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Kosher salami
When I was a kid the only salami we ever bought was Hebrew National
kosher salami. When you go to the deli counter in the market these days there is a mind-boggling array of salamis <sp?> and sausages. Does anyone know what type/style of salami/sausage would be closest in flavor and texture to a kosher salami? Thanks, Cathy |
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On Wed, 13 Apr 2005 23:41:24 GMT, cathy >
wrote: >When I was a kid the only salami we ever bought was Hebrew National >kosher salami. > >When you go to the deli counter in the market these days there is a >mind-boggling array of salamis <sp?> and sausages. Does anyone know >what type/style of salami/sausage would be closest in flavor and >texture to a kosher salami? > >Thanks, >Cathy The closest you will get to it in most markets is Hebrew National or Best's. HN is still made, though it belongs to ConAgra now & does not taste nearly as good as it used to. It has flavorings and hydrolyzed soy protein in it now. Boron |
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"Boron Elgar" > wrote in message ... > On Wed, 13 Apr 2005 23:41:24 GMT, cathy > > wrote: > > >When I was a kid the only salami we ever bought was Hebrew National > >kosher salami. > > > >When you go to the deli counter in the market these days there is a > >mind-boggling array of salamis <sp?> and sausages. Does anyone know > >what type/style of salami/sausage would be closest in flavor and > >texture to a kosher salami? > > > >Thanks, > >Cathy > > > The closest you will get to it in most markets is Hebrew National or > Best's. > > HN is still made, though it belongs to ConAgra now & does not taste > nearly as good as it used to. It has flavorings and hydrolyzed soy > protein in it now. > > Boron Try Vienna Beef Salami out of Chicago. |
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Boron Elgar wrote: > On Wed, 13 Apr 2005 23:41:24 GMT, cathy > > wrote: > > >When I was a kid the only salami we ever bought was Hebrew National > >kosher salami. > > > >When you go to the deli counter in the market these days there is a > >mind-boggling array of salamis <sp?> and sausages. Does anyone know > >what type/style of salami/sausage would be closest in flavor and > >texture to a kosher salami? > > > >Thanks, > >Cathy > > > The closest you will get to it in most markets is Hebrew National or > Best's. > > HN is still made, though it belongs to ConAgra now & does not taste > nearly as good as it used to. It has flavorings and hydrolyzed soy > protein in it now. > > Boron There are a couple other brands, Issac Gellis, Shofar. But none today are like the real kosher salami of yesteryear, back then kosher salami did not need refrigeration, it was a fermented salami, just hung from a hook at the deli... the older/aged ones dripped fat until they were pretty dry, those were what you got when you asked for "hard salami", and cost a few cents extra, well, they lost weight. You really can't compare today's kosher delis to those from even forty years ago... there is no comparison... today's kosher delis (every one of them with no exceptions whatsoever) serve phony baloney. I'll only believe you've ever eaten real kosher deli if you can tell me what's a "toot". Sheldon |
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On Wed, 13 Apr 2005 20:18:50 -0400, Boron Elgar
> wrote: >On Wed, 13 Apr 2005 23:41:24 GMT, cathy > >wrote: > >>When I was a kid the only salami we ever bought was Hebrew National >>kosher salami. >> >>When you go to the deli counter in the market these days there is a >>mind-boggling array of salamis <sp?> and sausages. Does anyone know >>what type/style of salami/sausage would be closest in flavor and >>texture to a kosher salami? >> >>Thanks, >>Cathy > > >The closest you will get to it in most markets is Hebrew National or >Best's. > I guess I wasn't clear. I know what all the different brands of kosher salami are. What I meant was what kind of salami that =isn't= a kosher salami might come the closest in taste and texture to a kosher salami. Italian salami? Genoa salami? Summe sausage? Or one of the dozens of other varieties I see in the deli case? Cathy |
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cathy wrote: > On Wed, 13 Apr 2005 20:18:50 -0400, Boron Elgar > > wrote: > > >On Wed, 13 Apr 2005 23:41:24 GMT, cathy > > >wrote: > > > >>When I was a kid the only salami we ever bought was Hebrew National > >>kosher salami. > >> > >>When you go to the deli counter in the market these days there is a > >>mind-boggling array of salamis <sp?> and sausages. Does anyone know > >>what type/style of salami/sausage would be closest in flavor and > >>texture to a kosher salami? > >> > >>Thanks, > >>Cathy > > > > > >The closest you will get to it in most markets is Hebrew National or > >Best's. > > > I guess I wasn't clear. I know what all the different brands of kosher > salami are. What I meant was what kind of salami that =isn't= a kosher > salami might come the closest in taste and texture to a kosher salami. > Italian salami? Genoa salami? Summe sausage? Or one of the dozens of > other varieties I see in the deli case? > > Cathy None. |
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On Thu, 14 Apr 2005 01:12:02 GMT, cathy >
wrote: >On Wed, 13 Apr 2005 20:18:50 -0400, Boron Elgar > wrote: > >>On Wed, 13 Apr 2005 23:41:24 GMT, cathy > >>wrote: >> >>>When I was a kid the only salami we ever bought was Hebrew National >>>kosher salami. >>> >>>When you go to the deli counter in the market these days there is a >>>mind-boggling array of salamis <sp?> and sausages. Does anyone know >>>what type/style of salami/sausage would be closest in flavor and >>>texture to a kosher salami? >>> >>>Thanks, >>>Cathy >> >> >>The closest you will get to it in most markets is Hebrew National or >>Best's. >> >I guess I wasn't clear. I know what all the different brands of kosher >salami are. What I meant was what kind of salami that =isn't= a kosher >salami might come the closest in taste and texture to a kosher salami. >Italian salami? Genoa salami? Summe sausage? Or one of the dozens of >other varieties I see in the deli case? > >Cathy I cannot think of any. You might actually want to experiment a bit with varieties of kielbasa, if you can find a good Polish deli. Try one of the garlic kielbasas. It won't be exactly the same as a kosher salami, but it might remind you of one and it'll be damn good, nevertheless. Boron |
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cathy wrote: > When I was a kid the only salami we ever bought was Hebrew National > kosher salami. > I believe that is the fourth rule. Cam |
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"Sheldon" > wrote in message oups.com... > > Boron Elgar wrote: > > On Wed, 13 Apr 2005 23:41:24 GMT, cathy > > > wrote: > > > > >When I was a kid the only salami we ever bought was Hebrew National > > >kosher salami. > > > > > >When you go to the deli counter in the market these days there is a > > >mind-boggling array of salamis <sp?> and sausages. Does anyone know > > >what type/style of salami/sausage would be closest in flavor and > > >texture to a kosher salami? > > > > > >Thanks, > > >Cathy > > > > > > The closest you will get to it in most markets is Hebrew National or > > Best's. > > > > HN is still made, though it belongs to ConAgra now & does not taste > > nearly as good as it used to. It has flavorings and hydrolyzed soy > > protein in it now. > > > > Boron > > There are a couple other brands, Issac Gellis, Shofar. > > But none today are like the real kosher salami of yesteryear, back then > kosher salami did not need refrigeration, it was a fermented salami, > just hung from a hook at the deli... the older/aged ones dripped fat > until they were pretty dry, those were what you got when you asked for > "hard salami", and cost a few cents extra, well, they lost weight. > > You really can't compare today's kosher delis to those from even forty > years ago... there is no comparison... today's kosher delis (every one > of them with no exceptions whatsoever) serve phony baloney. I'll only > believe you've ever eaten real kosher deli if you can tell me what's a > "toot". > > Sheldon > You can "hang" and dry Vienna's beef salami. Yes, it drips fat all over the countertop. I have been doing that since the 1970's. I grew up in a strict kosher household (and gave it up when I moved out) and can't tell you what a toot is. I called a Hasidic friend of mine in Great Neck, NY and he couldn't tell me either. What is a "toot?" Rand |
