Tagged: Dick Stein

Hint: It has to do with baking.  But first take a look at picture #2 above.  I've had that picture for years and still have no idea what the thing is or does.  

If you do please share.  And now the answer to the question posed in today's headline.

Last weekend my wife asked me if I would make her some egg fu yung. "You want egg rolls wit' dat?" I asked.  Of course she did.  But why stop there?

I clipped the steamed minced pork with salted duck eggs recipe pictured above from a Honolulu newspaper decades ago. After a few years and much use I transcribed and pasted it, apparently with oyster sauce, to the inside of that cookbook.  

I'll post a more legible version further down so keep reading.

Which would you rather mix up some cake or waffle batter in? 

My birthday present, that stoneware beauty pictured above, or some soulless plastic thing?

In this week's Food for Thought Seattle Times food blogger Nancy Leson rhapsodizes over New York style cheesecake. Who knew there were so many other kinds?

The Bulgarians top it with smetana, not the composer but a soured heavy cream. Ancient Romans made it with honey and a cheese similar to modern-day ricotta. The Bavarian Quarkkuchen is put together with quark cheese, not the elementary particle but a cheese made from soured milk. 

It seems almost every nation on Earth has its own version of the waist-thickening wonder.

Yeah, I'm daring you to try tofu. If you hate it, it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or whatever. There's only one way to eat tofu and that's Asian. 

The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten minutes after the appearance of bread.

They’ve looked in the mirror, and the mirror’s not only looking back, it's talking back. Dick “The Big Eater” Stein and Nancy “All You Can Eat” Leson both say it’s time to diet. In fact, they've already started.

It's the first Food for Thought of 2011, so Nancy and Dick put the spotlight on a little morsel associated with the start of a new year from the Japanese tradition: Mochi making.  

A lot of folks around these parts lately have become experts at cooking during a power outage. A listener asked Nancy and Dick to offer their own tips on making do when the juice shuts off.  

This week's Food for Thought makes sure your covered when the lights go out.