Text 24164, 79 rader
Skriven 2012-04-28 05:37:00 av Dave Drum (60936.cooking)
  Kommentar till text 24154 av RUTH HANSCHKA (1:123/140)
Ärende: topic Migration
=======================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> According to Rabbi Datz that is the essence of it. The coarse(r)
 -> "Kosher" salt is used to help leach the blood from meat to "kosher"
 -> it. Rock salt (even bigger crystals) is also used sometimes.

 RH> Not quite. It has to be kosher slaughtered first; then you can kasher
 RH> it and render it fit to eat.  If it's not kosher slaughtered all the
 RH> salt in the world can't make it kosher.  Fish without scales and bottom
 RH> feeders are also on the vorboten list.  It doesn't matter what you
 RH> do to them; they can't be made kosher.
 
I can always count on you to belabour the obvious.

OTOH, once upon a time Hyman Goldfarb was seen by his Rabbi entering a Chinese
restaurant. The Rabbi approaching the restaurant saw Goldfarb dining on pork
dumplings and sweet & sour catfish. So, rather than approach a member of his
congregation in the midst of breaking dietary restrictions the Rabbi left as
Goldfarb was paying the bill and preparing to exit the restaurant.

The next time the Rabbi saw Goldfarb he chided him for eating a non-Kosher meal
and told him how he knew about it.

Goldfarb asked the Rabbi, "You saw me go into the Chinese restaurant?"

After receiving an affirmative reply, Goldfarb then asked, "You watched me
order and eat the dumplings and the fish?"

The Rabbi avowed, "You did so, with gusto."

To which Hyman cried "There you go, then. I was under Rabbinical supervision
the whole time!"

Which is an old joke - probably from Henny Youngman or Jackie Mason.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet & Sour Catfish
 Categories: Oriental, Seafood, Sauces
      Yield: 6 Servings
 
      3 lb Catfish filets
      3 c  Oil
           Cornstarch paste (cornstarch
           - & water)

MMMMM--------------------------SAUCE--------------------------------
      3 tb Oil
      1 c  Sugar
      2 tb Cornstarch
      4 tb Soy sauce
      2 c  Mild vinegar
      1 lg Onion; minced
      3 tb Ginger; minced
 
  Dredge the fish well with the cornstarch paste.

  Heat a large pan (for frying). Add 3 cups oil and heat
  until hot enough for frying.

  Prepare sweet and sour sauce by mixing 3 tbsp oil, sugar,
  cornstarch, soy sauce, and vinegar. Add onions and ginger
  and simmer in a saucepan for a few minutes until it
  thickens up a bit.

  Carefully lower the fish into the hot oil and fry until
  crisp and golden brown.

  Arrange cooked fish on a platter and pour the sweet and
  sour sauce over it. Serve hot.
  
  Uncle Dirty Dave's Archives

MMMMM

... A poet more than thirty years old is simply an overgrown child. - Mencken
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