SC - tagine?

[Rayne and Richard]

Up thinking kinda late aren't we??    :-)

Rayne

Stefan li Rous wrote:

> Donal answers one of Master Cariadoc's questions with:
> > > Could you identify some of
> > > them? In particular, where is the lamb and pear tagine from? There are lots
> > > of lamb tajine's in Manuscrito Anonimo, but I can't fine any with pears.
> >
> > Would any of these tagine's be available on-line anywhere?  I've
> > developed quite a taste for this sort of dish :)
>
> What's a tagine? Is this a period term as well as a modern one? Is
> there a differance between what they were then and now?
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:
>          http://lg_photo.home.texas.net/florilegium/index.html ****
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================