Kosher Quotes

We've searched our database for all the quotes and captions related to Kosher. Here they are! All 100 of them:

Are you going to wolf out and eat me now?" "Certainly not, you'd be stringy and hard to digest." "But kosher." "I'll be sure to point any Jewish lycanthropes in your direction.
Cassandra Clare (City of Ashes (The Mortal Instruments, #2))
Thank you, Simon, I appreciate that." Luke opened the pizza box and, finding it empty, shut it with a sigh. "Though you did eat all the pizza." "I only had five slices," Simon protested, leaning his chair backward so it balanced precariously on its two back legs. "How many slices did you think were in a pizza, dork?" Clary wanted to know. "Less than five slices isn't a meal. It's a snack." Simon looked apprehensively at Luke. "Does this mean you're going to wolf out and eat me?" "Certainly not." Luke rose to toss the pizza box into the trash. "You would be stringy and hard to digest." "But kosher," Simon pointed out cheerfully. "I'll be sure to point any Jewish lycanthropes your way." Luke leaned his back against the sink.
Cassandra Clare (City of Ashes (The Mortal Instruments, #2))
India is constipated with a lot of humbug. Take religion. For the Hindu, it means little besides caste and cow-protection. For the Muslim, circumcision and kosher meat. For the Sikh, long hair and hatred of the Muslim. For the Christian, Hinduism with a sola topee. For the Parsi, fire-worship and feeding vultures. Ethics, which should be the kernel of a religious code, has been carefully removed.
Khushwant Singh (Train to Pakistan)
If you are trying to open a restaurant in a place where the majority of people are the practitioners of Judaism faith, then you cannot make a non-Kosher restaurant and still hope to gain popularity.
Pooja Agnihotri (17 Reasons Why Businesses Fail :Unscrew Yourself From Business Failure)
Tom Friedman says China is so awesome they make kosher pigs.
Jonah Goldberg
And they want me to hear the story direct from the horse’s mouth.” “So now I am a horse? A horse is not kosher!
Mark M. Bello (L'DOR V'DOR: From Generation to Generation)
Jewish vampires: blood can’t be kosher… can it?
Tasha Turner
Gunfire doesn’t startle real Texans, particularly those from rural towns. Miranda’s children mastered pistols, shotguns, and rifles like magicians master top hats, rabbits, and playing cards. Texas bravado aside, however, fully automatic gunfire wasn’t kosher. Not even close. Mirandites cowered at the ominous sounds of hoodlums firing M-16s and AK-47s from train cars barreling through the town’s arteries on largely secluded tracks. 
Chad Boudreaux (Homecoming Queen)
Steak and chicken have too much baggage these days. Was it free-range? Antibiotic-free? Cruelty-free? Organic? Kosher? Did the farmer wear silken gloves to caress it to sleep every night while singing gentle lullabies? You can’t order a fucking hamburger anymore without embracing some kind of political platform.
Nathan Hill (The Nix)
it is far better to marry the right person at the wrong time than the wrong person at the right time.
Shmuley Boteach (Kosher Sex: A Recipe for Passion and Intimacy)
Stop trying to be Perfect; And that makes you kosher Perfect.
Mohith Agadi
Freud said he did not know what a woman wanted. Most husbands say the same. Ready for it, guys? The answer is to be chosen. To be intensely desired. To be lusted after. A woman’s primary need is to be desired.
Shmuley Boteach (Kosher Lust: Love Is Not the Answer)
As a Jew, keeping kosher was tantamount to Peter’s very faith and identity, but when following Jesus led him to the homes and tables of Gentiles, Peter had a vision in which God told him not to let rules—even biblical ones—keep him from loving his neighbor. So when Peter was invited to the home of Cornelius, a Roman centurion, he declared: “You are well aware that it is against our law for a Jew to associate with or visit a Gentile. But God has shown me that I should not call anyone impure or unclean” (Acts 10:28). Sometimes the most radical act of Christian obedience is to share a meal with someone new.
Rachel Held Evans (Searching for Sunday: Loving, Leaving, and Finding the Church)
The worst it got was near the end. A lot of people died right at the end, and I didn't know if I could make it another day. A farmer, a Russian, God bless him, he saw my condition, and he went into his house and came out with a piece of meat for me." "He saved your life." "I didn't eat it." "You didn't eat it?" "It was pork. I wouldn't eat pork." "Why?" "What do you mean why?" "What, because it wasn't kosher?" "Of course." "But not even to save your life?" "If nothing matters, there's nothing to save.
Jonathan Safran Foer (Eating Animals)
[A]nything served in a Chinese restaurant is Kosher, even pork. from The Kosher Guide to Imaginary Animals
Duff Goldman
In a vegetarian world no worry about Kosher, Halal, Mad Cow Disease.
Sukhraj S. Dhillon
Since the future cannot be known and everything is changeable, I beg all of you to find the people you have come to love and express yourself with fervency. You will never have this chance again.
Michael Levy (Kosher Chinese: Living, Teaching, and Eating with China's Other Billion)
Some things are like that—they strike you as repugnant for instinctive reasons, probably having to do with your culture and the way you were raised. The French word “gauche” comes to mind, but I preferred the Hebrew word “treyf.” Literally, it means not kosher, but I also use it to describe things like cars, bars, strip clubs, guns, dogs, rock-n-roll, and football games. Things that are treyf, you avoid, not because you hate them per se, but because in avoiding them you keep yourself from becoming like the people you hate.
Aaron Cometbus (Cometbus)
Hunting isn’t kosher,” she told them. No one had heard of this before. She waved off her initial objection. “I don’t keep kosher, as you know,” she told them, a little embarrassed. “I still found it impossible to eat pork or shellfish, and I’ve never eaten game. But if you can kill the animal cleanly, I suppose it doesn’t matter.
Mary Doria Russell (The Sparrow (The Sparrow, #1))
My wife believes in it not one whit, but is scrupulous in its observance," said Charles Leiden, sipping from his glass. "A curious state of affairs, don't you think? We are kosher, Fermi probably attends synagogue, Albert believed in Spinoza's God and helped raise money for Israel, Teller may end up teaching in a Jewish parochial school one day, Szilard has the soul of a Jewish prophet. And we tinker with light and atomic bombs, with the energy of the universe. Do you wonder that the world doesn't know what to make of its Jews? No one is on more familiar terms with the heart of the insanity in the universe than is the Jew, and no one is more frenetic and untidy in the search for the an answer.
Chaim Potok (The Book of Lights)
Although not all flesh is forbidden, everything that is forbidden is flesh.
Leon R. Kass
food disciplines are part of every great religion. Psychologically they're almost inevitable, and extremely practical....Religious discipline is nothing but a permanent psychic shelter.
Herman Wouk
As I listened to his retreat, and Kosher’s claws following in his wake, I felt around for Radar’s head and pulled him in close to my chest. Then I whispered the same prayer that I did every time he left me to go on shift. “Keep him safe, day and night. Give him courage, strength and might.
