The Conservative Cave
Current Events => General Discussion => Topic started by: CactusCarlos on June 11, 2008, 08:16:25 PM
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http://www.telegraph.co.uk/news/worldnews/middleeast/israel/2084281/Giraffe-is-kosher,-Israeli-vets-have-ruled.html
A chance encounter in Israel between vets and a giraffe has led to a rabbinical ruling that the African animal is kosher.
According to a report in the Yedioth Ahronoth newspaper, vets were asked to treat an adult, female giraffe at Israel's largest zoo, the Safari Park in Ramat Gan.
The team, led by Professor Zohar Amar, took a routine sample of milk and found that it clotted in the way required by Jewish law for kosher certification.
They submitted more milk for verification by the rabbinical authorities and the paper reported that a ruling was made that giraffe meat and milk are acceptable for observant Jews.
The giraffe belongs to the family of grazing animals that have cloven hooves and chew the cud, thereby making them consistent with kosher rules, but the milk test was the final confirmation.
"Indeed, the giraffe is kosher for eating," Rabbi Shlomo Mahfoud, who accompanied the researchers in their work, said.
"The giraffe has all the signs of a ritually pure animal, and the milk that forms curds strengthened that."
But Dr Yigal Horowitz, the zoo's chief vet, said this did not mean there would suddenly be a surge in demand of giraffe food products in Israel.
"This does not mean that tomorrow we are going to drink giraffe milk or eat soup made from giraffe necks," he said.
"After all, this is an animal in danger of extinction."
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Rabbits are still unclean and not kosher. Hence, God hates them. :evillaugh:
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Rabbits are still unclean and not kosher. Hence, God hates them. :evillaugh:
:rotf:
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Rabbits are still unclean and not kosher. Hence, God hates them. :evillaugh:
But plentiful...
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Rabbits are still unclean and not kosher. Hence, God hates them. :evillaugh:
[quote author = some guy on a different forum]
Here's how I like Mr. Cottontail prepared.
After skinning and gutting I cut off the flabby stomach skin and soak the meaty parts in water with baking soda over night in the frig. I clean up the shot wonds and if they are numerous, I discard that piece (any gut contamination too). I usually cut a rabbit into six pieces, four legs, a back and the rib section which I flatten.
I dunk each piece in milk then dredge through flour that is seasoned with S&P. (Little cayenne or cajun spice is good too) I fry this in oil at about 375 for about six minutes, front legs a little less. When the frying is done, I drain off all but about a tablespoon or so of oil and IN THE SAME PAN wilt down a sliced medium onion. I add enough flour to soak up most of the oil, brown it good and scrape up the 'essence' from the side of the pan. Then comes a pint of water/milk which I bring to a boil, taste/season then turn to simmer. The pieces of fried rabbit go back in the pan, a lid goes on and I simmer this for at least one hour, checking occassionally.
Serve this with grits, greenbeans and homemade biscuits and you'll be very popular!
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(http://images.tribe.net/tribe/upload/photo/0db/6fa/0db6fa5b-5d98-4614-ae0a-70c6324ae80e.medium)
I want my Hosenfeffer!!
(http://www.krstarica.com/slike/kuvar/glavna_jela/zecetina_masline.jpg)