Food for Thought

Food for Thought
5:00 am
Wed October 2, 2013

Waiting for a Table

The line around 1 pm on a Saturday at Paseo's in Fremont
Heather W. Yelp.com

So how long would you be willing to stand on line for a table at a popular restaurant? Ten minutes? A half hour? Longer? Not KPLU’s Dick Stein, as he tells Seattle Times food writer Nancy Leson on today’s Food for Thought.

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Food for Thought
11:03 am
Wed August 28, 2013

And the Haiku Contest Winnahs Are...!

From left to right, Mike Yanega, Dick Stein, Stephanie Fisher, Nancy Leson, Jody Dills.

Thanks to all who contributed an amazing 481 haiku to the contest. There were so many clever and inventive entries that Nancy and I are gladder than ever that we didn’t have to judge. But you did.

Here are the top three:

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Food for Thought
5:00 am
Wed August 7, 2013

Cold Food, Hot Contest

Welcome to my 'fridge. L-R: Half-Sours, pickled radish, preserved lemon, pickled shitakes.
Stein

Cold soup, cold pickles and the hot new Food for Thought haiku contest.

With hot weather comes cold food. In this episode of Food for Thought, Nancy Leson offers a cold soup made with grapes, cream cheese and cucumbers among other things. I talk about those pickles up there. But wait—there's more! Be very excited because you're just...

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Food for Thought
4:59 am
Wed May 22, 2013

My secret shame's no secret anymore

It's versatile. And red.

This is an encore episode of Food for Thought.

I blame my mother. 

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Food for Thought
5:00 am
Wed February 20, 2013

Homemade vinegar: For starters, it's easy to do

This "mother of vinegar" starter turns red wine into red wine vinegar.
Nancy Leson

Making your own vinegar is not complicated, thank goodness, but it does require a  good starter. Seattle Times food writer, Nancy Leson, tells KPLU's Erin Hennessey how she makes her own red wine vinegar and why it's so special.

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Food for Thought
4:00 am
Wed December 12, 2012

A clever gift idea for cooks

Nancy Leson loves these cookbooks but they're not the clever idea.
Nancy Leson

It's not the three cookbooks pictured above, though Nancy really loves them and recommends them swooningly and from a great height.  Nope, this is an enjoyable DIY project.  Click "Listen" and all will be revealed.  Now let's talk about saffron,

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Food for Thought
4:00 am
Wed November 28, 2012

The goat-to gal for charming cheeses

One of the original cheesemakers at Mountain Lodge Farm
Nancy Leson

Sure,  I love to play the philistine in my encounters with Nancy Leson on Food for Thought but it's time to reveal that I have been Velveeta-free for almost four years.   One more year and I get my pin. 

Meantime, I've been enjoying some of the wonderful locally made stuff and so has Nancy.   We had a lot of fun on this one.  Hear all about it with a click on the audio gizmo under the
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Food for Thought
4:30 am
Wed November 21, 2012

What's so entertaining about entertaining?

thearchnemisis.com

You go nuts all day long with the cooking and the cleaning and the worrying and the will  this or won't that and did I remember to and does the house look and will they even show up  and what was I thinking when I decided to do this they could have had their lousy corn flake stuffed pork chops and gone the hell home by now... and waitasecond is that cat-box I smell? 

Or you could be like my Food for Thought pal,  Seattle Times food writer  Nancy Leson.

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

Clean as you cook

Nancy's cleanup arsenal. I just use white veinegar.
Nancy Leson

Pro chefs have their kitchen grunts to handle the cleanup but we home cooks have to do it ourselves.  And the way to do it is as you go.  I think the clean-up is as much a part of the cooking process as the mixing and chopping, the slaughtering of the ox, all that kind of stuff.

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Food for Thought
4:00 am
Wed November 7, 2012

Why you probably shouldn't open your own restaurant

holytaco.com

Nancy Leson tells Dick Stein what makes restaurants successful.

Every good home cook has had the dream of opening his or her own restaurant.  But we've also heard the dire warning: "90% of restaurants fail in the first year of operation."   It isn't true.

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Food for Thought
4:00 am
Wed October 24, 2012

Make your own preserved lemons

Most of what you need to make your own preserved lemons.
Stein The Corporation for Refrigerated Saxophones

In this week's culinary adventure Nancy Leson and I chat about our canning projects.  Balsamic jams for her and preserved lemons for me.   Preserved lemons give a powerful jolt of flavor. 

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Apples
4:00 am
Wed October 10, 2012

The shocking truth about Granny Smith

The real Granny Smith (seated).
Wikipedia

Yes, there actually was a Granny Smith.  That's her right above.  But she was not (gasp) an American.

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Food for Thought
4:00 am
Wed October 3, 2012

Here's lookin' at you, squid

Nancy says hello to her little friend.
Stein Set design by C. Degroot

Nancy Leson is back in the saddle again. After months spent in lady-of-leisure mode (I can just hear her outraged snort) Nance is back  doing a weekly column for The Times. In this week's FfT she talks about her new job and about a Pink Door recipe for squid she gave her own twist to.

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Food for thought
4:00 am
Wed September 26, 2012

Asian Tofu cookbook a Nguyen/Nguyen deal

Dried tofu sheets for tofu chicharrones.
Stein

This week's Food for Thought is part two of our chat with Andrea Nguyen, author of the terrific new cookbook Asian Tofu, hence the dreadful pun above. Nancy and I usually get a fair number of comments to our Food for Thoughts post. But last week's Part One brought this response.  So it's time to walk on the wild side.

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Food for Thought
4:30 am
Wed September 19, 2012

The definitive tofu cookbook is here

The Tofu Firm of Stein, Nguyen and Leson.
Bellamy Pailthorp KPLU

I blame the hippies. If it weren't for concoctions like Tofu Chili Surprise and other abominations maybe so many Americans wouldn't turn up their noses at tofu. I've always believed that the only legitimate context for the stuff is in Asian cooking.  

In Andrea Nguyen's terrific new cookbook, Asian Tofu, that's right where she puts it. Full disclosure:

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