tag:blogger.com,1999:blog-43897358526426074462024-03-13T11:19:37.467+08:00Kosher living and diet For Messianic BelieversThis Blogger is to help Messianic Believer in Yeshua to learn about kosher living, the benefit of consuming Kosher and what the scripture mention about food and moral issues.Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-4389735852642607446.post-71378546030342134392013-03-30T21:35:00.002+08:002013-03-30T21:42:40.887+08:00Kosher Slaughter Nikkur<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>Nikkur</b> is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve).<sup class="reference" id="cite_ref-1">[1]</sup></span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">It is much easier to perform nikkur on the front part of the animal.
It is also easier to perform on non-domestic animals such as deer as the
cheilev does not need to be removed from such animals.</span></span><br />
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<h1 id="watch-headline-title">
<span class="watch-title long-title yt-uix-expander-head" dir="ltr" id="eow-title" title="Kosher Slaughter: A behind the scenes look at Kosher food preparation">Kosher Slaughter: A behind the scenes look at Kosher food preparation </span></h1>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">The Hebrew term <i><b>shechita</b></i> (anglicized: <span class="nowrap">pron.: <span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)">/</span><span class="IPA"><span style="border-bottom: 1px dotted;" title="/ʃ/ 'sh' in 'shy'">ʃ</span></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="border-bottom: 1px dotted;" title="/ə/ 'a' in 'about'">ə</span></a></span><span class="IPA"><span style="border-bottom: 1px dotted;" title="/x/ 'ch' in 'loch'">x</span></span><span class="IPA"><span style="border-bottom: 1px dotted;" title="/iː/ long 'e' in 'bead'">iː</span></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="border-bottom: 1px dotted;" title="/ˈ/ primary stress follows">ˈ</span></a></span><span class="IPA"><span style="border-bottom: 1px dotted;" title="'t' in 'tie'">t</span></span><span class="IPA"><span style="border-bottom: 1px dotted;" title="/ɑː/ 'a' in 'father'">ɑː</span></span><span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)"><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English" title="Help:IPA for English">/</a></span></span>; Hebrew: <span dir="rtl" lang="he">שחיטה</span>, <span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)">[ʃχiˈta]</span>), also transliterated <i>shechitah, shehitah, shehita</i>, is the ritual slaughter of mammals and birds for food according to Jewish dietary laws (Deut. 12:21, Deut. 14:21, Num. 11:22) The animal must be killed "with respect and compassion"<sup class="reference" id="cite_ref-BBC_2-0"><a href="http://en.wikipedia.org/wiki/Shechita#cite_note-BBC-2"></a></sup> by a <i><b>shochet</b></i> (Hebrew: <span dir="rtl" lang="he">שוחט</span>, "ritual slaughterer"), a religious Jew who is duly licensed and trained. The act is performed by severing the trachea, esophagus, carotid arteries, jugular veins and vagus nerve
in a swift action using an extremely sharp blade ("chalef") only by the
highly qualified shochet. This results in an instant drop in blood
pressure in the brain and the irreversible expiration of consciousness.
According to Jewish religious sources, the animal is now insensible to
pain and exsanguinates in a lenient, prompt and precise action. The animal can be in a number of positions; when the animal is lying on its back, this is referred to as <i>shechita munachat</i>; in a standing position it is known as <i>shechita me'umedet</i>. Before slaughtering, the animal must be healthy, uninjured, and viable. </span></span>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-11130612935844435322013-03-30T20:26:00.002+08:002013-03-30T20:26:44.077+08:00<h2>
<span style="font-family: Arial,Helvetica,sans-serif;">What it takes to prepare a Jewish Kosher meal
</span></h2>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">A chef from the TV-Show "Private Chefs of Beverly Hills" learns what it takes to prepare a Kosher meal</span></span>
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Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-65703265153422918372013-03-30T20:07:00.002+08:002013-03-30T20:10:27.009+08:00KOSHER Meat Preparation: חליטת בשר Halita<h1 id="watch-headline-title">
<span class="watch-title yt-uix-expander-head" dir="ltr" id="eow-title" title="KOSHER Meat Preparation: חליטת בשר Halita">KOSHER Meat Preparation: חליטת בשר Halita</span></h1>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>HALITA </b>refers to the searing of uncooked meat in boiling water.<br /><br />The purpose of Halita is directly connected to the Torah prohibition against the consumption of blood.<br /><br />Clarification
on the details of this Biblical prohibition can be found in chapter 6
of Hil. Ma'akhaloth Asuroth in the Mishneh Torah.<br /><br />According to the Geonim and the Rambam, Halita is required for all meats, even poultry. Fish and grasshoppers are exempt ;)<br /><br />Halita
is also unnecessary for meats that one plans to roast over an open fire
or in any manner of roasting that allows for the juices to flow away
from the meat while the meat is being cooked.</span></span>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-91375590948142580882012-06-16T12:06:00.001+08:002012-06-16T12:10:01.099+08:00Caution about Gelatine. in Dairy products<div style="font-family: "Trebuchet MS",sans-serif;"></div><b><span style="font-family: Tahoma; font-size: large;">Gelatin</span></b><span style="font-family: Tahoma; font-size: large;"> (or </span><b><span style="font-family: Tahoma; font-size: large;">gelatine</span></b><span style="font-family: Tahoma; font-size: large;">) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a </span><a class="mw-redirect" href="http://www.blogger.com/post-create.g?blogID=4389735852642607446"><span style="font-family: Tahoma; font-size: large;">gelling agent</span></a><span style="font-family: Tahoma; font-size: large;"> in food, </span><a class="mw-redirect" href="http://www.blogger.com/post-create.g?blogID=4389735852642607446"><span style="font-family: Tahoma; font-size: large;">pharmaceuticals</span></a><span style="font-family: Tahoma; font-size: large;">, photography, and </span><a class="mw-redirect" href="http://www.blogger.com/post-create.g?blogID=4389735852642607446"><span style="font-family: Tahoma; font-size: large;">cosmetic manufacturing</span></a><span style="font-family: Tahoma; font-size: large;">. Substances containing gelatin or functioning in a similar way are called </span><i><span style="font-family: Tahoma; font-size: large;">gelatinous</span></i><span style="font-family: Tahoma; font-size: large;">. Gelatin is an irreversibly </span><a class="mw-redirect" href="http://www.blogger.com/post-create.g?blogID=4389735852642607446"><span style="font-family: Tahoma; font-size: large;">hydrolysed</span></a><span style="font-family: Tahoma; font-size: large;"> form of collagen, and is classified as a foodstuff. It is found in some </span><a class="mw-redirect" href="http://www.blogger.com/post-create.g?blogID=4389735852642607446"><span style="font-family: Tahoma; font-size: large;">gummy candies</span></a><span style="font-family: Tahoma; font-size: large;"> as well as other products such as </span><a class="mw-redirect" href="http://www.blogger.com/post-create.g?blogID=4389735852642607446"><span style="font-family: Tahoma; font-size: large;">marshmallows</span></a><span style="font-family: Tahoma; font-size: large;">, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.</span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">it is not Kosher. Contain animal bones marrows.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Kosher gelatine made from seaweed (carrageen) is vegetarian, and must be used instead.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Care should be taken with products such as yogurt, as they can often contain gelatine.</span></span><br />
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<div class="thumb tright"> <div class="thumbinner" style="width: 222px;"><div class="thumbcaption"> <span style="font-family: Tahoma; font-size: large;">Capsules made of gelatin.</span></div></div></div><ul><li><span style="font-family: Tahoma; font-size: large;">Certain professional and theatrical lighting equipment use color gels to change the beam color. These were historically made with gelatin, hence the term color gel.</span></li>
<li><span style="font-family: Tahoma; font-size: large;">Gelatin typically constitutes the shells of pharmaceutical capsules in order to make them easier to swallow. Hypromellose is a vegan-acceptable alternative to gelatin, but is more expensive to produce.</span></li>
<li><span style="font-family: Tahoma; font-size: large;">Animal glues such as hide glue are essentially unrefined gelatin.</span></li>
<li><span style="font-family: Tahoma; font-size: large;">It is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers. Despite some efforts, no suitable substitutes with the stability and low cost of gelatin have been found.</span></li>
<li><span style="font-family: Tahoma; font-size: large;">Used as a carrier, coating or separating agent for other substances; for example, it makes </span><a class="mw-redirect" href=""><span style="font-family: Tahoma; font-size: large;">beta-carotene</span></a><span style="font-family: Tahoma; font-size: large;"> water-soluble thus imparting a yellow colour to any soft drinks containing beta-carotene.</span></li>
<li><span style="font-family: Tahoma; font-size: large;">Gelatin is closely related to bone glue and is used as a binder in match heads and sandpaper.</span></li>
