Dick and Nancy differ on their willingness to wait on line for a restaurant table.
This week's discussion was inspired by the TV comedy Portlandia and its Brunch Village episode about an endless line of would-be brunchers.
I have lurked in the lobbies of dim sum joints waiting for tables. And once in a while I've been been willing to wait in the bar. But queue up out on the sidewalk? Uh-uh. I've stood on all the chow lines I care to, thank you.
Originally published on Mon March 11, 2013 2:37 pm
Credit Daniel M.N. Turner / NPR
It's no secret that many Americans have a fetish for big food. Whether it's a triple-decker cheeseburger or a 128-ounce Big Gulp, some portions in the U.S. have gotten freakishly large.
Nancy tells Dick how she mixed up her homemade sourdough starter.
I can't believe that Leson got that "natural" style starter to work. I've tried over and over again with no success. Her success encourages me. Maybe I'll try again.
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.
Okay, this one isn't about food -- other than the food scraps that were embedded and festering in both my kitchen floor and Nancy's. It's about floors -- and the amazing Air Sled appliance mover. One of the coolest gizmos I've seen in many a year.
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