8 Surprising Uses for Potatoes

istock
istock

Potatoes are one of the world’s most common, and most beloved, vegetables—and they can be used for much more than just sustenance. In honor of National Potato Day, here are a few other ways to use a potato.

1. WEAR THEM

Potatoes come from a nightshade plant called Solanum tuberosum, which blooms with white, pink, red, blue, or purple flowers. In the late 1700s, in an effort to inspire their starving subjects to plant the newly introduced vegetable—which the Spanish had brought to Europe from the New World—Marie Antoinette wore potato flowers in her hair, and her husband King Louis XVI wore them in his buttonholes. This inspired potato flowers to be a favorite of the French nobility for a time, but the ploy didn't work: The lower classes spurned the upper class's efforts to get them to farm the crop. 

2. MAKE ELECTRICITY

If you’re in a lurch, or perhaps a doomsday prepper, start stocking up on potatoes now. With just a few household items—wires, some copper, and a zinc-coated nail—and one of the tubers, you can power a clock, a light bulb, and many other small electronics.

3. GARDEN IN SPACE

In 1995, the potato became the first vegetable grown on the space shuttle. Raymond Bula of the University of Wisconsin spearheaded a project in which five Norland variety potato leaves were propagated in space. Bula’s research group monitored this project from Wisconsin, staying in constant contact with NASA, who stayed in contact with the crew on the space shuttle. When the shuttle arrived home, everyone was pleased to find that the potato plants not only survived the ordeal, but actually grew potatoes.

4. GROW ROSES

Gardeners can insert rose cuttings into a potato, and then plant the entire potato as if it were a seed or bulb. The nutrient-rich potato helps provide moisture and sustenance to the growing plant, giving the cutting a better chance to survive.

5. MAKE PLASTIC

Bio-plastics, as they’re called, can be made from corn, wheat, and—you guessed it—potatoes. The concentration of starches and cellulose in a potato can be used to make plastic, and the plastic made out of potatoes can be burned and composted with much less impact on the environment.

6. MEASURE TIME

Peru’s Incas used the potato for all sorts of things at the height of their civilization. Known for creative, forward-thinking agricultural practices, the Incas also studied time—and started using the time it takes to cook a potato to measure time.

7. REMOVE RUST

Have a knife with some rust spots? If you insert the knife into the potato and let it sit for awhile, you'll go a long way in removing the rust. Potatoes naturally contain oxalic acid, which is used in many household cleaning products (in much greater quantities, of course). Oxalic acid also dissolves rust. To attack larger rusted surfaces with a potato, cut it in half, sprinkle baking powder on it or dip it in dish soap, and get to scrubbing.

8. MAIL THEM

Thanks to Mail A Spud, for only $9.99 everyone’s dream of mailing a potato to their closest friends and family can be a reality. The site advertises that it can send potatoes anywhere in the U.S., and that your choice of mailed gift will be sure to delight recipients. And, if not delight, at least confuse ... in a good way.

Additional Sources: Potato: A History of the Propitious Esculent

This article originally ran in 2016.

20 Attempts to Describe the Taste of Durian, the World’s Smelliest Fruit

iStock.com/Worradirek
iStock.com/Worradirek

The durian is a beloved delicacy in Malaysia, Singapore, and other parts of Southeast Asia. Its taste and smell, however, take some getting used to. The creamy fruit is notoriously potent—in fact, it’s so smelly that Singapore’s public transit systems tell passengers not to bring them onto subways or buses. And yet, despite its stinky reputation, it can be found practically everywhere: In curries, cakes, and even ice cream. For visitors, biting into the fruit can be an utterly confusing and contradictory experience. Here are some outsider opinions from the past 400 years.

1. “The flesh is as white as snow, exceeds in delicacy of taste of all our best European fruits, and none of ours can approach it.” —Jacques de Bourges, 17th Century Missionary

2. “Comparisons have been made with the civet cat, sewage, stale vomit, onions, and cheese; while one disaffected visitor to Indonesia declared that the eating of the flesh was not much different from having to consume used surgical swabs.” —The Oxford Companion to Food

3. “Tastes lightly sweet and deeply musky.” —Frommer’s Guide to Malaysia

4. “[I]ts odor is best described as pig-sh*t, turpentine and onions, garnished with a gym sock. It can be smelled from yards away.” —Richard Sterling, food writer