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tuppy wrote: > "Sheldon" > wrote in message > oups.com... > > > > Boron Elgar wrote: > > > On Wed, 13 Apr 2005 23:41:24 GMT, cathy > > > > wrote: > > > > > > >When I was a kid the only salami we ever bought was Hebrew National > > > >kosher salami. > > > > > > > >When you go to the deli counter in the market these days there is a > > > >mind-boggling array of salamis <sp?> and sausages. Does anyone know > > > >what type/style of salami/sausage would be closest in flavor and > > > >texture to a kosher salami? > > > > > > > >Thanks, > > > >Cathy > > > > > > > > > The closest you will get to it in most markets is Hebrew National or > > > Best's. > > > > > > HN is still made, though it belongs to ConAgra now & does not taste > > > nearly as good as it used to. It has flavorings and hydrolyzed soy > > > protein in it now. > > > > > > Boron > > > > There are a couple other brands, Issac Gellis, Shofar. > > > > But none today are like the real kosher salami of yesteryear, back then > > kosher salami did not need refrigeration, it was a fermented salami, > > just hung from a hook at the deli... the older/aged ones dripped fat > > until they were pretty dry, those were what you got when you asked for > > "hard salami", and cost a few cents extra, well, they lost weight. > > > > You really can't compare today's kosher delis to those from even forty > > years ago... there is no comparison... today's kosher delis (every one > > of them with no exceptions whatsoever) serve phony baloney. I'll only > > believe you've ever eaten real kosher deli if you can tell me what's a > > "toot". > > > > Sheldon > > > You can "hang" and dry Vienna's beef salami. Yes, it drips fat all over the > countertop. I have been doing that since the 1970's. I grew up in a strict > kosher household (and gave it up when I moved out) and can't tell you what a > toot is. I called a Hasidic friend of mine in Great Neck, NY and he couldn't > tell me either. What is a "toot?" Hasidics wouldn't have a clue about kosher delis... they don't frequent them. And as to a "toot", I ain't giving it up... you either know or you don't... if you grew up in a kosher home and don't know you're probably fairly young. Vienna Beef products are not kosher. Not a very informative website: http://www.viennabeef.com/welcome1.htm Sheldon |
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"Sheldon" > wrote in message oups.com... > > tuppy wrote: > > "Sheldon" > wrote in message > > oups.com... > > > > > > Boron Elgar wrote: > > > > On Wed, 13 Apr 2005 23:41:24 GMT, cathy > > > > > > wrote: > > > > > > > > >When I was a kid the only salami we ever bought was Hebrew > National > > > > >kosher salami. > > > > > > > > > >When you go to the deli counter in the market these days there > is a > > > > >mind-boggling array of salamis <sp?> and sausages. Does anyone > know > > > > >what type/style of salami/sausage would be closest in flavor and > > > > >texture to a kosher salami? > > > > > > > > > >Thanks, > > > > >Cathy > > > > > > > > > > > > The closest you will get to it in most markets is Hebrew National > or > > > > Best's. > > > > > > > > HN is still made, though it belongs to ConAgra now & does not > taste > > > > nearly as good as it used to. It has flavorings and hydrolyzed > soy > > > > protein in it now. > > > > > > > > Boron > > > > > > There are a couple other brands, Issac Gellis, Shofar. > > > > > > But none today are like the real kosher salami of yesteryear, back > then > > > kosher salami did not need refrigeration, it was a fermented > salami, > > > just hung from a hook at the deli... the older/aged ones dripped > fat > > > until they were pretty dry, those were what you got when you asked > for > > > "hard salami", and cost a few cents extra, well, they lost weight. > > > > > > You really can't compare today's kosher delis to those from even > forty > > > years ago... there is no comparison... today's kosher delis (every > one > > > of them with no exceptions whatsoever) serve phony baloney. I'll > only > > > believe you've ever eaten real kosher deli if you can tell me > what's a > > > "toot". > > > > > > Sheldon > > > > > You can "hang" and dry Vienna's beef salami. Yes, it drips fat all > over the > > countertop. I have been doing that since the 1970's. I grew up in a > strict > > kosher household (and gave it up when I moved out) and can't tell you > what a > > toot is. I called a Hasidic friend of mine in Great Neck, NY and he > couldn't > > tell me either. What is a "toot?" > > Hasidics wouldn't have a clue about kosher delis... they don't frequent > them. And as to a "toot", I ain't giving it up... you either know or > you don't... if you grew up in a kosher home and don't know you're > probably fairly young. > > Vienna Beef products are not kosher. > > Not a very informative website: http://www.viennabeef.com/welcome1.htm > > Sheldon > I never said Vienna beef salami is kosher but their beef salami has no pork nor pork derived products.. With regard to Hasidic not having a clue about kosher delis, respectfully you don't know what you are talking about. Hasidic and other orthodox friends of mine and I have gone to kosher NY delis since probably about the time you were born. Yes, I am a young 53. |
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On 14 Apr 2005 10:18:00 -0700, "Sheldon" > wrote:
> >tuppy wrote: >> "Sheldon" > wrote in message >> oups.com... >> > >> > Boron Elgar wrote: >> > > On Wed, 13 Apr 2005 23:41:24 GMT, cathy > >> > > wrote: >> > > >> > > >When I was a kid the only salami we ever bought was Hebrew >National >> > > >kosher salami. >> > > > >> > > >When you go to the deli counter in the market these days there >is a >> > > >mind-boggling array of salamis <sp?> and sausages. Does anyone >know >> > > >what type/style of salami/sausage would be closest in flavor and >> > > >texture to a kosher salami? >> > > > >> > > >Thanks, >> > > >Cathy >> > > >> > > >> > > The closest you will get to it in most markets is Hebrew National >or >> > > Best's. >> > > >> > > HN is still made, though it belongs to ConAgra now & does not >taste >> > > nearly as good as it used to. It has flavorings and hydrolyzed >soy >> > > protein in it now. >> > > >> > > Boron >> > >> > There are a couple other brands, Issac Gellis, Shofar. >> > >> > But none today are like the real kosher salami of yesteryear, back >then >> > kosher salami did not need refrigeration, it was a fermented >salami, >> > just hung from a hook at the deli... the older/aged ones dripped >fat >> > until they were pretty dry, those were what you got when you asked >for >> > "hard salami", and cost a few cents extra, well, they lost weight. >> > >> > You really can't compare today's kosher delis to those from even >forty >> > years ago... there is no comparison... today's kosher delis (every >one >> > of them with no exceptions whatsoever) serve phony baloney. I'll >only >> > believe you've ever eaten real kosher deli if you can tell me >what's a >> > "toot". >> > >> > Sheldon >> > >> You can "hang" and dry Vienna's beef salami. Yes, it drips fat all >over the >> countertop. I have been doing that since the 1970's. I grew up in a >strict >> kosher household (and gave it up when I moved out) and can't tell you >what a >> toot is. I called a Hasidic friend of mine in Great Neck, NY and he >couldn't >> tell me either. What is a "toot?" > >Hasidics wouldn't have a clue about kosher delis... they don't frequent >them. And as to a "toot", I ain't giving it up... you either know or >you don't... if you grew up in a kosher home and don't know you're >probably fairly young. > >Vienna Beef products are not kosher. > >Not a very informative website: http://www.viennabeef.com/welcome1.htm I didn't grow up in a kosher home - my mother did and swore she'd never do it when she got married. But certain things stick with you, lile; both my parents drank their coffee black (to avoid mixing dairy and meat - you can't have cream in your coffee if your having brisket for dinner, in a kosher home). My mother rarely made ham, and bacon was not often found in our refrigerator. We stuck to kosher-style products, like HN salami and hot dogs because they were the flavors my parents were accustomed to. It's stuck with me, too, because the only hot dogs I'll eat are kosher style. The one time I ate an Oscar Mayer hot dog I took one bite and spit it out, and tossed the rest in the trash. It was one of the more revolting things I've been served. It was so foreign to what I expected a hot dog to taste like, I couldn't stand it. Cathy |
