Since 1989 and probably at selected times since 1840's Europe, the world's people have more and more taken the initiative in causing regime change in "sphere of influence" states of the great western and eastern powers. With the rise of educated comfortable middle and working classes that dare to aspire and the added advent of the internet, entire nations want to be like the countries that decide how others live.
First in Europe and now in North Africa, people want to be in a country where they have the right to decide their own course of action, the right to decide which orientation they will take in internal politics and what is good for them, without having to go through the filter of the best interest of the great Imperial powers like Russia, Britain, France, Germany, China and the USA, or their clients like Israel. Sadly, South Africa still dictates terms that are beneficial to itself over the interests of the ordinary Zimbabwean or Ivoreans, much the same way Great Britain and others used to protect their special interests. White men doing the same thing was wrong, and now black men doing this is still wrong, however you wrap it in rhetoric. While some individual strongmen will continue to get away with murder literally, the age of plantation politics is coming to an end with the arrival in Africa of the flu that has kept Europe sporadically free for the last 200 years.
Cote D'ivoire was, until the meddling of some, getting rid of it's disgraced former leader, Robert Mugabe still effectively runs the country he has owned since nearly independence, despite people power. His regime and the regimes of countless other tin pot little African dictators, depend on a tolerance of other leaders equally afraid of the consequences of losing power. In the UK, Canada, Germany, leaders retire and write memoires, in Africa they are arrested or flee with the money. It's not a natural state of affairs that once a leader gets a grip on power that he or she must fear being rumbled for robbing the treasury and murdering the populace. Since the end of Communist rule in Central and Eastern Europe, most regimes have had free and fair multi party elections with changes in government following on peacefully and without incident. Is it the considered opinion of some African leaders and other western ones that Africans are not ready or capable of such a peaceful transition? South Sudan is an example of the extraordinary peaceful revolution and creation of a nation , some have waited for since 1955. Had the special interests of the world held sway, the result announced yesterday of 99.5% yes, could never have happened. The fact the result was so emphatic is proof of the desire of the people to move towards an independent state so long denied them by a string of Governments in Cairo, Washington and London as well as regionally in Africa.
In my lifetime I have seen the imposition of right wing dictatorships on nations by the USA and Communist ones by China and Russia in the name of the great struggle for liberation of the global interests of those empires. What the locals wanted or thought, was of little importance, what happened to the locals , especially in places where mineral or other desired wealth was important to outside interests, mattered even less. A case in point was Kuwait, where oil and more oil were the deciding factor that drove the allies to come to the defence of the poor down trodden Kuwaiti people.but where similar fates were meted out to Kurds, Rwandans, Palestinians and Hungarians or non Serbian Yugoslavs, it took ages if ever to react to the plight of these people.
In the last 40 years Soviets invaded Hungary, Czechoslovakia, caused a puppet regime to bring deadly martial law into Poland, created excuses to steal land from Georgia and other nations. And yet when the same people throw off the yoke of one kind of slavery or another, the west trips over itself to claim the moral high ground and credit for regime change. Since 1989 through to today, the influence of the US State department and other such players in the affairs of the world's liberated peoples has been nil to near tragicomic farce. There is a reason they are so ineffectual and gormless when it comes to these situations. Having discouraged dissent and diversity in the first place, they are unaware of and not trusted by even the most well meaning of opposition movements. First fearing social-democratic secularism then the Islamists, the west and now even Russia play the game of preferring the devil you know over the one you don't.
The people of Egypt, given the chance to elect a new Parliament with multiple parties and ideologies will likely not elect a government that Mr Obama, Mr Putin or Mr Cameron will like, but it will be the government they want and that is representative of their desires and values. Hamas in the Gaza strip is an example of a radical party that if given the chance to rule, was going to do a perfectly adequate job, but like it's far more moderate predecessor, was attacked and destroyed from above and below by Israel and other international special interests. How are Palestinians, or any other people expected to grow into multi party democracy if they are not trusted by the paternalistic great powers to have their say? It is the height of hypocrisy to watch Washington, London and other capitals sit back and do nothing , then prop up the dictator, then call for his removal. What we are seeing is an attempt to impose a solution on Egypt that will pacify the people but preserve the status quo for several countries more interested in their own security than the freedom and democracy of Egyptians. ( or Algerians, or Yemenis, or Sudanese, or Saudis etc...). The citizens of those countries must be allowed to set the pace of reforms and the types of reforms they want in their own lands. As they are exposed to other ideas, the creation of hybrid political ideas and systems come into existence that represent the desires of those people. Sometimes simply taking a model that works in the UK or America is just not going to work. Afghanistan and several regions in West Africa have centuries old systems that had worked well, but were swept aside overnight and consequently could not be expected to succeed.
