Food

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
4:11 pm
Wed December 7, 2011

NPR's The Salt: Superfood kale in the limelight

A farm worker inspects organic kale at the Grant Family Farms in Wellington, Colo.
John Moore Getty Images

Originally published on Wed December 7, 2011 3:49 pm

What is it with kale? That's what one of our producers asked this week, after hearing about the "Eat More Kale" standoff between Vermont t-shirt maker Bo Muller-Moore and the fast-food chain Chick-fil-A. (Check this story on last night's All Things Considered for more details.)

It's true that kale seems to be enjoying a certain limelight these days, and not just because Vermont Gov. Peter Shumlin was willing to say publicly, "Don't mess with kale."

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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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Food
8:41 am
Tue November 22, 2011

Thanksgiving Secrets: Cook's Tips From Chris Kimball

Chris Kimball uses "secret" ingredients to make his Thanksgiving dishes special, including herb roasted turkey, green beans, corn-flake stuffing and multigrain rolls. And for dessert, he made a spiced pumpkin cheesecake.
Becky Lettenberger NPR

Originally published on Fri August 3, 2012 1:40 pm

A cook's secrets are meant to stay in the kitchen. An off-recipe substitution, a unique addition, an improvised technique — they often come from inspiration, or just a sense of craft, that can make a home chef both proud and protective. Luckily for us, Chris Kimball of America's Test Kitchen is happy to share the secrets he's picked up in more than 30 years of cooking.

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Food for Thought
8:00 am
Wed November 16, 2011

'All About Roasting' is the cookbook to get for the holidays

Ever since  I acquired Molly Stevens' All About Braising  in '04 my copy has become progressively more stained, tattered and torn.  In fact, some of the pages are actually falling out.    That's how good a cookbook it is.  Now the long wait is over.  Five years in the making, All About Roasting  is out at last— and just in time for Thanksgiving. 

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NW Craft Brew
3:27 pm
Fri November 11, 2011

The Friday beer: Stone 11.11.11 Vertical Epic

Justin Steyer KPLU

In spirit of 11/11/11, last night I decided to pick up a bottle of Stone Brewing's latest release in their Vertical Epic series and crack it open at midnight.

Brewed with Anaheim Chilies, cinnamon sticks, and Belgian Flanders Golden Ale yeast (providing pretty intense clove and banana overtones), this beer is hard to categorize.

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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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NW Craft Brews
3:00 pm
Fri October 28, 2011

The Friday beer: Cask conditioned Whoop Pass Double IPA

Silver City Brewery's cask conditioned Whoop Pass Double IPA.
Paul Gibson

When I heard this particular version was cask conditioned and then delivered in a keg I was intrigued. I've liked the big bold hops I've had in previous Whoop Pass pours and this one did not disappoint.

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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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The Fish patrol
12:04 pm
Mon October 24, 2011

Fish fraud police: Are you getting what you pay for?

WDFW Officer Erik Olson inspects a seafood market for mislabeled fish.
Tom Banse Northwest News Network

SEATTLE – Some seafood sold in the Northwest isn't what it seems.

Mislabeled fish is more common than you might think according to the few cops trying to make sure you get the species you paid for. Now those who are on patrol are looking for higher penalties to deter fish cheaters.

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NW Craft Brews
9:55 am
Fri October 21, 2011

The Friday beer: Big Time's Hopgoblin Pumpkin Ale

Big Time Brewing Company's Hopgoblin Pumpkin Ale.
Paul Gibson

For many, the month of October means falling leaves, ghosts and goblins and pumpkins on doorsteps. It also brings the release of a number of pumpkin beers.

A recent find here in Seattle was Big Time Brewing Company's Hopgoblin Pumpkin Ale.

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