Katie Potato's Profile
| Display Name: | Katie Potato |
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| Member Since: | 3/8/12 |
Latest Comments...
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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 |
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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 4:05 PM |
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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 |
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October: Apple cider - http://www.foodandwine.com/recipes/apple-cider-cream-pie Help Me Brainstorm Creative, Seasonal Ideas for Cream Pies! Good Questions |
10/21/12 11:09 AM |
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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 |
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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 9:08 PM |
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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 |
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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 8:24 PM |
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I didn't have luck with David Lebovitz's recipe. It came out heavy and not flaky. I think the dough was too springy -- perhaps he developed the recipe with European flour, which is more extensible? Anyway, I think I might try again using Peter Reinhart's croissant dough from Artisan Bread everyday, and sugaring it. But it could just be my technique and not the recipe :-) The sugar "breaks" dough layers much more than butter alone. Falling in Love with Kouign Amman |
7/13/12 5:32 PM |
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How ridiculous to criticize American cheese for being "full of chemicals" and then posting a recipe that is equally full of chemicals!! Do You Use American Cheese Slices? If Not, Try Making Them At Home! Reader Survey |
7/3/12 2:36 PM |
