Yosef Miller
SHULCHAN ARUCH YOMI: Own the Halacha in 25 minutes a day!
Complete the entire Shulchan Aruch in 5 years! Clear, practical elucidations and insights. Daily shiur on ALL 4 volumes; 5 days a week. Ashkenazic and Sephardic psakim. Most shiurim are given by Rav Yosef Miller; many are by Rav Dovid Gilman and occasional guests.www. SAYomi.org
Não deixe de visitar o site do podcast e apoiar quem o produz: www.SAYomi.org
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Yosef Miller
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Último episódio
9 de jul de 2026
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Episódios
Yoreh Deah 83:5-6. Kashrus: Identifying Kosher Fish; Swordfish and Sturgeon, Part 2; Brine; Fish Market and Using Knives.
02.12.2024
27:25
Yoreh Deah 83:1-4. Kashrus: Identifying Kosher Fish; Signs, Tradition, Fish Market; Shark, Blue Marlin, Swordfish, Part 1.
02.12.2024
22:57
Yoreh Deah 82:4-5. Kashrus: Identifying Kosher Birds; If Tradition is Required When Traveling, Part 2; Turkey, Zebu, Bison, Giraffe.
28.11.2024
28:42
Yoreh Deah 82:1-3. Kashrus: Identifying Kosher Birds; If Tradition is Required, Part 1.
27.11.2024
24:21
Yoreh Deah 81:6-9. Kashrus: Animal Milk, Human Milk, Permitted Nursing Age, and Honey.
26.11.2024
26:05
Yoreh Deah 81:2-5. Kashrus: Animal Products; Milk, Mixtures and More.
26.11.2024
23:41
Yoreh Deah 80:1-81:1. Kashrus: Identifying Kosher Animals, Wild vs Domestic; Tzvi, Buffalo, Giraffe; Animal Products; and Biting Fingernails and Skin.
24.11.2024
23:21
Yoreh Deah 79:1-3. Kashrus: Identifying Kosher Animals. Kashering Meat by Grilling, part 4.
24.11.2024
22:54
Yoreh Deah 76:5-78:1. Salting: How To Kasher by Grilling, part 3. Meat Juices. Kashering Stuffed Chickens with Meat. Wrapped In Dough.
20.11.2024
23:10
Yoreh Deah 76:2-4. Salting: How To Kasher Meat and Liver by Grilling/ Broiling. Part 2.
19.11.2024
24:35
Yoreh Deah 75:1-76:2. Salting: How To Kasher the Intestines; and How To Kasher by Grilling/ Roasting/ Broiling
18.11.2024
30:00
Yoreh Deah 73:1-74:1. Salting: How To Kasher the Liver and Spleen.
17.11.2024
23:06
Yoreh Deah 72:2-73:1. Salting: How To Kasher the Heart, Lungs, and Liver; Grilling is Required For the Liver.
15.11.2024
25:12
Yoreh Deah 70:6-72:1. Salting: Salting Meat Touching Unsalted Meat, Head, Hooves, Brain; and Heart
15.11.2024
22:50
Yoreh Deah 70:1-5. Salting: Different Types of Meat Together, Beef, Lamb, Chicken, Fish, and Treif
15.11.2024
20:15
Yoreh Deah 69:20-70:1. Salting: Tzir or Brine; Slicing, Curing; Roasting or Grilling; Multiple Pieces Together
11.11.2024
24:26
Yoreh Deah 69:14-19. Salting: Mixing Unsalted Meat; Soaked for 24 Hours, Slotted or Sloped Utensil, Boiling Water Afterwards.
11.11.2024
22:54
Yoreh Deah 69:10-13. Salting: By a Gentile; Cooked Without Salting; Within 3 Days, Freezing Within 3 Days
08.11.2024
25:08
Yoreh Deah 69:6-9. Salting: Duration, Washing Off the Salt
08.11.2024
24:16
Yoreh Deah 69:2-5. Salting: Before Rinsing, Granule Size, Amount, Cutting Afterwards.
08.11.2024
23:59
Yoreh Deah 69:1. Salting: Rinsing and soaking.
08.11.2024
26:25
Yoreh Deah 68:9-69:1. Blood and Salting: Removing Hair and Feathers; Kli Rishon and Sheni; the Salting Process; 6 Reasons to Rinse and Soak the Meat Before Salting.
08.11.2024
25:38
Yoreh Deah 68:1-8. Blood: Roasting the Head and Chickens; Removing the Hair and Feathers With Fire or Boiling Water
01.11.2024
24:53
Yoreh Deah 67:5-6. Blood: Bruised Meat; Sucking Bleeding Fingers; Vinegar and Boiling Water; and Clarifications.
30.10.2024
20:36
Yoreh Deah 66:8-67:4. Blood: In Eggs, Of Fish and Humans in a Cup or On Food; Forbidden Bloods, Bruised Meat.
29.10.2024
22:27
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