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Hottest Kosher Food

KosherChef Feb 28, 2011 09:56 AM

I thought we have made real progress in the world of kosher food with the arrival of places like Mikes Bistro, Pardes, etc but I am disturbed today to read an artile in the Kosher-today newsletter discussing the hottest new kosher food......CHOLENT!.

Besides the fact that this article is basically an advertisement for one specific "cholent maker" in the 5 towns, I find it hard to believe that this could or should be considered the "hottest kosher food"

It seems every time we take a step forward we take 2 steps back.

Any thoughts...

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  1. a
    AdinaA RE: KosherChef Feb 28, 2011 10:03 AM

    Well... there are fancy new Jewish-style restaurants with no prevention to kashruth serving it in New York. http://www.nytimes.com/2011/02/09/din... And it's been very big on the European Jewish nostalgia circuit for years. For Poles, it on the "must do" list for touring Kracow. In addition to touring the castle, the centrla square, the cathedral and the museums, they go to the old Jewish neighborhood, look at the old synagogues, and eat in one of the many restaurants offering cholent.

    6 Replies
    1. re: AdinaA
      AdinaA RE: AdinaA Feb 28, 2011 10:07 AM

      Here's the Times on Mile End in Brooklyn:

      But lately things have been interesting after dark. In October, Mr. Bernamoff and Ms. Cohen hired Aaron Israel, previously a sous chef at Torrisi Italian Specialties, to expand the dinner menu. Mr. Israel seems intent on doing for humble home-style Ashkenazi food what the gentlemen at Torrisi are doing for Italian-American: update and elevate.

      To that end, there is cholent ($18), a stew traditionally prepared on a Friday and slow-cooked overnight, to get around the proscription against lighting a fire and cooking on the Sabbath. It is meant to be eaten at noon, but on an icy night no one will complain. The buried treasures are a plump sweetbread kishke, or sausage, and a veal short rib that collapses at the touch.


      1. re: AdinaA
        mlll RE: AdinaA Mar 9, 2011 07:15 AM

        Should probably point out that this is not a kosher restaurant. Here's an item from their menu including Chazzer (which I assume is pork):

        breakfast sandwich 6.5
        two eggs, chazzer , quebec cheddar, rye

      2. re: AdinaA
        psycomp RE: AdinaA Feb 28, 2011 11:10 AM

        I'm not sure that non-kosher consumers looking for authenticity (kosher or not) is related to KosherChef's point.

        Many of us (chowhounds, foodies, etc) bemoan the unsophisticated palates that seem to be so common in the Kosher-keeping community. Worse than that is the media coverage that is so far behind the curve, as to be insulting. Like the yearly "kosher wine isn't just manischewitz anymore" article, that we can expect as Pesach draws near.

        1. re: psycomp
          AdinaA RE: psycomp Feb 28, 2011 11:32 AM

          I love that article! Historic scoop! The New York Times discovers that there is good kosher wine in the world! You don't have to during grape syrup for Passover! You read it here first!

          I have looked forward to reading this hot news item every spring for the last twenty years.

          1. re: AdinaA
            rockycat RE: AdinaA Mar 1, 2011 05:42 AM

            LOL. I was just thinking that it was about 20 years ago that the Spouse insisted on providing the wine for the Seders since he knew where to buy "good" kosher wine. He'd read it in the WSJ, btw. Boy, the argument that ensued with the BIL because there was no such thing as good kosher wine. Twenty years. The more things change...or, as they say, ayn chadash mitachat la-shemesh.

        2. re: AdinaA
          AdinaA RE: AdinaA May 30, 2011 01:21 PM

          Here's another pair of chefs cooking upscale pastrami and other Ashkenazi Jewish stuff (not kosher), this one in San Francisco. The Wise Sons deli http://travel.nytimes.com/2011/05/29/...

        3. a
          AdinaA RE: KosherChef Feb 28, 2011 10:30 AM

          I didn't read the article you saw, but in general this is part of the contemporary search for authenticity.

