We know someone who knows someone etc, and we've gone halves inna straight-
from-the-farm cow. The beast arrived last night - our friend called us to
come and get our half, and by the time we got out there, packed the car,
got home, made Neighbourhood Watch suspicious, divvied it up and packed the
chest freezer, it was nearly 1am. So very tired today but oh so worth it
:P

Now my head is spinning planning all the things I'm going to do with it. I
keep amusing sheol by occasionally out-of-nowhere muttering "Must get some
salt from that wholesale place," or "I'm gonna need a bigger pot..." No
offal, sadly, as the guy who killed it got that as part of his payment for
killing it. But plenty of marrow in the various bones, and the odd bit of
tendon for my pho Mince and sausages still to come.

It's only been hung for about 10 days - we're still learning how these
transactions work, and next time we'll see if we can negotiate a few
weeks' hanging. We're totally prepared to pay the extra cost. In the
meantime I intend to experiment with that salt-the-steak concept that's
been discussed here, using an identical unsalted bit as a control.

What would you do with half a cow?

K

Amarantha wrote:
> We know someone who knows someone etc, and we've gone halves inna straight-
> from-the-farm cow. The beast arrived last night - our friend called us to
> come and get our half, and by the time we got out there, packed the car,
> got home, made Neighbourhood Watch suspicious, divvied it up and packed the
> chest freezer, it was nearly 1am. So very tired today but oh so worth it
> :P
>
> Now my head is spinning planning all the things I'm going to do with it. I
> keep amusing sheol by occasionally out-of-nowhere muttering "Must get some
> salt from that wholesale place," or "I'm gonna need a bigger pot..." No
> offal, sadly, as the guy who killed it got that as part of his payment for
> killing it. But plenty of marrow in the various bones, and the odd bit of
> tendon for my pho Mince and sausages still to come.
>
> It's only been hung for about 10 days - we're still learning how these
> transactions work, and next time we'll see if we can negotiate a few
> weeks' hanging. We're totally prepared to pay the extra cost. In the
> meantime I intend to experiment with that salt-the-steak concept that's
> been discussed here, using an identical unsalted bit as a control.
>
> What would you do with half a cow?
>
> K

Eat it. I imagine it would take a while.


--

Sarah Gray

Amarantha > wrote in
. 245.131:


>
> What would you do with half a cow?
>
> K



The front half or the back half?


:-)


But either half, I'd prop it up so that it wouldn't keep falling over ;-P

Sqwertz wrote:
> On 25 Oct 2007 06:04:09 GMT, Amarantha wrote:
>
>
>>What would you do with half a cow?
>
>
> Teach it to fetch.


Teach it to fetch her other half.
--Lia

Sqwertz wrote:
> On 25 Oct 2007 06:04:09 GMT, Amarantha wrote:
>
>> What would you do with half a cow?
>
> Teach it to fetch.

<lol>

If I had half a cow I have a sneaking suspicion that a lot of it would
end up as biltong

http://en.wikipedia.org/wiki/Biltong
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote:
> Sqwertz wrote:
>> On 25 Oct 2007 06:04:09 GMT, Amarantha wrote:
>>
>>> What would you do with half a cow?
>>
>> Teach it to fetch.
>
> <lol>
>
> If I had half a cow I have a sneaking suspicion that a lot of it would
> end up as biltong
>
> http://en.wikipedia.org/wiki/Biltong

I have a dehydrator. Do you have any favourite recipes?

It's so easy to make jokes about half a cow, but seriously, is there any
reason why the meat can't just be kept in the freezer and taken out when
needed? If you have the freezer space, that's got to be better than
dehydrating or preserving with any other method.


--Lia

"Julia Altshuler" > wrote in message
. ..
> It's so easy to make jokes about half a cow, but seriously, is there any
> reason why the meat can't just be kept in the freezer and taken out when
> needed? If you have the freezer space, that's got to be better than
> dehydrating or preserving with any other method.
>
>
> --Lia
>
I buy a side of beef at a time and that's all I do.
Hoges in WA

"Amarantha" > wrote in message
. 245.131...
> What would you do with half a cow?
>
> K

I'd put it in the freezer and take out packages of meat as I needed them for
dinner. Half a cow would last hubby and me a good year.

