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Old 02-11-2013, 07:21 AM   #2491
gastone
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Now you've got me looking up Tangine cookers on Amazon. I spend enough money on the bike already...

Bastard!
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Old 02-11-2013, 09:43 AM   #2492
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it was great. we look forward to using it often..

Garrett, I got this one from World Market in NN va.. 20 bucks Read up on them most of what we get are cooking tagines.. make sure you do not get a serving tagine.
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Old 02-11-2013, 12:09 PM   #2493
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at the compound sprucing it up for today and tomorrow... anybody welcome to stop in... cheers
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Old 02-11-2013, 12:54 PM   #2494
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Holly is asking if you would post the recipe....
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Old 02-11-2013, 03:20 PM   #2495
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Hey Mike, I'll take a small bottle of Holly's sauce.
See you at Laurel Fork.
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Old 02-11-2013, 03:23 PM   #2496
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Ras El Hanout spice

1 teaspoon ground fennel seeds
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon ground turmeric
1 teaspoon cinnamon
2 teaspoons sweet paprika
2 teaspoons ginger
1/2 teaspoon each of cayenne
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon all spice
1/2 teaspoon cardamom
1/2 teaspoon teaspoon
sea salt
freshly ground black pepper

Here is the link to the recipe


http://moroccanfood.about.com/od/mor...th_fennels.htm


Maybe we can make it for y'all some time.






Back proches can be pretty cool at times.
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Old 02-11-2013, 03:46 PM   #2497
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That tangine looks like a fancy dutch oven to me

Jax: let me know when the bike is back together or if you need a hand...I'm really good at opening and drink beer.
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Old 02-11-2013, 04:18 PM   #2498
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That is a great view from the back porch!
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Old 02-11-2013, 04:24 PM   #2499
twohawks
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Tagine info.

Holly says thanks Loftis!
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Old 02-11-2013, 04:40 PM   #2500
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That is a great view from the back porch!
B-dog does like that back porch view.




Unless he sees something like this floating in the Shenandoah.


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Old 02-11-2013, 05:11 PM   #2501
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Originally Posted by macorell24 View Post
That tangine looks like a fancy dutch oven to me

Jax: let me know when the bike is back together or if you need a hand...I'm really good at opening and drink beer.
Very much like a dutch oven but no coals on the lid.. It is more of a fire top cooker. Low heat and slow cooking.. The original "set it and forget it" oven.

Fun way to cook.

Bring the KTM up sometime Todd.


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No worries Twohawks Hi Holly!
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Old 02-11-2013, 05:34 PM   #2502
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Quote:
Originally Posted by bloochdog View Post
Very much like a dutch oven but no coals on the lid.. It is more of a fire top cooker. Low heat and slow cooking.. The original "set it and forget it" oven.

Fun way to cook.

Bring the KTM up sometime Todd.


CyclingTom :He is the reason all our fish smell



No worries Twohawks Hi Holly!

Which size of tagine do you have/ recommend? It's just two of us most of the time.
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Old 02-11-2013, 05:42 PM   #2503
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Originally Posted by twohawks View Post
Which size of tagine do you have/ recommend? It's just two of us most of the time.

We have a 10" diameter tagine. World market sell it for 20 bucks..


Fennel bisbas in Moroccan Arabic adds subtle anise flavor to this easy chicken tagine with preserved lemons and olives.

For stronger licorice flavor, add the optional anise seed or fennel seed. My own preference is to use a bit of Ras El Hanout instead.

Either a traditional tagine or heavy-bottomed pot can be used to prepare Moroccan chicken and fennel. The cooking time will be reduced if using a pot.

This meal is traditionally served directly from the tagine or a communal plate, with each person eating from his own side of the dish. Serve Moroccan bread for scooping up the chicken and vegetables.

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 35 minutes

Yield: Serves 4 to 6.

Ingredients:

1 whole chicken, cut into pieces and skin removed
1 kg (about 2 lbs.) fennel bulbs, cut into quarters*
1/4 cup olive oil
I medium onion, sliced into rings
1 medium onion, finely chopped
3 or 4 cloves of garlic, finely chopped
1 1/2 teaspoons ginger
1 1/2 teaspoons salt
1 teaspoon turmeric
1/2 teaspoon white pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon fennel seed or anise seed (optional)
1/4 teaspoon Ras El Hanout (optional)
fresh ground pepper, to taste
1/2 to 1 cup water
handful of parsley and/or cilantro sprigs, tied into a bouquet
1 or 2 handfuls of red olives
1 preserved lemon, quartered and seeds removed
Preparation:

*To prep the fennel for cooking, peel off the outer layer or two from the bulbs, and cut off the thickest part (but not all) of the base before quartering.

Pour about half of the olive oil into the base of a tagine or the bottom of a wide pot or Dutch oven. Distribute the sliced onion over the bottom.

In a bowl, mix the chicken with the chopped onion, garlic, and spices. Arrange the chicken (meat side down) in the center of the tagine or pot, and distribute the chopped onions all around.

Swirl 1/2 cup of water (use 1 cup of water if cooking in a Dutch oven or pot) in the bowl to clean it of the spices, and add the water to the tagine.

Arrange the fennel quarters around the perimeter of the tagine or pot, place the parsley bouquet on top of the chicken, and drizzle the remaining olive oil over all. Add the olives and preserved lemon.

If cooking in a tagine, cover and place the tagine on a diffuser over medium-low heat. Allow the tagine to heat slowly to a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer. Cook the chicken for about two hours or until very tender, interrupting the cooking only once to turn the chicken over for the last 45 minutes of cooking time. Discard the parsley, and serve.

If cooking in a pot or Dutch oven, cover and bring the chicken to a simmer over medium-high heat. Reduce the heat to medium or medium-low, and continue cooking, turning the chicken once or twice, for another hour, or until the chicken is tender enough to pick easily from the bones. Reduce the liquids if necessary, discard the parsley, and serve.
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Old 02-11-2013, 05:58 PM   #2504
twohawks
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Originally Posted by JaxObsessed View Post
Hey Mike, I'll take a small bottle of Holly's sauce.
See you at Laurel Fork.
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Utah and Colorado 2010 Ride Report
CAT HERDER'S
BWDR
SMIBS

2008 KLR650
1984 GL1200I GoldWing Interstate
Human Power'd two wheel machine - 2001 StumpJumper Pro Hardtail
CMA ><>
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Old 02-11-2013, 07:48 PM   #2505
bwalsh
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Quote:
Originally Posted by bloochdog View Post
We have a 10" diameter tagine. World market sell it for 20 bucks..
After Gastone said he was looking up Tagine cookers I had to look myself. The first one that came up...$138! The cheapest I found in the few minutes I looked was $38. $20 sounds like a great deal! You should buy a bunch and sell them along with BWDR stickers.
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