          1. s
            shaytmg RE: KosherChef Feb 28, 2011 10:51 AM

            Ugh. More proof that Jewish palates need some work.

            Although I wouldnt lump in standard cholent with the cholent-like stews of Morocco, Syria and other Sephardi communities. The flavor profiles are compeltely different with spices like cinamon, cloves, ginger, star anise, cardamom, etc.

            7 Replies
            1. re: shaytmg
              KosherChef RE: shaytmg Feb 28, 2011 10:58 AM

              Look, I love cholet as much as the next guy but to call it the "hottest kosher food" is a little ridiculous.

              1. re: shaytmg
                AdinaA RE: shaytmg Feb 28, 2011 11:02 AM

                Shaytmg, How long is it since you're made a cholent. i ask, because while i have a fondness for an old-fashioned cholent, I wouldn't want to eat t every week. But I think that some of my attitude comes from the limitation of coking technologies. Even the early crock pots were inferior to the ones we have now, everything used to have a kind of overcooked flavor that I associated with cholent. The new crockpots simmer at a lower temperature, or something. But you can put things like tomatoes or carrots into them and have them come out tasting like tomato and carrot.

                1. re: AdinaA
                  shaytmg RE: AdinaA Feb 28, 2011 03:22 PM

                  Adina, I've never actually had a cholent I liked so have never tried to make one myself. Everyone I know tells me I don't like cholent because I never had their's, and still have yet to find one I like. Although, as you can see from my other topic I do plan on trying to make a Moroccan dafina soon.

                  Not sure what you mean by old-fashioned cholent though. Cholent predates the crockpot, so I guess an old-fashioned one would be cooked in a hearth with dying coals. Are you saying new cholent is better than the stuff that has been served for generations? :)

                  1. re: shaytmg
                    AdinaA RE: shaytmg Feb 28, 2011 03:42 PM

                    Yes, I really think that it must be. The old way,, it started at a very high heat, and then cooked to death.

                    Now, if you turn it to low as soon as the food is cooked. And the vegetables come out tasting like vegetables. Without that cholent taste.

                    1. re: AdinaA
                      The Cameraman RE: AdinaA Mar 9, 2011 06:58 AM

                      I can't believe I'm reading this discussion on this board. Chowhounders more than anyone else should know it's not the dish, it's the care in preparation and the quality of the ingredients.

                      My cholent takes hours to prepare. I use beef stock and Israeli Coca Cola (made with sugar instead of corn syrup, all year round), grass fed beef (it still tastes like beef after simmering all Shabbos long), sauteed onions, beef sausage simmered in sauerkraut if I'm in the mood, two different types of paprika, and so on, on the lowest crockpot setting.

                      I know that a can of beans, a potato, three sliced up hot dogs, ketchup and honey, burned till crispy is more traditional, but that's not how I roll.

                      Why can't cholent be chowish, again?

                      1. re: The Cameraman
                        typo lad RE: The Cameraman Mar 25, 2011 06:07 AM

                        My wife is a cholent virtuoso, but I'd love to get your recipe.

                        1. re: typo lad
                          The Cameraman RE: typo lad May 30, 2011 09:20 AM

                          Sorry about the delay.

                          I usually cook by taste, eyeballing ingredients, so please bear with me.

                          Slice fresh, not frozen, Italian sausage or keilbasa into 1.5 inch chunks. Slice one large potato into large chunks. Cover with 2 inch layer of sauerkraut and one inch of water. Add teaspoon nutmeg, teaspoon coriander, splash of lemon juice, and some orange zest. Bring to a boil and simmer until potatoes are soft.

                          Combine 3 parts sea salt, 3 parts black pepper, 4 parts sweet Hungarian paprika, 1 part smoked paprika. Set aside.

