tag:blogger.com,1999:blog-6742756814967464811.post6347205328176935547..comments2024-03-19T18:45:56.286+11:00Comments on Green Gourmet Giraffe: Nicki’s Nana’s ChulentJohanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6742756814967464811.post-58184669125627027992009-10-08T22:24:05.323+11:002009-10-08T22:24:05.323+11:00Thanks Astra - I am sure with winter coming on tha...Thanks Astra - I am sure with winter coming on that a pot of chulent will be exactly what you need - chulent is so good that I am amazed it is not eaten more widely - and I love the story behind it<br /><br />Thanks Cakelaw - I am a ben mendelsohn fan too and enjoyed seeing him play a really adult character in the film<br /><br />thanks Lysy - am quite interested to try more jewish cooking - especially more chulent variations - I am sure carrot would be excellent (but used up my lima beans and barley stocks this week - oops!)<br /><br />Thanks Ricki - I am sure you would love it - not much chopping vegetables involved :-)<br /><br />Thanks Ashley - it is not something I come across very often - E is a grim eater at times but he still eats more of it, luckily (anything to save him cooking!)Johanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-5646777173815396192009-10-08T01:00:23.782+11:002009-10-08T01:00:23.782+11:00I've never heard of cholent before! Interestin...I've never heard of cholent before! Interesting tradition. I wouldn't want to leave it overnight either. Haha love E's suggested title for this post! Too bad he didn't like it. I love warm comforting things like this.eatme_delicioushttps://www.blogger.com/profile/14657772782487330009noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-56860184916234367842009-10-07T14:14:49.720+11:002009-10-07T14:14:49.720+11:00I've never had cholent but would love to try i...I've never had cholent but would love to try it now! Monochromatic is fine (though carrots do sound nice) as long as it tastes good. :)Rickihttp://dietdessertndogs.comnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-27655536952281079132009-10-06T03:26:31.735+11:002009-10-06T03:26:31.735+11:00Glad you enjoyed your foray into Jewish cuisine! M...Glad you enjoyed your foray into Jewish cuisine! My sister makes a really nice cholent with carrots, butterbeans and barley - the carrots give it some nice colour. I tried it once with dumplings in it, but my other half was as unconvinced as E!Lysyhttp://www.munchkinmail.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-20081790672528415892009-10-05T22:29:04.982+11:002009-10-05T22:29:04.982+11:00This looks delicious, and what a lovely story behi...This looks delicious, and what a lovely story behind it. I also saw Beautiful Kate, and although the story was disturbing, it was cinematically beautiful, and I am a Ben Mendelsohn fan.Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-83612914355835169142009-10-05T18:03:33.752+11:002009-10-05T18:03:33.752+11:00Oh, Johanna, your post is such a beautiful tribute...Oh, Johanna, your post is such a beautiful tribute to chulent! Your words brought tears of joy and happy memories to my eyes - I grew up with my mother's chulent simmering on the stove every Friday night... :-) Thank you for reminding me to revive the tradition in my own house - it's high time I made a batch of chulent! Your chulent looks so cozy and soothing and heavenly...Astra Librishttps://www.blogger.com/profile/17875529379234934319noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-11025494010522875592009-10-05T16:49:49.318+11:002009-10-05T16:49:49.318+11:00Thanks Nicki - the mushrooms sound like a good add...Thanks Nicki - the mushrooms sound like a good addition - I didn't have the chewy toasty bits because I think I added a bit much water - but I think I remember them from your chulent as I was sure it was thicker than mine<br /><br />Thanks Susan - I bet your dad was wrapt - my brother Dave was still grinning this weekend<br /><br />Thanks Wendy - I am sure this would cure all illness<br /><br />Thanks Becstarr - I am not sure why soak the barley and beans separately - will try and askJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-12248806479698938132009-10-05T15:14:14.889+11:002009-10-05T15:14:14.889+11:00I'm curious - why soak the beans and barley s...I'm curious - why soak the beans and barley separately? I'd be tempted to soak them together to keep things simple(r). Is is taste? Chemistry?Anonymoushttps://www.blogger.com/profile/01655894537589612524noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-89408575484638952022009-10-05T08:20:29.072+11:002009-10-05T08:20:29.072+11:00I think I'd really like this. It looks homely...I think I'd really like this. It looks homely and hearty and soothing. Like something I'd want to eat if I weren't feeling very well.Wendyhttp://www.aweebitofcooking.co.uknoreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-44086335289169270832009-10-04T23:23:47.518+11:002009-10-04T23:23:47.518+11:00What a wonderful dish with a wonderful story, it l...What a wonderful dish with a wonderful story, it looks great. My Dad is a Geelong supporter, so there was much joy from him when they won! I was in the kitchen making cupcakes (non blue and white) while the game was on. ;)Susanhttps://www.blogger.com/profile/05085387707813881571noreply@blogger.comtag:blogger.com,1999:blog-6742756814967464811.post-55545698031058663172009-10-04T20:09:10.709+11:002009-10-04T20:09:10.709+11:00Thank you so much for posting this recipe, Jo!
I ...Thank you so much for posting this recipe, Jo!<br /><br />I have also made this vegie cholent with some big field mushrooms cut into thick slices and thrown into the mix. This is sacrilege, of course - my dad was horrified when I told him. But then, even making cholent without meat probably raises a few traditional eyebrows. My favourite part is the bits of barley and potatoes from the bottom and sides of the pot - the parts that go golden and chewy/toasty after all that cooking. I am guessing that the presence of these toasty bits depends on the amount of water used. <br /><br />xxN<br />PS - your thumbprint biccies were wonderful. Big Squid loved them too. Thank you again.Nicki Greenberghttps://www.blogger.com/profile/05933295866435745305noreply@blogger.com