twisted

who is going to start? I always had, even in fast paced NY. Pizza was always a substitute for an in home, meal, a quick lunch, or a mobile lunch, and sometimes a business lunch. Plain understanding of the halacha of pas haba bekisnin means that if you eat a given quantity in a given time (kedi achilas pras) it is kvius seudah. And the plain meaning of kvias seudah is reflected in any of the above scenarios.

Oi vei, the rebbe is silent and the talmidim bicker. ROB, laws of physics are not to be denied, but they work best when you don’t confuse them.

In a typical tank water heater or in boiler coil, if the inlet is shut, there can be no outfow without drawing a vaccum.

Water finding its level is a concept in an open system, not in a pressurized, closed system.

Fixed volume rigid system in which water is heated must have expansion capacity. Hot water heating boilers typically have an expansion tank. A take can only expel what it took in, and these generally have nothing to do with the domestic hot water.

In a heated tank, the hottest water will accumulate at the top. If the burner or element is off, and cold water enters at the bottom, and stays there until a thermal drift cycle mixes it in to the hot. This can’t be seen and not well predicted and thus not relevant.

The ONLY WAY to use hot water from a basement tank is to

A)have the tank below yad soledes and use in a normal manner with the heating element or burner OFF. A limited supply of lukewarm water.

B) To attach an alternate pressure source, that wont be mevushal, such as air pressure vessel, or air compressor loaded, but shut off. The air entering the tank will drive the hot water out, instead of the cold water (with cold vavle off)

C) to have a gravity flow system, with the tank above the point of use (Kithcen) and a vaccum relief to let air into the tank as the hot water exits. This does not work too well if the hot outlet of the tank is at the top, as in an American type water heater. IOW, this need to be purpose-built by someone who knows what he/she is doing.

ROB, are you referring to some European setup?

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In Yalkut Yosef there is a long discussion of using the hot water from the typical Israeli setup, a roof top tank with a solar collector. He covers all the halachic bases, and is mattir.

Beware GMO corn.

I am a product of a suburban day school. I very nearly missed turning out as a sociopath because I am baruch Hashem resilient by nature. There was no concept of “off the derech” back then but 90% came in that way and left that way.They were not very careful about the quality of teachers, nor very competent in furthering their stated intent.

My fault.

Oi so late to a thread. New Yorkers: When in Israel, when approached by tourists and asked “Do you speak English?”, be honest. You speak New Yorkish, a dialect inclusive of all the examples above, and of course ‘cawfee, and dawgs.

I am mortgage free and half way paid into my last tuition, in EY. I could live for ten years on $120k after tax. I was able b’h to transfer my work position as a forty something. Most don’t succeed at this, but it can be done. My former neighbor made a great living driving a street sweeper. I heard that they are in need of workers, but it starts at 5am. And driving the Tenuva truck pays ok too. It is a no brainer for young folks with a whole working life ahead of them. You don’t hear any kvetching about school vouchers here.

Or that nechomos relate to the losses from our side, and the losses of our own that had sided with the enemy and were obliterated with them. That is mashma in some of the x beyad y of al hanissim. In fact, the “celebration” was only instituted the following year, possibly to give time for healing.

Which gently knocks at the door of the kashrus of the modern turkey, and the modern chicken. The halachic litmus tests for a molested animal to escape a treifa designation is living 12 nonths, and breeding. The modern factory produced chicken is fast tracked to market weight at 7 weeks, often at the expense of nervous development, and of feathering. These birds would not survive long in the sun, or in any natural barnyard environment. The turkey is engineered to be so white meat loaded, that the toms are too clumsy to mate, and thus all turkey production is by means of AI.

Oh for the pleasant niceties of Hutz Laaretz. In the current EY climate, first names are the norm in most places, surname only can be a putdown, and adoni and geveret have a sort of artificial ring to them. As a 16 year old MO, I worked in a Hasidic grocery. To the boss, I was “Yankel”. His 15yo daughter worked the register in the afternoons ,and she was drop-dead pretty. She addressed me as “Hey you” and I addressed her as “Uh um”. It worked out pretty well.

cokush yeast cake

Steamed yams

steamed onion (for center of rolled tomato fish)

preparations for tomorrow’s bialy baking.

To the Zebu advocates: Any mehadrin frozen meat comming to EY from South America will have a “guaranteed no zebu” stamp on the kashrus label. The Chazon Ish, as others before him read that Shach out of its context, (horn characteristics of chaya) to equate the “we only go my mesorah in determining chaya status as we do by birds” to we use the mesorah limitation of birds to all determinants of animals. He gave a reason, that we may dismiss as not relevant today, and we may say that he was given wrong information, yet things change very slowly here, and many will not dare go against the Chazon Ish. As an a former American, in my carnivorous past I ate bison, and if I was zoche to a situation in which I could keep cows, I would keep Zebu. It is rumored to have an incredible “glatt rate”.

