Bagel, no lox?
By Michael Orbach • THE JEWISH STAR

Salmon Anisakis, a roundworm, typically does not grow to more than two centimeters long and about the width of a human hair, but the parasite may cause big problems for kosher fish lovers.

Some charedi rabbonim in Israel as well as a number of their American counterparts have ruled that the fish that the parasites inhabit, including wild salmon, flounder and halibut, can no longer be considered kosher. The Orthodox Union, the largest kashrut certifying organization in the world, does not believe such a ban is required or even necessary.

At a meeting in a Brooklyn shul on Feb. 18th, Rabbi Moshe Karp (no kidding) of Modi’in Illit in Israel forcefully expressed his position in Yiddish: on account of the roundworm, he believes that a ban on salmon and the other fish is an absolute necessity, according to rabbis who attended the meeting.

He is raising a variety of objections that would seem to contradict the Gemorah, which explicitly states that worms found in fish do not make a fish treif (non-kosher) and even allows such worms to be eaten. Karp said that he believes that the roundworm is a different parasite than the one mentioned in the Talmud; that pollution has caused the roundworm to mutate and grow larger; and that the anisakis has changed its instinctual behavior and now matures before it enters the body of the fish.

The meeting, which was accessible to the public via teleconferencing, has left many kashrut experts fishing for an appropriate response.

The Gemorah states that the “tolayim” (bug) are generated inside the fish “minei gavli,” which literally means generated in the flesh. Rashi and later commentators explain the Talmudic term to mean that a stage of the parasite’s growth is within the fish, and therefore it not considered an insect but a part of the fish. This opinion is confirmed in the Shulchan Aruch (Yoreh De’ah 84:16).

Karp claims that he has spoken with Israeli gedolim including HaRav Yosef Sholom Elyashiv and HaRav Chaim Kanievsky and that they have agreed to support a ban. Karp has experience in such matters: recently, he was one of the figures behind a ban on Israeli websites that catered to the Chareidi public. Several of them have shut down.

Generally, there seems to be a difference of opinion between kashrut authorities in Israel and America, according to Rabbi Sholom Fishbane of the Chicago Rabbinical Council. He is the director of the Association of Kashruth Organizations, which organized the teleconference.

“One of the main reasons is because scientists in this part of the world and the scientists in the other part of the world are saying something different,” asserted Rabbi Fishbane. “It’s a factual problem.”

Concerns about anisakis are recurring.

“Every five years they discover this problem,” said Rabbi Dovid Cohen, administrative rabbinic coordinator for the Chicago Rabbinical Council. Rabbi Cohen said that Rav Moshe Feinstein zt”l once considered writing a teshuva (answer) explaining why salmon is kosher but did not, out of concern that it be used after his death to find justifications to prohibit the fish.

This time around, supporters of a ban are not floundering. According to anecdotal reports, a ban is being considered by kashrut authorities in Monsey and Lakewood. Chevra Mehadrun, the Kashrus Advocacy of Rockland, has released a bulletin announcing that wild salmon, hake, flounder, sol, halibut, sea bass, red perch, scrod, pollock, cod and butter fish are no longer considered kosher. So far, however, mainstream Orthodoxy has not taken the bait.

“It’s nothing to carp about,” quipped Rabbi Chaim Goldberg, rabbinical coordinator of the Orthodox Union. He said that the OU follows the p’sak halacha (ruling) of Rabbi Yisroel Belsky, the Rosh Yeshiva of Yeshiva Torah Voda’as, who holds that, based on the Gemorah, “the question arose approximately 2,000 years ago and was answered at that time.”

Rav Belsky is said to believe a ban is not warranted — attempts to reach him by phone were not successful. He is scheduled to visit Israel within the next two weeks to discuss the issue with leading rabbonim.

Rabbi Yoel Schonfeld of the Vaad HaRabonim of Queens said that the organization follows Orthodox Union guidelines and had no plans to ban wild fish.

“I don’t believe the ban will become widespread,” he said, warning that if it does, “it could be catastrophic” to restaurateurs and non-meat eaters.

The Vaad of the Five Towns is following the OU’s lead, as well.

According to Dr. Ted Myers, Alaska’s chief fish pathologist, the science behind the proposed ban is fishy.

There is no new parasite, he explained.

