Tag Archive: Cook

  Huffpost Good News

Posted: 02/27/2014 4:27 pm EST Updated: 02/28/2014 8:59 am EST
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Filet mignon accompanied by sides of asparagus and a yucca purée. Golden fish fillets in a lemon butter reduction. And for dessert? A mouth-watering fruit salad a la créme de passion fruit.

That’s what’s cooking in 8-year-old Arthur Gonzaga’s kitchen — a young chef from Minas Gerais, Brazil who has recently taken to the Internet to share his latest culinary adventures with the masses.

arthur 7

Arthur, who was diagnosed with leukemia in August of 2013, spent the latter half of that year in and out of the hospital due to his treatment and recovery process. During this time, in which Arthur was forced to spend Christmas Eve in the emergency room of São Paulo’s A.C. Camargo Cancer Center, the young boy’s father, Renato Gonzaga, and stepmother, Priscila Inserra, entertained the idea of creating something beautiful and positive for their son to focus on.

The result was Arthur’s very own cooking show. He posted short segments to YouTube where Arthur both cooked and shared his delicious recipes. The family fittingly titled the series “Arthur Gourmand.”

arthur 3

After celebrating the new year at home, Arthur began cooking in the kitchen of a close family friend who opened up her house to the young chef and currently acts as the project’s art producer, Inserra told The Huffington Post. Gonzaga has made many cameos in the videos, acting as his son’s sous chef and passing Arthur whatever ingredients he needs, while actively showing support for his incredible passion and talent.


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A Heavy Duty $6 DIY Rocket Stove

Cook Different Cook Different

Published on Dec 10, 2013

In this video I layout a pretty simple process for building a rocket stove that will you a lifetime and uses a very small amount of fuel (wood, sticks, pinecones, etc) to cook your meals with. Be sure to follow me on Facebook at http://facebook.com/cookingdifferent


The “4 Block” Rocket Stove! – DIY Rocket Stove – (Concrete/Cinder Block Rocket Stove) – Simple DIY


Published on Nov 9, 2013

How to make a “FOUR BLOCK” Rocket Stove! Easy DIY. Four concrete blocks is all it takes to make it!. Cost $5.16. video shows you how to put it together. the stove funnels all its heat up under the bottom of the pan. uses very little fuel. fueled by small sticks, twigs and leaves. cooks great. wind and rain resistant


The “6 Block” Rocket Stove! DIY – “DUAL BURNER” Rocket Stove! (Concrete Block Rocket Stove) DIY


Published on Nov 17, 2013

Homemade “6 Block” Rocket Stove. DIY “Dual Burner” Rocket Stove is made from only 6 blocks!. similar to the 4 block rocket stove. uses the same blocks. (just add 2 “Half Blocks”). great for emergency/SHTF or everyday use


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Natural Antibiotics as Close as Your Pantry

Independent Living News


Food network star Alton Brown often says the only single-task tool you should have in your kitchen is a fire extinguisher. I wholeheartedly agree.

Of course, he’s talking about cooking. What I’m talking about is being prepared in case an emergency cuts you off from essential services like medical care, transportation, power, or water. And the good news here is that a lot of kitchen items you keep in your pantry for food prep or under the sink for cleanup can actually help you cope in times of emergency.

In today’s Ready-for-Anything Report, I share 5 items you should always keep in or near your kitchen. They’re useful for everyday tasks, but in an emergency they do double-duty.

Vinegar: Vinegar is excellent for making tasty salad dressings and sauces for everything from pasta to pork roast. But vinegar’s usefulness goes way beyond that.
You can use vinegar to keep your home clean and sanitary. In any sort of a breakdown, hygiene and a clean home become more important than ever – it’s the first line of defense against disease, which often follows in the wake of a disaster or social breakdown.You can use vinegar to clean sink drains, to clear away mildew, and to deodorize just about anything.

You can make sure produce is safe to eat by washing it in a mix of vinegar and water. Adding four tablespoons of apple cider vinegar to a gallon of water makes a sanitizing wash that’s good for fruits and vegetables – it will remove pesticides and nasty germs.

You can also use vinegar to treat mild ailments. Dabbing a cotton ball soaked in vinegar on minor burns or insect bites relieves pain and itching. Mix equal parts vinegar and honey and take a tablespoon every four hours to relieve a sore throat and cough. Vinegar is cheap and lasts a long time in storage. Stock up!

