Food for Thought

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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Food for Thought
7:50 am
Wed August 3, 2011

Stein's sturgeon smackdown, and preparation for leviathan feast

Behold the leviathan! That homely fellow on the left is fishing guide Jerry Brown.
Cheryl DeGroot

That sturgeon shot out of the water like a Polaris missile late for its appointment with apocalypse.

This was but my second fishing trip in 50 years and I was unsure what to do. "What do I do?" I yelled. 

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Food for thought
5:00 am
Wed July 27, 2011

Strategies for buttering up the kernel

Corn skewers lie down on the job.
Wikipedia commons

Two  corn cobs walk into a bar.  They notice a third, shady-looking cob trailing them. First cob turns to his friend and whispers ...

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Food for Thought
5:00 am
Wed July 20, 2011

A fancy restaurant is nothing without quality company

Nancy's dinner with Rudy on his 85th birthday.
Courtesy of Nancy Leson

It's not that I envy Nancy Leson for all the fancy restaurants she eats at on the Times' dime. What I really envy is her energy. 

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Food for Thought
7:40 am
Wed July 13, 2011

Home alone! (Time for fried chicken!)

Dick Stein alone in the kitchen. The horror!
Tad Doviak

With my wife Calamity Cheryl off riding the range with her saddle bum pals I'm free to run wild in the kitchen.

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Food for Thought
4:30 am
Wed July 6, 2011

Neolithic cave art shows inventor of sandwich

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.

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Food For Thought
8:32 am
Wed June 29, 2011

On the Fourth, it's time for dogs

A Chicago red hot.

Call them what you will: wieners, franks, tubesteaks, Fourth of July must-haves. In this reprise of Food for Thought, Seattle Times food writer Nancy Leson and our own Dick Stein discuss (burp!) everybody's favorite dog.

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Food for Thought
7:20 am
Wed June 22, 2011

It's Allium sativum time

From William Woodville's 1793 "Medical Botany"

In this Food for Thought I had a lot of fun lording it over Nancy Leson about my garlic garden.

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Food For Thought
4:30 am
Wed June 15, 2011

Blueprint for conviviality

Graham Baba Architects' rendering of Guoco's red tile kitchen.
Nancy Leson

A happy restaurant experience comes from a combination of food,  people and  place.  While all that can come together as a lucky accident, more often it's the result of careful planning.

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Food for Thought
6:30 am
Wed June 8, 2011

Who knew a trip to the market would become...

Photo and design by Justin Steyer KPLU

She was bronzed, glistening and gorgeous beneath the merciless lights and I  knew she could be mine -- all mine -- for a lousy $5.95.  I had just one question. 

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