Democracy is in and of itself not a solution to all things. In Uganda gays are repressed by the state and local churches, in West Africa federalism has failed to stop resource based, religiously tinged conflicts from breaking out. In the Unites States, free universal national health care is still decades removed from what is accepted as normal in most European conservative circles, let alone the left. In Europe there is a rise of the extreme right in parliamentary elections. These examples point to the need of politicians to come to terms with the problems in a way that most can accept, or the cycle of stagnation, violence and mistrust will continue. In Europe and the rest of the West, people, that is citizens, are trusted to sort out the mess, often of their own creation, but in other places we seem to think a paternalistic heavy hand is required should the result not quite suite our needs or personal political philosophies.
As a Pole living in the West, I appreciate the liberty I have had to influence my local, regional and national Government. I have treasured the ability to work and speak freely and I have wanted the same for others, even when it meant that maybe the Foreign Office or the American State Department or the Kremlin might not be best pleased. In parts of the world where the west has had to negotiate on level terms with new powers like India, Brazil and Indonesia, we have seen the spectacular failure on the part of the industrialized powers to take into account the desire of those countries peoples to climb up to at least as good a standard of living as ours BEFORE they start to sacrifice their monetary, ecological and agricultural policies for us. While it's important to bring to the table our level of concern and conviction regarding these issues, we cannot expect these new counterparts to respond in kind until such time as they themselves are not asked to make greater sacrifices than ourselves. This policy of having others suffer for our crimes is nothing new and should be replaced with the same basic philosophy as the Marshal plan had. Mainly to rebuild those parts of the world to their functioning selves before we can expect those parts of the world to play by the same rules as us.
China is inevitably lurching towards some kind of mixed economy socialist democracy and market system most Europeans would recognize, India, will likely be more chaotic, producing a string of reformist governments that will drag most of India kicking and screaming into the 20th century, while Mumbia gets on with inventing the 21st. Canadian PM Pierre Elliot Trudeau years ago worked for a North South dialogue that aimed at building the bridges between the emerging economies and the old established ones, while reforms were made along with the necessary linking of those emerging economies to the solutions of very real problems like global warming, food shortages, debt, and educational/health standards. Since his departure from public life, the peace dividend has come and gone, western economic self interest continues and the powers that were on the outside looking in are still there but even stronger now.
How long will it take to embrace China as a full partner on monetary policy? How will it take for the Asia Pacific rim and South American countries to finally crash the party so long reserved for the exclusive club that most European nations don't even belong to yet? Poland is right, Europe has to sit as a member at the G20, China and India need to be let in. But how can we expect this to happen if even today we see the fish out of water inept indecision of western powers trying to work a solution in Egypt that will at the end of the day have little to do with the protests of ordinary Egyptians except that they were the ones who forced the unwilling hands of Washington, their clients and other countries with interests in how Egypt is run for their protection. It is clear to anybody with eyes that the Army is waiting to crown an acceptable compromise that will please the middle classes, the middle east peace process, western interests and Israeli security. I doubt seriously this solution will come anywhere near satisfying the root problems of the Egyptian unrest and will only delay the inevitable final crumbling of the current regime.
Abject poverty and deprivation breeds despair and fanaticism, as do prolonged dictatorships. If Egypt or "The Mother of the World" is as important to the region as the analysts and the regional leaders and peoples say it is, let the revolution come, let the free and fair reforms and elections happen NOW. If we wait, there is no knowing what the well educated youth bubble of middle class aspiring Arab men and women will do next. Letting the mainstream elements of Egypt take over now, will usher in a new age similar to the optimism and good will that followed the decade of dominoes falling in Central and Eastern Europe. As we speak, Khartoum, home of possibly the worst of the rogue nations in Africa is under pressure, Yemen, Algeria and Jordan as well. What happens in the next few days in Cairo will determine the course of African and Middle Eastern politics for decades to come. If the west wants to be able to say they did something, they should create the pressure, clearly and without reservation, that leads to genuine people approved reform. Then and only then will the west and America in particular not be so mistrusted and hated. This is the time to cut the fanatics off from the new recruits by showing they are wrong when they say it's just another Congress of Vienna, Paris accord or Yalta stitch up.
