Corporation - Description - 2013-01-21 08:08:18 - Live Ticker

2013-01-21

Description

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-Traditional Boerewors 
-# 1 kg beef. 
-# 1 kg mutton. 
-# 1 kg veal or lean pork. 
-(maybe easier to just use 2kg pork, 1kg beef) 
-# 500 gr spek (firm pork fat from under the skin). 
-# 25 ml salt. 
-# 5 ml ground black pepper. 
-# 15 ml corriander, singed and ground 
-# 1 ml ground cloves. 
-# 2 ml nutmeg powder. 
-# 125 ml brown vinegar. 
-# 25 ml brandy (optional). 
-# 25 ml masala (optional). 
-# 200 gr wide sausage casings. 
- 
-# Cube all meat and spek. 
-# Mix together thoroughly and mince coarsely. 
-# Place meat in large bowl. 
-# Add all dry spices, vinegar and brandy (if used). 
-# Mix together lightly with a two pronged fork. 
-# Place in fridge for +/- 2 hours to blend flavours. 
-# Soak casings in water during this period. 
-# Fit casings to sausage maker and fill with mixture.+Traditional Boerewors<br># 1 kg beef.<br># 1 kg mutton.<br># 1 kg veal or lean pork.<br>(maybe easier to just use 2kg pork, 1kg beef)<br># 500 gr spek (firm pork fat from under the skin).<br># 25 ml salt.<br># 5 ml ground black pepper.<br># 15 ml corriander, singed and ground<br># 1 ml ground cloves.<br># 2 ml nutmeg powder.<br># 125 ml brown vinegar.<br># 25 ml brandy (optional).<br># 25 ml masala (optional).<br># 200 gr wide sausage casings.<br><br># Cube all meat and spek.<br># Mix together thoroughly and mince coarsely.<br># Place meat in large bowl.<br># Add all dry spices, vinegar and brandy (if used).<br># Mix together lightly with a two pronged fork.<br># Place in fridge for +/- 2 hours to blend flavours.<br># Soak casings in water during this period.<br># Fit casings to sausage maker and fill with mixture.<br># Do not over- or under fill<br><br>Recruitin, sorta:
-# Do not over- or under fill 
- 
-Recruitin, sorta: 

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Resources 2013-01-21 08:08:18 Corporation Description
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