Ms P

Ophelia wrote:
> ChattyCathy wrote:
>> Sqwertz wrote:
>>> On 25 Oct 2007 06:04:09 GMT, Amarantha wrote:
>>>
>>>> What would you do with half a cow?
>>> Teach it to fetch.
>> <lol>
>>
>> If I had half a cow I have a sneaking suspicion that a lot of it would
>> end up as biltong
>>
>> http://en.wikipedia.org/wiki/Biltong
>
> I have a dehydrator. Do you have any favourite recipes?
>
>
This one is a starting point:

(got it from: http://funkymunky.co.za/meat.html)


Biltong (Savoury Dried Meat)

12.5 kg venison, beef or ostrich meat (fillet, rump or sirloin)
560 g fine salt
125 ml brown sugar
25 ml bicarbonate of soda
10 ml saltpetre (optional)
12.5 ml milled pepper
125 ml coarsely ground coriander
250 ml brown vinegar
2.5 litres warm water

Cut the meat along the natural dividing lines of the muscles, down the
length of the whole leg or a portion of it. Cut the pieces into strips
5-7 cm thick, with some fat on each strip.
Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and
coriander together and rub the mixture into the strips of meat.. Layer
the meat in a cool place for about 1 to 2 days, depending on how thick
the meat is and how salty you want it to be.
Mix the vinegar and water and dip the biltong into it. Pat the pieces of
meat dry and hang them up on S-shaped hooks - or use pieces of string -
about 5 cm apart so that air can circulate freely in a cool dry place.
Leave for 2 to 3 weeks until the biltong is dry.

Of course all the various butcheries have their "secret recipes" which
they won't share LOL!

BTW, that site I quoted has a lot of other great traditional South
African recipes on it - when you have time, take a look-see. Enjoy!
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Julia Altshuler wrote:
> It's so easy to make jokes about half a cow, but seriously, is there any
> reason why the meat can't just be kept in the freezer and taken out when
> needed? If you have the freezer space, that's got to be better than
> dehydrating or preserving with any other method.

Gawd, I haven't been able to afford buying half a cow in 25 years...
sigh. And yes, it does freeze just fine. But I absolutely "adore"
biltong, and we used to make our own way back then. Haven't made it
myself in years - the butcheries here all carry it, and they make it
well. But it's an "acquired taste", IMHO. Not too many
Americans/Europeans I have come into contact with here in RSA seem to
like it.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"ChattyCathy" > wrote

> Gawd, I haven't been able to afford buying half a cow in 25 years... sigh.
> And yes, it does freeze just fine. But I absolutely "adore" biltong, and
> we used to make our own way back then. Haven't made it myself in years -
> the butcheries here all carry it, and they make it well. But it's an
> "acquired taste", IMHO. Not too many Americans/Europeans I have come into
> contact with here in RSA seem to like it.

I had the idea it was like beef jerky? Similar?

nancy

ChattyCathy wrote:
> (got it from: http://funkymunky.co.za/meat.html)
>
>
> Biltong (Savoury Dried Meat)
>
> 12.5 kg venison, beef or ostrich meat (fillet, rump or sirloin)
> 560 g fine salt
> 125 ml brown sugar
> 25 ml bicarbonate of soda
> 10 ml saltpetre (optional)
> 12.5 ml milled pepper
> 125 ml coarsely ground coriander
> 250 ml brown vinegar
> 2.5 litres warm water
>
> Cut the meat along the natural dividing lines of the muscles, down the
> length of the whole leg or a portion of it. Cut the pieces into strips
> 5-7 cm thick, with some fat on each strip.
> Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and
> coriander together and rub the mixture into the strips of meat.. Layer
> the meat in a cool place for about 1 to 2 days, depending on how thick
> the meat is and how salty you want it to be.
> Mix the vinegar and water and dip the biltong into it. Pat the pieces
> of meat dry and hang them up on S-shaped hooks - or use pieces of
> string - about 5 cm apart so that air can circulate freely in a cool
> dry place. Leave for 2 to 3 weeks until the biltong is dry.
>
> Of course all the various butcheries have their "secret recipes" which
> they won't share LOL!
>
> BTW, that site I quoted has a lot of other great traditional South
> African recipes on it - when you have time, take a look-see. Enjoy!

