Friday Morning

Woke up at 2am, got up at 4, left home at 4:45, arrived at work at 5:40, made coffee, peed, played freecell, stole biscuits, tweeted, blogged, re-arranged my balls - ready to work at 6:20.

Tongue Orgasms – What makes something taste good? The elusive fifth taste?

This post has been inspired by James Bond, Tamara and my own curiosity and quest for the perfect dish.

What makes something taste good? Well what? It is more than something being sweet, salty, bitter our sour and your preference. Oh so by the way, for the last ten years, they have added ‘umami’ to the list of primary tastes. So let’s digress...what is umami? Robin Rinaldi wrote:

“For this experiment you need five things: a pinch of sugar, a little table salt, a lemon, a cup of good black coffee and some chicken bouillon. Start by putting the sugar in your mouth. You'll notice an instant sensation you recognize as "sweet" up on the tip of the tongue; you may even feel a tiny head rush. Then do the same with the salt. This registers intense and mineral-like, spreading to the sides of the tongue. For the remaining three, you must hold your nose tightly to prevent the aromas from interfering with your taste perception. Bite into a wedge of lemon and feel how the whole mouth reacts against "sour." Next sip the coffee, whose steely "bitter" hardness lingers at the back of the palate. Now take a slow drink of bouillon. See what happens, how the whole tongue seems to light up? There's saltiness, yes, and a little sweetness, but there's something else. It leaves an almost warm, creamy trail as you swallow. You might call it "meaty" or "savoury."”... or UMAMI. Umami is a loanword from Japanese meaning "good flavour" or "good taste". In as much as it describes the flavour common to savoury products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early Western attempt to describe the main flavouring component of meat as extracted in the process of making stock. Umami is a pleasant savoury taste imparted by a NATURAL glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products.

As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavours, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.

Umami is beef, pork, certain types of fish. Umami is potatoes, seaweed, carrots, mushrooms and sun-ripened tomatoes. The sun-riper – the umami-er. Über-umami is dry cured ham, parmesan cheese, MSG, fish sauce, dried fish, biltong & beef jerky, Worchester Sauce, A1 Sauce, HP Sauce, Bovril, Marmite, Vegemite and anchovies. Bacon is the King of Umami. Aromat is umami in a can. Umami is that what makes you scream “Ooooh Mommy!”

James Bond’s cover in ‘You only live twice’ was that of an industrial spy, trying to steal Osata’s formula for making Monosodium Glutamate. Tamara over at Doodles of a Journo cannot see what the great big fuss is over a juicy steak. She likes oriental dishes – also high in umami content.


Soooo, what is it that makes something taste good? It cannot be the umami thing on its own... There is no umami in Dulce de Leche Ice Cream...

The picture above is self-explanatory – it is a combination of so many things. However... I, J. Hardspear de la Azotea will still give you my own spin on this. We forget that other things play a role in what we perceive as good tasting and not. Sound... ‘Snap-Crackle-Pop’. The sound of insect legs rubbing together, a bubbling stew, sizzling meat/vegetables. You cannot properly taste a curry dish if you have a cold and your nose is blocked. Is it acceptable in your culture to eat live insects or do you gril?

I can even bring ADD into this. Tactile Defensiveness. Your little fussy-eater may not as much be averse to the taste of something, than not being able to tolerate the texture of it.


Fat. Cuts of meat marbled with fat throughout the muscle tissue is tastier that extremely lean meat. Oil, butter, lard, dripping etc. makes food just so much more tastier.


Method & preparation. Some people have the ability to assassinate the taste in even the best of ingredients. Some lovingly coax the very best out of quite mediocre stuff.

Gender? Generally men would classify meaty, starchy food as comfort food and women sweet stuff like chocolates & ice cream.

Piquanteness? Spiciness? Astringency? What about the pungents (onions, garlic, shallots, chives)? How does it look? Is it pleasing to the eye?


Now, MSG...MSG...MSG. MSG is fake umami. It is like using lurid yellow banana essence instead of real bananas. The fast food & ready-made-food industry can dress up the most horrible tasteless substance by adding MSG, excessive fats, hydrolyzed vegetable protein, excessive (hidden) salts, colourants, flavourants, additives, solidifiers, emulsifiers, preservatives etc, etc. When in doubt – cover in bacon and melted (processed) cheese.