<li><span style="font-family: Tahoma; font-size: large;">Cosmetics may contain a non-gelling variant of gelatin under the name </span><a class="mw-redirect" href=""><span style="font-family: Tahoma; font-size: large;">hydrolyzed collagen</span></a><span style="font-family: Tahoma; font-size: large;">.</span></li>
<li><span style="font-family: Tahoma; font-size: large;">Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-19th century.</span><sup class="reference" id="cite_ref-7"><span><span style="font-family: Tahoma; font-size: large;">[</span></span><span style="font-family: Tahoma; font-size: large;">8</span><span><span style="font-family: Tahoma; font-size: large;">]</span></span></sup><span style="font-family: Tahoma; font-size: large;"> In modern times it occasionally found in some glossy printing papers, artistic papers, playing cards, and it maintains the wrinkles in crêpe paper.</span></li>
</ul>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-45547802279798673402012-06-16T11:51:00.000+08:002012-06-16T11:51:51.947+08:00Kosher fish a;- Sea perch also known as Ocean Perch<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--krfWexctdc/T9wBEHMFWQI/AAAAAAAABfY/D4_8HJVrmiI/s1600/Kosher-fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/--krfWexctdc/T9wBEHMFWQI/AAAAAAAABfY/D4_8HJVrmiI/s320/Kosher-fish.jpg" width="320" /></a></div><h2 style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span class="hasCaption">Sea perch also known as Ocean Perch</span></h2><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span class="hasCaption"> </span><span style="font-size: large;"><span class="hasCaption" style="color: black;">Today NTUC Fairprice have Qing Zhen Kosher fish - Sea perch also known as Ocean Perch, I found it in the Kosher list on iPad, Kosher fish most of them have fork tail, fine hair line teeth, have fin and scales. The scales after removing the inner skin remains intact.<br />
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As far as Kosher fish is concern I do not allow the person to remove any interior part of the fish or do any scaling. I bring home to do the scaling and remove the interior part of the fish organ. Any chip off or cut out part consider the fish is blemish, I will not accept. BTW this is male fish.<br />
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Kosher fish I ensure personally inspect the fish, handle myself, have good observation on the anatomy of kosher fish.</span></span></div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;"><span class="hasCaption" style="color: black;">To be consider Kosher fish, all fish must have detachable scales and fins. Fish with scales that do not not come away from the skin are not Kosher:</span></span></div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;"><span class="hasCaption" style="color: black;">These shall ye eat of all that are in the waters: whatsoever have fins and scales in the waters, in the seas and in the rivers, them shall ye eat" (Vayikra 11:9)</span></span></div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;"><span class="hasCaption" style="color: black;"><b>Click below link to read more. </b></span></span></div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;"><span class="hasCaption"><br />
</span></span></div><div style="color: blue; font-family: Arial,Helvetica,sans-serif; text-align: left;"><a href="http://www.messianic-torah-truth-seeker.org/Torah/Kashrut/Tahor-clean-Scaled-fish.htm" style="color: blue;" target="_blank"><span style="font-family: Arial;"><b>[Kosher Fish Singapore] Fins and Scales fish – Tahor – clean - Daftar ikan</b></span></a><span style="color: black;"><b> </b></span></div>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-2543573467354041432012-06-16T11:07:00.000+08:002012-06-16T11:07:07.236+08:00The Kosher Carnivore - only Kosher information about meat<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WdnJR-6MMxM/T9v4EQbqFHI/AAAAAAAABe8/drRFH_QdHLY/s1600/Zuul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-WdnJR-6MMxM/T9v4EQbqFHI/AAAAAAAABe8/drRFH_QdHLY/s320/Zuul.jpg" width="260" /></a></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td align="RIGHT" valign="TOP"><b>Title</b> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//Te%5fkosher%5fcarnivore+-2+-1">The <b>kosher</b> carnivore :</a> the ultimate meat and poultry cookbook / June Hersh. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Author</b> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//NB/Hersh%2c%5fJune+-2+-1">Hersh, June.</a> </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Publisher</b> </td> <td valign="TOP"> New York : St. Martin's Press, 2011. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Physical Description</b> </td> <td valign="TOP"> xiv, 239 p. : col. ill. ; 24 cm. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Notes</b> </td> <td valign="TOP"> Includes index. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Summary</b> </td> <td valign="TOP"> "The first meat-only <b>kosher</b> cookbook, with one hundred and twenty recipes deliciously designed to appeal to cutting edge cooks of all faiths who are turning to <b>kosher</b> meat for superior flavor and results. Experienced home cooks have long praised the virtues of <b>kosher</b> meat, prized for high quality and humane and well-supervised raising, butchering, and trimming. The innovative recipes in The <b>Kosher</b> Carnivore will delight families who keep <b>kosher</b> as a fresh and modern alternative to traditional <b>kosher</b> preparations and will appeal to a broader group as well--including the lactose-intolerant--with the author's terrific mixture of classic, elegantly ethnic and just-a-little-bit-fashionable entries, such as:--In Beef: Classic Pot Roast, Grilled Steak Chimichurri, Slow-day BBQ Brisket--In Veal and Lamb: Veal Meatballs, Grilled Lamb Riblets, Lamb Sliders--In Chicken: Simple Roast Chicken, Simpler Roast Chicken, Simplest Roast Chicken--In Turkey and Duck: Country-style Turkey Meatloaf, Oven-roasted Spicy Turkey Sausage, Pan-seared Duck Breasts with Figs and Madiera--In Soup and Stock: Creamy Mushroom Soup, Hungarian Bean Soup with Smoked Turkey, Beef & Barley Soup This is not your Aunt Sadie's Jewish cookbook! The <b>Kosher</b> Carnivore also features around forty recipes for side dishes, creatively reinventing standards such as Creamed Spinach (without the butter or cream), condiments and sauces. It also provides instructions on how to grill, roast, braise, stew, pansear-- and even fry perfect crispy chicken without a buttermilk soak--along with tips from expert butchers and chefs across the country"--Provided by publisher. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"> </td> <td valign="TOP"> "Experienced home cooks have long praised the virtues of <b>kosher</b> meat, prized for high quality and humane and well-supervised raising, butchering, and trimming. The innovative recipes in The <b>Kosher</b> Carnivore will delight families who keep <b>kosher</b> as a fresh and modern alternative to traditional <b>kosher</b> preparations and will appeal to a broader group as well--including the lactose-intolerant--with the author's terrific mixture of classic, elegantly ethnic and just-a-little-bit-fashionable entries, such as: --In Beef: Classic Pot Roast, Grilled Steak Chimichurri, Slow-day BBQ Brisket --In Veal and Lamb: Veal Meatballs, Grilled Lamb Riblets, Lamb Sliders --In Chicken: Simple Roast Chicken, Simpler Roast Chicken, Simplest Roast Chicken --In Turkey and Duck: Country-style Turkey Meatloaf, Oven-roasted Spicy Turkey Sausage, Pan-seared Duck Breasts with Figs and Madiera --In Soup and Stock: Creamy Mushroom Soup, Hungarian Bean Soup with Smoked Turkey, Beef & Barley Soup This is not your Aunt Sadie's Jewish cookbook! The <b>Kosher</b> Carnivore also features around forty recipes for side dishes, creatively reinventing standards such as Creamed Spinach (without the butter or cream), condiments and sauces. It also provides instructions on how to grill, roast, braise, stew, pansear-- and even fry perfect crispy chicken without a buttermilk soak--along with tips from expert butchers and chefs across the country"--Provided by publisher. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Search by Subjects</b> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//SB/Cooking%5fMeat+-2+-1"><b>Cooking</b> (Meat)</a> </td> </tr>
<tr> <td align="RIGHT" valign="TOP"> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//SB/Cooking%5fPoultry+-2+-1"><b>Cooking</b> (Poultry)</a> </td> </tr>
<tr> <td align="RIGHT" valign="TOP"> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//SB/Jewish%5fcooking+-2+-1">Jewish <b>cooking</b>.</a> </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Related Internet Resources</b> </td> <td valign="TOP"> Cover image <a href="http://www.netread.com/jcusers2/bk1388/420/9780312699420/image/lgcover.9780312699420.jpg" target="_blank">http://www.netread.com/jcusers2/bk1388/420/9780312699420/image/lgcover.9780312699420.jpg </a></td> </tr>
</tbody></table><a href="" name="where"></a> <h3><a href="" name="where">Where to find it</a></h3><table><tbody>
<tr> <td valign="top"><b>Branch</b></td> <td valign="top"><b>Location</b></td> <td valign="top"><b>Date</b></td> <td valign="top"><b>Call Number</b></td> <td valign="top"><b>Status</b></td> </tr>