All saved thank you Cathy)

Nancy Young wrote:
> "ChattyCathy" > wrote
>
>> Gawd, I haven't been able to afford buying half a cow in 25 years... sigh.
>> And yes, it does freeze just fine. But I absolutely "adore" biltong, and
>> we used to make our own way back then. Haven't made it myself in years -
>> the butcheries here all carry it, and they make it well. But it's an
>> "acquired taste", IMHO. Not too many Americans/Europeans I have come into
>> contact with here in RSA seem to like it.
>
> I had the idea it was like beef jerky? Similar?

Yes, similar, but a little more "spicy" maybe? A lot of biltong made
here has plenty of chili-type stuff on it too.
I just like it with lots of salt, ground coriander, black pepper. It's
not for anyone who has to watch their salt intake, lemme tell ya
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy > wrote in news:j60Ui.2291$Vg.1044
@fe115.usenetserver.com:

> Sqwertz wrote:
>> On 25 Oct 2007 06:04:09 GMT, Amarantha wrote:
>>
>>> What would you do with half a cow?
>>
>> Teach it to fetch.
>
> <lol>
>
> If I had half a cow I have a sneaking suspicion that a lot of it would
> end up as biltong
>
> http://en.wikipedia.org/wiki/Biltong



Mmmmmmmmmmmmmmm, Peter likes Cathy ;-)


Peter also likes Kudu, buff, and ostrich biltong.

PeterLucas wrote:
>
>
> Peter also likes Kudu, buff, and ostrich biltong.

Good man!


--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy > wrote in
news
> Julia Altshuler wrote:
>> It's so easy to make jokes about half a cow, but seriously, is there
>> any reason why the meat can't just be kept in the freezer and taken
>> out when needed? If you have the freezer space, that's got to be
>> better than dehydrating or preserving with any other method.
>
> Gawd, I haven't been able to afford buying half a cow in 25 years...
> sigh. And yes, it does freeze just fine. But I absolutely "adore"
> biltong, and we used to make our own way back then. Haven't made it
> myself in years - the butcheries here all carry it, and they make it
> well. But it's an "acquired taste", IMHO. Not too many
> Americans/Europeans I have come into contact with here in RSA seem to
> like it.



Just goes to show they don't have any taste!!


I have a great SA butcher close by that I've been going to for about 12
years. Used to be the only place in Brisbane where you could get
boerewors...... now you can buy it (and it's pretty good too) in just about
any major supermarket.

BTW, we had boerewors for dinner last night :-)


I need to find somewhere that sells the BBQ thingy that holds the
boerewors.

Name??

"Nancy Young" > wrote in
:

>
> "ChattyCathy" > wrote
>
>> Gawd, I haven't been able to afford buying half a cow in 25 years...
>> sigh. And yes, it does freeze just fine. But I absolutely "adore"
>> biltong, and we used to make our own way back then. Haven't made it
>> myself in years - the butcheries here all carry it, and they make it
>> well. But it's an "acquired taste", IMHO. Not too many
>> Americans/Europeans I have come into contact with here in RSA seem to
>> like it.
>
> I had the idea it was like beef jerky? Similar?
>


Same same.

Biltong has been around for 400+ years.

Americans took it and called it 'jerky'.


One has to wonder why.

ChattyCathy > wrote in news:gv2Ui.2286$Mg.29
@fe091.usenetserver.com:

> PeterLucas wrote:
>>
>>
>> Peter also likes Kudu, buff, and ostrich biltong.
>
> Good man!
>
>


Staple diet for some long patrols :-)

PeterLucas wrote:
>
>
> I have a great SA butcher close by that I've been going to for about 12
> years. Used to be the only place in Brisbane where you could get
> boerewors...... now you can buy it (and it's pretty good too) in just about
> any major supermarket.
>
> BTW, we had boerewors for dinner last night :-)

You're welcome here anytime!
>
>
> I need to find somewhere that sells the BBQ thingy that holds the
> boerewors.
>
> Name??
>
We just braai (BBQ/grill) ours over the charcoal on the usual "grid" Oh,
wait a bit. Think I know what you mean... called a 'hand griller' here
<lol - no rude remarks> Ask you butcher, he might know where you can get
one in Oz...

