Food and Drink

Pheroze

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I am heading up north to fish in a couple of weeks and I am taking a Portjie pot with me:) I understand it is a traditional cooking style in RSA. I am sure it will make a stir camp:rolleyes: (how was that ArmyGrunt?)

I bought it from a local butcher who hails for RSA and actually sells biltong he makes and stuff imported from RSA. I am going to try my hand at using it and then when I actually travel to RSA I am hoping to learn what I did wrong:LOL:

Eland, tastiest meat I ever ate.

Well cooked Bushbuck is also a treat.

They also have some excellent red wines, and Castle beer is quite good, specially the stout.

Has anyone ever looked into bringing meat back? Is it possible? And to quote that famous philosopher Homer " Mmmm beeer...."
 

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I am heading up north to fish in a couple of weeks and I am taking a Portjie pot with me:) I understand it is a traditional cooking style in RSA. I am sure it will make a stir camp:rolleyes: (how was that ArmyGrunt?)

I bought it from a local butcher who hails for RSA and actually sells biltong he makes and stuff imported from RSA. I am going to try my hand at using it and then when I actually travel to RSA I am hoping to learn what I did wrong:LOL:



Has anyone ever looked into bringing meat back? Is it possible? And to quote that famous philosopher Homer " Mmmm beeer...."

US Dept of Agriculture and US Customs both (probably other agencies as well) enforce the Federal Law forbidding meat importation from Africa.
Each and every time I have returned from Africa, in whichever airport I reentered the US, a professional man or woman in uniform, and sporting a "biltong dog" on a long leash, has sniffed mine and fellow traveller's luggage.
 

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Can't really say much about the Food in SA , with the exception of the Food at Sabrissa most everything I ate was marinated in a Teryaki of some sorts
 

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US Dept of Agriculture and US Customs both (probably other agencies as well) enforce the Federal Law forbidding meat importation from Africa.
Each and every time I have returned from Africa, in whichever airport I reentered the US, a professional man or woman in uniform, and sporting a "biltong dog" on a long leash, has sniffed mine and fellow traveller's luggage.

Upon return from a Caribbean cruise, I had an orange in my luggage and that was seized by customs. They sell biltong in the international terminal at Johannesburg airport, but you will not be able to get it into the US. I am not sure about Canada, but you probably have similar regulations with importing food.
 

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Joe's Beerhouse in Windhoek is something of an national institution. You can get anything from Oryx to a steak. I would guess they ere more along the lines of quantity and really good beer than epicurean exceptionalism - but it is a really fun place to eat before or after the hunt.

Most definitely this!

But to me, when in Africa on Safari, It's All Good!!
 

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Red Heart Rum and Coke---Very good.
We had a number of game meats and there was not one that we did not like.
No liver of any kind for me---Hate liver and it makes me throw up if I try to eat it.
I brought back some biltong without trouble. Maybe just lucky or TSA was too busy stealing my Rand and Bushnell Backtracker to take it.
 

Pheroze

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Velo Dog, I looked at the Canadian regulations...confusing...but I did note the following:

[paste:font size="5"]Chapter 1 of the Meat Hygiene Manual of Procedures (MOP). TAHD import requirements may still apply.

Section (3) of the Meat Inspection Regulations, 1990:
Meat products exempted from the application of the Act

3. (1) Sections 7 to 9 of the Act do not apply in respect of:

(a) a shipment of meat products weighing 20 kg or less that is intended to be used for non-commercial purposes;

...

(f) a carcass of a game animal or a part of a carcass of a game animal, including the carcass or part of the carcass of the animal that is considered to be a game animal in another country, that is to be used for non-commercial purposes;

...

