הכשרת חלקי פנים בבקר ובעוף | הרב מישאל רובין | הלכה | תשפ''ו [8]

Kind: captions Language: en Okay, so let's do some rehearsal because I don't remember where we are, and then we'll finish it, God willing, today. Okay, so the Torah prohibits eating blood. These are well-known things, so you need to remove as much blood as possible. We remove the blood. So we talked about meat training. We talked about how to prepare meat and so on. Now let's talk about the liver in private. Roasting liver is possible over a heat source. That means you can fry it, but you can't cook it. We already talked about this last time. It's impossible to cook liver. Taking a liver, putting it in a pot and cooking it is a problem. Because a person is an outcast and may return. In short, a story. So the custom is to cut a liver. Maybe after you grill it you can cook it. That is a possibility. But first you have to cut out the liver. So now we're talking about roast liver. First of all, a heat source. You can use a gas grill, you can use an electric grill, you can use a regular grill with charcoal, you can use a smoker. Do you know what this is? Possible with an oven. It is also a source of heat. So let's see, this oven is a question mark and we'll see maybe later. But remind me that we need to remember about the oven. But other than that, a source of heat. That means we can take this liver, as we're talking about now, and extract it from its place. Now how do we put on, say, a regular barbecue? okay? So I have the net and I want to put the heavy stuff on the net now. So they need to be laid out. First of all, before I roast them, I need to put them in a place where they are. The best thing is to put them in a place where there are holes that a person can pull out of. But when you put it in the fire, then it has to be on a perforated vessel, of course, a mesh. This mesh has holes. why? Because the fire draws the blood. When fire draws a person, if it's in a closed place, like, say, a plancha, do you know what plancha is? So Plancha, I'm putting the Plancha, so a problem because where is Adam, where will the man fall? Where is the fire? True, there is fire below, so fire draws the blood downward, okay, but how did a person get out of there? He can't get out of there because there are no holes. And so you have to put it in a place that has holes or a grid or anything else that has holes in it, and therefore don't put it on a grilling surface, on a surface or a plancha or anything else. So first, put the liver on a nice grid. Two, oh, of course, you can't wrap the liver in aluminum foil. You understand that otherwise, where would a person go from there? So it's not possible, that's fine. Now, by the way, the referees say that in Ninja Grill, do you know what Ninja Grill is? So you can't really pick up a heavy object because there's a person there, it's collected at the bottom of this thing. And so that's the principle. The principle is that a person should have a place to retreat to. okay? So I'll put the liver there. How do I prepare the liver for limping? First of all, it is better for the liver to be cooked. It is better if the liver is roasted. But let's say you had liver in your pocket and you took that liver, you could put it on the fire. It is possible. It is permissible to put it on fire. And slowly it thaws on top of the fire and a person flows from it. But of course you understand that whoever takes this liver, put it in a pot and pours boiling water from a kettle on it to thaw it, what he is actually doing is cooking it, so what did we say? Cooking is forbidden, so you can't do that, even putting it in a pot, into a bowl with hot water, putting hot water in a kettle in a bowl, putting the liver inside, that is also forbidden, you can't do that, so what do you do, either put the liver, put it in a pot on the fire, or of course wait for it to thaw. You can also wash it with cold water. That is possible. You can wash it slowly in cold water to dry it. This also helps, but it is obviously less fast than hot water and it is forbidden. beautiful. Now, before roasting, there is a dispute among customs about whether the liver should be cut lengthwise and sliced. What is called in the Gemara's Sheti and Arav. Two and a half. right? I mean you cut it. You've probably seen the liver before. I'm not talking about beef liver now. What is beef liver? Beef liver is big, it's something like that so usually if you buy beef liver you know if you 've ever seen it then you buy it in a store you buy slices so of course it's already cut it in two and a half along the entire length so it's not a problem but a liver is small as a liver you've ever seen a liver a little two pieces like this connected and you have to make a cut in it lengthwise and across it this is a Sephardic author says the Shulchan