Lani Lynn Vale (Kevlar To My Vest (The Heroes of The Dixie Wardens MC, #3))
People change when they want to, when they want to put in the effort to be different. I don't believe people change overnight. Or that some epiphany happens that turns a bad man into a good one. But everyone can make a choice to be good.
Jean Meltzer (Kissing Kosher)
A common form of establishment, for much of Besźel’s history, had been the DöplirCaffé: one Muslim and one Jewish coffeehouse, rented side by side, each with its own counter and kitchen, halal and kosher, sharing a single name, sign, and sprawl of tables, the dividing wall removed. Mixed groups would come, greet the two proprietors, sit together, separating on communitarian lines only long enough to order their permitted food from the relevant side, or ostentatiously from either and both in the case of freethinkers. Whether the DöplirCaffé was one establishment or two depended on who was asking: to a property tax collector, it was always one.
China Miéville (The City & the City)
Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.
Graydon Carter (The Hunger: A Story of Food, Desire, and Ambition)
Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt
Rocco DiSpirito (Cook Your Butt Off!: Lose Up to a Pound a Day with Fat-Burning Foods and Gluten-Free Recipes)
BLINIS SERVED AT VASSILY EGOROV’S WAKE Season one cup flour with baking powder and kosher salt. Add milk, egg, and clarified butter, and blend into a smooth batter. Cook a tablespoon of the batter at a time over medium low heat until blini are golden on both sides. Serve topped with red caviar, salmon, crème fraîche, sour cream, and fresh dill.
Jason Matthews (Red Sparrow (Red Sparrow Trilogy #1))
Courtship is the time during which the girl decides whether or not she can do any better. Anonymous
Shmuley Boteach (Kosher Sex: A Recipe for Passion and Intimacy)
The future... seems to me no unified dream but a mince pie, long in the baking, never quite done.
Zomick's Bakery (Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery)
If I ended up with this girl I was going to buy a new table. I'd had sex on it too many times for it to be relationship kosher.
Tarryn Fisher (Mud Vein)
It was was very important not to cast any pearls before swine -- especially when one of the swine was trying to keep kosher.
Jaffe Cohen (The King of Kings and I: The Greatest Story Ever Kvetched!)
VAMPIRES EAT KOSHER ONE WAY OR ANOTHER.
Michael P. Milligan
audience, not interrupting once, only darting a few disbelieving looks at him. ‘God Almighty,’ Painter said when Ryan finished. Davenport just stared poker-faced as he contemplated the possibility of examining a Soviet missile sub from the inside. Jack decided he’d be a formidable opponent over cards. Painter went on, ‘Do you really believe this?’ ‘Yes, sir, I do.’ Ryan poured himself another cup of coffee. He would have preferred a beer to go with his corned beef. It hadn’t been bad at all, and good kosher corned beef was something he’d been unable to find in London. Painter leaned back and looked at Davenport. ‘Charlie, you tell Greer to teach this lad a few lessons – like how a bureaucrat ain’t supposed to stick his neck this far out on the block. Don’t you think this is a little far-fetched?’ ‘Josh, Ryan here’s the guy who did the report last June on Soviet missile-sub patrol patterns.’ ‘Oh? That was a nice piece of work. It confirmed something I’ve been saying for two or three years.’ Painter rose and walked to the corner to look out at the stormy sea. ‘So, what are we supposed to do about all this?
Tom Clancy (The Hunt for Red October (Jack Ryan, #3))
And if the best you can do is quote the Bible in defence of your prejudice, then have the humility to be consistent. The same book that exhorts against the abomination of one man lying with another also contains exhortations against the eating of pork and shell-fish and against menstruating women daring to come near holy places. It’s no good functionalistically claiming that kosher diet had its local, meteorological purposes now defunct, or that the prejudice against ovulation can be dispensed with as superstition, the Bible that you bash us with tells you that much of what you do is unclean: don’t pick and choose with a Revealed Text — or if you do, pick and choose the good bits, the bits that say things like ‘Let he who is without sin cast the first stone’, or ‘Love thy neighbour as thyself’.
Stephen Fry (Moab Is My Washpot (Memoir, #1))
India is constipated with a lot of humbug. Take religion. For the Hindu, it means little besides caste and cow-protection. For the Muslim, circumcision and kosher meat. For the Sikh, long hair and hatred of the Muslim. For the Christian, Hinduism with a sola topee. For the Parsi, fire-worship and feeding vultures. Ethics, which should be the kernel of a religious code, has been carefully removed. Take
Khushwant Singh (Train to Pakistan)
That’s weird,” Eddie said, and burst out laughing. “I never heard of a religion that told you what you could eat. Next thing, they’ll be telling you what kind of gas you can buy.” “Kosher gas,” Stan said, and laughed
Stephen King (It)
When I make kosher-for-Passover goose-fat, Passover steps into the house smack in the middle of Hanuka. I make the oven kosher-for-Passover. I send my husband to the synagogue. Let him study there. I chase the kids out of the house.
Sholom Aleichem (Happy New Year! and Other Stories)
Keep two kinds of salt on hand: an inexpensive one such as bulk-bin sea salt or kosher salt for everyday cooking, and a special salt with a pleasant texture, such as Maldon salt or fleur de sel, for garnishing food at the last moment.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
The hidden master of the Filipino-style Chinese donut is Benito Taganes, proprietor and king of the bubbling vats at Mabuhay. Mabuhay, dark, cramped, invisible from the street, stays open all night long. It drains the bars and cafes after hours, concentrates the wicked and the guilty along its chipped Formica counter, and thrums with the gossip of criminals, policemen, shtarkers and shlemiels, whores and night owls. With the fat applauding in the fryers, the exhaust fans roaring, and the boom box blasting the heartsick kundimans of Benito’s Manila childhood, the clientele makes free with their secrets. A golden mist of kosher oil hangs in the air and baffles the senses. Who could overhear with ears full of KosherFry and the wailing of Diomedes Maturan?
Michael Chabon (The Yiddish Policemen's Union)
Only two questions, however, need concern the civilized creature. Why is traditional kosher wine so second-rate (it is often boiled); and, if Muslims and Jews are the only people whose laws make them (almost) each other’s ideal dinner guests, why can’t they get along?
Stewart Lee Allen (In The Devil's Garden: A Sinful History of Forbidden Food)
Consider how the rich countries of the world are filled with hypocritical people. These are the people who complain about children who are starving in Somalia, and speak of the plight of youth in the inner city, speaking as though they are emotionally tortured by these tragedies. But then they refuse to do a thing about it. When they are approached by charities, they give only an infinitesimal fraction of their wealth.
Shmuley Boteach (Kosher Sex: A Recipe for Passion and Intimacy)
When I got to Zomick's Kosher Bakery I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good Zomick's challah doesn't have anything like that in it - it's all egg power.
