A rebel without a clue.

I picked up some Polenta ( Farina di mais cotta ) while in Leeds from Harvey Nichols: they also sell Nero Venere black rice, but its far too expensive at 5.95 for 500g, and both Sumac and Wild Rue from a market stall in Leeds that specialises in Middle eastern and Indian spices. I got back to home and ground up luxury dried fruit, caraway, juniper berries, walnuts, linseeds, nutmeg, sumac and rue and added the same quantity of cornmeal (polenta) with a little icing sugar. I boiled the kettle and made a brew of Jasmine scented green tea and made a dough which I then baked in a 180C oven for 20 minutes. I think that they could be baked like a wafer and presented with or in a cheese cake?

Today for total satisfaction I made both Pitta bread and Yorkshire pudding. In a preheated oven (220'C) I baked 4 pittas - strong flour, warm water and salt - until the steam inflated the core of the breads and produced the pockets that all really good pitta should have. Once they were out of the oven I then did some Yorkshire pudding. The best method for a successful YP is equal quantities of eggs, flour and milk (in this case 3 eggs ratio) and a very hot oven and a preheated tray with a high burning temperature oil in each section. These can be made well in advance and simply reheated again under a grill (watch they don't burn) I have also started to bake off the Pork joint. I scored the skin and rubbed salt into it, then I chopped some smallish onions into quarters and sat the joint on the onions. I put the seasoned meat (seasoned with sage, salt, pepper and a small amount of Jerk) into a preheated oven (120'C) for an hour to slowly cook the joint. I think the Pi...

So this morning I've checked the liquor I left at 10pm last night to see whether the fermentation had begun. It is nicely producing CO2 and I can clearly smell the pears in the brew. I simply don't want to throw away all of the vacuum packed hops that my Mum inadvertently left out after she chucked the faulty fridge. I've soaked the packet, simmered gently and then syphoned off the liquor to reduce in a pressure cooker. Maybe this is a pointless task, but I'd like to see. I'm easily confused these days - I realise the hops are Northdown with an alpha acid of 8.5% and thet're currently being reduced under pressure. I have tasted the reduction and its so so bitter! But hey that's concentrate! I want to increase the volume to put in to the demijohns so I'm going to get hold of some sweet apples from somewhere or get a nice organic apple juice from  Carey Organic , but this might increase the cost too much. I need to be on the look out for more windfal...

I've had enough malts left over to do a 5 gallon batch of ale since the last brew I made in the Spring and its was probably just at the end of its shelf life so it seemed a perfect day to get it used. Mum had returned from a dog walk with 3 or 4 russet like pears which having tried were very sweet if very small. So small they reminded me of the apple varieties used by the cider makers down at Broome Farm near Ross-on Wye in Herfordshire. I should ask if they're a variety used to make perry? Today we took a couple of carrier bags to collect the pears down on Scorebank. On the way down the Old Railway we came across some small cox like apples and purloined a few kilos of them. We continues on to the pear tree and eventually returned with about 5 kilos of fruit. I washed the fruit very quickly in cold water and used the Kenwood juicer I've got to extract the juice from both fruit. I've made a video: I hope this is a more fun and personal video than the very silent ...

On the coach from Birmingham( National Express) to Sheffield the girl behind me is empty. All she cares about it a status upset. How she's afraid of falling out with some one who hasn't read the update who must be shit for brains. Talking talking. 2 hours nearly. I could take her phone and smash it into a million little pieces and her too. On the way to Leeds briefly, to see Ben at Piazza by Anthony in the Corn Exchange. And then back. My ear has vanished. Or so it seems. Not a happy circumstance really, but must plod on. Only 2 Commis chef roles: nothing for me there then. Shame. Keep trying. My grand-dad James Sherburn sent my father 5 woodbines for his 21st. When they arrived: he was in Korea(1954), they all fell to pieces as it took so long to arrive (the war was over). I find now that the fob and chain I'd always been led to believe was my great-grandad's was actually stolen by my father from an previous employer when he thought he wouldn't miss...

After a fantastic trip to Italy, Slovenia and Croatia, with its accompanying ups and downs, I returned to Wetherby to search for another catering related role. I insinuated myself to Jason and Kate's on Saturday night one week and one day after stepping from the plane at Birmingham International Airport. It always feels nice to be the oulde towne  after long self imposed exile - 5 months. I went out on Friday in the decreasingly unimportant pub-life of Wetherby (The town lost its monthly cattle market long ago and Thursday Market hasn't any greengrocers, but numerous clothing vendors); the night left me still in high spirits. On Saturday night I saw both  Richard and Jason, and went back to Jason and Katherine 's to watch the Rugby, drink wine (a  Cono Sur Pinot Noir  and a  Wolf Blass Yellow Label Shiraz ) and consume cheese (boring Morrison's Gruyere and lovely creamy Saint Agur ) It doesn't surprise me at all that I had another dreadful han...

I have a very small chin; I had no idea it was always under many Chinese chins! Met Manoj and he seems young and vibrant; he is waiting for the chef to come on shift before he leaves the guy in there alone: I can work unsupervised, definitely. He has a subtle Irish accent, but I guess he is Indian. Good first impression. 10 minutes and counting. Numbers plus high level of consistencies with food.