January 29, 2009 6:31 am at 6:31 am #1038117flatbush27Member
so where is the next best place in boro park these days. i never go there anymore but i so cant wait for tom niteJanuary 29, 2009 6:32 am at 6:32 am #1038118
asdfghjkl: so did you eat it when it burnt down.$January 29, 2009 6:34 am at 6:34 am #1038119
qwertyuiop: i’m goin to get my check book now!!! or do you like cash better???January 29, 2009 6:41 am at 6:41 am #1038120
qwertyuiop: i’m not a fan of burnt chulent!!!!!January 29, 2009 6:59 am at 6:59 am #1038121
asdfghjkl: i love nice crispy cash, but whatever’s better for you.$January 29, 2009 7:25 am at 7:25 am #1038122
qwertyuiop: cash it is, hold while i do to my own private family bank in the next room!!!January 29, 2009 7:58 am at 7:58 am #1038123
Rosh yeshiva: the heats on for our chulent contest!!!January 29, 2009 9:06 am at 9:06 am #1038124PhyllisMember
I love to hear these cholent ideas. Last week I added a little Terriyaki sauce to the cholent. It gave it a real nice spicy flavor. Another trick, after u add enough water, if u r afraid the cholent will dry up, add oil on top. Oil doesnt evaporate, so neither will the water beneath it. I always add potato kugel to the crock pot, I put it in a crock pot bag and i punch a few tiny holes in the bag. The Kugel then sits overnight in the cholent and it gets a really awesome flavor. Remeber that potatoes eat salt, so if add a lot of potatoes to ur cholent u will need to add more spicing. It works both ways. If u ever add to much salt by mistake, ( my husband once poured salt and the cover came out, the salt disolved so fast that we couldnt take it out ) stick in a few extra potatoes to save the cholent.
When it comes to Kishke, I find Mealmart frozen kishke is THE BEST!. I have tried so many recipes theirs tops it off!
I also find flanken fabulous meat for cholent, not that I’ve tried too many other meats honestly.January 29, 2009 9:20 am at 9:20 am #1038125Mrs. BeautifulMember
I crack up with the idea of beer in the cholent, I would’ve never thought of that! Then again, I have a cousin who always makes a fabulous cholent. When I asked him what he puts in he named so many different sauces , I couldnt believe pple actually came up with these ideas. Truth is the end result is what counts, so who cares what u put in as long as it tastes good. Though I find w/o LOADS of spicing cholent will taste BLAH!January 29, 2009 11:08 pm at 11:08 pm #1038127areivimzehlazehParticipant
ames- we keep the kugel & kishke wrapped in silver foil and at the top of the chulent, but inside the crockpot. It gets very dark and yum. On the otherhand- I happen to like my sister’s chulent where she puts a lot of kishke inside the chulent- very chunky & tastyJanuary 30, 2009 2:34 am at 2:34 am #1038128
ames: i also sometimes put in kishka in the chulent, i keep it in the plastic wrap!!!
i put in flanken as well as kalichul meat-real lean & not dry at all. i put in soy sauce, it adds great drown color as well as a grat taste!!! i put in some cayyon, curry & a tiny bit of chilly powder!!! it gives the chulent the kick it needs but don’t put more than tiny bit of cayyon, curry & chilly powder!!! i put in lots of potatoes,many peeled garlic, paprika, ketchup, chulent beans, lima beans, barley!!! my reciepe is top secret but these are most of the stuff i add!!! guys make way better chulent!!!!January 30, 2009 4:30 am at 4:30 am #1038129oomisParticipant
my daughter likes to put a can of baked beans in it, too.January 30, 2009 4:34 am at 4:34 am #1038130
ames: what ya putting in to make it sefardi!!! where’s syrian to help ya???January 30, 2009 4:38 am at 4:38 am #1038131flatbush27Member
i am eating cholent right now!!! i put it up like 7 hrs ago on the stove then swithched it to the blech. the cr should stand for the cholent room starting thursday till motzai shabbosJanuary 30, 2009 4:42 am at 4:42 am #1038132
ames: is cumin real spicy???January 30, 2009 4:45 am at 4:45 am #1038133
flatbush27: i had chulent for supper tonight!!!! yeah the CR=CHULENT ROOM on thursday nights!!!!!!!!!!!!January 30, 2009 4:54 am at 4:54 am #1038134
ames: i used it a while back, but just can’t remember the taste!!!! cayenne is what i use-yeah it gives it the right kick!!!!January 30, 2009 6:00 am at 6:00 am #1038135
I don’t get Thursday night chulent either. We don’t eat meat Thursday nights. (unless there is a seudas mitzvah)
Asdf, cumin is also used alot in Mexican cooking.January 30, 2009 7:00 am at 7:00 am #1038136
ames: i would have to say it’s a guy thing, although on fri nights in the summer my sis has chulent parties with friends!!! everyone goes nuts over my chulent!!! i donno what she had tonight, i didn’t eat with the family tonight!!! she likes chulent, but doesn’t go wild over it like i do!!!!January 30, 2009 8:07 am at 8:07 am #1038137
asdfghjkl: the chulent you gave me tonite was yours, right??$ because if it was, it was amazing.$January 30, 2009 8:41 am at 8:41 am #1038138
qwertyuiop: thanx it was my reciepe!!!!January 30, 2009 8:55 am at 8:55 am #1038139PhyllisMember
Ames, we put the potato kugel in a crock pot bag so it stays neater and I can serve neat slices. I punch little holes in the bag so the cholent and kugel can “share” their tastes. The reason i dont use a crock pot bag and not silver foil is because I heard it is not healthy to eat cooked silver foil and the cholent will absorb the aluminum. Crock pot bags arer very cheap, I bought a couple of boxes in Closeout connections for .99 box.
