Food

Food
10:58 am
Wed December 5, 2012

Video: Local hiphop artist's tribute to Pho … it don't rhyme with yo

Seattle hip hop artist DJ Sabzi has a new project celebrating a Northwest favorite: The Vietnamese noodle soup called pho. In his song (see video below), he makes sure we know how to pronounce this special soup, telling us that "it don't rhyme with yo!"

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Food for Thought
4:00 am
Wed December 5, 2012

Treasured food memorabilia from the Leson collection

Nancy's cherished menu from the fabled NY eatery autographed by gossip columnist Walter WInchell and torch singer Roberta Sherwood.
Nancy Leson

Nancy tells about some of her most treasured bits of restaurant and cooking memorabilia.

As you might imagine my Food for Thought co-conspirator Seattle Times Food writer Nancy Leson collects lots of stuff to do with food.  Menus, old recipe cards, handwritten notes, the works. 

When she mentioned to me that she had recipes from "King's Queen Bea" I admit I had no idea who that was.  But I should have.

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Food for Thought
4:00 am
Wed November 28, 2012

The goat-to gal for charming cheeses

One of the original cheesemakers at Mountain Lodge Farm
Nancy Leson

Sure,  I love to play the philistine in my encounters with Nancy Leson on Food for Thought but it's time to reveal that I have been Velveeta-free for almost four years.   One more year and I get my pin. 

Meantime, I've been enjoying some of the wonderful locally made stuff and so has Nancy.   We had a lot of fun on this one.  Hear all about it with a click on the audio gizmo under the
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NPR food
9:32 am
Wed November 21, 2012

A Thanksgiving menu that goes back to the roots

Renee Comet Photography, Inc. Restaurant Associates and Smithsonian Institution

Originally published on Wed November 21, 2012 10:37 am

Everyone knows the schoolhouse version of the first Thanksgiving story: New England pilgrims came together with Native Americans to share a meal after the harvest. The original menu was something of a joint venture, but over the years, a lot of the traditional dishes have lost their native.

For those who want to create a feast that celebrates the flavors that Native Americans brought to the table, Chef Richard Hetzler has an entire menu of options from his award-winning cookbook, The Mitsitam Cafe Cookbook.

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Food for Thought
4:30 am
Wed November 21, 2012

What's so entertaining about entertaining?

thearchnemisis.com

You go nuts all day long with the cooking and the cleaning and the worrying and the will  this or won't that and did I remember to and does the house look and will they even show up  and what was I thinking when I decided to do this they could have had their lousy corn flake stuffed pork chops and gone the hell home by now... and waitasecond is that cat-box I smell? 

Or you could be like my Food for Thought pal,  Seattle Times food writer  Nancy Leson.

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NPR health
3:28 pm
Fri November 16, 2012

Beer, wine and spirits: When counting our liquid calories, are we honest?

Not surprisingly, men like these guys cheering Sam Adams love beer. But more women than you might expect do too, according to a new study.
Sarah Conard AP

Originally published on Fri November 16, 2012 5:07 pm

When it comes to tallying our liquid calories, we're not always so accurate. Does that tiny 5-ounce serving of wine really count as a glass of wine? (The answer is yes.)

So as the season of celebrations heats up, and holiday cheer is delivered in the form of bubbly, beer or booze, just how many calories are we consuming from alcohol on a random Tuesday night?

Almost as much as we get from soda, apparently — an average of about 100 calories a day. That may not sound like a lot, but it can add up.

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Food
1:41 pm
Thu November 15, 2012

Wake Up Thanksgiving Mashed Potatoes With A Touch Of Kimchi

Thanksgiving gets a lift from kimchi, the fermented cabbage found on the Korean table.
TheDeliciousLife Flickr.com

Originally published on Thu November 15, 2012 4:37 am

Think Mom's same old Thanksgiving mashed potatoes are boring? Jejune? Predictable?

Debbie Lee's are anything but. And they all started with a happy accident.

Lee is the owner and operator of the Los Angeles-based Korean-American restaurant Ahn Joo, and the author of Seoultown Kitchen: Korean Pub Grub To Share With Family And Friends. While Korean by heritage, Lee didn't grow up eating traditional Korean foods.

