Text 23780, 95 rader
Skriven 2012-04-16 14:58:00 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: KOSHER   20416
======================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> I would have thought that if consumption of the meat was not allowed,
 GJ> neither would any other part of the animal, such as the oil or its
 GJ> derivatives.  In Halal classification, food containing any kind of
 GJ> gelatin is considered Haram, as there is no guarantee that the gelatin
 GJ> has not been "contaminated" by porcine products.  Therefore, strict
 GJ> vegetarians (like a good friend of mine, and, perhaps your son) can
 GJ> feel confident that if they buy yoghurt bearing the Halal label it
 GJ> doesn't contain any animal products.

 DS> I'm confused by what you said.  You said yoghurt, but I think you
 DS> meant gelatin -- since yogurt is always an animal product, i.e. from
 DS> milk. Gelatin is also an animal product, and may or may not contain
 DS> pork. It could have a Halal label, certifying that it does not contain
 DS> pork -- but it is still animal.

Sorry, I was looking at "dead animal product" from the point of view
of my vegetarian friend, who happily drinks milk.  She avoids yoghurt
as it is frequently thickened with gelatin, which normally comes from
animals.  Because of that, and the possibility that pig might be
included in the animal origin, a Muslim cannot eat yoghurt containing
gelatin.  Therefore, if the yoghurt is certified Halal, you will know
that it does not contain gelatin, and I have told my friend that.
That information may be of interest to your son.

 DS> Our son does not eat gelatin, which is a meat by product -- but he
 DS> will eat agar agar which is a vegetable by product.

If he eats yoghurt, does he look at the label to see if it contains
gelatin?

 DS> Although margarine might have originally had whale oil in it, that is
 DS> not the case today.  It is primarily derived from vegetable oils.  As
 DS> Michael said in another message, some margarine has milk solids in it
 DS> to make it taste more like butter -- that would preclude using such
 DS> margarine with meat for those who are observant with respect to the
 DS> kosher rules -- but the pure vegetable oil derived margarine would be
 DS> fine for them to use with meat.

I often use a blend of butter with olive or canola oil added to soften
it and make it easier to spread after keeping in the fridge.  It still
tastes like butter.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Badal Jaam
 Categories: Indian, Vegetables, Vegetarian, Dairy
      Yield: 4 servings
 
      2    Aubergines, sliced 1 in
           Thick
      5 tb Oil (I use ghee)
      1 ts Salt
      1 lg Onion finely chopped
      1    Inch ginger, minced/grated
      5    Cloves garlic,
           Minced/crushed
      2    Green chillies finely
           Chopped
    1/2 ts Ground cumin
      1 md Tomato skinned and chopped
      3 oz Button mushrooms, sliced
      1 tb Tomato puree
    1/4 ts Sugar
      2 tb Coriander leaves and stalks
           Finely chopped
           Yoghurt and mint to garnish
 
  MB drizzles the aubergine slices with half the oil, gently rubs with
  salt and then grills for 4 - 5 mins per side. She states that
  traditionally they are deep-fried (so I shallow fried!) place in
  baking dish.
  
  Heat rest of oil and fry onions over medium heat until softened; add
  ginger, garlic and chillies, fry for 1 minute; add cumin and tomato
  and cook for 1 minute; stir in mushrooms, tomato puree, sugar and
  salt; reduce heat to low and cook for 5 minutes.
  
  (I omitted the mushrooms and added extra tomato)
  
  Stir in the coriander then spread over the aubergine slices; cover
  with foil and bake at 190 C for 15 - 20 mins.
  
  From "Secrets from an Indian Kitchen" by Mridula Baljekar
  
  From: Elaine Jones
 
MMMMM
 

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