Text 1632, 105 rader
Skriven 2006-05-21 18:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: KOSHER FOR709
=====================
 GJ> There has been a kerfuffle here recently, where a medical clinic has
 GJ> gone broke, and because of non-payment of rent, the landlord has
 GJ> seized all the patients' medical records and is offering them for sale
 GJ> to the patients for $55 each.  It seems that there is a legal loophole
 GJ> which allows this to be done, but the docs and parliamentarians are
 GJ> seething.  The patients aren't too happy, either.

There are a couple safeguards in effect in the States: now
I am not the strongest advocate for the American way and rule
of law, but I must say that it certainly is advantageous here.
First, a patient's medical record is deemed to be the property
not of the doctor but of the patient: this means that the
original seizure in your case couldn't have taken place (it
would have been a theft, not a seizure). Second, violation of
the confidentiality of the record is a matter for both civil
sanctions and, in flagrant cases, criminal penalties. I am
surprised that no such issues arise even in the wild and
lawless Antipodes.

Of course, the chances of a medical clinic going broke in the
United States are pretty slim.

 ML> It's in there! Deuteronomy. Along with prohibitions against
 ML> black pudding and poly-cotton clothing.
 GJ> It is wonderful what licences can be taken in translation!

No license here: explicit prohibition against seething the kid
in its mother's milk, eating of blood, and wearing of fabrics
of mixed materials (both Leviticus and Deuteronomy prohibit all
of these).

=

 GJ> And what determines which birds are Kosher?
 DS> The Law as set forth in Leviticus.  
 DS> "Kosher birds include: capon, duck (domestic), goose (domestic), 
 DS> chicken, turkey, guinea fowl and many others. As a general 

 DS> principle, scavenging birds such as eagles and vultures are 
 DS> not considered kosher, and others (generally) are.
 GJ> That is very sensible; I certainly wouldn't feel comfortable about
 GJ> tucking into a rare-cooked vulture.

But a cleaned and bled vulture, stewed until well done, why not?
Might not taste very good, but the Bible isn't the Guide Michelin.
Anyhow, poultry are about the worst scavengers.

 DS> Leviticus outlines the non-kosher birds and the rest are all 
 DS> kosher. In practice, however, only the birds that Jews have 
 DS> a tradition of eating are actually eaten. "
 GJ> A relatively recent tradition?  (As above)  Ostriches and emus are
 GJ> out I presume, as are assorted wild geese including Canuk ones?

Ostriches are definitely out, there's general agreement on this.
I read the passage that is said to prohibit them, and it says to me
"the owl," and I have no idea why some interpreter meant that "the
owl" meant "the ostrich," except that later on it says "the little
owl," so presumably "the little owl" is the owl, and "the owl" is
someone else. Why geese, do you think? I see nothing about geese,
even Canuck geese.

 DS> Keep in mind that the Torah does not specifically say "no mixing
 DS> meat and dairy."  The phrasing (Ex. 23:19; Ex. 34:26; Deut. 14:21)
 DS> says not to "boil a kid in its mother's milk" and this was 
 DS> eventually interpreted to forbid mixing dairy and meat (and was
 DS> later expanded further, forbidding dairy with poultry as well.)

I figure either you take it all literally, or you take it
all figuratively.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pickled Scraps Of Sucking-Pig
 Categories: Starters, Pork, Hungarian
      Yield: 6 servings

  3 3/4 lb Sucking-pig scraps **
     40 fl Water
      3 oz Lard
      2 oz Flour
      2 oz Onions
      5 fl Sour cream
    1/2    Lemon
      1 oz Salt
    3/4 oz Sugar
    3/4 oz Mustard
      1 ds Pepper
      1    Bay leaf

  Cook the scraps of sucking-pig (feet, ears, etc.), cut into 1 1/2
  ounce pieces and well washed, in water. When it starts to boil,
  remove the scum, add salt and the bay leaf, and cook until tender.
  Make a light-brown roux from the lard and flour, brown the finely
  chopped onions lightly with the grated lemon rind, fill up with a
  little cold water and pour oover the scraps. Add the mustard, sour
  cream, sugar, pepper and the lemon juice. Boil for ten more minutes.
  Serve with rice or tarhonya.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM
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