What happens if the Korban Pesach comes in contact with something that might cook any amount of the sacrifice through direct contact? The question brings us to a discussion of basic kashrut principles, and how foods absorb (or don't) the taste(s) of other foods. Specifically, the role of temperature, and the placement of the respective foods. Similarly, the braita that presents the basics of temperature and absorption, with a solution (when rinsing off the foods in contact is sufficient). What about salted foods? What about pickled foods? What about the quintessentially dairy kutach? R. Chinena bar Rava of Pashronya is learned enough to be able to be lenient in the case of kutach. Plus: The mixing of flavors during cooking, even from 2 different Korban Pesach offerings. Bonus: A pig was cooked in the house of the resh galuta.