Culinary Difficulties

[gnomi]

That which is difficult: preparing a milchig* soup for dinner when one is still fleishig* from the leftovers eaten for lunch.


*milchig = dairy (in the specific case, corn chowder)

fleishig = meat (in the specific case, chicken pasta primavera)

Comments

[docorion.livejournal.com]

There is a state of being fleishig? I thought that cooking was stateless?

Huh. Learn something every day...

[gnomi.livejournal.com]

Having eaten fleishigs for lunch, and it not yet being the end of the period that I wait between eating milchigs and fleishigs, I (and many others) use the shorthand of "I'm fleishig" to indicate "I have eaten fleishigs and can not yet eat milchigs). So it's not the cooking process that's the problem, it's the inability to taste the milchigs that is the problem.

[docorion.livejournal.com]

I put that badly. I was actually unaware that there was a waiting period between eating meat and dairy. I was commenting on people having 'state' with respect to food-I wasn't aware that that could happen.

(Having state in this instance means "having information about what has happened in the past").

[gnomi.livejournal.com]

There are two prevalent traditions among Ashkenazi Jews, as well as many other variations. The two prevalent traditions are to wait six hours between eating meat and eating milk and waiting three hours between meat and milk. There are also some who have a tradition of waiting some amount between milk and meat, but (a) these are less prevalent and (b) are less than six (or three) hours in most cases.

(If I recall correctly, six hours was based on the usual period between meals, whereas three hours was based on how long it actually takes for the meat greases to leave your mouth. I may be misremembering, however.)

[llennhoff.livejournal.com]

Lots of argument over the reasons for the different customs. My take - each was a locally correct implementation of the underlying rule "after you've eaten meat, don't eat dairy until the next meal". Thus Germans (3 hours) had a late afternoon tea not unlike the English, while Russians and Poles ate a hearty lunch and not again until after the day's work had ended.

An interesting blog post that I can't find at the moment asserted that those who held by 6 hours were being lenient on the talmudic position that 12 hours were necessary, while those who observed 3 hours were being stringent on the position that only 1 hour was necessary.

[magid.livejournal.com]

In the kashrut class I took, the rabbi said that both the 6 hour and the 1 hour/72 minute opinions have historic weight, coming from the Gemara, but there's no real reason for the 3 hour minhag. Of course, that's what I was brought up with :-)

[dancingdeer.livejournal.com]

I was brought up with the minhag of 2 hours, actually, and one hour between milk and meat.

I had a rabbi as a teacher at some point who said he mostly just was sure to make sure his mouth was well-rinsed when switching.

[zsero.livejournal.com]

All you wanted to know about waiting between meat and milk.

[ckd]

Well of course you do, because if you were talking about yourself as food rather than WRT food, you'd have to say "I'm treyf."

[aunt-becca.livejournal.com]

quite a quandry. You could probably underseason it prior to cooking, and once you're able to eat milchigs, season to taste. Or something.

[gnomi.livejournal.com]

That's basically what I did. I made it without salt and pepper, and I adjusted after my fleishigness had passed. :-)

[aunt-becca.livejournal.com]

sometimes I am so smart, it's scary :)

[llennhoff.livejournal.com]

One of the ways in which I'm not a great cook is I usually forget to taste what I'm preparing unless I'm reminded.

One of the ways that malkaesther is a great cook is that even though she detests the flavors of most foods, she can make delectable foods through her sense of smell alone. Even though she'd never want to eat the food herself, people love it.

[introverte.livejournal.com]

What kind of soup? I saw you on Beacon Street an hour ago. Waving/stopping was not possible, alas.

[gnomi.livejournal.com]

Corn chowder -- I thought it was good for the rainy, raw weather we were having today.

And you must have seen us heading to the T if it was this evening. I worked from home today and was only out at about 11:30 or so before we went out tonight.

[introverte.livejournal.com]

Mm, sounds good. I should make some of that.

[batwrangler.livejournal.com]

A question for "Ask Gnomi": If you had a pair of casien knitting needles and a pair of bone knitting needles, would you have to keep them in separate baskets and not use them on the same projects?

[gnomi.livejournal.com]

You can keep them together and you can use them in the same project. The prohibition of mixing specifically applies to food items.

[shimshonit.livejournal.com]

At a Shabbat lunch, we watched a friend of ours who is a graduate of a Baltimore yeshiva high school wait impatiently after a meat meal for about 47 minutes, check his watch, go brush his teeth, and bring out the dairy chocolate. I think it's whatever you have the patience for. (I've often maintained that due to my Dutch ancestry, I should be allowed to wait one hour. Then I remember that my ancestry were Dutch Reform Protestants. Never mind.)