Where does the shape of Legacy Johannisberger bottle come from? Monday, May 30 2011 

Legacy Johannisberger is not only famous for its delicious drinkability, but also for the famous bottle that was especially designed to follow the shape of the Groot Drakenstein mountain peak that towers over the original Bellingham homestead.

Read more …

Jokes uit die Kaap… Thursday, May 26 2011 

Jokes uit die Kaap……

The fruit seller walks up to the car and says:

“Peske, Peske. Lekke peskes. Net vyf rand virrie laanie.”

The guy in the car says: “Is hulle soet?”

The fruit seller says: “Dja menee, kyk hoe stil sit hulle!!”

Three guys selling snoek on the corner shouts:

“Hiers djou snoek”

The guy in the car says:

“Wat vra julle vir daai snoek?”

One guy replies:

“Ons vra hulle niks. Wil djy hulle iets vra?”

From: southafricansincharlotte.org

Wine drinkers tend to have a healthier lifestyle Tuesday, May 24 2011 

Drinkers who enjoy two or three glasses of wine a day are healthier than teetotallers, according to a new European study.

Moderate drinkers had lower rates of heart disease, obesity and depression than those who abstained from alcohol entirely, researchers found.

But, while previous studies have highlighted the health-giving properties of wine, the authors of the latest report sounded a note of caution. Drinking modest amounts of alcohol does not necessarily make you healthier, they said. Rather, those who enjoy alcohol without indulging to excess tend to be wealthier and more successful than average, and are the sort of people who look after their health in general.

Boris Hansel of the Pitié-Salpêtrière Hospital in Paris, who led the study of the medical records of 150,000 Parisians, said: “Moderate alcohol intake is a powerful marker of a higher social level, superior general health status and lower cardiovascular risk.”

In the study, light drinkers were defined as those who drank one unit of alcohol a day — the equivalent of one small glass of wine. Moderate drinkers consumed between one and three units a day — up to half a bottle of weak wine or a pint-and-a-half of standard strength beer.

Light and moderate drinkers scored better than both teetotallers and heavy drinkers on a range of health indicators.

Read more on www.independent.ie

Legendary nature clip Friday, May 20 2011 

Check out this legendary clip. This is probably the most watched nature / wildlife video clip.

The Battle of the Kruger Park.

New unusual but expectable flavour combinations Tuesday, May 17 2011 

Spice company Schwartz recently unleashed their Flavour Forecast of unusual flavour combinations. Foodie Jeanne Horak-Druiff  discussed some of The most unusual flavour combinations

No longer shocking:

Raw fish with horseradish – when my parents visited Japan in the 1970s, they came back with tales of horror for the children: “Never order fish if you go to Japan because they bring it to you RAW!” Now there can hardly be a city in South Africa where it’s not possible to order sushi with a side order of wasabi.

Strawberries with balsamic vinegar and black pepper – my Italian sister-in-law’s dad used to wax lyrical about this combo which we though was a particularly crazy eccentricity. Now this combo is available in restaurants up and down the land and scarcely raises an eyebrow. Expect a strawberry and balsamic McMilkshake soon.

Chilli and chocolate – the first time I read about this unusual combination in the classic Mexican mole sauce, I pictured Cadbury’s Dairy Milk melted over Jalapenos or similar. Of course, the real thing is far more like cocoa powder mixed with a dash of spice and I defy you to name a top South African restaurant that has not yet dabbled in this combination in some form. Positively passé.

On the Schwartz list for 2009:

Carrot and cinnamon – If you grew up in an Afrikaans household in South Africa cinnamon was practically compulsory with vegetables. My father still refuses to eat any squash or pumpkin without a ton of cinnamon sugar. The only carrots my mom used to make were sweet caramelised carrots, and I don’t see that adding a pinch of cinnamon would be a stretch for any South African’s tastebuds.

Pineapple and star anise – clearly the authors of this list of novelty pairings have not been to Durban lately, where pineapple chunks coated with chilli powder are sold on the beachfront. Star anise is the sissy option.

Apricot and saffron – similarly, the writers are unfamiliar with Cape Malay cuisine. The fragrant curries for which the Bo-Kaap is famous frequently call for saffron (or its cheaper cousin turmeric) as well as dried apricots which are a vital ingredient of dishes like sosaties or bobotie. Shocking? Novel? Hardly.

Flavours that still perturb me:

Seafood ice cream – I regard myself as a pretty broad-minded foodie. I eat oysters, I like ox tongue, and I have enjoyed wholegrain mustard ice cream as a garnish for a soup. But the Japanese take broadminded to a whole new level. Anybody keen for fish, squid, shrimp or eel ice cream? Nope, I didn’t think so.

Chocolates filled with cheese – Paris chocolatier Jean-Paul Hevin makes cheese and chocolate appetisers and naturally I was dubious but curious. I got hold of some of these little cubes of French cheeses each paired with a flavour-enhancing dried fruit and coated in excellent chocolate and gave hubby one without telling him what it was. “These chocolates are off!”, he cried, and sadly I have to agree. Never again.

