Flavour substitutions for pork?

A mukluk wearing troll said:

Hi everyone,

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone posting
here has worked out a successful food substitution? I tried using corned beef in one recipe of
baked beans, but did not like the result. I want to maintain that hint of smokiness. I've tried
liquid hickory smoke in the past... has anyone used this successfully?

Shirley Hicks Toronto, Ontario

There is a seasoning by Goya that is called 'Jamon', and it is a ham-flavored seasoning, and
usually can be found in the mexican cooking section of the grocery store. It works great in green
beans too. Frank

Quoted message said:

A mukluk wearing TROLL spake:

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

There is no such thing as muslims and jews being friends.

Quoted message said:

A couple of these, baked beans and pea soup, use salt pork or ham for flavour.

Shirley Hicks Toronto, Ontario

Salt pork and ham for jews and muslims, eh... typical canuck [censored].

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

Quoted message said:

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone posting
here has worked out a successful food substitution? I tried using corned beef in one recipe of
baked beans, but did not like the result. I want to maintain that hint of smokiness. I've tried
liquid hickory smoke in the past... has anyone used this successfully?

Shirley Hicks Toronto, Ontario

Smoked turkey wings work for me when I don,t want to use pork. for flavoring.

I always keep some in the freezer when I want to cut back on the fat content or when cooking for
those who don,t eat pork. I hope this helps.

Florence

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

A mukluk wearing TROLL spake:

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

There is no such thing as muslims and jews being friends.

Quoted message said:

A couple of these, baked beans and pea soup, use salt pork or ham for flavour.

Shirley Hicks Toronto, Ontario

Salt pork and ham for jews and muslims, eh... typical canuck [censored].

Sheldon, it's posts like this that make anything you say not worth listening too. I don't care how
many apologists for you there are in this group, you've got to be one of the most arrogant, self-
centered, bigoted moron on the face of the earth.

Frank Mancuso said:

A mukluk wearing troll said:

Hi everyone,

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone posting
here has worked out a successful food substitution?

Quoted message said:

There is a seasoning by Goya that is called 'Jamon', and it is a ham-flavored seasoning, and
usually can be found in the mexican cooking section of the grocery store. It works great in green
beans too.

Chee-yeah, right. [monty python] "It's only got a little bit of ham in it . . .[/mp]

Try smoked turkey wings. My BIL's family, who are firmly convinced they're *real* jews, gave up pork
a while back swears by them.

Me, I don't think so but that's probably as near as you can get. Unlike liquid smoke, the turkey
wings add the meat and bone juices to the finished dish.

HTH,

Marc

In article <[email hidden]>,

A mukluk wearing troll said:

Hi everyone,

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone posting
here has worked out a successful food substitution? I tried using corned beef in one recipe of
baked beans, but did not like the result. I want to maintain that hint of smokiness. I've tried
liquid hickory smoke in the past... has anyone used this successfully?

Shirley Hicks Toronto, Ontario

I have not tried it, but smoked turkey, turkey ham or turkey bacon ought to do the trick. :-) I had
a jewish buddy once and served turkey ham. He accepted that fine.

These are common and easy to get too.

K.

--

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A mukluk wearing troll said:

Hi everyone,

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone posting
here has worked out a successful food substitution? I tried using corned beef in one recipe of
baked beans, but did not like the result. I want to maintain that hint of smokiness. I've tried
liquid hickory smoke in the past... has anyone used this successfully?

Shirley Hicks Toronto, Ontario

Just leave it out. If they are observant of their religions, they will never eat the 'real' thing to
compare anyway.

That liquid smoke stuff has a nasty undertaste. Just add more of some of the other seasonings if the
dishes seem bland.

A mukluk wearing troll said:

Hi everyone,

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone posting
here has worked out a successful food substitution? I tried using corned beef in one recipe of
baked beans, but did not like the result. I want to maintain that hint of smokiness. I've tried
liquid hickory smoke in the past... has anyone used this successfully?

Call me old fashioned, but if you cook traditional dishes you use traditional ingredients. I
wouldn't go to a traditional Jewish or Muslim dinner and expect roast pork. Maybe the trick is to
serve traditional dishes that don't use pork or other ingredients or combinations that do not
violate their dietary rules.

A mukluk wearing troll said:

and pea soup,

For this I substitute a nice fat dried chipotle. If you leave it whole, it will not heat up the soup
much *at all*, but the smokiness will come through just fine. I use Penzey's. blacksalt

I've never found a flavor substitute for pork, but I've made pork-free baked beans and peas soups
countless times. They have a nice flavor without that smokiness. With the baked beans, try adding a
tomato product at the end, maybe some tomato paste. For the pea soup, just onion, carrot and celery
is good. If you want to put a meat in it, turkey will do.

