Comments on: Lamb & Vegetable Tagine a la Marketman

By: Gener

Gener — Mon, 23 Mar 2009 08:15:02 +0000

Im very much fond of these MOROCCAN FOOD or we called “COUS-COUS AL MAGHREBIA” Its very nice to eat together with “SHORBA” and later drink the “Shai al magherb” which will make all eating perfect. I used to eat it with my family every week end at my farmhouse in MELOUDATE, WAZAN. that is 150kms from rabat and 135kms from tangier, the original source of cous-cous….

By: Marketman

Marketman — Wed, 31 Jan 2007 05:02:25 +0000

DADD-F, my tagine was purchased at Bacchus at the Shangrila Hotel Makati. It is a Le Creuset and I think very good quality. It was a Christmas present so I don’t know how much it cost…

By: DADD-F

DADD-F — Wed, 31 Jan 2007 04:31:46 +0000

Another interesting article. Pero, obviously, huli na naman ako sa balita. Are good quality tagines avaiable in Manila? How much do they cost?

Thanks!

By: Ted

Ted — Tue, 09 Jan 2007 00:03:30 +0000

Rina when you head over to vacaville, and if you’re coming from sfo and using 80East, when you reach Redtop wave hi to me ;-)

I think goat is more popular in PI than lamb. Is there a difference in taste if I try goat meat?

By: Mila

Mila — Mon, 08 Jan 2007 03:19:50 +0000

If you go to the Salcedo branch of Spices/Flavors, Charmaine (I think that’s her first name) will you a taste of all the different oils and salts she’s brought in recently. There are some interesting ones, like the black lava salt which tastes strongly of sulphur (not as bad as you think); plus a taste test of the really amazing Spanish olive oil. I eventually gave in and bought several bottles of Italian olive oil and the Himalayan pink salt.