Text 23947, 70 rader
Skriven 2012-04-22 15:00:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: KOSHER 547  20422
=========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 -> Can a rabbi give you absolution for inadvertently consuming a banned
 -> item of food?
 -> 
 RH> Nope - you have to talk to God for yourself.  The word Rabbi means
 RH> teacher;  he's not a priest, although he or she can officiate at a
 RH> marriage. Banned  foods (trayf/treyf) are OK under certain conditions -
 RH> ie there's nothing else 

I suppose that logically, starving to death would be more sinful..

 RH> to eat.  If the only protein for miles around for instance is catfish,
 RH> then  you eat catfish.  Catfish aren't kosher and can't be made so.  I
 RH> have  vegetarian Jewish friends who keep kosher too.  The only bad time
 RH> is Passover,  when soy products are off the menu.

I can understand why certain meats could be considered unhealthy, and
therefore classified as Kosher/Halal, but why would soy products so
offend?  Would they have been known as foods to Abraham and his lot?

In this recipe, what is the meaning of "koshered"?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED LAMB SHANKS
 Categories: Passover, Meat, Main dish
      Yield: 6 Servings
 
      4    Lamb shanks, koshered, >>>>
           Well trimmed, cut into 6 pc.
      1 ts Ea. sage, curry pwdr.
  1 1/2 tb Olive oil
      1 tb Minced garlic
      3 tb Minced shallot
    1/3 c  Ea. minced onion & green>>>
           Bell pepper.
      3 tb Worcestershire sauce
    1/4 c  Tomato juice
    1/4 c  Kosher red wine, dry (opt)
    1/2 c  Chicken stock (or more)
           Minced fresh basil or dill
 
  d   Preheat oven to 375 F.  Wash meat under hot running water; dry
  well. Prick in several places. Combine seasoning; rub all over meat.
  
  :    Heat 1 tbs. oil in lge. enameled Dutch oven.  Add meat and brown
  over med. heat on one side.  Scoop up with spatula and turn. Add
  remaining oil and minced ingreds. Stir and cook with meat until
  mixture browns lightly. Pour off any fat.
  
  :    Combine Worcestershire sauce with tomato juice, wine and 1/2 c.
  of stock.  Pour around sides of pot. Bring to boil. Cover and bake in
  center of oven for 30 min. Turn and baste. Re-cover and bake for 1
  hr. longer, turning and basting every 20 min. (Add some of the
  remaining stock if liquid evaporates before cooking is completed.)
  Stir salt into sauce; then spoon over meat.
  
  :    Serve on warmed individual plates sprinkled with basil or dill.
  Frances Prince's New Jewish Cuisine
  
  From: Fred Ball                       Date: 10-05-97 Cooking
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)