Zomick's Bakery
SALT: your mouth waters itself. Flakes from Brittany, liquescent on contact. Blocks of pink salt from the Himalayas, matte gray clumps from Japan. And endless stream of kosher salt, falling from Chef’s hand. Salting the most nuanced of enterprises, the food always requesting more, but the tipping point fatal.
Stephanie Danler (Sweetbitter)
One thing I designed, I’ve done a lot of work on improving kosher slaughter. They need to make a head holding device that would go on the end of the conveyer. A normal kosher head holding device, the thing is like a cradle that lifts up the head. If I have it on the end of a conveyer, how do I make this work?
Robert Greene (Interviews with the Masters: A Companion to Robert Greene's Mastery)
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
Zomick's Bakery (Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery)
The smells arose from everything, everywhere, flowing together and remaining as a sickening, tantalizing discomfort. They flowed from the delicatessen shop with its uncovered trays of pickled herrings, and the small open casks of pickled gherkins and onions, dried fish and salted meat, and sweaty damp walls and floor; from the fish shop which casually defied every law of health; from the kosher butcher, and the poulterer next door, where a fine confetti of new-plucked feathers hung nearly motionless in the fetid air; and from sidewalk gutters where multitudes of flies buzzed and feasted on the heaped-up residue of fruit and vegetable barrows.
E.R. Braithwaite (To Sir, With Love)
The noble old synagogue had been profaned and turned into a stable by the Nazis, and left open to the elements by the Communists, at least after they had briefly employed it as a 'furniture facility.' It had then been vandalized and perhaps accidentally set aflame by incurious and callous local 'youths.' Only the well-crafted walls really stood, though a recent grant from the European Union had allowed a makeshift roof and some wooden scaffolding to hold up and enclose the shell until further notice. Adjacent were the remains of a mikvah bath for the ritual purification of women, and a kosher abattoir for the ritual slaughter of beasts: I had to feel that it was grotesque that these obscurantist relics were the only ones to have survived. In a corner of the yard lay a pile of smashed stones on which appeared inscriptions in Hebrew and sometimes Yiddish. These were all that remained of the gravestones. There wasn't a Jew left in the town, and there hadn't been one, said Mr. Kichler, since 1945.
Christopher Hitchens (Hitch 22: A Memoir)
What treasures lay inside! Yes, here were the colors that she had asked for: red, pink, yellow, blue, green, black- all in powder form, of course, not like the one or two bottles of liquid food color that were available at the Lebanese supermarket in town; those were not at all modern- some big blocks of marzipan, and, as always, June had included some new things for Angel to try. This time there were three tubes that looked rather like thick pens. She picked one upend examined it: written along its length were the words 'Gateau Graffito,' and underneath, written in uppercase letters, was the word 'red.' Reaching for the other two pens- one marked 'green' and the other 'black'- she saw a small printed sheet lying at the bottom of the bubblewrap nest. It explained that these pens were filled with food color, and offered a picture showing how they could be used to write fine lines or thick lines, depending on how you held them. It also guaranteed that the contents were kosher. Eh, now her cakes were going to be more beautiful than ever!
Gaile Parkin (Baking Cakes in Kigali)
Even in pain, even hurting, she was holding on to the things that gave her joy.
Jean Meltzer (Kissing Kosher)
If baking at Zomick's bakery is any labor at all, it's a labor of love. A love that gets passed from one Zomick's generation to the next one.
Zomick's Bakery (Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery)
When Lone Star conducts an investigation, standard procedure is to tap the telecoms of everyone even peripherally involved with the subject of the investigation. That’s right, everyone, whether or not he or she is suspected of a crime. An infringement of personal rights? Morally and ethically speaking, you’ve got it, chummer. But according to the letter of the law, if not the spirit, it’s kosher. As long, that is, as Lone Star notifies everyone whose line has been tapped … within four months of the tap’s removal. But can’t Lone Star get around that restriction by leaving the tap in place forever? Again, you’ve got it, chummer. Lone Star officers are notoriously absent-minded when it comes to notification. Anyway,
Nigel Findley (Shadowrun: Nigel Findley Omnibus)
I saw Jews raising Torah scrolls, which contain the injunction to remember that we were strangers in Egypt and so we must treat the stranger fairly, dancing in the streets emptied of their Palestinian neighbors. The insistence on empathy with the stranger appears with greater frequency in the Torah than any other verse—including commandments to observe the Sabbath and keep kosher.
Yossi Klein Halevi (Letters to My Palestinian Neighbor)
Who looks at a woman’s elbows, you sick fuck?” “I’m just saying it’s the one place that a woman can’t hide her age. My wife told me. She lemons hers sometimes. Cuts a lemon in half, hollows it out, fills it with olive oil and kosher salt and sits at her vanity, arms up like a little bunny.” Lenhardt demonstrated the pose. “I tell you, Kevin, it’s like going to bed with a fucking tossed salad.
Laura Lippman (What the Dead Know)
the current division of the shtetl into its two sections, the Jewish Quarter and the Human Three-Quarters. All so-called sacred activities—religious studies, kosher butchering, bargaining, etc.—were contained within the Jewish Quarter. Those activities concerned with the humdrum of daily existence—secular studies, communal justice, buying and selling, etc.—took place in the Human Three-Quarters. Straddling the two was the Upright Synagogue.
Jonathan Safran Foer (Everything is Illuminated)
Then a white man raised his hand and said that, in those days, he had been involved in the Ku Klux Klan. Immediately after that, a black man sitting next to him—but a stranger to him—raised his hand and said that he had been a member of the Black Panthers! The two of them laughed and hugged while the audience cheered. That is how Jesus deals with racial hatred and prejudice, by changing the heart and bringing reconciliation, not by violent confrontation.
Michael L. Brown (The Real Kosher Jesus: Revealing the Mysteries of the Hidden Messiah)
What the hell is going on!” my father began to shout. “What the hell did he do that for? That stupid speech! Does he think that one single Jew is now going to go out and vote for this anti-Semite because of that stupid, lying speech? Has he completely lost his mind? What does this man think he is doing?” “Koshering Lindbergh,” Alvin said. “Koshering Lindbergh for the goyim.” “Koshering what?” my father said, exasperated with Alvin’s seemingly speaking sarcastic nonsense at a moment of so much confusion. “Doing what?” “They didn’t get him up there to talk to Jews. They didn’t buy him off for that. Don’t you understand?” Alvin asked, fiery now with what he took to be the underlying truth. “He’s up there talking to the goyim—he’s giving the goyim all over the country his personal rabbi’s permission to vote for Lindy on Election Day. Don’t you see, Uncle Herman, what they got the great Bengelsdorf to do? He just guaranteed Roosevelt’s defeat!
