On Mon, 22 Mar 2010 14:13:53 -0400, Tracy > wrote:

> And speaking of Morocco, I am making a beef tagine for dinner
> tonight. I have a nice 7 bone chuck roast and will use a recipe
> similar to this:
>
> http://moroccanfood.about.com/od/mai...eat_Olives.htm
>
Just curious. Do you stick with powdered ginger or have you switched
to fresh because it's so available in this day and age?
>
> I don't really follow a recipe, since I have made it so often, I
> don't need one - but this basically how I make a tagine. I might add
> potatoes or artichoke bottoms.

I used the frozen "hearts" and cooked them when I made chicken (thanks
for your help!). They turned out fine, not tough and certainly not
mushy, which is what I'd think the canned bottoms would turn out to
be.

--
Forget the health food. I need all the preservatives I can get.