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If heat equals strength and this is the World's Strongest Man Contest, the habanero chile can lift an 18-wheeler. The serrano can lift a VW van. The jalapeño can lift a Vespa, which is still pretty powerful compared to the pepperoncini lifting a Big Wheel way down at the bottom of the Scoville scale. But there is much more to a chile pepper than its brawn. Different varieties have different flavors, colors and shapes and play different roles in cooking. Here’s a breakdown of three popular varieties. The habanero: Lantern-shaped and bright yellow or orange, the habanero is the hottest chile that is readily available in U.S. groceries. You can seed habaneros to lower the heat, but when working with them, wear gloves and keep your hands away from your face. Wash anything that touches the chile's seeds or juices. The habanero's floral, tangy flavor works well as the focal point of a dip. The serrano: Looks like a slender jalapeño. As it ages, it turns from green to red to yellow. Rich and potentially blistering (though sometimes fairly mild), serranos show up most often in salsas, marinades, sauces and chilis. Its size and shape make the serrano difficult to core and seed, so the best way to temper it is by using less of it. The jalapeño: A workhorse pepper that is easy to find in most grocery stores. It's easy to work with, too. If you have a moderate tolerance for heat, you should be able to handle a jalapeño without removing the seeds and ribs. (If you're less tolerant of heat, try taking out the seeds and ribs.) Jalapeños are dark green (red when extra ripe) and have a sweet flavor that is similar to a bell pepper with a kick. Reference: Help! I ate a hot pepper! (Cookthink) Reference: How to seed a chile pepper (Cookthink) Reference:: Why are some jalapenos hotter than others? (Cookthink)

What does scampi mean?

Scampi is the Italian word for a prawn. It is also the name of an Italian-American dish called shrimp scampi that makes regular appearances on American restaurant menus and refers to broiled butterflied shrimp that have been brushed with garlic butter or oil (and sometimes a splash of white wine). American shrimp scampi is served over pasta or with bread to sop up the juices. The Brits make their own typically health-unconscious version of scampi -- battered, deep-fried shelled tail meat that is eaten with tartar sauce.

How to dice a jalapeno

Use diced jalapeños when you want their heat and flavor to permeate a dish, rather than show up capriciously in every other bite.To expose the seeds, cut each half in half again lengthwise.To start the dice, cut the pepper in half lengthwise.Next, slice the ribs and seeds out of each each quarter, and discard them. If you want to use the seeds and ribs for their heat, chop them and add them along with the diced flesh.Slice the quarters lengthwise into strips as thin or thick as you like.To finish the dice, slice across the strips crosswise.

How to seed a chile pepper

Most of the heat in a chile pepper -- whether jalapeño, serrano, habanero, or another -- comes from the white ribs and seeds. Removing both reduces the chile's heat and allows more of the pepper's flavor to come through. First, cut the pepper in half lengthwise. If you want the halves to stay intact for larger slices or a large dice, just trim out the seeds and ribs, cut out the stem, and slice the pepper as thick or thin as you like. Otherwise, it's easier to get the seeds and ribs out if you cut each half in half again. To get the seeds and ribs out, hold each quarter by the end. With the knife parallel to the cutting board, slice across the ribs and seeds. When you get to the top of the pepper, turn the knife downward toward the cutting board and chop off the stem with the same motion. (Here, we used a Granton Santoku knife; you may prefer a smaller paring knife.) Reference: Help! I ate a hot pepper! (Cookthink) Reference: How to seed a chile pepper (Cookthink) Reference:: Why are some jalapenos hotter than others? (Cookthink)

How to seed a cucumber

Removing the seeds from a cucumber reduces the amount of watery liquid you get in the finished soup or salad in favor of the pure flesh of the cucumber. It's not always necessary (and the seeds are good for you), but it's easy to do when you want a more refined dish. Slice the cucumber in half lengthwise. Then scoop the seeds out with the tip of a spoon. If you press down hard enough, one or two passes with the spoon should get most of the seeds.

Why do I need to soak wooden skewers?

So that they don't burn. When making kebabs or satays, you need to soak wooden skewers in warm water for at least 20 minutes to keep them from igniting right there on the grill. Metal skewers don't need to be soaked, of course, but they do get (and stay) very hot. We prefer to use bamboo skewers because they're inexpensive, they hold up well and are easy to handle right off the grill. Bamboo skewers can go straight into the garbage can or right into the fire.

