It has been ten days that I am working - on and off - on this meat factory project in the Jerusalem Mountains. The place was formerly Israel's largest chicken factory, it has been abandoned, and now two businessmen are rebuilding it as a specialty meat factory. It is rather complicated because several engineering firms have been working on it and it is difficult to make sense of it.
Now that the Agriprocessor Meat Factory has filed for bankrupcy and its owners are in jail, these Israeli factories may fulfil the vacuum they left. The Shor HaBor logo (pic) is now illegal in the USA. There is a large market for smoked and processed kosher meat products. BTW, the Hungarian salami industry - Pick and Hertz - was founded by Jews. Hungarian salami is a Jewish invention.
11 comments:
Pick was Italian (Jewish) so it is more proper to say that he brought an Italian invention to Hungary than to say that the Jews invented it. Pick Jeno was able to get his factory back after it was Aryanized by the fascists but then the Communists took it from him only a couple of years later for good. The poor Jews of Hungary, attacked from all sides.
What do you mean Shor Habor is illegal in US?
K
Jews maybe didnt invent the Hungarian salami, but they created the Hungarian salami industry. Nowadays I find it too sweet to my taste - I have changed, not the salami.
Shor Habor trademark was owned by Agriprocessors (Rubashkin) and the company is in Chapter 11 and some of the owners are in jail and others have flied, so it cannot be sold or used. Maybe I am not misunderstanding the rulings on the case, it could happen.
Shor HaBor is the Wild Ox of the Bible. We are supposed to lunch on it, and on the Leviathan, when the Messiah comes.
It is just as well that you don't like the Hungarian salami. #1 they don't deserve your money after all that they did. #2, a Jew really has no business eating chazer. I don't keep kosher but I try to mostly avoid chazer when eating out and never bring it into my house. #3 Salami is bad for you - full of saturated fat and nitrates.
Better to eat a piece of gefilte fish. I made gefilte fish for the holiday according to my mother's recipe (in the Galitzianer style with sugar added - Litvaks consider the addition of sugar to fish to be disgusting). I am the keeper of the flame. It's not easy finding the proper fresh water fish - I had to go to a Korean market. I asked them to filet the fish but give me the head and bones. They looked at me strangely but they did it. There are a number of steps involved but I have electric machines to grind & mix so it's no that hard (still too much work for modern convenience seekers compared to opening a tin) - in the old days you had to chop the fish with a hockmesser and a wooden bowl. The house smells like fish but no one said being a Jew is easy.
K
It's my understanding that Hershey Friedman from Montreal has purchased all the Rubashkin facilities and trademarks in a bankruptcy auction.
http://jewishbreakingnews.wordpress.com/2009/10/28/the-jewish-press-interviews-agri-star-meat-plant-owner-hershey-friedman-we-will-succeed/
K
I bought a large "Kasif" fish to fill it, but my wife refused to make the fillings or allow me to do it. It is in the freezer.
I know that the true "gefilte" fish is, as the name implies, filled or stuffed inside the skin. But my mother never did it that way. She just made balls of fish that were poached in a broth.
If you just cut the fish into slices and poach it with onions and carrots, it is almost as good and is much less work (but you have to watch for bones when you eat it). Maybe you could get your wife to do that much. The original reason for filling was that picking the bones out of the fish is considered work and is not permitted on Shabbos or Yom Tov.
K
My mother in law used to leave the skin of the fish entire and fill it with matzo-chicken liver paste. Lot of work, but in the past women liked to work at home.
"#2, a Jew really has no business eating chazer. I don't keep kosher but I try to mostly avoid chazer when eating out and never bring it into my house."
K,
I thought you weren't a believer. Why should a non-religious person of Jewish ancestry bother to avoid religiously forbidden foods?
That's my whole point - not eating pig is not just a matter of religion but is deeply rooted in Jewish culture - the Jews probably didn't eat pork even before they HAD a religious explanation for it - the Torah is most likely setting down written prohibitions that had already existed for hundred or thousands of years before - Moses didn't just wake up one day and decide - NO MORE BACON.
K
I guess I can't willfully bring myself to embrace the really primitive aspects of Jewish ethnoculture like you, K :)
Self-imposed dietary restrictions are inherent in human personality. Keeping kashrut is simpler, healthier and cheaper than the complicated taboos of my daughters and most people around. Specially those avoiding "non-biological" products and checking the chemical composition of the food.
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