tag:blogger.com,1999:blog-17574976999019590682024-02-06T21:46:11.139-08:00The Too Fat ChefAnonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1757497699901959068.post-39375124447465204492016-02-07T09:09:00.001-08:002016-02-07T09:09:17.651-08:00Open letter to Mr John Key<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Open letter to Mr John Key<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Dear Sir<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">I want to thank you for the
8 best years of my life. New Zealand is a wonderful, beautiful country with the
most amazing people. It was like losing the will to live when we had to leave
on the 29th of December 2015. <o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">In 2007 we really thought
moving to New Zealand was the right thing after I was rejected by my own
country for being white male and in a senior job. Yes it sounds harsh even
unbelievable, but I was retrenched to make way for a person of colour as the
company I worked for did not have enough B. E. E. (Black Economic Empowerment)
points and therefore risked loosing their government contract. <o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Furthermore feel free to
research South African employment ads of the time and you will notice almost
all ads had the words “Affirmative Action” or “Black Economic Empowerment” in
them, meaning, “if you are white, don't even bother applying”. Whilst looking
into these facts also please look into the genuine facts and figures regarding
the near genocidal proportions of murder on white farmers and, not far behind
this, is the murder of innocent people, black and white, during house invasions
and other property crimes.<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">This is the country you've
sent us back to. After 8 years in a safe country, we are not equipped to live
here anymore and are living in constant fear. But enough of the crime in South
Africa. I'm sure anybody with half a brain and the ability to read and use the
internet knows how bad things are in South Africa.<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">I have gone to your country
as a relatively young man (44), yes overweight and with a damaged left knee,
but I was healthy as and I walked without a limp. My knee was actually not to
bad until the 22 February 2011 quake in Christchurch. (See my ACC claim
regarding this.)Only mistake I made was being honest about my medical past on
all the forms ever completed with regards to the immigration process. (And yes,
I do know about a man who was diagnosed with kidney cancer just after he
arrived in New Zealand, kept quiet about it and applied for and got permanent
residency and then died of said cancer a few years later.)<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">As our case is well
documented in the media all over the world, I don't see the necessity to
explain it again, but it is with extreme sadness that I remember the two
periods of forced unemployment in New Zealand and being made a liar in the
media.<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">After telling us and
confirming to a reporter that my 2011 residency and subsequently my work visa
applications were declined due to my high BMI (Body Mass Index), and then later
making me out to be a liar, saying my weight had nothing to do with it. Man how
low can you go? I do realise that it wasn’t you personally, but ultimately the
officials are answerable to you.<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Furthermore, the fact that
one has to cease working immediately when a visa is declined is inhumane (if I
could use a stronger word without swearing, I would have used that). You won’t
believe how quickly your funds disappear when this happen to you. How can you
force people to stop working knowing full well that by taking away their
ability to support themselves will also have a direct influence on their
financial ability to appeal? It puts an unnecessary financial burden on the
immigrant whilst having a negative effect on the employer of the immigrant and
putting the onus on the community to help support the immigrant and their
family. The very people you are
professing to protect against the financial abuse by my future health care. There
can be no easier way to force unwanted immigrants to leave the country, even
while they are in an appeal grace period, than by crippling them financially
and forcing them to do the one thing average human beings fear most, begging
for help. <o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">After our situation with
Immigration New Zealand in 2013, we almost lost everything and were left with a
mountain of debt. Unfortunately, even though we were not allowed to work, we
still had to pay all the day to day expenses of any household and somehow
survive. If it wasn't for the financial assistance we received from Kiwis
during this period the situation would have been far worst. The Kiwis that I
got to know and love would rather help someone when they are down than kick
them in the teeth.<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Back to 2015, we were still
trying to recover financially from the 2013 situation and now, for a second
time in two years, we were forced to stop working. So please tell me, after we
have spent all the money we had to settle in New Zealand (and believe me INZ
and all their demands, was one of the biggest recipients), why no compassion?<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">I know we could have appealed
on humanitarian grounds, but you left us bankrupt. We didn’t have the finances
to do it then or now. For goodness sake, we couldn't even pay our own airline
tickets back to South Africa. We can’t do it from South Africa either because
we are both unemployed (there is no WINZ in South Africa) so that leave us with
no, zero, zilch income.<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">We had to sell all we
possessed on this earth to leave without being deported. I can send you
pictures, or better still, send one of your diplomats to come and see for
themselves, how we are currently living. We went from being gainfully employed,
happy and living in a beautiful house to a double bed mattress, two suitcases
and two plastic 60Lt containers, living in my cousin’s dining room in his
duplex flat. I'm sure this is not the way he, his wife and their three
daughters want to live, but if it wasn't for them we would have been on the
totally homeless. Oh yes, in case you were wondering, nothing have changed in
the eight years we've been living in New Zealand, white males are still at the
bottom regarding employment, closely followed by white females. (I do know this
as we both have been applying, unsuccessfully, for employment since arriving in
December.)<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Yes I made a mistake, I
“unknowingly/naively” worked at the Honeypot Café/Geraldine Town and Country
Club and waited until my visa was about to expire before I reapplied and did I
know better, I would have made a plan sooner to amend my visa. Now suddenly,
because of this, I'm not a bona fide worker anymore, after eight years? If it
was up to the people we got to know me really well in the Geraldine area, we
would be made citizens. Also, what happened to your promise early in 2015, to
help ± 500 people on the South Island, that have been on work visas longer than
five years, to get permanent residence? My wife and I were ecstatic when we
heard this news and we were sure we were two of the ± 500. Also see the article
about the shortage of good Chef’s (<a href="http://www.radionz.co.nz/news/national/294585/not-enough-cooks-in-the-kitchen"><span style="color: blue;">http://www.radionz.co.nz/news/national/294585/not-enough-cooks-in-the-kitchen</span></a>),
and believe me when I tell you that I am an excellent Chef.<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">We are good people, I know
it in my heart, asking you to forgive my mistake and let us come home. We have
now reached rock bottom, no more money, no employment in the near future. I
know you have the power to grant us a pardon. <o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Also please take into
consideration that I was 44 when I started working in New Zealand, but I am 53
now, we built all our hopes and dreams on living in our beloved New Zealand, we
spend all of our life savings to move and settle in New Zealand, how do I start
from the bottom again.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Courier New"; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Please have some compassion
and let us return home.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com1tag:blogger.com,1999:blog-1757497699901959068.post-15953279883701394162014-11-25T19:46:00.000-08:002014-11-25T20:48:38.057-08:00It's been a while ....After a few very nasty e-mails regarding my use of the English vernacular, I decided to stop my English blog.<br />
