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Ryan Potgieter
Attended School of Life
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Scotland’s historical seat of power, the Palace of Holyroodhouse, is playing host to the 2015 Concours of Elegance from 4 to 6 September, with an impressive array of Bentley models taking centre stage

The prestigious, invitation-only event – which showcases 60 of the world’s rarest and most valuable cars – will feature six Bentley models ranging from a 1927 6 ½ Litre Vanden Plas tourer to a 1960 S2 Continental with H.J. Mulliner Fastback coachwork.

Not only is the Mulliner name still closely associated with Bentley today, but it also has historical ties with the Scottish capital. In December 1909 John Croall & Sons Ltd of Edinburgh purchased a controlling shareholding in H. J. Mulliner & Co, which it held until 1959, where after the coachbuilding company officially became part of Bentley Motors Ltd.

Other Bentley models on display at the Concours of Elegance include the famous ‘Blue Train’ Speed Six, the Team Blower, a 1930 8 Litre, a 4 ¼ Litre Vanden Plas tourer from 1937 and a 1952 R-Type Continental.

As Bentley is an official partner of the Concours of Elegance, Sunday 6 September is called ‘Bentley Sunday’. On the final day of the event a dedicated area in front of the Palace of Holyroodhouse will display all of the Bentleys in attendance. A ‘Trophy of Elegance’ will also be presented to the best customer Bentley parked in the brand’s dedicated car park.

Continental R-Type
It was the R-Type which first brought the Continental name into Bentley lexicon in 1952. With a top speed of 120 mph this was the fastest four-seater in the world at the time. Many of the 208 examples produced were coach built by Mulliner.

‘Blue Train’ Bentley
This year is the 85th anniversary of that most famous Bentley Boy adventure – the Blue Train race.

In 1930 Captain Woolf Barnato, Chairman of Bentley Motors, was staying in Cannes when he accepted a wager that not only could he beat the Calais-Mediterranée Express (or ‘Blue Train’) back to Calais, but that he could be at his club in London before the train even reached the English Channel.

He was, and the remarkable victory has resonated with Bentley enthusiasts ever since. The car that was believed to have accomplished the feat was the iconic Gurney Nutting two-door fastback coupe. In recent years evidence has emerged to suggest Barnato drove his Mulliner saloon-bodied Speed 6, however, it is the coupe that will forever be known as the ‘Blue Train’ car.

Team Blower
One of just five cars built for racing, the 4 ½ Litre Supercharged ‘Team Blower’ was used by the original Bentley racing team of the late 1920s, and is still performing over eight decades later.

This year marks the 85th anniversary of the Woolf Barnato and Glen Kidston Le Mans victory in 1930. While the Blower wasn’t the winning car that day, with Tim Birkin at the wheel its heroic performance embodies the true spirit of the vintage racing era.

8 Litre
Launched in 1930, only 100 Bentley 8 Litres were ever produced. Extremely luxurious, yet with a top speed of 100mph, the 8 Litre combines craftsmanship with performance, drawing parallels with Bentley’s current flagship, the Mulsanne.
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Ray of Hope...
by Dylan Gehiken on 500px.com
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,SNOW LEOPARD
BIUTIFUL,love of family, even in animal kingdom
The snow leopard (Panthera uncia syn. Uncia uncia) is a large cat native to the mountain ranges of Central and South Asia listed as endangered on the IUCN Red List of Threatened Species. The snow leopard is the National Heritage Animal of Afghanistan and Pakistan.
Snow leopards have long, thick fur, and their base color varies from smoky gray to yellowish tan, with whitish underparts. They have dark grey to black open rosettes on their bodies, with small spots of the same color on their heads and larger spots on their legs and tails. Unusually among cats, their eyes are pale green or grey in color. Several adaptations for living in a cold, mountainous environment are; stocky body,  thick fur, and small, rounded ears, all of which help to minimize heat loss. Their paws are wide, which distributes their weight better for walking on snow, and have fur on their undersides to increase their grip on steep and unstable surfaces; it also helps to minimize heat loss. Snow leopards' tails are long and flexible, helping them to maintain their balance, which is very important in the rocky terrain they inhabit. Their tails are also very thick due to storage of fat and are very thickly covered with fur which allows them to be used like a blanket to protect their faces when asleep.
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Ray of Hope...
by Dylan Gehiken on 500px.com
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Frikkadels
 
~Swedish Meatballs~

2 Tbsp butter
1 large yellow or white onion, peeled, grated (use the large holes of a box cheese grater)
2/3 cup milk
4-5 slices of bread, crusts removed, bread cut into pieces
2 eggs
1 pound ground pork
1 1/2 pounds ground beef
2 teaspoons kosher salt
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
2 teaspoons black pepper
Sauce:
6 Tbsp butter
1/3 cup flour
1 quart beef stock
1/2 to 3/4 cup sour cream
Salt
2 to 4 Tbsp of Lingonberry, red currant, raspberry or cranberry jelly

 Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Set aside to cool.

 Place the pieces of bread in a large bowl and mix with the milk. Let sit for 15 to 20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in a food processor and pulse until it has been completely broken up. Return the pulverized milk soaked bread to the bowl.

 Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.

 Use your hands to form the meatballs about an inch-thick and place them on a plate or sheet pan. This recipe should make between 40 and 50 meatballs.
 

 Heat 6 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Handle the meatballs gently so they do not break apart as you turn them.
Once the meatballs have browned on all sides, remove them from the pan and set aside. You do not need to cook the meatballs all the way through at this point, you only need to brown them. You'll finish cooking the meatballs in the sauce later.
Once you have removed the meatballs from the pan, keep the remaining butter in the pan. You'll use this butter to make the sauce.
If the butter in the pan has become burnt through the browning of the meatballs, remove and discard it, and add 6 Tbsp of fresh butter to the pan. Otherwise use the existing pan butter, you should have 6 Tbsp total of butter in the pan. If not add more.
 

 To make the sauce, first make the roux. Heat the butter in the pan on medium heat. Slowly whisk in the flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.
 
When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock. The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.

 Return the meatballs to the pan with the sauce and lower the heat to low. Cover the pot and cook on low heat for 10 minutes. You may need to work in batches.

 Transfer the meatballs to a serving dish to serve. Stir in the sour cream. Either stir the jelly into the sauce or serve it on the side.

 
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Skirt Steak Sandwich

Caramelized Onions, Blue Cheese Sauce, Greens

Classic combination of blue cheese, caramelized onions and beef (in this case, skirt steak). Why do certain foods stay classic? They taste so dam delicious, that's why.

Seared skirt steak, cut against the grain, super tender. Simple blue cheese sauce, butter, flour, milk and blue cheese, I admit to using more blue cheese than the recipe calls for. Only because I happen to adore blue cheese. I know it's not for everyone, the recipe would be easy to tweak, just choose a flavourful cheese that you happen to love. Preferably one that melts well, you don't want a chunky cheese sauce (ewww).

The bun is from Popular Bakery here in town, their bread is absolutely wonderful. Until I get back into baking more of my own bread, they are my go-to bakery!

#foodporn #steak #sammich #cheese
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LET YOUR JOY INFECT EVERYONE AROUND YOU
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Cooked a little, Cooked some more  
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Still cook a little
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Wonderful All Round Service Excellence, Good Quality Food and efficient. Well Done!! Definitely recommend this Restaurant
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