How to Open a Can without A Can Opener

This is one of those ideas that may come in handy sometime.

You are in an emergency situation and you desperately need to pem a can. Alas you have no can opener. You search high and low, but your can opener is missing.

Well help is on the way! Just watch this vieo and learn how to open a can without a can opener.

As a matter of fact, you do not need any type of tool to use this method. All that is required is a slab of concrete.

Although, I have not personally tried it, I think you may also be able to use a smooth rock to get the same results.

 

Cooking

Creamy White Wine Seafood Pasta

Here is a great seafood pasta recipe from Charmaine Gill

What you will need:
7-8 cloves of garlic
Mushrooms (amount is up to you)
Green onions
1 tbsp. olive oil
3/4-1 lb. of shrimp
any other seafood you want to add in
1/4 cup white wine
3/4 heavy whipping cream
1 whole lemon
salt and pepper (to taste)
basil (optional)
lemon zest (optional)
rosemary (optional- would have added but didn’t have it)
parmesan cheese: recommended, but optional- didn’t have any

Eating lobster is one of the true joys of life. The meat is sweet and has a consistency like no other. lobsters thrive in cold water in the Atlantic. There is really nothing like a Maine lobster. Nova Scotia has great lobsters as well.

 Pot with a tight fitting cover

Pot with a tight fitting cover

The problem many people have is how to cook a lobster.

Remember this: Safety First!
Under no circumstances should you ever remove the bands around a live lobster. DON’T DO IT!
The bands are there for your protection and while the lobster is alive, keep the bands on.

Once the lobster is cooked, of course you may remove the bands, but until then, leave them on the lobster.

Also you need to cook a live lobster. If the lobster is not moving, discard the lobster. The lobster may not be safe to eat.

The first step is to find a large po with a tight cover and place an inch or 2 of water on the bottom of the pot. Bring the water to a rolling boil. The trick is that you will be steaming the lobster. If you have a steamer, either bamboo or metal, that will work great.

Then place the lobster in the pot and place the cover on the pot. You want to steam the lobster for 20 minutes. That is the optimum time for a lobster to cook thoroughly. Remember you do not want to over-cook lobster. If over cooked lobster meat can taste like rubber.

If you run out of steam during the cooking process, add a little more water.

This video I created will show you how to cook your lobster perfectly, it is simple and straightforward.

Cooked Maine Lobster

Cooked Maine Lobster

Just follow the directions exactly as stated and you will have incredible lobster before you know it!

Did we make you hungry for Live New England Lobster, 4-6 lb avg , 10 lb case, approximately 2 Lobsters

You can find some lobster right here:

Here are great Seafood Tool Set with Forks and Lobster Crackers

Be Careful When you Handle Lobsters

When handling a lobster, you need to use caution.

Never ever remove the bands around a lobster’s claws. This can be very dangerous and painful…

You need to be careful when you handle lobsters as this video points out:

 

 

How to Cook Steamers

What you Need To Know About Clamming

This video was created by me after a successful day of clamming, in South Eastern Connecticut.

The steamers we used were very fresh. We had gotten them that very morning.

We went out at low tide and used Danielson Clam Type Rake Basket
as well as  Razorback Professional Duty Clam Fork – For Clamming.

Checking the tide charts is a must. You will not be able to discover the best beds unless the tide is low. You may find some clams along the shore, however you will want to be able to discover the best spots and this can only be done at low tide.

You need to have the right tools if you are going to be doing any clamming. This is one area that many wannabees seem to neglect. Be prepared and also make sure you invest in the right tools. There is nothing worse than being on top of a loaded clam bed and not having a clam rake to be able to get to them.

You also need to be aware that in the state of Connecticut (as well as many other states), going after clams is very regulated. You need to make sure that you have a clam permit. These are usually sold at bait and tackle shops, as well as municipal offices.

Clam permits are sold by the day, week, month or season. Many municipalities wil not sell permits to non residents. If you are vacationing in an area, that may give you a temporary residency.

The fines for not having a proper clam permit can be very stiff, so you want to make sure you have your clamming permit on you at all times.

All of your clams need to be the proper size. The fines for taking “shorts” can be very hefty. You can purchase a clam ring at any bait and tackle shop. We have made out own by cutting off a small piece of pcv pipe.

Another great thing is to have a basket and an inner tube. This is a great way to collect your clams and keep them

This video gives step by step instructions in how to cook steamed clams. These clams were hand picked by us in a Connecticut River.

Remember this: once you steam your clams: discard any the have not opened!
How to Steam Clams

Fill a large pot with 2-3 inches of water
Put in 1 onion, 1 carrot, 1 celery stalk.
Place 3 to 5 lbs of clams (steamers)
Boil for 5 minutes until clams open.
(Do not over cook)
Reserve the liquid for clam broth and dipping steam clams in when done.