Aruch says that you have to make two and a half of course as I said with sliced ​​liver there is no such thing but with liver that is not sliced ​​in chicken liver second in chicken liver you have to cut two and a half Ashkenazim didn't used to do this thing with chicken liver there is a on top such a cheesy part I don't know if you've ever seen because when we buy the liver it is already prepared but there is a part in the liver come out it is called mara it is delicious it is bitter as it is written in the Torah they reached a place of mara what if they were bitter then the liver is also bitter and that's why they cut it if they cut it with a little part of the meat of the liver so so then it is already called cutting but in any case you have to cut the The Ashkenazim custom is to put a little salt on the meat before grilling. This is the custom. Although there are Sephardic jurists who also say to put a little salt, it is not necessary to put salt. Yes, what did you want? No, not two and a half slits. This is not cutting it in half and then in quarters. No, but making a slit. The liver has a covering like this. What do you call it? It's such a thin membrane like in a ham. Oh, so you have to tear it off. And then slowly there's blood that's already starting to ooze out of it. Of course, if it's the liver, if it's the liver, it's not the liver. Yes, but let's say that if it's the liver, then if I do it like this, I won't do it on my hand, which is not good. So, let's say it's the liver. Right? If it's my liver, then I'll make a small cut here. A small cut. Where will I put it? On the grill. How will I put it like this? Well, what if you do it like this? What did we do? Except, of course, put it like this. Because if you do it like this, then the fire? What did we say? Fire draws blood, so it gives place to place to flow. Do you understand? It's a simple thing. It's not that reliable. yes. I know the Spaniards didn't do it. I'm not sure it's forbidden in retrospect. So, with beef liver you get slices, so there's no question. No question. Regarding chicken. If you cut the top where the ham is usually cut in the store, then it might be okay, but first you need to do two evenings. Okay, first you need to cut two evenings. Oh, so we said to put some salt. Um, what's all this? We're saying now before roasting, preparing to roast. What happens inside? Inside the place where you roast, there's a place for another thing. For example, sometimes you know, let's talk a little about the oven. Oven. There are people who roast in an oven. In an oven, this is a difficult dispute. Is it even allowed to roast in an oven? Why is it a problem? Because some say that roasting in an oven is forbidden because all the smell and sweat of the roasting, that is, all these molecules that go inside the oven cavity, then they return to the liver. So what happens to them? And so to roast it in the oven, by the way, I don't know, there are people here who at home do it in a liver oven or always do it on a grill, so what, but there are some who do it in an oven, in an oven, there is a dispute as we said, and then it has to be that way, of course, the oven cannot be on a tray, and then we already talked about that, right? It's just that the second thing is that the heat has to be high before you put the liver in because otherwise it doesn't draw out the blood well. The third thing, if I put this as an oven, you say, I'm there now and the fire and heat in the oven draws out the blood. Where does this blood go? Into the oven. So what did we do? Now the bottom of the oven, what is Blois? What is Blois? blood. What is blood? This is a complete prohibition. It's like a pig. okay? Maybe worse in a pig. A in this context. moment . So what should you do? You need to put a pan in the oven. What do you put in the pan? what? water. They put water in this thing, and every drop of blood that falls there is nullified by 60. But of course you have to put water in and put it in a good way so that it doesn't spill inside the oven. So that's why it's not that simple. You need to put a bowl or not a bowl, an aluminum pan of course so that it is fireproof. You have to put blood there, blood and water in large quantities, so that when a person falls there, he can wash himself in the water. okay? So that's an important point. Secondly, there are some rulings that require opening the oven door slightly. What do we gain? Open the oven door slightly. What do you gain? The witnesses and all that are leaving. There is a law that if you open a window a little, you cook, all the witnesses go into the air, right? So the same thing here in this matter. And of course, after grilling, you have to clean the oven well and heat it up, etc., etc. Yes, one time of what is not clear, one time, because if it falls, let's