Text 32622, 91 rader
Skriven 2009-12-25 22:58:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Hfcs
================
 -=> On 12-25-09  14:47,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Hfcs <=-

 NB>> Is HFCS Kosher?  I thought that the Kosher for Passover Cokes
 NB>> were the ones that had real sugar in them instead of the HFCS?
 
 DS> I believe that it is Kosher, but not Kosher for Passover.  The later
 DS> because it is based on a grain.  I've been told that flour is not
 DS> Kosher for Passover.

 NB> That can't be right, about the flour, since Matzoh is made from flour,
 NB> just unleavened.  It's the leavening that isn't allowed at Passover,
 NB> so I'm guessing, now that I'm thinking a little more, that the problem
 NB> at Passover with HFCS would be the fermentation that it goes through to
 NB> cause the HF part of it.  So maybe it would otherwise be Kosher, other
 NB> things being equal... ;)

I have been told that the prohibition is against leavened products.
Strictly speaking, flour by itself is not a leavened product but it
could easily be contaminated by airborne yeasts, e.g. sourdough type
things.  An orthodox friend I used to eat lunch with once told me that
they did a very thorough house cleaning to make sure that no scrap of
leavened bread or flour was left in the house.  He also said that he had
been known to sell all his flour and bread to a gentile -- until after
Passover, when he would buy it back.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MANDARIN SOUP
 Categories: Soups, Usenet
      Yield: 4 servings
 
      4    Straw mushrooms, dried
    1/4 lb Pork, lean
    1/2 c  Bamboo shoots
           Bean curd, fresh
           -(2 pieces)
      4 c  Chicken stock
      1 t  Salt
      1 T  Dark soy sauce
      2 T  Cornstarch, mixed with
    1/4 c  Water
      1    Egg
      1    Scallion, chopped
      1 T  Sesame oil
 
  Soak mushrooms in warm water for 20 minutes.  Drain, reserving
  liquid.  Cut pork, bamboo shoots, mushrooms, bean curd into thin
  strips.
  
  Combine stock and reserved mushroom liquid in a saucepan.  Bring to a
  boil. Add salt, soy sauce, pork, bamboo shoots, mushrooms.  Cover and
  simmer 5 minutes.  Add bean curd and again bring to a boil.  Add
  small amount of hot liquid to cornstarch paste, stirring.  Add
  mixture to pan and cook for 1 or 2 more minutes.
  
  Beat egg lightly and slowly add it to hot soup.  Stir once, gently.
  Remove soup from heat.  Sprinkle with chopped scallion and sesame
  oil.  Serve immediately.
  
  NOTES:
  
  *  Bamboo shoot, pork and mushroom soup -- I worked out this recipe
  in an attempt to duplicate the Mandarin Soup served at the Peking
  Royal Kitchen in Pittsburgh. My friends all agree that it is a good
  replica; some prefer my version to the "real thing." Yield: Serves
  4-6.
  
  *  The quality of the chicken stock makes a huge difference in a
  recipe like this. Use fresh stock if you can, or buy the best grade
  of canned chicken stock you can find.
  
  : Difficulty:  easy.
  : Time:  20 minutes waiting and 20 minutes preparing.
  : Precision:  Measure spices and seasonings.
  
  : Elaine Rich
  : Microelectronics Computer Corporation, Austin, Texas
  : HI.Rich@MCC.ARPA
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM


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