*Note: Only use fresh clam

If you are digging for steamers, you need the correct tools. You need to use: Razorback Professional Duty Clam Fork – For Clamming

Here are the clam rakes we used. We recommend: Danielson Clam Type Rake Basket

 

For more seafood Information we recommend:

Ausight World Importers Directory

Product Review

Worldwide Fish, Seafood, Fruit, Vegetable, Beverage, Candy, Meat, Edible Oil And Grain Importers, Distributors And Wholesalers Listed. All Data Are Collected From Major International Trade Shows Or Importers Direct Submission

Check out Ausight World Importers Directory

From Science in the Kitchen: Cooking Methods

From Science In the Kitchen: Cooking methods

Science in the Kitchen from cookingtherapy.info

Science in the Kitchen from cookingtherapy.info

 Science in the Kitchen is one of those cooking classics. Now in Public Domain there is much to be learned from the cooking masters of the past.

CARE OF FIRES.–Much fuel is wasted through the loss of heat from too much draft. Only just enough air should be supplied to promote combustion. A coal fire, when well kindled, needs only air enough to keep it burning. When the coal becomes red all through, it has parted with the most of its heat, and the fire will soon die unless replenished.

To keep a steady fire, add but a small amount of fuel at a time, and repeat often enough to prevent any sensible decrease of the degree of heat. Rake the fire from the bottom, and keep it clear of ashes and cinders. If a very hot fire is needed, open the drafts; at other times, keep them closed, or partially so, and not waste fuel.

There is no economy in allowing a fire to get low before fuel is added; for the fresh fuel cools the fire to a temperature so low that it is not useful, and thus occasions a direct waste of all fuel necessary to again raise the heat to the proper degree, to say nothing of the waste of time and patience.

The addition of small quantities of fuel at short intervals so long as continuous heat is needed, is far better than to let the fuel burn nearly out, and then add a larger quantity. The improper management of the drafts and dampers has also much to do with waste of fuel.

As stoves are generally constructed, it is necessary for the heat to pass over the top, down the back, and under the bottom of the oven before escaping into the flue, in order to properly heat the oven for baking. In order to force the heat to make this circuit, the direct draft of the stove needs to be closed. With this precaution observed, a quick fire from a small amount of fuel, used before its force is spent, will produce better results than a fire-box full under other circumstances.

An item of economy for those who are large users of coal, is the careful sifting of the cinders from the ashes. They can be used to good advantage to put first upon the kindlings, when building the fire, as they ignite more readily than fresh coal, and give a greater, quicker heat, although much less enduring.

METHODS OF COOKING.–A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Roasting is cooking food in its own juices before an open fire. A clear fire with intense heat is necessary.

Broiling  or  grilling is cooking by radiant heat over glowing coals. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.

Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable.

Proper cooking by this method depends greatly upon the facility with which the heat of the oven can be regulated. When oil or gas is the fuel used, it is an easy matter to secure and maintain almost any degree of heat desirable, but with a wood or coal stove, especial care and painstaking are necessary.

It is of the first importance that the mechanism of the oven to be used, be thoroughly understood by the cook, and she should test its heating capacity under various conditions, with a light, quick fire and with a more steady one; she should carefully note the kind and amount of fuel requisite to produce a certain degree of heat; in short, she should thoroughly know her “machine” and its capabilities before attempting to use it for the cooking of food.

An oven thermometer is of the utmost value for testing the heat, but unfortunately, such thermometers are not common. They are obtainable in England, although quite expensive. It is also possible at the present time to obtain ranges with a very reliable thermometer attachment to the oven door.

You can read this entire book at Project Gutenburg

We recommend a Professional Infrared Thermometer

Baking

 

Easy Pesto

Easy Pesto Recipe

Pesto is one of my favorite dishes.

There is so much you can do with it…

According to Wikipedia:

 

Pesto (Italian pronunciation: [ˈpesto], Genoese[ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese),[1] and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk).[2] The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not “pounded” but “ground” with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.[3]

Pesto is just so versatile. you can put it on a pasta, pizza, use it for a dip, or spread it on bread. The tastes are just simply amazing.

I love pesto!

The ingredients are easy to find. The trick is finding fresh basil.

Here is my sure fire easy recipe:

An easy step by step pesto recipe.
Pesto
2 Cups Basil Leaves
1/4 Cup Pine Nuts
1/4 Cup Olive Oil
1/4 Cup Parmesan Cheese
2-3 Cloves of garlic

 

You’ll want to put 1/2 cup or more of basil leaves in a Food Processor. Add Pine nuts, olive oil, Parmesan Cheese and 2-3 clove of garlic.

You can use pine nuts, however a great variation is to use walnuts or macademia nuts. Both will work great.

CAUTION: One of my friends had tried my pesto and asked for the recipe. She was extremely excited to make it for her family as her husband was a huge pesto fan…

The next time I saw her I asked her how it turned out. She said it was OK, but it was a little strong…

What was the problem, I wanted to know.

She explained:  I followed your recipe exactly. I even watched the YouTube Video…

When I asked her the exact amounts she used, she confessed she has 3 whole bulbs of garlic…

I tried to explain, to use only 2 to 3 CLOVES of garlic..not the entire bulb..

This is a great lesson in following the recipe exactly!

She was going to throw out the whole batch, but I explained to just add enough basil to dilute the pesto. Or she could freeze a couple of table spoons in sandwich bags and use that as a base, the next time she made pesto…

 

 

Check out the video, here.