say on the edge, you understand, if it falls here on the edge, there is no water there, then it will not be canceled, so it is forbidden. No, not even a period. No, it is a problem because you did not gain much. Why did you not gain much? Because the blood falls on the pan. The witnesses of the blood rise inside the cavity of the oven. So what did you gain? If you put it in water and it is canceled in the water until this drop of blood that fell, then it is fine. It will be canceled. But if it remains, how many, how many drops of blood are there? Then once again, it causes a barbecue. I do not have that. Because in a barbecue, what happens? The heavy stuff on top falls inside. It falls inside. And where does all the smell go into the air? But in a barbecue, there is all the dirt. You are talking about a gas barbecue like this, it is big, so it is the same thing. So when you put one like this, you have to pour it out. Yes, it's better. Yes, of course. Of course. Water. Water. Fire. Here. Water. Here. It'll boil quickly. It's like it's me. I do n't know. I don't have one. So I don't know. You have to put it in. Who in the world do you need? You always have to put water. You have to do something. There's a disagreement here. The jurists here. I don't know. It depends on what you have. I don't know. If you're already doing recipes, I don't know. What's delicious or what's less delicious? Come on, now. Of course, if a person does it in the oven or in a closed place, you can't put it on top. You can't put pitas. It doesn't belong. You put pita bread there, that's a problem. By the way, when you cook the liver on the grill, it should be on its own, no other things should be placed on top of it . Because if he touches one thing, he might spit blood into another piece of meat. Do you understand what I'm saying? Therefore, you need to be very, very careful with the liver. The custom is that at the end, after they've made the meat and the chicken breast and all the sausages and all that stuff, they finally make liver. right? It's always true, this is the custom, the custom is good, in the end, we do it with a liver, but we need to know that when you touch the liver and when you encounter a liver in this story, then you encounter something that is blood, blood, this is a difficult problem, and therefore we really need to be careful. We'll see in a little while. Yes, what did you want? Or then we'll talk more. So we'll talk more. Yes, the liver itself cannot be put on the evil of the why, why not? Why not? Sim it on a separate network. On a separate network. More from this, I haven't talked about the tools yet. To drip. Every gas grill has a shield that the fire doesn't come out. This shield will rustle. What's straight? Yes, but what do you put inside this shield? It touches the metal. So, this is nothing. So what does it matter? To fill it down to the bottom. I don't know because they told me I don't know. I don't have one and I've never done one. So I don't understand it, but I understand that many times they put water regardless. In the oven. In the oven, I explained the importance of this because in the oven it falls into the oven cavity and sometimes you put things in the oven cavity and so it's a problem, right? Yes, but you say that you don't put greasy things there. I understand. I understand. Yes, there is an option to close it. It's better not to. There's an opening in the back. A small enough opening. Yes, because the law says that the law of physics says that if there are witnesses, then they always run to the open place. So that would be fine. Okay, move on. Oh well, that's it for this point, a few more points. Ashkenazim used to do this, I'm not really familiar with them doing this, but they used to do it from the beginning, after the liver was roasted, they washed it in water. Are you doing this? There are Ashkenazim here who are only Sephardim, but some Ashkenazim don't do that. So to begin with, of course, that's what needs to be done because that's what it says at the Sephardic level. The Sephardic don't do it. Only if you want to cook the liver later, then it says yes, wash the liver because sometimes there are streaks of blood that are stuck to the meat even after roasting. After you've washed it, after I washed it. The religious one, I do think so. No, the hot water in the liver doesn't. I don't think so. No, because it's cold water. You washed it now. I don't think so. Maybe there is. Not sure. There is. To be sure that there is no such thing as washing. It's not. To begin with, you have to wash it. It's not good now. One point about the utensils. The utensils used to prepare liver were used, according to those who are like the Ashkenazim, to consider them like tripe, and therefore they are only allowed to be used for roasting liver. Although