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Funky Cholent
September 29, 2010

This was mediocre at best. I must admit, the ingredient list (the combination alone) intrigued me. This didn't taste terrible... it's just BLAND! My fiance added s&p to taste and said that seemed to do the trick. My issue with this is that it's no more than a mere pot full of "odds and ends." Everything works together, but doesn't necessarily complement each other. This reminds me of Saturday's as a kid. My mom would clean out the fridge, combine leftovers from that week and either make a soup, stew or casserole with them. Not that my memories are horrid (my mom always managed to make something good), but I'm not looking for a repeat of that. If I were, I'd do just that and wouldn't bother with a recipe. NOTE: My fiance had a difficult time fining barley at our well-stocked grocery store (I had to send him out for last night because I forgot to pick some up when grocery shopping this past weekend). Turns out, pearl barley is located in the ethnic aisle next to the Jewish / kosher items. NOTE #2: It is not necessary to cook on the stove first. Just brown your onions / garlic / meat and add to a well-greased slow cooker with everything else. Add either water or broth (I used beef broth), cover and cook on low for 11-12 hours. Served wtih slices of fresh caraway rye bread, this was filling nonetheless. Thanks for sharing your authentic, quirky recipe, Basg. At least I was able to broaden my "ethnic" horizions. :-)

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