[Sca-cooks] "decadent alternative to butter in smashed potatoes"

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Heleen Greenwald:
>My guess is, yes, but Sephardic cholent is different from the heavy (leaden)
>Ashkenazi one.... my cook books aren't handy or I could look up a recipe.
>Phillipa

Cassoulet is cassoulet <shrug> ;-). Kinda like the difference between 
beef stew as envisioned in Yorkshire and in Gibraltar. If I had to 
invent a cholent for Sephardim, I'd think in terms of more garlic, 
fewer white (or other beans), maybe [a few] chick peas, a tomato or 
two, possibly some kind of hard winter squash like calabazo, in 
addition to the fresh and preserved meats. Probably somewhat more 
liquid, too.

But apart from The Settlement Cookbook and the Machlin book on the 
cookery of the Roman Jews, my real Jewish cookbooks are all out on 
loan, so you'd know better than me...

Adamantius