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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?
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. 🙂
mepal: yes you did! but this is the chulent thread…now stay on topic! 😉
bein_hasdorim: dinner will be at 7pm….at (fill in the blank)location!
mepal: your “eeeeeeeeeeew!” should be directed @ areivim. Bli Ayin Horah!
maybe we should chip in & send him to culinary school. 😉
bein_hasdorim: you guys got all year to save up to send areivim to culinary school! you missed his summer birthday! 😉
Jax: I cant believe the mods let you post your address!
they must be at mincha.
what? i never heard eggs is chassidish? i always thought it was a sefardi/egyptian thing to do! anyway its really cool
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!!!!!
paprika
Why does it have to be brown?
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.
😀 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!!!
haifagirl- lets just say i have some very picky eaters in my house!!!
lol make it green…JUST to annoy them :D:D:D
bombmaniac, it’s nothing compared to what happens if you have to go to the bathroom and aren’t thinking…
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.
Honestly, even the best cholent is nothing to write home about.
clearly you’ve never had a good chulent 🙂
anuran we get it you dont like cholent.
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.
As far as commercial chulents go, Kold Kuts in Flatbush has the best. Their Galla is amazing!
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