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tuppy wrote: > > "Sheldon" > wrote in message > oups.com... > > > > Boron Elgar wrote: > > > On Wed, 13 Apr 2005 23:41:24 GMT, cathy > > > > wrote: > > > > > > >When I was a kid the only salami we ever bought was Hebrew National > > > >kosher salami. > > > > > > > >When you go to the deli counter in the market these days there is a > > > >mind-boggling array of salamis <sp?> and sausages. Does anyone know > > > >what type/style of salami/sausage would be closest in flavor and > > > >texture to a kosher salami? > > > > > > > >Thanks, > > > >Cathy > > > > > > > > > The closest you will get to it in most markets is Hebrew National or > > > Best's. > > > > > > HN is still made, though it belongs to ConAgra now & does not taste > > > nearly as good as it used to. It has flavorings and hydrolyzed soy > > > protein in it now. > > > > > > Boron > > > > There are a couple other brands, Issac Gellis, Shofar. > > > > But none today are like the real kosher salami of yesteryear, back then > > kosher salami did not need refrigeration, it was a fermented salami, > > just hung from a hook at the deli... the older/aged ones dripped fat > > until they were pretty dry, those were what you got when you asked for > > "hard salami", and cost a few cents extra, well, they lost weight. > > > > You really can't compare today's kosher delis to those from even forty > > years ago... there is no comparison... today's kosher delis (every one > > of them with no exceptions whatsoever) serve phony baloney. I'll only > > believe you've ever eaten real kosher deli if you can tell me what's a > > "toot". > > > > Sheldon > > > You can "hang" and dry Vienna's beef salami. Yes, it drips fat all over the > countertop. I have been doing that since the 1970's. I grew up in a strict > kosher household (and gave it up when I moved out) and can't tell you what a > toot is. I called a Hasidic friend of mine in Great Neck, NY and he couldn't > tell me either. What is a "toot?" > > Rand Taken from a German word for 'bag'. Means a twisted bit of paper to hold mustard, separate from the sandwich. Has nothing to do with eating 'real' kosher deli. |
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"cathy" > wrote in message ... > When I was a kid the only salami we ever bought was Hebrew National > kosher salami. > > When you go to the deli counter in the market these days there is a > mind-boggling array of salamis <sp?> and sausages. Does anyone know > what type/style of salami/sausage would be closest in flavor and > texture to a kosher salami? > > Thanks, > Cathy Would not a kosher salami of any type taste the same as any salami of that same type? It may be kosher but that has little or nothing to do with it's taste or texture, non? I assume, also, that a HB salami would be of a generic "American" salami nature rather than a specific type of salami. Charliam |
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Charles Gifford wrote: > "cathy" > wrote in message > ... > > When I was a kid the only salami we ever bought was Hebrew National > > kosher salami. > > > > When you go to the deli counter in the market these days there is a > > mind-boggling array of salamis <sp?> and sausages. Does anyone know > > what type/style of salami/sausage would be closest in flavor and > > texture to a kosher salami? > > > > Thanks, > > Cathy > > Would not a kosher salami of any type taste the same as any salami of that > same type? It may be kosher but that has little or nothing to do with it's > taste or texture, non? I assume, also, that a HB salami would be of a > generic "American" salami nature rather than a specific type of salami. > > Charliam Kosher salami is essentially of only one type, whereas each recipe varies, but so insignificantly as to be deemed negligible. There is also kosher bologna, kosher hot dogs, and kosher knockwurst, all of which vary only very slightly by brand. I know of no kosher salami that is like say genoa. And I know of no kosher kielbasa... those who keep kosher are not at all interested in provisions that emulate those containing pork, regardless they're kosher. And kosher is like pregnant, either is or ain't... no such thing as almost... Sheldon |
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> Would not a kosher salami of any type taste the same as any
> salami of that same type? It may be kosher but that has little > or nothing to do with it's taste or texture, non? Kosher beef is processed a bit differently -- it has nearly all the blood drained out of it, as opposed to about 60%. Incidentally, there are people who believe that Hebrew National ships somewhat better than average product to various customers in New York City. Steve |
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In article >,
cathy > wrote: > When I was a kid the only salami we ever bought was Hebrew National > kosher salami. > > When you go to the deli counter in the market these days there is a > mind-boggling array of salamis <sp?> and sausages. Does anyone know > what type/style of salami/sausage would be closest in flavor and > texture to a kosher salami? Hebrew National salami of course! Its still made. Failing that, cooked salami is pretty close, but not quite as strong a garlic flavor. |
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Charles Gifford wrote:
> "cathy" > wrote in message > ... > >>When I was a kid the only salami we ever bought was Hebrew National >>kosher salami. >> >>When you go to the deli counter in the market these days there is a >>mind-boggling array of salamis <sp?> and sausages. Does anyone know >>what type/style of salami/sausage would be closest in flavor and >>texture to a kosher salami? >> >>Thanks, >>Cathy > > > Would not a kosher salami of any type taste the same as any salami of that > same type? It may be kosher but that has little or nothing to do with it's > taste or texture, non? I assume, also, that a HB salami would be of a > generic "American" salami nature rather than a specific type of salami. > > Charliam > > A kosher salami would not have any pork, organ meats, nor milk products added. All of those are commonly added to salami -- they're not bad things, but they are not kosher. They all affect the taste and texture. Other than that, I'm not sure what makes kosher-style salami. I would expect a smoked garlicky all-beef summer sausage. (fermented and cooked salami) Probably seasoned with mustard seed, black pepper, and either coriander or nutmeg. Best regards, Bob |
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"zxcvbob" > wrote in message ... > Charles Gifford wrote: > > "cathy" > wrote in message > > ... > > > >>When I was a kid the only salami we ever bought was Hebrew National > >>kosher salami. > >> > >>When you go to the deli counter in the market these days there is a > >>mind-boggling array of salamis <sp?> and sausages. Does anyone know > >>what type/style of salami/sausage would be closest in flavor and > >>texture to a kosher salami? > >> > >>Thanks, > >>Cathy > > > > > > Would not a kosher salami of any type taste the same as any salami of that > > same type? It may be kosher but that has little or nothing to do with it's > > taste or texture, non? I assume, also, that a HB salami would be of a > > generic "American" salami nature rather than a specific type of salami. > > > > Charliam > > > > > > > A kosher salami would not have any pork, organ meats, nor milk products > added. All of those are commonly added to salami -- they're not bad > things, but they are not kosher. They all affect the taste and texture. > > Other than that, I'm not sure what makes kosher-style salami. I would > expect a smoked garlicky all-beef summer sausage. (fermented and cooked > salami) Probably seasoned with mustard seed, black pepper, and either > coriander or nutmeg. > > Best regards, > Bob Regarding the laws of Kashruth, there are two components to making sure meat is "approved." First relates to the actual "law" from the Old Testament, particularly the books of Leviticus and Deuteronomy which precisely describes what meats (and for that matter what food stuffs in general) are allowed (and not allowed) to be consumed and under what circumstances (the slaughter). While this is the basis for preparing kosher meat, there are other later rabbinic sources which set up component #2, the certified and ordained witness that ensures all proper preparation is conducted. This is found in later writings of which the Talmud is the most renowned. Today, meat is not considered kosher unless both conditions are met, so for example explaining why Vienna Beef which meets component #1 isn't certified kosher because they fail to meet condition #2. For further information that won't burden you try: http://www.shalomvillage.on.ca/kosher.htm |
