Text 19821, 90 rader
Skriven 2005-12-23 12:18:39 av Roy Witt (1:1/22)
  Kommentar till text 19713 av Carol Shenkenberger (6:757/1)
Ärende: Copyright
=================
22 Dec 05 21:53, Carol Shenkenberger wrote to Roy Witt:

 CS> *** Quoting Roy Witt from a message to Carol Shenkenberger ***

 CS>> I certainly like most folks knew that level already.

 RW>> The simpler the better, I would think. They're both of a faith that
 RW>> us the old testiment dietary rules.

 CS> Yes, but with some variation.  The muslim fellow thinks a milk
 CS> product on his meat is fine (Yogurt sauces).

The sacrilegious bastard! :o)

 RW>> because she likes pork chops every once in a while. Some people are
 RW>> so restrictive in their kosher diet, they won't eat kosher food that
 RW>> has been touched by hands that have handled unclean meat. I won't
 RW>> either i know about it.

 CS> They arent that strict.  They cant be and be active duty Navy since
 CS> they cant be served foods that are that restrictive and meet the
 CS> needs of the rest of the crew.

Probably a good thing I never joined then. I couldn't eat their cooking
and I don't take orders very well.

 CS>> You can get 'kosher/halal' beef here.  Pricey but out in town, yes,
 CS>> it can be done and they both agree that it's 'good enough' for their
 CS>> purposes. Squid is out though <g>.

 RW>> All kosher means is that it hasn't been tainted by unclean foods.
 RW>> The touch thing I mention above. And squid is definately out. What
 RW>> gets me that here in Texas, they wrap a piece of sow belly around a
 RW>> Filet Mign and cook it. How to ruin a good piece of meat in my cook
 RW>> book.

 CS> Naw, am told it's also a killing method and it's NOT just the knife
 CS> used but a more humane method overall, as it was explained to me.

Cutting of the throat is still cutting of the throat. The cleanliness of
the instrument used to do so is important though.

 CS>> By using almost completely 'scratch cooking' it's easy to make them
 CS>> both something even though I chicken out and normally just do a
 CS>> vegetarian dish without using anything but dried/fresh spices (no
 CS>> pre-mixes like gravies etc).  Since i tend to cook pretty close to
 CS>> that anyways, it's no trial for me.

 RW>> I'll bet you could get away with a good dish of spaghetti as long as
 RW>> y don't use marinara or meat sauce. Just remember, if your cooking
 RW>> utins aren't kosher (cutting implements and machines), then your
 RW>> food isn't kosher either. If it is to be considered kosher food, it
 RW>> must be prepa

 CS> It's ok.  I never claimed to be 'kosher' just a suitable cook who can
 CS> make things they do not object to.  I might do spagetti once but it's
 CS> a chicken type that I make so it's acceptable to begin with.

Oh man! No self respecting Italian would admit to using chicken in
spagetti. :o) I told Nancy about it and she almost gagged at the thought.

 CS> Yeah I know, sounds wierd but I use only dark chicken meat with skin
 CS> and if it has a problem, its that it's a bit greasy if you dont defat
 CS> it but I kinda like it that way as a rare greasy food I eat and 3
 CS> small thighs will make a pot for 8 sevings.

Yeup. It sounds very 'weird'...

 CS>> way to adapt it so I dont bother and warned'em both of that ;-).
 CS>> It's not a big problem since i'll add something else to the fairly
 CS>> frequent potlucks that they both can eat.

 RW>> Sounds like you do the best you can, under the circumstances. When I
 RW>> f started eating like this, some 35 years ago, it was tough to
 RW>> conform t it, but over the years, it becomes second nature to be
 RW>> picky in what y eat.

 CS> Not a problem!  If you came to my house for a vacation in Japan,
 CS> you'd find plenty to eat, and plenty you wouldnt want to eat if you
 CS> follow the restrictions on seafood (we use lots of shellfish and
 CS> squid and things like that for our normal daily diet though
 CS> acceptable 'fins with scales and not bottom feeders' show up too!).

I'm afraid I wouldn't be much of a guest, as I'd certainly turn my nose up
at practically everything from the sea, but especially non-fish.


Roy
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