gent 61 bud ofclasicHoomfield wily Sale For The Ordinar y ? REGENT STREET provides extraordinary assisted living for older adults. Everything at Regent Street has been designed and planned for the care, comfort and safety of each resident. Nurses are on duty, on site, twenty four hours a day, seven days a week. Residents not only know the security of having medical personnel in the building but most importantly, Regent Street offers a level of medical management that is unique. #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 4460 Orchard Lake Road • West Bloomfield 248.683.1010 * Professional instructions * Classes for all skill levels beginner to expert * Special program for the younger skiers (ages 6 10) * Small classes * Adult classes too! * Charter buses Saturday & Sunday - (248) 855-1075 Teaching Kids to Ski is Our Business Celebrating our 27th season! 1/4 2002 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) CPR can keep your love alive American Heart Association. Fighting Heart Disease and Stroke #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.