Dale Shipp wrote to Ruth Hanschka <=-

Some people genuinely like McDonald's. There's no accounting.

In our case, like might be a bit too strong a word -- but we do have
them on rare occasions. Usually when we are both too tired to cook.
They are inexpensive (two double cheeseburgers for $5), quick and close
to home. We recently tried Wendy's just to compare and decided that we don't like their burgers as much plus they are a bit further away.
Burger king is ok but none of them are close enough to be any real competition.

McDuck's is OK for cheap neck filler. I get two Bacon McDoubles for $4
and bring 'em home with me. And they (currently) have a cherry-creme pie
at $1.39 for a pair of them. Nice dessert.

In this recipe -- what is kosher wine? Or is an easier question what
wine is not kosher?

Probably more than you wanted to know. But ...............

From Rabbi Mikal Datz - a couple years ago.

/begin pasted/

For wine to be considered kosher, only Sabbath-observant Jews may handle
it, from the first time in the process when a liquid portion is
separated from solid waste, until the wine is pasteurized or bottles are sealed.

Because of wine's special role in many non-Jewish religions, the kashrut
laws specify that wine cannot be considered kosher if it might have been
used for idolatry. These laws include Yayin Nesekh, wine that has been
poured to an idol, and Stam Yainom, wine that has been touched by
someone who believes in idolatry or produced by non-Jews. When kosher
wine is yayin mevushal ("cooked" or "boiled"), it becomes unfit for
idolatrous use and will keep the status of kosher wine even if
subsequently touched by an idolater.

While none of the ingredients that make up wine (alcohol, sugars,
acidity and phenols) is considered non-kosher, the kashrut laws
involving wine are concerned more with who handles the wine and what
they use to make it.

Wine that is described as "kosher for Passover" must have been kept free
from contact with chametz and kitnios. This would include grain, bread,
and dough as well as legumes and corn derivatives.

As mentioned above, when kosher wine is mevushal ("cooked" or "boiled"),
it thereby becomes unfit for idolatrous use and will keep the status of
kosher wine even if subsequently touched by an idolater. It is not known
whence the ancient Jewish authorities derived this claim; there are no
records concerning "boiled wine" and its fitness for use in the cults of
any of the religions of the peoples surrounding ancient Israel. Indeed,
in Orthodox Christianity, it is common to add boiling water to the
sacramental wine. Another opinion holds that mevushal wine was not
included in the rabbinic edict against drinking wine touched by an
idolater simply because such wine was uncommon in those times.

Mevushal wine is frequently used in kosher restaurants and by kosher
caterers so as to allow the wine to be handled by non-Jewish or
non-observant waiters.

The process of fully boiling a wine kills off most of the fine mold on
the grapes, and greatly alters the tannins and flavors of the wine.
Therefore, great care is taken to satisfy the legal requirements while
exposing the wine to as little heat as necessary. There is significant disagreement between halachic deciders as to the precise temperature a
wine must reach to be considered mevushal, ranging from 165°F/74°C to 194°F/90°C. (At this temperature, the wine is not at a rolling boil,
but it is cooking, in the sense that it will evaporate much more quickly
than usual.) Cooking at the minimum required temperature reduces some of
the damage done to the wine, but still has a substantial effect on
quality and aging potential.

Recently, a process called flash pasteurization has come into vogue.
This method rapidly heats the wine to the desired temperature and
immediately chills it back to room temperature. This process is said to
have a minimal effect on flavor, at least to the casual wine drinker.

Irrespective of the method, the pasteurization process must be overseen
by mashgichim to ensure the kosher status of the wine. Generally, they
will attend the winery to physically tip the fruit into the crush, and
operate the pasteurization equipment. Once the wine emerges from the
process, it can be handled and aged in the normal fashion.

/end pasted/

As to the next to last paragraph .... try not to laugh too hard. Any
heating to pasteurisation temperature of wine will have a detrimental
effect on taste.

