quite acceptable since they do not contain any prohibited substances. On only one occasion one of our customers was asked to produce a document stating the content of the spices. We duly mailed this to the authorities after which the spices were released.

Here is what one of our Australian customers wrote in reply to a question put to our readers in the December newsletter.

Hello Linda,

Regarding your question to Biltongmakers.Com about importing spices to Australia;
I had exactly the same concerns as you do, but eventually decided “what the hell, just go for it”!
I ordered the Biltong Maker as well as some spices and the whole order arrived safe and sound!

So I decided to order some more spices, just to see what would happen. At first I placed a small order just in case it did not get through, but it did and the order arrived with no problem. Now I order spices from Biltongmakers.Com all the time and have never had a problem.
The only thing is that it takes so long to get to Sydney if you order surface mail and airmail is expensive.

I have now actually ordered another Biltong maker to give to a friend as a wedding present.

By the way some of the recipes from Biltongmakers.Com call for locally available ingredients.

My advice to you is GO FOR IT, you will not be sorry!!

Regards,
A very happy Australian Biltongmakers.Com customer!

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Questions and Answers

Here we have again some of the many requests we receive from our readers all over the world.
If you have an answer for these people please mail them?
(Please copy us in on your mails (info@biltongmakers.com)so we can help other people who might have the same questions in the future)

QUESTION

Hi Lo,

I was wondering if you had any recipes for drying Chicken or Turkey?

Thanks and best regards,

John Philips
England
john@extrauk.co.uk

QUESTION

Hi,

My name is Errol, I am looking for a Venison Potjie recipe named “BUSHPIG SHINS

Can you help please?

Thank you
Errol
South Africa
erwad@absamail.co.za

QUESTION

Hi,

Is it possible that you can send me your recipe for Droë Wors?
Thanks in advance

Leif Nielsen
Holland
lnielsen@chello.nl

QUESTION

Hi there from a wet and cold UK!

I am looking for an old Afrikaans recipe for pickled fish “tarts” which we had from an old Radio Suid Afrika programme.
Can’t find one anywhere, and came across your web site.

Any chance you could help?

Cheers,
Douglas M Hendry
Surrey, England
hendry@waitrose.com

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Recipe corner

The left-overs from Christmas

We all had leftovers from Christmas and will probably also have leftovers from New Year’s eve, this is what you can do with it…..

TURKEY CURRY

Ingredients

  • 1 cup mushrooms
  • 80ml minced onion
  • 1 large apple, peeled and diced
  • 3 cups cooked turkey, cut in pieces
  • 6 tablespoons margarine
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 1 1/2 teaspoons curry powder
  • 1 cup apple juice
  • 1/2 cup cream or cream substitute

Method

Sauté mushrooms, onion, apple and turkey in margarine until the apple and onion are tender, about 10 minutes. Remove from heat, add salt, flour and curry powder and stir thoroughly. Add juice and cream and cook until thickened. Place over hot, not boiling water for about 15 minutes to blend the flavors.

TURKEY A-LA-KING

Ingredients

  • 2 tablespoons margarine
  • 1 green pepper, minced
  • 1 cup sliced mushrooms
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 2 cups diced, cooked turkey
  • 1 cup sour cream or cream substitute
  • 2 egg yolks
  • 1 red bell pepper, diced
  • salt and pepper
  • 4 teaspoons sherry

Method

Melt margarine, add green pepper and mushrooms and sauté until tender. Lift out. Add flour to margarine, add stock and cook until thickened. Add turkey, cooked pepper and mushrooms and heat thoroughly. Remove from heat and add cream mixed with beaten egg yolks and remaining ingredients. Serve at once or place over hot, not boiling water to keep hot. Do not boil after adding egg yolks.
This recipe can also be used for chicken or salmon a la king. Just substitute the turkey with 2 cups of diced cooked chicken or 2 cups of boned, canned red salmon

