Text 1433, 131 rader
Skriven 2006-05-15 12:23:24 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: KOSHER FOR 653 60515
============================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 -> Vodka sauce?  An interesting concept.
 RH> It's just pasta sauce made with a bit of vodka.  The alcohol cooks off
 RH> and does something to the sauce.  I'm not sure what. 

I see that Dale has given a recipe.
 
 ->  RH> Technically, someone could have fussed that the cheeses weren't
 ->  RH> Kosher,
 -> Why not?

 RH> If you're strict, anything not certified Kosher by an authority you
 RH> recognize must be considered treyf.  That is, non-kosher.  Some things
 RH> like fruit and vegetables are kosher and don't need certification.  I'm
 RH> not an expert in all the ins and outs, and find some it rather silly
 RH> since I've read the original rule book.

As my father, who used to be a food inspector, pointed out, the first
general food inspection service for health purposes developed in the
Middle East, and the original Kosher and Halal rules were based on
very logical reasons.  If followed strictly, community health was
maintained.  These days, with refrigeration and other methods of food
preservation, some of the old rules do not necessarily apply.
 
 ->  RH> That's one reason I've never had much patience with man-made
 RH> religious
 ->  RH> laws. If it's not in the Book, it's not in the rule book. 

 RH> The original gave a set of rules as to what was and what wasn't
 RH> Kosher.   Basically, carrion eaters, meat eaters, and bottom feeders
 RH> are out. Any ground-pounder that doesn't have a cloven hoof and chew
 RH> cud is out too.  Pigs, as the garbage disposals of the day, are

That would eliminate kangaroos, which are normally killed with a head
or neck shot, then bled and gutted back at the processing van.  No
hooves, either, just 3-toed feet - big ones. Modern meat inspection
methods and treatment would render pigs safe.

 RH> definitely out. Most domesticated fowl are in.  I don't remember what

Hopefully eggs are OK.  Dunno about balut....

 RH> the Book says about game animals any more.  Mixing meat and milk in the

I wonder what was the reasoning behind that..

 RH> same dish is out.  If it grows in the ground it's cool. The rules were
 RH> broad enough that any Jew moving to a new place knew what was OK and
 RH> what wasn't. There are some more details, but the basics are simple
 RH> enough. 

A bit of head scratching for the first Jews arriving in Australia.
Questions for the rabbi when he got here.

 -> Friday, after work, then prayers, though, he would go home and get
 -> stuck into the kava with his mates until his legs turned to jelly.
 -> The Q'ran didn't mention kava.
 RH> 
 RH> Kava, if it's a plant, would be Kosher under the old rules too.  If
 RH> it's processed before you eat/smoke/drink/whatever it would have to be
 RH> certified Kosher these days.  

Kava is the root of a particular plant, dried and powdered.  Water is
added, and after a period of soaking, strained out and drunk.  It
looks and tastes like dirty washing up water, but imbues a sensation
of pleasure and desire for conviviality.  Traditionally it was served
at gatherings of chiefs in Fiji where they discussed land boundaries
and other contentious matters.  As kava also tends to temporarily
paralyse the legs, it prevented any disputes from becoming too
physical.   Another side effect is that drinkers become more sensitive
to bright lights and loud voices, so women are normally not welcome in
kava-drinking houses.   Kava is definitely contra-indicated for the
clientele of discoteks!

Some health food shops here and in USA sell kava as a relaxant, at
greatly inflated prices.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pacific Islands Raw Fish Salad
 Categories: Mains, Salads, Fish, Pacific, Charmaine
      Yield: 4 servings
 
    750 g  Delicate white fish fillet
      4    Limes; juice of, or
      4    ;lemons
      4    Shallots; peel/sl fine
    1/2 ts Salt
      3    Firm ripe tomatoes; diced
      2 sm Green seedless cucumbers
      1 sm Red capsicum; diced
      1 sm Green capsicum; diced
      2    Chillies; sliced, OPT
           Salad greens; wash/chill
           ; DRESSING
    400 ml Coconut cream
      1    Garlic cloves; crushed
      1 ts Finely grated ginger
    1/2 ts Ground turmeric;or
      1    Turmeric, green; 2.5cm
 
  Kokoda in Fiji, poisson cru in Tahiti, oka or ota in Samoa and Tonga.
  There may be minor variations but all refer to the popular salad of
  marinated fish. Serves: 4-6.
  
  Remove all skin and any remaining bones from fish fillets. Cut into
  thin slices and put into a glass or pottery bowl. Pour lime or lemon
  juice over, add sliced shallots and salt and mix with a wooden spoon.
  Cover and leave to marinate for 6 hours in the refrigerator, stirring
  2 or 3 times with a non-metallic spoon.
  
  Shortly before serving drain away the lemon juice. Combine dressing
  ingredients. If using fresh turmeric, pound to a paste and mix with
  some of the coconut cream. Pour over fish and diced vegetables and
  mix gently. Arrange leaves on serving plate and pile fish salad in
  the centre. Serve chilled.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)