SHORT, SERIOUS ANSWER: “No, because it’s pork, and because we don’t eat meat with milk, so we don’t eat meat with cheese.” MORE EFFECTIVE RETORT: “No milk with meat is TRADITION!” Crucial here, according to Nemko, is to say it like Tevye from Fiddler. CONCISE COMEBACK: “The Lord wouldn’t strike me dead… but why take…
SHORT, SERIOUS ANSWER: “There are levels of keeping kosher. For the non-Orthodox, the laws really aren’t that restrictive once you get used to it.” MORE EFFECTIVE RETORT: “Ask me!” By offering an interactive response, you’re having a fun conversation, not giving a lecture, he says. CONCISE COMEBACK: “We take pity on piggies and shrimp makes…
SHORT, SERIOUS ANSWER: “Having two sets of dishes and two dishwashers keeps anything that touches meat and milk products separate.” MORE EFFECTIVE RETORT: “There’s a part of me that wonders about it too, and yeah it was an extra $400 for a dishwasher, but the world is not going to end. Some people buy shoes…
This is the first in a series of essays submitted by our readers about their personal Shabbat experiences. Shabbat — the gatherings, the traditions and rituals, the food — is observed in such a wide variety of ways and we’re interested to read your recollections and stories. They might be about a particularly delicious dinner…
It was the break of dawn on a Thursday, as the monsoon waned in late October, that we descended from the skies over the slum rooftops and landed at Chhatrapati Shivaji International Airport in Mumbai. My travel companion and I were then whisked off by our lovely Indian Jewish tour guide, Hanna Shapurkar, to Om…
GLASGOW — Nothing enhances a basic bagel with cream cheese like ribbons of smoked salmon. In the U.S. we tend to refer to this sometimes silky, sometimes slimy (always orange-pink) fish as lox. (This is a colloquialism. Lox is technically salt-cured or brined; never smoked.) The word comes from the Yiddish word for salmon, lax….
When Jews brought smoked salmon to the U.K., they could never have imagined the extent to which it would catch on. $1.2 billion: Worldwide retail value of Scottish-farmed salmon 1 million: Smoked salmon meals eaten in the U.K. every week 50+: Number of countries that imported fresh Scottish salmon in 2015 5,000: Scottish jobs reliant…
Norwegian vs. Scottish Salmon Catch: Cold waters of the fjords of Norway vs. Farm or cool Scottish waters and lakes Color: Peachy-pink vs. Orange-pink Density: Leaner vs. Muscular, fatty Texture: Silky smooth, a little oily vs. Tender, buttery Flavor: Densely smoky flavor, salty vs. Sweet and natural Smoking Technique: Dry-curing with different types of wood…
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