the Sephardic people also use them in the usual way. After cleaning them, of course, if they are dirty with the blood of the liver, it's not right. But then it turns out that it's a very big mistake. Someone who makes liver, like you asked at the beginning, someone who makes liver on a grid, then this grid should only be for the liver. There is such a thing, right? Ashkenazim like that. What are you doing? You're right. You're right. They used to do it on the gas. There's a small square grid like this. You know it. A multi-grid like this. You put it on the gas itself. Can this be done on the gas itself? permitted. The problem is that every drop of blood that falls on your gas goes to the bottom of the gas. Do you understand what I mean? right? So this blood is warm blood that falls from the liver there, so it really drives you crazy, the bottom of the gas. So what do we do about it? What do we do? tinfoil. That's right, put foil on it. Besides, it's so messy that it's better to use foil. So they used to do it just like this, they would put the square grid like this, and they would do it like this on a barbecue. You can grill it, it's better in a certain way, but on the gas, you put foil so that it doesn't cause problems. Oh, so we talked about the oven. We talked about the dishes, of course, dishes for preparing liver. You put liver in cold beef dishes, so of course it stays as it is, because when it's cold, it doesn't absorb and absorb. We talked about this in meat and milk. Only heat is suffocating. There is a heat that consumes. Do you understand what I'm saying? right? Heat devours, time devours. Therefore, there is pickled as well as cooked. We talked about that too. But in the liver, if you died in a liver vessel, even though there was blood in it and it was cold, then that vessel is not devoured. But is this tool the same tool that we use? What is it used for? So I said this is a dispute between the Ashkenazim and the Sephardim. The Sephardim say that it's actually not a problem because, according to the Sephardim, the heat is actually the device for the thing, and therefore the grid is constantly in heat, and that's the end of the matter. But according to the Ashkenazim, it's a different grid. It's not just a different grid. It's a different fork. You understand. All the tools belong to the liver. They need to be in a different place. I wanted to say another point that I forgot to say. How much liver is it called? It's simply prepared until it's half-cooked. I mean, it doesn't have to be completely, completely dry, but it needs to be half- cooked. Although many jurists say that it needs much more than that, and when it's dry, how do I know? I know that when I cut the liver, I look inside and sometimes there are pieces that are more pink like that. You see, I mean it's not dry inside yet. If it's gray, a gray color like that, then it means it's all cooked inside. They sometimes do that with schnitzels, right? You make a schnitzel, then you cut it with a knife, you look inside, you see there's some kind of pinkish-red stripe inside, so it won't cook all the way through . So what do we do? Leaving it in two shades is not a problem. Why isn't this a problem with two shadows? what? Because it's talented. It's already talented. But the liver is not competent. So pay attention, if I don't know if this liver is okay or not, I took a fork and knife, put it on a plate, cut it. I see it's red. What about the knife? problem. What about the fork? problem. What about the plate? It's starting to be a story. Therefore, when you are dealing with the liver, you need to have a different head. We're used to all the meat you bring home, it used to not be like that. They used to bring home things that had to be prepared, but today who prepares meat? Who prepares poultry, who prepares meat? You go to the store, buy competent meat or in the store buy competent meat or in or buy competent chicken. You don't worry at all. It's true that sometimes there's still a little bit of pink on the chicken, so you wash it and so on, but it's already blood, which is allowed. These are things that have already undergone the necessary training. But in the liver, you need to change a switch. You have to completely change the switch and know that the moment you deal with the kove, you are dealing with something that is completely problematic in terms of the and therefore you have to be very careful how to do it. If you make liver in your house, then remember these laws and tell the family. Yes, if I think about cold liver, two in the evening, you need others. No, no, because we said it was a lie. We don't burn or swallow hearts. Hearts. In a second, I'll talk about hearts. Hearts. In terms of the truth, you can salt them and cook them. The custom in Israel is to sell a lot of