<tr> <td valign="top"><a href="" name="JRL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=JRL">Jurong Regional Library </a></td> <td valign="top"> ____ </td> <td valign="top">03-11-11</td> <td valign="top">English 641.66 HER -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="TRL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=TRL">Tampines Regional Library </a></td> <td valign="top"> ____ </td> <td valign="top">20-03-12</td> <td valign="top">English 641.66 HER -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="WRL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=WRL">Woodlands Regional Library </a></td> <td valign="top"> ____ </td> <td valign="top">27-11-11</td> <td valign="top">English 641.66 HER -[COO]</td> <td valign="top">Not on Loan </td></tr>
</tbody></table>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-53026292291636641762012-06-16T11:02:00.000+08:002012-06-16T11:02:15.034+08:00Kosher cooking : delicious recipes for the Jewish home / Marlena Spieler.<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cXASzRM8ZgA/T9v2yG4pv4I/AAAAAAAABeo/LLATYZ3lYwY/s1600/kosher.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-cXASzRM8ZgA/T9v2yG4pv4I/AAAAAAAABeo/LLATYZ3lYwY/s320/kosher.jpg" width="249" /></a></div><br />
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<table cellpadding="0" cellspacing="0"><tbody>
<tr><td align="RIGHT" valign="TOP"><b>Title</b> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//TKosher%5fcooking+-0+-1"><b>Kosher</b> <b>cooking</b> :</a> delicious recipes for the Jewish home / Marlena Spieler. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Author</b> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//NB/Spieler%2c%5fMarlena+-0+-1">Spieler, Marlena.</a> </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Publisher</b> </td> <td valign="TOP"> London : Apple, 2008. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Physical Description</b> </td> <td valign="TOP"> 128 p. : col. ill. ; 23 cm. </td> </tr>
<tr> <td align="RIGHT" valign="TOP"><b>Search by Subjects</b> </td> <td valign="TOP"> <a href="http://catalogue.nlb.gov.sg/cgi-bin/cw_cgi?doSearchT+11505+3002+_+//SB/Jewish%5fcooking+-0+-1">Jewish <b>cooking</b>.</a> </td> </tr>
</tbody></table><a href="" name="where"></a> <h3><a href="" name="where">Where to find it</a></h3><table><tbody>
<tr> <td valign="top"><b>Branch</b></td> <td valign="top"><b>Location</b></td> <td valign="top"><b>Date</b></td> <td valign="top"><b>Call Number</b></td> <td valign="top"><b>Status</b></td> </tr>
<tr> <td valign="top"><a href="" name="AMKCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=AMKCL">Ang Mo Kio Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">09-12-10</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="BBCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=BBCL">Bukit Batok Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">07-05-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
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<tr> <td valign="top"><a href="" name="BPCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=BPCL">Bukit Panjang Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">29-06-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">On Loan </td> </tr>
<tr> <td valign="top"><a href="" name="CCKCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=CCKCL">Choa Chu Kang Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">07-06-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="CLL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=CLL">Central Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">04-04-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="CSCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=CSCL">Cheng San Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">10-06-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="GECL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=GECL">Geylang East Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">06-03-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="JRL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=JRL">Jurong Regional Library </a></td> <td valign="top"> ____ </td> <td valign="top">04-04-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="JWCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=JWCL">Jurong West Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">14-05-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="MPCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=MPCL">Marine Parade Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">28-08-11</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="PRCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=PRCL">Pasir Ris Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">15-12-10</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="QUCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=QUCL">Queenstown Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">14-06-10</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="SBCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=SBCL">Sembawang Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">25-06-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">On Loan </td> </tr>
<tr> <td valign="top"><a href="" name="SKCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=SKCL">Sengkang Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">09-05-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="TPCL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=TPCL">Toa Payoh Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">08-02-12</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="WRL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=WRL">Woodlands Regional Library </a></td> <td valign="top"> ____ </td> <td valign="top">21-06-11</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td> </tr>
<tr> <td valign="top"><a href="" name="YICL"></a><a href="http://libinfo.nlb.gov.sg/OurLibraries/opaclibrary.asp?code=YICL">Yishun Public Library </a></td> <td valign="top"> ____ </td> <td valign="top">30-09-10</td> <td valign="top">English 641.5676 SPI -[COO]</td> <td valign="top">Not on Loan </td></tr>
</tbody></table>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-78533312299415260092011-03-27T02:27:00.000+08:002011-03-27T02:27:42.306+08:00Biblical Dress code for women<div class="mbl notesBlogText clearfix"><div><span style="font-family: Arial Black; font-size: large;">By Tsiyon Messianic Radio Answer concerning</span><br />
<span style="font-family: Arial Black; font-size: large;">Biblical Dress code for women</span><span style="font-family: Tahoma; font-size: large;"> </span><br />
<span style="font-family: Tahoma; font-size: large;"><i><span style="font-size: small;">If you know someone who would like to receive this newsletter, please forward.</span></i> </span><br />
<span style="font-family: Tahoma; font-size: large;">There are three passages that jump out at me about how women ought to dress. Of course, each woman needs to decide for herself how this applies to her within her culture and circumstances. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;">Here is a verse that comes up immediately when considering this question: </span><br />
<blockquote><span style="color: #000099; font-family: Tahoma; font-size: large;">A woman shall not wear men’s clothing, neither shall a man put on women’s clothing; for whoever does these things is an abomination to YHWH your Elohim. Deut 22:5 </span></blockquote><span style="font-family: Tahoma; font-size: large;">Some people interpret this to mean that women should not wear pants. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;"><b>Personally,</b> I don't see that as the intent of the passage, since there were no pants then, when this passage was written. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;"><b>Instead</b>, I believe the verse prohibits cross-dressing as associated with "abominable" homosexual practices. </span><br />
<blockquote><span style="color: #000099; font-family: Tahoma; font-size: large;">In like manner, wives, be in subjection to your own husbands; so that, even if any don’t obey the Word, they may be won by the behavior of their wives without a word; seeing your pure behavior in fear. </span><br />
<span style="color: #000099; font-family: Tahoma; font-size: large;">Let your beauty be not just the outward adorning of braiding the hair, and of wearing jewels of gold, or of putting on fine clothing; but in the hidden person of the heart, in the incorruptible adornment of a gentle and quiet spirit, which is in the sight of Elohim very precious. </span><br />
<span style="color: #000099; font-family: Tahoma; font-size: large;">For this is how the holy women before, who hoped in Elohim also adorned themselves, being in subjection to their own husbands: as Sarah obeyed Abraham, calling him lord, whose children you now are, if you do well, and are not put in fear by any terror. 1 Peter 3:1-6 </span></blockquote><span style="font-family: Tahoma; font-size: large;">In this passage attention to a woman's outward adornment is not prohibited, but is taken for granted as a normal womanly pursuit. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;">However, stress is put on the inner adornment of the heart as being the more important sort of beauty. Here, women are reminded that godly subjection to one's husband is a beautiful adornment in Elohim's sight. All believers must be subject to the Word. As in 1 Peter 3:1-6 above, a believing woman must also be subject to her husband.</span><br />
<blockquote><span style="color: #000099; font-family: Tahoma; font-size: large;">In the same way, that women also adorn themselves in decent clothing, with modesty and propriety; not just with braided hair, gold, pearls, or expensive clothing; but (which becomes women professing godliness) with good works. 1 Timothy 2:9-10 </span></blockquote><span style="font-family: Tahoma; font-size: large;">Here Paul seems to agree with Peter that it is normal for women to give attention to their hair, clothing and accessories. Paul adds the qualifiers for believing women of "decent clothing, with modesty and propriety."</span><br />
