[Sca-cooks] Jewish Chop Suey

Susan Lin susanrlin at gmail.com
Fri Oct 30 11:58:26 PDT 2009

okay after reading all of this the question now is - what is the substitute
because I'm not breaking a pot - even if I had a cheap earthenware one.  And
since it's likely I would use a piece of cast iron - it's not an option.


On Fri, Oct 30, 2009 at 12:55 PM, <lilinah at earthlink.net> wrote:

> Most common cookware was relatively low fire red clay, it was cheap and as
> close to "disposable" as they had in Europe and much of the Near and Middle
> East.
> Many recipes in the Arabic-language corpus call for cooking in a new pot.
> So breaking the pot wouldn't have been a big deal. There are a number of
> other recipes in the Arabic-language corpus that also instruct to break the
> pot of a cooked dish in order to serve.
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita

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