Compliments to the chef

[Scienter]

I made this:

It's couscous with chicken and honey glazed raisins

Especially the raisins were superb in this dish.
Does it count if I made myself cry when my plate was empty?

That looks so tasty!

[Peasant Phill]

That looks so tasty!

Thanks, next time I'll be a bit braver with the spices and perhaps throw in some fresh parsley/chives/rosemary for a bit of color.

@Scienter, give me a nod when you update your food blog. I'm genuinely interested.

[Andres]

@Peasant Phill, did you ever try ras el hanout in your dishes ?

[Peasant Phill]

@Peasant Phill, did you ever try ras el hanout in your dishes ?

Not yet.
1) I have no idea how it tastes
2) I can't just buy it at the local supermarket
3) It wasn't in the recipe (yes, I still use a recipe)

[Andres]

If there's a grocery shop owned by people of North-African origin in the neighbourhood, then you'll surely find it there. Or at the market (very likely in Gent (I always thought you live in the vicinity, but in case you live in West-Flanders, I bought it once at the market in Bruges; you'll definitely find it in Antwerp or Brussels)).

I use recipes too, but always try a variation which comes down to adding more spices. When I first started cooking, I was afraid to add too much spices, but now I usually use a lot of different spices (both fresh and dried) when I cook; plenty of them too. It raises your dish to an higher level. But you have to accept that sometimes, the experiment will fail.

[Peasant Phill]

If there's a grocery shop owned by people of North-African origin in the neighbourhood, then you'll surely find it there. Or at the market (very likely in Gent (I always thought you live in the vicinity, but in case you live in West-Flanders, I bought it once at the market in Bruges; you'll definitely find it in Antwerp or Brussels)).

I use recipes too, but always try a variation which comes down to adding more spices. When I first started cooking, I was afraid to add too much spices, but now I usually use a lot of different spices (both fresh and dried) when I cook; plenty of them too. It raises your dish to an higher level. But you have to accept that sometimes, the experiment will fail.

I live near Kortrijk, so a good 45 min from Ghent and a full hour from Bruges. Besides, I'm more of a let's-see-what-I-have-in-the house-or-can-find-in-the-nearest-grocery kind of guy.

I'm always careful on my first try and then decide what would make it better for a second try.

[Peasant Phill]

My first Mojito of this year.

I know this isn't striclty cooking butyou can at least drink it as a aperitif.