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Posts tagged ‘kosher’

The Significance of Clean and Unclean Foods in the Bible

Food is considered clean or unclean for eating. Food that is kosher is considered clean (fitting for eating).

God gave these food laws as a means of separating His people from the pagans. This obedience to these laws was a matter of Holiness.

  • Leviticus 11:46-47
    • This is the law of the beasts, and of the fowl, and of every living creature that moveth in the waters, and of every creature that creepeth upon the earth:
    • To make a difference between the unclean and the clean, and between the beast that may be eaten and the beast that may not be eaten.
  • Leviticus 10:9-10
    • And that ye may put difference between holy and unholy, and between unclean and clean;
  • Deuteronomy 14:2-3
    • For thou art an holy people unto the Lord thy God, and the Lord hath chosen thee to be a peculiar people unto himself, above all the nations that are upon the earth.
    •  Thou shalt not eat any abominable thing.
  • Deuteronomy 14:21
    • Ye shall not eat of anything that dieth of itself: thou shalt give it unto the stranger that is in thy gates, that he may eat it; or thou mayest sell it unto an alien: for thou art an holy people unto the Lord thy God. Thou shalt not seethe a kid in his mother’s milk.

Here is a summary of the Laws.

Of the “beasts of the earth” (which basically refers to land mammals with the exception of swarming rodents), you may eat any animal that has cloven hooves and chews its cud. Lev. 11:3; Deut. 14:6. Any land mammal that does not have both of these qualities is forbidden.

  Not Allowed  Allowed
  Camel  Cattle
  Rabbit/ Hare  Sheep
  Pig  Goats
  Dog  Deer
 cat  Bison

Of the things that are in the waters, you may eat anything that has fins and scales. Lev. 11:9; Deut. 14:9.

  Not Allowed  Allowed
  lobsters  tuna
  shrimp  carp
  clams  salmon
  crabs  herring

For birds, the criteria are less clear. The Torah provides a list of forbidden birds (Lev. 11:13‑19; Deut. 14:11‑18) but does not specify why these particular birds are forbidden. All of the birds on the list are birds of prey or scavengers, thus the rabbis inferred that this was the basis for the distinction. Other birds are permitted, such as chicken, geese, ducks and turkeys. However, some people avoid turkey, because it is was unknown at the time of the giving of the Torah, leaving room for doubt.

Of the “winged swarming things” (winged insects), a few are specifically permitted (Lev. 11:22), but the Sages are no longer certain which ones they are, so all have been forbidden. There are communities that have a tradition about what species are permitted, and in those communities some insects are eaten.

Rodents, reptiles, amphibians, and insects (except as mentioned above) are all forbidden. Lev. 11:29‑30, 42‑43.

Any product derived from these forbidden animals, such as their milk, eggs, fat, or organs, also cannot be eaten. Rennet, an enzyme used to harden cheese, is often obtained from non‑kosher animals, thus kosher hard cheese can be difficult to find.

Today we are still called to be Holy.

  • 1 Peter 1:15-16
    • But as he which hath called you is holy, so be ye holy in all manner of conversation;
    • Because it is written, Be ye holy; for I am holy.

“Manner of conversation” is a phrase:

  • STRONGS G391:ἀναστροφή-ῆς, (from the passive ἀναστρέφομαι, see the preceding word), properly, ‘walk,’ i. e. manner of life, behavior, conduct

Creamy Fish Chowder Recipe: Easy and Delicious

Ingredients:

  • 1 slice bacon (turkey bacon can be used), diced
  • 1 small onion, chopped
  • 1 cup cubed potatoes (you can leave the peeling on if you want)
  • about 1 pound of cooked fish, broken up into small pieces
  • 2 cups water
  • 2 cups milk
  • 3 Tablespoons margarine, melted
  • 2 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

What to Do

  1. Cook bacon in the large saucepan over low heat until crisp. If using turkey, cook with a little bit of cooking oil.
  2. Add onion and cook until it is soft.
  3. Carefully add potatoes and water. Turn the heat up to high and bring to a boil. Turn the heat down to medium and cook until the potatoes are done. This should take about 20 minutes.
  4. Add the fish and cook for about 2 minutes.
  5. Add milk and cook 5 minutes.
  6. Mix melted margarine, flour, salt, and pepper together. Add to the chowder. Cook, stirring constantly until the chowder is thick and hot.
  7. Serve immediately.