My daily breakfast is very simple plain oatmeal with milk. I know I need to keep some consistency in my diet for my mental health (medication levels but also psychological I guess).
@emmaaum I do actually prefer potatoes to rice so if I can find some cheapish ones that could be a better option actually. And if I boil more than I need for one meal I can put the rest in the fridge for the next day.
I can imagine how that could mess you up, yeah.
Right?! I mean… it’s in the name but for some reason I thought it wasn’t… what, maize? Sweet corn??
Fron USCJ - How to Kasher Your Kitchen: A Simplified Guide
The core principle for much, but not all kashering is כבולעו כך פולטו, k’bol’o kakh pol’to or “as it was absorbed, so it is removed.” This principle means that the way something is used, and the rabbinic concept of flavor (ta’am, טעם) which is something very physical, is absorbed, is the same way you remove that flavor.
Think about a regularly used coffee cup, sometimes there are coffee rings that surface. The cup is clean but the coffee has absorbed into the cup. The flavor/ta’am works kind of like that.
In order to remove it, we heat the items up to a high temperature in a similar way to how we would use them. We boil meat soup in a pot to cook it and therefore boil out that meat flavor/ta’am to remove it.
You Can Actually Make Your Own (Delicious) Gefilte Fish
In search of a modern, yet classic, take on the Eastern European dish.
By Rachel Ringler | September 5, 2017
"...Sounds easy, right? Well, it was. Probably as difficult as making meatballs in a bath of tomato sauce. What wasn’t easy was the smell it left in your home, the horrible, heavy scent that made your home NOT smell like home-sweet-home. It was a smell that, when you walked in the front door, forced you to say: “Open the windows!”
I have never boiled gefilte fish, even the pre-formed frozen logs you get at the store. And I never will. Bake them, class. Sprinkle spices on them. Bake them. And then make a springy dill or tarragon sauce.
This Moroccan Passover Apricot Cake Is Lighter Than Air
With flavors of almond, orange blossom and citrus.
By Joanna Nissim | March 31, 2024
“Pellebe” is a Judeo-Arabic word used by the Jews of Morocco, who mainly hail from Spain. As well as for Passover, this popular cake is often made for birthdays and other celebrations throughout the year. It is often layered up with the orange marmalade called ma’azumor and sometimes also topped with meringue, making it extra decadent! Some start or finish the Yom Kippur fast with a slice of the cake and a coffee that has sweet egg cream added — and any leftovers are, of course, served as a breakfast cake, I see no better way to start the day!"
If you don't have a kosher market in your area, or are leery of the factory farmed kosher meat most places offer, there are places you can order pasture raised organic kosher meats. My favorite is KOL foods. I order from them a few times a year. As you can imagine, they're not cheap. But if you want something special for Pesach or the High Holidays, this is my go-to place.
Savory pulled mushrooms and tofu make the perfect plant-based holiday dish.
By Micah Siva | March 5, 2024
Brisket is synonymous with Jewish cuisine. It seems as though every bubbe has their own recipe that has been passed down from generation to generation. A fall-apart brisket was the centerpiece of our Hanukkah meal, with umami-rich gravy pooling onto our plates loaded with crispy potato latkes. Recreating the texture and taste of beef for a plant-based dish is challenging, but king trumpet mushrooms and grated tofu help mimic the look and feel of brisket. Serve it with roasted potatoes or latkes, or try it in a challah bun and slaw for a play on a “pulled beef” sandwich.
People might know that there are countries where it is effectively impossible for Jews to live.
What less people know is that there are countries where Jews are not banned outright, or prevented from getting work permits by law, but are made to pay a "Jew Tax" in the form of preventing Jews from producing kosher meat, requiring them to buy foreign meat that is less available and costs a lot more.
Those countries are Denmark, Sweden, Finland, Estonia and Slovenia.
These countries have a "Jew Tax" which requires their Jewish citizens to buy food at higher prices.
Canada has now joined these countries.
When I was in school and people would ask "How could people pass laws against Jews?", the answer is this... by starting with making life more difficult for Jews, then like the frog in the pot, turning up the heat.
What the article does not mention, or strongly emphasize are some important facts:
Kosher slaughter is considered by Jews to be cruelty free due to the means of slaughter, which ensures that the animal is killed with a single blade strike by an extremely trained expert
The blade used must be very large, and inspected daily for knicks and cuts. This ensures the animal dies quickly and without pain.
