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    You are in: Home / Community Forums / Food Photos Forum / Photo Chat/ Have Fork Will Travel
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    Photo Chat/ Have Fork Will Travel

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    Debbwl
    Wed Sep 04, 2013 7:25 am
    Forum Host
    Good morning Zurie,
    That first photo looks a like what we see over in Napa and Sonoma.
    What a nice packing facility.
    How pretty is that with all the gold, green, orange and red?
    Yes it would nice if we did not have to take the long way around to post, but I am used to it and have gotten pretty fast at it.
    No Zurie the only advertisement I did was to have it put on the calendar, please feel free to spread the word.
    Debbwl
    Wed Sep 04, 2013 7:25 am
    Forum Host
    Just a reminder to everyone to give credit to the photographer
    Zurie
    Fri Sep 06, 2013 7:49 am
    Forum Host
    The question sometimes comes up: what were the most memorable meals you've ever eaten?

    And strange enough -- it is often not fine dining that is remembered, but honest, down-to-earth meals.

    One of the tastiest and most memorable meals for us happened like this.

    My father-in-law had a bushveld farm in the old Northern Transvaal (now renamed Limpopo Province). On the farm also lived Tswana workers, and one older lady helped my mom-in-law in the simple farmhouse -- where we often went for weekends away from the city.

    We arrived one late afternoon, somewhat tired after the 4 hour trip and the last bit of dusty gravel road. But outside the back door, on the flat granite rocks, Liesbet had a fire going, with the traditional 3-legged iron pot on it.

    "She's cooking 3 peri-peri chickens for us," explained my mother-in-law.

    Liesbet, the Tswana lady, was a whiz at iron-pot cooking (or more accurately, roasting). She squatted in typical style, and stirred the chickens every now and then. From it came wonderful aromas of chicken, garlic, lemon, peri-peri ...



    (Copyright www.potjiekosworld.com, no name for photographer supplied)

    She's also brought a basket of just-up-earthed new potatoes from the veg garden, which were boiled on the kitchen wood-and-coal stove.

    Ma made a large green salad and put out fresh red tomatoes.

    Wine was opened. Dusk fell. The jackals in the wooded hills started calling: always an eerie sound, but associated with the African veld.

    For some reason that crisp-skinned, mildly hot, roast chicken, the delicious buttery potatoes and the salad tossed with vinaigrette became the one meal we will never forget. So absolutely simple, but so perfect!

    It must be said that food cooked on a wood-burning stove, and food cooked outdoors, whether grilled or using the beloved S A potjie, does taste better than the same food done on a modern stove. It could be the smokiness as well as the varying heat -- and that scent imparted by glowing wood coals. But it does have that something extra!



    (Copyright www.chestersgrill.com, no photographer given). Sorry, did not realise photo would be so big!
    Debbwl
    Fri Sep 06, 2013 7:48 pm
    Forum Host
    Zurie what a fantastic memory and amazing job of telling us about I almost felt like I was there. I could just smell that heavenly meal cooking as the jackals cried out in longing. The warm relaxed feel of being happy, full and tired but enjoying everything so much that you just want to savor every second for as long as it last.
    Debbwl
    Fri Sep 06, 2013 9:55 pm
    Forum Host
    Way back in the early 60’s when my brother was about five and San Francisco’s china town was mostly immigrants and was yet undiscovered by tourist dad took us there to celebrate the Chinese New Year.

    What a night going through the all the fun little shops with all the beautiful hand carved jade and ivory (again before it was outlawed and we knew better) I remember being so impressed with an ivory tusk that had been carved into a Chinese village with farms working rice fields, water buffalo, a market and so much more.


    Photo by Cowan’s Auctions

    After window shopping we watched the Chinese parade


    Photo from digplanet.com

    We went to a restaurant for dinner and with my brother being very young and a very picky eater he ordered the only dish he knew he would like ginger beef rice


    Photo by J2Kfm

    Well in broken English the waiter tried to talk him out of it and kept saying it came with egg on top and my dear brother kept saying ok that was what he wanted after all he did like egg.