 

Some research says these additives are safe, some say it is harmful, some say it’s addictive. Hell, I don’t know? Common sense dictates that it cannot be good though. Personally, too much fast foods, snacks etc makes me either full but not sated or sated but not full or whatever. It is not the same satisfied feeling one has after a proper square meal made from scratch.

The challenge then is this: To be able to make extremely tasty good food from fresh ingredients, bring out the natural umami, salt, sweetness, bitterness and sourness and by combining different tastes in such a manner that the introduction of that to your taste buds will cause them to experience multiple spontaneous and long lasting orgasms.

...and who is Robin Ronaldi...? I haven’t the faintest...

I wish all I have said in this post is original and my own, sadly it is not, I have just quilted bits from different websites & blogs together into this. It is however essentially what I WANT to say. (The thread for stitching the different pieces together was spun by me though...)

Gross Out Challenge

Hi there!

Remember, I said that I came to the realisation that you can deep fry anything...

How about deep fried meatball & spaghetti on a stick!  I got this from a photo-blog called 'this is why you are fat'.  I challenge you to follow this link and click on older posts or newer posts till you are totall grossed out.  I managed 35 clicks before I was sick to my stomach.

Roughly in life...J. Hardspear de la Azotea’s current obsessions

Work... My current project ends in a month. I have sent my CV out, I have irons in the fire, my time on this project may get extended, I may patent a product and sell the manufacturing rights to Nabisco/Frito-Lay/NASA/UNILEVER/The Government of San Marino, OR...my blog may become super popular overnight and I can switch Google Ads on again and make tons.


Lady Gaga. Saw her on Oprah the other day. Realized her closet-personality is actually a NERD! Bought the Fame Monster CD yesterday (didn’t tell Lamb), listened to both CDs with headphones on my PC 3x today already.

Rain. Wish it would come now – looked super promising yesterday

My weight. Bought USN Phedra Cut XT yesterday (didn’t tell Lamb)

My Finances. The lack thereof exacerbated by my excessive frittering away of money.

SANRAL. GFIP to be completed over the next 5 millennia.

My Blogging Stats. (Will do a separate post on that one)

Lamb. We’ve been having a number of ups-and-downs lately but lately more ups.

Janis Joplin. Oh Lord won’t you buy me a Mercedes Benz. See YouTube below for coolest clip you have ever seen. WHY DID SHE HAVE TO DIE?

Baconaise – Blogged about it before – Now available in SA from P’nP Hyper. Sinfully delicious.

Lamb. Worried about her health. She went to see a Iridologist / Naturopath – seems to get slowly better (Chronic fatigue, horse voice a.o.)

Science Fiction. I promise you, I really have 1000 sci-fi books on my Kindle. Currently reading Ringworld by Larry Niven. He wrote it in 1970 – won the Hugo, Nebula and Locus (3 biggest SF awards).

Image. Cuter than ever. Talks, strong-willed, lovable, her 2nd birthday is coming up early November.

Dad. Seems to be doing well. Bought a new car.

Sister Honey Bee. Health has improved.

Paula Deen. Her Lasagne Sandwich

My friends. Guilt...I am neglecting them...

eMalahleni. Formerly known as Witbank. Going there Thursday & Friday.

Soda Water. With lotsa ice and slice of lemon. Can drink tons.  Or is it kilo-litres?

Amatomu. What happened to it?

Sport. Infidelity, match fixing, suicide attempts, politicians interfering, illegal substances.

Muscle Cars. I want a Chev SS like my Grandfather had. Yellow with a black roof and double black stripes on the bonnet and boot. The sound of that engine is enough to make me hard.

Stimulants. Ritalin. They used to give it to American Troops in the Vietnam War to combat battle fatigue.

Summer. Balmy evenings, the delicious smell of Syringa Tree blooms (atichoooooo!). Sound of impulse sprayers wetting countless lawns, braai fires.

Heidi, Pinocchio & Nemo. Image’s current favourite DVDs.

The Dutch. My funny colleague. The funniest ever, EVER video clip on YouTube.

Afrigator. Why is it so damn slow

Twitter. 1 Tweet per day diet.

Amazon Kindle. Lamb currently annexed mine.

Kathy Reichs. Bones to Ashes. Reading physical copy since Lamb has spread like a fungus all over my Kindle. I still read paper books. Got nothing against them.

Sheebee. She knelt on her Amazon Kindle DS. Wonder how she managed that. Wonder if it can be repaired.