Philip Roth (The Plot Against America)
Surely, two years back, when he was silent and didn’t rise to Coleman’s defense, it was for the reason that people are always silent: because it is in their interest to be silent. Expediency is not a motive that is steeped in darkness. Herb Keble was just another one out trying to kosher the record, albeit in a bold, even an interesting way, by taking the guilt upon himself, but the fact remained that he couldn’t act when it mattered, and so I thought, on Coleman’s behalf, Fuck him.
Philip Roth (The Human Stain (The American Trilogy, #3))
Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.
John Delucie
The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!
Thomas Pynchon (Against the Day)
«Il peggio arrivò verso la fine. Moltissime persone morirono proprio alla fine, e io non sapevo se avrei resistito un altro giorno. Un contadino, un russo, Dio lo benedica, vide in che stato ero, entrò in casa e ne uscì con un pezzo di carne per me.» «Ti salvò la vita.» «Non lo mangiai.» «Non lo mangiasti?» «Era maiale. Non ero disposta a mangiare maiale.» «Perché?» «Che vuol dire perché?» «Come? Perché non era kosher?» «Certo.» «Ma neppure per salvarti la vita?» «Se niente importa, non c'è niente da salvare.»
Jonathan Safran Foer (Eating Animals)
Thus, when a jihadist gunned down killed down fourteen people at Fort Hood, Texas, the administration called it “workplace violence.” When Islamists murdered Jews in a kosher deli in Paris, Obama described their anti-Semitic rampage as simply “random” violence. When ISIS beheaded twenty-one Coptic Christians, the White House suggested it was merely because they were “Egyptian citizens.” To the contrary, they were murdered because of their faith, and, as Pope Francis powerfully observed, “their blood confesses Christ.
Ted Cruz (A Time for Truth: Reigniting the Promise of America)
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.
Piper Huguley (Sweet Tea: A perfect heartwarming romance from Hallmark Publishing)
2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) ¼ cup finely minced peeled fresh ginger ¼ cup grapeseed or other neutral oil 1½ teaspoons usukuchi (light soy sauce) ¾ teaspoon sherry vinegar ¾ teaspoon kosher salt, or more to taste Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
David Chang (Momofuku: A Cookbook)
And just last week, amid the panic and feathers of a kosher slaughterhouse on Zhitlovsky Avenue, a chicken turned on the shochet as he raised his ritual knife and announced, in Aramaic, the imminent advent of Messiah. According to the Tog, the miraculous chicken offered a number of startling predictions, though it neglected to mention the soup in which, having once more fallen silent as God Himself, it afterward featured. Even the most casual study of the record, Landsman thinks, would show that strange times to be a Jew have almost always been, as well, strange times to be a chicken
Michael Chabon (The Yiddish Policemen's Union)
have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate — you know, the stuff you made with your blender and then put in your new squeeze bottle? — sprinkle with chiffonaded parsley, garnish with basil top . . . See?
Anthony Bourdain (Kitchen Confidential: Adventures in the Culinary Underbelly)
Preparing Zomick's recipes makes me focus. On weighing the sugar, sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
Zomick's Bakery (Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery)
Eusie knocked the ashes out of his pipe and considered his plight out loud. He, who had always eaten kosher, he, the oldest son of an oldest son of a respected family, in fact, he Meyer Mossel Eusebius Smit, was seriously being asked to eat pork. Betsie placed a helping of sausage and potato before him. “Bon appetit.” The tantalizing odor reached our meat-starved palates. Eusie wet his lips with his tongue. “Of course,” he said, “there’s a provision for this in the Talmud.” He speared the meat with his fork, bit hungrily, and rolled his eyes heavenward in pure pleasure. “And I’m going to start hunting for it, too,” he said, “just as soon as dinner’s over.
Corrie ten Boom (The Hiding Place)
Maybe if you’d been able to restrain yourselves from endlessly screaming about the unique evil of white people, I wouldn’t have started to look into exactly who was doing most of the screaming. Since you apparently can’t help yourself from continually profiling me, don’t cry foul when I start profiling you. And I don’t think it qualifies as imagining there are Jews in your sandwich when anywhere from half to three-quarters of the hoagie you’re feeding me is stuffed with kosher meat. Palefaced XY-chromosome devils have been persistently framed in popular discourse as eternal oppressors and congenital spewers of venom, bile, and hatred. But despite everything the media has been peddling for generations, it appears that this oft-maligned demographic suffers from a fatal flaw, one that runs contrary to the stereotype—they’re way too nice. They’re not homicidally intolerant so much as they’re suicidally tolerant. And unless their antagonists—whether they’re self-loathing crackers such as Michael Moore or anyone else in the increasingly hostile and jeering Rainbow Coalition—learn to cool it with the screaming, it appears that the only option is to start screaming back. Otherwise it seems evident that the tireless bashers of everything white and male don’t view white males as a powerful oppressor so much as an easy target.
Jim Goad (Whiteness: The Original Sin)
Southern Pecan Bread Ingredients: 1 1/2 cups light brown sugar 1/2 cup granulated sugar 1 1/4 cup butter, melted 4 eggs, lightly beaten 1 teaspoon vanilla 1/2 teaspoon kosher salt 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans Instructions: Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside. In the bowl of your stand mixer using the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth. Turn mixer to low and mix in the flour until just combined. Fold in the pecans. Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan, and then cut into squares.
Tonya Kappes (Stamped Out (A Mail Carrier Cozy Mystery, #1))
At first glance, professionalism tries to convince you it’s a neutral word, merely meant to signify a collection of behaviors, clothing, and norms “appropriate” for the workplace. We just ask that everyone be professional, the cis white men will say, smiles on their faces, as if they’re not asking for much. We try to maintain a professional office environment. But never has a word in the English language been so loaded with racism, sexism, heteronormativity, or trans exclusion. Whenever someone is telling you to “be professional,” they’re really saying, “be more like me.” If you’re black, “being professional” can often mean speaking differently, avoiding black cultural references, or not wearing natural hair. If you’re not American, “being professional” can mean abandoning your cultural dress for Western business clothes. If you’re not Christian, “being professional” can mean potentially removing your hijab to fit in, sitting by while your officemates ignore your need for kosher or halal food, sucking up the fact that your office puts up a giant Christmas tree every year. If you’re low-income or working class, “being professional” can mean spending money you don’t have on work clothes—“dressing nicely” for a job that may not pay enough for you to really afford to do so. If you’re a woman, “being professional” can mean navigating a veritable minefield of double standards. Show some skin, but don’t be a slut. Wear heels, but not too high, and not too low, either. Wear form-fitting clothes, but not too form-fitting. We offer maternity leave, but don’t “interrupt your career” by taking it. And if you’re trans like me, “being professional” can mean putting your identity away unless it conforms to dominant gender norms.
