[Sca-cooks] Jewish Chop Suey

Susan Lin susanrlin at gmail.com
Fri Oct 30 12:10:07 PDT 2009

now that's an idea - I'll keep them in mind.  Thanks.

On Fri, Oct 30, 2009 at 1:08 PM, Johnna Holloway <johnnae at mac.com> wrote:

> 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?
> Johnnae
> On Oct 30, 2009, at 2:58 PM, Susan Lin wrote:
> 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.
>> Shoshanna
>> 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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