The people of Belarus, Iran and Zimbabwe watch with eager anticipation to see if they can dream of unfettered revolution or if they are doomed to spill even more blood before they are as free as the average Pole or Brit. I can't help but feel the weight of history and share the excitement of Egypt as I watch the fall of a hated regime. Much like our struggle, it will hinge on small events and the intervention or lack of intervention of outsiders. It took us 10 years and in the end it was a vote of non confidence on the Sejm(parliament) that drove the last nail in the coffin. Egyptians might be able to keep it down to a week. Good luck, the world is watching and we are cheering you on. A word the Egyptian Army, make up your mind, move on the Government or your continued neutrality will be taken as cowardice in the face of indecision.The Army must embrace the Lotus revolution before they become as mistrusted as the regime and the police.
Since I wrote the above, the Army has released a statement stating it would not fire on the people and that they considered the demands of the protesters "legitimate". One looks forward to the next 24 hours and the million man march planned for Cairo.
The Emperor has no clothes, the sooner the special interests realize this, the sooner the world will be a better place to live in.
Showing posts with label cookery revolution. Show all posts
Showing posts with label cookery revolution. Show all posts
Monday, 31 January 2011
Tuesday, 2 November 2010
Masterchef The Professionals: Finals week part one
Before we start, I think it's time we took a longer look at the contestants left standing and come to a few conclusions. Claire Lara of Liverpool, she is currently a tutor at Liverpool Community College. John Calton of South Shields works at the Duke of Wellington pub, in Newton, Northumberland. And lastly Dave Coulson of Wingate, head chef at the Eden Castle Inn, in Hartlepool. All fine chefs who deserve to take the title of Masterchef Professional 2010. Despite the fact that most of the cooking is taking place in that London, it's clear from the number of Northerners who applied and who ultimately lasted till the very end, that London is no longer the belly button of British cookery it thinks it is. Between rustic traditional cooks like the Hairy Bikers and the number of restaurants featured on Ramsay's best Restaurant this year and last, on top of the finalists of Masterchef, the North of England and particularly the North East have risen in stature. Some Southern media may be surprised and think the North East is punching above it's weight, but that's just them not being aware food of any quality is cooked north of a tank of petrol from London. In fact the region is a culinary gem that now seems to be getting the attention it so richly deserves.
Read Part two and how the winner got there
Masterchef Professionals Finals week starts with a visit from Pierre Hermé renowned pastry chef. A demi-G-d of patisserie Greg tells us opportunities don't get bigger than this. He'll have to take it easy on the hyperbole, as you'll see the calibre of challenges ahead is headier and headier. This go around our trio have to emulate three of Chef Hermé's classic pastries.
John has to make Tarte Vanille. For this one there are three different kinds of vanilla used to create the unique flavour.
Claire, Emulsion Magnifique, 7 pages of recipe dear readers, for one pastry. That's a lot of work.

And David Desiré Composition
All of these involve an immense amount of skill for each component and assembly. For the judging, helping out will be Cherish Finden from the Langham and Heston Blumenthal's own pastry point man James Petrie. Surely a heavy hitter line up of people to impress as well as the creator of the dishes himself. From here in the cooking will have to be flawless.
John's pastry was not even close to standard and parts were runny and the glaze had not set. Sadly, yet again, John was beset by timing issues. Despite all this, it tasted great.
Claire declared her entire dish very fiddly but succeeded so well that Chef Pierre declared "I could sell it like this in my shop".
David's work looked perfect but was a bit over baked, however his layers were even and well put together. Good for a 1st ever attempt.
Back at Masterchef HQ it was time to create a trio of desserts for Greg and Chef Roux.
Claire produced a crumble that had Greg in ecstasy just looking at it, a divine rhubarb jelly and a crème patisserie... Her string of brilliant cooking continued with another clean sheet of results.
David surprised by making his mam's own banana bread but also dipped in butterscotch sauce for extra kick, his chocolate Crème Brulée had not set so it was runny but tasty, lastly his chocolate crème patisserie was elegant and near 100% faultless.
John who made a massive attack of chocolate started with a perfect fondant followed by a mouse described as nearly like a truffle, ending with a devilish white chocolate soup that was brilliant and imaginative. Dropping all pretence, Greg was unable to hide his delight at the food he wanted to have all to himself.
