Every week Brian gives you his taken on the culture wars, news of the day and whatever crosses his consciousness. Brian is a Jewish expat Brit who returned home to his indigenous homeland: Israel. I could be covering Israeli, US or British politics, security resisting global Jihad. Brian is a Brexiteer, a friend of Tommy Robinson and staunchly pro Western Civilisation.
I’ve been a bit lapse at updating my podcast feed. You may have missed some episodes here but everything I do does wind up on my 3speak account. Here is yesterday’s video and podcast.
I started off with the recipe for my whole lamb shoulder, cooked on my now fairly old Weber charcoal BBQ. I love that thing. You take:
juice from two lemons;
half a cup of olive oil;
good strong mustard;
a whole load of fresh rosemary (this grows wild in my neighbourhood);
salt and pepper.
Take your shoulder of lamb, cut little holes and insert a whole lot of piece of cloves of garlic. Try to see that the garlic will sit under the skin and fat. Then you rub the marinade all over the meat and put it in a giant bag. Try not to puncture the bag with the sharp bone of the lamb!
I left the lamb in the fridge for around a day and a half but took it out at least four hours before cooking. Putting fridge cold meat directly on the BBQ is a big no-no!
I light the BBQ using a Weber chimney (google this magic device). After about 30 minutes I’ve got a central hot zone big enough for the whole piece of meat and I put the lamb with the major fatty side down on the BBQ. Pretty quickly I get flame flare ups which is exactly what I want. I use the lid of the BBQ to moderate the flames but I’m looking to blacken the outside of the meat.
About 5 to 8 minutes per side got it to how I wanted it.
After that I transferred the lamb to my large roasting tray and left it to cook. I use the Weber iGrill thermo-probes and was looking for about 60℃ internal temp. It actually got there quicker than I was expecting within about an hour for this 2.5kg piece. The grill was showing about 200℃.
After that I took it off, let it rest under a foil cover and carved it. Shoulders aren’t that easy to carve but everything that came off was delicious and tender.
And after all that, I talked about Covid19 and Coronavirus in Israel and asked whether we’ve gone too far flattening the curve here in Israel?
I was up in the north of Israel, just a few kms from the border with Lebanon. I have no idea what the two explosions I heard were. They may well have been from somewhere up on the Golan Heights. I’m talking about the purchase of Steemit by Justin Sun of Tron. I’ll have more to say on that in the coming days.
But the plan states the all-important historical truth denied by the Palestinians because it vitiates their entire claim to the land — that Jerusalem was the political center of the Jewish people under King David, and has remained their spiritual center and the focus of their religious beliefs for nearly 3,000 years.
The Trump plan won’t bring peace; however, it restores the truth and justice that are essential prerequisites of peace. Crushing the lethal and poisonous fantasies about Israel and the Jewish people, as well as taking a hard-headed approach to Palestinian intentions, it replaces illusions by reality.
“Antisemitism is a chronic illness that, when it flares up, eats away at the mind of those it infects, and destroys the hater more thoroughly than the hated. It can be cured, or at least controlled. The [Christian] Germans, Austrians, Italians, French, Romanians… today are largely cured of genocidal antisemitism [the underlying philosophical ideology of World War II], but the Arab nations are not, and, alarmingly, we see much evidence now of cross-infection back to Europe.”