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rebdoniel,
Interesting recipe. Must be very flavorful, please share with all of us.
I don’t really have one. Just a bit of this and a bit of that. Although, I use the whole bottle of ketchup and bbq sauce for the entire cholent (it’s a huge one)
rebdoniel, no no. Share some cholent. The recipe you already did.
I don’t even miss the fleish from this cholent. Just be sure to add plenty of oil. The oil prevents the mixture from drying out, and it lends that nice sumptuous mouthfeel that you get from meat. And the kugel on top is great.
A cholent on kigel iz vi a faygel on a fligel.
What does the oilem taynah about oven chulent. Is it a matzav?
oomis: thanks! When i get a chance, i will probably go out and buy it. I’m going to try sauteeing onions and keeping the flame on medium until cooked and then lower it this week and see how it goes…
rebdoniel: Reading through the ingredients made me gag for a minute thinking of all those things together. However, I think i will add mushrooms – how much do you put in a 7-8 quart pot? Is an 8oz can enough? (i dont eat mushrooms and cant stand the texture so I will not buy fresh mushrooms. But when my husband makes his steaks with mushrooms I love the flavoring from the mushrooms! Same with farfel!) Thanks for adding your recipe! I love learning new recipes, especially when they are tried and true!
Miritchka, try portabella mushrooms, prepared and broiled, exactly as you would make a broiled steak. If you like steak, you will enjoy this, too.
So here’s what I ended up doing. I made a regular crock pot cholent. I was going to make it on the stove but I needed my big pot for the soup. I have to buy another big one. I told my hubby about mushrooms and he asked me not to add them. Maybe one day I’ll get the oomph to change it up a bit. I’m a bit hesitant about the mushrooms cuz I really dont like the texture and I’m afraid I’ll end up eating one…
When you put all kinds of ingredients together, things that seemingly wouldn’t go together, you get a cholent. In a deeper sense, cholent is symbolic of klal yisrael, and the human family, as a whole. We’re made up of people of many different gifts, persuasions, hashkafot, personalities, approaches, cultures, backgrounds, and walks of life. When these things are considered individually, on their own, they seem distasteful, unusual, unpalatable, and out of place. But when this great diversity is brought together, and all come together, and mingle, interact, and have the opportunity to “cook” together, the results are quite delicious, and the whole ends up being greater than the sum of its parts.
Interesting point, Rebdoniel. Also, some people think cholent comes from the romance languages root for heat. In Spanish it would be “caliente” I think, which definitely sounds like cholent. If you take the first three letters of caliente, C A L, you get “cal” which in Hebrew means ALL, so here’s a little further extrapolation of your own drush.
You have my permission to groan, now…
Oomis, shkoyach 🙂
I heard a neighbor once describe 13th Avenue in Boro Park as a chulent, since all types converge there.
In truth, the idea of combining salty, spicy, savory, and sweet flavors may seem gross, but these create a balanced flavor that more than compensates for the lack of meat. Although, if I were making a meat chulent, I’d use the same flavorings, and also add browned marech bones for added flavor.
rebdoniel: that is a great analogy! I’ve heard it before and to put it to practice, that would be awesome! I wont be home this week or next week, but i really would like to step out of the box a bit and see what happens when i add something new.
I’d suggest to start by trying ketchup and bbq sauce. These add a nice ta’am. I prepared a chulent flavored with ketchup, bbq sauce, paprika, onions, onion powder, garlic, and garlic powder not long ago for a shul kiddush, and we couldn’t stop eating it.
I got the idea for bbq sauce when I ate by a family in Monsey that made their chulent with bbq sauce. Without it, I find chulent to be too soupy.
rebdoniel: My cholent ‘recipe’ is – soaked beans and barley, potatoes, onions, mach bones, flanken, ketchup, mustard, garlic, salt, pepper, paprika. I’ll try the bbq sauce next time and see what kind of response i get.
Mustard is one I haven’t thought of before.
rd: Do you think it would help to put it in a cast iron dutch oven?
(on that topic, should I get enameled, or non-enameled.
rd: Do you think it would help to put it in a cast iron dutch oven’
If you get cast iron, it probably should not be enameled (do they enamel casr iron, anyway?). You want the iron content of the pot or pan to leach into your food. It upgrades the amount of iron you ingest. Seriously.
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