<br />
However, I just can't help myself and so, here we go again.<br />
<br />
For the record, and this will be the last time that I will be saying anything with regards to this subject, this is a blog about my love for food and cooking and not my love for grammar. I have chosen to do the blog in English as 99.9% of my friends and readers are comfortable with the language.<br />
English, although very close to my heart, is my second language and if sometimes I get the tense wrong, or heaven forbid, commit a gross grammatical misdemeanour, well that is me and we all will just have to live with it.<br />
<br />
Now, let me bring you up the speed with the doings of this fat chef over the last couple of months.<br />
<br />
<br />
<ol>
<li>I have gained weight since we last met, actually that's not true, I gained quite a lot of weight and have decided to start with the dreaded diet again. The date is set for Monday, 1st December 2014 and yes, I know what month this is. I will keep you updated on twitter with regards to the diet (@thefatcheff if you want to follow me there).</li>
<li>I have lost my job at the Cashmere Club. Long story and maybe one day when it hurt a little less, I will share that.</li>
<li>The up side of this is that I have started working at The Honeypot Cafe. Wonderful Caff, outstanding food (we actually do all the cooking/baking ourselves), amazing staff and one old friend whom I have to thank for his support. Thanks Clyde!!!!!</li>
<li>I have started making work of my idea for a small business called "The Fat Chef". I have done most of my product development (sauces, spice mixes, mustard's etc.), label design and a few other things, but the hoops that you have to jump through before you are allowed to sell, man, it is just unbelievable. Lucky there is people like Chrissy (Thanks Chrissy) that took pity on me. She found all the legal stuff, printed it (almost as thick as the Bible) and now I am trying to make sense of it all, but I am getting there.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tt4LbCc-6U2BEqArboP3nu_4AVgUVwfK27movZ0Lw6f7RHWHNvGux07rj3s6CZR8lAMgFTB3iktEy9NAKvhCS3RtGx6yudJGhM4WwEP2vADj5dYR-DhpA-6zqEabWcGsNpbWebcAO5cT/s1600/2014-07-07+17.09.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tt4LbCc-6U2BEqArboP3nu_4AVgUVwfK27movZ0Lw6f7RHWHNvGux07rj3s6CZR8lAMgFTB3iktEy9NAKvhCS3RtGx6yudJGhM4WwEP2vADj5dYR-DhpA-6zqEabWcGsNpbWebcAO5cT/s1600/2014-07-07+17.09.48.jpg" height="180" width="320" /></a></div>
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A group photo of the kids.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OHaid1UxObDidKyaL6WL3MthHHpnfSrKmxkkM4JR-NoNBtT2q1Ep9DnOw3U5YxIsKxOCXM9_z3S12vo3oOseYPetvIaYDexslp45AkcZxzEOyW6KfUUvACCFMlwL6tBypxMg8iI-i7lJ/s1600/2014-07-07+17.14.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OHaid1UxObDidKyaL6WL3MthHHpnfSrKmxkkM4JR-NoNBtT2q1Ep9DnOw3U5YxIsKxOCXM9_z3S12vo3oOseYPetvIaYDexslp45AkcZxzEOyW6KfUUvACCFMlwL6tBypxMg8iI-i7lJ/s1600/2014-07-07+17.14.31.jpg" height="180" width="320" /></a></div>
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Two of my Mustard's</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHn8LOAWwd-LMd8te1fIcvxRnezpefm9GaPlicLOq5d8oeUQ07cZQxeKb5iQqB3ocX_u2qAknKyuBLbiRgR0RQWbqhs-RbuYXYqFr9adrtyj67XWtczUkYrhK7u6JXJk6AkI-ugZtTX9O/s1600/2014-07-07+17.12.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHn8LOAWwd-LMd8te1fIcvxRnezpefm9GaPlicLOq5d8oeUQ07cZQxeKb5iQqB3ocX_u2qAknKyuBLbiRgR0RQWbqhs-RbuYXYqFr9adrtyj67XWtczUkYrhK7u6JXJk6AkI-ugZtTX9O/s1600/2014-07-07+17.12.12.jpg" height="320" width="271" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd4elhQDspwrxV96XFHK0FGHp8PLrqN7rILtMQEM3iaRBpeAhmx1m3nCu-zc9OSLmORQn-83WuVdCB8XWliYcphB9BhpmOH1AItLCjjzakZHjlaTMRGl7HZQO-_X8WbA3IoDioz3vC2Kw/s1600/2014-07-07+17.12.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd4elhQDspwrxV96XFHK0FGHp8PLrqN7rILtMQEM3iaRBpeAhmx1m3nCu-zc9OSLmORQn-83WuVdCB8XWliYcphB9BhpmOH1AItLCjjzakZHjlaTMRGl7HZQO-_X8WbA3IoDioz3vC2Kw/s1600/2014-07-07+17.12.37.jpg" height="320" width="256" /></a></div>
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My two Chilli sauces</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnDFhP6oI6ILLDn2fGBH2g1CL6h0qKeStdLqYGXFF4q8wR99yRAuoqb10GpHrxRA8-p4aLgizmAb1aGQq1XnPRWi_VhBHZpOKaMdjNF4rtB21TAhgrQdwpAgEmUE7rnen4jsCXGvpjVa2/s1600/2014-07-07+17.13.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnDFhP6oI6ILLDn2fGBH2g1CL6h0qKeStdLqYGXFF4q8wR99yRAuoqb10GpHrxRA8-p4aLgizmAb1aGQq1XnPRWi_VhBHZpOKaMdjNF4rtB21TAhgrQdwpAgEmUE7rnen4jsCXGvpjVa2/s1600/2014-07-07+17.13.32.jpg" height="304" width="320" /></a></div>
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My favourite</div>
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So, as you can see, I still have a lot to say and will do so in the near future. I am also planning on sharing some of my most favourite recipes with you.</div>
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Thank you for taking the time to read this and please help by sharing my blog with as many of your friends as possible.</div>
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As always, please send your questions to thetoofatchef@gmail.com and I will, if at all possible, try to answer.</div>
Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com5tag:blogger.com,1999:blog-1757497699901959068.post-90630416107529452022013-12-05T17:01:00.001-08:002013-12-05T17:01:45.670-08:00Forgotten kitchen toys.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyGbzHs9VOzJcy_MRsKrBsPXk_SdvHrLRUzsZ5e7fMswQLgyHdxJ07Aq6GjkLVF0l_B6M09lHH_9ZpftL_5UsGE77DuHUEHhC8GxTLx-cAxiB_DeVrZMZjuNDGZH1Xjg2bvKpknHIfEJw/s1600/Hoof1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyGbzHs9VOzJcy_MRsKrBsPXk_SdvHrLRUzsZ5e7fMswQLgyHdxJ07Aq6GjkLVF0l_B6M09lHH_9ZpftL_5UsGE77DuHUEHhC8GxTLx-cAxiB_DeVrZMZjuNDGZH1Xjg2bvKpknHIfEJw/s320/Hoof1.jpg" width="320" /></a></div>
<span id="goog_1985715981"></span><span id="goog_1985715982"></span><br />
<br />
Thank you so much for all your e-mails and well wishes, I appreciate them all and promise to
always try and reply within a day or two (no, not to those that want to
sell me rare but interesting articles at amazing prices), the real ones.
Thank you Isobel Conradie from fairest Cape town in South Africa for
this week 's inspiration with her question as to whether she can bake
that no-knead bread in a slow-cooker/crock-pot. The long and the short
of the matter is , I don't know , but I do want to know . <br />
The dough was mixed yesterday and has been doing its doughy thing since
then, so soon we'll find out . I must admit that I have done a bit of
reading on the matter and there are recipes, but I would like to bake a
successful bread before I will believe it. Unfortunately, you will have
to sit through the experiment with. <br />
But first , a little more about Crock-pots also known as Slow-cookers.
In 1970 in Chicago , the slow cooking pot was born as the Naxon Beanery
All -Purpose Cooker , but the company decided in 1971, wisely, to change
the name to Crock-pot. That changed the course of the slow cooking pot
forever and it quickly became a world phenomenon. The reason is simple; a
basic cooking knowledge and a little space on your kitchen bench is all
you need for great food . (Later, I will share one of my favourite
crock-pot recipes with you.)<br />
Benefits of a slow cooker<br />
• The cheaper cuts of meat is the best to use. Because of the long
cooking process it breaks down the connective tissue (collagen) and turn
it into a delicious soft sticky gelatinous morsel of heaven. The gelatin
is the stuff that makes the sauce stick to your fingers .<br />
• It is almost impossible to burn food due to the low temperature at which the pot works .<br />
• It saves lots of time as tonight 's dinner is ready when you get home ,
all that is needed is a little rice , pasta, Cous-cous or mashed
potatoes . (Next time you cook rice, cook a big pot and freeze the
excess in meal-size portions.)<br />
• My personal favourite, less dishes.<br />
• You cook good healthy home-cooked meals without having to spend hours in front of the stove.<br />
Disadvantages of a slow cooker<br />
• Due to the long cooking process, some vegetables can overcook and turn
into tissue paper. Choose your vegetables carefully and cut into larger
chunks and follow this basic rule, longer cooking vegetables to the
bottom and quicker cooking vegetables to the top.<br />
• I always prefer to use canned beans in my slow crock-pot. There are
some (dried) beans that need a hot cooking process of at least 10
minutes to get rid of toxins and the slowness of crock-pots might not do
that. (It's almost like mushrooms, if you're not sure, buy a good
reliable mushroom rather than eating one you picked in the wild.)<br />
Now enough of all the boring bits, I want to bake bread .... try .... in a crock-pot.<br />
The dough, as in my previous recipe, has risen , rested and was formed
on baking paper. The slow cooker is preheated to its highest setting .
