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Moroccan Tagine Cooking

Wolfert
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peanutgirl

peanutgirl

Posted
Posted

Andie... could you please pot a picure of you tagine collection (used or not :rolleyes: ) ?

On second thought, maybe don't. I might order someting else :blink: .

In all seriousness... please do. Is there such a thing as "Tagine Porn"? Only on eGullet :laugh: !

andiesenji

andiesenji

Posted
Posted

As soon as the new one arrives I will get them out and take some photos.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

silentmeow

silentmeow

Posted
Posted
Andie... could you please pot a picure of you tagine collection (used or not  :rolleyes: ) ?

On second thought, maybe don't. I might order someting else  :blink: .

In all seriousness... please do. Is there such a thing as "Tagine Porn"? Only on eGullet  :laugh:  !

Oh peanutgirl, Coffee's on the monitor, thanks for the laugh. Tagine porn or pot porn! We seem to like variety here (tagines, waffle makers, tangias...).

silentmeow

silentmeow

Posted
Posted

I finally got into tagines.com and ordered the brazier! Do I season it like the tagine? EVOO and ash? I'm so excited, spring is here and I have the perfect spot to cook outside over coals!

  • 2 weeks later...
peanutgirl

peanutgirl

Posted
Posted (edited)

Andie... still waiting for the tagine pix :rolleyes: .

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

gallery_11353_1017_531354.jpg

Edited by peanutgirl (log)
fou de Bassan

fou de Bassan

Posted
Posted

Peanutgirl,

YUM!

What a delicious looking Photo. Thanks!!

If only Jack Nicholson could have narrated my dinner, it would have been perfect.

Smithy

Smithy

Posted
Posted

Peanutgirl, that looks wonderful!

Abra, have you checked with Tagines.com to see what's going on? That's a disappointingly long time to have to wait!

My latest batch of preserved Meyers is good to go. Now, I just have to have some time home to cook.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

peanutgirl

peanutgirl

Posted
Posted

Thanks for the compliments everyone :smile: .

Abra, it will come. Breathe.... breathe... and behold:

Lamb Tagine Finishing Cooking

gallery_11353_1017_547362.jpg

Served over Whole Wheat Couscous

gallery_11353_1017_646974.jpg

With this as a condiment

gallery_11353_1017_468424.jpg

I ended up adding peas because I just can't leave well enough alone :blink:

gallery_11353_1017_312076.jpg

Delicious :smile: .

majkeli

majkeli

Posted
Posted

Tagines.com must be side project for the owner, their voicemail is frequently full and they don't answer email consistantly. I received a cracked rifi tagine from them (this thread inspired me to order one) and dealing with them has been requiring a little too much faith. I hope they don't let me down!

I've got lemons pickling and I can hardly wait to try some recipes out.

Soup is good food.

Wolfert

Wolfert

Posted
  • Topic Starter
Posted

I just got off the phone with Tagines.com. The NY Times piece on tagines caused a tidal wave of purchases.

A new shipment is in port and customs is expected to pass on it this week. If all goes well the tagines will be shipped out next week.

I received a cracked rifi tagine from them (this thread inspired me to order one) and dealing with them has been requiring a little too much faith. I hope they don't let me down!

Is it a natural crack in the clay? If so, that can be sealed by curing and keeping the crack oiled. If it is broken, they will replace it for you.

“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

Wolfert

Wolfert

Posted
  • Topic Starter
Posted

Hathor,

Good question. You'll find detailed instructions for curing the Moroccan unglazed tagines upthread. The final rubbing with oil will fill the pores and any hairline cracks.

“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

peanutgirl

peanutgirl

Posted
Posted

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.

majkeli

majkeli

Posted
Posted

Yes, unfortunately my tagine is cracked through on the bottom piece, definitely not a natural crack in the clay but a stress crack from shipping. :(

My remarks stem from several attempts to contact them by phone, and an email that claimed they'd get back to me the next day about a replacement and then no other correspondence, even after 2 additional emails from me asking for a response. I'm waiting patiently but I wish they would be more scrupulous about returning messages and clearing out their voicemail.

