I don’t like cholent. I’m not fond of overcooked mush made of cheap cuts of meat and lots of starch.
As for my maternal yichus, my great great grandparents arrived in NY from Munchen, Bavaria(now Germany) in 1868. They were merchants on one side and doctors on the other. They did not eat what was considered peasant food by Yekkahs. A soup kept warm on the blech or a pot au feu hanging from a hook in the hearth over the coals was the hot dish for Shabbos lunch.
Not every frum ashkenazi Jew in America who went to Yeshiva is from the Austro-Hungarian or Russian Empire territories. We are also not all from families where Yiddish was an acceptable tongue. My Oma would cringe when she heard someone speak Yiddish, asking how such a beautiful language could have been ruined by introducing those slavic words and accents.
There are no ‘skys’ or ‘Itzes’ in my maternal line, just Jacobs, Schwarz and Braun.
B”H they came to America in 1868 for economic opportunity, they never had to escape pogroms or worse, but were able to establish the network that provided support for the latecomers from the Pale.