This is kee fish with yellow tail fish, pinkish on top and pale whitish at the belly part of the body. It has cycloid / ctenoid scales, scale that is can be detach without tearing the skin.
2007年3月23日星期五
Kee Fish - scale fish
This is kee fish with yellow tail fish, pinkish on top and pale whitish at the belly part of the body. It has cycloid / ctenoid scales, scale that is can be detach without tearing the skin.
Beware Leaven found in Matzoh products
One of our 360 Yahoo friend found some leaven in matzoh product here is what she wrote:
If you have ANY Matzoh products, check them for leavening.
I frond Sodium Bicarbonate (baking soda) in Matzo Ball Mixes.
BTW, it said "use for Passover on carton"! Shocker!
WARNING! Leven found in Matzoh products!
Shalom Sisters!If you have ANY Matzoh products, check them for leavening.
I frond Sodium Bicarbonate (baking soda) in Matzo Ball Mixes.
BTW, it said "use for Passover on carton"! Shocker!
2007年3月1日星期四
Ma Cohen's Assorted Herring Products
Ma Cohen’s Assorted Herring Products | ||
Brands: | Ma Cohen's | |
Products: | Assorted Herring Products | |
Company: | Sea Fare Foods- Detroit, MI | |
Issue: | Ma Cohen's Herring Products are certified kosher for Passover when manufactured under special supervision. A limited number of products were manufactured without Passover supervision and were distributed while bearing an unauthorized OU-P symbol. These products have a date code system listing the month, date, and year (i.e. Jan1608). The mislabeled products are being withdrawn from the marketplace. Customers are encouraged to contact the Orthodox Union at 212-613-8148 or via email at kashalerts@ou.org if the mislabeled products are found. | |
How can I know if a fish is Kosher?
How can I know if a fish is kosher?
The Torah says that the simanim of kosher fish are “snapir v’ kaskeses”. However the Gemara tells us that all fish that have “kaskeses” have “snapir”, so in practice, all one needs to determine that a fish is kosher is that it has kaskeses! So what exactly is kaskeses? “Kaskeses” is generally translated as scales. Nonetheless, not all scales are considered kaskeses. This is because the Ramban, in his commentary on the Torah tells us “kaskeses” are scales that can be easily removed by hand or with a knife without tearing the skin. Scales that are embedded in a fish (or are not visible to the naked eye) are not “kaskeses”. The Ramban’s definition is universally accepted, and in fact the Rema rules that those scales that cannot be easily removed (according to the parameters that will be discussed below) cannot be called “kaskeses”.
To check if a fish is kosher, one must ascertain that its scales could be properly removed.9 Scales are attached on the side to the fish on that side of the scale which is closer to the head and are not attached on the other side of the scale which is closer to the tail. To remove the scales, one must grasp that side that is not attached and gently pluck it off from the side of the fish.10 If removing the scale did not damage the skin, then the fish is kosher. Scale fish must be place on separate compartment slope or tilted bench for better drainage, cover with more ice in warm climate like Singapore. The Scale fish should be away from the non-kosher fish and other marine animals and cutting has to be kept separate. Be sure to wash the fish immediate after cutting, at home I would wash with salt water.
Fish roes has the same kosher status as the fish they came from. It is important the roe fish remain where it came from and that no ingredient other than salt is is used.
[Kosher Fish Singapore] Fins and Scales fish – Tahor – clean - Daftar ikan
http://www.messianic-torah-truth-seeker.org/Torah/Kashrut/Tahor-clean-Scaled-fish.htm
Message to the Non-Jewish Believer in Yeshua
Message to the Non-Jewish Believer in Yeshua:
I know most Christian community usually does not teaching much on this aspect. But we do. Before we non-Jews think of observing kosher, we must remember the fundamental teaching in the New Covenant teaching laid down for us by the Shliach (apostles of Yeshua) as Non-Jews who live among pagan observant community, we must be keep ourselves undefiled.
This part teaching is usually Noachide teaching for Gentiles coming to faith in Yeshua. We could be unwittingly partaking food offer to idols. Each ethnic society had various ways of believes and the ways to use food offer to idol.
Beware that those item food could be kosher even use by pagan to offer their gods. Take special attention those season where pagan activities is largely celebrated to avoid partaking those food. Below the scripture will help us remember what to do.
- (Acts 15:20) But that we write unto them, that they abstain from pollutions of idols, and from fornication, and from things strangled, and from blood.
- Acts 15:29) That ye abstain from meats offered to idols, and from blood, and from things strangled, and from fornication: from which if ye keep yourselves, ye shall do well. Fare ye well. (KJV)
- Acts 21:25 we have written non-Jewish believers a letter with our decision.
- We told them that they should not eat food sacrificed to false gods, bloody meat, or the meat of strangled animals.
- They also should not commit sexual sins."
