Katie Potato's Profile

Display Name: Katie Potato
Member Since: 3/8/12

Latest Comments...

I thought calcium chloride is what made pickles crispy. And it wouldn't add a salty flavor. Maybe try that next?


DIY Maraschino Cocktails Week 2: I Brined My Cherries. Did I Screw Them Up? Spring Projects from The Kitchn
4/7/14 10:06 PM

FYI - Your book and personal website is down.


Bakeless Sweets by Faith Durand
1/30/14 03:47 PM

If you like these, a similar recipe is pandebono, which are even easier (no need to heat and wait, whole thing is made in a food processor). They are a bit denser though, but with a nice flavor from the masarepa: http://www.mycolombianrecipes.com/pandebono-colombian-cheese-bread


How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
1/14/14 04:37 PM

How about Calvados instead of cognac?


Pitcher Cocktail Recipe: Sparkling Apple Cider Sangria The 10-Minute Happy Hour
11/24/13 07:32 PM

Any way we could get this recipe in weights?


Thanksgiving Recipe: Potato Dough Rolls Recipes from The Kitchn
11/19/13 03:50 PM

Just wanted to share some commiseration with you. In my 20s I was always the kind of person who could eat whatever I wanted (I don't mean pigging out, but eating till I felt full and good) and not gain weight. In my 30s, that has changed. Eating till I'm full = slowly gaining weight. It's so hard because I feel, as you say, like I can't trust myself anymore. It's been tough realizing that I have to eat till I'm just maybe just 50% satisfied, and hard to learn to recognize that point. Of course I feel luck since some people have been struggling since they were far younger than I, but it's still an adjustment.


I Tried Mark Bittman's VB6 Diet, and Here's How It Went
9/14/13 03:56 PM

A really partial description. The coffee / egg mixture is boiled until cooked, and then strained or filtered out. You aren't eating the egg.


Have You Tried Swedish Egg Coffee?
9/3/13 10:48 PM

I like the American way, primarily because I find it more relaxing to put the knife down and not worry about it unless I need it. Europeans (at least in Scandinavia, where I've spent most of my time abroad) tend to hold both utensils at all times, which always strikes me as stressful. I have to admit, despite being well travelled, that it also looks boorish to me--like when Vikings or small children in a movie hold a utensil in each hand and pound the table for more food! Plus my left-hand just feels clumsy and I don't want to point anything sharp towards my mouth with it.


Fork & Knife Skills: Is It Time to Retire the American Cut-and-Switch?
7/7/13 07:16 PM

Can't wait to try this recipe.

I just wanted to say that IMO kouign-amann are much harder to make than croissant. If you have never made laminated dough before, I would start with croissant, get good at that, then move onto kouign-amann.

KA are harder because the sugar tends to rip the delicate dough layers. Ripped layers make the butter run out and the layers merge, flattening the dough and making it more like brioche than croissant.


How to Make Kouign Amann at Home Cooking Lessons from The Kitchn
6/11/13 05:31 PM

The problem with the powders is that many have milk powder in them and most have sodium caseinate. Casein is the very protein many people want to avoid by going dairy-free, so it defeats the point (at least for me).


Why Coconut Milk Powder Needs a Spot in Your Pantry Ingredient Spotlight
6/4/13 10:29 PM

There is like no peanut butter on that toast! So stingy!


My Travel Snack: Peanut Butter
6/4/13 10:13 PM

What color were they? Did they have a seed?


Help Me Recreate This Mystery Meal From Iraq! Good Questions
6/3/13 09:50 AM

I'd love the recipe for the cooked frosting too. I really dislike confectioner's sugar.


Family Recipe: Carrot Cake with Cream Cheese Frosting
3/25/13 11:00 PM

How is cheddar and pasta not a natural fit when mac'n'cheese is made with cheddar? Nonsensical premise aside, this recipe looks delicious.


Recipe: Roasted Cauliflower & Cabbage Pasta with Fried Capers and Cheddar The Cheesemonger
10/24/12 04:05 PM

On the topic of pasta cooking variations, there's also the Ideas in Food way of pre-soaking dried pasta in cold water for a few hours and then cooking. It boils in a minute or two.


Does Cooking Pasta Using the 'Passive' Method Work?
10/24/12 12:01 PM

October: Apple cider - http://www.foodandwine.com/recipes/apple-cider-cream-pie
November: Pumpkin - http://thepioneerwoman.com/cooking/2010/11/pumpkin-cream-pie/
December: Cranberry- http://www.realsimple.com/food-recipes/browse-all-recipes/cranberry-cream-pie-10000001681114/index.html
January: Peanut Butter - http://www.tasteofhome.com/Recipes/Peanut-Butter-Cream-Pie
February: Mexican chocolate - http://scarlettabakes.com/mexican-chocolate-cream-pie/
March: Grasshopper - http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/5261/Grasshopper-Cream-Pie
April: Key lime - http://www.bostonglobe.com/lifestyle/food-dining/2012/05/15/recipe-for-key-lime-mascarpone-cream-pie/S4huO1THRZPhgnk6w74ZPJ/story.html
May: Mango - http://www.goodhousekeeping.com/recipefinder/mango-tart-ghk
June: Strawberry - http://www.pillsbury.com/recipes/strawberries-and-cream-pie/0c4fae0f-9bc6-4a05-aa8f-95e347005628
July: Cherry - http://www.tasteofhome.com/Recipes/Cherry-Cream--Pie


Help Me Brainstorm Creative, Seasonal Ideas for Cream Pies! Good Questions
10/21/12 11:09 AM

I don't know, but couldn't jarred pasta sauce be made from canned tomatoes, too? I don't imagine every single sauce maker processes their own tomatoes. But maybe industrial size tomato cans are made of something different. Never thought of it!


DIY Recipe: Quick Red Pizza Sauce Recipes from The Kitchn
10/12/12 10:24 PM

I like the Cook's Illustrated recipe with egg, and the Ideas in Food recipe, which uses evaporated milk (no egg, no starch). The extra protein in the evaporated milk helps the cheese sauce come together (though it will curdle if you cook it too long).


How to Make Creamy Macaroni and Cheese on the Stovetop Cooking Lessons from The Kitchn
8/3/12 09:08 PM

So many questions! Can the boat still move? Do you ever take it out? Does it sway/rock at the doc? Does it get hot, especially the bedroom? Do you have to take in the roof furniture in bad weather? Are there a lot of boat exhaust fumes? Where do you park your car? How do you get mail? So interesting!


Tracy & Marty's "Retro Metro" House Boat House Tour
7/22/12 11:37 PM

This was really nice. I made it with freshly grated rather than shaved parmesan - I like it that way since each bite could have cheese on it. And I didn't bother with any fancy arrangements - just dumped it on the serving plate in a tangle. My only tip is to be careful with the saltiness. I used a much smaller amount of a fine sea salt and still found it a bit too salty.


Simple Appetizer Recipe: Raw Zucchini Ribbons with Parmesan Recipes from The Kitchn
7/22/12 08:24 PM