BlackBerry PlayBook. The Apple iPad has competition. The Amazon Kindle is NOT competition. eBook Readers are not to be confused with Tablet PC devices!

Zombie. What’s in your head, in your head?

Five kinds of Mushroom Risotto with Black Truffle Aroma

This is the ultimate in decadence and sort of inspired by Delia Smith.... Risotto with all the mushrooms you can find.

Recently I was invited to a cook-off. The idea was for the guys (French Rock the convener, Home Ruler the publisher, Jacob my Brother-in-Law and me) to do the cook-off and impress the ladies in their lives (or some of their lives – French Rock is not what you would call a ladies-man). Each participant had to make 2 dishes. I made my Borscht (beetroot soup) for starters and the most decadent Mushroom Risotto for a side. The other guys made a.o. pork neck with exotic spices & sticky sauce, aubergine rolls with goat’s cheese stuffing, fresh steamed vegetables and a chocolate terrine.
I gave the beetroot soup a little Hungarian inspiration by using Kolbasz Sausage to flavour, but I’ll do another post on that. Let’s get to the Risotto. You’ll need the following:

2-3 l stock. If you can find – use Telma mushroom stock cubes – if not – make chicken stock

2 cups risotto rice

2x50 g butter

250 ml dry white wine

All the different kinds mushrooms you can lay your hands on. If you can only find button mushrooms, no problem, but it is funner (Phoebe-ism) if you can use more. Woolworths and P’nP stock quite a selection these days. I, J. Hardspear de la Azotea used these mushrooms:

-Enoki

-Shiitake

-White Button

-Portabellini

-Dried Porcini

juice of half a lemon

2 cloves of garlic – mashed

enough freshly grated parmesan/pecorino combo. (Delia Smith would insist on the very original Parmigianio Reggiano and Pecorino Romano)

freshly ground black pepper

Few drops of Black Truffle Aroma (Friend Cara Noir imported it from France and gave me some) OR Truffle infused oil.

Fresh Parsley (chopped)

An hour before the time heat the wine till very warm, but not boiling and soak the Porcini in the wine. After 1 hour drain, but keep the liquid.

Slice and sauté the button-, portabellini and shiitake mushrooms in butter and add the Porcini & Truffle oil. Saute the Enoki separately and only very briefly.

Keep the stock warm on the stove and a ladle handy. Melt butter in a large heavy-bottomed saucepan (medium-low heat). Add garlic and rice and stir till all the rice grains are covered and glistening. Add the liquor drained from the porcini. Stir continuously. As soon as most of the fluid has been absorbed by the rice, add a ladle of stock. Repeat the process till the rice is al dente (soft but firm). It should look creamy, but not mushy or watery. This should take about 20 minutes and you should have used most (if not all) of the stock. Add the Porcini, Portabellini, Shiitake mix

Add half of the pecorino/parmesan mix and give a good stir - serve the rest of the grated cheese at the table. Add a little black pepper, lemon juice and garnish with enoki mushrooms & parsley.

Risotto MUST go from stove to plate and be eaten immediately.

Risotto is actually a better dish on its own with a simple salad. I wouldn’t make it as a side again.

Trying to format a Microsoft Word Document created by someone else...

Today I am doing a Vital Statistics Graph post for a change...(inspired by GraphJam), but born out of my own frustration.


Have you ever wanted to make a small change to a Microsoft Word Document created by someone else? A task which you thought would take 30 seconds, leaves you tearing your hair an hour later. Trying to make this little change completely disturbed the auto numbering.


You immediately turn on the hidden formatting symbols to try and figure out what the other person/idiot/alien from outer space did. You find that the imbecile used a combination of automatic numbering, manual numbering, the tab button and even the spacebar to put the start of different lines underneath each other.


I have been using MS Word extensively since its DOS days. I consider myself to be an advanced user, but the mess some morons create in a word document is irreparable.


It’s sometimes easier to re-type the whole damn thing.

Deep fried Cheese Cake – Paula Deen shows how

As part of the ‘Weird Food’ posts I sometimes do, I am going to create a sub-category, called “you can deep fry anything”. Here is the first one. I have done a post on Paula Deen before. Although all her recipes will increase your cholesterol considerably, I cannot help but love her. Paula Deen is is an American cook, restaurateur, author, actress and Emmy Award-winning television personality. When younger, Paula Deen suffered from agoraphobia (fear of public and/or unfamiliar places, especially large, open, spaces such as shopping malls or airports). She never left her house. Then one day she started cooking and baking and had her sons deliver the stuff she made. Immersing herself in making food and money from it, she overcame her anxiety disorder. This is a short clip, you HAVE to see this.