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tuppy wrote:
> "zxcvbob" > wrote in message > ... > >>Charles Gifford wrote: >> >>>"cathy" > wrote in message ... >>> >>> >>>>When I was a kid the only salami we ever bought was Hebrew National >>>>kosher salami. >>>> >>>>When you go to the deli counter in the market these days there is a >>>>mind-boggling array of salamis <sp?> and sausages. Does anyone know >>>>what type/style of salami/sausage would be closest in flavor and >>>>texture to a kosher salami? >>>> >>>>Thanks, >>>>Cathy >>> >>> >>>Would not a kosher salami of any type taste the same as any salami of > > that > >>>same type? It may be kosher but that has little or nothing to do with > > it's > >>>taste or texture, non? I assume, also, that a HB salami would be of a >>>generic "American" salami nature rather than a specific type of salami. >>> >>>Charliam >>> >>> >> >> >>A kosher salami would not have any pork, organ meats, nor milk products >>added. All of those are commonly added to salami -- they're not bad >>things, but they are not kosher. They all affect the taste and texture. >> >>Other than that, I'm not sure what makes kosher-style salami. I would >>expect a smoked garlicky all-beef summer sausage. (fermented and cooked >>salami) Probably seasoned with mustard seed, black pepper, and either >>coriander or nutmeg. >> >>Best regards, >>Bob > > > Regarding the laws of Kashruth, there are two components to making sure meat > is "approved." First relates to the actual "law" from the Old Testament, > particularly the books of Leviticus and Deuteronomy which precisely > describes what meats (and for that matter what food stuffs in general) are > allowed (and not allowed) to be consumed and under what circumstances (the > slaughter). While this is the basis for preparing kosher meat, there are > other later rabbinic sources which set up component #2, the certified and > ordained witness that ensures all proper preparation is conducted. This is > found in later writings of which the Talmud is the most renowned. Today, > meat is not considered kosher unless both conditions are met, so for example > explaining why Vienna Beef which meets component #1 isn't certified kosher > because they fail to meet condition #2. For further information that won't > burden you try: > http://www.shalomvillage.on.ca/kosher.htm > > That's why I said "kosher-style" rather than kosher. One could make a sausage using certified kosher meat but using all the wrong spices and it wouldn't be true-to-style. It would be like biting into a "kosher dill pickle" and having it be sweet/sour and loaded with cinnamon. Best regards, Bob |
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zxcvbob wrote: > tuppy wrote: > > "zxcvbob" wrote: > >>Charles Gifford wrote: > >>>"cathy" wrote: > >>> > >>>>When I was a kid the only salami we ever bought was Hebrew National > >>>>kosher salami. > >>>> > >>>>When you go to the deli counter in the market these days there is a > >>>>mind-boggling array of salamis <sp?> and sausages. Does anyone know > >>>>what type/style of salami/sausage would be closest in flavor and > >>>>texture to a kosher salami? > >>>> > >>>>Thanks, > >>>>Cathy > >>> > >>> > >>>Would not a kosher salami of any type taste the same as any salami of > > that > >>>same type? It may be kosher but that has little or nothing to do with > > it's > >>>taste or texture, non? I assume, also, that a HB salami would be of a > >>>generic "American" salami nature rather than a specific type of salami. > >>> > >>>Charliam > >> > >>A kosher salami would not have any pork, organ meats, nor milk products > >>added. All of those are commonly added to salami -- they're not bad > >>things, but they are not kosher. They all affect the taste and texture. > >> > >>Other than that, I'm not sure what makes kosher-style salami. I would > >>expect a smoked garlicky all-beef summer sausage. (fermented and cooked > >>salami) Probably seasoned with mustard seed, black pepper, and either > >>coriander or nutmeg. > >> > >>Best regards, > >>Bob > > > > > > Regarding the laws of Kashruth, there are two components to making sure meat > > is "approved." First relates to the actual "law" from the Old Testament, > > particularly the books of Leviticus and Deuteronomy which precisely > > describes what meats (and for that matter what food stuffs in general) are > > allowed (and not allowed) to be consumed and under what circumstances (the > > slaughter). While this is the basis for preparing kosher meat, there are > > other later rabbinic sources which set up component #2, the certified and > > ordained witness that ensures all proper preparation is conducted. This is > > found in later writings of which the Talmud is the most renowned. Today, > > meat is not considered kosher unless both conditions are met, so for example > > explaining why Vienna Beef which meets component #1 isn't certified kosher > > because they fail to meet condition #2. For further information that won't > > burden you try: > > http://www.shalomvillage.on.ca/kosher.htm > > That's why I said "kosher-style" rather than kosher. One could make a > sausage using certified kosher meat but using all the wrong spices and > it wouldn't be true-to-style. > > It would be like biting into a "kosher dill pickle" and having it be > sweet/sour and loaded with cinnamon. > > Best regards, > Bob Well put. Sheldon |
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> > Regarding the laws of Kashruth, there are two components to making sure
meat > > is "approved." First relates to the actual "law" from the Old Testament, > > particularly the books of Leviticus and Deuteronomy which precisely > > describes what meats (and for that matter what food stuffs in general) are > > allowed (and not allowed) to be consumed and under what circumstances (the > > slaughter). While this is the basis for preparing kosher meat, there are > > other later rabbinic sources which set up component #2, the certified and > > ordained witness that ensures all proper preparation is conducted. This is > > found in later writings of which the Talmud is the most renowned. Today, > > meat is not considered kosher unless both conditions are met, so for example > > explaining why Vienna Beef which meets component #1 isn't certified kosher > > because they fail to meet condition #2. For further information that won't > > burden you try: > > http://www.shalomvillage.on.ca/kosher.htm > > > > > > > That's why I said "kosher-style" rather than kosher. One could make a > sausage using certified kosher meat but using all the wrong spices and > it wouldn't be true-to-style. > > It would be like biting into a "kosher dill pickle" and having it be > sweet/sour and loaded with cinnamon. > > Best regards, > Bob I guess the point of being all beef would be the first "Kosher style" requirement. The rest as it appears in the rest of the food world would be your particular tastes. I for one prefer a more garlicky salami, something that my taste buds say Hebrew National is no longer. Rand |
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"Sheldon" > wrote in message oups.com... > > > Kosher salami is essentially of only one type, Yes. This is the important point Sheldon. There are many "kinds" of salami.....the Hungarian varities being my favorites......I now gather that "Kosher Salami" is a particular type of salami, with, as you mention, slightly different variations in seasoning depending on the maker. It could be made under non-kosher conditions as well as a real kosher product. The rest of your post seems to be quite sensible too. Charliam |