All crock-pots is unfortunately not the same when it comes to heat
adjustments and it might take longer or shorter in your pot. <br />
I baked the bread for 1 ½ hours and then measured the internal
temperature. It was not the desired 95c and I left it for another half
hour. Two hours later, a delicious bread. I would have liked a more
crispy crust, but I will certainly do it again . (I suspect it will also
used a lot less energy than the oven.) <br />
<br />
Guilty secret - If bread machines did not leave such a horrible hole in
the bottom of bread, I would have baked all my bread in them.<br />
<br />
<b>Lets try out a crock-pot bread.</b><br />
<b><br /></b>
1. Dough formed, rested and ready on the baking paper.<br />
<br />
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2.Snugly in the pre-heated Crock-pot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIWoT_A7zP6h2VpJE441-Pfzg43_WKu7R7g8IPMHniVKvl7X3DJNQOek4NYVBsxLxecbEZXjxAyRJNL9F5w07p_wN5RVAt3UZH37s0VAwd9HaGB5sBMFvP2e5PagCyXLMxBDSif_ZcKD6/s1600/Marthie+se+kamara+162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIWoT_A7zP6h2VpJE441-Pfzg43_WKu7R7g8IPMHniVKvl7X3DJNQOek4NYVBsxLxecbEZXjxAyRJNL9F5w07p_wN5RVAt3UZH37s0VAwd9HaGB5sBMFvP2e5PagCyXLMxBDSif_ZcKD6/s320/Marthie+se+kamara+162.JPG" width="320" /></a></div>
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3. Two hours later, the bread is done. The bottom is golden brown, but the top is almost rubbery.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQkrurU6RRRPvnL9Mj97gQ-ivpckJzBxcCxfBA9V8Gj8113iQryELl782HK3oa1c-j-dfEJmRm3eUx9KRcZd7s-gEQwuk8ffkrN3xZPA8pJt6AMrzJMTRTbpWosl6LplCMshnYqTCItQI/s1600/Rubber+bokant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQkrurU6RRRPvnL9Mj97gQ-ivpckJzBxcCxfBA9V8Gj8113iQryELl782HK3oa1c-j-dfEJmRm3eUx9KRcZd7s-gEQwuk8ffkrN3xZPA8pJt6AMrzJMTRTbpWosl6LplCMshnYqTCItQI/s320/Rubber+bokant.jpg" width="320" /></a></div>
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4. A few minutes (8 minutes) under the ovens grill fixed that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LQF5Lq6jJCUe84RQyEgqL-ExNE-RBihiA1qim0DbOl2r41ZuTxg94TMXq3GXvG2Ye7lihDhsbGTOaXPXhyphenhyphensz6zvygV1ubry0sk7UDyA_T4Yhb3K-kT3xnUogMDm6cXFgRZUs0cumwPZ8/s1600/Marthie+se+kamara+165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LQF5Lq6jJCUe84RQyEgqL-ExNE-RBihiA1qim0DbOl2r41ZuTxg94TMXq3GXvG2Ye7lihDhsbGTOaXPXhyphenhyphensz6zvygV1ubry0sk7UDyA_T4Yhb3K-kT3xnUogMDm6cXFgRZUs0cumwPZ8/s320/Marthie+se+kamara+165.JPG" width="320" /></a></div>
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All taken into consideration, I think this was a success and I will do it again.</div>
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Now on to this weeks recipe.</div>
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<b>Moroccan Lamb Shanks.</b></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tGoGbiupJS7a3R6ITk1kobL6d08JzqSYlud0Te36BUVhyphenhyphenynwT02iQj9jCIgAdSbi-NDnEaBIys9xNDJ8SJ9CHhAFC3FRc7wTH5uEfnITWARY0DljHMsA6x-wWYCF01FsWsAuCkuCm9J4/s1600/Lam+Skenkel+Tagine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tGoGbiupJS7a3R6ITk1kobL6d08JzqSYlud0Te36BUVhyphenhyphenynwT02iQj9jCIgAdSbi-NDnEaBIys9xNDJ8SJ9CHhAFC3FRc7wTH5uEfnITWARY0DljHMsA6x-wWYCF01FsWsAuCkuCm9J4/s320/Lam+Skenkel+Tagine.jpg" width="320" /></a></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdgk7l7MgPNIGXi_f8LAUwJZfXduPHJvc3ZsXjWhVSu_itETlGqS-fVPo5KWjwp_3vfa1Mg1HKt0Vu3f4uy-Byf1MW8qIh_oucNvpPB6sP8dd43BJGlNccqJDYAf8Ixvom0_2-_sRk1TS/s1600/Bestandele.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdgk7l7MgPNIGXi_f8LAUwJZfXduPHJvc3ZsXjWhVSu_itETlGqS-fVPo5KWjwp_3vfa1Mg1HKt0Vu3f4uy-Byf1MW8qIh_oucNvpPB6sP8dd43BJGlNccqJDYAf8Ixvom0_2-_sRk1TS/s320/Bestandele.jpg" width="320" /></a></div>
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<ul>
<li>6 Lamb shanks (+/- 2.5 kg)</li>
<li>2 large onions - rough dice</li>
<li>6 - 8 cloves of garlic - bruised and chopped</li>
<li>5 - 6 cm piece of ginger - finely chopped or grated</li>
<li>1 stick of cinnamon</li>
<li>1 heaped teaspoon (7 ml) Coriander seeds - grind it yourself</li>
<li>1 heaped teaspoon (7 ml) Cumin seeds - grind it yourself</li>
<li>1 tablespoon (15 ml) dried fine ginger</li>
<li>2 tablespoons smoked paprika (I like a Spanish one)</li>
<li>1 cup sultanas</li>
<li>1 cup dried apricots</li>
<li>1 cup prunes - make sure the stones are removed</li>
<li>1 cup tomato puree</li>
<li>1 to 1.5 L of chicken or vegetable stock - (or water)</li>
<li>Salt and pepper to taste. (I salt and pepper my shanks well before cooking and find that it is enough)</li>
</ul>
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<b>Construct your pot this way:</b></div>
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<ol>
<li>Place halve the onions in the bottom of you pot;</li>
<li>Place shanks on top of the onions;</li>
<li>Place the rest of the onions, together with the garlic on top of the shanks;</li>
<li>Top with the dried fruit;</li>
<li>Sprinkle spices over;</li>
<li>Mix tomato puree with the stock and add to the pot, trying to wash the spices into the rest of the ingredients. </li>
<li>Either cook on low for 6 - 10 hours <b>or</b> on high for 5 - 7 hours. Do remember that crock-pots differ, so please adjust your cooking time to your pot.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP77MvL8-mWmCv8VMrlKSXXN1xwztbmRSQ72nKmzoKENABQnX7AsIGNDymfME1Um5U2H5ySdy2oTYGrgxj4Gm4cKD_05-VEDnRBO-HqOklBzRxCpWeJgXb6EZauSFfx1AZtjKty2kITdC2/s1600/Alles+in+die+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP77MvL8-mWmCv8VMrlKSXXN1xwztbmRSQ72nKmzoKENABQnX7AsIGNDymfME1Um5U2H5ySdy2oTYGrgxj4Gm4cKD_05-VEDnRBO-HqOklBzRxCpWeJgXb6EZauSFfx1AZtjKty2kITdC2/s320/Alles+in+die+pot.jpg" width="320" /></a></div>
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<b>Hints and tips:</b></div>
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</div>
<ul>
<li>Serve on Cous-cous, rice or mashed potatoes.</li>
<li>Be warned, because it is so tasty, make sure that there are 2 shanks per adult (even ladies).</li>
<li>This recipe works very well with beef too.</li>
</ul>
<div>
Please keep writing to me at thetoofatchef@gmail.com. I really enjoy your mails.</div>
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Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com1tag:blogger.com,1999:blog-1757497699901959068.post-60294150295847509782013-11-16T20:27:00.003-08:002013-11-16T20:27:39.410-08:00Cast-iron cookware<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Helvetica, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19.59375px; margin-bottom: 26px; outline: 0px; padding: 0px; vertical-align: baseline;">
OK,
do you remember that rusted cast iron pot Nana gave you years ago, the
one that went to live in the far recesses of your darkest kitchen
cupboard because you didn't know what to do with it? Yes that one; go
take it out, dust it and inspect the rust, because there is a thing
about to happen. </div>
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</div>
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If
your pot was lucky enough to belong to a loving previous owner, the
tempering on it might still be there and there might only be a little
rust as was the case with my little pan below:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra7STo0dpCBi6SKzA6GssA4rluHRhRDOiYT1B8FISiJJNRXeGWwQ2Ou7zAlGBvzL7u3CMgeBzxFs-SzM-96lhCYLf_NPMU4Sm29RoPZGTUjhNzhn9UIS1-IX0j4SZBlVeBORz7d3snmb4/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjra7STo0dpCBi6SKzA6GssA4rluHRhRDOiYT1B8FISiJJNRXeGWwQ2Ou7zAlGBvzL7u3CMgeBzxFs-SzM-96lhCYLf_NPMU4Sm29RoPZGTUjhNzhn9UIS1-IX0j4SZBlVeBORz7d3snmb4/s320/photo+2.JPG" width="320" /></span></a></div>
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<br /></div>
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My
little pan made the voyage with my Nana Lena from Holland to South
Africa in the late 1940's and again with me in 2007 to New Zealand. A
very well travelled pan which now have a spot of rust and it is time for
re-seasoning. Below I will take you, step by step, through the process.
First thing is to do is examine your pan or pot and ascertain the
seriousness of the rust. If the rust have eaten into the surface to
deeply (it will leave a deep gorge in the pan or pot when cleaned away),
it might be best to consider a second life for the utensil as a kitchen
decoration. Old pots make very effective spice containers next to your
stove for all that little bottles of spices you have everywhere.</div>
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Back
to business. although I strongly urge you to never use soap on you cast
iron, this time it is required. Get some of you favourite detergent and
a green scouring pad:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeYsiy-Qt0erNGk6zz8tt1mxVzcp3tsJipodyTwN0uXoJsTWPyrEg9Bq4jkaY9FT8ZIsXUfU0QPk1Kdwbl1hGENCPkmfKFRdW85CrSzWuYkPz1lnFzDtvUC13PzHjWqh8ZoVXcqoCyU5V/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeYsiy-Qt0erNGk6zz8tt1mxVzcp3tsJipodyTwN0uXoJsTWPyrEg9Bq4jkaY9FT8ZIsXUfU0QPk1Kdwbl1hGENCPkmfKFRdW85CrSzWuYkPz1lnFzDtvUC13PzHjWqh8ZoVXcqoCyU5V/s320/photo+1.JPG" width="320" /></a></div>
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Add
a few tablespoons of hot water, some of the detergent and in little
circle motions start removing the rust. Do not try and put a shine to
the surface as that will make seasoning almost impossible later:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lw9us1ckEtpNsaHiF2MAU_k3h1St8quBZL8y8bMgK9x71BYpI2Pb8JkY1pthTSp9kcxYsUD4panPBFLwX0_fqb1xil0Q1-0CPfZhmH5y2WpNooUgHwnjb25UYhzZWGSwHjo6R9ui0GQz/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lw9us1ckEtpNsaHiF2MAU_k3h1St8quBZL8y8bMgK9x71BYpI2Pb8JkY1pthTSp9kcxYsUD4panPBFLwX0_fqb1xil0Q1-0CPfZhmH5y2WpNooUgHwnjb25UYhzZWGSwHjo6R9ui0GQz/s320/photo+3.JPG" width="320" /></a></div>
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<span style="color: black;"><br /></span></div>
<div>
<span style="font-family: 'Helvetica Neue', Helvetica, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19.59375px;">Wash of all traces of soap, dry thoroughly and immediately oil the pan or pot:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZ6F_Xo76iVNZFW7C-KkRRf1ZAu4RZT6Jkax3lkyvxnNmFUpGrINfnsEsoW8b8rRPk9gh4mAxOwKlIcGNS0I3sVhEnCspfxQE8H9Si0SE6yRrb4TZC3dyqp4lLcxK2qKCYfGIb72u9MPm/s1600/photo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZ6F_Xo76iVNZFW7C-KkRRf1ZAu4RZT6Jkax3lkyvxnNmFUpGrINfnsEsoW8b8rRPk9gh4mAxOwKlIcGNS0I3sVhEnCspfxQE8H9Si0SE6yRrb4TZC3dyqp4lLcxK2qKCYfGIb72u9MPm/s320/photo+4.jpg" width="254" /></a></div>
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Now, place some foil in the bottom of a pre-heated oven (+/- 180 - 200 °C).
