Posts Tagged ‘reviews’
This is my family’s favorite toothpaste! We have tried many, many brands which all end up in the garbage bin. I have learned my lesson well not to bring any other toothpaste home…lol!
It comes in different flavors like Icy Cool Mint and Classic Spearmint of which Icy Cool Mint is our ultimate favorite flavor. My son refers to it as the “blue toothpaste”.
He just went away on a trip to Europe and I put some other travel size toothpaste in his toiletry bag but he refused to take it, saying, “I’m taking the blue toothpaste mom”
It has just the right consistency and taste in your mouth while giving you a super cool and clean feeling after brushing your teeth. The tiny breath strips dissolve very fast in you mouth and also leaves behind a extra minty and clean breath taste.
I also like the flip top that it comes with…it is very convenient when the the whole family uses it, that way there is no chance for anyone to leave the cap off…yay!
A Super nice toothpaste that also whitens teeth and fights cavities all in one…highly recommendable! Make sure to look closely because there are some other similar ones with beads and what not in them, but the Colgate Max Fresh Fluoride Toothpaste with Mini Breath Strips, is simply the best toothpaste out there.
The cheaper ones that go on sale every other week at the local supermarkets for around a $1.49 – $1.99 is equally as effective. You still need to treat stains, regardless whether you use the expensive brand name detergents, or not and that is where Spray & Wash comes in.
It does a great job of getting out most stains and is easy to use by just spraying it on the stain before you put the laundry in the washing machine to be washed.
My husband makes our own Biltong right here at home in the USA. It is the favorite cured meat snack of almost all South Africans and we cannot live without it!
It is really quick and easy to make with fresh beef that we find at Shoprite or Sam’s Club. Since he makes it in small batches, the quality is really exceptional and it is ready to be eaten (the way l like it – fairly rare) within a couple of days after he has hanged it to cure.
The perfect high protein snack! Here is a bit of history about it and the method for making it
Biltong is a kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch bil (“rump”) and tong (“strip” or “tongue”).
The Dutch settlers who arrived in South Africa in the 16th century brought recipes for dried meat from Europe. Preparation involved applying vinegar, then rubbing the strips of meat with a mix of herbs, salts and spices. The need for preservation in the new colony was pressing. Building up herds of livestock took a long time. There was native game about but it could take hunters days to track and kill a large animal such as an eland and they were then faced with the problem of preserving a large mass of meat in a short time in a hot climate during a period of history before iceboxes had been invented. Desiccation solved the problem.
Biltong as we understand it today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony (Cape Town) north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The raw meat was preserved from decay and insects within a day or two, and within a fortnight, would be black and rock-hard after it had fully cured.
The most common ingredients of Biltong are:
- Black pepper
- Sugar or Brown sugar
Other ingredients often added include: balsamic vinegar or malt vinegar, dry ground chili peppers, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre (saltpeter).
Prior to the introduction of refrigeration, the curing process was used by pioneers to preserve all kinds of meat in South Africa. However today biltong is most commonly made from beef, primarily due to its widespread availability and lower cost relative to game. For finest cuts, sirloin is used or steaks cut from the hip such as topside (top round) or silverside (bottom round). Other cuts can be used, but are not as high in quality.
Biltong can also be made from:
Game such as Kudu and Springbok
Ostrich meat (bright red, often resembling game)
Chicken, simply referred to as ‘chicken biltong’
Fish in this case, known as bokkoms (shark biltong can also be found in South Africa).
Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek (snook).
Ideally the meat is marinated in a vinegar solution (cider vinegar is traditional but balsamic also works very well) for a few hours, and finally poured off before the meat is flavored.
The spice mix traditionally consists equal amounts of: rock salt, whole coriander, black pepper and brown sugar. This mix is then ground roughly together, sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen).
The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer.
It is typically dried out in the cold air (rural settings), cardboard or wooden boxes (urban) or climate-controlled dry rooms (commercial). Depending on the spices used, a variety of flavors may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mold can begin to form on the meat.
A traditional slow dry will deliver a medium cure in about 4 days.
An electric fan-assisted oven set to 40-70 °C (100-160 °F), with the door open a fraction to let out moist air, can dry the meat in approximately 4 hours. Although slow dried meat is considered by some to taste better, oven dried is ready to eat a day or two after preparation.
Comparison to Jerky
Biltong differs from jerky in two distinct ways:
* The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1 inch wide – but can be thicker. Jerky is normally very thinly sliced meat.
* The vinegar and salt in biltong, together with the drying process, cures the meat as well as adding texture and flavor. Jerky is traditionally dried without vinegar.
Biltong is a common product in Southern African butcheries and grocery stores, and can be bought in the form of wide strips (known as stukke, meaning “pieces”). It is also sold in plastic bags, sometimes shrink-wrapped, and may be either finely shredded or sliced as biltong chips.
There are also specialized retailers that sell biltong. These shops may sell biltong as “wet” (moist), “medium” or “dry”. Additionally, some customers prefer it with a lot of fat within the muscle fibers, while others prefer it as lean as possible.
While biltong is renowned for being chewed as a snack, it can also be used in all kinds of recipes such as stews, or add in the fine form to muffins and pot bread. Biltong-flavored potato chips have also been produced.
Biltong’s popularity has spread to many other countries, notably the United Kingdom, Australia and New Zealand which have large South African populations, and also to the United States. Biltong is also produced within South African expatriate communities across the globe, for example in Germany and even South Korea.
Here is one of our favorite ways to eat it, on whole grain bread, butter and cheese…yummy!
