Road Tripping

Features on where to go road tripping, what to pack, what’s required for your trip, safety tips and more.

  • How to make a man sandwich

    Learn how to make a man sandwich. We promise that your tummy will thank you for learning this skill #NutsandBolts4Breakfast Sandwich architecture can mean the difference between a great meal and a mess that will ruin your tie,” says Sisha Ortuzar, cofounder of New York City’s gourmet sandwich shop, ‘wichcraft. His blueprints for sandwich construction follow. SOUTHFIELD, Mich. (WJBK) — Chef Paul is ditching his healthy cooking ways and splurging just in time for the Super Bowl. Learn how he made his ‘Real Man’s Sandwich’ during ‘The Nine’ on Tuesday. Ingredients: 1 loaf of hard crusted Italian bread 3 ribeye steaks 1 lb mushrooms 1 onion Swiss cheese Dijon or spicy mustard Horseradish Worcestershire Bacon Method: – First, hollow out bread – Cook everything up, including the meat, bacon, mushrooms and onions (Try to leave the steaks a little rare as they will carry over cook a little more in the sandwich) – Shove two of the steaks in the bread – Sauce the steak – I like to have two halves of the sandwich different so I use on one side thick Worcestershire sauce and on the other half, Dijon mustard and horseradish sauce plus a layer of bacon – Add a layer of Swiss cheese – Then try to stuff in as much of the mushroom and onion mixture you can (press down as needed) – Then add the other steak along with the juices from the pan – Add a little more sauce and then the mustard mix – Top off with more Swiss – Put the top of the loaf back on – Wrap in butcher paper – Wrap in foil – Put a heavy cutting board on top to squish it down – Add more weight…and wait …and wait (I used 140 lbs of weight and let it sit for 4 hours) – Take weight off cut, serve and enjoy Source: www.myfoxdetroit.com

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  • Braai the perfect steak

    How to braai the perfect steak by following these steps. You will be sure to impress your friends #NutsandBolts4Breakfast For your braaing equipment speak to us at Midas Randburg | 191 Bram Fischer Drive, Randburg | 011 789-4411 | marco@midasrandburg.co.za Even with the cold weather of late I still managed to braai this week and what I decided to do was braai massive pieces of rump steak or what some people call “Texas Steak” It’s a very simple thing to cook a great steak but it’s just as easy to murder a great piece of meat. If you follow the simple instructions below you shouldn’t go wrong. Serves 2 – prep: 2 minutes (1hr marinating if you must) – cook time: 6-8 mins Ingredients: 1 x 800g or LARGER Texas Steak, as South Africans we love our meat large. Sea Salt or a marinade of your choice if you must but these steaks just don’t need anything added 2 x potatoes to bake on the Braai Salads of your choice Method: Preheat the braai to about 300°C (550°F) Get the Braai as hot as you can Ideally you need a lid to cook this way as this stops the flames from rising to high and just burning the meat Season the meat to your choice (see image below) If you are using a marinade, always give it at least an hour to absorb the spices Make sure that the meat is rested and not to cold, don’t cook straight from the fridge always let it come up to room temp The trick when cooking a steak is not to turn it to often, once on each side and the just a quick turn again to put those great diagonal burns in the meat. For a steak of this size 850g I cooked it only for 4 minutes on each side to get a medium rare steak. Add or subtract a minute on each side depending on if you want to go up or down the cooking scale. This usually works a treat for me, resulting in a steak landing on my plate just the way I want it. BIG TIP, always let the meat rest for at least 5 minutes after it comes off the braai so that it relaxes and reabsorbs the juices. Be patient and you will be rewarded. Connect with us and share your photos of your goodies…

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  • Pack for kids for your road trip

    Know what to pack for kids for your road trip with these tips #Roadtripping Connect with us and share your photos of your goodies from Randburg Midas and tag #RandburgMidas Facebook Twitter Youtube Google+ Instagram LinkedIn Pinterest Youtube uploader: Courtney Solstad    

