Staying Kosher

ummm I know one and thats you cant eat anything that is not kosher so nothing that has not been blessed…I was watched the hulk hogan show before and they moved into a new house and had a bbq and all of their neighbors were jewish and they bought hamburgers but noone would eat them and then they went to the kosher store and came back and cooked that but some guy said somethng about the grill not being kosher as well.

Kosher (permitted) Ritually slaughtered beef, sheep, goats and deer with no flaws or diseases Chicken, turkey, quail, geese Salmon, tuna, carp, herring, cod
Meat eaten separately from dairy
Wine or grape juice made under Jewish supervision Soft cheese and kosher hard cheese

Trayf (forbidden)
Pork, camel, rabbit, rodents, reptiles, and any animal that died of natural causes
Eagle, hawk, vulture
Crab, lobster, octopus, clam, swordfish, sturgeon Meat with dairy (e.g., cheeseburger, burger with milkshake, chicken cordon bleu, wiener schnitzel, etc.) Any wine and grape juice not made under jewish supervision Most hard cheese

All fruits, vegetables and grains are permissible (Gen. 1:29), with the exception of grape products. Due to laws against eating or drinking anything offered to idols, and the fact that wine was often made for pagan offerings and celebrations, all wine and grape juice that is not made under Jewish supervision is prohibited.

Only animals that chew their cud and have cloven hooves are kosher (Lev. 11:3; Deut. 14:6). Thus beef, sheep, lamb, goats and deer may be eaten, while pork, camel and rabbits may not. These restrictions include the flesh, organs, milk and any by-products. Thus gelatin, which is usually made from horse hooves, is trayf, as are most hard cheeses, which are processed using an enzyme from the stomach lining of non-kosher animals.

These animals must have no disease or flaws (Num. 11:22). Many ritual slaughterhouses perform post-mortem examination’s of the lungs for adhesions. Animals free of these adhesions are designated glatt (“smooth”) kosher.

Kosher animals must be ritually slaughtered in order to remain kosher (Deut. 12:21).

Certain parts of kosher animals are non-kosher. One such part is the sciatic nerve in the hindquarters, which is extremely difficult to remove. Thus some of the choicest cuts of meat - like filet mignon and sirloin steak - are forbidden. The fat surrounding the animal’s organs is also trayf. Interestingly, there is a biochemical difference between the this fat and the fat surrounding the muscles (which is kosher).

Only domesticated fowl such as chicken, turkey, quail and geese may be eaten. Birds of prey and scavenger birds, such as eagles, hawks and vultures, are prohibited (Lev. 11:13-19; Deut. 14:11-18).

Only seafood with fins and scales are kosher. This rules out calimari and octopus and all shellfish, such as crab, lobster, clams. Sturgeon and shellfish have also been added to the list, as their scales are questionable. Fish need not be ritually slaughtered (Num. 11:22).

No insects may be eaten (Lev. 11:12). The Torah allows for certain exceptions, but since the rabbis have not been able to determine which these are, all have been forbidden. Although this sounds like a rule anyone would be more than happy to follow, remember that many additives and food colorings are made from insects.

Meat and dairy products may not be combined or eaten at the same meal. Although the Torah merely prohibits boiling a goat in its mother’s milk (Ex. 23:19; Ex. 34:26; Deut. 14:21), the Talmud interprets this as forbidding meat and dairy to be eaten together. However, fish with dairy or eggs with dairy are permitted.

Utensils like pots, pans, sinks, dishwashers, potholders and plates take on the status (fleishig, milshig, treyf or pareve) of the food they touch in the presence of heat. For example, a pan used to fry a hamburger or a pot used to make stew become fleishig. If the fleishig pot or pan is then used to boil milk, the kashrut has been violated. Similarly, a bowl previously used for chicken soup cannot be used for ice cream. When eating foods prepared away from home, Jews keeping kosher must ensure utensils have not been used to prepare non-kosher foods.

For this reason, most kosher households have at least two sets of dishes, one for meat and one for dairy. Cleaning is also important - separate dishpans, sponges, dish racks and dishwasher loads must be used for fleishig and milshig items. To kasher a utensil, or make it usable for any purpose, it must either be heated to a very high temperature (450°) or soaked in water for several days.