On Sun, 14 Mar 2010 22:07:33 -0700, sf wrote:

On Sun, 14 Mar 2010 18:18:38 -0700, Christine Dabney
wrote:

Paula Wolfert recommends unglazed pots, I think. I packed away her
new book, Clay Pot cooking, so I can't check for sure. I think she
feels the porous quality adds something to the cooking process.

Once I can gain access to that book again, I will check.

If she likes unglazed pots... a Romertopf should work too!

Yes, that is one pot she recommends for some clay pot cooking. She
also recommends sand pots, and a few others.

Christine

On Sun, 14 Mar 2010 19:20:11 -0600, "gloria.p"
wrote:

I have made this twice and have made a few changes that make it taste
more like what we had in Morocco. Like any ethnic recipe you can vary
the proportion of ingredients.

Moroccan Spicy Eggplant (a dip or side dish)

Thanks, I like eggplant a lot! Did that recipe reflect your
adjustments or was it the original version?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
On Sun, 14 Mar 2010 19:20:11 -0600, "gloria.p"
wrote:

I have made this twice and have made a few changes that make it taste
more like what we had in Morocco. Like any ethnic recipe you can vary
the proportion of ingredients.

Moroccan Spicy Eggplant (a dip or side dish)

Thanks, I like eggplant a lot! Did that recipe reflect your
adjustments or was it the original version?



Adjusted. The original called for the eggplant to be sliced.
I also add some finely chopped onion. The rest is pretty original.

gloria p

sf wrote in news:thlqp5teld8uu0goq2jb2ivfg307dkpcc6@
4ax.com:

On Sun, 14 Mar 2010 12:55:00 -0700 (PDT), ImStillMags
wrote:

On Mar 14, 12:47*pm, sf wrote:
Just curious. *If I make one, do I need to use a Tagine pot or can I
make it in something else? *If it turns out that I like eating/making
tagines enough to merit spending the money on one later, I'll do it.
In the mean time, is it an absolute necessity?


You can make a tangine in any good heavy pot either on the stove or in
the oven. I don't own a tangine either and have not been able to
justify buying one yet. There is some kind of debate about whether
the traditional clay tangine is better than the enamel cast iron ones
too. I've found a good pot with a tight fitting lid works just as
well.

Great, thanks! So, that high conical shape isn't as crucial as I
thought?



I can just see the dinner party....... "Yes, I'm cooking a tagine. OK,
it's in a dutch oven, but just imagine it's been cooked and served in one
of the traditional tagines."



A 'tagine' cooked in anything *but* a tagine, is a stew.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

sf wrote in :


Just curious. If I make one, do I need to use a Tagine pot or can I
make it in something else? If it turns out that I like eating/making
tagines enough to merit spending the money on one later, I'll do it.
In the mean time, is it an absolute necessity?




LOL!!!

As fortune would have it....... I bought one yesterday!!


So yes, they are a necessity, if you want to make an authentic tagine.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

"gloria.p" wrote in -
september.org:



Meanwhile, look at:

http://www.tagines.com/cat_moroccan_cooking_tagine.cfm

I ordered one there recently and am quite happy with their
service. Knowing what I know now, however, I would have bought
a glazed tagine instead of an unglazed. It would have been much
easier to clean. YMMV.

gloria p




I bought a glazed one yesterday when I was out and about.

S'posed to have a super tuff coating, which makes it non-stick and a breeze
to clean.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

Sorry, I seem to be cranky today, but I'm tired of fancy names, like
in the volute thread.

We're talking stew. Everyone in the world makes stew. It seems more
important if the main ingredient is eggplant or meat than the shape of
the pot.

On the other hand, Tracy - you got some Morrocan blood or history? I
give a lot more creedence to folks that have grown up eating stuff,
than to people like myself who learn from library bag sale cookbooks.

That said, after my imitation Irish corned beef tomorrow, I am looking
forward to an eggplant "tagine", based on something someone typed
here. Eggplant is underrated. Is that where I'm putting cinnamon?
I might do it anyway. Might repurpose some of tonight's chicken. It
is just stew.

B

bulka wrote:
Sorry, I seem to be cranky today, but I'm tired of fancy names, like
in the volute thread.

We're talking stew. Everyone in the world makes stew. It seems more
important if the main ingredient is eggplant or meat than the shape of
the pot.

On the other hand, Tracy - you got some Morrocan blood or history? I
give a lot more creedence to folks that have grown up eating stuff,
than to people like myself who learn from library bag sale cookbooks.