TURKEY PIE

Pastry Ingredients

  • 250 g cake flour
  • 1 ml salt
  • 180 g cold butter
  • 1 large egg yolk

Filling Ingredients

  • 30 ml sunflower oil
  • 10 pickling onions
  • 1 green pepper
  • 250 g fresh button mushrooms
  • 1 clove garlic
  • 1 packet instant tomato soup
  • 500 g turkey meat
  • 30 ml fresh origanum
  • 1 large egg

Making the Pastry

Place flour and salt in a bowl.
Rub in the butter using your fingertips until mixture resembles coarse breadcrumbs.
Mix in the egg yolk using a knife. The mixture should form a firm dough.
If it’s too dry, add a little cold water.
Roll into a ball and refrigerate while you prepare the filling.

Making the filling

Heat oil in a saucepan and brown the onions.
Add green pepper, mushrooms and garlic and sauté for 2 minutes.
Stir in 400 ml water, tomato soup, turkey and origanum (5 ml if using dried origanum).
Bring to the boil and simmer, covered, for 5 minutes. Season to taste, then set aside to cool.

Making the Pie

Spoon cool mixture into a greased pie dish.
Roll pastry out on a floured surface.
Use a sharp knife to cut out leaf shapes.
Layer the pastry leaves over the filling.
Brush with egg and bake in a preheated oven at 200 ºC for 30 minutes, or until pastry is golden.

(With kind permission from Pete’s web site)

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Around the World

It must still be holidays in some parts of the world because no entries were received this month!

However, we did receive a request from one of our readers in Iceland!

Eve and Paul Jordaan are starting a Biltong and Boerewors business in Iceland.

They would like to know if any of our readers could give them some pointers and/or advice.
Perhaps some of you are in the business and any help for them will be most welcome!

You can email Eve and Paul by clicking here evapaul@simnet.is

Then we had a lovely email from Jackie Clark in Pretoria. Jackie is blind but says that she has a most wonderful invention called a screen reader.

Perhaps some of you would like to correspond with her?

Here is her mail;

By pure accident I stumbled onto your newsletter after having the most terrible problems with a new computer and the fact that we can not get our e-mails set up properly.

But what a nice accident!!!

I am living in Pretoria, am blind and make use of the most wonderful technology with a screen reader. I am not ashamed to admit that I am totally hooked to the Internet and I can sit for hours on end just reading.

I am madly addicted to cooking and if you could see the thousands of recipes on this computer, you would understand why I was so glad when I got your newsletter in my in-box.

Another addiction of mine is the culture and everything that is traditional to this lovely country.
But now I must admit that I do envy you so very much with your snow and chill. Yes, you have read correctly, I am longing for some cold or at least a little cooler weather.
At this stage it is terribly hot and very, very dry.

Although I am Afrikaans speaking and I love my language, I prefer working in English on the computer because of this American who is reading for me.
His Afrikaans accent is not very good and it is easier to understand his English.
I look forward to receiving your newsletters from now on and must say again that stumbling onto Biltongmakers.Com was one of the best accidents that have happened to me!

Best of South African wishes and believe me, it is very warm wishes.

Jackie Clark.
jackie@clark1.co.za

Before we put her mail in our newsletter we asked Jackie if she would mind if we did.

This was her reply!

Hi Lo,

No, I wont mind at all, but on one condition. Someone must find me a place to go and stay somewhere abroad. I love my country, I love my own language even more, but I am so absolutely fed-up with this crime, violence and unfair racism.
I know there is crime all over the world, but to stay behind these electric fences, barb wire and razor wire and having to cope with alarm systems and what not more, is just toooooooooo much sometimes.

Sorry to give you it all, but I feel a little better blowing off all my frustrations. By all means. I would love having correspondents all over the world. As long as they write in English. Not because I just want to for the sake of it, but because of my voice system which was made in the U S.
(Julle moet die Afrikaans hoor wat die man praat!
Will send you a piece I always write down phonetically when I have to learn something for the church choir.
(The only way he can read Afrikaans.)

