So where can I eat a kid boiled in it's mothers milk?

[Shalmanese]

@CitizenPained

The OP is joking, right?

The OP is 6 years old but not a joke.

[Farmer_Jane]

@Anne_Neville

In Genesis 18:8, Abraham serves his guests a meal that includes a calf and butter and milk. It’s not quite a kid cooked in its mother’s milk, but it’s definitely not kosher by today’s rules.

Of course, he’s not the only Patriarch of the Torah to do something that would be forbidden by later Torah laws. Jacob married Rachel while married to her sister Leah, which is explicitly forbidden by Leviticus 18:18. (Polygamy was forbidden by the Rabbis much later)

Well…yeah…but that wasn’t a law yet.

[Smapti]

@AskNott

I don’t know about pig’s milk, but apparently there are cheeses made from Gorgon’s milk, farmer’s milk, and stinking bishop’s milk. :eek: I have no idea how they tickle a cow to get Laughing Cow cheese.

I did once find a restaurant that served Gorgon boiled in it’s mother’s milk. Bit on the gravelly side, though.

[Sage_Rat]

@John_Mace

I think the OP raises an interesting question. Assuming that at some time in the past this was a common practice, is there somewhere today (presumably a non-Jewish community in the M.E.) where kid boiled in mother’s milk is on the menu?

Various forms of gruel or porridge are, basically, what most people ate throughout Europe through large expanses of history, so far as I understand it. Basically, you had a cauldron of some sort on your fireplace and whatever you caught or farmed would be cut up and thrown in. Effectively, it was a breakfast, lunch, and dinner, and the cauldron was never emptied (unless the family ran out of food), nor cleaned, it was just diluted via the addition of new stuff as the years went on.

The Bad Old Days - Porridge

Since this is basically all of the family’s food, all food sources go in. If you want your porridge to be liquidous, then you need either water or milk. If you want meat, then you need to go kill some of your livestock. The odds that you’re going to get goat meat in its mother’s milk is actually pretty high, in this circumstance.

[JerseyMarine2092]

@pubwvj

Unfortunately the statement “From Dave Bandler: “First of all, it would not be kosher! It would have a definite pigsty/pigpen flavor” is false. Pigs milk does not have a pigsty/pigpen flavor. It tastes like milk. In fact, remarkably like human milk. It is high in fat and protein which is why piglets grow so fast on it.

Pigs do have udders, in fact ours have as many as 16 teats. This is the real reason you don’t find pigs milk - you would have to have a machine that milks all of those teats and that is a lot more setup and cleanup. The advantage of cows is just four teats. We have sows that bag up just as much as cows. Take a gander at:

http://images.google.com/images?q=site:flashweb.com+petra

http://images.google.com/images?q=site:flashweb.com+blackie

http://images.google.com/images?q=site:flashweb.com+torn

I think you missed a very delicious pun.

[Ludovic]

@Smapti

I did once find a restaurant that served Gorgon boiled in it’s mother’s milk. Bit on the gravelly side, though.

I said, I LIKE GORGON BECAUSE IT’S CRUNCHY!

[Shmendrik]

@CalMeacham

If enough people were interested, I could see a business opportunity here – The Anti-Kosher Cafe. It’s symbol could be a circled “K” with a diagonal slash through it, or something. But I don’t think there’s a big enough market for it, and the idea of a restaurant that exists solely to thumb your nose at the religious practices of your own neighbors seems offensive.

And yet,it’s already been done. In Brooklyn, no less:

Holy cow! Man opens shrine to pork in Hasidic Williamsburg
by Kristen V. Brown

You’d better have some thick skin if you’re going to open a restaurant called “Traif” in the heart of Hasidic Williamsburg — especially when the thick skin is a crispy pork belly.

Fortunately, chef and co-owner Jason Marcus, who opened the restaurant Traif — Hebrew for “non-Kosher” — is just having fun with the name, not sticking it to his largely Hasidic neighbors.

“For me, ‘traif’ represents two things,” said Jewish chef and co-owner Jason Marcus. “Yeah, we’re cooking a lot of traif — I just happen to really love pork and shellfish. But [the name] really represents our philosophical view of how restaurants should be free of rules. We’re just people who live for good food.”

The menu isn’t exclusively pork and shellfish, but it certainly makes an attempt at most every variation on the two, including that pork belly with braised artichokes and muscat grapes ($7), sea scallops with pea risotto ($16) and braised port cheeks with prune jus and polenta ($15).

No word on whether they have any mother’s milk specials.

[CalMeacham]

And yet, it’s already been done. In Brooklyn, no less:

Well, it’s evidently only recently been done. This being a zombie thread, my suggestion predates this restaurant by several years.
I hope I didn’t help suggest it.

I did once find a restaurant that served Gorgon boiled in it’s mother’s milk. Bit on the gravelly side, though.

Okay, now this I find personally offensive, for reasons many Dopes ought to know.

As an aside, this joke seems to stem ultimately from Gorgonzola cheese, which is named for the town. But I’ve never been able to determine where the town gets its name. I suspect it has nothing to do with mythology, but you never know.

It did, however, inspire a nifty poster and T-shirt:

http://www.zazzle.com/gorgon_zola_poster_or_print-228481622824999826
http://www.zazzle.com/gorgon_zola_shirt-235431545973410624