- This topic has 204 replies, 32 voices, and was last updated 15 years, 6 months ago by .
-
Posts
-
ames- so it’s a bunch of different foods under a category. Won’t get bored because of the variety. And yes, I heard and have eaten some of the foods you mentioned. I never heard of sambousak, empanadas, care to explain?
Actually, Rav Blumenkrantz was very unhappy with the prevailing custom of raiding the cholent pot Shabbos night.
Hear: Unite Your Candles & Cholent for Shabbos # BZ 510 by Blumenkrantz, Rabbi A.
ames- Thanks for explaining. I’d love a platter. How about leaving it in Gerritson Ave park and I’ll find it while you hide behind a tree 😉
re cherry bim: was the objection over halachic complexities or hashkafa?
I still remember that after eating the cholent in one of the yeshiva’s I was in, it caused me to go off it for almost 2 years – I could not stand the sight or smell of it at all!
Luckily for me (I am Jewish, after all :P), I managed to get back to eating it recently 😀
Chulent Friday night is pure Oneg, chulent Shabbos lunch is in order to be mekayem Chamin beShabbos.
Regarding someone’s post that chulent is only good for one who is use to it from youth:
when i got married my wife didn’t care for chulent she only ate 3 beans Lecoved Shabbos
I forced here to eat more and more, and today she loves it and she eats more chulent then me………..
How much water should be in the Chulent to get the right consistency (THICK).
moti, when i read your post, (the way I read) I thought it said, “and today she loves chulent, even more than she loves me.” Lol!
~a~
We need to make a new law: all Brooklyn kosher fleishig restaurants and take-out stores must have available fresh chulent all week long. Not just Thursday through Sunday- what a cop out! Do you know how many times I needed (yes- needed) to have some chulent but there was none to be had- a disgrace on Brooklyn Jewish society.
BiffCrumbly- welcome to the CR!! all the way from Lakewood! This place is great- stick around, get the hang of it and enjoy 🙂
Tzippi: You pose a simple but complicated question.
Rav Blumenkrantz was not concerned about the halachic ways of taking hot food out of a pot which is cooking, or stirring it, or returning it to the fire. That is of course doable.
From what I recall, it did not seem like Rav Blumenkrantz was giving an eitza tova (nice advice) but he felt it was a genuine problem.
cherrybim, would you please cite the source of
” this is also supposed to be THE main and MORE exceptional of the Shabbos seudos”
implying that you cannot eat chulent Friday night.
If you have your cholent Friday night, I’m sure your not “oiver” on a lav, but your taking away from prescribed Oneg.
Where’s iluvchulent?
ames: i like some of those way better than chulent! & better than some kugels, but it depends which.
areivim, what ever happened to the chulent mobile?
I have to say to the Mod who started this thread, this is really a case of moreh halacha bifnei rabbo. We are priviliged to have right here on YW three world-class authorities on chulent who could have given an expert opinion: Iluvchulent, Chulenteater, and Chulent. Why were they not consulted before opening up this thread to every hutzenklutz? Where is the kavod they deserve? Do you want the emes on this question or not? If so, you start at the very top and ask the greatest minds around. Everybody and his uncle thinks they are an expert on chulent, but only a select few have gone through the years of rigorous traning to really know what they are talking about.
ames: 🙂 i’ll come, but not this week cuz you’re having chulent & kugel. i remember the last time i was invited for kibbeh (my favorite) & stuff was by syriansephardi but that week she disappeared!
ames: i’m looking forward to it 🙂
ames, I’ll swap you a platter of kapusta for a platter of sambusak. deal?
postsemgirl: come over thursday night to get some then! heaven! 😉
areivim: we should protest together for that flatbush rule!
Mayan_Dvash: Look at the Mishna Berura (Orach Chayyim: 271:9):
Mod: I tried to copy and paste the actual text from MB PDF but it didn’t show. Can I copy and paste and exactly how?
cherrybim: The gemara in Shabbos says that there was a certain family that made the first meal (i.e. the night) the main meal, when the second meal is the one that should be the main meal. I don’t recall exactly what it said about that family, but it was not good.
jax- can’t wait. see you tonight. lol. My mother puts up the chulent on friday morning and every Shabbos she is surprised to see that there is only half a chulent left. I eat it all Friday.
Thanks squeak, I learned that gemara too. There are differing opinions to what the story actually was.
The text to the Shuchan Aruch and Mishna Brura reference can be seen on line by going to (see also the Sharei T’shuva on the page):
http://www.hebrewbooks.org/pdfpager.aspx?req=14171&pgnum=94&hilite=
Thanks for the source. I didn’t look it up yet, so my questions may be addressed there or in the meforshim there.
Does eating the same thing both meals decrease the importance of meal #2?
What if the special/distinct dish of meal #2 is not the chulent (e.g. something not hot), like having eggs w/onions (unique) + deli salad (unique) + chulent?
Technically, the chulent changes from Friday night to Shabbos morning (you don’t need to be a scientist to know that). As if to say, the chulent goes through stages and I’ll eat it in the Friday night stage as well as the Shabbos morning stage (and sometimes in the Monday morning stage — left over from Shabbos).