I have a couple of pen friends and I love them to bits.

Doet so voort met die lekker werk op die werf!!!!

Baie warm Suid Afrikaanse groete vir almal.

Jackie.

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Smile a While

How can you live without knowing these things!

    • Many years ago, in Scotland, a new game was invented. It was ruled “Gentlemen Only…Ladies Forbidden”…and thus the word GOLF entered into the English language.

 

    • The first couple to be shown in bed together on prime time TV were Fred and Wilma Flintstone.

 

    • Every day more money is printed for Monopoly than the US Treasury.

 

    • Men can read smaller print than women can; women can hear better.

 

    • Coca-Cola was originally green.

 

    • It is impossible to lick your elbow.

 

    • The percentage of Africa that is wilderness: 28% (now get this…) The percentage of North America that is wilderness: 38%.

 

    • The cost of raising a medium-size dog to the age of eleven: $6,400.

 

    • The first novel ever written on a typewriter: Tom Sawyer.

 

    • Each king in a deck of playing cards represents a great king from history:
      • Spades – King David
      • Hearts – Charlemagne
      • Clubs -Alexander, the Great
      • Diamonds – Julius Caesar

 

    • 111,111,111 x 111,111,111 = 12,345,678,987,654,321

 

    • Q. Most boat owners name their boats. What is the most popular boat name requested?


A.

      Obsession

 

    • Q. If you were to spell out numbers, how far would you have to go until you would find the letter “A”?

A.

      One thousand

 

    • Q. What do bulletproof vests, fire escapes, windshield wipers, and laser printers all have in common?

A.

      All invented by women.

 

    • Q. What is the only food that doesn’t spoil?

A.

      Honey

 

    • Q. Which day are there more collect calls than any other day of the year?

A.

      Father’s Day

 

    • In Shakespeare’s time, mattresses were secured on bed frames by ropes. When you pulled on the ropes the mattress tightened, making the bed firmer to sleep on. Hence the phrase……… “goodnight, sleep tight.”

 

    • It was the accepted practice in Babylon, 4,000 years ago, that for a month after the wedding, the bride’s father would supply his son-in-law with all the mead he could drink. Mead is a honey beer and because their calendar was lunar based, this period was called the honey month … which we know today as the honeymoon.

 

    • In English pubs, ale is ordered by pints and quarts… So in old England, when customers got unruly, the bartender would yell at them “Mind your pints and quarts, and settle down. It’s where we get the phrase “mind your P’s and Q’s”.

 

    • Many years ago in England, pub frequenters had a whistle baked into the rim, or handle, of their ceramic cups. When they needed a refill, they used the whistle to get some service. “Wet your whistle” is the phrase inspired by this practice.

 

    • AND FINALLY ………..

 

    At least 75% of people who read this will try to lick their elbow.

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SportTalk

Cricket

Proteas preparing for Wanderers encounter
Michael Doman

Two weeks ago it looked as though the Test career of Mark Boucher might be over after 20-year-old AB de Villiers was selected as wicketkeeper for South Africa and had a good match with the bat in Durban.

Now Boucher has been recalled to the national squad and the keeper whose Test career may have been ended is WP-Boland’s Thami Tsolekile.

Boucher’s inclusion at the expense of Tsolekile was the only change in the South African squad of 14 announced for the final two tests, after the Proteas’ 196-run victory over England at Newlands on Thursday.

The scoreline in the series is 1-1 with matches at the Wanderers (January 13-17) and Centurion (January 21-25) remaining.

 ‘We want to bring more experience into the squad’  Tsolekile earned a Test debut in Kanpur, India, in November as a result of his excellent form and a dip in Boucher’s levels of play. Boucher’s last Test, his 76th, was in Colombo, Sri Lanka, in August last year.

After performing adequately behind the stumps in the difficult Indian conditions, Tsolekile had an excellent game in the first Test against England in Port Elizabeth despite the home team’s defeat.