(j) animal skins not intended for use as human or animal food, hooves, horns, feathers, hair, wool and pharmaceuticals containing products of animal origin;

Perhaps I need to start another thread in "before and after the hunt" but I thought I would drop this here as well. If we can import into Canada over 40lbs of game meat for personal consumption you are free to visit me on the way home next time.;)
 

Velo Dog

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Velo Dog, I looked at the Canadian regulations...confusing...but I did note the following:



Perhaps I need to start another thread in "before and after the hunt" but I thought I would drop this here as well. If we can import into Canada over 40lbs of game meat for personal consumption you are free to visit me on the way home next time.;)

Thanks Pheroze,

I appreciate that but every time I have gone on safari, I have been about to my last penny when I got home.
So, I probably cannot afford to smuggle meat from Canada, into Alaska, even if I didn't get caught.
Also, every time I have traversed Canada by automobile, upon returning to the border, the US Customs people have thoroughly searched my vehicle for some unknown reason.
A friend of mine is one of them and he swears he has nothing to do with it (as he's trying not to laugh).

Realistically though, it seems to me that I'm probably just unlucky but perhaps they see something about me that raises their suspicion - old man, clean cut, driving pickup truck with wife and small dog ... now that IS suspicious for sure.
My luck they'd nail my foot to the floor in the Anchorage Terminal and take turns torturing me by holding up photos of plastic stocked rifles with muzzle brakes and huge scopes with a notch in the lens to go over the fluted barrel until I finally confessed to smuggling biltong.

On the other hand though, if you ever get out to Anchorage some day, please look me up.

Kind regards,
Velo Dog.
 

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You guys are making me hungry!

Looks like I need to hit RSA fit and at fighting weight for more than just the hunting benefit...if I don't, I won't fit in my clothes when I get back home!
 

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Stir in camp...you're getting there!

Velo Dog "My luck they'd nail my foot to the floor in the Anchorage Terminal and take turns torturing me by holding up photos of plastic stocked rifles with muzzle brakes and huge scopes with a notch in the lens to go over the fluted barrel until I finally confessed to smuggling biltong." Could be torture indeed, but you know all those special parts make the gun shoot straighter!
 

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You guys are making me hungry!

Looks like I need to hit RSA fit and at fighting weight for more than just the hunting benefit...if I don't, I won't fit in my clothes when I get back home!

It´s a lost fight, each and every time I have been in RSA, I have put on weight !
 

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Gaining weight, despite all the hiking and sweating? The foods must be really incredible then!
 

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This is not quite on topic of the OP but i managed a quick trip out to Takeri Game Reserve ranch on Saturday and had probably the best Sable neck stew i will ever have the pleasure of tasting.
Had a couple of ice cold beers with Mike and Patsy to round off a good evening.
Agree with Nyati on the eland and i actually have a bushbuck in the freezer from a hunt two weeks ago, so that will be dinner at some point this week.


I am heading up north to fish in a couple of weeks and I am taking a Portjie pot with me:) I understand it is a traditional cooking style in RSA. I am sure it will make a stir camp:rolleyes: (how was that ArmyGrunt?)
Pheroze, if you can master it, you will be using that Poitje pot more than you think! Experiment with it and enjoy!
 

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Stir in camp...you're getting there!

Velo Dog "My luck they'd nail my foot to the floor in the Anchorage Terminal and take turns torturing me by holding up photos of plastic stocked rifles with muzzle brakes and huge scopes with a notch in the lens to go over the fluted barrel until I finally confessed to smuggling biltong." Could be torture indeed, but you know all those special parts make the gun shoot straighter!

ArmyGrunt,

Sadly, it is difficult to banter any humor back and forth with people that I've never met because, I sometimes end up offending them with my wisecracks, (due to no facial expressions or rising intonation in the voice to keep a non-aggressive spin on it all).
And so, I pray you are not very thin skinned.

That being said and to answer your question about accuracy: - Yes I have heard that notion before, especially when you put some NASCAR decals on it.

Yours Truly,
Velo Dog.
 
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ArmyGrunt

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Impossible to offend me!

I went to an automotive technical college for two year. I fully appreciate the value of stickers on cars. It gives that Civic an unlimited boost in hamster power! Inherently, the same must be true about firearms. Tacticool, indeed.

