[Sca-cooks] Jewish Chop Suey
Euriol of Lothian
euriol at yahoo.com
Fri Oct 30 12:24:59 PDT 2009
I would also say it beats having fragments of said cheap low-fire clay pot winding up in your food too.
Euriol of Lothian, OP
Clerk, Order of the Pelican, Kingdom of Æthelmearc
Chronicler, Barony of Endless Hills
"I slept and dreamt that life was joy. I awoke and saw that life was service. I acted and behold, service was joy."
-Robindranath Tagore, Poet/Playwright/Essayist 1913 Nobel Prize for Literature
----- Original Message ----
From: "lilinah at earthlink.net" <lilinah at earthlink.net>
To: sca-cooks at lists.ansteorra.org
Sent: Fri, October 30, 2009 3:21:32 PM
Subject: Re: [Sca-cooks] Jewish Chop Suey
> 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.
I'd say, cook it in any pot of appropriate material for the cooking method which has a mouth the same width or wider than the base. When finished cooking and cooled enough to handle, carefully turn upside down into a dish that is a little wider than the mouth of the pot and capacious enough to hold the food.
Well, ok, one trick is to have the serving dish be relatively heat resistant (i.e., no plastic :-), place it bottom up with its mouth over the mouth of the pot, then, holding them in place together, invert both dish and pot so that the pot empties into the dish.
Won't necessarily have the same result as breaking a cheap low-fire ceramic pot, but beats destroying modern cookware or expensive re-creation cookware.
-- Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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