Erev Tisha B'Av on Shabbos - what to eat

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Forum -> Yom Tov / Holidays -> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note

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RedVines

Mon, Aug 01 2005, 10:03 am

I thought we could share some ideas of what we are making for before the fast bec. this year it falls out before shabbos is over.

So Far, I think I will make extra chicken with new side dishes and a good desert!

Motek

Mon, Aug 01 2005, 6:12 pm

to be served cold Shabbos afternoon?

RedVines

Mon, Aug 01 2005, 6:30 pm

Isnt that how we are supposed to do it?

Motek

Mon, Aug 01 2005, 6:42 pm

well, yes, I was just wondering because you wrote what sounds like a Friday night meal!

I wouldn't think of serving/eating chicken Shabbos before the fast, but maybe I should. What sort of chicken doesn't congeal besides chicken cutlets?

RedVines

Mon, Aug 01 2005, 6:49 pm

Hmmmm...I am not sure but now I am thinking maybe make a big stew using chicken in the crock pot and eating it then instead of lunch.

Motek

Mon, Aug 01 2005, 7:26 pm

and then what's for lunch?

it's a long day, don't we need an earlier meal and a later meal?

baby's mom

Mon, Aug 01 2005, 8:39 pm

if you like cold shnitzel.... Question

Motek

Mon, Aug 01 2005, 9:35 pm

I do

though hot is better. Many people serve cold/room temperature shnitzel Shabbos day!

Rochel Leah

Mon, Aug 01 2005, 9:37 pm

you could make a chicken salad with the leftover chicken from friday night .

or make a bigger cholent for the afternoon as well...but who wants to eat cholent again? Confused

baby's mom

Mon, Aug 01 2005, 9:45 pm

cholent is too hot and heavy during the summer...

baby's mom

Mon, Aug 01 2005, 9:46 pm

Motek wrote:

I do

though hot is better. Many people serve cold/room temperature shnitzel Shabbos day!

I dont mind it either actually I think thats what I'll do for before the fast.

gryp

Mon, Aug 01 2005, 9:54 pm

heres how to avoid the congealed fats on cold chicken:
1)clean it extra well
2)as soon as its done cooking/baking, take it out of the pan it cooked in and put it in a clean one- that way you dont have all the juices getting stuck onto the chicken.

Rochel Leah

Mon, Aug 01 2005, 10:04 pm

thanx RG!

gryp

Mon, Aug 01 2005, 11:05 pm

youre welcome.
I always wondered why some people took the chicken out of its juice, and I figured it out when the long shabbosim started and we needed extra food around. Smile

sarahd

Tue, Aug 02 2005, 6:01 am

Chicken without coating tastes and looks pretty good even cold. As a matter of fact, I like my Shabbos chicken better cold than warm. I serve it Friday night and remove it from the pan as RG suggested and it's really good the next day or Sunday or even Monday. Maybe that's what I'll have for erev Tisha B'Av, along with pasta and potato salads, vegetable salads, etc. Does anyone know of a kugel that's good cold?

queen

Tue, Aug 02 2005, 8:20 am

sarahd wrote:

Does anyone know of a kugel that's good cold?

lockshen (noodle) kugel
carrot kugel
apple kugel

make sure not to serve salty/spicy food before the fast!!!!! and begin drinking (a lot) of water during the days preceeding the fast. (don't wait until shabbos to begin filling up with liquids!)

sarahd

Tue, Aug 02 2005, 8:37 am

And serve watermelon and grapes for dessert for shalosh seudos.

Carrot kugel and apple kugel are great ideas, my husband loves them. Thanks.

gryp

Tue, Aug 02 2005, 9:30 am

sarahd- can you post your carrot kugel recipe? I once tasted my sister's version of it and it tasted like..... Confused

this thread is getting me very nervous, im trying to relax until tisha b'av.

queen

Tue, Aug 02 2005, 9:53 am

unless you want a SPECIFIC recipe, there is a carrot kugel thread with several c.kugel recipes

supermom

Tue, Aug 02 2005, 1:22 pm

oh my goodness you guys just reminded me that tisha baav starts the night before I was just going to write what is wrong with eating a milchig meal after shabbos starts thanks for the reminder.

you can make bake chicken or something on that sort. I do it a lot I put barbeque sauce all over the chicken and it tastes great the next day just leave your blech on.

or shnitzel
hamburgers
meat loaf
roast
anything you want and just wipe off the excess fat off the food and warm it up. or if you want make a pot of gravy and leave on the blech until when needed put your food inside and then it will warm up on its own

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