Oskar Roux's Rambles in Shambles

Ingredients: The desired quantity of Jalapeños A small bowl of water 1 cup of milk 1 – 2 cups of flour 1 bag of blue Doritos (or any other desired chips) 2-3 slices of bread (4 if making a lot of poppers) or 1 to 2 cups breadcrumbs 1 cup grated cheddar or mozzarella Grated parmesan (optional) 1 tub of either cream cheese or thickish chip dip 1 tablespoon of bacon bits (optional) 1 tablespoon of Chives or spring onion finely cut Salt and pepper to taste Oil for shallow or deep frying Deep pan/pot for deep frying Method:   Halve and deseed the jalapeños. (The seeds can be kept and added into cheese mix later to add extra spice). I prefer cutting the tops off a little way down from the stem and then using the back/handle of a teaspoon to scrape the seeds out, but this does make them more difficult to fill with the cheese mix, unless you have a thickish syringe or a nozzle for a piping bag or tube that will fit in the chili. Make sur...

"CRAFT IS A NOTION as old as cooking itself. A dream pushed by people who set upon a lifestyle of creating things. Things handmade, Through Craftsmen's skill, Pride, and a bit of themselves thrown in for good measure. Things made with love rather than measurement, with care rather than science. Food made with honest ingredients from Hand-written recipes, passed down from generation to generation, enjoyed with nostalgia and shared by family, friends, and friends you're yet to meet." This is the motto of CRAFT and the saying they abide by. In the hustle and bustle in the streets of Parkhurst is a restaurant that serves all things craft. from craft beer to craft feeds and even craft liqueurs and aperitifs. CRAFT has been open since late 2013 in the height of the Craft beer and food revolution. People will no longer stand for a mass produced standard food as well as commercial and seemingly impassioned style of beer. Thus a restaurant like CRAFT is a saviour. Th...

Craft Beer and micro brewing in South Africa is not a new art form. Many people have been at it for years, perfecting their recipes and finding one that can stand the test of time as well as the test of other breweries. There are many big names that stand out in the global and local craft beer scene but none like Steve Gilroy’s, Or Gilly’s, as some people call him. He has been brewing for over 40 years and his challenge still stands to any other brewer to make a beer that can better his, (Hence the Gauntlet in his crest ) Now whether you’re a home brewer, own your own brewery or, just an avid fan of the great and pure beers that we call Craft beer, you are sure to have heard of Gilroy’s Beer. If not Then Listen up! Gilroy’s beer is ranked 3 rd in the world and the best in South Africa. Not so bad for a beer that comes from the ass end of the ass end of the ass end of the world (as Steve puts it). These beers are a definite MUSTY TRY and once tried you’ll soon be buying a lot more. ...

And for my first trick.... Thanks to everyone that has joined this blog or is following this blog. your comments and views are more than welcome, and if you have any hints and tips for me I'm all ears. please feel free to email me on Solid.roux@gmail.com . A friend of mine gave me this bottle of beer as a present for my 21st birthday. It came highly recommended from him. The Beer is called the Touro Tripel Blonde , It hails from the beautiful country of Belgium and is brewed by the collective, Säo Gabriel.  At first when you pop the champagne-like cork the sweet aroma is somewhat like a white port or desert wine.The beer is not very clear and a little opaque but has a wonderful colour that's a mix of gold and amber.  The head is very frothy and light and even a delight to sip off the top of the beer and not very overwhelming. The beer initially is a very intense sweet flavour that doesn't dance on your tongue, but, stomps like a crash of rhino's. There is a very sof...