Being a Jew (well, Jew-ish), cholent is my absolute favorite winter dish to make. Once. It always seems so – before you make it – such a delectable example of true-to-Jehovah comfort food: soft and heavy things that melt, caramelized, into themselves – ah.
Then you make the mistake of eating it and it’s that thing that sits in your belly. The slow-slow-slow-cooked beans, potatoes, meat, and ninety-seven other concoctions, including kishke, that you stuck in the pot, now melt softly and heavily into your stomach lining and you feel like you will never get off the couch.