Text 24143, 65 rader
Skriven 2012-04-27 13:28:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: KOSHER 547  20426
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> A good BLT can be a wonderful thing. So is a BOLT (with onion).

One of these days, when I can get some decent bacon, I hope to try it.
What kind of bread do you prefer?
 
 GJ> I thought there was something about not having leavened bread during
 GJ> that period because it meant staying in one place for a period while
 GJ> the bread rose.
 JW> That was the historical reason. But it got expanded upon over time
 JW> just like the concept of not poaching a goat kid in it's mother's
 JW> milk (a practise of their neighbouring enemies) got extended to
 JW> using two sets of dishes for all meat and dairy products.

Why would anyone want to boil a young animal in milk?  Have you tried
that?  In the days of efficient dishwashers, there should be no need
to use 2 sets of dishes.
 
 GJ> I didn't know that soya products rose.

 JW> It has to do with kitneos, the Hebrew word for legumes from which
 JW> derives kitniyot, a large category of foods that may not be eaten
 JW> during Passover. It is a symbolic extension of the prohibition on
 JW> leavening (chametz).
 JW> The Torah actually only prohibits Jews from eating chametz during
 JW> Passover. And technically chametz is only yeast leavened bread made
 JW> from five grains: wheat, spelt, barley, rye and oats. But the
 JW> traditional customs also call for refraining from eating all those
 JW> grains in any form (other than matzo), legumes and other grains as
 JW> well. What is considered kitniyot varies from place to place but
 JW> generally includes maize, rice and even peanuts as well as their
 JW> derivatives such as corn syrup.

 JW> This may be because pulses look like grain or just because it is
 JW> so written. Sephardic and Yemenite Jews don't bother with all this,
 JW> but just avoid leavened bread.

Thanks for all that information.  It is worth trying to remember it in
case I ever have to entertain a Jew.  Perhaps best to ask in advance.

For today's lunch with Kevin, I tried stir frying some 'roo fillet
steak which I had sliced finely, tossed in ripe durian flesh, and then
frozen for a week, then thawed.  Done very quickly in a little smoking
hot oil - 10 to 15 seconds a side, the meat was very tender, with just
a mild durian flavour.  After cooking, I let it rest for 15 minutes or
so while I stir fried a few vegetables - thinly sliced sweet potato,
julienned carrots, onions, garlic, okra and a little alugbati and
basil - then tossed the roo back with the vegetables and warmed it up.
Some rice washing water moistened and slightly thickened the mixture,
which was served on a bed of white rice.

It all finished up as a delicious, perfectly balanced meal, much
better than Kevin had expected.

The wine was something unusual.  A 2008 Rutherglen Derif from
Victoria.  A little harsh at first, it smoothed out after breathing,
and matched the food well.

Charles Richter, who worked out the earthquake intensity code, was
born on this day in 1900.
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)