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Charles Gifford wrote: > "Sheldon" > wrote in message > oups.com... > > > > > > Kosher salami is essentially of only one type, > > Yes. This is the important point Sheldon. There are many "kinds" of > salami.....the Hungarian varities being my favorites......I now gather that > "Kosher Salami" is a particular type of salami, with, as you mention, > slightly different variations in seasoning depending on the maker. It could > be made under non-kosher conditions as well as a real kosher product. The > rest of your post seems to be quite sensible too. > > Charliam Yes, I suppose one could make non-kosher "kosher salami", but I've never seen any sold commercially. But I'm sure many people make "kosher salami" at home but don't use kosher meat or follow any laws of kasruth. There's a recipe for "kosher style salami" in "Great Sausage Rcipes and Sausage Meat Curing" by Rytek Kutas... pg 216. Sheldon |
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"Sheldon" > wrote in message oups.com... > > Charles Gifford wrote: > > "Sheldon" > wrote in message > > oups.com... > > > > > > > > > Kosher salami is essentially of only one type, > > > > Yes. This is the important point Sheldon. There are many "kinds" of > > salami.....the Hungarian varities being my favorites......I now > gather that > > "Kosher Salami" is a particular type of salami, with, as you mention, > > slightly different variations in seasoning depending on the maker. It > could > > be made under non-kosher conditions as well as a real kosher product. > The > > rest of your post seems to be quite sensible too. > > > > Charliam > > Yes, I suppose one could make non-kosher "kosher salami", but I've > never seen any sold commercially. But I'm sure many people make > "kosher salami" at home but don't use kosher meat or follow any laws of > kasruth. There's a recipe for "kosher style salami" in "Great Sausage > Rcipes and Sausage Meat Curing" > by Rytek Kutas... pg 216. > > Sheldon > And while I am really not trying to be a commercial for Vienna products here in Chicago, I believe this is exactly what you are talking about apropos to their salami. |
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tuppy wrote: > "Sheldon" > wrote in message > oups.com... > > > > Charles Gifford wrote: > > > "Sheldon" > wrote in message > > > oups.com... > > > > > > > > > > > > Kosher salami is essentially of only one type, > > > > > > Yes. This is the important point Sheldon. There are many "kinds" of > > > salami.....the Hungarian varities being my favorites......I now > > gather that > > > "Kosher Salami" is a particular type of salami, with, as you mention, > > > slightly different variations in seasoning depending on the maker. It > > could > > > be made under non-kosher conditions as well as a real kosher product. > > The > > > rest of your post seems to be quite sensible too. > > > > > > Charliam > > > > Yes, I suppose one could make non-kosher "kosher salami", but I've > > never seen any sold commercially. But I'm sure many people make > > "kosher salami" at home but don't use kosher meat or follow any laws of > > kasruth. There's a recipe for "kosher style salami" in "Great Sausage > > Rcipes and Sausage Meat Curing" > > by Rytek Kutas... pg 216. > > > > Sheldon > > > And while I am really not trying to be a commercial for Vienna products here > in Chicago, I believe this is exactly what you are talking about apropos to > their salami. Could well be... but I seriously doubt it... no one would buy it. Those who keep kosher certainly wouldn't and even the goys who buy kosher salami and are willing to pay the price want it should actually be kosher, would they trust less, no ****ing way! I've never seen Vienna products sold anywhere, certainly not anywhere in or around the NYC area... from perusing their website I am absolutely positive that their products, ALL of them, are shit! Non-kosher kosher salami... yoose gotta be ****ING kidding... someone tell me this tuppy ******* is a friggin' joke... anyone with the handle "tuppy" who comes up with this garbage has gotta be a filthy dirty scumbag anti semite jew hating garbage dump, probably some screwball mooslim virus! YOOSE IMBECILES WANNA BUY THIS TUPPY CREEP'S CRAP, I AIN'T. Sheldon |
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In article .com>,
"Sheldon" > wrote: > Charles Gifford wrote: > > "Sheldon" > wrote in message > > oups.com... > > > > > > > > > Kosher salami is essentially of only one type, > > > > Yes. This is the important point Sheldon. There are many "kinds" of > > salami.....the Hungarian varities being my favorites......I now > gather that > > "Kosher Salami" is a particular type of salami, with, as you mention, > > slightly different variations in seasoning depending on the maker. It > could > > be made under non-kosher conditions as well as a real kosher product. > The > > rest of your post seems to be quite sensible too. > > > > Charliam > > Yes, I suppose one could make non-kosher "kosher salami", but I've > never seen any sold commercially. But I'm sure many people make > "kosher salami" at home but don't use kosher meat or follow any laws of > kasruth. There's a recipe for "kosher style salami" in "Great Sausage > Rcipes and Sausage Meat Curing" > by Rytek Kutas... pg 216. > > Sheldon > Is your salami Kosher Shel'? ;-D -- K. |
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Katra wrote: > In article .com>, > "Sheldon" > wrote: > > > Charles Gifford wrote: > > > "Sheldon" > wrote in message > > > oups.com... > > > > > > > > > > > > Kosher salami is essentially of only one type, > > > > > > Yes. This is the important point Sheldon. There are many "kinds" of > > > salami.....the Hungarian varities being my favorites......I now > > gather that > > > "Kosher Salami" is a particular type of salami, with, as you mention, > > > slightly different variations in seasoning depending on the maker. It > > could > > > be made under non-kosher conditions as well as a real kosher product. > > The > > > rest of your post seems to be quite sensible too. > > > > > > Charliam > > > > Yes, I suppose one could make non-kosher "kosher salami", but I've > > never seen any sold commercially. But I'm sure many people make > > "kosher salami" at home but don't use kosher meat or follow any laws of > > kasruth. There's a recipe for "kosher style salami" in "Great Sausage > > Rcipes and Sausage Meat Curing" > > by Rytek Kutas... pg 216. > > > > Sheldon > > > > Is your salami Kosher Shel'? ;-D > -- > K. Nah, it's seen too much porking! Sheldon |
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"Sheldon" > wrote in message ups.com... > > tuppy wrote: > > "Sheldon" > wrote in message > > oups.com... > > > > > > Charles Gifford wrote: > > > > "Sheldon" > wrote in message > > > > oups.com... > > > > > > > > > > > > > > > Kosher salami is essentially of only one type, > > > > > > > > Yes. This is the important point Sheldon. There are many "kinds" > of > > > > salami.....the Hungarian varities being my favorites......I now > > > gather that > > > > "Kosher Salami" is a particular type of salami, with, as you > mention, > > > > slightly different variations in seasoning depending on the > maker. It > > > could > > > > be made under non-kosher conditions as well as a real kosher > product. > > > The > > > > rest of your post seems to be quite sensible too. > > > > > > > > Charliam > > > > > > Yes, I suppose one could make non-kosher "kosher salami", but I've > > > never seen any sold commercially. But I'm sure many people make > > > "kosher salami" at home but don't use kosher meat or follow any > laws of > > > kasruth. There's a recipe for "kosher style salami" in "Great > Sausage > > > Rcipes and Sausage Meat Curing" > > > by Rytek Kutas... pg 216. > > > > > > Sheldon > > > > > And while I am really not trying to be a commercial for Vienna > products here > > in Chicago, I believe this is exactly what you are talking about > apropos to > > their salami. > > Could well be... but I seriously doubt it... no one would buy it. > Those who keep kosher certainly wouldn't and even the goys who buy > kosher salami and are willing to pay the price want it should actually > be kosher, would they trust less, no ****ing way! I've never seen > Vienna products sold anywhere, certainly not anywhere in or around the > NYC area... from perusing their website I am absolutely positive that > their products, ALL of them, are shit! > > Non-kosher kosher salami... yoose gotta be ****ING kidding... someone > tell me