Kosher Korner

Kitchen
Recipes for Holy Days

Food Warnings
and More.

By D. J. Love, Minister, SBC, TSN

Refined 4-11-2003



. . . .Shalom,

. . . . . .I hope you will find this Korner of our Kosher Kitchen to be beneficial. There are so many Sabbatarians out there that know nothing about being kosher or preparing for Passover, and there are even less that know about hidden ingredients in the foodstuffs that we buy. Therefore, The Sabbatarian Network has decided to provide all Sabbath Keepers with access to as much quality information as we can find on how to prepare Scriptural (Ritual) Passover meals, and how to eat as kosher as each of you chooses to eat. These recipes and links will grow in quantity and quality over time.


Please be aware: It is technically impossible for the average person to be perfectly Kosher. See additional note below.


We are, therefore, forced to assume that each and every individual will take the steps necessary to achieve a level of "Kosher" that they are comfortable with. We do not advocate always eating kosher from a halachic (Jewish legal) perspective, but we do believe that eating kosher does have benefits that Yahweh would want His children to have. Being physically kosher has the Spiritual implication of keeping ourselves "Clean from Worldly Sin." All you have to do is try to be perfectly kosher to see just how difficult that task is. The Torah uses the word tameh (tum'ah is ritually impure or unclean). There is a similarity to another word containing the same root letters: timtum, meaning to clog or block. The nature of tum’ah is (shemetamtem es halev) to block or petrify the heart (a physical to Spiritual parallel). This gives new meaning to the idea that we are what we eat. Somehow "Kosher" not only affects us physically, but affects what we are Spiritually, as well (Intent of The Heart).


Note: Food may be designated non-kosher for a variety of reasons, which includes the (1) species involved (pig, rabbit, shark, etc.), the (2) manner in which the food was processed (improperly slaughtered, contains blood, the mixing of milk with meat), and the (3) timing of the event (leavening not properly disposed of just prior to the beginning of "Unleavened Bread" /Passover/ OR food cooked on the Sabbath).
We do not automatically assume that manmade products (such as artificial sweetners) or medical products are not kosher (ritually unclean) unless they contain proteins from unclean animal species. Animal hormones (like insulin) may actually be chemically pure from proteins and chemically identical to human hormones; Therefore, this is another example of why being perfectly kosher is (for most people) technically impossible. Being ritually unclean does not necessarily carry with it the implication of being unsafe.


However, the main purpose of this page is to provide recipes for High Holy Day events, especially Passover, and Unleavened Bread, and access to information on being "Kosher."

. . . In Yahweh's Love, and Messiah's Footsteps,

. . . .DJ. Love, Servant to Yahweh, and His Children.



Recipes:
For Passover, Unleavened Bread, etc..
(1)
 Passover Recipes (The Bread of Affliction - Unleavened & Scriptural)
(2)
 Shavuot Recipes (A Veggetarian Delight - Leavened & Scriptural)
(3)
 Kosher Korner Recipes (Just good eating)
Warnings:
Contamination, Hidden Ingredients, etc..
(1)
 "The Red Menace" (Red Food Coloring)
(2)
 "Glucosamine" (Dietary Supplement for Joints)
(3)
 "Alerts"
Labels:
How to identify Kosher Foods by their label.
(1)
 Kashrus Magazine (Supervision Guide - Select Region or State)
 
 
Links:
Kosher Restaurants, Grocery Stores, and More.
(1)
 Kosher Restaurant Database (Restaurants and Stores).
(2)
 All Kosher Index (Just About Everything Kosher)
 









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The Red Menace


http://www.snopes.com/food/ingredient/bugjuice.htm




The Next time you're browsing the supermarket in search of the makings of dinner, pause a moment to read the ingredients labels of your favorite red-colored ingestibles. Chances are, you'll discover a notation for cochineal, carmine, or carminic acid pigments.

Cochineal and its close cousin carmine (also known as carminic acid) are derived from the crushed carcasses of a particular South and Central American beetle (not Kosher). These popular colorants, which are used to impart a deep red shade to fruit juices, gelatins, candies, shampoos, and more, come from the female Dactylopius coccus beetle.

Cochineal is widely used as a coloring agent for a number of foodstuffs, beverages, (and cosmetics). It takes about 70,000 insects to make one pound of cochineal.

While cochineal is used in a wide variety of foods, it is not found in kosher products, because Jewish dietary laws prohibit the inclusion of insects or their parts in food.

Another red dye used in foods, FD&C Red Dye #40 (alternatively known as Red #40), is often mistakenly assumed to be a euphemism for cochineal or carmine. It is not, it is bug-free, and it is derived from coal; Even so, it is not a naturally occurring foodstuff, but is a chemically derived additive; be suspicious of all additives that act as a food color or as a preservative; even table salt may not be kosher.


The information presented on this page came from:

http://www.snopes.com/food/ingredient/bugjuice.htm




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Glucosamine





"Glucosamine" is made from snails & or shrimp, even those that have a kosher certification should NOT be consumed. There is an equivalent available (Freeda Pharmacy, NYC) for the consumer who needs it for health reasons. Call 1-800-777-3737.



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