u/LazyAltruist

My mother is deceased and all documentation is a dead end, but my father is actually a semi-famous Jewish entertainer. He's even been interviewed about his Jewish identity in the Times of Israel.

That said, he's a sadistic narcissist and I've been no-contact with him for many years. Reaching out to him for assistance (getting his apostilled birth certificate + his mother's birth certificate) would 100% end in him hurting me somehow, in some devestating way.

I'm talking to his sister, my aunt, about getting a copy of my grandmother's birth certificate, but how do I effectively establish myself as my father's son without going anywhere near him?

I'm currently in Israel & have an appointment with Misrad Hapnim in the next few weeks, hoping to make Aliyah while here volunteering.

Thank you for your support.

Hi fam,

I've been on a liver & onions kick, but I'm visiting Israel right now & my orthodox friends say that you need to broil the hell out of liver to make it kosher, which is how it ends up tasting over-metallic & losing the softness of a gentler cook.

So like a good shomer shabbas I've been googling & chatGPT'ing looking for the loophole in the halacha where I can make more of a French style chicken liver while meeting the kashrut of "cooking over an open flame" ...

So tell me if this sounds crazy: Instead of using a conventional home broiler or other heavyhanded open flame, would it be acceptable to use a butane kitchen torch (like is used for creme brulee) to cook the livers to doneness without overcooking them?

Do they have to be wholly grey from the center throughout? Is there no room for a spot of pinkness/redness in the center as is the standard (goy) metric for whether or not they are overcooked?

Has anyone else stressed out about liver & onions as much as I have? I'm just looking to dial in a recipe my kosher friends wouldn't turn their noses up at, ya feel me?

Thanks!