Kosher Quotes

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.

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.

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.

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.

Tom Friedman says China is so awesome they make kosher pigs.

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!

Jewish vampires: blood can’t be kosher… can it?

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. 

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.

it is far better to marry the right person at the wrong time than the wrong person at the right time.

Stop trying to be Perfect; And that makes you kosher Perfect.

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.

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.

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.

In a vegetarian world no worry about Kosher, Halal, Mad Cow Disease.

[A]nything served in a Chinese restaurant is Kosher, even pork. from The Kosher Guide to Imaginary Animals

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.

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.

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

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.

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.

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.

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.

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

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.

The future... seems to me no unified dream but a mince pie, long in the baking, never quite done.

Courtship is the time during which the girl decides whether or not she can do any better. Anonymous

Although not all flesh is forbidden, everything that is forbidden is flesh.

It was was very important not to cast any pearls before swine -- especially when one of the swine was trying to keep kosher.

VAMPIRES EAT KOSHER ONE WAY OR ANOTHER.

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.

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’.

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

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.

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.

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.

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?

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?

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.

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.

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.

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?

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.

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.

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.

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!

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.

Even in pain, even hurting, she was holding on to the things that gave her joy.

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,

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.

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.

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.

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.

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.

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!

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.

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.

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!

«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.»

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.

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?

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.

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.

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

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?

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.

Example: here's a very popular dish I used to serve at a highly regarded two-star joint in New York. I got thirty-two bucks an order for it and could barely keep enough in stock, people liked it so much. Take one fish — a red snapper, striped bass, or dorade — 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

The entire world cannot contain My glory, yet when I wish, I can concentrate My entire essence into one small spot.

The Messiah enters [the Hall of the Sons of Illness] and summons all the diseases and all the pains and all the sufferings of Israel that they should come upon him, and all of them come upon him. And would he not thus bring ease to Israel and take their sufferings upon himself, no man could endure the sufferings Israel has to undergo because they neglected the Torah.22

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.…

ripe medium tomatoes, cored, cut into 1-inch pieces 1 pound fresh mozzarella, cut into ½-inch cubes 4 packed cups coarsely chopped fresh baby spinach leaves 1½ teaspoons kosher salt ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1 teaspoon dried oregano     Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.

Fried Mozzarella Sticks Bastoncini di Mozzarella Fritta Fried mozzarella is a tasty dish that children especially like; it can be half fried in advance, then reheated in the oven when guests arrive. It is great finger food to be passed around at a party. MAKES 16 STICKS     Vegetable oil, for frying 1-pound block low-moisture mozzarella cheese (lightly salted) 2 cups all-purpose flour, for dredging 2 cups fine dry bread crumbs 2 large eggs Kosher salt

SERVES 6 TO 8 AS AN APPETIZER     Two 10-ounce packages large white stuffing mushrooms (about 24 mushrooms) ½ cup finely chopped scallions (about 4) ¼ cup finely chopped red bell pepper ¼ cup fine dry bread crumbs 6 tablespoons grated Grana Padano or Parmigiano-Reggiano 3 tablespoons chopped fresh Italian parsley ¾ teaspoon kosher salt ¼ cup extra-virgin olive oil ½ cup dry white wine 3 tablespoons unsalted butter, softened

SERVES 6     Vegetable oil, for frying 1½ cups all-purpose flour ¼ teaspoon kosher salt, plus more for seasoning 12-ounce can lager-style beer (any light beer will do) Finely grated zest of 1 lemon Three 6-ounce jars artichoke hearts, drained well, patted dry, then quartered Rémoulade, for serving     Heat ½ inch vegetable oil in a deep skillet over medium heat. Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest. Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping. Fried artichokes at Liuzza’s in New Orleans

Best Beef Soup Ever This hearty and yummy winter soup is good any time of the year. 8–10 cups (1.9–2.4 L) water 2 large onions, quartered 5 pounds (2.3 kg) short ribs with bone cut into 1-inch (2.5-cm) chunks (results in 2½ pounds, or 1.1 kg, beef chunks) 1 tablespoon (18 g) kosher salt

Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.

He summarized His approach to dealing with Sabbath laws in three simple statements: The Sabbath was made for mankind, not mankind for the Sabbath—Mark 2:27 The Son of Man is lord of the Sabbath—Mark 2:28 It is lawful to do good on the Sabbath—Mark 3:4 His teaching on this subject was miraculous and revolutionary in its simplicity and purity. In addition, His teaching was more than just a commentary about the Sabbath. In the Jewish world there is a position called “Posek Ha Dor”—the top rabbi who passes judgment and determines what becomes law in his generation. Yeshua was speaking as “Posek Ha Dor.” He was not suggesting law, He was setting the law. He was not making commentary about the law, He was determining it.43

During an illustrative lunch at one of the restaurants, a Rego Park deli called Ben’s Best Kosher Delicatessan, which is known for its pastrami, Matsil asked the owner, Jay Parker, the original Ben’s son, a white-haired, trim man who had just returned from climbing Mt. Kilimanjaro, what he thought of the QueensWay. “I love it, it’s a no-brainer,” he said. “It’s like bingo. You can put bingo in a Catholic church, a Jewish synagogue, a Muslim mosque, a Buddhist temple—doesn’t matter. Bingo works for everybody, QueensWay works for everybody.

To Jewish audiences, worshiping a crucified man was blasphemy; it was about as kosher as pork sausages wrapped in bacon served to Jews for a jihad fundraiser.

A good salesman knows you better than you know yourself. If you are Chinese, they will sell you yield. If you’re European, they will stroke your sense of superiority. If you’re an ambitious manager of an American pension fund, sitting on piles of money but bound by rules and regulations, they will find a kosher way for you to become the big swinging dick you always knew you were. And if you are an American hedge fund — a serious fund, not two guys and a Bloomberg — a smart salesman cuts the bullshit and both of you reach an understanding.

Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.