On Wed 03 Sep 2008 09:26:06p, Saerah Gray told us...
> 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 
>
I must remember the carrots and sweet potato. I would like that. We had a
great Jewish deli restaurant in Cleveland that served delicious Kishka, or
one could buy it to take out. I would sometimes order it there. I would
never have thought to put it in the cholent. Curious, Saerah... Did your
mother keep Kosher? Several of my friends in Cleveland did, although most
did not.
That reminds me of years ago when I still worked in design. I had a client
who was doing major remodeling including the kitchen. What we ended up
with were basically two kitchens back to back, divided by an island, where
there was absolutely two of everything including sets of appliances and
dihwashers, probably the ultimate Kosher kitchen.
--
Wayne Boatwright
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Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
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