Text 1604, 99 rader
Skriven 2006-05-20 09:29:58 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: KOSHER  BIRDS  60520
============================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 GJ> That is the first time I have seen that historical background given.
 GJ> It certainly provides a reasonable explanation.
 JW> Many Jewish theologians would of course disagree, believing 
 JW> it was dictated from On High.

 DS> That's their job. [g]

 DS> Religious practice was often influenced by secular concerns in times
 DS> past, when religion played a far more dominant role in everyday life.
 DS> I have heard it said that the RC's "fish on Friday" sacrifice was a
 DS> nod in support of Mediterranean fishermen who were having a tough 
 DS> time making a living at the time the edict was issued.

That would make sense.  When I was young, that edict was "religiously"
followed by all Catholics, but from what I recall, it was modified
some years ago to allow Friday meat eating, so the fisherman's
economic circumstances must have improved.   The health gurus
advocating more fish consumption have taken over the responsibility
for the fishermen's welfare.   Good Friday remains as that kind of
fast day.  Certainly, for whatever reason, food variety is desirable
in the diet of omnivores such as humans.

As an example of how food preparation ideas can transend the
boundaries of religious edict:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ingriyi (Iraqi Sweet-And-Sour Meat With Eggplant)
 Categories: Iraqi, Jewish, Beef, Lamb
      Yield: 6 servings
 
     25 c  Oil
      1    Finely chopped onion
  1 1/2 lb Meat in 1-inch cubes *
           Salt and freshly ground
           Pepper
      1    Eggplant, about 1.5 pounds,
           Sliced half inch thick
           Red pepper,  sliced thin
           Green pepper,  sliced thin
      2    Tomatoes, sliced thin
        c  Tomato juice
      5 c  Lemon juice
      3 tb Sugar
 
  *The original recipe calls for beef or lamb.  I have used both
  successfully and, straying well away from the Jewish roots, I have
  used pork which I think I prefer.
  
  Heat 2 tablespoons of the oil in large pot over medium heat. Wilt the
  onions, stirring often.
  
  Salt and pepper the meat and add to the onions, raising heat to
  medium-high.  Brown well on all sides. (I find that the onions tend
  to burn if you do this, so I take them out, brown the meat and put
  the onions back in.)
  
  Add water to cover meat. Cover the pot and bring to a boil. Skim off
  the foam which appears in the early stages. Reduce to a simmer and
  leave for at least a hour.  Drain and set aside. (Save the liquid for
  soup).
  
  While the meat simmers, salt eggplant slices  and set them in a
  colander to drain for half and hour. Rinse and pat slices  dry with
  paper towels.
  
  Heat the rest of the oil in a large skillet on medium-high.  Add the
  eggplant in batches.  Cook till lightly browned on both sides adding
  oil as needed. Drain on paper towels.
  
  ** I have done the eggplant like this, grilled it over charcoal, and
  cooked it in my two stage bread-fry-and-bake technique.  I prefer
  either of the latter two methods.
  
  While the oven is heating to 350 degrees, put a layer of eggplant in a
  large, oiled, baking dish.  Put a layer of the meat and onions
  mixture on top, and top this with tomatoes and peppers. Season with
  salt and pepper.
  
  Combine the tomato and lemon juice juices with the sugar and pour
  over the layered meat and vegetables.
  
  Cover loosely with foil and cook for an hour to an hour and a half.
  The meat should be very tender. Serve hot, with rice.
  
  posted in The Jewish Journal of Greater Los Angeles. From: Terry
  Pogue, Foodwine-L http://www.terrypogue.com/Terry
 
MMMMM
 


... A free meal will sometimes get me to change my religion.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)