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Nova wrote:An hour and a half commute a day seems daunting to me. Some people in my class didn't seem to mind commuting though. And at least you are not driving.

I lived next to the law school and enjoyed rolling out of bed and into class. I liked being able to go home whenever i wanted (to change clothes, to nap, to relax). To me, it was worth paying for location.

rinkrat19 wrote:Dorms have stoves and ovens? My, things have changed.

Wouldn't the oven in any apartment ever rented by someone who didn't keep kosher also be off-limits?

rinkrat19 wrote:Toaster ovens are legit. I use one when I don't want to heat up the whole oven just to broil one piece of chicken or whatever. They even make baking pans in toaster oven size.

Can you share a fridge, dishes and utensils with non-kosher people? I guess you could have your own dishes and utensils, but the fridge...

Man, religion is way more trouble than it's worth.

TheThriller wrote:or you could live in a studio/1 br near the school....

sinfiery wrote:I hear the commute from Brooklyn isn't too bad, (20-30 minutes) but you're gonna distance yourself from the 1L class by not living in the dorms the first year as it seems the vast majority of 1Ls live there. (80%+)


No one is going to absolve from using the stove so you can keep it kosher but otherwise I'm sure people will leave appliances you buy alone.


2/3L you'd want to find your own place tho

moshei24 wrote:

sinfiery wrote:I hear the commute from Brooklyn isn't too bad, (20-30 minutes) but you're gonna distance yourself from the 1L class by not living in the dorms the first year as it seems the vast majority of 1Ls live there. (80%+)


No one is going to absolve from using the stove so you can keep it kosher but otherwise I'm sure people will leave appliances you buy alone.


2/3L you'd want to find your own place tho

The stove isn't an issue. It's a fire. I'd just use my own pots and that stuff, and prob but my own toaster.

rinkrat19 wrote:

moshei24 wrote:

sinfiery wrote:I hear the commute from Brooklyn isn't too bad, (20-30 minutes) but you're gonna distance yourself from the 1L class by not living in the dorms the first year as it seems the vast majority of 1Ls live there. (80%+)


No one is going to absolve from using the stove so you can keep it kosher but otherwise I'm sure people will leave appliances you buy alone.


2/3L you'd want to find your own place tho

The stove isn't an issue. It's a fire. I'd just use my own pots and that stuff, and prob but my own toaster.

How is an oven different than a stove? It's just a "fire" with a box around it.

moshei24 wrote:

rinkrat19 wrote:

moshei24 wrote:

sinfiery wrote:I hear the commute from Brooklyn isn't too bad, (20-30 minutes) but you're gonna distance yourself from the 1L class by not living in the dorms the first year as it seems the vast majority of 1Ls live there. (80%+)


No one is going to absolve from using the stove so you can keep it kosher but otherwise I'm sure people will leave appliances you buy alone.


2/3L you'd want to find your own place tho

The stove isn't an issue. It's a fire. I'd just use my own pots and that stuff, and prob but my own toaster.

How is an oven different than a stove? It's just a "fire" with a box around it.

Ovens absorb flavors in the walls. A stove is literally just a fire. An oven is its own entity.

moshei24 wrote:How important is it to live walking distance from campus during 1L? Is it worth living somewhere more expensive with less space just to be right next to the school for the first year?

That's one option, with my other option being living about 45 mins away by train.

Any advice?

moshei24 wrote:Where do flavors spread? In cold or in cooking? And I prob could use a cover in the oven; it's just annoying. It's commonplace in the fridge.

rinkrat19 wrote:

moshei24 wrote:Where do flavors spread? In cold or in cooking? And I prob could use a cover in the oven; it's just annoying. It's commonplace in the fridge.

Considering I've had milk and butter that tastes like onions from the fridge, but I've cooked turkey and dessert in the same oven at the same time with no problem, I think your flavors theory might be backwards. I know kosher Tillamook cheese is made in the same factory as the regular cheese, using all the same equipment as the regular cheese (just without animal rennet), under the watch of the appropriate rabbis and everything.

But anyway, I'm not trying to argue with you over your kosher requirements or anything; I'd just never heard of an appliance that didn't actually touch the food itself having to be kosher and was wondering about the logic behind it. Carry on; you gotta do what you gotta do.

moshei24 wrote:

rinkrat19 wrote:

moshei24 wrote:Where do flavors spread? In cold or in cooking? And I prob could use a cover in the oven; it's just annoying. It's commonplace in the fridge.

