FAQ

What is a grit?

Now in my defense, notice how it is the Quaker oats guy on the box? So, it could stand to reason that grits would be like oatmeal.  Well, they totally are not.  Grits are actually from corn, and are leftover from grinding corn into flour.  Grits are traditionally eaten in the Southern United States. 

R.S. Woodward provides a fantastic documentary on grits, called It's Grits it was made about 30 years ago.

Check out my Food Films reviews section.

In regards to the Moroccan spice mix: These are a lot of spices, how do you keep the costs down?

I have to give a shout out to our friends House of Spices (India) Inc. 
http://www.hosindia.com/

Again, I got my spices at Wegman's, but they could probably be found at your local India, "Asian", or even a Mexican specialty grocery if you find your local supermarket lacking in variety.  There is a locator on their website that will direct you to local businesses that carry their products.  I did not pay more than  $4.00 for 200 gram bags, note the green cardamom was a bit more expensive and a smaller bag, but this is a steal folks.  In short, if you buy in bulk it is cheaper and you'll have the stuff on hand to experiment in the kitchen. 

What is Old Bay Seasoning and where is it sold?

I have to send a shout out to Old Bay for its veratility, check this site out: http://www.oldbay.com/Products/Old-Bay-Seasoning.aspx

Old Bay is a staple seasoning in the Chesapeake Bay area in Maryland for sea foods primarily but can be used on other foods, too.  It contains celery salt, red pepper, black pepper and paprika.  I found it at the Wegman's supermarket.  It might not be as easy to find outside of Maryland, although it looks like Walmart may carry packets of the stuff:  http://www.walmart.com/ip/Old-Bay-Seasoning-Steaming-Bag-Seafood-Steamers-.53-oz/12166821

I have also been informed that Old Bay can be purchased at Butera.  Additionally, the company lists several recipes for shrimp, chicken, and of course crab and crab cakes right on this little old school tin.  It retails for under 10 bucks.  The flavor and the price make this spice well worth the money.

How do I use my tangine ?
 I have two recipes posted for cooking with a tangine, both include meat.  I'm interested in a veg option.  Some people have replaced their tangine with a pressure cooker.  I can't comment on whether this tastes the same or not.  Tangines certainly take longer.  First, you need to season the tagine, this link gives a pretty good idea of how to do it and also provides general care for the tagine: http://moroccanfood.about.com/od/tipsandtechniques/ht/Season_Tagine.htm