<span style="font-family: Tahoma; font-size: large;">This is clothing that does not excite lusts of the flesh or attempt an obscene display of personal wealth. </span><br />
<span style="font-family: Tahoma; font-size: large;"><b>Does this suggest a dress code?</b></span><br />
<span style="font-family: Tahoma; font-size: large;">I think not. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;">The spiritual virtues of "decent clothing, with modesty and propriety" are given as the guidelines a godly woman should apply to her choices. It seems to me that occasion and circumstance plays a big role in what is appropriate for a woman to wear. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;"><b>For example</b>, it is entirely appropriate for a woman to "dress to kill" on her wedding day, or on some other special occasions. However, she probably would dress much more circumspectly in her day to day life. </span><br />
<span style="font-family: Tahoma; font-size: large;">The more important adornment is, of course, "good works. </span><br />
<blockquote><span style="font-family: Tahoma; font-size: large;"><b>1 Corinthians 11:15 </b></span></blockquote><span style="font-family: Tahoma; font-size: large;">Long hair seems to be recommended in this verse. I say recommended and not commanded because of the word "if" which qualifies Paul's statement. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;">The word "if" suggests that it is the woman's choice whether she chooses to have long hair. "If" also suggests there are factors that might cause a woman to wear hair that is not long. </span><br />
<br />
<span style="font-family: Tahoma; font-size: large;"><b>This choice</b> is between her, her husband, and YHWH and really is not for anyone else to decide. IF she chooses to have long hair THEN her long hair is a glory to her.</span></div></div>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-29902375450953837002010-11-12T18:07:00.000+08:002010-11-12T18:07:11.611+08:00Koshering Meat<h1 align="center" class="bookPageTitle">Koshering Meat</h1><img border="0" height="3" src="http://www.chabad.org/images/global/spacer.gif" width="1" /> <table align="center" border="0" cellpadding="0" cellspacing="0" dir="ltr"><tbody>
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</style> <div class="co_body"> <i>"You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings</i>." (<span class="glossary_item">Leviticus</span> 7:26)<br />
For generations, the process of koshering (removing the blood from) meat was the domain of the Jewish homemaker, often involving all the family members in the various steps. Today, rather than being a familiar aspect of the Jewish home, koshering is usually done at the butcher shop beyond sight of the consumer. However, many families still do <span class="glossary_item">kosher</span> their meat.<br />
Whether you entrust the koshering of your meat to a qualified butcher or choose to do it yourself, a working knowledge of the process is an important aspect of our understanding of <i><span class="glossary_item">kashrut</span></i>.<br />
Koshering is the process by which the blood is removed from the flesh of meat and fowl before it is prepared for eating. Only meat from kosher animals, properly slaughtered and with the forbidden parts already removed, may be koshered. The koshering process, known as <i>melichah</i> ("salting"), entails the following steps: washing or rinsing off the meat; soaking it in water; salting it; and rinsing it very well three times.<br />
The complete koshering process should take place within 72 hours of the <i><span class="glossary_item">shechitah</span></i>; therefore, before koshering, it is imperative to know exactly when the <i>shechitah</i> took place.<br />
Following is a step-by-step guide to koshering. If you are koshering meat for the first time, it is advisable to observe the process being done by an experienced, knowledgeable person.<br />
People on strictly salt-free diets should consult an orthodox rabbi as to how to kosher their meat.<br />
<b>BEFORE KOSHERING</b><br />
The following guidelines apply to both meat and fowl. There are extensive preparations for fowl which are described in <a href="http://www.chabad.org/article.asp?AID=82670">Koshering Fowl.</a><br />
<b>Handling The Meat or Fowl: </b>After receiving meat or fowl from the butcher, it must be handled properly until after it is koshered. Meat and blood drippings should not come into contact with any other food. However, the meat may be put into the refrigerator if it is covered well on all sides so that it doesn't leak.<br />
Meat or fowl must be fully defrosted, and if very cold it should be allowed to stand a while at room temperature. It should not be placed near a fire or come into contact with hot water since this cooks the blood in and the salt will not be effective in drawing it out. In addition, it should not come into contact with any salt before the process begins.<br />
If the meat is to be ground, koshering must take place before grinding. The head and internal organs of the animal must be removed before koshering. To determine which parts can be used and how to prepare them, consult a qualified rabbi.<br />
<b>Equipment Needed</b><br />
The following items should be used exclusively for meat that has not yet been koshered. One should take into consideration the amount of meat to be koshered when determining whether the room one is working in has ample space and proper facilities. If extra counter space is needed, cover all counters so that no blood can drip through.<br />
<b>Knife </b>- to cut out blood clots or to cut large pieces of meat into pieces small enough to handle easily.<br />
<b>Water </b>- to soak, rinse and wash off the meat. Water used in the koshering <i> </i>process should be at room temperature.<br />
<b>Pail or Basin </b>- in which to soak the meat.<br />
<b>Coarse Salt </b>- to draw out the blood. Thin table salt is not good because it melts into the meat and does not draw out the blood. Neither should the crystals be so large that they roll off the meat.<br />
<b>Board or Rack </b>- to place salted meat on. This can be made of any material, such as wood or formica. A perforated board with many holes, or a rack with slats, is excellent so that the blood can flow out. If the board has grooves or is flat, it should be placed on a slant to enable the blood to flow down. The board should not have bumps or cracks that would allow blood to collect.<br />
<b>Basin, Sink or Tub </b>- for the board to be placed on so that the blood can drip into it. Drippings make a sink non-kosher, therefore, a kosher sink should not be used.<br />
<b>Lighting </b>- During the complete koshering process, be sure the room is well lit.<br />
<b>THE KOSHERING PROCESS FOR MEAT AND FOWL</b><br />
It is important to follow each step in the process carefully, bearing in mind the various time factors. The koshering process requires one's undivided attention, so distractions should be eliminated as much as possible. If any questions or problems arise along the way, do not hesitate to seek rabbinic guidance.<br />
<b>Step 1 - Preliminary Washing: </b>The meat must be washed very well to remove all visible blood. All blood clots or discolorations, (black, dark, red, etc.) should be cut out before washing.<br />
<b>Step 2 - Soaking: </b>The meat should be immersed in room temperature water for at least I /2 hour. If the meat was accidentally left soaking for 24 consecutive hours, this meat becomes non-kosher and cannot be used.<br />
After the meat has been soaked, it may be cut into smaller pieces if desired. It then would be necessary to rinse each cut piece very well, especially the newly cut ends. The meat does not have to be soaked again.<br />
<b>Step 3- Salting: </b>Before salting, the meat must be washed off. (One may use the same water in which it was soaked.) Then, inspect the meat to be sure that there is no visible blood. Shake off excess water and allow the meat to sit for a short period of time so that the salt does not dissolve too easily. However, the meat should remain damp enough for the salt to stick to it.<br />
Salt the meat thoroughly on all sides, but not so thickly that the blood would be prevented from flowing out. The salted meat should remain on the board for a minimum of one hour. If it remaines in salt for twelve hours or more, this may render it un-kosher. Consult a qualified rabbi.<br />
If a piece of meat falls off the board (while the salt was still on), it should be returned immediately, preferably to a separate board. It must be kept apart from the rest of the meat throughout the remaining process, and rabbinic guidance is necessary.<br />
Bones are koshered just like meat and together with the rest of the meat. However, if the bones have no meat on them, they should be kept on top or on the side of the board during the koshering process so that no blood from the other pieces of meat reaches them.<br />
In placing the salted pieces of meat on the salting board, one should be sure that nothing blocks or interferes with the free draining of the blood, since this would defeat the whole purpose of salting. If there is insufficient room on the board, the pieces may be placed on top of each other, as long as there is no place for blood to collect. Since the blood content varies according to the type of meat (e.g., chicken contains less blood than beef), consult a qualified rabbi as to how to place the meat on the board when koshering different types of meat simultaneously.<br />
<b>Step 4 - Triple Rinsing: </b>After the meat has lain in salt the required period of time, rinse it well. Rub off and remove the salt from all sides. This is done three separate times.<br />
