Summer Sizzlers with Cape Malay Cooking


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Otzi , the year-old Iceman discovered in by hikers in the Italian Alps, cautiously carried his fire along with him, in the form of embers wrapped in maple leaves and stored in a birchbark box. As back-up, he was also equipped with a fire-starting kit, consisting of iron pyrites, flint, and tinder fungus. The Neolithic technique seems to have involved grinding the fungus until it was fine and fluffy, then piling it in a mollusk shell, and striking sparks with the flint and pyrite until the tinder ignited. Though an estimated three billion people worldwide still cook their meals over open fires, the closest most Americans get to the hands-on experience of fire-starting is the backyard barbecue grill.

The rest are charcoal grills, usually fueled with charcoal briquettes, and traditionally ignited with a spritz of lighter fluid and a match. After the initial whoosh, the hopeful barbecuer waits until the coal-black briquettes turn ashy-gray, signaling the establishment of a heat-radiating bed of coals suitable for cooking hamburgers, hotdogs, chicken, pork ribs, and corn on the cob.

The inspiration for the charcoal briquette came from an early twentieth-century camping trip sponsored by industrialist Henry Ford. The group called themselves the Vagabonds. In , Ford—who was in the market for timberland to provide hardwood for his Model Ts—invited Michigan real estate agent Edward Kingsford to tag along.

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Within months of the trip, Kingsford had helped Ford to acquire , acres of Michigan timberland and to erect a sawmill and a parts plant. Both, however, generated a lot of waste, in the form of stumps, branches, twigs, and sawdust, which the thrifty Ford loathed simply leaving about, profitless, on the ground. To solve the problem, he adopted a process invented by Oregon chemist Orin Stafford, who had devised a means of making biscuit-sized lumps of fuel from sawdust, wood scraps, tar, and cornstarch.

The lumps were elegantly dubbed charcoal briquettes.

The Ocean Sizzler, Bloubergstrand

Edison designed a briquette factory, conveniently located next to the sawmill; and Kingsford ran it, busily turning out pounds of briquettes for every ton of sawdust and scraps. The Weber was the brainstorm of George Stephen, a welder, who spent his days at the Weber Brother Metal Works near Chicago, assembling sheetmetal spheres into buoys for the U.


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Coast Guard. At some point, he got the idea of slicing a sphere in half and giving it legs, creating a kettle-shaped grill that both kept the ash out of cooking food and allowed for far better heat control than the current store-bought grill models. It was such a hit that Kingsford immediately boosted briquette production by 35 percent.

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For wannabe backyard fire-starters these days, most cooks recommend ditching the lighter fluid—it can give food an off-putting chemical taste—and using instead a chimney starter , an inexpensive metal cylinder that you stuff with newspaper or potato chips , top with briquettes, and then set alight.

Some suggest using hardwood charcoal in place of briquettes , since hardwood charcoal is made of nothing but hardwood no chemical fillers , burns hotter, and gives food a finer smoky flavor. Prefers : Fresh mornings to late evenings, wintery days in Cape Town, black clothing, a classic wardrobe to trendy pieces, Saturdays best spent at farmers markets and touring wine farms, an at home pamper session, date nights with my other half, my Scottish terrier pup, fresh flowers to brighten my kitchen, many MANY candles, chunky necklaces, red lipstick, delicious food, styling and photographing over writing a recipe, MCC and Chardonnay, grey interior and cheese boards for dessert.

Life with me Von.

1. Up Yours at Yours Truly Café

Water you doing this Summer? Checking in at the Beach House.


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Happy Birthday Gabrielskloof. Travelstart your next journey. Glug glug and gastromic delight at Glenwood Vineyards.

Poignant picnics at Spier tickling the taste buds. Luscious lunch at The Lawns. Incredible Incognito and Blushing Blanko. Sizzling summer picnics at Salt Restaurant in Elgin.

How To Make Lentil Curry - Cape Malay Cooking & Other Delights

Calling all meat lovers to Charango this Summer. Eat with me. Drink with me. Travel with me.

Summer Sizzlers with Cape Malay Cooking Summer Sizzlers with Cape Malay Cooking
Summer Sizzlers with Cape Malay Cooking Summer Sizzlers with Cape Malay Cooking
Summer Sizzlers with Cape Malay Cooking Summer Sizzlers with Cape Malay Cooking
Summer Sizzlers with Cape Malay Cooking Summer Sizzlers with Cape Malay Cooking
Summer Sizzlers with Cape Malay Cooking Summer Sizzlers with Cape Malay Cooking
Summer Sizzlers with Cape Malay Cooking Summer Sizzlers with Cape Malay Cooking

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