Forum Replies Created
-
Posts
-
The gemara actually directly permits the consumption of gebrokts.
It explicitly says that once matza is baked, it cannot become chametz (Pesahim 39b).
The same daf also says that the preferred species to use for marror is chazeret, aka romaine lettuce.
It has nothing to do with science. It has to do with being logical and intelligent and not wanting to be more frum than the Talmud.
Ironically, I know a lot of Hasidim who don’t eat gebrokts, and also clap on Shabbat, carry on Shabbat, make kiddush on schnapps, and do many things against the halakha peshuta.
I simply do not use fresh Israeli produce.
Canned Israeli produce with a hekhsher should have had ma’aserot and terumot taken from it, but you have to check for yourself.
Is a drasha focused on halakha le ma’aseh intended for those who do not participate in the various aspects of “shoalin ve dorshin”?
You don’t need any living poseq to tell you not to use horseradish. The Bavli and Shulchan Arukh are clear on this.
These people are fools.
Maror isn’t horseradish. Lettuce is maror. The Bavli and the Shulhan Arukh are clear that you use hazeret- romaine lettuce- for maror.
Horseradish seems to have been used because they didn’t have green vegetables in Europe and its use is foolishness and lacks halakhic valence.
We use romaine lettuce washed and prepared ahead of time for the sedarim, and eat horseradish during the seuda when we have fish.
If you say that calling R. Blumenkrantz a machmir is an insult, than how is not calling R. Yitzhak Abadi a meikil an insult?
R. Blumenkrantz was close to Reb Moshe; R. Abadi was close to R’ Aharon Kotler and to the Hazon Ish.
This year, I am buying Pesah Nutella from Israel (I saw it in Mountain Fruit’s Pesach Store on the kitniyot shelf) and will be making sandwich cookies with those and some Oberlander lady fingers.
I do the same during the year with Nilla wafers, and this should be a nice treat.
Those promoting an uber-technological utopian revolution should probably have their clorazil dosages adjusted.
There is no uniquely Jewish cuisine.
Granted, the slow cooking sabbath stew is a uniquely Jewish dish, due to a) the issur against cooking on shabbat, but also b) the desire to eat something that cooks slowly over shabbat to show our contempt towards Sadduceeism/Karaism (the famous Baal haMaor indicates this).
Ashkenazim have chulent; Mizrahim and Sepharadim have varying varieties of dafina, hamin, stracotto (Italkim), tebit (Iraqi), and other such dishes.
Boneless fish also is a Jewish thing to eat on Shabbat, due to borrer (gefilte, Spanish/Portuguese Jews in London with fried fish and chips eaten cold, Moroccans ate sweet and sour fish tagine, etc.)
But Jewish eating has largely taken on the character of the societies in which Jews live, while adapting to shabbat and kashrut parameters.
And there is nothing wrong with exploring ways to enjoy a variety of foods, as Ii frequently discuss here,
The venom just keeps pouring out from the mouths of these posters.
In honor of this group, I will be donating $36 to the IRF, $36 to Rabbi Marc Angel’s Discretionary Fund, and $36 to ITIM.
We’re going out to Queens for a day to check out Flushing Meadows park, do some walking, relaxing, reading, etc. And we want to get KFP ice cream from berrylicious in Queens and Chinese from Cho-sen.
And I will be heading into the city some days for learning, shiurim, etc. and will be eating at a few places there.
Hhere’s a question- why are all the restaurants open for Pesah in the city and none in Bbrooklyn?
They have hutzpah to use that phrase; the chalutzim actually contribute to society, instead of mooching off it.
Also, the vast majority of Israeli society could care less whether the Haredim are in the coalition or not. They’ve made themselves into a fifth column, and are maybe half a step better than the Arabs when it comes to that.
I think Oberlander’s rainbow cake and sandwich cookies with chocolate/jam are to die for. Because the cookies are made with nut flour, I’d even eat them during the year and I sometimes do.
I enjoy macaroons, especially chocolate chip macaroons, dipped in chocolate. I have them during the year sometimes, also.
For nosh, I like frying plantains and different exotic root vegetables. It is also really nice to take tapioca flour and make popovers with eggs, pepper, salt, cheese and herbs and butter with them (you make it like a pate choux).
