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Thread: New Cookalong: Tagines!

  1. #1
    Christine Dabney Guest

    Default New Cookalong: Tagines!

    Heya folks,

    It's time for another cookalong, if any of you are interested. We
    haven't had one in a long time...

    This time, the focus will be on Moroccan tagines (the food, not the
    cooking vessel). Cook a tagine of your choice in any cooking vessel
    that you want to use.

    The date? February 18, starting sometime in the afternoon pacific
    time. I say pacific time, cause that is where I am. For those of
    you on the east coast who want to participate, that might be closer to
    dinner time. For those of you elsewhere in the world, pick a time
    that is convenient for you..

    Paula Wolfert has a lot of good sounding recipes in her books on
    Moroccan cooking, for those of you that have her books. There are
    some other good sites as well, and I know Paula has talked about them
    on her Facebook page. One such site is
    http://moroccanfood.about.com/. Another one is
    http://www.claycoyoteblog.com/category/recipes/. And there is another
    good book that came out recently by a chef in San Francisco. It is
    called Mourad New Moroccan.

    For those of you new to our cookalongs this is how it works. We each
    pick our dish and fix it in our own kitchen. In the breaks of
    cooking, we chat online either in the RFC chat channel, or post on
    RFC. Since we also have a very active RFC community on Facebook, we
    will suggest that those that want to post there do so, and if folks
    are interested we can chat there as well..with the chat option.

    During our posting, chatting, we talk about cooking the tagine, about
    how it tastes, we critique it, we drink our beverage of choice and we
    have a great time. And some of us tweak the recipe from the very
    start. The late Alan Boles (Hahabogus) was famous for doing this in
    our cookalongs.

    Oh, and post pictures too.

    So cook a tagine.. If you have a tagine pot, cook it in there. Use
    Moroccan ingredients if you can get some...or make your own. I am
    going to fix some preserved lemons although I haven't decided on a
    tagine yet... And I will probably try to make some Harissa.

    Those of you in the southern Cal inland empire, if you want to get
    together to sample our tagines, let me know.

    Christine
    --
    http://nightstirrings.blogspot.com

  2. #2
    Steve Pope Guest

    Default Re: New Cookalong: Tagines!

    Christine Dabney <[email protected]> wrote:

    >It's time for another cookalong, if any of you are interested. We
    >haven't had one in a long time...
    >
    >This time, the focus will be on Moroccan tagines (the food, not the
    >cooking vessel). Cook a tagine of your choice in any cooking vessel
    >that you want to use.
    >
    >The date? February 18, starting sometime in the afternoon pacific
    >time. I say pacific time, cause that is where I am. For those of
    >you on the east coast who want to participate, that might be closer to
    >dinner time. For those of you elsewhere in the world, pick a time
    >that is convenient for you..


    Great idea!

    Turns out I'm invited to a potluck that evening. So in theory,
    I could make a tangine (something I've never done...), take
    it to this potluck and participate in two social events at once.


    Steve

  3. #3
    Christine Dabney Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 4 Feb 2012 08:08:30 +0000 (UTC), [email protected] (Steve
    Pope) wrote:

    >Great idea!
    >
    >Turns out I'm invited to a potluck that evening. So in theory,
    >I could make a tangine (something I've never done...), take
    >it to this potluck and participate in two social events at once.
    >
    >
    >Steve


    I have never made one either, and it seemed like it might be fun to
    try. I have no idea of which one I will make though..there are lots
    to choose...

    Christine
    --
    http://nightstirrings.blogspot.com

  4. #4
    Christine Dabney Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 4 Feb 2012 08:08:30 +0000 (UTC), [email protected] (Steve
    Pope) wrote:

    >eory,
    >I could make a tangine (something I've never done...), take
    >it to this potluck and participate in two social events at once.


    There are some great vegetarian type tagines on some of the sites I
    mentioned. I will look for more sites as well...

    Christine
    --
    http://nightstirrings.blogspot.com

  5. #5
    sf Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 00:01:03 -0800, Christine Dabney
    <[email protected]> wrote:

    > Heya folks,
    >
    > It's time for another cookalong, if any of you are interested. We
    > haven't had one in a long time...
    >
    > This time, the focus will be on Moroccan tagines (the food, not the
    > cooking vessel). Cook a tagine of your choice in any cooking vessel
    > that you want to use.
    >
    > The date? February 18, starting sometime in the afternoon pacific
    > time. I say pacific time, cause that is where I am. For those of
    > you on the east coast who want to participate, that might be closer to
    > dinner time. For those of you elsewhere in the world, pick a time
    > that is convenient for you..


