Tag #157232 - Interview #78179 (Michal Friedman)

In the kitchen there was a stove plate, with a stove, in which on Thursdays bread was baked for Saturdays, challah and pancakes made from wheat flour, sprinkled with poppy-seed and bits of onion, and called 'cebulaki'. 'Kuchen' was sometimes prepared for holidays, a sort of large yeast cake studded with raisins. On Saturdays we had tsimes made from carrots, which was made in this large saucepan. We had cholent very frequently; we would take the pot to the bakery on Friday and pick it up on Saturday. It was taken to the bakery because nobody cooked on Fridays; the bakery wasn't open either, but the stove at the bakery retained its warmth. In cholent there was beef, kishke, potatoes roasted brown, and often also large [butter] beans. I remember a joke: What's cholent? - You put it in on Friday and take it out on Saturday.