                          In crock pot, combine 3 parts barley, one part kidney beans, one part navy beans, and one part lima beans (dry). Add one large onion, sauteed golden (do not overcook the onion or the cholent will turn bitter), 3 raw garlic cloves, 1 liter of beef stock, one liter of Coca Cola made with sugar (either Mexican Coke, or Kosher for Passover Coke- my local grocery store conveniently stocks Israeli Coke. I find normal Coke made with CFS gives an unpleasant chemical aftertaste) and spice mixture.. Add sausage and sauerkraut mixture. Add vegetable oil- I strain and save oil whenever I fry meat or chicken, and use that for cholent, and yes, you can taste the difference.

                          One day I'll learn to make jachnun, but for now, Sabra makes an acceptable frozen version. Wrap in silver foil and place in cholent, making sure it is covered in as much water as possible.

                          If you can, select a fatty cut of grass fed beef and add to cholent. Otherwise, add a beef bone. Be sure to select one with as much marrow as possible.

                          Turn the crockpot up to the highest heat setting and bring the cholent to a boil for 45 minutes.

                          Crack a raw egg into a glass cup, check for blood spots, and gently slide the raw egg into the now boiling cholent. This will allow it to poach. Prepare one egg per person.

                          Allow cholent to cook on highest crockpot setting until just before Shabbos (allow at least two hours cooking time). Right before licht benchin, turn crockpot down to lowest setting. Cover crockpot with towel.

                          On Shabbos, serve the jachnun and egg with crushed tomato dip, schug, and chummus as a course separate from the cholent.

                          This is a work in progress, and i know it's a lot of trouble to go to for a cholent, but it's a special dish for a special day.

              2. k
                koshergourmetmart RE: psycomp Feb 28, 2011 11:21 AM

                kosher today is so behind ...under new products for Passover --Ora’s Organics tea line. that tea has been out for years. Many of the new products in the new products showcase have been out for over 6 months,

                5 Replies
                1. re: koshergourmetmart
                  DeisCane RE: koshergourmetmart Feb 28, 2011 11:42 AM

                  I think is more of a "foodie take on comfort food" kind of trend. Sweetbread kishke? Sign me up! Onion soup mix? Hell no.

                  1. re: DeisCane
                    shaytmg RE: DeisCane Feb 28, 2011 03:28 PM

                    Problem is peasant comfort foods from other cultures actually start out tasting quite amazing - tagine, beef bourgonoin, Chinese hot pot, Korean galbi Jim, etc.

                    Go Judges!!

                    1. re: shaytmg
                      AdinaA RE: shaytmg Feb 28, 2011 03:48 PM

                      Er, I hate to burst your bubble. But peasants ate very little meat. And had little access to spices, sugars, fresh vegetables or even oils and fats. What we think of as ethnic food was holiday food, once-a-year stuff. Or palace food. Or foods invented in the modern period with roots in the far less tasty food that peasants ate.

                      1. re: AdinaA
                        shaytmg RE: AdinaA Feb 28, 2011 05:40 PM

                        Um actually the peasant stews we know made use of the things that poor people had access to. The variations on this theme, whether different vegetables, starches and meats, were due to the location each stew originated from and relied on local ingredients. Guess poor people were the first locavores.

                        The little animal products they did have were the bones and the tough cuts that required long simmering in liquids to make tender. Also the little meat went a long way when mixed with vegetables, especially starchy root vegetables which are common ingredients in peasant stews and survive long periods of storage.

                        1. re: shaytmg
                          AdinaA RE: shaytmg Feb 28, 2011 05:58 PM

                          Your are right. In the Middle Est, people ate a huge amount of bread and ful and, when they could, a small stew in the center of a huge platter of rice. And so forth. But the daily fare of peasants was bread or grain and pease porridge hot, pease porridge cold, pease porrige in the pot nine days old. In other words, stewed field peas for dinner, leftover cold stewed peas for supper and breakfast, and the rest of the leftover stewed peas until it was all used up. With bread baked once a weak, and eaten hard by the third day. By which time it was essential to sop the bread in thinned stewed bean soup so that it would not crack your teeth. Peasants diets were boring and brown. In China and Japan, meat as virtially absent form the peasant diet. Peasant girls taken into middle or upper class households, even in the Poland of the interwar period, had to be taught how to cook. They came form homes with one pot in which they simmered beans, grain and onions. It was pretty grim.