Bananas on pizza – clearly against the Geneva Convention, and the Natural Order of Things. Just wrong, on so many levels.

Source: food24.com

‘n Moedersdag Gedig: Ma – Antjie Krog Friday, May 6 2011 

‘n Gedig vir Moedersdag

 

Ma – Antjie Krog

Ma, ek skryf vir jou ‘n gedig
sonder fensie leestekens
sonder woorde wat rym
sonder bywoorde
net sommer
‘n kaalvoet gedig-

want jy maak my groot
in jou krom klein handjies
jy beitel my met jou swart oe
en spits woorde
jy draai jou leiklipkop
jy lag en breek my tente op
maar jy offer my elke aand
vir jou Here God.
jou moesie-oor is my enigste telefoon
jou huis my enigste bybel
jou naam my breekwater teen die lewe

ek is so jammer mamma
dat ek nie is
wat ek graag vir jou wil wees nie

Bron: antjiekrog.blogspot.coml

Half A Glass Of Wine A Day May Boost Life Expectancy Wednesday, May 4 2011 

Drinking up to half a glass of wine a day may boost life expectancy by five years-at least in men, suggests research published ahead of print in the Journal of Epidemiology and Community Health.

 The Dutch authors base their findings on a total of 1 373 randomly selected men whose cardiovascular health and life expectancy at age 50 were repeatedly monitored between 1960 and 2000.

The researchers looked into how much alcohol the men drank, what type it was, and over what period, in a bid to assess whether this had any impact on the risks of their dying from cardiovascular disease, cerebrovascular disease, and from all causes.

They also tracked weight and diet, whether the men smoked, and for how long, and checked for the presence of serious illness.

During the 40 years of monitoring, 1 130 of the men died. Over half the deaths were caused by cardiovascular disease.

The proportion of men who drank alcohol almost doubled from 45% in 1960 to 86% in 2000, with the proportion of those drinking wine soaring from 2% to 44% during that period.

The researchers found that light long term alcohol consumption of all types-up to 20 g a day- extended life by around two extra years compared with no alcohol at all. Extended life expectancy was slightly less for those who drank more than 20 g.

And men who drank only wine, and less than half a glass of it a day, lived around 2.5 years longer than those who drank beer and spirits, and almost five years longer than those who drank no alcohol at all.

Drinking wine was strongly associated with a lower risk of dying from coronary heart disease, cerebrovascular disease, and death from all causes.

These results held true, irrespective of socioeconomic status, dietary and other lifestyle habits, factors long thought to influence the association between wine drinking and better health.

Source: sciencedaily.com

Leftover wine and cooking – Enhance the flavours Tuesday, May 3 2011 

If the dregs of a nearly empty bottle of wine have been kicking around your kitchen a little too long, chances are it will be better appreciated in a dish rather than a glass.

That’s because whether red or white, extra wine that’s past its prime still can have life as a great flavour enhancer.

“That leftover bit of wine has more potential to add flavour to your cooking than you realized,” says Food Network host Alex Guarnaschelli. Whether a chardonnay or a pinot, wine enhances flavours and brings its own zing to sauces, marinades and desserts.

Onions, for example, can be caramelized in a bit of butter, red wine, salt and pepper, then used as a topping for pizza, in a grinder with sausage and peppers, or on panini with gruyere cheese.

Once you’ve made sure that the wine isn’t so old it’s turned to vinegar, there are few rules to cooking with wine, except to use one you actually would drink.

Here are some favourite recipes for that leftover glass of wine:

  • -Toss pasta with grated Parmesan cheese, butter and fresh herbs, then add a splash of white wine. The wine will give a pleasant acidity to balance the other flavours.
  • -Make a reduced-wine vinaigrette to serve over grilled meat or fish. Bring red or white wine to a gentle simmer, then add a pinch of sugar or honey and reduce by half. Transfer the wine to a medium bowl. Add a handful of sliced seedless grapes, a pinch of salt and a generous splash of olive oil. Stir to blend, crushing some of the grapes as you mix.
  • -Braise vegetables in it. We recommends carrots, parsnips and turnips. Peel the vegetables, toss in a bowl with a bit of brown sugar, salt and pepper. Add a splash of white wine and a little olive oil, then toss to coat. Arrange them on a single layer on a baking sheet and cook, at 180 degrees Celsius, until they are tender when pierced with the tip of a knife.
  • -When steaming clams or mussels, pour some wine into the pot along with peeled shallots. Stir to blend, then let the wine reduce and meld with the juices of the shellfish. Add some fresh basil leaves and a little butter.
  • -After blackening fish with spices — such as cayenne pepper, paprika and ground cumin — transfer the fish to a platter and gently add wine to the pan used to cook the fish. Return the pan to the heat and allow the wine to reduce. Add a few capers, a squeeze of lemon juice and a touch of smooth mustard. Stir it all up and then pour the sauce over the fish.

Source: washingtontimes.com