Learn about Kosher Beef
Kosher beef sold over Kosher stall is safer than non-kosher beef. Kosher slaughterhouses usually use younger cows - between 18-24 months old - while the diseased cow believed to be 6 1/2 years old. Kosher slaughter requires that the animal's throat be slit, and potentially contaminated blood is drained away from the carcass. Need not fear of mad cow disease. Those who choose not fully cook beef are at higher risk of catch disease.
Kosher Cuts (From the Forequarters) are as follows: Brisket; Chuck (ground, filet steak, pot roast); cubed steak, Rib top; Delmonico cut, Short rib; Standing rib roast; shoulder roast; shoulder steak; hanger steak; Rib eye; rib steak; skirt steak; Round (ground, steak pot roast) tongue
Non-Kosher cuts (from the hindquarters) are as follows:- Loin; Rump; Flank Shank; Filet mignon; Sirloin; Tenderloin; Tenderloin; T-bone Porterhouse.
It was said that about 10% of the animals slaughtered in US for food each year are Slaughter by Jewish Ritual law and therefore are considered kosher.
What makes a wine Kosher?
What makes a wine kosher?
It must be made without preservatives or artificial coloring, and any products used in processing must themselves be certified kosher. Moreover, kosher wines are subject to a strict filtration procedure, in which agents such as gelatin, rice or milk products may not be used.The equipment and machinery must be used exclusively for the production of kosher wines, and only Sabbath-observant Jews may physically handle the grapes, production equipment and wine. According to the teachings of the Midrash, the "forbidden fruit" that Eve ate and which she gave to Adam was the grape from which wine is derived.
Kosher wine (Hebrew: יין כשר, yayin kashèr) results only when wine is produced according to Judaism's religious law, specifically, the Jewish dietary laws of (kashrut, Hebrew: כשרות), and then is known as "kosher wine". Kashrut deals with avoiding specific forbidden foods, none of which are normally used in winemaking, so it might seem that all wines are automatically "kosher". However, because of wine's special role in many non-Jewish religions, the kashrut laws specify that wine cannot be considered kosher if it might have been used for "idolatry".
Kosher wine are drunk on the following Jewish feast:-
- Pesach (Passover) seder use for 4 cups of wine
- Purim
- Shabbat Kiddush cup
- Jewish Marriage
- circumcision
- Rosh Hashana
- Sukkot
- Hannukah
- Redemption of the Firstborn
- the obligatory blessing of Borei Pri HaGafen ("Blessed are you O Lord, Who created the fruit of the vine") is almost always recited over kosher wine (or grape juice.)
Some of these concepts include:
- Yayin Nesekh (Wine that has been poured to an idol, or with idolatry in mind.)
- Stam Yainom (Wine that may have been touched by someone who might believe in idolatry, but wouldn't have had it in mind at the time of contact.)
- When kosher wine is mevushal ("cooked" or "boiled"), it thereby becomes unfit for idolatrous use and will keep the status of kosher wine even if subsequently touched by an idolator. See section below for more details.
- Intermingling - There are prohibitions on several foods, including wine, in order to prevent intermingling amongst non-Jews in order to reduce the chances of intermarriage.
Procedure for production of "Mevushal" wines
Kosher wine is mevushal ("cooked" or "boiled"), it thereby becomes unfit for idolatrous use and will keep the status of kosher wine even if subsequently touched by an idolator. The boiling process killed most of the fine mold or "must" on the grapes, and greatly altered the tannins and flavours of the wine. The result was typically a weak, insipid wine. Rather than being full red in colour, it often displayed an opaque, permanganate-coloured tone.
Later, the process was modified to require only that wine be heated to 90 degrees Celsius. (At this temperature, the wine is not bubbling, but it is cooking, in the sense that it will evaporate much more quickly than usual.) This managed to reduce some of the damage done to the wine, but still had a substantial effect on flavour.
Recently, a process called "flash pasteurization" has come of vogue. This method avoids causing the juice of the grapes to simmer or boil, and is said to have a minimal effect on flavour, at least to the casual wine drinker. Indeed, the non-kosher winery Château Beaucastel flash pasteurizes and its wines are considered among the world's finest, although few others have copied this technique. Ironically, relatively flavourful flash pasteurized wines faced resistance in the market as observant Jews had come to associate kosher wine with the traditional pinkish, tea-colored wines.
In most territories, the bulk of kosher wine is supplied by wineries producing both kosher wine and wine for the general market. However, irrespective of the method, the pasteurization process must be overseen by Jewish clerics to ensure the kosher status of the wine. Generally, a team of rabbis will attend the winery to physically tip the fruit into the crush, and operate the pasteurisation equipment. Once the wine emerges from the process, it can be handled and aged in the normal fashion.
During these difficult and traumatic times in Israel, express your solidarity with your brothers and sisters in Israel, by purchasing Israel made products. Not only have Jews died and been injured, but the Israeli economy is cripple, and tourism is nearly dead..