                          But you are right, rich peasants everywhere knew how to make a great stew, and south of the alps they had discovered spices and herbs . Which in northern climes the peasants never ate. The great delicacy there, the crowning glory of northern peasant cuisine was the pickle. As in sauerkraut.

                          I'm exaggerating a little, but the good old days were pretty dreadful.

                2. f
                  ferret RE: KosherChef Feb 28, 2011 11:42 AM

                  I can totally see a Chipotle-styled Cholent take-out place, pick your meats, starches and toppings. Go Latin, Asian, Cajun or even Indian. Could be onto something....

                  19 Replies
                  1. re: ferret
                    DeisCane RE: ferret Feb 28, 2011 01:12 PM

                    Then wait 18 hours for the result?

                    1. re: DeisCane
                      AdinaA RE: DeisCane Feb 28, 2011 01:25 PM

                      It's part of the slow food movement.

                      1. re: AdinaA
                        DeisCane RE: AdinaA Feb 28, 2011 01:26 PM

                        LOL. Good one.

                      2. re: DeisCane
                        gotcholent RE: DeisCane Mar 2, 2011 07:00 PM

                        How about a Bobby Flay throw-down....24 hr marathon episode:)

                        1. re: DeisCane
                          gotcholent RE: DeisCane Mar 2, 2011 07:33 PM

                          Here's where Chow likes me to disclose that I am a chef, and the owner of got cholent? inc., who had a brief cameo in the article in question... I think that the real scoop is not that Yidden are going back to peasant food, it's that we have begun to approach the comfort foods of our past with the same respect, veneration even, that we would rack of lamb or a delicate sauce. The return to/reinvention of comfort foods has been a major trend in the food industry, kosher & non-kosher alike. Shaytgmg, that dafina you loved so much was a cholent, and it put a smile on this chef's face to see a self described "cholent hater" come around. Yes, all those spices you mentioned (not to mention the hand made lamb sausage, medjul dates and turkish apricots) offer a far different flavor profile then the onion soup mix and ketchup that people of think of when making cholent usually. I don't see cholent franchises opening up, or taco bell adding it to their menu any time soon. But it is refreshing to see real love going into this dish, not just in scattered homes around the world, but in the commercial marketplace as well. Cholent has always been about adapting to the times, and where you are at.......how can any foodie not want to see that continue to apply to us here and now.

                          And while there are certainly any number of important ground rules to keep your pot from turning to coal in an overnight cook, there are truly incredible dishes that please even the most sophisticated of palates while still bearing the name cholent.

                          1. re: gotcholent
                            cappucino RE: gotcholent Mar 3, 2011 01:36 AM

                            "Gut Gezugt" as they say in Cholent world.

                            1. re: gotcholent
                              berel RE: gotcholent Mar 3, 2011 05:16 AM

                              I love cholent, but cholent don't love me

                              1. re: berel
                                avitrek RE: berel Mar 3, 2011 06:15 AM

                                Berel, have you tried any beanless cholents? I can get the same if not better consistency with barley, and none of the bean side effects.

                                1. re: avitrek
                                  berel RE: avitrek Mar 3, 2011 06:28 AM

                                  yes I have. I also leave out the marrow bones and the beer but we call that stew ;-)

                                  made a crockpot stew with stew meat, potatoes, carrots, celery and barley last Shabbos for lunch. had no problem on Shabbos or motzei Shabbos, but when I ate the leftovers on tuesday I had all the cholent side effects, weird.

                              2. re: gotcholent
                                shaytmg RE: gotcholent Mar 3, 2011 08:22 AM

                                Ha, busted!! Yes I thought your dafina was actually quite great, and happy to have brought a smile to your face. To be completely honest, it was wrong of me to not try the two other varieties you were serving last Tuesday. Although this discussion is really all about symantics and the ashkenazi palate, as opposed to just cholent, or whatever one regards as cholent.

