Text 32631, 88 rader
Skriven 2009-12-26 06:40:38 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Kosher
==============
-=> Dale Shipp wrote to Nancy Backus <=-

 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.

I got to wondering about the flour, so I asked ...

Reb David Cohen tells me "If one of the five grains - wheat, barley, rye,
oats
and spelt - sits in water for more than 18 minutes it becomes Chametz, and
one
may not eat, derive benefit from or own it on Pesach. In addition,
Ashkenazim
don’t eat Kitniyot - a group of foods which includes (among other things)
rice,
corn, soy and their derivatives - but are allowed to own kitniyot foods on
Pesach." 

Rabbi Cohen, who is Sephardic, say that while he is allowed corn products
during Pesach (Passover) he does not use them as a matter of going along
with
the whole of Judaism. And, besides, he says, he doesn't do HFCS at any time
because "it's bad for you."
 
At the same time he noted that most alcohol is not Kosher for Passover
because
of the Chametz restrictions and that ultra-Orthodox Jews refrain from all
alcohol because yeast (leaven) is used its production. Less conservative
practitioners allow some brandies (plum brandy, especially) and liqueurs
during
Passover. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hungarian Brandy Beef Gulyas
 Categories: Beef, Booze, Stews
      Yield: 5 Servings
 
      3 lb Beef; first cut of the round
           - or stew meat, in 1" cubes
  2 1/2 ts Salt
    1/2 ts Pepper
      2 tb Paprika
      2 tb Shortening, half butter
  2 1/2 c  Onion; in 1 1/2" chunks
    3/4 c  Plum Brandy
 10 1/2 oz Can beef consomme
    3/4 ts Marjoram; crumbled
    3/4 ts Caraway seeds
  1 1/2 tb Cornstarch

  Toss beef with salt, pepper and paprika until
  coated. Heat shortening in large skillet or Dutch
  oven. Add meat; brown well over moderately hot heat.

  Stir in onions; cook 5 minutes. Remove from heat.
  Add 1/4 cup brandy; ignite. When flames die out,
  return to heat. Stir in consomme. Cover tightly;
  simmer until meat is tender, 1 to 1 1/2 hours.

  Add marjoram and caraway;cook 10 minutes.

  Blend cornstarch with remaining 1/2 cup brandy.
  Stir into stew. Simmer, stirring until liquid
  clears and thickens.

  Makes 5 to 6 servings.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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