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Posted: Mar 29, 2006 9:44 am
 
i am mad for the dishes made in these things.
in NYC, there was always a great tagine to be had at some place on st. marks (why can't i remember the name of it?) around ave a

anyway --- cookware companies have caught on

http://www.nytimes.com/2006/03/29/dining/29kitc.html?_r=1&8hpib&oref=s login

if you like kitchen stuff the way i do (ie: its porn), this ny times article is quite interesting. i will not throw out my terra cotta pieces even though the new ones look cool and have multiple uses.
Posted: Mar 29, 2006 4:29 pm
 
i realize i'm blowing my bad-ass rep around here by posting this, but cooks illustrated has a mini review of tagines this month. they like the new ones better than the old terra cotta. i'll re-read to understand why. they also said dutch ovens work just as well...

sorry to all my fans.
Posted: Mar 29, 2006 4:35 pm
 
Those look so early-70's. I will have to try it out though. Tonight I am making a receipe from Gourmet that I haven't had since I was a kid: Chicken Divan!!!!!!
Posted: Mar 30, 2006 8:30 am
 
they also said dutch ovens work just as well...

dutch ovens are so under-rated. they are such a genius invention
Posted: Mar 30, 2006 3:52 pm
 
Our cast iron dutch oven is incredible. I used to have a German terra cotta one but it was huge and I sold it before leaving Memphis last time cos I had no idea how to use it. Damn.
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