ההבדלים בין כשרות רבנות לרבנות מהדרין | הרב מישאל רובין | הלכה | תשפ''ו [16]

Kind: captions Language: en Hello everyone. What's going on? We want to end the whole issue of connections today. I think overall we brought up some important issues. Today I want to talk about what the supervisor is asked about last time, right? Today I want to talk about the differences in connections between Madrin and regular connections in halls, restaurants, and catering. okay? So let's try . Okay, come on. So I repeat and emphasize three kosher systems in the State of Israel. There is a kosher system called regular kosher. You see it on the certificate, too. I think I explained how to read a kasht certificate. I explained how to read a kasht certificate. So how do you read a kasht certificate? Does it say regular kosher or does it say mederin kosher or does it say rabbinate kosher this and detz this and that? There are three kosher systems. Now, today we will learn about the difference between regular kosher and mederin kosher. What does this include? Why is that? If it's important, if it's not important, etc. etc. So let's see how it works. But I emphasize this again and again. The resonance should be written about. The seller of her name or the owner of the restaurant or cafe or catering business can't tell you that it's not from Madrin, it's from Madrin. Everything needs to be written. Everything must be detailed. There is no such thing in the country, it is not detailed and as I explained to you, there is a law on a given, not on a given insult to kashrut, not on a violation of kashrut, so that means that people in any case, these are such laws, thank God, that is why all kashrut in the State of Israel is much better than anything you hear about in the world, because in the world, who even handles kashrut matters? Close the two types. Now, what is the difference between regular kashrut and Mehadrin kashrut in businesses in the hotel and so on? So first of all, there are several issues that the rabbinate's procedures require. Pay attention once again, I'm really positioning myself so you don't say that I'm positioning myself between the rabbinical and the ordinary. I wasn't talking about the Germans. In the Datzim, that's another story. I told you, there are Datzim who are very strict. There are Datzim that I don't know because they call it Badetz. So it will necessarily be something good. Not necessarily. There are Datzim that I don't want to say because I drowned them. But in private, in private, right? In private, you can ask me in private for a symbolic amount of course. So in private, I will tell you that there are Datzim that I personally don't think so much. I don't think that Badetz is better than one rabbinate or another. It may be because of the Rabbinate that it says there, "So I eat there, I eat that," but not because of the distinction, "So closes the categories." So now we are in the Rabbinate of Madrin. The Rabbinate of Madrin has central issues in the kashrut procedures of the Rabbinate, and you should know that there is a whole book called "Kashrut Shoes" of the Chief Rabbinate. These are very important shoes that the Rabbinate has worked very, very hard to write all these procedures. Of course, there has to be someone at the end of the food chain who is careful about these shoes. If they are just written on the book, it doesn't make the food a connection. Everyone understands that. But in the end, there are some things that are unclear. So for example, for example, oh Orla Orla, there are problems with Orla, Mehadrin requests are more strict on the subject of Orla. We didn't study the topic of Orla in our communications this year . Maybe we should have learned that. There are big questions about Orla. Has anyone here studied Gemara, some Ketubah, so is it permanent? Is it like a hammer on a hammer? If it's called Frish, who knows? So there are questions about this. So regarding Orla, there are some questions about milk and Acum milk ingredients. The Rabbinate Bekathos of Edrin does not allow current milk ingredients. Nochi milk, current milk ingredients , Nochi milk formula. gelatine. Gelatin We once talked about what gelatin is? Gelatin is a special substance that is used in the food industry. It's a raw material that once only came from animals. This means they would take the bones of animals or carnivorous beasts. I emphasize that they were not slaughtered legally and they would make a special substance from it that is found in the bones of the animals, but because it would go through many, many processes, the jurists disagreed on whether gelatin is forbidden or not. In terms of the Hadrin, gelatin must be either from fish or from synthetic gelatin, which is called chemical or things that are not related to animals. But there is still gelatin from animals in the world, where gelatin is used in the products you know. what? Rubber pudding. Marshmallow gum. There are a lot of yogurts that