Considering I've had milk and butter that tastes like onions from the fridge, but I've cooked turkey and dessert in the same oven at the same time with no problem, I think your flavors theory might be backwards. I know kosher Tillamook cheese is made in the same factory as the regular cheese, using all the same equipment as the regular cheese (just without animal rennet), under the watch of the appropriate rabbis and everything.

But anyway, I'm not trying to argue with you over your kosher requirements or anything; I'd just never heard of an appliance that didn't actually touch the food itself having to be kosher and was wondering about the logic behind it. Carry on; you gotta do what you gotta do.

Onions are a sharp food, so if you had them close to each other that makes sense. An onion spreads flavor really quickly because it sweats and causes other foods to sweat. Did you cover those two foods when you cooked them in the oven?

rinkrat19 wrote:

moshei24 wrote:

rinkrat19 wrote:

moshei24 wrote:Where do flavors spread? In cold or in cooking? And I prob could use a cover in the oven; it's just annoying. It's commonplace in the fridge.

Considering I've had milk and butter that tastes like onions from the fridge, but I've cooked turkey and dessert in the same oven at the same time with no problem, I think your flavors theory might be backwards. I know kosher Tillamook cheese is made in the same factory as the regular cheese, using all the same equipment as the regular cheese (just without animal rennet), under the watch of the appropriate rabbis and everything.

But anyway, I'm not trying to argue with you over your kosher requirements or anything; I'd just never heard of an appliance that didn't actually touch the food itself having to be kosher and was wondering about the logic behind it. Carry on; you gotta do what you gotta do.

Whatever. This happens to be a pointless conversation. If you're so curious about it, research it.
Onions are a sharp food, so if you had them close to each other that makes sense. An onion spreads flavor really quickly because it sweats and causes other foods to sweat. Did you cover those two foods when you cooked them in the oven?

I doubt it. Most the deserts wouldn't need to be covered. A turkey might be covered for part of the time. But these are foods in the oven at the same time, cooking together. Foods cooked at different times aren't going to leech any flavor. That's why cake doesn't taste like casserole doesn't taste like roasted Brussels sprouts doesn't taste like roast beef.

moshei24 wrote:

rinkrat19 wrote:

moshei24 wrote:Whatever. This happens to be a pointless conversation. If you're so curious about it, research it.
Onions are a sharp food, so if you had them close to each other that makes sense. An onion spreads flavor really quickly because it sweats and causes other foods to sweat. Did you cover those two foods when you cooked them in the oven?

I doubt it. Most the deserts wouldn't need to be covered. A turkey might be covered for part of the time. But these are foods in the oven at the same time, cooking together. Foods cooked at different times aren't going to leech any flavor. That's why cake doesn't taste like casserole doesn't taste like roasted Brussels sprouts doesn't taste like roast beef.

rinkrat19 wrote:

moshei24 wrote:

rinkrat19 wrote:

moshei24 wrote:Whatever. This happens to be a pointless conversation. If you're so curious about it, research it.
Onions are a sharp food, so if you had them close to each other that makes sense. An onion spreads flavor really quickly because it sweats and causes other foods to sweat. Did you cover those two foods when you cooked them in the oven?

I doubt it. Most the deserts wouldn't need to be covered. A turkey might be covered for part of the time. But these are foods in the oven at the same time, cooking together. Foods cooked at different times aren't going to leech any flavor. That's why cake doesn't taste like casserole doesn't taste like roasted Brussels sprouts doesn't taste like roast beef.

You could have just said it was the rules, you know, instead of throwing out some absurdity about "flavors." I understand that there are traditions, like no pork, that are rooted in something that once made literal sense without any religious reasons (pork meat was unsafe) and are now just the traditional rules. But actual flavors don't soak into the metal walls of an oven and get into food the next time someone uses the oven. That's just silly.

moshei24 wrote:

rinkrat19 wrote:You could have just said it was the rules, you know, instead of throwing out some absurdity about "flavors." I understand that there are traditions, like no pork, that are rooted in something that once made literal sense without any religious reasons (pork meat was unsafe) and are now just the traditional rules. But actual flavors don't soak into the metal walls of an oven and get into food the next time someone uses the oven. That's just silly.

Why are you getting so angry and defensive? I gave you some of the reasons behind it. I'm not about to go and argue with you about all of this, so I told you to go do some further reading if you're having trouble understanding the basics behind it. You're welcome to go and read more detailed explanations behind it.