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Old 01-11-2019, 12:56 AM   #11
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I've been told that all glazed cookware like this coming into the country has to be checked for lead by US customs. I would rather have an entire unglazed inventory but a lot of vessels have a glaze on the inside with a little on the outside top portion (I like the look of the ones that have some crude glaze drips and runs running down the side and the unglazed bottom burned black from sitting in the fire). I've also found that if a vessel is glazed on the outside bottom it won't last long before the glaze starts to crack from the direct heat of the coals.

The La Chamba pot looks glazed but it's not, the black comes from the firing process and from being hand burnished with stones, there are videos online that show the process, it's definitely not a factory process. This pot is probably my most prized clay vessel, throw some meat and veggies in it (no water), put it on the fire, stir it a few times during the cook and when it's done it has a thick gravy. If you do this in a steel pot, the liquid will just be like water when it's done. This pot somehow aerates the fat from the meat into a gravy.
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Old 01-11-2019, 01:05 AM   #12
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Very interesting stuff. Thanks, n.o.t..
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Old 01-11-2019, 05:24 AM   #13
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Welcome to DC from SE Florida!
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Old 01-11-2019, 05:26 AM   #14
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Welcome to DC..
Ross
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Old 01-11-2019, 02:45 PM   #15
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Welcome to DC. Love the pots

Josie
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Old 01-11-2019, 05:30 PM   #16
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Welcome to DC. Those are very interesting and attractive pots and cooking devices. I'm looking forward to hearing more about them and their use.
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Old 01-11-2019, 06:18 PM   #17
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Hi and welcome. I've been here a very long time and I must say this is one very interesting introduction.

We're glad you came to join the party and hope you stay!
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Old 01-11-2019, 06:30 PM   #18
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Welcome!
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Old 01-13-2019, 12:57 AM   #19
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Thanks to everyone for the kind greetings,

Kayelle,
I searched for a cooking forum that could help me find an authentic Tangia vessel (see post in cookware section) and although this forum didn't have any hits for Tangia, It did have hits for Tagines, so I decided to sign up. As for the pics above, I just wanted to show some things that I couldn't easily find on the internet when I was searching for them. Now when someone else searches for "Tangia", "La Chamba", "Majmar", "Brasero" etc. it could lead them here, helping me and possibly this forum.

I don't really use exact recipes so I probably won't be much help in that department, but I do have a lot of experience with things like Charcuterie, including fermented meats and vegetables, canning meats and anything "preservation" related. However, I do look forward to posting some pics and recipes for things like Possum, Raccoon and yes the good ole Texas Armadillo, that should stir things up a bit!.

I do have a lot to share but I'm not a big internet person so please forgive me if I don't reply quickly sometimes. You'll probably see me posting mostly in the cookware and charcuterie sections.

Thanks again,
new old timer
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