have a mousse like this, like Milky's. There must be gelatin in there. Milky Danielle. There are other names for all of these things. It must be gelatin because otherwise you buy Milky. All the whipped cream on top has turned into some kind of mush. So no one will buy it. Therefore, to preserve marshmallows, it really is. It really is. There must be such an ingredient to give it the softness. You said rubber. Rubber. I don't know if there is. There is an opinion on rubber. It's definitely petroleum. It's mostly good. So this is about me. Milk. No. Gelatin. We talked about immersing dishes in businesses. When we learned whether dishes should be immersed in restaurants. What do you want to ask me? What's new in gelatin? As if compared to regular hard gelatin, regular hops are used. Because gelatin, there are rabbis who have allowed the use of animal bones, which are also not kosher because it goes through processes like I said, very, very long, etc. And this is not the same name. It's not the same. It's not the same. It's in Madrin. It's either from fish sources like I said. Or from sources. Oh yes. Or from sources. Oh, so plant sources. Today, they're successful sometimes. No. They managed to make it from a plant source, but today there is a lot of it, so today they use kosher gelatin. By the way, I don't remember who gives the kosher marshmallows that say " Jatin kosher." Here, please, is a toolkit for businesses. We brought a dispute about the matter, because there is a whole law that says that it is not necessary to wash utensils because they are utensils for trade and not for food. There is a whole thing like that, but no, they don't use that whole thing. There is another ingredient that the Madrin people use for alcoholic beverages. We also talked about them aging them in gentile wine barrels. The question is whether there is absorption of the wine in this or not. There are also questions about this, and one of the painful things is that the Madrin people don't use a sales permit. Well, Shmita is still a long way off. How much time do we have left? Two or three years. I'll be back again, another mess. But a but that's another thing. Okay, but okay. So there are issues that you are more careful about. Now you need to do your math. You want to be more careful, less careful. But there is another thing, and it seems to me to be more fundamental than the requests from Hadrin. There must be an atama for all denominations and this seems to me to be a particularly important thing, for example, prominent examples: regular meat, maybe the meat is not meat, and therefore the Sephardim who do not eat meat, at least most Sephardim, are like that. So then it is not. It does not apply to but there is a kosher certificate. Many times I see people say, but there is a kosher certificate. What do you want from me, right? But what does the certificate say? A kosher certificate says that it is a certain rabbi and in Madrin it should be in all denominations. Today, the rabbinon tries to write in businesses a and it does apply. The rabbinate tries to write kosher in the rabbinate. It does not matter if it is cooking according to the method of lifting. So then, whoever has studied and knows how to do it with his finger, then he knows that cooking according to the method of lifting is only for Ashkenazim. They didn't want to write to Ashkenazim or they didn't want to write to Sephardim . That's so funny, right? But if you write this as cooking according to a lot, then that's something else. But depending on the level, everyone first needs to know where they come from. yes? That's it, then decide. Secondly, there is a twist in this matter . Same thing with requests from Mehadrin. Then they will make sure that all the cooking is done by a Jew or that he at least participates in the cooking, as we learned when we studied cooking. The third thing that is meticulous, and this is an interesting point, is roasting liver. We also learned this in the laws that we learned about roasting liver according to the method of lifting. So the grid on which the liver is roasted is considered a trap and you cannot put other meat on it. Therefore, in requests for food, they make sure that there is a separate grid for roasting. What kind of strictures are they? Once again, I won't bring it up. Yes, I do n't know if there is someone at the Bonjour restaurant. There is a name for it. I don't know. It depends on the supervisor at the end. But these are the instructions of the Rabbinate. There are instructions and these instructions must be carried out. Of course, a supervisor who comes with the procedures of the Rabbinate has much more power. He can say, "Wait a minute, sir, the owner of the restaurant is very nice, but you don't follow the procedures. And what person doesn't follow the rules in principle? He can complain, he can speak, he can go and ask the Chief Rabbinate to come. Every Monday and Thursday, there is a revocation of