Calling all South Africans !

[Green Machine]

  to the forum jdb, glad to have you on board 

[RobC]

Add me as well... only found the thread now!

[Green Machine]

Map Updated !

[Boeloe]

Few foto's of riding the Vredefort Dome outside Parys (FreeState)

[Green Machine]

Nice 

[Thump]

Hi, I'm Thump
Also a wild dog member but have spent a lot of time browsing this site.
Awsome amount of technical info.
I start off looking for something and end up been so distracted by the other stuff I forget what I was looking for in the first place.

[SLO-KLR]

  Thump!

[Green Machine]

  Thump !

[jeff t.]

  thump!  the master i apprenticed to had an independent mercedes-benz shop in port elizabeth in the 60's. he told the most amazing stories about the area. i've always wanted to ride there though i probably never will be able to. send 

[Thump]

thump!  the master i apprenticed to had an independent mercedes-benz shop in port elizabeth in the 60's. he told the most amazing stories about the area. i've always wanted to ride there though i probably never will be able to. send 

Thanks. You may be interested in some of the reports I posted of recent rides in the area. You'll see what he meant.
http://klrworld.com/forums/index.php/topic,12732.0.html
http://klrworld.com/forums/index.php/topic,12733.0.html
http://klrworld.com/forums/index.php/topic,12734.0.html
http://klrworld.com/forums/index.php/topic,12736.0.html

Enjoy

[jeff t.]

hi thump! thanks so much for the pictures. it really confirms what herbert told me about that area. it really is beautiful. i really hope that someday i can ride there with my cameras.

[doolittle_m]

Yo guys got some really great country to ride in.
I have been reading the post all day as I had the chance.

Thank you for sharing it with us and Welcome

[Green Machine]

Great ride reports Thump

       

[Thump]

Thanks guys.
There are a lot of Adventure riders in SA who all enjoy taking visitors around. So give us a shout if ever you want to visit. If I had the bucks I'd buy a few extra KLR's and arrange some tours.

[CCC]

Another PE oak. Rides a KLR 650 C. Just joined , also on WD but there I'm C.
Found a lot of KLR info here, nice.

[SLO-KLR]

  CCC!

[gunny]

Sorry for the   

quick question,

 I'm trying to get a translated receipe for bunny chow, I have all the stuff to make it, with the exception of a garam masala. any idea what that stuff is or what I can substitute for it. Yes, I like bunny chow, I spent a good bit of time in SA in the mid '80s, as an embassy guard. I'd love to get back down there sometime.

[Thump]

  Welcome

[SabreF86]

Hi,

You can add another SA member (and also WD subscriber). I have visited KLR.world often, but hardly ever checked the Africa link

I stay close to Sasolburg. If you travel from Gangster's Paradise to the Free State, you will have to cross a river. A dirty one.  If you stop to dry your feet, you're very close to my home.

[SLO-KLR]

  SabreF86!

[Green Machine]

SabreF86, hello and 

Member map updated.

[ElectroJoe]

  SabreF86, Thump, CCC, Boeloe and RobC !!

Thanks for sharing the pics guys! Looks like you all (or Y’all as we say here in my part of the world) have plenty of great places to ride!    I can’t get over the size of those license plates though.  If you would like some smaller Alabama, plates, I might have a few I can mail to you.   

[Thump]

Sorry for the   

quick question,

 I'm trying to get a translated receipe for bunny chow, I have all the stuff to make it, with the exception of a garam masala. any idea what that stuff is or what I can substitute for it. Yes, I like bunny chow, I spent a good bit of time in SA in the mid '80s, as an embassy guard. I'd love to get back down there sometime.

from the net.. http://www.ochef.com/r75.htm

This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher.

Ingredients:

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Instructions:

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about 1/2 cup

[ElectroJoe]

Sorry for the   

quick question,

 I'm trying to get a translated receipe for bunny chow, I have all the stuff to make it, with the exception of a garam masala. any idea what that stuff is or what I can substitute for it. Yes, I like bunny chow, I spent a good bit of time in SA in the mid '80s, as an embassy guard. I'd love to get back down there sometime.

from the net.. http://www.ochef.com/r75.htm

This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher.

Ingredients:

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Instructions:

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about 1/2 cup

And all this time I thought y'all were working on the South African version of hassenpfeffer! 

[Green Machine]

Sorry for the   

quick question,

 I'm trying to get a translated receipe for bunny chow, I have all the stuff to make it, with the exception of a garam masala. any idea what that stuff is or what I can substitute for it. Yes, I like bunny chow, I spent a good bit of time in SA in the mid '80s, as an embassy guard. I'd love to get back down there sometime.

Since you posted this I have been keeping an eye out for you.

I found some at the local Walmart Neighborhood store. If you can not find it in your valley, LMK and I will buy and mail it to you.