--Lia

A mukluk wearing troll said:

Hi everyone,

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone posting
here has worked out a successful food substitution? I tried using corned beef in one recipe of
baked beans, but did not like the result. I want to maintain that hint of smokiness. I've tried
liquid hickory smoke in the past... has anyone used this successfully?

Shirley Hicks Toronto, Ontario

Katra said:

I have not tried it, but smoked turkey, turkey ham or turkey bacon ought to do the trick. :-) I
had a jewish buddy once and served turkey ham. He accepted that fine.

These are common and easy to get too.

Now Katra are you talkin' here about that turkey ham or *you*...???

--
Best Greg :-p

MrAoD said:

Frank Mancuso said:

A mukluk wearing troll said:

Hi everyone,

I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.

A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone
posting here has worked out a successful food substitution?

Quoted message said:

There is a seasoning by Goya that is called 'Jamon', and it is a ham-flavored seasoning, and
usually can be found in the mexican cooking section of the grocery store. It works great in green
beans too.

Chee-yeah, right. [monty python] "It's only got a little bit of ham in it . . .[/mp]

Try smoked turkey wings. My BIL's family, who are firmly convinced they're *real* jews, gave up
pork a while back swears by them.

Me, I don't think so but that's probably as near as you can get. Unlike liquid smoke, the turkey
wings add the meat and bone juices to the finished dish.

HTH,

Marc

Won't help necessarily. If either the Muslim(s) or Jew(s) are observant, they won't eat meat that
isn't halal or kosher.

WiScottsin said:

"PENMART01" <[email hidden]> wrote in message news:20040106075043.16022.00001369@mb-
m21.aol.com...

Quoted message said:

Quoted message said:

Salt pork and ham for jews and muslims, eh... typical canuck [censored].

Sheldon, it's posts like this that make anything you say not worth listening too. I don't care how
many apologists for you there are in this group, you've got to be one of the most arrogant, self-
centered, bigoted moron on the face of the earth.

Not only that, he's unable to read for comprehension. The original post clearly stated that she was
looking for substitutes for the ham or salt pork that would be acceptable to her guests.

For the ham, one could try turkey ham. It's not the greatest product in the world, but it might do
for recipes that call for ham.

Brian Rodenborn

In article <[email hidden]>,

Gregory Morrow said:

Katra said:

I have not tried it, but smoked turkey, turkey ham or turkey bacon ought to do the trick. :-) I
had a jewish buddy once and served turkey ham. He accepted that fine.

These are common and easy to get too.

Now Katra are you talkin' here about that turkey ham or *you*...???

<rolls eyes>

You are BAD luv! LOL!

K.

--

Quoted message said:

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In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

MrAoD said:

Frank Mancuso said:

A mukluk wearing troll wrote:

> Hi everyone,
>
> I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.
>
> A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone
> posting here has worked out a successful food substitution?

Quoted message said:

There is a seasoning by Goya that is called 'Jamon', and it is a ham-flavored seasoning, and
usually can be found in the mexican cooking section of the grocery store. It works great in
green beans too.

Chee-yeah, right. [monty python] "It's only got a little bit of ham in it
. . .[/mp]

Try smoked turkey wings. My BIL's family, who are firmly convinced they're *real* jews, gave up
pork a while back swears by them.

Me, I don't think so but that's probably as near as you can get. Unlike liquid smoke, the turkey
wings add the meat and bone juices to the finished dish.

HTH,

Marc

Won't help necessarily. If either the Muslim(s) or Jew(s) are observant, they won't eat meat that
isn't halal or kosher.

Ok, so what exactly defines "Kosher" meat?

K.

--

Quoted message said:

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On Wed, 07 Jan 2004 02:44:24 -0600, Katra <[email hidden]>

Quoted message said:

Ok, so what exactly defines "Kosher" meat?

We went through this recently. See:

jewfaq.orgkashrut.htmOpen ↗

Katra said:

In article said:

MrAoD said:

Frank Mancuso writes:

>A mukluk wearing troll wrote:
>
>> Hi everyone,
>>
>> I am going to be cooking some "traditional" canadian dishes for muslim and jewish friends.
>>
>> A couple of these, baked beans and pea soup, use salt pork or ham for flavour, Has anyone
>> posting here has worked out a successful food substitution?