The foil is to catch any oil that might decide to drip. Place the pan
or pot upside-down on a oven rack. Close the oven and bake for 1 - 2
hours. <b>Do not forget the lid, show it the same loving care. </b></div>
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The oil must form a hard protective layer on the surface that looks almost sticky, like hard toffee.</div>
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This
layer is what you should protect like a loved child, only difference is
to remember not to use soap on it, the seasoning I mean. It will
eventually remove the seasoning and then you will have to do it all over
again. Don't be scared of bacteria or other creepy crawley's, the
temperature you use the pan or pot at is high enough to kill all the
little blighter's. I you feel that you have to soap it after every use,
just oil it and bake it again, no sweat. Remember, the more you use it,
the better the seasoning get.</div>
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Any questions, please don't hesitate to ask, my e-mail is<span style="color: #595959;"> <a href="mailto:vetsjef@gmail.com" style="border: 0px; color: #cc0000; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">thetoofatchef@gmail.com</a>.</span></div>
<div style="background-color: white; border: 0px; color: #595959; font-family: 'Helvetica Neue', Helvetica, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19.59375px; margin-bottom: 26px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; color: red; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Now, lets bake a No-knead Beer Bread in your pot.</strong></span></div>
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<b>This bread is a variation on the New York Time version of a few years back.</b></div>
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<b>You need the following:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAYFfdQDAAVZBOQHPwq_C5owqIb7B61xxpEKnThVZ5963Pc_bCUdpsyjbJ_X5MsvfWGi3pV7zC9A5UQSZZ_qbiPm8gf1qCvecvX8BkokPxjiyfimc6YidvBKRxVOZcSEydOSN5nW1QJ-K/s1600/photo+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAYFfdQDAAVZBOQHPwq_C5owqIb7B61xxpEKnThVZ5963Pc_bCUdpsyjbJ_X5MsvfWGi3pV7zC9A5UQSZZ_qbiPm8gf1qCvecvX8BkokPxjiyfimc6YidvBKRxVOZcSEydOSN5nW1QJ-K/s320/photo+8.jpg" width="320" /></a></div>
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<b><br /></b></div>
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<br /></div>
<ul style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Helvetica, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 22px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 26px 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 cups (425 g) white flour (bread flour works the best)</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">¼ tsp (1 ml) instant yeast (yes, that little)</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1½ tsp. (7 ml) Salt</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">200 ml water at room temp</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">85 ml beer (I like to use a good quality Lager)</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp (15 ml) white vinegar</li>
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<span style="color: #595959;"><span style="border: 0px; color: red; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Tip</strong></span> </span>You can use non-alcoholic beer, but I ask you, what is the use, in for a penny - in for a pound.</div>
<div style="border: 0px; line-height: 19.59375px; margin-bottom: 26px; outline: 0px; padding: 0px; vertical-align: baseline;">
<b>This is what you do</b></div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1</strong> Add all the dry ingredient to a mixing bowl and stir through with a wooden spoon.</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</strong> Add the liquids and mix with the wooden spoon until all ingredients are incorporated.</div>
</ul>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3</strong> Spray with oil and cover with cling-film.</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4</strong> Place
in a warmish cupboard and let it do it's dough thing there for 8 to 18
hours. It will double in volume and have a pleasant smell.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQ3zMcgnCwjWHEwwvxpaG3WPi3PpuN2Jom7XxFfkmXDNrmj5WgU9O5GsiVuwuzxo5LoXvF9s1A3E64oHnhBlxUyYxeU10Z1e48-29UQH1vqIb_42FZz0QGLZIh1nL2rzxDQksr2PWj1Tq/s1600/photo+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQ3zMcgnCwjWHEwwvxpaG3WPi3PpuN2Jom7XxFfkmXDNrmj5WgU9O5GsiVuwuzxo5LoXvF9s1A3E64oHnhBlxUyYxeU10Z1e48-29UQH1vqIb_42FZz0QGLZIh1nL2rzxDQksr2PWj1Tq/s320/photo+12.jpg" width="240" /></a></div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5</strong>
When you get to this point, flour your work surface and scrape the
dough out of the bowl onto the flour. Now, fold the dough 15 time, like
you would fold a piece of paper, not more even if you start enjoying it.</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6</strong> Form
into a ball shape and place on a sheet of baking paper. Cover again and
let it rise for 30 to 40 minutes. It must double in size again.</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">7</strong> Pre-heat your oven, with your pot inside at to 260 °C</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">8</strong> When
your dough is ready, remove the pot from the oven and place on a
surface that can handle the heat, Place the dough, still on the baking
paper into your pot, replace the lid and put the pot back into the oven.
(I always use my enamelled cast-iron pot for this)</div>
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<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">9</strong> Turn
the oven down to 220 °C and bake for 30 minutes. Remove the lid and
bake 15 more minutes. Test the internal temperature, it should be 90 to
95°C and if it is, your bread is ready for the butter and what ever you
feel like.</div>
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Until next time, enjoy your cooking.</div>
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<span style="color: #595959;"><span style="border: 0px; color: red; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">PS</span>.</span> Please talk to me, my e-mail is thetoofatchef@gmail.com</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Helvetica, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19.59375px; margin-bottom: 26px; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The Too Fat Chef</strong></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Helvetica, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19.59375px; margin-bottom: 26px; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Albert</strong></div>
Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com0tag:blogger.com,1999:blog-1757497699901959068.post-33263514786586907042013-10-27T19:10:00.001-07:002013-10-27T19:12:36.756-07:00Allan Truman's Pork Belly <div class="MsoNormal">
<span lang="AF"><b>A Chop and it’s drop.</b></span><br />
<span lang="AF"><b><br /></b></span>
<span lang="AF"><b><br /></b></span></div>
<div class="MsoNormal">
<span lang="AF">I
don’t know if you do it like me, I mean eating out now, but I tend to
go to certain restaurant's for certain meals. To me it has always
(almost) been a winning recipe for a good meal and an enjoyable night.
It does however happen from time to time, that you are either badly
disappointed or happily surprised. Why would this be than, you might
ask. <br />
People tend to go to the same places, over and over, because they like
the taste of their food, or like me, of a certain dish. In a good
restaurant the food should always taste the same, whether the Head-Chef
is there and cooking it himself or not and this can only happen if the
kitchen work on standardised recipes.</span></div>
<div class="MsoNormal">
<span lang="AF">(Just
a quick explanation about standardised recipes. It is a very detailed
recipe compiled by the Head-Chef for his chefs and it must be followed
to the letter. It will, for instance, tell you what brand of item to use
and the cooking methods will also be explained to the last detail. This
explains why your making of Aunt Aggie’s well roasted blackbird taste
different from hers, even though you used her recipe. Her roasted black
bird don't need to taste the same every time she makes it, but the
restaurants does.)<br />
</span></div>
<div class="MsoNormal">
<span lang="AF">Enough
said of standard recipes and back to more important matters. My theory
regarding why your meal was so much better than last time lies in what
you had to drink with that meal. Maybe you just made the perfect
decision regarding the combination between the drink and the meal. Lets
play an imaginary game.</span></div>
<div class="MsoNormal">
<span lang="AF">Grab
hold of an imaginary wine glass, fill it with imaginary wine and
imagine bringing it to your mouth and taking a slow sip. Now, slowly let
it tickle your taste butts and dance over your tongue........</span></div>
<div class="MsoNormal">
<span lang="AF">One moment, will be back soon, need a glass of wine ............... real wine .............<br />
</span></div>
<div class="MsoNormal">
<span lang="AF">I’m back and feeling a lot better thank you very much.</span></div>
<div class="MsoNormal">
<span lang="AF">What
happened, did your mouth start salivating (watering). If it did, your
mouth was telling you: “I’m ready, bring on the food!”</span></div>
<div class="MsoNormal">
<span lang="AF">The
alcohol in wine (actually any alcohol and even the gas in gas cold
drinks) tickle your taste buts and wake them up to the point where the
right combination between food and drink will make your senses go ....
wooooow, happy days are here again ......... <br />
Just think strawberries and sparkling wine, or dare I say, Champagne.
