It’s a Strange World
In more ways than one.
I somehow missed this item in November when the story was first reported in the press, only to receive it today from a Muslim source. Jews and Muslims here and in Europe are part of a joint listserv monitoring threats to shechita and halal slaughter. I told you it was a strange world.
In any event, it seems that changing the feed of geese to some kind of organic mixture, plus refraining from the customary practice of forced-feed fattening produces birds whose livers taste exactly like pork. Ashkenzic Chief Rabbi Yonah Metzger has already given his kashrus OK to the idea; I can’t figure out why there could be any question about it in the first place.
It remains to be seen how much of a revolution in our cookbooks this will stir. After all foie gras is never a very affordable ingredient.
One sure-fire use remains. We know have something that tastes like pig, squawks too much, and wants to be seen as kosher.
Clearly, this will become the mascot of the New Israel Fund.
Can’t figure out why there’s any question about something so ridiculous? Happens all of the time; a couple of years ago, you couldn’t even call it “swine flu” in Israel.
Concerning the “New Israel Fund,” I think of it as the “No Israel Fund,”
because if Israel would actually follow all of their misguided
Liberal policies, there would soon be no Israel.
Cute line about the New Israel Fund.
Re the liver tasting like pork – Nowadays we also have bacon Bits, and imitation crab meat. I once gave a gentile friend of mine some of the imitation crab we use in salads. I gave him a bit, watched him chew it down thoughtfully, and then asked him excitedly if it tasted like the real thing. His answer: Not even close.
I love the punch line!
Foie gras is perfect for the NIF-niks. They can afford it. The main NIF are chazerfressers and don’t need it, but the religious sellouts who work for them can serve it at their catered kosher affairs.
Forgive me. I understand why this could be disconcerting, but if one chiloni person is impressed with the lengths some will go to provide an option – and I’m particularly impressed with how they pulled off foie gras without the customary tzaar baalei chayim, a big one in my book – this is not a bad thing.
(Now ask me how I feel when I see the first fake pork foie gras recipe in the weekly frum publications…)