Jacob Tobia (Sissy: A Coming-of-Gender Story)
What would shopping this way mean in the supermarket? Well, imagine your great grandmother at your side as you roll down the aisles. You’re standing together in front of the dairy case. She picks up a package of Go-Gurt Portable Yogurt tubes—and has no idea what this could possibly be. Is it a food or a toothpaste? And how, exactly, do you introduce it into your body? You could tell her it’s just yogurt in a squirtable form, yet if she read the ingredients label she would have every reason to doubt that that was in fact the case. Sure, there’s some yogurt in there, but there are also a dozen other things that aren’t remotely yogurtlike, ingredients she would probably fail to recognize as foods of any kind, including high-fructose corn syrup, modified corn starch, kosher gelatin, carrageenan, tricalcium phosphate, natural and artificial flavors, vitamins, and so forth.
Michael Pollan (In Defence of Food: The Myth of Nutrition and the Pleasures of Eating)
A powerful example of this is seen in the first war of Indian independence, also known as the Sepoy Mutiny, of 1857. Indian soldiers—sepoys—serving in the British East India Company’s army rebelled when it became known that the bullets they were issued were greased in either tallow, derived from cows, or lard, from pigs—major offenses to the Hindu and Muslim soldiers, respectively. Mind you, this was not the British colonial overlords doing something offensive to the core cultural values of either group—for example, declaring Allah a false prophet or banning polytheistic worship. Virtually every culture on earth has food prohibitions, often pretty arbitrary ones meant to merely signal core values (kosher laws for Orthodox Jews, for example, revolve around zoological arcana about whether a species has a cloven hoof) but that eventually gain a huge power. Before it was over, the Sepoy Mutiny killed more than 100,000 Indians.
Robert M. Sapolsky (Behave: The Biology of Humans at Our Best and Worst)
Mr. Wesley Jones’s Barbecue Mop This is my adaptation of a barbecue mop innovated by Mr. Wesley Jones, a barbecue master interviewed by the WPA, and who cooked during antebellum slavery. ½ stick butter, unsalted 1 large yellow or white onion, well chopped 2 cloves garlic, minced 1 cup apple cider vinegar ½ cup water 1 tbsp kosher salt 1 tsp coarse black pepper     1 pod long red cayenne pepper, or 1 tsp red pepper flakes 1 tsp dried rubbed sage     1 tsp dried basil leaves, or 1 tbsp minced fresh basil ½ tsp crushed coriander seed     ¼ cup dark brown sugar or 4 tbsp molasses (not blackstrap) Melt butter in a large saucepan. Add onion and garlic and sauté on medium heat until translucent. Turn heat down slightly and add vinegar, water, and the salt and spices. Allow to cook gently for about thirty minutes to an hour. To be used as a light mop sauce or glaze during the last 15 to 30 minutes of barbecuing and as a dip for cooked meat.
Michael W. Twitty (The Cooking Gene: A Journey Through African American Culinary History in the Old South—A James Beard Award Winner)
We started to snack on MREs (military “Meals, Ready to Eat”) we had in our packs. They were left over from the first deployment because no one ate MREs anymore. People were living in luxurious camps and eating meals prepared for them by kitchen staff. They had no need for MREs when they could have steak and lobster on Thursday nights. Well, we didn’t have access to that. We weren’t living in those camps. We were living in the midst of a war zone twenty-four hours a day, seven days a week. So there we were with these old MREs that had been in extreme cold and then extreme heat a few times over. I opened mine up and squeezed cheese onto a cracker. The cheese was green. I scraped the putrid green cheese, the color of baby vomit, off and ate the cracker. I was hungry and had no other options. The other guys ate the expired MREs and started vomiting. Enough guys got sick that we were rushed some new kosher MREs. Yes, saved by the kosher meal option.
Noah Galloway (Living with No Excuses: The Remarkable Rebirth of an American Soldier)
One of the great tasks of Jewish education is to deliberately create an atmosphere of rebellion among students. Rebellion, after all, is the great emancipator. We owe nearly all of our knowledge and achievements not to those who agreed but to those who differed. That is what brought Judaism into existence. Avraham was the first rebel, destroying idols; and he was followed by his children, by Moshe, by the prophets, and finally, by the Jewish people. When we teach our children to eat kosher, we should tell them that this is an act of disobedience against consumerism that encourages human beings to eat anything as long as it tastes good. When we go to synagogue, it is a protest against our arrogance in thinking that we can do it alone. When couples observe the laws of family purity, it is a rebellion against the obsession with sex. By celebrating Shabbat, we challenge our contemporary world that believes happiness depends on how much we produce.
Rabbi David Cardozo
Physically, Manya was both appealing and aristocratic in her bearing. It wasn't her copious white hair that attracted men, her flawless white skin, her billowing breasts, but the innate womanliness that emanated from her. Even when she wore her cooking clothes- a mammoth Hoover apron that she slipped on over her head and tied around a baggy dress or her cardigan sweater, a dull brown thing appropriate for shopping- she exuded a sympathetic femininity. Many didn't give much thought to her appearance. More often than not she washed her face and body with the brown kosher soap that contained no fat from forbidden animals, and wrapped her hair in a haphazard bun held together with several large imitation-turquoise hairpins. Her cooking shoes were splattered with chicken and goose fat, bits and oddments of duck, salmon roe, even calves' brains. Because she had been raised on the Black Sea, she loved caviar, so every now and then a glistening bead would fall upon her well-fed shoes. The smell of food on her body made her no less alluring.
Eleanor Widmer (Up from Orchard Street)
Until the war had broken out, there had been some sort of order in the strange and complex mixture of the four disparate peoples crowded into the little valley, all calling themselves Bosnians. They celebrated separate holidays, ate different foods, feasted and fasted on different days, yet all depended on one another, but never admitted it. They had lived amidst an ever present, if dormant, mixture of hatred and love for each other. The Muslims with their Ramadan, the Jews with Passover, the Catholics with Christmas, and the Serbs with their Slavas- each of them tacitly tolerated and recognised the customs and existence of others. With suckling pigs turned on spits in Serbian houses, giving off a mouth-watering fragrance, kosher food would be eaten in Jewish homes, and in Muslim households, meals were cooked in suet. There was a certain harmony in all this, even if there was no actual mixing. The aromas had long ago adjusted to one another and had given the city its distinctive flavor. Everything was "as God willed it." But it was necessary to remove only one piece of that carefully balanced mosaic and that whole picture would fall into its component parts which would then, rejoined in an unthinkable manner, create hostile and incompatible entities. ‏Like a hammer, the war had knocked out one piece, disrupting the equilibrium.