These "anti-cruelty" laws appear in European nations at the same time as rising antisemitism or "anti-immigrant" feelings around Muslims.
Very little care is given the means by which animals are made unconscious and how cruel that is, but ritual slaughter with high supervision and training is deemed "savage" by "enlightened" Christian.
'In other words, if it wasn't obvious, this isn't about animal cruelty at all, but about hate against Jews, and also Muslims, though Muslims have more flexibility in their meat production than Jews.
I believe that like most antisemitism, there's a core hate reason but then they construct an argument that fits the time.
For example in the 1400s the argument was that Jews were OK so long as they repented for their sins by converting to Christianity, thereby absolving them of the sin of killing Jesus.
In the 1930s Hitler used this and the pseudo-scientific arguments to attack Jews.
These "animal cruelty" laws operate a bit like the US "anti-trafficking" or "anti-pedophilia" laws. No one is going to say they're for sex trafficking or for pedophilia, so they pass without examination or argument.
"The Yemenite Jewish ftout is really a part of a bigger family of dishes from the Arab world called fatteh or fatta. They all contain crumbled crispy, sometimes toasted, day-old flatbread that soaks up some of the liquid in a dish. The most popular is fattet hummus from the Levant, a dish of broken toasted pita that’s topped with freshly cooked chickpeas and yogurt and is served for breakfast. Other examples include fatta with eggplant or chickpeas and yogurt on top; with beef, lamb or chicken stews...
Fatteh are usually very homey and messy dishes, and are served within the family, not for guests. Using leftover stale bread instead of tossing it away makes these dishes, which are served all over the Middle East, from Saudi Arabia to Yemen, Egypt, Lebanon and Syria, smart both economically and environmentally."
You have to start this dish the night before, so it would be great for shabbat tomorrow.
This Purim and Passover, explore delicious Sephardic holiday traditions and food from Turkey, Egypt, Morocco, Iraq and more through music, cooking demonstrations and lively conversations with Lilith and Savor: A Sephardic Music & Food Experience.
Hosted by chef Susan Barocas and singer Sarah Aroeste, these gatherings by Zoom take place on March 10 and April 7, 1:00-2:30 pm ET|. Join us to learn recipes from global Savor chefs including the Sephardic Spice Girls Rachel Emquies Sheff & Sharon Gomperts, cookbook author Viviane Bowell and Marcia Weingarten & Kaye Israel from Bendichas Manos.
You won’t want to miss these two Savor Sundays filled with music, spice, inspiration and delight. Cosponsored by Women of Reform Judaism.
"Workers and shoppers at a family-owned #kosher supermarket in one of #London’s most #Jewish neighborhoods fended off a knife-wielding attacker who was demanding to know whether its owners supported “#Israel or #Palestine” on Monday."
It is the custom in many older Jewish communities for people to write an "ethical will," which is their story and the lessons learned from it that they want passed down to future generations.
The Nosher is partnering with My Jewish Learning on a short online class series to help people collect and integrate the stories of their relatives - and dear friends,too. Not everyone has the luxury of remaining part of their family of origin due to many, many issues. Don't let that stop you from building your family of choice!
I would point out that food and recipes are very large part of Jewish community continuity, and the more recipes you can wheedle out of your moms, grandmas, aunts, and great-aunts, the better.
Don't let our history be erased, watered down, or ignored. Keep it alive.
I've been wanting to make a Beef Wellington ever since I had one at The Rubens in London (seriously best meal I've ever eaten, and most expensive, lol)
All recipes call for prosciutto though and when I make it it'll be for someone who eats kosher-ish.
What else could I use? Seems weird to wrap a beef roast in pastrami. And I am struggling to think of something with that cured, salty buttery-ness that would work.
I've never heard of using *crepes. In such a classic British dish this comes across as completely wrong.
*Yeah, it's in Wikipedia. But no. Just no.
Reliable sources do suggest using fois gras or liver paté together with the mushroom duxelles. The Jamie Oliver recipe seems to be based on this, making a paté out of liver, mushrooms and breadcrumbs. But I've had mushroom only versions which seem to seal well enough on its own.