However, the selectors dropped the Cape gloveman for the next Test in Durban, moving De Villiers down the batting order from opener to No 7 when Herschelle Gibbs returned.

That was an attempt to improve the batting depth in the team, and De Villiers came to light with a valuable undefeated 52 in the second innings as he and Shaun Pollock got together in the partnership that saved the game for South Africa.

In naming the revised squad on Thursday, selection convener Haroon Lorgat said: “With the series poised at 1-1, we have a real opportunity to win it. We want to bring more experience into the squad.”

As to the starting XI, Lorgat said there were several options, but the change the selectors seem likely to make is to drop batsman Hashim Amla and pick Boucher to keep wicket.

Amla could consider himself unfortunate if he is indeed dropped. After a disappointing one and nought in the Durban Test, he got a rough lbw decision on 25 in the first innings at Newlands and like several others perished senselessly in an untidy lower-order batting performance leading up to the second innings declaration on Wednesday, for 10 runs.

Another option for changing the team would see De Villiers promoted to open the innings again, with Gibbs finally making the drop down a couple of places.

Of Gibbs, who has scores of 15, 35, four and 24 in the series, captain Graeme Smith said on Thursday that he hoped to see the liveliness his opening partner was displaying in the field transferred to his batting soon.

The only injury concern in the South African camp is the fractured bone in Charl Langeveldt’s left hand.

The cocktail of Langeveldt’s swing and the pace and bounce of the Wanderers wicket make him a certain choice for the Johannesburg Test.

He will have intensive treatment for the injury, and faces a fitness test on Wednesday. If he is ruled out a replacement will be called up, although squad member Dale Steyn, who played in the first two tests in the series would probably be included in the starting line-up.

South African squad:
Graeme Smith (captain), Nicky Bojé, Mark Boucher, Hashim Amla, AB de Villiers, Boeta Dippenaar, Herschelle Gibbs, Andrew Hall, Jacques Kallis, Charl Langeveldt, Makhaya Ntini, Shaun Pollock, Jacques Rudolph, Dale Steyn

This article was originally published on page 16 of Cape Argus on January 07, 2005

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The Competition

The winners of the December Competition

The winners of the December competition are:

Wayne Goodall from Perth who won the Biltong Buddy.
Louise Terreblanche from Dallas who won the Barbecue Utensil kit and
George van Staden from Vancouver who won the Blackwood Biltong Cutter.

Congratulations to all of you, your prizes have been shipped and will reach you shortly!The answer to the December competition question was:
An old potato!
This specific one had been taken up to our bedroom by our cat, Miss Muffett. She had a habit of bringing potatoes up to us from the kitchen and depositing them in our bed (as a present?). This potato somehow ended up under the bed where it was discovered by me a long time later.

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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

The prize for the January Competition

The winner for the competition for January 2005 will receive each of the 12 Nice ‘n Spicy spice packets complete with recipes!

Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

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A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During August many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!

Please write to us!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

There are many people in the world who would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

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 in the Benelux

Enough Boerewors to last through the cold winter months!

We have our usual winter stock of Boerewors for those people who fancy a braai in the snow! (or a boeries roll on a cold weekend?)
Boerewors keeps very well for a couple of months provided it is wrapped/packed well and kept frozen at around -20 Celcius. (More than -18C).

The price is € 8.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 7.00 when you come and fetch in Keerbergen
and € 7.50 if we deliver to you. (Benelux only)

We can be contacted by mail at boeries@biltongmakers.be or by telephone at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Our new stock of Potjie Pots will be arriving shortly.

For those who are interested please call us at +32 (16) 53.96.25.

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Previous issues of this Newsletter

You can click on the links below to view some of the previous issues of our newsletter.

December 2003
Jan/Feb 2004
March 2004
April 2004
May 2004
June 2004
July 2004
August 2004
September 2004
October 2004
November 2004
December 2004

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Subscribing and unsubscribing

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!

You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

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