    Hi Chris, count me in - sounds like fun! It turns out that I have
    several tagine recipes in my file already and I saved yet another one
    tonight, so I have lots of recipes to choose from.

    You said you're thinking of making harissa... do look at Renee's,
    Giusi loves it. I have a can of red harissa that I haven't opened yet
    and I plan to use if I need red, but I found recipes for green harissa
    tonight that look delicious. I think I'd used this recipe (because
    it's streamlined) and add some lemon juice to it

    Green Harissa (Zhoug)
    http://www.bonappetit.com/recipes/2011/07/green-harissa


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    Tell congress not to censor the web. Add your voice here.
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  6. #6
    T. Stewart Guest

    Default Re: New Cookalong: Tagines!

    This will give me an excuse to finally try the Pillsbury Bakeoff
    million dollar Moroccan chicken recipe. The winner wrote an
    entertaining and interesting book about the contest:

    http://www.elliemathews.com/index.html

    I enjoyed the book. I think of it every year when news of the
    Pillsbury Bakeoff comes out, and I mean to try the recipe, but then I
    forget it just as quickly.

    I won't pretend I'm making a tagine, but I will be happy to try out a
    new recipe and join my first cookalong.

    Tara

  7. #7
    sf Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 14:26:55 -0500, T. Stewart
    <[email protected]> wrote:

    > This will give me an excuse to finally try the Pillsbury Bakeoff
    > million dollar Moroccan chicken recipe. The winner wrote an
    > entertaining and interesting book about the contest:
    >
    > http://www.elliemathews.com/index.html
    >
    > I enjoyed the book. I think of it every year when news of the
    > Pillsbury Bakeoff comes out, and I mean to try the recipe, but then I
    > forget it just as quickly.
    >
    > I won't pretend I'm making a tagine, but I will be happy to try out a
    > new recipe and join my first cookalong.
    >
    > Tara


    You're the poster with a Moroccan husband, aren't you Tara? If you
    are, you can help those of us who don't own a tagine jury/jerry rig
    one up. I read that you can make a cone out of foil and it's supposed
    to work well.

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  8. #8
    Tara Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 11:46:30 -0800, sf <[email protected]> wrote:

    >
    >You're the poster with a Moroccan husband, aren't you Tara?


    Not me!

    Tara

  9. #9
    sf Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 14:51:01 -0500, Tara <[email protected]>
    wrote:

    > On Sat, 04 Feb 2012 11:46:30 -0800, sf <[email protected]> wrote:
    >
    > >
    > >You're the poster with a Moroccan husband, aren't you Tara?

    >
    > Not me!
    >

    Who's the poster in Ann Arbor? That's the one.


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  10. #10
    Sqwertz Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 00:01:03 -0800, Christine Dabney wrote:

    > For those of you new to our cookalongs this is how it works. We each
    > pick our dish and fix it in our own kitchen. In the breaks of
    > cooking, we chat online either in the RFC chat channel, or post on
    > RFC. Since we also have a very active RFC community on Facebook, we
    > will suggest that those that want to post there do so, and if folks
    > are interested we can chat there as well..with the chat option.


    Why not just pick one venue and stick to it. Why use 4 different to
    discuss this project? Pick one, that way everybody is together. And
    those of us who don't want to see it, don't have to see it everywhere
    all day long.

    Talk about redundancy.

    -sw

  11. #11
    Brooklyn1 Guest

    Default Re: New Cookalong: Tagines!

    sf wrote:

    >On Sat, 04 Feb 2012 14:26:55 -0500, T. Stewart
    ><[email protected]> wrote:
    >
    >> This will give me an excuse to finally try the Pillsbury Bakeoff
    >> million dollar Moroccan chicken recipe. The winner wrote an
    >> entertaining and interesting book about the contest:
    >>
    >> http://www.elliemathews.com/index.html
    >>
    >> I enjoyed the book. I think of it every year when news of the
    >> Pillsbury Bakeoff comes out, and I mean to try the recipe, but then I
    >> forget it just as quickly.
    >>
    >> I won't pretend I'm making a tagine, but I will be happy to try out a
    >> new recipe and join my first cookalong.
    >>
    >> Tara

    >
    >You're the poster with a Moroccan husband, aren't you Tara? If you
    >are, you can help those of us who don't own a tagine jury/jerry rig
    >one up. I read that you can make a cone out of foil and it's supposed
    >to work well.


    http://www.recfoodcooking.org/survey/fashion.html

  12. #12
    Christine Dabney Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 12:01:00 -0800, sf <[email protected]> wrote:

    >On Sat, 04 Feb 2012 14:51:01 -0500, Tara <jarvis5[email protected]>
    >wrote:
    >
    >> On Sat, 04 Feb 2012 11:46:30 -0800, sf <[email protected]> wrote:
    >>
    >> >
    >> >You're the poster with a Moroccan husband, aren't you Tara?

