tag:blogger.com,1999:blog-6766094.comments2009-11-11T15:52:03.864+02:00brianhttp://www.blogger.com/profile/17053420100312475745foodwizard@iafrica.comBlogger474125tag:blogger.com,1999:blog-6766094.post-57086095045405915432009-11-11T15:52:03.864+02:002009-11-11T15:52:03.864+02:00Just testing your powers of memory retention Chris.Not sure whether it was a gremlin or an oompa loompa. Brianbrianhttp://www.blogger.com/profile/17053420100312475745noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-75238695119106153972009-11-11T12:39:18.784+02:002009-11-11T12:39:18.784+02:00Oi Brian - you used this one on the 25th Augustchris taylorhttp://www.blogger.com/profile/09256468775362584473noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-11090384598649503522009-11-08T04:49:27.103+02:002009-11-08T04:49:27.103+02:00Hey Idiot, In #4 you stated the green around the yolk happens in &quot;bad eggs&quot;. NO NO NO ! No matter how good, fresh, ect. an egg is if you over cook a hard boiled egg you&#39;ll get the green around the yolk. Your right it&#39;s from the iron. However, it is not bad. (execpt visualy) It is safe to eat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-70683577211766792152009-11-03T17:34:36.065+02:002009-11-03T17:34:36.065+02:00Rats and ships come to mind !Micen90Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-9982812864871646052009-10-29T22:58:22.529+02:002009-10-29T22:58:22.529+02:00Also mwant to say I love the redesign :)Jeannehttp://www.blogger.com/profile/12325204219395014329noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-34971046902061711712009-10-29T22:57:44.296+02:002009-10-29T22:57:44.296+02:00ROTFLMAO!!!Jeannehttp://www.blogger.com/profile/12325204219395014329noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-27216636026073131052009-10-21T16:06:57.208+02:002009-10-21T16:06:57.208+02:00web4uBrian,<br />Just wanted to thank you for the<br />soup kitchen. I guess we started<br />the TV Chefs thing in the early 80&#39;s<br />to &quot;Teach the Next Generation&quot;, with the Great Chefs Television series (www.greatchefs.com)but I&#39;m not sure<br />it made it down to Capetown. Keep<br />up the good work.<br />John Shoup<br />shoup@greatchefs.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-25923797237216882452009-10-15T13:11:52.191+02:002009-10-15T13:11:52.191+02:00He he he....nice post! I loved this one! Cool....borderline syndromhttp://www.vitabits.de/krankheitsfindernoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-35483381821761741672009-10-15T11:29:22.760+02:002009-10-15T11:29:22.760+02:00Hi...<br />Nice post! I liked reading it!borderline syndromhttp://www.vitabits.de/krankheitsfinder/noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-8863161204925107552009-10-13T11:05:48.259+02:002009-10-13T11:05:48.259+02:00Hi...<br />Nice post. I loved reading this. Good work! Keep it up!diatpillenhttp://www.vitabits.de/abschlackennoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-18992933595985812172009-10-09T09:26:55.837+02:002009-10-09T09:26:55.837+02:00Hi…<br />Thank you so much for sharing such a nice information. This will be very useful to me. I like this site and I will bookmark it for future reference. Good work! Keep it up.diat rezeptehttp://www.vitabits.de/abschlackennoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-53398633618165755142009-09-30T14:01:26.431+02:002009-09-30T14:01:26.431+02:00The Lasting Tribute website has updated its memorial pages to include Keith Floyd.<br /><br />http://www.lastingtribute.co.uk/tribute/floyd/3149562<br /><br />It&#39;s a respectful memorial to him and somewhere to pay tribute to his life and work, entertaining people and cooking good food.<br /><br />EVERY comment is monitored so that nothing offensive or inappropriate is published.Patrickhttp://www.blogger.com/profile/05471447189745563742noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-6673780731024233722009-09-24T12:31:38.920+02:002009-09-24T12:31:38.920+02:00Dear Brian,<br />You wonder about the origins of chakalaka. It started as a quick, cheap and convenient lunch that workers could prepare for themselves.<br />Construction workers would gather around a drum fire (drum with holes made in the side for air). There would be a pot of porridge, stiff enough to be moulded like clay. The unmistakable, mouthwatering aroma comes from the scorched bits around the side of the pot. A handful of these toasted crusts is something we, as children, would fight over. But the real meal is about moulding a piece of stiff porridge into a longish shape and dipping it into the adjacent pot of chakalaka. It was a convenient way of eating a quick lunch on a construction site without the hassle of plates and cutlery. Everyone could simultaneously eat from these two pots, using the moulded porridge to dip into the chakalaka, while sanding around the fire for warmth. The chakalaka did not contain green or red peppers (even today very expensive). Bell peppers have only recently, with modern methods of farming and rapid refrigerated transport become readily available in Gauteng. They were unknown to ordinary, average people in Gauteng when I grew up. Chakalaka was the mouthwatering aroma of frying onions and tomatoes, with maybe some curry powder added. It was never a Mediterranean ratatouille with expensive vegetables and exotic spices. That is a recent development.Another Woman's Childhttp://www.blogger.com/profile/09162847928089880741noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-43455815452843493052009-09-24T11:36:59.388+02:002009-09-24T11:36:59.388+02:00The only thing African about chakalaka as discussed on this page is the name. I laugh at the ingredients which, at the time when chakalaka was being made by its originators (miners and construction workers) were unknown, not available, not affordable even to most