Cutting up the potato or using a peeling knife can be tedious and can be quite inefficient. This looks like an easy and hassle free way of peeling potatoes!
on food & eating
A few days ago, my aunt brought home some Bicol Express from, well, Bicol. It was gata-licious and very spicy! I was very much satisfied and loved it unlike the Bicol Express found in restaurants around Manila aren't that spicy and as delicious.
I recently learned about "urabang" and that's what's possibly missing or different from non-Bicol versions of the dish. What is urabang? It's "the Bicol version of bagoong alamang where the shrimps are a little bigger."* Other differences may also be that: 1) the chili is "washed less," retaining more of its spicy flavor. 2) more chili is actually used and 3) No oil is used. Instead, they are cooked in coconut oil.
Well, just my guess, but I think that's pretty much it.
(*From a comment by 'camilo' at PinoyCook.net)
The stem end of the pod has most of the glands that produce the capsaicin. The white flesh, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.In simple terms, the heat in chili is from the oils. Turn down the heat by taking out the source: the seeds. If you want your food fiery hot, keep the seeds and the whitish membrane inside. If you want your food to have that chili warmth without having people consuming all of the world's water supplies, scrape them out. You must be careful when scraping them out, though. Capsaicin can be very nasty, especially if it comes in contact with your eyes. Ouch, It burns!from the Wikipedia entry on Chili pepper
"...there are no recipes to follow, just guidelines, and ingredients are interchangeable."