Something like this??

http://tinyurl.com/287uqw

or (if you need the whole link)

http://www.makro.co.za/ProductDetail.aspx?cat=6920&prod=18457&SKU=0000000 00000042831|EA

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Sqwertz said...

> Uh, I'm half cow and I resent that!
>
> -sw


And you ended up a complete asshole. Fun math!

Andy

"PeterLucas" > wrote in message
.25...
> "Nancy Young" > wrote in
> :
>
>>
>> "ChattyCathy" > wrote
>>
>>> Gawd, I haven't been able to afford buying half a cow in 25 years...
>>> sigh. And yes, it does freeze just fine. But I absolutely "adore"
>>> biltong, and we used to make our own way back then. Haven't made it
>>> myself in years - the butcheries here all carry it, and they make it
>>> well. But it's an "acquired taste", IMHO. Not too many
>>> Americans/Europeans I have come into contact with here in RSA seem to
>>> like it.
>>
>> I had the idea it was like beef jerky? Similar?
>>
>
>
> Same same.
>
> Biltong has been around for 400+ years.
>
> Americans took it and called it 'jerky'.
>
>
> One has to wonder why.
>

Americans did not take Biltong and call it jerky. Native Americans made
dried meat too. Most cultures made dried meat. It is one way meat was
preserved before refrigeration was invented.

Ms P

kilikini wrote:

> Ms P wrote:
> > "Amarantha" > wrote in message
> > . 245.131...
> >> What would you do with half a cow?
> >>
> >> K
> >
> > I'd put it in the freezer and take out packages of meat as I needed
> > them for dinner. Half a cow would last hubby and me a good year.
> >
> > Ms P
>
> The most difficult part is cutting it up! (If it isn't already.)
>


Near where I grew up we had a "meat locker", these were/are common in the US
Midwest. You can take your cow or deer or whatever and have them do the
work, and they'll store it for you too, a half cow is $2.05 per pound:

http://www.reasonsprairiepride.com/

You can get a pork there, too:

"QUALITY PORK

Raised locally

Farm fresh

Available in quarters, halves, or whole.

All quarters come in cuts of ham/ham slices,
pork chops, bacon, sausage, ground pork, and pork roasts.

$75 per quarter, average weight around 30/lbs.

Wrapped and frozen, ready for your freezer."

And they carry buffalo, elk, ostrich...anyone for ostrich bologna @
$9.95/lb...!!!???


And DEER processing info:

*(NOTE: WE RESERVE THE RIGHT TO REFUSE ANY DEER OR TRIM THAT IS NOT PROPERLY
CARED FOR. PLEASE DO NOT BRING DEER MEAT IN GARBAGE BAGS. WE WILL CALL YOU!!
AFTER THE FIRST NOTIFICATION WE WILL ALLOW YOU TWO WEEKS TO PICK UP YOUR
ORDER. IF YOU ARE NOT ABLE TO, THERE WILL BE A FEE OF $10.00 PER WEEK FOR
STORAGE.)

Click Here For Illinois Department Natural Resources Chronic Wasting Disease
(CWD)
Frequently Asked Questions

Click Here For Reasons Prairie Pride Meats Contract for Deer Meat Processing

DEER PROCESSING*

Cut, Wrapped, Frozen, Skinned, or Unskinned $69.00 (.25/lb. over 100#
carcass)
Cut, Wrapped, Frozen, or Cape Mount $94.00 (.25/lb. over 100# carcass)
Caping $25.00 No Antlers Cut
Grinding

(Slicing jerky meat - .50/lb.)
(PLAIN .50/lb.)(SUET .60/lb.)
(BEEF, PORK 2.69/lb.)
Curing And Smoking Must Be Boneless $1.49/lb

Processed Items
(Prices based on finished weight including 30% added pork)
NOTE: ALL DEER CUTS WILL BE BONELESS

Tomato Basil Parmesan Brats

Hot Dogs

Bratwurst, Available Reg or Hot
$2.59 per lb.