    Long story short after much arguing my brother got his order raw egg and all rotfl.gif rotfl.gif you should have seen this little guys face when they put this wonderful looking plate in front of him with a big raw egg dead center staring back at him rotfl.gif rotfl.gif rotfl.gif Ok to this day I am still crying with laughter.

    icon_sad.gif Don’t think that make anything close to that anymore as I explored the net and could not find a photo to fit my memory.
    Zurie
    Sat Sep 07, 2013 2:08 am
    Forum Host
    Wonderful story, Deb!! Oh, I'd love to visit that Chinatown -- I've read about it and recently saw it on a TV food show.

    Memories like these -- and that raw egg! -- make up the best things in life!

    It's a gorgeous ivory carving that you showed us. Pity, yes, that illegal elephant killing is now rife in parts of Africa ... And with the rhinos being killed for their (useless) horns, it seems that certain Asian nations is hell bent on killing every last rhino and elephant in Africa. So sad.

    But of course there was a time when (elephant) ivory tusks could be bought legally.

    Lovely story!!
    dianegrapegrower
    Sun Sep 08, 2013 11:28 am
    Food.com Groupie
    Not a memorable meal, but wanted to share. I grew up on a farm, and every summer we had a huge vegetable garden. Every morning, we girls would pick vegetables, and every afternoon, we'd help our mother can everything for the winter. We'd sit in the shade in the yard, snapping beans or shucking corn, before moving inside to the kitchen (which was hot and steamy). If young men came to call, my mother would smile broadly, and hand them a sack of beans to snap. It proved to be an effective way to cull out the less dedicated.

    I've continued canning as an adult - I like having the family recipes and it reminds me of happy times. DH is good about helping out, so it's not such a chore. We only have a very small vegetable garden, but it's enough to keep me busy.



    (this is only 1/2 of what we picked!)



    I was feeling like I hadn't canned much this summer, until I needed another jar, and realized I'd filled every one - so I'm done for the season. I guess I'll just take the remaining tomatoes to work to share -

    Diane
    (who is ready for summer to end)
    Zurie
    Sun Sep 08, 2013 1:54 pm
    Forum Host
    Oh Dianne! I was about to turn off the lights and go run my bath, but decided to check on this forum -- so glad I did! icon_lol.gif

    What a lovely photo of you -- and so nice to meet you!! icon_biggrin.gif People on this site (and elsewhere) under-estimate the wonderfully warm feeling of meeting someone face-to-face in their kitchen or home, by way of a photo!!

    Lovely pics! I always wondered, with your "name" , where the "grape-grower" bit fitted in! You see, I grew up in a grape-growing valley in the Western Cape. It's mostly export grapes, very labour-intensive. With towering mountains all around it, it is a beautiful area.

    When I was young and still at home we had several acres of fruit trees and vineyards, and my mother did just the same -- she put up all kinds of fruit preserves. Yes, we also had to pitch in and help! (Happy days ... Mom passed away in May at age 94).

    I am so pleased you decided to post in Deb's thread!! icon_lol.gificon_biggrin.gif:icon_biggrin.gif:
    Debbwl
    Sun Sep 08, 2013 9:16 pm
    Forum Host
    Diane love how your mother dealt with would be suitors, very wise woman indeed.

    Such a great photo and you and your bountiful harvest!

    What a stunning photo the canned tomatoes make on the granite counter.

    I am so glad you came back and shared the wonderful memories of your mother and canning. icon_biggrin.gif icon_biggrin.gif
    Zurie
    Mon Sep 09, 2013 6:06 am
    Forum Host
    Some years ago we bought a cottage in a verdant outlying suburb of Stellenbosch (well, area is perhaps a more suitable word than suburb, as Stellenbosch is not a city).