“Anisakis has been around since before man. It’s one of nature’s greatest achievements as a parasite. It’s pretty effective,” he said.

The worm matures from larvae into the third juvenile stage of its development in the visceral cavity of a fish. The worm only reaches its full development in its definitive host, a warm blooded marine mammal, a narrative that largely confirms the Talmud’s take.

Myers also said any large-scale changes in the animal are unlikely.

“As far as pointing to something in the literature and saying it’s increased the prevalence, no one can say. The anisakis worms are not that important; there’s not a lot of research regarding worms and fish. People are more interested in more exotic things like viruses.”

Dr. Isaac Wirgin, an associate professor at environmental medicine at NYU School of Medicine and a member of the Young Israel of New Rochelle, said that the worms are just a part of life.

“My wife tells me not to eat strawberries in Brooklyn. I’m not concerned about the worms in my lettuce. I eat a lot of things that are infected with things. Especially fish,” he said.

The parasites may be more common now because of pollution, Wirgin suggested, which would weaken the immune system of the fish; or because of an increase in the seal population, which is a host to the worm.

According to the OU’s Rabbi Goldberg, at the end of the meeting in Brooklyn, a chassidishe rebbe in attendance asked Karp if he was implying that gedolim of yore ate treif. Rabbi Goldberg said that Karp explained, “they did not know what we know and that the fish is assur (forbidden) because we know how the bug works.”

“I asked him to please tell me the name of the Jew or gentile that clarified it for us and where is this research, and when was it put out,” recalled Rabbi Goldberg. He believes the idea of a ban will soon be sleeping with the fishes. “If you say something is based on science then you have to provide the science. You might be the greatest of Torah scholars; show me your research or the research you’re basing your opinion on. Don’t say just because you’re great in Torah I should take your word for it.”

KOSHUS NEXOR

Rabbi Ichweis Alles of Yeshivat Trumbinik recently announced that he will no longer allow students at his yeshiva to read any books. Saying that reading is zilzul zman (a waste of time), the rabbi said, “Hence forth, our students will not sully their young, impressionable minds with the worthless dribble of thousands of years of pseudo scholarship.” The rabbi will simply have his students sit in the study hall and listen to the lectures of great rabbis from the last ten thousand years.

Nasal discharges have been found to be kosher after all. For years we have all watched as young men in black hats with brims that defy the law of Ohel on Shabbat stand around and attempt to “Free Willly” in public. For many years, some of the greatest askanim of our time have tried to stop this deplorable habit, but to no avail. Even greater minds were put to the task and some incredibly incredible Torah luminaries have found that nasal discharge is indeed kosher. Henceforth, those who stand around picking away at their nasal crops will be able to recycle because it all is kosher. Gives new meaning to pick, lick and flick!

Bugs: Bugs Bunny is still not kosher. Just in case you were not sure.

Micro bugs- Rabbis have ruled that the microscopic bugs that piggy back on the backs of already microscopic bugs are also not kosher. Every one knows that eating even one bug will consign your mortal soul to Gehinom, so now even invisible bugs are forbidden due to the two bugs and you’re out rule.

Ape Snotten is a candy sold in Holland. Why anyone would want to eat even candy ape snot is not clear to us at all. Be aware, however, Ape Snotten in any form is not kosher. Not even real ape snot (in contradistinction to the above article on nasal discharge) is kosher.

Rabbi Yisroel Issar Sruly Crookedgate of the Southern Israel tribe of the Shmohawk Indians has ruled that walking down the street is now assur. The rabbi said, “Far too immodestly dressed women walk on the streets making it dangerous for young yeshiva bochurs.” In addition, the rabbi said that should his boys see modern Orthodox men with their “bikini yarmulkes” it would tarnish their souls. Special buses for men only will run every three hours, twenty two minutes after the hour taking men from home to school and back.

Simchat Purim!!

We recently had the opportunity to eat at Goldberg’s during a brief visit to Baltimore. Located at 1500 Reistertown Rd, and certified by the Star-K, the restaurant is a most interesting place. Upon entry, there are two counters- one for just buying baked goods and the other for ordering food. Once you order, they give you a number tag, and you take a table in the second room and wait for a waiter to appear with your order.

We were there on a Sunday at lunch time. The place was mobbed! As a result, the service was a tad on the slow side. Additionally, the noise level is just shy of concert volume! People who ordered after we did got their food before we did, but that may have more to do with what we ordered than with anything else.

