So, as you may or may not know, I used to have a lot of fun doing little (or not so little) photo tutorials for barbecuing. However, when we sold the house, we actually sold the BBQ smoker as part of it, and I haven’t had time or resources to spend on making a new one.
But, Morgan and I recently decided to try our hands at some other cooking techniques, and this one in particular I thought would lend itself to that “how-to” style, so I decided to pull out my phone and take some (actually a lot) of pictures to document the process.
A few weeks ago, Morgan went to a friend’s birthday party, which included a really tasty stew that he made in a tagine. The Tagine is a clay pot that’s normally associated with Moroccan cooking, but also shows up in some other North African cuisines. They’re basically shaped like a big conical flower pot, with a small hole in the side that allows steam to vent. You load it up with a little oil, veggies, meats, spices, and some cooking liquid, put it into an oven or over low heat, and let it go for hours, ending up with a big pot of deliciousness at the end.
Morgan really enjoyed it, and was interested in trying to use one herself, so after some discussion and shopping around, we picked one up last paycheck. (We found one we really liked at Sur La Table for $20. You can find smaller ones for even less. You do want to season the tagine before cooking, which we did the weekend we bought it, but I’m skipping that here. If you buy one, just set aside a day or so to get it ready before the first use.)( Collapse )
And now, the epic conclusion...( Collapse )