I’ve seen Gefen tapioca flour. These popovers are apparently really popular in Brazil, where they call them pan de quecao.
Another idea is crudites with homemade mayonnaise (someone posted something about that not long ago) that is basically a base for making any kind of dip (olive, pepper, dill, baba, etc.)
To call a rosh yeshiva a clown is a shonda and shows how tolerance is limited to those who think the way you do.
This guide has been the subject of much controversy, scorn, contention, and mockery over the years, for better or worse.
But, Rabbi Blumenkrantz, zt”l, was a very learned and holy talmid chacham, and his views merit at least our understanding and attention.
Make fresh fruits, veggies, and greens the base of your diet.
Eat eggs, fish, and fresh poultry.
Minimize starch- potato starch, coating crumbs, cakes, cereals, etc. Most Pesah food is garbage and very bad for you. Keep it natural and simple.
Make a big pot of clear chicken soup, and add carrot, celery, and zucchini.
Use sugar free chrein and gefilte fish.
Don’t add sugar to haroset.
Eat simply and wholesomely and you may even lose weight.
Also, use whole wheat matza.
Many believe machine matzah is superior than hand matzah because since it is baked more quickly, there is less of a danger of it becoming chametz than when the work is done by hand, providing that special care is taken to ensure that the parts of the machinery are kept clean and that no pieces of dough remain which could be transferred from one batch to the next. Those who favor machine matzah include the Shoel u Meshiv, Aruch laNer, and Ksav Sofer.
A member of Shearith Israel posted online that the Jews and Irish had at least some commonality.
On March 10, 1847, Page One of the New York Daily Globe reported that “a large and respectable assembly” had gathered at Manhattan’s Congregation Shearith Israel on Crosby Street to organize an appeal for aid to Ireland. The chief speaker was the popular Hazzan, Jacques Judah Lyons, who noted “no diversity of opinion” on the facts of Irish suffering but “a great diversity of opinion as to what we should do…” Looking towards his critics, his voice boomed to the back of the Sephardic synagogue so he could be sure to be heard by all. “We are told that we have a large number of our own poor and destitute to take care of! That the charity we dispense should be bestowed in this quarter! That justice is a higher virtue than generosity, that self-preservation is a law and principle of our nature!” Nevertheless, he argued, “thanks to the Lord,” there is one “indestructible” and “all-powerful” link between the Irish and the Jews: “that link, my brethren, is humanity.”
After the meeting, according to the Globe, the sum of $175 was donated to the General Standing Committee for the Relief of the Famishing Poor in Ireland.
The kehilla raised over $1000 in total for Ireland ($82,000 in today’s currency).
In 1947, a charitable contribution arrived at Shearith Israel from some Irish citizens of New York who requested that their donation be accepted in gratitude for what the Congregation had done for their forbearers a century earlier.
At first, in the 1920s and 1930s, Irish sympathies lay squarely with the Zionists and drew heavily on the presumed parallels between historic Irish and Jewish suffering, as well as the shared traumatic experience of large-scale migration in the 19th century.
Drawing a parallel with their own history of occupation, the Irish also championed the Zionist struggle for self-determination against the British. A correspondent to The Bell, a leading Irish magazine, raged over current events in Mandate Palestine in March 1945: “Never let it be forgotten that the Irish people … have experienced all that the Jewish people in Palestine are suffering from the trained ‘thugs’ ‘gunning tarzans’ and British ‘terrorists’ that the Mandatory power have imposed upon the country.”
Sadly, though, the Irish have turned against the Jews and now support Palestinians. Long gone are the days when Irish nationalism and Jewish nationalism were united in their oppression by a common foe.
Regardless, though, imagine if we raised $82,000 nowadays for the suffering and blighted of the nations.
AJWS is effective at providing aid, but it is a hillul hashem when other faiths appear more charitable towards the poor, hungry, and sick of the world than us, the ohr lagoyim.
Humanity is the tie that binds all people, and it is a shame that we often forget that.
I learned hilkhot giyur be iyun and I see the Haredim complaining about politics more than any actual halakhic concerns.
R’ Druckman isn’t a kal. He is the rosh yeshiva of Yeshivat Or Etzion and is a gadol within the Religious Zionist world.