Honey: Honey’s good for adding to tea or for sweetening a bowl of oatmeal, but you can do a lot more with it than that. This sweet, golden substance can be a real lifesaver when it comes to health issues. During any sort of social breakdown that makes it more difficult to get medical care, infection becomes an important concern.

Honey can help. It works as a natural antiseptic. You can apply honey to cuts and abrasions to prevent infection.

You can also use honey to treat the symptoms of many mild illnesses. For example, mix honey with lemon juice to help soothe a sore throat.

It’s an unpleasant topic, but during times of unrest, you’re also more at risk of picking up parasites. Drinking honey mixed with vinegar and water can clear most parasites out of your system.


Urban  Survival Site


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Early on in my survival preparations, I bought lots of whole wheat flour and yeast packets for making bread. Flour is a lot cheaper than MRE’s and it takes up less space. Then one day my wife said, “If a disaster happens and the power is out, how are you going to bake bread?” Great question! And I felt pretty stupid because I didn’t have an answer. After a little research, I learned that as long as you can get a fire going, there are many things you can do with your bread ingredients.

Fry It: Donuts are just fried bread and sugar. Simply mix the dough as instructed and let it rise. Instead of forming a loaf, split it into two large pieces and pat them down until they’re about a 1/2 inch thick. Now let them rise again until them rise until they’re a full inch thick. Meanwhile, heat a pan of oil over your fire and when the bread is read, slip one of the pieces into the pan. When the bottom is brown, flip it over and fry the other side. Repeat with the other piece. When your bread is ready, drain off the excess oil, tear off a piece and enjoy. A little butter and honey or syrup and some powdered sugar will make them a delicious treat that is good anytime, whether you’re in a disaster scenario or not.

Making Bread When the Power is Out


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cooking on a fire

cooking on a fire (Photo credit: rubber bullets)

English: My own file, freely available

English: My own file, freely available (Photo credit: Wikipedia)

The  Survivalist  Blog .net

by M.D. Creekmore on 03/21/2011 ·

Has anyone tried canning over an open fire? How did you set it up and are there any recommendations or thing to avoid?


My grandmother used to can over an open fire in a metal 55 gallon drum that had been cut in half down the center with supporting legs welded underneath. She would build a fire under it and bring the water to a boil, I can still remember the rumbling of those Mason jars as the water churned around them.

Today, I use an old metal wash tub (not galvanized) that I found at a dump. I raise it off the ground with concrete blocks and build a fire under it to boil the water.

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The  Survivalist Blog . net

by M.D. Creekmore on 10/17/2011

A guest post by Repair Mama

[This is an entry in our non-fiction writing contest where you could win – First Prize a 10 Person Deluxe Family Survival Kit,  Second Prize an Herb Seed Bank or Third Prize a copy of Dirt Cheap Survival Retreat.  For complete rules and list of prizes see this post.]

Home canning meats can be economical and rewarding. When you home can a portion of the meats in your freezer, you are making part of your storage shelf stable. Should something happen to the power, or if the freezer should fail mechanically, you will not be stuck with a freezer full of thawing meats that you could lose.

Canning meats can also enable you to purchase meats while on sale, or storing your fresh hunting results thus saving loads of money and ensuring that you have a stockpile of good non freeze-dried , nonfrozen protein that you will want to eat. Home canned meats make it possible to prepare many meals that taste like you were in the kitchen all day slow cooking a wonderful meal for your family.

I will prepare a list of recipes that use home canned meats with in another post for you to add to your binder as you please. I can only hope that you enjoy canning and cooking with canned products as much as I do.

It gives me much-needed security knowing that I am helping provide for my family in normal times while saving money and will feed my family should something go wrong and the stores no longer are there to provide for our nutritional needs.

It gives me many choices of what to cook and does not need more than a nice dark cool room to be stored in till we want to use it. It also gives me more security in knowing what is in the jar and who handled it before we use it in a meal. No artificial colors, flavors,added fats and preservatives that we try to reduce in our diets.

So many of the commercially canned products have additional ingredients that we would love to avoid, but in the necessity of food storage, can not always be avoided.

O.K. enough of the reasons why. Here is what you need to get started:

The only major purchase up front is a pressure canner. Prices of canners can vary based on name brand, size and features. There are weighted pressure canners and the pressure gauge type. There are also one that take a rubber gasket and ones that have a smooth milled edge that does not require a gasket.

