- This topic has 12 replies, 11 voices, and was last updated 9 years ago by .
-
Posts
-
The inventor was trying to figure out a way to make cholent.
Really. Look it up.
While we’re on the topic, how much water should I put in overnight cholent (200 degrees in an oven)?
Hey, I thought you were joking. It’s the first thing that comes up on a google search.
The Naxon Utilities Corporation of Chicago, under the leadership of Irving Naxon, developed the Naxon Beanery All-Purpose Cooker. Naxon was inspired by a story his Jewish grandmother told about how back in her native Lithuanian shtetl, her mother made a stew called cholent, which took several hours to cook in an oven
And Naxon’s name was originally Nachumsohn.
What do goyim use crockpots for? (At one time I was surprised to see them being sold by goyish stores.)
For the same reason we do. For stews
I believe some archeologists have dug up some unusually thick pots in the earliest post-conquest Jewish settlements. The non-frum archeologists couldn’t see what they were for, their frum colleagues immediately realized the value of a pot designed to keep something hot for an unusually long time.
Nothing new under the sun.
i don’t think he claimed it was new, i think he was inventing a way to have the same thing in our day. and it totally doesn’t shock me that it was invented by a jew but of course being from chicago i would expect no less.
Huh! You can’t rely on Wikipedia. Next they’ll claim that the Kosherlamp was invented by a Jew.
OK, I’ve heard that in the shtetl, everybody put their cholent in the town bakery’s oven. So how did the bakery make pareve bread?
Why wouldn’t the bread be pareve?
Because it was baked in a meaty oven.
Maybe that’s why milky bread etc has to be a different shape or form, because otherwise it would be assumed to be meaty.
You are oversimplifying the halacha. Define “meaty”, and query whether a meaty oven of every definition always gives a pareve food baked inside it a din of meaty.
The reason for the issur of meaty or milky bread is that bread is commonly eaten at all meals and is normally pareve. This milky or meaty bread might thetefore inadvertantly be used with meat or milk.
The unique shape serves as a reminder that this is not like typical bread which is assumed to be pareve.
- You must be logged in to reply to this topic.