licenses and kosher certificates. I told you, look at the Chief Rabbinate's website, there's a place called " Kashrut Updates." It's called " Kashrut Updates." Look there. So suddenly yesterday they sent me a news report that a certain restaurant is receiving a notification. Some people have news, some receive news about which restaurant will issue the kosher certificate. Not that I'm that fond of restaurants in Elat, but in Beit Shmona, it doesn't matter, but it's something that can be found out and so on . further. One more thing, and this is an important thing, cabbage. Cabbage is a close relative. We have n't brought it once this year, we haven't brought it close, right? We only brought lettuce. Well, maybe someday we'll bring something close, we'll diversify a bit, but for example in Madrin, regular requests don't have to approve the use of a sober cube. why? Apparently you're saying it's infected, so what's the problem with normal? Don't they care about this? Of course they care . So what's the matter? The thing is, most of the insects in the tub are insects that come off in the wash. Therefore, the Rabbinate's guidance is to wash the cabbage very, very thoroughly, thoroughly, and thoroughly. Therefore, they believe that regular requests can solve the problem of the thrips, which are called that, which are on the cube. But you understand that this really requires very, very hard work from the supervisor. Do you understand? Now if the supervisor is a very serious person about the belly, if the person is a little bit here and a little bit there, it's more complicated. If a person buys a close Gush Ktif Gush Ktif I'm talking about the good friends of Gush Ktif, then apparently the close one is there, even if they didn't share it exactly and put it in a sterile container and straighten it and then they dared and came back, so then surely this cube is fine, oh, oh, so then there are things you see that they are more strict about, and so I recommend Tamin, or you talk to the supervisor and you see that he is very serious and then he does his job faithfully, even though it really is a very hard job to check rice all day, to check cabbage all day, to check lettuce, it's very difficult. I didn't speak properly, so you understand the differences. Now I want to talk about another point, it's not so related to now, but it's very important. This is about Passover. There are guys here whose families take them to hotels for Passover. You should know that during Passover the situation becomes increasingly complicated for two reasons. One reason is that there are almost no hotels today that have a cooking, frying, or baking system, no matter how kosher it is for Passover. Do you understand? This is a terrible sin. This is another kitchen, as if you think about it in your house, so how many do you have at our house? So we have a cupboard, okay, we have plates, we have pots, we have everything for Passover, okay, but how many plates, how many pots? A person who has a hotel or restaurant that wants to open for Passover and needs a different system than the system they have, it's very, very, very complex, and that's why there are hotels that open many, many hotels. This is also quite a serious money thing. These are serious profit centers that open on Passover and then prepare the kitchen to be kosher for Passover. Preparing the kitchen is not an easy task. Not an easy job at all. Sometimes you have to burn things. You have to work hard on cleaning things first. Then you have to prepare it either in a cart or in a felt, all of that too, we talked about and learned this year, so it requires, it requires very hard work, and therefore it is sometimes difficult and you don't always manage to do things to the end. By the way, and do you have gas at home? So just this. I'm opening parentheses. I don't remember if we talked about it, but there is something that can be done. So first of all, clean. It's hard to clean because it's true that there is a lot of grease and residue, etc. So you clean with a cleaning agent like St. Moritz. It doesn't matter. It's good. But then you have to. Because you put pitas on the grill and you can't replace the grill. It's not like a regular grill. A small barbecue like the one I buy for 20 shekels. So on Passover, you buy a grill. So what? So what will happen? regulation. But in the Galgas network, it's high, right? It's permanent, you can't do anything, you ca n't replace it, I'm not at all, so I don't know, but whoever can't replace it, but I know that there are many barbecues like this that can't be replaced, it's permanent, so you have to burn it and let it reach a serious glow, simply because it's baking, and if it touches sourdough, it's serious, it's a serious prohibition, and therefore it needs to be patented, by the way, just so you know, a patent. What you can do is turn it on at maximum, right? Clean, turn on to maximum and place aluminum foil on top. And then the heat is