There's vegan jerky in the US. I don't think it's meant for eating so much as using an excuse to practice expressions of disbelief.

Tofurkey Jerky. I've never tried it. It just looks weird.

Vegan Jerkey - mostly ugh. Morningstar Corndogs - of the good. This carnivore prefers them to the real thing.

Serial:

However I'm on the Upper Left Coast; I suspect that I would prefer real NY or Chicago hotdogs to either. One thing I really have missed since moving to the Pacific NorthWet is decent Jewish Deli, and decent hot dogs and a. Living in LA and Houston spoiled me. Not that there aren't a few - there are a grand total of three decent Jewish delis in the whole greater Portland Area. Caroma, I'll bet there are three decent Jewish delis in walking distance of where you live.

fanny was British for goolie

My sister was over from the UK and she found it very very amusing when re-runs of The Nanny came on and the credits sequence song got to "where was she to go, what we she to do, she was out on her fanneeeeeeeee!" -- she speculates that this is why the show never made it on to UK TV.

[Australians cooking] pizza with egg. What sort of egg is this?

Everyone was assuming that this was an egg which had been pre-fried or boiled or whatever but in my experience, it's just a fresh egg broken over the top of the pizza before it goes into the oven. It gets baked along with all the other ingredients.

And wouldn't pizza be kosher until you put the pepperonis and sausage on it? (Asks the skisha.)

Well, if the cheese is from a 'kosher' animal (like a cow or a goat) and the flour was cleaned¹ properly, and if a certain amount of dough was prepared, 'challa' was taken out of the total amount, and the vegetables also had - grr, I don't have enough of that vocabulary thing - been, um, tithed?

What I'm trying to say is that the pepperonis/sausages could make a kosher pizza into a not-kosher one, but their lack is still not enough for a pizza to be kosher.

I hope I didn't vague this and confuse you more instead of answering.

it's just a fresh egg broken over the top of the pizza before it goes into the oven. It gets baked along with all the other ingredients.

When my mom bakes bread, she gently 'coats' the dough with an uncooked egg, and it improves the look of the bread. There's also a food (we call it 'shakshuka', I have no idea what other names it may have) which is pretty much a spiced tomato sauce into which you can break an egg, while it's being cooked and nearly ready, and the egg gets cooked with it. I have no idea if this has anything to do with the (egg & pizza-ed) topic of conversation.

Also, John! You married man you! I wasn't online in time to tell you this, but I was very happy for you last Thursday.

¹ There should be a different word than 'cleaned' there, maybe 'picked', but I have no idea how to translate the Hebrew into the proper English, sorry.

There should be a different word than 'cleaned' there, maybe 'picked'

"Winnowed," separating the wheat from the chaff? Or just "sifted" through a sieve for impurities?

Thanks, Nou - 'sifted' may be the word I'm looking for (and it involves a sieve with very small holes, like a rough fabric more than an actual sieve - the opposite of my brain, really).

"Winnowed," separating the wheat from the chaff? Or just "sifted" through a sieve for impurities?

Sifted is what she means, I think, if she means what I think she does.

and the vegetables also had - grr, I don't have enough of that vocabulary thing - been, um, tithed?

"Tithed" works. I think there's a different word I've heard used for when it's fields rather than money, but I can't remember it.

Thanks, Hil.

The hivemind is the best dictionary ever - all I have to do is think of the wrong word, and I immediately get the right one, spelled correctly and with grammatical explanations.

Sifting flour is the world's biggest pain in my mind. I was a cooking counselor at a Jewish summer camp one summer, mostly helping 5- and 6-year-olds make cookies. We only had this little tiny sifter, and were making about 100 cookies a day (or 5 or 6 cakes, the days we made cakes.) At first, we had the kids sift it, but that took way too long, so I ended up sifting flour during just about every break period. (Teaching kids to check eggs was fun, though. They didn't seem to get that they could move the bowl, so instead of moving the bowl around to look at it from all sides, they'd hold it in the air and twist their necks around to try to look at it. So cute.)