Tajine finished from last night

Little Steven

Jury is still out but I can see some possibilities. Didn't pick up any of the olive wood smoke.


Steve

FlaPoolman

Looks like some good comfort food
Give me a call tonight or let me know a good time to call you.

Ross in Ventura

That look awfully good Steven

Ross

Fidel

You'll have to let me know when it grows on you. I've considered adding one to the arsenal for a while. It was a passing fad for me, but if you start posting some of your great cook with it I'll be lined up to buy one soon.

Little Steven

You know I always lose your number. Call me on the house phone and I'll call you right back.

Steve

Little Steven

Rod,

I put a half a cup of beef stock in that and ended up with too much liquid. I'm thinking fish, quail or real lean lamb would be good. Next time I am gonna sweat the vegetables on the egg and not add any liquid. Preserved lemons and olives are an important part of north African cooking and I can see the effect of what they add to the tajine. I added olives to this in the last hour but I think salt packed would be better. Gonna take another shot at it this weekend and I'm thinking about sea bass.

Steve

Little Steven

Ross,

Thanks. It's in the oven now. Flank was probably a bad choice but my family doesn't eat lamb or goat meat. I think fish would be good. Still not sure if it goes with the egg.


Steve

Ripnem

Steve
Did you remove the lid for the end of the cook? Little Chef was saying last night that you should be able to get some smoke into the cook if you do.

They sure look cool.

Little Steven

Adam,

I didn't but like LC I'm not a big fan of smoke. I wanted to try it in the egg and I can see some advantages on the egg. This particular tagine is ceramic so you can sear the meat in it. I think that my next one will be very good. We had yesterday's for dinner tonight and it was good but I'm trying to figure out if it and the egg are a good pair. So far, I think fish would benefit from the combo.

Steve

Big'un

Looks good! How would you rate it?

Little Chef

Steve....The cook looks really great! I have to apologize, I did not realize until late pics that your tagine is actually ceramic. It can definately take higher heat than mine (which is glazed clay), so my apologies if I misled you in the cook. :pinch: There are some wonderful tagine recipes on the web....Epicurious.com has some, moroccan-recipes.com has a couple. Moroccon recipes is a great site because you can take recipes that aren't intended for a tagine, but follow the flavor profile and cook in the tagine. Best of luck with it! It's a fun change of pace, but the cooks do take a while!
Hope you guys have fun with it!

Ross in Ventura

What ever works for the family thats the way I roll

Ross

JLOCKHART29

Good night Steve what did you NOT put in there?!! :pinch: I t looks great though!

Little Steven

Todd,

As an egg cook, fair to middling. I think there is some potential for good stuff but I need to work with it a bit.

Steve

Little Steven

Thanks Michelle,

You can sear in the base of this one, which I didn't do. I have a few ideas that I want to try with it before it gets relegated to the kitchen. I'll share results. One point of interest, I guess your clay one must absorb moisture like a clay baker. I used a half cup of stock and ended up with two cups of liquid. Next time out I'll sweat the vegetables and use a little oil instead of stock.

Steve

Little Steven

Thanks JL,

Love new toys eh?

Steve

tjv

around my house that is healthy eating.... T

Little Steven

Tom,

There wasn't any fat in there with using the flank. I'm sorta thinking I can get leaner meats and fish to come out well in this.

Steve

Beli

Steve....I definitely give you 10 for colour!!! :laugh: & flavour balance of course!!!!! Felicidades!!