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  • South African Snacks

    South African snacks are something we have all grown up with. To foreigners, I am sure some of them must seem very strange #NutsandBolts4Breakfast South African cuisine, like South Africanisms, reflects the cultural diversity of the “rainbow nation.” From traditional African food to cuisine passed down from Indonesian and Malaysian slaves, South African food is a cacophony of tastes and textures. Make sure you have a South African beer at hand when trying any one of these dishes — we recommend a Castle Lager. Boerewors South Africans take pride in informing their foreign guests that the delicious piece of sausage they have just enjoyed was snake meat. This ends up being quite believable to the unsuspecting foreigner because boerewors, especially when it is bought with its meat coiling around itself and the thickness of the sausage appearing to be the thickness of a snake itself, does indeed appear to be a dead snake. Boerewors, though, is a popular piece of meat, made up of minced beef and a uniquely South African blend of spices. It is enjoyed best on a braai (barbecue). Biltong This is the snack to enjoy while watching South Africa’s Bafana Bafana wishing the French national team a fond “au revoir.” Similar in many respects to beef jerky, biltong is a tough, slightly salty meat that comes in small, snack-size pieces. It’ll have you craving more — and for another swig of that Castle Lager. Pap What could be described as a staple among uniquely South African foods, pap is a polenta-like meal made out of mielie-meal – a little bit like corn flour. Wholesome and filling, pap is the definitive accompaniment to a South African meal. Plus, it makes you strong, boys and girls. Chakalaka Pap is not that nca (meaning “nice”) by itself. But chakalaka adds that extra nca flavor, giving your pap vitality and life. Chakalaka is a spicy vegetable relish that is said to originate from some fiery Joburg mamas. Never eat it alone. Ever. Babotie Made with minced meat and baked with an egg topping, this uniquely South African food originates from South Africa’s Cape Malay community, a community descended from slaves brought in from the Dutch East India Company’s colonies in what is today Indonesia. Slightly spicy, the dish goes well with rice, a dose of fruit chutney, some chopped banana, and a sprinkling of coconut. Bunny chow Another dish that reflects South Africa’s cultural diversity is the famous bunny…

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  • Dezzi Raceway Competition

    Enter the Dezzi Raceway Competition exclusively offered to all Randburg Midas followers #Roadtripping There are four tickets up for grabs to this weekend’s SupaDrift! All you have to do to stand a chance of winning is follow the three simple steps below: 1. ‘Like’ the Dezzi Raceway Facebook page (this is so easy, just click the ‘Like’ button on the page) 2. Tag the person you would like to take with in the comments below 3. Share this post on Facebook or Twitter and tag #DezziRaceway Winner will be announced on Friday @ 1pm

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  • Campfire recipes

    Learn three great and super easy campfire recipes from Heather Menicucci #NutsandBolts4Breakfast #Roadtripping I love cooking, and although when I’m camping I don’t have access to things like lamb shoulder, duck, or bacon, all that good stuff that requires refrigeration, it’s still super fun to cook when you’re camping. These are just some easy recipes that’ll make you feel like you’re a good campfire chef and really will be super simple to make. Recipes 1 The first is something that college kids all know, and it’s what I call lazy noodles. It’s just taking ramen, throwing out the spice packet, and making your own kind of pasta dish with the ramen. They’re really easy to carry. They’re really easy to make when you’re camping. They just require a little bit of hot water, and then you can chop up some broccoli, chop up some onions, and throw a little soy sauce in. If you brought peanut butter you can even make peanut noodles with some hot sauce and it will taste like you’re having sesame peanut noodles around the camp fire. Everyone will be impressed. Recipes 2 Another thing that I like to make and that makes me feel like I’m somehow connected to ancient campers is bannock. Bannock is a native American staple. It’s just flour, baking soda, oil, water, and salt. What I do is mix all the dry stuff and put it in a Ziploc bag before I go. Then I just mix a little water with it when I’m on site. Bannock can be fried up in oil. It can also be wrapped once you mix it all together and knead it up a little bit. You can also wrap it around a stick and bake it in the fire. It’s a really fun thing to do. Kids really like it. Again, it just feels like you’re connected to ancient campers when you make a recipe like that. It’s an ancient recipe. Recipes 3 Another thing that I really like, because I hate smores, is bananas stuffed with chocolate. So you can take a whole banana. Don’t peel it. Just slice it length wise, tuck little bits of chocolate inside, wrap the whole thing in aluminum foil, and place it in the coals of the fire, not really in the flame but just in the warm part on the bottom just for a minute or two….

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