Yoiske

I like to put in half barley and half lentils (brown) to the cholent, i think it really adds to the texture, and the flavor too.

a sweet potato can dissolve, it gives the cholent a pastier feel too

meatwise, lamb is the way to go! you can get breast of lamb for about 4 or 5 bucks a pound, it’s a fatty cut, and it’s also very bony, so the membranes and stuff dissolve into the cholent while cooking

one very important thing in my opinion: DON’T put in barbucue sauce or ketchup. i too used to a staunch advocate of the dark side, however, i found that, if you can’t get enough flavor from the meat itself, than it’s not worth adding

i hear

Toi-

just setting the record straight on 2 points-

first of all, Lubavitchers never skip tachanun on yartzeiten, so …

second, that maiseh is rather questionable considering that the Brisker rov used to figure in it, now it’s Rav Shach. that’s what irks me so much. do we really need to say that Rav Shach knew he was against the Rebbe by glancing at his maamer? c’mon, just stick with the simple fact: he was against the Rebbe ideologically