{"id":70091,"date":"2023-05-23T10:43:48","date_gmt":"2023-05-23T16:43:48","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=70091"},"modified":"2025-03-07T11:25:06","modified_gmt":"2025-03-07T18:25:06","slug":"the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr\/","title":{"rendered":"The art of eating: Are you what you eat?"},"content":{"rendered":"
<\/div>
\"Several
“You are what you eat,” is a common adage of English speakers, a way of saying if you eat healthy, you will be healthy. Many of the meals that we eat mark us to be certain sorts of people, distinct from others and as a self-identifying member of a chosen community, clan or family. Here, several simple items make a good cholent. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n

The French lawyer and gastronome Jean Anthelme Brillat-Savarin<\/a> published his reflections on eating and drinking, \u201cThe Physiology of Taste,\u201d two months before he died in 1826. His most famous aphorism from the book is \u201cTell me what you eat. I shall tell you what you are.\u201d<\/p>\n

English speakers have boiled down the aphorism even further to state, simply, \u201cYou are what you eat.\u201d As it turns out, this has been, in the English-speaking world, the title of various Canadian and British television shows, documentaries and articles about healthy eating and dieting. The basic idea of the production is, \u201cIf you eat healthy food, you will be healthy and fit.\u201d<\/p>\n

But that\u2019s just part of what Brillat-Savarin had in mind \u2014 and, really, not the most important point that he wished to make. The aphorism\u2019s original French helps: \u201cDis-moi ce que tu manges. Je te dirai ce que tu es.\u201d It\u2019s not \u201cqui<\/em> tu es\u201d (\u201cwho you are\u201d). It\u2019s \u201cque<\/em> tu es\u201d (\u201cthat which or what you are\u201d).<\/p>\n

One vowel makes all the difference. Fleshed out by paying attention to the whole of his book, Brillat-Savarin means to say that eating well-prepared, good-quality food, mindfully, with other companionable souls, at the table, makes for a good person, even in a moral sense.<\/p>\n

\u201cTell me what you eat. I shall tell you what you are\u201d is surrounded by \u2014 and best interpreted in the context of \u2014 the other writing in \u201cPhysiology of Taste,\u201d sentiments such as \u201cAnimals feed themselves; men eat; but only wise men know the art of eating\u201d and \u201cThe discovery of a new dish does more for human happiness than the discovery of a star.\u201d<\/p>\n

What is important, in the end, is the way that you eat (and, perhaps, cook), in addition to the quality or healthfulness of that which you eat or cook.<\/p>\n

\"A
Cholent is a make-ahead one-pot meal that thousands of Jewish cooks assemble on Fridays to cook overnight \u201con its own power\u201d so that the Sabbath observers do not flout the rule against working on the Sabbath. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n

What \u201cconstructs a corpus\u201d is understood in the entirety of the corpus, over and above the mere digestion of minerals, carbohydrates and the like.<\/p>\n

In Brillat-Savarin\u2019s thinking, what we eat marks us as a certain sort of person because it is also how<\/em> we eat (and cook).<\/p>\n

I play with his aphorism to think again about eating and us in order to find out not merely what we are but even more about who and how we are.<\/p>\n

\u201cTell me when<\/em> you eat. I shall tell you who you are.\u201d:<\/strong> This is about the timing of eating (and of fasting, those times when we choose not to eat) and how they mark or define us.<\/p>\n

I speak about our many and different feasts or celebrations and their attendant meals, such as Jewish families\u2019 weekly Sabbath foods, for which the first recipe here would be a common dish. It is cholent, a make-ahead one-pot meal that thousands of Jewish cooks assemble on Fridays to cook overnight \u201con its own power\u201d so that the Sabbath observers do not flout the rule against working on the Sabbath.<\/p>\n

Or take many Italian Americans\u2019 Feast of the Seven Fishes on Christmas Eve, for which the second recipe here conceivably might be one such fish or seafood preparation.<\/p>\n