$4.89 Appr. 2 lb. pkgs

$1.89 Appr. 2 lb. pkgs

Green Onion Brats $1.99 Appr. 2 lb. pkgs.
Mushroom/Swiss Brat

Breakfast Sausage, Available Reg or Hot
$2.59 Appr. 2 lb. pkgs.

$1.69 Appr. 1 lb. pkgs.

Italian Sausage, Available Reg or Hot $1.89 Appr. 1 lb. pkgs.
Potato Sausage $2.19 Appr. 2 lb. pkgs
Summer Sausage $2.25 Appr. 3 lb. rolls
Cheese Summer Sausage $2.75 Appr. 3 lb. rolls
Jalapeno Summer Reg $2.35 Appr. 3 lb. rolls
Jalapeno w/ Cheese Summer $2.85 Appr. 3 lb. rolls
Ring Bologna, Available Reg or Hot $2.79 Appr. 1 lb. pkgs.
Polish Sausage
$2.69 Appr. 2 lb. pkgs.
Smoked Cheddar Brat $2.99 Appr. 2 lb. pkgs.
Cotto Salami $2.79 Appr. 2 lb. pkgs
Snack Sticks, Reg, Cajun and Teriyaki $3.99
Jerky ( Reg or Chopped and Formed) $11.99
Pastrami (sliced) $2.99
Dried Venison (sliced) $2.69
Curing and Smoking Boneless Hams, Shoulders, Loins, etc $1.59

*Down Payment of $50.00 per deer is required when dropping your deer off.
All license numbers must be given to us when we receive both deer and trim.

Plant Processing Guidlines:

All deer carcasses and boneless meat will be visually inspected by plant
personnel before accepting it. We reserve the right to refuse any deer
carcass or deer trim.

All deer cuts offered will be boneless. (Chops, steaks, roasts, etc.) During
processing the backbone will not be exposed by us in order to contain any
possible contamination.

Any carcass that has damaged backbone or head and neck damage will be
trimmed liberally to try to remove possible contamination from the brain or
spinal cord (CWD is found in the head, backbone, and lymph nodes).

No antlers will be removed by plant personnel nor will we accept any deer
that have had the skull plate removed thus exposing the brain. The whole
head must be removed with antlers intact before the carcass can enter the
plant.

Only whole deer carcasses or completely boneless deer can be accepted for
processing. No deer that has been quartered or sectioned with the bone in it
will be accepted. (This will sustain backbone integrity and spinal cord
containment).

All DNR tags must be attached to whole deer carcasses and accompany boneless
deer meat brought in for sausage. We cannot accept deer carcasses or meat
without tags.

Deer must be brought in to be processed during working hours only. No deer
will be dropped off and called in the next day.


Plant Recommendations for Safe Handling of Deer:

Wear rubber gloves when field dressing or processing your deer.
Bone out the meat. Do not use a saw to enter the backbone.
Trim liberally around head, neck, and backbone if damaged.
Minimize handling of head, brain, and spinal tissue.
Wash hands and equipment thoroughly after processing.
Rinse or soak equipment in 50/50 solution of bleach (strong) and water.
Avoid consuming brain, spinal cord, eyes, spleen, tonsils, lymph nodes..."

</>

ChattyCathy > wrote in
:

> PeterLucas wrote:
>>
>>
>> I have a great SA butcher close by that I've been going to for about
>> 12 years. Used to be the only place in Brisbane where you could get
>> boerewors...... now you can buy it (and it's pretty good too) in just
>> about any major supermarket.
>>
>> BTW, we had boerewors for dinner last night :-)
>
> You're welcome here anytime!