And so now on to Copenhagen, Denmark and the best restaurant in the world. NOMA , opened in 2004, taking it's current title from previous holder, Heston Blumenthal's Fat Duck. It's philosophy is based on the notion of Nordic foraging based cuisines that are seasonal and local. Chef René Redzepi prides himself on plates of food that show the connection between nature and the plate of food, he'll be expecting the same from our finalists, looking for a reflection of how the food looked in nature. Remember what I said about fine dining in the last article? I would eat this food with delight and be prepared to pay the asking price. Here is a concept I can wrap my head around. Before Claire, John and David can cook a single thing they are taken on a foraging expedition to discover the hidden treasure that grows in plain site. Along with the treasures they collected, they are expected to cook a white perch.
John cooked the fish two ways, pan fried and in a tartar (I would know it as gefilte fish). While Chef René liked both dishes, he did not think they belonged on the same plate. In fact he suggested he would consider putting the pan fried on the menu it was that good.
Claire prepared the fish pickled in vinegar and a salad of wild flowers. Described as delicious fish that was refreshing and juicy, Claire was rightly pleased with herself.
David created fish poached in butter with wild flowers. I t looked nice , was well cooked even having lovely crispy skin. The only element that didn't work was the ground elder. Close to perfection, it was clean and direct.
Day 2 dawned and our finalists were told they would each have to cook a starter and a main from the menu for the some of the best chefs in Denmark and selected NOMA regulars. Unlike a lot of restaurants, NOMA chefs have to finish plating the food in front of guests. For already nervous David and shy Claire, this may prove too much.
John was assigned the bone marrow starter with a Danish pork neck main. Greg Wallace and Chef Roux declared his cooking exquisite.
Claire got the King crab and leek in which ash is used as a spice and a main of Pike perch with celeriac Truly amazing said our judges.
David made the Tartar of beef with wood sorrel, a signature dish, and Arctic Muskox served with beetroot and bone marrow sauce. Were moved to exclaim he had done brilliantly well.
As for the Danish chefs and regulars, with few exceptions, they thought the food coming out of the kitchen was entirely up to standard and mostly could not be differentiated from the regular kitchen staff. If one was to sum up now before we got back to London, Claire was still marginally ahead of her two other rivals, but only just so. All three produced fine dining quality food of the first order and could easily have have been just as valid choices for winner should the contest have stopped now. As it is there was still plenty of road between the chefs and the final decision.
On returning to London, Greg and Michel set one more invention test to see what our hopefuls had learned. 2 hours and the usual choice of fresh ingredients most of us can only dream of.
Claire made a starter of Red Mullet and Spider Crab with fennel. It looked nice, her seasoning was spot on, stunning , a complete dish of Michelin star quality. She then presented roast rump of Hogget while full of bags of flavour, it was chewy as the Hogget was rushed.
John cooked Pan fried scallops with a quail egg and fresh peas. great combo, but his peas should have been removed form the skin. His main of Roast breast of Duck and Duck sausage tasted great but was scruffy looking as it had been piled on in a heap. Yet again timing issues had affected his cooking and plating cost him and otherwise tasty well presented dish.
Lastly David made Confit Salmon that was light, elegant and well cooked. A touch of NOMA said Michel. His Main was Lamb en croute with wild garlic, morels and broccoli. While the lamb was a bit overdone, Michel paid David the greatest compliment by saying he had learned something today. Brilliant, absolutely brilliant said Greg.
If we had trouble finding daylight between the the three in Denmark, it had just gotten even harder. Even now I'm hard pressed to tell you with absolute confidence who I think should win. Later tonight we'll find out and may the best chef win.
EDIT: The Winner was Claire Lara, details soon as I finish the review!
Catch up the entire series of Masterchef Professionals here.
Try the recipes from the entire series posted by chef
Read Part two and how the winner got there
Masterchef Professionals Finals week starts with a visit from Pierre Hermé renowned pastry chef. A demi-G-d of patisserie Greg tells us opportunities don't get bigger than this. He'll have to take it easy on the hyperbole, as you'll see the calibre of challenges ahead is headier and headier. This go around our trio have to emulate three of Chef Hermé's classic pastries.
John has to make Tarte Vanille. For this one there are three different kinds of vanilla used to create the unique flavour.
Claire, Emulsion Magnifique, 7 pages of recipe dear readers, for one pastry. That's a lot of work.
