1) BASAR BECHALAV – MILK AND MEAT
An analysis of
Halachic scenarios that occur in a kosher kitchen.
INTRODUCTION
People would be amazed by the array of Halachic structure
and logic that surround a kosher kitchen. No matter how long you have been
keeping kosher, there are always new questions that arise, and so many
interesting answers that actually make sense.
I have been fascinated by the depth of Halachic rationale
behind the simple act of keeping kosher, and want to share that with you.
The source material for these shiurim is a two volume work[1]
by the late Rabbi Aharon Pheuffer, who had the most amazing Halachic manner and
was gifted with the ability to explain complex matters simply. His work has
become a world standard.
Years ago, I called Rabbi Pheuffer with a question which he
answered, but said he needed me to understand the reasons behind his answer,
and that he would explain them, when he saw me. Sadly he passed away before we
met again. Since then I have always felt the need, not just for ‘yes or no’
answers, but for reasons and explanations especially in the area of Jewish Law.
Essentially though, my translation, presentation and
explanation in English, is to be taken only as theoretical. These shiurim are
not meant to be the final word on the subject. With regard to issues of
practice and custom, please discuss these with your local rabbi or Beth Din.
I hope you enjoy discovering these new insights as much as I
have.
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