5. "To eat it seems to be the sacrifice of self-respect.” —Bayard Taylor, 19th-century Journalist

6. “To anyone who doesn’t like durian it smells like a bunch of dead cats. But as you get to appreciate durian, the smell is not offensive at all. It’s attractive. It makes you drool like a mastiff.” —Bob Halliday, Bangkok-based food writer

7. “Vomit-flavoured custard.” —The Rough Guide to Malaysia, Singapore & Brunei

8. “The smell of rotten eggs is so overwhelming. I suppress a gag reaction as I take a bite.” —Robb Walsh, food writer

9. “Like all the good things in Nature … durian is indescribable. It is meat and drink and an unrivalled delicacy besides, and you may gorge to repletion and never have cause for penitence. It is the one case where Nature has tried her hand at the culinary art and beaten all the CORDON BLEUE out of heaven and earth.” —a "good friend" of Edmund J. Banfield, Australian Naturalist, as quoted in Banfield's 1911 book My Tropic Isle

10. “[Has a] sewer-gas overtone.” —Maxine E. McBrinn, Anthropologist

11. “Like pungent, runny French cheese … Your breath will smell as if you’d been French kissing your dead grandmother.” —Anthony Bourdain, Chef and Host of Parts Unknown

12. “On first tasting it, I thought it like the flesh of some animal in a state of putrefaction, but after four or five trials I found the aroma exquisite.” —Henri Mouhot, French Naturalist, in Travels in the Central Parts of Indo-China: Siam, Cambodia, and Laos, During the Years 1858, 1859, and 1860

13. “[Like] eating ice cream in an outhouse.” —As reported in Jerry Hopkins's Strange Foods

14. “I must say that I have never tasted anything more delicious. But not everyone can enjoy or appreciate this strange fruit for the disgusting smell that distinguishes it and that is apt to cause nausea to a weak stomach. Imagine to have under your nose a heap of rotten onion and you will still have but a faint idea of the insupportable odour which emanates from these trees and when its fruit is opened the offensive smell becomes even stronger.” —Giovanni Battista Cerruti, Italian Explorer, in 1908's My Friends the Savages

15. “It tastes like completely rotten mushy onions.” —Andrew Zimmern, Host of Bizarre Foods

16. “Like eating raspberry blancmange in the lavatory.” —Anthony Burgess, Novelist

17. “A rich custard highly flavored with almonds gives the best general idea of it, but there are occasional wafts of flavor that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes." —Alfred Russel Wallace, 19th-century British Naturalist

18. “You will either be overcome, seduced by its powerful, declarative presence, or reject it outright. And run screaming." —Monica Tan, The Guardian Journalist

19. “Carrion in custard.” —A “Governor of the Straits” quoted in 1903's Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive

20. “Yes, I freely admit that when ripe it can smell like a dead animal. Yes, the fruit is difficult to handle, bearing likeness to a medieval weapon. But get down to the pale yellow, creamy flesh, and you’ll experience overtones of hazelnut, apricot, caramelized banana and egg custard. That’s my attempt at describing durian. But words fail; there is no other fruit like it.” —Thomas Fuller, New York Times Journalist

What Is Nougat?

iStock.com/InaTs
iStock.com/InaTs

If you've ever had a Snickers, Three Musketeers, or Milky Way bar, you know what nougat tastes like. The sweet, creamy concoction can range in texture from chewy to fluffy, and it is the star ingredient in many popular candy bars. But aside from being delicious, what is nougat exactly?

In its simplest form, nougat is made of two basic ingredients: egg whites and a sweetener, traditionally sugar or honey. The signature texture comes from how it's prepared. Like a meringue, eggs and sugar are whipped together quickly until the mixture is aerated and stiff.

Nougat predates mass-produced candy bars, with the confection originating in the Middle East around the 8th century. It spread to southern Europe and gained widespread popularity in 17th-century France. Nougat is still a common component in many Middle Eastern desserts today, and torrone, a type of nougat containing nuts like almonds and pistachios, is enjoyed in Italy around Christmastime.

As more large candy companies have embraced nougat, its quality has suffered over the years, with corn syrup often standing in for the sweetener. But you don't need to head to the candy aisle of your local supermarket to get your nougat fix. If you have eggs and honey in your kitchen, you can make nougat at home today.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

SECTIONS

arrow
LIVE SMARTER