Ha! Anyone remember this, Lyles Golden Syrup? It is imported from England to the US like a few other things we can find here in the grocery stores that reminds us of South Africa. And yes, not our beloved Illovo Golden Syrup but better than nothing!
It can be found at our local Shoprite Grocery Stores and for South Africans abroad it is the closest to golden syrup that you will find here. (Unless you order it from the SA online grocery websites, which is great but, adding shipping costs to the price makes it a bit steep)!
It is great for use in cooking and baking but the absolute best is to eat it on your buttered bread or toast with either cheese or peanut butter. Yummy! Just like when I was growing up!
Of course I tried all the American syrups (great selection) but those are better for using on the American breakfast pancakes made here. They are of a much runnier (almost watery) consistency. Rightly so, it is so that it can soak into the pancakes from the top of the stack to the bottom!
I am not a great fan of the American pancakes and hardly ever eat them (big fan of Krispy Kreme Doughnuts though..Ha-ha..I gotta lay of the sugar, man)! I try to keep my yearly indulgences of these delicacies to a minimum of about once or twice; only as a dessert and most certainly not as breakfast!
This is thee most delicious, rich and satisfying burger you will ever hope to eat. Enjoy!
1 lb Ground Sirloin (1/2 kg)
1 lb Chorizo Sausage
2 Tbls Vegetable Oil
4 Medium Sweet Onions, 1 chopped & 3 sliced
1 Roasted Red Pepper, quartered
1 Cup Ranch Dressing
1 Pinch Powdered Saffron (optional)
1 Tsp Spanish Paprika
Salt & Pepper to taste
4 Soft Buns or Brioche Buns
1 Cup Manchego Cheese, grated
In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion and sauté until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Now pulse until fairly smooth. Refrigerate until needed.
Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, salt and pepper. Cook and stir for about 15 minutes until the onions has caramelized. Set aside.
Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
Place burgers on the grill, and cook for 5 minutes per side, or until done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
Place burgers onto the buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of Manchego cheese, and place the top of the bun on top.
If you are watching carbs like I do, omit the bun or replace it with a hearty whole wheat, grainy bun. You can also “hollow” out the bun if it is too much bread.
Crackers made here in the States are of very high quality but most of the ones I have ever tried have like a sort of sweet taste to them. Nothing like the savory crackers we are accustomed to.
Carr’s Thin Savoury Crackers are made in Canada for Carr’s of Carlisle, England; particularly the Poppy & Sesame flavor has no sweet taste to it. Only a good wholesome savory taste that goes down well with any savory toppings that you would like to dress them up with.
They are made with wheat flour, contain no sugar and 4 crackers (serving size) has only 10g of carbs
This stuff is simply a step ahead. It is made with delicious and wholesome ingredients like cooked chickpeas, Tahini (ground sesame), soybean and or canola oil & garlic.
The many different flavors are Roasted Red Pepper, Classic, Greek Olive, Abu-Goush, Chipotle, Roasted Pine Nut, Salsa, Spinach and Artichoke, Sun Dried Tomato, Tahini, Jalapeño, Luscious Lemon, Roasted Garlic, Herbs and Sea Salt, Supremely Spicy.
A Super nutritious snack packed full of goodness! You can serve it with low carb pita bread, crackers, celery, sugar snap peas and on and on
Serving Size 2 tbsp. (28g/1oz)Serving per Container
10 (For 10 oz) 17 (For 17 oz)
Amount per Serving
Calories From Fat 60 % Daily Value
Total Fat 11%
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 4g
Dietary Fiber 4%
During visit to South Africa in December 2009 some of our dear friends had us over on many occasions and, at one of these gatherings our hostess, Joan served up this amazing bread salad.
½ Cup Sugar
1 Teaspoon Mustard Powder
1 Cup White Vinegar
Salt & Pepper to taste
½ Cup Cream
½ Cup Mayonnaise
Wisk together all of the ingredients for the dressing except for the cream and the mayonnaise. Bring to a quick boil while stirring, until it becomes a thick consistency. Remove from heat and let cool for about half an hour or until almost ready to serve. Add the cream and the mayo to the dressing mixture. Mix all the salad ingredients together and pour the dressing over shortly before serving.
It was served as a side dish with homemade (cooked outside on an open fire) rotisserie chicken and a lamb roast. Yum!
Beautifully presented on a platter are simply salad vegetables and fruit of your choice in colorful rows. Your guests can then serve themselves with whatever they want to pick off the plate (dressing on the side).
Thank you Chris & Judy;)
After I found Suzanne Somers book and recommendations on this subject very difficult to follow and implement, I stumbled upon this book of Michael E. Platt, M.D. – The Miracle of Bio-Identical Hormones.
Since he is a medical doctor with more than 35 years experience with real patients, I was more interested in reading what he had to say. His book is “a reader-friendly exploration of natural bio-identical hormones and their power to heal “incurable” diseases”.
His recommendations are very do-able and easy to follow. In this day and age where the main stream medical services are merely treating symptoms, rather than the cause of disease, for the enrichment of pharmaceutical companies, I want to take charge of my own health in a more natural way.
In this book, he inspired me to once and for all take charge of my over weight condition and to seriously start watching my sugar and simple carb intake. Doing just that, I have now already lost 5 lbs of excess weight in the past month or so. Knowing myself, this will probably be a long a slow road of recovery but one that I have to and will take at this crucial point in my life.
I would love for others in the same position as I, to take the journey with me as we cheer each other on.
Dr. Platt is not an endorser of any particular low carb diet, he very much wants you to find whatever works for you, but the main thing is to watch sugar and simple carb intake.