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<blockquote data-quote="unrated" data-source="post: 956933" data-attributes="member: 45773"><p>I would never reccomend a tourist especially a white tourist to lurk around the Durban CBD <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" />, and yes there are many Indians in Durban, its the city with the highest concetration of Indians in the world (Outside of India). As a tourist Balito or Umhlanga Rocks would have been a better experience especially if you want to walk the streets.</p><p></p><p>The best kind of Braai is with Steak, Boerewors and Lamb tjops</p><p></p><p>The lamb tjops you braai for longer with lemon juice and salt and peper</p><p></p><p>The Boerewors you just braai as is out of the packet</p><p> </p><p>Our way of making the steak is over a very hot fire, you dont throw any salt or peper or spices over for the majority of the time it is on the braai, Only when it is close to done then you add your pepper, salt and spice. (The spice i use is the Robertson Steak and tjops spice which consists of paprika,pimento,chili, garlic, coriander, oraginum, thyme and sage) If you spice and salt it too early it gets tough, and we dont want to keep it on for too long as its not a spit! No marinade and no rub thats the texan way</p></blockquote><p></p>
[QUOTE="unrated, post: 956933, member: 45773"] I would never reccomend a tourist especially a white tourist to lurk around the Durban CBD :D, and yes there are many Indians in Durban, its the city with the highest concetration of Indians in the world (Outside of India). As a tourist Balito or Umhlanga Rocks would have been a better experience especially if you want to walk the streets. The best kind of Braai is with Steak, Boerewors and Lamb tjops The lamb tjops you braai for longer with lemon juice and salt and peper The Boerewors you just braai as is out of the packet Our way of making the steak is over a very hot fire, you dont throw any salt or peper or spices over for the majority of the time it is on the braai, Only when it is close to done then you add your pepper, salt and spice. (The spice i use is the Robertson Steak and tjops spice which consists of paprika,pimento,chili, garlic, coriander, oraginum, thyme and sage) If you spice and salt it too early it gets tough, and we dont want to keep it on for too long as its not a spit! No marinade and no rub thats the texan way [/QUOTE]
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