That's my point. To get vinegar you feed yeast, take the ethanol the yeast makes, feed that to an acetobacter, and then take the acetic acid the acetobacter makes.
To get beef you feed cows grain and they make muscle fiber with it.
If the first one's chametz then beef should be too.
I don't think this is a serious post, but to indulge you... a cow's muscles are an actual part of the cow. Vinegar is essentially a waste product of microorganisms, more akin to us eating the cow's poo (which presumably, would be chametz).
You did not understand what the first post said. The microorganism is inconsequential to the status of the end product. The substrate is what matters. If you ferment grain, you will get a hametz result. If you ferment wine, fruit, or anything else non grain you'll have a perfectly acceptable for passover vinegar.
As a side note, vinegar is so kosher for passover that it's mentioned in the Talmud and many halachic sources as an alternative to salt water for the Seder.
The same goes for vinegar and grain alcohol. First the yeast eats the chametz, then the acetobacter eats the ethanol. Two separate species have eaten the chametz and... *returned*... something else.
>Where's the leavening agent? In the cow's stomach?
Yes, actually. Literally yes. Cows ferment the plant matter they eat and bacteria break it down into short chain fatty acids.
> In the stomach, chemicals and enzymes digest it. Result is muscle, flesh, bone -- not hametz.
In the microorganism's stomach chemicals and enzymes digest the grain. Result is ethanol or acetic acid.
The great irony here is that cows literally do ferment and leaven what they eat while acetobacter and yeast don't.
Actually the yeast isn't eating chametz. The yeast is eating starches from the grain, and thereby *turning* the grain into chametz. Then the acetobacter eats the ethanol from the chametz, but what's left behind is still chametz. You just created chametz there and turning the ethanol to acetic acid doesn't change that.
My guess is that the salient difference is: in vinegar, it's possible some of the chametz could still be in it (not consumed by the microbes yet). With beef, unless you're eating the digestive organs, there's no risk of that.
Vinegar made from grain is chametz I have red wine and balsammic vinegar that is kfp
That's my point. To get vinegar you feed yeast, take the ethanol the yeast makes, feed that to an acetobacter, and then take the acetic acid the acetobacter makes. To get beef you feed cows grain and they make muscle fiber with it. If the first one's chametz then beef should be too.
I don't think this is a serious post, but to indulge you... a cow's muscles are an actual part of the cow. Vinegar is essentially a waste product of microorganisms, more akin to us eating the cow's poo (which presumably, would be chametz).
I mean I did set the flair to nonsense and explicitly said I was about 10% serious at most. This is mainly some holiday fun shenanigans.
You did not understand what the first post said. The microorganism is inconsequential to the status of the end product. The substrate is what matters. If you ferment grain, you will get a hametz result. If you ferment wine, fruit, or anything else non grain you'll have a perfectly acceptable for passover vinegar. As a side note, vinegar is so kosher for passover that it's mentioned in the Talmud and many halachic sources as an alternative to salt water for the Seder.
I know this is a nonsense post, and people gave you proper answers, but I appreciate this post.
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The same goes for vinegar and grain alcohol. First the yeast eats the chametz, then the acetobacter eats the ethanol. Two separate species have eaten the chametz and... *returned*... something else.
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>Where's the leavening agent? In the cow's stomach? Yes, actually. Literally yes. Cows ferment the plant matter they eat and bacteria break it down into short chain fatty acids. > In the stomach, chemicals and enzymes digest it. Result is muscle, flesh, bone -- not hametz. In the microorganism's stomach chemicals and enzymes digest the grain. Result is ethanol or acetic acid. The great irony here is that cows literally do ferment and leaven what they eat while acetobacter and yeast don't.
Actually the yeast isn't eating chametz. The yeast is eating starches from the grain, and thereby *turning* the grain into chametz. Then the acetobacter eats the ethanol from the chametz, but what's left behind is still chametz. You just created chametz there and turning the ethanol to acetic acid doesn't change that.
My guess is that the salient difference is: in vinegar, it's possible some of the chametz could still be in it (not consumed by the microbes yet). With beef, unless you're eating the digestive organs, there's no risk of that.
In the ancient world, they had no knowledge of microorganisms. They knew how to make vinegar, but not why.