How to open a jar in Brazil

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The intentions were good of my brother-in-law’s wife to collect the emptied jars from the bar and use them to preserve herbs and other dry food that is normally sold here in small plastic bags and once opened immediately gets humid in this tropical sea climate. So the point of re-using the jars is to be able to close the lid properly, so no humid air comes in.

Those vacuum-closed jars are often hard to open, at home I am using a Swedish tool that looks like a bottle-opener of hard plastic, or simply a spoon to get little air under the lid to then be able to turn the lid easily and open the jar.

Cooks and barmen here however tend to get the work done quickly without changing the tool in their hand to open the jar in a sustainable way. Take a knife and smash some holes into the lid!

Vanilla and chili-glazed pineapple with cardamom yoghurt

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1 fresh pineapple
1 cup sugar
1/2 cup water
red pepper, chilies
1 vanilla pod
juice of 1 orange

1 cup of (fat greek) yoghurt
1 tablespoon sugar powder
1-2 teaspoon ground cardamom

Peel the pineapple, cut out the stem and divide into 4 chunks.
Melt the sugar in a pan until caramelised, stir and add some water.
Remove the seeds from the chili and cut into fine pieces.
Cut the vanilla pod in halve, length wise with a paring knife.
Put the pineapple chunks, chili and the vanilla pod by scraping out all of the oily seeds from the inside into the caramelised sugar. Add the orange juice. Keep the mixture in the pan boiling at low temperature 10-15 minutes.

Mix Yoghurt with sugar powder and cardamom.

Serve the pineapple with the cardamom yoghurt cold or tepid.