Very concise article on everything discussed in this thread, including kosher food, meat/dairy mixing, dishes, utensils, and preparation, wine, etc.
http://www.ok.org/consumers/kosher-an-o ... ry-pareve/
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rotor wrote: ↑Thu Dec 06, 2018 7:10 pmVery true. My grandmother kept a kosher house for my grandfather but she and the rest of us were spoiled and had non-kosher as well as kosher foods. Grandma kept three sets of dishes in order to do this. And during WWII all of the bacon grease was saved for the war effort. Not sure what the military did with it but we did our share.
Interestingly enough, where I live the only place to really get kosher products were at a Lebanese grocery. Not meat but packaged kosher foods.
The reasons for the multiple sets of dishes is not for kosher/non-kosher, but maybe your grandma used them that way. It is to ensure that meat and dairy products are not eaten or stored on the same dish. This was done in ancient times for health/sanitary reasons, as cleaning/washing were minimal at best. My Grandma did this and that's where I learned "milchadech" and "flechadech" from her in Yiddish.
Having grown up in NYC on "Lawn Giland," in a Jewish family, there were two fabulous Jewish Delis in my neighborhood. Alas, that was the '50s and they are gone now. Are there any true Jewish Delis anywhere in the DFW area? I'd pay big money for a big fat potato knish, and a "real" hot pastrami on rye