Wayne Boatwright > fnord
5.247:

> On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...
>
>> Saerah Gray wrote:
>>> Janet Wilder > fnord
>>> :
>>>
>>>> cshenk wrote:
>>>>> "Billy" wrote
>>>>>
>>>>>> "cshenk" wrote:
>>>>>>> the cheapest meat in Sasebo
>>>>>>> Japan.
>>>>>> How many on RFC live there? Just an East Tennessee native and
>>>>>> our cheapest meat might be possum.
>>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>>> lamb. Not likely to have been living in the USA. This is a
>>>>> global community, not all are USA (or Canada) folks. Another
>>>>> cheap meat in Japan was shrimp.
>>>> I was the one who used one lamb shank. Lamb shank at that time
>>>> (early 1980's) was cheap meat. I was living in New Jersey, which, I
>>>> believe was still part of the US at the time <vbg>
>>>>
>>>>
>>>
>>> Plus, with something like a lamb shank, you can flavor a whole
>>> big-ass pot of cheap stuff like beans and potatoes.
>>>
>>> cholent is a dish of necessity, anyhow
>>>
>>
>> The kids called it "glop" I called it "peasant fare" to give it a
>> more culinary-sounding name. I'd make a big mess of it over the
>> weekend and it fed us all week.
>>
>
> A Jewish friend of mine in Cleveland served this at dinner one
> Sabbath. I loved it, and she graciously shared the recipe she used.
> I don't know how "authentic" it is, but I do make this occasionally
> and really enjoy it.
>
> Naomi's Cholent (1972)
>
> 2 lbs fatty beef—brisket, breast, or rib
> 3 tablespoons light vegetable oil
> 2 large onions, sliced
> 3-5 garlic cloves, peeled and left whole
> 2 marrow bones (optional)
> 2 lbs potatoes, peeled, whole if small, quartered if medium
> ½ lb dried white haricot or butter beans, soaked for an hour
> ½ cup pearl barley
> Salt and pepper
>
> In a large heavy pot or casserole with a tightly fitting lid, brown
> the meat in the oil. Remove it, and fry the onions until soft. Add the
> garlic and fry until the aroma rises. Return the meat to the pot, add
> the marrow bones, and arrange the potatoes, beans, and barley around
> it, sprinkling each layer with salt and pepper.
>
> Cover with water and bring to a boil. Remove the scum, then put the
> lid on and leave in the lowest oven (225ºF) overnight.
>

Sounds right to me. My mom puts carrots and sweet potato in hers, too. I
think the key to good cholent is to use the cheapest beef you can find.
it cooks up so well with the long cooking time (marrow bones are very
much a must. I would always grab them first, before my brother could).
Sometimes my mom puts kishke ( http://en.wikipedia.org/wiki/Kishka_
(food) ) in. Damn, now I want that too. Gotta stop at the kosher
market on Friday, before they close

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL