Видео

i love onions so i don't believe i could cook them down to nothing but a paste

Shalom Yussi, I bet you have Hungarian ancestry. I was born there and the Cholent (Sholet) we used to have had no juices, all beans were standing without sticking together. Lots of beans, little barley some boiled eggs, and "kugli" - that you call kishka. It was shaped round and placed in the pot without wrapping to get the taste of the beans and meat. Another version was filling geese necks with the same mix you call Kishka. It was called "hulzni". As I remember Kishka meant guts, beef guts and that might have been another enhancement for cholent with that ingredient.

4:07😂😂😂 I was able to understand that as a Dutch-Moroccan. I love your channel ❤❤❤

Looks great sir

if u don't mind to write the recipe and how much we need each.

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗

Why is American kosher meat so fatty? A lot leaner in the UK. Weird.

Great!Keep it Up❤

Just spent shabbos at rabbi wolf’s maayon shul. Funny to fall in this video

Thanks

SKTANNN❤😂🎉😊 ‏‪0:29‬‏

"i have a SPECIAL guest"

needs some pancetta or bacon

Looks nice! But please don't wear that truck wheel hat, it was given to us as insult to emphasize our bad properties! Don't give hand to antisemitism! That has 0 connection to bani israel and only makes us looking pathetic and lunatic.

My favourite Jewish chef is BACK!!!!!

Welcome back, we missed you..

Love it ! ❤❤❤❤❤❤

Looks great, todah rabah!

OMG! I missed you! So glad you posted a new video.

i thought this channel has 3 million subscribers…underrated channel

Holodez in russian, it is very delicious !

Yossi, why didn't you drain the potatoes after you got them out of the processor

A man that cooks your wife must be astonished and a happy peacock❤

You're not old fashioned my parents are from Poland and Germany both through the Holocaust and I understand every old fashioned dish you were talking about❤

Pipicks, absolutely I can taste it now, thank you so much my tears are dripping❤

Yussi, I just found your Channel you are hilarious. I don't understand why you're chilling is not thick. Mine is full of potatoes and barley❤❤❤

You just got me at your last sentence homemade kishka, I am looking for your recipe at the moment

Kol ha kavod,my chulant in a crock pot. My German Jewish mother is probably turning in her grave God bless her. I was brought up in the oven multiple hours chulant. I'm 60 I'm new school everything in the Crock-Pot❤❤❤

Schmalz😂, das ist ja ein deutsches Wort 😂

So, that tiny pinch of saffron... Really.. You mean to tell me that it really makes a difference... Lol

Where can I get this in DC that will deliver?!

Make the bracha loud and clear!

I make those for my dog but they stink so much I cook them outside.

I might want to try it for galae if it's not made with fish gelatine

Oh by the way no artificial just put 2 slices carp or a carp head but u know that

What's with not presalting the fish and refrigerate like my mom used to Salt pepper suger refrigerate for 1/2hr nii?

Hahahahahaha! “This stuff”????? 😂 I’ll send you my dry cleaned bill since I just went no. 1 in my pants!!!!!! Hahahahhahah!

I just had a heart attack watching this. Looks pretty tasty though

Puerto Rican here this recipe came out great

The deficiency of factor VIII typical of haemophilia A, is therefore thought to cause an imbalance in bone metabolism, leading to an increase in the destructive activity of the osteoclasts and a reduction in the productive activity of the osteoblasts, with a consequent reduction in bone mineral density.

wouldnt have put the garlic in so soon, its High sugar content makes it burn super easy and lose all flavour. garlic goes in for the last 3-4-5 mins of cooking MAX

Geshmak

This isn't old fashion its not even country

Leek tops, also; to change it up.

"Gell" powder???? It's pronounced "jel."

Oh the memories… delish

The way he used that mandolin. 😱

Some of my onions burned a bit. Is it going to ruin the dish? I know slightly burnt onions are good with red meat, but this may be too much?