Lola at the Coffee House

@spendius,

Our enchanting hostess has just entered "billygoat" on a Trivia thread.

It reminded me of my one experience with a billygoat. If anyone wishes to hear the tale of it feel free to ask.

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@farmerman,

He said affection. You're thinking affliction.

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@spendius,

Quote:

If you cook any of them in anything else you don't have a tagine.

You've got your knickers caught in a semantic bind, Spendy, and not for the first time.
Not having the requisite Moroccan earthenware, I made it in an enamelled cast-iron Le Creuset casserole dish, which is no doubt something else you can grind your teeth about.
It turned out lovely, by the way. Chicken. I had it with some boiled new potatoes, which is probably plebeian enough for you.
I wouldn't put saffron in the next one btw, it's expensive and I'm not sure it did anything among the maelstrom of other more potent spices.

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@spendius,

spendius wrote:

It reminded me of my one experience with a billygoat. If anyone wishes to hear the tale of it feel free to ask.

Tell us the story, Uncle Spendi!

1 Reply

@Lola,

Himself used to speak in poetry. Tough to understand at times...but he was very popular.

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@Ticomaya,

Okay Tico. I will. But not tonight. The hour is getting late and I can feel my snug charp pit grasping at my epidermis.

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@McTag,

did you have all the preserved lemon in there?
Is you recipe sim to the one osso posted?

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@farmerman,

There are other ones, involving lemons, paprika(s), cayenne and olive oil. (I've not made nor tasted those). Claudia Roden and Paula Wolfert seem to be generators of the diff kind of preserved lemon recipes.

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@McTag,

Quote:

You've got your knickers caught in a semantic bind, Spendy, and not for the first time.

You're becoming Americanised Mac.

What you had was a casserole. A slow cooked spiced stew. With Champ chicken which are unknown in N. Africa. It's just a Grauniad oneupwomanship gambit. A novelty name is the game.

Too much cheap chicken can cause you to grow tits and then you'll never get out of bed.

I don't care for new potatoes. They are bland without lashings of fat. I prefer Boosters or King Edwards if they come from the right fields.

1 Reply

@spendius,

spendius wrote:

Our enchanting hostess has just entered "billygoat" on a Trivia thread.

It reminded me of my one experience with a billygoat. If anyone wishes to hear the tale of it feel free to ask.

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@spendius,

Quote:

snug charp pit

Spendi, I want to hear the billygoat story. But first, tell me, what is a "snug sharp pit?" And what does it have to do with your epidermis? Or dare I ask?

1 Reply

@Lola,

Spendi is getting his druthers mixed up with his gottahaves.

Quote:

. I prefer Boosters or King Edwards

Im not sure what a King Edward is but a BOOSTER is an innoculant that farmers on this side of the lake use to get the soil bacteria to make K and P available to potatoes during their rhizome setting. I hope to hell spendi aint eating innoculant. It certainly wouldnt be as mild as a new potato, but the stuff may be toxic

Is it a white salt spendi?? F gods sake dont put butter on it!!!!

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Tarantulas eat bats? I never even thought about that, but it's apparently so.

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@edgarblythe,

Wow edgar. That was just plain creepy. Amazing but unpleasant. I don't think we have any bats or spiders in our cafe. Now if the spider were eating bed bugs, that would be another matter altogether.

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@edgarblythe,

Wasp kills Tarantula

I had one of those tarantula hawks fly into my house. Nasty buggers.

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@farmerman,

Quote:

did you have all the preserved lemon in there?

Although I tried in 3 different places to buy preserved lemons, I couldn't get any. My pal said he had made some, and if I came round he'd give me a couple, but I didn't want to trouble him so I used fresh.

Quote:

Is you recipe sim to the one osso posted?

Similar, but not the same. And also from The Guardian, coincidentally.
If I can get a link, I'll post it below.

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@spendius,

Quote:

You're becoming Americanised Mac.
What you had was a casserole.

A British newspaper prints a Frenchly named Moroccan recipe, which I use, and I'm becoming Americanised. Okay.

And, do you think it is impossible to successfully make coffee in a teapot? Is it unthinkable to used a saucepan for anything other than sauce? Would you only want to bathe Mary in a bain marie? No you wouldn't. So you can make a tagine in a casserole dish, why not?

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@farmerman,

Quote:

Is you recipe sim to the one osso posted?

This is the article, and the recipe, which caught my eye.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/mar/13/how-make-perfect-chicken-tagine?INTCMP=SRCH

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@McTag,

Thanks, doing some tatse "visualization", those spices seem to add a nicedifferent flavor. Im gonna try this.
The reason I asked about the preserved lemon is that I once made some and it was made with a lot of salt as I recall and the flavor wasnt really memorable if you like a lemony tatste. I think Im going with the cut up fresh lemon like in Greek chicken lemon soup

1 Reply

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