Dick Stein

Midday Jazz Host

Dick Stein has been with KPLU since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.

His most memorable KPLU moment: Peeling Alien life form from Erin Hennessey’s face after it leapt at her from the biohazard refrigerator he picked up cheap for the station at an FDA garage sale. Dick is married to nationally noted metalsmith, jewelry designer and cowgirl “Calamity” Cheryl DeGroot.

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Food for thought
4:30 am
Wed September 28, 2011

We say 'To-MAY-to,' and saying it is as far as I go

How 'bout them tomatoes?
Nancy Leson

We've just about reached the end of the season for home-grown tomatoes in these parts – to which Nancy Leson says yes. But to supermarket tomatoes Ms. Leson says "Blah." I say "blechh" to all tomatoes and will not willingly eat one.

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Fall Fund Drive
8:00 am
Tue September 27, 2011

Get ready for "The Official KPLU Turbo Totebag Infomercial"

Tired of all that quantum foam leakage coming from your regular grocery tote? Say goodbye to yesterday’s tired tote-tech … and hello to the new, improved KPLU “Turbo” Tote Bag!

For a gift of only $60 during our Fall Fund Drive, you too can own this modern marvel of space-age technology.

Web Wednesday exclusive: Make your pledge today, and in addition to receiving the "Turbo" Tote, your gift will count towards our goal of planting trees in a public radio forest (through the National Forest Foundation) in Spring 2012!

Food for Thought
4:30 am
Wed September 21, 2011

Revealed: The crispiest-skinned roast chicken ever

The CI crispy skinned chicken I roasted.
Stein

I think I've found the secret and it's just two words:

Baking powder.  

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Food for Thought
5:00 am
Wed September 14, 2011

Makin' bacon – Italian style

Nancy's pancetta.
Courtesy of Nancy Leson

Buy pork bellies! 

I've always wanted to bellow that phrase into a two-piece antique telephone while dressed up with top hat and money bag like the Monopoly millionaire.

But this time I really mean it. 

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Food for Thought
5:00 am
Wed September 7, 2011

Here's how to make pfabulous Polish pickles

Proud pickle packer Margaret.

... and you don't even have to be Polish to make 'em.

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Food for Thought
4:30 am
Wed August 31, 2011

Is letting a kid loose in the kitchen a good idea?

Cupcakes by Nate the Great .
Nancy Leson

I'd teach my kid to cook if I had one.  I  have cats instead and they're not interested.  But if you do have a kid, there are lots of ways to get them to do the cooking.

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Food for thought
5:00 am
Wed August 24, 2011

How do you like them apple brandies?

With Suzy Pingree by San Juan Island Distillery's 200 liter Adrian copper still.
Hawk Pingree

I sure did.  The ciders, too.  And the gin.  And I'm not much of a drinker.  I am getting better at it, though.

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Food For Thought
6:38 am
Wed August 17, 2011

Tofu – Bean dare, done dat

A cold tofu and shrimp cocktail Nancy made from a recipe by vegetarian cookbook author Lorna Sass.
Nancy Leson

Yeah, I'm daring you to try tofu. If you hate it, it's probably because you've only had it as some horrible hippie concoction like Tofu Chili Surprise or whatever. There's only one way to eat tofu and that's Asian. 

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KPLU Studio Sessions
7:13 pm
Tue August 16, 2011

Karrin Allyson: Looking for hope in heartbreak

Justin Steyer KPLU

Relive last week’s studio session with vocalist/pianist, Karrin Allyson, who was joined by guitarist Rod Fleeman.

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Food for Thought
5:00 am
Wed August 10, 2011

No one's immune from 'kitchen gizmo madness'

That's a hefty handle for a popsicle.
Nancy Leson

I'd define "kitchen gizmo" as one of those things that you buy on impulse, use a few times and then stash away in the closet – or in Nancy Leson's case – a basement freezer. 

None of us are immune to the lure of the kitchen gizmo, even though I claimed otherwise in this week's Food for Thought. 

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Food for Thought
11:30 am
Wed August 3, 2011

Follow-up: Stein sautees the sturgeon

I cut a hunk of sturgeon into 1-inch thick slices, sprinkled with salt and pepper, then pan-fried them in just enough olive oil and butter to keep them from sticking.
Dick Stein KPLU

I was tempted by a recipe I found on the web for Poor Man's Lobster which called for boiling sturgeon in lime soda.  Intrigued but dubious, I chose a less bizarre preparation. 

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Food for Thought
7:50 am
Wed August 3, 2011

Stein's sturgeon smackdown, and preparation for leviathan feast

Behold the leviathan! That homely fellow on the left is fishing guide Jerry Brown.
Cheryl DeGroot

That sturgeon shot out of the water like a Polaris missile late for its appointment with apocalypse.

This was but my second fishing trip in 50 years and I was unsure what to do. "What do I do?" I yelled. 

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Food for thought
5:00 am
Wed July 27, 2011

Strategies for buttering up the kernel

Corn skewers lie down on the job.
Wikipedia commons

Two  corn cobs walk into a bar.  They notice a third, shady-looking cob trailing them. First cob turns to his friend and whispers ...

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Food for Thought
5:00 am
Wed July 20, 2011

A fancy restaurant is nothing without quality company

Nancy's dinner with Rudy on his 85th birthday.
Courtesy of Nancy Leson

It's not that I envy Nancy Leson for all the fancy restaurants she eats at on the Times' dime. What I really envy is her energy. 

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Food for Thought
7:40 am
Wed July 13, 2011

Home alone! (Time for fried chicken!)

Dick Stein alone in the kitchen. The horror!
Tad Doviak

With my wife Calamity Cheryl off riding the range with her saddle bum pals I'm free to run wild in the kitchen.

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