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Cholent Competition

azcohen Oct 15, 2007 08:33 AM

On Shabbos, as the weather is starting to turn on the East Coast, and Cholent season is starting, a bunch of us decided to have a shabbos cholent competition. Just wondering if anyone has done this, and if so, how did you do it? How did you do a scoring system on shabbos?

Also, anyone got some ideas to make an award winning cholent? I am trying to decide if I want to make mine red wine based, or bourbon.

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  1. d
    DeisCane Oct 15, 2007 10:26 AM

    You have to have at least 3 judges and score the cholents on 2-3 categories: character of flavor and ability to achieve the stated theme (ie traditional Polish, nouveau, Hungarian, etc.) are two that come to mind. By keeping the numbers a simple 1-2-3 rating system, you should be able to do the math on shabbos sans paper/pencil.

    Good luck!

    1 Reply
    1. re: DeisCane
      weinstein5 Oct 15, 2007 01:28 PM

      do not forget sephardic traditions -

    2. berel Oct 15, 2007 12:04 PM

      among the ingrrediants I use are, red dry wine, chopped up fresh garlic (granualed garlic will interact with the beans and cause a lot of gastric distress), praprika, Carmel Beef gravy, cayene pepper sauce, barley, beans, potatoes and meat. and last but not least some good marrow bones

      2 Replies
      1. re: berel
        kiddush hopper Oct 16, 2007 08:00 PM

        "Gastric Distress" are what cholent is all about!!! why would you want to subtract from that?

        1. re: kiddush hopper
          berel Oct 17, 2007 07:53 AM

          was that you in shul by maariv on motzei Shabbos? ;-)

      2. c
        craigcep Oct 15, 2007 06:32 PM

        Chipotle in adobo sauce. Chipotles are very hot for the average consumer, but the sauce is wonderfully smoky and adds a tremendous flavor to cholent, even if you don't put in any of the chipotles themselves.

        Btw, a chipotle is a dried jalapeno.

        6 Replies
        1. re: craigcep
          rich in stl Oct 15, 2007 06:43 PM

          NO! A chipotle is a SMOKED jalapeno - thats why the adobo sauce has a wonderful smokey flavor - from the smoked pepper.

          Its kind of weird, but would you like a like to how we score barbecue competitions?

          1. re: rich in stl
            azcohen Oct 16, 2007 11:22 AM

            I am just trying to get a sense if people have done this before. I am envision this being a whole community thing. With splitting people into divisions and then having winning divisions compete against each other. A fun way for a community to come together and have fun.

            I am open to any and all suggestions. (As for the chipote, I would shy away from it cause unless you like spice you will be turned off in a big way.)

            1. re: azcohen
              jeterfan Oct 17, 2007 02:50 PM

              Maybe contact the people, who run the kosher chili cook off to get some ideas.


              1. re: jeterfan
                psycomp Oct 17, 2007 08:32 PM

                Or try contacting the people behind this site, "Iron Kishke: The Kesher Israel Cholent Cookoff" in Washington, D.C. (hasn't been updated in a while):


            2. re: rich in stl
              Quine Oct 17, 2007 08:40 PM

              True it is a dried smoked chile. And I am not sure the canned ones are kosher. But it is a great idea!

              1. re: Quine
                kosherKING2711 Oct 9, 2008 08:56 PM

                San Marcos has chipotle in adobe sauce under the supervision of the STAR K.
                And like any other food competitions, cholent should be judged on Taste, texture, creativity and presentation....well the first three at least i've never see a cholent that could make it onto the cover of bon apetite.

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