Borsalinos are Italian haberdashery. Ravioli is an Italian food. Since the heilige levush of a Borsalino is Italian and mamesh shtark, ravioli must be a shtark food item to eat when you’re milchige. (as I dip my thumbs)
Cars are expensive- 4-5 dollars a gallon for gas, insurance (very high for young men), inspection, cost of a car, parking, etc. cost a fortune.
At least they didn’t go on a train or bus; in NYC, any decent woman would have no problem using our public transportation system.
Any one that does is still a girl and should grow up before even thinking about marrying, taking care of a man, raising his children, etc.
Cigarettes are unhealthy, but so is eating an amalgamation of high fructose corn syrup and hydrogenated fats/oils (frum brands of parve ice cream).
Likewise, Pesach mayonnaise is made with cottonseed oil- this is genetically modified, contains high amounts of Omega 6 fatty acids, and pesticide residues.
Also, the Bissli for Pesah is loaded with MSG, and Pesah potato chips are also fried in cottonseed oil.
Trans fats galore exist in Kinneret parve creamers and whipped topping; partially hydrogenated palm kernel oil in the Kinneret Pesah parve cream have been associated with numerous health issues including cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis.
I don’t condone smoking, but the fact of the matter is that people are going to smoke and eat foods that aren’t the best for them, despite the Torah’s injunction to care for one’s health.
But I felt that to be consistent, if you condemn Pesah cigarettes for being unhealthy but deemed “mutar” by a hashgaha, what do you do with all the Pesah foods made with trans fat, hydrogenated oils, MSG, etc.?
You must read Hakham Yosef Faur’s article “The Legal Methodology of Tosafot.”
This article thoroughly changed my perspectives and you may find it informing your inquiry.
Some blocks put together a list of all the frum people on that street, seemingly to facilitate a sense of social cohesiveness.
KD in Flatbush seems shvach and moribund these days
Kosher Deluxe in Manhattan was always better, I felt.
I agree that a person needs to have a legitimate and well-thought out hermeneutic.
There is ground to hold either way. People evolve in their worldviews.
Whose shiur from YU is considered the hardest/highest/shtarkest?
R’ Schachter, R’ Sobolofsky, R’ Rosensweig, R’ Simon, etc.?
MP3 shiur has blatt shiurim from a gadol, R’ Yisroel Reisman.
I prefer an old classic- braising brisket with Pesah Coca Cola, tons of onions, Pesah onion soup mix, paprika, salt, pepper, garlic powder, and ketchup and a little jam.
Goes great with kugel.
Rabbi Shai Piron is a respected rabbi in the dati leumi world.
I don’t know if he is related to the famous Rav Piron, who was chief rabbi of the IDF, and who does interreligious work.
Yesh Atid’s Rabbi Piron seems to have shifted from the more Hardal perspective to a more liberal one on renting houses to nochrim in E”Y. Truthfully, those like R’ Aharon Lichtenstein and Rav Elyashiv, who opposed the ban on renting to Arabs, are merely citing the Rema. Furthermore, the Rambam said that Muslims aren’t ovdei avodah zarah.
Those who restrict renting to Arabs are acting with safety in mind, and I respect this. Also, there is a Ran to Sanhedrin 61, IIRC, which says Moslems are baalei avoda zara.
Chances are R’ Piron used to be a real Tzioni and now he swallowed the Meimad mentality.
Left wing dati politics in Israel are nothing new. Moshe Unna in the 50s, Rav Michael Melchior and Rav Yehuda Amital with Meimad, and now, Yesh Atid rabbanim share much in common.
You’re going to see closer ties between Rabbanei Tzohar and Yesh Atid. We really need an approach which: helps improve relationships between the secular and Yahadut, by rebuilding a Tzioni-style Rabbanut like R’ Uziel and R’ Goren, while embracing commitment to the ideals of R’ Goren- no land for peace, support for the chalutzim, Jewish sovereignty over Har HaBayit, economic liberalization (ie/less regulation), no prisoner exchanges, etc.
I generally support Manhigut Yehudit in Israeli elections, although I am also sympathetic to some Kach ideas seen in the National Union, while hoping for a more moderate approach to state religion.
Reb Moshe Feinstein allowed teaching patrilineal kids in a community day school setting.
R’ Aharon Soloveitchik allowed a pluralistic day school in Chicago, and his brother admitted such children into Maimo, according to Rabbi Asher Lopatin (he says he has this on tape).
