Observant Jews long ago sided with safety over taste by boiling, boiling, and then boiling some more. Cholent is the Yiddish word for food that is prepared in advance of the Sabbath, when ovens cannot be lit. Cholent cooks on a hot plate for 18 hours or more, pushing the food to within an inch of its life. Without ever sampling it, you can imagine its perfect non-ness, not even a hint of taste. But oh-so-safe.
From: Americans should eat more excrement - By Kent Sepkowitz: Slate Magazine
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