Putting the engine back in

When restoring something, especially an engine or something very old the parts needed are usually either reproductions or you may want to upgrade a few parts.

I decided to upgrade my manifold and carb to a Race Polini 16mm. SOunds imressive eh women ;) I bet you love it when a man comes up to you and says he has a 16mm manifold.

Anyways. Due to this new purchase a few problems occured. Firstly, because they were both new parts there was no way I could fit the manifold to the carb without hammering it in place. Obviously this meant I had to do it outside of the bike.

Also, because of this and the way that the manifold was modelled I would have to do a bit of re jigging. which basically meant taking apart the manifold. Not the usual done thing. See below:



As you can see the carb is attached to one half of the manifold (on the left) and the other half of the manifold on the right. The reason I had to take them apart was because of this. As you can see the middle of the manifold is square in shape and I had to fit it through this:



It is literally fitting a square into a round hole, ha ha ha

Hence I had to take it apart.

So I had one half attache to the carb and the other half of the manifold attached to the engine, See below:



So it was then just a simple (well not so simple as I dont have fingers the size of tooth picks) case of lifting the engine up and screwing the two parts of the manifold together, voila



Done, well not quite as I totally forgot to put the cylinder cover on so I had to unscrew the manifold again, lower the engine, put on the cylinder cover, cut a bit off it as the new manifold is a different shape to the old one, lift the engine up again, attach the manifold again and then do it all over once again as I found a loose screw on the cylinder and was paranoid that I had forgotten to tighten the others, which I had not forgotten.

My god,

Next... attach cables to gears and fit kickstarter.

Cables

So then, the next job was to replace all the cables. As the old ones were pretty dirty and had frayed quite a bit, always best to change these as basically the make your scoot go and the also stop it from running into walls.

This was actually pretty easy to do. A pic below shows how it was done:



Basically you just tape your new cable outer to the old one and pull it through. SImple as pie. Here is a picture of the new cables running through the bottom of the body.



I still have to replace the front brake cable but its the same process so I will not bore you with that one ;)

Fuel tank and tap

Unfortunately due to this job being a bloody nightmare, I decided to leave my camera upstairs just incase the stress got to me and it was used as a baseball. So I have no pictures, so please, read the text, and after close your eyes for a moment and picture the scene.

1 new petrol tank, 1 new fuel tap, one fuel tap, one fuel tap tool

In order to screw in the new fuel tap you have to use the special fuel tap tool, see below:




As you can see its like a long screwdriver, basically all you need to do is open up the fuel tank lid and then slide in the tool.




So then, pretty simple you may think, and here in lies the problems. Firstly, because these tools a reproductions and made for a number of different scooter models, this one was too big to fit in the hole, so a little bit of grinding was required in order to fit in the hole. Next was the problem of actually screwing the fuel tap in, this was basically done blindfolded as you needed to bolt a screw over the fule tap at the bottom of the tank and then whislt doing so, screwing the other side of the screwpat on the other side of the tank. Basically, it took fricking ages.

But anyway all went pretty well and I now have a new tank and tap all ready to be fitted.

Nothing to do this week so here is a fill in

SO then, as the title mentions, I had nothing to do this week on me scoot, waiting for some important parts, so in the mean time, with the cold winter stockholm nights drawing in upon me I am delving into the finest English cuisine. On the menu today a classic from the past, a dish, inspired by the classic from my childhood, from when money was short and most were eating plaster from the walls, my mum, sacrificing her bingo money, used to treat me and my sisters to this warming plate of delishness.

To me and my sisters it can only be one thing, a blast form the past, a rumble in the flitwick jungle, heavy and hearty, nobbly and nibbly...

the Chicken Cobbler.

ahhh I hear you smile, what the f**k I hear some of you say. For those of you who are thinking the latter, I recommend this meal to all, in the days my mum managed to feed us and a small orphanage on only one chicken and a few leaves from the garden, (she told us it was basil).

As time passes and as our world becomes more modern I have adapted the recipe a little. But the base remains the same and if it wasnt for my mum it would not exist, SO here we go.

Here is what we are aiming for...




Recipe: (will make 4 pretty large portions)

For the base:
One free range chicken

1 leek
500g assorted muchrooms (stay away from button mushrooms, no flavour, go for Oyster, Portabello, chantarelles, shitake etc etc depending on your budget)
2 tbls butter
2 shots brandy
Juice of one lemon
Salt pepper
Bechamel sauce


For the White sauce (bechamel sauce):
2 tbls butter
3/4 coffee cup of plain flour
500ml milk



For the cobbles:
This is a basic scone recipe so change the indredients to what you like but I find that these work well with the lemon.

450g plain flour
2 tsp baking powder
Salt, pepper
125g butter
200g parmesan, (grated)
big bunch of parsley finely chopped
Rind of 2 lemons
Milk
1 egg


Ok so here we go.

The Base:

To cook the chicken, take out of packaging and whack in oven and roast it as you would any chicken, making sure to season the skin well. Remove from oven and let cool, remove all meat and set aside. As a litle extra, you can take the skin, and fry it until brown, dry it off with a little paper towel and leave until crispy, and then munch on it. Lovely.

Chop the leek finely and the muchrooms thinly and fry in the oil at a low temp until cooked and soft. Add the brandy and lemon juice and reduce until half. Set aside.

to cook the white sauce, melt the butter in a pan, add the flour and cook off for around 5 mins until the raw taste has gone in the flour. Heat the milk until it starts to froth and then add to the roux (flour and butter mix) and whisk well until smooth. You may have to add a bit more milk if it is too think, you are looking for a cheese sauce consistency. Add the chicken, mushrooms and leeks to the sauce, give it a mix, season, taste and spoon into an oven proof dish about an inch think.


To make the cobbles:
Sift the plain flour and baking powder into a large bowl. Season with salt and pepper. Add the butter and rub into fine breadcrumb consistency. Add the lemon rind, parmesan and chopped parsley and mix it up. Then pour in the milk a little at a time until you get quite a stiff dough. Kneed for a short while, not too long.

Roll the dough out to about 1.5cm think and using a round cutter or small cup, cut out round scone like shapes.

Keep rolling and use up all the pastry to make scones. Place these scones on the chicken mixture until totally covered. Then simply brush the top of the scones with a whisked egg.

Place it a hot oven, around 220 degrees until the scones are goden and lovely.



And there you have it, a classic meal with a little twist.

Enjoy,

will hopefully have me parts soon so I wont have to bore you with another recipe,

Laters

BRAKE!!!

>
So then, next post, pretty boring this one, I took out my brakes pads, cleaned em, cleaned the brake pad backing and a bit behind that as well, another gasket needed. And then a bit of a clean up around the engine casing with a Georges toothbrush and some petrol.

george didnt sleep too well last night..., he kept farting and it sounded like a 2 stroke engine


Before


After