The first time, the meat should be rinsed under running water, and rubbed while under the water. Turn it constantly so that all sides come into contact with the water.<br />
The second and third times, the meat may either be rinsed again under running water, or soaked in a clean basin of fresh water. The basin must be rinsed out separately each time, and fresh water used for both the second and third rinsing. If using a basin, pour the water into it before placing the meat in it.<br />
The meat is now ready for use in the kosher kitchen.<br />
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</tbody></table>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-80800693544944433092010-11-12T18:02:00.000+08:002010-11-12T18:02:02.859+08:00Removing the Blood<h1 style="font-family: Arial,Helvetica,sans-serif;">Removing the Blood</h1><table border="0" cellpadding="5" cellspacing="0" style="font-family: "Trebuchet MS",sans-serif;"><tbody>
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</style> <div class="co_body"> <span style="font-size: small;">The <b>blood</b> of mammals and fowl is utterly forbidden for consumption by the <span class="glossary_item">Torah</span>.<u><b><span style="color: red;"> Within 72 hours of slaughtering</span></b></u>, all extractable blood is drained from the meat by a special soaking and salting process. (Today, most <span class="glossary_item">kosher</span> meat is sold with the blood already removed.)</span><br />
<span style="font-size: small;">The liver, which has an especially high blood content, requires a <u><b><a href="http://www.chabad.org/article.asp?AID=82815">special broiling process</a></b></u></span> before it can be eaten.<br />
<span style="font-size: small;">Eggs are carefully examined before use to ensure that they are free of blood spots.</span><br />
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</tbody></table>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-59977629990301179662010-11-12T17:58:00.000+08:002010-11-12T17:58:28.259+08:00What is "Kosher Salt"?<h1 style="margin-top: 10px;">What is "Kosher Salt"?</h1><br />
<div class="co-byline">By <a href="http://www.chabad.org/search/keyword.asp?kid=12903" title="Browse more articles by this author">Rochel Chein</a></div><img border="0" height="3" src="http://www.chabad.org/images/global/spacer.gif" width="1" /> <table align="center" border="0" cellpadding="0" cellspacing="0" dir="ltr"><tbody>
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</style> <div class="co_body"> <i>Question:</i><br />
What makes salt <span class="glossary_item">kosher</span>? What's the difference between "kosher salt" and regular table salt? <br />
<i>Answer:</i><br />
Salt is a mineral, and as such, pure salt is always kosher. Some brands of salt have a kosher symbol on the package, and that way you know that a reliable kosher certification agency is checking to make sure that nothing else gets mixed in to the salt and that it's 100% kosher.<br />
So what exactly is "kosher salt"?<br />
In truth, the name "kosher salt" is misleading. A better term would be "koshering salt."<br />
Blood is not kosher. <span class="glossary_item">G-d</span> commands us in the <span class="glossary_item">Torah</span>:<a class="tiny" href="" name="footnoteRef1a614954">1</a> "You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings." After a kosher animal is properly slaughtered, all blood must be removed. This is normally accomplished by salting the meat, as salt draws out blood. Table salt is too thin and will dissolve into the meat without drawing out the blood, and salt that is too coarse will roll off. The salt that is "just right" for koshering meat is called "kosher salt." Some people prefer to use it in certain recipes because of its consistency.<br />
<a href="http://www.chabad.org/search/keyword.asp?kid=12089">Click here</a> for more about the salting of meat.<br />
All the best,<br />
Rochel Chein for <span class="glossary_item">Chabad</span>.org<br />
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</tbody></table>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-52873377866376406142010-09-14T22:15:00.000+08:002010-09-14T22:15:44.867+08:00How to Keep Kosher?<h1 id="watch-headline-title"><span class="" dir="ltr" id="eow-title" title="How to Keep Kosher">How to Keep Kosher?</span></h1><h1 id="watch-headline-title"><span class="" dir="ltr" id="eow-title" title="How to Keep Kosher"> </span></h1><br />
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<span style="font-family: "Tahoma","sans-serif"; font-size: 14pt; line-height: 115%;">Kosher means proper as related to kashrut, or Jewish dietary law. Based on scripture and rabbinic scholarship, the laws are extremely complex, but here are the fundamentals.<br />
<br />
</span><span style="font-family: "Arial Black","sans-serif"; font-size: 14pt; line-height: 115%;">To complete this How-To you will need:</span><span style="font-family: "Tahoma","sans-serif"; font-size: 14pt; line-height: 115%;"><br />
<br />
Two sets of utensils, pots, pans, and plates<br />
Two kitchen sinks<br />
Two sets of utensils, pots, pans, and plates<br />
Two kitchen sinks<br />
<br />
Step 1: Eat permitted meats<br />
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Eat only mammals that chew their cud and are cloven-hoofed. Accepted meats include beef, venison, goat, and lamb or mutton.<br />
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Step 2: Eat permitted poultry<br />
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Among poultry, chicken, turkey, duck, and goose are permitted.<br />
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Step 3: Refrain from eating all shellfish<br />
<br />
Refrain from eating all shellfish, such as clams, mussels, shrimp, lobster, oysters, and crabs.<br />
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Step 4: Eat fish w/ fins & scales<br />
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Eat only fish with fins and scales.<br />
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Step 5: Look for kosher certification<br />
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Meat and poultry must be slaughtered in the prescribed manner. Look for kosher certification at your butcher or supermarket.<br />
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Tip: On packaging, look for trademarked emblems of kosher certification organizations, like a "U" inside a circle, a "K" inside a circle, or a "K" inside a star. "P" means kosher for Passover.<br />
<br />
Step 6: Cook meat & dairy separately<br />
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Cook meat and dairy using separate utensils and pots.<br />
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Step 7: Eat meat & dairy separately<br />
<br />
Do not eat meat with any dairy products. Use separate plates for the two foods.<br />
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Step 8: Wait 6 hours between eating meat & dairy<br />
<br />
In general wait 6 hours after eating meat to consume any dairy products.<br />
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Step 9: Buy kosher eggs & milk<br />
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Buy eggs from kosher birds and milk from kosher mammals.<br />
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Step 10: Check fruit for worms or bugs<br />
<br />
All fruits and vegetables are kosher, but make sure there are no worms or bugs in or on them.<br />
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Step 11: Designate one sink for meat & one for dairy<br />
<br />
If possible, designate one sink for meat and the other for dairy.<br />
<br />
Step 12: If using one sink ...<br />
<br />
If using one sink, wash utensils, pans, and plates in separate dishpans and dry dishes on separate racks. Do not let the utensils, pots, plates, or racks touch the sink. Do not soak dishes or pots directly in a sink used for both meat and dairy.<br />
<br />
Step 13: Make sure grape products are kosher<br />
<br />
Wine and other grape products, like grape jelly, must be kosher.</span>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-55408125765090327882010-07-09T03:01:00.002+08:002010-07-09T03:10:39.995+08:00Understanding Romans 14:14: Nothing Unclean of Itself?<span style="font-size: large;">This short video clip investigates Romans <a href="http://www.youtube.com/watch?v=qXZw3C3QzD0&feature=player_embedded#" onclick="yt.www.watch.player.seekTo(14*60+14);return false;">14:14</a>, in order to determine its meaning by asking the question, "Is nothing unclean of itself?"<br />
<br />
A pdf version of this presentation can be found at the following link: <a dir="ltr" href="http://penultima.files.wordpress.com/2009/08/understandingromans1414.pdf" rel="nofollow" target="_blank" title="http://penultima.files.wordpress.com/2009/08/understandingromans1414.pdf">http://penultima.files.wordpress.com/...</a></span><br />
<h1 id="watch-headline-title"><span class="long-title" id="eow-title" title="Understanding Romans 14:14: Nothing Unclean of Itself?">Understanding Romans 14:14: Nothing Unclean of Itself? </span></h1><h1 id="watch-headline-title" style="font-weight: normal;"><span class="long-title" id="eow-title" style="font-size: large;" title="Understanding Romans 14:14: Nothing Unclean of Itself?"> </span><span style="font-size: large;">I know and am persuaded in the Master יהושע that none at all is <u><a href="http:///" title="profane: - common, defiled, unclean, unholy.">common</a></u> (Koinos) of itself. But to him who regards whatever to be <u><a href="http:///" title="profane: - common, defiled, unclean, unholy.">common</a></u> (Koinos), to him it is <a href="http:///" title="profane: - common, defiled, unclean, unholy.">common</a></span><span style="font-family: Tahoma; font-size: large;">(Koinos).</span></h1><br />
