1,301 reputation
717
bio website twitter.com/KateyCHAOS
location New York, United States
age
visits member for 3 years, 3 months
seen Jan 30 '13 at 15:38

I am from Massachusetts but I have lived in Manhattan for five years. I work at Stack HQ as one of the members of Team CHAOS! I am also a stand-up and improv comedian, which is fun and often weird.

I love Douglas Adams, Terry Pratchett, Neil Gaiman! I love Bon Iver, The Mountain Goats and David Gray! I am maybe addicted to cheese sandwiches! I love good TV! This has been a list!

Thanks for swinging by, shoot me an email if you have any thoughts or questions you would like to share!

@KateyCHAOS


Oct
3
comment What is the correct water to pasta ratio?
I have been using the no-boil method for several month, even for long strand pasta like angel hair. I use cool tap water that will cover the amount of pasta I'm intending to cook, add salt, put on stove on high and stir throughly. I do snap the long pasta in half before throwing it in, to make sure it's entirely covered. Often the water will have just come to a simmer when my pasta is done, which uses less energy and keeps my kitchen cooler in the summer. I can't believe it works, but it totally does.
May
1
comment How do I steep mint for mint ice cream?
Chocolate mint? I've never heard of that. Sounds like a great addition to mint chocolate chip ice cream!
Jan
18
comment Why can't I use toaster oven instead of real oven?
I do the majority of my cooking in a toaster oven, I always considered notes like that to be part of some kind of conspiracy. I'm not baking though, just reheating or broiling so you need less consistency / control in temperature. For this use, I think a toaster oven would be fine, just keep a close eye on them.
Oct
12
comment Is it necessary to skim the scum off of fermenting pickles?
Oh okay - I am not familiar with this kind of pickling (my grandmother is the queen of bread and butter pickles) but maybe mention that in the question? I am not sure if the acidity of the tomatoes affects anything notably, and I can see other people having the same confusion.
Oct
12
comment Is it necessary to skim the scum off of fermenting pickles?
Is that 'tomatoes' tag accurate?
Oct
12
comment What is the correct onion to tomato ratio for North Indian masala sauce?
Cool, report back with your results!
Oct
12
comment Would honey and molasses be liquids or sugars in a bread formula?
Brilliant! Thank you.
Oct
12
comment Would honey and molasses be liquids or sugars in a bread formula?
Doesn't sugar traditionally count as a wet ingredient in baking?
Oct
11
comment Is baking by weight really more accurate?
Sending this one to my mom so she can maybe finally make the shift to baking by weight and stop cursing the gods for ruining her cookies and cakes. She's in New England though, a notorious humid and changeable land.
Oct
10
comment Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?
My dad seriously never uses a different plate after cooking steaks or burgers. Drives me up a wall but he will not changes his behavior. I think I need to make Alton Brown record a personal message telling him to 'stop it'.
Oct
5
comment What do you call a scrambled omelette?
Usually I call it a mistake. Thank you, thank you I'll be here all week. Please remember to tip your server!
Oct
3
comment How do I deal with silverskin in a steak without trimming away all the fat?
I do... >shame face<
Oct
3
comment How do I deal with silverskin in a steak without trimming away all the fat?
Hmm... this may be my monitor but that looks definitely rare. I am not familiar enough with cuts of steak or connective tissue in general to say whether cooking only a bit longer (from rare to medium rare) would improve the texture of the connective tissue though.
Sep
30
comment What does adding butter to toffee do?
I love this site, but there are some days I gotta avoid the candy tag #hungry. Eager for an answer to this question!
Sep
29
comment What makes a good quality pasta brand?
In what region are you looking?
Sep
28
comment Are these beets still edible?
I can understand why you are asking, that picture is kind of making me sick to my stomach to look at.
Sep
27
comment Preserving dehydrated fruits and vegs
Awesome, super helpful. Thanks @Jamison.
Sep
26
comment How can I mill / press sweet sorghum with household equipment?
Using a juicer and then processing the liquid through several stages of increasingly fine mesh frames, with cheese cloth as a last stage would be a time-consuming but effective way to finish this process off.
Sep
26
comment What are the proper steps to add the vermicelli in making dessert shemai?
Hello, @awailin sopan. I am not familiar with this dish, but I found this recipe online: virtualbangladesh.com/recipes/sweets_shemai.html Is this the dish you are referring to, or is it something else?
Sep
26
comment How to recook a roast?
I will try to find an example of the type of recipe I am referring to -- we always made it with onions, mushrooms and stock that cooks down with the cubed meat for at least 20 minutes, but longer if you had used a 'worse' cut of meat.