*Most are really good but I want to find The ONE! 
And I made the above just once a couple weeks ago(ish) and it was good. But know there are loads of recipes for this out there. All similar, of course, but with minor variations.
I’m really surprised at the people here who’d never heard of a patty melt. It’s something I’ve loved since I was a kid. And, yes, I love grilled onions. There was a pancake house that we went to my whole life who had what they called a relleno patty melt. It was really a standard patty melt with a whole ortega chili added. Divine!
Real BBQ’rs, and I mean South Africa, Zimbabwe and much of the Southern African countries call it by its real name “braai”.
Barbeque? For losers. BBQ? For the faint-hearted.
Braai is where we get down to animalistic pre-historic levels, while still producing a good boerewors, or steaks, or even a few gemsbok steaks cooked on a thin sheet of rock. I’ve done langoustines on a braai. Prawns. Fish of many kinds. Spinach-stuffed squid. But mostly steak and chicken, in various forms.
Braai is the quintessential South African cuisine.
And yes, this post probably belongs in Cafe Society, but I do not care: I’ve eaten boerewors (a type of sausage) cooked by being wrapped around a wheel spanner over an improvised fire.
You guys need to braai.
Visiting South Africa is on my bucket list. My brother, who has traveled seemingly almost everywhere, said South Africa is at the top of his list of favorite places he has been.
Zimbabwe is better, but maybe I am biased having been born and lived there half my life.
Zimbabean braai culture is also pretty amazing.
(Though it is considered a crime to use anything but wood - certainly not charcoal - on a braai)
He’s been there too and loved that as well. And apparently South Africa is going downhill fast. My brother may have been there at peak South Africa.
I spent a few winters in Western Cape and it is wonderful.
Hey - how can you beat a 850+ km Wine Route.
I have wonderful memories
No, not yet. Come visit. It is one of the best 3rd world countries. Still in good - if slightly ragged - shape.
But glorious in so many ways, from food (Michelen star restaurants to street food), natural beauty, beaches, wine… it is a big and varied country with plenty to offer.
I’m pretty sure @MrDibble will concur.
Sounds like the US.
Oh gracious me, I nearly keeled over at the appalling claim that sweet should keep to its own kind! Have your tastebuds taken leave of their senses? I’m clutching my pearls as I type. Some of the most knock-you-clean-out-of-your-chair dishes result from the marriage of sweet and savory. I implore you to consider:
Roast Leg of Lamb with Mint Jelly — refined, and ready for the Queen’s table.
Lamb Gyros with Mint Tzatziki — a Grecian whisper that lingers like a lover’s breath.
Pork Chops with Apple Compote — so tender and nostalgic, it’ll make you oink with delight.
Fried Chicken drizzled with Honey Butter — Oh Chickie, you’re so fine, you’re so fine you blow my mind.
Chicken and Waffles with Maple Syrup — 1 part brunch, 1 part hallelujah.
Spicy Curry with Sweet Mango Chutney — a flavor opera in one saucy act.
Duck Breast with Cherry Sauce —a quackin’ good dish that merits candlelight and chamber music.
Falafel with Pomegranate Molasses — a vegan temptation that shamelessly flirts with your palate.
And the list goes on and on to infinity.
Well… I wouldn’t kick her out of bed for leaving crumbs, or eating pickle chips.
I wish you had not made that list. So many dishes to try.
Err, no. Not even close. When was your brother here?
15 years ago (give or take).
With deference to some of your fine posts here, particularly the account of the tragic incident wherein our OP fell into a vat of Hellmann’s mayonnaise thus engendering a lifelong hatred for this tasty mayo, I must inform you that any form of cheese has no more business coming within ten meters of tuna than ice cream has on top of grilled salmon. I know many would disagree. They are wrong. I have spoken.
Maybe this should be titled Condiment Convo.
If you do not like Hellmans mayo, try Best Foods. It is the exact same thing with a different label that may be more comforting to your personal sensibilities.
I prefer Duke’s but, honestly, I would be fine with Hellmans if that is what is there. It’ll do fine.
Around 2010? When our president was this asshole?
Naah, we’re way better off than then.
I only skimmed your video, but it’s a bit dated - loadshedding isn’t such a big thing anymore. And declining ANC support is a good thing, not sure why he treats it as a bad metric.
¯_(ツ)_/¯
There are more problems listed in the video than just load shedding (cities running out of water, crime, disease (cholera…which really shouldn’t be a thing there). The video said the power problems peaked in 2021/22 and into 2023. That’s not too long ago.
I am not dumping on your country (mine has no small share of serious problems too, maybe worse these days). I have never been but truly my brother LOVED South Africa. Really, really loved it. And he is so widely traveled he is now telling me he wants to go to Turkmenistan so he can put a pin in that gap in his travel map.
It’s perfectly easy. I use fresh cremini (brown) mushrooms, which I lightly rinse (ignoring the common wisdom to “never give your mushrooms a bath”, because fresh solid creminis aren’t very absorbent) and wipe down. Then I leave them to dry for a few hours (or use the air fryer to insta-dry them) cut off any long-ish stems, and sautée them in Provencal garlic butter in a small heavy sautée pan.
If they’re intended to be put atop spaghetti or served with roast beef, I’ll sautée them whole, or cut a particularly big one in half. For my proposed pot roast sandwiches, I’ll slice before sautéeing. Then I’ll use the same pan to do some sliced white onion. The onion I sautée in olive oil.
I don’t use canned mushrooms. I rather suspect that people who claim they don’t like mushrooms because they think they’re horrible slimy things may have been subjected to canned mushrooms.
I don’t particularly like rye bread, and in any case the only sandwich that I’ll fry is when making grilled cheese, and even there, there are easier alternatives. But other than grilled cheese or tuna salad or the like, which I make with white bread, my bread of choice – especially for hot sandwiches like Montreal smoked meat – is a toasted onion bun.
I slice the bun and toast it on a hot crepe pan, then pile on thick layers of smoked meat that was heated in the microwave, and smear with Dijon mustard. I propose to do the same in making pot roast sandwiches, reheating in the microwave layers of pot roast slices, mushrooms and sautéed onion, placing same on a toasted onion bun, and slathering with Dijon. No sauces of any kind required, and no cheese needed with these ingredients.