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October 25, 2002 - Image 73

Resource type:
The Detroit Jewish News, 2002-10-25

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and accessories


about falafel and pita from their Arab

22. The Garlic Eaters
Jews have a long history of eating
garlic, and in texts have referred to
themselves as "the garlic eaters."
Apparently, however, not everyone
was so enamored with the aftereffects.
Roman Emperor Marcus Aurelius
was said to have been critical of Jews
because they smelled like garlic, while
Rabbi Judah ha-Na4si was so bothered
by the odor that he asked those
who had eaten garlic to
leave the Holy Temple.

23. All About Rennet
Why, you may wonder,
isn't a vegetarian pizza
automatically kosher?
The issue is rennet. Rennet is an
extract of the enzyme rennin, which
is found in the lining of animals'
stomachs. Used to help with milk
coagulation, rennet is found in virtu-
ally every treif; or non-kosher, cheese.
Cheese that is marked "kosher" is
made with vegetable, rather than ani-
mal, rennet, so as not to compromise
the mitzvah (commandment) of not
mixing meat and milk.

24. Sour Stuff
The Torah makes frequent mention
of milk (Exodus 3:8 and 33:3), which
was used as a drink to accompany
meals and for certain medicinal pur-
poses. In a soured version, it was used
to make cheese.
In ancient Israel, sour-
milk was poured into
molds, where it became
lumpy. These lumps then
were dried in the sun,
which would create cheese
curd (see Job10:10).
Additionally, early Jewish
communities made a soft
cheese by pouring sour milk through
a cheesecloth-like fabric. The liquid
fell through, while the residue that
remained became cheese.

25. The Pizza Flower?
Most people know that the onion
plant, if left long enough in the
ground, will bud and flower. Onions
are indigenous to Israel, where some
are highly regarded not just for their
taste, but for the beautiful flowers
they produce.
In fact, some say that Israel's
loveliest flower comes from the
Liliaceae onion plant. Could this
replace the rose as a gift of love?
Well, maybe.

26. New Pizza On The Block
Looking for a new taste sensation for
your favorite pizza? Check out
vvww.jewz.com/cuisine, where you'll
find recipes for pizza that include
Mediterranean pizza with red-pepper

27. Glatt, It's Not
Some Jews make the mistake of asking
for a "glatt kosher" pizza.
Glatt is Yiddish for "smooth," and it
refers to a certain style of kashrut in
which the animal's lungs bear
absolutely no blemishes.
Only meat can be glatt

28. Wild Thing
Throughout history and to
this day, various species of
garlic (so delicious on pizza) have
grown wild in Israel.

20-60% 0
248 737-3700

29. Olive You
Today, health experts advocate the con-
sumption of olive oil, a common ingre-
dient in pizza crust and sauce. That it's
good for us is no news to the Jewish
community, which has been producing
the oil for thousands of years.
Long ago (before modern processing
plants existed), Jews created olive oil by
crushing olives to squeeze out the oil,
then placing this in a large vat to sit for
a very long time. Resting allowed the
sediments to settle, while the pure oil
would rise to the top.
It's still possible to see many
of the ancient olive presses in
museums in Israel.
Archaeologists have uncov-
ered numerous presses,
including the oldest from
Tirat Yehuda, now at the
Israel Museum.

30. More Oily News
If you prefer not to make pizza with
olive oil (you'll need some kind of oil
to make it tasty), try safflower oil, and
think of your roots.
The safflower plant is mentioned in
the Tanach, with both its seeds and
leaves used for.consumption. Few today
eat much of the safflower plant except
the oil extracted from its seed.

31. Keeping Safe
As you enjoy those blaick or green olives
atop your pizza, consider this: The olive
tree is an evergreen.
According to the Tanach (Psalms
52:10), those who take refuge in God's
protection are like this tree, which the
Tanach further describes as "full of
beauty." ❑

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