immense. You have to be very careful with this. yes. It's safety fences and all. I won't go into that because it's not our topic, but be really careful with it. But this aluminum foil gets hot and it reflects the heat back. And so you can get there, I did it once, I checked it out, you really get there, it really becomes clear, you suddenly see this hard iron, you suddenly see it red, so red is God have mercy. Yes, it's dangerous. Do you understand that caution is needed here? Did you understand that? This seems to me the most important part of the lesson. All the rules are fine, but God forbid something won't happen. So so so so it's a very, very strong patent on this matter. So those are differences. Between the hard work of Edrin and this hard work, there is another difference that needs to be defined. This is the fundamental difference between a regular hard work and an Edrin hard work. It is the number of hours of the supervisor's presence, and this is N zero and N minus. We must explain this. There is what is called close supervision. Here is another question that you can ask the supervisor. Is there close supervision? Is this called the exit-and-entry method? What is the exit-and-entry method? He enters and leaves. It is better to say he enters and leaves. So he first enters and leaves. So what does this mean? It means that the supervisor enters and leaves. So he comes today at 10. He comes tomorrow at 12. He comes at 2. He comes at 1. Then he comes in. He checks that everything is in order according to the rules and then he leaves. The problem is that you understand for yourself that if he was at 12 and he entered and left, then he left. So what now? What now? If he comes to a restaurant once a day, it's very, very complicated, and therefore there could be more serious problems where people know he comes and that's it, and after he leaves, it's over. So that's why it's very, very problematic. There are places where supervision is close. What is a close one? There is a supervisor all the time. For example, today in halls we don't give names, but there are wedding halls. When you get married, God willing, or women, I don't know if there are marriages here, but when you get married, God willing, then you should ask what to ask. Ask if the overseer is there overseer? Of course there is an overseer. Ask him when you arrive. He arrives when the wedding is at seven. He arrives at six. But when did they cook at noon? When do they cook? They cook from the morning, right? There are halls in Jerusalem. Once upon a time, we had one of our weddings. We won't even say the name of the place, but there was one of the weddings. We wanted to have a place in it. And I asked a few questions and I caught an Arab there because there were Arabs. What worked there? I told him, tell me, where are you from? What are we? This is us here. Do n't worry, everything is kosher here. And I said, where are you? What do you work so hard? Where did it turn out? It turned out that the Arabs sleep. Where do you understand the Arabs? Where do they sleep? In the kitchen? Well, and when? Where does the overseer sleep at home? What is he not in the kitchen? At home? He sleeps? So what can you trust? So what if the supervisor comes tomorrow? So what can always be cheated on? You can always cheat, but there are things you can cheat on, and here it's not cheating. The Arab wants an omelette in the evening or in the morning. It's not studying. What else do you think you are? An Arab should be taught by the righteous of the nations. It's not so meaty. It's dairy. It's not cheating. It's not people. It's not like a secular guy. He cheats on you all the time. He cheats on you. Requests. He cheats on you all the time. What can we say? What can we say? God forbid. Why is he cheating? But what does he know? This week I received a message yesterday from some soldier. They say they're doing this to us now. It's in someone's house. They say they're keeping hops. Can you trust that? I asked him what that means. They say they're keeping hops. What do they know to keep hops? It's true. These are righteous people. They're now having a barbecue for the guys. And they're buying kosher meat. Everything's on the belly. But what else do they know? What do they know? They know that there are vegetables. A shoulder block. They know there's a problem of insects coming soon in lettuce. Not that they're bad people, they're wonderful people, righteous people, more so than me, but what does that have to do with whether you can eat there? So you need to know what the issue is. I offer you some friendly advice, I suggest you ask if you have a supervisor, ask the supervisor when he is available. If it's there in the morning when you start cooking, then it's certainly better. This is called close supervision. By the way, today you can bring some places that are not impressive, that is also suspicious. Why don't you want me to bring it? You can say, I'm