Most, but not all My direct lineage is all, some cousins branched OTD, but no intermarriages, conversions, etc.
@Syag
Cheap, doesn’t mean inexpensive. It has to do with quality. The fat content necessary to sustain 20 hours of cooking is found in cheap cuts of meat. A lean quality steak would not be appropriate for overnight, wet cooking.
My words are not rude or offensive, but a qualitative observation of the fatty meat, potatoes, barley, bean combinations that are served as Cholent.
It is possible to make a quality stew or pot au feu that is not gloppy and has lots of root vegetables instead of all the starches used to extend the cholent.
Anyone whose family came through Ellis Island are newcomers. Old-timers came through Castle Garden at the Battery. As a youth, I remember my great-great uncle (paternal side-Litvak) referring to a crowd/tumult as ‘ah regular castlegard’
@Flatbusher and Feivel
again, cheap doesn’t mean inexpensive. It is only the cheaper cuts with lots of fat and connective tissue that can stand the lengthy cooking of a cholent.
When I was a child Brisket and hanger steak were cheap cuts. Today, because of demand for BBQ or fajitas, they are expensively priced cheap cuts of meat.