Food for Thought

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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Food for Thought
4:00 am
Wed December 21, 2011

Everything you need for great Hanukah latkes

Nancy's latkes, recipe courtesy of Seattle's Matzoh Momma Catering.
Nancy Leson Serattle Times

Or should that be "grate"?  My Food for Thought pard Nancy Leson swears she uses a box grater not a food processor to grate the spuds.  Good thing she keeps a sufficient supply of band-aids on hand. Keep reading for the recipe.

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Food for Thought
5:26 am
Wed December 14, 2011

When's the last time you had a nice baloney sandwich?

Don't be coy – you know you want it.
Dick Stein KPLU

 Don't you think you're due? It had been about ten years for me and that was too long. 

Traditionalist that I am I went with Oscar Mayer, spongy white bread,  mayo, iceberg lettuce and house-brand chips. The result is pictured above. Was it good?

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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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