Pesto no Earth, Good Will to All!

 

Here’s the video:

 

I recommend: Parmigiano Reggiano – 1 Pound For the very best in taste imported

Parmigiano Reggiano – 1 Pound is incredible!

 

 

and if you need a food processor, there is none better than:

Cuisinart DLC-10S Pro Classic 7-Cup Food Processor
Or just check my Cuisinart Bargain Page at Pizza Therapy

Check out: The Pizza Therapy Pizza Book, here.

 

How to Shuck Corn

Listen I love corn. There is nothing quite like the taste of fresh locally grown corn. The taste is sweet and succulent.
tasty and wonderful.

The only problem is shucking the corn. I’ve shucked many ears of corn. And the big problem has always been, how do you get rid of the silk.

The silk is messy and tends to stick to everything. There seems to be almost no way to get rid of it.The silk tends to stick to everything. I’ve spent lots of time trying to make sure my corn was clean and ready to eat.

Here is great way to shuck corn.

 


 

And if you are going to shuck corn you will need to get:
OXO Good Grips Corn Holders

 

The $25,000 Pizza Dream

Gail and Guy Fieri

Gail and Guy Fieri

 

I have a treat for you today.

This is a true pizza story with a happy ending. An amazing pizza story!

This interview is about pizza, but it is also about living your dreams.

Our friend Gail, decided to enter her pizza in a contest sponsored by the Food Network.

But let me give you a little background first.

Originally from Connecticut, Gail now lives in Tennessee.

Gail is a long time supporter of Pizza Therapy and she is like a member of the family.

A few years back, we had a pizza contest at Pizza Therapy and she won top prize.

It is a great recipe. The key ingredient, according to Gail, was the water. New Haven water.

The same water used by Pepe’s, Sally’s and Modern Apizza. These pizzerias are legendary pizzerias in New Haven.

Gail was tired of the pizza in Tennessee and created her own pizza recipes.
And whenever she traveled up to New Haven,
she would return with a suitcase full of water.

She decided her pizza was good enough to enter in a Pizza
Showdown on the Food Network.

She was right. Out of 10,000 hungry applicants: she made the finals…

Wait, there’s more!

The kicker is that during the filming of her Food Network pizza show,
she traveled to New Haven, and went to Sally’s Apizza.
She immediately went into the ladies room and filled a bottle of water.
She used the water to make her award winning pizza!

(OK first she asked Flo Consiglio if it was OK. Flo said yes!)

And she won first prize. She won $25,000 for her pizza recipe! Plus other prizes.

I recorded a great interview with Gail describing,
how she entered the contest and how she was able to win.

You can listen to the entire interview (and download it if you wish) at this link:

Legends of Pizza $25,000 Pizza Interview

If you wish, you can also listen at Pizza Therapy at this link:

Pizza Therapy $25,000 Pizza Dream Interview

I know you are going to love this interview.
It is a great pizza tale full of adventure and as I said, a happy ending.

But here is the real nugget of gold from Gail’s story:
we all have it in us to succeed at whatever we do.

We need to have faith and believe in ourselves.
That is the real point to this interview!

For Gail it was a pizza recipe, for you it is whatever your dreams and hopes are.

So dream big my friends!
I know you will accomplish whatever it is you set out to do!

I know all of your dreams and hopes will come true.

And Gail’s dream started out with a simple pizza recipe. She believed and she won.

Big time.

So not only dream, but dream BIG!
Follow your dreams, follow your heart, follow your beliefs.

And never, ever, never, give up! Keep the faith.

Have passion, then take action.

I want to wish you all the best.

Enjoy this interview. Here are the links again:

You can listen to the entire interview (and download it if you wish) at this link:

If you wish, you can also listen at Pizza Therapy at this link:

The $25,000 Piza Interview at Pizza Therapy

 

 
You can find a copy of Gail’s $25,000 Pizza Recipe, here:

The Pizza Therapy Pizza Book: Unlock the Secret of Making Pizza

 

 

THIERRY MARX – THE LEADER and the fifth flavor

Honestly, I have no idea what is being said on this video: Je ne sais pas,,, however I do appreciate the beauty and elegance of this wonderful food film. Incredible!!!!

Abstract: For several months John Barat followed exclusively the daily Chef Thierry Marx newly appointed director of culinary ¬ Manda rin Oriental, new luxury hotel opened in June 2011.

The first sessions of management at the inauguration of the hotel, Thierry Marx explains his conception of culinary art and reveals the map of its two restaurants.

Street of Ménilmontant in the Rue Saint Honore, the high school at Central Blanquefort Poissy, the samurai of the kitchen also reconsiders her outstanding career and his civic commitments that led the cities of East Paris of his childhood in the capital of chic.
Approach to better understand the man and his kitchen several speakers show and tell this extraordinary chef Michel Onfray (philosophy); Mathilde of Ecotais (photo ¬ graph processor); Gilles Stassart (food writer) & Raphael Haumont (Doctor of physical chemistry).

 

For great e-books and resources, Visit the Pizza Therapy Store.

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