Match made in heaven. Chillies can have a quite similar effect with the
added advantage of you body releasing it’s own morphine in the form of
endorphins. So they not only make the food taste better, they make you
feel amazing.</span></div>
<div class="MsoNormal">
<span lang="AF">Next
time you are ordering your favourite meal, ask your server what the
wine/beer recommendation is for that meal and try it, it might just
surprise you. But try your own combinations as well, tastes differ and
you might just come across something spectacular. If you do, pat
yourself on the back, drink another glass and e-mail me directly at
thetoofatchef@gmail.com<br />
<br />
</span></div>
<br />
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<span lang="AF">Here we go with <b>Chef Allan Truman’s</b> signature <b>Pork Belly</b>. (<b>Allan Truman</b> is the Head Chef at the Cashmere Club in Christchurch, New Zealand)</span></div>
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<span lang="AF"><b>This is how you prepare the Pork belly:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhab-r7zqgaLNdRaEUN5Hwh3RJHFjFX6_j6IoKjOgiaMCu8yDAK0v4181dOQHbBhK0mekAqEa6IHV8cxgACrtBcJLlMCzEHe8ihgFfLDpIzUDHTP_n6qby5NCk2EbSTtPS-GFg0YsEQzTFE/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhab-r7zqgaLNdRaEUN5Hwh3RJHFjFX6_j6IoKjOgiaMCu8yDAK0v4181dOQHbBhK0mekAqEa6IHV8cxgACrtBcJLlMCzEHe8ihgFfLDpIzUDHTP_n6qby5NCk2EbSTtPS-GFg0YsEQzTFE/s320/photo-1.JPG" width="320" /></a></div>
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<span lang="AF">Lay the Pork belly down on your (red - for raw meat) cutting board</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3L_Kn5fccmFYFXhjWt-5pkmZrgdING7uRj_TBFcbzRftYoQ3hCOE5TWPSIb3kkReesTyVakSrSqZWlBCMWbD_QCSLdJ2TVuIlRolQZDQIxN-AThkTsMz-KcJyDEDdlTmc-U8LfgWZiF1/s1600/photo-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3L_Kn5fccmFYFXhjWt-5pkmZrgdING7uRj_TBFcbzRftYoQ3hCOE5TWPSIb3kkReesTyVakSrSqZWlBCMWbD_QCSLdJ2TVuIlRolQZDQIxN-AThkTsMz-KcJyDEDdlTmc-U8LfgWZiF1/s320/photo-2.JPG" width="320" /></a></div>
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<span lang="AF">Roll the Pork belly up and you can use skewers to keep it in place</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6iBd3KUdKGvHdmIUaHOz3b8ODbQL5dPkRt3AMNW3QSX3ZYQ6foY9xZxml3wpxzAEvanlB3Ri717kL595iWKfk-JCovURvuBo6MjzslbNyLwdhS8p_Mna6PdB1uwhbcJsr1WiPhfbqBYY/s1600/photo-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6iBd3KUdKGvHdmIUaHOz3b8ODbQL5dPkRt3AMNW3QSX3ZYQ6foY9xZxml3wpxzAEvanlB3Ri717kL595iWKfk-JCovURvuBo6MjzslbNyLwdhS8p_Mna6PdB1uwhbcJsr1WiPhfbqBYY/s320/photo-3.JPG" width="320" /></a></div>
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<span lang="AF">With a sharp knive, cut the Pork belly into rounds (+/- 1.5 cm in thick)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDe-BEwzRNZ29fyMhHK7b7JTZwo9EgHEd9USqTtmahS4tSImtrVzIvfrnle5w7tWfaSOajzmwzdjMYVwTYN-BIVBRVc0DhOaNt2XnMuPYHX2gPjUJBzKvwtMpmBWLDUzLGQLZnzYbIiU1/s1600/photo-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDe-BEwzRNZ29fyMhHK7b7JTZwo9EgHEd9USqTtmahS4tSImtrVzIvfrnle5w7tWfaSOajzmwzdjMYVwTYN-BIVBRVc0DhOaNt2XnMuPYHX2gPjUJBzKvwtMpmBWLDUzLGQLZnzYbIiU1/s320/photo-5.JPG" width="320" /></a></div>
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Place the Pork belly in a oven dish in a single layer</div>
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<b>Make the sauce/marinade to baked the Pork belly in.</b></div>
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<b>Ingredients:</b></div>
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<ul>
<li>1.2 to 1.8 kg Pork Belly as prepared as above</li>
<li>1 tbsp (15 ml) Corriander - fine</li>
<li>1 tbsp (15 ml) dried Ginger - fine</li>
<li>1/2 tsp (2 ml) Cayenne peper (more if you like it hot like me)</li>
<li>1 tsp french Garlick - Finely chopped</li>
<li>1/2 cup each: Tomato sauce, BBQ sauce and Orange juice</li>
<li>1/4 cup Sweet chilli sauce</li>
<li>Salt and peper to taste</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCR6oHJmiXHldbPFPc8JbGFO9DVuWtz_mE2r80AuVfHfqa-ERgedf0KNZZtS0AED_KYglZ3li9aB-Ej0XaAmKP_-4aq2utMax0T7tjvFaA6SqecoBPdggkwKzueJUkSmwGqxMDUfPJ3Yqv/s1600/photo-6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCR6oHJmiXHldbPFPc8JbGFO9DVuWtz_mE2r80AuVfHfqa-ERgedf0KNZZtS0AED_KYglZ3li9aB-Ej0XaAmKP_-4aq2utMax0T7tjvFaA6SqecoBPdggkwKzueJUkSmwGqxMDUfPJ3Yqv/s320/photo-6.JPG" width="320" /></a></div>
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<b>Method:</b></div>
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<ul>
<li>Put salt and peper over the Pork belly</li>
<li>In a mixing bowl, place the wet ingredients together with the spices and garlick and whisk lightly</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqoJ7xV1BJrVyV1XrLkC0ySglU6TbEJecvhqKCUnUxYVf8BhsDEunp1S58_RFsKbX3nxtMzYIIbtqigexSbSDHQUydi_-U37GC9U84tdPOX9yxnZR1I8fFUupOm_2gZ7pQoGSMwtdmAEr/s1600/photo-7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqoJ7xV1BJrVyV1XrLkC0ySglU6TbEJecvhqKCUnUxYVf8BhsDEunp1S58_RFsKbX3nxtMzYIIbtqigexSbSDHQUydi_-U37GC9U84tdPOX9yxnZR1I8fFUupOm_2gZ7pQoGSMwtdmAEr/s320/photo-7.JPG" width="320" /></a></div>
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<ul>
<li> Spread evenly overe the Pork belly.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewmc4D6RDryTrQGYR1B3eCPbgXWTjJlERir-X5eeLcD4eOs1l62NHLymHLP21EHcMjGGkytjap2EaP6_146wTNTW1m_vCRszRwXZVAKK8zqcZautCvQ1-IlP12pd1Ogl_TdC99xxl9-8a/s1600/photo-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewmc4D6RDryTrQGYR1B3eCPbgXWTjJlERir-X5eeLcD4eOs1l62NHLymHLP21EHcMjGGkytjap2EaP6_146wTNTW1m_vCRszRwXZVAKK8zqcZautCvQ1-IlP12pd1Ogl_TdC99xxl9-8a/s320/photo-8.JPG" width="320" /></a></div>
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<ul>
<li>cover the oven try with foil and bake in a 180c for 1 hour and 15 minutes</li>
<li>take foil of and bake at the same temp for another 15 - 30 minutes or until the Pork belly is sticky and tender</li>
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<b>Etxtra sauce for serving:</b></div>
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<b>Ingredients:</b></div>
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<ul>
<li>1/2 cup each: Tomato sauce, BBQ sauce and orange juice</li>
<li>1/4 cup of Sweet chilli sauce</li>
<li>Corn Flour to thicken the sauce if needed</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBM7LB6PJvOPj4_QDtxxZ4LXf9_e67CQ9QgDzN1yR3KN_boSJS80J5o41rmHIlY9lgqD-Idml5FmU013kSRXQUEoklamNqPe_OxUrVA8hcwMz8VLwLzSKcRQ1m6lC-IxcKRDyyiw1PlCax/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBM7LB6PJvOPj4_QDtxxZ4LXf9_e67CQ9QgDzN1yR3KN_boSJS80J5o41rmHIlY9lgqD-Idml5FmU013kSRXQUEoklamNqPe_OxUrVA8hcwMz8VLwLzSKcRQ1m6lC-IxcKRDyyiw1PlCax/s320/photo+1.JPG" width="320" /></a></div>
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Method:</div>
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<ul>
<li>Add ingredients to a pot, together with the roasting juices, bring to a boil.</li>
<li>Thicken by making a slurry (paste) out of corn flour and water if needed.</li>
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And that is that, easy as pie. I would have a nice glass of fruity Rose or a Pale Ale with this, but then again, it is your meal and you should try it with the drink of you choice.</div>
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Thanks Allan for sharing this with us.</div>
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Enjoy!</div>
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Chef Allan's Pork belly served on a bed of buttery mash potatoes.</div>
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Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com0tag:blogger.com,1999:blog-1757497699901959068.post-17014582437888550412013-10-19T18:12:00.001-07:002013-12-21T14:48:41.823-08:00Cola Ribs<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">As a radio host in America said; “He’s not as beautiful as Nigela or as
naked as Jamie, but he is Albert, the Fat Chef”. Yip, that’s me and I am
fat........, but I can cook as well, so here goes:<o:p></o:p></span></div>
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<b><span style="font-size: 16.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Cola Ribbs without the
F-word<o:p></o:p></span></b></div>
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<span style="font-size: 9pt;"> </span><span style="font-size: 9pt; line-height: 12.25pt;">I know I am preaching to the saved and that I have
said it before, but you can spread the word from here.</span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">You might have all seen the guy at the “other”
table, the one that makes all the people at that table wish they have faked
some kind of illness and stayed at home. He’s the one who finds fault with all
his food and then explain to all and sundry how the food should have been done
to start with. The one who will be the proud recipient of a few prize bumps to
the back of his head caused by the light pan said chef used to cook his meal.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Obviously, if
there is a problem with your food, you must complain, but be civil about it,
mistakes are made even by us chefs.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">You will find that I have it against the person
that claims the right to complain just because he thinks it is the way it
should be done, because it is done that way on the TV Cooking Competitions and
that he exhibit his coolness by being rude. News flash mate, you are not cool,
neither is that chef. He does it to entertain you and it seems that he have
succeeded, you were entertained.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Do you, for one moment, think somebody can taste
the slightly burnt hair of a scurfy ridden pirate the soup or did that judge
say that to make you go ...... eeeiiwww ...... I don’t even want to taste that,
it must be awful. Remember, they only have the sound and picture and to make
you “taste and smell” the food, they have to use words and by golly, some of
them do it well.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">So next time, before you complain about your medium-rare
T-bone not being grey, make sure of your facts before you complain. After
cooking a few steaks, 99.9% of chefs know how a medium-rare steak should look
and feel, and yes, we do touch your food to check for doneness. Further, most chefs
also have this nasty habit of having a few cookbooks in their kitchens, the
ones with photos in them of food, and as luck would have it, mostly there are
vividly clear photos of steaks at all degrees of doneness. Nasty creatures
chefs are, he will send his most outspoken waitress to your table, with that
cookbook, to show you the photo of a medium-rare steak and somehow you might
just feel like the slightly burnt hair of the scurvy ridden pirate and, obviously,