                                What I am referring to is the polish-style cholent served at every shul kiddush and shabbat lunch I have ever been to. I don't think one can compare the Ashkenazi cholent to the sepahrdi dishes. While they may have been developed for the same reason, I think it is reasonable to conclude that they developed in isolation and had no influence on each other. The Sephardi dishes have different ingredients, spices and are different culturally.

                                If you consider dafina as cholent, then yes, in your mind I guess I like a type of cholent. Might need therapy after an admission like that. :)

                                What my issue is that for years I have seen people going bat sh@t crazy for overcooked, foul-tasting mush. I commend you for trying to bring cholent out of the dark ages, but my initial thinking holds true, and the worship of the standard cholent supports this. Aside from cholent, the glut of mediocre kosher restaurants that are regularly packed further proves the point that the collective ashkenazi jewish palate needs some major help.

                                1. re: shaytmg
                                  gotcholent RE: shaytmg Mar 3, 2011 11:26 AM

                                  It is terribly unfortunate that the Ashkanazi palate here in the US is what it is....mediocrity has reigned supreme long enough, It wasn't a month ago that I had a waiter coming in asking for ketchup for one of the tables.....the dish was a succulent pair of double lamb chop....it just about broke my heart. But the fact that there are so many of us here is testament that things have change/are changing.

                                  1. re: gotcholent
                                    shaytmg RE: gotcholent Mar 3, 2011 12:20 PM

                                    Look at that, we have come full circle and gotten back to the point of KosherChef's initial post.

                                    Ketchup? This is why I can never work in the jewish services industry. I know the customer is always right, but this diner deserved a beat down. You are a better man than me.

                                    I hope you are right that things are changing. Although the crowds at some of the dairy restaurants recently opened in the NY/NJ area beg to differ.

                                    1. re: shaytmg
                                      gotcholent RE: shaytmg Mar 3, 2011 02:48 PM

                                      People say that the "customer is always right"....well that's just a bunch of rubbish... but the "customer is always the customer" and in the kosher service industry or any other we expected to say yes...
                                      At the very same time, I cannot tell you how often a 12-13 yr Bar/bat mitzvah child, will ask us about the "mouthfeel" or "balance" of a a particular dish, or will really think through and have a very refined, even sophisticated approach to their Simcha meal planning.. These are kid's that have been brought up watching the food network or Top Chef, and even love to get in the kitchen themselves. I'm not saying that every mac'n'cheese pack will come with a small packet of truffle oil any time soon, but the winds of change are a'blowin...(insert cholent joke here)

                                      1. re: gotcholent
                                        shaytmg RE: gotcholent Mar 27, 2011 09:34 AM

                                        Ok, so I tried to make a dafina this past shabbat. Chickpeas, potatoes, marrow bones, lamb sausage meatballs, koulcas, an egg, dates, dried apricots, onions and tons of ras el hanout, cinnamon, cumin and tumeric. On Friday night, the house smelled amazing of cinnamon, ginger, cardamom, all the good stuff in morocan cooking.

                                        I woke up sat morning and the house reeked of my worst nightmare. Yup, I made a big pot of, ugh, chulent. The taste of the spices were nowhere to be found, and I ended up dumping the entire thing. It still tasted better than most of the chulents I have tasted, bit was still pretty gross.

                                        Any chance you are willing to part with any of your secrets? ;)

                                        1. re: shaytmg
                                          AdinaA RE: shaytmg Mar 27, 2011 10:12 AM

                                          Was this in a slow cooker on the lowest setting?

                                          I tried apricots only once. They dissolved to nothing and the flavor was gone.

                                          Cinnamon also disappeared. I have had better luck with cumin, which keeps its flavor until after Mussaf. Hot peppers, by contrast, do fade. I find that I need to add extra, or add it when serving.

