[Sca-cooks] Basic Kosher

[Zachary Kessin]

OK basic laws of Kashrut.

1) No mixing meat and dairy. You have to wait several hours after
   eating meat until you are allowed to eat anything dairy. How long
   depends on where you are from, traditions vary. In my case it is 3
   hrs. Numbers range from 1 to 6 hours.

2) All meat must be from Kosher animals.
2a) For mamals a kosher animal must have a cloven hoof and chew its
    cud. So in common usage, beaf, veal, lamb (goat and bison and
    dear as well)

2b) For poultry the bible includes a list of "Do not eat these"
    The common kosher birds are Chicken, Squab, Goose, Duck and Turkey.

2c) Sea food must have fins and scales. So Trout, salmon, tuna, and
    many others are kosher. Shellfish, shark, eel and so on are not.

3) Meat (but not fish) must be slaughtered in a specific manor. So not
   just any chicken is kosher, you must specificly buy a kosher
   chicken. Here in Jerusalem, unless you go to the Arab market almost
   all meat is Kosher. Meat must also be soaked and salted to remove
   the blood. some parts of the hindquarters are very difficult to
   make kosher as some specific fats and nerves must be removed. In
   the US this is rarely done as its is just too expensive.

4) Fish, vegetables, eggs, fruit etc is "Parve" which is to say it is
   not meat or diary. However fish and meat should not be served on
   the same plate (I don't understand this bit to be honest).

5) Meat and Diary must be prepared in separate utensils, and served
   on separate dishes. So in my kitchen there are 2 sets of dishes
   two sets of pots etc. Of course you can't cook kosher food in pots
   that have been used for non kosher food, unless you kasher the
   pots. How you do that is beyond the scope of this email.

6) Don't ask about Passover. (lots more rules)

Its not that complex once you do it for a while. Everything here is
how things are done today, but is drawn from period sources,
specificly the Shulkhan Aruk, a 16th century codification of Jewish
Law.

If someone wants Kosher food at your feast email me, It may be
doable.

--Yehoshua

On Tue, 7 Oct 2003, Martina C Grasse wrote:

> Greetings Yehoshua
>
> Im not sure I remember my rules on Kosher and wether eggs and butter
> are ok together, but one of the easiest, cheapest and best snacks I can
> think of is
>
> sodde egges
> aka eggs with mustard sauce
>
> Seeth your Egges almost hard, then peel them and cut them in quarters,
> then take a little Butter in a frying panne, a little Vinegar,
> Mustarde, Pepper and Salte, and then put it into a platter upon your
> egges.
>
> the quick and easy version
> hard boil and  peel your eggs, cut each in half or quarters and set
> aside.  In a microwave safe serving container put 1T butter for each 2
> or 3 eggs,   melt butter and stir in 1T prepared mustard, I like a
> whole grain, and 1T vinegar, I really like balsamic.  Season with salt
> and pepper, stir everything together and serve.  Snackers take an egg
> half, dab on some mustard sauce and enjoy.
>
> Tastes rather like deviled eggs, if our most gracious current Majesty
> is to be believed.
>
> more period recipes can be found at:
>
> http://home.earthlink.net/%7Esmcclune/stewpot/
>
> or at
> http://clem.mscd.edu/~grasse/
>
> Enjoy the movies.
>
> In Service,
> Gwen Cat
> sca-cooks-request at ansteorra.org wrote:
>
>
>
> >
> >Message: 6
> >Date: Tue, 07 Oct 2003 12:26:37 +0200 (IST)
> >From: Zachary Kessin <zkessin at cs.brandeis.edu>
> >Subject: Re: [Sca-cooks] Snacks
> >To: Cooks within the SCA <sca-cooks at ansteorra.org>
> >Message-ID: <Pine.OSX.4.53.0310071225340.983 at ffawkes.local>
> >Content-Type: TEXT/PLAIN; charset=US-ASCII
> >
> >Snacks.
> >
> >Ok our new (and yet unnamed) shire is holding a movie night tomorow,
> >does anyone have any good ideas for period snacks to serve while we
> >watch movies? (Simple and cheap would be good)
> >
> >--Zach
> >
> >
> >
>