also remember the light pan he is weighing in his hand.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">But at the odd chance of you being right, things
happen, be the bigger person. If that chef comes to your table, as he should,
and apologies by saying: “rifgwuf wfn ewrgeri wf”; accept it as an apology and
do keep his pan in the back of your mind (no pun intended).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">So remember, if you have a complaint, complain, you
are paying for a service and that includes the whole package, but if you want
to impress everybody in the restaurant, put ice on the back of your head, it
usually helps.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">And now .... drum-roll .... lets cook!<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Cola Ribs</span></b><b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"> </span></b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">– my way<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">For the Ribs</span></b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2 kg spare-ribs – make sure you buy the ones with a
lot of meat on them.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2,5 L Cola (the red- or the blue, red and white
bottle)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">4-8 cloves of garlic - crushed<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1 large onion, roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2 Bay leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">20 cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1 tsp (5 ml) black peppercorns<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2 tbsp (30 ml) smoked paprika<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1 tbsp (15 ml) coriander – fine<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1 ½ tsp (7 ml) salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnL-23V3MBwmsMCh-g5Tv93s1u3YYYiE_PROSPIWL9RkyvB74DjCjDOi_KfNciAVYSfv_Fz0SuVbDroDTsoCQVUblzFBSp8s7rShBeK6QHRP83fA24RXVSVIu03z2RBGMQ9lCfQbcNwdAv/s1600/image2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnL-23V3MBwmsMCh-g5Tv93s1u3YYYiE_PROSPIWL9RkyvB74DjCjDOi_KfNciAVYSfv_Fz0SuVbDroDTsoCQVUblzFBSp8s7rShBeK6QHRP83fA24RXVSVIu03z2RBGMQ9lCfQbcNwdAv/s320/image2.jpg" width="320" /></span></a></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span style="font-size: 9pt;"> </span><b style="line-height: 12.25pt;"><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Basting Sauce</span></b></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1 medium onion, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2 cloves garlic, finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1 Cup (250 ml) Ketchup/Tomato Sauce – good quality<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2 tbsp (30 ml) English- or any mustard of your
choice<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">¾ Cup (180 ml) soft brownsugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1 tsp (5 ml) Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">salt en pepper to taste<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<br /></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">This is how you do it:<o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">RIBS<o:p></o:p></span></b></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzERz5ej4e7tqW_i1wh1259lD2GWrrprxmhOqawNrnuO51_JA-gOEkdA4GV-K2gaq1zF7262e2OuHLXR1uN7xsoa8_dOZ929mQTAbG01PIJ63AHCHa7daKxGkTuOX4HqD-bQLA_25Wobk6/s1600/image3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzERz5ej4e7tqW_i1wh1259lD2GWrrprxmhOqawNrnuO51_JA-gOEkdA4GV-K2gaq1zF7262e2OuHLXR1uN7xsoa8_dOZ929mQTAbG01PIJ63AHCHa7daKxGkTuOX4HqD-bQLA_25Wobk6/s320/image3.jpg" width="320" /></span></a></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></b></div>
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<br /></div>
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<span style="font-size: 9pt;"><v:shape alt="image3.jpg" id="Picture_x0020_6" o:spid="_x0000_i1030" style="height: 264pt; mso-wrap-style: square; visibility: visible; width: 307.5pt;" type="#_x0000_t75">
<v:imagedata o:title="image3" src="file:///C:\Users\Albert\AppData\Local\Temp\msohtmlclip1\01\clip_image003.jpg">
</v:imagedata></v:shape></span><span style="font-size: 9pt;"><o:p></o:p></span></div>
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<b><span style="font-size: 9pt;"> </span></b><b style="line-height: 12.25pt;"><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">1</span></b><span style="font-size: 9pt; line-height: 12.25pt;"> </span><span style="font-size: 9pt; line-height: 12.25pt;">Cut the ribs in strips
or single portions (I like it this way) and place in a big pot.</span></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2</span></b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"> Place the rest of the
ingredients, for the ribs, in the pot, bring to boil. Turn down to simmer and
let it simmer for about 90 minutes. You want the meat tender, but not falling
of the bone</span><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">.<o:p></o:p></span></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">3</span></b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"> </span><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Remove the ribs,
pour the liquid through a sieve and cook the liquid down to about 500 ml. Keep
for your sauce.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Basting Sauce<o:p></o:p></span></b></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix98b614oAQsbFWXxv6qQtXMABAPJ5KG_TJvB-XROYZCV-Frt3aE7JnhPpX8_ujilG-l27yQEa2JjsRlI9IRDcdLbVud5KV4_OBcQLH6KhaX0mlsw7jjJQVsc00jZEJjMXCmye2TIHqvhz/s1600/image4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix98b614oAQsbFWXxv6qQtXMABAPJ5KG_TJvB-XROYZCV-Frt3aE7JnhPpX8_ujilG-l27yQEa2JjsRlI9IRDcdLbVud5KV4_OBcQLH6KhaX0mlsw7jjJQVsc00jZEJjMXCmye2TIHqvhz/s320/image4.jpg" width="320" /></span></a></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></b></div>
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<span style="font-size: 9pt;"><v:shape alt="image4.jpg" id="Picture_x0020_7" o:spid="_x0000_i1029" style="height: 240.75pt; mso-wrap-style: square; visibility: visible; width: 307.5pt;" type="#_x0000_t75">
<v:imagedata o:title="image4" src="file:///C:\Users\Albert\AppData\Local\Temp\msohtmlclip1\01\clip_image004.jpg">
</v:imagedata></v:shape></span><span style="font-size: 9pt;"><o:p></o:p></span></div>
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<b><span style="font-size: 9pt;"> </span></b><b style="line-height: 12.25pt;"><span style="font-size: 9pt;">1</span></b><span style="font-size: 9pt; line-height: 12.25pt;"> Place
all the ingredients in a pot and cook down to the consistency of Maple syrup.</span></div>
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<b><span style="font-size: 9pt;">2</span></b><span style="font-size: 9pt;"> </span><span style="font-size: 9pt;">Liquidise
to a fine consistency and let it cool a little.<o:p></o:p></span></div>
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<b><span style="font-size: 9pt;">FINISHING TOUCHESS<o:p></o:p></span></b></div>
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<b><span style="border: 1pt none windowtext; font-size: 9pt; padding: 0cm;"><br />
</span></b><b><span style="font-size: 9pt;">1 </span></b><span style="font-size: 9pt;">Coat
the ribs well with the basting sauce (don’t be shy),<o:p></o:p></span></div>
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<span style="font-size: 9pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEyLS7fPixUulf_cYdGeOLpIuBBpzT3p9TiB7mxfts1ZbtU-7meEN_3Ht2X7pbdPCeCnvhPk1Vs2itZQ1qrpSAYluAguWHlB9pfqEtYcQspRvU6DhZhdEc8DKvs-nwDbsfLrUbtWHg1wB/s1600/image5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEyLS7fPixUulf_cYdGeOLpIuBBpzT3p9TiB7mxfts1ZbtU-7meEN_3Ht2X7pbdPCeCnvhPk1Vs2itZQ1qrpSAYluAguWHlB9pfqEtYcQspRvU6DhZhdEc8DKvs-nwDbsfLrUbtWHg1wB/s320/image5.jpg" width="320" /></span></a></div>
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<span style="font-size: 9pt;"><v:shape alt="image5.jpg" id="Picture_x0020_12" o:spid="_x0000_i1028" style="height: 216.75pt; mso-wrap-style: square; visibility: visible; width: 312pt;" type="#_x0000_t75">
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</v:imagedata></v:shape></span><span style="font-size: 9pt;"><o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">2</span></b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"> </span><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Cook on your
braai, Barbie or BBQ until dark and sticky, but be careful not to burn them<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><o:p></o:p></span></b></div>
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<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">OR</span></b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br />
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<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Bake in the oven at 180 °C
for 45-60 minutes until they dark and sticky.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">REMEMBER<o:p></o:p></span></div>
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<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Dark and sticky is the
secret.<o:p></o:p></span></div>
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<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3yEPd74MIEGVVEAn9dcQFz3ymJMzJaUQxTK5cjuHZuQwwF7oTllp4Bneo23Dd-O710MeUAlnmizZg_5UG2ev-s1Ja_SZQBkAbkBwzt5tnGcdGPhckuwH_S8k0T_hFmgqP506eZ6N8Mop/s1600/image6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3yEPd74MIEGVVEAn9dcQFz3ymJMzJaUQxTK5cjuHZuQwwF7oTllp4Bneo23Dd-O710MeUAlnmizZg_5UG2ev-s1Ja_SZQBkAbkBwzt5tnGcdGPhckuwH_S8k0T_hFmgqP506eZ6N8Mop/s320/image6.jpg" width="320" /></span></a></div>
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<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></div>
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<br /></div>
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<span style="font-size: 9pt;"><v:shape alt="image6.jpg" id="Picture_x0020_13" o:spid="_x0000_i1027" style="height: 234pt; mso-wrap-style: square; visibility: visible; width: 308.25pt;" type="#_x0000_t75">
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</v:imagedata></v:shape></span><span style="font-size: 9pt;"><o:p></o:p></span></div>
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<span style="font-size: 9pt;"> </span><span style="font-size: 9pt; line-height: 12.25pt;">Don’t taste them at the BBQ or the moment they come
out of the oven, there won’t be enough left for the rest of the people</span></div>
