[Avodah] Re Bittul of non-K food

[Meir Rabi]

In response to R Micha's comment, pasted below;
there are a number of points that make the Pesak remarkable.
It implies that in Bittul of 60 we DO have the possibility that it may be
discernible by human tasting and yet it is Battel
What seems to emerge is that there are 3 categories 1) what can be tasted by
any ordinary chap 2) what can be tasted by a chef 3) what can be tasted by
one in a million who have an extremely sensitive palette. In normal Bittul
we use the Chef which today is the value of 60. Pesach we use the one in a
million measure who seem to be able to discern taste at 1:1000. When even
these unusually sensitive palette can not discern the taste it is Battel
even during Pesach
Accordingly if we can not find one in a million who can discern that food
which is cooked in a non-Kosher vat that is tainted with non-K flavour, such
food ought to be Kosher, in spite of the fact that by our calculations there
is no Bittul Be60.



: HaRav Sh Z Auerbach Paskens that Chamets that is not Battel during Pesach
: (even in parts per thousand) IS in fact Battel when it is so dilute that
it
: can not be discerned by human tasting.

: Does this not point towards a most remarkable observation - that if a
non-K
: food flavour is transferred to a Kosher food, if it is not at all
: discernible by human tasting, then the food ought to be Kosher.

The topics of nosein taam and bitul beshishim are old ones. What's
remarkable in your extension?

I think it's more incredible that what you're telling us is that KLP uses
the usual rules after all! Despite the afilu 1:1000. Or did I misunderstand?
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