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I ask one question about Menorah and Lumanny loses his mind.

qft

Lumanny your posts shows a distinct lack of knowledge of torah law, you tend to take a secular perspective of how the world views judaism and assume it works because it is well researched.

Judaism isn't changed by how the world perceives it, if you want to know real halachah you seem to be looking in the wrong places.

I'm an Ashkanaz and your wrong.

The food can only be labeled Kosher if it was cooked with kosher ingredients, using kosher utensils, and a jew was involved at some stage of the preparation (this is actually way more complex then I can say with certainty but there are times when it appies so I'm including it)

So if "all the food you eat is kosher" how is it different from "Glat Kosher. I only eat Kosher food AND it must be prepared in a Kosher Kitchen and etcetera"

Perhaps option 3 if referring only to vegetarians?

Considering you have admitted multiple times to the depth of your actual religious practice you are a slightly less then credible source.

Not all percieved Kosher is OU Kosher.
Option 3 is for those who do not keep Glat Kosher but follow enough rules to think of themselves as Kosher.

You said something important here: ANY step that a Jew or a convert-in-progress can take is a good step. I didn't always keep kosher, but I was vegetarian when I started thinking about keeping kosher, so for me it was easy to say "no pork, shellfish, or mixtures of meat and dairy" because I already wasn't eating pork, shellfish, or meat (with or without dairy). So my next step was using up all the non-kosher-certified products in my kitchen, and gradually replacing them with only kosher equivalents. My step after that was buying new dishes and cookware, and keeping them in their boxes until I moved to a new apartment, which was already planned for.

Once we were in the new apartment, the obvious step was to kasher the kitchen. After that, we took all the new things to the mikvah to immerse them, and then begin using them. Those new things were all dairy. Six months later, we decided we felt ready to purchase items for meat use, and switch over. The kitchen was TINY, way too small to have more than one 'category' of untensils and vessels in play at a single time. We kept the stuff in the kitchen that pertained to that 'season', for instance dairy from Passover up until preparation for Rosh Hashanah, and everything else went in the top of the bedroom closet and remained untouched.

It was another eight years before we moved to an apartment with a kitchen that was large enough to do more than one 'category' of food at a time. We now have meat, dairy, and parve utensils and vessels; a parve oven; a meat crock pot; a dairy toaster-oven large enough for a pan of lasagna or cheesy tuna casserole or some such. I feel great every time I go to cook dinner and get to wonder, "Shall I make chalav (dairy) tonight, or basar (meat), or maybe I'll do fish and have a parve (neutral) meal?" It's a real luxury.

When someone tells me they live with their parents or in an apartment, I suggest that going kosher will be a lot easier if they buy new things and keep them in boxes until they're ready to move, then kasher the kitchen in the new place and start fresh. It's way easier than having to outfit a kitchen, then replace all the stuff that can't be kashered.