    >>
    >> Not me!
    >>

    >Who's the poster in Ann Arbor? That's the one.


    No, the poster lives in New England, if I remember and I think it is
    Merry B. Might be Tracey though..one of those two.

    Christine
    --
    http://nightstirrings.blogspot.com

  13. #13
    Christine Dabney Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 4 Feb 2012 14:44:22 -0600, Sqwertz <[email protected]>
    wrote:

    >On Sat, 04 Feb 2012 00:01:03 -0800, Christine Dabney wrote:
    >
    >> For those of you new to our cookalongs this is how it works. We each
    >> pick our dish and fix it in our own kitchen. In the breaks of
    >> cooking, we chat online either in the RFC chat channel, or post on
    >> RFC. Since we also have a very active RFC community on Facebook, we
    >> will suggest that those that want to post there do so, and if folks
    >> are interested we can chat there as well..with the chat option.

    >
    >Why not just pick one venue and stick to it. Why use 4 different to
    >discuss this project? Pick one, that way everybody is together. And
    >those of us who don't want to see it, don't have to see it everywhere
    >all day long.


    You can killfile this thread if you want, Steve. Or ignore it
    everywhere. There are folks on FB that don't want to come here
    anymore...who might be interested.

    Christine
    --
    http://nightstirrings.blogspot.com

  14. #14
    notbob Guest

    Default Re: New Cookalong: Tagines!

    On 2012-02-04, Christine Dabney <[email protected]> wrote:

    > So cook a tagine.. If you have a tagine pot, cook it in there. Use
    > Moroccan ingredients if you can get some...or make your own. I am
    > going to fix some preserved lemons although I haven't decided on a
    > tagine yet... And I will probably try to make some Harissa.


    Thnx fer that about.com link, ChrisD.

    I see the tagine recipe I want, the chkn, chk-p, raisin, one. Looks
    like I got all the stuff minus fresh mace, termuric, and saffron.
    Screw saffron. The stuff is now 3X what I paid for it last time I
    bought some and I wasn't impressed, then. Also not gonna waste any
    money on a tagine cooker (I keep wanting to put an "n" in there, as in
    "tangine" (shrug)). Seems to me I can do the same thing with foil
    with a hole in it over a stoneware dish. Regardless, anything that
    pairs cardamom with yakkin' will see me there. Till then, count me
    in!

    nb

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    Contact your congressman and/or representative, now!
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  15. #15
    sf Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 13:27:11 -0800, Christine Dabney
    <[email protected]> wrote:

    > On Sat, 04 Feb 2012 12:01:00 -0800, sf <[email protected]> wrote:
    >
    > >On Sat, 04 Feb 2012 14:51:01 -0500, Tara <[email protected]>
    > >wrote:
    > >
    > >> On Sat, 04 Feb 2012 11:46:30 -0800, sf <[email protected]> wrote:
    > >>
    > >> >
    > >> >You're the poster with a Moroccan husband, aren't you Tara?
    > >>
    > >> Not me!
    > >>

    > >Who's the poster in Ann Arbor? That's the one.

    >
    > No, the poster lives in New England, if I remember and I think it is
    > Merry B. Might be Tracey though..one of those two.
    >

    Not MerryB, she's in the Seattle area. Tracy rings a bell... another
    T.

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  16. #16
    sf Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 13:28:34 -0800, Christine Dabney
    <[email protected]> wrote:

    > You can killfile this thread if you want, Steve. Or ignore it
    > everywhere.


    That would be beyond his capabilities.

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  17. #17
    sf Guest

    Default Re: New Cookalong: Tagines!

    On 4 Feb 2012 22:29:07 GMT, notbob <[email protected]> wrote:

    >
    > I see the tagine recipe I want, the chkn, chk-p, raisin, one. Looks
    > like I got all the stuff minus fresh mace, termuric, and saffron.
    > Screw saffron. The stuff is now 3X what I paid for it last time I
    > bought some and I wasn't impressed, then.


    The fake saffron is just fine. I picked up "saffron" in Budapest that
    they didn't even bother to not make look like dried flowers, but it
    has flavor and it's a good one for a fraction the price of real
    saffron.

