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November Giveaway: Win Bhut Jolokia Peppers (Closed)

November 12, 2009 by Chris Mower

By now I imagine you’ve heard of a bhut jolokia chili pepper, also known as a ghost pepper or naga jolokia–the world’s hottest chili pepper.  These peppers are hotter than Beelzebub’s spit.  From what I understand, the bhut jolokia is native to Eastern India, which doesn’t surprise me.  Those Indians can eat some crazy hot curry foods without batting an eye.  I, on the other hand, cannot. Just the thought of eating a jalapeño makes my eyes water.  In short, I’m a wuss.  Okay, I said it.

I admit that it’s a little strange to be giving away a bag of dried bhut jolokia peppers, and in the future, my giveaways will be a little more useful, but I couldn’t help myself. Just the thought of having a bag full of the world’s hottest peppers and playing with the idea of actually trying it out gives me a foodie high–sort of like going over Niagara Falls in a barrel. I’m not sure I’d survive either scenario. For some of you pepper heads out there, this ought to be the ultimate challenge.
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Filed Under: Food & Cooking Tagged With: Giveaway, Hot, Spicy, Vegetables

Man vs. Wild – Eating Rhino Beetle Larva

October 8, 2009 by Chris Mower 12 Comments

I’ve debated including videos and posts like this on The Cooking Dish for some time now, but I finally decided I’d create a special “NOT FOR THE SQUEAMISH” categories for them; after all, I can’t deny my inner boyish interest in the grotesque. I love stuff like this, though I’m sure most of the world’s cooks find it less than appealing. But if you think about, as is mentioned in the video, somewhere out there, for someone, this is normal food…
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Filed Under: Food & Cooking Tagged With: Bizarre Foods, Not for the Squeamish

Trauma in the Kitchen: It Found Me

August 19, 2009 by Chris Mower 2 Comments

I’m not sure if even the best of chefs are immune to traumatic kitchen moments, but as an amateur, I know I have my fair share of them. With time I’ve learned to let them roll off my back and learn all I can from them. It’s probably a good thing too, or I’d be too afraid to set foot in the kitchen… burned fingers, crappy bread, etc. etc. Yep, I’ve been there and I’m sure I’ve got my fair share still coming to me.

A few years back I wrote a short, frivolous story for a writing seminar/class all about a terrible cooking day I’d experienced in the kitchen of my wife and I’s first apartment. We lived in an 8-plex’s basement in a one bedroom apartment. It was small, but not unbearable: it had a decent kitchen. Now, if there’s one thing I’ve learned about cooking, it’s that it has a way of humbling you when you least expect it… here’s my story. Reading time is approximately 8 minutes.
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Filed Under: Chris in Real Life Tagged With: Crackers, Disaster

Cooking Conversions @ The Cooking Dish

August 18, 2009 by Chris Mower Leave a Comment

I’m one of those guys who finds conversion charts really handy–mainly because I haven’t taken the time to memorize them for easy reference. I’ve had the Cooking Conversions page posted for about a week now and I’ve gotten numerous requests to make a printable PDF version of it, so for your convenience, I’ve done that too. You can find it at the bottom of this post or on the Cooking Conversions page just under the Cooking References link in the top navigation.
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Filed Under: Food & Cooking Tagged With: Conversions, Meats, Temperatures

Your New Cooking Mantra: Bork Bork

August 13, 2009 by Chris Mower 2 Comments

To my readers and fellow cooks who are scared to cook and spice, behold your new cooking mantra: bork bork. There’s a famous Swedish chef who’s not afraid to try anything, and who I love to watch cook. He’s had cameos in numerous films and is well known for his “throw caution into the wind” cooking style. If you don’t know who I’m talking about, take a quick gander at the guy staring back at you in the photo on the left, and meet… actually, he just goes by Swedish Chef.
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Filed Under: Food & Cooking Tagged With: Bork Bork, Carefree, Swedish Chef

The Difference between Yellow, White, and Red Onions

March 30, 2009 by Chris Mower 172 Comments

Welcome to The Cooking Dish blog! This is quickly becoming one of the highest read articles online about onions, and I hope you find the answer you’re looking for. If not, please leave a comment below and I’m more than happy to answer your question.

If you’ve ever been in the grocery store buying onions and couldn’t figure out which color of onion to buy, you’re not alone. Or perhaps you’re cooking and realize your recipe calls for a white onion and all you have are yellow onions… dont’ worry. There are many onions out there, each with their different purposes, but typically they fit into two categories, green and dry onions. This post discusses the dry onions (red onions, yellow onions, and white onions). Although there are many types of each of these dry onions, the general rules for them are as follows.
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Filed Under: Food & Cooking Tagged With: Onion Guide, Onions, Red Onion, Vegetables, White Onion, Yellow Onion

All about Watercress

March 25, 2009 by Chris Mower Leave a Comment

My first memories of watercress are at my grandma’s house. I was spending the evening with her after elementary school and she gave me a sandwich with a stringy, small-leaf herb packed between the sandwich meat and bread. I didn’t know my herbs back then and thought she had packed it full of sprouts. It was quite a shock when I took a hefty bite full of fresh watercress and its vibrant flavor filled my mouth.
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Filed Under: Food & Cooking Tagged With: Herbs, Salad, Sandwich

What is Kosher Salt, and What is It Used For?

March 20, 2009 by Chris Mower 5 Comments

The other day I posted a short article regarding the differences between Sea Salt and regular Table Salt, but I didn’t mention Kosher salt. And why didn’t I mention kosher salt? There’s a deep physiological reason behind this, so think deeply. Have you figured it out yet? The truth is, I just didn’t feel like writing any more about salt, so I stopped after sea salt and table salt. But, one of my co-workers caught me on it… so now here’s a post dedicated especially to my coworker (you know who you are). So, what is kosher salt and what is it used for?
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Filed Under: Food & Cooking Tagged With: Kosher Salt, Salt, Spices

Fun St. Patrick’s Day Green Food Ideas

March 17, 2009 by Chris Mower Leave a Comment

Whenver St. Patrick’s day rolls around, inevitably I start thinking of Dr. Seuss’s book, “Green Eggs and Ham.” I’ve always loved that book; Sam-I-am is hilarious trying to get the other guy to eat the colored food. I’m sure Dr. Seuss had feeding kids in mind when writing it. But just taste it! Okay, back to food coloring…I always start experimenting with food coloring around the holidays, and sometimes end up with some pretty weird stuff, luckily though, it’s always edible and the kids still eat it.

Seeing how today is Saint Patrick’s Day, I decided I’d write down some ideas for you to mix up your food routine. Keep in mind that the possibilities are endless. I’ve taken the time to just write out a few. Think GREEN with everything you make and you’re well on your way to a festive St. Patrick’s Day meal.
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Filed Under: Food & Cooking Tagged With: Fun, Holiday, St. Patrick's Day

Sea Salt vs Table Salt: Which One Do You Use?

March 16, 2009 by Chris Mower 2 Comments

featured-table-saltSea salt vs. table salt: which do you choose? They are two of the most common salts used in your home kitchen (other than kosher salt). Both salts have the same nutritional value. You can argue about the differences in the minerals and iodine, etc. but in the end, they’re both sodium chloride crystals. Good ol’ NaCl.
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Filed Under: Food & Cooking Tagged With: Salt, Spices

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