Tag #120992 - Interview #102368 (Solomon Meir)

My parents observed religious traditions. We, Jewish people, have separate dishes for milk and meat. When you buy a new, unused pot, you have to run it through a course of running water: which is to say that you have to immerse it 2-3 times [in a course of running water], there is also a prayer that is recited on that occasion – it can be found in the prayer book as well – and that’s it. You do this with every new dish you buy, be it a plate, a glass, a pot, a pan and so on. Meat has to be processed by a special person, by the hakham. And only the front part of cattle is for consumption. Which is to say that if cattle have 13 ribs, only 11 of them are used as kosher meat, while 2 ribs are left aside with the hind part. And the entire front part was for consumption, and the hind part was sold to Christians. After the cattle are sacrificed, the butcher takes the meat, carves it, and gives it to people. And no later than 72 hours after bringing the meat home, you have to kosher it at home. You place it again in water for half an hour and an hour later you place it in salt for a bit, and then you wash it. Meaning, you are not allowed to eat blood, and in order to drain the blood, you had to salt the meat – that was the purpose of it. And it depends on what you eat. If you eat cheese, you can eat meat after about an hour. If you only drink a bit of milk, you can eat meat after about, say, half an hour. And if you eat meat, you can eat dairy only after 6 hours.