Braai 4 Heritage 2010 - Sosaties

My tweede Afrikaanse post. Net betyds vir Nasionale Braaidag. Ek het nou al soveel keer op hierdie blog gebrag met die sosatie kompetisie wat ek in die Sarie-Kos gewen het, maar ek het nog nooit die resep gepos nie. Hier is die storie wat ek bygeskryf het om die redakteurs se aandat te trek en die resep aan die einde Sarie het my storie bietie ge-edit, maar hier is die oorspronklike soos ek dit ingestuur het. As ‘n mens darem op ‘n Saterdag so by ‘n kleindorpie Boeremark rondloop, kan die reuk van sosaties wat braai by die Hervormde Kerk se stalletjie jou lelik honger maak. Synde dat die Susters by die Hervormde Kerk egter nie hulle geheime resep wil deel nie, het ek besluit om my eie te ontwikkel vir hierdie kompetisie. Ek wou al lankal deelneem, maar ek het nie ‘n lekker melktert resep nie en hoewel ek ‘n lekker tamatie en uiesmoor maak, is dit niks uitsonderlik nie. Ek het wel ‘n ou beproefde familieresep vir sosaties, maar ek het besluit om ook aan die voete van Gamaliël te gaan sit en kers opsteek. Ja, ek het besluit om die Groot Gewere te raadpleeg. So vervolgens die Groot Gewere wie ek geraadpleeg het en hoekom: 1. Mevrou S. Van H. Tulleken. Haar boek, Die Praktiese Kookboek vir Suid-Afrika was die eerste resepteboek wat, sover as wat ek kan agterkom, in Afrikaans gepubliseer is. Die voorwoord deur Tannie Isie Smuts is gedateer Desember 1922. Ek kry partykeer ‘n baie groot knop in my keel as ek my kopie van hierdie boek deurblaai. Dit het oorspronklik aan my Ma se Tannie Debora Baasden behoort. Tannie Debora, of Tan soos ons haar genoem het, se teenwoordigheid is aanvoelbaar in die boek. Oral val ou poskaarte van Rhodesië en troukaartjies van vergete familielede uit waarop Tan haastig resepte neergeskryf het. Ook het Tan ‘n baie duidelike regmerk gemaak by resepte van Mev. Van Tulleken wat sy gereeld met sukses gemaak het. Mevrou van Tulleken het drie pond vleis gebruik haar resep en sy praat nog van knoflok. 2. S.J.A. de Villiers. Jou Ouma se Kook en Geniet was blou-groen, jou Ma s’n was rooi en joune het ‘n volkleurfoto van gebraaide skaapboud op die voorblad. Daar is twee resepte vir sosaties in – een gewoon en een grootmaat. 3. Sannie Smit. Sannie was die destydse hoof huishoudkundige by die Vleisraad gewees. Sy kon nou vir jou ‘n stuk vleis gaarmaak! Ek wens ek het die Afrikaanse uitgawe gehad, maar ek is steeds dankbaar vir my All Colour South African Cookbook wat ek in ‘n tweedehandse boekwinkel opgespoor het. Voor in die boek in blou ink drukskrif staan geskryf: “To our Mother on the occasion of our first Christmas 1985 in South Africa. All our love. David and Ian.” Te wyte aan die baie spatsels op die bladsy vir Roast Beef & Yorkshire Pudding was die Tannie helaas meer partydig teenoor die kos van die land van haar herkoms. Ewenwel, Sannie se resep was die inspirasie vir die ‘dubbel gemarineerd’. 4. Cass Abrahams. Die oorsprong van die sosatie is immers Kaap-Maleis. Cass het Kaap-Maleis weer op die map geplaas en blykbaar is Madiba gaande na haar kos. Cass bedien die sosaties op rys met die marinadesous bo-oor geskep. 5. Annette Human. Hier praat ons van snelvuur grofgeskut. Hier praat ons van een van die heel grootste invloede van wat op tafels reg oor die land verskyn het. Sonder Annette Human het ons almal nog elke aand rys, vleis en aartappels met two veg geëet. Annette het voormalige kontinuïteitsaanbieder en TV persoonlikheid Rita van den Heever se sosatieresep met ons gedeel. Intussen het Carmen Niehaus Wenresepte bewonderingswaardig opgedateer vir die Nuwe Millennium. 