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.

Ways To Connect

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. 

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.

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.

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.

"Open #&%" sez me!

Jun 12, 2013
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.


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." 

Let's do lunch!

May 29, 2013
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.

This is an encore episode of Food for Thought.

I blame my mother. 

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.

Sniff, memory!

May 8, 2013

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.

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.

Justin Steyer / KPLU

Need more Jimmy?

You can listen to the wildly popular, live radio performance of Jimmy Jazzoid Rides Again below! Want to take Jimmy Jazzoid with you, wherever you go?  You can download the podcast here

Jaki Byard calls B.S.

Apr 26, 2013

One night in New York City a long time ago I was in search of a last gasp of civilization before a taking up a year’s exile at an Air Force radar site in the Bering Sea. I found it – and more — at The Dom, an East Village Jazz joint where pianist Jaki Byard’s quartet was playing.

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. 

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.

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