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    What type of stew possibly gets its name from the French words for 'hot' and 'slow' and is a dish that has to be simmered over a very low flame for up to 24 hours before it is served on that day of the week that in a particular religion one should not work oneself into a sweat?

    Question #89852. Asked by Flem-ish. (Dec 14 07 5:13 AM)


    peasypod

    		This sounds a lot like "Cholent" derived from the French 'chaud' and 'lent', usually served on the
    'Shabbat' in Jewish communities.

    http://en.wikipedia.org/wiki/Cholent

    Dec 14 07, 6:28 AM
    Flem-ish

    		Chauffé lentement indeed. I suppose it's the sort of dish you could prepare in a slow cooker or crock pot.

    Dec 14 07, 3:50 PM

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