this tuppy ******* is a friggin' joke... anyone with the handle > "tuppy" who comes up with this garbage has gotta be a filthy dirty > scumbag anti semite jew hating garbage dump, probably some screwball > mooslim virus! YOOSE IMBECILES WANNA BUY THIS TUPPY CREEP'S CRAP, I > AIN'T. > > Sheldon > Well, your true colors have again shown their face, Shelly. You choose to make this benign discussion something personal. Obviously, you have never been to Chicago other than perhaps via a website (you can spell Chicago, can't you?). The original question concerned finding other salami that had a "kosher salami taste", other options not necessarily kosher. I offered a brand that I believe does, according to my taste buds which appear to be more worldly certainly than yours (do you ever get outside of NYC. You might try the Long Island Railroad or better still, Amtrak, I suggest going west). Instead of judging the taste of Vienna's salami by their website and your keyboard, try one. If you can't afford it, I will send you a "chub". If you think that the now soy laden Hebrew National or Best brand salami remains the best salami around, you remain the ignorant pudding head (saved you from having to look up the word "dolt") that others have long alleged. And since you obviously know nothing about Vienna products (again as you readily admit), you have no informed opinion to offer, just more useless and unproductive banter. Vienna Beef products are priced competitive with other beef only products. You aren't buying it because you can't afford it. It appears that 8 million Chicagoans (metro area, of course) just might know something you don't, heaven forbid. Just as Utz products for example, aren't found this way mostly for distribution reasons, and the NYC's renowned Sabretts gets minimal play west of the "Borscht Belt", Vienna products aren't found in NYC. That is not an indictment of any of these product lines. I suspect that you have no clue what real Chicago Italian beef tastes like. Do you know what a Runza is besides from their website (which you just looked up to say you know and offer yet another useless, uninformed opinion)? I didn't think so. Just because it isn't available in NYC doesn't make it bad. While I believe that greater NYC deli is the best to be found overall in the U.S., there are other very good options west of the high holy Hudson River. If you don't want to hear about other regional products, then perhaps you need to re-join your alt.binaries.toots newsgroup. Nobody outside NYC and emigrants from NYC know what toots are and I am pretty sure most New Yorkers don't either. Could this be yet another Sheldon fabrication, especially since it remains your private, little secret? Probably. "Filthy, dirty, anti-Semite Jew hating garbage dump" you call me? My daughters insult better. It sounds like the only salami Shelly eats contains the remnants of a tiny foreskin he lost a few years back at the knife of a hospital nurses' aide. And because it was allegedly slaughtered in NYC, Shel will tell you it tastes great and is kosher, too. And admittedly, since you seem to be quite the expert on eating "shit", Shel, you should continue to eat your fair share of New York's finest. "Being fat, drunk and stupid is no way to go through life, son." Now, show us what you know, not suppose from behind your computer. Would you now like a sample of Vienna's salami? Rand |
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tuppy wrote: > "Sheldon" > wrote in message > ups.com... > > > > tuppy wrote: > > > "Sheldon" > wrote in message > > > oups.com... > > > > > > > > Charles Gifford wrote: > > > > > "Sheldon" > wrote in message > > > > > oups.com... > > > > > > > > > > > > > > > > > > Kosher salami is essentially of only one type, > > > > > > > > > > Yes. This is the important point Sheldon. There are many "kinds" > > of > > > > > salami.....the Hungarian varities being my favorites......I now > > > > gather that > > > > > "Kosher Salami" is a particular type of salami, with, as you > > mention, > > > > > slightly different variations in seasoning depending on the > > maker. It > > > > could > > > > > be made under non-kosher conditions as well as a real kosher > > product. > > > > The > > > > > rest of your post seems to be quite sensible too. > > > > > > > > > > Charliam > > > > > > > > Yes, I suppose one could make non-kosher "kosher salami", but I've > > > > never seen any sold commercially. But I'm sure many people make > > > > "kosher salami" at home but don't use kosher meat or follow any > > laws of > > > > kasruth. There's a recipe for "kosher style salami" in "Great > > Sausage > > > > Rcipes and Sausage Meat Curing" > > > > by Rytek Kutas... pg 216. > > > > > > > > Sheldon > > > > > > > And while I am really not trying to be a commercial for Vienna > > products here > > > in Chicago, I believe this is exactly what you are talking about > > apropos to > > > their salami. > > > > Could well be... but I seriously doubt it... no one would buy it. > > Those who keep kosher certainly wouldn't and even the goys who buy > > kosher salami and are willing to pay the price want it should actually > > be kosher, would they trust less, no ****ing way! I've never seen > > Vienna products sold anywhere, certainly not anywhere in or around the > > NYC area... from perusing their website I am absolutely positive that > > their products, ALL of them, are shit! > > > > Non-kosher kosher salami... yoose gotta be ****ING kidding... someone > > tell me this tuppy ******* is a friggin' joke... anyone with the handle > > "tuppy" who comes up with this garbage has gotta be a filthy dirty > > scumbag anti semite jew hating garbage dump, probably some screwball > > mooslim virus! YOOSE IMBECILES WANNA BUY THIS TUPPY CREEP'S CRAP, I > > AIN'T. > > > > Sheldon > > > > Well, your true colors have again shown their face, Shelly. You choose to > make this benign discussion something personal. Actually the truth beknown YOU are who chose to make this personal... two days ago you couldn't resist taking this discussion out of the public arena because it permitted YOU to appear as you really are... a LOSER and a COWARD... sending me intimidating email wins you no argument, merely shows YOUR true colors, you JEW HATER. I'm done with you, tubby. Sheldon |
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Dog3 wrote: > > This thread has me questioning a few things with the deli I buy my > kosher food at. I am not Jewish but about 1/2 my friends are and I > am invited to their homes on holdays. I love kosher food. I buy > kosher salami, kosher bologna, kosher potato salad and lots of > other things. Now I wonder if what I am buying is really kosher. I > love the taste of kosher foods. The deli is called Kopperman's Deli > and the other is the Posh Knosh. Posh Knosh is in Clayton not to > far from my house. Kopperman's is in my old neighborhood. Both have > been around for decades. > > Michael > > If the deli were a kosher one, you would certainly know it. First of all, there would be a certificate in the window, signed by a rabbi, which would attest to that fact. Also, the place would be closed on all major Jewish holidays and every week from a couple of hours before sundown on Friday, until either an hour after sundown on Saturday night, or until Sunday. Every single item in the store would have to be kosher and if the place doubles as a restaurant, no dairy dishes would be available, not milk or cream for the coffee. |