                                          I never use potatoes in a Maghrebi cholent, but only due to personal preference. You question makes me wonder if there is something about potatoes.

                                          I often keep it very simple, chopped tomatoes (a box of Pomi) , onions, chicken, cumin, dried hot peppers or flakes and chicken. I have had excellent results with carrots, parsnips and celery (usually only one of the three). Sweet peppers tend to dissolve to nothing. When I want a grain (often I serve one on the side) wheat berries in the hull are my favorite. This approach gives me a dish that tastes nothing like cholent. It's chicken and vegetables in spicy red sauce.

                                          I have similar results with beef, goat and lamb.

                                          Hope this helps.

                                          1. re: AdinaA
                                            shaytmg RE: AdinaA Mar 29, 2011 12:17 PM

                                            Yup, slow cooker on low setting.

                                            I am not sure this will work as an overnight dish.

                                          2. re: shaytmg
                                            gotcholent RE: shaytmg Apr 3, 2011 02:46 PM

                                            We cook our Dafina overnight at 180 degrees, any hotter and things can overcook, any less and they won't cook enough. As for the cinnamon, we use high quality (bought from Kalustyans in Murray Hill, love that place!!!) and place the entire sticks in for the overnight stew, they pack their punch even after cooking overnight. The only other cardinal rule that we observe with all of our cholents, is that all meats are placed into the cholent pots/pans WHOLE...we never cube, dice or shred the meats before the overnight cook as I find that doing so guarantees overcooked dry pieces of meat that sour the rest of the pot. By meal time you meat slaps will be fork tender and simply fall apart as the cholent is stirred. If utilizing sausage or meatballs in the recipe as it seems you did, then try adding a bit of shredded apple and onion to your balls/sausage before forming them...........That as well as making the balls 1.5X the usual size works wonders in keeping the meat tender.

                                            1. re: gotcholent
                                              shaytmg RE: gotcholent Apr 4, 2011 12:21 PM

                                              Ha, love Kalustyans too. Was the only place in Manhattan I was able to find curing salt. Gotta love a place that sells more than 10 types of cinnamon.

                                              Thanks for the tips. I will have to try to make dafina again

                                      2. re: gotcholent
                                        zsero RE: gotcholent Mar 4, 2011 06:32 AM

                                        Have you seen the TV series _Chef_, with Lenny Henry?

                              3. Tamar Genger RE: KosherChef Mar 3, 2011 04:46 PM

                                I see your point, but I don't think it is any more embarrassing than when SUSHI turned out to be the "hottest" kosher food a couple of years ago (about a decade after the rest of America discovered it). I also am getting a little tired of seeing short ribs... on every menu. If that is progress, pass the cholent.

                                Cholent is retro. It is our original contribution to the culinary world and I am interested in seeing exactly where this ancient dish is going to go now that people are starting to get creative or digging deep into some classic family recipes or exotic Sephardi varieties.

                                And don't be surprised if we are on this board talking about gefilte fish this time next year...

                                16 Replies
                                1. re: Tamar Genger
                                  KosherChef RE: Tamar Genger Mar 4, 2011 10:09 AM

                                  OK. I dont think that having sushi trend as the hottest kosher food is embarassing...although we were a few years behind the rest of the food culture, sushi WAS a super hot item and it did alter the landscape of kosher dining even up till now. The point is, I dont see cholent making that same impact in the kosher restaurant world where (almost) every kosher restaurant MUST have it on the menu.

                                  Furthermore, if Gefilte Fish is on that list next year I will retire and never cook again!

                                  1. re: KosherChef
                                    shaytmg RE: KosherChef Mar 4, 2011 10:28 AM

                                    We are always a few years behind on food trends. Kosher By Design is a great example of that. While the books and recipes are great, they are very often kosher takes on dishes and flavor combinations that have already seen their day in the sun.

                                    Totally agree with you on chulent, but I guess you can rehash a gefilte-fish recipe with some updated ingredients as a fish mousseline or fish terrine.