How to grill with charcoal

Grilling with charcoal takes a little more effort than grilling on a gas grill, but it's worth it. This technique adds flavor to whatever you're grilling, especially if you add smoked wood chips to the mix. Watch this video by Handmade TV to learn how to cook with both direct and indirect heat using a charcoal grill.

How to make grilled fruit skewers

Grilled fruit skewers can make a festive addition to summertime barbecues as a colorful and healthy appetizer, side dish or dessert. Handmade TV shows you how in this informative video.

How to choose a watermelon

Watermelons are at their best from mid-June to late August. If you're buying a whole watermelon, look for a fruit that's symmetrical, with a dull, firm and unblemished rind. A watermelon with one flat, yellowish-brown side is a good thing. That's a sign that the melon has sat on the ground and ripened for a long time. Another supposedly reliable method for selecting a ripe melon: Slap it. If you hear a thump that sounds as if the fruit is hollow, it should be ready to eat. When buying cut watermelon, make sure the flesh is bright and moist, since dry, grainy watermelon doesn't taste good. If you see a bunch of little white seeds, the watermelon has been cut too early and will lack the sweetness you are after. Recipe: Watermelon Pizza (Washington Post) Recipe: Watermelon Salad With Arugula, Ricotta Salata And Walnuts (Sweet Myrtle & Bitter Honey)

How to pickle watermelon rind

Pickled watermelon rind is made by peeling most of the green skin off the white rind that usually gets left behind once the red flesh has been devoured. First, the white rind is cut into small chunks or wedges, then soaked in salt or lime water for as long as overnight. Next, it's drained and added to a pot of fresh water, where it is simmered gently until tender. (Boil your watermelon rind too hard and it will end up rubbery.) At this point, the rind is drained and may be soaked again in vinegared water or added to a syrup that's been made by boiling together vinegar, water, sugar and spices like cinnamon, cloves and allspice. After allowing the rind to steep, this mixture is cooked for a few hours until the syrup is thick, at which point the watermelon pickles can be cooled and transfered to sterile jars.

Root Source: Watermelon

what you should know Brundidge, Alabama. 1950. When the watermelon trucks stopped at the traffic light in town, Chip's dad would climb up into the back and drop a melon down to friends. They would run the fruit out of sight, strike it on the hot pavement, and then -- as the poet Charles Simic described the act of eating watermelon -- "eat the smile and spit out the teeth." toothless The popularity of seedless watermelon took some of the teeth out. Though it has a long association with the American South, watermelon is loved all over the world for its quenching, sweet flesh. In Japan, they've even developed square watermelon to satisfy demand and fit a small fridge. look for scuffs When buying a whole watermelon (or stealing one off a truck), look for one with a flat, yellowish-brown side. That's a sign that the melon has sat for a long time on the ground while ripening. Another way to check for ripeness? Slap the melon. waterlalala If you're ever stuck in a sing-a-long but don't know the words, just mouth the word "watermelon" over and over again. Works every time. what you need Instead of a melon baller, we use a larger OXO cookie scoop to carve out rounds of ripe watermelon. For the modern lowdown on the food of the South, turn to John T. Edge. He's the director of the Southern Foodways Alliance, a contributor to Gourmet and a guest food editor at the Oxford American. His most recent book is the Southern Belly. We love to drink watermelon margaritas, martinis and agua frescas out of these acrylic goblets. what you do "What grows together goes together" is the rule behind this watemelon salad with arugula, walnuts and ricotta salata. It's from Efisio Farris' Sweet Myrtle & Bitter Honey. Have you made watermelon pizza? If not, try it this weekend. Watermelon basil agua fresca, from Coconut & Lime, is made for stifling days and food off the grill. Speaking of the grill, while it's burning, throw some wedges on to make this grilled watermelon salad. Featured recipe: Combine cool watermelon and hot peppers, and you end up with refreshing watermelon gazpacho. The recipe comes from FoodieTots, and is the featured recipe for this week's Root Source Challenge.

What is the difference between a shrimp and a prawn?

