When the poster mentions those who don’t like cholent and their maternal Yichus, answering ‘I don’t like cholent’ and not mentioning my maternal roots is not enough of an answer.
I like my red meat red, not brown throughout, thus overnight cooking in a cholent is not what I consider ‘properly cooked.’ I would not expect you to eat extremely rare beef or raw in the case of Steak Tartare, but I do.
I have explained, I use ‘cheap’ in the sense of quality, not price tag. cheap goods can be overpriced, it depends on merchant and demand.
The starches I refer to are potatoes, barley, and beans…common cholent ingredients. They form a tiny part of my diet.
I don’t make and/or serve cholent in my home, I din’t grow up with it. My wife did and doesn’t miss it.
I don’t hide the facts that I am both a lawyer and involved in politics.