Kosher salami

zxcvbob said:

tuppy said:

zxcvbob said:

Charles Gifford wrote:
>"cathy" wrote:
>
>>When I was a kid the only salami we ever bought was Hebrew

National

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>>kosher salami.
>>
>>When you go to the deli counter in the market these days there is

a

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>>mind-boggling array of salamis <sp?> and sausages. Does anyone

know

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>>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

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that

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>same type? It may be kosher but that has little or nothing to do

with

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it's

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>taste or texture, non? I assume, also, that a HB salami would be

of a

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>generic "American" salami nature rather than a specific type of

salami.

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>
>Charliam

A kosher salami would not have any pork, organ meats, nor milk

products

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added. All of those are commonly added to salami -- they're not

bad

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things, but they are not kosher. They all affect the taste and

texture.

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Other than that, I'm not sure what makes kosher-style salami. I

would

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expect a smoked garlicky all-beef summer sausage. (fermented and

cooked

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salami) Probably seasoned with mustard seed, black pepper, and

either

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coriander or nutmeg.

Best regards,
Bob

Regarding the laws of Kashruth, there are two components to making

sure meat

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is "approved." First relates to the actual "law" from the Old

Testament,

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particularly the books of Leviticus and Deuteronomy which precisely
describes what meats (and for that matter what food stuffs in

general) are

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allowed (and not allowed) to be consumed and under what

circumstances (the

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slaughter). While this is the basis for preparing kosher meat,

there are

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other later rabbinic sources which set up component #2, the

certified and

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ordained witness that ensures all proper preparation is conducted.

This is

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found in later writings of which the Talmud is the most renowned.

Today,

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meat is not considered kosher unless both conditions are met, so

for example

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explaining why Vienna Beef which meets component #1 isn't certified

kosher

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because they fail to meet condition #2. For further information

that won't

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burden you try:
http://www.shalomvillage.on.ca/kosher.htm

That's why I said "kosher-style" rather than kosher. One could make

a

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sausage using certified kosher meat but using all the wrong spices

and

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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

Quoted message said:

Quoted message said:

Regarding the laws of Kashruth, there are two components to making sure

meat

Quoted message said:

Quoted message said:

is "approved." First relates to the actual "law" from the Old

Testament,

Quoted message said:

Quoted message said:

particularly the books of Leviticus and Deuteronomy which precisely
describes what meats (and for that matter what food stuffs in general)

are

Quoted message said:

Quoted message said:

allowed (and not allowed) to be consumed and under what circumstances

(the

Quoted message said:

Quoted message said:

slaughter). While this is the basis for preparing kosher meat, there are
other later rabbinic sources which set up component #2, the certified

and

Quoted message said:

Quoted message said:

ordained witness that ensures all proper preparation is conducted. This

is

Quoted message said:

Quoted message said:

found in later writings of which the Talmud is the most renowned.

Today,

Quoted message said:

Quoted message said:

meat is not considered kosher unless both conditions are met, so for

example

Quoted message said:

Quoted message said:

explaining why Vienna Beef which meets component #1 isn't certified

kosher

Quoted message said:

Quoted message said:

because they fail to meet condition #2. For further information that

won't

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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

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

Quoted message said:

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

Charles Gifford said:

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

Quoted message said:

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

Quoted message said:

"Kosher Salami" is a particular type of salami, with, as you mention,
slightly different variations in seasoning depending on the maker. It

could

Quoted message said:

be made under non-kosher conditions as well as a real kosher product.

The

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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

In article <[email hidden]>,

Sheldon said:

Charles Gifford said:

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

Quoted message said:

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

Quoted message said:

"Kosher Salami" is a particular type of salami, with, as you mention,
slightly different variations in seasoning depending on the maker. It

could

Quoted message said:

be made under non-kosher conditions as well as a real kosher product.

The

Quoted message said:

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.

Katra said:

In article <[email hidden]>,

Sheldon said:

Charles Gifford said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
>
>
> Kosher salami is essentially of only one type,

Yes. This is the important point Sheldon. There are many "kinds"

of

Quoted message said:

Quoted message said:

Quoted message said:

salami.....the Hungarian varities being my favorites......I now

gather that

Quoted message said:

"Kosher Salami" is a particular type of salami, with, as you

mention,

Quoted message said:

Quoted message said:

Quoted message said:

slightly different variations in seasoning depending on the

maker. It

Quoted message said:

Quoted message said:

could

Quoted message said:

be made under non-kosher conditions as well as a real kosher

product.

