Comments for The Cooking Dish

Comment on The Brown Russet Potato vs. The Red Potato by Chris Mower

Chris Mower — Sun, 19 Feb 2012 05:19:45 +0000

Hi Diane! I replied via email to you (sorry for taking so long). For everyone else, yes you can cook, cool, and then refrigerate potatoes without having them turn brown. My wife and I do this often and then we pull them out to make a quick breakfast burrito in the morning or fried potatoes for dinner.

Comment on The Brown Russet Potato vs. The Red Potato by Diane Gonsalves

Diane Gonsalves — Thu, 16 Feb 2012 10:42:44 +0000

Can red potatoes that are boiled be cut and put in a covered bowl prior to the day u r making your salad without the potatoes turning brown.?

Comment on Orange & Apple Cinnamon Biscuits Recipe by Jen @ Jen's Favorite Cookies

Jen @ Jen's Favorite Cookies — Wed, 15 Feb 2012 16:26:08 +0000

I’m always looking for good breakfast recipes, and this looks amazing! I bet my kids would love it! Was there really no rising needed with that dough? That helps the time constraints a lot! Thanks for a great recipe!

Comment on The Difference between Yellow, White, and Red Onions by Kristen

Kristen — Sun, 29 Jan 2012 06:18:15 +0000

I have an intolerance to red onions. They give me headaches, stomach pain, and that thing that happens when a soda goes in the nose. However, I can have any other kind of onion and garlic. Additionally, I love the taste of red onions even though I can’t have them. As you said before, red onions are meant for raw foods. I am currently on a raw diet; therefore, I was wondering what a good substitute for them is. Also, do you have any idea why I might be allergic to only the red ones. Do you think cooking them might help?

Comment on Ginger Tea for a Sore Throat by Allen

Allen — Fri, 27 Jan 2012 21:46:19 +0000

Straining lemon juice through aluminum foil is a very bad idea. Generally, aluminum is inert, so it’s safe to use for cooking—you can wrap potatoes up in it, and roast them, and so on. But in the presence of an acid, like the citric acid in lemons, aluminum becomes water soluble. This means that the aluminum will be dissolved into your food and is digestible. Eating aluminum is is extremely unhealthy and has been linked to Alzheimer’s.

Moral of the story: keep aluminum away from foods that are high in acid like lemons and tomatoes.

Comment on The Brown Russet Potato vs. The Red Potato by Kim

Kim — Thu, 26 Jan 2012 22:46:58 +0000

. . . They never last long. Anyway, I’ve wondered about the green skin for a while . . . Maybe I’ll start eating it again! Thanks! :)

Comment on The Brown Russet Potato vs. The Red Potato by Kim

Kim — Thu, 26 Jan 2012 22:44:48 +0000

So green tinted skin means the potato is starting to spoil but you can still eat it? A friend once told me that you shouldn’t eat the green so I started always peeling the green skin off, but I’d much rather eat it, it’s my favorite part! Most bags of potatoes I buy are already turning green, and I’m in Idaho! I only feel like my potatoes are fresh when I’m getting the, from my garden, but

Comment on The Difference between Yellow, White, and Red Onions by Chris Mower

Chris Mower — Thu, 19 Jan 2012 04:52:11 +0000

Thanks Veena! I’ve always considered cipollini onions as a midway between a sweet onion and red onion. I’ve only cooked with them a couple times, though. I don’t know much about peral onions, other than they’re considered relatively sweet. I’ve never cooked with them… in fact, I don’t know if I’ve ever seen them in a grocery store either. But now, you’ve peaked my curiosity and I’ll be looking for them.

As far as water content goes, I haven’t noticed a huge difference when cooking with them as far as time to sauté or caramelize is concerned. Typically the sweeter the onion, the higher the water content.

Thanks for stopping by :)

Comment on How to Blacken Chicken or Fish by Chris Mower

Chris Mower — Thu, 19 Jan 2012 04:41:20 +0000

Awesome! I’m glad it turned out well for you! We love blackened chicken here. Fish, because of it’s flaky flesh is a little harder to blacken, but it’s also delicious!

Comment on Butterscotch Biscuits Recipe by Chris Mower

Chris Mower — Thu, 19 Jan 2012 04:39:56 +0000

Hi Lori,

I make these with 1% milk all of the time, and they still turn out great. The flavor isn’t as rich when you use a watered-down milk, but they’re still gobsmacking delicious.

I’d love to hear how they turn out for you.