white households at the time. I grew up on a mine (to the smell and taste of chakalaka) and was only introduced to expensive, &quot;posh&quot; vegetables like green pepper long after I left school. Other ingredients are pure cape cuisine. No harm in developing a recipe and marketing it, I suppose, but it does make me laugh.Another Woman's Childhttp://www.blogger.com/profile/09162847928089880741noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-39745372539467005832009-09-17T15:06:16.537+02:002009-09-17T15:06:16.537+02:00Hey your post is very informative about soya. I just love the soya sauce.. <br />Nearly every country that uses soy sauce as a staple makes it in a different way. The range is from a thick, black syrup reminiscent of molasses to a golden, clear “white soy sauce.” Thanks<br /><br /><a href="http://www.vitabits.co.uk/slimming/" rel="nofollow">diets</a>Sara Reidhttp://www.blogger.com/profile/18373862159812719999noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-43043753906840256282009-09-13T10:52:31.751+02:002009-09-13T10:52:31.751+02:00Thank you for your blog,your blog have a lot of very important knowledge and <br /><br />information.After i read giving me a good experince of all the articles at your site.I <br /><br />will always visit your site in future and i hope i will have a special experince after <br /><br />reading all your important article in your site/blog.Thanks you very much.From business <br /><br />advertising is a effective way to grow your small business plan for consumer products <br /><br />,industrial supplies &amp; mlm business.<br /><br />http://www.all-business-advertising.com<br />hclim@all-business-advertising.comLim Hwa Chianghttp://www.all-business-advertising.com/noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-62919240326790059742009-09-08T11:39:47.958+02:002009-09-08T11:39:47.958+02:00I am from South Africa and now iving in Derby and wanted to come on to find out the ingredients of Monkey gland sauce and I have to say I am disgusted with your attitude. Everyone has their own tastes but your utter disgust in it is totally uncalled for. It is somewhat of a delicasy where I come from and I think you should get some respect. Thanks for the recipe thoughkayackohttp://www.blogger.com/profile/06756140574220566884noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-39000991888091104202009-09-05T07:16:28.386+02:002009-09-05T07:16:28.386+02:00<a href="http://www.exploitsrus.com/coh.html" rel="nofollow">For City of Heroes Cheats,</a> <a href="http://www.exploitsrus.com/coh/dupes.html" rel="nofollow">City of Heroes Dupes, CoH Influence cheats,</a> <a href="http://www.exploitsrus.com/coh/bots.html" rel="nofollow">City of Heroes Bots,</a> <a href="http://www.exploitsrus.com/coh/guides.html" rel="nofollow">City of Heroes Guides, and Walkthroughs click here</a>harbyherbmanhttp://www.blogger.com/profile/10362803337791597813noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-77557412778883889102009-08-24T11:04:28.141+02:002009-08-24T11:04:28.141+02:00nice postSusihttp://berlin49.denoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-7386028407784910502009-08-24T11:03:08.356+02:002009-08-24T11:03:08.356+02:00I love it... it is hilarious.ottohttp://hauptstadtreisen.comnoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-55255407404761429552009-08-19T19:40:40.429+02:002009-08-19T19:40:40.429+02:00A couple of years ago we holidayed in Italy, and one Saturday morning set off to Panzano to the food market there. Italy is food market heaven, and after filling our bags with locally produced veggies, bread and olives we wandered down a little side street looking for a butcher. <br /><br />At that point I didn&#39;t realize we had entered the domain of Dario Cecchini, the famous singing butcher of Panzano. His little butchery was dominated by a huge table loaded with wine, cooked meat, spreads, bread, all free to anyone wanting to try. Dario was behind the counter, cutting our Bistecca Fiorentina and whistling away. It was only later that I realized this pleasant man was so famous.<br /><br />I still miss the roast pork stalls at these italian markets where you buy pieces of cooked meat and fried polenta. Yummy.Yolandehttp://www.blogger.com/profile/18092550132224227228noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-10671584680028293752009-08-09T12:03:04.571+02:002009-08-09T12:03:04.571+02:00Haggis turns up in English manuscripts from 1420 so sloppy research by Ms Brown, methinks she has a book/telly thing to promote and used this statement as free advetising.<br />Similar dishes are described in ancient Greece, they are from a time when nose to tail eating was a necessity not a foodie fad.<br />Also there&#39;s a chance that Burnsis having a dig and we&#39;ve lost the joke....Highlanders referred to Lowlanders and the English as pudden faced<br /><br />MrHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6766094.post-61653834431624169492009-08-07T14:10:32.793+02:002009-08-07T14:10:32.793+02:00I like it is very informative and creative post, I think it will help many to understand this. Thanks for this valuable post.Check this fine link: <a href="http://www.lastminutehawaii.net/" title="hotels in hawaii" rel="nofollow">hotels in hawaii</a>Aron@hotels in hawaiihttp://www.lastminutehawaii.net/noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-25236580773623392322009-08-07T00:32:05.330+02:002009-08-07T00:32:05.330+02:00Wot no Kimchi?yellerKathttp://www.blogger.com/profile/18279507510143714975noreply@blogger.comtag:blogger.com,1999:blog-6766094.post-89026691155197709362009-08-02T19:38:56.934+02:002009-08-02T19:38:56.934+02:00Love the blog design. I too found you searching &quot;There&#39;s nowt so queer as folk.&quot; Great expression isn&#39;t it?chellereighhttp://chellereigh.wordpress.com/noreply@blogger.com