[Sca-cooks] Jewish Chop Suey
johnnae at mac.com
Fri Oct 30 12:08:20 PDT 2009
Could you adapt it to a slowcooker and use one of the liners?
(Reynolds® Slow Cooker Liners)
How about layering in an oven bag and lifting everything out while
in the bag?
On Oct 30, 2009, at 2:58 PM, Susan Lin wrote:
> okay after reading all of this the question now is - what is the
> 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
> 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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