New Jersey Scuba Diving

October 21, 2020

Building Trees

October 21, 2020

I built the tree for the Dive Gear section. All the multi-subject pages have exploded into multiple single-subject pages, and everything then needs to be re-organized. It is very fussy and time-consuming. The worst part was doing the Dive Sites section, because that involved not only organizing things logically, but also geographically. Dive Sites and Artificial Reefs are all tangled up in each other as well, which was fun to sort out. Now up to 1058 pages and posts, with just the Artifacts section left to do.

Later ...

I finished putting in the Artifacts section. The total number of pages now stands at 1163, although I'm sure that will go up as I find things I missed.

Uncategorized, 10/21/20

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Lobstering - Cooking Your Catch

Boiling

The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters headfirst into the pot, completely submerging them.

Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.

Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 1/2 pound lobster should boil for 11 1/2 minutes.

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