                                    1. re: shaytmg
                                      KosherChef RE: shaytmg Mar 5, 2011 04:37 PM

                                      Now if Cholent started trending in non-kosher restaurants in the city, THEN I could consider it a hot item!!!

                                      Imagine a cholent course at Per-Se? (I cant believe I even just wrote that!)

                                      1. re: KosherChef
                                        shaytmg RE: KosherChef Mar 5, 2011 06:17 PM


                                        Now a whitefish and pike mousseline with carrot purée, celeriac and horseradish? That just may work at Le Bernardin.

                                    2. re: KosherChef
                                      shaytmg RE: KosherChef Mar 8, 2011 06:26 PM

                                      Any chance you watch Bizarre Foods?

                                      On tonight's episode from Greece, Andrew Zimmern compares a course at a Michelin starred restaurant to his grandmother's gefilte fish. Maybe it does have a chance.

                                      1. re: shaytmg
                                        zsero RE: shaytmg Mar 8, 2011 08:46 PM

                                        Well, the best gefilte fish I've had was made by a Chinese ger.

                                        1. re: shaytmg
                                          DeisCane RE: shaytmg Mar 9, 2011 04:34 AM

                                          Gefilte in its most common form these days is basically a fish pate, which can certainly be haute cuisine.

                                          1. re: shaytmg
                                            shaytmg RE: shaytmg Mar 23, 2011 06:34 PM

                                            And Gefilte fish makes another appearance on Bizarre Foods. Last night's episode had Andrew Zimmern chowing down on both gefilte fish and CHULENT in Budapest's jewish district.

                                            1. re: shaytmg
                                              craigcep RE: shaytmg Mar 23, 2011 06:45 PM

                                              I feel so ahead of the curve if those are considered "bizarre foods." I never thought I could be so adventurous.

                                              1. re: craigcep
                                                DeisCane RE: craigcep Mar 24, 2011 07:01 AM

                                                Where did he have gefilte fish in Budapest? I can't believe I missed the episode.

                                                1. re: DeisCane
                                                  DeisCane RE: DeisCane Mar 24, 2011 07:44 AM

                                                  Here's info on the episode. http://www.travelchannel.com/TV_Shows...

                                                  It's on next Tues at 8.

                                              2. re: shaytmg
                                                DeisCane RE: shaytmg Mar 25, 2011 06:39 AM

                                                OK, I watched it on ONDemand last night. It was quite well done and accurate, from my time there. Please note, Rosenstein--where he had geiflte fish--is NOT kosher, nor is Fulemule--where he had cholent.

                                                1. re: DeisCane
                                                  shaytmg RE: DeisCane Mar 29, 2011 12:20 PM

                                                  Ok, so it looks like all TV chefs are preparing for a kiddush club.

                                                  On last night's Good Eats, Alton Brown made a luchen kugel. The recipe says "Lasagna Noodle Kugel", but he did call it a luchen kugel on the show.


                                                  1. re: shaytmg
                                                    marissaj RE: shaytmg Mar 29, 2011 12:44 PM

                                                    From the amount of 'kosher-style' delis Guy Fieri has visited on the past few diners, drive ins and dives, I was starting to wonder whether traditional ashkenazi-style foods were indeed making a comeback all round.

                                                    1. re: marissaj
                                                      DeisCane RE: marissaj Mar 29, 2011 01:08 PM

                                                      Not just -style, but kosher too. The Ben's Best episode has been on a couple times in recent weeks.

                                                      1. re: DeisCane
                                                        marissaj RE: DeisCane Mar 29, 2011 02:32 PM

                                                        Right.. and the Denver one...

                                        2. z
                                          zsero RE: KosherChef Mar 5, 2011 07:50 PM

                                          Meanwhile, at my shul, for years the rabbi used to make the (pareve) cholent for kiddush, but he recently handed the job over to the president, who is sefardi. He's getting the hang of making an ashkenazi-style cholent, and today's was so good people thought it was fleishig.

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