And David Desiré Composition
All of these involve an immense amount of skill for each component and assembly. For the judging, helping out will be Cherish Finden from the Langham and Heston Blumenthal's own pastry point man James Petrie. Surely a heavy hitter line up of people to impress as well as the creator of the dishes himself. From here in the cooking will have to be flawless.
John's pastry was not even close to standard and parts were runny and the glaze had not set. Sadly, yet again, John was beset by timing issues. Despite all this, it tasted great.
Claire declared her entire dish very fiddly but succeeded so well that Chef Pierre declared "I could sell it like this in my shop".
David's work looked perfect but was a bit over baked, however his layers were even and well put together. Good for a 1st ever attempt.
Back at Masterchef HQ it was time to create a trio of desserts for Greg and Chef Roux.
Claire produced a crumble that had Greg in ecstasy just looking at it, a divine rhubarb jelly and a crème patisserie... Her string of brilliant cooking continued with another clean sheet of results.
David surprised by making his mam's own banana bread but also dipped in butterscotch sauce for extra kick, his chocolate Crème Brulée had not set so it was runny but tasty, lastly his chocolate crème patisserie was elegant and near 100% faultless.
John who made a massive attack of chocolate started with a perfect fondant followed by a mouse described as nearly like a truffle, ending with a devilish white chocolate soup that was brilliant and imaginative. Dropping all pretence, Greg was unable to hide his delight at the food he wanted to have all to himself.
And so now on to Copenhagen, Denmark and the best restaurant in the world. NOMA , opened in 2004, taking it's current title from previous holder, Heston Blumenthal's Fat Duck. It's philosophy is based on the notion of Nordic foraging based cuisines that are seasonal and local. Chef René Redzepi prides himself on plates of food that show the connection between nature and the plate of food, he'll be expecting the same from our finalists, looking for a reflection of how the food looked in nature. Remember what I said about fine dining in the last article? I would eat this food with delight and be prepared to pay the asking price. Here is a concept I can wrap my head around. Before Claire, John and David can cook a single thing they are taken on a foraging expedition to discover the hidden treasure that grows in plain site. Along with the treasures they collected, they are expected to cook a white perch.
John cooked the fish two ways, pan fried and in a tartar (I would know it as gefilte fish). While Chef René liked both dishes, he did not think they belonged on the same plate. In fact he suggested he would consider putting the pan fried on the menu it was that good.
Claire prepared the fish pickled in vinegar and a salad of wild flowers. Described as delicious fish that was refreshing and juicy, Claire was rightly pleased with herself.
David created fish poached in butter with wild flowers. I t looked nice , was well cooked even having lovely crispy skin. The only element that didn't work was the ground elder. Close to perfection, it was clean and direct.
Day 2 dawned and our finalists were told they would each have to cook a starter and a main from the menu for the some of the best chefs in Denmark and selected NOMA regulars. Unlike a lot of restaurants, NOMA chefs have to finish plating the food in front of guests. For already nervous David and shy Claire, this may prove too much.
John was assigned the bone marrow starter with a Danish pork neck main. Greg Wallace and Chef Roux declared his cooking exquisite.
Claire got the King crab and leek in which ash is used as a spice and a main of Pike perch with celeriac Truly amazing said our judges.
David made the Tartar of beef with wood sorrel, a signature dish, and Arctic Muskox served with beetroot and bone marrow sauce. Were moved to exclaim he had done brilliantly well.
As for the Danish chefs and regulars, with few exceptions, they thought the food coming out of the kitchen was entirely up to standard and mostly could not be differentiated from the regular kitchen staff. If one was to sum up now before we got back to London, Claire was still marginally ahead of her two other rivals, but only just so. All three produced fine dining quality food of the first order and could easily have have been just as valid choices for winner should the contest have stopped now. As it is there was still plenty of road between the chefs and the final decision.
On returning to London, Greg and Michel set one more invention test to see what our hopefuls had learned. 2 hours and the usual choice of fresh ingredients most of us can only dream of.
Claire made a starter of Red Mullet and Spider Crab with fennel. It looked nice, her seasoning was spot on, stunning , a complete dish of Michelin star quality. She then presented roast rump of Hogget while full of bags of flavour, it was chewy as the Hogget was rushed.
John cooked Pan fried scallops with a quail egg and fresh peas. great combo, but his peas should have been removed form the skin. His main of Roast breast of Duck and Duck sausage tasted great but was scruffy looking as it had been piled on in a heap. Yet again timing issues had affected his cooking and plating cost him and otherwise tasty well presented dish.