>There is a seasoning by Goya that is called 'Jamon', and it is a ham-flavored seasoning, and
>usually can be found in the mexican cooking section of the grocery store. It works great in
>green beans too.

Chee-yeah, right. [monty python] "It's only got a little bit of ham in it
. . .[/mp]

Try smoked turkey wings. My BIL's family, who are firmly convinced they're *real* jews, gave
up pork a while back swears by them.

Me, I don't think so but that's probably as near as you can get. Unlike liquid smoke, the
turkey wings add the meat and bone juices to the finished dish.

HTH,

Marc

Won't help necessarily. If either the Muslim(s) or Jew(s) are observant, they won't eat meat
that isn't halal or kosher.

Ok, so what exactly defines "Kosher" meat?

1. Slaughtered by a shochet (kosher slaughterer) under supervision of the rabbi.

2. Blood must be drained and not eaten

3. Animal must be unblemished and not diseased

4. Animal must be slaughtered by cutting the jugularvein.

5. Animal must have cloven hooves and chew their cud.

6. animal must have been tame.

There is an even longer list of specific things pertaining to individual meats.

Lena

On Tue, 06 Jan 2004 17:31:15 -0700, Arri London <[email hidden]>

Quoted message said:

MrAoD said:

Frank Mancuso said:

A mukluk wearing troll wrote:

<snip>

Quoted message said:

Won't help necessarily. If either the Muslim(s) or Jew(s) are observant, they won't eat meat that
isn't halal or kosher.

In both cases, they are secular, just don't eat pork. If my Jewish friend was really keeping kosher,
he wouldn't be eating here. 🙂

I got a fresh supply of liquid hickory smoke, will add a dash to the beans when they go in the oven
for the slow bake tomorrow.

I browsed through my Deborah Madison vegetarian cookbooks for other flavour combinations, will let
you know how it turns out. This will also serve the vegetarian friends well.

Shirley Hicks Toronto, Ontario

Katra said:

Ok, so what exactly defines "Kosher" meat?

There is no exact definition because each practitioner of a religion defines the precepts of the
religion in a different way. Look at the various definitions of "thou shalt not kill" if you want a
less confusing example.

In general, however,

The kosher laws fall into 4 broad categories:

1. kosher animals
2. kosher slaughter of animals
3. kosher combinations of foods
4. the dishes

5. Kosher animals include cattle, goats, sheep, chickens, turkey, salmon. Kosher animals
emphatically do NOT include pigs, rabbits, shrimp, lobsters, oysters, other shellfish, insects.
So anything made from a non-kosher animal is considered inappropriate to eat.

6. Whole books are written on the kosher slaughter of animals, but basically it means making sure
the animal is healthy before slaughter and cutting the throat with a sharp knife.

7. Meat products are not combined with milk products. They're not eaten at the same meal.
Individuals don't eat them within several hours of each other. They're not eaten off the same
plates or cooked in the same pots. So a hostess wouldn't serve a cheeseburger or a creamy
chicken soup. A guest who keeps kosher and has just arrived at someone's home might turn down an
offer of cookies and milk for a snack if he's just had meat for lunch. That doesn't mean the
cookies and milk aren't kosher, just that they're inappropriate for him at that moment. An apple
(neither meat nor milk) would be a better snack.

8. It isn't enough to avoid eating a non-kosher animal or a non-kosher combination. How separate is
separate, and how clean is clean? If the dishes had bacon on them in the morning, you wouldn't
just wash the plate and consider it O.K. for a kosher meal that afternoon. Keeping kosher
extends to keeping watch over the whole food production process.

It's that 4th consideration where people tend to disagree the most. Some people keep kosher at home,
but don't care too much about the dishes when they go out. So they'll eat a vegetarian meal in a
restaurant without worrying about whether the restaurant also serves non-kosher meat on those same
plates. Others would never eat at a non-kosher restaurant.

If you imagine people living out on a farm getting most of their food products locally and from
scratch, keeping kosher doesn't sound like a big deal. It means avoiding some recipes and eating 3
meals a day. Most people who have never kept kosher would find nothing too terribly weird about
visiting a kosher home and eating kosher meals for a while. Breakfast would still consist of eggs,
cereal, fruit, milk in coffee, butter on toast (a dairy meal). Lunch would still consist of salad or
a cheese sandwich in the summer (dairy) or maybe a beef soup in winter (meat). Dinner would be meat,
vegetables, potatoes (no butter or sour cream on the potatoes). None of that is shockingly unusual.

--Lia