6. Shirley Guy & Marty Klinzman – Die Suid-Afrikaanse Braaiketel-Kookboek. Ons Afrikaanse mans is koning agter die rooster, maar hier is twee Engelse Anties wat ook kán braai! Hulle maak hulle sosaties eers op die indirekte metode in ‘n braaiketel gaar, waarna hulle dit vinnig direk op die kole sit vir die “tradisionele swart puntjies”. 7. My Tannie Julie. Hare is die familieresep. Volgens Tannie Julie is die geheim dat die uie goed moet braai. Tannie Julie gebruik ook blatjang in haar resep. 8. Skoonma Toekie. Nie haar sosatieresep nie, maar die sous vir haar kerrievis. Ma Toeke se kerrievis is selfs lekkerder as wat my Ouma Rosie s’n was! Nou moet julle weet! 9. Cook Sister. Jeanne Horak-Druif is ‘n Suid-Afrikaner wat in London woon en haar internet blog genaamd ‘Cook Sister’ is ongelooflik suksesvol. Sy neem ook watertand fotos van haar disse en ek-wens-ek-was-daar fotos van die plekke wat sy besoek. Cook Sister is al verskeie kere bekroon by die jaarlikse South African Blog Awards. In 2009 het sy weer met die prys vir die beste kos-blog weggeloop. In Cook Sister se fassinerende blog inskrywing van 15 September 2006 deel sy ‘n ene Cecil se sosatieresep met haar lesers en skryf sy oor die etimologie van die woord ‘sosatie’ asook oor die oorsprong van die sosatie self. Boerekos met ‘n naam wat Indonesies klink en wat Midde-Oosters proe? Cook Sister het ook háár ghoeroe geraadpleeg en hulle bespiegel... Gaan lees gerus. http://cooksister.typepad.com/cook_sister/2006/09/scenes_from_a_b_1.html Van die wat ek hier genoem het leef nog, ander is al dood. Van hulle is trendsetters gewees en ander die trendsetters van môre. Van hulle lewe voort in vergeelde bladsye en ander sweef in cyberspace. Van hulle is bekend en ander nie, maar dis by hulle almal wat ek inspirasie vir my resep gekry het. Daar is nog baie ander groot kos gewere in Suid-Afrika... Nettie Pikeur, Peter Veldsman, Pieter Pieterse, C. Louis Leipoldt, Lannice Snyman, Braam Kruger, Nataniël, Topsy Venter, Reuben Riffel, Prue Leith, Leatitia Prinsloo, my Ma By en nog te veel om op te noem. ‘n Ander dag vir bobotie of koeksusters of ‘n ietsie anders hoor ek weer by hulle. Mens moet jou bronne op die internet ook mooi kies. Wikipedia reken dat daar tamarinde pasta by die sosatiemarinade kom. Nee wat, sê ek, hou die tamarinde pasta vir Denningvleis. Selfs die Larousse Gastronomique maak melding van sosaties in die inskrywing oor Afrique du Sud. So na al die verstommende inspirasie wat ek by die Groot Gewere opgedoen het, het ek my hart gevolg met die resep en gehoop ek verstaan vir Sarie reg – ons soek iets wat duidelik herkenbaar is as ‘n sosatie en nie ‘n ander gerygde ding soos ‘n kebab of espatada nie, ons soek ietsie uniek en ons soek daardie persoonlike stempel. So gaan kuier vroulief, Lam en my rooikop baba by Ouma Ooi in Klerksdorp. Ek sit met my Tupper Marinade bak vol sosaties alleen by die huis. Kennelik is my homeboy Oorwinnaar, mos die beter braaier en kort voor lank staan ons voor sy braai en die wonderlikste sosatie rook vul Vereeniging se winterkoue aandlug. (Gits, nou klink ek soos Riaan Cruywagen in die Bronx!) Die glas Laborie Shiraz in my hand is voorbarig diep en spesery en laat hom nie deur ‘n sosatie intimideer nie – die perfekte drink en eet kombinasie! En die sosatie? Hy proe soos sosatie met nog iets mistiek en subtiel en absoluut murgsag! Die ‘dubbel gemarineerd’ te danke ja! Ek is tevrede en ek en Nico sit tot laatnag en vertel Langenhoven