Google Ziets' Yeast and Sourdough Baking Page: Fresh rolls on the griddle

Monday, 5 August 2013

Fresh rolls on the griddle

I recently had a few bright moments. At least, I think I had. Those moments when you are overcome with a sudden surge of hate for the daily drudgery and just knowing that it is time for something else.

In this instance I had the idea of shaking off all the ingrained inhibitions of a blogger of carefully planning, inventing and preparing a dish. Reworking the recipe and so on.

Drudgery at its best.

We have a regular Wednesday night braai (barbecue for my overseas friends) at the local yacht club.  “We” being a circle of friends and fellow sailors. There we literally share the food. One piece of meat is cooked at a time, whether it be sausage or a well matured steak. This is then cut into bite size slices and dished out. Then the next piece of meat goes on the griddle. And so on. Rather like a very South African dry fondue, if you will.

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Authored by Johan Zietsman.

Reposted from The Hungry Sailor on 2013-08-05

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