Text 24153, 116 rader
Skriven 2012-04-27 23:36:50 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: KOSHER 547  20426
=========================
 
->  RH> No BLTs for you?  I have to admit that raw tomatoes aren't my 
favorite
->  RH> food  in a gross understatement, but bacon sandwiches are a good 
thing.
-> 
-> I like bacon, but the stuff I get from the local s/market is watery
-> and lacks flavour.  All the local butchers except one are Halal, and

And is made from turkey to boot?  I've eaten turkey bacon; it's not worth 
the salt content.  That sounds like a poor excuse for the product.

-> the Vietnamese place isn't into bacon.  I have to go into the Central
-> Market to get the good stuff, made by the Germanic settlers of the
-> Barossa valley.  I can get good, spicy sausages though.  Mettwurst,
-> salami, sucuk, chorizo.  They go well on toast, with tomato and cos
-> lettuce.

I think you'll survive then.  I'm  not overly fond of salami unless I nuke 
out about half the fat.  
 
->  RH> Bacon and RH> apple would be quite nice too.
-> 
-> Something else that I have not tried, but would.

Some folks like bacon and peanut butter as well.  
 
->  ->  -> 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 
->  RH> Passover. 
-> 
-> Such as wine or derivatives thereof?

There are Kosher for Passover wines, but most of them aren't very good.  
They're all but required to have some on the table though, so it's made.  
The original rules don't specify what sort of wine it has to be; this was a 
later add-on.
 
->  RH> Exactly.  Bread eaten in haste, because you may have to move out
->  RH> before it  has time to rise.  It's mutated into not using anything 
that
->  RH> could  conceivably start rising on its own.  At least that means no
->  RH> high fructose  corn syrup in foods.  The "leaven" during Passover
is
->  RH> most often beaten in  air.   
-> 
-> An interesting procedure.  Does it really work?

Beaten air?  Souffles work just fine, as do meringues, so I'd say yes. 
It's 
not the same in baked goods requiring flour, but then since KforP items are 
made of matzoh meal it's a lost cause anyway. 
 
->  ->  RH> Some new world 
->  ->  RH> products aren't allowed because they either ferment naturally
or
->  RH> may 
-> 
-> In other words, "If in doubt, don't!".

Yep.  Right on the money.
 
->  RH> unleavened 
->  RH> bread, but doesn't say you can't eat salmon fried rice for the
->  RH> duration.   That's a later interpretation.  Spam fried rice is of
->  RH> course right out  regardless.   Want to hear a really good one?  
Heat
->  RH> therapy packs containing 
->  RH> corn and rice, the usual fillers, aren't Kosher for Passover
either. 
->  RH> Even  though the product is well past eating or fermenting, it
still
->  RH> can't be in  the house and has to be stashed in an outbuilding or 
with
->  RH> a neighbor for the RH> duration.
-> 
-> No rhyme nor reason...

Well, some reason originally, but it's been taken a bit far.  Foods that 
aren't Kosher for Passover either have to be "sold" or given away,
generally 
to a non-Jewish neighbor.  The neighbor then "sells" the stuff back after 
Passover.  Either that, or you put it all in the tool shed for the
duration.
  
->  ->  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. 
-> 
-> Thanks for that explanation.  Now I will be able to read recipes with
-> a greater understanding.

I've done it before myself.  Salt crusted roast beef is a wonderful thing.  
It's done with egg and kosher salt and spices.  
 
->  RH> thing  going.  It also dissolves readily and generally isn't 
iodized. 
->  RH> Most salt  here has added iodine, which can affect taste.  Sea salt
->  RH> might work, but I'm 
->  RH> not sure about what it would do to the flavor.  
-> 
-> I can get coarse salt - either the unrefined stuff used for
-> regenerating water softeners, or the expensive kind sold in gourmet
-> shops at a much higher price.  Someone left a kg of the latter, so I
-> will use that.

It'll work. Kosher salt is just coarse salt without the iodine additive. 
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