<br />
<br />
<br />
<br />
<center><object height="364" width="445"><param name="movie" value="http://www.youtube-nocookie.com/v/qXZw3C3QzD0&hl=en_US&fs=1?color1=0x402061&color2=0x9461ca&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube-nocookie.com/v/qXZw3C3QzD0&hl=en_US&fs=1?color1=0x402061&color2=0x9461ca&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object></center><br />
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<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">However; if we look at the following passage in the book of Acts we will see that there was a third category that was added.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br />
Acts 10:14 But Peter said, Not so, Lord; for I have never eaten any thing that is common or unclean.<br />
Acts 11:8 But I said, Not so, Lord: for nothing common or unclean hath at any time entered into my mouth.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br />
Here, Peter makes a clear distinction between “common” things and “unclean” things. They are not one in the same. This third category, of “common”, was added on top of the distinction, given by The Most High, of what could be called clean or unclean.</span></div>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-80796961301405863402010-06-03T01:06:00.003+08:002010-06-03T01:42:06.069+08:00Sabun Sertu - Purification Soap<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_2e5HwPVX9J4/TAaMxBMGRHI/AAAAAAAAAko/tdh1jmMQYgw/s1600/Sertu-7-fold-cleansing+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_2e5HwPVX9J4/TAaMxBMGRHI/AAAAAAAAAko/tdh1jmMQYgw/s320/Sertu-7-fold-cleansing+003.jpg" width="156" /></a></div><span style="font-size: large;">Sabun Pinggan Mangkuk Purification soap for heavy najasah (pig & dog) </span><br />
<span style="font-size: large;"><b>Sabun Sertu</b> meaning Soap for Sevenfold ablution purification.<br />
<br />
I check the meaning of Sertu in the dictionary meaning In Islam when a person comes in contact with unclean animals such as pigs or dogs, or if the utensils may have come in contact pork or any unclean animals flesh need to perform a sevenfold ablution cleansing.<br />
<br />
This is purification soap with mixture of clay for washing utensils. I bought this from the Malay store.</span><br />
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<span style="font-size: large;">Ingredient</span><br />
<span style="font-size: large;"> Water, sodium lauryl, Ethar sulphate, coconut Diethanolamide, Citric Acid, Tanah Liat.</span><br />
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<span style="font-size: large;">This soap contain the appropriate mixture of clay and it is safe for daily usage.</span><br />
<br />
<ol><li><span style="font-size: large;">Wash part of the utensil meant for cleansing</span></li>
<li><span style="font-size: large;">Apply Almughallazoh</span></li>
<li><span style="font-size: large;">Rinse Five times with clean water</span></li>
</ol><span style="font-size: large;">* much shake well before using cos the mug settle down the bottom.</span> <br />
<br />
<span style="font-size: large;">I bought this because my family do not keep kosher. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2e5HwPVX9J4/TAaWypQvnAI/AAAAAAAAAkw/f-ZYP7GsHF4/s1600/Sertu-7-fold-cleansing+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2e5HwPVX9J4/TAaWypQvnAI/AAAAAAAAAkw/f-ZYP7GsHF4/s320/Sertu-7-fold-cleansing+005.jpg" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Taharah is a purification soap for body when come in contact with unclean animal or trace of element </span><br />
<br />
<span style="color: navy;">Types of Najasah = Tamei (Hebrew) opposite Tahor (Hebrew) </span> <br />
<br />
Technically, najasah is any kind of uncleanliness (khabath) which may require the Muslim to remove it by washing before embarking on prayer.The opposite of najasah is taharah.<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-5423036672863589002010-05-26T01:20:00.000+08:002010-05-26T01:20:50.373+08:00Recipe on how to make Challah bread for Shabbat<div dir="ltr"> <br />
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;">Makes 4 Loaves</span></span><span style="font-size: large;"> <span style="font-family: "Trebuchet MS",sans-serif; font-size: x-large;">of Challah</span><br />
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· 2 tablespoons dry <b>yeast</b></span> <span style="font-size: large;"><br />
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· 2¼ cups (500 ml) lukewarm water</span> <span style="font-size: large;"><br />
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· ½ cup (100g) sugar</span> <span style="font-size: large;"><br />
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· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing</span> <span style="font-size: large;"><br />
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· 1 tablespoon salt</span> <span style="font-size: large;"><br />
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· ½ cup (125 ml) vegetable oil</span> <span style="font-size: large;"><br />
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· About 9 ¼ cups (1 1/3 kg) flour</span> <span style="font-size: large;"><br />
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· Poppy or sesame seeds (optional)</span> <span style="font-size: large;"><br />
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Dissolve the <b>yeast</b> in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.</span> <span style="font-size: large;"><br />
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In a very large bowl, lightly beat the eggs. </span> </div><div dir="ltr"><span style="font-size: large;">Then add the salt, sugar, and oil and beat again. </span></div><div dir="ltr"><span style="font-size: large;">Add the frothy yeast mixture and beat well. </span></div><div dir="ltr"><span style="font-size: large;">Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. </span></div><div dir="ltr"><span style="font-size: large;">Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. </span></div><div dir="ltr"><span style="font-size: large;">Pour a little oil in the bowl and turn the dough, so that it is greased all over. </span></div><div dir="ltr"><span style="font-size: large;">Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. </span></div><div dir="ltr"><span style="font-size: large;">Punch the dough down and knead again, then divide into four pieces to make 4 loaves.<br />
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<b>To make round challah:</b></span> <span style="font-size: large;"> </span></div><div dir="ltr"><span style="font-size: large;"> </span></div><div dir="ltr"><span style="font-size: large;">Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end. </span></div><div dir="ltr"><span style="font-size: large;">Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. </span></div><div dir="ltr"><span style="font-size: large;">Continue with the remaining 3 pieces.<br />
</span> <ul><li><span style="font-size: large;"> To make braided Challah with 3 strands: </span></li>
<li><span style="font-size: large;">Divide 1 piece of the dough into 3. </span></li>
<li><span style="font-size: large;">Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide. </span></li>
<li><span style="font-size: large;">Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. </span></li>
<li><span style="font-size: large;">Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. </span></li>
<li><span style="font-size: large;">Continue with the remaining 3 pieces.</span></li>
</ul></div><div dir="ltr"> <span style="font-size: large;"><br />
Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk.<br />
Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.</span></div><div dir="ltr"> <span style="font-size: large;"><br />
<b>Variations for Sweet Challahs:</b><br />
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* Add ½ cup (125 ml) honey to the beaten eggs.</span> <span style="font-size: large;"><br />
* Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched down.</span></div>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-52051498109307937342010-05-10T16:02:00.002+08:002010-05-29T00:53:33.278+08:00Kosher certified Chinese Soy Sauce<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">This afternoon May 10, I went to get daily grossly store, I was so glad to find a Kosher certified light and dark soy sauce available at Sheng Siong.<br />
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Pearl River Bridge Mushroom flavoured superior dark soy sauce<br />
Zhu Jiang jiao pai<br />
PRB Soy Sauce is naturally brewed and fermented according to:-<br />
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HACCP<br />
BRC GLOBAL STANDARD FOOD<br />
IP CONTROL PROGRAM (GMO-FREE)<br />
ISO14001<br />
HALAL<br />
KOSHER PARVE<br />
<br />
Ingredient<br />
water, soya bean, salt, sugar, wheat flour and extract of Mushroom<br />
<br />
Pearl river Bridge superior light soy sauce</span> <span style="font-size: large;"><br />
PRB Soy Sauce is naturally brewed and fermented according to:-<br />
<br />
HACCP</span> <span style="font-size: large;"><br />
BRC GLOBAL STANDARD FOOD<br />
IP CONTROL PROGRAM (GMO-FREE)<br />
ISO14001<br />
HALAL<br />
KOSHER PARVE<br />
<br />
Ingredient<br />
water soya bean salt, wheat flour preservative <b>potassium sorbate</b></span><br />
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<span style="font-size: large;"><b>What is Potassium Sorbate?</b></span><br />
