AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM - Greetings from Africa to everyone in here.

Reply #10 - May 13^th, 2008 at 4:37pm

Derek Offline
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If I remember correctly Bridge himself drinks Guinness. Grin

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Reply #11 - May 13^th, 2008 at 6:20pm

skiproosel Offline
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G'day Bridge and Welcome. Can't wait to try some African tucker. Might have to find a suitable substitute for Kudu though

Regards Skip

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Reply #12 - May 13^th, 2008 at 6:38pm

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Hi Bridge

Now, what I noticed was that you said was small country with only 16 million population.

Ok, Australia, for all its size has just 20 million

& Canada, my country has just 33 million people.

This gives us much less clout than our soutern neighbors, the United States, with their 301 million folks.

My Photo Album, featuring Labrador 2006

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Reply #13 - May 14^th, 2008 at 12:32am

Bridge Offline
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Vicky wrote on May 13^th, 2008 at 3:01pm:

Thanks for the interesting web site I spent an hour on it tonight. I will pass it on to one of my Grandchildren (ya you guys one of the 16) as I know he is studying Africa in school right now
Vicky from Canada

Vicky, glad to know your grand child is taking African studies. It's one of those things we criticized when we were in college. We read very little about our own continent. History was all about Europe, Asia and the US. Geography was about Sweden, Norway, Japan, Australia, etc. If I were to go back to school I would study just stuff about Africa. Pass on this link to him. It has a more elaborate list of links called Africa on the web. http://bridgeafrik.com/mambo/index.php?option=com_weblinks&Itemid=23

Dodger, Derek is right. My favourite beer is the Irish brand Guinness. I got addicted to it as young as 18 in spite of the numerous local brands in Cameroon. We have brands like: 33 export (the oldest beer brand in Cameroon), Millenium, Beaufort, Castel, Kadji, etc. In Cameroon a meal served is considered incomplete if there is no beer. We have an old joke: 'the best remedy for hangover is a beer.' How strong is Australian beer?

Skiproosel, I promise an African recipe before weekend.

Little_Kopit, the thing is, after living in Asia for this long I have grown so used to overpopulation that I look at the population of my country to be so small. Cameroon could just be one city in China. In Africa we refer to Nigeria as 'the China of Africa' because of their population 112million atleast, and their business attitude of pouring goods into neighbouring countries. Grin

I hope there is no Nigerian here to shoot me. They are our neighbours to the west.
I think Australia must have a lot of uninhabited land. Is it allowed to buy land in Australia? It's one of those things Africans are thinking about putting and end to now. Foreigners have bought too much land in Africa.

Cheers to everyone!

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Reply #14 - May 14^th, 2008 at 12:49am

Derek Offline
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How long have you been living in Asia?

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Reply #15 - May 14^th, 2008 at 3:34pm

Bridge Offline
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Derek wrote on May 14^th, 2008 at 12:49am:

How long have you been living in Asia?

5years, it's as hard to leave as to stay here.

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Reply #16 - May 14^th, 2008 at 7:29pm

skiproosel Offline
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G'day Bridge I am partial to abit of Biltong or Jerky & so set about making a Biltong Box.
The first happy snap gives an overall idea of the size.

Next one shows the internal layout. I have made the box fly proof and I spray the bench or whatever with surface spray to keep the ants out.

This snap shows the bottom drip board which I wrap in aluminium foil to keep the drips from staining everything.

I have wired in a Batten Holder underneath the drip pan with a 60W light bulb it generates enough heat to dry the Biltong in about 3 days. In my neck of the woods the humidity can play hell with the drying process and can induce mould growth. This light/heat source fixes these problems.

I found an old refrigerator rack and fitted it to the top of the box & with the use of heavy duty paper clips pulled apart make mini meat hooks that work well. I can get a full rump or topside in here without any problems. I just hang the slices from the rack so they will not touch. I get around 15 full length slices of meat done at a time. I haven't got any at the moment so I need to get some Coriander Seeds and knock some up

Have a nice day

Skip

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Reply #17 - May 15^th, 2008 at 9:15am

BillyBushCook Offline
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Hey that looks the goods Skip,
Have you tried the marinade I sugested in the Jerky post? I think that would work well,
you could also put a little smoke generator in the bottom (pan of alcohol with a tray of wood chips over it)

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #18 - May 15^th, 2008 at 12:05pm

Bridge Offline
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Great art really!

What's the weight like?

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Reply #19 - May 15^th, 2008 at 12:47pm

skiproosel Offline
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Mick, I haven't made any for a while but will buy a full Rump or Topside when they come on special and will definatelty try your recipe, the smoke would be an excellent idea to try. When making Biltong the meat slices are buried in salt for a few hours to remove excess moisture. I will post a few snaps here when I make some (soon).

Bridge the box is light I reckon about 7KG's tops!

Regards Skip

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