Footwear

blue lander said:
but they want $25 for shipping from India.
Click to expand...

For real, I mean the only thing keeping me from my absolute favorite rhubarb and custard boiled sweets (I got addicted to them when I was stationed in England and Northern Ireland with the Brits) is the fact that I can get them online for a reasonable price BUT they want to charge about twice as much per to ship it as it is to buy it. Only good news is how far the pound sterling has plummeted to the dollar because of the Brexit vote LOL. Might need to stock up before the rate goes back and makes the price that much more again.
 
choombak said:
Traditional footwear made in South West parts of Maharashtra state in India - their name comes from the city they are made in typically - Kolhapur, hence this pair is "Kolhapuri". Entirely hand made of leather with intricate work, comes in various colors and detailing. Typically runs between $15 and $50 based on the detailing involved. Very comfortable to wear.
Click to expand...

They also have the worker version with a metal ring instead of leather band around the toe for better foot protection. :D
 
Woot!!! Steel Toe Sandal (for 1 toe) NDog, you better get a pair of those for when you are working in the shop LOL
 
Shavru said:
Woot!!! Steel Toe Sandal (for 1 toe) NDog, you better get a pair of those for when you are working in the shop LOL
Click to expand...

I too was thinking about NDog while joking about it. I have been a couple of times in India. There is no such things as health and safety nor protective gears for the workers. They live by Darwinian rules.
 
Shavru said:
Woot!!! Steel Toe Sandal (for 1 toe) NDog, you better get a pair of those for when you are working in the shop LOL
Click to expand...

Ha! I like that idea! but there is a problem with that. I can tell you from experience and thats why I dont wear a ring. If it gets crushed down and you dont have anything handy to cut it off then that toe is going anyway. No Fun!!! I had some Moroccan sandals just like that. My friend is in Morocco right now. Maybe he will bring me some back. He knows I want a tagine tho so we will see. I wear my Berbers daily now. They are holding up well. Actually I carry them with me everywhere. I only wear them when bound by law to do so.:D
 
Yup, I've cut off a few rings myself. Carpentry and jewelry do not make good partners.

Glad you included the disclaimer that you carry your shoes around, I was just getting used to the idea of you never wearing them.
Even in my vertical days I never could handle barefoot, just never took the time to toughen em up or something.

Even at the beach, barefoot was strange to me.
 
Tagines are awesome. So many wonderful flavors when I open those lids. Yes, the other problem with a steel toe ring in the locality these sandals are native too. That steel can get really HOT!!
 
Shavru said:
Tagines are awesome. So many wonderful flavors when I open those lids. Yes, the other problem with a steel toe ring in the locality these sandals are native too. That steel can get really HOT!!
Click to expand...

They really are amazing. We had a recipe for one that we really liked, but the cookbook it was in has disappeared. We've got another for lamb, but it's not a simple matter of substituting chicken for lamb, and I'm the only one in the family that likes lamb.
 
Is the Chicken one something like Apricots or Orange or preserved Lemons or olives or? Just trying to determine the direction you might prefer. I have a number of Tagine recipes with Chicken in them, But so many variations and all very good but very different. I would be more than happy to try to provide a similar traditional recipe for you to try if you can give me some basic idea of the flavor profiles of the one you liked.
 
Shavru said:
Is the Chicken one something like Apricots or Orange or preserved Lemons or olives or? Just trying to determine the direction you might prefer. I have a number of Tagine recipes with Chicken in them, But so many variations and all very good but very different. I would be more than happy to try to provide a similar traditional recipe for you to try if you can give me some basic idea of the flavor profiles of the one you liked.
Click to expand...

We actually were able to find the one we were looking for. We were able to find it on the website of the people that published the original. The version on the website had carrots and didn't have golden raisins, but that's an easy substitution. The one we liked had olives, lemon (they didn't use preserved, but found a way to imitate the flavor) and golden raisins. However, we like good food, so any tagine recipes you have would be enjoyed. We liked the first one a ton, and other good ones would be enjoyed too. I hear apricots and currants are also tasty in tagine. We really enjoy in particular the use of dried fruits that rehydrate in the stew, and we love really flavorful foods like Indian food.
 
