Food

Food for Thought
5:35 am
Wed April 17, 2013

Let's wrap and roll... Chinese dumplings

I made this wrapper-roller out of a sawed off piece of broom handle.
Kevin Kniestedt Unrepresented

Nancy Leson surprised me when she said she was using cake flour and plain cold water for her dumpling wrapper dough.  I've been using all purpose and just-boiled very hot water. 

Nancy got the recipe from Judy Fu of Seattle's Snappy Dragon restaurant fame and wrote about it recently.  There's something I like about her method. And something I don't.

Read more
Food for Thought
5:35 am
Wed April 10, 2013

Nancy eats fancy in Chi-town

What Nancy thinks of when she thinks Chicago eating:Teensy food on antler cross sections arranged on a log.
Nancy Leson Seattle Times

My friend and fellow–though fancier– eater,  Seattle Times food writer Nancy Leson is just back from the Windy City, and telling wide-eyed tales of exotic dinners.  Nance and her fellow Times gastro-journalist Providence Cicero lucked into reservations at two of the top restaurants in the country, if not the world.

Read more
Food for Thought
5:30 am
Wed April 3, 2013

Would you pay $7 for a loaf of this bread?

Michael Sanders' beautiful bread
John Lok Seattle Times

I would. And so would Nancy. She calls Michael Sanders' loaves "perhaps the best bread in town" and says she'd happily pay twice that.  

Only about 50 of these beauties come out of Sanders' oven each day and most of those are going to a Matt Dillon restaurant. But if you get to Sitka and Spruce in Melrose Market early enough, you just might be able to score one.

Read more
Food for Thought
5:30 am
Wed March 27, 2013

Easter Peep show draws hundreds

This story can't end well.
Stein Marshmallow Mavens, Inc

There are Peeps diorama contests held all across the nation, not least of which is that sponsored by the Seattle Times. Here, take a look.  This year's contest attracted hundreds of entries. As Nancy pointed out, it's perfectly possible that these Peepsle have too much time on their hands. Some fun, huh?

Read more
Food for Thought
4:30 am
Wed March 20, 2013

Be a recipe renegade!

Some notes I've made on one of my favorite recipes from one of my favorite authors -- Molly Stevens' All About Braising.
Stein

Run wild!  Sure, if you've never made something before, it's a good idea to follow the instructions. But if the instructions look weird or include ingredients you really don't like, that's another story.

Recipes come from all-too-fallible humans. Take it from me that some of them can haul you right over the Foodscal Cliff. I speak from bitter experience.

Read more
Food
9:15 pm
Wed March 13, 2013

Sorry, But Bananas Won't Calm Your Caffeine Jitters

Some baristas swear that bananas can cure your coffee jitters, but the science just doesn't add up.
Daniel M.N. Turner NPR

Originally published on Thu March 14, 2013 6:43 am

It happens to the best of us. You drink one too many cups of coffee and, for the next few hours, you end up acting like a hyper preschooler who just can't sit still.

Which can be pretty inconvenient if it's, say, noon and you're at the office, or if it's midnight and you can't fall asleep.

Wouldn't it be nice if there were something quick and easy that you could take to combat the effects of over-caffeination? Something like ... a banana?

Read more
Food for Thought
4:00 am
Wed March 13, 2013

What's your line limit for a restaurant table?

Waiting since 1934 for the foamed pomegranate nectar..
old-picture.com

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. 

Read more
Food
10:40 am
Fri March 8, 2013

We Like 'Em Big And Juicy: How Our Table Grapes Got So Fat

Left to their own devices, many seedless grapes would be puny and soft. But these Thompson seedless got pleasingly plump after a little girdling and hormone treatment.
Daniel M.N. Turner NPR

Originally published on Mon March 11, 2013 2:37 pm

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.

But not all of our supersizing is unhealthy.

Read more
Food for Thought
4:05 am
Wed March 6, 2013

Make perfectly puffed skillet pitas

The finished product from Nancy Leson's kitchen
Nancy Leson Seattle Times

You don't need an oven to make great flatbread.  You can do it all in a skillet right on top of your stove.  Here's how:

Read more
Food for Thought
4:02 am
Wed February 27, 2013

Make your own sourdough starter

Nothing can stop Nancy's sourdough starters. Good lord -- they're headed for the power station!
Nancy Leson Seattle Times

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. 

Read more
Food for Thought
5:00 am
Wed February 20, 2013

Homemade vinegar: For starters, it's easy to do

This "mother of vinegar" starter turns red wine into red wine vinegar.
Nancy Leson

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.

Read more
Food for Thought
4:30 am
Wed February 13, 2013

Kitchen floors and the amazing major appliance levitation

Nancy's pet marmot Mya-Kai pursues a Burmese python which has taken refuge on the cool and comforting porcelain tiles beneath her stove.
Nancy Leson Seattle Times

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.

Read more
Food for Thought
4:30 am
Wed February 6, 2013

Hot legs!

Nancy Leson sez "Mo' meaty, mo' mighty."
Nancy Leson

I confess that though I've chewed my way through enough chicken wings to levitate a dumpster I've never had the official Buffalo Wing.   And now I may never bother.  Here's why:

Read more
Alcohol
7:31 pm
Tue February 5, 2013

Mixing alcohol with diet soda may make you drunker

The rum in that Cuba libre will hit your bloodstream faster if it's mixed with diet cola.
iStockphoto

Originally published on Mon February 11, 2013 1:36 pm

Looking to cut back on the calories in your cocktail by mixing, say, diet soda and rum? Well, get ready for the buzz.

According to the results of a new study, this combination will leave you drunker than if you'd mixed the liquor with a sugary, caloric mixer.

Read more
Super Bowl Food
4:33 pm
Fri February 1, 2013

Why Chicken Wings Dominate Super Bowl Snack Time

Blame sports bars for the chicken wing boom, especially on Super Bowl Sunday.
jeffreyw Flickr.com

Originally published on Tue January 29, 2013 9:02 am

Take a look at this remarkable graph — is it the stock market? Home sales?

Nope. Click on the blue box in the lower right-hand corner and you'll see that the blue line tracks the number of chicken wings that Americans bought at grocery stores over the last year. See that mighty surge of wing-buying in early February? Apparently, you just cannot have a Super Bowl party without chicken wings — millions and millions of chicken wings.

Read more

Pages