Boooo skirt meat left on ribs and not trimmed.... lol. Sorry, I like a St. Loius spare.
Nice job with the spices.
Nice job with the spices.
contest Begin! African Throwdown
- Thread starter The Hot Pepper
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you may get it- good effort man
Excuses!
He knows I was just giving him a hard time SL! Of course he can cook a Flintstone style rib, it's his TD.
We all know he deserves a crown by now.
But no waste involved in trimming ribs to shape, you cook up the skirt meat too.
I was going for Morocco...not Missouri...different "MO"
That was actually a good comeback!
Go Bootsie go!
Make sure to read the rules about your final post, and create a new one with those details and restrictions,.
Make sure to read the rules about your final post, and create a new one with those details and restrictions,.
Yes 2 pics max, no links to other pics either, in your final post. Just two pics. I've removed some links.
TEASER;
Modern 5 minute Piri Piri
Country - Mozambique
Main ingredients by section
Frying Pan
1/2 pound of frozen shrimp
Ginger- a pinch
Garlic- a pinch
Pomegranate juice for sauce instead of lemon too sour- a few fluid ounces- see photo
Olive oil for frying
Peanuts- half a handful
Raisons- half a handful
Coconut – a spoon of desiccated to put over shrimp
A pinch of mixed chilli- curry powder
Sauce and Powder base
Fatallli rust- Dilly’s Chilies- a pinch
Jungle Rain- White lightening- a dollop or 2
THSC- Yellow pod Jam- a dollop or 2
My Korean salt mix- a pinch
Pepperlover’s Ghostbreath- a pinch
Basically to taste and preference
Shrimp Bed
Garlic Shoots- 3 sprigs to use around Map- cut into 8 cm lengths
Spinach leaves- a couple of leaves for shrimp bed- a handful blanched for 10-20 secs in hot water.
Coriander fresh- a quarter bushel- chopped for base
Need to microwaved for a minute so not overcook
Method
Map- Sprinkle the powder into a map
Add some dollops of sauce and jam in order to make a clear map around powders
Use the garlic stems to make an outline. 10 secs- should take a minute- with 50 secs microwaving to warm up sauce.
Bed- Lay down spinach and coriander next to Map- 10 secs- total with above 1m
Pan Shrimp- add olive oil, then get pan to high heat- add shrimp , ginger, garlic, coconut, pomegranate juice, peanuts and then raisons.Add pinch a curry powder mix and you could add a little Salsalady to give heat without affecting flavour.
Fry hard for three minutes, take out shrimp. Cook down to reduce sauce, and then add shrimps back. Place on Map. 2, 45mins and assembly 15 secs
Total assembly time = 5mins- description- imagine fish, shellfish and shrimp swimming in the water off the coast, whilst all the colours of the flag and the dessert inside the borders. (nonsense)
Final assembly- add olive oil and left over sauce from pan to cover shrimp.- 5mins- should- my presentation had to be quick and sadly untidy due to hungry wife and daughter- not game to mess with 'em.
Since our only internet is our phones we are having technical difficulties.... our photobucket took about 4hrs to upload photos and now Aaron's try for the second time to type out ingredients/process because our browser keeps shutting down.......
We're getting there......
Moral of the story...............smartphone not so damn smart!!!!
We're getting there......
Moral of the story...............smartphone not so damn smart!!!!
Way to raise the bar LB!
There ya go, Bootsieb! Seriously, the TD's are like a drug - resistance is futile!
HH - I'd recommend what I do for the TD's, which is to type it into Notepad or TextEdit (or whatever plain text editor you have), then just copy and paste into the browser window when the time comes. I find that's particularly useful especially when I'm still trying to come up with what should be included even as I cook the entry.... ;o)
There ya go, Bootsieb! Seriously, the TD's are like a drug - resistance is futile!
HH - I'd recommend what I do for the TD's, which is to type it into Notepad or TextEdit (or whatever plain text editor you have), then just copy and paste into the browser window when the time comes. I find that's particularly useful especially when I'm still trying to come up with what should be included even as I cook the entry.... ;o)
Really, wheebz?
ok you win
and I didnt mean the entries were ugly nor was there a lack of effort in presentation or creativeness, but i just dont find most african food I have come across visually appealing
Those pancake looking things do look pretty scrumptious though
Keep in mind that Africa is HUGE continent, and covers many, many different types of cuisines. The likelihood that you've come across all of them here is slim to none. I took a cooking class from a Mexican chef years ago, and he got to talking about the common American misconception of "Mexican food" - tamales, enchiladas, burritos, tacos. He described those as the McDonalds of Mexico - sure, some Mexicans eat that kind of food, but not all of them do. In fact, a number of them have never had any of those things, just like a number of Americans have never had McDonalds. No doubt "African" food has the same misconceptions here - it's not all bush food of one variety, and it's not all visually unappealing.
I'm telling you lads, you couldn't even see Africa before you died. Each and every country is so cool and unique. The food, amazing, I would eat it everyday, if I wasn't so lazy. Cheers lads for bringing on the love and giving it your best shots.Wheebz, any chance of a last chance meat entry? Maybe from South Africa, perhaps??? Lot's of steak, gold and beer there. Pies are a dime a dozen, but made with fillet. King Pie is great and so is the steak, hint, hint. Steak and ramen pie??
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