The humble chicken is revered in Mexico. Not ever having been there, I didn’t really know this. Until I did some research recently for a job involving, well chicken. It’s massively popular street food over there with gigantic street barbeques laden with whole chickens in double-digit numbers dotted about the place. The Mexicans call it Pollo Asado. Recipes differ wildly […]
Other than boerewors, beef is not something I braai very often. I simply think most cuts of beef respond better to other cooking methods. And at R140+ per kilo, beef steak – whether it be rump, sirloin or fillet – is not something I’m overly keen to feed the masses on.
But last time I checked, a cow consisted of more […]
Corn on the cob (or as we South Africans prefer to call them, mealies) remind me of cute grade one kids with missing teeth and ponytails.
I’m not referring to the sterile shop versions that have been plucked, waxed and topped and tailed until they’re perfect physical specimens. I’m talking proper corn on the cob, the ones sleeping soundly inside […]
Accounting was not my strongest subject at school. OK that’s being generous. Truth is, I was dangerously close to flunking it. The whole debit and credit column thing didn’t really resonate with the teenage me. It still doesn’t, not really. My bank manager probably finds this a bit disconcerting.
The topic of family cropped up the other day. Given […]