The kishke i put in a crock pot bag only if i am putting in a half or quater of kishke loaf. If I put in a whole loaf then i put it straight in, for the same reason. I put the kishke in with the wrapper, and I cut it ogg b4 serving. Beware of words on the wrapper, one side has words the other side doesnt (on mealmart pack.)
When i serve cholent I like a neat plate. A piece of kugel, a nice slice of kishke, coldcuts sometimes and then cholent in the center.
The oil adds to the flavor of everything, and it is for sure a huge help to keep in the water. We started adding oil when we felt we were constantly adding water. U dont want ur cholent to dry out. Thats a real killer! Remember as u add water to the cholent u will need to add spicing…January 30, 2009 9:01 am at 9:01 am #1038140
Phyllis: you must not be in NY!!! ha too funny your here!!!!!!!!!!!January 30, 2009 3:45 pm at 3:45 pm #1038141squeakParticipant
right, asdf, she probably goes to Closeout Connection in Timbuktu.January 30, 2009 5:22 pm at 5:22 pm #1038142
squeak: mayb zimbabway!!!February 1, 2009 3:20 am at 3:20 am #1038143
ames: yay i’m so happy to hear that!!! you ganna make chulent again next week? did he ask for it again?February 1, 2009 3:26 am at 3:26 am #1038144
ames: that’s great.$
asdfghjkl: your chulent on shabbos was delicious, are you having it next week too??$February 1, 2009 3:29 am at 3:29 am #1038145
ames: it should be mandetory week!!!
qwertyuiop: every week my friend!!!February 1, 2009 3:31 am at 3:31 am #1038146
ames, how many chulents did you combine this week? and how did your husband like it?February 1, 2009 3:33 am at 3:33 am #1038147
asdfghjkl: great, i’m looking forward to it.$February 1, 2009 3:39 am at 3:39 am #1038148
qwertyuiop: i’ll make ya reservations at asdfghjkl’s tabel!!!!!February 1, 2009 3:51 am at 3:51 am #1038149
ames’s chulent pot soaking
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by the way i searched for “pot” and wound up with ASCII art of drugs. didn’t think the mods would appreciate it so i searched again under “pots” – that’s why you wound up with more than one chulent pot…February 1, 2009 4:17 am at 4:17 am #1038150
a month? gee you sure your husband doesn’t escape after the meal and go over to your neighbor’s house for leftover chulent?February 1, 2009 5:46 am at 5:46 am #1038152
hey who’s up for chulent? it’s 12:45 AM – perfect timing!February 1, 2009 6:10 am at 6:10 am #1038153
moish01: i’m in!!!!!! yum at 1:08am now!!!!!February 1, 2009 6:13 am at 6:13 am #1038154
yeah, i made my mom save it. if i don’t eat it now she’s gonna dump it in the morning. why?February 1, 2009 6:15 am at 6:15 am #1038155
Ames, do you have chulent leftovers?? I didn’t have too much!! I left the pot on the blech, and had some for Seudat Shlishi. (It was a parve chulent)February 1, 2009 6:19 am at 6:19 am #1038156
moish01: enjoy it buddy!!! save me a potato please!!!February 1, 2009 6:23 am at 6:23 am #1038157
Moish, enjoy your chulent!!!
Ames, Hope the baking Soda soak works!! good night everyone, I told the hubby I’d be up 40 minutes ago. LOL. I really got to shake this addiction!!!February 1, 2009 6:24 am at 6:24 am #1038158
mazal77: really you make it pareve always??? i don’t know how fast i’m comin then!!!February 1, 2009 6:30 am at 6:30 am #1038159
My husband is on a vegan diet, so yeah, have to keep it parve for him!!February 1, 2009 6:34 am at 6:34 am #1038160
ames, you’re not gonna sleep… have a milkshake instead
(mods – i know this is off topic- the thread is really fleishigs, but let it go…)February 1, 2009 6:38 am at 6:38 am #1038161
mazel77: i can’t imagine eatin pareve chulent on shobbos!!! does the rest of the family like it???
ames: you made it pareve too??? what’s your excuse for that????!!!February 1, 2009 6:42 am at 6:42 am #1038162
ames, enjoy your coffee. remember, only decaf.
Asdf… We have cold cuts and sephardi finger foods, usually made with meat, and tons of salad. I add mushrooms to my parve chulent, so it takes the place of the meat. I hardly miss using meat in my chulent now. Now, i really go to get off the laptop. G’night!!February 1, 2009 6:54 am at 6:54 am #1038163
mazal77: what’s sephardi finger foods??? g’night!!!February 1, 2009 7:09 am at 7:09 am #1038164
ames: flankin like you mentioned without the bones, yeah would fall apart!!! y do ya take off the bones???? kalichul meat doesn’t usually fall apart!!! the meat gives the chulent an amazing taste, i can’t imagine not adding meat!!!February 1, 2009 7:45 am at 7:45 am #1038165
ames: good your put the meat in!!! glad to hear the kugel was great!!! so i take it ya never tried putting in marrow bone???? it makes the chulent a bit more greasy, but gives great taste too!!!!February 1, 2009 8:01 am at 8:01 am #1038166
ames: ha i already knew the answer before postin it!!! btw the gizzards were great in my chicken soup–yummmmy!!!!!!!!February 1, 2009 8:17 am at 8:17 am #1038167
ames: ha!!! ok i will!!!! i got this bad cold over shobbos, so i don’t sound that great anyways!!!February 1, 2009 8:22 am at 8:22 am #1038168
ames: thanx!!! btw what in the world are you doin up at this hour????
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