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Katie Potato

Pawpaws: America's Best Secret Fruit

Oh man, I would love to try a pawpaw some day. But I've never seen them in eastern MA.

How I Built a Barbecue Restaurant in Brooklyn: My 18-Hour Work Day

Surely you could have written a macro or script to convert the Ns to Ys?

Friday Night Meatballs: How to Change Your Life With Pasta

I love this idea. And sadly, I'm pretty sure that if I tried it (just on Facebook) no one would come. I have the kind of friends that need like... a month notice? Six weeks?

Sigh...

Layered Toasted Coconut Puddings With Red Fruit Puree and Coconut Cream

Why make so much more "Cocoa-Nut" Syrup than is needed for the coconut chips? What are you supposed to do with the leftover syrup?

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

This recipe is hosed. Major typos and missed steps in step 2.

Ideas in Food vs. Rote Grütze (German Red Fruit and Groats Dessert)

I really enjoy these columns. So creative; they really get me to think of food in a new way. But nonetheless... I never feel drawn to make anything. I'm just afraid that after all that work, the food will be too weird to be good, or I'll make some mistake in step 15 of 25 and ruin it.

However, I might just try the cocoa-nut chips. Thanks to the awesome use of weight, I can make a smaller batch of the syrup, just enough to make the chips. If they are like a chocolate version of the crispy, sweet-and-salty coconut chips they sell at TJs, I know I'll love them.

Soft Bread Salami Rolls

On the contrary, I'm happy the recipe is in weight. Weight is so much easier and more accurate for baking. And it doesn't really matter if it's grams or ounces (weight ounces, not fluid), because the math to convert is easy and/or most scales weigh in either unit with a push of a button.

Win a Copy of 'A Change of Appetite'

Creamed Spinach With Citrus Kosho From 'Maximum Flavor'

12 limes? 18 lemons? What is this, food for millionaires?

Ideas in Food vs. Strawberry Shortcake: Reconsidering the Cream

What makes the top of the shortcakes pink? I haven't really seen that in any of the recipes.

Ideas in Food vs. Strawberry Shortcake: Reinventing the Biscuit

Welcome! Love your blogs and books!

Ideas in Food vs. Strawberry Shortcake: Reinventing the Biscuit

Welcome! Love your blogs and books!

Jeni Britton Bauer's Crème Sans Lait

Does that really say a cup and a quarter of oil?

Bake the Book: Moonshine & Corn Syrup Custard with Pecans Ice Cream

Cool, thanks. I actually love Jeni's ice cream recipes, but it does get a bit repetitive. I'm curious about the other options in the book. Thanks.

The Food Lab: The Hard Truth About Boiled Eggs

I'm really surprised by the pressure cooker results. For me, it seems to make a HUGE difference. But, maybe this is why. I see Kenji calls for completely cooled eggs. I don't cool them at all, just run them under some cold water till cold enough to handle (still warm enough to melt butter). So perhaps warm pressure cooked eggs are easier to peel than warm eggs cooked other ways! I like them warm, so that's an advantage to me.

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)

And then consume the amount of puff pastry intended for 48 appetizers at once....

Bake the Book: Moonshine & Corn Syrup Custard with Pecans Ice Cream

Do all of the ice cream recipes in the book follow the original Jeni's formula (cream cheese, corn starch, and corn syrup)? Because the article makes it seem like this ice cream is a "cream cheese / corn syrup" ice cream, but that is true of ALL of Jeni's recipes.

The Serious Eats Guide to British Sweets

British currants are small raisins, right? Not actual black or red currant.

I'm fascinated by Garibaldi biscuits! They used to sell them in the US, and I ate them all the time as a kid... only they were called Golden Fruit cookies. Who knew?

Staff Picks: The Best Things We Ate in April

Hmmm. I would never describe a New England Greek pizza as lightly topped with cheese. They are usually pretty cheesy. And the cheese is always browned.

Hummingbird Pudding Cake

Oil and vanilla go in when?

Why You Should be Eating More Wild Pigs Right Now

I couldn't find wild boar on any of the sources you linked to other than Broken Arrow...

Staff Picks: Design Your Dream Ben & Jerry's Flavor

I really just want Chubby Hubby with more of those dang pretzels. So good. Or, maybe half Chubby Hubby and half What a Cluster. With more pretzels. Oh yes.

Does Kenji's NY Pizza crust require oil?

Yeah, don't toss it. It will still work, just be a little more "Neapolitan" in style instead of NY.

Gramercy Tavern's Must-Eat Lemon Sherbet

How could lemons (of any variety) be local to NYC? Aren't winters too cold?

We Eat Every Doughnut at Sidecar Doughnuts & Coffee

Donut reviews always seem to leave out what I think is the most important information... are the cake donuts crunchy? are the yeast ones crisp? If not, might as well buy cake.

Sous Vide Supreme Sealer?

Does anyone have an experience with the vacuum sealer that comes with the Sous Vide Supreme? It costs either $79 (if you buy the large machine) or $99 (if you buy the demi), so I'm wondering if I'd be better off separately buying a Food Saver around that price. So has anyone used it? Is it a good sealer for what you pay for it? Thanks!

Ideas for leftover carnitas*?

I made a big pot of carnitas* and am looking for novel ideas on what to do with the left-overs. We've had our fill of tacos, burritos and rice-and-beans. Anything non-Mexican carnitas meat would work with?

*The star is because, no, they are not real carnitas, confit in lard. It's a huge bone-in pork shoulder, hacked into about 6 pieces, coated with salt, pepper, and oregano, and slow cooked with a couple of onions until insanely tender. I usually shred the meat then broil it before serving to create crispy bits (but the leftovers aren't broiled yet).

Best Japanese cookbook?

What do you think is the best Japanese cookbook / website that will work for folks cooking in the US?

My boyfriend gave me a challenge.... cook and eat Japanese style, 3 meals a day, for a month.

I wouldn't know where to begin but I love a challenge! We like all kinds of food but don't have a huge budget, so sushi-grade fish will have to be limited.

Any tips?

Raw onion/garlic/shallot substitute?

Well, it's summer again and I'm in the mood for salads. I love making my own dressings but nearly every recipe I read calls for raw onion/garlic/shallots. Plenty of salads and other delicious things like guacamole call for it too. I just can't stomach them. Tastes great, but hurts my stomach and the breath lasts for days.

Any ideas for ingredient substitutions? Or ways to tone the onion/garlic/shallots down?

Did I find the single most pretentious food blog comment ever?

So, tell me, did I find the single most pretentious food blog comment ever? Here it comes...

"I prefer to season my pastured, grass fed meats and sustainable seafood using fresh herbs whenever possible."

Now all those things are wonderful, so I don't mean to tease, but all of them combined in that particular way... Wow. It was almost like a Mad Libs of food snobbery.

I'm just being silly, but sometimes just how earnest people are about food nowadays drives me a little crazy!

"Mushy" brownie recipe?

Any suggestions for a recipe for a brownie that is very soft and mushy? I'm thinking the dark, rich kind that has very little structure and chew, that basically liquidizes in your mouth. I'd be interested in a specific recipe, or technique. Perhaps less flour is what's called for? Thanks!