yall try berberries. They are like currants but a bit lemony. They look like a dried cranberry. You can get them at most mid-eastern stores. Also use sumac for seasoning. Talk about some great stuff. Add some rosemary for lamb. I harvest sumac on my property and give it to my Muslim friends. They love it. It is also used to make a "lemonade" down south here. Thats great stuff too. I made a batch of blackberry and sumac wine this year and man it is great. PM me with an address if you want some.
 
ndoghouse said:
yall try berberries. They are like currants but a bit lemony. They look like a dried cranberry. You can get them at most mid-eastern stores. Also use sumac for seasoning. Talk about some great stuff. Add some rosemary for lamb. I harvest sumac on my property and give it to my Muslim friends. They love it. It is also used to make a "lemonade" down south here. Thats great stuff too. I made a batch of blackberry and sumac wine this year and man it is great. PM me with an address if you want some.
Click to expand...

We actually have some Muslim friends who gave us sumac, but if we ever want more I'll shoot you an email. I'll have to look for berberries.
 
I think i spelled that right? They run it all together and it sounds like "berberees". Like Berber from Morocco?? maybe?
 
I think this is what you're talking about. I think the berries are usually called Barberries, if I understand correctly.
 
My favorite Tagine my husband makes (I burn water) is modified a wee bit from the traditional, but I find the changes actually tastes closer to what I remember the flavor being when there than if you use the American version of the exact same ingredients. This ALSO uses the Tagine on a stove top instead of the very slow cooking over a slow fire that is preferred. If you have a Tagine and are able to cook over a slow fire then the flavors will be even better. Please remember to use the diffuser between the stove element and the Tagine so you don't crack it from too much heat.

3 lbs boneless, skinless chicken thighs, Salt, Black Pepper, Olive oil, 3 medium yellow onions chopped medium, 4 cloves garlic chopped fine, 1 tbsp ground cumin, 2 tsp ground turmeric, 1 tbsp ground ginger, ½ tsp nutmeg, ½ tsp ground cinnamon, ¼ tsp cayenne, One 28-oz can diced tomatoes - save the juice, 1 qt chicken stock, 2 lbs sweet potatoes -peeled and cut into 1-inch chunks, ½ cup golden raisins or dried barberries or dried cranberries, ¼ cup fresh cilantro leaves -roughly chopped, Juice of ½ lemon, ¼ cup toasted slivered almonds.

Season the chicken thighs with salt and pepper. Coat a large Tagine with a thin layer of olive oil. Heat it over a medium heat and brown the chicken, in batches, making sure not to crowd the pot. Remove the browned chicken from the pot and set it aside. Add the onions to the Tagine, reduce the heat to medium-low, and saute until translucent, about 7 minutes making sure to scrape up any chicken bits that are stuck to the pan. Stir in the garlic, cumin, turmeric, ginger, nutmeg, cinnamon, cayenne, and 1 1/2 tsp salt. Cook until the spices are aromatic, about 2 minutes. Return the chicken to the pot, and add the tomatoes. Stir.

Pour in enough stock to cover all the contents and bring to a simmer. Turn the heat back down to low and cover. Cook for at least 2 hours and up to 6, add a bit more liquid as it cooks down if you need to. During the last hour of cooking, add the sweet potatoes, add more stock in necessary to cover them and cook until tender.

Add the raisins (or other sweet item), half the cilantro, and the lemon juice. Simmer for 10 minutes. Just before you serve the dish sprinkle with the rest of the cilantro and the toasted almonds. I love this over rice as I am not a real couscous fan, but whichever you prefer go for it.
 
Thanks Shavru. We're rice eaters generally around here, so I think that's what we'll serve it with. I do love this community.
 
Scara said:
I think this is what you're talking about. I think the berries are usually called Barberries, if I understand correctly.
Click to expand...
Yep! I do believe you are right. Thanks man!


Shavru said:
... Please remember to use the diffuser between the stove element and the Tagine so you don't crack it from too much heat.
Click to expand...
Ah!!! Very important! I cut a piece of stainless steel about 8 inches. Copper or Just about anything will work well tho. That sounds great Shav!

Ha! Blue I saw one of them big green eggs on a cooking show the other day! It was either Andrew Zimmer or Guy Ferriti? I forget? They were smoking something (in the egg that is).

You can get them in all sizes Blue. I have one used for deserts. It no taller than a coffee mug. My big one is about 10" tall maybe. They make them even bigger than that tho.
 
Last edited:
You must log in or register to reply here.
Back
Top