<span style="font-size: large;"><b>Potassium sorbate</b> is the potassium<a href="http://www.blogger.com/goog_1403316726"> </a>salt of sorbic acid. Its primary use is as a food preservative<a href="http://www.blogger.com/goog_1403316726"> (</a>E number 202).<sup class="reference" id="cite_ref-2"><span>[</span>3<span>]</span></sup> Potassium sorbate is effective in a variety of applications including food<a href="http://www.blogger.com/goog_1403316726">, </a>wine, and personal care<a href="http://www.blogger.com/goog_1403316726">.</a></span><span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><a href="http://en.wikipedia.org/wiki/Potassium_sorbate">http://en.wikipedia.org/wiki/Potassium_sorbate</a><br />
<br />
Previously these two product does not have kosher certification, more so when shine on the light can see water mark silver shine reflective like the money water mark and also on the glass it is also glass embed kosher symbol.<br />
<br />
In Chinese cooking some basic requirement kosher</span> <span style="font-size: large;"><br />
<br />
Kosher salt<br />
kosher light and dark soy sauce<br />
kosher fish sauce<br />
kosher cooking oil<br />
kosher wine.<br />
kosher vinegar<br />
<br />
We can have absolute Chinese Kosher dish.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2e5HwPVX9J4/S-e9e54VcSI/AAAAAAAAAkg/5qNUNiCe8Io/s1600/Kosher-Chinese-Soy-Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/_2e5HwPVX9J4/S-e9e54VcSI/AAAAAAAAAkg/5qNUNiCe8Io/s320/Kosher-Chinese-Soy-Sauce.jpg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-79341714626306505612009-11-24T10:06:00.001+08:002009-11-24T10:11:50.418+08:00Tamarind – Makahm - use for making tamarind water<h2>Tamarind – Makahm</h2><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2e5HwPVX9J4/SwtAgdlrQvI/AAAAAAAAAjU/gQAEDKz7IfU/s1600/tamsm.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 70px; height: 115px;" src="http://2.bp.blogspot.com/_2e5HwPVX9J4/SwtAgdlrQvI/AAAAAAAAAjU/gQAEDKz7IfU/s200/tamsm.gif" alt="" id="BLOGGER_PHOTO_ID_5407486704031056626" border="0" /></a><em></em>Tamarind – <em>Makahm</em>The reddish brown, curved seed pods of a lovely tropical tree hold several large seeds encased by moist, sticky, dark brown flesh that varies from being very sweet to very sour. <p>The large lacy-leaf trees are common in the tropics the world over. The tamarind pod is oblong and curved in shape and looks much like the seed pod of many large flowering trees. When young, the pods are green and fleshy. As they ripen, they turn reddish brown and become brittle on the outside; inside, the rich, dark brown flesh of the fruit is moist and sticky, enveloping a row of bean-like seeds.<br /></p>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-46161138822869164112009-11-24T09:17:00.002+08:002009-11-24T09:43:45.568+08:00Make your own nonya curry paste<br /><br />Roasting 4 tbsp coriander seeds<br />2 tbsp cumin seeds, 1/2 star anise,<br />2 tsp crushed dried red chillies,<br />1 tsp black peppercorns,<br />a 2cm piece of cinnamon stick &<br />1 clove. Cool before finely blending in a coffee/spice grinder.<br />Mix in 1 tbsp ground turmeric.<br />Store in airtight container. Makes about 10 tbsp.<br /><br />Pound <span>shallots, garlic and ginger or use food processor<br /><br />choices of adds :- Pototoes, tomatoes or carrots<br /><br />4 tablespoon of oil, heated hot, add shallots,garlic and ginger paste fry until fragrant, </span><span>add chicken fried for a while, </span><span>add curry paste. add water (or coconut milk)<br /><br />add lemon grass, Potatoes boil to tender add tomatoes boil 5 mins<br /><br /><br /><br /></span><span></span>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-22258183036332770002009-10-17T01:01:00.003+08:002009-11-09T07:03:31.959+08:00Kosher cattle slaughter 1930<span style="font-weight: bold; font-family: georgia;font-size:130%;" >Kosher cattle slaughter 1930</span><br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/HciexO7h28A&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/HciexO7h28A&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br />Observe how the cattle are slaughtered, with a very sharp knife, see how the Rabbi test how the sharpness of the knife with his hand and animal dies quickly so that there is minimum suffering and pain.<br /><br />Kosher meat blood drain and fats certain nerves vein or blood vessel are removed, and wash clean. the special cross mark sign animal inspected and process<br /><br />Sick animals are not kosher.Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-18369680565532061992009-10-13T02:54:00.001+08:002009-10-13T02:56:59.710+08:00Issue KosherI tackle the Torah, Haftarah and Brit Chadasha Portion regarding the subject of Kashrut, a Kosher diet.<br /><br /><object height="364" width="445"><param name="movie" value="http://www.youtube-nocookie.com/v/HIZCdihFCx0&hl=en&fs=1&color1=0x402061&color2=0x9461ca&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube-nocookie.com/v/HIZCdihFCx0&hl=en&fs=1&color1=0x402061&color2=0x9461ca&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="364" width="445"></embed></object>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-50557686864642642812009-10-12T07:56:00.000+08:002009-10-12T07:57:08.631+08:00Beware of unclean foodtwo days ago, i spoke to 2 Koreans who runs Korean supermarkets in Ampang and found out that almost all of the seasonings in Korean instant noodles and some canned foods contain pork and/or seafood extracts. even some of the packaging carry English descriptions but doesn't translate all the ingredients mentioned in Korean.<br /><br />also, Kim chi has variety of recipes and vary among restaurants and families. some of them will put fish sauce to aid fermentation, some of them fermented shrimp sauce (cincaluk), so i started to do my own kim chi since last year.<br /><br />hope this brings you awareness to avoid eating unclean food unknowingly. <br /><br />Clif chongYerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-23063733477589026282009-10-09T23:14:00.001+08:002009-10-09T23:14:31.328+08:00Harvest To Harvest<a href="http://www.myjewishlearning.com/blog/daily-life-practice/harvest-to-harvest/">Harvest To Harvest</a><br /><br />Shared via <a href="http://addthis.com">AddThis</a><br />Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-12930976684829902832009-06-15T19:19:00.007+08:002009-06-15T19:24:14.858+08:00The Kosher Kitchen - Artscroll<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.artscroll.com/Books/kokh.html"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 138px; height: 200px;" src="http://1.bp.blogspot.com/_2e5HwPVX9J4/SjYum9rhm0I/AAAAAAAAAiA/oiZbq9FbsAY/s200/kokh.jpg" alt="" id="BLOGGER_PHOTO_ID_5347512854476069698" border="0" /></a><br /><h1 style="font-weight: bold;font-family:georgia;"> <span class="title" style="font-size:100%;">The Kosher Kitchen - Feuereisen Edition</span><span style="font-size:100%;"><br />A Practical Guide</span></h1><br />By <a href="http://www.artscroll.com/Authors/Rabbi_Binyomin_Forst.html" class="bookDetails"> <b> Rabbi Binyomin Forst</b></a> <br />List Price: <b> $29.99 </b><br />Online Discount: <b>20%</b><br />You Pay Only: <span class="price"><b> $23.99<br /><br /></b></span><h3><b>Description:</b></h3> <p class="description"> <b>The Essential Book for Every Jewish Home</b></p> <p><b>Rabbi Binyomin Forst</b> is a master at explaining halachah in a readable, understandable, and practical manner. In <i><b>The Kosher Kitchen</b></i> he explains the basic principles of kashrus and their practical ramifications, showing us how to avoid problematic situations and how to recognize halachic questions and ask them correctly.</p> <p>This beautiful gift edition features: Magnificent two color printing, art quality acid free paper, deluxe padded cover, head-gilded pages, and a ribbon marker. </p><p>Among the many topics discussed: </p><ul><li>A utensil-by-utensil overview of the kitchen </li><li>The special status of parve foods in halachah </li><li>Common kashrus problems - recognizing, avoiding, and dealing with them </li><li>Microwaves, ovens and dishwashers </li><li>Non-Jewish housekeepers and cleaning help </li><li>The parameters of Pas Akum, Chalav Akum, and Gevinas Akum </li><li>Kashering utensils </li><li>A comprehensive “tevilah” chart showing which utensils need immersion </li></ul> <p><b>The Kosher Kitchen: Practical. Comprehensive. And absolutely vital.</b></p> To read more about Rabbi Forst and The Kosher Kitchen, click <a href="http://blog.artscroll.com/2009/05/31/from-shechitah-to-sushi-from-pet-food-to-passover-kitchens-%e2%80%93-and-everything-in-between/"> Here</a>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0tag:blogger.com,1999:blog-4389735852642607446.post-61696581455255136402009-03-19T02:03:00.006+08:002009-07-08T17:02:25.003+08:00Poloku Mushroom Seasoning - Vegetarian<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_2e5HwPVX9J4/ScE4LI6UljI/AAAAAAAAAgg/J0E_e1MCgSI/s1600-h/POLUKU-MUSHROOM-SEASONING.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 165px; height: 200px;" src="http://4.bp.blogspot.com/_2e5HwPVX9J4/ScE4LI6UljI/AAAAAAAAAgg/J0E_e1MCgSI/s200/POLUKU-MUSHROOM-SEASONING.jpg" alt="" id="BLOGGER_PHOTO_ID_5314590799295714866" border="0" /></a><br /><p>I have found this product in Sheng Siong supermarket. cost S$13.90 under salt section<br /></p><p>It is MSG FREE 0% CHOLESTEROL FREE<br /></p><p>Added calcium and Vitamin B</p><p>Complimentary to MSG and Chicken Essence</p><p>MSG free would be good for those who have hypertension, MSG may cause increase heart beat and may suffer headache.<br /></p><p><b>Main ingredients:</b> Mushroom powder, salt Mushroom extract calcium powder and vitamin b</p><p><b>Methods</b></p><p>1. It is suitable for frying dishes using chafting pot, cooking soup, stewing dishes in soybean sauce, and stewing soup with animal bones.