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Dog3 wrote: > > This thread has me questioning a few things with the deli I buy my kosher > food at. I am not Jewish but about 1/2 my friends are and I am invited to > their homes on holdays. I love kosher food. I buy kosher salami, kosher > bologna, kosher potato salad and lots of other things. Now I wonder if what > I am buying is really kosher. I love the taste of kosher foods. The deli is > called Kopperman's Deli and the other is the Posh Knosh. Posh Knosh is in > Clayton not to far from my house. Kopperman's is in my old neighborhood. > Both have been around for decades. > > Michael If it's a Certified Kosher deli then what's purchased/eaten there is kosher. But once the product leaves the premises all bets are off. The kasruth laws must be adhered to for the products to remain kosher... once the products are comingled with non-kosher products and/or brought into non-kosher premises then the integrity of what constitutes kosher has been irreparably violated. Of course this in no way suggests you still can't enjoy the products. The kosher salami from the typical stupidmarket is not truly kosher anyway because typically it's kept in too close proximity with similar non-kosher products, and those who do keep kosher don't buy there. But those kosher products are purchased and enjoyed by many who could care less about keeping kosher per se. To be kosher it's not enough that say kosher salami be made Certifiably Kosher, it must also be handled accordingly at all times after it leaves the factory. For many the kosher deli is not good enough, the ultra ortodox don't buy there, they purchase their kosher provions from a kosher butcher shop, and usually a special kosher butcher shop, Certified Glatt Kosher. Btw, other than philosophical there is no logical reason for "kosher"... and everyone who adheres does so at their own personal level... keeping kosher is difficult and is purposely designed to be difficult, if for no other reason but to make the eating aspect of ones life so tough that all other terrible things that befall one seem trivial in comparison. Michael, if you converted to Judaism and kept kosher then all the other aspects of your life would seem so much easier and perhaps then you'd not be such a drama queen. <G> Just a thought. Sheldon |
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In article .com>,
"Sheldon" > wrote: > Katra wrote: > > In article .com>, > > "Sheldon" > wrote: > > > > > Charles Gifford wrote: > > > > "Sheldon" > wrote in message > > > > oups.com... > > > > > > > > > > > > > > > Kosher salami is essentially of only one type, > > > > > > > > Yes. This is the important point Sheldon. There are many "kinds" > of > > > > salami.....the Hungarian varities being my favorites......I now > > > gather that > > > > "Kosher Salami" is a particular type of salami, with, as you > mention, > > > > slightly different variations in seasoning depending on the > maker. It > > > could > > > > be made under non-kosher conditions as well as a real kosher > product. > > > The > > > > rest of your post seems to be quite sensible too. > > > > > > > > Charliam > > > > > > Yes, I suppose one could make non-kosher "kosher salami", but I've > > > never seen any sold commercially. But I'm sure many people make > > > "kosher salami" at home but don't use kosher meat or follow any > laws of > > > kasruth. There's a recipe for "kosher style salami" in "Great > Sausage > > > Rcipes and Sausage Meat Curing" > > > by Rytek Kutas... pg 216. > > > > > > Sheldon > > > > > > > Is your salami Kosher Shel'? ;-D > > -- > > K. > > Nah, it's seen too much porking! > > Sheldon > Ooh that was BAD!!! <lol> -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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On Sat 16 Apr 2005 06:43:31a, Margaret Suran wrote in rec.food.cooking:
> > > Dog3 wrote: > >> >> This thread has me questioning a few things with the deli I buy my >> kosher food at. I am not Jewish but about 1/2 my friends are and I >> am invited to their homes on holdays. I love kosher food. I buy >> kosher salami, kosher bologna, kosher potato salad and lots of >> other things. Now I wonder if what I am buying is really kosher. I >> love the taste of kosher foods. The deli is called Kopperman's Deli >> and the other is the Posh Knosh. Posh Knosh is in Clayton not to >> far from my house. Kopperman's is in my old neighborhood. Both have >> been around for decades. >> >> Michael >> >> > If the deli were a kosher one, you would certainly know it. First of > all, there would be a certificate in the window, signed by a rabbi, > which would attest to that fact. Also, the place would be closed on > all major Jewish holidays and every week from a couple of hours before > sundown on Friday, until either an hour after sundown on Saturday > night, or until Sunday. > > Every single item in the store would have to be kosher and if the > place doubles as a restaurant, no dairy dishes would be available, not > milk or cream for the coffee. > > Kopperman's is listed as a "kosher style" deli, and they are open on Friday nights and Saturdays. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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On Sat 16 Apr 2005 08:50:43a, Katra wrote in rec.food.cooking:
> In article .com>, > "Sheldon" > wrote: > >> Katra wrote: >> > In article .com>, >> > "Sheldon" > wrote: >> > >> > > Charles Gifford wrote: >> > > > "Sheldon" > wrote in message >> > > > oups.com... >> > > > > >> > > > > >> > > > > Kosher salami is essentially of only one type, >> > > > >> > > > Yes. This is the important point Sheldon. There are many "kinds" >> > > > of salami.....the Hungarian varities being my favorites......I >> > > > now gather that "Kosher Salami" is a particular type of salami, >> > > > with, as you mention, slightly different variations in seasoning >> > > > depending on the maker. It could be made under non-kosher >> > > > conditions as well as a real kosher product. The rest of your >> > > > post seems to be quite sensible too. >> > > > >> > > > Charliam >> > > >> > > Yes, I suppose one could make non-kosher "kosher salami", but I've >> > > never seen any sold commercially. But I'm sure many people make >> > > "kosher salami" at home but don't use kosher meat or follow any >> > > laws of kasruth. There's a recipe for "kosher style salami" in >> > > "Great Sausage Rcipes and Sausage Meat Curing" >> > > by Rytek Kutas... pg 216. >> > > >> > > Sheldon >> > > >> > >> > Is your salami Kosher Shel'? ;-D -- >> > K. >> >> Nah, it's seen too much porking! >> >> Sheldon >> > > Ooh that was BAD!!! <lol> He should probably use a dry rub on it, then smoke it for 5-6 hours. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"Sheldon" > wrote in message oups.com... > > tuppy wrote: > > "Sheldon" > wrote in message > > ups.com... > > > > > > tuppy wrote: > > > > "Sheldon" > wrote in message > > > > oups.com... > > > > > > > > > > Charles Gifford wrote: > > > > > > "Sheldon" > wrote in message > > > > > > oups.com... > > > > > > > > > > > > > > > > > > > > > Kosher salami is essentially of only one type, > > > > > > > > > > > > Yes. This is the important point Sheldon. There are many > "kinds" > > > of > > > > > > salami.....the Hungarian varities being my favorites......I > now > > > > > gather that > > > > > > "Kosher Salami" is a particular type of salami, with, as you > > > mention, > > > > > > slightly different variations in seasoning depending on the > > > maker. It > > > > > could > > > > > > be made under non-kosher conditions as well as a real kosher > > > product. > > > > > The > > > > > > rest of your post seems to be quite sensible too. > > > > > > > > > > > > Charliam > > > > > > > > > > Yes, I suppose one could make non-kosher "kosher salami", but > I've > > > > > never seen any sold commercially. But I'm sure many people > make > > > > > "kosher salami" at home but don't use kosher meat or follow any > > > laws of > > > > > kasruth. There's a recipe for "kosher style salami" in "Great > > > Sausage > > > > > Rcipes and Sausage Meat Curing" > > > > > by Rytek Kutas... pg 216. > > > > > > > > > > Sheldon > > > > > > > > > And while I am really not trying to be a commercial for Vienna > > > products here > > > > in Chicago, I believe this is exactly what you are talking about > > > apropos to > > > > their salami. > > > > > > Could well be... but I seriously doubt it... no one would buy it. > > > Those who keep kosher certainly wouldn't and even the goys who buy > > > kosher salami and are willing to pay the price want it should > actually > > > be kosher, would they trust less, no ****ing way! I've never seen > > > Vienna products sold anywhere, certainly not anywhere in or around > the > > > NYC area... from perusing their website I am absolutely positive > that > > > their products, ALL of them, are shit! > > > > > > Non-kosher kosher salami... yoose gotta be ****ING kidding... > someone > > > tell me this tuppy ******* is a friggin' joke... anyone with the > handle > > > "tuppy" who comes up with this garbage has gotta be a filthy dirty > > > scumbag anti semite jew hating garbage dump, probably some > screwball > > > mooslim virus! YOOSE IMBECILES WANNA BUY THIS TUPPY CREEP'S CRAP, > I > > > AIN'T. > > > > > > Sheldon > > > > > > > Well, your true colors have again shown their face, Shelly. You > choose to > > make this benign discussion something personal. > > Actually the truth beknown YOU are who chose to make this personal... > two days ago you couldn't resist taking this discussion out of the > public arena because it permitted YOU to appear as you really are... a > LOSER and a COWARD... sending me intimidating email wins you no > argument, merely shows YOUR true colors, you JEW HATER. I'm done with > you, tubby. > > Sheldon > Yup..I hit the wrong button but sent the very same email to the group, now didn't I? Coward?? If you say so. Jew hater? Again, an example of you not knowing what you are talking about. Shel the hate monger. Your done with me? Oh that hurts....LOL. |