Fortunately, I'm one of those who have learned and experienced the value of part of the cool guy gear, and know that adding those pieces adds mostly weight. Too much weight will make a guy take off the unneeded pieces prior to making another patrol on foot. Function over form.
 

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Impossible to offend me!

I went to an automotive technical college for two year. I fully appreciate the value of stickers on cars. It gives that Civic an unlimited boost in hamster power! Inherently, the same must be true about firearms. Tacticool, indeed.

Fortunately, I'm one of those who have learned and experienced the value of part of the cool guy gear, and know that adding those pieces adds mostly weight. Too much weight will make a guy take off the unneeded pieces prior to making another patrol on foot. Function over form.

ArmyGrunt,

Excellent/rogerthat for sure.
I fully understand the tactical thing, synthetic stocks, etc., etc.
However, the "Tactical Phase" in my life has long played out/many, many years ago.
I promise you that I used to really prefer dreaded tactical firearms, Chris Reeves knives, tactical crossbows, etc., over all other types of hardware (I've taken 5 deer with and M1A and 6 caribou with an M1 Garand, back in my late 20s/early 30s).

Likewise, I used to own two M1As and two M1 Garands simultaneously, plus an assortment of other tactical items, including a Tax Stamp / Class III Sten Gun, plus a foot locker full of magazines (and Garand clips) for all the above.
Had a Dillon press to keep them all fed.

Over the years I just became bored with it, just like I did with spinning gear and I rather prefer fly fishing now.
But I still believe that anyone who is not otherwise a criminal, should have all that stuff they want.
It simply does not appeal to me for my needs and likes any more.
Now, if some meth head/s or other violent predatory type/s try (or tries if in multiple attackers) to get me or mine for any reason, real or imagined, they will get the dinner they ordered, from me, with a bolt action Mauser, complete with an English, Turkish or French, hand checkered walnut stock, and detachable German scope.
Either that or my pair of WW-I issue Webley .45 caliber revolvers.

I'm glad we had this little talk and I promise to quit ripping off the original thread .. shame on me.
I think I'd better have an IPA now to keep the demons of guilt away.

Stay on that front sight,
Velo Dog.
 
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Pheroze

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Pheroze, if you can master it, you will be using that Poitje pot more than you think! Experiment with it and enjoy!

PeteG, there are many recipes online but do you have a favourite or any advice on using it? I have read you should not stir the pot and not use too much liquid. I am thinking "slow cooker" of the great outdoors
 

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For me it is the ribs at Dros in Pretoria SA. They are outstanding and eating them on the outside porch is the deal.
 

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PeteG, there are many recipes online but do you have a favourite or any advice on using it? I have read you should not stir the pot and not use too much liquid. I am thinking "slow cooker" of the great outdoors
Pheroze,
I am far from an expert or anywhere near that when it comes to poitje cooking and recipes, one thing for sure though, i really enjoy eating them!!
Some things to consider though, you can layer the pot, so start the cooking with the items that need to cook for the longest, add ingredients in layers in order of the time they will take to cook.
Dont stir!! thats a big no-no! :D (to some)
Whatever you use for marinading the meat is what you can cook in. Be it wine, beer, coca-cola or a mixture you prefer.
let it cook on a slow fire for ages, literally hours... think 6 hours and this you will work out as you go along.

im not sure what meat you will use, most of the time, we will do an oxtail, shin or neck. but again, that's up to you to choose.

Of the few poitje's i have done with mates, there is the obligatory ice cold beer(s) during the waiting and tending process which makes the food taste all the more delicious at the end of the afternoon! we would also make our own bread and bake it is a cast iron pot or loaf shaped contraption using coals around the base and coals on top of the cast iron lid.
there was nothing better in the ice cold Free State winters than an afternoon of food and drink like this.

like i said, experiment and enjoy.
 

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Gaining weight, despite all the hiking and sweating? The foods must be really incredible then!

Yes, even after doing 10 Km. a day during four days after Eland, and a further four days in thick bush after Bushbuck. I suppose it just builds up my appetite at dinnertime :LOL:
 

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