hearts. I'm not qualified. Why? Because most people who use hearts also cook them over the fire. Okay, but I'll tell you a story that happened on the last Bones Day. Some guy called me on Independence Day itself. He told me that they took hearts and it was forced and because they had a lot of meat to do. So what did they do to cook them? They put them in a pot with water to cook them. Okay, so what happened now? What happened now? This pot ate the hearts. They could also be tripe because it spits blood and it could come back to them. So it could be a problem, a mess. That's why you have to be careful when you buy things like this and it says "not qualified" it's written it must be written like this it's halacha what is the halacha it's not halacha it's a guideline sorry from the Chief Rabbinate the Rabbinate says that it must be on the meat it says so when you go to the souverain and you buy it it says "ah salted and koshered legally" so you know that it's koshered and koshered legally of course on the liver if it says something like that on the liver what would you say it's not recommended it's not recommended at all because it's not true and on and on and on and on hearts it could be but the custom or the usual not the usual custom is that it's not qualified and so you have to be very careful with the livers by the way I was once in Netanya once at this souverain and there was some elderly woman like that who chose meat and I went there suddenly I see in red where it says " not qualified" on the meat of Bukhari pieces of meat that are not qualified usually because they don't prepare them because they cut them up immediately and send them to Israel so I told her to this woman I told her listen you know this is not qualified this meat is not qualified how can it be It's kosher. I couldn't explain it to her. Unfortunately, I didn't have the right words. She told me what you want. It's kosher. That's right. It's kosher. There's a difference between kosher. What is kosher? Kosher means it came from a cow and was slaughtered according to the law. Everything is good. So it's not enough. I need to get rid of the person. This and this are incompetent kosher. There are talented koshers and there are incompetent koshers. This cannot happen with poultry because poultry in Israel is slaughtered, and therefore these poultry are already competent in Israel. But there is meat that is kosher but not cooked. So it's rare. Take a look sometime when you're in a big supermarket. If you find this, take a photo of it for me. So, then it's an incompetent minister. But in the liver, every liver is an incompetent minister. It is kosher, of course kosher, because otherwise it is forbidden to eat it. If it's a slur or a slur, it's certainly forbidden, but he's not talented. Therefore, one must be very careful to deal with the liver and hearts properly. There is a Shach, I'll save you for a second, there is a Shach who says that there are things that cause a shack and don't eat internal organs. Heart, brain, liver. There are many people who eat liver, but there are people who do n't eat the internal organs of animals, so everyone will do it, they understand. It causes forgetfulness. If you've learned a lot, it's not worth eating because you forget. If you haven't learned a lot, it's not so bad to forget all the other things you saw on YouTube. But, but that's the law. And there are many who don't eat the internal organs of animals. Yes, if a person, after cooking it, and at the end of the day, pour cold water on it, then cut it, then mash it as if it were cold. Now that the pillow is cold, then it will be cold and then it will be cold and you will have a stomach. So I don't know if you pour cold water on it, it won't help you because the inside is because the inside is hot. I do n't think it will help. Well, one more point. Yes, you need to heat it in the light later. And next time, what will happen to the fire? Clean it a little more. But what? The liver doesn't touch. It doesn't matter. It's very hot. It's very hot. Why do you need a net for the liver? Because this liver, this net, comes to the blood, and this blood is forbidden. Its liver is forbidden. So its liver is forbidden. Ashkenazim believe that it is not enough because it is possible that you did not do well enough or etc. By the way, in the heart, you also need to cut two and an evening because there is a name a a not soft but there is a name a what is it called in the language of the Gemara, thorny thorny I think so then there you really have to cut and therefore there are shops that make mixed Jerusalemi know it on skewers there is it is not so simple this thing because when you are there you are on a skewer I am not sure if you read it two evening and therefore it is not simple you can whisper his and then like