Text 24003, 95 rader
Skriven 2012-04-24 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: KOSHER 547  20424
=========================
-=> Quoting Glen Jamieson to Ruth Hanschka <=-

 RH> committing suicide, which is a lot worse than eating a BLT.

 GJ> I have not yet committed either of those actions, but one of them
 GJ> could be quite pleasant.

A good BLT can be a wonderful thing. So is a BOLT (with onion).

 GJ> I thought there was something about not having leavened bread during
 GJ> that period because it meant staying in one place for a period while
 GJ> the bread rose.

That was the historical reason. But it got expanded upon over time
just like the concept of not poaching a goat kid in it's mother's
milk (a practise of their neighbouring enemies) got extended to
using two sets of dishes for all meat and dairy products.

 GJ> I didn't know that soya products rose.

It has to do with kitneos, the Hebrew word for legumes from which
derives kitniyot, a large category of foods that may not be eaten
during Passover. It is a symbolic extension of the prohibition on
leavening (chametz).

The Torah actually only prohibits Jews from eating chametz during
Passover. And technically chametz is only yeast leavened bread made
from five grains: wheat, spelt, barley, rye and oats. But the
traditional customs also call for refraining from eating all those
grains in any form (other than matzo), legumes and other grains as
well. What is considered kitniyot varies from place to place but
generally includes maize, rice and even peanuts as well as their
derivatives such as corn syrup.

This may be because pulses look like grain or just because it is
so written. Sephardic and Yemenite Jews don't bother with all this,
but just avoid leavened bread.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: German Tourte Of Apricots
Categories: Cakes, German
  Servings: 8

     12    apricots
      4 oz pounded sugar
      1    spoonful of water
           puff paste or 
    1/2 lb short paste
     12    more apricots 
           sifted sugar 
           rind of lemon 
           sifted sugar mixed with 
      1 ts cinnamon powder

Cut a dozen ripe apricots into quarters, and put them into a small
sugar-boiler or stewpan, with the kernels extracted from the stones,
four ounces of pounded sugar, and a spoonful of water; stir this
over the stove-fire until the fruit is dissolved into a jam, and
then withdraw the stewpan from the fire.

Roll out some trimmings of puff-paste, or else about half a pound of
short paste, to the diameter of about eight inches, place this on a
circular baking-sheet, and with the forefinger and thumb of the
right hand, twist the paste round the edges so as to raise it in
imitation of cording; then cut up a dozen ripe apricots into
quarters, and place these in close circular rows on the paste, shake
some sifted sugar (mixed with some rind of lemon) over the apricots,
and then bake the tourte (at moderate heat) ; when it is done, pour
the marmalade of apricots over the others, shake some sifted sugar
mixed with a tea-spoonful of cinnamon-powder over the surface, dish
the tourte on a napkin, and serve it either hot or cold.

This kind of tourte may be made of every kind of fruit, the process
in each case being similar to the above - consisting in baking
one-half of the fruit on the paste, while the remainder is added
after the tourte is baked, being first boiled down into a kind of
jam for that purpose. In all cases, some cinnamon-sugar must be
strewn over the surface.

  From: The Modern Cook By Charles Elme Francatelli

MMMMM-------------------------------------------------

Cheers

YK Jim


... There were no winners, just men doing what men must do.

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