Lastly David made Confit Salmon that was light, elegant and well cooked. A touch of NOMA said Michel. His Main was Lamb en croute with wild garlic, morels and broccoli. While the lamb was a bit overdone, Michel paid David the greatest compliment by saying he had learned something today. Brilliant, absolutely brilliant said Greg.
If we had trouble finding daylight between the the three in Denmark, it had just gotten even harder. Even now I'm hard pressed to tell you with absolute confidence who I think should win. Later tonight we'll find out and may the best chef win.
EDIT: The Winner was Claire Lara, details soon as I finish the review!
Catch up the entire series of Masterchef Professionals here.
Try the recipes from the entire series posted by chef
Friday, 2 July 2010
Honey cake and the Well Good Show
And so it's here, my first proper mostly food oriented post. Was a while in coming as frankly it's been a busy couple of weeks and the closest to cooking I have come was the massive 6 litre pot of spaghetti sauce. I think however before I get on with it and give you some of the things taken for granted at ours, I want like to take you on a personal voyage of culinary discovery that now has me making, dishes I used to only order in restaurants or waited for an Aunt, Babcia or family friend to make. such as a of cabbage rolls or a honey cake. Barring these lovely ladies, we needed to shlep all the way to a Polish bakery or Jewish quarter to get a fix of our favourite food. During my first marriage, my wife did the bulk of the cooking, not because I wasn't any good, I had a few recipes and hadn't poisoned anybody, no she just thought she was the only person who knew how to do anything just so, perfect. You know the type, I preferred to just step back and let her have at it. Nothing was I was going to do was ever going to be as good as hers. And to be fair,, she was a dab hand at cooking, even picked up other cultures cookery well and quickly. The problem arose when I wanted to try something different or I wanted to keep the spices I used more often up front. It was symptomatic of the relationship that even our spices didn't get along.
It was about this time that Jamie Oliver came into the picture and revolutionized my cooking. Notwithstanding what certain people may think of Jamie, he did something for men that hadn't been done before, he simplified the cooking process and explained it in such a way any man would get it the first time. He also espoused fresh herbs, veg meat and poultry, all things that had till then been the secret purview of only the select few. Suddenly, markets were carrying the ingredient of the week, countries that had not known what crème fresh was, had to have it and hitherto taboo puddings were a dawdle. In the beginning ... God made the mountains and the seas, no seriously, in the beginning Jamie Oliver was the can opener on the lid of cookery secrets, we learned techniques ranging from whisking to a simple fish in a pan . Over time, much that was needed to be known was shown one tip at a time, the mortar and pestle became a common tool and no longer a decoration, the revolution was on. To his credit, he soon dropped the Naked Chef tag and just became Jamie, a wise decision as I'm not sure he could have continued the cooler than cool trendy chef routine. Spurred on by personal cooking success, I sought to rediscover my own cookery culture and found that while it may not have been apparent at first, I had in fact picked up lorry loads of information from my Babcia as a boy. It first manifested itself in sense memory. Taste, smell, texture, that let me know something was just so. like my grandmothers and Aunts had made it. With experimentation, I even began to rediscover precisely how to get those flavours myself. Now the problem with perception is that skill often is achieved faster than it is recognized by others, so I had to wait till I was on my own again to get the recognition I deserved, which of course only made me try harder. Today I have only a few Everests left to climb. What is an Everest you ask? It's a recipe you so fear , that so intimidates you, you are afraid to try it. I'm doing my own sauces, puddings roasts, pies ( sweet and savoury), curies , I can even do a New York Deli Cheesecake so good , some people thought we stopped by some place to buy it and kept saying it must have cost a fortune....well no it didn't , except for the £7 of shmeer that went into it. That's a lot of cheese mate, but so much fun to make, this was one of my Everests by the way. My wife is the baker in the family and usually handles cakes, but she was flat on her back and dying of whatever. We ( yes me) had promised a cheesecake, and I was not going to disappoint. Ended up with a deli sized mountain of cheese cake that was reduced to a single slice in the space of an hour. Not bad for a pudding with the atomic weight of a black hole. I think the list of what I'm afraid to try is reduced to sushi, smoking my own beef and wine making. We have become those people. But it's ok, most people before the advent of the pre-packaged, easy to heat up microwaved meal were those people.We had to know how to cook or we were stuck eating expensive food or inexpensive rubbish like turkey twizlers. I'd like to take a minute here to say, health secretary, Andrew Lansley can go back under the rock from whence he came. Healthy meals are saving lives and the budget of the NHS, Tories will not get a majority next time on the junk food vote, they'll be to busy burning Cameron in effigy for cutting the budget with a machete. .