to take out these pads no yes yes this is okay this is okay the connection is her name good now more yes something that I do as if I do it in a manga must be a manga so I and I want to think the whole thing takes out a skunk that no I did not understand I did not understand something in general planning on a barbecue what just a tanned chicken breast is talented not something that requires training only liver there is only liver that requires training in Israel all I broke a little two minutes ago the vast majority of meat and poultry the 99% majority comma etc. is kosher meat Being good at liver won't help because liver is not kosher. You have to chop it. So liver is not kosher. You can't buy a jug of liver and say I'm cooking it. You can't cook it, you just have to sauté it. okay? Even if you want to cook this liver, you have to chop it and then cook it. We've talked about all this before, right? We explained all this. That's why I didn't quite understand the question. Not that it seems almost. I said that I once found in a store that kosher meat is not qualified, but then you have to look at the whole thing, it's qualified. Except for liver and hearts. I also said about hearts, right? We talked about this situation, we said it's in salt, like it's also okay, but you have to know how to do it, half an hour in water, submerged in water, so that it softens, put salt on all the meat, wait an hour, then wash it of blood, you can always prepare it, this is what they do in the factory, what they do in the factories, this is what they do in the factories, yes, brother, I put the liver on the fire, I don't know if there's a hole, they said there's a hole in the back, so it seems okay to me, no, the lid, oh no, the lid has the fire and above it has the fire, oh yes, yes, and above it, no, so if it was on the grill, then you need to heat the grill down, yes, heat it up, okay, now I want to explain, we started, I think we talked about it a little last time, but I want to close this once and for all, a liver that's 72 hours old, it's forbidden to cook it after roasting, explaining if they slaughtered an animal today and took out the parts, cut it up, etc. Now, after 72 hours, this liver, even if I can chop it, I can sell it and chop it, no problem, it's allowed, but can I cook it? After the liver is cut, the jurists say no, why because cooking takes out a little more blood and because the liver is all blood, then it is possible that this blood will still be forbidden, and therefore if the liver is 72 hours, it is forbidden to cook it after roasting. This is understandable. This is understandable. Now listen carefully. Is it possible to freeze a liver? Let's say an animal was slaughtered today. Now they take the liver there at the factory. Or do you know what they brought me? They brought the liver. Now I buy it. I tell him, tell me when they slaughtered it. They slaughtered it this morning. Okay. Can I freeze the liver? Now the ruling is like this. There are jurists who allow freezing. What is freezing? It is freezing. I mean, it is freezing. Let's say this liver was outside for two days. Now I freeze it at home. When I take this liver out, how much time do I have left to cook it after roasting for one day? It freezes. It does not reset the state to zero, but it freezes the state. It is understandable. What I said is understandable. It is simply true. Beautiful. From Adrian in the country, they do not trust it. And that's why in the country, they don't prepare a poached liver. They don't trust freezing at all. Now poached liver, poached liver. You go to the store, you buy poached liver. You buy poached liver. Okay, but let's say you trust that you can freeze liver and it freezes well and everything is fine. On the packaging of the liver, there is a slaughter date because if it was frozen immediately after slaughter, then you have three days after you take the liver out of the freezer and marinate it, to marinate it, and then to cook it. It's simple. When in doubt, when in doubt, then there is also a little bit of a tolerance. Oh, what is written? Have you ever seen that when you buy a liver, it says "Slaughtering Tarir". It is a regulation of the Rabbinate that a slaughter estimate must be written on the place, but not a time. So what do we do? So they usually get stricter. No, so they usually get stricter. The slaughterhouses open at six in the morning. So they get stricter, let's say it's 100 in the morning. Well, it's not that bad . Oh, so that's about this point of the Kafka. But all that said, if you want to cook the liver later, chop it. But if you just want to snap it, that's allowed even if it's been 72 hours. Do you understand? right? This is only if you want to cook it after grilling. Well, I think we're done. It was heavy, but I think we're done. Oh