Katie

Recent Comments

• One-Minute Apple Pie (Slashfood)

  Sep 13th 2009 10:23PM That was really cool! But I don't think that was "pie crust" as Americans think of it... more like a pate sucree without the egg... pate sablee? I'm sure it is sandy and crumbly rather than flaky.

• What to do when you just want a little treat (Slashfood)

  Apr 30th 2008 9:12PM I love this book. So far I've made the Sweet potato Bundt cake, lemon squares, oatmeal cookies, and peanut butter cookies. The cake was perfect. The cookies weren't exactly like the full-batch versions, but still really good. They maybe tasted a little leaner, which perhaps they are. It could also be because I used Trader Joe's organic sugar instead of regular sugar, and I noticed it does not dissolve as well. But I love being able to make tiny batches. It's so fun!

• My vintage kitchen and turquoise stove (Slashfood)

  Apr 29th 2008 9:03PM Oh my god! This is the perfect question for me. Let me explain my tiny, attic kitchen. Image a room with about 4x3 feet of floor space, with countertops under fully slanted ceiling on each side. One counter has the sink smack in the middle. To do dishes, you either have to lean in and hunch over to avoid hitting your head, or stand way far out with your arms stretched all the way out. On the other side is a tiny counter and the stove. As far as I can tell, there is no ventilation whatsoever. When I boil water, the entire ceiling is covered in a foot of steam, and condensation runs down the ceiling onto the counters.
  
  But, wait, you ask, where is the fridge? Turn around, leave the kitchen, walk down the hallway, past the bathroom, past the bedroom, into a a sort of nook. There it is! Yup, I have to carry everything I'm going to cook across the apartment.
  
  I was assured by the landlords that the last tenants had no problems with the kitchen set-up. All I can say is, they must have lived off take-out!

• Chipotle's calorie counts confuse consumers (Slashfood)

  Apr 22nd 2008 3:23PM This is a tricky question, but I actually think Chipotle is heading in the right direction. The fact is, to list an "exact" calorie count for a burrito is impossible. Cheese, sour cream, guacamole all make a huge difference, not to mention how heavy-handed your server is (and this tends to vary a lot at burrito joints, which I think is part of their charm.) So if they listed a particular number and someone counted on it for their diet, that person would almost certainly be misled. A range is the only way to go. However, the range should be a bit more realistic. Beans and tortilla do not a burrito make! The very least would be the vegan option: tortilla, rice, beans, salsa, and guac. That's still 740 calories.
  
  Which is why the range should totally be supplemented by the listing that you linked to. That's good information. I never would have guessed that switching from a burrito to corn tacos would save so many calories (110 on the tortilla alone).

• The best in offensive, stereotypical Irish food products (Slashfood)

  Mar 13th 2008 10:41AM Anti-Americanism is so rampant, it makes me so sad. I thought a food blog was one place where we could avoid that. I guess not.

• PETA again using scantily-clad women to make its point (Slashfood)

  Jan 17th 2008 9:25PM PETA is a cesspool of hypocrisy: http://www.petakillsanimals.com/
  At least when I kill an animal, I eat it.

• A flavor of salt for every hour of the day (Slashfood)

  Nov 30th 2007 12:58PM Wow, Red Envelope has shocking mark-ups! $165? It's only $114 if you go to their website directly: http://www.saltworks.us/shop/product.asp?idProduct=464. Still pretty pricey, but I'd be happy to get it as a gift!

• Are you a supertaster? (Slashfood)

  Nov 10th 2007 11:40PM By the way... if anyone wants to try this, they sell the same thing at most science supply shops for 2 bucks for about a hundred of them. Just google "ptc strips" or similar. Much cheaper.

• Objectionable ingredients (Slashfood)

  Sep 1st 2007 1:39PM I used to have the cilantro-soap problem. It would make me gag, scream and yell, spit, then have to search for water as th horrible taste lingered. But it's in EVERYTHING so I just kept trying it and trying it. Now I like it and it doesn't taste like soap anymore. I believe this is due to an enzyme deficiency that can be built up via exposure. The same is apparently true for fresh ginger. Most people claim this is a "genetic" difference, but it is actually about exposure. It's possible to change if you suffer through it.

• Kua Txob Tuav Xyaw Dos (Slashfood)

  Jul 30th 2007 11:10PM Does any one have any idea how to pronounce Kua Txob Tuav Xyaw Dos?