Cholent

Viewing 22 posts - 151 through 172 (of 172 total)
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  • #671143
    bein_hasdorim
    Participant

    areivim, I never heard any litvishe puting eggs in cholent, only

    chassidim, I assumed it was a chasidishe zach!

    are you telling me you know it’s a common practice across the board?

    #671144
    bein_hasdorim
    Participant

    Jax: definitely, especially since you wrote ChUlent & hot potato kEEEgil,

    I know it will be geshmak!!!

    If you were serving chOlent & KUHgel I wud come only for the matzev. 🙂

    #671145
    Jax
    Member

    mepal: yes you did! but this is the chulent thread…now stay on topic! 😉

    #671146
    Jax
    Member

    bein_hasdorim: dinner will be at 7pm….at (fill in the blank)location!

    #671147
    bein_hasdorim
    Participant

    mepal: your “eeeeeeeeeeew!” should be directed @ areivim. Bli Ayin Horah!

    maybe we should chip in & send him to culinary school. 😉

    #671148
    Jax
    Member

    bein_hasdorim: you guys got all year to save up to send areivim to culinary school! you missed his summer birthday! 😉

    #671149
    bein_hasdorim
    Participant

    Jax: I cant believe the mods let you post your address!

    they must be at mincha.

    #671150
    sunflower
    Member

    what? i never heard eggs is chassidish? i always thought it was a sefardi/egyptian thing to do! anyway its really cool

    #671151
    yoyo
    Member

    hi i make the cholent in my house and i was curious on how to make it brown looking???

    please don’t tell me to put in bbq sauce!!!!!!!! we don’t have the best experience with that!!! any other ideas for me though???? fast and quick would be the best!!!!!

    #671152
    bombmaniac
    Participant

    paprika

    #671153
    haifagirl
    Participant

    Why does it have to be brown?

    #671154
    anuran
    Participant

    My “cholent” is either black-bean chili with habaneros or – special occasions – a duck and beef bacon (from the forequarter of the cow) cassoulet with white beans.

    I know they’re not traditional. But they taste a lot better.

    #671155
    bombmaniac
    Participant

    😀 habeneros…i used to eat those…until somehow an uncooked piece got up my nose…as anyone who has ever eaten them can tell you…OOOOOUUUUUCCCCCHHHHHH!!!

    #671156
    yoyo
    Member

    haifagirl- lets just say i have some very picky eaters in my house!!!

    #671157
    bombmaniac
    Participant

    lol make it green…JUST to annoy them :D:D:D

    #671158
    anuran
    Participant

    bombmaniac, it’s nothing compared to what happens if you have to go to the bathroom and aren’t thinking…

    #671159
    oomis
    Participant

    cholent doesn’t HAVE to be brown, but it is more aappetizing to me when it is. I recently saw a whitish cholent, and could not bring myself to taste it at first. When I did finally take a bite, it reinforced my original assessment. It was vile.

    #671160
    anuran
    Participant

    Honestly, even the best cholent is nothing to write home about.

    #671161
    bombmaniac
    Participant

    clearly you’ve never had a good chulent 🙂

    #671162
    arc
    Participant

    anuran we get it you dont like cholent.

    #671163

    My “cholent” is either black-bean chili with habaneros or – special occasions – a duck and beef bacon (from the forequarter of the cow) cassoulet with white beans.

    anuran

    I prefer Bacalaitos fritons with a dip of Bagna Cauda on the side. Of course we must be sure it is served Saignant. Usually I like it with plenty of Ras el Hanout.

    #671164
    Mayan_Dvash
    Participant

    As far as commercial chulents go, Kold Kuts in Flatbush has the best. Their Galla is amazing!

    ;

Viewing 22 posts - 151 through 172 (of 172 total)
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