    > Also not gonna waste any
    > money on a tagine cooker (I keep wanting to put an "n" in there, as in
    > "tangine" (shrug)). Seems to me I can do the same thing with foil
    > with a hole in it over a stoneware dish. Regardless, anything that
    > pairs cardamom with yakkin' will see me there. Till then, count me
    > in!


    Good!

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  18. #18
    Sqwertz Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 13:28:34 -0800, Christine Dabney wrote:

    > On Sat, 4 Feb 2012 14:44:22 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    >>On Sat, 04 Feb 2012 00:01:03 -0800, Christine Dabney wrote:
    >>
    >>> For those of you new to our cookalongs this is how it works. We each
    >>> pick our dish and fix it in our own kitchen. In the breaks of
    >>> cooking, we chat online either in the RFC chat channel, or post on
    >>> RFC. Since we also have a very active RFC community on Facebook, we
    >>> will suggest that those that want to post there do so, and if folks
    >>> are interested we can chat there as well..with the chat option.

    >>
    >>Why not just pick one venue and stick to it. Why use 4 different to
    >>discuss this project? Pick one, that way everybody is together. And
    >>those of us who don't want to see it, don't have to see it everywhere
    >>all day long.

    >
    > You can killfile this thread if you want, Steve. Or ignore it
    > everywhere. There are folks on FB that don't want to come here
    > anymore...who might be interested.


    I think you got that backwards, but anyway...

    I'm referring to carrying on a redundant conversation in 4 different
    venues for the _cook-along itself_, not the announcement, as that what
    it sounds like you want to do on the day of the event.

    If you posted it on FB, I have not seen it since I have not been on
    Facebook for almost a week.
    -sw

  19. #19
    Christine Dabney Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 4 Feb 2012 19:35:40 -0600, Sqwertz <[email protected]>
    wrote:

    >I think you got that backwards, but anyway...
    >
    >I'm referring to carrying on a redundant conversation in 4 different
    >venues for the _cook-along itself_, not the announcement, as that what
    >it sounds like you want to do on the day of the event.
    >
    >If you posted it on FB, I have not seen it since I have not been on
    >Facebook for almost a week.


    I posted it last night on FB.

    And no, I didn't get it backwards. There are lot of folks on the FB
    group now, who don't and will not come here anymore. Just as there
    are folks here who don't do FB. And the several venues will cover
    them all... There are folks that will chat in the chat channel, and
    will post here, but you won't see them on FB. And vice versa..there
    are those that will post there, and maybe even chat there, that won't
    show their face in here.
    It was to give folks a choice... so they can't say, well I am not on
    FB so I can't post about it ..or I am not on usenet, so I can't post
    about it there. And there are those of us who DO like to chat while
    we are cooking.

    So, will you join us in making a tagine?

    Christine
    --
    http://nightstirrings.blogspot.com

  20. #20
    Sqwertz Guest

    Default Re: New Cookalong: Tagines!

    On Sat, 04 Feb 2012 17:54:09 -0800, Christine Dabney wrote:

    > On Sat, 4 Feb 2012 19:35:40 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    >>I think you got that backwards, but anyway...
    >>
    >>I'm referring to carrying on a redundant conversation in 4 different
    >>venues for the _cook-along itself_, not the announcement, as that what
    >>it sounds like you want to do on the day of the event.
    >>
    >>If you posted it on FB, I have not seen it since I have not been on
    >>Facebook for almost a week.

    >
    > I posted it last night on FB.
    >
    > And no, I didn't get it backwards. There are lot of folks on the FB
    > group now, who don't and will not come here anymore. Just as there
    > are folks here who don't do FB. And the several venues will cover
    > them all... There are folks that will chat in the chat channel, and
    > will post here, but you won't see them on FB. And vice versa..there
    > are those that will post there, and maybe even chat there, that won't
    > show their face in here.


    Well, if I was doing the cook-along, I'm not going to follow 4
    different interfaces to see who is doing what. That is, IMO, is
    ridiculous as a participant.

    That would be a show-stopper for me. FB would be the obvious and only
    choice. If they don't even want to set up a fake account on FB for
    certain occasions, then screw them. It shouldn't be anybody else's
    job to accommodate them.

    But this is my opinion and certain people like to just have an
    opposite opinion of mine even when deep down inside they really agree
    with it (not you necessarily, but plenty of others - they know who
    they are. One especially stupid idiot just admitted it in another
    thread).

    -sw

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