    It's an area with lots of trees, curving roads and cul-de-sacs where kids can play and drive their bicycles in safety. On both sides are vineyards, and of course as always, towering mountains are a background.

    In this tucked-away area is a boutique hotel, Majeka House -- very close to our cottage. We didn't know they had a restaurant until we saw an advert in one of the local knock-and-drop little papers: Makaron, it is called.

    "Please, can we go there for dinner?" I asked, knowing it would cost a small fortune. But we went. The food was totally out of this world, highly original and full of surprising flavour combinations. So we went a second time too, but in both cases I never thought to take my camera.

    I am enchanted with the food served at Makaron -- and the head chef is a young woman, Tanja Kruger.

    I can hardly wait to taste their glorious fine dining again.

    Both photos below is by Michael Olivier, an acquaintance of mine, who is a food writer and who recently dined there and raved about the food.

    This is Majeka House,



    Michael described one main dish (below) as follows: "One of the star dishes of the evening: cured trout which you cooked at table on a hot rock (left in photo), dill pebbles, pickled waterblommetjies, and fried trout skin."

    Waterblommetjies is a type of edible water lily, harvested in late winter and spring.

    Oh, and by the way: as the restaurant name "Makaron" suggests, the cooks and Tanja make the most wonderful macaroons!! After a full dinner you are presented with a plate of their coloured macaroons.

    Debbwl
    Mon Sep 09, 2013 9:12 pm
    Forum Host
    What a beautiful hotel so don’t blame you for being fascinated with chef Tanja Kruger her dish is as much art as it is since and what sounds like good eats.
    Debbwl
    Mon Sep 09, 2013 9:42 pm
    Forum Host
    One of the biggest treats I ever got to enjoy was Soft-shell blue crabs they are one of America's favorite seafood delicacies and both hard to come on the west coast. They are imported from the east coast and are very small about 3 to 4 inches.


    Photo by Daniela Montesi
    twissis
    Tue Sep 10, 2013 5:47 am
    Food.com Groupie
    wave.gif Good Morning Ladies icon_exclaim.gif wave.gif ~~ As you know, ZWT-9 just concluded & I was wondering if a loose interpretation of your theme would include ZWT photos.

    I really did try to keep the # of pics to a minimum, but I don't think I succeeded very well. I went thru all my ZWT photos & found:
    ... Pics of both my Best of Tour recipes (2)
    ... Pics of my Honorable Mention recipes (3)
    ... Pics of other recipes I thought were either worthy pics or interesting recipes (4)

    So how do you feel about this icon_question.gif I am not the least bit sensitive, so be honest pls.
    Debbwl
    Tue Sep 10, 2013 7:37 am
    Forum Host
    twissis wrote:
    wave.gif Good Morning Ladies icon_exclaim.gif wave.gif ~~ As you know, ZWT-9 just concluded & I was wondering if a loose interpretation of your theme would include ZWT photos.

    I really did try to keep the # of pics to a minimum, but I don't think I succeeded very well. I went thru all my ZWT photos & found:
    ... Pics of both my Best of Tour recipes (2)
    ... Pics of my Honorable Mention recipes (3)
    ... Pics of other recipes I thought were either worthy pics or interesting recipes (4)

    So how do you feel about this icon_question.gif I am not the least bit sensitive, so be honest pls.


    Bring them on I would LOVE it!! icon_biggrin.gif icon_biggrin.gif
    Zurie
    Tue Sep 10, 2013 8:09 am
    Forum Host
    DEB -- those soft-shell crabs ... have only heard about them, as we of course don't have them. Other crabs, but not the famous soft-shells. Are they fried and eaten, just as the photo shows them? I would love to taste them!! That's mostly how we prepare our smaller shrimps -- shell and all.

    TWISSIS, dear Twissis! To echo Deb: bring 'em on!! Show us!! We saw nothing of the ZWT. I miss the excitement. You didn't have to ask -- you and your photos are more than welcome! icon_biggrin.gif icon_lol.gif
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