The canner that you purchase is your choice. You can utilize the internet for information in making your choice. Just remember, what ever you choose, it will not be wasted money! You can even purchase an inexpensive canner and then later choose to purchase a 2nd one that is better a little down the road.

Meats cannot be safely canned any other way. Meat is a low acid food and needs the increased temperature (higher than 180 degrees at boiling) to make it safe to eat. Some of the older generations did can meats without a pressure canner.

That is just the way it was done. It may have worked then, but each jar that was opened and used was a risk of food borne illnesses and poisonings. Some poisonings could be fatal if you consumed meats that contained bacterial growth and/or botulism.

Much has been tested and published on the subject of home canning meats safely and the procedures should be followed to a“T”. These procedures have been tested and have shown time after time to produce a safe product. It is advised that you purchase a good canning guide to follow.

Here are some basics of using a pressure canner:

  • Inspect the gasket for nicks and cracks. If it won’t seal, you will not be able to process your food at safe temperatures.
  • Your jars do not need to be completely covered with water for the processing to work like in a water bath canner.
  • Jars do have to be clean, but with pressure canning, you do not have to sterilize your jars unless you want to. The increased temperature in the canner will take care of that for you.
  • Always use the rack in the bottom of the canner. It is necessary to have in place for proper water circulation and to keep the jars off of the bottom
  • Always inspect your jars for nicks and cracks. These things can cause the jar to break during processing or keep a jar from sealing.
  • When loading the canner, make sure the jars are not touching. This will reduce the chance of jar breakage while processing.
  • Never try to cool the canner faster. It could blow up! Let it cool with the weight in place. Do not remove the weight until the canner has cooled enough to release the pressure. Then you can remove the weight.
  • Keep all small children from the stove during canning. Severe burns could result.
  • Read the instruction manual with your canner for all information that is particular to the brand and type of canner you have.

Other needed items:

  • Jar lifter- looks like a funny set of tongs. It may have rubber coating on the end that comes in contact with the jars and rubber handles on the other end for your hands.
  • Lid lifter- this is a plastic rod that contains a magnet on the end to lift the canning lids from a pot of hot water without burning your fingers.
  • Canning funnel. (This makes the process easier, but not really necessary.
  • Small rubber spatula
  • Colander
  • Wide mouth canning jars.(size of your choice for what you are canning) The wide mouth makes it easier to load the jar and makes it easier to remove the food when you choose to use it.
  • Wide mouth canning bands and lids.
  • Canning salt (table salt can be used, but the product will result in cloudy liquid because of additives that prevent caking)
  • Pot holders or mitts
  • A couple of clean kitchen towels
  • Cutting board
  • Good sharp butcher knife and another knife of your choice.

Now that you have your equipment together, turn on some good music and get out the meats that you want to can.

We will start with boneless meat – chicken, beef, or pork.

The method I will walk you through is called “RawPack” This process is for the meat in chunks and not ground meats. Ground meats have a method of their own.

Wash your jars, lids, bands, and other equipment that will be touching your food. Get the cutting board out and choose the boneless meat that you will be canning. This meat should be thawed or only a little frozen. Cut away all bones, fat, and gristle.


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The Survivalist Blog.net

by Guest Blogger on 11/02/2012 ·

This guest post is by I’m A Prep Kat and entry in our non-fiction writing contest .

I know we have a lot of seasoned canners in the Pack. This article is aimed at the few who are afraid to jump in or are just starting out. Home canning is such a wonderful way to store food for later. Anyone can do it – you just need to learn to do it safely.

We grow and can food for many reasons; to keep our abundant harvest, to save money, to ensure healthy food for our families by avoiding additives or chemicals in packaging, and many more reasons. As we think about canning as a means to preserve food, a reminder about safe canning and storing of food is never out-of-order.

How does canning preserve food?

Home canning, when done correctly, preserves food by removing oxygen, killing bacteria and microorganisms and preventing the growth of yeasts and molds. It is one of the best methods to keep your harvest.

Following safe canning methods and recipes is the only way to lessen the incidences of food poisoning. One of the most dangerous forms of food poisoning is caused by Clostridium botulinum. These bacteria can exist dormant in the soil for many years, and when the conditions are right can multiply rapidly and produce a deadly toxin.

