Dick Stein

Midday Jazz Host

Dick Stein has been with KPLU since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.

His most memorable KPLU moment: Peeling Alien life form from Erin Hennessey’s face after it leapt at her from the biohazard refrigerator he picked up cheap for the station at an FDA garage sale. Dick is married to nationally noted metalsmith, jewelry designer and cowgirl “Calamity” Cheryl DeGroot.

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Food for Thought
4:30 am
Wed April 4, 2012

Would you buy meat from some guy at a gas station?

Justin Steyer

KPLU jazz host Paige Hansen did.   Here's how it went down.

Paige told me she was filling up when the guy at the next pump over asked her if she'd like to buy some meat.  And she did.  A lot.  Since she survived to tell the tale I guess she got away with it okay.  In fact she said she and her husband had just eaten one of the steaks the night before "... and it was great."

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Food
4:30 am
Wed March 28, 2012

Best ever chicken pot pie, plus French toast

What no soggy undercrust? I love a soggy undercrust. Click for this week's garlic cam shot.
Nancy Leson

In this week's Food for Thought, Nancy talks about her chicken pot pie recipe and I pile in with an abbreviated list of the things I think  I make the best of. We also recruited KPLU newsies Paula Wissel and Erin Hennessey along with production maven Nick Morrison to brag on what  their significant others say are their culinary triumphs.  

Click where it says "Listen" to hear all about it.

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Food
4:00 am
Wed March 21, 2012

Go green and leafy – bacon optional

Nancy's lunch last week at Terra Plata on Capitol Hill. Click for the next picture to see the shocking developments at Dick's Garlic Cam.
Nancy Leson

Well, optional for you maybe.  Me, I like a nice hunk of bacon nestled in there with some slow-cooked collards.  I got  turned on to eating them with a few shakes of the hot pepper vinegar  on the counter at Lamar's, a greasy spoon I used to frequent in Biloxi.

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Food for Thought
4:30 am
Wed March 14, 2012

They don't eat corned beef and cabbage in Ireland

A morning after restorative: Leftover corned beef omelette. Click the next pic for this week's Garlic Cam shot.
Nancy Leson

Sure, the traditional St. Patrick's  Day dinner all over the world is corned beef and cabbage.  But not in Ireland.  So what do the Irish in Ireland eat on March 17th?

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Food for Thought
4:30 am
Wed March 7, 2012

If only Thin Mints cookies actually made you thin

My box didn't last too long. For the latest garlic cam shots take a look at the next picture.
Dick Stein

This Monday, March 12th, in honor the 100th anniversary of the Girl Scouts and the 95th anniversary of Girl Scout cookies, I will eat an entire carton of Thin Mints. Sure, I could do more. I could eat two cartons.

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Food for Thought
4:30 am
Wed February 29, 2012

Exciting news for cracker snackers

Nancy's favorite crackers. I'd show you mine but you've probably already seen a Cheez-it. Click for the next pic – installment one of the Dick's GarlicCam series.
Nancy Leson Seattle Times

No, not  about Cracker the p(t)et pterodactyl in Captain Underpants. He'd snack on you. Nor do I refer to the Hamadryas  genus of brush-footed butterflies commonly called The Cracker. This is about the kind of crackers you eat. And eat. And eat.

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Food for Thought
4:30 am
Wed February 22, 2012

Is 'yogurt' an ugly word?

Yogurt. Eat it and you could live to be older than a Henny Youngman joke.
My recipes.com

I think so.  Just look at it: Yogurt. Call it a typographical phobia but I'm not eatin' anything that looks like that word.   Even its etymology is not encouraging. 

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Food for Thought
4:00 am
Wed February 15, 2012

Hard-blogging food writer Nancy Leson becomes lady of leisure

Yo Madame Pompadour! What's fer lunch?
Wikipedia/Photoshopping by Justin Steyer Wikipedia

When my Food for Thought pard Nancy Leson confided to me that she was taking a six-month leave of absence from The Times I predicted that she'd be climbing the walls within a month.  How wrong I was.

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Food for Thought
4:30 am
Wed February 8, 2012

Road rage in the frozen food aisle!

It happened to KPLU's Grooveyard and Weekend Edition host Kevin Kniestedt. Assaulted by a deranged woman in an electric shopping cart at a local supermarket.  Click "listen" to hear him describe his harrowing ordeal.

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Food
4:30 am
Wed February 1, 2012

Kitchen appliances: Do they make 'em like they used to?

Save those owner's manuals.
Old Appliance Club

My heart says "No" but my head says "They make 'em better." Probably... I think.  

Although it's true that my kitchen stove, new just four years ago, began emitting un-ignited gas in a near-death fashion, I still think that today's appliances must be more reliable than those of decades past. Aren't they? 

My Food for Thought pard, Seattle Times food writer Nancy Leson isn't so sure.

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Food for Thought
4:30 am
Wed January 25, 2012

Should you store tuna cans upside down?

I don't bother to do it but Nancy Leson does. Find out why below – along with the reason you should never use old tuna cans to cut biscuits. 

I've also posted my "Clamity Cheryl" DeGroot-approved red clam sauce recipe. You can make it in the time it takes to bring a big pot of water to boil for the spaghetti – and in these times of the Fetish for Fresh it's proud to use canned clams.

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Food for Thought
4:30 am
Wed January 18, 2012

What's the best way to store bread?

Nancy Leson's no-knead beauty.
Nancy Leson Seattle Times

Is the best way to store bread in the bag or in the fridge? In the immortal words of Prizzi's Honor hit man Charlie Partanna, "Which one of dese?"

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Food for Thought
4:30 am
Wed January 11, 2012

This will become your favorite wintertime soup

Notice that I'm using an Asian style ceramic spoon. It's the metal spoon not the soup itself that burns your mouth.
Dick Stein KPLU

 It's Zuppa di cavolo nero – Red Cabbage and Bean soup from Marcella Hazan's Classic Italian Cookbook.  Good as it looks, it tastes even better.  (Check out her recipe below).

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Food for Thought
4:30 am
Wed January 4, 2012

Sardines and ice cream are the new surf n' turf

The sweetness and mouth-feel of artisanal ice cream paired with the umami of locally sourced (Ballard) sardines packed into individually hand-forged cans.
Dick Stein KPLU

While less adventurous eaters may turn up (or even hold) their noses, local foodistas have made the dairy/dussumeria pairing the hottest trend since Korean taco trucks.  

But not just any sardine and not just any ice cream will do.

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Food for Thought
4:00 am
Wed December 28, 2011

Do you eat the shrimp tails?

The barbecue shrimp at Wild Ginger. Note the presence and stabilizing influence of the tails.
Nancy Leson Seattle Times

I do. So does Seattle Times food writer Nancy Leson – but only if they're fried. Others won't eat them at all, no matter how succulently crisp those feathery little hind appendages may be.

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