Food for Thought

Food for thought
4:30 am
Wed December 7, 2011

Show us your best thrift-store cooking gear

My greatest score. $1.25 at the Goodwill.
Dick Stein KPLU

For many a year I was quite proud that other than appliances I owned no kitchen tools, pots, pans or gear of any kind that I paid more than $10 for.  

There was just one problem.

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Food for Thought
4:30 am
Wed November 30, 2011

How good was Stein's pie? (Plus, an Apple/Pear Galette recipe)

This good.
Dick Stein KPLU

I was so proud of my brilliant Thanksgiving pecan pie innovation.  And then I learned the awful truth.

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Food for Thought
4:30 am
Wed November 23, 2011

Stein's easy, illustrated step-by-step gravy method

First I sauteed minced celery, onion, carrot and thyme in some vegetable oil You can use that or butter or the rendered fat from whatever you're roasting.
Dick Stein KPLU

I love gravy. It's like liquid meat. Here's how I make it.

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Food for Thought
4:30 am
Wed November 9, 2011

What use is a cast iron frying pan full of rocks?

I know people who are this dumb.
Dick Stein KPLU

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.

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Food
4:30 am
Wed November 2, 2011

Enjoy Chinese style egg-centric comfort food at home

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?

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Food for Thought
4:00 am
Wed October 26, 2011

Great squash recipes exposed

What's that plumber doing in my garden?
Nancy Leson Seattle Times

According to Roger Williams, the founder of Rhode Island, the Narragansett Tribe  called it askutasquash, meaning  "a green thing eaten raw."  Of course squash comes in plenty more colors than green and usually we cook it. 

Here's two ways.

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Clipped recipes
4:31 am
Wed October 19, 2011

Only the good recipes get dirty

One of Stein's favorites - you can tell because it's dirty.
Dick Stein KPLU

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.

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Food
4:30 am
Wed October 12, 2011

Stirring it up in stoneware bowls

This bowl cries out to be filled with cake batter.
Dick Stein KPLU

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?

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Food for Thought
4:30 am
Wed October 5, 2011

Let's talk cheesecake and share a recipe

Straight-up NY cheesecake. For something completely different click to next picture.
cute cupcakes

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.

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Food for Thought
4:30 am
Wed September 21, 2011

Revealed: The crispiest-skinned roast chicken ever

The CI crispy skinned chicken I roasted.
Stein

I think I've found the secret and it's just two words:

Baking powder.  

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Food for Thought
5:00 am
Wed September 14, 2011

Makin' bacon – Italian style

Nancy's pancetta.
Courtesy of Nancy Leson

Buy pork bellies! 

I've always wanted to bellow that phrase into a two-piece antique telephone while dressed up with top hat and money bag like the Monopoly millionaire.

But this time I really mean it. 

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Food for Thought
5:00 am
Wed September 7, 2011

Here's how to make pfabulous Polish pickles

Proud pickle packer Margaret.

... and you don't even have to be Polish to make 'em.

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Food for Thought
4:30 am
Wed August 31, 2011

Is letting a kid loose in the kitchen a good idea?

Cupcakes by Nate the Great .
Nancy Leson

I'd teach my kid to cook if I had one.  I  have cats instead and they're not interested.  But if you do have a kid, there are lots of ways to get them to do the cooking.

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Food for Thought
5:00 am
Wed August 10, 2011

No one's immune from 'kitchen gizmo madness'

That's a hefty handle for a popsicle.
Nancy Leson

I'd define "kitchen gizmo" as one of those things that you buy on impulse, use a few times and then stash away in the closet – or in Nancy Leson's case – a basement freezer. 

None of us are immune to the lure of the kitchen gizmo, even though I claimed otherwise in this week's Food for Thought. 

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Food for Thought
11:30 am
Wed August 3, 2011

Follow-up: Stein sautees the sturgeon

I cut a hunk of sturgeon into 1-inch thick slices, sprinkled with salt and pepper, then pan-fried them in just enough olive oil and butter to keep them from sticking.
Dick Stein KPLU

I was tempted by a recipe I found on the web for Poor Man's Lobster which called for boiling sturgeon in lime soda.  Intrigued but dubious, I chose a less bizarre preparation. 

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