getting married on such and such a day, I want from this morning, I want someone of my liking, my grandmother, my uncle, my cousin. What do I want? Someone sneaking around in the desert. They don't always like it, sometimes rightly so, because that one starts to eat the fast food meal in the morning, it doesn't matter, but yes, I want someone to check, to look, as I told you, I'm here, in the products that come to the yeshiva. There's no way that a person doesn't, before arranging them on the shelves. You've seen the what's-the-name-of-them- of-products- right? You've probably seen them being brought in. There are guys who, guys who stack things, who bring things in. okay? So you have a doubt, he brings you products. What is he bringing there? Brings a lot of things. Sometimes he also brings meat. He is not meat. Meat is usually a surface in itself. He brings vegetables, he brings this, but he also brings groceries. I don't agree that they should arrange the groceries on site, unless the supervisor here is checking each product. What did you buy? What did you buy? Tomato paste? checker. checker. Is it in requests that we use? Putting it in. It's not that sometimes the supplier asked for tomato paste as an example. Now he has it from all sorts of places, so he sends it to you, but it's not according to the context you requested. Do you understand? Now if there is a person like this who checks every product and then finds himself in the kitchen choosing legumes. Who is picking beans in the halls? That's a lot of legumes too. It's like here. Here you also know, so we bought a rice machine, a rice sorting machine, we bought it because it's impossible for a person to sort rice all day long. I don't know. There's rice here every day, right? So which one? I think I don't know how many kilos they make. 20 kilos a second. That's why I say, ask the world nicely. There's no need to threaten them with a lawsuit in court now. But you ask nicely. You tell them hello. I want to bring someone on my behalf in kosher. They do it for a salary. This means you can ask someone to come on your behalf, on behalf of the capacity. You can, but you can also just bring a person who is there, sees what comes in, what happens, who is cooking, is the supervisor really the one who lights the fire, doesn't light the fire, participates in cooking, what ingredients are used? I think this is very important because otherwise you are less aware of what is happening. At least in wedding halls, that's how it works. You can't do that in a restaurant kitchen. Yes, my friend. There is always supervision. I didn't say always. I didn't say always. But supervision is different. It's like coming in and going out. It's like more hours. Much more hours. Much more first-time buyers. There are many more options. There are places that are not part of the community. They don't give kosher. If there's no supervisor from the beginning of the place's opening until it's finished, they don't give it. They tell you, you know what a person does. Maybe he'll bring something from home. He'll bring something from home, like you told me about that guy who bought ice cream from a meat restaurant. okay? So that's an important point. A second point that Madrin is also more careful about is raw materials. Look, raw materials are very, very complicated. Raw materials are very expensive materials. Just yesterday I checked in. What does it look like? grill. Plus something else what is a grill no no a something some Bisley Bisley Bisley Grill now I remember I don't I don't like these things but I checked the ingredients so what's in Bisley Grill friends there is flour of course because it's Bisley it's congratulations on it foods by the way there is flour what else is there yes so oil sugar by the way it says sugars. beautiful. What are sugars, friends? What are sugars? Sugars. What are sugars? sugar. What are sugars? sugar. But when it says sugars, it's law and state. Sugars are sugars that are extracted from certain things. There is white sugar. Do you know what white sugar is? There is also brown sugar. It's just that I think they just ordered it warmly to say it's better. I don't know. If it's true, it doesn't matter. I'm not going to go against sugar now. Bring me sugar. So it was sugar. Excellent. I only use sugar. But there are also sugars that come from things. I can't find sugar. Only m Lactose has sugar in it. Now, where did they get that from? The sugar. Therefore, when it says sugars, you need to know the origin of the sugar. Do you understand? And there I checked at this Beasley Grill you mentioned, I checked. So, as you said, there's oil, there's sugar, there's salt, there's all kinds. And then a huge list of flavorings, fragrances. What is her name? Of I don't know number I number E another number. All kinds of raw materials. Now what do you understand by raw materials? nothing. That's why you need a person who truly knows all these raw materials and