Many of the meals that we eat mark us to be certain sorts of people, distinct from others and as a self-identifying member of a chosen community, clan or family. Or, indeed, a long-standing tradition.<\/p>\n

Likewise, so does not<\/em> eating, such as Catholics\u2019 abstention from meat during Lent, how Muslims fast during Ramadan\u2019s daytimes, Jews on Yom Kippur, or how Ethiopian Orthodox Christian nuns and priests abstain from animal products, oil and wine for 250 days a year. That is a significant amount of identification.<\/p>\n

\u201cTell me with whom<\/em> you eat. I shall tell you who you are.\u201d<\/strong>: In the same vein, when we gather with certain eaters, as apart from others, we define who we are, whether it be a Rotary luncheon, or a Friday evening after-work pizza party with co-workers, or any number of possible meals for which we say to ourselves \u201cI dine with them, at this table and for this occasion, because they mean something to me, especially in this moment, in a manner that others do not.\u201d<\/p>\n

\u201cTell me how<\/em> you eat. I shall tell you who you are.\u201d:<\/strong> In his \u201cComedy of Errors,\u201d Shakespeare wrote that \u201cUnquiet meals make ill digestion.\u201d Fast food, processed food, a bag of Doritos for dinner, eaten mindlessly on the couch in front of a screen \u2014 these aren\u2019t eating well. They are mere maintenance and poor upkeep at that.<\/p>\n

Further, our food world nowadays comes close to stating something like \u201cWe eat how we are\u201d or who we have become \u2014 sadly. We maltreat farm animals such as chickens and pigs before we consume them; we eat plants raised on overly tilled, depleted soils from massive monoculture farms; we bandy about terms such as \u201csustainability\u201d and \u201cdiversity,\u201d but do not, in truth, act on them.<\/p>\n

What and how we eat not only becomes us, in a material manner, a \u201cconstruction of a corpus,\u201d it is<\/em> us, but not in a healthy way.<\/p>\n

Slow-cooker Cholent<\/strong><\/h2>\n

Adapted from recipes at food.com, cooking.nytimes.com, chabad.org, toriavey.com and in \u201cThe 100 Most Jewish Foods,\u201d Alana Newhouse, editor (2019). Serves 6-8.<\/p>\n

Ingredients<\/strong><\/h3>\n

2 medium yellow onions, peeled and thick-sliced<\/p>\n

4 medium yellow or white potatoes, washed but unpeeled, cut into large chunks<\/p>\n

1 pound bone-in beef short ribs<\/p>\n

1 pound beef shank with marrow bone<\/p>\n

4 cloves garlic, peeled but left whole<\/p>\n

1 heaping cup dried garbanzo (or Great Northern or cannellini) beans<\/p>\n

3\/4 cup pearl barley, uncooked<\/p>\n

1 tablespoon sweet paprika powder (or more, to taste, or a 50\/50 mix of sweet and hot paprika powders)<\/p>\n

1 tablespoon kosher or sea salt<\/p>\n

1 heaping teaspoon freshly ground black pepper<\/p>\n

1 tablespoon honey (or more, to taste)<\/p>\n

Optional: 1 teaspoon each powdered turmeric and cumin<\/p>\n

3-4 cups, or more, chicken, beef or vegetable broth<\/p>\n

Directions<\/strong><\/h3>\n

In the bottom of a slow cooker, arrange snugly the onions and potatoes. Top with the beef pieces and the garlic cloves, evenly distributed. (If in search of additional flavors, you may brown the onions and meat pieces ahead of time in 2 tablespoons cooking oil, atop the stove in a heavy-bottomed Dutch oven.) Scatter about the beans and barley and all the remaining spices and seasonings.<\/p>\n

Pour enough liquid into the pot to just cover all the ingredients. Cover and cook on low for 12 or more hours, stirring occasionally (except not stirring at all if observant and preparing during Shabbat). If the cholent dries out, add more water as necessary.<\/p>\n

Vegetarian and gluten-free version: Omit the meat and barley. Use water or vegetable broth as the liquid. Add 2 medium carrots, peeled and cut into chunks and 3 stalks celery, sliced into chunks along the bias. Increase the beans to 1 1\/2 cups.<\/p>\n

