peanutgirl

Sounds like a plan! When I make it, and I will... I will definitely photograph it. I am sadly not in possesion of any Ikea Meatballs at the moment though .

Thanks for the info Paula. I checked the website and the smaller tagras are now listed as in stock as is the brazier I ordered awhile ago. My cc has been charged and although I have no tracking order, I do have faith that I will receive my bounty soon <crossing fingers>. I have found tagines.com to be a little slow to deliver, and inconsistent with regards to responding to emails. Overall though, I haven't had a problem with the quality of goods. Nothing has been damaged in transit.

No Velveeta. Just add a few eggs as a binder and a little mayonnaise mixed with the cream of mushroom soup. Sprinkle with crushed potato chips. Hmmm... sounds like something to make for the next pot luck. I think I'm making it!

Thanks for the compliments everyone . Abra, it will come. Breathe.... breathe... and behold: Lamb Tagine Finishing Cooking Served over Whole Wheat Couscous With this as a condiment I ended up adding peas because I just can't leave well enough alone Delicious .

Andie... still waiting for the tagine pix . Silentmeow... did you cure the brazier? I'm still waiting for mine. I ordered it when I placed that last order. Lots of talk and no action here, so I started a lamb tagine. It's one from Couscous and Other Good Food From Moroco. I only cooked it partially since it's my plan for tomorrow's dinner. I still need to add olives, preserved lemon and the other last minute ingredients. I think it will re-heat well. Twas mighty tasty already though! Ta-Da... drum roll please for : LAMB TAGINE with CARROTS and CELERY

That's sage advice, except when people disregard the"recipes''... the dishes are no longer authentic right?

Andie... could you please pot a picure of you tagine collection (used or not ) ? On second thought, maybe don't. I might order someting else . In all seriousness... please do. Is there such a thing as "Tagine Porn"? Only on eGullet !

Cake before the garnish of leftover Easter glut of Robin's Eggs. Very good. Family deemed this one a keeper !

Beautiful... just lovely. But then I've been known to drool over vintage cash registers! The pic you posted shows a very rapidly spining blade. How old is the newly adopted Hobart... young or an older child?

Next up for me will definitely be a lamb tagine of some sort. I have some in the freezer. From what I've read, tagine meat isn't usually browned first (???) So the slow heat of the clay cooking has been very much forgiving and easy. I have it as well. It's a great resource !

Thai inspired dinner tonight. prik nam pla Fried tofu with hot sesame oil, soy, scallions & cilantro for vegetarian child Very blurry cucumber salad from HSSS: Massamun Beef Curry from Crying Tiger... with rice, not pictured Plain steamed snow peas: Fresh fruit for dessert I really want / need a new camera !

I'd be content with the pictures! Please please us with the butt porn .

*Please note that I deviated from the original recipe quite a bit. If you have a chance to find it, you'll see what I mean.* Treda (adapted by me from Kitty Morse's Cooking at the Casbah) Olive oil to coat bottom of tagine 2 diced onions minced garlic to taste 1 large tomato, diced chicken 1/4's (3 or 4 lbs), skin removed and cut in half 1 tbs freshly cracked pepper 1 tsp turmeric water to cover handful cilantro sprigs tied with butchers twine 1/8 cup fenugreek seeds 1 cup dried lentils 6 cups cubed day old bread pepper & cilantro to garnish In tagine over low heat, place olive oil,onion, garlic, tomato, chicken pieces, and tied cilatro bunch. Mix dried spices including fenugreek,and sprinkle over chicken. Add water to cover. Place lid on tagine a simmer over low until tender. Remove chicken pieces (and debone) adding in lentils to cook. Return chicken to tagine and simmer until lentils are tender. Garnish with cilantro & pepper. Serve over bread with the accumulated broth.

FYI... Rao's is on sale at Shop Rite for $5.99 .

My ourika & tagra arrived on Monday. I know how you feel silentmeow! The tagra is beautiful, smooth and seemingly free from imperfections. The tagine is beautiful as well... though it is definitely rough with a few chips here and there. I haven't yet decided whether to do the ash treatment. Meanwhile... Treda photo :

Smithy a very informative pictorial... <note to myself... do not order any more clay cooking vessels!!!> Andie, I love your experience and annecdotes.... always welcome. As for myself... I'm making Treda right now from Kitty Morse's Cooking at The Casbah. It smells so good ( and picking at the chicken, it does taste good too )!. I plan on keeping it overnight and reheating tomorrow because I really want to make some bread to serve. That's the plan anyway... as I'm typing I am eating a small portion. I hope it survives .

Looks nice. The description for the charcoal "Bincho charcoal for indoor and outdoor coooking, making safe and tasty water" sounds good too. Safe and tasty water .

Here's a quote from one of the sites you posted : You must have good ventilation for charcoal use. I know you already know this... but please be careful. The Hilda grill and the black one in another are cute, but seem small for the way you like to cook. No?

It worked for me. I was able to place my order just fine . Any luck silentmeow?

Paula, Thanks for the response. Could you please explain to me how the 7 day preserved lemons are cooked? I followed the recipe in SMK on pg.303. Sliced the lemons, did the salt and juice and they are now sitting at room temp. Did I miss something???

Thanks for bumping this up . I just had to order a large tagra and an Ourika Tagine to go along with the rifi I already have. Plus I made 2 jars of preserved lemons this morning ! Question about the lemons: I did one jar the 30 day recipe... and one 7 day. My question is how long will the 7 day method stay usable ? They won't last as long as the 30 day ones (right?) , but why? After all, they are both lemons, juice and salt. What makes them more, um, perishable?

Thanks Kris. If I see a big sale here in NJ I might be tempted to try it based on the above photo.

I'm curious to know if you don't mind ... what did you end up paying for the meat ?

Use a LARGE coffee can with top and bottom cut off. Punch holes around one end of the can with a can opener for air. Place in your Weber, add newspaper and fill with charcoal. Light as usual. It's a little awkward, but it worked for me. * use oven mitts when removing can *

Thanks to everyone for the help and links. Andie, if the class takes the time to cut each berry in half and do the plain sour berry experiment... timing etc... we can still cook the dried ones into SOMTETHING yes??? I would think so , but you have experience and I'm new drying cranberries .