examines them. As we said at the time, in factories it is easier to supervise factories because the raw materials there are constant. But someone needs to certify the raw materials. Most of the raw materials for the State of Israel today come from abroad. Because there are no raw materials factories in the country. I didn't say there aren't any. I don't know how many there are, but there aren't that many. And so raw materials need people to travel and examine and test. I remember when Rabbi Daum, Rabbi Yehezkel Daum, a blessed tzaddik, a great tzaddik, was the first rabbi of Tnuva. Tnuva at the time did not have a rabbi. The Tnuva concert didn't have much to offer. Understand what's going on. And there was a very, very special move by the Chief Rabbinate, Azar Berom, and he appointed him to be the rabbi of Tnuva, and he is the world of milk, the world of cheese, it is truly a whole world of hardships, and there were many things with Nochi milk powder. So he would travel at first, then it would be resolved, but he would travel to supervise the special production of raw materials for Nochi milk powder. He would travel to Sweden. I remember to supervise this. This is serious. This is work. He was a very thorough person, a very serious scholar. We won't get into this, but then he checked. There is so much to check. So raw materials are a very, very important thing. Summary. To summarize. And here I am walking a bit of a fine line here. So I hope that I am in the divine help. I will come out before the summary. You want to talk about worms, except for myrtle. All vegetables are mine. It depends on who you ask. But oh, but a very high level of cleanliness is needed. As I showed you here about the lettuce, it is clear that it is possible to clean it. I told you that during Passover, we would check. There was no salad, so what? Then we would check the leaves, but how many? How many people can one person supervising a restaurant check on Ya Has? How many can they demand it severely from the Mehadrin? They demand only sober, for example, here before we received the Mehadrin Keshrots, we didn't use sober cabbage. You know, it wasn't long ago that we switched to sober cabbage. When did we switch? I think two years ago. Why? Because Rabbi Lior said that if you soak it properly, you can count on all the dirt, cockroaches, bugs, and insects coming out in the wash. And so on. We were happy because you understand that the difference in price between the regular cabbage you buy and sober cabbage. Today, sober cabbage per kilo is more expensive than beef. Yes, yes, yes. 400 grams of chopped cabbage in a palm tree sells for 1,699. 1,690. Let's round up. Nice mods. 17. 17. That means that 800 grams is 34. And another 200 grams is 43. NIS. 43. NIS. Chicken or 29. You understand, so there was a fateful decision here, but I said that's why we do n't eat meat here either. Beef because it is also more expensive because beef was another problem with beef and then we only buy from a certain rabbinate and it is not always more expensive. I am closing the two issues now. I want to ask if there are any more questions here. Yes, among the messiahs themselves, there are significant differences between the places. Between the rabbinates, yes, we have already said that there are big differences because the local rabbi, Tel Aviv, is a very, very large city and Petah Tikva and Jerusalem, but a local rabbi has a lot of weight, a lot of weight in the kashrut of the place. Why? Because a local rabbi can say, let's say, in Beer Sheva, in Beer Sheva, when Rabbi Deri passed away, Rabbi Yehuda Deri, but he, for example, said that there is no such thing, there is no such thing, no Mehadrim. There was no regular kashrut in Beer Sheva. There may be some places that were not kosher, but the kashrut of everything was at the Mehadrim level. Now, I don't know what is happening there because it may have changed or it may not have changed, but I spoke to him. We had a story with him. We had a story with the HaTara. I had a story because I wanted to bring things from Be'er Sheva and he didn't agree to the sale. We eat more here than we know, so then there was something complicated there, he said, okay, I don't give it, I give it only to the mehadrin, no, not here, it's something else because it's within the authority of the local rabbi to decide on things that are such and such walls, to say about it, I, for me, it's called mehadrin, okay, so everywhere, like you said, like you asked, I answered, I didn't answer anything because I didn't explain anything to you because I also have to be in the wall, every detail in the State of Israel, and I certainly don't, but there's such weight, one last question before the end, the mehadrins and not mehadrins, on the subject of vegetables, the rabbi only referred to the battle in all, no, it's all about the leafy greens, they need to be grown in a sober way, close, it's easier, not sober, you understood, parsley, a