I only looked because your dish looked so good. 
couple of dinners… last night’s turmeric chicken and rice. loosely followed a couple recipes on line. Chicken sat for a couple hours in turmeric, cumin, a dab of curry powder, cayenne, minced garlic. Browned the thighs, removed, sauteed garlic and onion, added butter and sauteed basmati rice. Added chicken stock and a lot of turmeric (I’d add more next time). Boneless chickie thighs nestled back into the rice and finished in the oven. Green beans were butter-sauteed with crushed garlic, then tossed with a Greek spice blend that had a touch of cinnamon in it.
Tonight’s was boudin sausage i brought back from NOLA (Cochon Butcher), which we steamed, and black-eyed peas and Cochon bacon I made yesterday. Beans were smokalicious. And butter deviled eggs, with yellow mustard, a little mayo, splash of white vinegar, and Slap Ya Mama Cajun seasoning. All good, but i was too full from a big/late lunch at my sister’s to do more than nibble. the spoils all go to the BF for late night snacking as I’m still bursting. Oink.
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I have recently returned from land of tagines, only now seeing your Tunisian tagine I realise Moroccan version uses no blue and the bottom is also not painted. And Moroccans like a lot of things very colourful, with nice tiles and mosaic whenever possible. Also, Moroccan tagines are not so deep. Tunisian seems twice as deep, I think.
Those things at the top of the photos are fans. Moroccan restaurants still cook with coals and wood.
Morocco - land of tagines (dates, palms, and olives.)
Handmade copper tagines are also beautiful. I resisted getting one.
I ate tagine many times of course.
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This is a Vietnamese clay pot but it’s deep. They use it in the same way Moroccans use their tagine.
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Looking at your photos of the Tangines, made me think: Ooh, I need one of those. Or, maybe two…
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Do you use it to cook or for presentation?
My neighbour, who is originated from Algeria, told me that cooking tagine pot shouldn’t have interior varnish.
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The little potters shop I bought this from had many like the ones you have pictured - plain as well as well as brightly painted. There were only two like mine left, a small and a large - plain but with a tiny bit of blue.
He said the brightly painted ones were not for cooking, just serving.
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The shopkeeper / potter I bought it from asked me the same question, and said for cooking I should take the plain terracotta ones or one of the last two with a little blue decoration. They looked so plain next to the pile of gorgeously colored stock… and I still regret not buying both!
There were both glazed and unglazed among the cooking tagines he had - perhaps there are preferences, or the unglazed need a different seasoning process…
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Those fans are called “bellows.”
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WHAT?! YUM. Yogurt?! What was the temp you ate these at? My mind is blown.
Fried rice over the weekend, inspired by the shrinkrap’s fried rice thread. Clean fridge operation: chicken, chorizo, onion, lettuce and egg.
Saturday, was eating at a friend’s place.
Butternut soup
Beef chuck tajine with dried abricots and couscous.
Dessert was the galette des rois (kings cake), in puffy pastry and almond paste, a classic of January in France to celebrate Epiphany. I made a lime cake, soaked in lime juice and cover with a light frosting. We were talking and got a bit too involved, while the cakes were warming in the oven, the king cake got slightly burnt with the funny black colour on the top.
Yesterday was simple duck breast + mushroom, leek, cheddar and cream tagliatelle. I tried the “dried” cooking method suggested in the mushroom thread. The flavours was much intense. Thanks everyone!
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i don’t know where you are, but they’ve just gotten so expensive near me - many cuts of beef are cheaper.
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They were the best thing on the plate! Lukewarm. Next time: adding sumac
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Yummmm! Duck and pasta both look sooo good
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Delicious! I wonder also how the custard version, kind of like the first photo but cooked by steam or water bath will taste like.
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Now you’ve got me craving some version of eggy custard 
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ooh that looks good. I made another cauliflower tortilla (tortilla, frittata, whatevs) for lunches this week…
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So I’m planning to make Jerk pork. I marinated a tenderloin, and am thinking of smoking it. I loathe dry pork, and smoking seems to help the loin.
But I read this on Spruce Eats
Keep These Cuts Off the Smoker In general, any cut of meat that we consider “good”—like pork tenderloin or a good lean roast—should not be smoked
Anybody smoke tenderloin?
I would just grill it.
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