Do you think they do halal bacon, too?
Well, duh. They used kosher salt on the pig.
Incidentally, it seems to not be in violation of kashrut to sell pork; just eat it.
They should also make beef-fish steaks on Friday for catholics. Just use old bay!
Old Bay? That reminds me, where are the kosher style crabcakes?
OMG… that actually sounds amazing! Can we make that for gentiles, too?
In my family’s bellies. Thanks for asking!
I love kosher beef bacon, it cooks way better than pork if you like a soft non-crunchy non-carbonized flavor.
Kosher shrimp(and other non fin/scale seafood) is just pressed fish, meh taste which I think is all the same and that is obviously tricking you, like tofou fake meat.
When cooking Chinese I make a great meal subbing lamb for pork.
Kosher law is binding only for Jews so we aren’t offended if you have a BLT or cheeseburger unless we are hungry, orthodox Jews can sell you the pork and lobster but may not not eat/cook/or benefit from a mix of meat/dairy.
Interestingly bug infestation in food, even a salad, is the worst kosher no-no of all breaking seven commandments, yet certain locusts are kosher and eaten by Yeminite Jews.
Kosher style always sounds funny to me, like legal style bank robbery; Jewish style or Ashkenazi/Sefardi/Mizrachi/Indian/Yeminite/Etheopian/N-Indian/Chinese/Afgani/Persian style makes more sense, no?
Meh, it’s no worse than, say, McDonald’s offering Thai-style food, or Taco Bell offering Mexican-style food, or Olive Garden offering food-style ‘food’.
The real crime is the mashed sweet potato.
/prefers smaller restaurants where the food doesn’t look like it came out of a factory in Minnesota.
It’s not hard to imagine some diners’ reactions.
Whats wrong with mashed sweet potato?
Isn’t “kosher pig” a Jewish policeman?
I think probably it betrays a level of ignorance about the process. Kosher is a religious commandment about how food should be prepared, according to law, but the various differences in styles you mention are local/cultural variations on food.
It depends on how the meat is prepared.
Too single-note. Too sweet.
Me, my preferred way is in the microwave, split in two, pepper and butter - it still preserves a slight bitter flavour that way.
There may be a kosher pig (or at least, “pig-like animal”), the babirusa, which lives in the forests of Indonesia. Sadly, the species is endangered. See this Rabbi’s blog post for discussion.
This is fascinating - I’ve always wondered about this, actually. I really liked the point about the ethical implications of the mass production of meats at the end there especially in regards to labor proactices, and that this might prove a more morally important reason to keep kosher. It’s certainly something that we should all should think about, not just those who are following religious doctrines.
Thanks for the link.
The concept of tzar baali chaim, causing pain to a living creature is forbidden, though most often it is just exported to non-jewish factory farms, suffering that doesn’t leave permanent scarring or visible damage doesn’t treif(invalidate kosher) but blech.
I try to buy eggs from neighbors pet chickens or ducks though disgusting factory farm output is so much easier to get.
(edit) I look forward to vat grown meat where kosher and ethical problems become much easier. There is a minor foretelling that in the later times the pig will somehow become kosher, probably an allegory, but maybe grown in a vat?
You whip the sweet potato with butter and a touch of nutmeg, cinnamon, clove and allspice. Do NOT overdo the cinnamon. You can also do the “twice-baked” thing and fill a sweet potato skin with this, then bake it just enough to give it a touch of a crust.