Be forewarned: the Cambridge and
Oxford societies are cholent enemies
down to the (marrow) bone.
The Cambridge crew generously
directs you to the Oxford site (which,
even to the most objective viewer, can't
compare to Cambridge's tribute to
cholent), but in the same sentence they
advise you to first check out their pages:
"What's Wrong with the Oxford
University 'Choolent' Society."
Among their objections: "1. You do
not spell cholent like that!
2. "They eat `cholent' during the wqek
— real cholent only exists on Shabbat.
3. They have their meetings once a
term — if they really love and value
cholent then they would eat it every
week (on Shabbat, of course) like other .
Jews all over the world.
4. "They are elitist (for example, they
do not allow any women members,
unofficially, of course) whereas our socie-
ty is open to all members of the
University, and those who are not mem-
bers of the University can become exter-
nal reps."
#22) A few families use veal, and vege-
tarians of course go without the meat,
but most Ashkenazi families prepare
their cholent with beef.
Not so Sephardi Jews, who prefer
lamb in their cholent, and replace the
Ashkenazi favorite of barley with rice.
#23) Jews from Syria often use the
familiar cholent ingredients of meat,
potatoes and onions, but then stuff these
into a hollowed-out pumpkin before
cooking.
#24) And here's another adventure in
Shabbat cooking:
b. Bukharan cholent.
It's called bahsh and it's made with lay-
ers of meat, liver and vegetables, then
rice and spices all placed in a bag, which
is then set in hot water (rather than the
water added to and cooked with the
ingredients).
#25) You can read a fun and fascinating
account of how one rabbi, Rabbi J.
Hersh}, Worch of Australia, taught resi-
dents of Uganda how to make cholent
by visiting
www.ubalt.edu/k-ulanu
Scroll down to Abayudaya and you'll
find the listing for "Shabbes Cholent in
Uganda?"
#26) For many years, Ethiopian Jews
have been making their own version of
cholent, a spicy lentil-pea stew called
wat, which is served atop bread called
ingera. This dish can easily be made
for Shabbat. If you would like to give
it a try:
vvww.circus.org/01d9/o2ONACOEJ%20
Site/etfood
#27) Rabbis have plenty of insight into
Torah — but do they have that edge
when it comes to cooking? Find out by
visiting
WWW. 0 MIC ora/cholent.html
Scroll down and you'll find the
favorite cholent recipe of Rabbi Daniel
Freitag of the Owens Mills Torah Center
(it includes barbecue sauce!). Rabbi
Freitag welcomes your comments about
your success or failure with his cholent.
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#28) If you're in the mood for some-
thing really spicy, you might want to
give some favorite Sephardi cholent
spices a try: red peppers (the hot kind),
coriander and saffron.
#29) Though our Constitution champi-
ons the right of individual freedoms,
some acts must remain, or be made, ille-
gal, so as to preserve not only the char-
acter of our nation, but its very future.
One of these is eating catsup with
cholent. If you've never seen this, do
what you can to avoid it. It's not a pretty
site.
And if you are one who actually covers
your cholent with that red stuff, stop —
and stop now
#30) Is cholent the only truly Jewish
dish?
In Holidays, History and Halakhah
(Jason Aronson), University of Calgary
Professor Eliezer Segal says that "unlike
almost every other one of the victuals
that might lay claim to that title, the
Jewishness of cholent is not just an acci-
dental result of the fact that many Jews
happen to eat it, but its very definition
is determined by the requirements of
Jewish religious law. Cholent was
invented by our forefathers and fore-
mothers in order to allow them the
enjoyment of a steaming hot Sabbath
meal without violating the Torah's pro-
hibitions against cooking and the kin-
dling of fire. To that end, methods were
devised of cooking the food before the
onset of the holy day and keeping the
food heated overnight.
"... The immense variety of formulas
which ingenious Jewish cooks have .
invented to achieve this objective will of
course vary with the available ingredi-
ents and chanainab tastes ... But all of
them share a single halachic definition
— and what can be more uniquely
Jewish than a food that is defined by
Halachah!"
#31) After consuming a hearty helping
of cholent, don't forget the must-have
dessert: antacid. I I
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