In article > , "pavane"
> writes:

>They are moistened then rubbed with dry salt, allowed to
>sit for an hour or so in a moist salt-coated environment,
>then rinsed off and dried. The effect is virtually the
>same although the technique is indeed different. This is
>probably not worth a semantic quibble. To all extents
>and purposes a kosher bird is considered to be brined.

Absolutely.

The brining effect from an hour kashering with pure salt is more pronounced
than from sitting in weak pish vasser brine for days... unless the goal is
fermented meat the Judaic kashering process is far superiour to goyishe brining
in every respect.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."