SC - tagine?

[Stefan li Rous]

Roberto said: 
> I can see how my description would give that impression. Sorry. I was trying
> to differentiate from a stew, which i always think of as being very watery.
> the liquid content of a tajine is much lower. It's presented more like
> chinese food.

I've still not seen anything that says these tagines were a period recipe.
Certainly the spice mixtures mentioned in another message have New World
spices.

This is too bad. There was a discussion a while ago about medieval stews.
There was a statment made by Master Cariadoc, I believe, that he knew of
no medieval stew that combined both meat and vegetables. If this tagine
could be proven to be period, it would give an example of a medieval
stew with both meat and vegetables. It would however be from North Africa
and not Europe.
- -- 
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 ****
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