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Why does "peasant food" prep dirty so damn many dishes?

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Why does "peasant food" prep dirty so damn many dishes?

Isolda | Jan 23, 2014 12:53 PM

I ask this having just made this lovely brandade de morue recipe from the NYT: http://www.nytimes.com/recipes/12777/... but it applies to other peasant food as well. Choucroute garni, cassoulet, feijoada completa, shepherd's pie, etc.

Didn't our ancestors in their mud huts/farmhouses/yurts have better things to do than wash dozens of dishes and utensils? Not that I mind most of the time, but I'm baffled by the lack of simplicity in preparing some of these dishes.

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