Thought for the Day: The Rabbi Doesn't Bless the Food to Make It Kosher... and Neither Does the Mashgiach
When we first moved to Dallas, we told the rabbi, Rabbi Aryeh Rodin, shilta, that we would like to "upgrade" our level of kashrut to the community standards. That is, we felt we were keeping kosher (we were not, of course), but wanted to be sensitive to other people's (in our mind, unnecessary) stringencies. You know, stringencies like looking for a hechsher when the ingredients on the label seemed just fine. Buying kosher cheese, even though we knew it was made with vegetable rennet. You know, stringencies. Rabbi Rodin came over and started by telling us, "There is nothing magic or mystical about kashering. The basic rule is that you get it out the same way it got in. Pots that always used with liquid for cooking, were to be kashered with hot water. Something that was used with dry heat -- like a roasting pan and the oven grates -- had to be kashered with (high) dry heat. Simple. I was very impressed and it changed my perspective on kashrus and the kashrus industry....