It likes to grow in moist, low acid foods with low levels of oxygen. Improperly handled and processed food jars are the perfect environment for botulinum spores to grow. Washing food before canning can reduce, but not eliminate the spores on the surface of food.

Since botulinum spores can survive boiling water, pressure canning, where tempratures reache at least 240 degrees F and pressures reach 10 to 15 pounds per square inch, needs to be used when canning low some foods. There is no safe method for water bath canning meat and vegetables. Grandma may have done it, but we know now that you must use a pressure canner for low acid foods.

A few simple guidelines to remember are:

1. Make sure you are using up-to-date methods and recipes

The decision to use a water bath canner or a pressure canner depends on the acidity of the food to be canned. Acid foods contain enough acid to prevent the growth of unwanted bacteria. These foods include most fruits and tomatoes (although some tomato varieties need to have acid added). Low acid foods, such as meat, seafood and most vegetables do not have enough acid to safely water bath can them.

The method of packing the jars with food is also dependent on the acidity of foods. Most acid foods that will be water bath canned need to be hot packed. That is, the food needs to be hot, and it needs to be placed into jars that are still hot from being sterilized in boiling water. Most low acid foods can be packed either hot or raw.


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by Guest Blogger on 12/03/2012 ·

This guest post is by Ladyhawthorne and entry in our non-fiction writing contest.

Image courtesy stock.xchng user turbidity

Canning your own food. It’s not that hard and can be done for a minimal investment. There are plenty of articles and books that go into the actual process so I will not repeat that here. What I will tell you is how to fill your pantry with canned meals you can eat right out of the jar if need be.

I’ve been canning pretty much continuously for over 20 years and grew up helping my mother and grandmother can. I am also single and that puts a little different spin on things. I have learned a lot from years of living on a very small budget, about 15 years ago I lived on $600-$700 a month and rent was half of that. I don’t garden at this time and all my food has to come from the store.

I quite regularly will buy items that are on sale or marked way down and can them when I get home so they have a longer shelf life, this includes fruits and vegetables in cans. As a single person most of my food is canned in pints, broths and juices in quarts and fruits I usually put in half pints as single servings. I live in hurricane country so I don’t like to keep much in the freezer. When I lose electricity due to a storm it’s usually for a week or longer and since this house is all electric I have to cook over the firepit or eat it cold.

The one item I have the most of in my pantry is soup. Every time I make soup or chili I make a big pot of it. There’s just no way for me to make a small pot when I’m tossing in all my bits and pieces. I usually start with the leftovers from a roast or chicken or turkey. I may have meat or not, sometimes I use the last of the container of tomato juice as a base. I use up the fresh vegetables I have on hand, especially those nearing their end of freshness.

I will often add frozen or canned vegetables and dry beans to fill out the soup. I add whatever spices suit my fancy that day. So you can see that every pot is different, a never ending variety of flavors. I rarely use a recipe for soup or stew. You may think cold soup sounds unappetizing but try gazpacho or cold borscht with a dollop of sour cream or yogurt sometime, you will change your mind.


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Survival  :  Food Storage – Supplies

Published on Sep 18, 2012 by

On July 6th we dipped the eggs that we bought at the store in mineral oil and sat them in the carton on the counter at the Tent. It was now September 9th and time to crack a couple open and see what we ended up with after two months with no refrigeration. Here are the results.

Non Refridgerated Egg Storage. A Tent Experiment.

Published on Jul 8, 2012 by

Mineral Oil Egg Storage. At the tent, when up there we have a generator that runs the fridge, but its set up to be totally off grid, with gas lights or candles, wood heat and living off the land. With no refrigeration there are things I can not have. We have learned to dehydrate to have food in the winter months and to can butter so we need no refrigeration. In this experiment we are coating eggs in mineral oil to preserve them. They are sitting on the counter up there right now. Will it work?

Health And Wellness Report



Natural Health  :  Diseases /  Medical Research


An Ikea garlic press, with pressed garlic.

An Ikea garlic press, with pressed garlic. (Photo credit: Wikipedia)

English: Lehsan

public domain

Several studies have shown garlic to havenatural anti-cancer properties.

Garlic is also known to be antibacterial and antimicrobial. Some even call it
“Russian penicillin” because it is so effective in treating wounds and skin

And if that weren’t enough, studies show that garlic may lower blood pressure and
overall blood cholesterol while raising “good” HDL cholesterol.

