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MrFrankenstein

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About MrFrankenstein

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  • Location
    Willimantic, Connecticut
  • First Name
    Ian
  • Last Name
    x
  • Landed
    April, 2006
  • SA Location
    Joburg
  • Language
    Afrikaans
  1. Ja, I'd second that thing about 'looking for organic' stuff - read labels carefully. If it doesnt say '100% organic' - then it isnt. They're allowed to get away with murder here in terms of false advertising. For heartburn - a quick natural remedy that I used to use back in SA. Cut a couple of inches of a cucumber, cut the skin off, and eat the bare cucumber itself (the flesh, not the skin ). That should kick most heartburn within a minute or two. Again - the 'malox' and other stuff they have here is full of rubbish and basically like a sweet, even though it does work. There's a LOT of chemicals and high fructose corn syrup in almost everything in the US food supply. Not good for you at all - despite the adverts saying it is. If you're curious to see just how dangerous the 'high fructose corn syrup' the US puts in everything, here's a link to a lecture by a Prof of Pediatrics at University of California. Its an eye opener: 'Sugar - the Bitter Truth'
  2. [at]Monique great idea! A very cost-effective way of doing it
  3. re the different languages, ja - this is what I figure. For kids its no big deal to absorb languages, so starting with these three shouldnt be a hassle. (Now if only I knew a Chinese language - I think Mandarin would be verry useful, in the decades to come.)
  4. Hi all Based in Connecticut for now, and dealing with a 2 week old baby girl Even though I'm a regtige rooinek from Durban originally - I figure the best gift I can give my kid is the Afrikaans language, so that she has a piece of Africa inside her head, alongside her English and the *gasp* Russian (from her ma.) Afrikaans is just too picturesque and lekker to not let her have it to use. So I'm gonna be raising her speaking in Afrikaans _and_ English - and I was wondering if anyone has suggestions for helping the process, like decent software programs, and/or good 'baby' books to start her off when the time comes. Kids can soak up languages easily when they're young - so its too good an opportunity to waste - but I'm aware my Afrikaans is a mixture of Army-taal (not good for kids!) and Durban's version of Afrikaans - which isn't quite the beautiful flowing sound one gets from other parts of SA. Any thoughts or suggestions? (please be nice ) Or if anyone in the US has a big box of Afrikaans baby/children's books that they can't use anymore, but would like to see put to a good use, please PM me. Thank you dankie
  5. Written by SA playwright Ian Fraser, now based in the US, the play, 'Dogs of the Blue Gods' is being staged at Brown University, by Trinity Repertory Theatre as part of their summer festival. Link to Brown University Theatre site (http://www.brown.edu/Facilities/Theatre/btprep/dogs.htm ) performances are: July 8, 9, 10, 11, and 31 at 8:00 PM August 1 at 1:00 PM "Trapped in a police training facility, Fang, Ralph, Rover, and Rex search for meaning or just a way out. Fiercely original part sketch comedy, part sit-down tragedy, this is a dog's Godot. When the laughter ends and the music fades, this South African playwrights tale will leave you with new questions to old answers."
  6. on the other hand, if I was fluent in Zulu, I could probably find a job at one or another of the language schools teaching it, as there seem to be Americans who figure its a Lion King-like cool thing to learn Seen 'learn zulu!' advertised in posters in Boston in the past. My gut feel is that to be ahead of the curve for the US AND for what's going on globally, Spanish - and Mandarin are it. It means you can speak the upcoming majority language of the US (I think by around 2040 or so) as well as as the language of China, which is expanding dramatically - as its at least 3 or 4 times bigger, population-wise, than the US.
  7. yaw, I also miss a good plate of ahem 'eel' kingclip re lychees (however they're spelled) - here's a tip - as I've managed to find them on a number of occasions. Check your local 'Asian' supermarkets or small asian stores - the Chinese folks seem to bring them in. I've found them in Asian supermarkets in Connecticut nogal - as well as one time just walking in NY in Chinatown, and spotted a big box of them on sale. Sometimes, they wont have the 'knobbly' bits all over them that we all know and recognize, and they'll appear to be smooth. But they taste exactly the same. The Chinese folks know them, and bring them into the country - so keep an eye out.
  8. [at]chickabee I like those quantities I think the butcher didnt let things sit at all, he just mixed meat, poured spice and packed them... I'm thinking of halving the quantities on your recipe and seeing about getting 10 pounds worth. Any suggestions or tricks - or should I just sommer cut the quantities in half? (At the moment I'm idly thinking about trying to convert my 'almost boerewors' load into droe-wors - even though I know it has pork in it, which is apparently a no-no. Anyone have experience with doing the raw wors->droewors thing? It would be nice to use up the roughly 15 pounds of 'almost wors' and make it 'almost droewors' before I experiment again. Of course it occurs to me that if I have a tame butcher willing to mix things up for me, I can just get a load of sossies without any pork, and have a huge quantity of droewors... Heh, I can see the headline in the local paper: 'Ex SA man explodes from too much sausage!' Biggest problem, I think, is getting the butcher to mix the meat and let it sit with spices ahead of time... An SA buddy of mine down in NY said I should try sell the stuff to the SA Springbok club folks there, I said 'er no, I think there's a boerrie Mafia in place in the region already, as well as Federals laws covering meat transport over state lines.'
