The Cooking Dish

November Giveaway: Win Bhut Jolokia Peppers (Closed)

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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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The Difference between Yellow, White, and Red Onions

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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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The Brown Russet Potato vs. The Red Potato

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featured-red-vs-brown-potatoes

Although there are numerous potato variations out there, this post compares the two most popular: the red and the russet (or brown) potato. Of course both types have their advantages over the other, but in the end they’re both still just good ol’ tasty spuds. They both will bake, fry, mash, roast, steam, and eventually be eaten. In other words, don’t lose sleep tonight wondering if you purchased the right ones. But if you are losing sleep over it (really?), maybe this little guide can be your Tylenol PM.

Red Potatoes

These tasty spuds…

  • …have less starch and more sugars than russet potatoes (and are therefore stickier).
  • …are advantageous for boiling, pan frying, grilling, scalloping, and steaming.  Try them in your salads, soups, chowders, and fried potato dishes.
  • …have a smooth, thin light-red skin with a white inside.  In fact, if you’re not careful when cleaning them, you can easily scrub the skin right off!
  • …are often cooked with the skin on because it’s relatively thin and soft and adds extra fiber to the dish.
  • …according to NutritionData.com (who gets their information from USDA SR-21) have the following nutritional information for 1 raw, medium red potato (see picture below).

Russet Potatoes (The Brown Ones)

These multi-purpose spuds…

  • …are high in starch which makes them light and fluffy, perfect for mashed potatoes.
  • …are advantageous when fried, baked, mashed, or roasted.
  • …are typically used for french fries.
  • …have a brown, thicker net-like skin (look closely you’ll see the net).
  • …according to NutritionData.com, 1 raw, medium-sized russet potato has the following nutritional data.

Nutritional Data

red-and-brown-potato-nutrition

For Both Types

  • Don’t store them in the refrigerator or freezer.  If you do, the starches will turn into sugars and your they won’t taste or fluff up the same.  Additionally, it makes the white insides darken.  Instead, do your best to find a darker, cooler place (preferred temperature is 40-50°F) with some ventilation.  If you don’t have such a place consider buying fewer potatoes more often.
  • Sometimes your spuds will grow sprouts out of its eyes.  You can break these off and still cook the potato. If you’re feeling adventurous, you can also cut a square 1-1/2″ of potato around the sprout and plant it 6 inches deep, sprout up, and grow your own.
  • Avoid eating potatoes that are soft, wrinkly, or have green-tinted skin.  These are signs of spoilage.  You can still eat them, but don’t expect the flavor or texture to be the best. Rotten potatoes are probably a delicacy somewhere.
  • Don’t wash your potatoes before storing them because it quickens their spoilage rate.
  • Most of all, just have fun and experiment!

Did you have a question or comment about russet or red potatos that was not answered in this post? Please write me (click here) or add them to the comments section below and I’ll do my best to respond within 24-hours, or update my post to include the answer to your question. Thanks!