I need you to know that while you must never think that what I do doesn't require skill and care, you need to know it's not hard to do. None of it, just pay attention to what you're doing, and you too will be cooking like a chef. Now there is a small drawback, once you've learned to cook like this, your once a year romantic meal will now be taken for granted and to the next level, the grand gesture will need the rarest and most expensive ingredients. Which of course is ok if you don't mind cooking and being called a genius. The other drawback is that unless you can't cook it yourself, you'll never again be able to enjoy a meal , even a good one in a restaurant.You know how much it costs, how easy it is to make and the price tag will make you choke. This may be the reason I still haven't learned how to make sushi, it may destroy my last excuse to get out of the house and let somebody else cook for a change.
So maybe now a recipe or two, both are dead easy, both will make you a legend with you friends. First the Honey cake, a traditional Polish recipe served at Easter and Rosh hashana depending on what day you keep holy. This version is the best and most accurate english text I can give you, my wife adds extra raisins and walnuts inside and sliced almonds on top it to make it perfect.
Piernik or Polish Honey Cake
Another treat is the home made skor bar, or as it was before it was disguised as a candy bar, the perfect way to make guests happy before or after a meal ..
Chocolate covered matza

I didn't forget your need to know if maybe you been missing something, so I decided to be brave, I was going to finally take a chance on the BBC's "Lee Nelson's Well good show". I resisted for 4 weeks you know, but curiosity got the better of me. I'm not sure what it's about, but I do know that it made James Corden look sincere. That said, I didn't last more than five minute. By the time Lee got to his sad opening monologue, I knew several things.He isn't a charv, just poser, he isn't funny, he's not well good. not even close and this turkey will fold after one series, or at least it should. My intestines haven't wanted to rear up and kill me if I didn't press mute right away since a certain pile of dreck about ad execs in London. It was Vogon poetry bad, we've got a game, my wife and I, each of us gets a small bell, if we want to stop watching a new programme, we ring he bell. This shambolic lie of a show lasted less time than Big Top. I bemoan the fate of modern comedy at the BBC. I suspect even charvs can be funny, but this was just painful. Whoever green lit this needs a vacation to recharge the batteries while a competent person scours through the rejects to see if there is any gold in the pile of turds. I cannot believe the writers of fresh new comedy are as bereft of ideas as this appears to indicate. Seems we'll have to depend as usual, on Parliament English football for fresh comedy.
Time for some sleep, football today !!!!!
It was about this time that Jamie Oliver came into the picture and revolutionized my cooking. Notwithstanding what certain people may think of Jamie, he did something for men that hadn't been done before, he simplified the cooking process and explained it in such a way any man would get it the first time. He also espoused fresh herbs, veg meat and poultry, all things that had till then been the secret purview of only the select few. Suddenly, markets were carrying the ingredient of the week, countries that had not known what crème fresh was, had to have it and hitherto taboo puddings were a dawdle. In the beginning ... God made the mountains and the seas, no seriously, in the beginning Jamie Oliver was the can opener on the lid of cookery secrets, we learned techniques ranging from whisking to a simple fish in a pan . Over time, much that was needed to be known was shown one tip at a time, the mortar and pestle became a common tool and no longer a decoration, the revolution was on. To his credit, he soon dropped the Naked Chef tag and just became Jamie, a wise decision as I'm not sure he could have continued the cooler than cool trendy chef routine. Spurred on by personal cooking success, I sought to rediscover my own cookery culture and found that while it may not have been apparent at first, I had in fact picked up lorry loads of information from my Babcia as a boy. It first manifested itself in sense memory. Taste, smell, texture, that let me know something was just so. like my grandmothers and Aunts had made it. With experimentation, I even began to rediscover precisely how to get those flavours myself. Now the problem with perception is that skill often is achieved faster than it is recognized by others, so I had to wait till I was on my own again to get the recognition I deserved, which of course only made me try harder. Today I have only a few Everests left to climb. What is an Everest you ask? It's a recipe you so fear , that so intimidates you, you are afraid to try it. I'm doing my own sauces, puddings roasts, pies ( sweet and savoury), curies , I can even do a New York Deli Cheesecake so good , some people thought we stopped by some place to buy it and kept saying it must have cost a fortune....well no it didn't , except for the £7 of shmeer that went into it. That's a lot of cheese mate, but so much fun to make, this was one of my Everests by the way. My wife is the baker in the family and usually handles cakes, but she was flat on her back and dying of whatever. We ( yes me) had promised a cheesecake, and I was not going to disappoint. Ended up with a deli sized mountain of cheese cake that was reduced to a single slice in the space of an hour. Not bad for a pudding with the atomic weight of a black hole. I think the list of what I'm afraid to try is reduced to sushi, smoking my own beef and wine making. We have become those people. But it's ok, most people before the advent of the pre-packaged, easy to heat up microwaved meal were those people.We had to know how to cook or we were stuck eating expensive food or inexpensive rubbish like turkey twizlers. I'd like to take a minute here to say, health secretary, Andrew Lansley can go back under the rock from whence he came. Healthy meals are saving lives and the budget of the NHS, Tories will not get a majority next time on the junk food vote, they'll be to busy burning Cameron in effigy for cutting the budget with a machete. .
