Tuesday, February 07, 2006
With sermon and slow-cooker, rabbi has nourished his congregation with Cholent for 25 years
Rabbi cooking up some fresh Cholent
After a floor-shaking rendition of Adon Olam, the closing hymn of the Sabbath service at Temple Beth David, congregants stream out of the sanctuary and into the social hall, chatting and wishing each other Shabbat Shalom or Good Shabbos (good or peaceful Sabbath).
A Saturday morning of such lively singing and worshipping works up fierce midday appetites. Consequently, a long line quickly snakes its way to a serving cart in the center of the room where a girl ladles out healthy portions of stew onto small Styrofoam plates. Some members of this Conservative synagogue in Irondequoit sprinkle their food with hot sauce.
The stew's creator, Rabbi Laurence Skopitz, describes his humble yet rib-sticking blend of beans, lentils, potatoes, rice and onions as "Jewish refried beans."
Cholent, the dish's official name, is not just any one-pot wonder but an age-old Sabbath stew that Jews throughout the world eat every week.
"You are supposed to delight in the Sabbath with a variety of good foods — it's a chidur mitzvah (a way to beautify a religious commandment)," explains the 57-year-old rabbi, who has been making cholent for his congregants for the past 25 years.
http://www.democratandchronicle.com/apps/pbcs.dll/article?AID=/20060207/LIVING/602070312/1032/rss05
Rabbi cooking up some fresh Cholent
After a floor-shaking rendition of Adon Olam, the closing hymn of the Sabbath service at Temple Beth David, congregants stream out of the sanctuary and into the social hall, chatting and wishing each other Shabbat Shalom or Good Shabbos (good or peaceful Sabbath).
A Saturday morning of such lively singing and worshipping works up fierce midday appetites. Consequently, a long line quickly snakes its way to a serving cart in the center of the room where a girl ladles out healthy portions of stew onto small Styrofoam plates. Some members of this Conservative synagogue in Irondequoit sprinkle their food with hot sauce.
The stew's creator, Rabbi Laurence Skopitz, describes his humble yet rib-sticking blend of beans, lentils, potatoes, rice and onions as "Jewish refried beans."
Cholent, the dish's official name, is not just any one-pot wonder but an age-old Sabbath stew that Jews throughout the world eat every week.
"You are supposed to delight in the Sabbath with a variety of good foods — it's a chidur mitzvah (a way to beautify a religious commandment)," explains the 57-year-old rabbi, who has been making cholent for his congregants for the past 25 years.
http://www.democratandchronicle.com/apps/pbcs.dll/article?AID=/20060207/LIVING/602070312/1032/rss05
Comments:
i have a question???
does a conservative cholent fart smell any different than a chasisha one?
does a conservative cholent fart smell any different than a chasisha one?
Comment Credit ---This article posted by 
: February 07, 2006 2:08 PM
: February 07, 2006 2:08 PM
Hey this so called rabbit is mechalel shabbos.
You are suppose to remove the pot from the crock to serve the cholent. What do u expect from a heretical rabbit.They are no different than jews for jesus
You are suppose to remove the pot from the crock to serve the cholent. What do u expect from a heretical rabbit.They are no different than jews for jesus
Comment Credit ---This article posted by : February 07, 2006 7:58 PM
: February 07, 2006 7:58 PM
Reb Neal
how do u know?
u go around smelling different cholent farts?
how do u know?
u go around smelling different cholent farts?
Comment Credit ---This article posted by : February 08, 2006 12:19 PM
: February 08, 2006 12:19 PM
I have no problem with Conservatives making chulent, y'know at least they remember they're Jewish... but who puts RICE in their chulent!?
Comment Credit ---This article posted by : February 09, 2006 8:42 PM
: February 09, 2006 8:42 PM
re the cholent
It was prepared before shabbat. The slow cooker is on a timer and shuts off well before the cholent is served. The liner is taken out of the unit before it is stirred and served. I learned about the use of rice in a cholent from a CHabad Rabbi in Cincinnati. The reporters took the photos before Shabbat and did not take notes while attending services on Shabbat.
A number of your correspondants seem to be very angry, hurtful and rather immature individuals. Perhaps they would do well the Chofetz Chayyim in addition to your blog.
It was prepared before shabbat. The slow cooker is on a timer and shuts off well before the cholent is served. The liner is taken out of the unit before it is stirred and served. I learned about the use of rice in a cholent from a CHabad Rabbi in Cincinnati. The reporters took the photos before Shabbat and did not take notes while attending services on Shabbat.
A number of your correspondants seem to be very angry, hurtful and rather immature individuals. Perhaps they would do well the Chofetz Chayyim in addition to your blog.
Comment Credit ---This article posted by : February 16, 2006 4:50 PM
: February 16, 2006 4:50 PM
He's halfway there, all he needs to do is dress accordingly and he's a full fledged Choosid. At least thats the way you external fools seem to think. He is a JEW, NEVER FORGET that. He deserves your respect for that, if nothing else.
though I admit we are allowed to laugh and have fun, though there is no need for cursing and poking fun.
though I admit we are allowed to laugh and have fun, though there is no need for cursing and poking fun.
Comment Credit ---This article posted by : February 20, 2006 11:58 AM
: February 20, 2006 11:58 AM
just so you know, the rabbi in the article is my dad. this photograph was set up by the photographer (obviously not on shabbat). fyi- the cholent is prepared before shabbat. everything that would be "illegal" to do on shabbat is handled by the temple's wonderful care-taker who lives in the building and is not jewish. i really don't understand why people have to be so mean. look up the word empathy, that is what judiasm (or any religion for that matter) is really about when you get to the bottom of it.
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Comment Credit ---This article posted by : December 14, 2006 5:30 AM
: December 14, 2006 5:30 AM
