gent 61 bud ofclasicHoomfield
wily Sale
For The Ordinar y ?
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#9) And to go with that beer cholent,
how about a bottle of barley beer?
Barley, a cholent staple, also was used
to make beer in biblical days. Tragically,
no recipes remain, though we do know
the basic ingredients: barley, figs and
blackberries.
With only forty-seven assisted living accommodations and fourteen in
a secured memory impaired wing everyone is assured of the personal
attention they require and deserve. All accommodations feature pri-
vate bathrooms with walk-in showers. There are walk-in bathtubs for
those who prefer a tub bath. Activities are planned for seven days a
week. Transportation is available for appointments and social events.
#10) Whatever you do, don't say "ch" (as
in "challah") when you utter the word
"cholent." It's just "ch" as in "chopped."
You don't have to settle for the ordinary.
Call Renee Mahler at
248.683.1010
REGENT STREET ASSISTED LIVING
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248.683.1010
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64
lots of practice," claims to have found
the perfect cholent)
www.jewish-food.org (for Moroccan
cholent)
wwwkasrut.com (for beer cholent —
that's right, beer cholent)
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#11) Most often, cholent is a family
experience, or a family-with-guests expe-
rience. But it's also a staple among big-
ger crowds in Israel — like on kibbut-
zim. One volunteer has posted her pop-
ular recipe, actually prepared on kibbut-
zim, on the Web. check it out at:
www.inlink.comf-maida/recipes.
htm
#12) You think a kibbutz is a big crowd?
Why, that's just a handful compared to
the cholent recipe for 900. Yes, you can
actually learn how to make cholent for
900 by visiting the Web site of the
Cambridge University (England)
Cholent Society (more on that later) at
www.cam.ac.uk/societies/cujs/cholent
#13) One favorite, specifically among
Jews of Turkish and North African ori-
gin, is to cook eggs atop the cholent.
Gently set raw eggs on top of the
cholent, to be hard boiled overnight.
(They taste basically like eggs, but the
white takes on a lovely deep yellow,
color.)
#14) Long before families discovered the
wonder of the crock pot or relished the
privilege of an oven in their very own
houses, Eastern European Jews would
prepare cholent at home, then take it to
the town's kosher baker, who kept it hot
overnight in his big oven. In the morn-
ing, a family member would retrieve the
steaming dish for Shabbat lunch.
#15) Even the most seasoned cholent
cooker likely makes this mistake. Dry
beans should soak (preferably overnight)
before being added to any cholent. But
don't throw out the water in which
they've soaked! The wonderful Alton
Brown, host of the Food Channel's
"Good Eats," notes that the water in
which beans soak is full of nutrients and
vitamins; toss it out and you lose all the
good stuff beans have to offer. Some
cooks get rid of the bean water for fear it
make cause an upset stomach.
Mr. Brown, however, has assured
viewers that getting rid of the water will
not get rid of beans' aftereffects.
#16) If you're in the mood for some:-
thing a bit different, try cholent Iraqi-
Jewish style: fill a whole chicken with
fried rice and gizzards. Season with mint
leaves and cardamon seeds. Or, consider
the way Afghan Jews like their cholent: a
whole chicken with rice, carrots, onions,
plus cinnamon and quince.
#17) Barley, a popular addition to
cholent, is one of the seven species the
Torah (Deuteronomy 8:8) says was made
a blessing for the Land of Israel. In fact,
during biblical times barley was a staple,
popular because it could be grown in
areas with low rainfall and because it
does not require a rich soil. Among
those known to have enjoyed barley
dishes: the army of King David (II
Samuel 17 :28) .
#18) And while we don't know whether
King David ever ate a dish of cholent,
he did eat another cholent necessity:
beans. In addition to its reference to bar-
ley, II Samuel 17:28 recounts how sup-
porters of the king brought him beans to
eat.
#19) After you've talked to friends, tried
recipes from relatives, and -even come up
with your own recipe and you still can't
get enough cholent, there's actually a
cholent cookbook out there. Come for
Cholent by Kay Kantor Pomerantz
(Bloch Publishing, 1997) is an entire
book filled with cholent recipes. You can
find it at amazon.com or your local
bookstore.
#20) Some folks take their cholent very,
very seriously.
Cambridge University in England is
one of the world's most prestigious
schools. It's also home to a cholent socie-
ty. You can visit this important organiza-
tion by going to
www.cam.ac.uk/societies/cujs/cholent
Be prepared for quite an adventure.
This absolutely delightful group will
direct you to places where you can view
pictures of cholent, read press reports
about the society's events and discover
recipes.
And yes...
#21) There is indeed an Oxford
University (another exemplary British
upper-crust school, of course) cholent
society.