November 6, 2015 6:03 pm at 6:03 pm #616621
I may be old-fashioned but I always felt that cholent was a special dish for Shabbos seudah when you can’t have hot food. Yet, over the years it has made regular appearance on Thursday night and more recently a staple at a shalom zachor. I still feel it should be unique for its original purpose. What say you?November 6, 2015 6:48 pm at 6:48 pm #1111481
I agree. But to give them credit, at least they’re not one of those who actually don’t like cholent. Those types should check their maternal yichus.November 6, 2015 6:57 pm at 6:57 pm #1111482
Those who eat cholent Shabbos night or during the week should make sure to make the day s’udah bigger than the night s’udah, or find a different food to designate specifically for the day.November 8, 2015 8:13 pm at 8:13 pm #1111483
Likewise, white shirts need to be reserved for Shabbos, Yom Tov and weddings.November 8, 2015 8:40 pm at 8:40 pm #1111484
Or you can wear a white shirt all week and a different, nicer white shirt on Shabbos and Yom Tov.November 8, 2015 8:45 pm at 8:45 pm #1111485
Are you suggesting that yeshiva Bachurim should not be wearing white shirts during the week???!!!November 8, 2015 9:11 pm at 9:11 pm #1111486
Is this a bad dream?
Or is this the next Kol Korei about to plaster the neighborhood?
Are the chashuva Poskim of the CR about to assur Friday night chulnt? Just now when the long Friday nights are upon us?
Oy.November 8, 2015 10:33 pm at 10:33 pm #1111487
Well, I don’t know about anyone else but I do have white shirts that I reserve for Shabbos and yom tov and white shirts for weekday (though I also wear colored shirts).
Perhaps the answer is that cholent no longer has the same status as a special maaichel for Shabbos as there are other foods that can be kept warm that may appeal more to some people. Or they don’t feel anything special about having warm food Shabbos morning.
I am not suggesting assuring Friday night cholent, simply bemoaning the fact that by serving it other than Shabbos morning it loses its chashivus as a special Shabbos morning food.November 9, 2015 4:09 am at 4:09 am #1111488
I am not suggesting assuring white shirts during the week, simply bemoaning the fact that by wearing them other than on Shabbos, Yom Tov or at weddings they lose their chashivus as a special Shabbos mode of dress.November 10, 2015 1:38 am at 1:38 am #1111489
I don’t like cholent. I’m not fond of overcooked mush made of cheap cuts of meat and lots of starch.
As for my maternal yichus, my great great grandparents arrived in NY from Munchen, Bavaria(now Germany) in 1868. They were merchants on one side and doctors on the other. They did not eat what was considered peasant food by Yekkahs. A soup kept warm on the blech or a pot au feu hanging from a hook in the hearth over the coals was the hot dish for Shabbos lunch.
Not every frum ashkenazi Jew in America who went to Yeshiva is from the Austro-Hungarian or Russian Empire territories. We are also not all from families where Yiddish was an acceptable tongue. My Oma would cringe when she heard someone speak Yiddish, asking how such a beautiful language could have been ruined by introducing those slavic words and accents.
There are no ‘skys’ or ‘Itzes’ in my maternal line, just Jacobs, Schwarz and Braun.
B”H they came to America in 1868 for economic opportunity, they never had to escape pogroms or worse, but were able to establish the network that provided support for the latecomers from the Pale.November 10, 2015 1:46 am at 1:46 am #1111490
Were they Shomer Shabbos from when arrived in America in 1868 through yourself?November 10, 2015 1:47 am at 1:47 am #1111491
CT-I’m also not fond of overcooked mush made of cheap cuts of meat and lots of starch, but I love cholent. Feel free to eat it or not eat it, feel free to use different ingredients, but why do you insist on being so offensive in your wording? It is not just unnecessary but rude as well.November 10, 2015 2:49 am at 2:49 am #1111492
It’s one thing if he were talking about gefilte fish…November 10, 2015 3:43 am at 3:43 am #1111493
Your ancestors came to the US in 1868?
I thought I was a Mayflower jew as my ancestors came to the US around 1900November 10, 2015 3:49 am at 3:49 am #1111494
CTlawyer: I don’t know what you consider a cheap cut of meat for the cholent but there is no meat that I would imagine many people reading this would consider cheap. The ingredients of the cholent are whatever you want to make it, so you can put in flanken ($13 a poundor more) or some other cut, and as for the starch, bean and legumes in general are healthy ingredients. Sounds like you had bad experience with cholentNovember 10, 2015 4:17 am at 4:17 am #1111495
ZD: By 1900 there was already massive influxes of Russian Jews immigrating to the US.November 10, 2015 10:54 am at 10:54 am #1111496
Our recipie: short ribs ($15/lb), lima beans, whole grain barley, a little olive oil, onions, fresh garlic, spices, idaho potatoes.November 10, 2015 2:10 pm at 2:10 pm #1111497
I know jews were arriving in massive amounts in 1900. Jews really started arriving in the 1880’s after the assasination of the Tsar when the pograms and anti-semitism got really badNovember 10, 2015 2:57 pm at 2:57 pm #1111498
Most, but not all My direct lineage is all, some cousins branched OTD, but no intermarriages, conversions, etc.
