<html>
<body>
<font size=3>At 08:37 AM 4/1/2012, you wrote:<br>
<blockquote type=cite class=cite cite="">From: Zev Sero
<zev@sero.name><br>
On 31/03/2012 3:49 PM, Eli Turkel wrote:<br>
> I recently went to a shiur of R. Avraham Yosef on Pesach. Some of
his points were<br>
> Theoretically it also applies to real
chametz<br>
Huh?! How could one cook chametz on Pesach? How could one
even have it<br>
in the kitchen and handle it, even if it belongs to the goy? If
nothing<br>
else, what about the risk that one will absentmindedly eat some? I
don't<br>
understand this at all.</font></blockquote><br>
I am with you on this one. Chamitz is issur b'mashihu and if made on
pesach is chometz sh'over haPesach.<br><br>
<br>
<blockquote type=cite class=cite cite=""><font size=3>> 2. Soft matzot
are preferable to our regular matzot when one is sure the hasgacha. From
the Ramah giving a maximum of 1 tefach it seems that they had soft matzot
in his days. The advantage of soft matzot is that it easier to eat a
kezayit in achilat peras, especially for those who eat 2 kezeytim.<br>
But that would only apply for the seder. Are they also
preferable<br>
during the rest of Pesach, and if so why?</font></blockquote><br>
I wonder if this is the reason why some had the custom not to eat matzah
except by the seder.</body>
<br>
<br>
<div>
------------------------------------------------------------------------------------------------------</div>
<div>Moshe Shulman outreach@judaismsanswer.com
718-436-7705</div>
<div>Judaism's Answer:
<a href="http://www.judaismsanswer.com/" EUDORA=AUTOURL>
http://www.judaismsanswer.com/</a></div>
<br>
</html>