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"Sheldon" > wrote in message oups.com... > > Dog3 wrote: > > > > This thread has me questioning a few things with the deli I buy my > kosher > > food at. I am not Jewish but about 1/2 my friends are and I am > invited to > > their homes on holdays. I love kosher food. I buy kosher salami, > kosher > > bologna, kosher potato salad and lots of other things. Now I wonder > if what > > I am buying is really kosher. I love the taste of kosher foods. The > deli is > > called Kopperman's Deli and the other is the Posh Knosh. Posh Knosh > is in > > Clayton not to far from my house. Kopperman's is in my old > neighborhood. > > Both have been around for decades. > > > > Michael > > If it's a Certified Kosher deli then what's purchased/eaten there is > kosher. But once the product leaves the premises all bets are off. > The kasruth laws must be adhered to for the products to remain > kosher... once the products are comingled with non-kosher products > and/or brought into non-kosher premises then the integrity of what > constitutes kosher has been irreparably violated. Of course this in no > way suggests you still can't enjoy the products. The kosher salami > from the typical stupidmarket is not truly kosher anyway because > typically it's kept in too close proximity with similar non-kosher > products, and those who do keep kosher don't buy there. But those > kosher products are purchased and enjoyed by many who could care less > about keeping kosher per se. To be kosher it's not enough that say > kosher salami be made Certifiably Kosher, it must also be handled > accordingly at all times after it leaves the factory. For many the > kosher deli is not good enough, the ultra ortodox don't buy there, they > purchase their kosher provions from a kosher butcher shop, and usually > a special kosher butcher shop, Certified Glatt Kosher. Btw, other than > philosophical there is no logical reason for "kosher"... and everyone > who adheres does so at their own personal level... keeping kosher is > difficult and is purposely designed to be difficult, if for no other > reason but to make the eating aspect of ones life so tough that all > other terrible things that befall one seem trivial in comparison. > Michael, if you converted to Judaism and kept kosher then all the other > aspects of your life would seem so much easier and perhaps then you'd > not be such a drama queen. <G> Just a thought. > > Sheldon > Sheldon is partially right in his discussion of Kashruth. While the Old Testament does not tell us why we should keep Kosher, it is universally accepted by rabbinic writers of the Talmud that we are required to do so because G-d tells us to in the OT scripture. Talmudic writings suggest that the disciplines of Kashruth are G-d's way of telling us to moderate our lives, that something's we in fact do without because we need to do without them. Kashruth is not only for food prep and certification; the combination of wool and linen is also strictly forbidden. With Passover a week away, there are an entire new set of rules for this wonderful celebration of freedom which precludes us from consuming almost anything containing yeast and any sort of flour except specifically designated "meal." And with Passover, there is some disagreement as to what vegetable are permitted depending whether you are Northern European (Ashkenazic) or African or Middle Eastern (Sephardic) Jewish. The biggest disagreement has to do with the consumption of corn, peas and beans during this period. There are many symbols that are found on products that imply they are Kosher. Among them are the letters U and K in a circle, K in a 5 pointed star (not star of David) and the letter K in the Hebrew letter chaf. These are called hekhshers. However, some manufactures just put the letter K on their products when most every expert agrees these items are NOT Kosher. The best example is Jell-o which every reliable Orthodox Jewish authority agrees is not Kosher. It is because one can not trademark just a letter of the alphabet. So caution is the rule. As a side note, Koshering meat and the way meat is prepared in Islam, called Hallal are not the same and the dietary rules for both a significantly different. While both abstain from any contact with pork products, Hallal allows for the consumption of shellfish, fish without any scales, and preparation of meat with milk. Rand |
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tuppy wrote:
> > Sheldon is partially right in his discussion of Kashruth. While the Old > Testament does not tell us why we should keep Kosher, it is universally > accepted by rabbinic writers of the Talmud that we are required to do so > because G-d tells us to in the OT scripture. Talmudic writings suggest that > the disciplines of Kashruth are G-d's way of telling us to moderate our > lives, that something's we in fact do without because we need to do without > them. Kashruth is not only for food prep and certification; the combination > of wool and linen is also strictly forbidden. > Also, the ancient Jews were chosen by God and set apart. All the Kashruth laws made it obvious who was a Jew and who was not, and it helped prevent Jews from comingling with the Canaanites, attending their festivals, etc. Without these cultural incompatabilites, the Jews would have just been absorbed the native inhabitants of the Promised Land and disappeared. Best regards, Bob |
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In article >,
Wayne Boatwright > wrote: > On Sat 16 Apr 2005 08:50:43a, Katra wrote in rec.food.cooking: > > > In article .com>, > > "Sheldon" > wrote: > > > >> Katra wrote: > >> > In article .com>, > >> > "Sheldon" > wrote: > >> > > >> > > Charles Gifford wrote: > >> > > > "Sheldon" > wrote in message > >> > > > oups.com... > >> > > > > > >> > > > > > >> > > > > Kosher salami is essentially of only one type, > >> > > > > >> > > > Yes. This is the important point Sheldon. There are many "kinds" > >> > > > of salami.....the Hungarian varities being my favorites......I > >> > > > now gather that "Kosher Salami" is a particular type of salami, > >> > > > with, as you mention, slightly different variations in seasoning > >> > > > depending on the maker. It could be made under non-kosher > >> > > > conditions as well as a real kosher product. The rest of your > >> > > > post seems to be quite sensible too. > >> > > > > >> > > > Charliam > >> > > > >> > > Yes, I suppose one could make non-kosher "kosher salami", but I've > >> > > never seen any sold commercially. But I'm sure many people make > >> > > "kosher salami" at home but don't use kosher meat or follow any > >> > > laws of kasruth. There's a recipe for "kosher style salami" in > >> > > "Great Sausage Rcipes and Sausage Meat Curing" > >> > > by Rytek Kutas... pg 216. > >> > > > >> > > Sheldon > >> > > > >> > > >> > Is your salami Kosher Shel'? ;-D -- > >> > K. > >> > >> Nah, it's seen too much porking! > >> > >> Sheldon > >> > > > > Ooh that was BAD!!! <lol> > > He should probably use a dry rub on it, then smoke it for 5-6 hours. Heheheh! You're worse than he is! ;-D -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Margaret Suran > wrote:
>If the deli were a kosher one, you would certainly know it. First of >all, there would be a certificate in the window, signed by a rabbi, >which would attest to that fact. Also, the place would be closed on >all major Jewish holidays and every week from a couple of hours before >sundown on Friday, until either an hour after sundown on Saturday >night, or until Sunday. Except for 2nd Avenue Deli in NYC, which is certified as kosher yet stays open seven days a week. Steve |
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