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<b><span style="color: red; font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Tips and hints<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo3; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">You can, and I encourage you to, do this with
chicken wings as well. Chop the wing in 3 parts, but please throw the pointy
bit away. Nothing can save it anyway. Cook the wings for a shorter time than
the ribs, about 30 to 45 minutes. <o:p></o:p></span></div>
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<span style="color: #595959; font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ; mso-no-proof: yes;"><v:shape alt="Hoendervlerke.jpg" id="Picture_x0020_14" o:spid="_x0000_i1026" style="height: 180.75pt; mso-wrap-style: square; visibility: visible; width: 306.75pt;" type="#_x0000_t75">
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</v:imagedata></v:shape></span><span style="color: #595959; font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><o:p></o:p></span></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Instead of using the cooked down liquid, you can
use fresh cola.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.75pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 11.25pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo3; tab-stops: list 36.0pt; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-NZ;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">This is only the basic recipe, don’t fell you have
to stick to it religiously. (I like to make mine with about ½ a cup of hot
sauce added to the ribs)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Next time I will share our Head Chef, Allan
Truman’s recipe for Pork Belly Wheels, a Cashmere Club favourite and I must
confess, one of mine as well.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: 16.3pt; vertical-align: baseline;">
<span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">See you then<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">The fat Chef<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Please e-mail any questions or ideas, or just to chat to:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<b><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">thetoofatchef@gmail.com<o:p></o:p></span></b></div>
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<b><span style="color: #595959; font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ; mso-no-proof: yes;"><v:shape alt="Donker foto.jpg" id="Picture_x0020_15" o:spid="_x0000_i1025" style="height: 92.25pt; mso-wrap-style: square; visibility: visible; width: 63.75pt;" type="#_x0000_t75">
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</v:imagedata></v:shape></span></b><b><span style="color: #595959; font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><o:p></o:p></span></b></div>
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<div class="MsoNormal" style="background: white; line-height: 12.25pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<b style="line-height: 12.25pt;"><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><br /></span></b>
<b style="line-height: 12.25pt;"><span style="font-size: 9.0pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Gann loer ook gerus by: </span></b><a href="http://huisgenoot.com/kategorie/blogs/vet-sjef/" style="line-height: 12.25pt;">http://huisgenoot.com/kategorie/blogs/vet-sjef/</a><br />
<br />
Of e-pos my by: vetsjef@gmail.com</div>
Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com0tag:blogger.com,1999:blog-1757497699901959068.post-38380002503221382712013-09-05T19:36:00.000-07:002013-09-05T19:40:56.511-07:00Organic smorganic<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">Yes........but, is not really the answer the world is looking for
when it comes to what’s better, organic or non-organic. With all the ho-ha
about the wonders of organic food, you should think that questions like this is
irrelevant, but they’re not. <o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 13.5pt;">You would expect to be wowed by the taste
of organic produce to the point of writhing poems and songs about but instead,
we have to look at smelly Chefs cooking three chickens, one supposedly organic,
on TV and having their friends taste it, hoping they would choose the correct
one. If it is this difficult for people in the food industry to taste the
difference, how difficult will it be for a cash starved mother of 6. If you
listen to what Mr Big Shot Chef said, it shouldn't even have been a problem,
organic should be so much better that it jumps of the tasting plate, grab you
by the scruff of the neck and lead you down culinary roads only reserved for
kings. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">Does this conundrum tasting prove that organic is good or that the
cheap grocery store bought ones are bloody good as well? Personally, I like
good eating and to prove my point, I'm fat. This is the result of a medical
condition called over-indulgence and I blame it on the genetic composition
inherited from my human ancestors. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">I must fess-up though, I have bought some bad chicken at grocery
stores and one totally inedible organic birdie straight from the farmer at a
farmers market, but I think the organic one was already an old bird before
organic became the buzz word it is today. Even if you used the age old recipe
for cooking "old" birds on a big flat rock in a pot of good quality
chicken stock for twelve hours (then throw the bird and stock away and eat the
rock), the cooked rock would still have been better eating.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">I think that the time have come that we see the
"organic" marketing ploy for what it is, a marketing ploy misused by
many to sell their product at a premium. The cold hard facts about the matter
is, farmers do not have the luxury of setting 10 hectares of land aside for 100
chickens to roam free and grow up to be tasty and cheap Sunday roast. If
anybody believes this is possible, please share your knowledge with me, I won’t
tell, but I want to go into that kind of farming.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">On the flip side of the spectrum lies some of the most disgusting
farming methods practised by man. It comes in many guises as so called
battery-, crate- or cage farming (I have seen it called by some other names as
well) and I have seen one of my food hero's, Hugh<span class="apple-converted-space"> </span>Fearnley-Whittingstall, moved to tears on just such a
chicken farm in the UK. I have seen this method of farming used not only for
chickens, but other animals as well. Shame on all of us meat eaters for
allowing this form of farming to exist and flourish. Sadly, this is the
reality of an ever growing world population that want to eat meat at the lowest
price possible. Somewhere, someone is going to provide at whatever means, no
matter how disgusting. If we think that governments can afford to close down
farms like this, think again. They have a responsibility towards the citizens
to keep them fed at a price they can afford.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">So what am I actually saying? Somewhere between the BS of the
"organic" movement and the cruellest form of farming imaginable,
there must be a balance and we meat eaters will have to make the choice. Will
we pay more for a well farmed piece of meat that in some cases taste somewhat
better, or do we buy what we can afford, no matter what.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">You decide for yourselves.<o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 13.5pt;">Now, let's go cook something!<o:p></o:p></span></div>
<div>
<div>
<div>
<br /></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com4tag:blogger.com,1999:blog-1757497699901959068.post-43044208772274714912013-08-28T18:04:00.000-07:002013-08-28T18:44:50.279-07:00Everybody a critic<div style="margin-bottom: .0001pt; margin: 0cm;">
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">Something
gnawing away at my soul is the amount of Master Chef Food critics we've got lately.
Any Chef will tell you about this new found passion Jo Public discovered
regarding the cooking and presenting of dishes. There is just absolutely
nothing you can show, cook or present them with, or they can tell you where you
went wrong. Friends and fellow Chef's all have some ridiculous story they can
share and I'm no different. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">A
few weeks ago, a mother and daughter combination walked into the restaurant for
a lovely lunch. Mum, about 80 and an old and dear customer ordered her normal
fish of the day and her 50 - 60 year old daughter and "MF critique
extraordinaire" decided to test my culinary skills and ordered a
medium-rare ribeye steak.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">O
woe is me, can I do it? Am I ready for this big task? I've only cooked a few
thousand of them in 30+ years of cooking and now this. As many (all) Chef's
cook steak by "feel", this was done and when it reached the perfect
"feel", it was plated and presented to the dear-heart. The chips was
eaten with gusto and then came the dreaded moment of judging. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">Will
my skill show or will Mrs. MF Critic return my dish?<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">Then
it happened, the wonder women critic decided the steak was rare and not
medium-rare as ordered. It was returned with instructions that I must make sure
that next time I cook it until it is pink in the middle and not at all red as
this one was. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">I
checked and in my apparently non-expert opinion, it was perfect medium-rare. I
instructed the waitress to returned the steak, together with my young
assistants handbook (he just finished a culinary diploma) showing a photo of a
medium-rare steak. How I and the writer of that handbook could have gotten it
so wrong, I will never know. When the poor waitress placed the dish, accompanied
by the handbook, in front of her, she shouted: "Where is Ramsey when you
need him?"<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">I
must confess, I wouldn't have complained if he was there, as he would have told
her what she could go do to herself in no uncertain terms.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">In
my humble opinion, we have cooking programs and competitions to blame for this.
Don’t get me wrong though, Master Chef is like a sports event to me. Break out
the beer and chips and let the ref (judge) bashing start. But honestly, it also
turned the most humble Jo Public into a red eyed, mouth foaming critic that has
no scruples when it comes to telling you how to cook any dish you invented.
Constructive criticism is what builds good Chefs, but this is something else.
