Dave & Kia. I am an active white South African businessman resident in Pretoria with my wife of 15 years. Have been in Africa all my life and a self employed business consultant since 1983. Kia is originally from Sumatra and worked in Jakarta to the time we married and remains an Indonesian subject. We met when I was QC for a housing project in Bogor and Kia represented an engineering company in product sales. Both of us embody good acumen as a team and Kia assists me in my work, marketing, business administration as well as attending touring activities for motorcycle owners group. We visited Bali over December 2009 and toured the island periphery and crisscrossed every which-way to take in as much as we could in the near 3 week stay. We have decided we would like to relocate to Bali. I am 70 and Kia a good deal younger. We are looking for career opportunity that would support us jointly, or offer services of both for appointment of one. As a couple we offer fluent English through me and Bahasa Indonesian through Kia. Any reasonable offers will be happily entertained. CV and other personal details available on request. Thank you.
Welcome to the forum and many of us started out here too so that was a good move. You've obviously cornered the language problem so all you need to do is get here. Working is going to be your most difficult thing to find as I'm sure you've read already here on the forum? If you haven't then shame on you - use the "search" function generously and you will know most of what we do already. If you haven't read here voraciously you will need to know I am one of the nicest and kindest people on the island and react very well to bribes featuring a well aged Gouda which I'm sure South Africa, with its Dutch heritage, produces in Tsunami like quantities. When can you bring some?
Forget about the Gouda.... some good Biltong spice recipes would go down better. And what markit says about markit is true. Just ask markit. :topsy_turvy:
Have only made biltong in Jakarta, so I will be your first Boerewors student in Bali. :applause:Will pay for the lessons with beer of course!:topsy_turvy::topsy_turvy:
I gotta try some of this biltong. When you come we can have a fondue/biltong evening to celebrate. I'll start putting up the chairs shall I?
I gotta try some of this biltong. When you come we can have a fondue/biltong evening to celebrate. I'll start putting up the chairs shall I?[/QUOTE]As soon as I can make up a batch i will let you know. Who is the guy who makes and sells smoked hams and sausages in bali? I read somewhere in this pod a while back. When are you planning another trip to bali david? :topsy_turvy:
Greets Joji, Visiting Bali is unlikely to occur this year as the diary is already running off the pages for 2013. However, I have lived long enough to fully concur with the adage that one "never say's always and never say's never!" I can understand the probability why smoked meats are better on the equatorial regions due to the constant high ambient temperatures. Biltong on the other hand (as with USA "Jerky") would be tricky for the same reason as keeping it cool and "fly-free" during the dehydration (drying) process would need special facility. In the positive . . . challenges are there to be contended so who knows? You have spent time in Africa?
Thanks for the welcome Markit! It will indeed be my pleasure to spend time with you over a full protein intake of the two. Just stall on the chairs for now but keep them warm as I have to find opportunity to visit BB (Beautiful Bali) again in the medium term. Kia has just got back from RI after a 6 week sojourn with family as we have a full itinerary to the end of 2013. Whew! what a year it has been. There is complete truth in the belief that time passes ever faster as one gets older huh? BTW, I am impressed with the Bali site, anything but quiet and I note from the stats that it is well patronised. . . . . present company INcluded!! Take care for now, chat again (I hope!)
Greets Joji, Visiting Bali is unlikely to occur this year as the diary is already running off the pages for 2013. However, I have lived long enough to fully concur with the adage that one "never say's always and never say's never!" I can understand the probability why smoked meats are better on the equatorial regions due to the constant high ambient temperatures. Biltong on the other hand (as with USA "Jerky") would be tricky for the same reason as keeping it cool and "fly-free" during the dehydration (drying) process would need special facility. In the positive . . . challenges are there to be contended so who knows? You have spent time in Africa?[/QUOTE]After a few unsuccessful attempts I ended up finding and converting a fruit and vegetable drying oven with temperature control from ambient to 250 degrees C, and an exhaust fan. It works fine at 45 degrees C.[ATTACH]1669.vB[/ATTACH]Here is a pic of a half finished batch of biltong. I can process 6 kg of fresh meat at a time. One batch takes between 48 to 60 hours, depending on the thickness of the meat. Can also smoke the biltong during the processing.Have never had the pleasure of getting to Africa, but have had quite a few South African friends working in Australia.
After a few unsuccessful attempts I ended up finding and converting a fruit and vegetable drying oven with temperature control from ambient to 250 degrees C, and an exhaust fan. It works fine at 45 degrees C.[ATTACH=CONFIG]1669[/ATTACH]Here is a pic of a half finished batch of biltong. I can process 6 kg of fresh meat at a time. One batch takes between 48 to 60 hours, depending on the thickness of the meat. Can also smoke the biltong during the processing.Have never had the pleasure of getting to Africa, but have had quite a few South African friends working in Australia.[/QUOTE]Greets Joji, very innovative brother. Thanks for the pic which illustrates perfectly. Is the research ongoing or have you settled for the end product as it stands. I have a pal here who also made one and have just got off the phone to him, promising me he would sent some pics and details as well. If I may, I will share your pic with him once I receive his mail. Kia had no idea what Biltong was when she arrived and has now taken to it bigtime. Actually her favorite is Droewors (Afrikaans for Dried Sausage which she can put away at an alarming rate!)
Does this biltong stuff have heroin as an additive? All you users do seem pretty keen. How can anything be that good that comes out of a Dalek's stomach?
Does this biltong stuff have heroin as an additive? All you users do seem pretty keen. How can anything be that good that comes out of a Dalek's stomach?[/QUOTE]Hahaha Markit! I am not sure of your reference to Dalek, not a familiar word to me. Does it refer to intestine? I guess our forefathers no doubt developed biltong, hung to dry in well ventilated caves, as it would have been the only way to preserve meats. Biltong is made from choice beef or game cuttings. Best eaten when slightly red on the inside and "sweats" when thinly sliced off with a sharp knife. It keeps for years, has a flavour all of it's own. I look forward to your reaction to your first stick of Biltong! Perhaps Joji will get to you first after his next production run? LOL!
Then David meet your first Dalek:[ATTACH]1670.vB[/ATTACH]The comparison is obvious isn't it?
Then David meet your first Dalek:[ATTACH=CONFIG]1670[/ATTACH]The comparison is obvious isn't it?[/QUOTE]Hmmm Thanks Dr Makit, now I know [U][/U][I][/I][B]WHO[/B], what, where, when and how . . . . . if you get my drift. I thought it was an Indonesian word for some anatomical part of a beast? Checked the Kamus as Kia could not help but found nothing there. We have a long weekend coming up, includes Monday and Tuesday and today is TGIF. Enjoy your weekend!