There is homework to be done, thanks.
;
The basic answer is: The chulent which is served hot is the Oneg Shabbos mitzvah by day.
If you didn’t have any chulent Friday night; the chulent that you eat Shabbos day would be much more enjoyable.
For this reason, some b’dafke won’t eat certain delicacies Friday night so they will enjoy them more on Shabbos day, even if they were available for both meals.
Yum I luv chulent 🙂
Maybe someone can help me with this eating cholent on Friday night thing. I just don’t get it. I don’t understand how people can go eat a full Shabbat meal, and then go and eat cholent right after. What’s the point? After all, cholent is not the most healthy thing – not with fatty meat and kishka in the pot.
A shule near where I used to live always advertised cholent as part of the Friday night learning program. This is supposed to induce people to come?
I think this is an out of town, in town thing (though I too prefer cholent cooked for just a few hours to that done overnight, unless baked.
Perhaps this has been said already but no way I am reading through all these posts….
I remember a loooong shmooze in Yeshiva that primarily dealt with bachurim going into the kitchen friday afternoon and eating chulent that was meant for shabbos. Among the issues mentioned was the fact that chulent is a “maychel sgabbos” and eating it before shabbos therefore detracts from kavod shabbos.
jphone: Rabbi M.M. Weiss always talks about toamehuh chaim zachoo-tasting food before shobbos, make sure not too much or too little salt & pepper!
oh & the best chulent memories i have, are of the big lock on the chulent pot in camp & yeshiva! those where the days! gatta miss seeing a huge lock on a gigantic chulent pot!
what is your favorite secrt ingredient?
i like coke and beer
GoldieLoxx: coke is only for color, to make it more brown, as is brown sugar & soy sauce! beer i find just destroys a chulent! my secret ingredients are secrets, like the coca cola secret recipe!
jax!! what are you saying?!?!? i look up to you!!!
coke for color only??? i am not hearing this this is not happening!!
you could not be more WRONG
tomato sauce works. and if you put in honey and it cooks over shabbos it turns that same color brown.
GoldieLoxx: you always have coke in your’s?! you think it does much?!
kapusta: ketpsup works too, i even heard about putting whole tomatoes in the chulent too!
nah, thanx, I think I’ll stick with my mothers or my fathers… its planty good the way it is.
funny story: I was once texting my friend (I thought it was AOB in the beginning, she reads a lot and knows all these words, and english…she always corrects people when they say very good to very well…) and I said something was “plenty boring” she wrote back, “plenty boring? who learned you english?” 😉
“Tomato sauce; catsup; tomatoes; coke; beer; brown sugar; soy sauce”
You call that Chulent? I call it Feh!! Add a little basil and oregano; and you have pizza.
I like the cholent of our (European) mesorah best… whether it’s with or without beans(the Polish way)…as long as it’s not greasy or overcooked. Also, my preference is not to include the precooked “kishke”; it does nothing but add loads of rendered beef fat to the chulent. It’s so much easier to make your own and control the ingredients.
Also, float some potato kugel on top of the chulent just before Shabbos starts…heavenly.
Who here loves Chulent meat like I do???
“jphone: Rabbi M.M. Weiss always talks about toamehuh chaim zachoo-tasting food before shobbos, make sure not too much or too little salt & pepper!”
If I’m not mistaken the subject of this thread is “Chulent. All Day. Every Day.” Where does Toameah fit in?
As I wrote that question, it just occured to me that Toameah, and chulent. all day. every day certainly is not a contradiction. At least not according to the opinion of Bais Shammai who holds you should always put aside “the best” for shabbos until you find something else. Using this opinion, the Chulent made Monday night, just might be the best of the week, and would be kept for shabbos, so Toameah applies, even on a Monday night.
ames – “I thought kishke was made from vegetables these days. Are you telling me the kishke I bought in the takeout section of the supermarket was actually intestines???”
The chulent mavins usually go for the fleishik kishke.
Re noitalmir: ah, but there’s the rub: what IS cholent meat?
ames: the real kishke is actually illegal in the U.S.A.! i had it a few times, it does really look like intestines all rolled up! it didn’t taste as bad as i thought it would! they sell it in Israel!
noitallmr: me, me, me! i love the chulent meat! my new fave meat to try is kalichul meat! so soft, juicy, & delicious!
flankin always tastes heavenly in a good chulent!
cherrybim, not ALL chulent fans like fleishig kishka…
So, jax, how does your chulent doing?
~a~
funny story: I was once texting my friend (I thought it was AOB in the beginning, she reads a lot and knows all these words, and english…she always corrects people when they say very good to very well…) and I said something was “plenty boring” she wrote back, “plenty boring? who learned you english?” 😉
kapusta: what on earth?? since when do i correct people’s spelling or grammar?! i’m not sure where you got that idea from. (NO 😉 at all. seriously.)
AOB, dont worry, she doesnt usually either and I wasnt saying that, but you do know all these words and you read a lot. sorry for the confusion. 🙂
- You must be logged in to reply to this topic.