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Apperently theres no hechshor, y is it taken for granted its good?
Ed echad neeman be issurin. The chulent is amde by a shomer shabbos.
Does it taste good?
Sounds Texan. Slow cooked brisket in a pit would work as “Chulent”.
I just had it for the first time tonight. Whoever says there is no such thing as good pareve cholent has never tasted Getty on the Hill’s cholent.
I prefer the pareve cholent from Eli’s Bagels and Pizza Garden in Spring Valley.
Couldn’t help it, just drove all the way back for more.
I’m always looking for good parve chulent recipes. I wonder what makes his so good.
Used motor oil.
Whoever says there is no such thing as good pareve cholent has never tasted my husband’s cholent!
If I remember correctly and I’m not confusing this with something else, Mishpacha had an feature on this several years ago. They asked him what makes his cholent so good. He said that he doesn’t give away secrets but he uses a different type of beans (lima, maybe, I don’t remember).
Some good haskamos here. But I won’t have a chance to taste it for a few weeks yet.
Onion soup mix, root vegetables, lots of onions, oil, etc. are all ways to get a good parve cholent.
Getty, the guy whose kidnappers cut off his ear? Or is this some gas station somewhere in the world (after all, there are hills all over the place)? Come to think of it, it’s appropriate that a gas station sells cholent.
Using a good pareve kishke is absolutely essential. So is using good quality mustard.
Onion soup mix?! Mustard?! Sacrilege!
Mustard in cholent? Hayitochen?
I never heard of mustard in chulent.
Onion soup mix, or Osem powder, is a good ingredient, since it offers a meaty flavor while still being pareve.
Try it– it’s amazing!
jewishfeminist02
What type and in what ratio?
1 pkg. whole mustard seeds
JK
You only need a little– probably about a tablespoon. I thought my husband used the fancy stuff, like Grey Poupon, but then I asked him and he clarified that actually, even the cheap Heinz kind will do. He also uses a lot of ketchup (I think about half a cup), barbecue sauce, and lots of seasonings. He says the key to a good cholent is good sauces and seasonings, and if you know how to do that you can use any legumes/vegetables/starches you want. And don’t forget the pareve kishke.
Fry a lot of finely chopped onions and minced fresh garlic in a few tablespoons of oil before you even start. Sprinkle a teaspoon of salt and a half tsp of paprika on top and leave it for a while sizzling gently in your cholent pot. Much better presence and aroma than onion soup mix. If you’re using a lot of ketchup, barbecue sauce, mustard, etc etc then you might be cooking an interesting baked bean type of dish, but it’s not cholent.
A tablespoon or two of ketchup is enough; maybe 1 bbq sauce, and 1/2 or less of mustard if you really want to balance your reds with some toxic yellow. No root vegs besides the aforementioned and potato. Other roots, like parsnips and carrots and beets, should kindly stay away from the cholent pot. A few packets of George Washington Golden, dark & light,will give it a great flavor if you’re leaving out the meat. And if you’re not being too generous with it, a drop of mushroom soup mix (never fresh or canned or any kind of actual mushrooms) can impart some depth.
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