Isn't every OU on olive oil really bogus if they just take the company's word for it and don't do any inspections while collecting their pay?
is ok certfeid cheese cholev yisroel that is being sold in costco ,is it a problem ,and what is the problem thanks
Who relies on them for cholov yisroel? even the Lubavitch CHK doesn't.
It's all from operated cows aka cholov treif. How is that going to be used for Cholov yisroel?They are selling a false psak from Reb Zalmen Nechemia with 1-2%, & a sofek, etc. It all goes into one tank no shishim so it's all vadai cholov treif. This is the story R' Don Yoel is farkoifing to the gullible tzibur.
OK & CHK don't take from each other because the OK first barred Ahava due to corruption and then the CHK retaliated.
What did R' Zalman Nechemia Goldberg actually say?
There is an OK cheese sold in both Yiddishe & secular supermarkets that was stam then started sporting a Cholov Yisroel designation.Are you saying that even their Cholov Yisroel is really treifah?
Rum aged in wine caskshttp://www.nytimes.com/2009/12/02/dining/02wine.html?8dpc=&pagewanted=printOne of the more expensive rums, the $84 Renegade Uitvlught, seemed to have deviated from its true rum destiny. While I sensed an authentic rum sweetness at the core, it also had smoky, peaty qualities that we associated more with single malt than with rum. We liked it a lot, but still had reservations about its rum identity. That is, would we reach for a bottle if rum was what we craved? I’m not sure.The Renegade illustrates the complicated journey that some rums can travel from birth to glass. It was distilled in Guyana by Demerara, which also made the El Dorado 15-year-old, No. 4 on our list. Murray McDavid, an independent Scotch bottler that owns the Renegade brand, bought a quantity and shipped it to Scotland, where it was aged, or “enhanced,” as Renegade puts it, in casks used originally for Château d’Yquem, the great Sauternes. Perhaps that explains why it seemed as much like a whiskey as like a rum. Uitvlught (pronounced eye-flute) means “overlooking the sea.”
http://en.wikipedia.org/wiki/BittersBitters are alcoholic compounds that are added to gin and other drinks.It's illegal for bartenders in the United States to make them but there are some people breaking the law & they are definitely being used this way outside the country:http://www.nytimes.com/2009/12/02/dining/02curious.html?hpw=&pagewanted=printTony Conigliaro is a bartender who bought a rotary evaporator that same year. He’s now the proprietor of 69 Colebrooke Row, a celebrated new London bar whose upstairs laboratory has already become a mecca for drinks professionals. Mr. Conigliaro adds botanicals to some gin or vodka, and then re-distills the combination to “make a spirit more specific to the drink we’re creating.”He also macerates spices and fruits in neutral alcohol to extract their flavor, and then removes the alcohol with the rotary evaporator to make low-alcohol bitters. His “dry essence” is a highly astringent concentrate of crushed grapeseeds (depending how the grapeseeds are used, they are either assur or at least a machlokes if they are permitted)Mr. Conigliaro’s and Mr. Bax’s freelance inventions are effectively illegal in the United States. Any process that separates alcohol from a mixture of water and alcohol is strictly regulated by the Alcohol and Tobacco Tax and Trade Bureau of the Treasury Department, which requires that it be carried out in a bonded, specially equipped facility with extensive record-keeping and reporting.Mr. Arnold thinks that distillation in a rotary evaporator to create and modify flavors should be legal.“The U.S. law is written so broadly that it criminalizes crazy stuff,” he said. “If you’re cooking wine down in your kitchen to make a sauce, and you cock the lid on the pan and collect the vapors that condense on it, you’re breaking the law. Vacuum distillation with alcohol is a valid cooking technique. It makes delicious and unique products that you can’t get any other way. But nobody in the industry here can do it and talk about it openly without big legal and financial risks.”
http://midrashicmusings.blogspot.com/2009/10/is-scotch-kosher.htmlAnonymous said... Hello, there are rabbonim who would like to speak to A.A. Weinstein about his research and findings.How can he be reached?IW Cox said... Just email firstname.lastname@example.org with your contact details, and I will forward them to him. Thank you.Anonymous said... The London Beis Din said over a year ago that many Scotchs have become problematic due to new information that emerged.
An Urgent Warning!!To the whole Jewish community,Strongly I announce to the whole community which may have the GOYA products available, or to anyone who know any Jew who have it available, that Please be careful with this Product Goya Golden Canilla Parboiled Rice, Which it has Kosher Certification but nevertheless I found inside a Dry Worm in the package; the Worm came dried, and his body was compressed (such as crushed) apparently because it was in the space between the grains of rice, Appear to have been acquired from the factory where it was packaged and being overlooked because the insect's color and its small size.Even when some authorities say that In general there is no concern with insect infestation with rice If the rice was properly stored by the store where the rice was sold or by the distributor which stored the rice, nevertheless this case (In my package) has the peculiarity that the conditions of the Worm, dried and with the consistency of a rice husk, would not be surprising that it could come inside the package since this is a pre-cooked or parbolized rice from where it is was packaged from its manufactors, and not from the distributors or store where the rice was sold, Even with Kosher certification. Please Do not ignore this message, you are responsible if any Jewish brother might transgress if they do not know this, forward this message please.Amanuil C. Márquez
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