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Apr 4, 2004 With Passover knocking on our door (quick hide the Ding-Dong's) its is not often that those who do not partake of this holiday look at the preparations that g into this fantastic event. First we have the looking for chometz. That is all of the leftover (good bad fresh stale) yeast or leavened foods. Ok so Atkins took this holiday a bit too far for everyday usage. No carbs at all.. But we must look into nook crannies at night with a candle or feather. And sweep these items away. Traditionally this is to be burnt or if its still in good condition (think about that statement) it can be sold. Yesiree I want all of your old food from your house! Yup… It does not mean however that all Atkins and Zone and other dieters can gorge on them. Just because it’s dark. Though many WW and other dieters can justify waste not want not......Imagine if you will.. Sweeping those crumbs of Old Entenmanns Coffee cake, old frozen bagels, garlic croutons, breakfast cereal. IT has to go somewhere right? So why not eat it. You have until like 11 Passover morning to scarf all of the chometz you can. Rumor has it that there is a diner in New Jersey Somewhere that the 24 hours before you have to do without bread, they ask you a question in either Yiddish or Hebrew when you order. If you respond back, they bring you bread and margarine or butter depending on what you order. So you can stuff yourself before forgoing that forbidden item. Atkins laughs maniacally at this holiday.. His wishes come true. No leavened bread for 7 days. A way to subvert the very diet of every observant chubby Jew around. And lets talk about other carbs. Tzimmes. Yes, they do have carbs Rivkeh. Though they are mostly carrots and prunes. They still have carbs. But a yes they have no bread. And matzo.. Lets talk about it. Technically it is neither a food nor a building material. It's sort of between a cardboard and shingle. Though it won’t hold up under a 40 day long storm. But the good part is you can eat your house before it floats away making you as big as whale.. Which can lead to another story. Matzo from what I understand is made from water and flour. You now what else is made from flour and water? Wall paper paste. So technically is that Kosher? Traditionally speaking as an anthropology student and archaeology student, wheat as we have today was in an earlier form. The wheat we have today is crossbred (ahhh bread) and refined. The old stuff what coarse and the heads themselves did not bear as much germ or as much"meat” as the wheat of today. Ours is basically genetically altered. We are instructed that no barley, rice or corn is tradition not to be eaten. However. If one were to look scientifically at what was available and what was taken, as ruins and text shows. They took very little with them. Rice can not be leavened, Not unless you have lots of time. So rice boiled as they ate it should be acceptable. Barley, a version of what we have today was often not turned into flour but instead turned into oatmeal like mush, the same for millet. A highly nutritious item that was eaten like porridge. Grains that were to be worked into flour had to wait for the yeast to find it. That is a fungus and bacteria in the air, flour had to be worked to get them little critters in there. So someone made the 18-minute rule. That is “ breads” can't rise or rest for more than 18 minutes. OK, even suppose when we were in the desert we had that ability.. a good bagel still takes hours or more. So what’s wrong with a biscuit? Millet bread??? Traditionally, grain was ground on stones. Stones and inherent water of the region are known to have bicarbonates and salts that cause air bubbles to be captured in worked dough. Though not truly risen, these added minerals from the work stones and boards and water itself were present and caused a sort of air pocket to form. Did they really care? They ate what they had; it was sustenance and needed food. And lets look at the rules about new dishes. And lets talk about two set s of dishes and extra new dishes for holidays. Did they Have new dishes.. No they packed what they could and lived in the desert for all those years, and with what,., with what they had or could make from the available natural resources. They did not have K mart, Wal-Mart or Fortunoffs around the corner to get “ new items”. They were lucky to have a rock flat enough to heat to make the flat b Wine is another tradition. Yes four cups at dinner. Now what size your cup is determined by how big your hand is. For a giant it’s a tankard, if you’re an Irish Hobbit it’s a big tankard, if you’re a Norse God (who says they can’t come over for Passover) it’s a really big tankard. A few other nuances of the holiday are found on the Seder plate. A plate that is designed with compartments, Akin to the old aluminum TV dinner trays, but with more sections. Rules follow food. But not like you think. Eggs.. Hint.. Never mix wine and eggs together.. Especially when garlic matzo ball soup is nearby. Horseradish is an inedible mixture that if your are not crying, you soon will be. Parsley is not commonly found in the desert and often not bitter, Dandelions are more bitter. Lamb shank.. A remembrance of the lambs blood that was smeared over the door. Make it mutton and save the lamb. Salt Water… need we say more. Undrinkable.. Remembering the tears. Eat horseradish and hold cup under eye for salt water. And bear this diet for seven days. And then we ask the famous question.. why is this day different from all others….. because we don’t get to eat bread…… Happy Passover and may it pass over us quickly… ------------ Email Julia Sherman: jimmysdevoted2@bellsouth.net Tell a friend about this site! ------------ |
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