  9. crumbled feta and hot curry sounds brilliant - I think I've found a new kind of stuffing Maybe with strips of toast to hold everything together? I feel sorry for the 'locals' sometimes, they have no clue about interesting food. That's seriously the only reason I haven't gone and signed up at a local culinary school (I love making food) - but I SEE the kind of food that US folks seem to be happy with, and I couldn't bring myself to make food that was so k-:censored:
  10. thanks for that recipe I'll definitely give it a go. It looks straightforward. Just to show folks what a nice load of 'almost boerewors' looks like, right after I unpacked it, I had to take a pic http://www.chow.com/uploads/2/1/0/302012_b...90331005925.jpg I have some eating to do before the next attempt - also, maybe I'll try a smaller amount A question for the wors fundi's - how important IS it for the butcher to mix up and set aside all the ingredients+ the spices for a couple of hours, BEFORE doing the sausage making? Will just mixing up everything and the spices and packing it in casings without any pauses, mess the taste up?
  11. for what its worth, I ended up with a load of what I'd call 'almost boerewors' Trouble is - I don't know if its due to the butcher not following the recipe exactly, or maybe adding stuff, or what... I had spices enough for 20 pounds - the butcher delivered 23.5 pounds - so whether that 'extra' diluted the oomph of the spices, I don't know. So although I have an ever-diminishing pile of 'almost-boerries' - for me it wasn't a total wild, party-making success. The taste is there, but its 'faint' - if that makes sense. Maybe I needed to go overboard with the quantities of spices, and erred on the side of caution too much. Being a polite seff effriken - I've sent the local butcher an email saying thanks for doing it, and asking if there's a minimum amount he'd be willing to grind up for me. Coz I'm figuring the next step is to try it again, but increase the spices big time. (Or else buy some 'professional spice mix' or else look around for a little sausage machine and do it myself. ) The things one does for boerwors. *sigh* here's the breakdown of the spices I used for 20 pounds of boerewors. (beef/pork) then (151.5ml or 30.3 tsp) Coriander (1.5 tsp) ground Cloves (1.5 tsp) ground Nutmeg (75.7ml or 15 tsp) fine Salt (3 tsp) freshly ground Black Pepper (3 lb) Bacon (provided the original was 1 lb) (303 ml) Vinegar There's probably something real dumb I missed out on. My gut feel is that I under-estimated the quantities of spices - especially cloves and coriander - although one can smell the coriander clearly when cooking. Its just not exactly the 'boerewors' we all know and lust after...
  12. re weird, I thought so too, at first - then I tried it. It was just a maize drink ('corn') basically, very filling, very tasty. Been hunting for a damn recipe to try make it somehow, but I think its a specific kind of maize crop that it comes from. Its not 'stinky' like the local native beer or anything, its just a very creamy yet sour-ish cold drink (or banana flavored one ) Not to everyone's palate - but there again, I grew up in SA and only tried it coz I trusted the actor who was chugging it. There again, I love Bovril, and yet here in the US, people would think you're trying to poison them if you made them a Bovril and chips sarmie. Also, I miss 'real' Nando's chicken (actually I miss the rotisserie chicken at highpoint in Hillbrow, but that's going back a loooong time) - I've eaten Nando's up in Canada, but its not quite the same. And pies. Mmm, 'normal' pies (cheese n onion, pepper steak, steak n kidney etc) I can't imagine what it must be like to have grown up eating only sweet things like the Americans do, and think that's all there is. I miss wholewheat bread, now I think about it. And real rolls... and.. oy, the list just goes on, hey?
  13. one of the weirdest things I miss, is a genuine 'native' drink - mageu. You know, that fermented liquid stuff that's in every corner cafe, in cartons, either in plain flavor, or banana - and which seems to not be drunk by that many white folk. Well, an actor buddy of mine got me into it. Brilliant stuff that really fills you up. A litre or half liter of one of those was a great drink on hot days. Havent seen that stuff anywhere outside of SA. I guess it might be too 'weird' for most ex-pats. Seen variations on it in some african stores - but like really weird cloves-filled versions, kind of disgusting That said, I do make my own biltong when I get the urge, and use puff pastry to make up sausage rolls now n then. And what's with the bland food here? I spend my life in ethnic restaurants saying 'do you have some extra chilli?' - the US version of 'hot' doesnt come close to what I'm used to, growing up in Durban on Durban curry Nearly all my shopping I do in 'ethnic' stores - polish, russian, turkish, you name it - those are the only places I buy bread and various goodies. Veg and fruit tho is fairly cheap. Also, given the high cancer rates in the US, I don't touch any of the convenience foods if I can help it. I'd rather make things myself from scratch. Something's clearly wrong with the food, given how ahem 'big' and sick people seem to get here.
  14. Got a price! $3.99 a pound. Compared to the cheapest online guys Ive seen - its about $2 cheaper - and no shipping costs on top. I'm sure once I get around to it, I'm probably gonna try make my own - I'm just too lazy to go buy equipment, I figure spend some bux and get it made up, and maybe get the locals hooked on it, and then sit back and watch the boerie infestation spread in Connecticut just in time for summer
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