normal connection, I showed you the video about parsley, I showed you, yes, I sent it to someone here who asked for a normal one, than how they solved it, you're not afraid, yes, because tea can soak and check on me, on me, in the sun, and go to sleep with it, so in principle, you can clean it, it's not that you can't clean it well, now I want to say some concluding words on the subject. This is what I want to say: ultimately, a person needs to decide for themselves where they want to go. I mean, there are voices, and here too I hear. I don't underestimate what these voices say. What they say is, there's someone who signed the resonation. It says there's resonation. I don't eat in a place where there's no resonation. Well, that's clear, right? No one here eats in a place where there's no hops certificate, but there is a hops certificate. A person said it's kosher. So I tried to explain to you that it could be kosher. We didn't say it wasn't kosher. But the question isn't whether it's kosher or not. The question is do you want to eat, at what level do you want to eat? You want to eat at the bare minimum. Are you allowed? What do I care? Are there any rulings that permit milk and curd or powdered milk? Are there any who allow curved cooking ? Is it because they don't immerse dishes? there is. Of course there is. No one will give anything to a human being. And he will say, we are regular kosher, God forbid, but the level of strictness is not related to the business, it is related to you. What do you want in terms of relatedness? What do you decide now? There are guys here whose parents here and there have parents who say no, we don't eat this, we don't eat this, we don't eat this, it's okay. There are parents who say the opposite, they say we are kosher, kosher. Where do you stand on this? This year, by the way, I think this is the last lesson because it seems to me that we have done a round of things. It is possible that we will now learn Yihud, not usually in retrospect. So maybe next week, God willing, after that, I usually jump in with kashrut. I will learn Yihud, Chot Yihud, but we will see if we can do it. Then you have to decide. You have to decide. Do you want to eat at a higher level, at a higher level of kosher? Do you want to be more strict? As I told you, Passover, for example, is full of laws, full of things. What are you saying? It is not written kosher. It is written kosher. It is okay. I don't think that a person who buys something that is written kosher is committing a sin, but on the other hand, you have to be I am aware that when it says kosher, for example, in a restaurant, it is not certain that it is lean, so you cannot be an ostrich and say I do not know, I do not know, it says kosher, but you are strict about certain things, I mean lean meat, it is easier for me to talk about it because lean meat is a strong thing among Sephardim, maybe not all Sephardim, but many eat lean meat, so what do you say? It says kosher, you cannot do that. It is like in a store. You say kosher. You do look in a store. It says kosher meat. Lean meat. Lean meat. According to this, according to this, it is written for the Beit Yosef diet, like they did. The method of raising meat according to the Beit Yosef method. As if the Beit Yosef slaughtered it and he also made it king. So it is not. But okay, so you cannot say, I do not care. Check what level of hardness you want to eat. Once there is a serious level of hardness that you agree with, then you have to search now. It is not complicated. Today, it is not complicated. There is a kosher certificate everywhere. There is a phone number of the supervisor. There are places that you know. There are places that are from Madrin that are not from Madrin. You can ask people. You can find out with people. It also depends on whether it is a restaurant, a dairy restaurant or a restaurant. Meat, because a dairy restaurant is easier in a certain respect. Oh, all of these things are your decision, so you have to be smart about it. There could be a guy here saying, "What with everything we learned this year, there are so many problems, I can only eat in the ultra-Orthodox way." Okay, you can decide that, that's fine, but you have to stand by your statement. What level of spiciness would you like to eat? yes. It could be that regular requests in glass, maybe events in the military class, there could be, I don't think so, I don't think so. If a person, for example, doesn't seem to me. If, for example, a person decided that he now only eats delicacies, is this whether it becomes a vow now or not, then he asks, excellent, excellent, I forgot to say, good that you mentioned, so that's how a person can say, first of all, you need, when you accept yourself, then you accept yourself in certain things, for example, you can say, I buy in my house, I only buy such and such products, and it could be that you can say, it could be that outside a person works