Thread: 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

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

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

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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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

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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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

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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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

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

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.

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

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

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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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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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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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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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

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

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