Text 23994, 102 rader
Skriven 2012-04-24 14:26:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: KOSHER 547  20424
=========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 ->  RH> marriage. Banned  foods (trayf/treyf) are OK under certain 
 RH> conditions -
 ->  RH> ie there's nothing else 
 -> 
 -> I suppose that logically, starving to death would be more sinful..
 -> 
 RH> It would be akin to committing suicide, which is a lot worse than
 RH> eating a  BLT.

I have not yet committed either of those actions, but one of them
could be quite pleasant.
 
 ->  RH> have  vegetarian Jewish friends who keep kosher too.  The only bad 
 RH> 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?

 RH> Kitnyot - little bits. It's the whole leaven thing.  Things that
 RH> ferment  spontaneously are off the menu for the duration of Passover. 

I thought there was something about not having leavened bread during
that period because it meant staying in one place for a period while
the bread rose.

 RH> Some new world 
 RH> products aren't allowed because they either ferment naturally or may 

I didn't know that soya products rose.

 RH> ferment.  Corn products aren't allowed, although they're fine for the
 RH> rest  of the year.  Sephardic Jews can eat rice during Passover, but
 RH> Ashkenazi  (Eastern European mostly) Jews can't.  Some foods are
 RH> considered suspect and 
 RH> not eaten at that time "just in case".  On the other hand, seeds like
 RH> Quinoa are considered just fine as long as they're certified.
 
All very confusing for anyone trying to find out the original reasons
why certain religious customs are observed...

 -> In this recipe, what is the meaning of "koshered"?
 
 ->       4    Lamb shanks, koshered, >>>>

 RH> Basically rubbed with salt and left to sit for a while.  Jews aren't
 RH> allowed 
 RH> to eat blood, so the meat is salted to make sure the blood is drawn
 RH> out.  Or 
 RH> something like that.  You wash the salt off before cooking.  Poultry

Ah, that seems to be a logical explanation.  The lamb shanks I buy are
normally non-bloody.  Perhaps Halal has a similar aversion to blood
being left in meat.

 RH> here  often comes pre-kashered if you're buying kosher meat.  We
 RH> gentiles buy it  because it saves us the trouble of brining it.  That's
 RH> especially true for  turkeys, because fitting a 20-pound turkey into
 RH> the fridge is bad enough  without having to fit in a bathtub for it. 
 RH> You could just brine the lamb  and leave it at that.  

Thanks for that info.

One of these days I will try brining..... and so what is special about
kosher salt?  I have never seen it in our shops.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seven-Day Preserved Lemons
 Categories: Condiment
      Yield: 4 Servings
 
      4 lg Lemons; about 6 oz each,
           - thin-skinned preferred
    2/3 c  Coarse Kosher salt
      1 c  Fresh lemon juice; about
           - five lemons' worth
           Olive oil for storing
 
  Scrub lemons well, then dry and cut each into eight wedges.  In a
  bowl toss wedges with salt and transfer mixture to a glass jar (6 cup
  capacity). Add lemon juice and cover jar with a tight-fitting glass
  lid or plastic-coated lid.  Let lemons stand at room temperature 7
  days, shaking jar each day to redistribute salt and juice.  To store,
  add oil to cover lemons in jar and store, covered and chilled, up to
  6 months. Makes 4 preserved lemons.
  
  Gourmet Magazine, Jan. 96
  
  MM by Dave Sacerdote From: Dave Sacerdote Date: 03-20-97 Cooking
 
MMMMM

On this day in 1184 BC, a group of Greek soldiers entered Troy inside
a wooden horse.
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)