This type of criticism has got nothing constructive in it, it is meant to show
the people around this MF Critic how ignorant he/she really is.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">If
somehow I, yes we are all human, forgot to add the wine to your white wine
sauce, you are welcome, no encouraged, to inform me thus and I will apologise
and fix it. But don’t instruct me to next time use a 2013 Riesling instead of a
2012, because the 2013 is much fuller in body than the 2012 and miss the point
that I forgot to add any wine to your sauce altogether.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<u><span style="font-family: Calibri, sans-serif;">Note
to food critic:</span></u><span class="apple-converted-space"><span style="font-family: Calibri, sans-serif;"> </span></span><span style="font-family: Calibri, sans-serif;">After all the reduction a wine
goes through to become your wine sauce, I will personally lick your royal
back-side if you could tell the difference between a reduced 2013 and a good
quality dry box wine.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br></div>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<br>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Calibri, sans-serif;">There,
I’ve said it and now I feel a lot better. Let’s go cook!<o:p></o:p></span></div>
</div>
<div>
<div>
<br></div>
</div>
Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com0tag:blogger.com,1999:blog-1757497699901959068.post-40984377754268586892013-08-13T21:46:00.001-07:002013-08-14T20:40:11.400-07:00Asking for helpSomebody once said it is easier to give help than ask for it. Well, I had some time to think about it and had at last, after 3 months and a few days, ask for help. It wasn't easy, but there it is, I have done it.<br>
As if it isn't enough that all people who have read about me now know my weight, height, age, health, knee problems and any other fiscal attributes that was deemed necessary to share, they now know that I actually need help too.<br>
Something else I found out, is that it is actually not easy to handle all the feelings and emotions when you start receiving the help you asked for. It is the most humbling experience of my life. You can not tell people, because you choke-up to the point where you can't get a word out. You keep saying thank you, but after a while, you start wondering if people really understand just how thankful you really are.<br>
Not all experiences have been positive though and I will never say that everybody must support me or our case, but don't be a bully and attack me personally, it hurts.<br>
Some of the most heartfelt messages were negative, but it shows that there are people passionate enough about New Zealand that they are willing to protect it. Out of this we all can learn, and even if people like them struggle to believe it, I will always carry a Kiwi-bit in my heart. Some of the best times in my life, and I have only spent 10% of it in New Zealand, is things and experiences I had here. I was fortunate enough to see and feel the love towards Christchurch after the earthquakes. From the students, farmers and normal citizens that jumped in and helped the people who lost it all, too all the support and love we have been shown in the last 4 months of our struggle.<br>
New Zealanders, you must be proud of who you are and what you stand for. I have only been here for a very short while (so far I hope), but I will never regret mu choice to come here. This Country is worth fighting for.<br>
<br>
This is God's own!Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com0tag:blogger.com,1999:blog-1757497699901959068.post-1399655349663385502013-08-13T18:15:00.000-07:002013-08-13T18:37:33.662-07:00Albert and Marthie Buitenhuis's story as penned by Marthie<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; ">We came
to New Zealand from South Africa at the end of October 2007 (my husband) and
December 2007 (myself). This was all the result of him being made
redundant very suddenly and we knew that his chances of finding new employment
there, at his age, were not good at all. We had been planning to leave
the country, but this event just hastened it all.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">He
initially came to see if we would be able to live here but he fell in love with
Christchurch and within 3 weeks had a work visa and was employed. Since
then we have applied for several work visas with very little problems. He
was issued a work visa for 1 year at the end of 2007 because he only submitted
a chest x-ray, then at the end of 2008 we submitted full medicals and again was
given 1 year visas. The only time there were any queries regarding an
application was at the end of 2009. This was a request that our employer
motivate why Albert and not a Kiwi or a resident. We were issued with 2
year visas once our employer submitted this. Medical clearance was done
on the basis of the medical submitted in 2008. At the end of 2011 we were
given a 9 month visa, clearly intended to cover the expected time it would take
to process the residency application as well as another in September 2012 for
only 3 months. We were told it was an exception and from what I remember
they said we didn't submit all the required information and it was issued so
our residency application could be finalized. The irony is that at the
moment he weighs less than he had done when we first arrived in New Zealand and
also less than in his first medical.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">At end of
2011 we applied for new work visas and at the same time submitted our
application for residency. That is where the trouble started. At
first we were a bit perplexed about the extra requests for medical tests for
him. Early in this period I found information that we may have problems
due to an old knee injury of his that was exacerbated by the February 2011
earthquake, but eventually when we received the decision of the first medical
assessor we discovered the real issue was his weight. This was also at
the heart of the decision by the second medical assessor as well as the decline
of a medical waiver. The knee was there and mentioned, but the were real
issue was his weight.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">My
husband has always been on the larger side. He was also a smoker until
August of 2010. Once he stopped smoking his eating habits changed and he gained
weight. He did make some attempts to lose the weight via a crash diets
(soup and a daily regimen of specific accompanying foods), this only made
matters worse. By the time we got the result of the first medical
assessor he was already under the supervision of a dietician at Burwood
Hospital and he was losing weight steadily and in healthy manner. He also
joined Weight-watchers and has to date lost more than 30 kg.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Our last
visas (valid for 3 months) expired in January (2013) and we finally scraped the
money together for a new application at the very last moment. There were
heaps of requirements regarding his job and contract. At this time we have
had appointed an immigration agent to assist us because everything became
overwhelming. The agent advised us to withdraw the residency application
because it was about to be declined and then to just concentrate on the visa
application. On 1 May Immigration New Zealand informed us that our work
visas had been declined on the grounds of my husband's health. With that
our interim visas expired and we had to stop working immediately.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Since
then we have been trying to submitted a Section 61 application. Together with a
report from our current GP setting out my husband's current state of health, we
thought that it would be enough to get us working again. Our agent had
submitted the first one and after 3 weeks it was returned with the application
fee. Based on the information I gathered on the internet regarding this
type of application, it is hard to draw any other conclusion that the
particular agent had it on his or her desk and returned it after 3 weeks.
We have an application for review submitted to the minister via our MP
(Mr Brownlee's office) and our agent submitted another Section 61 application.
This was also returned and they submitted another.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">We didn't
bother anyone nor did we ask anything from the system. The knee
evaluation and possible knee surgery was not on our request and we initially
did not want to take it up. Our GP at the time felt he qualified and
referred him to the Burwood Hospital. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Because
we are not allowed to work we have virtually no income. I have been
selling off some smaller household items to keep us fed and we receive small
amounts of money from Albert's sister in Auckland (who just went through a
difficult time with their PR application as well). There have also been
one or two amounts from other people and our Church help where they can.
I managed to get bills paid last month but this month is becoming a major
headache. We are totally unable to meet our rental obligations and have
already had two mediation meetings and is awaiting a date for the Tenancy
Tribunal (Albert: We were asked to vacate the property in the mean time). To top all this off, we live with the constant
sword of deportation over our heads while trying to get a reconsideration of
our visa application.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">There are
aspects of our dealings with INZ over the past 20 months that is very upsetting
indeed. Firstly, we had absolutely no idea that my husband's weight would
be such a major issue. It would have been extremely stupid to apply for
residency in full knowledge of that. In no previous visa application has
there been any mention of his weight being an issue. I feel that the
outcome, based on his weight, was a foregone conclusion and the case officer
should have brought this to our attention a lot sooner. We would have
withdrawn the application before spending an enormous amount of money on all
those extra medical tests. A lot more could have been done a lot sooner
had we been informed properly and we could quite possibly have prevented the
current issue completely. The total cost of the residency application
with the extra medical expenses coupled with the cost of three work visa
applications within just over a year wiped out any savings we had. Our
last money went towards paying the agent. In short, immigration costs
have left us broke and now we are told to please go away.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">The
second thing that bothers me is that INZ insists an employer give you a
permanent position with a contract. Regardless of that our employer is
now expected to replace this permanent employee every time his visa comes up
for renewal. It not only have an effect on the employer's staff
continuity and recruitment costs, it discourages employers from employing
immigrants, even in industries where there is a real problem with finding
suitable staff. When our visas were declined we were forced to break our
contracts. There was no warning and it was received with shock and horror
by our manager and colleagues. Suddenly the restaurant lost two staff
members in a time where staff is very hard to come by.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">The third
aspect; it is wrong that a case officer can not only refuse to process an Section
61 application, but that it can be done without giving or recording (if reports
are to be believed) any reasons for doing so. It is not only unfair
towards the applicant who suffers severe stress and anxiety; it also opens the
door to any kind of abuse. It means that if a case officer doesn't feel
like doing it or there is a feeling that the office is too busy, the
application can be refused without having to offer any explanation or suffering
any consequences. To put it bluntly, they are playing god over the lives
of people who are vulnerable and in a very difficult situation. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">No-one
just packs up and leave their home country without good reason, and if you were
basically settled and made your intentions of staying permanently clear, it
leaves a bitter taste in the mouth to be told after 5+ years of working and
paying tax, that you are not so important that New Zealand needs to treat you
like a human being or show any form of humanity or compassion for you or what
their decisions or actions mean to the applicant.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">I tried
to keep this short, but it is very hard to keep it concise and not get
emotional over it. In New Zealand we have jobs and lived fairly
comfortably on not major incomes. We had what we needed and did it with
very little debt. We feel personally safe and don't live in fear of crime
or violence. We are expected to return to the very situation we wanted to
escape. While South Africa is not seen as war zone or in a situation that
calls for asylum, I doubt the actual situation there is unknown to the
authorities here. No country loses so many citizens as South Africa has done
for no good reason. After being totally settled we are now expected to
sell off what we have to return to a country that has swopped one
discriminatory policy for another while the world is congratulating itself on
dismantling the former policy while turning a blind eye to what is happening to
there. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">This is
our story and most importantly we need help to not get deported on humanitarian
grounds while we try and get this sorted. And we want to be allowed to go
back to work. We committed no crime and did nothing wrong other than my
husband being a foodie. We also feel that this situation is treated very
lightly while it should be abundantly clear to the officials involved with our
case that the situation is urgent. My husband has come a long way weight
wise and should at least be given some credit. As this drags on he is
still (amazingly) sticking to his eating regimen and losing weight in a safe,
healthy and sustainable manner. It is not as if we are asking for the
planet. We are just asking to be allowed to stay and prove that he is doing
all that is required to get his weight to a point that will satisfy them and
continue with our lives.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Your
support in the endeavour will be appreciated. I apologize for the length
of this letter but once I started typing I found it a bit hard to stop.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Thank you<o:p></o:p></span></div>
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<br></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Marthie
Buitenhuis<o:p></o:p></span></div>
<br>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Christchurch<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02133122948126325043noreply@blogger.com1