Fresh-Cut Garlic Reduces Risk of Heart Disease

Uploaded by on Aug 14, 2009

Fresh cut garlic may ward off heart disease. Recent studies show that raw crushed garlic generates hydrogen sulfide. When eaten, this chemical can benefit users by relaxing blood vessels and allowing more blood to pass thru the heart. Cleveland Clinic registered dietician Elizabeth Penniman explains how raw, fresh cut garlic’s cardioprotective and antioxidant properties surpasses that of processed or cooked garlic.

Why You Must Make Garlic a Daily Super Food

(NaturalNews) Garlic (Allium sativum) has the broadest spectrum of any antimicrobial substances we know of. “It’s antibacterial, antifungal, antiparasitic, antiprotozoan and antiviral,” asserted Paul Bergner, Director of The North American Institute of Herbal Medicine and author of The Healing Power of Garlic and several other herbal medicine books. This along with even more health benefits have been confirmed by other researchers, many from mainstream medicine.

Garlic’s Healing Properties

Tests have found raw garlic more powerful than even penicillin and tetracycline. This is without destroying the digestive intestinal flora, which pharmaceutical antibiotics invariably do. It’s also effective for TB and even Candida. Also, unlike heavy pharmaceutical antibiotic use, garlic does not diminish the immune system. It actually enhances the immune system.

Allicin, the active ingredient released when garlic is crushed, stimulates the immune system. Dr. Abdullah and his colleagues at the Akbar Clinic and Research Center in Panama City, Florida, found raw garlic dramatically increased the powers of the immune system’s natural killer cells. Abdullah believes the immune boosting power of garlic could even be used to help AIDS patients.

Garlic prevents cancer and contributes toward tumor shrinkage, especially stomach, colon, and breast and prostate cancers. The Russians have known this for decades. More recently, this has been formally recognized by Dr. John Pinto, Ph.D of the normally anti-alternative natural cancer remedy Memorial Sloan-Kettering Cancer Institute.

In the 1970s, Robert I. Lin, president of Nutritional International in Irvine California,
successfully used garlic to detox lead from children. That’s not a well know attribute of garlic, and it’s another reason everyone should use garlic often in our heavily toxic heavy metal environment.

Garlic has been used successfully for promoting cardiovascular health even among those who are having arterial or heart problems. Garlic dilates blood vessels to lower blood pressure, removes triglycerides, dissolves internal clots, and prevents oxidation of important lipids that lead to cellular destruction. All without side effects, of course.

Dr Irwin Ziment, a Los Angeles pulmonary specialist, regularly prescribes garlic as a decongestant and expectorant for common colds and as a mucus regulator for chronic bronchitis. University of New Mexico research has discovered that garlic destroys meningitis in-vitro (petri dish/test tube).

How to Include Garlic as a Super Food

Even though several studies have discovered even light use of raw and cooked garlic beneficial over non-garlic consumption, it’s a good idea to consume mostly raw garlic daily to realize maximum benefits. The garlic must be freshly pressed and consumed after ten minutes and within one-half hour to forty-five minutes to absorb the allicin, which is released only when garlic is pressed, chewed, or juiced.

If you have a slow speed masticating auger juicer, three or four cloves juiced and mixed with purified water is an easy way to get a strong allicin dose. High speed juicers destroy enzymes. Nebulizing a small amount of freshly juiced and filtered garlic mixed with distilled water is great for regulating mucous in the lungs for chronic bronchitis and COPD sufferers.

Chewing a clove or two a day works just as well. You can disguise its pungent flavor by placing the cloves in food, even an organic peanut butter sandwich. Chewing fresh cilantro and parsley are common odor removing methods, with cilantro adding its heavy metal chelation to garlic’s chelation process.

Researchers tend to agree that most garlic supplements don’t match the allicin produced by freshly crushed raw garlic. Fresh garlic should be used, and it’s recommended that you know the garlic source’s soil quality or grow your own. Garlic’s low cost and high health benefits should override odor and taste considerations.

Sources for this article include:

Tonics, by Robert A. Barnett 1997 Harper Perennial pages 135 – 146



About the author

Paul Fassa is dedicated to warning others about the current corruption of food and medicine and guiding others toward a direction for better health with no restrictions on health freedom. You can visit his blog at http://healthmaven.blogspot.com