3 classifications of food for keeping kosher

Meat - Red meat and poultry

Dairy - All milk and milk products

Parve - Neither milk nor meat. This includes what would be considered vegan (veggies, grains, fruits) but also fish and eggs. So a chicken is meat, but a chicken egg is sort of a vegetable.

You cannot mix any meat and any milk, supposedly so that you do not mix the meat of an animal with it's mother's milk. But this includes 'all' meats. This means that you cannot mix poultry with milk, even though you can't milk a chicken.

We were eating and talking about latkes last night. Some people argued for the food processor and others for the mandoline. A lot of Jewish food is about texture, and this extends to foods like latkes (potato pancakes) and matzoh balls. For latkes there are preferences for coarse and fine, and for matzoh balls there is a choice between hard with the consistency of meatballs and a fluffier sponge cake consistency.

Ask two Jewish mothers for the right way to make latkes and you will get three answers.

And I once listened to a sermon, part of which was why eating a chicken cheesesteak is ok even though 2000 years of tradition says it's not.

Yes, but why?

Are you seriously telling me they had chicken cheesesteaks 2000 years ago?


(and that Fish is not meat?)

Pfft, next you'll be telling me ketchup is a vegetable.

Ya know what I'd do if I needed some latkes?

I'd run down to Arby's and get them there tater cakes.

That's what I'd do.

I'd make a lazy Jew.

The food processor is a popular, and usually expensive gift.

They rarely get used, unless there is a significant excuse to bring it out because they are a pain in the tuchus to clean.

So, beloved ethnic foods have been reformulated for food processor instructions, so that millions of Jewish housewives don't appear to be ungrateful for an expensive gift.

Besides, most of them don't have a schwarzer to make them for them anymore.

:lol: oh no you di'int