You're a bit too close to 'Rhodesia' for my liking ;-)



>>
>>
>> I need to find somewhere that sells the BBQ thingy that holds the
>> boerewors.
>>
>> Name??
>>
> We just braai (BBQ/grill) ours over the charcoal on the usual "grid"
> Oh, wait a bit. Think I know what you mean... called a 'hand griller'
> here <lol - no rude remarks> Ask you butcher, he might know where you
> can get one in Oz...
>
> Something like this??
>
> http://tinyurl.com/287uqw
>


That's the puppy!!

And *only* R99 !!


99.00 ZAR = 16.6415 AUD


South Africa Rand Australia Dollars
1 ZAR = 0.168096 AUD 1 AUD = 5.94897 ZAR

ChattyCathy > wrote in news:j60Ui.2291$Vg.1044
@fe115.usenetserver.com:


>> On 25 Oct 2007 06:04:09 GMT, Amarantha wrote:
>>
>>> What would you do with half a cow?
>>

>
> If I had half a cow I have a sneaking suspicion that a lot of it would
> end up as biltong
>


Ooo, hadn't thought of that

*adds to list*

K

"kilikini" > wrote in news:4720e360$0$4964
:

> Ms P wrote:
>> "Amarantha" > wrote in message
>> . 245.131...
>>> What would you do with half a cow?
>>>
>>> K
>>
>> I'd put it in the freezer and take out packages of meat as I needed
>> them for dinner. Half a cow would last hubby and me a good year.
>>
>> Ms P
>
> The most difficult part is cutting it up! (If it isn't already.)
>
> kili
>


It mostly is Some of the bigger bones will need hacksawing to (a) get
at the marrow and (b) fit in the pot. But the rest is all cut into roasts,
steaks, chunks etc.

K

PeterLucas wrote:
> ChattyCathy > wrote in
>> Something like this??
>>
>> http://tinyurl.com/287uqw
>
> That's the puppy!!

Thought it might be
>
> And *only* R99 !!
>
> 99.00 ZAR = 16.6415 AUD
>
> South Africa Rand Australia Dollars
> 1 ZAR = 0.168096 AUD 1 AUD = 5.94897 ZAR
> >
Is that a good price in Oz? I thought it was a bit pricey. Have never
owned one myself.
Mind you, prolly does make the 'wors easier to turn... We always cook
ours in one long piece that we sorta "spiral" - not sure if that's the
right word... "coil", maybe? (help me out here) on the braai. Keeps it
much "juicier". When it's done, cut 'wors to required length, slap it on
a bread roll and add chili sauce - yum.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

PeterLucas wrote:
> ChattyCathy > wrote in
>> Something like this??
>>
>> http://tinyurl.com/287uqw
>
> That's the puppy!!

Thought it might be
>
> And *only* R99 !!
>
> 99.00 ZAR = 16.6415 AUD
>
> South Africa Rand Australia Dollars
> 1 ZAR = 0.168096 AUD 1 AUD = 5.94897 ZAR
> >
Is that a good price in Oz? I thought it was a bit pricey. Have never
owned one myself.
Mind you, prolly does make the 'wors easier to turn... We always cook
ours in one long piece that we sorta "spiral" - not sure if that's the
right word... "coil", maybe? (help me out here) on the braai. Keeps it
much "juicier". When it's done, cut 'wors to required length, slap it on
a bread roll and add chili sauce - yum.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy > wrote in news:fmlUi.809$gg.361
@fe085.usenetserver.com:

> PeterLucas wrote:
>> ChattyCathy > wrote in
>>> Something like this??
>>>
>>> http://tinyurl.com/287uqw
>>
>> That's the puppy!!
>
> Thought it might be
>>
>> And *only* R99 !!
>>
>> 99.00 ZAR = 16.6415 AUD
>>
>> South Africa Rand Australia Dollars
>> 1 ZAR = 0.168096 AUD 1 AUD = 5.94897 ZAR
>> >
> Is that a good price in Oz? I thought it was a bit pricey. Have never
> owned one myself.


That's a damn good price....... if I was over there. The postage back
here might make it a dud deal :-)



> Mind you, prolly does make the 'wors easier to turn... We always cook
> ours in one long piece that we sorta "spiral" - not sure if that's the
> right word... "coil", maybe? (help me out here) on the braai.


Just as I do now.