Gordana Kuić (Miris kiše na Balkanu)
During the Second World War there was an interrogator for Army Counter-Intelligence by the name of Lieutenant Colonel Oreste Pinto. It was his task to break the cover of enemy spies, and he’s one of my weirder heroes. In 1942 Pinto had a man at the other side of his desk who instinct told him had to be an enemy agent. Before arriving at the Colonel’s office (just off The Strand in central London), this suspect had been through many searing investigations and survived them all. Notwithstanding that, the authorities continued to harbour suspicions; but nobody could break him. So what did Pinto think? Pinto interrogated his man over a period of days. The suspect had an impeccable Oxford accent, excellent socio-geographic knowledge, backed up by documentation that was as good as it gets. Down to the last little parochial nuance, he had an answer for everything, and seemed totally and utterly kosher. Even so, Pinto was convinced he was dealing with an exceptionally talented spy whose true provenance was Berlin. But he couldn’t crack him, so he invited him out to lunch. Ten minutes later they were walking up The Strand, about to cross it to go to the chosen restaurant when, as they stepped off the kerb, Pinto screamed, ‘Look out!’ – and he got his German because the bastard looked the wrong way. ‘We drive on the left in England, old boy.
Bruce Robinson (They All Love Jack: Busting the Ripper)
THE CURIOUS CASE OF THE LEMBA       One of the most outstanding cases of  Black diaspora Jewry is the case of the Lemba of southern Africa. The Lemba have long claimed that they are Jews or Israelites who migrated to Yemen and from there to Africa as traders. Amazingly, DNA evidence has backed the Lemba claim of Jewish ancestry.   Today, the Lemba can be found in southern Africa countries like Malawi, South Africa and Zimbabwe. Many of their customs are similar to Jews such as the wearing of  yarmulke-like skull cups and observing kosher laws such as the requirement not to eat pork. Interestingly they also avoid eating rabbits, scaleless fish, hares and carrion. In short, the Lemba follow the requirements in the Torah, which is the first five books of the Old Testament.     The Lemba claim that about 2500 years ago, their ancestors left Judea for Yemen. Only males are said to have sailed to Africa by boat. The migrants took local wives for themselves. They built a city in Yemen called Sena. From Sena they traveled to Africa where they dispersed. Some remained in East Africa and others traveled to southern Africa. Lemba women do not have 'Semitic' admixture, and this is in line with their oral history.     Professor Tudor Vernon Parfitt, a professor of Jewish Studies then at the University of London, spent several months among the Lemba. He later travelled to Yemen and to his
Aylmer Von Fleischer (The Black Hebrews and the Black Christ)
In the late 1940s and early 1950s, Olson had traveled across the United States overseeing field tests that dispersed biological agents from aircraft and crop dusters in San Francisco, the Midwest, and Alaska. Some field tests involved harmless simulants and others involved dangerous pathogens, as Senate hearings later revealed. One such dangerous experiment was conducted by Olson and his Detrick colleague Norman Cournoyer. The two men went to Alaska and oversaw bacteria being sprayed out of airplanes to see how the pathogens would disperse in an environment similar to that of a harsh Russian winter. “We used a spore,” Cournoyer explained, “which is very similar [to} anthrax, so to that extent we did something that was not kosher. Because we picked it up all over [the United States] months after we did the tests.” A third man involved in the covert tests with Cournoyer and Olson was Dr. Harold Batchelor, the bacteriologist who learned airborne spray techniques from Dr. Kurt Blome, whom Batchelor consulted with in Heidelberg. Olson and Batchelor also conducted covert field tests in closed spaces across America, including in subways and in the Pentagon. For these tests, the Special Operations Division used a relatively harmless pathogen that simulated how a deadly pathogen would disperse. A congressional inquiry into these covert tests found them “appalling” in their deception.
Annie Jacobsen (Operation Paperclip: The Secret Intelligence Program that Brought Nazi Scientists to America)
He chopped a garlic, set a pot of water to boil on the stove, and poured a healthy amount of kosher salt into it. He threw the garlic in a pan of olive oil and let it sizzle for just a minute before taking it off the heat. The smell began to relax all of them and Gretchen and Jane settled themselves at his counter and watched him cook. He poured them both large glasses of red wine and watched as their bodies physically relaxed. He could see the tightness in Jane's jaw go away and he smiled. It was hard to feel bad about the world when the air smelled like garlic, when pasta and cheese were being prepared, when you had a good glass of red. Sautéed garlic could save the world. "I call this my bad day pasta," he told them. "It's a carbonara-cacio e pepe hybrid. Tons of cheese and salt and pepper." He cut off two slices of Parmesan and handed one to each of them. He knew the crunchy crystals and salt would go great with the wine. He whisked the egg and stirred in the cheese. He reserved some pasta water. He cranked his pepper mill. He swirled the pasta into a warm bowl as he added the egg mixture until it was shiny and coated. Jane took a sip of her wine and watched Teddy. "Mike doesn't eat pasta," she said. Teddy took three shallow bowls out of his cabinet and set them on the table. He distributed the pasta among them, sprinkled them with extra cheese and pepper. "Anyone who doesn't eat pasta is suspect in my book," he said. "Amen," Gretchen said.
Jennifer Close (Marrying the Ketchups)
I had to pull columnist George Will out of a baseball game—like yanking Hemingway out of a bar—to correct one misattributed quote, and berate blogger Josh Rogin for recording a public talk between Jeffrey Goldberg and me in a synagogue, on Yom Kippur. Most miffing was the book This Town, a pillorying of well-connected Washingtonians by The New York Times’s Mark Leibovich. The only thing worse than being mentioned in Mark’s bestselling book was not being mentioned in it. I merited much of a paragraph relating how, at the Christmas party of media grandees Ben Bradlee and Sally Quinn, I “hovered dangerously over the buffet table, eyeing a massive Christmas ham.” But Nathan Guttman, a reporter for The Jewish Daily Forward, changed the word “eyeing” to “reaching for,” insinuating that I ate the ham. Ironically, the embassy employed Nathan’s caterer wife to cook gala kosher dinners. George Will graciously corrected the quote and Josh Rogin apologized. The Jewish Daily Forward printed a full retraction. Yet, in the new media age, old stories never vanish. A day after the Forward’s faux pas, I received several angry phone calls from around the United States. “You should be ashamed of yourself!” they remonstrated. “The Israeli ambassador eating trief? In public? On Christmas?” I tried to defend myself—“I didn’t eat it, I eyed it”—but fruitlessly. Those calls reminded me that, more complex than many of the issues I faced in the press, and often more explosive, was the minefield of American Jewry.
Michael B. Oren (Ally: My Journey Across the American-Israeli Divide)
pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.
Joshua McFadden (Six Seasons: A New Way with Vegetables)
We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.
