On 2012-02-04, Christine Dabney > 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 4 Feb 2012 22:29:07 GMT, notbob > 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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notbob 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!

Heh... The thing about "tangine" reminded me of clueless AOL newbie
Sheldon "Pussy" Katz's ignorant blathering: "real tangine indoors would
be like hibachi indoors."[1]

Of course, Pussy is completely clueless about what the word "tagine"
even means, so his every post about such tagines is an exercise in idiocy.

I'll be on the tapering-off portion of a vacation on February 18th, so I
don't know whether I'll take part or not. If I do, it's very doubtful
that I'll take pictures; that's not a behavior I intend to acquire.

Bob
[1] Message-ID: >

On 2012-02-04, notbob > wrote:

> like I got all the stuff minus fresh mace, termuric, and saffron.

I got the other spices, today. I got them for Ras El Hanout Recipe, a
Moroccan spice blend:

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Now, only need to make up preserved lemons, if I can find a 1 qt
storage container. I'll make one last run to store fer fresh cilantro
and parsely jes before the 18th. See ya'll online!

nb

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On 10 Feb 2012 19:46:06 GMT, notbob > wrote:

> On 2012-02-04, notbob > wrote:
>
> > like I got all the stuff minus fresh mace, termuric, and saffron.
>
> I got the other spices, today. I got them for Ras El Hanout Recipe, a
> Moroccan spice blend:
>
> 2 teaspoons ground ginger
> 2 teaspoons ground cardamon
> 2 teaspoons ground mace
> 1 teaspoon cinnamon
> 1 teaspoon ground allspice
> 1 teaspoon ground coriander seeds
> 1 teaspoon ground nutmeg
> 1 teaspoon turmeric
> 1/2 teaspoon ground black pepper
> 1/2 teaspoon ground white pepper
> 1/2 teaspoon ground cayenne pepper
> 1/2 teaspoon ground anise seeds
> 1/4 teaspoon ground cloves
>
> Now, only need to make up preserved lemons, if I can find a 1 qt
> storage container. I'll make one last run to store fer fresh cilantro
> and parsely jes before the 18th. See ya'll online!
>

How much did you spend on all those spices? It probably would have
been cheaper to just buy the amount of Ras al Hanout you needed at $29
a whatever they sell it by.

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Food is an important part of a balanced diet.

On 2/10/2012 1:24 PM, sf wrote:
> On 10 Feb 2012 19:46:06 GMT, > wrote:
>
>>
>> I got the other spices, today. I got them for Ras El Hanout Recipe, a
>> Moroccan spice blend:
>>
>> 2 teaspoons ground ginger
>> 2 teaspoons ground cardamon
>> 2 teaspoons ground mace
>> 1 teaspoon cinnamon
>> 1 teaspoon ground allspice
>> 1 teaspoon ground coriander seeds
>> 1 teaspoon ground nutmeg
>> 1 teaspoon turmeric
>> 1/2 teaspoon ground black pepper
>> 1/2 teaspoon ground white pepper
>> 1/2 teaspoon ground cayenne pepper
>> 1/2 teaspoon ground anise seeds
>> 1/4 teaspoon ground cloves
>>
>> Now, only need to make up preserved lemons, if I can find a 1 qt
>> storage container. I'll make one last run to store fer fresh cilantro
>> and parsely jes before the 18th. See ya'll online!
>>
>
> How much did you spend on all those spices? It probably would have
> been cheaper to just buy the amount of Ras al Hanout you needed at $29
> a whatever they sell it by.
>


Zamouri has a 2 oz. jar on sale for $7.95 right now.

http://www.zamourispices.com/raselhanout.html

They are a treasure trove for Moroccan and African spices and cookware.


gloria p

On Fri, 10 Feb 2012 16:59:20 -0700, gloria p >
wrote:

>
> Zamouri has a 2 oz. jar on sale for $7.95 right now.
>
> http://www.zamourispices.com/raselhanout.html
>
> They are a treasure trove for Moroccan and African spices and cookware.

Nice site, thanks for posting.

--
Food is an important part of a balanced diet.

On 2012-02-10, gloria p > wrote:
> On 2/10/2012 1:24 PM, sf wrote:

>> How much did you spend on all those spices? It probably would have
>> been cheaper to just buy the amount of Ras al Hanout you needed at $29
>> a whatever they sell it by.
>>
>
>
> Zamouri has a 2 oz. jar on sale for $7.95 right now.

Sure, the separate spices probly cost me close to the $29, in all.
The problem with a blend is, how do I separate the cardamom for a
fruit cake or the allspice fer a jerk rub or the cayenne for a creole
blend. DUH! It's not possible, so why buy blends when I can mix and
match the separate spices for so many different blends.

Gotta be smarter than the food!

nb

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