Kosher food & wine from Israel
Kosher drinking and usage of wine
In Biblical understanding wine speaks of Joy, fellowship, a happy reunion, a victory, a happy occasion usually a case for a wedding banquet.
In following occassion
Wine for healing effect
Yeshua at the wedding feast - turning water into wine - John 2:1-11
Warning not to be a stumbling block to another
Warning for wine abuser
Beware of drinking the wine that is the wrath of G-d
Meat that are Disqualify
Meat that are disqualify
Even though Elohim prescribed the slaughtering of animals for sacrifice and for food, the treatment of animals is of the utmost importance. The Talmud describes with minute care and detail how an animal is to be slaughtered for food, and the regulations are given mainly because of the desire to inflict as painless a death as possible. The slaughterer could not be a deaf-mute, or a minor, and he must be of sound mind (Chul. 1. 1). The knife must be perfectly smooth without the slightest perceptible notch and "the knife must be tested as to its three sides upon the flesh of the finger and upon the nail" (ibid. 17b).
There are five causes of disqualification (ibid. 9a).
[1] Shehiyah means Delay, the one who slaughter must be a continuous forward and backward motion of the knife without any interruption.
[2] Derasah means Pressure, the cut must be made gently, without the exercise of any force.
[3] Chaladah means digging, the knife must not be inserted into the flesh instead of drawn across the throat.
[4] Hagramah means Slipping, that is the cut must not be made except through a prescribed section of the neck.
[5] Ikkur means Tearing, that is the cut must be done without dislocating the windpipe or gullet. Any one of these actions would render the animal unfit for consumption, because it would have inflicted pain upon the animal.
In the Talmud teaches proper care of animals and a love and respect for them.They were to be properly fed (p. Jeb. 14d), and "a man must not eat his meal before giving food to his cattle (Ber. 40a). This was taken from the ToRaH Scripture:
"And He will give grass in your fields for your cattle, and then you shall eat and be satisfied." Devarim 11:5
The Talmud teaches man to praise the animals because they are models for mankind to imitate. "Had theToRaH not been given to us for our guidance, we could not have learnt modesty from the cat, honesty from the ant, chastity from the dove, and good manners from the cock" (Erub. 100b). YHVH Elohim taught Moshe to care for sheep before he would care for and lead his fellow man (Shemot. 11:2)
General understanding on how to Slaughter the Animals
General understanding on how to slaughter the Animals
1. Shechita
Kosher meat requires that the animal/bird be slaughtered in the manner prescribed by the Torah (Shechita). (Fish do not have this requirement.) In this procedure, a trained kosher slaughterer (shochet) severs the trachea and esophagus of the animal with a special razor-sharp knife. . This also severs the jugular vein, causing near-instantaneous death with minimal pain to the animal.
After the animal/bird has been properly slaughtered, its internal organs are inspected for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs.
Animals contain many veins (e.g. Gid HaNashe) and fats (chelev) that are forbidden by the Torah and must be removed. The procedure of removal is called "Nikkur," and it is quite complex. In practice today, the hind quarter of most kosher animals is simply removed and sold as non-kosher meat.
4. Salting
The Torah forbids eating of the blood of an animal or bird (Leviticus 7:26); fish do not have this requirement. Thus in order to extract the blood, the entire surface of meat must be covered with coarse salt. It is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The meat is then thoroughly washed to remove all salt. Meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. (An alternate means of removing the blood is through broiling on a perforated grate over an open fire.)
Is it difficult to Keep Kosher?
Is it difficult to Keep Kosher?
People who do not keep kosher often say it is difficult. Actually, keeping kosher is not particularly difficult in and of itself; what makes it difficult to keep kosher is that the rest of the world does not do so and lack of personal conviction and commitment.Why Keep Kosher?
Why Keep Kosher?
It is simple instruction given by our Creator of Universe for good of all mankind. The Jewish teaching that non-kosher food has a negative effect on a soul. The soul is like an antenna that picks up waves of spiritual energy. Eating non-kosher food damages the capacity of the soul to "connect spiritually." This damage can be repaired once a person starts eating kosher again. Keep Kosher require a great deal of discipline, commitment and determination. Keep kosher is also for health reasons eg, blood carries diseases, shellfish carries disease such a typroid, hypertites, and skin alergics. Milk and meat when both taken at the same time causes unequally digestion. Pork can carry trichinosis and other parasites. Keep Kosher is also a moral lesson not to be cruel to animals since they gave their lives to sustain us. Finally keeping Kosher help a believer from accidentally or unknowningly partake food that are offered to idols. For example in Chinese community uses chicken, pork, certain type of fruits, cakes and drinks to offer to chinese deities gods. Any kosher food or kosher species if use to offer to idols or comes in contact with unkosher food mixture or preparation become unkosher.
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