So how long would you be willing to stand on line for a table at a popular restaurant? Ten minutes? A half hour? Longer? Not KPLU’s Dick Stein, as he tells Seattle Times food writer Nancy Leson on today’s Food for Thought.
Everybody doesn't like some kind of chow that almost everybody else loves. Me, I'm horrified by fruit. That's baffled and bemused everyone around me lo these years. But even I was surprised when some KPLU staffers revealed their food terrors to me.
Well, optional for you maybe. Me, I like a nice hunk of bacon nestled in there with some slow-cooked collards. I got turned on to eating them with a few shakes of the hot pepper vinegar on the counter at Lamar's, a greasy spoon I used to frequent in Biloxi.
No, not about Cracker the p(t)et pterodactyl in Captain Underpants. He'd snack on you. Nor do I refer to the Hamadryasgenus of brush-footed butterflies commonly called The Cracker. This is about the kind of crackers you eat. And eat. And eat.
It happened to KPLU's Grooveyard and Weekend Edition host Kevin Kniestedt. Assaulted by a deranged woman in an electric shopping cart at a local supermarket. Click "listen" to hear him describe his harrowing ordeal.
I don't bother to do it but Nancy Leson does. Find out why below – along with the reason you should never use old tuna cans to cut biscuits.
I've also posted my "Clamity Cheryl" DeGroot-approved red clam sauce recipe. You can make it in the time it takes to bring a big pot of water to boil for the spaghetti – and in these times of the Fetish for Fresh it's proud to usecanned clams.