Quoted message said:

Quoted message said:

The

Quoted message said:

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

Quoted message said:

Quoted message said:

kasruth. There's a recipe for "kosher style salami" in "Great

Sausage

Quoted message said:

Quoted message said:

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

Dog3 said:

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.

Dog3 said:

This thread has me questioning a few things with the deli I buy my

kosher

Quoted message said:

food at. I am not Jewish but about 1/2 my friends are and I am

invited to

Quoted message said:

their homes on holdays. I love kosher food. I buy kosher salami,

kosher

Quoted message said:

bologna, kosher potato salad and lots of other things. Now I wonder

if what

Quoted message said:

I am buying is really kosher. I love the taste of kosher foods. The

deli is

Quoted message said:

called Kopperman's Deli and the other is the Posh Knosh. Posh Knosh

is in

Quoted message said:

Clayton not to far from my house. Kopperman's is in my old

neighborhood.

Quoted message said:

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

On Sat 16 Apr 2005 06:43:31a, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Dog3 said:

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

On Sat 16 Apr 2005 08:50:43a, Katra wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Sheldon said:

Katra said:

In article <[email hidden]>,
"Sheldon" <[email hidden]> wrote:

> Charles Gifford wrote:
> > "Sheldon" <[email hidden]> wrote in message
> > news:[email hidden]...
> > >
> > >
> > > 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

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

Quoted message said:

Dog3 said:

This thread has me questioning a few things with the deli I buy my

kosher

Quoted message said:

food at. I am not Jewish but about 1/2 my friends are and I am

invited to

Quoted message said:

their homes on holdays. I love kosher food. I buy kosher salami,

kosher

Quoted message said:

bologna, kosher potato salad and lots of other things. Now I wonder

if what

Quoted message said:

I am buying is really kosher. I love the taste of kosher foods. The

deli is

Quoted message said:

called Kopperman's Deli and the other is the Posh Knosh. Posh Knosh

is in

Quoted message said:

Clayton not to far from my house. Kopperman's is in my old

neighborhood.

Quoted message said:

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

tuppy said:

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

In article <[email hidden]>,

Wayne Boatwright said:

On Sat 16 Apr 2005 08:50:43a, Katra wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Sheldon said:

Katra wrote:
> In article <[email hidden]>,
> "Sheldon" <[email hidden]> wrote:
>
> > Charles Gifford wrote:
> > > "Sheldon" <[email hidden]> wrote in message
> > > news:[email hidden]...
> > > >
> > > >
> > > > 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-[censored]." -Jack Nicholson

Margaret Suran said:

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

Dog3 said:

[email hidden] (Steve Pope) wrote in
news:[email hidden]:

Quoted message said:

Margaret Suran said:

If the deli were a kosher one, you would certainly know it. First

of

Quoted message said:

Quoted message said:

Quoted message said:

all, there would be a certificate in the window, signed by a rabbi,

Quoted message said:

Quoted message said:

Quoted message said:

which would attest to that fact. Also, the place would be closed

on

Quoted message said:

Quoted message said:

Quoted message said:

all major Jewish holidays and every week from a couple of hours

before

Quoted message said:

Quoted message said:

Quoted message said:

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

All of the delis I've been to in St. Louis are open 7 days a week

also. I

Quoted message said:

need my chopped liver on Sunday nights for a snack 😉

Michael

If the deli doesn't close for the Sabbath it is not kosher.

Sheldon

Sheldon said:

Quoted message said:

[email hidden] (Steve Pope) wrote in

Quoted message said:

Quoted message said:

Quoted message said:

Except for 2nd Avenue Deli in NYC, which is certified as
kosher yet stays open seven days a week.

Quoted message said:

If the deli doesn't close for the Sabbath it is not kosher.

As in all things rabbinical, there is always an exception.

But, yes, a lot of people dismiss the kosher certification
of 2nd Ave Deli as fake.

AFAIK any rabbi can issue a kosher certificate.

