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My name is Jason Sheasby, and I am a lawyer at Irell & Manella. I am not qualified at all to write a cooking blog. But I find experimenting with simple recipes a great way to spend time with my daughters. It’s also a way to ruminate about my work. When I experiment with a new recipe, I plan to share it here along with my thoughts.

Jason Sheasby

Learning & Teaching to Cook

At an early age, Jason Sheasby learned how to cook from his mother. Some of his best memories from childhood involve being in the kitchen with his mother soaking up as much cooking knowledge as possible. Today, as a litigator at Irell & Manella, most of Jason’s time is devoted to winning cases for his clients. While Jason enjoys every minute of his work, he believes it’s important to unwind when possible. Cooking is a fantastic way to relax, learn about dishes from different cultures, and pick up new skills along the way.

One of the activities that Jason enjoys most is teaching his two daughters how to cook different recipes. He cherishes the opportunity to spend time in the kitchen with his daughters. It’s just like the moments that he and his mother used to share when he was a child. Recipes are never static, and never taken from a book directly.  Instead, there is always experimentation – trying new ingredients, hand grinding spices, trying new techniques.

One of Jason Sheasby’s favorite cooking websites is Cook’s Illustrated. The site features numerous recipes, equipment reviews, and buying guides on various subjects. Whenever Jason needs inspiration for his next meal, he visits Cook’s Illustrated. Another source of inspiration is local restaurants in the Los Angeles area.

When it comes to favorite recipes, Jason has a long list. He particularly loves recipes that challenge his skills as a cook. However, he also enjoys cooking family favorites like pizza and chocolate cake. One of Jason’s favorite recent recipes is fermented pizza dough. It might sound strange, but it tastes delicious. Here is the full recipe:

Step 1
  • Combine 3/4 cups of warm (not hot) water with two heaping tablespoons of live yeast and three heaping spoons of sugar. (Adding more sugar than normal creates a large and robust yeast colony.) Wait 7 minutes for the yeast to grow.
Step 2
  • Add in 2 cups of flour, 2 tablespoons of olive oil, and 1 tablespoon of salt. Salt kills yeast, so add it only after the flour.
Step 3
  • Knead together. The dough will be sticky.
Step 4
  • Place in an oiled bowl and wrap tightly in double Saran Wrap so it is airtight. Immediately place in a 40 degree Fahrenheit refrigerator. Let it slowly rise for 72 hours. When you remove it there will be a strong smell of beer. Yep. Beer.
Step 5
  • Let the dough return to room temperature. Perhaps 15 minutes. Then knead again and roll out. Then let the pizza dough rise again for 1 hour.
Step 6
  • Dress with toppings and sauce and cook in a pizza stone in an oven at 500 degrees Fahrenheit.

Professional Overview

Jason Sheasby has worked as an intellectual property litigator at Irell & Manella for close to two decades. Over the years he has won numerous cases for both large corporations and individuals. He attributes his success to the talented people he works with as well as his own passion for learning. Since the majority of Jason’s cases relate to the technology industry, he gets the unique opportunity to learn about some of the world’s most cutting edge technology on a daily basis.

While Jason doesn’t have a particular philosophy for winning cases, he believes it’s important to approach each case with an open mind and a willingness to set aside any presumptions. Not only does this approach ensure that the work is always enjoyable, it helps Jason see the subject from the widest angle as possible.