[Sca-cooks] Moroccan cook book [for Saint Phlip)

[Phlip]

Found one, that's chicken with prunes and honey, but it's not a tajine-
there was a tajine with prunes, but only a bare mention that it could be
done with veal or lamb like the one with the chicken. Is that what you're
looking for?







Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message ----- 
From: "vicki shaw" <vhsjvs at gis.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, February 26, 2004 7:37 PM
Subject: Re: [Sca-cooks] Moroccan cook book [for Saint Phlip)


> maybe there are no amandes in it in the recipe but our maid, who was an
> excellent cook always added them so maybe it is a regional variation.
Dont
> worry about it.  It is nto the one with the dates, that is for sure.  Cant
> remember the title, but the page should be dirty from being open while I
was
> cooking!!!  Okay, maybe next week I will get the book back from you.  Dont
> worry about it
>
> Angharad ferch Iorwerth; MKA Vicki Shaw
> Barony Beyond the Mountain
> East Kingdom
> vhsjvs at gis.net
>
> www.omygoddess.biz
> ----- Original Message -----
> From: "Phlip" <phlip at 99main.com>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Sent: Thursday, February 26, 2004 6:27 PM
> Subject: Re: [Sca-cooks] Moroccan cook book [for Saint Phlip)
>
>
> >
> > Ene bichizh ogsen baina shuu...
> >
> > > pruneau is prune, prune is plum
> > > almonds are amandes
> > > coing is quince
> > > vicki
> > > your guess is a good as mine regarding gombo
> > >
> > > Angharad ferch Iorwerth; MKA Vicki Shaw
> >
> > That's what I thought- and I'm betting gombo is okra (which may be why
> > you're not familiar with it, but a picture accompanying a recipe with
> > "gombo" in it sure looked like it had okra in it.
> >
> > Haven't found anything that fits your description- closest is "Tahine de
> > viande aux dattes" avec 200 g amandes, , 750 g dattes de Tafilalet bien
> > fraiches, et 2 cuillerees a soupe de miel epais.
> >
> > You happen to remember the name? I've looked througfh all of the
> ingredient
> > lists for every tajine in the book.
> >
> > Saint Phlip,
> > CoDoLDS
> >
> > "When in doubt, heat it up and hit it with a hammer."
> >  Blacksmith's credo.
> >
> >  If it walks like a duck, and quacks like a duck, it is probably not a
> > cat.
> >
> > Never a horse that cain't be rode,
> > And never a rider who cain't be throwed....
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
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