BACKBONE OF OUR COMMUNITY

PROPAGANDA

The word propaganda has negative connotations. In many American communities, the word Jew has negative connotations. That's just WRONG! If it were not for urban Jews, Chinese restaurants would be forced to close all day on Sundays.

The Jewish Sabbath[a Hebrew word] begins at sunset[two stars visible; including Venus] on their last workday in the week; Friday to you & me. At sunset on Saturday, the automobiles crank-up! The sabra has been slaving over three sets of pots/pans for 24/hr; her in-laws have been in and out of her kitchen, inspecting for cleanliness and Kosher-observance; she is pretty much OVER IT!

Sunday, after the sons, daughters & automobiles have all been accounted for, it's time for the Mister to get his helpmeet into a fine car, and find a good Chinese restaurant; one with clean table-cloths, tiny 'Kosher' teapots, subdued lighting & no jukebox.

Tea-service is a must; green tea is not weak; this Sabra is weak, and needs a healthful pick-me-up! A quality restaurant has a server bring 'steeping' teapots[one per person], before those long menu's hit the table. You'll be halfway through the first round of hot tea, before your poor loved-one has decided on one from column-A, and two from column-B!

Even the most observant Orthodox, will be willing to trust the Mandarin cooks[if they have been invited to inspect the kitchen & workers]. It really is more about domestic tranquility, than about strict observance of dietary laws[and they have been taught, from childhood, what they may order. There are three sets of cooking utensils because, like my baby-sister, their food 'cain't touch.'

Orthodox Jews eat meat, but not just any kind. The rules are simple, and straight-forward, but you probably cannot understand. Their choices are 'cleaner;' I'll just leave it at that. They must be prepared for cooking, according to rigorous standards[high ones]; they must be fully-cooked, but not ruined by heat. If a pan, bowl, skillet or anything else which touches flesh, even after a thorough cleaning afterward[also required], it is unfit for the remaining two food-groups.

Group Two includes only 'dairy'-products, and the dairy is kept spotlessly clean; if product is being sold/bartered in the Community, the rabbi will visit the dairy frequently[eyes on you!]. Sheep & goats can be 'milked' like Guernsey cows; butter and cheese can be made from mixtures of fresh milks, locally-sourced. If dairy goes into baking mixtures, the dough/batter becomes dairy.

Wheat, and other sources of flour are all-vegetable, and go in Group Three, along with fresh fruit, tomatoes, and other garden produce[often preserved by pickling]. Potatoes and rice can be made into flour for baking and/or frying; frying cookware must be from Group Three. 100%-vegetable oils are for frying vegetables and/or flour-mixtures; olive oil is a good choice, when high-temperatures are involved, and can make excellent 'shortening' for baking.

Meats can be fried/cooked in natural fats; lamb/mutton has flavorful fats that enhance other meats brought to table. The fat, by the way[BTW], contains about half of the proteins found quantified on labels[fresh meats, of course], and should probably not be thrown away, even if drained from cooked meats, prior to serving them. Gravy, or some savory sauces begin with these drained fats; here's where those all-vegetable flours get transformed into 'meat'/Group One, like it did, when dairy-product makes it Group Two.

Do these look Kosher to you? I hope that you have a Kosher Delicatessen in your town. I hope you will 'inspect' every offering behind the glass, at the service-counter. I hope you will see those wonderful delights with 'new eyes.' I hope you will purchase enough product, to carry some home to your children. That's 4-hopes; perhaps enough for now!