That said, after my imitation Irish corned beef tomorrow, I am looking
forward to an eggplant "tagine", based on something someone typed
here. Eggplant is underrated. Is that where I'm putting cinnamon?
I might do it anyway. Might repurpose some of tonight's chicken. It
is just stew.

B

I've been married for 20 years to a Moroccan. I've learned a lot over
the years. Onet think I have learned is that you do not need a "tagine"
to make a tagine.


Tracy

"sf" wrote in message
...

Just curious. If I make one, do I need to use a Tagine pot or can I
make it in something else? If it turns out that I like eating/making
tagines enough to merit spending the money on one later, I'll do it.
In the mean time, is it an absolute necessity?

I don't have a tagine although I've been eyeing one. Mine turn out fine.

Debbie

On Mon, 15 Mar 2010 17:35:01 -0700 (PDT), bulka
wrote:

We're talking stew. Everyone in the world makes stew. It seems more
important if the main ingredient is eggplant or meat than the shape of
the pot.

Well, never having eaten "tagine" (which is the name of the pot
too)... I didn't know it was a stew and wouldn't have figured it out
considering how shallow it is. I still don't know why the bottom is
so shallow or why the top is so high.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 15 Mar 2010 21:11:12 -0400, "Debbie"
wrote:


"sf" wrote in message
...

Just curious. If I make one, do I need to use a Tagine pot or can I
make it in something else? If it turns out that I like eating/making
tagines enough to merit spending the money on one later, I'll do it.
In the mean time, is it an absolute necessity?

I don't have a tagine although I've been eyeing one. Mine turn out fine.

Do you have any favorite recipes to post? I have preserved lemon
ready to go if any require it. TIA


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" wrote in message
...
On Mon, 15 Mar 2010 21:11:12 -0400, "Debbie"
wrote:


"sf" wrote in message
...

Just curious. If I make one, do I need to use a Tagine pot or can I
make it in something else? If it turns out that I like eating/making
tagines enough to merit spending the money on one later, I'll do it.
In the mean time, is it an absolute necessity?

I don't have a tagine although I've been eyeing one. Mine turn out fine.

Do you have any favorite recipes to post? I have preserved lemon
ready to go if any require it. TIA


No, I generally google or look through recipe books when I am in the mood
for a tagine and then pick and choose, adjust and alter until I get it just
right! ;-) That is how I make most things.

Debbie

On Mon, 15 Mar 2010 23:06:37 -0400, "Debbie"
wrote:

No, I generally google or look through recipe books when I am in the mood
for a tagine and then pick and choose, adjust and alter until I get it just
right! ;-) That is how I make most things.

No problem. That's what I do too. I just adjust the recipes to
what I like - not what's authentic.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" wrote:

Just curious. If I make one, do I need to use a Tagine pot or can I
make it in something else? If it turns out that I like eating/making
tagines enough to merit spending the money on one later, I'll do it.
In the mean time, is it an absolute necessity?

Tagine is a cooking method, not a recipe. You can prepare the tagine
recipes in any cookware but without cooking in the tagine it won't be
tagine... the tagine is specifically designed to cook in a particular
way that cannot be replicated with any other cookware, except a crock
pot... the tangine is the original slow cooker.

Many years ago I visited Morocco. Tagines are usually small, they're
really meant for single servings. At restaurants each diner is served
their own tagine. In households it's typical for each person to have
their own tagine, they prepare each to taste and all are cooked
together, usually on a bed of hot coals in a brazier, not in an oven
or on a stovetop... cooking is a communal affair, several families
share one "kitchen"... it's not really a kitchen in the US sense...
it's more like communal cooking at the Catskill bungalow colonies of
the 1940s. I doubt cooking/eating traditions have changed in that
part of the world over the last half century. There's really no
reason for tagines to be so expensive in the US, in Morocco, as in
most of the world, pottery is the cheapest thing you can buy.

sf wrote:
On Mon, 15 Mar 2010 17:35:01 -0700 (PDT), bulka
wrote:

We're talking stew. Everyone in the world makes stew. It seems more
important if the main ingredient is eggplant or meat than the shape of
the pot.

Well, never having eaten "tagine" (which is the name of the pot
too)... I didn't know it was a stew and wouldn't have figured it out
considering how shallow it is. I still don't know why the bottom is
so shallow or why the top is so high.



In the words of Tevya: "Tradition!"

A tagine is and isn't a stew depending on your definition. Very little
extra liquid is used if any. The conical shape allows the moisture from
the meat or vegetables to rise and condense back onto the food along
with all the herbs and spices. It creates a really nice flavor blend
and tenderizes meat very well. It's long, slow cooking.

gloria p