Comment on Butterscotch Biscuits Recipe by Lori

Lori — Thu, 19 Jan 2012 04:27:25 +0000

Chris, these look great. I know my family would love these but if I don’t have whole milk or buttermilk, can I use 1% milk, ff milk or non-fat half-and-half? Is the fat content of the milk essential to the recipe? Or can I get away with a lower fat dairy product?

Comment on How to Blacken Chicken or Fish by Lori

Lori — Thu, 19 Jan 2012 02:51:26 +0000

Thank you for the article. This was my first time blackening anything. It turned out great. I used chicken tonight but I think this will be a great way to get my husband to eat fish as he really enjoys the sear and the spice. Even my 4 year old liked it.

Comment on The Difference between Yellow, White, and Red Onions by Veena

Veena — Wed, 18 Jan 2012 23:01:52 +0000

Chris
This is a brilliant post and thanks for the info! Do you know what the relative water content is for each onion? I normally use yellow onions and wondering if other onions would cook faster. And what about cipollinis and pearl onions? I’m guessing they would be similar to sweet onions?

Comment on The Brown Russet Potato vs. The Red Potato by Roy

Roy — Sun, 15 Jan 2012 01:37:52 +0000

The russetts were refrigerated after cooking but I have been storing the white potatoes in the fridge before cooking.
The problem is more carbohydrate than sugar (which is a carb).
The russetts appear to be much more starchy which has a heavy impact.
Hope to get more information as there are few things she can or will eat. For now she has sworn off potatoes which are a favorite.

Comment on The Brown Russet Potato vs. The Red Potato by Chris Mower

Chris Mower — Fri, 13 Jan 2012 18:52:18 +0000

That’s an interesting observation. White potatoes, from my understanding, actually have more sugars per serving than a Russet potato. However if potatoes are refrigerated or otherwise get too cold, their starches turn into sugars. It’s possible that the russet potatoes had at some point in the process had this happen. Can anyone offer a more in-depth explanation and shed some additional light on the subject?

Comment on The Brown Russet Potato vs. The Red Potato by Roy

Roy — Fri, 13 Jan 2012 18:31:17 +0000

My wife is on a low carb diet for type 1 diabetis.
When I have served her white potato (boiled then fried) her blood sugar stayed normal.
I preboiled some russetts then fried some the next day and she had a sharp rise in her blood sugar.
Am trying to find out why and what the differences are.

Comment on Tapatio Doritios, Tapatio Fritos, and Tapatio & Lime Ruffles Reviewed by Chris Mower

Chris Mower — Fri, 13 Jan 2012 02:26:36 +0000

Ha ha! The more I eat them, the more I like them too!

Comment on Tapatio Doritios, Tapatio Fritos, and Tapatio & Lime Ruffles Reviewed by paulie g

paulie g — Fri, 13 Jan 2012 01:57:16 +0000

Just opened a bag of these Doritos Tapatio chips.
If you like Doritos and love Tapatio you need these.
Grab a bag and experience the surprisingly delicious awesomeness of these chips.
I’m going back to the store now. Need more!

Comment on Caramel Comatose Thunder Brownies Recipe by Kim

Kim — Thu, 12 Jan 2012 19:55:59 +0000

Wow! I better not even try these because I know I’d eat the whole pan. Yum!

Comment on Caramel Comatose Thunder Brownies Recipe by Kim

Kim — Wed, 04 Jan 2012 15:31:31 +0000

Good grief, these look amazing!

Comment on Holiday Squares (Sunshine Bars) Recipe by TJ Mower

TJ Mower — Sun, 01 Jan 2012 02:33:45 +0000

I got this recipe from a friend when I lived in North Dakota. I have no idea where she got it but I was an instant convert to “Sunshine Bars”!

Comment on Holiday Squares (Sunshine Bars) Recipe by Chris Mower

Chris Mower — Fri, 16 Dec 2011 06:07:21 +0000

Thanks!

Comment on Tapatio Hot Sauce… I’m Addicted to You… by Todd Bennion

Todd Bennion — Tue, 13 Dec 2011 22:12:22 +0000

Personally I’d recommend the Naga Viper sauce. It is absolutely delicious. It’s hot though, just a bit hotter than tapatio or sriracha (I love both of those as well). http://goo.gl/WbMqy

Comment on Holiday Squares (Sunshine Bars) Recipe by Diane {Created by Diane}

Diane {Created by Diane} — Tue, 13 Dec 2011 19:18:54 +0000

Looks wonderful!

Comment on Holiday Squares (Sunshine Bars) Recipe by Chris Mower

Chris Mower — Tue, 13 Dec 2011 06:34:42 +0000

They must be good if even the world’s biggest chocolate addict is converting ;)