In some culinary circles, the word "prawn" is used to describe a large shrimp. In other circles, "shrimp" is used exclusively to describe both shrimp and prawns. And to further complicate matters, in other circles, "prawn" is used exclusively to describe both shrimp and prawns. So is there a difference between the two? Yes, there is a difference. Technically, shrimp and prawns are separate species, with mildly different gill structures and tastes. The saltwater crustacean known as a shrimp is found in warm water (like the Gulf of Mexico) or cold water (like the Atlantic). Much of the shrimp we eat is pond-raised. In general, the colder the water, the smaller the shrimp. Marketed according to size, shrimp are named based on the rough number of them that make up a pound. "Miniature" shrimp are so small that it take roughly 100 to make a pound, while just 10 "colossal" shrimp make a pound. A prawn is a different kind of crustacean that resembles a miniature lobster and has sweet, succulent meat. The French langoustine, Spanish langostino and Caribbean lobsterette are all prawns, as is the Italian scampi (which shouldn't be confused with the dish known in the United States as "shrimp scampi"). Freshwater prawns like the Hawaiian blue prawn look like a shrimp-and-lobster love child, with thinner bodies and longer legs than shrimp. Since in most recipes one can be substituted for the other, at Cookthink, we prefer to say "shrimp" when referring to shrimp and prawns. Using our synoynm feature, you can search for shrimp or prawns and we'll know what you're talking about. Recipe: For recipes using shrimp and praws, take a look at the "related recipes" box on the left

What does it mean to devein a shrimp?

"Deveining" has nothing to do with veins. To devein a shrimp is to remove the black threadlike intestinal tract that runs along its back. Deveining is a good idea when working with larger shrimp, because the digestive tract can contain grit. But whether or not to devein smaller shrimp is a matter of preference. Some people think the flavor of a dish is enhanced by leaving it in (or that it's just too much trouble to remove the harmless tract). The perfectionists among us remove it for aesthetic purposes. We're not perfectionists here, so we rarely devein shrimp. If you're set on doing it, there are a few shrimp deveining devices on the market -- such as OXO's shrimp cleaner -- but you can just as easily make do with a knife. Peel the shrimp first, then run the tip of a sharp knife along the shrimp's back to lift out the delicate black vein, removing any pieces that break off with your fingers. Recipe: Broiled Thai Shrimp (Cookthink) Recipe: Spicy Linguini With Shrimp And Mint (Cookthink)

What does "shrimp on the barbie" mean?

It's Australian slang for grilling shrimp on a barbecue. The phrase took on greater pop cultural significance thanks to Paul Hogan’s mid-1980s TV spots to promote Australian tourism in the U.S. While Australians commonly refer to any shrimplike shellfish as a prawn, Hogan used the more American-friendly term “shrimp” to utter his immortal catchphrase, "I'll slip an extra shrimp on the barbie for you," referring to the Australian fondness for grilling seafood outdoors. The silly phrase has since become a pop cultural cliché and screenwriting fodder, appearing in a half dozen movies including the 1994 "Dumb & Dumber," where Jim Carrey blurts it out trying to score with an Australian woman. "The Shrimp on the Barbie" is also the name of a 1990 film starring Cheech Marin.

Cucumber vs. zucchini

Side by side, they might fool you: cucumbers and zucchinis share the same dark green skin, pale seedy flesh, and long cylindrical shape. To the touch, however, these near-twins are not the same: cucumbers are cold and waxy, while zucchinis are rough and dry. The two vegetables also perform very differently when cooked. Cucumbers wilt but maintain a slight crunch when heated. Zucchinis soften, sweeten and brown on the stove top or in the oven. Eaten raw, cucumbers are juicy, cool and crisp. Raw zucchini is heartier, a little sweet and a little bitter. As a general rule, we prefer cucumbers raw and zucchini cooked. (There are many exceptions to this rule.) While you can’t replace one with the other, zucchinis and cucumbers do complement one another. Slice two cucumbers, two zucchinis and one sweet onion, and soak them all in rice vinegar for at least an hour in the refrigerator. Serve as a cooling side dish alongside something spicy or layer a few slices on top of a burger or sandwich. Recipe: Cucumber, Carrot And Radish Salad With Creamy Avocado Dressing (Cookthink) Recipe: Couscous With Raisins, Zucchini and Feta (Cookthink) Reference: How to seed a cucumber (Cookthink) Reference: What is raita? (Cookthink)

Why are some jalapenos hotter than others?

