Pam R

Not just his theory. I was taught that one in school

correct kosher wine is kosher. There are many jokes about Menishewitz wine (it is rated about an 8 on the sweetness scale - dry wine is 0 - a non-dry non-sweet zin. is about a 1). But there are plenty of really nice kosher wines out there. Check with your local wine merchant and I'm sure they will have a selection - or check out kosherwine.com That's a pretty wide-open question!! When are you planning on having them? Friday night may cause issues... so might Sat. nights (sunset here is about 9 pm, so it's still the Sabbath). If they are 'kosher' but not 'orthodox', the Sabbath may not be an issue - you'll have to check with them. Once you've set your day, choose milk vs. meat. Whichever you choose, it's best to make sure that every course follows suit. It is easier to go dairy than meat. Remember that if you do meat, there is no butter, no dairy margarine, no milk for your coffee, etc. If you go dairy, you don't have to worry about these issues. You need to check with your friends to see if they will eat bread from anywhere or only from kosher bakeries. Are any dairy products ok or only certified kosher ones. I think the most important point is that everybody has different levels of observance. OF course, you've said that you have an idea of their level of observance - so you're off to a good start. edited to try to fix my quotes and say you're all much quicker than me!

This is a really good point - but I'm going to say that it's not even standard within a community - it could be standard for just a syangogue following a specific Rabbi. As somebody else said on my blog "2 Jews, 3 opinions". There are obviously 'commandments' that are standard across the board. "an animal must have split hooves and chew it's cud" I don't know anybody who disagrees with this one. But for every commandment there are numerous translations, explanations and interpretations. A couple of years ago, our local orthodox synagogue got a new Rabbi. The entire kitchen had to be re-kashered for him. Utensils and pots and pans were given away and new things had to be purchased - he wouldn't allow the microwaves to be kashered (which we've always been told we can do). In theory his operating procedures should have been the same as his predecessor - but they were anything but the same.

If you don't mind, I'd appreciate it. Thanks.

Cakewalk - great post. Let me add just a few things that some of my local rabbinate have ruled out or restricted use of in the last couple of years: raspberries strawberries with the stem/leaves still attached. (they may not be served without removing the greens) some fresh herbs iceberg lettuce and cabbage cause no end of problems broccoli and more! I also want to add that while eggs are kosher (and pareve), any egg that has a blood spot in it is not considered to be kosher. If I need to crack 12 eggs, they must be individually cracked into a small bowl, checked, and then added to the rest.

When discussing salt, 'kosher' refers more to the size/shape of the salt than whether or not it is allowed in a kosher kitchen. For meat to be kosher, it must go through a salting process - to draw as much blood as possible from the flesh. 'Kosher' salt is a better size and shape, allowing it to draw more moisture out than table salt. As well, there are generally no additives in kosher salt - people who aren't able to consume iodine often look for kosher salt. Almost all salt is kosher. I have heard of only a couple instances when a salt wasn't kosher - and that was due to other things being added to it. Oh! I'm glad Cali asked this question, because I've often wondered about something myself. I have heard the bottom-feeder thing for years - and am not really sure about it. I checked your kosher fish link, and it didn't mention anything either. Is the issue with bottom-feeders that they are kosher, but 'dirty'? That's why my Baba kept live fish in her bathtub, changing the water for a few days - in an attempt to clean out the insides of the fish? Or am I completely off on this? Funny thing about kosher fish - I live south of a couple of huge lakes. These lakes provided the large Kosher food processors with fish for their Gefilte Fish for years. Yet I wasn't able to buy any of it locally. When I used to cater in the most orthodox synagogue in the city, I was only allowed (by the rabbi) to bring in whole (head on, everything intact) Salmon - or prepackaged lox that had a kosher hechsher (symbol) on it. If you're buying fish and you're not sure if a fish is kosher, it's safest just to assume it's not.

I've been trying to use chocolate plastic(clay?) lately, and am having no end of problems. It goes from being too soft to way too hard too fast. And it ... separates? Are there any tricks that might help? Any good ratios?

I'll say a prayer for you - hoping our weather doens't head your way.... Your bbq menu sounds great. How about making some tiramisu? Not 'baking' as such, but Italian.

I/we will try! I've never heard of this issue... but perhaps somebody else has. As long as the oils (and anything else you're putting in your mayo) are kosher, it isn't treif. And if there's no dairy, it's not dairy. Mayo on a turkey sandwich is fine. And what would a deli be without potato, tuna, egg and salmon salads? The unleavened bread thing only applies during passover. For Shabat we're not only allowed to eat begals, but for many people Shabat isn't shabbat without a Challah (egg bread) Though pita wouldn't be considered unleavened (in the way that matzah is), it is kosher if it's baked in a kosher kitchen with kosher ingredients. What else would we eat out falafel in? Parve means neutral - or something that is neither milk nor meat. Pareve foods can be eaten with either. It includes fruit, vegetables, grains, eggs, oils. Treyf (traif) means impure or forbidden. Foods (or food combos)that aren't allowed according to the laws of kashrut. Including, shellfish, pork, milk and meat. The picking flowers on Shabbat and roasting a chicken with a missing wing are beyond my halachic abilities... I do know that 'utility' grade chickens/cornish, etc. are still considered kosher by many, though they tend to miss a wing or .... something. Make sure you find out just how observant they are. Will they eat food prepared in a non-kosher kitchen? The levels of observance vary greatly. I would eat dinner at your house, but I have cousins who wouldn't. I think they are lucky friends though, to have a friend like you wants to learn about their needs and try to accommodate them.

thanks...

See Marsha? I told you other members would be happy to answer questions as well... or in Melissa's case, point you in the right direction.

