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Go nuts, there can never be too much jerky in the world. Especially the hot stuff. Tip- make it 5x hotter than you think it needs to be- the marinade only leaves a fraction of the heat in the jerky once it dries.
My grandfather made a chili jam he named 'coldboy candy' it was lovely, the little jar lasted me about 3 days.
If I've had a few beers it's M&M's. In a more sober environment it's some sort of dried fruit and nut mix (non chocolate).
Biltong.
Do you make it yourself? If so, more details!Quote:
Originally Posted by Milton477
I've never made biltong, so interested to know
Plenty of recipes online Mitch... add your own twist to them [emoji41]Quote:
Originally Posted by Toxic_Avenger
Have made it in the past but now I buy it from Springbok Foods in North Lakes. It is a good low carbohydrate, high protein food.
Nuts, particularly dry roasted cashews, roasted peanuts in the shell, macadamias. Dried fruit. Ginger slices and mango slices are favourites. Most olives. Thin sliced hot sopressa. Stoysich ham jerky. Adam's clobassi, Schulte's mettwurst.
I have to resist buying clobassi at Adam's Smallgoods when I am in the vicinity. A whole loaf of clobassi seems to evaporate in a couple of days.
Oh, nutella. I was thinking of the TV chef with the big bazoomas who has a similar name.[biggrin]Quote:
Originally Posted by trout1105
Well, in the process now. I used a 250 g bottle of my very hot '15 chilli paste as well as some of my home made Worcestershire sauce, some garlic and soy sauce and secret 'erbs and spices. I'll offer report on Thursday.Quote:
Originally Posted by Toxic_Avenger
I just had a custard filled croissant with shaved almonds and icing sugar sprinkled on it. Which got me thinking croissants are a great snack, hot or cold, sweet or savoury, I've never had a bad one, must be all the butter in them.