By and large, the food is worth the wait. Nothing fancy here, but all of it is good. We were a large group and we all ordered different things: pizza bagel, egg on a bagel, bagel and schmear, bagel with veggies and who remembers what else? The bagels are good- not great, but they are good. They are very tasty and come in a variety of flavors. Beyond the usual, they have chocolate chip bagels, Jalapeno, sun dried tomato, honey whole wheat, blueberry, oat bran, multi grain, black Russian (pump with seeds) and marble rye. The crust could be a tad crustier, but the interior is quite good.

They offer omelets, sandwiches, salad platters, pancakes, waffles, blintzes, eggs any way you want them, wraps and lots and lots of bagel-and combos. There is a yogurt bar and a salad bar (by the pound). Ice cream and beverages round out the menu.

Prices are quite good. There is no ambiance as it is just a big cafeteria style room.

The next time we are in Baltimore, would we eat there again? Most definitely.

From the Feb 22 edition of Kosher Today:

Record Number of New and Improved Passover 2010 Products to Hit Supermarket Shelves
New York…by Eda Kram…As supermarkets around the country open their Passover 2010 sets, consumers will find an unprecedented array of new foods and wines that will make this holiday “more interesting than in recent years,” according to one source. Many of the new products are designed to bring the Passover taste closer to that of year-round items while others are simply meant to add the broad array of items already available for Pesach. There is also an emphasis on healthier products. In its exclusive annual review, KosherToday looks at an impressive list (that is far from complete) designed to preview what is being described as “one of the most exciting groups of new products in a long time.”

This year’s list of new products includes many new sauces, condiments and oils for Passover. They include Leiber’s Macadamia Oil, Taanug Olive Oil Spray (Lantev Distribution Corp.), Gefen Sauerkraut and Chrayonnaise, Chili Sauce, Mustard, and Spicy Ketchup from Blanchard; 100% Fruit Spreads (no sugar added and in a variety of flavors—from Beit Yitzhak, Israel), Ein Harod’s Pure Honeys in 5 varieties, and Tishbi Wine Jellies and Preserves (upscale line of wine jellies and preserves by Oshra Tishbi, available in such varieties as: Merlot, Riesling, Chardonnay, Cabernet; as well as Fruit and Wine Preserves combinations such as Strawberry Merlot, Apple Cabernet, and Passion Fruit).

In the category of drinks, juices and sauces are such new items as Chamomile Peppermint and Senna Leaf Tea (Taanug), Lemon Juice and Apple Sauce (Mishpacha), Clover Honey Squeeze Bear (Manischewitz), Gift set of Wissotzky line of teas (now distributed by Kedem), and Kedem’s new Peach and Blush Grape Juice flavors. There are many new soup related items on the shelves this year, including Osem Mini Crouton Soup Mandel, Telma Reduced Sodium Chicken Consomme Mix, and Telma Reduced Sodium Chicken Consomme Cube, and Halperin Jerusalem Matzah Ball Mix, and Kneidle Mix. In prepared foods, Osem introduces its Mashed Potatoes N Onion, Streits is out with its Quinoa Original and with Garlic, and Sugat (one of its many interesting products which are distributed by Osem) introduces its White Quinoa Royal, and Savion Falafel Mix.

While more and more supermarkets sell Shmura Matzohs, the shelves will be decked with all kinds of new Matzah and Matzah related products, including Holyland Handmade Shmura Matzah, Halperin Jerusalem Egg and Whole Wheat Matzah, Yehuda Mini Matzah, Streits Oat Matzah, Osem Whole Wheat Israeli Matzah, Negev Matzah, Aviv’s Whole Wheat Original, Mini Egg, Mini Egg N Garlic, Mini Egg N Onion, Egg, Egg N Onion, Egg N Garlic, Honey, and Wheat Bran and Rye Matzos, Halperin’s 18-Minute Matzah Farfel, Halperin Jerusalem Cake Meal, Streits Spelt (part of an increased number of spelt Passover items), Matzo Meal, Whole Wheat, Original and Cake Meal, Manischewitz Matzo Farfel . Yehuda Matzo Crackers and Yehuda Mini Matzo. Streit and Gefen are out with Chow Mein Noodles, as well as a thin and medium version of all-natural, Gluten Free and Chow Mein Noodles.