When it comes to peppers, being beautiful and popular does not make one hot. To wit, the year-round demand for prettier jalapenos has compromised some of the pepper's hotness. To meet the demand, jalapeno breeding has promoted varieties that are flawlessly pretty, easy to ship and easier to grow in cooler climates. Jalapenos used to be grown mostly in the high deserts of New Mexico, Arizona, and Northern Chihuahua and Sonora, Mexico. Hot, dry climates promote the production of capsaicin, the chemical that makes a hot pepper hot. Now, some varieties can be grown in wetter, cooler climates that don’t create enough heat for a spicy chile pepper. If you like a hot jalapeno, look for Biker Billy, Early and Mitla varieties. For a milder version, try Delicas or Tam. Recipe: Mexican Pilaf With Cumin And Jalapeno (Cookthink) Reference: Help! I ate a hot pepper! (Cookthink) Reference: How to seed a chile pepper (Cookthink)

Help! I ate a hot pepper!

What should you do if you eat a pepper that sets your tongue on fire? Do not drink beer. Water won’t help either. (In a Caribbean folktale, children drown in a river trying to cool their tongues after eating habanero stew. See Dave Dewitt and Nancy Gerlach's The Pepper Pantry for the full story.) Capsaicin, the chemical that makes a hot pepper hot, doesn’t dissolve in water, so even ice water won’t help remove the heat. Your best bet? Get milk. Because capsaicin is fat-soluble, a compound in milk can actually pull the capsaicin off your tongue and relieve some of the burn. Another option: eat bread or rice to absorb the heat. Cucumber can also have a cooling effect. If you are feeling brave (or masochistic), you could try eating another pepper. According Robert Berkley, the author of Peppers: A Cookbook, you can build up a resistance to capsaicin by eating more chile peppers. With Berkley’s approach, you get the added high of a capsaicin-triggered endorphin release. Before you know it, you might be addicted to the hot little things. Reference: How to seed a chile pepper (Cookthink) Reference:: Why are some jalapenos hotter than others? (Cookthink)

How hot is a jalapeno?

Biting into a raw jalapeño will probably create quite a sting, but on the pepper scale of heat (the Scoville Scale), jalapeños are not really that hot. If you seed and core the pepper, you may not get any heat at all out of a jalapeño. Some jalapeños are hotter than others. Mature peppers that are dark green and a little wrinkled will be hotter than younger ones. The hottest jalapeños are grown in the hot, dry climates of New Mexico or Arizona. If you don't know where a jalapeño was grown, you may have to taste it yourself to measure the heat. Don't rely on someone else to tell you whether or not a pepper is too hot. Some people are more sensitive to capsaicin (the chemical that makes hot peppers hot) than others. In junior high, I watched a guy drink a bottle of Tabasco on a dare. He didn't even dab his forehead. If you want to try that at home, you can build up your tolerance to capsaicin by eating more chile peppers and hot sauce. My father-in-law, Billy, eats raw jalapeños whole from tip to stem. He tells me they are good for his health, and the American Dietetic Association agrees. Peppers are rich in phytochemicals that appear to provide anti-inflammatory benefits. Medical studies show that capsaicin may act as a blood thinner. Spicing dishes with cayenne or pepper flakes also reduces the need for extra salt. Hot sauce, which is actually more salt than pepper, is another story. - Elizabeth Hughey

What is the Scoville scale?

The Scoville scale measures the hotness of a pepper. A "Scoville Unit" is actually a measure of capsaicin, the chemical that makes a hot pepper hot. Most capsaicin is found in the ribs and seeds of a pepper, which is why seeding a pepper makes it's heat less potent. You might have noticed a Scoville rating on your bottle of hot sauce. Original Tabasco has a rating of 2,500 to 5,000 Scoville units. The hottest readily available peppers, Scotch Bonnet and habaneros, share a rating of 100,000–350,000. India's Bhut Jolokia pepper is in the Guinness Book of World Records as the hottest known pepper. It measures 1,000,000 heat units. (Pepper spray weapons hit 5,300,000 units.) The rating of a bell pepper? Zero -- no heat from this pepper. Reference: Habanero vs. serrano vs. jalapeño Reference: How to dice a jalapeño Reference: Help! I ate a hot pepper! (image courtey of wikipedia)