Soup is good food.

Wolfert

Wolfert

Posted
  • Topic Starter
Posted

Samy of tagines.com told me he was completely sold out due to the NY Times piece by Florence Fabricant earlier this year. Ah, the power of the press!

Majkeli: have you spoken to anyone about the damaged tagine? There is a phone number on the site.

About the brazier: You don't need to cure it.

“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

silentmeow

silentmeow

Posted
Posted

I seasoned the brazier, it looked too new for the tagine! It's sitting on the stove top where I can see it and occasionally life the lid and "huff it". Smells like heaven and earth! Husband just rolls his eyes, shakes his head, mutters,"first huffing cats now tagines" and walks away. Some men simply don't understand!

Smithy

Smithy

Posted
Posted
I seasoned the brazier, it looked too new for the tagine! It's sitting on the stove top where I can see it and occasionally life the lid and "huff it".  Smells like heaven and earth!  Husband just rolls his eyes, shakes his head, mutters,"first huffing cats now tagines" and walks away.  Some men simply don't understand!

Your man will understand with the first taste! :biggrin:

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Smithy

Smithy

Posted
Posted

Majkeli, I don't have the personal relationship with tagines.com that Wolfert does, but I'm still surprised at the lack of response from them. When I inquired about some surface cracks on my new tagine and sent them a photo asking about it, they responded promptly. (For the record, they said first, it was cosmetic and natural and second, to go ahead and use it - and if it broke or got worse they'd replace it.) That was over a year ago and I've been very happy with my tagine.

That said, I too would be irked if I'd been treated the way you seem to be. I wonder if there's something going on there in addition to being sold out. Did their earlier email suggest that they'd just send you a replacement? In that case, maybe they're waiting for the shipment before they say any more.

Can you tell that I like to cut people a lot of slack? This company seems like a really nice one. Nonetheless, if you think it's time to escalate things you have a couple of options. Was yours a credit card order? If so, you can notify tagines.com that you're going to dispute the charges unless you get a replacement. Can you email them a photo of what you're talking about so they're clear on the unusability of the tagine? Could this be shipping damage?

I once actually resorted to the Better Business Bureau, and that got remarkable results from one company. But that was after nearly a year of being jerked around, no doubt because they thought I'd give up and go away. I enjoyed winning that one. :cool:

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

hathor

hathor

Posted
Posted

Thanks Paula. At first I thought wading thru 12 pages would be a chore, but the wealth of information in this thread is amazing.

I just want to be sure I'm correct in my thinking that if a crack occurs in an old faithful earthenware pot, that a good soaking, olive-oiling, and low bake temp will somewhat seal the crack?

I've only had this occur on some of my older Italian pots, but its heartbreaking when a trusted pot starts to crack!

Thanks again.

-Judith Klinger
World-Eats.org

Aroma Cucina's Cooking Simply: The Italian Way

Smithy

Smithy

Posted
Posted

Hathor, you asked Paula but I'll dip my oar in anyway. If it's an all-the-way-through crack I think I'd try simmering it in milk instead; I think that would do a better job of penetrating the entire crack with a sealant than soaking in water then oiling and ashing and baking. The olive oil cure Paula referred to was something for hairline cracks and pores, and my sense of it is that it makes more of a filler than a binder/strengthener. Somewhere, either upthread here or on another thread, there was a discussion about using a milk soak and simmer to cure cracks in claypots. We were trying to figure out why that would work, and Fifi made the connection that milk contains caseine, which is a principal ingredient of Elmer's Glue.

If I can find that thread, or that series of posts in this thread, I'll edit this to add a link.

Edited to add this link about how to fix a developing clay pot crack

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Wolfert

Wolfert

Posted
  • Topic Starter
Posted

Here is one way you might try for dealing with a cracked pot. I've tried it and it works! "sumberge the dish in milk in a wide pan, bring slowly to a boil, and simmer for l hour. The crack welds itself together, and the dish is as strong as new."

“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

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