Let's eat meat with chef Ezra Ovadiah!

[The face of Jacob]

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Chef Ezra Ovadiah is a professional grill man of a meat restaurant in Tel Aviv.

"This is red meat which I know from the dawn of my youth as "butcher chunk". I peel out all the tendons, clean it, in the middle we have the strap and I peel it. In my opinion it is the most special meat we've got, the red meat, his taste is so rare and tasty that it's amazing. The advisable size is for sticks. In the moment I put it on the stick and it slips on the stick then it's a sign that the meat is good. I take the meat and put pepper. Red meat is made up of inside parts so the meat shouldn't be put on net iron grill but on open grill and I make wind with the carton of the wine which escorts (the carton) me many years and I wave. The carton from the wine is solid and it gives me a comfort grasp. A ventilator isn't good here only for grill in marketplaces when it gives high fire and burns the meat."

Then he takes a Rump steak:

"I've already cut one slice of it and I'll cut another slice. And then I spread it and add the pepper. Now I must have the carton in my hand so I could work with the fire. I can't leave it alone and to do other things and to think that if I put the meat then it's o.k. People are wrong if they think that they can leave it on the fire and to go. I can work with the hands on the meat, I can cut it, tuch it, clean it but from the moment I put it on the grill - from that moment I use only the tongs to check the level of its roasting. And then I splash little bit of Worcester sauce, I turn it over one time, two times and it's on the plate."

[Keylia]

I'm getting annoyed with my reading.... lately I've been combining the title and username into one thing. "Mad Cows" by FatMike turns into "Fat Cows" and this one reads "let's eat the face of Jacob"

[blackranger]

Why am I suddenly hungry?