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Food for Thought
4:30 am
Wed November 14, 2012

Clean as you cook

Nancy's cleanup arsenal. I just use white veinegar.
Nancy Leson

Pro chefs have their kitchen grunts to handle the cleanup but we home cooks have to do it ourselves.  And the way to do it is as you go.  I think the clean-up is as much a part of the cooking process as the mixing and chopping, the slaughtering of the ox, all that kind of stuff.

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Thanksgiving
10:57 am
Sun November 11, 2012

Wild Turkeys Gobble Their Way To A Comeback

European settlers almost wiped out North America's native wild turkey. But conservation efforts have proved successful. There are now nearly 7 million birds found across 49 states.
Larry Price, National Wild Turkey Federation NWTF.org

Originally published on Thu November 15, 2012 12:38 pm

Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.

There were a couple of reasons for the turkey's decline. In the early years of the U.S., there was no regulation, so people could shoot as many turkeys as they liked. And their forest habitat was cut down for farmland and heating fuel. Without trees, turkeys have nowhere to roost. So they began to disappear.

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Food for Thought
4:00 am
Wed November 7, 2012

Why you probably shouldn't open your own restaurant

holytaco.com

Nancy Leson tells Dick Stein what makes restaurants successful.

Every good home cook has had the dream of opening his or her own restaurant.  But we've also heard the dire warning: "90% of restaurants fail in the first year of operation."   It isn't true.

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Food
4:17 am
Wed October 31, 2012

Make your own fancy-schmancy sea salt caramels

Drowning in this stuff would not be a bad way to go.
Simplyrecipes.com

Dick and Nancy get all caramellow.

For years I assumed that the word caramel came from the name of the first celebrity chef, Marie-Antoine Careme, A.K.A the King of Chefs and the Chef of Kings. 

But no, it's just a corruption of the medieval Latin for sugar cane, cannamellis. Though I love them dearly I've never attempted to make my own caramels. But I know someone who has ...

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Food
7:16 am
Wed October 24, 2012

Northwest Wild Mushrooms In Short Supply

Photo courtesy of the U.S. Forest Service.

Originally published on Wed October 24, 2012 1:28 pm

Northwest wild mushrooms are in short supply this year. That’s had a big impact on the region’s lucrative mushroom hunting industry. It’s also changed what’s on fall restaurant menus in the Northwest and across the nation.

At Pagliacci Pizza in Seattle this autumn customers are often coming home to their families without the coveted mushroom Primo Pizza. The Northwest’s bleak mushroom crop means sometimes the stores cut back on the number of pies, or don’t have them at all.

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Food for Thought
4:00 am
Wed October 24, 2012

Make your own preserved lemons

Most of what you need to make your own preserved lemons.
Stein The Corporation for Refrigerated Saxophones

In this week's culinary adventure Nancy Leson and I chat about our canning projects.  Balsamic jams for her and preserved lemons for me.   Preserved lemons give a powerful jolt of flavor. 

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NPR food
10:17 am
Tue October 23, 2012

Monster Beverage Under Fire As Reports Link Deaths To Its Energy Drinks

Originally published on Tue October 23, 2012 10:19 am

The Food and Drug Administration has confirmed that it received five reports in the past past three years suggesting that people died after drinking caffeinated energy drinks.

But the agency also cautions that these reports do not add up to proof that the beverages actually caused those deaths. These reports — called adverse event reports — are considered unconfirmed allegations, and the FDA doesn't usually release them.

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food and nutrition
4:12 pm
Fri October 19, 2012

Do calorie-counts on menus reduce the urge to super-size it?

docpop Flickr

If you tend to ignore the calorie listings on menus, you’re not alone. The extra info at King County restaurants is proving of limited value in the fight against obesity. On the other hand, some restaurant chains are toning down the message to super-size it.

Chain restaurants in King County – that’s mostly fast-food chains, plus some coffee shops such as Starbucks – are something of a test case. Along with New York City, they were the first in the country to be required to post a calorie-count for each item on their menus.

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