This thread is really making me want kosher salami. My memory
of it is a just slightly fermented, emulsified all-beef
salami with enough coriander in the seasoning that it
is somewhat reminiscent of corned beef in flavor. In
appearance, very anonymous and uniform, not dissimilar to bologna
perhaps but firmer in texture such that it can be sliced thin.

I remember going into a deli at about 5 a.m. and ordering
a kosher salami on an onion bagel, with just mustard.
The deliman had just gotten a huge sealed bag of onion bagels in
from a bagelry in Long Island City -- the morning shipment --
which he opened by piercing it with one sure stab of his
knife (perhaps in emulation of the single swift stroke by
which the original cow had been slaughtered for the making of the
salami), resulting in a huge plume of steam from the still-hot
bagels.

I want one of those. 😉

Steve

tuppy said:

Quoted message said:

Actually the truth beknown YOU are who chose to make this

personal...

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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

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Quoted message said:

LOSER and a COWARD... sending me intimidating email wins you no
argument, merely shows YOUR true colors, you JEW HATER. I'm done

with

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Quoted message said:

you, tubby.

Sheldon

Yup..I hit the wrong button but sent the very same email to the

group, now

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didn't I? Coward?? If you say so. Jew hater? Again, an example of

you

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not knowing what you are talking about. Shel the hate monger. Your

done

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with me? Oh that hurts....LOL.

The email you sent me didn't show up here so who knows. And anyway,
posting copies of personal email is offensive, if it's of a vituperate
nature like the one you sent me that's even more offensive.

And I never address argumentive posts by email, not ever... wanna
argue, do it here out in the open where everyone can see, not behind
closed doors like a coward. And I never post private email... but at
least you admit to sending it.

Sheldon

Steve Pope said:

Margaret Suran said:

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

You will not see any obviously Orthodox Jews eating at the 2nd Ave.
Deli. They have (or had) a Succah on the sidewalk for Succoth, but
you only see regular diners in it, not the ones traditionally dressed,
with sidelocks over their ears and under their head coverings and
Tsitses (sp?) hanging down from under the shirt or jacket. Lately,
there seems to be more compromise with some Orthodox Jews when it
comes to Kosher Laws, but the really Orthodox ones have become ever
more adherent to those laws.

This is something so intimate and personal, I feel weird even
discussing it. Not having grown up in a kosher household, I do not
consider myself qualified to discuss it. Every time I do, I find out
the next day, that I have been mostly wrong. :o(

Margaret Suran said:

Steve Pope said:

Margaret Suran said:

If the deli were a kosher one, you would certainly know it. First

of

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all, there would be a certificate in the window, signed by a rabbi,

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which would attest to that fact. Also, the place would be closed

on

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all major Jewish holidays and every week from a couple of hours

before

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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

You will not see any obviously Orthodox Jews eating at the 2nd Ave.
Deli. They have (or had) a Succah on the sidewalk for Succoth, but
you only see regular diners in it, not the ones traditionally

dressed,

Quoted message said:

with sidelocks over their ears and under their head coverings and
Tsitses (sp?) hanging down from under the shirt or jacket. Lately,
there seems to be more compromise with some Orthodox Jews when it
comes to Kosher Laws, but the really Orthodox ones have become ever
more adherent to those laws.

This is something so intimate and personal, I feel weird even
discussing it. Not having grown up in a kosher household, I do not
consider myself qualified to discuss it. Every time I do, I find out

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the next day, that I have been mostly wrong. :o(

Don't worry about it, Margaret... opine away... you won't find two
rabbis who will agree on anything. Questioning everythinhg (but, why)
is the entire basis of Judaism.

Sheldon

Katra said:

In article <[email hidden]>,

Sheldon said:

Charles Gifford said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
>
>
> Kosher salami is essentially of only one type,

Yes. This is the important point Sheldon. There are many "kinds"

of

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salami.....the Hungarian varities being my favorites......I now

gather that

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"Kosher Salami" is a particular type of salami, with, as you

mention,

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slightly different variations in seasoning depending on the

maker. It

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could

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be made under non-kosher conditions as well as a real kosher

product.

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The

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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

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kasruth. There's a recipe for "kosher style salami" in "Great

Sausage

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Rcipes and Sausage Meat Curing"
by Rytek Kutas... pg 216.

Sheldon

Is your salami Kosher Shel'? ;-D
--
K.

Um, will the next pope be Catholic? 🙂

Sheldon