Wot's for Tea, Ma?

[EA01]

'Biksemad' ...from the leftover pork roast..

[ian16th]

The Telegraph
Finally, the world is recognising that nobody does breakfast better than the British

And South African 5 * hotels still overcook the eggs and under-cook the bacon!

[Capetonian]

That's so true. I don't like eggs 'runny' but sometimes it's like trying to cut through rubber. And the bacon is often greasy.
I tend not to stay in 5* hotels, I prefer small 'boutique' type hotels where you are a name, not a room number. I don't eat from buffets and I always make sure I can have my food freshly cooked, and when I have breakfast I tell them how I like it cooked. Bacon crispy, and eggs not runny. I find that if you ask pleasantly, they will always do it. I usally start by telling them that my middle name is Fussy! In any case now I don't think there will be buffets, so that's one abomination gone.

And hot milk with tea .........sies man!

[EA01]

Tough call Cape. ...I'm not a chef, but I do a lot of cooking...f*%ked if I would know how to make bacon sufficiently crispy but eggs not too runny, but not too rubbery...

Fortunately I like a runny egg, as I like a rare steak...but dried out hard bacon leaves a lot to be desired...

[ian16th]

A BIG problem in SA is that almost all bacon is pre-packaged and cut too thick.

It cooks hard, not crisp.

Since our move down to the coastal backwoods, we haven't found a source of bacon sliced to order.

[EA01]

Ah, yes Ian , cooking 'hard', not 'crisp' back in the 1980's the "Lee Gardens" hotel in HKG did the most wonderful wonderful crispy breakfast bacon...

[Capetonian]

As Ian said, in ZA the bacon is too thick and has a lot of nitrates (nitrites?) in it so you get that white stuff that comes out and then if you are frying it just stews in that and will never crisp up.
I try to buy proper fresh cut bacon from a real butcher, otherwise grilling it or braaing it so the liquid runs off usually produces a good result.

[G-CPTN]

Ah, yes, back in the 1980's the "Lee Gardens" hotel in HKG did the most wonderful wonderful crispy breakfast bacon...

I stayed at the Lee Gardens (it was the company hotel) a couple of times - they treated me as a VIP - as I was from 'head office' in Denmark - at least the bookings were made through Maersk so they didn't know who I might be (though they did have my name for the embossed stationary in the penthouse suite).

Air-conditioned stretched white Rolls Royce collected me from the airport and the manager met me on arrival.

[ian16th]

A Plug!

Handy for Jan Smuts/Joburg Intl/ORTambo

This was where I used to have bacon sliced to order.

I miss it

[Capetonian]

If it helps anyone, there's a German delikatessen in Table View, in a service road between Blaauwberg Road and Athens Road. Bratwurst, Schwarzwaldschinken, Landjäger, bacon, speck. A lot of yummy stuff, and my Standard Bank card takes a hammering every time I go there.

[ian16th]

If it helps anyone, there's a German delikatessen in Table View, in a service road between Blaauwberg Road and Athens Road. Bratwurst, Schwarzwaldschinken, Landjäger, bacon, speck. A lot of yummy stuff, and my Standard Bank card takes a hammering every time I go there.

Not a lot of use to me! But thanks.

What we have found here among the banana's and sugar cane, are the best English style pork sausages in SA.

Henry's Butchers, Manaba.

We were introduced to them at the 1st SAAFA braai we attended.

[G-CPTN]

banana's

Bananas what?

[Magnus]

Cape, in Sri Lanka (you know, home of Ceylon TEA!), we were always served hot milk with tea, On asking, we were told that the milk hadn't been pasteurised and so it was boiled for elfin safety reasons. MrsP's problem, really, as I take my tea as it comes from the pot.

[Magnus]

Back to basics this week. Sossingers tonight, then cottage pie tomorrow as granddottir (whom we will be babysitting) likes her mince'n'tatties. Yesterday's guinea fowl supremes are but a distant memory.

[EA01]

Dinner from the (Scenic Rim) 'Farm Box' tonight-

Avocado 'Cocktail', followed by roasted diced pumpkin & fresh (Very fresh!) Moira farming Broccoli, all scattered with freshly chopped chives 'The Butcher & Co.' Smoked Pork & Maple' sausages, a rasher of Butcher & Co. bacon.

All pork products coming from the Neuendorf Piggery at Kalbar, about an hour & a half from here...as do most all of the veggies

[Magnus]

Prawn linguini tonight; MrsP's choice. Bottle of Gavi may feature. Tomorrow will be slow pot-roast beef brisket. A Cotes-du-Rhone is lined up.

[ian16th]

Prawn linguini tonight; MrsP's choice. Bottle of Gavi may feature. Tomorrow will be slow pot-roast beef brisket. A Cotes-du-Rhone is lined up.

Used to sup rather a lot of that, when serving at Base Aérienne 115 Orange-Caritat.

Happy Daze.

[Mrs Ex-Ascot]

Today we enjoyed rigatoni and asparagus au gratin for lunch. Tomorrow it maybe squirrel au gratin seeing as Ex-Ascot has already killed one squirrel and is at the moment shooting at another.

[G-CPTN]

Will the squirrel(s) be served aux noix ou sans noix??

[Magnus]

Prawn linguini tonight; MrsP's choice. Bottle of Gavi may feature. Tomorrow will be slow pot-roast beef brisket. A Cotes-du-Rhone is lined up.

Used to sup rather a lot of that, when serving at Base Aérienne 115 Orange-Caritat.

Happy Daze.

Just fancied a change. SWMBO generally prefers white wines, but I've been sneaking the odd bottle of Pinotage, Carmenere, and assorted Italian reds. I'll report back.