Home › Forums › Decaffeinated Coffee › Getty on the Hill Cholent
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July 17, 2013 11:49 pm at 11:49 pm #610101shmuelgrMember
Apperently theres no hechshor, y is it taken for granted its good?
July 18, 2013 2:23 am at 2:23 am #966724rebdonielMemberEd echad neeman be issurin. The chulent is amde by a shomer shabbos.
July 18, 2013 3:08 pm at 3:08 pm #966725popa_bar_abbaParticipantDoes it taste good?
July 18, 2013 3:25 pm at 3:25 pm #966726gavra_at_workParticipantSounds Texan. Slow cooked brisket in a pit would work as “Chulent”.
July 19, 2013 12:37 am at 12:37 am #966727yitayningwutParticipantI 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.
July 19, 2013 1:10 am at 1:10 am #966728YW Moderator-72ParticipantI prefer the pareve cholent from Eli’s Bagels and Pizza Garden in Spring Valley.
July 19, 2013 1:17 am at 1:17 am #966729yitayningwutParticipantCouldn’t help it, just drove all the way back for more.
July 19, 2013 3:38 pm at 3:38 pm #966730rebdonielMemberI’m always looking for good parve chulent recipes. I wonder what makes his so good.
July 19, 2013 7:06 pm at 7:06 pm #966731nishtdayngesheftParticipantUsed motor oil.
July 19, 2013 8:17 pm at 8:17 pm #966732jewishfeminist02MemberWhoever says there is no such thing as good pareve cholent has never tasted my husband’s cholent!
July 19, 2013 9:51 pm at 9:51 pm #966733yeshivaguy45ParticipantIf 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).
July 19, 2013 10:00 pm at 10:00 pm #966734popa_bar_abbaParticipantSome good haskamos here. But I won’t have a chance to taste it for a few weeks yet.
July 21, 2013 8:28 pm at 8:28 pm #966735rebdonielMemberOnion soup mix, root vegetables, lots of onions, oil, etc. are all ways to get a good parve cholent.
July 21, 2013 11:57 pm at 11:57 pm #966736yehudayonaParticipantGetty, 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.
July 22, 2013 12:46 am at 12:46 am #966737jewishfeminist02MemberUsing a good pareve kishke is absolutely essential. So is using good quality mustard.
July 22, 2013 4:31 am at 4:31 am #966738yehudayonaParticipantOnion soup mix?! Mustard?! Sacrilege!
July 22, 2013 5:25 pm at 5:25 pm #966739WIYMemberMustard in cholent? Hayitochen?
July 22, 2013 8:10 pm at 8:10 pm #966740rebdonielMemberI 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.
July 22, 2013 8:13 pm at 8:13 pm #966741jewishfeminist02MemberTry it– it’s amazing!
July 22, 2013 8:18 pm at 8:18 pm #966742WIYMemberjewishfeminist02
What type and in what ratio?
July 22, 2013 8:21 pm at 8:21 pm #966743pixelateMember1 pkg. whole mustard seeds
JK
July 22, 2013 8:23 pm at 8:23 pm #966744jewishfeminist02MemberYou 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.
July 22, 2013 10:37 pm at 10:37 pm #966745golferParticipantFry 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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