Been trying a few different methods. Straight 'braai', in a frypan, in a
frypan with baking paper, same same but with a lid, and the last lot was
a 'coil' under the griller.

The taste is always there, but I want the *juicy* as well :-)


Under the griller has been the juiciest so far.


>Keeps it
> much "juicier". When it's done, cut 'wors to required length, slap it
on
> a bread roll and add chili sauce - yum.


LOL!! Always found that cutting the coils and trying to put on a bun was
a pain in the bum........ so now we just use it as our meat dish, and
serve with veges, or salad.

I have had a few for BBQ's, but as soon as I cut it up (in small serves
mind you!!) the whole bloody lot disappears!! And no other bugger ever
has it at *their* BBQ :-/

So now when I buy it, it's just for us.

PeterLucas wrote:

<some snipping - talking about boerewors)
>
>
> LOL!! Always found that cutting the coils and trying to put on a bun was
> a pain in the bum........ so now we just use it as our meat dish, and
> serve with veges, or salad.

That works too
>
> I have had a few for BBQ's, but as soon as I cut it up (in small serves
> mind you!!) the whole bloody lot disappears!! And no other bugger ever
> has it at *their* BBQ :-/
>
> So now when I buy it, it's just for us.
>
Is it expensive to buy in Oz? We pay roughly ZAR25 per kilo (depends
where we buy it); think that's about AUD4.20 per kilo. That's slightly
more than we pay for chicken. (and, no it doesn't taste like chicken)
Still very popular here. Can't let a braai/BBQ go by without it
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy > wrote in
:

> PeterLucas wrote:
>
> <some snipping - talking about boerewors)
>>
>>
>> LOL!! Always found that cutting the coils and trying to put on a bun
>> was a pain in the bum........ so now we just use it as our meat dish,
>> and serve with veges, or salad.
>
> That works too
>>
>> I have had a few for BBQ's, but as soon as I cut it up (in small
>> serves mind you!!) the whole bloody lot disappears!! And no other
>> bugger ever has it at *their* BBQ :-/
>>
>> So now when I buy it, it's just for us.
>>
> Is it expensive to buy in Oz? We pay roughly ZAR25 per kilo (depends
> where we buy it); think that's about AUD4.20 per kilo.



Yep, $4.20kg......... ya lucky bugger!!


> That's slightly
> more than we pay for chicken. (and, no it doesn't taste like chicken)


If anyone hasn't tried it, it's a must try!!

Just don't overcook it. It has to be juicy!!


> Still very popular here. Can't let a braai/BBQ go by without it


:-)

http://www.thesouthafricanshop.com.au/

$11.99kg online.


It's about $8.99kg in the supermarkets.


Here's a good blog from a couple of ex-pats.

http://auscaplens.blogspot.com/2007_06_01_archive.html

Janet Baraclough wrote:
> The message >
> from PeterLucas > contains these words:
>
>> ChattyCathy > wrote in
>> :
>
>>> PeterLucas wrote:
>>>
>>> <some snipping - talking about boerewors)
>
>> If anyone hasn't tried it, it's a must try!!
>
> I love it; my son's local butcher in Aberdeen (Scotland) makes it for
> the large SA population who work there. Last time we were up there, one
> of the SA housemates was cooking boerewors in the back garden (in his
> cast iron dutch oven, imported from home) as part of a braai feast. We
> also had that maize porridge eaten with the fingers, whose name I've
> forgotten.

That would be called "pap".

> Picture us all out of doors in the grey sub-zero cold of an Aberdeen
> December, African music belting out, dancing to ward off frostbite.

LOL! Typical South Africans - they will braai in the snow, sleet, wind
or rain if they have to

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Did you get the udders?

I hear they are uddery fantastic stir fried with some truffles

On Thu, 25 Oct 2007 08:36:45 -0400, Julia Altshuler
> wrote:

>Sqwertz wrote:
>> On 25 Oct 2007 06:04:09 GMT, Amarantha wrote:
>>
>>
>>>What would you do with half a cow?
>>
>>
>> Teach it to fetch.
>
>
>Teach it to fetch her other half.
>--Lia