I am actually half-expecting a passionate ode to cholint by someone like Bardichev. It seems though, that the good Rebba went into early retirement. And who can blame him? He spent two years dealing with self-centered, narcissistic, obnoxious bunch whose rankes were just reinforced with a cholent-hater. There, I said it. And it's spelled cholent!
Shmeichel wrote on 10 Nov 2011 15:44:

Kudos to your wife for embarking on a fish-cooking adventure weekly.
As for cholent, the idea of a disintegrated chicken bone in buckwheat makes me ill. Like I said, I am as Jewish as most guys here, so I eat and, miraculously, enjoy cholent on Shabbos. But this kitchen is open Sun thru Fri, so don't let me get carried away.
And of course I agree that vodka makes anything better, and even a cold beer will make cholent quite palatable (except Sun thru Fri).
BTW, Heiniken gives me a rotten headache. Can anyone relate?
I'll post lunch menu when I get to the office.
Ciao.

Gevura ShebYesod wrote on 10 Nov 2011 16:34:

A tuna wrap for me... really.

OM, you could be my long lost brother.  You sound just like my family. (regarding food anyway, they are MO [which is the revers of OM, hmmmmm]).

I have to remember not to eat while reading your posts.  It's DANGEROUS.  You had me laughing. ;D ;D ;D

Mottel, thanks for the laughs
your cholEnt dissertation had me in stiches

p.s. maybe the Rebbe - he shud be vell - spells it with an 'i' because of ושם אלהים אחרים לא ישמע על פיך and there is a certain holiday that rhymes with 'spent'

cant stand heinikin
i enjoy cold cold guinnes, (yes black bitter guinnes does the trick super)

Ok, so here is a lunch idea to go well with Guiness:
Cod or hake fillets, skinned, boned, cut into "finger" pieces.
Beat a couple of eggs with a 1/2 tsp salt and a pinch of black pepper.
Lay out some flour in a shallow dish, situate the beaten eggs in a dish next to it, and some bread crumbs in the next dish over.
Dredge your fish in flour, then egg, then breadcrumbs.
Hold the fish at the thicker end for ease of handling.
Fry in deep oil (at least 1inch deep) untill golden brown. Bake a couple of potatoes, whole, unpeeled, wrapped in aluminum foil, on the bottom shelf of your oven at 450F.
Slice the potatoes in half, sprinkle with salt, fresh parsley and a teaspoon of butter or sour cream.
Make a sauce for fish: Mayo, Lemon Juice, relish or chopped pickles.
Eat the potato while dipping the fish sticks into sauce and chase it down with cold beer.
Wrapping the fish in newspaper is optional.

wrapping the fish in newspaper?
what sort of newspaper is best for that rap?

I thought you were from England :o
Don't you people wrap your fish and chips in newspaper when you go to a fish bar?
I don't know if Times does a better job than Sun....

lived in london many many years, there is no kosher fish and chips bar in my area, so i am inocent
but why spoil such a delicious hot meal with a dirty newspaper?

I admit that I don't know the answer to that, or to many other important questions in life, such as is there life on Mars and how do we fight it?

Chulent makes me laugh, chulent makes me sing. Chulent made with meat, beans barley and just about anything!

When chylent isn't near, a panic I do fear. A quaking, shaking, flaking sense that leaves me quite unclear.

But y duz mottel harbor such a deep resent. For chulent that we all adore, make sense from it I can't.

But the ode he said he was waiting, is my deepest wish. To harp and gush and sing, about my favorite dish.

600 calories in each spoon full mottel does deried. I say each's worth it, yes every one, and so does anyone who has tried.

But one thing that I do agree is that its time and place, is not as limitless and free as a walk on the moon in space.

Yes chulent does belong mostly on shabbos at lunch, but from then on I do agree it lacks some zest and punch

So in my final ode to chplint I'd say iots really swell. And as I tallk abt it here I feel I'm getting well.

ROFL!!!!

Back on track: that's  awesome! Is that your own niggun?

BOT that was gevaldig!
Dylan?

Dylan influenced. Thank u all. And for my next act I'm gonna play ka ribbon olam w/ spoons clacking against my teeth. A 1 and a 2 and a 123..

ahhh! dont do that