</p> <p>2. No salt or mono sodium glutamate is needed when this product is used.</p><p>3. It can be mixed directly in the food in proper amount.</p><p><b>Product of Singapore</b>.<br /></p><p>I find this product suitable to consume during the 7 days of unleaven food stuff during Passover Season. -It is vegetarian no animal elements, no yeast or wheat contain or Seafood element of ingredient. Our Chicken stock contain a certain amount of yeast and Msg.<br /></p><p><span style="font-weight: bold;">Poloku Mushroom Seasoning</span> has retained the original sweetness and freshness of the mushroom, spicing up every dish. It is recommended to have the seasoning added in dishes for the most alluring taste, with the essence melting and blending with the richness of your food, creating a sensational taste. It is something that you cannot go with in your preparation of gourmet, whether you are broiling, steaming, frying, baking, cooking, deep fried. Perpetually bring the good taste to your everyday lives. </p><u>Main Contains:</u> mushroom powder, sodium<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">===========================================================<br /></span></div><span style="font-family: georgia; font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >I was told that this product is fake so I wrote to the Poloku company to verify this product below is my email.</span><br /><br /><b><span style="font-size: 10pt;" lang="EN-US">From:</span></b><span style="font-size: 10pt;" lang="EN-US"> Poloku Online<br /><b>Sent:</b> Wednesday, July 08, 2009 3:24 PM<br /><b>To:</b> <a href="mailto:sales@poloku.com" target="_blank">sales@poloku.com</a><br /><b>Subject:</b> </span><span style="font-size: 10pt;">網站</span><span style="font-size: 10pt;" lang="EN-US"> [</span><span style="font-size: 10pt;">連絡我們</span><span style="font-size: 10pt;" lang="EN-US">] </span><span style="font-size: 10pt;">客戶意見函</span><br /><br /><br /><span lang="EN-US">I am a consumer. I read yr website concerning fake - product. I have bought the product from the local supermarket Sheng Xiong see the picture and info <a href="http://kosher-diet-4-messianic.blogspot.com/2009/03/poloku-mushroom-seasoning-vegetarian.html" target="_blank">http://kosher-diet-4-<wbr>messianic.blogspot.com/2009/<wbr>03/poloku-mushroom-seasoning-<wbr>vegetarian.html</a> <br /><br />The packaging shown is printed product of Singapore<br /><br /><span style="font-weight: bold;font-size:130%;" >The sole agent</span><br /><br />Vegetalk Food supplies Pte Ltd.<br />Blk 51, ubi Ave 1 #05-10 Paya Ubi Industrial Pack <br />Singapore 408933<br />Tel (65) 6846 0633 Fax (65) 6841 1335<br /><br />It has Vietnamese phrase Gia Vi Tinh Chat Dong Co Ingredient listed in English, Chinese and Vietnamese<br /><br />Please kindly verify if this product genuine or fake.<br /><br />thanks.<br /><br />With regards, janshen </span><br /><br /><span style="font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Company's reply</span></span><br /><p><span lang="EN-US" style="color:black;">Dear Janet,</span></p> <p><span lang="EN-US" style="color:black;"> </span></p> <p><span lang="EN-US" style="color:black;">Thank you for your email.</span></p> <p><span lang="EN-US" style="color:black;">The authentic Poloku products are all manufactured by<span style="font-weight: bold;"> Hsin Sui Industry Co., Ltd in Taiwan. </span></span></p> <p><span lang="EN-US" style="color:black;">The product picture linked to the website you gave is a fake product.<br /></span></p><p><span lang="EN-US" style="color:black;">Please refer to <a href="http://www.poloku.com/08news/02news_content.php?id=26" target="_blank">http://www.poloku.com/08news/<wbr>02news_content.php?id=26</a> for our disclaimer regarding the fake products.</span></p> <p><span lang="EN-US" style="color:black;"> </span></p> <p><span lang="EN-US" style="color:black;">If you need to know where to buy the authentic Poloku products. I have listed the contact information of one of our distributors in Singapore below:</span></p> <div align="center"> <table style="width: 95%;" width="95%" border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td style="padding: 0cm; width: 20%;" valign="top" width="20%"> <p style="text-align: justify;"><span style="font-size:100%;"><strong><span lang="EN-US">Address : </span></strong></span></p> </td> <td style="padding: 0cm; width: 3%;" valign="top" width="3%"> <p style="text-align: justify;"><span lang="EN-US" style="font-size:100%;"> </span></p> <span style="font-size:100%;"><br /></span></td> <td style="padding: 0cm; width: 38%;" valign="top" width="38%"> <p style="margin-bottom: 12pt; text-align: justify;"><span style="font-size:100%;"><strong><span lang="EN-US">Main:</span></strong></span><span lang="EN-US" style="font-size:100%;"><br /> Block 421 Ang Mo Kio<br /> Avenue 10 #01-1165<br /> Singapore 560421</span></p> </td> <td style="padding: 0cm; width: 39%;" valign="top" width="39%"> <p style="text-align: justify;"><span style="font-size:100%;"><strong><span lang="EN-US">Branch: </span></strong></span><span lang="EN-US" style="font-size:100%;"><br /> Block 14 Pasir Panjang<br /> Wholesale Center #01-23/24<br /> Singapore 110014</span></p> </td> </tr> <tr> <td style="padding: 0cm;" valign="top"> <p style="text-align: justify;"><span style="font-size:100%;"><strong><span lang="EN-US">Contact No :</span></strong></span></p> </td> <td style="padding: 0cm;" valign="top"> <p style="text-align: justify;"><span lang="EN-US" style="font-size:100%;"> </span></p> <span style="font-size:100%;"><br /></span></td> <td style="padding: 0cm;" valign="top"> <p style="margin-bottom: 12pt; text-align: justify;"><span style="font-size:100%;"><strong><span lang="EN-US">Tel:</span></strong></span><span lang="EN-US" style="font-size:100%;"> 64566607 / 64566749<br /> <strong><span>Fax:</span></strong> 64541632</span></p> </td> <td style="padding: 0cm;" valign="top"> <p style="text-align: justify;"><span style="font-size:100%;"><strong><span lang="EN-US">Tel:</span></strong></span><span lang="EN-US" style="font-size:100%;"> 67791488 / 67798341<br /> <strong><span>Fax:</span></strong> 67792635</span></p> </td> </tr> </tbody></table> </div> <p><span lang="EN-US" style="font-size:100%;color:black;"> </span></p> <p><span lang="EN-US" style="font-size:100%;color:black;">Kind regards,</span></p> <p><span lang="EN-US" style="font-size:100%;color:black;"> </span></p> <p><span lang="EN-US" style="font-size:100%;color:black;">Hunte Sheu (Mr.)</span></p> <p><span style="font-size:100%;"><i><span style=";color:black;" lang="EN-US">Sales Manager</span></i></span></p> <p><span style="font-size:100%;"><i><span style=";color:black;" lang="EN-US"> </span></i></span></p> <p><span style="font-size:100%;"><u><span style=";color:black;" lang="EN-US">Hsin Sui Industry Co., Ltd</span></u></span></p> <p><span style=";font-size:100%;color:black;" lang="EN-US">151 Chang Shoei Road Sec. 1, Chang Hua, Shiou Shoei,</span></p> <p><span style=";font-size:100%;color:black;" lang="EN-US">Taiwan 504</span></p> <p><span style=";font-size:100%;color:black;" lang="EN-US">Tel: +886-4-7680-271/+886-4-7680-<wbr>272</span></p> <p><span style=";font-size:100%;color:black;" lang="EN-US">Fax: +886-4-7680703</span></p> <span style=";font-size:100%;color:black;" lang="EN-US"><a href="http://www.poloku.com/" target="_blank">http://www.poloku.com</a></span><br /><br />Well I just have to discard itYerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com3tag:blogger.com,1999:blog-4389735852642607446.post-73827421433127177472008-12-09T21:20:00.003+08:002008-12-09T23:13:25.310+08:00The prohibition of eating the sinew of kosher animals's thigh<span style="font-family:Tahoma;font-size:130%;"><a name="32"><b>Beresheet 32:32</b></a><b> (33)</b> Therefore Benai Yisrael eat not [of] the <b>sinew</b> which shrank, which [is] upon the hollow of the thigh, unto this day: because <b>he touched the hollow of Ya'akov (יעקב)'s thigh in the sinew that shrank.</b></span> <p><span style="font-family:Tahoma;font-size:130%;">The prohibition of eating the sinew of kosher animal's thigh </span><span style="font-family:Arial;font-size:130%;">("gid ha nasheh") </span></p> <p><span style="font-family:Tahoma;font-size:130%;">The two primary tissues are forbidden in the hindquarter: </span></p> <ul><li><span style="font-family:Tahoma;font-size:130%;"><span style="font-weight: bold;">The Inner sinew - the Sciatic nerve </span>- which branches out from the rear of the spinal column and runs down the inner side of the kosher animal's leg, is forbidden by the Torah.</span></li></ul> <ul><li><span style="font-family:Tahoma;font-size:130%;"><span style="font-weight: bold;">The outer sinew - the common peroneal nerve</span> - which runs across the thigh on the outer side of the kosher animal's leg, is forbidden by the sages (chullin 91a)</span></li></ul> <p><span style="font-family:Tahoma;font-size:130%;">Every last trace of these nerves must be removed, and the fat covering the sciatic nerve which look like strings and certain other veins are removed. </span></p> <p><span style="font-family:Tahoma;font-size:130%;">The pertinent halachot regarding this prohibition are found in Shulchan Aruch Yoreh De'ah 65</span></p> <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.messianic-torah-truth-seeker.org/Torah/Kashrut/Kosher.htm"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 536px; height: 427px;" src="http://www.messianic-torah-truth-seeker.org/Torah/Kashrut/Niu-Rou-Qie-Fa.jpg" alt="" border="0" /></a></p>Yerusha Yanit Shenhttp://www.blogger.com/profile/08386524686462235459noreply@blogger.com0