somewhere, sometimes he has no choice, he has to maneuver. The best thing, of course, is to accept the same level of kosher that you have set for yourself in all places. But sometimes your grandmother doesn't do it that way. Either at your aunt's or suddenly you go to the family, there was a young man here who spoke to me before Passover, his family is going to a hotel, he didn't want to go. Really, this is a story, it's also a complicated hotel, and it's very complicated on Passover, so okay, but he doesn't eat like that. It's a vow. It's not a vow because he took it upon himself to do it in his own house. In his own house, he's strict. If I go to my grandmother's house once, I don't want to liven her up. Of course, your grandmother buys kosher food and so on and so forth. Maybe not according to all the strictness. Now, there are things that might be a little bit of a pain in the ass. Yes, lean meat, for example, we said, it's a little bit of a pain in the ass. But this or that kosher, otherwise, if it's from Tikva or from Epula or some other place, you can certainly trust it. There are people who say, "I want to eat at a different level of kosher." You understand, then you have to make the distinctions. Yes, my friends, they are called the work of the Messiah. Yes, choosing legumes, supervising the vegetables, leaves, supervising the products. The provisions of challah, donations, and doing all these things. It locks the rabbinate first. You are the one who lives because you can't take it now. An Arab will do it where the Gentiles are. You understand. It's a little problematic. In short, it could be either no, not a tsafir and a ruler. Okay, this is money, what money will pass the eyes of restaurateurs. Tzaddikim asked, yes, please, a Tzaddikim in Madrin requires businesses to baptize utensils. This is a requirement I have n't explained yet because there is an opinion that says that in a restaurant because it is for the trade of utensils, so it's not exactly eating utensils, it's all a bit of a constitutional issue, but that's how it is, and you're not that obligated either, because it's not on you, and you randomly eat there, so maybe we can get along. You said earlier that all Madrin share it, like all I see, Mehadrin is part of Mehadrin, that the rabbinate is part meat. Yes, I mean, according to the book, yes, it could be that he bought it somewhere else, but according to the book, that's how it is. It's already two. Yes, what the rabbinate has is the same as what the rabbinate has of every committee. No, no, there's no connection. That's why I said today and I came forward. I talked to you about the rabbinate's regular hops versus the rabbinate's Mehadrin hops in Badetz. The problem is more difficult because in Badetz there is no book, in our rabbi, there is a book for you. Look on the Internet now. You ask what are the kesherot shoes in liver sauce. Whoever has a fast, it says that it needs this and that and that and that and that in Badetz, it's reliable if you trust the Badetz. This one, but they don't have shoes, these are their shoes. Now there are things they do, okay, okay? But if the badetz is a castor oil or something like that, I told you that the badetz is not an insurance policy that it is better, even though it has flowers and trees on it and a beautiful drawing on the packaging and all kinds of names of long rabbis like Ashkenazim. Okay, that's true, but that doesn't mean much. It doesn't mean much. It doesn't mean much. So once again, there are very, very strong badetz. Yes, there are very strong badetz. I didn't show you. There is a Sukrazit in the Arsher. The badetz even says what they write. Even if you can put it in a second container on Shabbat. Or, or not, as if you understand. Or, I once told you about the cornflakes. I told you about the picture about the alums. The badetz doesn't give kosher because alums are just a champion. I don't know. Alum is not a champion. What's his name? From the baskets. There is no champion. No, no. What are you kidding? Yes, but I want to go. Yes, now someone wants to go to a restaurant. What is it? In practice? In practice? All we talked about in practice? I am the most practical person. He is practical. You go to a restaurant. First of all, go see the kosher certificate. Don't say yes. Yes. It's a mystery, it's kosher, as if it might not be kosher. Two, check that there is a hops certificate. Three, check that the hops certificate is valid. Four, check what the supervisor's name is. If you're going to drink Coke, you do n't need all this fuss. But if you are going to eat for the sake of it, then which wise man, who sees you are born, is connected to the overseer, ask him. First of all, go to the restaurant, say there's a supervisor here. If he tells you no, why? Because we haven't seen him for two months , it's already suspicious. So yeah, call, ask him what's going on with it, what's going on with it? Then you will know everything better.