I like catsup/ketchup. Most often with hashbrowns or baked potato wedges.... but on fries I prefer white vinegar. I wonder how many 'foodies' use ketchup as a secret ingredient in other things. I think more do than may admit to it.

marbles, scrabble, tobacco, weed, pens, etc.- they are the perfect bags for so many things. I have now found 7 full bottles, all with bags. Do I start using the bags myself or should I 'regift' them to others. I love the idea of giving Scrabble and a bottle/bag as a gift - one bag is already earmarked for a friend who will be buying a condo shortly. The rest... I'm feeling greedy. What will I do with all the booze though? (I'm somewhat allergic to alchol and can only bake so many boozy cakes.)

Gifted-- check Rachel perlow's recipe for goi cuon: here... ← mmm ... I love summer rolls... but I think of them as something different to the 'lettuce wraps'. That could be me though

Ground chicken always for me. Seasoned with fresh garlic (as is everything), ginger, soy, sesame and a dash of honey. Add mushrooms, green onion, bean sprouts and water chestnuts (the crunch!) usually. (could add bell pepper, red onion, carrots, etc.) Usually use iceberg - I love the crunch, but have a hard time getting the pieces off without tearing them. Was thinking of trying others. I don't usually dip 'em, cuz I put a lot of flavour right in the meat mix. BUT, I think something with hoisin would be good. I'm assuming you may not want to use oyster sauce (maybe not)... I'm going to make these tomorrow... yum. Thanks for reminding me.

My mother thinks not--she said she hasn't seen any signs up, yet (they usually post signs in our area when they're about to open). I think it usually opens at the end of June. I'll post again when my mother sees the signs. ← Thanks.... I want good produce. I wonder if there will be signs in my area... it's a whole new world out here

A thread would be a great idea. Feel free to quote me if you want! Thanks so much for being so available and forthcoming! Marsha Throughout my Passover blog, we had some interesting conversations about Kashrut. I know that there were many questions that people seemed almost hesitant to ask - don't be. If anybody has any random questions about kosher food, cooking or anything related, please ask! I know that there are many threads that discuss specific topics, but I couldn't find any general Kosher threads. I'm happy to answer what I can, and if i can't answer, I know there are many other members who are more than able.

I can't think of any crazy kitchen gifts that I have received, but I have been given a couple that I love - a marble mortar and pestle, cookbook stand, (measuring spoons that measure a pinch, a dash and something else!). Since my sister bought her condo though, I think every gift I've given her has been kitchen related! blender, a boudin coffee and tea maker (one of each), IKEA tchochkes for the kitchen. I've also bought plenty of kitchen stuff for my mom. Maybe I need to start thinking outside the kitchen

Marlene - your dinner looks amazing. you should be proud - and Ryan's enjoyment of it probably made it that much better. I'd be thrilled if you made that meal for me! I want to see Sam's finished meal now....

If I'm dining out with family and certain friends, then yes, we try to order a variety of dishes so that we can try different things. I have found though, that several people don't appreciate the 'after meal picking apart of everything eaten' that we tend to do. So with these people, I now know to order what I want, not worry about them and there's no sharing. I have one friend who likes to order their own dish when eating at a typical family style restaurant (chinese, thai, etc.). Do other people do that?? Generally we try to choose a large variety of things so that we can try as much as possible - who would actually choose to eat a whole plate of one thing when there are so many other wonderful things they could be sharing? On the other hand, if invited to a wedding, when you have to RSVP with meal choice, I try to make sure that somebody I may be sitting with will check off a choice that's different from mine so that we can try everything. Is that odd?

My Zaida used to enjoy a shot of it every once in a while (or more).... Every time my family went across the border every over-18 year old would get a bottle... before we switched to rum for baking. When I moved a few months ago, I found 5 FULL bottles, all in bags in the basement. Apparently, there are some more at work. We're moving the business too, so who knows what we'll come up with. Think they'd go on eBay? edited to add that there's also a purple CR tin, with a smaller bottle and two glasses... the tin holds all sorts of possibilities.

Anybody know if the Farmer's Market is open yet? I am itching to go. Was going to try to get out there last weekend, but woke up and it was raining. Would rather go out there knowing it's open. Thanks!

People, we're not even 1/2-way through the year - where are the soups?? I made a melon gezpacho last week. Right now I have the oldy, but goody, chicken soup simmering. I've come down with a spring-cold, and it's all that I want for dinner. Golden broth, chunks of chicken, carrot, celery, rice and egg noodles. Lots of dill. (Parsnip and onion in there for flavor). Smells great and I'm ready to dig in. Anybody else still making soup or has the nice-weather arrived so the soup stopped?

For those of you who may have been wondering, I sampled the Crystal Light, no sugar added slush today. Though it wasn't terrible, it was much sweeter than I like. So I stuck with a Pepsi/Coke combo instead. Tony, I prefer my slush to be smooth - icy, but not chunky. I think the Slush puppy is too chunky. A slurpee in the US isn't the same as the ones in Canada - they are similar to an Icee south of the border... up here they're not as airy. And we always called your 'suicide' slush a 'swampwater' slush.

Growing up, my family spent many afternoons and evenings at the lake around the kitchen table or on the deck with some munchies, beverages (mixed, beers, non-alc.) and Scrabble. As the game went on, we'd pass around the Purple Crown Royal bag - it was perfect for holding the tiles. When we played marbles in the schoolyard, they came out of the purple bag. The airline size bottles came in a cute little bag that was perfect for collecting American change. A few weeks ago, I discovered that it was the perfect size bag to tote my iPod in. Anybody else using these or is it just me? Can you still get them?