There are many additions for breakfast and dessert, including Gefen’s Honey & Fruity Flavored Cheerios, Frosted Flakes, and Chocolate Flavored Cheerios, Savion’s Crispy-O’s Fat-Free Frosted, Sugat’s line of baking products include Baking Powder, Imitation Vanilla Extract Sugar, Sesame Seeds Hulled, Coconut Flakes Sweetened, Glick’s Chocolate and Vanilla Cookies and Glick’s Chocolate Brownie Cookie, Klein’s new Viennese Ice Cream Cake, Zelda’s Sweet Shoppe’s Chocolate Chip Mandel breit, Cinnamon Almond mandel breit, Chocolate dipped vanilla meringues ,Vanilla meringues Raspberry Jelly slice, Apricot Jelly slice, Chocolate Dipped macaroons and Chocolate Chiffon cakes

In the meat and fish category, Abeles & Heymann (now of Super Bowl fame) is introducing a Premium Sliced Turkey line and Smoked Turkey Mini Sausages. Remember Season? They’re back with their 100% Premium Quality Solid White Albacore Tuna, available in both water and olive oil. Also back are many new items from Haddar, a brand that used to be a basic staple on Passover and was recently reintroduced by new ownership.

In the sweets department for both adults and kids are a number of new products from Mishpacha, including a new line of macaroons (Coconut, Chocolate and Chocolate Chip), Grab n’ go all-natural apple sauces, lemon juice, and delicious pineapple products, Magic Max Cotton CandySoft and Fluffy, Magic Max Pink Cotton Candy, Manischewitz Dark Chocolate Almond Bark, BBM’s Swiss Selection Premium Chocolate, and from Streit’s- Lollypops in Assorted Flavors, Peach Yogurt Hard Candy, Strawberry Hard Candy, Butterscotch Hard Candy and Cappuccino Hard Candy, Chocolate & Coconut Macaroon in Travel Pack, Streit’s Raspberry Jelly Rings, Savion Marshmallow Cream, Elite’s variety of flavored Lentils, Mini Chocolate Mixes and a Milk Mekupelet Bar, Carmit has new Chocolate Balls in Dairy, Pareve and White Chocolate, Gedilla Ice Cream Cups – gluten-free alternative to the traditional ice cream cone and Klein’s Premium Sorbet Lemon in a Quart and Pint size.

In addition to foods, many new novelty items will be on sale in time for the holiday. They include Kar-Ben’s three new Passover Haggadahs for families, Sammy Spider’s First Haggadah; Sammy Spider leads the Passover Seder, Rite Lite’s Passover Pleasers (child friendly cookbook), My Passover Haggadah (for the youngest of children), and Melamine Childrens Plate.

Poached Pears With Brandy Sabayon

Feb. 15, 2010 04:55 PM
Chef Carol Blonder of Sur la Table

5 cups unsweetened apple juice
2 tablespoons brown sugar
3 tablespoons mild-flavored, light molasses
3 tablespoons finely chopped crystallized ginger
3 cinnamon sticks, broken in half
1/4 teaspoon ground nutmeg
4 firm but ripe large Bosc pears, about 9 ounces each, peeled, halved, cored
4 large egg yolks
2 tablespoons kosher brandy

Combine the apple juice, brown sugar, molasses, ginger, cinnamon sticks and nutmeg in a large, heavy saucepan. Cover and bring to simmer. Add pears and return mixture to simmer. Reduce heat. Cover and simmer slowly until pears are tender when pierced with a knife, about 20 minutes. Using slotted spoon, transfer pears to plate. Transfer 1 cup poaching liquid to a sauce pan and reduce to 1/2 cup. Transfer to a large metal bowl and set aside to cool 10 minutes.

Whisk in egg yolks and brandy. Set bowl over saucepan of simmering water – do not allow bowl to touch water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Be sure to constantly whisk the bottom of the bowl so that the yolks do not scramble, and adjust the heat as needed. When thick, foamy and tripled in volume, remove from heat. The temperature should register 160 degrees on an instant-read thermometer. Remove bowl from water. The sabayon can be served hot, tepid or cool.

Slice the pear halves lengthwise into 5 pieces. Fan slices on 8 dessert plates and top with the brandy sabayon. Serve immediately.

Makes 8 servings.