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.November 10, 2015 3:52 pm at 3:52 pm #1111499
The term used was “greener”, but unfortuantly many jews who came to the US before World War I arent so connected anymoreNovember 10, 2015 4:58 pm at 4:58 pm #1111500
‘greener’ ‘greenhorn’ still in use.
My ex-wife was the child of Yekkah Yordim who came to the USA in 1955, having been in Palestine/Israel from 1939 on.
They were definitely greenhorns. They arrived by air at Idlewid.
The pecking order of who arrived when is definitely still in play. My ex-MIL who arrived in 1955 has no use for the new Yordim arriving since the 80s.November 10, 2015 5:19 pm at 5:19 pm #1111501
CTLawyer, would you consider your family snobbish?November 10, 2015 5:57 pm at 5:57 pm #1111502
Is CTlawyer anymore snobbish that the video once posted on YWN where someone called Michael Savage and asked him if he ever ate chulentNovember 10, 2015 9:04 pm at 9:04 pm #1111503
No, I take out the trash, mow the lawn, shovel snow and we don’t have a maid.
I work hard and use what I make to provide for my family.
I have no reason to hide my maternal Yekkah roots or paternal Litvak roots. The original comment about someone not liking Cholent asked about maternal yichus.November 10, 2015 10:46 pm at 10:46 pm #1111504
So by cheap you mean expensive
By overcooked you mean properly cooked.
By mush you mean not mush.
And by starch you mean fiber, protein, and complex carbohydrates.
You should be a lawyer. Or politician.
Maybe both?November 10, 2015 10:50 pm at 10:50 pm #1111505
All you needed to say was: “I don’t like cholent”
A lawyer once told me: “just say what’s necessary”November 10, 2015 11:10 pm at 11:10 pm #1111506
I like cholent.November 10, 2015 11:23 pm at 11:23 pm #1111507
I bet you make it with pearled barley. Pure starch.
I use whole grain barley.November 10, 2015 11:24 pm at 11:24 pm #1111508
Why do you assume that I make it?November 10, 2015 11:25 pm at 11:25 pm #1111509
Do you also assume that I make the beer I drink with it?November 10, 2015 11:26 pm at 11:26 pm #1111510
And that I use pearled hops?November 10, 2015 11:28 pm at 11:28 pm #1111511
You don’t make cholent?November 10, 2015 11:29 pm at 11:29 pm #1111512
And you also don’t make beer?November 10, 2015 11:29 pm at 11:29 pm #1111513
And if you make beer, don’t you use pearled barley? It’s not the best, but it can work.November 10, 2015 11:30 pm at 11:30 pm #1111514
I don’t like beer. I’m not fond of drinking the refuse liquids of fungi and bacteria infecting dead vegetable matter.November 10, 2015 11:39 pm at 11:39 pm #1111515
RY, why do you assume that I don’t make cholent?November 10, 2015 11:40 pm at 11:40 pm #1111516
And why do you assume that I don’t make beer?November 10, 2015 11:41 pm at 11:41 pm #1111517
Feivel, you’re a fungi.November 10, 2015 11:44 pm at 11:44 pm #1111518
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.November 10, 2015 11:48 pm at 11:48 pm #1111519
Yes, I am
So are you.November 10, 2015 11:51 pm at 11:51 pm #1111520
You have to know which beers to drink, Most large scale brewerly beers like Budweiser , Coors etc are garbage, you have to either drink microbrewlly like Sam Adams or imported beers especially from Belgium.November 11, 2015 12:06 am at 12:06 am #1111521
thank you feivel, for saving me the trouble.November 11, 2015 12:43 am at 12:43 am #1111522
your comprehensive knowledge of and strong opinions on nearly every topic mentioned in this forum is really quite amazing.November 11, 2015 5:35 am at 5:35 am #1111523
I can’t believe how grossly distorted the statement of the Baal Hamaor about someone who doesn’t like Cholent/Hamin has become. Seriously. It’s just not Pshat.November 11, 2015 6:22 am at 6:22 am #1111524
Why eat cholent at all on Friday night? You just ate a full meal, and now you need cholent to top it off? No wonder so many frum men are fat.November 11, 2015 5:58 pm at 5:58 pm #1111525
taka: I guess they take their neshama yeseirah seriously. I also wonder why, especially at a shalom zachor, cholent is served right after people had a full seudah. Yes, no wonder many frum men are fat.
CT: Your explanation of “cheap” makes me think you should go into politics.November 11, 2015 6:21 pm at 6:21 pm #1111526
Frum men are fat not because of Chulent, but because of the general lack of exercise and healthy eating. Shuckeling is not exercise, no matter what your chavrusa saysNovember 11, 2015 6:28 pm at 6:28 pm #1111527
Is there any actual evidence that frum people are fatter/unhealthier than the rest of the population?November 11, 2015 6:37 pm at 6:37 pm #1111528
No. There is evidence that Americans are overweight but not frum Americans any more than others. But the people (including a number of yarmulka wearing folks) who look at frum people with an evil eye, find bad wherever they see frum.November 11, 2015 6:53 pm at 6:53 pm #1111529
Diets high in fats and Oils and low in vegetables are a receipe for a disaster and too much eating is encouraged on Shabbos and Yom Tov
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