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Old 01-10-2019, 09:22 PM   #1
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Join Date: Jan 2019
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Howdy! from Southeast Texas

Just an old Texas country boy, been cooking for 50 years, also been curing meat for 30 years, things like sausage, dried sausage, hams, bacon, and whole muscle dry cured stuff like Lomo, Capicola, Braseola etc. some of which are fermented before semi-drying , like hard salami's , pepperoni's etc.

I really like outdoor cooking using old vessels like cast iron, but mainly use clay pots that can be placed directly into the coals of a fire or used on a Moroccan Majmar or Mexican Brasero, like my black La Chamba pot from Colombia, my unglazed Tagine from Morocco or a Olla De Barro Frijolera from Mexico.

And of course, good old Texas bar-b-que,


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Old 01-10-2019, 09:37 PM   #2
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Hey, Tex! Welcome! Looking forward to hearing about some of your recipes..
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Old 01-10-2019, 10:26 PM   #3
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Welcome from New York City, n.o.t..

Lol, punctuation is everything.

How big is your tagine? I've been looking for one for the exact reason of versataility, plus the culinary and coolness factors, but I have yet to find a large one. If I'm going to bother to go to the trouble of using a tagine, I want to make enough to feed a mob, or have lots of leftovers.
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Old 01-10-2019, 10:31 PM   #4
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Welcome! Where in SE Texas. I spent my teenage years in Port Arthur.

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Old 01-10-2019, 11:08 PM   #5
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buckytom, I'm not sure exactly what sizes they are, most are called small, medium, large etc., I think 1 is a large (will fit a whole chicken and some veggies), the others are mediums, my favorite one is an unglazed one made in Morocco, I'll post some pics as soon as I figure out how (just joined). I got it at Casablanca market.com. I think it's the only unglazed one on their site. The unglazed ones really add a distinct flavor and are more durable on an open fire.
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Old 01-10-2019, 11:11 PM   #6
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caseydog, I live in the country near Pleak village, SW of Houston (past Richmond/Rosenberg), it might be more south than southeast (SSE maybe).
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Old 01-10-2019, 11:17 PM   #7
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Welcome to DC.
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Old 01-10-2019, 11:24 PM   #8
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Welcome to the forum! lookin' forward to hearing about your cookin'!

Another good thing about those unglazed pots is that they still use lead in the glaze in many countries. (I think it's only in the glaze?)
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Old 01-10-2019, 11:49 PM   #9
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buckytom, here is a pic of the unglazed tagine on a majmar and a La Chamba from Colombia on a Brasero from Mexico.
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Old 01-11-2019, 12:13 AM   #10
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Wow, man, those are beauties! Thanks for the pics. And the descriptions. I was just looking up the other stuff.

pepp, I believe that there can be lead in both the clay and the glaze, so while it's better to have no lead at all, none in the glaze is absolutely better as it seals the clay.

Lead in unglazed clay is obviously a no go.
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