This would definitely be an issue to look at, and you may want to cite Zera Yisrael as a case study.
Another issue would be allowing the secular to drive on Shabbos- look at the machlokes between Reb Moshe and Rav Soloveitchik; the Rav was machmir on this.
I made veal marsala last year and actually preferred potato starch since it is lighter than the matza meal and less gloppy.
sarahE,
Most men, myself included, do not want to marry women who lack professional ambitions. In order to sustain a quality lifestyle, you need two incomes.
I know that for someone new to observance, you want your life to be dramatically and radically transformed.
You need the means to build the life you ultimately want to live.
That being said, unless you want to be on welfare and a burden to taxpayers who go out and work every day, you need a good parnassa and a good career. First and foremost, you need a steady income and a good education to get you that income, which can only come from a limited number of professions in today’s job market.
It works like Maslow’s Hierarchy of Needs.
First, you need material needs to satisfy spiritual ones. The gemara makes a similar point; it says that people who work during the week will eat on Shabbat. There is a a need for hishtadlut.
Try to shteig as much as you can while in the pursuit of an education. If you have to find a part time job to get through school, do that. But, without a career or a wealthy secular relative looking to finance you, paying rent might as well be a pipedream.
Once you have a degree, you can address things like seminary, shidduchim, etc.
I wrote about the Shach’s Sefer Takfa Kohen, Kuntres ha Sfekot, and the Rashba/Tosfos on chazaka and ta’anas bari, and that was censored.
If you’re not into cooking so much, and if you don’t east gebrokts, just live on potatoes and onions for 8/9 days.
I joke that if the Hayei Adam had his way with potatoes, the Ashkenazim would all starve to death on Pesah, r”l.
I can say this- Rav Tzvi Sobolofsky is probably one of the best maggidei shiur in the world.
I posted the contents of the first 2 and a half shiurim on the sugya of tefisa b’sfeka d’dina from my notes, but it was removed. Perhaps it was too long for the moderators to read through.
I suppose the Yeshiva World isn’t so yeshivish after all, when they remove discussions of the heilige Rashba and the Kuntres haSfekot.
Or it could be that the mods are trying to “calderon” me (they don’t want me to look too learned so as to not undermine the notion that people that embrace different hashqafot can learn, also).
But, if you go to YUTorah, search for R’ Sobolofsky, and his dicussion of tefisa be sfekot begins with shiur #81 in B”M. This discusses the mahlokes Ramban and Rif, with the Rosh on tzeroros. Shiur 82 deals with some klalilm in the Shach’s Sefer Takfa Kohen and starts going into Kuntres haSfekot. #83 deals with chazaka and tefisa, starting with the discussion of the Ran on daf hei of Kiddushin, where he deals with chezkas penuya.
I hold very highly of R’ Sobolofsky Shlita, I used to go to his shiurim, but the notes you posted are way too long, try starting a new thread with it if you like and do it in parts. – YW Moderator
For Pesah, experiment with new root vegetables for the non-gebrokts, non-kitniyot crowd.
I am serving company yucca this year, for example, fried, and served with a mojo sauce of lime, garlic, EVOO, and cilantro. Other ideas are plantains, cassava root, and other tubers.
Other things I’m experimenting with are spaghetti squash with different Italian sauces, for dairy meals and a meat meal, different kugels made from squashes, blintzes made from potato starch, potato starch crepes and manicotti (again, for dairy meals), vegetable stews and tagines with dried fruits and nuts,
Physician Assistant
Physical Therapy
Radiology Technician
Dietitian/Nutritionist
Librarian
I am listening to a whole presentation of the Kuntres haSfekot on tefisa and chazaka now, making my way through R’ Sobolofsky’s explanation of the stira between Rashba and Tosfos in Kesuvos 19 and 22 on the relationship between chazaka meikara and amiras bari.
Without the internet, I never would have even became frum in the first place, honestly.
Here’s an idea- if you don’t eat gebrokts on Pesah, you could probably eat potato starch items or can even cook kitniyos on your Pesah pots and pans in the weeks leading to Pesah. I wouldn’t think people would think corn on the cob or dried untreated beans would be an issue for their pots and pans.
For those who eat matzah meal, their options are obviously far greater for this period of time.