It sounds very complicated. Do Orthodox Jews tend to keep a little dietary pocket guide for quick consulting, do their Rabbis remind them during the changing seasons, or are they expected to know all the contingencies/conditions without any prompting? All the best, Andrew.
I love food, but I won't agonize losing one type or the other. Take away either one and I'll just find another protein source to love. The world is filled with too much culinary opportunities to fixate on one thing.
There's a 'lovable' substitute for pork AND beef?!?! Wow. Nothing against seafood, poultry, lamb, soybeans, nuts, or reptiles but if there's an acceptable substitute for both of these I'd sure like to know about it! For me ostrich can be just as enjoyable as beef, but I really can't imagine a similar replacement for pork.
Love beef, but lamb is an acceptable substitute. No substitute for pork fat, though. I actually gave up mammal for about three years and just started eating it again a year ago. Now I can't imagine a life without bacon and sausage.
I grew up where it mattered more which part of the animal the meat came from then which animal it was. Actually, I never really distinguished what I was eating, I just closed my eyes and enjoyed everything that was served to me. True, I can't really think of anything that has the versatility of pork, but in various different preparations, I'm sure other types of meat can come close to its flavor and texture.
No, they just grow up with it and know it like anything else you're brought up with. It's just a way of life and the way things are done now are the exact same way things have been done for many many many centuries. Remember that Kashrut (Kosher law) is OPTIONAL for Reform Jews - like me I just do some symbolic things (no cooking pork at home, for example). Jedi
I always wondered, what happened if a Jew ate pork, or something equally unkosher. What exactly are the religious ramifications? And if unwittingly? Can one cancel the event with an act of kindness? Or just it go towards judgment?
+1 Waking up to the smell of frying bacon or pan sausage is without a doubt one of the great little pleasures... My wife and I try to limit our beef eating to ~once per week, mainly because of it's environmental impact (water and land required) and too-easy availability at McDonald's/BK/etc. Giving it up altogether is not really an option though since we occasionally travel near Pat's Steaks in Philly or to Texas for BBQ beef ribs. And Usinger's here in Milwaukee makes a weisswurst that almost takes me back to Bavaria. I agree on the lamb; chops, shanks, merguez etc put lamb very close to pig and cow on my list of tasty critters.
Mind if I ask where you grew up? I respect those that chose not to eat animals, but just as highly those who fully utilize every possible part of an animal. I'm no Andrew Zimmern, but do enjoy various offal and love to learn about different cultures' uses of lesser known parts. On labor day I cooked up japanese-style yakitori for a bunch of friends which included chicken livers and skin (butcher didn't have any checken hearts or intestines). My wife is usually right there with me, but didn't enjoy the stunning boudin sausage in Paris so much...
Sounds similiar to Catholics not eating meat on Fridays, or fasting in general as penance for their sins. Although originally intended to be a 'sacrifice', judging by the innumerous, fantastic fish-frys served all over Milwaukee every Friday Catholics have managed to 'bend the rules' such that it's really not much of a punishment!
+1, with the exception that I dont have kids. I dont think I could give up either. I read the list of pork products, and my mind went "bacon! you cant not eat bacon!!" But I can not stop eating steak either. I am too much a carnivore. They dont call it "long pig" for nothing.
buhbuhbuh what about Krusty Burgers, and Good Morning Burgers?!?! Not that Krusty's "meat flavored sandwich" contains much if any actual beef, but you gotta use 18 oz of the real deal for a GMB.
Zo - can't blame ya. Although you might change your tune after visiting http://www.cochonrestaurant.com/ in NO Tonight I wimped out on curing the ~6 lb fresh picnic cut with the Prague Powder No. 1 nitric curing salt, and just am roasting it at ~350F. Basting it with yakitori sauce (mirin, sake, sugar, soy sc) on a bed of local tart apples and green onions. here's what it looks like right now (little bit I sliced off to taste off had 1/2 meat, 1/4 fat and 1/4 crunchy thick skin) Image Unavailable, Please Login