Meredith Mileti (Aftertaste: A Novel in Five Courses)
A Jewish boy comes to his father and asks, ‘Dad, why shouldn’t we eat pork?’ The father strokes his long white beard thoughtfully and answers, ‘Well, Yankele, that’s how the world works. You are still young and you don’t understand, but if we eat pork, God will punish us and we will come to a bad end. It isn’t my idea. It’s not even the rabbi’s idea. If the rabbi had created the world, maybe he would have created a world in which pork was perfectly kosher. But the rabbi didn’t create the world – God did it. And God said, I don’t know why, that we shouldn’t eat pork. So we shouldn’t. Capeesh?’ In 1943 a German boy comes to his father, a senior SS officer, and asks, ‘Dad, why are we killing the Jews?’ The father puts on his shiny leather boots, and meanwhile explains, ‘Well, Fritz, that’s how the world works. You are still young and you don’t understand, but if we allow the Jews to live, they will cause the degeneration and extinction of humankind. It’s not my idea, and it’s not even the Führer’s idea. If Hitler had created the world, maybe he would have created a world in which the laws of natural selection did not apply, and Jews and Aryans could all live together in perfect harmony. But Hitler didn’t create the world. He just managed to decipher the laws of nature, and then instructed us how to live in line with them. If we disobey these laws, we will come to a bad end. Is that clear?!’ In 2016 a British boy comes to his father, a liberal MP, and asks, ‘Dad, why should we care about the human rights of Muslims in the Middle East?’ The father puts down his cup of tea, thinks for a moment, and says, ‘Well, Duncan, that’s how the world works. You are still young and you don’t understand, but all humans, even Muslims in the Middle East, have the same nature and therefore enjoy the same natural rights. This isn’t my idea, nor a decision of Parliament. If Parliament had created the world, universal human rights might well have been buried in some subcommittee along with all that quantum physics stuff. But Parliament didn’t create the world, it just tries to make sense of it, and we must respect the natural rights even of Muslims in the Middle East, or very soon our own rights will also be violated, and we will come to a bad end. Now off you go.’ Liberals, communists and followers of other modern creeds dislike describing their own system as a ‘religion’, because they identify religion with superstitions and supernatural powers. If you tell communists or liberals that they are religious, they think you accuse them of blindly believing in groundless pipe dreams. In fact, it means only that they believe in some system of moral laws that wasn’t invented by humans, but which humans must nevertheless obey. As far as we know, all human societies believe in this. Every society tells its members that they must obey some superhuman moral law, and that breaking this law will result in catastrophe.
Yuval Noah Harari (Homo Deus: A History of Tomorrow)
A Jewish boy comes to his father and asks, ‘Dad, why shouldn’t we eat pork?’ The father strokes his long white beard thoughtfully and answers, ‘Well, Yankele, that’s how the world works. You are still young and you don’t understand, but if we eat pork, God will punish us and we will come to a bad end. It isn’t my idea. It’s not even the rabbi’s idea. If the rabbi had created the world, maybe he would have created a world in which pork was perfectly kosher. But the rabbi didn’t create the world – God did it. And God said, I don’t know why, that we shouldn’t eat pork. So we shouldn’t. Capeesh?’ In 1943 a German boy comes to his father, a senior SS officer, and asks, ‘Dad, why are we killing the Jews?’ The father puts on his shiny leather boots, and meanwhile explains, ‘Well, Fritz, that’s how the world works. You are still young and you don’t understand, but if we allow the Jews to live, they will cause the degeneration and extinction of humankind. It’s not my idea, and it’s not even the Führer’s idea. If Hitler had created the world, maybe he would have created a world in which the laws of natural selection did not apply, and Jews and Aryans could all live together in perfect harmony. But Hitler didn’t create the world. He just managed to decipher the laws of nature, and then instructed us how to live in line with them. If we disobey these laws, we will come to a bad end. Is that clear?!’ In 2016 a British boy comes to his father, a liberal MP, and asks, ‘Dad, why should we care about the human rights of Muslims in the Middle East?’ The father puts down his cup of tea, thinks for a moment, and says, ‘Well, Duncan, that’s how the world works. You are still young and you don’t understand, but all humans, even Muslims in the Middle East, have the same nature and therefore enjoy the same natural rights. This isn’t my idea, nor a decision of Parliament. If Parliament had created the world, universal human rights might well have been buried in some subcommittee along with all that quantum physics stuff. But Parliament didn’t create the world, it just tries to make sense of it, and we must respect the natural rights even of Muslims in the Middle East, or very soon our own rights will also be violated, and we will come to a bad end. Now off you go.’ Liberals, communists and followers of other modern creeds dislike describing their own system as a ‘religion’, because they identify religion with superstitions and supernatural powers. If you tell communists or liberals that they are religious, they think you accuse them of blindly believing in groundless pipe dreams. In fact, it means only that they believe in some system of moral laws that wasn’t invented by humans, but which humans must nevertheless obey. As far as we know, all human societies believe in this. Every society tells its members that they must obey some superhuman moral law, and that breaking this law will result in catastrophe.
Yuval Noah Harari (Homo Deus: A History of Tomorrow)
A Jewish boy comes to his father and asks, ‘Dad, why shouldn’t we eat pork?’ The father strokes his long white beard thoughtfully and answers, ‘Well, Yankele, that’s how the world works. You are still young and you don’t understand, but if we eat pork, God will punish us and we will come to a bad end. It isn’t my idea. It’s not even the rabbi’s idea. If the rabbi had created the world, maybe he would have created a world in which pork was perfectly kosher. But the rabbi didn’t create the world – God did it. And God said, I don’t know why, that we shouldn’t eat pork. So we shouldn’t. Capeesh?’ In 1943 a German boy comes to his father, a senior SS officer, and asks, ‘Dad, why are we killing the Jews?’ The father puts on his shiny leather boots, and meanwhile explains, ‘Well, Fritz, that’s how the world works. You are still young and you don’t understand, but if we allow the Jews to live, they will cause the degeneration and extinction of humankind. It’s not my idea, and it’s not even the Führer’s idea. If Hitler had created the world, maybe he would have created a world in which the laws of natural selection did not apply, and Jews and Aryans could all live together in perfect harmony. But Hitler didn’t create the world. He just managed to decipher the laws of nature, and then instructed us how to live in line with them. If we disobey these laws, we will come to a bad end. Is that clear?!’ In 2016 a British boy comes to his father, a liberal MP, and asks, ‘Dad, why should we care about the human rights of Muslims in the Middle East?’ The father puts down his cup of tea, thinks for a moment, and says, ‘Well, Duncan, that’s how the world works. You are still young and you don’t understand, but all humans, even Muslims in the Middle East, have the same nature and therefore enjoy the same natural rights. This isn’t my idea, nor a decision of Parliament. If Parliament had created the world, universal human rights might well have been buried in some subcommittee along with all that quantum physics stuff. But Parliament didn’t create the world, it just tries to make sense of it, and we must respect the natural rights even of Muslims in the Middle East, or very soon our own rights will also be violated, and we will come to a bad end. Now off you go.’ Liberals, communists and followers of other modern creeds dislike describing their own system as a ‘religion’, because they identify religion with superstitions and supernatural powers. If you tell communists or liberals that they are religious, they think you accuse them of blindly believing in groundless pipe dreams. In fact, it means only that they believe in some system of moral laws that wasn’t invented by humans, but which humans must nevertheless obey. As far as we know, all human societies believe in this. Every society tells its members that they must obey some superhuman moral law, and that breaking this law will result in catastrophe.
