tag:blogger.com,1999:blog-2533632531972371395.comments2009-04-21T15:35:05.849-07:00Smoky Paprika and Exotic FlavorsWine Madamhttp://www.blogger.com/profile/18274033572809389593noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2533632531972371395.post-46061849938513237022009-04-21T15:35:00.000-07:002009-04-21T15:35:00.000-07:00I tried this & it was fabulous! I had trouble ...I tried this & it was fabulous! I had trouble rolling up the individual rolls, so I made the rest in a 9" round pan. Next time, I'll try the rolls again; if the phyllo cracks instead of rolls, I'll then put it into a 9x13 inch baking pan (w/ plenty of phyllo above & below the filling). This has a wonderful spice combination - better than another recipe I've tried & better than a restaurant's version that my dining companion & I have tried! ~~ Thanks, Allyson!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2533632531972371395.post-28073467657845177802009-03-13T01:18:00.000-07:002009-03-13T01:18:00.000-07:00Another excellent recipe I will try! Thank you All...Another excellent recipe I will try! Thank you Allyson! (And I loved the red envelope story!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2533632531972371395.post-64623630103794714662009-03-13T01:12:00.000-07:002009-03-13T01:12:00.000-07:00Excellent primer! The only thing missing is sugges...Excellent primer! The only thing missing is suggesting the option of putting herbs, with or without butter, between the skin & meat, to add tremendous flavor to the meat itself!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2533632531972371395.post-24635056102655061052009-03-13T01:03:00.000-07:002009-03-13T01:03:00.000-07:00I've made b'stilla once before. I'm glad to have f...I've made b'stilla once before. I'm glad to have found your recipe, Allyson, and complete with the important ras el hanout recipe! I'll be trying this soon!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2533632531972371395.post-64976183846907006322009-03-13T00:58:00.000-07:002009-03-13T00:58:00.000-07:00This method of refrigerating strained stock, then ...This method of refrigerating strained stock, then removing solidified fat, is simpler (& possibly more thorough??) than the oven method of spooning off the fat. Is the oven method more flavorful, though, because of the initial roasting? I also have questions about the chicken meat. Would either of these two methods be good enough if the meat were removed when cooked, returning the bones (and skin??) to continue flavoring the stock? I ask because I'd like to use that meat in other dishes; to simmer the meat for hours would render it over-cooked for other applications, yes? I really couldn't throw away meat! Lastly, how about using the bones after an outdoor grilled chicken meal? It seems as though those bones would be even more flavorful than roasted or raw. ** Thank you for this great blog, Allyson!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2533632531972371395.post-72852284568126477152009-03-13T00:36:00.000-07:002009-03-13T00:36:00.000-07:00This is a terrific blog!! High quality information...This is a terrific blog!! High quality information & utterly practical! Almost unbelievable that this is all free, at no cost, for what many would (& do) pay hundreds of dollars to attend classes!! AND there is interaction? I'm new to blogging, so I'll look elsewhere on this page as to where best to place my question and close this now with a tremendous Thank You, Allyson!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2533632531972371395.post-6473120912848879682009-02-25T16:00:00.000-08:002009-02-25T16:00:00.000-08:00I loved this post, the big red envelopes will be o...I loved this post, the big red envelopes will be on my list as will the recipe for this yummy soup! Going shopping tomorrow, will let you know how I do!<BR/>I happen to own a stove top smoker and love it! My favorite, smoked asparagus spears! Great finger food for parties!Gayle Foxhttps://www.blogger.com/profile/06023264504327496361noreply@blogger.com