Cholent making in Rabbi Mendy’s & Grunie’s kitchen

[@icitrom]

I'm 56. My grandmother also used to put the kishke paste right into the chulent, on top, over to the side. It would solidify on its own. One can also make a sausage type kishke by wrapping it in parchment paper, making a sausage and placing it right into the chulent. Also, as far as I know the only difference between a "meat" kishke and a parve one, is the fat that is used. Traditional kishke is made with rendered beef suet and stuffed into a beef casing. That's it. Instead of beef suet one can use schmalz. And, of course, like you have done, one can use a vegetable oil.

[@xo1677]

Guys...choose the vegetable oil you use carefully...the commercial stuff is inflammatory and doesn't belong in a healthy kitchen. Do a search for "healthy oils"...organic EVOO (extra virgin olive oil) is at the top of everyone's list. We use it for everything culinary.

[@Michael-NYC]

These dishes are very flexible. Each May modify as one appreciates and likes. Personally I make a bit healthier cholent. As far as Kishke. Well I do a matzah ball recipe. Leave it in the fridge a bit. Then make tiny (golf ball size) n drop it in the cholent too cook hours on end. Enjoy. Sabbatical salutation my friends