Something else I picked up on which is not mentioned above - only red
wines are Kosher. Dunno why. I'll as Mike next time I am at Temple B'rith Sholom.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Halal Cart-Style Chicken & Rice w/White Sauce
Categories: Poultry, Rice, Herbs, Citrus
Yield: 5 Servings

MMMMM--------------------------CHICKEN-------------------------------
2 tb Lemon juice
1 tb Chopped fresh oregano
1/2 ts Ground coriander
3 cl Garlic; rough chopped
1/4 c Light olive oil
Salt & fresh ground pepper
2 lb Chicken thighs: skinned,
- boned, trimmed
1 tb Oil

MMMMM----------------------------RICE---------------------------------
2 tb Unsalted butter
1/2 ts Turmeric
1/4 ts Ground cumin
1 1/2 c Long-grain or Basmati rice
2 1/2 c Chicken broth
Salt & fresh ground pepper

MMMMM---------------------------SAUCE--------------------------------
1/2 c Mayonnaise
1/2 c Greek yoghurt
1 tb Sugar
2 tb White vinegar
1 ts Lemon juice
1/4 c Chopped fresh parsley
Salt & fresh ground pepper

MMMMM--------------------------TO SERVE-------------------------------
1 Head iceberg lettuce;
- shredded
1 lg Tomato; in wedges
Fluffy pocketless pita bread
- brushed in butter; lightly
- toasted, in 1" × 3" strips
Harissa-style hot sauce

FOR THE CHICKEN: Combine the lemon juice, oregano,
coriander, garlic, and olive oil in a blender. Blend until
smooth. Season the marinade to taste with salt and black
pepper. Place the chicken in a 1-gallon zipper-lock bag
and add half of the marinade (reserve the remaining
marinade in the refrigerator). Turn the chicken to coat,
seal the bag, and marinate the chicken in the refrigerator
for at least 1 hour and up to 4 hours, turning
occasionally to redistribute the marinade. *

Remove the chicken from the bag and pat it dry with paper
towels. Season with kosher salt and pepper, going heavy on
the pepper. Heat the oil in a 12" heavy-bottomed cast iron
or stainless-steel skillet over medium-high heat until it
is lightly smoking. Add the chicken pieces and cook
without disturbing until they are lightly browned on the
first side, about 4 minutes. Using tongs, flip the
chicken. Reduce the heat to medium and cook until, about 6
minutes longer. Transfer the chicken to a cutting board
and allow to cool for 5 minutes.

Using a chef's knife, roughly chop the chicken into 1/2"
to 1/4" chunks. Transfer to a medium bowl, add the
remaining marinade, cover loosely with plastic, and
refrigerate while you cook the rice and prepare the sauce.

FOR THE RICE: Melt the butter over medium heat in a large
Dutch oven. Add the turmeric and cumin and cook until
fragrant but not browned, about 1 minute. Add the rice and
stir to coat. Cook, stirring frequently, until the rice is
lightly toasted, about 4 minutes. Add the chicken broth.
Season to taste with salt and pepper. Raise the heat to
high and bring to a boil. Cover, reduce to a simmer, and
cook for 15 minutes without disturbing. Remove from the
heat and allow to rest until the water is completely
absorbed and the rice is tender, about 15 minutes.

FOR THE SAUCE: In a small bowl, combine the mayonnaise,
yoghurt, sugar, vinegar, lemon juice, parsley, and 2
teaspoons black pepper. Whisk to combine. Season to taste
with salt.

TO SERVE: Return the entire contents of the chicken bowl
(chicken, marinade, and all juices) to the skillet. Cook
over medium-high heat, stirring occasionally, until heated
through. To serve, divide the rice, lettuce, tomato, and
toasted pita bread evenly among four to six plates. Pile
the chicken on top of the rice. Top with the white sauce
and hot sauce. Serve immediately, passing extra sauce at
the table.

* NOTE: Do not marinate the chicken longer than 4 hours or
it'll get a mushy texture. If you must delay cooking the
chicken for any reason, remove it from the marinade, pat
it dry with paper towels, and refrigerate until ready to
cook.

Yield: Serves 4 to 6

Courtesy Caroline Russock

Recipe from: http://www.seriouseats.com

Uncle Dirty Dave's Archives

MMMMM

... All I ask is the chance to prove that money can't make me happy.

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