Yuval Noah Harari (Homo Deus: A History of Tomorrow)
Christianity did not create the Holocaust—indeed, Nazism was anti-Christian—but it made it possible. Without Christian antisemitism, the Holocaust would have been inconceivable.…
Michael L. Brown (The Real Kosher Jesus: Revealing the Mysteries of the Hidden Messiah)
The minute they were in the hall, he whispered to his father, “He’s a pig.” “Not kosher,” Papa added, and they both chuckled.
Jane Yolen (Mapping the Bones)
Families would name their children religious names such as Jesus, Mary Magdalene, etc. to keep the authorities off their backs, much the same way the Crypto-Jews of Spain and Portugal put swine in their food when it was against their kosher laws.
Suellen Ocean (Secret Genealogy)
I only had five slices,” Simon protested, leaning his chair backward so it balanced precariously on its two back legs. “How many slices did you think were in a pizza, dork?” Clary wanted to know. “Less than five slices isn’t a meal. It’s a snack.” Simon looked apprehensively at Luke. “Does this mean you’re going to wolf out and eat me?” “Certainly not.” Luke rose to toss the pizza box into the trash. “You would be stringy and hard to digest.” “But kosher,” Simon pointed out cheerfully. “I’ll be sure to point any Jewish lycanthropes your way.
Cassandra Clare (City of Ashes (The Mortal Instruments, #2))
But the message was not only for Jews. It was for all people, Jew and gentile. And it came to gentiles apart from observing the Jewish law. Thus, to be members of God’s covenantal people, it was not necessary for gentiles to become Jews. They did not need to be circumcised, observe the Sabbath, keep kosher, or follow any of the other prescriptions of the law. They needed only to believe in the death and resurrection of the messiah Jesus. This was an earth-shattering realization for Paul.
Bart D. Ehrman (The Triumph of Christianity: How a Forbidden Religion Swept the World)
- Love, which is a kind of permission to come closer than ordinary norms of good behavior might usually sanction. - Back rubs. - Which enables us to see each other without clothes on, for example, in lust and shame. - Examining perfections, imperfections. - Which allows us to say wounding things to each other which would not be kosher under the ordinary rules of civilized discourse.
Donald Barthelme (Great Days)
Some say that because Jesus ‘fulfilled’ the Law, we do not have to keep it. But if this were true, why would He encourage His disciples to keep the commands—and teach others to observe them—in the very next verse? Besides, if He fulfilled the law of ‘thou shalt not murder,’ does it mean that we are now free to murder? This may seem like an extreme example, but I think you get my point. Even though Jesus ‘fulfilled’ the Law, I do not feel free to ignore it.
Margaret McKee Huey (Messianic Kosher Helper)
kumquat and ginger chutney Serves 8 to 10             2½ pounds fresh kumquats, quartered and pitted             2 tablespoons kosher salt             ½ cup canola oil             1 teaspoon fennel seeds             1 dozen fresh medium curry leaves, torn into small pieces             3 tablespoons minced fresh ginger             8 small green serrano chilies, chopped or sliced in half lengthwise             6 whole fresh kaffir lime leaves             ½ teaspoon sambar or Madras curry powder (I prefer 777 brand)             ½ cup water, plus more if needed             2 tablespoons light brown sugar In a large bowl, mix the kumquats with the kosher salt. Let them rest for 2 to 3 hours, or overnight in the fridge, if possible. Heat the oil in a deep pan for a few minutes on medium heat. Add the fennel seeds. When they sizzle and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilies, frying and stirring for just a minute or two. Then add the kaffir lime leaves and kumquats. Stir well. After 5 minutes add the curry powder and stir again. After 5 minutes more, stir in the water and sugar. Reduce the heat to medium-low and cook covered for 10 minutes, stirring intermittently to ensure the chutney does not stick to the bottom of the pan. If this happens, stir in more water, ¼ cup at a time, but the mixture should remain thick and gooey. Cook just until the chutney has a chunky jamlike consistency.
Padma Lakshmi (Love, Loss, and What We Ate: A Memoir)
Kentucky Hot Brown Bites From the kitchen of Annie Campbell Cooking spray 11/2 (5 oz.) containers finely shredded Parmesan cheese 12/3 cups milk 1/4 cup butter 3 tablespoons all-purpose flour 2 ounces medium cheddar cheese, shredded (about 1/4 cup) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces thinly sliced deli turkey cut into 2-inch squares 4 cooked bacon slices, crumbled 1/2 cup diced fresh tomato Fresh flat-leaf parsley leaves for garnish 1. Preheat the oven to 350°F. 2. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Spoon the Parmesan cheese by tablespoons 1/2 inch apart onto prepared baking sheets, forming 12 (21/2-inch) rounds on each sheet.
Reese Witherspoon (Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits)
3. Bake 1 sheet at 350°F for 7 to 9 minutes or until the edges of the mounds are lightly browned and beginning to set. Working quickly, transfer the cheese rounds to a lightly greased (with cooking spray) 24-cup miniature muffin pan, pressing gently into each cup to form shells. Repeat the procedure with the second baking sheet. 4. Microwave the milk in a microwave-safe measuring cup for 30 seconds on high or until warm. Melt the butter in a small saucepan over medium-high heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the warm milk. Bring to a boil, whisking constantly, for 1 to 2 minutes, or until thickened. Whisk in the cheddar cheese, kosher salt, and black pepper. 5. Increase the oven temperature to 425°F. Line each Parmesan shell with 2 turkey pieces and fill each with 1 teaspoon cheese sauce. Bake for 5 minutes. Remove from the pan to a wire rack and top with crumbled bacon and diced tomato. Garnish with flat-leaf parsley leaves.
Reese Witherspoon (Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits)
Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.
Molly Gilbert (Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven)
157 But what’s happened to you, church? You’ve seen so much television, so much things of the world, it’s so easy for your old Adam nature to drift into that, to act like the rest of them. 158 May I repeat this again! In the kosher, in the offering of the—the—the atonement in the days of Moses, when Moses brought the children out, there was to be seven days that there was to be no leaven among the people. Anyone knows that. In Exodus, “No leaven shall be found in your camp at all, seven days.” That seven days represented the full “seven church ages.” See? 159 “No leaven.” Now, what is that? No creed, no world. Jesus said, “If you love the world or the things of the world, the love of God’s not even in you.” See? And we’re trying to mix that; you can’t do it! You’ve got to come to one thing to believe: you’re either going to believe God, you’re going to believe your church, you’re going to believe the world, you’re…You cannot mix it together. And you can’t hold to them old things that the other church before you did. You’ve got to take the Message of the hour. 65-1207 - Leadership Rev. William Marrion Branham
William Marrion Branham