stories en wens ons het ‘n Mercedes Gull-wing of ‘n lekker muscle car Chev of Ford gehad wat hard brul. Ons bly nie verniet in V-Town nie. Vriend Oorwinnaar se vrou Rowwe Eiland het vergeet om vir Belinha te laat weet ons eet sosaties vanaand en sy moenie kook nie, so vir bykos het ons gestoofde skaapnek, patats, wortels en aartappels gehad en tuisnywerheid melktert vir nagereg. Hoekom nie? So, na ek hom nou ook geproe het, uiteindelik my resep: Wenke: · Moenie die blokkies vleis te klein sny nie. (Maar nou ook nie hompe nie) · Gebruik eerder hout of bamboes stokkies (skewers) as metal (die vleis gly rond op metaalpenne en draai dan moeilik om). · Onthou om ook die stokkies oornag in water te week – dan brand hulle nie maklik nie. · Moenie die blokkies vleis te styf op die stokkies ryg nie. · Braai op ‘n rooster oor ‘n vuur. Jy gaan nie naby dieselfde resultate in ‘n pan, in die oond of op ‘n braaiplaat kry nie. Resep – Vleis (gebruik goeie gehalte vleis, daar is niks so teleurstellend soos taai seningrige sosaties nie) 1 kg lamsboud ontbeen en in blokkies gesny 1 kg bees kruisskyf in blokkies gesny (ons rek hom – ontbeende lamsboud is baie duur) 200 g varkspek in dun skyfies gesny Marinade 1 (hiermee doen ons ‘n bietjie opdatering met ‘n effense Indiese inslag) 500 ml natuurlike ongegeurde joghurt 2 huisies knoffel fyngedruk 10 ml garam masala sap en gerasperde skil van ‘n halwe suurlemoen (my stempel – ek is gek na suurlemoene en gebruik dit graag in kos) Marinade 2 (vir daai lekker outydse sosatie smaak) 3 groot uie in ringe gesny 125 ml fyn appelkooskonfyt 250 ml perske- of vrugteblatjang 500 ml bruin asyn 250 ml rooibostee (vir ‘n bietjie balans, die marinade is baie skerp) 45 ml matige kerriepoeier 20 ml borrie 10 ml fyn gemmer 20 ml koljandersade fyngestamp 5 heel naeltjies 3 lourierblare gebreek sap en gerasperde skil van ‘n halwe suurlemoen (ons stempel hom sommer weer) 10 ml sout 75 ml kookolie Gedroogde appelkose vir tussenin (opsioneel – party hou daarvan ander nie) Metode Meng al die bestandele vir die eerste marinade. Gooi die vleis by en maak seker dat die marinade al die blokkies vleis goed bedek. Marineer oornag in die yskas. Maak solank die tweede marinade en hou in ‘n lugdigte houer in die yskas tot die volgende dag benodig. Braai die uie in die olie stadig oor lae hitte tot deurskynend, maar nie bruin. Voeg kerrie, borrie, gemmer, koljander, naeltjies, sout en lourierblare by. Volg dan met suurlemoen sap en skil, appelkooskonfyt, blatjang, asyn en rooibostee. Prut stadig vir so 15 minute en laat goed afkoel. Sodra die vleis oornag in die eerste marinade gelê het, meng tweede marinade by en marineer weereens oornag. Ryg die blokkies vleis op sosatiestokkies en probeer om die bief en lam blokkies af te wissel en ‘n skyfie varkspek so tussen elke tweede, derde blokkie. Weereens, dis sosaties die, nie kebabs nie, so persoonlik sal ek nie nog pynappel, uie, groen- of rooipeper stukke tussenin sit nie. Dalk nog gedroogde appelkose, maar onthou om dit ook in rooibostee te week as dit nie van die sagte Turkse soort is nie. Ek het lang stokkies gebruik en so ‘n dosyn lekker groot sosaties uitgekry. Braai die sosaties stadig oor matige kole tot deurgaar maar nog sappig binne en mooi bruin buite. Onthou die baie suiker van die appelkooskonfyt en blatjang in die marinade brand maklik aan. Nog bietjie sout kan oorgestrooi word terwyl die sosaties braai. Bedruip ook met nog ‘n bietjie van die marinadesous terwyl dit braai. Dien op met jou gunsteling braai bykos.