Food

Food for Thought
5:35 am
Wed July 10, 2013

Nancy Leson's amazing cherry-pitting secret revealed!

For Leson, life is several bowls of cherries
Nancy leson

Say goodbye to broken nails. Bid adieu to those earsplitting pneumatic cherry stone extractors. Give the old heave-ho to the danger and expense of specially trained cherry-pitting Komodo Dragons. 

Now there's a safe, easy method for removing cherry pits, says Nancy Leson. And it's probably not what you think. 

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Food for Thought
5:05 am
Wed July 3, 2013

Grind your own homeburger

Nancy's husband Mac's old-school grinder
Nancy Leson Seattle Times

According to my Food for Thought pard  Nancy Leson, the #1 reason to go to all the trouble of home-grinding your own 'burger is because it will taste way better.  

Reason #2? It's really not all that much trouble. Plus you'll know exactly what's in it. Which, she suggests, might include bacon or chorizo. Which can never be bad.

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Food for Thought
5:00 am
Wed June 26, 2013

Eat like it's 1855: A time-traveling culinary adventure

What the well-dressed gastronome was wearing circa 1855
Ft. Nisqually Living History Museum

I've received many invitations to judge cooking contests which I always decline with thanks. I've just never felt comfortable doing that. 

But when Chris Erlich, the Event Coordinator for the Ft. Nisqually Living History Museum invited me to a sampling of authentically-prepared 1855 Washington chow, I couldn't resist, especially since I got to wear a real-deal 1855 outfit.

That's right. The only difference between me and a real ham is that a real ham can be cured.

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Food for Thought
5:21 am
Wed June 19, 2013

These Sichuan ribs will melt your head

Stein and Kniestedt get what they were asking for.
K. Kneistedt Hair on Fire Productions

I knew that  recipe was dangerous the moment I saw it. Six Thai peppers? A half cup of chile oil? And that was just the start of the hot stuff. Naturally, I couldn't wait to make it. 

Because he'll eat anything (except tofu), I invited Weekend Edition host Kevin Kniestedt over to have some. We were in agony. And we couldn't stop. Maybe you'd like to try it.

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Food
3:59 pm
Tue June 18, 2013

How skinny is that latte? Starbucks rolls out calorie counts nationwide

Starbucks will display calorie counts in its bakery cases and menu boards across the country starting June 25.
Gabriel Spitzer KPLU

Starbucks will begin posting calorie counts on its menu boards and bakery cases nationwide next week—something it’s already required to do in King County.

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Food
9:48 am
Wed June 12, 2013

Go Easy On The Soy Sauce, Bro, It Could Kill You

Keep the soy sauce on your food, and use it in moderation.
Aaron Tam AFP/Getty Images

Originally published on Thu June 13, 2013 12:39 pm

First, let's spoil this tale right away by telling you the 19-year-old man in Virginia who downed a quart of soy sauce on a dare survived.

It's a happy ending of sorts. But the guy had a close call. And you definitely don't want to try it.

While there's been quite a debate lately about whether the salt in the modern American diet is risky, there's no question that a massive amount of salt ingested quickly can lead to death.

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Food for Thought
5:10 am
Wed June 12, 2013

"Open #&%" sez me!

Pull the tab and the milk flies out.
Nancy Leson Seattle Times

The fold out spout that doesn't.  The pull-ring that pops off so violently it spews the carton's contents all over your hands, the counter and your new pants.  Little foil closure tabs  so absurdly tiny they'd make Tinkerbell look ham-handed. 

We cover them all and more in this week's Food for Thought.


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Food
12:08 pm
Mon June 10, 2013

An abstract look at the food we eat

Courtesy of Ajay Malghan

Originally published on Tue June 11, 2013 7:42 am

When photographer Ajay Malghan looks at this image, he sees the Virgin Mary. But you might see something entirely different — a flower petal, maybe. Or a sea slug.

Or how about ... a carrot? Yes, ladies and gentlemen, that is a picture of a sliced carrot.

And this? It's not a supernova. It's not the Eye of Sauron. It's a strawberry.

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Food for Thought
5:23 am
Wed June 5, 2013

Epiphany! Make an iceberg-blue cheese layer cake

Deb Perelman's horizontal iceberg lettuce/blue cheese salad
thegreenbeet.com

As I tell Nancy Leson in this week's Food for Thought, I have had an iceberg lettuce epiphany.  A voice whispered, "Slice it horizontally." 

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Food for Thought
5:35 am
Wed May 29, 2013

Let's do lunch!

Want to share a salad?
swamibu flickr

In my whole life I've never even had a one-martini lunch. I stay right here in the KPLU Jazz Bunker, wolfing down last night's leftovers.  If you think  Seattle Times food writer Nancy Leson  is lunching more luxuriously, think again.

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Food for Thought
4:59 am
Wed May 22, 2013

My secret shame's no secret anymore

It's versatile. And red.

This is an encore episode of Food for Thought.

I blame my mother. 

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Food for Thought
5:20 am
Wed May 15, 2013

Now you Caesar salad bowl

Nancy's favorite salad bowl....
Nancy Leson Seattle Times

I don't expect you to forgive me for that headline. To paraphrase Tammany Hall "Honest Grafter" George Washington Plunkitt, I saw my opportunity and I took it. But I digress. In this week's Food for Thought we come to praise Caesar salad.

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Food for Thought
5:25 am
Wed May 8, 2013

Sniff, memory!

The smell of mint triggers a fond memory from Nancy's childhood. For me it's...

Some smells always bring back fond memories. Seattle Times food writer Nancy Leson says one whiff of mint, and she's suddenly 6 again. 

Two of my favorites are  flame-broiling meat in a highly air-conditioned room, and the aroma of onion soup on a freezing Quebec day. I guess I just like the memory of warm food smells in a cold environment. Not always, though.

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Food for Thought
7:50 am
Wed May 1, 2013

How does your garden grow?

Nancy's pellegrini beans poke their little heads into the spring sunshine
Nancy Leson Seattle Times

These look like some nice beans. And there's a story behind them, too. In this week's Food for Thought, Nancy and I chatted about what we're putting into the ground this spring, and what we hope to get out of it—including something I never knew could be grown around here.

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Food for Thought
5:35 am
Wed April 24, 2013

'Triple chrome-plated and made in the finest tradition'

No well equipped kitchen should be without the Hostess Frozen Food Saw.
Nancy Leson Seattle Times

So says the Hostess company of its frozen food saw. I hadn't known there even was a tradition for frozen food saws. I do know that the Hostess company would never exaggerate, so probably the tradition they mean is that of medieval surgical tools. 

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