I need you to know that while you must never think that what I do doesn't require skill and care, you need to know it's not hard to do. None of it, just pay attention to what you're doing, and you too will be cooking like a chef. Now there is a small drawback, once you've learned to cook like this, your once a year romantic meal will now be taken for granted and to the next level, the grand gesture will need the rarest and most expensive ingredients. Which of course is ok if you don't mind cooking and being called a genius. The other drawback is that unless you can't cook it yourself, you'll never again be able to enjoy a meal , even a good one in a restaurant.You know how much it costs, how easy it is to make and the price tag will make you choke. This may be the reason I still haven't learned how to make sushi, it may destroy my last excuse to get out of the house and let somebody else cook for a change.
So maybe now a recipe or two, both are dead easy, both will make you a legend with you friends. First the Honey cake, a traditional Polish recipe served at Easter and Rosh hashana depending on what day you keep holy. This version is the best and most accurate english text I can give you, my wife adds extra raisins and walnuts inside and sliced almonds on top it to make it perfect.
Piernik or Polish Honey Cake
Ingredients
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 4 eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 cup honey
- 4 cups all-purpose flour
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Directions
- In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans.
- Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the centre of a loaf comes out clean. Bread will be brown in colour and will crack on top.
Another treat is the home made skor bar, or as it was before it was disguised as a candy bar, the perfect way to make guests happy before or after a meal ..
Chocolate covered matza
Ingredients
- 4-6 unsalted matzohs
- 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
- 1 cup firmly packed brown sugar
- 3/4 cup coarsely chopped chocolate 60% cocoa or higher
Preparation
-Preheat the oven to 375°F.
-Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
-Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
-In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar.
-Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly.
-Remove from the heat and pour over the matzoh, covering completely.
Place the baking sheet in the oven and immediately reduce the heat to 350°.
-Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
-Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
-Let stand for 5 minutes, then spread the melted chocolate over the matzoh.
-While still warm, break into squares or odd shapes.
-Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
I didn't forget your need to know if maybe you been missing something, so I decided to be brave, I was going to finally take a chance on the BBC's "Lee Nelson's Well good show". I resisted for 4 weeks you know, but curiosity got the better of me. I'm not sure what it's about, but I do know that it made James Corden look sincere. That said, I didn't last more than five minute. By the time Lee got to his sad opening monologue, I knew several things.He isn't a charv, just poser, he isn't funny, he's not well good. not even close and this turkey will fold after one series, or at least it should. My intestines haven't wanted to rear up and kill me if I didn't press mute right away since a certain pile of dreck about ad execs in London. It was Vogon poetry bad, we've got a game, my wife and I, each of us gets a small bell, if we want to stop watching a new programme, we ring he bell. This shambolic lie of a show lasted less time than Big Top. I bemoan the fate of modern comedy at the BBC. I suspect even charvs can be funny, but this was just painful. Whoever green lit this needs a vacation to recharge the batteries while a competent person scours through the rejects to see if there is any gold in the pile of turds. I cannot believe the writers of fresh new comedy are as bereft of ideas as this appears to indicate. Seems we'll have to depend as usual, on Parliament English football for fresh comedy.
Time for some sleep, football today !!!!!
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