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Meat might not be kosher slaughtered. [5] Kosher style would not have included meat from forbidden animals, such as pork and shellfish, nor would it have contained both meat and dairy in the same dish. More recently however, the definition of kosher style has expanded to sometimes include these items. [6]
Sometimes kosher is used as an abbreviation of koshering, meaning the process for making something kosher; for example, kosher salt is a form of salt with irregularly shaped crystals, making it particularly suitable for preparing meat according to the rules of kashrut, because the increased surface area of the crystals absorbs blood more ...
This is likely when the letters are in reverse alef-beit order, or when the abbreviation consists of a single letter followed by a geresh. For example, the year תשע״ד or [5]774 AM, or the ד׳ רוּחוֹת four directions. To indicate a double meaning, where both the gematria of the word or phrase should be taken, as well as the plain ...
With kosher meat not always available, fish became an important staple of the Jewish diet. In Eastern Europe it was sometimes especially reserved for Shabbat. As fish is not considered meat in the same way that beef or poultry are, it can also be eaten with dairy products (although some Sephardim do not mix fish and dairy).
The USDA gave two brands, Good Meat and Upside Foods, the green light last week to start producing and selling lab-grown, or cultivated, chicken in the United States. But is that kosher, literally?
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Kosher fleishig (meat) establishments often serve meat dishes popular within Middle Eastern cuisine, such as shawarma, along with common American fast-food staples like hot dogs and hamburgers. Fish is also frequently served at fleishig restaurants, though Orthodox kosher rules stipulate that fish should not be served on the same plate as meat.
Some "kosher-style" delis would serve Jewish food, but the meat would not be kosher. These delis helped appeal to both Jewish and non-Jewish Patrons for a variety of reasons, including those not wanting to be seen in Kosher establishments, and keeping costs down on product. [16] Since their height in the 1930s, Jewish delis are on the decline.