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
4:02 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

Nancy tells Dick how she mixed up her homemade sourdough starter.

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. 

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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.

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

Hot legs!

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

Nancy convinces Dick to become a leg man.

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:

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Food for Thought
4:00 am
Wed January 30, 2013

Should you shoot your own food?

wholeisticallyfit.com

Dick and Nancy speculate on why restaurant diners are taking pictures of their food.

Let's post lunch.   Take your best shot.  After all, who wouldn't want to see a picture of what you're eating?  Not surprisingly, some restaurateurs -- and some restaurant customers -- are not amused. 

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Food for Thought
9:09 am
Wed January 23, 2013

Celebrating a super Seattle sushi chef

thetased.wordpress.com

And not not only a super sushi chef but a movie star, too.

Daisuke Nakazawa was featured in the sushi documentary Jiro Dreams of Sushi.  

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Food for Thought
4:00 am
Wed January 9, 2013

Top your raw oyster with a Bloody Mary snow cone

Nancy's son Nate shows how to beat the bivalves.
Nancy Leson

Nancy calls it a granita.  But really it's just a fancy snow cone.  In her latest article on oyster ingestion Seattle Times food writer Nancy Leson shares three granita recipes that go very well with oysters.

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Food for Thought
4:30 am
Wed January 2, 2013

Dick and Nancy eat like Mr. Creosote

The cornmeal-rosemary-lemon cake from Tom's Big DInners
Nate McCarthy

Dick and Nancy share tales of holiday gluttony.

Except we didn't explode.  We should have, though.  Included in the dinners we discuss is the Caraway-crusted roast pork I made from from the "Remembering Labuznik" chapter in  Tom Douglas' Tom's Big DinnersHere's how to make it.

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Food for thought
4:00 am
Wed December 26, 2012

Get hot for the holidays

Nancy's heat wave. And that's just the legal stuff.

Dick and Nancy talk about the hot stuff.

"Every hair on Dave Matschina's head was drenched in sweat.  It crept into his eyes and dripped off his nose."   So begins Twincities.com  tale of a feast of hot wings made made with the fearsome Naga Bhut Jolokia or Indian Ghost Pepper -- a chili that makes the formerly top dog habenero taste like a slug of Milk of Magnesia. 

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Food for Thought
4:00 am
Wed December 19, 2012

Nancy Leson lukewarm on hot sake

Sake nomi, Seattle

I knew going in that I knew next to nothing about sake. As it turned out I didn't even know that much.

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Food for Thought
4:00 am
Wed December 12, 2012

A clever gift idea for cooks

Nancy Leson loves these cookbooks but they're not the clever idea.
Nancy Leson

It's not the three cookbooks pictured above, though Nancy really loves them and recommends them swooningly and from a great height.  Nope, this is an enjoyable DIY project.  Click "Listen" and all will be revealed.  Now let's talk about saffron,

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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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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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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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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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