To cook in an oven: Layer the ingredients in a large Dutch oven as stipulated, assuring that you use enough covering liquid. Cover and cook at 200 degrees for 12 or more hours.<\/p>\n

Arctic Charr ‘en papillote’<\/strong><\/h2>\n

Charr is particularly suitable for a \u201cpapillote\u201d preparation, a little piscine package of parchment paper roasted a few minutes, then opened at each plate for both heady steam and tasty treat. If you cannot find charr, use a trout or thin salmon filet. Per 1 filet, easily multiplied.<\/p>\n

Ingredients<\/strong><\/h3>\n

1 large square (15\u201dx15\u201d) parchment paper<\/p>\n

1 filet arctic charr, skin on<\/p>\n

2-3 very thin slices lemon<\/p>\n

1 sprig fresh thyme<\/p>\n

Salt and pepper to taste<\/p>\n

2 small pats butter<\/p>\n

Directions<\/strong><\/h3>\n

For each papillote, fold in half the square of parchment paper, then open back up, seam side down. Along and on one side of the seam, place the lemon slices, then a filet of charr skin side down, and along the top of the fish, the sprig of fresh thyme, a pinch of salt and pepper, and the butter.<\/p>\n

Fold the paper back over itself, then seal the edge into tight narrow folds, ends twisted, then tucked under to make a leak-proof packet. Place on a rimmed baking sheet and roast at 400 degrees for 12 minutes.<\/p>\n

If you wish to add any vegetables to the packets (such as baby spinach, julienned leeks or carrots, asparagus, cherry tomatoes), do so, but add 2-3 minutes cooking time.<\/p>\n","protected":false},"excerpt":{"rendered":"

The French lawyer and gastronome Jean Anthelme Brillat-Savarin published his reflections on eating and drinking, \u201cThe Physiology of Taste,\u201d two months before he died in 1826. His most famous aphorism from the book is \u201cTell me what you eat. I shall tell you what you are.\u201d English speakers have boiled down the aphorism even further […]<\/p>\n","protected":false},"author":2197,"featured_media":70096,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,2366,9187,4415],"class_list":["post-70091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-healthy-recipes","tag-readysetco","tag-recipes"],"acf":[],"yoast_head":"\nThe art of eating: Are you what you eat? - UCHealth Today<\/title>\n<meta name=\"description\" content=\"The way you eat (and, perhaps, cook) and the quality or healthfulness of the food that you eat are important for your overall well-being.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uchealth.org\/today\/the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The art of eating: Are you what you eat?\" \/>\n<meta property=\"og:description\" content=\"The way you eat (and, perhaps, cook) and the quality or healthfulness of the food that you eat are important for your overall well-being.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.uchealth.org\/today\/the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr\/\" \/>\n<meta property=\"og:site_name\" content=\"UCHealth Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uchealthorg\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-23T16:43:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-07T18:25:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2023\/05\/23091158\/CHOLENT-ITEMS2tiny.jpg\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bill St. John, for UCHealth\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@uchealth\" \/>\n<meta name=\"twitter:site\" content=\"@uchealth\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bill St. John, for UCHealth\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.uchealth.org\/today\/the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr\/\"},\"author\":{\"name\":\"Bill St. John, for UCHealth\",\"@id\":\"https:\/\/www.uchealth.org\/today\/#\/schema\/person\/6fab47ae1c5b24834f25747358a6c8e3\"},\"headline\":\"The art of eating: Are you what you eat?\",\"datePublished\":\"2023-05-23T16:43:48+00:00\",\"dateModified\":\"2025-03-07T18:25:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr\/\"},\"wordCount\":1487,\"publisher\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.uchealth.org\/today\/the-art-of-eating-recipes-slow-cooker-cholent-and-artic-charr\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2023\/05\/23091158\/CHOLENT-ITEMS2tiny.webp\",\"keywords\":[\"Bill St. John\",\"Healthy recipes\",\"Ready. 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