Some Jews when they go off ...go so far off !
Here read a response from a reader on Face book
This Ezra Klein thinks that the goyim will love him if he licks their bottoms!
Little does he know that Hitler threw all Jews in the ovens even the ones that ate pork!
He has a name like "Ezra Klein" and keeps bashing Jews whenever he gets a chance.... now the "oiber chuchem" links his facebook page to a site that tells goyim that they can abandon their Thanksgiving traditions of eating turkey and fress chazir!
 |
| Ezra Klein the "tuchis lekker" |
I happened upon this Facebook post and was taken aback that a Jewish man with two very Jewish names (Ezra & Klein) would publicly promote a food forbidden by Jewish law. This is not about what you may or may not eat in the privacy of your abode. It is rather about brazenly going on public record and promoting the food item most verboten out of any other.
You may perhaps posit that you don't believe in, or abide by the Jewish religion with all its minute tenets. But surely you're keenly aware that your name symbolizes far more than a sequence of letters - It embodies a rich, albeit bloodied history. A history that includes parents, grandparents, and generations of jews that endured torture, rape and starvation to avoid eating treif.
My own grandmother would not touch non-kosher food during her stay at the concentration camps in Germany - even though the religion absolutely allows, and even condones the consumption of non-kosher food should it be a matter of life and death.
I recall this poignant, relevant anecdote that occurred here in the United States whereupon Sandy Koufax, a non-religious Jewish man, would not play ball on Yom Kippur. He did play on Shabbat though for he was not in fact religious at all. But he did abstain from playing his most pivotal World Series game on one day of the year: Yom Kippur; for it was THE most sanctimonious day in the Jewish calendar.
We are proud when we read your articles; proud that we reside in a country where a talented Jew can triumph and publish insightful articles on any subject matter. But please understand that you are linked to your people, whether you choose to be or not. That is not a choice you can make.
I will end with a quote from our beloved slain journalist Daniel Pearl:
“My father is Jewish, my mother is Jewish, I am Jewish.”
- Your brethren,
Mo & Charles
You may perhaps posit that you don't believe in, or abide by the Jewish religion with all its minute tenets. But surely you're keenly aware that your name symbolizes far more than a sequence of letters - It embodies a rich, albeit bloodied history. A history that includes parents, grandparents, and generations of jews that endured torture, rape and starvation to avoid eating treif.
My own grandmother would not touch non-kosher food during her stay at the concentration camps in Germany - even though the religion absolutely allows, and even condones the consumption of non-kosher food should it be a matter of life and death.
I recall this poignant, relevant anecdote that occurred here in the United States whereupon Sandy Koufax, a non-religious Jewish man, would not play ball on Yom Kippur. He did play on Shabbat though for he was not in fact religious at all. But he did abstain from playing his most pivotal World Series game on one day of the year: Yom Kippur; for it was THE most sanctimonious day in the Jewish calendar.
We are proud when we read your articles; proud that we reside in a country where a talented Jew can triumph and publish insightful articles on any subject matter. But please understand that you are linked to your people, whether you choose to be or not. That is not a choice you can make.
I will end with a quote from our beloved slain journalist Daniel Pearl:
“My father is Jewish, my mother is Jewish, I am Jewish.”
- Your brethren,
Mo & Charles
/cdn0.vox-cdn.com/uploads/chorus_image/image/44218320/pork_shoulder.0.0.jpg)
There's a reason people basically don't eat turkey save on one day in November (and then a few more as they're desperately trying to rid their refrigerators of the disappointing leftovers).Turkey isn't a very tasty meat to begin with. It's leaner even than chicken — and fat is where most of the flavor resides. But the bigger problem is turkey is a terrible bird to roast whole.
There's virtually no way to put an entire turkey in an oven and have the the dark meat cook to the point of safety without the white meat cooking beyond the point of edibility.Or, to be more precise, the problem with roasting a whole turkey is that the leg meat needs to get to 165° but the breast dries out over 150° (and note that USDA tells you to cook the breast to 165° which is, as Serious Eats says, "a guarantee you'll have dry, tough meat").
That's why we cover turkey in jellied, sugared cranberries and thick gravy at the same time in order to enjoy it. We're making up for its lack of fat and the fact that it is almost always badly overcooked.
You don't see people doing that with, say, pork shoulder.
I don't want to be too dogmatic on this. There are ways to make turkey delicious. But they tend to mean betraying Thanksgiving tradition and cutting the turkey into parts so that the different pieces can be cooked properly, as with Mark Bittman's braising method, or cutting out the backbone and flattening the turkey so the entire bird cooks at the same rate, as with spatchcocking. Or they take an enormous amount of work (one of my closest friends smokes his turkey and it's amazing — but it's also incredibly labor intensive, and you need a smoker).
So if you're an adventurous cook and you want to prove yourself by making something delicious out one of the worst proteins around, then go nuts. But if you're a normal human being who already has too much to do on Thanksgiving, then the best way to cook a turkey is to cook a Momofuku pork shoulder instead.
No comments:
Post a Comment