“its chukas haztionim”

I got it Popa, I work ergo I am a tzioni. I work in shmutz, and wear blues and khaki so I am a farbrente tzioni. It happens to be that I am tzioni, because Hashem is also a tzioni, directing that we should live in EY and demonstrate sovereignty. I know the sovereignty is not the right flavor yet, but we have to do hishtzdlus. The bones of Nachal Dura had to start off with bones, then giddin…And since my work is somewhat essential to yishuv ha’aretz, my denim is a hechsher mitzva.

Story in its modern rendition in Miriam’s Tambourine by Schwartz, Seth Press 1984, listed as “The Black Monk and the Master of the Name.

Somewhere I saw the Tur Shimon case attributed to the cessation (bitul) bais medrash shabbos, that they would daven in sush a time and way that there were long lecture or study sessions up to chatzos. (like the case of Rav doresh on YT in Bezah.

RE: “there were no eruvin” A moomcheh told me that in Europe, there were those who kashered an eruv where there were utility poles with the wires on crossbars. It could be there was someone with broad enough shoulders that might have paskened that way for East NY, the “little Jerusalem” that it once was.

Zen, Former emt here too. The gore never bothered me, though there were lots of sad cases that I should have asked for therapy about. Talking shop with peers, I have heard of cases with distal tissue necrosis that got infested with maggots. I suppose you were fortunate never to see one.

You’re a guy zen? Sensitive constitution.

JMH sorry to be the sour note on this creative and thoughtful thread, but your (tongue in cheek?) statement that you can die of being too unhappy is just false. Hazal were not kidding when they equated humiliation with bloodshed. The news is full of tragic cases, the OTDs are spiritually dead of heartbreak, and the pity Yiddish expression,” men starb nit fun hunger, men strabst fun busha” is plainly real.

Holymoe! My shabbos talis is a Munkaczer Turkish, woven when they were still on Division street. We once flew out of BG on a really early flight. It was a squashed tight flying bus. At Istanbul, there were so many varieties of foreign costumes passing through, I figured no one would notice me davening, and so it was. The security was somewhat long, my interviewer was blue in the face before I cut through his poor English and figured out he was asking me for a Green Card. My US passports fixed that. On the long flight, it was thankfully a roomy 747, a few small ceiling panels fell off, but otherwise unremarkable flight.

I parted ways with artscroll early on. The first issue was a program they were running that to the man in the street, was an ugly market share ploy. They were offering their siddur in shul quantities at low or no cost, with the condition that they be flipped for the shuls other siddurim, delivered to A.S. with the covers removed. At the time I pinched myself and double checked that I had not misunderstood. The final straw was a comment by my rosh yeshiva about errors in punctuation in their tehillim. And the weight of an artscroll siddur is hazardous to your carpal tunnels.

I was curious why yerushalmi Sheqalim was included in the Bavli daf cycle, and not say Kilayim, or the rest of seder Zraiim. Of course then the cycle would be way beyond seven years.

AronChaim, if my pollen contamination theory is correct, the Chazon Ish strain would not be immune the ‘murkave bidei shamayim. I don’t know how the C.I. got its yichus and what the Gadols means of telling was. A Moroccan importer I knew three shmitas ago claimed a 600 year mesorah.

Sam2 for starters read Rav Kook’s Pri Ezt Hadar, and there is massive 19th century debate on the Corfu saga.

The was an old method of opening it up and looking at the seeds. In classical etrog, the seeds are aligned in rows along the axis of the fruit, and the murkav from a lemon often has the radially spaced seed of typical lemons and other citrus. Also, the etrog is supposed to be all pith with little or no fruit. This has all gone into disuse, and now we rely only on the pedigree of the orchard and the source of the tree stock. The reasons for this is the contamination of many stocks with the Corfu strain which was a graft to a lemon. Also, actual grafted trees can produce etrogim for a long time, and the features of the rootstock remain in latency; for example, my neibor’s 30 year old lemon tree, started putting our sour oranges, the type of the rootstock it was grafted to long ago. There is also an issue of cross pollenation which can change the fruit immediately, or lay dormant in the seeds of the next generation. I have cut open etrogim in large batches many times, and about 5% were full lemons inside. In Yalut Yosef, he famously said that MOST Israeli etrogim are murkav. The best bet is with fruit that came from the stocks of isolated places like the Moroccan from the Atlas mountains, and meyuhas Teimani.

The cemeteries are full of indispensable people.

The late worm avoids the early bird.

A person does not always need to be happy.