well, I don't know how to start something new. I don't know if I want order in hearts. I need to work on God. You know, the heart is the right order. And indeed, our heart is to fear God. What do you want to know about hearts? I said in stores there are hearts that are already gifted. I mean, they have been salted and it is possible. What is not is heavy, and there are hearts that are not gifted. Usually, the usual, simple procedure is to carve hearts like you would roast liver . okay? What you do is cut it, add a little salt, depending on who believes salt is necessary, and roast it like you roast, oh, like you roast liver . What does it say? You don't need to do anything special to the liver. Usually, if it's not tender, then do everything that's not tender on it on the same grid because it doesn't matter if it's no longer tender. So it's no longer tender. So not tender. It means there's blood and this blood is forbidden. It's very similar to liver. Yes, as I said, I told you, you have to be very, very careful not to pour hot water on it. Don't put it in a pot. Another thing you have to be very careful about. And I told you, I think, don't put it in a closed container that a person will liquefy. Liquid. Liquid. Liquid. And after 40 hours, you're in. That's a problem because it's already cooked. How was it cooked? It was in the refrigerator. But what do we say? Pickled as cooked? It's such a loss. So that's why you have to be very, very careful. And when you buy liver, put it in or do it right away or do it in a sealed container that a person can get away with. Comfortably. Yes, why after that? Because it's hardware. And I said, there might still be a little bit of blood capillaries that came out in a different way of cooking, like in. You can eat it because it's shriveled inside. Shriveled, let's say. In the Gemara, in the Gemara, in Chulin, on page ki, it says that if a person wants to cook liver, he can also boil it in vinegar or boiling water. Putting it in boiling water at once will shrink the blood that is inside. It could be, you understand, there are things that intersect the echo at the end of the liver. It's blood. It's just that the Torah permitted it. If the Torah had said it was forbidden to eat it, then all I would tell you now is light and happiness. But the Torah says it is permissible to eat blood. Sorry, it is permissible to eat liver, but liver is blood. But then, I eat blood. They permitted it, but how did they permit it in roasting? How did they permit it in roasting? The blood inside is inside. You understand that it no longer comes out. So there are things that intersect the blood. There are things. You understand the point. So they made it worse. Cooking could add another point, so they'll make it worse. Yes, the Ashkenazim, that's all. They couldn't do liver next time either. Yes, you're right. That's a good question. If it's already prey, then it's prey, right? But okay, but because, let's say, you took a fork and stuck it in hot liver. So what do the Ashkenazim say? This fork is just for the liver, right? But he is a prey. So next time I'll consult, but what's on the fork? There is blood. If you stab the liver again and it's on fire, then the blood that was in the throat is no worse than a person who has it in the liver. So he came out in blood and fire. So it's not that bad. What were they afraid of? They were afraid you were touching the meat after you took it out of the fire. Before this and so and so and there is blood in the throat inside like a prohibition like a pig in the throat inside and you are now touching a chicken breast with the fork so you are right in the idea I agree with you but a They said that this is enough this distance is enough for the liver yes good last question no brain it is something else it is talented it is trained it the rabbi as you said forgetfulness it is not what is halakha there are things that cause forgetfulness it is written in halakha it is not that I suddenly invent it from scratch. That's what I'm telling you, that's what it says, but oh, some people do eat, some people don't . What do you eat? Beautiful view . We do n't eat here. Do you see? here. So you, you don't forget things, it's me, even though I'm not an Ocha, I forget things. so what? It's not just forgetting things, it's forgetting learning. That's the problem. That's the study. clear. If you forget nonsense you saw on the internet, that's fine. On the contrary, you are much more. It's because of the naughty ones. We are fine, friends. What's in 72 hours? They keep him. He said that a person can't leave after he goes inside and can't go out and get him out. It's all nonsense like that. But it's a rule about the liver. Well, then we're done. The liver. Next time, we'll learn to cook. It looks like a curve. Without a vow.